Something Yummy for Your Tummy

Several months ago I fell in love with a cookbook that I've owned for years. Really. Years ago my Mom gave me a cookbook called "Make-A-Mix Cookery", I looked over it and stashed it in the cupboard. Nice recipes but they make enough food for a bazillion people!! At the time, I just had two small children, so what do I need with this! Ha! lol!
Years later, I am cooking for a bazillion people! Okay, not really, but lemme tell ya, my kids can EAT! Seriously, when they're teenagers we're in trouble! I tell Caleb he's going to need to get a job to pay for his food bill. I'm only half kidding (lol), as he's almost 12 and he can really pack it in!
Anyway, back to the cookbook...
The cookbook has scads of recipes that have a base recipe and then there are recipes that add something here or there to the base recipe and make something totally different. We're not big casserole people or big leftover people either, so this is a great resource. The edition I have is, unfortunately, out of print, but you can find used copies on Amazon for as cheap as 88 cents. There is also an updated version of the same book by the same authors.
Our favorite recipe so far is the Mexican Meat. I've made it several times and served it to company. It tastes just like the mexican beef you get at a mexican restaurant. This is the recipe that I'm going to share.


Mexican Beef

5 lbs. Beef Roast
3 Tbsp. Oil
3 Onions, chopped
2 4-oz cans- Chopped Green Chilies
1-14 oz. jar - Salsa Verde/green chili salsa
1/4 tsp. Garlic Powder
4 Tbsp. Flour
4 tsp. Salt
2 Tbsp. Ground Cumin
Reserved juices from beef roasts

Oven Method:
Preheat oven to 200 degrees. Place roasts in roasting pan or dutch oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, until well done.
OR
Crockpot Method: (this is how I do it)
Place roast in crockpot with small amount of water. Cover with lid and cook on low for 10 to 12 hours. (I put mine on a night before bed and then its ready to take to the next step in the morning after breakfast. It smells sooo good when we wake up! Guess what's for dinner that day?)

After meat is cooked, drain it and reserve the juices. Cool meat, remove any bones and shred.
Set meat aside. In a large skillet, place oil, onions and green chilies. Saute' for 1 minute-ish. Add Salsa Verde', garlic powder, flour, salt, and cumin. Cook 1 minute over medium low heat. Stir in reserved meat juices and shredded beef. Cook 5 minutes until thick. Cool.




Put about 3 cups mix into 1 quart freezer containers/bags. Or put 3 cups mix into 1 gallon size freezer bag and flatten. (I do this because it thaws out much quicker and stacks well in the freezer)
Label and freeze OR eat some and freeze some.






We like to eat ours burrito style with all the fixins' or with saffron rice , salsa, and sour cream.
You can eat it any way you like, and for Brian that is sometimes right out of the pan.
I'm planning to make Sour Cream Enchiladas with this the next time I make it. Yummy!!

If you give it a try, let me know your favorite way to eat it!