January 8, 2011

MEXICAN BEEF CASSEROLE

2 c. uncooked elbow macaroni
1 lb. lean ground beef
3/4 c. green pepper, chopped
3/4 c. onion, chopped
1 clove garlic, finely chopped
2 c. hot water
1 (16 oz.) can tomatoes, cut up; drained
1 (6 oz.) can tomato paste
1 (12 oz.) can whole kernel corn, drained
1/4 c. pitted ripe olives, sliced; drained
1 (8 oz.) can tomato sauce
2 tsp. chili powder
1 tsp. oregano leaves
1 tsp. salt
1/8 tsp. cumin
Corn chips
1/2 c. (2 oz.) shredded cheddar cheese


Preheat oven to 350 degrees. In large skillet, brown meat; pour off excess fat. Add green pepper, onion and garlic; cook and stir until tender. Stir in cooked macaroni, water, tomatoes, tomato paste, corn and olives.

Pour into 3 quart shallow baking dish, 13'x9". Stir together tomato sauce and seasonings; pour over macaroni mixture. Bake 25 to 30 minutes or until hot. Top with corn chips and cheese. Bake 5 minutes or until hot. Top with corn chips and cheese. Bake 5 minutes longer or until cheese melts. Serves 8.

CROCKPOT BARBECUE

1 1/2 lb. boneless chuck steak, 1 1/2 inch thick
1 clove garlic, peeled and minced
1/4 cup wine vinegar
1 Tbsp brown sugar
1 tsp paprika
2 Tbsp Worcestershire sauce
1/2 cup catsup
1 tsp salt
1 tsp dry or prepared mustard
1/4 tsp black pepper


Cut the beef on a diagonal, across the grain into slices 1 inch wide. Place these in the crockpot. In a small bowl, combine the remaining ingredients. Pour over the meat, and mix. Cover and cook on Low for 3 to 5 hours.