Crock Pot Beef Tacos

I'm fairly certain the benefits of the crock pot have been loudly heralded here before. Nothings better- put your meal in a pot, add some seasoning, turn a dial, come back later and eat. Brilliant! This recipe is SO simple and it makes great tacos. Not to mention it can feed a small army. My kids are currently on a quesadilla kick, so when I made the tacos we had plenty of leftovers for quesadillas the next day.

I am never a fan of using water in the crock pot. No matter what seasonings I use, it always comes out tasting well...watery. So I used beef broth in this recipe and had great results. I'm sure you can use water and beef bullion cubes, or probably even just water to add the needed moisture. Add whatever you love to finish off your tacos, but I think these are GREAT with just cilantro, onion and some cheese. (I cannot have tacos without cheese, its against my religion.)

Give yourself a break next week and make these for dinner!

~Wendy

Crock Pot Beef Tacos

Recipe Type: Dinner

Author: Wendy

Prep time: 10 mins

Cook time: 8 hours

Total time: 8 hours 10 mins

Serves: 10-12

Ingredients

• 1 1/2-2lb Sirloin Roast


• 2 1/2 c. beef broth


• 1 large onion, cut into 3 pieces


• 2 Tbsp cumin


• 2 Tbsp chili powder


• 1 Tbsp black pepper


• 1 Tbsp salt


• 1 Tbsp onion powder


• 1 Tbsp garlic powder

Instructions

1. Remove the roast from the refrigerator and unwrap. Let rest on the counter for 5 minutes.


2. Meanwhile mix all of the seasonings together in a small bowl. Place the onion pieces on the bottom of the crock pot.


3. Rub the seasonings into the roast, be sure to cover the entire roast.


4. Place the roast in the crock pot on top of the onions. Pour 2 cups of the beef broth into the crock pot AROUND the roast (not on top of).


5. Cook on low for 8 hours, check every few hours, add more broth if necessary.


6. Remove roast and shred the meat with two forks, put into a bowl and add the remaining 1/2 cup of beef broth.


7. Serve with warm taco shells, cilantro, chopped onions, and cheese.

Notes

I used a Sirloin Roast, you could likely use any type of non-fatty beef roast.

3.2.1275

 

 

 

BBQ Beef Sandwiches

If you ask my mother-in-law Shirlene, she'll tell you she's not a great cook. I however respectfully disagree. She's one of those people who have found a few recipes that are really good and sticks with them. That doesn't make you a bad cook, it makes you a smart one! I on the other hand, am an ADD cook. I can't ever focus on one thing and try new recipes all the time. The problem with my method is that there are LOTS of epic fails! This recipe comes from my mother-in-laws consistently awesome arsenal, with only a few small changes. Interestingly enough the changes weren't made by me- they were made by my husband. Considering the last meal my husband made me was pork chops, french fries & rice (whoa carbs) I was SUPER impressed!

I LOVE these BBQs. Before I tasted them I was solidly on the Manwich train. Its probably the only type of sloppy joe I'd ever eaten. After I tried this version I've not made any other recipe. These are very sweet so your kids will love them. You can double, triple or quadruple this recipe and throw it in a crock pot for a party. My wonderful mother-in-law will make a batch of the meat for me and I'll freeze it for later meals. Put it on your weeknight menu for the fall and be sure to thank her!

~Wendy

BBQ Beef Sandwiches

Recipe Type: Dinner

Author: Wendy (from Shirlene Peterson)

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

Ingredients

• 1 lb ground beef (or ground turkey)


• 1 stalk celery, finely chopped


• 1/2 small onion, finely chopped


• 1 1/2 c. ketchup


• 2/3 c. brown sugar


• 2 Tbsp Worcestershire sauce


• 1 tsp chili powder

Instructions

1. Brown the ground beef (or ground turkey) in a skillet over medium high heat until slightly cooked but still pink, 2-3 minutes. Add in the celery and onion, continue cooking until the meat is cooked through


2. Drain any grease


3. Add the ketchup, brown sugar, Worcestershire sauce and chili powder to the skillet and turn the heat down to medium-low, stir until fully combined


4. Cook for 5-7 minutes, stirring frequently letting the flavors combine.


5. Remove from heat and serve on hamburger buns.

3.2.1255

 

Sausage and Macaroni Dinner

I'm never moving again. Someone please remind me I said that.

We are finally settled in our new house but the work just won't quit. Not only do the stack of boxes in the corner need some attention, but so does the over-flowing basket of laundry my family still insists on accumulating.

