Shredded Beef Recipes

Recipe: Ground beef taco seasoning

Every once in a while I make one of my family staples, and it occurs to me that I haven’t shared the recipe with you yet. One of those staples is ground beef tacos, and I make a seasoning for the beef from spices out of my spice rack instead of buying a packet of premade seasoning. I don’t remember where I got this specific list of spices for ground beef taco seasoning or I’d certainly credit and thank the source. I keep my spices alphabetized (one of the few areas in my life that is organized), so it takes me only two minutes to throw together this combination of dried seasonings and spices that is perfect for one pound of ground beef. Since I buy locally raised, grass fed beef from a source I can trust, I can serve this taco filling to my children with confidence. This can easily be doubled or more. Just use as many recipes of seasonings as you have pounds of ground beef. This is a medium spicy seasoning mix. It took my youngest son a few tries to get used to the spiciness of this as opposed to the sweetness that some packaged taco seasonings have. To make it spicier, up the amount of chili powder, crushed red pepper or cumin to your taste. This is a great way to make sure you’re using your dried spices and seasonings before they start to lose their potency. Once you start mixing your taco seasonings, you’ll never spend extra money on packaged seasonings again.

Father's Day Recipe: Shredded Beef Enchiladas and Next Day Nachos ...

If the man in your life loves meat, and you like to be efficient with your cooking trying to get more than one meal out of a recipe, you must make this for him. And Father’s Day is Sunday, so now is a great time.

Ingredients chuck roast (2-3 lbs) 1 can of Rotel 1 tsp cumin 1 small can chopped green chiles 1 can green chile enchilada sauce 1 can cream of chicken soup corn tortillas 1 can refried beans 1 can sliced olives chopped onion (green or white) 1 can chicken broth cheddar cheese

Okay so you start this recipe by throwing your roast in the crockpot with the cumin and the Rotel. It’s OK if your roast is still frozen. Let it cook on high or medium for 6-9 hours. You now have a deliciously tender and flavorful crockpot full of shredded beef that you can use however you want. I made enchiladas one day and nachos the next.

In a saucepan mix your enchilada sauce, cream of chicken soup, and green chiles together until it’s simmering. This is your enchilada sauce. While you’re waiting for it to simmer pour two cups of chicken broth in a skillet on low-medium heat. Once the broth is warm-hot soak a corn tortilla in it for about 10 seconds.

This allows the tortilla to soften so it won’t break when you roll it. Fill it with shredded beef and/or cheese. Since my husband doesn’t like cheese, his were filled with beef only while mine were filled with beef and cheese (pepper jack).

Assemble these one at a time. Once you’ve filled your dish, pour on the enchilada sauce. I was able to fit six enchiladas in each of my dishes. I topped my dish with a cup of shredded cheddar.

I put these in the oven for about 20 minutes on 400.

While they were baking I whipped up some bean dip. In the same saucepan without rinsing it, I dumped in a can of re-fried beans. I poured in a little of the leftover chicken broth to smooth it out. Then I added black olives, chopped onion, and shredded cheddar to make a bean dip. Feel free to make it your own and add whatever you like. I ate the dip with some chips while I waited for my enchiladas to finish.

Then I dove into these babies.

I didn’t put sour cream in my list of ingredients because I hate the stuff. But you’ll probably want some. Most people seem to like that stuff.

Next Day Nachos

The next day I heated up the rest of my bean dip and shredded beef. Then I shredded some cheddar and made myself a beautiful plate of nachos.

gr.beef, onion, shredded cheese, bisquick, milk and eggs. good w/ketchup when done. super easy and fast:

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