Gyro Meatloaf

From Taste of Home



Ingredients:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup dry bread crumbs
1 small onion, finely chopped
2 eggs, lightly beaten
1/4 cup grated Romano cheese
2 teaspoons dried oregano
1-1/2 teaspoons garlic powder
1/2 teaspoon salt
2 pounds ground lamb or ground beef
1 cup refrigerated tzatziki sauce

Directions:
In a large bowl, combine the first eight ingredients. Crumble lamb over mixture and mix well. Shape into a loaf and place in a greased 11-in. x 7-in. baking dish.

Bake, uncovered, at 350° for 55-60 minutes or until no pink remains and a thermometer reads 160°. Let stand for 15 minutes before slicing. Serve with tzatziki sauce.

Comments:
This was really good. I used beef and skipped the tzatziki, but the meatloaf had really good flavors. I'm a sucker for spinach hidden inside of something else and the oregano just makes the whole house smell wonderful.

Adam Cooks: Cheeseburger Quiche

From Taste of Home



Ingredients:
1/2 pound ground beef
1/3 cup chopped onion
1/2 cup mayonnaise
1/2 cup milk
1/8 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
3 eggs
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 unbaked pie shell (9 inches)

Directions:
In a skillet, brown ground beef and onion; drain and set aside. In a bowl, combine mayonnaise, milk, oregano, salt and pepper; beat in eggs. Stir in beef mixture and 1 cup cheese. Pour into pie shell.

Bake at 350° for 35-40 minutes or until set. Remove from oven and sprinkle with remaining cheese. Allow to stand 5 minutes before cutting. Yield: 6 servings.

Comments:
Given my history with ugly, unphotogenic (but tasty!) quiches, Adam decided to take a crack at it (get it? Crack. Bcause there are eggs. Ha. Ok sorry, back to the topic at hand) and see how his success would compare to mine. He used the second half of the totally awesome pie crust he made last week for the flat apple pie. It did take signficantly longer than the recipe says, but eventually it set up pretty well. It was pretty tasty, but seemed to be missing... something. Maybe bacon? Maybe pickles? We couldn't quite put our finger on it. Still, good stuff, and much prettier in a picture than any quiche I've made. :-)

Adam Cooks: Asian Beef with Broccoli

From Crock-Pot Favorite Slow Cooker Recipes



Ingredients:
1 1/2 lbs boneless chuck steak, about 1 1/2 inches thick, sliced into thin strips
1 10.5 oz can condensed beef consomme, undiluted
1/2 cup oyster sauce
2 tbsp cornstarch
1 16 oz bag fresh broccoli florets
Hot cooked rice
Sesame seeds (opt)

Directions:
1. Place beef in slow cooker. Pour consomme and oyster sauce over beef. Cover; cook on high 3 hours.

2. Combine cornstarch and 2 tbsp cooking liquid in small bowl. Stir well to combine. Stir into slow cooker. Cover; cook on high 15 minutes longer or until thickened.

3. Pole holes into broccoli bag with fork. Microwave on high 3 minutes. Empty bag into slow cooker. Gently toss beef and broccoli together. Serve over cooked rice. Garnish with sesame seeds, if desired.

Comments:
Maybe it was because we couldn't find beef consomme so we used beef broth. Or maybe it was because we skipped the oyster sauce. Whatever the reason, this was really boring. Very bland, not interesting texturally or flavorally (is that even a word?) at all. Probably wouldn't make this again - I have a different slow cooker version I much prefer.

Sloppy Jose Supper

From Taste of Home



Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix
1 pound lean ground beef (90% lean)
1/2 cup chopped sweet red pepper
1/3 cup chopped onion
1 celery rib, chopped
2 garlic cloves, minced
1 chipotle pepper in adobo sauce, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1-1/4 cups salsa
2 tablespoons chili sauce
2/3 cup shredded Mexican cheese blend
sour cream

Directions:
Prepare and bake corn bread according to package directions.

Meanwhile, in a large skillet, cook the beef, red pepper, onion and celery over medium heat until meat is no longer pink; drain. Add the garlic, chipotle pepper, chili powder and cumin; cook 1 minute longer.

Stir in salsa and chili sauce; simmer for 3-5 minutes or until slightly thickened.
Cut corn bread into nine squares; save four pieces for another use. Top each square of remaining corn bread with 2/3 cup beef mixture and 2 tablespoons cheese. Dollop with sour cream.

