Pulled pork

1 bone in pork butt ( 5 to 6 lbs)
Salt and pepper
3 c. Chicken broth
1 tbsp. Liquid smoke
4 cups barbeque sauce, home made or store bought.
1/2 c. Apple cider vinegar optional
Sliced rolls for serving
Coleslaw

Preheat to 350
Place pork in large pot with lid and season. Pour broth around pork till 1 /4 way up side of meat. Add liquid smoke. Cover and put in oven. Meat is done when falling apart 3.  1/2 to 5 he's. Use fork. Let sit in pot for 20 mn. Remove pot and discard cooking liquid. Shred pork into small pieces. Place in large bowl. Warm barbeque sauce in small pot over med. High heat. Mix with meat. If pork needs more zing add apple cider vinegar to taste. Serve on roll, with coleslaw.

Skillet cheesy beef and macaroni

2 lbs lean ground beef
1 tbsp oil
1 cup bell pepper
1 cup chopped carrots
1 cup chopped onion

1 tbsp. Minced garlic
1 tsp. Basil and 1 tsp. Oregano

2 cans at 28 oz crushed tomato in juice
1 tbsp. Worcestershire sauce
2 tsp. Chili powder
Salt and pepper
3/4 lb elbow macaroni
2 cups - 8 oz shredded cheddar cheese

Heat very large skillet over med. High heat. 12 inch, deep skillet.cook beef until brown 5 mn. Strain beef and set aside. Wipe skillet. Add oil heat over medium heat. Add peppers,carrot , onion, garlic, cook until tender  5 mn. Re turn beef to skillet. Add basil, oregano, tomatos., Worcestershire sauce,chili powder,2 cups water.salt and pepper to taste. Increase heat to high let come to a simmer.add elbow macaroni. 8 to 10 mn. Sprinkle chedder on top then cover skillet and cook until cheese is melted abt. 1 mn. Serve.

Tacos

Taco filling for tacos

1 tbsp chili powder
2 tsp cumin
2 tsp onion powder
1 tsp salt
1 tsp cornstarch
1 teaspoon garlic powder
1/2 tsp oregano
1/2 tsp. Paprika
1/2 tsp black pepper
Pinch of cayenne
2 lbs ground beef

Blend in bowl
Cook beef
Browned 5 mn.
Drain
Add spice mixture
1 minute mix
Add 3/4 c. Water till evaporated and evenly cooked and a little liquid left - 4 mn.

Transfer meat to a bowl.

Other toppings
Lettuce
Salsa
Cheese
Sour cream
Tomato's
Avacado

Beef Enchiladas

These are yummy and easy to make and the ingredients couldn't be any more accessible or straight forward. Too bad the price of beef keeps going up. Everyone has to have their beef fix once in a while. My favorite way to eat beef is in a taco. So here ya go!

Beef Enchiladas

• 1 packet of Enchilada seasoning mix
• 1 can (6 oz.) tomato paste
• 2 cups water
• 1 Ib ground beef
• 8 flour tacos
• 2 cups shredded cheese

Brown and crumble 1 pound of ground beef. Drain fat.

In separate pan blend enchilada seasoning mix with 1 can of tomato paste and 2 cups of water. Heat to boiling. Reduce heat and simmer 15 mn. stirring occassionally.

With tongs (or hands!) dip each flour tortilla into sauce.

Place 1/4 cup of beef mixture into each tortilla. Top with 1 cup of cheese. Roll tightly. Put seam side down in 7x11 baking dish. Top with remaining  sauce and 1 cup of cheese.

Bake 20 minutes at 350 degrees.

Salsa Chicken & Rice

 5 stars! This one tastes restaurant worthy. It's really easy too. The secret ingredient in this recipe is the cilantro - don't leave it out!

Salsa Chicken & Rice

• 1.5 Ibs. chicken breasts
• 1 - 16 ounce jar salsa
• 1 - 15 ounce can black beans, drained
• 1 - 15 ounce can corn
• 1 tbsp. chili powder
• 1/2 tbsp. cumin
• 1/2 tbsp. minced garlic
• 1/2 tsp dried oregano
• 1/4 tsp. cayenne pepper
• 1/4 tsp. salt
• cracked pepper to taste
• 2 cups dry rice
• 8 ounce shredded cheddar cheese
• cilantro

Add everything except the rice, cheese, and cilantro to slow cooker or pot along with 1/4 cup water. Give everything a good stir and make sure chicken is covered in the mixture.

If using slow cooker cook on low for 8 hours.

Near end of the cooking time, cook 2 cups of rice. stir with a fork and shred chicken (it should be super tender and shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Taco Soup

This recipe can be altered in so many ways! I always call it "poverty soup" because honestly, I just use what I have available in my house and throw things together. It never tastes the same twice. This is why I figured I would post the actual recipe on here so I can go off of the real thing now and then. Sometimes I use tomato paste if I want more of a chili-like or spaghetti sauce texture to throw on top of pasta, and sometimes I just use cans of stewed tomatoes. It all varies. The actual soup, if the recipe is actually followed, always tastes THE best. YUM yum yum!! I would have to say this is my favorite meal of all time....you just can't go wrong with a bowl of Taco Soup!

Taco Soup

• 1Ib (I always do less) ground beef
• 1- 15 ounce can stewed tomatoes (any flavor)
• 1 - 15 ounce can stewed tomatoes (Mexican flavor)
• 1 - 15 ounce can stewed/diced tomatoes (any flavor)
• 1 large onion (chopped)
• 1 - 1 1/4 ounce package of taco seasoning
• 1 - 1 1/4 ounce package ranch dressing mix
• 1 - 15 ounce can hot chili beans
• 1 - 15 ounce can pinto beans
• 1 - 15 ounce can whole kernel corn
• 1 can green chilis

Brown the meat and onions together and drain. Mix the taco seasoning mix and ranch dressing mix into the meat (optional). Add all other ingredients without draining. Simmer for about an hour (if you can't wait this long turn up the heat, just don't let the bottom burn!)

Serve hot, topped with sour cream, cheese, avocado, nacho chips (all optional!)

Your tummy will thank you.