alsa verde.
Plate the beef, tortillas, remaining salsa verde, chilies
saucepan and brown the beef until crumbly. Season with salt
Roast beef: Mix the soy sauce and
0 minutes.
FOR THE WRAPS:
Fry noodles in small
For the slaw, combine all ingredients in a bowl. Season to taste. Refrigerate until ready to serve.
For the short ribs, heat oil in a large, heavy-bottomed saucepan on medium heat. Saute chili pepper, garlic and spices for 1 min or until fragrant.
Add short ribs, stock and tomato. Bring to a boil. Reduce heat to low; simmer, covered, for 1 hour.
Preheat the oven to 350\u00b0F. Using tongs, transfer ribs to a large baking pan.
Add sugar and vinegar to tomato mixture in saucepan. Bring to a boil on high heat. Cook for 10-15 mins or ...
In a large saucepan, heat oil over high heat. Brown beef for 3-4 mins, stirring. Add taco seasoning mix and cook for 1 min, stirring. Add tomato puree and 1 cup water. Reduce heat to medium and simmer, partially covered, for 20 mins. Add pepper and onion. Reduce heat to low and simmer gently, covered, for 4-5 mins, until beef and vegetables are tender.
Top warmed tortillas with cucumbers, beef, sour cream and cilantro. Wrap to serve.
Chop the beef shank into large chunks, keeping
In large skillet, cook beef and onion. Drain.
In medium bowl, stir together cucumber, yogurt, garlic, dill, pepper and salt.
Spoon 2 tablespoons cucumber mixture down center of each wrap. Top with beef mixture, tomatoes and feta. Roll up. Serve with remaining cucumber mixture.
Spread chutney over sandwich wrap. Arrange cheese and beef along center. Top with sprouts. Roll up firmly then cut in 1/2.
ay out slices of Roast Beef evenly on tortilla.
Dribble
Preheat oven to 400\u00b0F. Lightly coat tortillas with oil. Press into 4 ovenproof bowls, folding to fit. Bake for 8-10 mins, until crisp and golden. Set aside.
Meanwhile, heat an oiled frying pan over high heat. Brown ground beef for 4-5 mins. Add chili sauce and spice mix. Cook, stirring, for 1 min. Season. Set aside to cool.
Fill tortilla bowls with lettuce and ground beef mixture. Top with corn, beans, tomato, avocado and onion. Serve with sour cream.
Cook beef, onion and garlic in skillet until browned. Pour off excess fat.
Add the soups, water, chilli powder, and potatoes.
Heat to a boil, then cover and cook for about 15 min, until potatoes are tender.
Add corn & heat for a few more minute.
Top with cheese & sour cream.
Heat the oil in a large saucepan over medium heat. Add the onions, garlic and jalapeno and cook, stirring often, for 5 mins. Add the ground beef and cook until browned, breaking up the pieces with a wooden spoon. Stir in the carrots, beans and corn. Add the broth, tomatoes, dried oregano and sugar, increase heat and bring to a boil. Reduce the heat, cover and simmer for 25-30 mins until flavors have blended. Season with salt and pepper. Serve garnished with scallions and fresh oregano, if you like, with the bread on the side.
In a medium skillet, saute beef, onion and tomato.
In a saucepan, combine soup, cheese, chiles, and milk, and heat until cheese melts.
Layer the tortilla chips in the bottom of a greased casserole dish,.
Add meat mixture.
Top with melted cheese mixture.
Bake at 350 degrees for about 45 minutes.
f skillet and add the beef to the center of pan
MEXICAN BEEF:
Make Mexican beef by frying beef and onion together; drain fat.<
owl. Toss cubed beef with flour mixture. Brown beef cubes in 3
Cook ground beef in stockpot or Dutch oven,
Brown the beef in a 12 inch skillet along with your chopped onion. As soon as all the pink is gone pour the beef into a strainer and rinse with clear water.
Add beef and onion back to the pan with a little water to de-glaze (or wine). Add seasonings and cook until most of the water evaporates.
Continue with your recipe or cool, cover and refrigerate or freeze.
Start rice, follow box instructions.
In a large frying pan, brown beef on med. high until almost cooked through, add garlic and chilli powder (add any other herbs and spices you like here to give your beef lots of flavour).
Add cooked rice and tomato sauce to beef mixture, and stir on medium until the mixture is hot to serve.
In each wrap you can fit about 2 1/2 large spoonfuls of beef/rice/tomato mixture.
I like to add cheddar cheese before I close the wrap, let it melt and then let the mess begin.