Comments:
This was good, but it made us both sick. Not sure if it was bad meat, bad something, but I just threw out the leftovers because neither of us wanted to risk it.

Bean 'N' Beef Crescent Pie

From Taste of Home



Ingredients:
1-1/4 pounds ground beef
1 envelope taco seasoning
1/3 cup salsa
1 tube (8 ounces) refrigerated crescent rolls
4 ounces cream cheese, softened
1/2 cup refried beans
1 cup (4 ounces) shredded Mexican cheese blend or cheddar cheese

Directions:
In a large skillet, cook the beef over medium heat until no longer pink; drain. Add taco seasoning and salsa; simmer, uncovered, until thickened. Meanwhile, unroll crescent roll dough. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. baking dish; seal perforations. Spread cream cheese over the dough.

Stir the refried beans into beef mixture. Spoon over cream cheese layer. Bake, uncovered, at 375° for 20-25 minutes or until crust is golden brown. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.

Comments:
This was just ok. The crescent roll dough up the sides of the pan gets too well done and the filling is nothing spectacular. Probably wouldn't try this again.

Poblano Popper Sliders

From Everyday with Rachael Ray



Ingredients:
2 large poblano chiles
1 small red onion, thinly sliced into rings
Juice of 2 limes
Salt and pepper
Extra-virgin olive oil (EVOO), for drizzling
1 small ripe avocado
1/2 cup sour cream
A handful cilantro, finely chopped
1 fresno or jalapeño chile, seeded and finely chopped
3/4 pound ground beef sirloin
3/4 pound ground pork
1/2 palmful each ground cumin, ground coriander and sweet smoked paprika (about 1 1/2 teaspoons each)
Pinch ground cinnamon
1/3 cup beer, such as Negra Modelo
2 tablespoons worcestershire sauce
Sliced pepper jack, hot-pepper cheddar or sharp yellow cheddar cheese, folded or cut to top burgers
8 white, potato or whole wheat slider rolls, split

Directions:
1. Preheat the broiler to high. Broil the poblanos (with the oven door ajar to allow steam to escape) to char them all over. Place the chiles in a bowl, cover and let cool. Peel and seed the chiles, then, using a food processor, puree them.

2. Meanwhile, season the red onion rings with half of the lime juice, salt, pepper and a little EVOO to coat. In a second bowl, mash together the avocado, sour cream, cilantro, fresno chile and remaining lime juice; season to taste with salt.

3. In a large bowl, combine the beef, pork, pureed poblano, cumin, coriander, paprika, cinnamon, salt and lots of pepper. Mix in the beer and worcestershire. Form the mixture into eight 3-inch patties (a little thinner in the center and thicker at the edges). Drizzle a little EVOO in a large skillet or nonstick griddle over medium-high heat. Add the burgers and cook, turning once, for about 7 minutes for medium-rare. Top with the cheese and tent loosely with foil during the last minute or so of cooking.

4. Place the burgers on the roll bottoms. Top with the onions and sauce and set the roll tops in place.

Comments:
These were really good. Not really that spicy, and that's coming from the world's biggest wuss. There's some prep involved with the poblano pepper and sauces, and I ended up skipping the red onion, but I don't think either of us missed it. The one thing I would change is I'd omit the cinnamon. It was too much and I didn't like it against all the other flavors.

Papas Rellenas

From Taste of Home



Ingredients:
2-1/2 pounds potatoes (about 8 medium), peeled and cut into wedges
1 pound lean ground beef (90% lean)
1 small green pepper, finely chopped
1 small onion, finely chopped
1/2 cup tomato sauce
1/2 cup sliced green olives with pimientos
1/2 cup raisins
1-1/4 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
1/2 teaspoon paprika
1 teaspoon garlic powder
2 eggs, beaten
1 cup seasoned bread crumbs
Oil for deep-fat frying

Directions:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.

Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, olives, raisins, 1/4 teaspoon salt, 1/4 teaspoon pepper and paprika; heat through.

Drain potatoes; mash with garlic powder and remaining salt and pepper. Shape 2 tablespoons potatoes into a patty; place a heaping tablespoonful of filling in the center. Shape potatoes around filling, forming a ball. Repeat.

Place eggs and bread crumbs in separate shallow bowls. Dip potato balls in the eggs, then roll in bread crumbs. In an electric skillet or deep fryer, heat oil to 375°. Fry potato balls, a few at a time, for 1-2 minutes or until golden brown. Drain on paper towels.

