Shredded Beef Enchiladas

These enchiladas are shrouded in a rich, beefy sauce and bursting with shredded beef and melty cheese. Prepare in advance, storing in the refrigerator until ready to bake. This recipe also freezes well.

Shredded Beef Enchiladas

Step 1: beef

To the bowl of a slow cooker, add:

1 cup beef broth (or water)

1 (15 oz) can diced tomatoes

1 (4 oz) can diced green chilies

2 lbs beef roast, trimmed

Season with:

2 tsp chili powder

1 tsp ground cumin

1 tsp garlic powder

1/2 tsp oregano

Cover and cook on low for 8 hours (or high for 4 hours).

• Strain, retaining the liquid

• Shred beef, set aside

Step 2: sauce

To a medium saucepan, add:

2 Tbsp cornstarch

2 Tbsp water

Whisk together, continue whisking while pouring in:

Cooking liquid, retained from roast

Heat over medium-high heat until thickened, whisking continuously. Remove from heat.

Step 3: assemble & bake

• Preheat oven to 350F

Prepare 9” x 9” baking dish by spraying with non-stick baking spray. Pour ~1/2 cup of sauce (Step 2) into bottom of baking dish.

1. Select 1 flour tortilla

2. Sprinkle with ~2 Tbsp cheese

3. Spoon in 1/8 portion shredded beef

4. Roll up and place in baking dish

5. Repeat steps 1-5 with remaining 7 tortillas

Pour remaining sauce (Step 2) over the rolled enchiladas.

Bake at 350F for 20 minutes (uncovered). Remove from oven and sprinkle with:

1 cup shredded cheese

Return to oven and bake an additional 5 minutes.

Serve hot, garnished with cilantro and sour cream.

Additional recommended toppings:

• shredded lettuce

• diced tomatoes

• sliced olives

• chopped green onions

• salsa

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Brenda’s tips:

• Serving size: 8 enchiladas

• Flour tortillas are recommended but can be replaced with 12 corn tortillas

• Optional: if you’re not eating right away, cover baking dish with tinfoil and store in refrigerator (up to 24 hours) until ready to bake. Increase baking time by 15 minutes due to the cold start, baking 35 minutes + 5 minutes with cheese.

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Baked Rice Pudding

A perfect way to use up leftover rice - make this custardy rice pudding as a snack or dessert.

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Baked Rice Pudding

• Preheat oven to 300F.

To a medium pot, add:

1 cup milk

1 egg

Whisk smooth, then stir in:

1 tsp corn starch

1 Tbsp brown sugar

1 tsp cinnamon

1/8 tsp nutmeg

1 cup rice (pre-cooked or leftover)

Once combined, place over medium-high heat. Whisking continuously, heat until just boiling and remove from heat. Stir in:

1/2 tsp vanilla

Set aside.

• Butter 4 (8 oz) ramekins on the sides and bottom.

• Place prepared ramekins on a sheet pan.

• Equally divide the rice pudding among the ramekins (about 1/2 cup each).

Bake at 300F for 18-22 minutes. Allow to rest 5 minutes before serving.

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Brenda’s tips:

• Serving size: 4 (1/2 cup) servings

• This rice pudding can be eaten without baking, but time in the oven creates a tender creamy custard

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Sheet Pan Haystacks

A great way to use leftover chili (or canned chili) for an easy weeknight dinner. This also presents beautifully as a party platter.

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Sheet Pan Haystacks

Prepare each item on the list and assemble on a sheet pan, following the example in the photograph or creating your own design:

1. Tortilla chips

2. Cheese, shredded

   • Optional: broil cheese and chips for 1 minute to melt the cheese

3. Chili: make or preheat as needed

   • Pressure Cooker Chili

   • Texas Chili

   • Big Batch Chili

   • Your favorite canned variety

4. Lettuce, chopped

5. Tomatoes, diced

6. Sour cream & green onions

Serve immediately.

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Brenda’s tips:

• Serving size: 4 to 8

• Optional additions:

  • Olives, sliced

  • Salsa

  • Guacamole

  • Cilantro, chopped

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Crisp Potato Patties

These potato patties are a great addition to any breakfast and what’s better than using up those leftover mashed potatoes?

