INGREDIENTS

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion diced
• 2 cloves garlic minced
• 1 pound ground chuck
• ¼ teaspoon ground black pepper
• 1 1.25 ounce packet taco seasoning
• 1 teaspoon Worcestershire Sauce
• 2 teaspoons apple cider vinegar
• 1 15 ounce can black beans, drained
• 1 8 ounce can tomato sauce
• 1 16 ounce can petite diced tomatoes
• Kosher salt to taste
• 1 9.25 ounce bag Fritos Corn Chips
• 2-3 cups Mexican-style shredded cheese

INSTRUCTIONS

• Heat oven to 350°F and spray a 7×11-inch baking dish with cooking spray.
• Heat a large skillet, over medium heat, and add the olive oil and butter. Add the chopped onion and cook 3-4 minutes or until translucent and tender. Add the minced garlic, stir and cook 30 seconds until the garlic has blossomed and is fragrant. Transfer the onion and garlic to a paper towel-lined plate; set aside.
• Place the ground chuck in the skillet and cook until browned. Drain the fat from the beef in a mesh colander and return the beef to the skillet. Add the onion/garlic mixture, salt, pepper taco seasoning, Worcestershire Sauce, cider vinegar, tomato sauce and diced tomatoes.
• Mix well and bring the mixture to a low boil over medium heat.
• Reduce the heat to low and add the beans, mix well. Simmer, stirring often, for 15-20 minutes or until the mixture has thickened and most of the liquid has evaporated. Season to taste, with kosher salt and freshly ground black pepper. *Keep in mind, Fritos are very salty and so is cheese, so use salt lightly.
• To prepare the casserole:
• Place 2 cups corn chips in an even layer on the bottom of the prepared casserole dish. Top with 1 cup shredded cheese, taco meat, 1 cup cheese, and another 2 cups corn chips.
• Bake 15-20 minutes or until the casserole is heated throughout.
• Serve with chopped tomatoes, lettuce, black olives, chopped scallions, chopped cilantro and/or your other favorite taco toppings.

INGREDIENTS

• 2lb ground beef
• ½ cup crushed tortilla chips (about 2 oz)
• 6 tablespoons water or beef broth
• 4 oz canned green chiles
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• 2 teaspoons chipotle powder
• ½ teaspoon onion powder
• 15 oz red enchilada sauce
• 2 cups Mexican style shredded cheese

INSTRUCTIONS

1. Preheat an oven to 350f.
2. In a cup or small bowl, combine the finely crushed tortilla chips (they should be the size of large breadcrumbs) with the water or beef broth. Stir to make a thick paste. If the chips soak up all the liquid and seem dry, add another 1/4 cup of water.
3. In a large bowl, combine beef, green chiles, salt, garlic, cumin, chipotle, onion and the crushed tortilla mix. Use your hands to blend everything together, mixing the ingredients as quickly as possible without overworking the meat.
4. Form the ground beef mixture into balls, using about 1/3 cup of the mixture per ball. Do not overwork or form the meatballs too tightly.
5. Place the meatballs in a large skillet or Pyrex-style baking dish, leaving space between them, then bake for 15 minutes.
6. Pour the enchilada sauce over/around the meatballs, and return to the oven for a further 7-10 minutes, or until the meatballs read 155f internal temperature.
7. Sprinkle the cheese all over the meatballs, and return to the oven for one final time until melted, about 3-5 minutes. Serve immediately.

Ingredients

• 3 pounds beef eye of round roast
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper

Directions

• Step 1 Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
• Step 2 Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

Notes

Regardless of the size of your roast, always cook at 375 degrees, for 20 minutes per pound.

Slice thinly and serve with gravy, mashed potatoes, salad and veggie of choice. You can also slice fresh mushrooms, season with salt and pepper, saute in butter, and add to your favorite canned or jarred beef gravy. Be sure to stir in juices from meat before serving gravy.