Beef Mega-Chilada Soup - HAPPY NEW YEAR

Close to a Beef Enchilada Soup - But MEGA style!
Part Crockpot/Part Stovetop

Beef Mega-Chilada Soup

1lb beef stew meat (raw)
1/2lb beef stir fry strips (raw)
1 large onion, chunked
2 cloves of garlic (finely chopped)
3 tablespoons extra virgin olive oil
2 tbsp butter
Cumin, Salt, Black Pepper, Goya Adobo
12oz shredded cheddar
4 cups beef broth
2 cups whole milk
small can corn, drained
1 small can of diced tomatoes (with chili and chives)
12 oz green taco sauce
1/2 red, orange, and/or green pepper (sliced thin, long ways)

In a large pot or saute pan:  add oil and butter - med high heat, 30 seconds - add garlic, stir for about 1 min, add onions.  Stir around until onions are sweaty.

Liner your crockpot: Place beef into pot, sprinkle all of your seasonings over the meat.  Pour garlic/onion mixture over meat.  Add taco sauce, beef broth, corn, and peppers.
Cook on low for 10 hours.

Around the 9 1/2 hour mark - or when you are ready to reheat the soup; in a large pot bring milk to a boil.  Drain juices from tomatoes into soup and pour the tomatoes into the milk.  Bring to boil and reduce heat to med/low.  Slowly add in the cheese until all is melted.  Add the beef stew to the mixture and continuously stir until until the broth and milk mixture look good and blended.



Using 2 cups of the broth, I used it to make white rice.  Served the soup on top of some rice with some multi grain tortilla chips.

Enjoy and Happy New Year to all of my Mega Foodies!

Stuffed Peppers with Shrimp - Crockpot or Oven - You Choose

Santa said you all have been NICE so I am posting what I made for dinner last night cause it was YUMMMMMeeee!

Stuffed Red Peppers with Shrimp and White Rice

4 Medium Red Peppers (tops cut and insides cleaned out)
2 Cups - White Rice (cooked)
2 Cups - Chicken broth
1 lb Jumbo Shrimp (cleaned, deveined and chopped or halved)
1 small onion (finely diced)
1 12oz can - Diced Tomatoes (drained)
2 cloves of garlic (finely diced)
2 tbsp Extra Virgin Olive Oil
1 tbsp butter
salt, pepper, adobo, and grated parmesan

Set Crock pot with liner at 2 hours or Preheat oven at 375 degrees

In a skillet heat your oil and butter on med low, approx 1 min.  Throw in garlic, salt and pepper - stir around for about 30 seconds and add onions.  Once onions start to sweat, add in shrimps, top with a thin layer of adobo. Stir constantly until shrimps are cooked - Approx 3-4 min.  Add cooked rice and tomatoes into mixture and mix well - you shouldn't see any WHITE rice - it should have a nice coloring to it.  Add more seasoning as you see fit.

Take a knife and poke through the peppers in 3-4 spots on the bottom of the pepper.  Take handfuls or spoonfuls of mixture and stuff the peppers to the tippy top.  Place them in the crockpot or oven safe pan.  Pour the 2 cups of Chicken Broth over and around the peppers.  Sprinkle parmesan cheese enough to cover the tops of the peppers.

If using the crockpot - put lid on and let cook for 1-2 hours (depends on how cooked you like the pepper).
If using the oven - cover dish with aluminum foil - tent style - and cook for 1-2 hours (depends on how cooked you like the pepper).

This was my lunch the next day after microwaving it for 3 1/2 minutes .... YUM!



Chicken and Mushroom

8 Thinly Sliced Chicken Breast
1 white onion, chopped
8-12oz of Portabella Mushrooms, sliced
16-32fl oz of Wild Mushroom Gravy
salt and pepper to taste
1/2 tsp paprika

Line your Crock pot with a liner (I LOVE THESE THINGS), lay down your onions.

 Place chicken breasts across onions. Sprinkle salt, pepper, and paprika.

Add in mushrooms and pour gravy over the top. 

Cover and cook on med-low temperature (7-8 hours)

Serve with egg noodles, rice, or pasta.

Final Product:

Yummmmmmmmmmeeeeee!  The chicken was perfect and no knife needed!