BEEF GREEN CHILI
This soul-warming chili is simple to prepare. Using leftover beef Brisket, add onion, jalapeno peppers, garlic, chilies and tomatoes, then simmer to deepen the chili's rich flavors.
Provided by BIWFD
Categories Soup
Time 40m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Heat oil in stockpot over medium heat until hot. Add onion, jalapeño pepper and garlic; cook 5 to 7 minutes or until onion is tender, stirring occasionally.
- Stir in beef Brisket, chiles and tomatoes; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Remove from heat. Stir in 2 tablespoons sour cream.
- Garnish with additional sour cream, tortilla chips, cheese, avocado or guacamole, if desired.
Nutrition Facts : Calories 280
SHREDDED BEEF GREEN CHILE ENCHILADAS
Shredded beef green chile enchiladas, a wonderful Mexican inspired comfort food that combines shredded beef and green chiles with easy to roll tortillas.
Provided by Lisa Hitzeman
Categories Dinner
Time 6h45m
Number Of Ingredients 13
Steps:
- Generously sprinkle roast on both sides with taco seasoning.
- Place is slow cooker and pour beer over the top.
- Cook on high for 5-6 hours until very tender.
- Once tender, shred beef with two fork, right in the slow cooker so that it mixes in with the liquid.
- Preheat oven to 350 degrees.
- In a medium mixing bowl, combine enchilada sauce, garlic powder, chili powder, black pepper, salt and sour cream.
- Remove half of the sauce to another mixing bowl and stir in the shredded beef, green chilies and 1 cup of the cheese.
- Take half of the remaining sauce mixture and spread in the bottom of a 9×13 inch baking dish that's been coated with cooking spray.
- Divide chicken mixture between the tortillas, about half a cup in each, spread down the middle.
- Wrap each tortilla up by folding in the sides and then rolling up. Set each seam side down in baking dish.
- Spread remaining sauce over the top of the tortillas and sprinkle the remaining 1 cup of cheese on top.
- Cover tightly with foil and bake in preheated over for 30 minutes.
- Top with desired toppings and serve
Nutrition Facts : Calories 328 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 16 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 481 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SLOW-COOKED GREEN CHILI BEEF BURRITOS
This recipe gets rave reviews every time I make it. The shredded beef has a luscious, slow-cooked flavor that you can't get anywhere else. -Jenny Flake, Newport Beach, California
Provided by Taste of Home
Categories Dinner
Time 9h30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Cut roast in half and place in a 3- or 4-qt. slow cooker. Add broth. Cover and cook on low for 8-9 hours or until meat is tender. , Remove beef. When cool enough to handle, shred meat with 2 forks. Skim fat from cooking liquid; reserve 1/2 cup liquid. Return shredded beef and reserved liquid to the slow cooker. Stir in the enchilada sauce, green chilies, tomato sauce, salt, garlic powder and pepper. , Cover and cook on low for 1 hour or until heated through. Spoon beef mixture down the center of tortillas; add toppings of your choice. Roll up.
Nutrition Facts : Calories 419 calories, Fat 17 g fat (6 g saturated fat), Cholesterol 74 mg cholesterol, Sodium 1175 mg sodium, Carbohydrate 36 g carbohydrate (2 g sugars, Fiber 5 g fiber), Protein 29 g protein.
GREEN CHILE BEEF BURRITOS
Recipes that are leaner in fat and calories-like this one for beef burritos-helped me lose 30 pounds! The meat is so tender and delicious. -Shirley Davidson, Thornton, Colorado
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Trim fat from roasts; cut meat into large chunks. Place in a 5- to 6-qt. slow cooker. Top with the chiles, onion, jalapenos, garlic, chili powder, cumin and, if desired, seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred with 2 forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth. , Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese as desired. Fold in ends and sides of tortilla.
Nutrition Facts : Calories 262 calories, Fat 5g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 376mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
EASY SHREDDED BEEF GREEN CHILE ENCHILADA CASSEROLE
I was looking for a quick and different way to use the leftover shredded beef cooked in a crock pot the day before. I came up with this recipe which is quick and easy without having to roll each tortilla individually . My husband doesn't like corn tortillas or red sauce so I used green sauce and flour tortillas and layered them in a 8 1/2 inch casserole dish that fit the torrillas perfectly. I knew it was a hit when he went back for a second and third helping! It also tastes great left over the next day. You could also make it with shredded chicken. (Cooking the beef is not included in prep time)
Provided by nancyj09
Categories Meat
Time 40m
Yield 1 8 1/2 inch casserole, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In large frying pan or sauce pan, combine shredded beef, diced green chiles, half of the green enchilada sauce and full can of mushroom soup.
- Cook over medium heat until heated through
- Pour about 2 Tablespoons of remaining enchilada sauce in bottom of the casserole dish.
- Place 1 tortilla in casserole and cover with prepared sauce from pan.
- Sprinkle small layer of cheese over sauce.
- Place another tortilla over sauce and continue layering until last tortilla is on top.
- Pour remaining sauce over complete casserole and cover the top with remaining cheese.
- Cover and bake in 350 degree for about 30 minutes or until nice an bubbly .
- Let sit about 10 minutes to allow to set before serving.
- Top with sour cream if desired.
GREEN CHILI SHREDDED BEEF
I made up this recipe based on shredded beef Burro I had in Phoenix many years ago. It is my family's favorite. Each time my dad visits he asks me to make this for him. You can season it as hot or as mild as you like. I hope you enjoy it!
Provided by Barbara Collins
Categories Beef
Number Of Ingredients 1
Steps:
- 1. Shredded Green Chili beef A large roast (The bigger the better whatever is on sale) Place in crock pot add water to top, large onion and a can of green chili and 4 beef bouillon cubes. Cook until meat falls apart (ALL DAY) Remove roast and reserve the juice if you want to make gravy. Shred Beef and put back into the empty crock pot Cook on stove 2 lbs of ground beef add to shredded beef Add 4 large (7oz) cans of chopped green chilies Add 1 large onion chopped up 4 cans of Rotel tomatoes Salt to taste 5 large beef bouillon cubes 8 to 10 large shakes of Cholula sauce (more or less to your taste) Stir well and set crock pot to high cook about 6 hours until all the flavors are cooked together. Roll in flour Tortillas and cheese. ENJOY!
BEET AND CABBAGE BORSCHT
Categories Soup/Stew Leafy Green Tomato Vegetable Appetizer Lunch Beet Winter Cabbage Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
- Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.
- Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.
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INSTANT POT SHREDDED BEEF WITH GREEN CHILE - PERRY'S PLATE
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4.6/5 (10)Total Time 2 hrs 10 minsServings 8
- Cut your roast into roughly 1 pound chunks. If your roast is 3 pounds, cut it into 3 chunks. You get the idea. It doesn't have to be exact. Sprinkle the salt and pepper all over the pieces of roast and put them in the insert pot for your Instant Pot.
- Sprinkle the rest of the seasonings on top, including the green chiles and jalapenos. Pour the water or broth into the pot as well. Use a pair of tongs to move the beef around and allow the green chiles to scatter a bit.
- Close the lid, moving the steam release valve to "sealing", and set it for 90 minutes at high pressure. If your roast is over 4 lbs, cook it for 120 minutes.
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