How To make Betty's Bar B Que Beef
Ingredients
1 1/2
pound
beef, chuck roast
2
cup
ketchup, or bar b q sauce
2
tablespoon
honey
1
each
beer
1
each
onion soup mix, package
Directions:
Place all ingredients in crockpot and cook on High 3-4 hours or Low 4-8 hours. Shred meat and serve on buns.
How To make Betty's Bar B Que Beef's Videos
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Rib Roasts getting too expensive? Then try this real tender and moist, but real quick and easy to do, Beef Round Roast using some simple techniques demonstrated by the BBQ Pit Boys.
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Bathtub Betty BBQ presents; BBQ'd Beef Ribs
How to Make Slow Cooker Barbecued Beef | BBQ Beef Recipe | Allrecipes.com
Get the top-rated BBQ Beef recipe @
Watch how to make this easy slow cooker barbecue beef that'll make enough for dinner, plus plenty leftovers for the next day. Get tips for shredding the meat the easy way, as well as ideas for additional ingredients to round out the meal. After 8-10 hours, just spoon meat onto toasted sandwich buns and top with additional barbecue sauce.
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Betty's Baked Shredded Beef and Bean Chimichangas
Betty demonstrates how to make Baked Shredded Beef and Bean Chimichangas. These beef chimichangas also contain refried beans and a spicy tomato blend. Baking these chimichangas, rather than frying, makes them a little healthier.
Baked Shredded Beef and Bean Chimichangas
1 pound shredded cooked beef (I used top sirloin steak, cooked in a slow cooker and then shredded. You may used browned ground beef, if you prefer.)
1 tablespoon extra-virgin olive oil
½ cup finely-chopped onion
2 cloves minced garlic
16 ounce can refried beans
1 tablespoon chili powder
1 teaspoon ground cumin seed
4 ounces tomato sauce
10 to 12 (9-inch) flour tortillas
extra-virgin olive oil, for brushing on rolled tortillas
1 additional tablespoon extra-virgin olive oil
1 fresh finely-chopped jalapeno pepper, seeds and fibers removed
12 ounces additional tomato sauce
10 ounce can Ro-tel diced tomatoes and green chiles
6 ounces finely-shredded Cheddar or Monterey Jack cheese
In a deep skillet, sauté ½ cup finely chopped onion and 2 cloves minced garlic over medium-low heat until softened. Add 1 pound shredded cooked beef, a 16 ounce can of refried beans, 1 tablespoon chili powder, 1 teaspoon ground cumin, and 4 ounces tomato sauce. Stir to combine, and continue to heat over medium-low heat until heated through. Spoon about ½ cup of meat mixture off center of a tortilla. Fold the edge nearest the filling, just until mixture is covered. Fold in opposite sides of tortilla to center. Roll up. Brush all sides with extra-virgin olive oil. Place seam side down in a large ovenproof dish or in 1 of 2 smaller ovenproof dishes. Repeat with remaining meat mixture and tortillas. Bake at 350 degrees for about 15 minutes. While chimichangas are baking, mix together topping: In a medium-sized saucepan, sauté 1 fresh finely chopped jalapeno pepper in 1 tablespoon extra-virgin olive oil until softened. Add 12 ounces tomato sauce and a 10 ounce can of Ro-tel diced tomatoes and green chiles. Stir together over medium-low heat until heated through. Remove chimichangas from oven when done. Arrange chimichangas on serving plates. Spoon hot tomato-pepper sauce over tops, and sprinkle with 6 ounces finely-shredded Cheddar or Monterey Jack cheese. Serve immediately. I hope you enjoy this recipe! Love, Betty ♥♥♥♥♥
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How to Make a Perfect Pot Roast | You Can Cook That | Allrecipes.com
Pot roast is a comfort food classic! Here's the easy way to make it perfectly every time! Read more:
#potroast #roast #comfortfood
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