This is a easy recipe that has become a staple at our house.
Michelle's Taco Meat
Chuck Roast - shredded
One chopped onion
Taco seasoning mix - I like Ortega low salt
Canned chopped green chilies
Water - 1.5 cups
Directions -
Use a Dutch Oven and spray it lightly with canola/veggie oil. Place the onion in the bottom of the pan and put the roast on top of the onions. Pour the taco seasoning and chilies over the roast. Add the water to the bottom of the pan - don't pour it over the roast. Cook covered in a oven heated to 200 degree for 8 hours. If you have less time you can cook at 300 degrees for 5 hours. You can turn the roast once or twice but if you forget to do that it still turns out great!
Thank you Michelle Davis!!!!
My family's favorite Sloppy Joe’s is in the classic Betty Crocker Cookbook. Yup, the old time classic red book. Sub out the green pepper for a red one – they taste better. Serve on whole wheat buns w/ a salad on the side. We sometimes use turkey instead of beef.
*Recipe courtesy of Betty Crocker:
1 pound lean ground beef
1 medium onion chopped (1/2 cup)
1/3 cup copped celery stalk
1/3 cup chopped green bell pepper
1/3 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon red pepper sauce
6 hamburger buns, split and toasted
1. Cook beef and onion in a large skillet over medium high heat for 8 to 10 minutes, stirring occasionally, until beef is browned; drain. Stir in remaining ingredients (except the buns, of course).
2. Cover and cook until the vegetables are tender, 10 to 15 minutes. Fill buns and enjoy!
**originally by Nancy Dell’Aria but I’ve changed a few things.
1 box pasta cooked as the package directs and then cooled. (Pick whatever pasta your kids will eat. We eat Barilla whole wheat pastas)
Dressing – I've doubled it and cut the salt in ½. Salt the salad to your taste.
2/3 cup oil with two to four smashed (use the back of a knife to smash it) garlic cloves. Let it sit for a few hours or overnight to infuse the oil. OK -- or just buy garlic oil.
6 TB cider vinegar
3 tsp. cumin
2 tsp. salt
Mix all the ingredients together in a jar and let sit.
Veggies -
2 cans beans you can use kidney, garbanzo, black or a combo of beans
2 large ripe tomatoes cut into chunks
½ cup cilantro
Extras
Chicken – I use a lot like 2 cups. The boys need their protein!
Cubbed Pepperjack cheese 6-8 oz is good.
I mix all the dry ingredients and put the dressing on right before its eaten. That way it doesn’t get soggy when it sits on the football field for hours in the cooler.