Comments:
I followed the Editor's Note and baked these for 20 minutes at 450 instead of deep frying them. This definitely results in a dryer end product, which was really Adam's only complaint. They were ok reheated the next day with some ketchup too.

Terrific Teriyaki Burgers

From Taste of Home



Ingredients:
SAUCE:
1/4 cup ketchup
2 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon unsweetened crushed pineapple
1-1/2 teaspoons minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon sesame oil

BURGERS:
1 egg white, lightly beaten
1/3 cup dry bread crumbs
3 green onions, chopped
2 tablespoons unsweetened crushed pineapple
3/4 pound ground beef
3/4 pound lean ground turkey
6 slices unsweetened pineapple
6 hamburger buns, split and toasted
6 lettuce leaves
6 slices tomato

Directions:
In a small bowl, combine the ketchup, soy sauce, brown sugar, pineapple, ginger, garlic and sesame oil; set aside.

In a large bowl, combine the egg white, bread crumbs, onions, crushed pineapple and 3 tablespoons reserved ketchup mixture. Crumble beef and turkey over mixture and mix well. Shape into six burgers.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear, brushing occasionally with remaining ketchup mixture.

Grill or broil pineapple slices for 2-3 minutes on each side or until heated through. Serve burgers and pineapple on buns with lettuce and tomato.

Comments:
I didn't read the recipe too well prior to making these so I didn't have any turkey thawed. So these are all beef. I also thawed a whole pound instead of the half-pound I thought I had pulled out so they were ginormous. And they fell apart. But they tasted good! That's what counts, right?

Pimiento Cheese Sliders

From Everyday with Rachael Ray



Ingredients:
16 slices good-quality white bread
1 1/2 pounds ground beef sirloin
2 to 3 cloves garlic, grated or finely chopped
3 to 4 tablespoons grated onion
1 tablespoon paprika or sweet smoked paprika
1/2 cup lager beer
Salt and pepper
A drizzle of oil (olive or vegetable)
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup shredded sharp yellow cheddar cheese
3 tablespoons well-drained chopped pimientos
1 tablespoon yellow mustard
Several drops hot sauce
8 slices good-quality dill pickle chips or bread-and-butter pickles

Directions:
1. Heat the oven to 350°. Cut the bread into 3-inch rounds or trim into slider-size squares. Arrange on a baking sheet and bake until lightly toasted and golden, 8 to 10 minutes.

2. Combine the meat with the garlic, onion, paprika, beer, salt and pepper. Mix and form 8 burgers (about 3 ounces each) and drizzle with oil. Heat a griddle pan or large cast-iron skillet over medium-high heat. Cook the patties for 3 to 4 minutes on each side.

3. Meanwhile, in a saucepan, melt the butter over medium heat. Whisk in the flour and milk and simmer to thicken for about 3 minutes; season with salt and pepper. Melt in the cheese and stir in the pimientos, mustard and hot sauce.

4. Divide the patties among 8 toast slices and top with the cheese sauce and another slice of toast. Garnish with the pickles and secure with toothpicks

Comments:
How do I not have any round cookie cutters or a biscuit cutter? With the mountains of kitchen crap I have it seems almost impossible that I don't have these. But, alas, I don't, so we all get to see my shoddy knife skills at work in that picture. *sigh*

Anyway.

Not bad, can hardly taste the pimientos, Adam thought the cheese was nacho cheese from a can. Not sure I'd do these again, but they didn't suck.

Knife 'n' Fork Steak Burgers with Blue Cheese Potatoes

From Everyday with Rachael Ray



Ingredients:
6 blue potatoes, peeled and quartered
Salt and pepper
1/2 cup crumbled stilton cheese
1/2 cup heavy cream
1/4 cup finely chopped chives
2 pounds ground beef sirloin
1/4 cup Worcestershire sauce
4 cloves garlic, grated
1/4 cup grated onion with juice, plus 1 onion, thinly sliced
1/4 cup chopped flat-leaf parsley

Directions:
1. In a large pot, add the potatoes and enough water to cover. Bring to a boil, add salt and cook until tender, 15 minutes. Drain, return to the pot and mash with the cheese, cream and chives; season with salt and pepper.

