Smokey Beef Tacos and Three Dressings (yes, use all three)

From Martha Stewart

2 to 3 tablespoons chopped canned chipotle chiles in adobo
1/2 cup ketchup
8 garlic cloves, chopped
2 teaspoons dried oregano
Coarse salt and ground pepper
1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
16 corn tortillas (6-inch), lightly toasted

Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.
Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.
Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.

(Um...I just put it all in the crock.)

Avacodo - Red Onion Relish

2 diced avocados
1 finely chopped medium red onion
1 tablespoon fresh lime juice
Salt and pepper


Corn and Tomato Sala

1 10-ounce box thawed frozen corn
1 cup quartered grape tomatoes
2 teaspoons vegetable oil
2 teaspoons red-wine vinegar
Salt and pepper

Cilantro Lime Crema

16 ounces reduced-fat sour cream
1/4 cup fresh lime juice
1/2 cup chopped cilantro
Salt and pepper

Stuffed Flank Steak

Mmmmm, Blue Cheese and red meat! Need I say more?

1 flank steak-1.5 to 2 pounds

1 package frozen chopped spinach, thawed and squeezed dry

1/2 c. crumbled blue cheese...or more!

1 jar (7 oz.) roasted red peppers, drained and chopped

2 tablespoons seasoned dry bread crumbs

1 egg yolk

3/4 teaspoon garlic salt

3/4 teaspoon ground black pepper

1 tablespoon olive oil

Heat oven to 425F. Starting at a long side, slice steak like a "book" and open it up. In medium sized bowl combine spinach, cheese, peppers, bread crumbs, egg yolk, 1/4 teaspoon each of the garlic salt and pepper. Season steak with remaining salt and pepper. Press cheese filling into steak leaving a 1-inch border on all sides. Roll up steak beginning on a short side. Tuck any loose filling back into ends. Tie steak with cotton twine at two inch intervals to secure. Rub outside with oil and sprinkle with garlic salt and pepper. Roast at 425F for 35 minutes, then increase heat to broil and broil for 10 minutes turning once. Let meat rest for 15 minutes before serving.

Taco Soup

From the kitchen of Betty Cowdell and Chandra Colton

Ingredients:

1 can kidney beans
1 can corn
1 can diced green chilis
1 packet taco seasoning
1 pound lean ground beef

Instructions:

Empty all cans, including juices into a crock pot and cook on medium.

Brown hamburger and add 1/4 packet of taco seasoning.

Add hamburger and remaining taco seasoning to soup and let cook for 1-2 hours stirring occasionally. If you want to leave it in the crock longer just put it on low heat.

Serve with sour cream and cheese on top.

Note: This is a super easy dish and it's one of my favorites. It takes about 15 minutes to prepare.