Brown beef and onion in large skillet, for about 5 minutes. Add beans, broth, and taco mix. Bring to a full boil. Reduce heat, and simmer 5 minutes.
These are great and better if you have a friend help you make them. Besides being so yummy, this recipe makes 40 servings, Well unless the guys need two each. They are great to put in the freezer for use later.
In slow cooker, combine beef, peppers, onion, fajita mix and water. Cover and cook on low 5 to 6 hours or until meat is tender. Warm tortilla in microwave according to package directions. With spoon, lift meat mixture out of pot.
Place beef in plastic bag. Sprinkle both sides with lime juice, garlic salt and pepper; tie bag securely. Marinate in refrigerator; drain. Grill steak over medium-hot coals for 2-3 minutes on each side.
Cook hamburger and onion until browned, then add 3/4 can enchilada sauce to meat. Simmer for 30 minutes. Cover the bottom of a skillet with oil.
Great any time dish! Marinate steak overnight in salad dressing; drain. Cut into strips. Sprinkle steak, bacon, green pepper and onion with mixture of next 3 ingredients.
Slice steak into 2 inch pieces. Brown in shortening in skillet. Pour off pan drippings. Season with salt and pepper. Drain mushrooms, reserving liquid. Add enough water to reserved liquid to measure 1 1/4 cups. Add to steak. Cook tightly covered, over low heat for 1 hour.
Trim off excess fat from steak. Combine first 7 marinade ingredients in baking dish. Save 1/4-1/2 cup for serving over steak when done. Coat steak with marinade. Allow to sit for 1 hours at room temperature.
Better-Than-Ever Beef Enchilladas
Stack 4 tortillas and wrap them in a large sheet of waxed paper. Microwave on high for 20 to 30 seconds or just until warm...
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