2. Meanwhile, in a bowl, combine the beef, Worcestershire, garlic, grated onion, parsley, salt and pepper. Form 4 large patties.

3. Preheat a cast-iron skillet over medium-high heat. Add the beef patties and cook, turning once, for 10 minutes for medium-rare.

4. While the burgers are cooking, heat a medium skillet over medium heat; add the butter. Add the sliced onion and cook until softened, 16 to 20 minutes. Season with salt and pepper.

5. Divide the patties among 4 plates; top with the onions. Serve with the potatoes.

Comments:
I don't know about these ones. The potatoes were really dry - I couldn't find blue potatoes so I just used some reds, but I don't think that made a big difference. The burgers were ok, but nothing spectacular. It sounded much better on the page than it tasted.

Cheesy Meatloaf Minis

From Cooking Light



Ingredients:
1/2 cup fresh breadcrumbs (about 1 ounce)
Cooking spray
1 cup chopped onion
2 garlic cloves, chopped
1/2 cup ketchup, divided
3 ounces white cheddar cheese, diced
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds ground sirloin
1 large egg, lightly beaten

Directions:
1. Preheat oven to 425°.

2. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.

3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25 minutes or until done.

Comments:
I skipped the toasting of the breadcrumbs and omitted the horseradish. These were pretty good. I just love gooey cheese inside of things!

Slow-Cooker Barbecue-Beef Sandwiches

From Cooking Light



Ingredients:
5 tablespoons dark brown sugar, divided
3/4 teaspoon black pepper
2 (1-pound) flank steaks
1 cup chopped onion
1 cup tomato paste
3 tablespoons Worcestershire sauce
3 tablespoons molasses
3 tablespoons cider vinegar
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon salt
10 (2 1/2-ounce) submarine rolls, halved
Red onion slices (optional)
Dill pickle slices (optional)

Directions:
Combine 1 tablespoon brown sugar and pepper; rub over both sides of steaks. Combine 1/4 cup brown sugar, onion, and next 9 ingredients (onion through salt) in an electric slow cooker. Add steaks; turn to coat. Cover with lid; cook on high-heat setting for 1 hour. Reduce heat setting to low; cook for 7 hours. Remove steaks; reserve sauce. Shred steaks with 2 forks. Return shredded steak to cooker; stir into sauce. Spoon 1/2 cup steak mixture onto bottom half of each roll; top with onion and pickles, if desired. Cover with tops of rolls.

Comments:
Yay for slow cookers and stuff you can just throw in them. This week was rough with multiple colds and the like and even though my bell practice, which dictates "slow cooker Mondays", was cancelled, it was still nice to have this all ready to go when I got home from work. This was a very easy recipe and it was pretty good. I did it as an "unsandwich" while Adam went the "with a bun" route.

Hearty Backyard Burgers

From Taste of Home



Ingredients:
1/2 cup finely chopped onion
1/4 cup beer or nonalcoholic beer
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef
6 rye rolls or whole wheat hamburger buns, split
6 lettuce leaves
12 tomato slices

Directions:
In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into six patties.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Cover and grill over medium-high heat or broil 4 in. from the grill for 4-5 minutes on each side or until a meat thermometer reads 160° and juices run clear.

Serve on rolls with lettuce and tomato slices.

Comments:
I totally screwed these up. Forgot the beer! How could I forget the beer! Oh well, still a tasty burger.

Steak & New Potato Toss Recipe

From Taste of Home



Ingredients:
1 pound small red potatoes, scrubbed and cut into wedges
1-1/4 pounds beef top sirloin steak
3 cups fresh broccoli florets
1 medium sweet red pepper, chopped

VINAIGRETTE:
1/4 cup olive oil
2 tablespoons cider vinegar
2 green onions, thinly sliced
2 garlic cloves, minced
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon pepper

Directions:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.

Meanwhile, grill steak, covered, over medium heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before thinly slicing across the grain.

Place broccoli florets in a steamer basket. Place in a saucepan over 1 in. of water. Bring to a boil. Cover and steam for 2-3 minutes or until crisp-tender. In a small bowl, combine vinaigrette ingredients.

Drain broccoli and potatoes; place in a large bowl. Add beef and red pepper; drizzle with vinaigrette and toss to coat. Serve warm or cold.

Comments:
This was good. Adam thought the steak was overdone, which it probably was for him, but that's my fault because I can't stand meat that's red. The sauce is really light and complements the different elements of the dish.

