Author: Chef

Description
Slow-cooked shredded beef with chipotles, lime, and warm spices.

Ingredients

• 4 pounds beef chuck roast, cut into chunks
• 1 yellow onion, diced
• 3 to 4 chipotles in adobo, finely diced
• 5 garlic cloves, minced
• 1/4 cup fresh lime juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon ground cumin
• 1/2 tablespoon dried oregano
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/4 teaspoon ground cloves
• 3/4 cup beef stock
• 3 bay leaves

Instructions

1. Add all ingredients except the bay leaves to a slow cooker and toss to combine.
2. Add the bay leaves and cover.
3. Cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef shreds easily.
4. Transfer the beef to a cutting board and shred with two forks.
5. Return the shredded beef to the slow cooker and stir it back into the juices.
6. Serve warm with cilantro and lime wedges if desired.

Description
A layered meat-sauce lasagna with ricotta, mozzarella, and Parmesan.

Ingredients

• 15 ounces ricotta cheese
• 1 egg
• 2 cups mozzarella cheese
• 3/4 cup Parmesan cheese, grated
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 lasagna noodles
• 2 1/2 cups mozzarella cheese for topping
• Prepared meat sauce

Instructions

1. Preheat the oven to 375 degrees F.
2. Mix the ricotta, egg, mozzarella, Parmesan, Italian seasoning, salt, and pepper for the cheese filling.
3. Boil the lasagna noodles in salted water until al dente, then drain and rinse with cold water.
4. Spread about 1 heaping cup of meat sauce in the bottom of a 9 x 13-inch baking dish.
5. Layer 4 noodles over the sauce, then add one-third of the ricotta mixture and about 1 1/2 cups meat sauce.
6. Repeat the layers twice more, finishing with the remaining meat sauce.
7. Top with 2 1/2 cups mozzarella cheese.
8. Cover with foil sprayed with nonstick spray, spray-side down.
9. Bake 35 minutes, uncover, and bake 10 minutes more.
10. Let rest 15 minutes before serving.

Notes

• The source text refers to a separate meat sauce but did not include it in the captured block.

Description
A quick one-pot chili-style pasta with beef, tomatoes, beans, and cheddar.

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 8 ounces ground beef
• 4 cups chicken broth
• 1 can diced tomatoes
• 3/4 cup canned white kidney beans, drained and rinsed
• 3/4 cup canned kidney beans, drained and rinsed
• 2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• Salt and black pepper, to taste
• 10 ounces elbow pasta
• 3/4 cup shredded cheddar cheese
• 2 tablespoons chopped parsley

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the garlic, onion, and ground beef and cook until the beef is browned, breaking it up as it cooks. Drain excess fat if needed.
3. Stir in the broth, tomatoes, beans, chili powder, and cumin. Season with salt and pepper.
4. Bring to a simmer and stir in the pasta.
5. Bring back to a boil, cover, reduce the heat, and simmer 13 to 15 minutes until the pasta is cooked through.
6. Remove from the heat, top with cheddar, and cover briefly until melted.
7. Garnish with parsley and serve.

Description
Stuffed peppers made in the slow cooker with beef, rice, beans, corn, salsa, and cheese.

Ingredients

• 1 pound lean ground beef
• 1 1/2 cups cooked brown rice
• 1 1/2 cups shredded cheddar cheese, divided
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup salsa
• 2 tablespoons chopped cilantro
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and black pepper, to taste
• 6 bell peppers, tops cut off and seeded
• Sour cream, optional

Instructions

1. Lightly coat the inside of a slow cooker with nonstick spray.
2. In a large bowl, combine the beef, rice, 1 cup of cheese, black beans, corn, salsa, cilantro, cumin, and chili powder. Season with salt and pepper.
3. Spoon the filling into the peppers.
4. Arrange the peppers in the slow cooker and cover.
5. Cook on low for 5 to 6 hours or on high for 2 to 3 hours, until the peppers are tender and the beef is cooked through.
6. Top with the remaining cheese, cover again, and cook 10 to 15 minutes more until melted.
7. Serve with sour cream if you like.

Notes

• The source note says the beef does not need to be browned first.
• White rice or quinoa can be substituted.

Description
A fast layered beef-and-bean nacho-style dinner from the older family notes.

Ingredients

• 1 pound ground beef
• 1 packet taco seasoning
• 1 can Rotel
• 1 can Ranch Style beans
• 1 bag nacho cheese Doritos
• Mexican shredded cheese

Instructions

1. Brown the ground beef until no longer pink and drain if needed.
2. Stir in the taco seasoning, Rotel, and Ranch Style beans and heat through.
3. Serve the beef mixture over Doritos and top with shredded cheese.

Description
A simple casserole with beef, beans, Rotel, and cornbread baked on top.

Ingredients

• Cornbread mix
• 1 can cream corn
• Milk
• Eggs
• Ground beef
• Rotel
• Ranch Style beans
• Cheddar cheese

Instructions

1. Preheat the oven to 400 degrees F.
2. Cook the ground beef and drain it.
3. Stir the beef with the cream corn, Rotel, and Ranch Style beans.
4. Prepare the cornbread mix as directed on the package using milk and eggs.
5. Spread the beef mixture in a greased casserole dish.
6. Pour the cornbread batter over the top and sprinkle with cheddar cheese.
7. Bake about 45 minutes until the cornbread is set and golden.