Southwest Beef Sandwich Food

SOUTHWEST BEEF CASSEROLE

Steps:

• Preheat oven to 400ºF and lightly grease a 9x13 baking dish; set aside.
• Cook the egg noodles in salted boiling water, according to the directions, about 10 minutes. Drain and set aside.
• In a large deep skillet over medium heat, add oil. When it gets hot, add onions and sauté until translucent, about 3 minutes.
• Add red and orange peppers; cook for 2 minutes. Add jalapeño peppers and sauté for another 2 minutes. Stir in garlic and sauté for 1 minute.
• Add ground beef and cook until no longer pink, breaking it up into small pieces. Halfway thru cooking, season with chili powder, taco seasoning, ground rosemary, Worcestershire sauce, cayenne pepper and garlic salt. Stir and cook until the beef is done.
• Season the beef mixture with ground sea salt, freshly ground black pepper before adding corn kernels; stir well. Add crushed tomatoes, cream of tomato soup and diced green chilies; combine well. Add brown sugar to the mixture and cook for 2 minutes.
• Add ½ cup sharp Cheddar cheese and ½ cup Monterey Jack; blend cheeses with the ingredients. Add cooked al dente egg noodles, stir and transfer the beef mixture to the prepared baking dish.
• Sprinkle the remaining cheese on top and transfer to the preheated oven. Bake for 10 minutes or until the cheese is melted.
• Remove from the heat and sprinkle with parsley.

SOUTHWEST BEEF SANDWICHES

Steps:

• In 3 1/2- to 4-quart slow cooker, combine all ingredients except beef and buns. Add beef; mix well.
• Cover; cook on high setting for 4 hours or on low setting for at least 8 hours or until beef is tender.
• Remove beef from slow cooker; place on large plate. Shred beef; return to slow cooker and mix well.
• To serve, spoon 1/3 to 1/2 cup beef mixture into each bun. If desired, top with shredded cheese or sour cream.

SOUTHWESTERN ROAST BEEF SANDWICHES

Steps:

• Butter one side of each bread slice. On the unbuttered side of two slices, layer the beef, cheese and chilies; top with remaining bread, buttered side up. , In a large nonstick skillet or griddle coated with cooking spray, toast sandwiches for 4 minutes on each side or until golden brown.

SPRING HILL RANCH'S SOUTHWESTERN SHREDDED BEEF

Steps:

• 1. Trim the roast of any excess fat and cut it into four relatively equal chunks. Rub the pieces with the black pepper and set them aside.
• 2. In the slow cooker, stir together the broth, green chiles, onion, chipotles, garlic powder, oregano, chili powder, ground cumin, and cayenne.
• 3. Add the pieces of beef, tucking them down into the sauce mixture. If the sauce/liquid does not come at least 1/3 of the way up the beef pieces, add enough water to do that.
• 4. Cover and cook on the high setting until the meat begins to fall apart, about 8 hours. Check every once in awhile and, if necessary, add water to keep the roast from drying out.
• 5. Turn the slow cooker down to the low setting and remove meat to a large bowl or 9x13 baking dish. Shred the meat using two forks.
• 6. Return the meat to the slow cooker and cook it about 20 minutes to reheat and deepen the seasoning before serving.
• 7. We will often freeze this in one-pound amounts so it's easy to grab a bag an make a bunch of burritos or tacos. It'll keep in the fridge for a few days or in the freezer for 6 months (not that you'll ever have it there that long!).

SOUTHWEST BEEF STEW

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender. Sprinkle with cheese.

SPICY ROAST BEEF SANDWICHES

Steps:

• Spread butter over the cut sides of rolls. Layer the beef, cheese and peppers on the bottom halves; replace tops. Wrap each sandwich in foil. , Place on an ungreased baking sheet. Bake at 350° for 10-15 minutes or until the cheese is melted.

SOUTHWESTERN PULLED BRISKET SANDWICHES

Steps:

• Season the beef generously with salt and pepper, to taste.
• Heat a large, heavy skillet over medium-high heat.
• Add the oil and heat just until beginning to smoke.
• Add the meat and cook, turning once, until browned on both sides, about 10 minutes total.
• Transfer the meat to the slow cooker; leave the skillet on the heat.
• Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute.
• Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon.
• Stir in water and pour the mixture over the brisket.
• Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses.
• Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8-10 hours.
• To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste.
• Remove and discard bay leaves.
• Pile the meat on sandwich buns and serve with jalapenos.
• (This is also great rolled up in tortillas.).