Easy Shredded Beef Enchiladas

Did you know it’s Beef Month?  Thanks to Shannon over at Enchanted Acres, I do now!  We are lucky enough to be able to purchase our beef from friends, who are farmers! We purchase it a half at a time (which means we get a half of a cow processed at a local locker)! Our favorite locker is Lewright Meats in Eagle Grove, IA!  This also means that we can have cuts of meats that we don’t eat as often as others!  Ground beef goes REALLY fast in our house, steaks are close behind.  Roasts…slowly bring up the tail end.  So, I’ve been hunting for recipes to use with roast beef.  Last month I introduced Shredded Beef Tostadas!  The good news?  I thought they were fantastic and the shredded beef that I concocted was melt in your mouth good.  The bad news?  T thought the tostadas were too messy and hard to eat!  So, I thought to myself…how can I use this mexi-beef in another dish?  So, without further adeau, Easy Shredded Beef Enchiladas!


Begin with your already cooked roast and shred it into pieces that your family will enjoy eating!  (My guys like smaller pieces.)  Place in a small crock post (I used the appetizer size crock pot and it was almost full.)  Boil 2 cups of water and dissolve the taco seasoning and beef soup base in the water and pour over the shredded beef.  (If all the beef is not covered with liquid, add just enough water to do so.)  Let this simmer for at least 4 hours, but the longer the better.  Once the meat has simmered, drain the liquid off and let it cool.  Drain the can of Ro-Tel and then in a small bowl combine the cream cheese, sour cream, and about 1/2-3/4 can of Ro-Tel.  Combine until smooth and then stir in about one cup of cheddar cheese.  Then, it’s time to assemble your enchiladas.

Spread about 2T of the cheese mixture along the center of a flour tortilla, add about 1/3 cup of the shredded beef on top of the cheese mixture and roll up!  Place in pan and cover with foil.  Bake at 350 for about 20 minutes or until the the enchiladas are hot throughout.  Remove from the oven and pour Enchilada suace over and top with more cheddar cheese.  Place under a hot broiler until the cheese is melted!

Easy Shredded Beef Enchiladas

Easy Shredded Beef Enchiladas

These enchiladas are not super spicy, so if you prefer things with a bit more kick, add some spices to fit your heat level preference.  I hope you enjoy the enchiladas as much as we did!

#TastyTuesday – Shredded Beef Tostadas

A couple of weeks ago I asked some of my blogging friends for recipes using roasts. You see, we get beef a half a cow at a time from farmers that we know well. We have it taken directly from their farm to our favorite locker (Lewright Meats in Eagle Grove, Iowa) and then it all comes home and fits (almost perfectly) in our upright freezer!  For some reason we seem to have a lot of “extra” roasts, so I’ve been trying different things from Pepsi Roast (it was pretty tasty) to other recipes that were not so much! (That one with the red wine, gak!)  Anyway, Jenny from In the Kitchen With Jenny was kind enough to share her Tostada recipe with me!  (You can find her recipe HERE!)  Now, mine were not hers!  Hers inspired mine, but I will admit that I don’t keep a lot of spices in the house and didn’t have the majority of what she used to make hers, so I just went with the general idea and came up with my version of Shredded Beef Tostadas.


Continue reading