Happy Tuesday! I have been forced to watch all sorts of football games lately, and it got my mind rolling for some Superbowl eats. These first few I am going to share are super simple, and pack lots of flavor. The best part…I made them from the same roast! One crockpot roast, two yummy recipes…you can’t lose, and your party guests will be super impressed by your skills 🙂
Crockpot Beef Sandwiches
4 lb. beef roast (whatever’s on sale…I prefer bottom round)
1 can beef broth
1 pkg. ranch dressing mix
1 pkg. italian dressing mix
French breadButter spread
Garlic salt
Provolone or swiss cheese slices
Place roast on crockpot and sprinkle with dressing mixes and dump in can of beef broth. Cook on high for 6 hours, then turn to low for 2-3 hours. Shred beef and let sit in juices. Cut bread in half and butter each side of the bread. Sprinkle garlic salt over butter. Place cheese slices on one side of the bread. Leave open-faced and place in broiler until cheese melts. Place beef on sandwich. Cut into individual sandwiches and enjoy 🙂
Recipe Source: my Mom 🙂
Baked Chipotle Beef Taquitos
3 C cooked, shredded beef roast
4oz green chilies, undrained
1/4-1/2 t minced chipotle pepper in adobo sauce (I do 1/4 for mild spiciness)
3 t adobo sauce from the canned chipotle peppers (see below for note)
1 t garlic powder
1 t coriander
1/2 t cumin
1 t chili powder
zest from one lime
1 T fresh lime juice
1 package Queso Fresco (about 12 oz)
6″ white corn tortillas (about 20) I decied I like white corn torillas WAY better than yellow.
olive oil or cooking spray
kosher salt
Note: If you don’t want to work with the chipotle peppers, or can’t find them, try adding some Chipotle Chili Powder. You can find it by the other spices in the grocery store. It will still give you a smoky spice, so start with a little and increase to taste.
Preheat oven to 425 degrees.
Take your shredded beef and slice any larger pieces across the grain so you have pieces about 1/2-1″ long. Place in a bowl and set aside.
Combine chilies, chipotle pepper, adobo sauce, garlic, coriander, cumin, chili powder and lime zest and juice in a bowl. After stirring to combine, gently toss together with shredded beef.
Wrap a pile of about 10 tortillas in damp paper towels and microwave for 1 minute to soften. (after those are used, do the next 10)
Working with one tortilla at a time, crumble about 1T queso fresco in a line across the center of the tortilla. Top with 1-2 T shredded beef mixture and roll that baby up.
Place seam-side down on a lightly oiled/sprayed baking sheet. Use cooking spray or lightly brush olive oil on the top of each one. Lightly sprinkle kosher salt on the top of each one.
Bake at 425 for 20-25 minutes or until the edges are golden brown.
Recipe Source: Our Best Bites
What do you eat for Superbowl Sunday?
britni