Wednesday, April 25, 2012

Dinner was yummy...

Beef Enchilada Rice
printable version of this recipe (with photo)
printable version of this recipe (without photo)
  • one package beef (stew meat, steaks or a roast will work)
  • 28 oz. can of mild red enchilada sauce
  • 24 oz. jar of mild salsa
  • one packet of taco seasoning mix
  • cooked wild rice blend
  • shredded sharp cheddar cheese
  • sour cream
Combine first four ingredients in slow cooker.  Cook on low for 6-8 hours or on high for 4-6 hours.  When meat is cooked through, remove from sauce and shred with two forks.  Return meat to sauce and stir.  Serve over prepared wild rice blend, sprinkled with cheddar cheese and topped with a dollop of sour cream.

I used stew meat tonight...  in hindsight, I should probably have used a roast instead only because it would make for easier shredding.  It was pretty tasty though.

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