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Crisp Potato Patties

Preheat skillet over medium-low heat (3/10).

While preheating, prepare potato mixture:

1 cup leftover mashed potatoes

1 Tbsp sour cream

1/4 tsp garlic salt

Mash together. Set aside and prepare:

8 cheese slices, ~1” square

Form patties, using:

2 Tbsp potato mixture

1 cheese slice

Form the potatoes around the cheese, making sure the cheese is fully enclosed. Repeat to make 8 potato patties.

Skillet with be heated by now, grease with:

1 tsp butter

Fit prepared patties in skillet, allowing ~1” between patties. Cover with a lid, allowing to cook for 3-4 minutes until lightly browned. Flip carefully and cook (uncovered) 2 minutes longer. Serve hot.

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Brenda tips:

• Serving size: 4 servings (2 patties each)

• These potato patties are very versatile, adjust any of the ingredients to fit your personal preferences

• Add crisp bacon bits for extra flavor

• Flipping the potato patties can be a little tricky, be sure to wait until the patties have browned on the skillet side for a successful flip

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Turkey Pot Pie

Extra turkey? This is the recipe for you! An incredibly savory pot pie. The recipe is written to make 2 pies, bake one immediately and freeze the other for an easy meal in a week or two. No leftover turkey, simply substitute roast chicken.

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Turkey Pot Pie

Step 1: Prepare Crust

Make dough for two - 9” top and bottom pie shells (uncooked), select recipe 1, 2 OR 3 for the pie crust based on your preference (Brenda uses the Pie Crust for High Elevation). Roll out dough and place in a regular depth pie plate.

• Do not bake or poke with a fork.

• Cover & set aside.

Step 2: Chicken & Veggies

To a large pot, add:

1 cup water

2 cup carrots, peeled & diced 1/4”

1 tsp salt

Bring to a boil over high heat, cover and reduce heat to medium.

Simmer for 5 minutes, then add:

2 cups potatoes, peeled & diced 1/4”

Simmer for 15 minutes, until just fork tender. While it cooks, prepare the gravy in Step 3.

Step 3: Gravy

To a large skillet, add the following to make a roux:

1/2 cup butter

1/2 cup flour

Cook for 2-4 minutes on medium heat, until mixture just begins to brown.

Whisking continuously, add:

3/4 cup milk

2 cups chicken broth

Once smooth, also add:

1 tsp salt

1 tsp ground thyme

1/4 tsp garlic powder

1/4 tsp pepper

Continue to cook at a low simmer. Once thickened, cook an additional 1-2 minutes.

Step 4: Assemble

To the pot of cooked potatoes & carrots, stir in:

1/2 cup frozen petite corn

1/2 cup frozen petite peas

Allow to rest for 1 minute, then drain completely.

Stir in:

2 cups leftover turkey, cut into 1/2” cubes

Fold in:

Sauce (Step 3)

Fold together until just combined.

• Divide between the two prepared bottom crusts

• Cover with prepared top crust

• Crimp edges together by pressing thumb from right hand between thumb & forefinger of left hand, catching both the top and bottom crust in the middle

• Brush top with:

heavy cream (or milk)

Bake at 350F for 50 minutes. Allow to rest for ~10 minutes and serve hot.

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Brenda’s tips

• Serving size: 2 - 9” pies, 6-8 servings each

• Insert uncooked pot pie into a freezer-safe resealable bag. Seal shut and freeze for up to one month. Remove from bag and bake at 340F for 70 minutes.

• Substitute cooked chicken for the leftover turkey:

  • Oven roast 1 lb chicken breast and cut into 1/2” cubes

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Window to B’s kitchen . . .

Chipotle Rice Bowls with Barbacoa Beef

These Chipotle Rice Bowls with Barbacoa Beef are the perfect way to transform leftover beef roast into a new and delicious dinner. Inspired by the Barbacoa Beef at Chipotle, these rice bowls can be custom assembled to fit a variety of taste preferences. Brenda’s favorite combination inspired this recipe.

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Chipotle Rice Bowls with Barbacoa Beef

Step 1: Prepare Chipotle Purée

• Purée one can of chipotle peppers in adobo sauce

• Set aside 1 Tbsp chipotle purée to use in Step 2.

