Elsas Cider Beef With Smashed Cheddar Potatoes Recipes

Steps:

• Preheat oven 375.
• Place Dutch oven over medium-high heat. Add EVOO and butter. Season beef with salt and pepper and add to pot. Brown all sides, about 6-8 minutes.
• Add carrots and turnips, and cook for 4-5 minutes. Add flour, stir to combine and coat.
• Add the apple cider and beef consommé' stir to combine. Bring to Boil, cover and place in the oven for 1-1 1/2 hours.
• Once the beef is about 3/4 of the way cooked (about 40-45 minutes in the oven) place the potatoes in a large sauce pot., cover with water by at least 1 inch and place over high heat.Once the water comes to a boil, add some salt and cook the potatoes until tender, about 15 minutes.
• Once the potatoes are tender, drain and return to the pot. Add the milk, sour cream, and the cheese. Smash with a potato masher to desired consistency. Season with salt and pepper and add the chives. Cover and reserve until you are ready to serve.
• When the beef is done. Remove from the oven. To serve, place a spoonful of potatoes in a wide serving bowl. Make a well in the middle of the potatoes and spoon the beef into the center.

Steps:

• Preheat the oven to 425°F. Place a large stew pot or Dutch oven with a lid over medium-high heat. Add the EVOO and butter. When the butter melts, season the beef with salt and pepper and add to the pot. Brown on all sides, 7 to 8 minutes total. Add the onions, carrots, and turnips, and cook for 5 minutes. Sprinkle the vegetables with the flour and stir to combine and coat, 1 minute. Stir in the apple cider and the beef stock, bring to a boil, cover the pan, and transfer to the oven. Braise the beef for 45 minutes. Once the beef has been in the oven for about 15 minutes, place the potatoes in a large saucepot with water to cover by at least 1 to 2 inches. Bring to a boil over high heat, then reduce the heat a bit, add some salt, and cook the potatoes until tender, about 15 minutes. When the potatoes are tender, drain them and return them to the pot. Add the milk, sour cream, and cheese. Use a potato masher to smash them to your preferred consistency. Season with salt and pepper and add the chives. Cover and keep warm until the beef is done. To serve, ladle the stew into shallow serving bowls. Make a well in the center and fill with the potatoes.

Steps:

• Bring rice and 1 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is almost tender and the liquid has been absorbed, 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x13-inch baking dishes.
• Cook beef in a large skillet over medium heat, breaking it up as it cooks, until crumbly and browned, about 10 minutes. Drain excess grease and stir in onion and garlic until thoroughly combined. Stir taco seasoning and 1 cup water into the mixture, bring to a boil, and reduce heat to low; simmer 5 minutes to thicken. Gently stir in rice. Cook, stirring often, until liquid is absorbed. Mix refried beans, cottage cheese, and 1 cup Cheddar cheese into the filling and stir until fully combined.
• Spread about 1/2 cup of filling in a line down the center of each tortilla and roll tortillas; place 5 tortillas with seam sides down into bottom of each prepared baking dish.
• Mix enchilada sauce with sour cream in a bowl and pour half the sauce down the center of each pan of enchiladas; sprinkle tops with 1 cup Cheddar cheese.
• Bake in the preheated oven until the cheese topping is melted and the filling is hot, 20 to 25 minutes.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. , Spread about 2 tablespoons refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in 2 greased 13x9-in. baking dishes., Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. , Bake 1 casserole, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.