Shredded Beef Enchilada Casserole Recipe

  

It can be a challenge to put together a Cinco de Mayo celebration dinner when the holiday falls on a weekday. This Shredded Beef Enchilada Casserole is a tasty solution. You can assemble it this weekend and have it ready to pop in the oven on May 5th. 

I first made this roast beef casserole for my niece and her family. They loved it so much she’s requested it two more times. I even gave her a pan as a Christmas gift! Of course, I made a smaller pan full of goodness as well for Mom and me to enjoy. 

The beef is what puts this recipe over the top. A meaty chuck roast slow cooks until it’s fall-apart delicious. I typically prepare the meat a day before assembling the casserole, and I make more than I’ll need for the recipe to have extra shredded beef for tacos, burrito bowls, and barbecue sandwiches.

As I said, you can make this entire shredded beef enchilada casserole recipe a day or two ahead of time. Just assemble, cover, and store in the refrigerator or freezer until needed. (If frozen, unthaw the casserole before baking.) 

Also, here’s a link to recipes I got while in Mexico for Mango Margarita, Guacamole, and Drunken Salsa to complete the meal.

Divertirse!

Cheesy Broccoli Corn Potato Chowder with Ham

What do you do when cravings collide? 

Recently, I was enamored by a social media post for ham and potato corn chowder, but I also was longing for a cheddar broccoli soup. Plus, I had some fresh broccoli that wasn’t going to stay that way for much longer.

So, I combined two soups into one. Boy, was it good—even though the name is a little long!

Full of healthy veggies and sharp cheddar, with just enough ham to give it a smoky taste. 

Best of all, this recipe is perfect for the slow cooker. Put in the bulk of the ingredients at the start of the day and by dinnertime, all you have to do is blend the mixture to your desired chunkiness (I used a stick blender), and stir in the cheese, cream (if using), and ham. 

Dinner is ready! 

Yield: 6 to 8

Author: Linda Ditch

Cheesy Broccoli Corn Potato Chowder with Ham

What happens when broccoli-cheddar soup combines with a corn chowder? Add some ham, and this soup is the result.

Ingredients

• 1 16-ounce bag frozen corn
• 1 pound Yukon gold potatoes, peeled and diced
• 2 stalks celery, diced
• 2 carrots, peeled and diced
• 1/2 large yellow onion, diced
• 2 cloves garlic, minced
• 1/2 pound fresh broccoli florets
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 32-ounce carton low-sodium chicken or vegetable broth
• 2 cups water
• 2 cups shredded sharp cheddar cheese
• 4 ounces Velveeta, diced
• 1/2 cup heavy cream
• 8 ounces ham, diced

Instructions

1. In a large slow cooker, add all of the ingredients except for the cheeses, cream, and ham. (Add more water if necessary.) Cover and cook on low for 6 to 8 hours, or until the vegetables are tender.
2. Using an immersion (stick) blender, whizz up the soup in the slow cooker until it reaches your desired consistency. (If you don’t have a hand-held stick blender, ladle 2 to 3 cups of the soup into a blender and blend until smooth. Then pour the blended mixture back into the slow cooker.)
3. Add the ham to the soup, and then the cheeses, a handful at a time, stirring until melted and blended into the soup. Then stir in the cream. Taste and add more salt and pepper, if necessary.
4. Serve and enjoy. (FYI: Like most soups, this one tastes even better the next day!)

Created using The Recipes Generator

Grandma’s Noodles with Chicken

I've written many times about Mamaw, my mom’s mom, who was a wonderful cook but hated the process. On the flip side is Grandma, my dad’s mom, who loved to cook. She passed that love on to my dad, who also loves to cook, and she's where my cooking gene originated.

If Grandma knew you were coming to visit, she always had something for you to eat, such as cookies, pie, or cake. If she didn't know you were coming, one of the first things she would say was, “Let me make you something to eat.”

Grandma loved feeding people. And since my dad is the oldest of six, there were always a lot of people to feed. This sign that was in her kitchen offers the perfect explanation.

Grandma was a country cook. I remember the tub of lard that sat in her kitchen. Most of the meals featured fried chicken or pork chops…sometimes both…mashed potatoes and pan gravy, and lots of desserts.

But Grandma was best known for her homemade noodles. They were similar to the frozen noodles found in the grocery store, which my research suggests is thanks to her German ancestry. They were a staple at every family meal. To this day family members will close their eyes in reverence at the memory of those delicious noodles cooked in chicken broth. The noodles were coated in so much flour the chicken broth became a thick gravy while they cooked. 

    

 

I watched Grandma make them from time to time, but of course, I never wrote down her recipe. When she died years ago, the recipe went with her. My Aunt Mary told me she had one particular spoon she used to measure the flour, and the only ingredients were flour, eggs, and water.

A few years ago, my sister challenged me to recreate the noodles for Thanksgiving. I did! When I bit into the noodles, all of the memories of Grandma’s kitchen came flooding back.

This time I decided to add chicken and vegetables to the mix to make a complete meal. The Picky Eater liked it, and even ate the leftovers!

I think Grandma would be happy.