French Dip with Au Jus... YUM!

Ingredients

3 pound roast (I use rump roast, but whatever kind of beef roast should work)
1 packet of Au Jus gravy
1 packet of dry Italian Dressing mix
1 1/2 cups of beef broth
Rolls/Hogi buns
Swiss Cheese

Directions

Put roast, Au Jus packet, Italian Dressing Mix & Beef Broth in the crockpot for 10 hours on high. After the roast has been cooking for about 5 hours, try and shred it a bit. Then do that again every now and again until the meat is all shredded.

Once the meat is all tender and shreds easily, strain the Au Jus and put the meat on the rolls. Place Swiss cheese on the top and broil the sandwiches for about 1 minute (with open face)  - or until the cheese is melted. Serve with Au Jus

YUMMY!


Recipe from Jenn Carter
Photo by Haley Rencher

Taco Salad

Ingredients:

1 lb lean ground beef
1 pckg taco seasoning
1 (16 oz) can chili beans
1 (16 oz) bottle French dressing
1 head iceberg lettuce
1 (14.5) oz package tortilla chips or 1 baked tortilla bowl
2 cups shredded Cheddar cheese
1 cup chopped tomatoes
4 TBS sour cream
1/2 cup prepared salsa
1 avocado

Directions:

In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil. Reduce heat and simmer for 15 minutes.
Crush the bag of chips, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Add salsa and sour cream.
For the tortilla bowl place tortilla in a big oven safe bowl (you may want to microwave for about 10 seconds before putting it in the bowl to make it soft). Bake at 400 for about 10 minutes or until crisp. Add butt on tortilla before baking if you wish.
Add lettuce and toppings as noted above.

Recipe and photo by Sophie Weber

Taco Soup

Ingredients
1 can black beans
1 can corn
1 can green beans
1 can diced tomatoes with green chiles
1 lb hamburger
1/2 onion chopped
1 pckg taco seasoning

Directions:
Cook chopped onion and brown hamburger in sauce pan. Add all other ingredients (do not drain canned food) once meat is cooked. Let simmer until flavor has melded. Serve with grated cheese, sour cream and tortilla chips.

Serves 4-6

Recipe & Photo by Haley Rencher

Shepherd's Pie

Ingredients:

2 lbs potatoes (russet) made into mashed potatoes (however you prefer)

1.5 lbs ground beef

2 carrots, peeled and chopped

1 onion, chopped

4 TBS butter

4 TBS flour

1 cup beef stock or broth

2 tsp Worcestershire

1/2 cup frozen peas

1 teaspoon paprika

2 TBS fresh parsley

salt & pepper to taste

1/2 cup grated cheese (cheddar or whatever kind you like best)

Directions:

Make mashed potatoes however you like them (I usually add butter and sour cream until the consistency is to my liking). While potatoes are cooking, preheat a large skillet over medium high heat. Brown and crumble meat for 3 or 4 minutes, season with salt and pepper. Add chopped carrots and onion to the meat. Cook veggies with meat for 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together for 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy for 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vege mix. Spoon potatoes over meat evenly. Top potatoes with cheese and paprika and broil 8 inches away from heat until cheese and potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Recipe by Rachel Ray - modified by Haley Rencher;

Photo by Haley Rencher

Sloppy Joes

Ingredients

2 lbs ground beef

1/2 onion

1 cup tomato juice

1/2 cup catsup

1/2 cup brown sugar

1 tsp dry mustard

1 TBS vinegar

5 tsp Worcestershire Sauce

1 tsp salt

Directions

Brown meat and vegetables. Combine remaining ingredients and simmer. Serve on rolls.

Recipe from Cherie Rencher