Roast Beef Dinner Enchiladas Lite Bleu Recipes

ROAST BEEF DINNER ENCHILADAS (LITE-BLEU)

Steps:

• Pre-heat oven to 350°F In a medium saucepan, heat the oil and add the onions and garlic. Cook for one to two minutes. Add gravy, tomatoes, and italian seasoning.
• Meanwhile, heat potatoes and gently fold in broccoli and carrots. To each slice of roast beef, spread about 1/2 cup of the potato mixture and roll up. Place beef rolls, seam side down, in a baking dish sprayed with non-stick cooking spray.
• Spoon gravy mixture over beef rolls, cover and bake for 20-25 minutes. Uncover, sprinkle with parsley and parmesan, and serve.

ROAST BEEF SOUR CREAM ENCHILADAS

Steps:

• Heat 1/2 inch oil in skillet and briefly fry corn tortillas to soften. Drain well.
• Shred canned or left over roast beef and any juices with fork and heat in small saucepan.
• Place 1 to 2 tablespoons roast beef in center of each tortilla and sprinkle with diced onion and small amount of each kind of cheese.
• Place in 9X13 baking dish and repeat until all 12 tortillas have been stuffed.
• Sprinkle any remaining onion and beef over tops of enchiladas.
• Mix sour cream with undrained green chiles and spread over enchiladas.
• Top enchiladas with remaining cheeses.
• Bake at 350 for 20-25 minutes or until warmed through and bubbly.
• Do NOT over bake or tortillas will be tough on the bottom.

ROAST BEEF DINNER

Steps:

• Peel the potatoes, carrots, onions.
• Rinse clean.
• Sprinkle one side of the roast heavily with Adolps, prick with a long handled fork in several spots.
• Place sprinkled side down in a hot roaster.
• Sear for about 1 minute.
• Sprinkle top side with Adolphs, prick.
• Turn and brown other side.
• Take off heat.
• Empty the two cans of mushroom soup on top of the roast.
• Pour about 1/2 can of water on the bottom of the pan.
• Place clean, peeled vegetables on and around the roast.
• Cover with lid.
• Gravy will be ready in the bottom of the pan when through cooking.
• Bake at 325 degrees for 3 1/2- 4 hours.
• Left over meat and vegetables can be cut up and warmed in left over gravy thinned with water, later in the week, for a quick stew.

SHREDDED BEEF ENCHILADAS

Steps:

• Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
• In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
• In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
• Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
• Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.

ROAST BEEF DINNER

Steps:

• Preheat oven to 200°C.
• Place beef in roasting pan and cook in oven for 1 hour (for medium).
• Toss potatoes, pumpkin and garlic cloves in olive oil and add to the roasting pan after the beef has been cooking for 20 minutes.
• Remove beef from the pan and rest in a warm place for 20 minutes.
• Add carrots and capsicum to the vegetables in the pan and return to the oven for 20 minutes.
• Once rested, thinly slice beef and serve with the roasted vegetables and steamed green vegetables.
• LEFT OVERS - Roast Beef Sandwich (serves 2, prep. time 10 minutes) - Mash 1/2 avocado with a squeeze of lemon juice and spread on a slice of bread, roll or wrap, thinly sliced leftover beef and baby spinach leaves and serve with tomato chutney.

THE MOST AMAZING ROAST BEEF DINNER IN ONE POT

Steps:

• 1. Cut your roast into 2 or 3 equal pcs. (optional).
• 2. In a med. to large pot put the roast and green beans (any other veggies you want except potatoes -- add those later) in along with both cans of french onion soup, fill with water until it's about 3 inches above meat. Bring to a boil, boil for about 30 minutes then reduce heat to simmer, you want the liquid to evaperate but not too fast. Now cook for 3 to 4 hours or until meat is falling off of fork (if water gets too low just keep adding a cup or two at a time, you want the liquid to cook down and allow the soup to thicken but not until it has been cooking for about 3 to 4 hours).
• 3. After the roast and green beans have been cooking for about 3 hours or so when meat is tender, then you can add your potatoes. Keep cooking until potatoes are done and the liquid in the pot has thickened and evaperated down to where you can see the meat and veggies.
• Now if you want to add rice or noodles you can cook them while the roast is sitting for 30 mins -- DINNER ROLLS ARE A MUST TO SOAK UP ALL THE YUMMY JUCIES FROM COOKING THE ROAST.
• i may have not explained this very well but it really is the easiest way to cook your roast and veggies -- If you are using a crock pot use the set on low-med. put potatoes in with roast fill up with water and just let it cook all day, after about 6 or 7 hours it will be done.