• Freeze the remaining purée, following the directions provided here.

Step 2: Prepare Barbacoa Beef

• Using leftover Beef Roast, prepare one batch of Barbacoa Beef.

• While the beef simmers, continue to Step 3.

Step 3: Prepare Chipotle Black Beans

• Using either canned or cooked dry beans, prepare one batch of Chipotle Black Beans.

• While the beans simmer, continue to Step 4.

Step 4: Prepare Cilantro & Lime Rice

• Using long grain white rice, prepare one batch of Cilantro & Lime Rice.

• While the rice cooks, continue to Step 5.

Step 5: Prepare Toppings

• Prepare:

• Lettuce, chopped

• Tomatoes, diced

• Corn, steamed

• Guacamole, homemade

• Salsa, homemade

• Sour Cream

• Cilantro, chopped

Step 6: Assemble & Serve

Layer in a bowl:

1. Rice

2. Beans

3. Beef

4. Toppings of choice

Serve hot.

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Brenda’s tips:

• Serving size: 4

• Inspired by the Barbacoa Bowls at Chipotle, these are great for a small family dinner or multiply the recipes to feed a crowd.

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Window to B’s kitchen . . .

Barbacoa Beef

This spiced beef is perfect for Chipotle Rice Bowls or tacos or Barbacoa Salads. This recipe uses leftover roast beef, making it very quick to put together.

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Barbacoa Beef

To a medium pot, add:

2 Tbsp apple cider vinegar

1 Tbsp lime juice

1 Tbsp chipotle pepper purée

1 tsp garlic powder

1 tsp cumin

1/2 tsp oregano

1/2 tsp pepper

1/2 tsp salt

1/8 tsp cloves, ground

1/4 cup chicken broth

Whisk together, then add:

1 lb beef roast, cooked and chopped into 1” pieces

1 bay leaf

Bring to low boil, reduce heat and simmer for ~30 minutes.

Shred lightly. Serve hot.

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Brenda’s tips:

• Serving size: 4

• This recipe can be made in a crockpot. Simply assemble ingredients in a slow cooker and increase cooking time to 2 hours.

Chipotle Black Beans

These beans are a fabulous compliment to rice bowls, salads, tacos, etc.

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Chipotle Black Beans

To a small pot, add:

1 (15 oz) can black beans, drained & rinsed

• Substitute: 3/4 cup dry beans, pressure cooked, drained & rinsed

1/4 cup water

Stir in seasonings:

1 tsp chili powder

1/4 tsp cumin

1/4 tsp garlic powder

1/8 tsp onion powder

1/8 tsp cinnamon

1/16 tsp cloves, ground

1/2 tsp salt

1/2 tsp sugar

Place pot over medium-high heat and bring to a boil.

Stir, reduce heat to low and cover.

Simmer for 15-30 minutes.

Serve hot or cold.

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Brenda’s tips:

• Serving size: 4

• This recipe can be multiplied for large groups

• If substituting dry beans for canned, the beans must be cooked prior to adding to this recipe

• This recipe is great using other beans in place of the black beans, some suggestions include: pintos, navy beans, or pinks

Quick Taco Salad

To Brenda, this is the absolute best Taco Salad. Sure, you can add other ingredients to the salad, and Brenda will share a recipe for a loaded-style taco salad later, but this is all you need for an insanely delicious and quick salad. This salad is even better whenever garden-fresh tomatoes are available too.

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Quick Taco Salad

To a large skillet, warmed to medium, add:

1 lb ground beef

Cook until evenly browned. Drain fat, then season with:

Seasoned salt

Garlic salt

Set aside to cool.

Chop:

1 head lettuce

Grate:

1 cup cheese

Dice:

2-4 tomatoes

Build the salads directly on four dinner plates, evenly dividing the prepared ingredients, and layering as follows:

1. Lettuce

2. Cheese

3. Tomatoes

4. Ground beef, cooked

Serve with:

Nacho Cheese Doritos

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Brenda’s tips:

• Serving size: 4 salads

• You can use the Doritos to scoop up the salad to avoid utensils all together

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Window to B’s kitchen . . .

Roast Beef Stroganoff

This recipe is the most decadent way to make this savory dish. This recipe is also a great way to use up two leftovers: Roast Beef and the Beef Gravy.

