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Build-Your -Own- Burritos
2 cups cooked pork or beef roast, diced or shredded
2 cups cooked or canned pinto beans with liquid
1/4 cup chopped onion (optional)
1 tablespoon Ken's Chili Seasoning
Shredded lettuce, chopped tomato, grated Monterey cheese, taco sauce, guacamole
Combine meat, beans, onion, and chili seasoning. Cook or bake together 15-20 minutes. Each diner then places meat mixture on warm tortilla and tops it with lettuce, tomato, cheese, taco sauce, and guacamole.
Enchiladas
Filling:
1 pound ground beef, salt to taste
1 clove garlic, chopped
1 tablespoon vinegar
1 tablespoon Ken's chili seasoning
1 (15 ounce) pinto beans, undrained
12 corn tortillas
Sauce:
1 clove garlic
1 teaspoon beef bouillon granules or cube
1/4 cup onion, chopped
1 cup water
1 tablespoon (or less) canola oil
4-ounce can chopped green chili peppers
2 tablespoons flour
1/2 to 1 teaspoon Ken's chili seasoning
2 (8-oz) cans tomato sauce
1/2 teaspoon salt (optional)
1 tablespoon vinegar
1 cup grated Monterrey or Cheddar cheese
1/4 teaspoon black pepper
Filling: Sauté meat and garlic; drain. Add chili seasoning, then remaining ingredients. Simmer 5-7 minutes. Fill tortillas with meat mixture; roll. Place seam side down in 9 X 12 baking dish.
Sauce: Sauté garlic and onion in salad oil. Add remaining ingredients except for cheese. Simmer briefly and pour over enchiladas. Top with grated cheese. Bake 20-25 minutes at 350 degrees.
Sloppy Joes
2 pounds lean ground beef
1 medium yellow onion, finely chopped
6 large cloves garlic, finely chopped
1 can (6-ounce) tomato paste
1-2 tablespoon(s) Kens Chili Seasoning
1 teaspoon dry hot mustard
1/2 teaspoon hot paprika
1/2 teaspoon salt
1 can (14 1/2-ounce) low-sodium beef broth
1/3 cup ketchup
2-3 tablespoons Worcestershire sauce
Brown onion and garlic lightly. Remove from pan and brown ground meat. Drain grease well. Add remaining ingredients and simmer on low or in slow cooker until needed.
Beef Torta
Beef Filling:
2 ½ pounds ground beef round
1 -2 teaspoons Ken’s Chili Seasoning
1 C water
1 can (16 oz) refried beans
4 oz. Monterey jack cheese, grated (Colby and cheddar both work)
Dough:
1 1/2 to 1 3/4 C flour
6 tablespoons yellow cornmeal
2 tablespoons brown sugar, packed
1 t garlic salt
½ t chili seasoning (to taste)
1 pkg. active dry yeast
6 tablespoons milk
5 tablespoons water
2 tablespoons margarine
1 eggs beaten (1T removed)
Coating, Topping, Garnish:
2 T cornmeal
2 T reserved beaten egg
1-2 T pine nuts, if desired
Shredded lettuce, tomatoes, ripe olives
Mix ¾ C flour, cornmeal, brown sugar, garlic salt, 1 t taco seasoning and dry yeast. In saucepan, combine milk, water, and margarine; heat over low heat until very warm. Add mixture gradually to dry ingredients and beat 2 min. at med. Speed, scraping bowl occasionally. Reserve 2 T. beaten egg. Add remaining eggs and 1/3 cup flour; beat at high speed 2 min. Stir in enough additional flour to make stiff dough. Turn out onto a lightly floured board; knead until smooth and elastic. While dough rises, prepare beef filling.
Brown meat; drain if necessary, add remaining seasoning and water and simmer for 15 minutes (or less). Stir in beans and cheese. Cool.
Grease a 9 in. springform pan generously. Dust bottom and sides of pan with cornmeal. Punch down dough; divide into 2 pieces. Pat or roll each piece of dough to a round about 9 inches. Fit first round into prepared pan and press at edge to form a sl. rim. Spoon in the beef filling, spreading evenly almost to edge of pan. Top with a 2nd round of dough; then remaining beef filling. Cover and let rise in a warm place until light, 25-35 min; Score top of torta with sharp knife into 8 wedges. Brush with reserved egg and sprinkle with pine nuts if desired. Bake 40 min or until a deep golden brown. Note: Can also use 9 X 13 greased pan.
To serve, place torta on a large platter or plate. Surround with lettuce, cherry tomatoes. Cut in wedges, serve with taco sauce, warmed if desired. 8 servings
