Remember the beef brisket we cooked a few weeks ago. I sure do because we ate the darned thing for almost a week until I got smart and shoved the remaining 2 pounds into the freezer for future reference. Don't get me wrong - I'm not complaining. It fed us well for almost a whole week until I needed a break from beef and believe me, if you're looking at making your budget dollars stretch a mile and a half then here's the way to do it.
We had it as originally planned with mashed spuds, then into what I called "Red Neck Eggrolls in the form of Philly Cheese steaks", loaded into crispy stuffed potato skins and even in a pot of tasty vegetable/brisket soup.
Last night's beefy enchiladas took care of the rest and don't they look fine. I took a page from Pioneer Woman for the sauce recipe and ramped up the beef with sauteed onion, minced jalapeno and chile powder and cumin. Grated pepper jack cheese, a half hour or so in the oven and we were on.
It was a pretty decent efffort but to be perfectly honest I goofed up somewhere because they were incredibly salty, no doubt because the brisket had been frozen in what was left of the soy sauce based marinade/gravy never mind that I used consomme instead of low sodium stock in the sauce. My bad so for heaven's sake don't do what I did.
I'm here to say you can substitute leftover beef for ground beef in a lot of instances, but you've got to be careful how the meat was prepared in the first place and make adjustments accordingly. Obviously I won't be including a recipe today so head on over to Pioneer Woman or even Taste of Home for some other great beef enchilada ideas. I'll be doing a little more work on my version before I share it with you.
A year ago - Sicilian Orange Beef Stew
Three years ago - Chocolate Raspberry Cream Pie