Jalapeno, Avocado, and Bacon Burgers

From Everyday with Rachael Ray



Ingredients:
6 jalapeño chiles
6 slices bacon
3 pounds ground beef chuck
Salt and pepper
1/2 cup (about 2 ounces) crumbled queso fresco
1/2 cup mayonnaise
1/4 cup buttermilk
2 tablespoons extra-virgin olive oil
2 avocados, pitted and thinly sliced
1 bunch cilantro, chopped
1/2 onion, thinly sliced
6 hamburger buns, split

Directions:
1. Preheat a grill to medium and place a cast-iron skillet on top. Add the chiles and cook until softened and the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover and let cool slightly. Remove and discard the stems, skin and seeds; finely chop the chiles.

2. Meanwhile, cook the bacon in the skillet until crisp. Discard all but 1 tablespoon of bacon fat; chop the bacon.

3. In a large bowl, combine the chopped bacon, the reserved bacon fat, the beef and half of the chiles. Form into 6 patties; season with salt and pepper.

4. In a medium bowl, combine the queso fresco, mayonnaise, buttermilk, 1 tablespoon olive oil and the remaining chiles. Season with salt and pepper, cover and refrigerate.

5. In another bowl, toss the avocados, cilantro, onion and remaining 1 tablespoon olive oil; set aside.

6. Grill the burgers, flipping once, for about 10 minutes for medium-rare. Just before the burgers are finished cooking, grill the buns until toasted, about 1 minute. Place a burger on each bun bottom, top with some of the avocado salad, drizzle with some of the queso fresco dressing and set a bun top in place.

Comments:
These take some time to assemble and there are a bunch of parts. I skipped the grill completely and did the whole thing inside on the stove (I charred the jalapeno under the broiler since our range is electric.) The burgers are really moist (and huge) and a little spicy for my liking. Adam liked them and the queso sauce. Neither of us really dug the onion/avocado mix. I don't know that I'd make this again in this incarnation, but perhaps a variation.

Mini Meatloaves Smothered with Onions

From Everyday with Rachael Ray



Ingredients:
1/2 cup pitted dried dates, chopped
1/2 cup breadcrumbs
1 1/3 pounds ground beef
3 onions, 2 thinly sliced and 1 finely chopped
3 slices cooked bacon, chopped
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
Salt and pepper
4 tablespoons butter, melted

Directions:
1. Position racks in the top and bottom thirds of the oven and preheat to 375°. In a bowl, combine the dates and breadcrumbs, working the mixture through your fingers to separate. Mix in the beef. Mix in the chopped onion, bacon, egg, worcestershire and vinegar; season with salt and pepper. Divide into 4 mounds and, on a baking sheet, shape into loaves. Place on the upper rack and bake for 45 minutes.

2. Meanwhile, on another baking sheet, toss the sliced onions with the butter and season with salt; spread out evenly. Bake on the lower rack, stirring occasionally, until golden, about 30 minutes. Serve the meatloaves with the onions.

Comments:
These are really good. I mean, Really. Good. I even got dates and honestly you won't even know they're in there. I think they might add a little sweetness, but I can't be sure. On my first try I forgot to put the bacon in the ground beef mix so I had to dump everything back in the bowl and start over. Believe me, I was tempted to just say "screw it" and eat the bacon plain, but I resisted and did the right thing. :)

Barbecued Meatballs

From Slow Cooker Magic in Minutes



Ingredients:
2 pounds ground beef
1 1/3 cups ketchup, divided
3 tbsp seasoned breadcrumbs
1 egg, slightly beaten
2 tbsp dried onion flakes
3/4 tsp garlic salt
1/2 tsp black pepper
1 cup packed light brown sugar
1 (6oz) can tomato paste
1/4 cup soy sauce
1/4 cup cider vinegar
1 1/2 tsp hot pepper sauce

Directions:
Preheat oven to 350. Combine ground beef, 1/3 cup ketchup, bread crumbs, egg, onion flakes, garlic salt, and black pepper in a medium bowl. Mix lightly but thoroughly; shape into 1-inch meatballs. Place meatballs in two 15 x 10 jelly-roll pans or shallow roasting pans. Bake 18 minutes or until browned. Transfer meatballs to slow cooker.

Mix remaining 1 cup ketchup, sugar, tomato paste, soy sauce, vinegar, and hot pepper sauce in a medium bowl. Pour over meatballs. Cover and cooke on low for 4 hours.

