Carrie's take on Beef and Pepper Sandwiches

This recipe and Amy's Beef and Pepper Sandwiches are very similar, but Carrie does a few things differently.

Beef Roast sandwiches....

~ 1 Beef Roast 2-5 lbs ( I always wait until a roast ... any cut... is on sale. This time it was a shoulder round roast, 3.5lbs for 1.99 a lb .... normally $6.50 a lb)

~ 1 16 oz jar of whole pepperochinis

~ A bit of garlic (jarred minced, fresh minced or whole clove)

~ Salt and Pepper

~ Cheese

~ Rolls

Throw the roast in a crock pot (after you trim the fat a bit) and sprinkle some salt and pepper in there, open jar of pepperochinnis and dump the whole thing in, stems, juice and all). Add garlic. Cook on low 7-9 hours.

Now, there are several ways of finishing the meat. I remove the roast into a shallow pan, shred it, add the pepperochinis and shred them up a bit too, mix it all together and add a fair amount of the juice from the crockpot to moisten it up......

Some people just like to shred the roast right there in the crockpot in the juice. I'm sure that's fine but it might make the meat more soggy on your sandwich than I prefer.

......Take buns or hoagie rolls, top with beef mixture and your selection of cheese (I use Pepper Jack) and melt the cheese under the broiler.

Eat the best friggin' sandwich you've ever had.

Cook's Note: I always make sure to buy a bigger roast than we need because the leftover meat is so good! Sometimes we chop it up and make nachos out of it, or make tacos out of it, or beef encheladas.... the yumminess is endless.

Suggested by Karli - Kraft's Chicken Enchilada Skillet

I made Chicken Enchilada Skillet from the Kraft Food and Family magazine. Let's see if I can remember off the top of my head....
3-4 chicken breasts cut into bite size pieces
1 14oz can chicken broth
1/4 cup ranch dressing
2 TBS flour
4-5 flour tortillas cut into bite size pieces
shredded cheese of choice (I used sharp cheddar)
2 TBS olive oil

Cook chicken in olive oil until done. Mix broth, dressing and flour together and pour in skillet. Stir in tortillas and simmer until sauce thickens. Sprinkle cheese on top, cover with lid until cheese melts.It was very yummy!

I used fat free dressing and 2% milk cheese so it wasn't too bad for us either.

Tacoritos, from Carrie

Tacoritos

1 lb ground beef
1 onion
1 can cream of mushroom soup
1 can of cream of chicken soup
1 can of enchilada sauce
1 bag of shredded cheese
1 package of soft flour tortillas
sour cream
(lettuce and chopped tomato if desired)

In a sauce pan combine both soups and the enchilada sauce. Whisk together and simmer on low until blended and saucy!

In a skillet add chopped onion and ground beef.
Cook and then drain.

Use a 9x13 pan. Take a tortilla and put some ground beef and onion in there. Fold it or roll it over and place in the pan. Keep doing this until the pan is full. Dump any left over beef on top. Pour sauce mixture on top. Top with cheese. Bake in oven at 350 until the cheese melts, about 10-20 min. Serve with sour cream. You can also serve it with lettuce and chopped tomatoes.

Leftover-busting Enchiladas, an idea from Stephanie

I added refried beans, black beans and corn because they were all lurking in the fridge needing a way out. Enchiladas in this house otherwise consist of seasoned meat (chicken in this case) with added cheese rolled up into flour tortillas, lined up in a baking dish, and a can of red sauce dumped over them and shredded cheese on top.

Veggie enchiladas from Laura

The veggie enchiladas are super easy. I got the recipe from my sister's ex-boyfriend's mother, and I think that she got it on the back of package of cheese!

Veggie Enchiladas

15 0z can of Black Beans
1 cup of frozen corn (the baby sweet corn, I hate the big yellow ones)
8 oz shredded Cheddar Cheese
20 oz. Enchilada Sauce
1 cup of homemade salsa (Just tomato, hot pepper and cilantro with a little oil etc...)
12 tortillas

Combine the beans, corn, 1 1/2 cups of the cheese and all of the salsa. Spoon a generous amount into each tortilla and roll up.. Place seam down in a 9"x13" baking pan. Cover with enchilada sauce. Bake at 350 for 15 minutes, then sprinkle the remaining cheese on top until it gets bubbly.