Shredded Beef Enchiladas

4-12 oz cans roast beef
3 T red wine vinegar
1 T chili powder
1 T cumin
1 onion, diced
8 oz green chiles
1 T flour
2 c sour cream
2 c shredded jack cheese, divided
20 corn tortillas
oil

Heat oven to 375. Mix beef, vinegar, chili powder and cumin.  Saute onion till soft, mix in chiles and flour.  Cook 2 min.  Stir in sour cream and 1/2 of the cheese.  Reduce heat to low and cook 10 min.
Soften tortillas in oil 30 sec or microwave, or just have crumbly tortillas. ;)
In each tortilla, scoop 1/4 cup beef mixture, and 1/4 cup sour cream mixture.  Roll and sprinkle with 1 cup Jack cheese.  Cook 30 min.

Food storage:  canned onion is a great sub!

Slow Cooker Enchiladas

2 lb meat

20 or so corn tortillas, quartered (I use a pizza cutter)

1 pkg taco seasoning (1/4 c)

3/4 c water

1 can beans of choice (black, kidney, etc)

1 12oz jar salsa (Herdez, baby!)

1 can cream of whatever soup, reserve 1/2 cup

2 c shredded cheese

Toppings: olives, green onions, cheese, tomatoes, lettuce

Cook meat taco seasoning, water and all but 1/2 cup of soup all day in the crockpot - your basic 6 hours on low. Remove meat mixture to large bowl. Shred meat if necessary - mix together and add beans, salsa and cheese.

In the crock pot (don't bother to rinse it out) place a double layer of tortillas to cover the base. Layer meat mix and tortillas in alternating layers.

On the top layer (meat or tortilla - it doesn't matter what you end with, just use up your ingredients) add rest of soup, green onions, cheese, black olives, whatever you'd like.

Cook on high 2 hours.

Serve over lettuce and tomatoes.

Flank Steak Marinade

from Dad

For one 2 lb steak:

1/2 c soy sauce

2-3 T honey

several cloves garlic, chopped

1/2 bunch green onions, chopped

2-3 T lemon juice

s&p to taste

dried onions/garlic if you like

Mix together.  Score steak both directions and both sides.

Lay plat in pan and pour marinade over it; turn steak to completely cover.  Cover with foil/wrap and let sit for 48 hours in fridge.

BBQ for 20 min.  Let rest, then slice thinly at an angle to serve.

London Broil

I always stock up with this goes on sale for under $2/lb.

from Allrecipes.com

1 clove garlic, minced

1 t salt

3 T soy sauce

1 T ketchup

1 T veg oil

1/2 t pepper

1/2 t oregano

4 lb flank steak

2 t Worchestershire sauce

3 T lemon juice

Score both sides of meat in both directions about 1/8" deep resulting in a diamond pattern.  Marinate in ziploc bag.  Freeze or grill or broil 3-7 min per side.

Grilling Steak

1. ROOM temp. meat (this took more than an hour out of the fridge for me)
2. Turn your gas grill up as far as it will go - and let it heat up. This would be 600+ degrees.
3. Rub your steaks on both sides with salt and pepper or your steak seasoning.
4. Sear those steaks! 2-3 minutes each side.
5. Remove from heat and turn down your grill (this achieves the effect of indirect heat) - leave it open to help it cool down a bit.
6. Brush olive oil over both sides of the steak. This adds that yummy "crust". I added some more seasoning at this point.
7. Put back on grill and cook till done. Medium is 140-150 degrees F.
8. Let the meat rest for five minutes so the juices will stay in the steak. If you cut in too soon the juice will just run out all over your plate.
9. Enjoy!

French Dip Sandwiches

adapted from Dinner's Ready

1 pot roast, anywhere from 2 to 4 pounds
1 green pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
mozzarella slices
1 McCormick Au Jus sauce packet (found in the gravy mix aisle)
Rolls /buns

In crockpot, dissolve Au jus packet in 3 cups of cold water then add the roast. Cook on low for 6-8 hours or high for 4-5 hours (I cooked mine about 8 hours on low before adding the peppers and onion for another hour). One hour before you plan to eat, shred the beef then slice the peppers and onions and add to crockpot. When it is finished, remove meat and veggies with a slotted spoon. Place mozzarella slices on buns and put under low broil until cheese is melted and lightly browned. Fill the rolls with the meat and veggies, then divide the Au Jus sauce into smaller bowls for dipping.