Comments:
These were really good. For someone who doesn't particularly like barbecue, I loved these and plan to include them in the menu at our Christmas party. Just the right balance of sweet and tangy, and the seasonings inside the meatballs themselves is definitely a plus as well.

Steak Burritos

From Taste of Home



Ingredients:
2 beef flank steaks (about 1 pound each)
2 envelopes taco seasoning
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
1 tablespoon white vinegar
10 flour tortillas (8 inches), warmed
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1-1/2 cups chopped seeded plum tomatoes
3/4 cup sour cream

Directions:
Cut steaks in half; rub with taco seasoning. Place in a 3-qt. slow cooker coated with cooking spray. Top with onion, chilies and vinegar.

Cover and cook on low for 8-9 hours or until meat is tender.

Remove steaks and cool slightly; shred meat with two forks. Return to slow cooker; heat through.

Spoon about 1/2 cup meat mixture down the center of each tortilla. Top with cheese, tomato and sour cream. Fold ends and sides over filling.

Comments:
These were easy and pretty good. Not sure I'd make them again - the taco seasoning was kind of overpowering and I halved the recipe and didn't even use one whole envelope. I might just stick with an onion soup kind of base instead.

Onion & Roast Beef Sandwiches

From Better Homes & Gardens Simple Slow Cooker Recipes



Ingredients:
1 2.5-3 pound boneless beef round tip roast
1 tbsp cooking oil
4 medium onions, sliced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
1 1/2 cups beef broth
3/4 cup dark beer or beef broth
3 tbsp brown mustard
2 tbsp brown sugar
1 tbsp cider vinegar
2 cloves garlic, minced
8 hoagie rolls, split and toasted

Directions:
1. Trim fat from meat. If necessary, cut meat to fit into a 4-6 qt slow cooker. In a large skillet, brown meat on all sides in hot oil. Drain off fat. Set aside.

2. In cooker place onions. Add meat; sprinkle with oregano, salt, and pepper. In a medium bowl stir together beef broth, beer, mustard, brown sugar, vinegar, and garlic. Pour over mixture in cooker.

3. Cover and cook on low-heat setting for 8 to 10 hours (high 4-5.)

4. Remove meat and onions from cooker, reserving juices. Using two forks, pull meat apart into shreds. Skim fat from juices.

5. To serve, place meat and onions on bottoms of rolls. Drizzle with enough of the juices to moisten; replace tops of rolls. Pass remaining juices.

Comments:
I didn't brown the meat and it came out fine. I understand this step adds flavor and removes fat, but who wants to dirty another pan when it's not really necessary? Yay for lazy. I also didn't really follow the directions for serving. I took the meat out and shredded it, but then I put it back in the slow cooker for a few minutes and let it suck up some of the juice. I then served it on the rolls using tongs. It was wonderfully moist. I froze the majority of the leftovers (this makes a lot) so we'll see how they do defrosted.

Cheesesteak Kebabs

From Everyday with Rachael Ray



Ingredients:
4 tablespoons butter, melted
2 tablespoons flour
1 cup milk
1 cup shredded sharp cheddar cheese
Salt and pepper
1/2 pound sirloin steak, cut into 8 strips
1 green bell pepper, cut into 16 pieces
2 tablespoons vegetable oil
6 ounces crusty bread, cut into cubes

Directions:
1. Preheat a grill to medium-high. In a medium saucepan, heat half of the butter over medium heat. Whisk in the flour and cook, stirring, for 1 minute. Lower the heat to medium and slowly whisk in the milk until the mixture thickens and starts to boil. Stir in the cheese until smooth; season with salt and pepper. Cover to keep warm.

2. Thread the steak onto 4 skewers. Divide the bell pepper among 4 more skewers. Brush the pepper and beef with the oil and season with salt and pepper. Divide the bread among 4 more skewers and brush with the remaining butter. Arrange the bread and peppers on the grill and cook, turning, until charred on all sides, 5 to 7 minutes. Meanwhile, arrange the steak on the grill and cook, turning once, for about 3 minutes for medium. Serve the kebabs with the cheese sauce for dipping.

Comments:
This recipe is pretty much for fondue. You cut up the meat, pepper, bread and grill them while making a cheese sauce for dipping. It wasn't bad, just not really what I think of when I hear "cheesesteak."