However, we are slowly working our way towards our new normal. School started last week too, so I hope that my 2 hours of solitude each day (while baby sleeps) will prove productive. As you can imagine, my cooking has suffered immensely during these past few weeks of unpacking. I'm anxious to get settled in my new kitchen and start trying some of the recipes that have been piling up on my Pinterest boards.

This recipe has been a staple in my meal rotation. My mom cut it out of the Chicago Tribune at least 10 years ago. I love it because 1, it's super easy. And 2, because it's just a little different in terms of flavor. But of course, not so "out there" as to repel my children. They love this dish. It also lends itself to a little sneaking-in-of-the-veggies, as some shredded zucchini would definitely go undetected. If you've never bought chili sauce, you'll find it in the general vicinity of ketchup and usually right next to the shrimp cocktail sauce at the grocery store. As a whole the dish is relatively mild, so I often use the spicier version of turkey Italian sausage. If mild is what you are after, then plain ground beef or turkey would be great too. Enjoy!

~Erin

Sausage and Macaroni Dinner

Author: Erin

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 6

Ingredients

• 1 lb. ground Italian sausage


• 1 medium red bell pepper, chopped


• 1/2 onion, chopped


• 2 c. dry macaroni noodles (about 8 oz.)


• 2 c. water


• 1 c. evaporated milk


• 1 c. chili sauce


• 1 c. shredded cheddar cheese

Instructions

1. In a large skillet, combine sausage, pepper, and onion. Cook over medium-high heat, breaking up meat with a wooden spoon. When meat is no longer pink drain any excess liquid.


2. Add water and macaroni noodles to meat mixture and bring to a boil, stirring occasionally. Reduce heat to low, cover pan, and cook for 14-16 minutes until pasta is tender.


3. Remove pan from heat and stir in evaporated milk and chili sauce.


4. Sprinkle with cheese and cover. Let stand for 5 minutes or so until cheese has melted.

3.2.1255

Butter Burgers

I was watching some man-grilling-in-nature show on PBS one day (I have no idea why) and they were demonstrating different ways to cook dinner recipes on a grill. I'm actually intrigued by this topic. Did you know that you can make cobbler on a grill? One day I'll venture out on a limb and try a grilled pizza, but not today. I much prefer a great grilled burger. The man-grilling-in-nature show caught my attention because of a small addition they made to the typical grilled burger. They suggested folding the meat around a piece of butter before putting it on the grill. Genius!! I know it sounds weird, but seriously TRY THIS!!! I of course had to fru-fru mine up a bit with herbed butter, but anyway you try it, it makes the burger juicier. The butter melts when it cooks and kind of slides into all parts of the burger- so yummy! Even though I'll eat turkey burgers, I'm sure we can all agree that they could use some "juicy-ing up". So here's your solution...butter in the burger!!

For this recipe, feel free to substitute herbs that you love for the ones I used. You could also leave out the herbs and substitute fun seasonings like chili powder, paprika, powdered onion...lots of options. The weather is warming up so you should have ample opportunity to give this a whirl. Thank you PBS for this lovely addition to my burger!

~Wendy

Butter Burgers

Recipe Type: Dinner

Author: Wendy

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

Serves: 4

Ingredients

• 1 lb ground beef, sirloin or turkey


• 4 Tbsp butter, softened


• 1 tsp garlic powder


• 2 tsp basil


• 1 tsp oregano


• 1/2 tsp black pepper


• 1/2 tsp salt


• 4 slices of cheese, monterrey jack recommended

Instructions

1. Add all of the herbs and seasoning to the softened butter, stir until combined.


2. Form the softened butter back into a block or long tube-shape and wrap in plastic wrap. Place in the freezer for 10-15 minutes


3. While the butter is hardening back up, fire up your grill to medium, medium-high heat


4. Form your ground beef into four 1/4-lb patties leaving an indent the size of your thumb in the middle.


5. Take the butter from the freezer and cut it into four 1-Tbsp sized pieces. Put one piece in the center of each burger patty and wrap the burger around the butter, hiding it completely. Flatten the burgers out slightly for even cooking.


6. Cook the burgers on the grill to your desired temperature and top with cheese just before removing from the grill.

3.2.1230

 

Peppered Beef

Today's been a rough day.

While it does look beautiful outside with all of the snow we had fall on us today, inside our house it was a different story. My little munchkin was not in the best of moods (that's putting it VERRRY nicely) and she also woke me up early on the day I decided I was going back to my strict,  low-carb, low-cal way of life which made mommy not in the best of moods either. (Not to mention I'm at that wonderful week where I want to eat everything in sight -- you ladies know what I'm talkin' about -- maybe not the best planning on my part). So....today...rough.

