Beef Enchiladas

3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped green chiles
1 tablespoon all-purpose flour
2 cups sour cream
3 cups shredded Monterey Jack cheese, divided
1 cup oil for frying 20 (6 inch) corn tortillas

1. Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
2. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
3. In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
4. Preheat oven to 375. Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
5. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.

Serves 10. This is how we eat 'em in my house. Seems like a lot of work but it's easy and DELISH!

Kay's Sausage Sunday Dinner

4 sausages (beef or pork)
1 pound potatoes
1/2 pound carrots
1/2 bell pepper
1 large onion
1 fennel bulb
2 garlic cloves
2 tbsp oil
freshly cracked black pepper
1 1/2 tsp Italian herbs
1/2 cup chicken broth
4 tbsp balsamic vinegar 


Peel potatoes, rough chop everything else and put in roasting tray.
Grate Garlic and add herbs pepper and broth and oil in a measuring cup.
Pour over veggies and then cover the tray with foil.
Roast for 45 minutes at 450.


While that is cooking, brown the sausages but don't cook through.
Let them rest then cut in half.


When the 45 minutes is up add the sausages, add the balsamic vinegar and remove the foil completely.
Then cook for another 30 minutes.


Stir it all up marry the flavors and let cook for 10 more minutes.


Serve with Bread. That's it. It is DELICIOUS!

Cowboy Casserole

We are adding a new category it is called CHEAP. This will be the first post. :) It isn't a pretty picture but it is so good and my kids LOVE it!

1 pound ground beef
1 medium onion, chopped
1 mini can diced green chilies
2 boxes of Jiffy Corn Bread
1/2 t salt
1/2 t baking soda
1 can cream style corn
3/4 cup milk
2 eggs
2 cups grated cheddar cheese

Preheat to 350.

Brown beef and onions add chilies when done.
In a bowl combine cornbread mix, salt baking soda, corn, milk and eggs. Spread half the batter on the bottom, then all of the meat, 1/2 of the cheese, then the rest of the corn bread mixture and top with remaining cheese. Bake for 35 minutes, serve with a dollop of sour cream.

Makes 6-8 servings.

Serve alone. No sides needed. :)

Total Cost of this meal $10.08 for 6-8 people