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Roast Beef Stroganoff

To a large pot, add:

~1 qt water

Turn heat to High. Bring to rolling boil, add:

1 tsp salt

8 oz pasta (fusilli recommended)

Reduce heat slightly to Med-High, retaining a rolling boil until pasta is cooked to desired texture.

• Follow the package recommended time for best results

While pasta cooks, prepare the sauce.

To a large skillet, heated to medium, add:

1 tsp oil

1/4 cup onions, finely diced

1 tsp garlic, minced

Sauté for 1 minute, then add:

2 cups fresh mushrooms, peeled & sliced

Continue to cook, stirring regularly, until mushrooms are tender, about 2 minutes.

Add:

1 1/2 cups beef broth*

2 Tbsp ketchup

1 tsp Worcestershire sauce

1/2 tsp salt

1/4 tsp pepper

Increase heat to Med-High and bring to a boil.

While heating, in a small jar combine:

1/4 cup warm water*

3 Tbsp flour*

Shake until smooth. Once beef broth is boiling, pour the mixture into the broth, whisking continuously.

• Pro-tip: pour water and flour mixture through a wire strainer to avoid lumps

Continue cooking at a rolling boil for about 1 minute.

Reduce heat to Med-Lo. Stir in:

1/2 cup sour cream

Add:

1 1/2 cups roast beef, fully cooked and chopped into ~1/2” cubes

Fold in, being careful not to break up the pieces.

Simmer until pasta is finished cooking.

Drain pasta. Add to sauce. Fold together.

Serve hot.

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Brenda’s tips:

• Serving size: 4

• *If available, substitute ~ 2 cups Beef Gravy for the Beef Broth & flour mixture.

• This recipe works great with canned mushrooms, simply substitute one can mushroom stems & pieces for the fresh mushrooms. You may want to give them a quick chop to create uniform pieces.

Chimichangas with Shredded Beef

This recipe is designed to use leftover roast beef, simmering with additional spices to make it perfect for Chimichangas. Using leftover roast beefs helps this meal come together quickly, making it perfect for anyone.

CAUTION: frying anything can be dangerous. Always keep your hands and face away from the hot oil. DO NOT add any water to the oil (hot or cold) or an explosion may result.

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Chimichangas with Shredded Beef

Step 1: Prepare filling

To a medium pot, add:

1 cup roast beef, slow cooked to perfection & shredded

1/8 cup beef broth

1/2 tsp lime juice

1/2 tsp white vinegar

1/2 tsp garlic powder

1/2 tsp chili powder

1/4 tsp ground cumin

Simmer over medium heat until heated through, about 5 minutes.

Then fold in:

1/2 cup rice, cooked (optional)

1/2 cup black beans, cooked & heated (optional)

Set aside.

Step 2: Assemble chimichangas

Microwave for 10-20 seconds:

4 tortillas, burrito size

Placing on one edge, fill the tortilla with:

~1/2 cup filling

2 Tbsp shredded cheese

Roll up each tortilla:

• Starting at the edge with the filling, begin to roll the tortilla while folding the two sides in slightly. Continue to roll the tortilla, containing all of the filling inside the roll.

• Repeat until all tortillas are filled & rolled

Step 3: Pan-fry

To a large skillet (10” recommended), add:

1/4 inch oil (canola recommended)

Place over medium and heat until simmering.

Pan-fry chimichangas:

• Carefully add the filled tortilla rolls, seam side down, to the hot oil

  • Fry in batches if the pan is not big enough to fit all four

• Fry for about 1 minute, then, using tongs, turn about 60 degrees (1/6 turn)

• Repeat rotations until all sides are golden brown

• Remove from hot oil, drain on a paper towel

Step 4: Serve

Serve with a side of:

• Guacamole

• Sour cream

• Salsa

And/or over a bed of:

• Lettuce, shredded

• Tomatoes, diced

• Spanish Rice

• Refried Beans

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Brenda’s tips:

• Serving size: 4

• This recipe is a fabulous way to use leftovers, as written, or make everything from scratch:

  • Shredded Beef

  • Tortillas

  • Beans

  • Rice

  • Refried Beans

  • Guacamole

  • Spanish Rice

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