Mexican Steak with Chimichurri Sauce

Chimichurri is a marinade type sauce that originated from Argentina and I used this to flavor the steak while cooking and saved some for the top afterward. So good:)

Ingredients:

1/2 bunch fresh parsley, finely chopped
1/2 bunch fresh cilantro finely chopped
1/4 cup olive oil
3 tbsp. red or white wine vinegar
1 tsp. minced garlic
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. chili powder
12 tsp. sugar
1/2 tsp. coriander
1/4 tsp. cumin
Flank Steak or steak of choice

Directions:

 In a bowl combine parsley, cilantro, oil, vinegar, garlic, salt and pepper. Add spices together then add it to the herb mixture. Prepare steak of choice and rub marinade all over the steak. After steak is cooked place a spoonful of sauce on top.

Enchilada Casserole

Got this recipe from our Recipe club. It was really good.

Ingredients:

1 dozen burrito size tortillas

3 lbs. cooked ground beef

2 bags shredded Colby jack & cheddar cheese

1 can black olives, diced

1 can corn
1 can enchilada sauce

3 green onion, diced

3 tomatoes, diced

1 bag shredded lettuce

1 packet taco seasoning

1 can mild salsa

1 container sour cream

Directions:

Brown meat and then add taco seasoning. Add olives and corn. Heat up enchilada sauce in a separate pan. Dip each tortilla in the sauce and cover the bottom of pan. Then add meat mixture, cheese, and green onions. And repeat steps to build the layers. Sprinkle cheese on top and bake at 400 degrees for 30-40 minutes. Cut into squares and top with lettuce, tomatoes, sour cream, and salsa.

Recipe is for a large 16x11 Aluminum baking pan. Serves 25 people

Hamburger Stroganoff

My Mom made this when we were kids. I like that her recipe isn't so mushroomy (is that a word) anyway try it you will love it!

Ingredients:

1 lb. Ground beef

1 med. Onion Chopped

1 tsp. garlic salt

1/8 tsp. pepper

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup sour cream

4 cups cooked hot noodles or rice

Directions:

Brown beef and onion. Add remaining ingredients and simmer for 10 minutes. Serve over noodles or rice.

Deshebrada

Ingredients:

1 4-5 lb. beef roast

1 28 oz. can Herdez Salsa Casera Mexican Picante (can find it in local grocery store like walmart)

fresh uncooked tortillas

Directions:

Place roast in a crockpot. Season and fill up with water or broth completely. Cook on low for 10-12 hours over night. Then drain water and shred beef. Add the whole can of Picante salsa and set on high for 1 hour. Serve on hot fresh tortillas (preferably the uncooked fresh ones at Costco or homemade).  I've got my whole family hooked on it. You don't put anything else on it, but if you want to you can add lettuce or salsa. So good!

Quick Taco Soup

Fry Together:

1 lb Ground Beef

Onion Powder (as desired)

Add:

3 Cans Original Nally's Chili

1 1/2 Cups Frozen Corn

1 Packet Ranch Dressing

1 Packet Taco Seasoning

1 3-4oz. Can Green Chile's

1 15 oz. Can Tomato Sauce

1 1/2 Cups Water

Toppings:

Sour Cream

Cheese

Frito's Chips

Cafe Rio Shredded Beef

Ingredients:

3lb. Chuck Roast

1 Can Green Chile Sauce

1 Can Beef Broth

1 Small Can Tomato Sauce

1 tbsp. Cumin

1/2 Onion

3 Cloves of Garlic, Minced

Directions:

Place chuck roast in crock pot, pour green Chile sauce, beef broth, & tomato sauce over the top and add cumin & garlic. Cut an onion in half a place full onion rings on top of the roast to flavor...they will be removed when the roast is cooked and discarded. Cook on low for 8-9 hours, or until meat falls apart easily. Shred meat into a different container, strain juices from the crock pot and pour over shredded beef.