Serves 2-4

Ingredients

• Large loaf of sourdough or rustic bread
• 1 lb skirt steak
• 1/4 cup fresh rosemary, loosely packed
• 3-5 sprigs worth fresh thyme leaves
• 2 sage leaves, chiffonade
• 12 oz stout or brown ale
• 1/8 cup olive oil
• 1 Tbs minced garlic
• 2 shallots
• 4-6 white mushrooms
• asiago cheese
• salt/black pepper
• cooking spray
• unsalted butter

Instructions:

1. The day before you plan on cooking, put together the marinade in a ziploc bag – garlic, rosemary, sage, thyme, olive oil, and beer. Seal bag and marinate in fridge overnight.
2. Take marinade bag out of fridge at least one hour before cooking. In the meantime, peel and finely dice shallots, slice enough bread for 2-4 sandwiches, slice mushrooms.
3. Start heating cast iron griddle and pan on high heat. Spray the skillet with cooking spray and add 1 tablespoon of butter to the pan.
4. When the butter melts, add the shallots to the pan and allow to cook. Remove steak from marinade, do not discard the bag yet. Season both sides of the steak with black pepper and a generous amount of salt.
5. When the griddle is hot, place the steak on it. Pour a big splash of marinade over the shallots, add the mushrooms to the pan and stir. Flip the steak when it has browned with a little char.
6. Cook steak to rare or medium rare doneness, allow to rest for at least 15 minutes on a cutting board.
7. When most of the liquid has cooked off of the shallots (they will start smelling sweet and fragrant), remove pan from heat and set aside.
8. Lightly toast the bread in the toaster or toasted oven. Distribute shallot and mushroom mixture on one half of each sandwich.
9. Slice asiago cheese and melt on top of the other sandwich halves under a low broil in the oven or toaster oven.
10. Slice steak on the grain, and layer however much you like on the shallot and mushroom sides. You will most likely have leftovers.
11. Top with asiago halves and serve.

INGREDIENTS:

Taco Rice:

• 1 pound lean ground beef
• 1 small onion, diced
• Salt & pepper for beef
• 1 1/2 cups uncooked white rice
• 1 packet taco seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 1/2 cups chicken broth

Queso Sauce:

• 8 ounces Velveeta Queso Blanco cheese
• 3-5 tablespoons half & half

INSTRUCTIONS:

Taco Rice:

1. Add ground beef and onion to a large skillet then season liberally with salt and pepper. Cook over high heat until meat is cooked through. Do not drain. Reduce heat to medium.
2. Add rice, taco seasoning, garlic powder, salt and pepper to cooked beef then mix well. Add chicken broth then stir to incorporate. Bring mixture to a gentle boil then reduce heat to low. Cover skillet then cook for 25 minutes or until rice is tender, stirring occasionally.
3. When ready to serve, drizzle mixture with queso sauce. Garnish with fresh chopped cilantro if desired.

Queso Sauce:

1. Combine Velveeta and 3 tablespoons of half & half in a microwave-safe bowl then microwave for 2-3 minutes or until melted through, stirring every 30-45 seconds. 
2. Add additional half & half until sauce reaches desired consistency.

NOTES:

I adjusted the recipe to add more salt, pepper and garlic powder.
We need the pan drippings from the ground beef for flavor and richness but if your beef produces an excessive amount of fat, drain some of it if you prefer.
Feel free to use whichever queso sauce you like best. I’ve been known to order an extra cup from the Mexican restaurant just to use with this recipe.
If you can’t find the Queso Blanco variety of Velveeta, use any flavor.
You can also heat heavy cream and white American cheese to make queso sauce (it’s actually better than using Velveeta but I never feel like standing in line at the deli to get the white American cheese).
I don’t know if this can be made with Minute rice or brown rice because I’ve never cooked either type of rice.
I don’t know how this could be converted to a slow cooker recipe.

TIPS FOR COOKING RICE:
Do not open the lid to the pot/pan or stir more often than necessary.
Only stir with a fork and scrape the bottom of the pot/pan when stirring.
Keep temperature at the lowest temperature possible while still maintaining a simmer.
Don’t stir or open the lid of the pot/pan the last 10 minutes of cooking.

Ingredients

• 1 lb cooked ground beef
• 1 medium onion chopped
• 1 can corn drained
• 8 oz can tomato sauce
• 2 (14) oz cans diced tomatoes
• 1 small can green chilies
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Instructions

• Place all the ingredients in a freezer bag, stir well, and freeze until ready.
• Place in crock pot and cook on high for one hour.
• Cook on low for 4-6 hours.
• Serve with shredded cheese, cilantro, chopped green onions, corn chips, or your favorite toppings!

Notes

Write on the bag: “Taco Chili, Cook high 1 hour, Cook low 4-6 hours”- so you don’t forget!