Thursday, August 29, 2013

Pork Enchiladas

1 lb. boneless pork spare ribs
1 reg. size jar medium salsa
1/2 C brown sugar
Costco tortillas
Mexican cheese
Mild green enchilada sauce

Combine pork, salsa and brown sugar in crock pot. Cook on high for 6 hours, until meet easily shreds.

Cook tortillas. Fill with meat and cheese, roll. Top rolled tortillas with sauce and more cheese. Serve with guac, sour cream, salsa, shredded lettuce.

Recipe from Jenn Rencher

Stuffed Peppers

about 6 cups cooked rice
8 medium green peppers
1 large onion, diced
2 pounds of ground beef
1 can condensed tomato soup (do not add water)
1/2 to 1 can tomato sauce
1 can diced tomatoes (drain and discard juice)
1/2 TBS salt
2 tsp Worcestershire sauce

Cook rice. Remove tops and seeds from peppers and cut in half lengthwise. Cook peppers in boiling salt water about 5 minutes. Drain and cool slightly. Place 12 halved peppers in a shallow baking dish (spray with Pam) and generously salt each pepper. Dice remaining 2 peppers

In a large pan, brown ground beef. Add onions and cook until transparent. Stir in condensed soup, tomato sauce, tomatoes, Worcestershire sauce, diced peppers, salt and pepper. Add about 6 cups rice and blend well. Stuff each 1/2 pepper with rice mixture. Fill the spaces between the stuffed peppers with extra rice mixture. Cover with foil and bake at 375 degrees for 30 minutes. Add grated cheese last few minutes. Serve with ketchup.

Serves 12.

Recipe from Lisa Ellis