Cook beef over medium heat until cooked,
edium-high heat. Carefully add beef brisket and brown the meat
/4 of the ground beef on top of the sour
r two.
Add ground beef and cook until browned; Drain
he onion softens. Add the beef and cook, stirring, until browned
Brown ground beef with onion and drain.
Add chili powder and mix well.
Spoon 1/4-1/2 cup beef mix and 1/4 cup cheese in center of a tortilla.
Roll up and arrange in a greased 9X13 pan.
In a bowl, combine soup, salsa, milk, green chiles and mix well.
Pour mix over burritos.
Top with remaining cheese.
Bake at 350 degrees for 40 minutes.
dditional 2 minutes. Add ground beef and cook until there is
igh heat. Cook and stir beef and onion in the hot
In a 6-quart pot, brown ground beef, then add salt and pepper to taste.
Add tomato soup, vegetables and enough water to fill pot about two-thirds full.
Bring to boil and simmer until vegetables are tender, about 20 minutes.
Brown ground beef in nonstick pan over medium
Saute ground beef, onion and green pepper in
Combine beef, onion, garlic, spices and hot
Bring beef stock to a boil.
Fry beef, onion, burrito seasoning and pepper together in large pan.
Drain fat; set aside.
Melt cheese in double boiler. When cheese has melted, stir in Ro-Tel tomatoes; stir until mixed well.
Put beef mixture in center of tortilla and roll up.
Place tortilla in a shallow pan.
Cover with cheese mixture.
Brown in oven for approximately 5 to 10 minutes.
Brown ground beef in a large skillet over
or until tender.
Remove beef and chop 2 cups.
Chose a roast that is flat and easy to cube.
cube and salt the roast, allow it to set.
Add oil to large stock pot.
Brown meat in oil.
Add onions and saute.
Add water 2-3 inches over the meat.
Add spices and allow to simmer 3-4 hours or until water has boiled down by half (meat should be just visible).
Mix corn starch with water and use to thicken broth.
Cook your ground beef, onions, and seasonings together and set aside.
Heat your flour tortillas just briefly in the microwave so that they are softened.
Spread some of your beans on the tortilla and then top with beans and cheese.
Roll up the tortillas and top with sauce and cheese.
Bake at 350 degrees for about 10 to 15 minutes.
HEAT oil in large nonstick skillet on medium-high heat.
Add meat; cook 3 minute or until evenly browned, stirring frequently.
ADD broccoli, hoisin sauce, dressing and gingerroot; stir.
Cover and cook 5 minute or until heated through.
SERVE over the rice.
KITCHENS TIPS:
If you can't find beef stir-fry strips in your supermarket, substitute any grilling steak, cut into thin strips.
Make it easy by using jarred minced ginger for the fresh gingerroot.
Heat oil in skillet and saute garlic and onion until tender. Add beef, tomatoes, chili peppers, cumin and taco sauce.
Simmer 1 hour; thicken with cornstarch by adding cornstarch or 1/4 cup flour to 1 cup cold water.
Heat the tortillas.
Spoon the meat onto the tortillas and roll up.
Heat the enchilada sauce and add the cheese. Stir constantly until cheese melts. Watch so cheese doesn't stick to pan. Spoon red sauce onto burritos and enjoy! Serves 6.