Wet Beef Burritos

A taste of Flint has arrived! This recipe are inspired by the loved burritos as El Charritos. It goes great with my version of El Charritos Spanish Rice. Enjoy!

Serves 4

1 pound beef chuck roast or stew meat
1 1/2 tablespoon chili powder
1 1/2 tablespoon paprika
1 1/2 tablespoon cumin
salt and pepper
1 7 oz can diced green chillies, undrained
1 can refried beans
4 burroto shells or 8 large taco shells
2 cups beef gravy
1 1/4 tablespoon cumin
shredded cheese, optional

Preheat oven to 295. Spray a roaster pan with cooking spray. Rub chili powder, paprika, cumin, salt and pepper onto roast and place in the pan. Pour diced green chillies over meat. Add 1/2 cup water to bottom of the pan, cover and roast for 4 hours. Do not let bottom of pan get dry. Once meat is done, remove fat and shred with a fork. Stir in refried beans and set aside. In a medium sauce pan, bring gravy and cumin to a boil. Remove from heat and set aside.

Preheat oven to 350. Heat shells in the microwave for 30 seconds. Spoon meat mixture onto each shell. Roll into a burrito. Place in a single layer in baking dish. Spoon gravy over burritos. Cover with cheese, if desired. Bake in oven for 10 minutes, until cheese is melted.

Hot Chicken Sandwich and Mashed Potatoes

This is comfort food at its best. So simple to make, yet it will taste like you slaved all day. Enjoy!

Hot Chicken Sandwiches
Serves 4

1 pound boneless skinless chicken breasts
Seasoned salt and pepper
Cooking spray
Chicken Gravy
8 slices white bread

Preheat oven to 350. Coat bottom of an oven safe dish with cooking spray. Sprinkle seasoned salt and pepper on chicken. Place in dish and cook, uncovered for 1 1/2 hours. Slice and set aside. Heat gravy in a pan. Place sliced chicken on 1 piece of bread and top with another piece. Spoon gravy over sandwich. Serve with mashed potatoes, below.


Mashed Potatoes
Serves 4

3 pounds russet potatoes, pealed and cut into 1 inch pieces
6 tablespoons margarine, more or less if desired
salt and pepper to taste

In a large pot, place potatoes in heavily salted water and bring to a boil. Cook for 15 minutes, or until fork tender. Drain water, do not rinse. Place drained potatoes back into pan. Add margarine, salt and pepper. Mash with a potato masher or mixer. Add a little bit of milk if they are too thick. Serve with gravy, alongside sandwhich.

Baked Tortilla Chips and Guacamole

These chips are amazing. They are so simple to make, virtually fat free and very crispy. Enjoy!

Baked Tortilla Chips
Serves 4

8 white corn tortilla shells, cut in half
salt
cooking spray

Preheat oven to 400. On a cooking sheet, place shells on a single layer. Lightly coat with cooking spray. Flip and spray other side. Sprinkle with salt and bake for 5 minutes or until golden brown, turn if necessary. Let cool and serve.


Guacamole
Serves 4

2 ripe avocados, peeled and pitted
1/4 cup diced onion
2 cloves garlic, minced
1 medium tomato, diced
Juice from 1 lime
Pinch of salt
Diced jalapeno, optional

In a medium bowl, mash avocados with a fork. Add remaining ingredients and mix together. Serve with baked tortilla chips.

Meaty Vegetable Spaghetti

Spaghetti is a dish that you can really enhance with additional ingredients. I took a regular jar of tradional sauce and loaded it with vegetables. The texture of the vegetables almost mirrors the ground beef, making a very hearty and meaty sauce. This recipe also makes it very easy to hide plenty of vegetables from kids. Enjoy!

Serves 4
1 pound lean ground beef
2 large carrots
3 large staulks celery
1 large green pepper
1 medium onion
Salt and pepper to taste
1 jar traditional spaghetti sauce
1 small can petite diced tomatoes
2 bay leaves
1/2 teaspoon garlic powder
4 servings spaghetti pasta

Cut vegetables into 1 inch pieces. Place in a food proccesor and chop into fine pieces. Proccess in batches if needed. In a large sauce pan, add meat, vegetable mixture, salt and pepper. Cook on medium high heat, stirring frequently and breaking up meat. Once meat is cooked through, drain if necessary. Add spaghetti sauce, diced tomatoes, bay leaves and garlic powder. Bring to a boil and reduce to low. Cover and simmer. Bring a large pot of salted water to a boil. Cook pasta per directions on pasta, removing 2 minutes before recommended time. Drain and put back into pot. Poor sauce onto pasta and cook on medium for an addition 2 minutes.

Cilantro Lime Fajitas and Grilled Vegetables

Why eat out when you can cook this amazing meal at home. Saves you money and allows you to be creative!

Steak Fajitas

Serves 4
1 pound beef flank steak
1/2 cup chopped cilantro
4 cloves chopped garlic
2 tablespoons olive oil
2 tablespoon rice vinegar or any white vinegar
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon paprika
pinch salt and pepper
zest of 1 limes
juice of 2 limes

Place steak in a gallon size bag and set aside. In a food processor, combine all ingredients and process until thin paste forms. Add mixture to bag, tossing meat until coated. Squeeze out air and seal. Refrigerate for atleast 4 hours, turning occasionally. Remove from refrigerator 1/2 an hour prior to cooking. Turn grill on high heat. Cook on each side for 8 minutes. Remove from heat and cover with foil. Let rest for 5 minutes. Slice meat thinly, against the grain. Serve on warm tortilla shells with grilled vegetables and your favorite taco toppings.


Grill Vegetables
Serves 4

1 red pepper, sliced into rings
1 orange pepper, sliced into rings
1 yellow pepper, sliced into rings
1/2 large red onion, sliced into rings
2 tablespoons olive oil
dash salt

Turn grill on meduim-high heat*. Toss vegetables in a bowl with salt and olive oil, until evenly coated.  Place a large sheet of foil or vegetable grill pan on the grill. Place vegetables in a thin layer on the foil or pan. Cook for 10 minutes, stirring frequently.

 *If cooking at the same temperature as the steak, check vegetables more often and cook for less time*

Grilled Flank Steak

Flank steak is a very cheap and tough of beef. It is also very flavorful and, when marinated properly, it will melt in your mouth. For best results, cook to medium doneness.

Serves 4

1 pound flank steak
3 tablespoons olive oil
2 tablespoons rice vinegar or any white vinegar
2 tablespoons worcestershire sauce
2 tablespoons soy sauce
Zest from half a lemon
Juice of one lemon
3 cloves garlic, minced
1/2 teaspoon cracked black pepper or 1/4 teaspoon ground black pepper
1/2 teaspoon salt

Place all ingredients in a gallon size bag. Squeeze out the air and seal. Refrigerate for atleast 4 hours. Half hour before cooking, remove and let rest on the counter. Heat grill to high heat. Cook on one side for 8 minutes. Flip and cook for an additional 8 minutes. Remove from heat and let rest, covered for 5 minutes. Slice thin against the grain.