I am proud to say that I did make it through today eating very well (I know the day's not completely over yet, but I think I'm good) but looking at the awesome photo Erin took of my yummy beef on delicious, soft bread and those potato chips is NOT helping matters! :)

This is one of those recipes that has been around my whole life. I have NO IDEA where it originally came from, all I know is it's darn good! It definitely has a kick to it so you can be the judge as far as if it's "kid appropriate" or not. It's too spicy for my 7 year old who does tolerate some heat, but my nieces and nephew who are 9, 10, and 13 gobble it up.

~Leah

Peppered Beef

Recipe Type: Dinner

Author: Leah

Prep time: 5 mins

Cook time: 6 hours

Total time: 6 hours 5 mins

Serves: 6-8

Ingredients

• 1 3-4 lb. chuck roast


• 1/2 tsp.- 1 tsp. each of garlic salt and oregano


• 1 12-16 oz. jar sliced pepperoncini peppers


• 1 can beer


• 1 can beef consomme


• Provolone or mozzarella cheese (optional)


• buns/rolls

Instructions

1. Place the roast in crock pot. Sprinkle each side with garlic salt and oregano (to your taste).


2. Drain jar of peppers and pour peppers, beer, and consomme over roast.


3. Cover and cook on low for 8-10 hours or high 4-6.


4. Remove beef from crock pot and trim off any fat and shred the meat. Return meat to crock and stir into juices.


5. Serve on rolls with provolone or mozzarella cheese.

Notes

The original recipe does NOT call for draining the juice from the peppers. I would recommend draining the first time you make it and then going from there. Also, the recipe as written here is actually halved so if you want to make more for a bigger crowd, it doubles well. If you do want to make this for a get together but don't want to have to shred the meat during the event, you can make it the day before and refrigerate then simply return it to the crock pot or oven to reheat. If you do refrigerate it, you will probably see some hardened fat at the top. It is up to you if you want to leave that in or spoon it out before reheating to reduce some fat and calories. This can also be made in the oven. Simply put everything in a big pot with a lid and cook at 350 for 4 hours.

3.2.1226

 

Crock Pot Beef Sliders

I've said it before and I'll say it again -- and I'm sure every year for the rest of my life because I can admittedly be annoying that way -- I will NEVER understand why the Super Bowl game starts so late in the evening on a Sunday! Now (and hopefully we don't lose readers from what I'm about to say) I could really care LESS about football. There I said it...take away my "American citizen" card but it just is what it is.  I did enjoy going to games in high school and college and even a Bears game here or there, but I've never enjoyed sitting and watching on tv.

Ok, all that being said, I DO enjoy hanging out with friends and eating a ton of food so it irks me to no end that the game is when it is! Why can't it be moved earlier? Or to Saturday? Or (considering the way this country is with this game) declared a national holiday and have off on Monday? I feel like there are a lot of families who kind of get the shaft unless they a. host, b. have older or no kids, c. don't mind missing bedtime on a school night (which is pretty much a cardinal sin in my mind -- I know, I might need to loosen up a little bit).

So, for those of you who are hosting a Super Bowl party, or are signed up to bring something to a Super Bowl party, or are like me and will be hanging out at home (umm, I guess that covers everyone unless you're going to dinner and a movie or something), this is a great, easy recipe. I originally had it at one of my afore-posted-about sister-in-law's get togethers and immediately asked for the recipe. I've made it more than a few times for dinner and I cannot say enough about feeling like some domestic goddess when dinner is "made" at 9 am (I may have mentioned this before -- or maybe not -- or maybe it was Erin -- anyway I'm too lazy to go back and read all of our posts right now but I think I'm safe to say that on this blog, dinner in the slow cooker in the morning = domestic goddess). Enjoy!
~Leah

Crock Pot Beef Sliders

Recipe Type: Dinner

Author: Leah

Prep time: 5 mins

Cook time: 6 hours

Total time: 6 hours 5 mins

Serves: 6-8

Ingredients

• 3-4 lb sirloin tip roast


• 1 pkg instant onion soup mix


• 1 can cream of mushroom soup


• 2 beef bullion cubes (I like to use the low sodium)


• 1 cup water


• Hawaiian bread buns (the small ones)


• Kraft horseradish sauce (optional)

Instructions

1. Place the meat in crock pot.


2. Mix all the ingredients up through the water and pour over the meat.


3. Cook on low for 6-8 hours then shred with forks in the crock and stir with the juice.


4. Keep crock on warm for serving.


5. Serve on rolls and top with horseradish sauce (optional).

3.2.1215