Leftover Pot Roast Fajitas

Pot roast is on my top five comfort foods.  It makes me think of home.  We do a large roast, and then use leftovers for stew, sandwiches and soups.  Yet, things can get tired after a while.  I decided to stir things up yesterday (literally as you can see) and make our leftovers more exciting.

Not everyone serves a family of eight, so I calculated the ingredients for 2 fajitas per person.  Just multiply by the number of people served.

*1 T Olive Oil
*1 cup (per person) of leftover pot roast pulled apart or cut up
*taco/fajita seasonings to taste
*1/4 bell pepper (per person) cut up
*3 cherry tomatoes
*1 T minced onion
*Favorite shredded cheese to taste
*2 tortillas (I used wheat, but any kind will do.)

 I hate dry fajitas.  If you need more oil or a bit of water while heating the meat up, go for it.
Combine all ingredients and heat. I add the peppers and tomatoes last to avoid mushy veggies.

Place on tortillas in a line, add any extra cheese you'd like and roll.

MMMMMMM.....!

5 minute(ish) Taquito "Enchiladas"

For this recipe you'll need:
20-30 frozen taquitos
enchilada sauce*
cheese

Spray your baking dish to prevent it from sticking. Add a little bit of your sauce to the bottom of the pan. Layer your frozen taquitos next. Pour the rest of the sauce over the top. sprinkle cheese on top of the whole thing. Garnish with olives if you like. Bake for 30-45 minutes or until heated through.

I served mine with a side of green salad and some black beans.

*You can use any enchilada sauce you like. I used a sour cream enchilada mixture which consists of a small container of sour cream, a can of cream of chicken and a can of mild green enchilada sauce.  You could also skip the sour cream and go for a plain green sauce or even use a can of red sauce or for that matter "doctored up" salsa.

"Enchilada" Potato Soup, Quick!

This recipe is based off to my Potato Soup, Quick recipe with a few minor changes. Here's this version...

 

1/2 package (24 oz) thawed, unseasoned, frozen hash browns (shredded or cubed is fine)
1/2 cup chopped onion (OPTIONAL if you don't like onion)
butter (about a 1/2 cup, but I don't really measure)

1 can Stokes Pork Green Chile Sauce
1 can chicken broth
1 can cream of chicken soup

1 can black beans, drained and rinsed

1-2 cups frozen corn (you could also used canned...)

1-2 cups cooked, cubed chicken

taco seasoning, to taste
garlic salt, to taste

cheese, to top it off

In a large sauce pan, cook and stir the onion and potatoes in butter then heat until cooked through, roughly about 10 minutes.  Stir in all other ingredients. Simmer for about 20 minutes. Sprinkle some grated cheese on top. (Sometimes I even dollop a spoonful of sour cream on top, too!) We serve it with warm tortillas and corn chips. YUM.

Stuffed Pepper Tacos

Story Time:

I can't remember how exactly we got to this creation. I have made stuffed peppers on a few different occasions and while we always liked it, I was never happy with the way the peppers cooked. They always seemed too soggy or more often too crunchy. 

So one day at dinner time I thought, "Duh! Why don't I just chop up the peppers, saute them, and then throw it all together?" It save an hour of baking time and still tastes great! Brilliant!

Now the part I can't really remember is how we got from that --to making it into a taco, of sorts (maybe it's really more of a burrito?).

Either way we think it is Amazing! --Or at least I do. lol

For me, this dish is REALLY good.... ...Like Cafe Rio, good!

(and I actually don't like mexican food most of the time!)

OK! On to the recipe.

Stuffed Pepper Tacos
Serves 8-10

Ingredients:

-1 pound cooked ground beef 

-1 1/2 cups uncooked long grain rice

-1 large green bell pepper

-1 15 oz can tomato sauce

-2 Tablespoons Worcestershire sauce

-1 teaspoon Garlic powder

-1 teaspoon Onion powder

-salt and pepper to taste

Directions:

Cook rice as directed.

While rice is cooking chop and saute green bell pepper until tender crisp.

Once rice is done, add all other ingredients and mix.

Enjoy!

To make it into an Awesome! taco/burrito:

First : 

Make homemade tortillas! Its a must! and so easy!

-2 cups flour

-1 tsp salt

-1/4 cup shortening

-1/2 cup warm water

Mix flour and salt. With fork, cut in shortening. Add water and mix with fork to make stiff dough. Form ball and knead. Divide dough into 8-10 pieces and shape into balls. Roll out balls to paper thin.

Bake on a very hot (med-high), ungreased frying pan until it starts puffing up and is freckled (about 20 seconds on each side).

Serve.

NEXT: 

Grab can of black beans. 

Empty into a sauce pan. 

Sprinkle with onion flakes and about a teaspoon of Oregano

Heat until hot and flavors have mixed. (about 5-10 minutes)

Top your tortillas with rice mix and beans.

We also like guacamole or sour cream AND Chipotle Hot Sauce!

**In my opinion it is the Chipotle Hot Sauce that really makes this dish go from OK to AWESOME! You must try it if you haven't!!! It is really more flavor than hot.