Mexican Meat

Mexican Meat
Submitted By: Chris Cosme

This was a recipe that was made at Enrichment.

9lb beef roast, fat removed (sirloin tip roast and top round roast work well)
3 large onions, chopped
2, 4 oz cans chopped green chiles
1, 7 oz jar taco sauce
1 16 oz. jar salsa ( I use Pace)
2 tbs. minced garlic
2 tsp. ground cumin
1/2 of a medium jar of roasted red peppers, chopped
salt and pepper to taste
cajun/creole seasoning, pepper and oregano to taste

Season roast with salt and pepper. Brown roast with a little bit of oil on both sides. Remove roast from pan and place in a crock pot. Sautee' chopped onions with remaining drippings. Deglaze pan with taco sauce and add to the crock pot along with all of the remaining ingredients. Cook on high for 8-10 hours until meat is tender and shreds easily.

Salsa

Salsa
Submitted By: Chris Cosme

This is the salsa we made at Enrichment.

Salsa
2 large tomatoes chopped
1 can original rotel
1/2 onion chopped
1/2 bunch of cilantro
1/2 lime, juiced
1 jalapeno seeded ( or more if you'd like it spicier)
salt and pepper to taste

Sunshine Lemon Bars

Sunshine Lemon Bars

Submitted by: Liz Rasmussen

Source: Duncan Hines

Hands-On Time:
10 minutes
Total Time:
1 hour and 30 minutes
Servings:
Makes 24 servings.

Ingredients:
1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
1/2 cup (1 stick) butter
1 large egg
1 (14 oz) can sweetened condensed milk
1/2 cup lemon juice

Baking Instructions:
Preheat oven to 350 °F. Stir together cake mix, butter and egg. Spread mixture evenly into bottom of a 13x9-inch baking pan.

Blend together sweetened condensed milk and lemon juice. Pour mixture over top of cake mix mixture.

Bake for 23 to 27 minutes. Cool completely. Cut into 1 1/2x3 1/4-inch bars.