Home » Archive by category 'Main Dishes' (Page 21)
2 medium onions
4 cloves garlic
4 Tbl vegetable oil
2tsp salt
3 cups chicken broth
4 Tbl chili powder
2 tsp oregano
2 tsp ground cumin
2 cans tomato sauce
12 6” tortillas (can use flour or corn)
3 c shredded chicken*
Shredded co-jack cheese
1 can corn (optional)*
1 can Black beans (optional)*
**Taco fixings (refried beans, olives, lettuce, tomatoes, sour cream etc)
~Preheat oven to 350
~Place vegetable oil in 2-quart saucepan. Chop onion and garlic cloves, add to oil cooking until onions are transparent. Stir in broth, chili powder, oregano, cumin, salt and tomato sauce. Heat to boiling, reduce heat and simmer uncovered for at least 10 minutes
~Reserve 1/2 of sauce in large bowl
~Add shredded chicken to remaining sauce; simmer for 20 – 30 minutes
~Dip each tortilla shell into reserved sauce coating both sides. Spoon ¼ c chicken into each tortilla, roll tortilla around chicken and place seam side down in a lightly greased baking dish. Repeat until all chicken is gone.
~Pour any remaining sauce over enchiladas and bake uncovered for 20 minutes. Remove enchiladas from oven, sprinkle co-jack cheese and place back in the oven for 10 – 12 minutes or until cheese is totally melted.
~Serve with standard taco fixings
*Add corn and black beans to small portion of sauced chicken prior to putting in tortilla shell to add an extra layer of flavor
Thanks Jenny for the “updated/revised” version!
2 Tbl butter
Medium onion (chopped)
2 c ketchup
¾ c water
½ c brown sugar
3 Tbl Worcestershire sauce
2 Tbl vinegar
1 Tbl mustard
2 lbs ground beef
Salt & Pepper to taste
~In 2 qt saucepan, melt butter. Add onions and sauté until transparent
~Add ketchup, water, brown sugar, Worcestershire sauce, vinegar and mustard. Allow to simmer
~Meanwhile cook hamburger in large skillet, add salt and pepper to taste.
~Drain hamburger and return to large skillet
~Pour sauce over hamburger and allow to simmer for 1 – 2 hours
Thanks to Pam Millis!
3 lb beef for stew
6 Tbl salad oil
1 c chopped onion
1 c chopped green pepper
1 c sliced celery
1/2 cup + 2 TBL water
1 can (10.5 oz) condensed beef broth, undiluted
1 can (8 oz) tomato sauce
2 Tbl chopped fresh parsley
1 clove garlic, finely chopped
1 Tbl salt
¼ tsp ground pepper
1/8 tsp dried thyme leaves
1 bay leaf
6 small potatoes (about 2 lbs)
6 medium carrots, pared (about ¾ lb)
6 small white onions, peeled
1 to 2 Tbl flour
1 tomato, cut into wedges
~Cut beef into 1-in pieces. In hot oil in stockpot, over medium heat, brown one-third meat at a time (just enough to cover bottom of pan) until browned on all sides. Remove as browned.
~Add chopped onion, green pepper and celery to stock pot and sauté until tender – about 8 minutes. Return beef to pan.
~Add ½ cup water, the beef broth, tomato sauce, parsley, garlic, salt, pepper, thyme and bay leaf; bring to boiling. Reduce heat; simmer, covered and stirring several times, 1-¼ hours.
~Add potatoes, carrots, and onions. Simmer, covered, 1 hour longer or until meat and vegetables are tender. Remove from heat; skim off fat.
~Mix flour with 2 Tbl water. Stir into beef mixture. Arrange tomato wedges, skin side up, on top; simmer, covered 10 minutes. Makes 6 servings
