Round 2 Recipe Chili Tostada

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, combine the rice, steak, half the cheese, chili seasoning, 2 tablespoons enchilada sauce, and cilantro. Evenly distribute the mixture between 8 tortillas and roll up.
• Cover the bottom of an oven-proof baking dish with about a 1/4 cup of the enchilada sauce. Place rolled enchiladas in a single layer in the baking dish and top with the remaining enchilada sauce and cheese. Bake in the preheated oven until cheese melts and enchiladas are heated through, about 15 minutes.
• Remove from oven and serve with sour cream, if desired.
• Heat oil over medium heat in a medium sauce pot. Add garlic, and rice and saute for 2 minutes until rice is toasted. Add 2 1/4 cups water, chili seasoning and season with a pinch of salt and pepper and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove to a baking sheet and let cool.
• In a large bowl combine onion, yellow pepper, cooled rice, beans, vinegar and cilantro. Mix well and serve with steak.
• In a resealable plastic bag combine onions, garlic, lemon juice, beer, vinegar and chili seasoning. Massage the back to mix the ingredients. Place the steak into the bag, squeeze the air out and seal. Marinate in refrigerator for at least 4 hours, or overnight but no more than 18 hours.
• Set up grill or grill pan over medium-high heat. Oil grate when ready to start grilling. Let steaks stand at room temperature for 20 to 30 minutes before grilling. Remove steak from marinade. Place on hot, oiled grill and cook 4 minutes per side for medium rare (145 degrees F). Pour the marinade into a large skillet over medium heat. Reduce by a half or until thickened, about 10 to 15 minutes
• Transfer steaks to a cutting board and let rest for 5 minutes before cutting. Slice steak across the grain and serve with Zesty Rice Salad and reduced marinade.

Steps:

• Wrap the meat tightly in plastic wrap and put it into the freezer for 45 minutes. It should be firm but not completely frozen.
• Heat a large cast-iron skillet or a griddle over medium-high heat. Add 1 tablespoon of oil. Add the onions and peppers and season with salt and pepper. Cook until they are soft and lightly browned, 8 to 10 minutes. Reserve 1/2 cup cooked onions and peppers for another use, such as the Round 2 Recipe Chili Tostada.
• In a medium pot over medium heat, add 1 tablespoon oil. Stir in the flour and cook for 1 to 2 minutes. Whisk in the milk and cook until it just starts to bubble and thicken, 4 to 5 minutes. Turn off the heat and whisk in the cheese and cayenne. Stir occasionally as the cheese melts. Cover and keep warm.
• With a sharp knife, slice the meat into very thin strips. In a large skillet over medium-high heat, add the remaining tablespoon of oil and cook the meat until it is done to your liking, 1 to 3 minutes per side. Divide the onion and pepper mixture among the 4 rolls. Top with the meat and the cheese sauce.

Steps:

• Preheat the oven to 425 degrees F.
• Heat the olive oil, in a small saucepan over low heat and add the garlic, Italian seasoning and salt and pepper. Cook for 1 minute, then stir in the tomato sauce and bring to a simmer. Turn off the heat and stir in the basil.
• Remove the pork meat from the bone and slice into large strips.
• Spoon a layer of tomato sauce on each roll and top with sliced pork meat. Cover each with more tomato sauce, sprinkle evenly with Parmesan, then top with mozzarella. Put them on a sheet pan and broil until the cheese is bubbling and pork chop is heated through, about 3 to 4 minutes. Remove from the broiler, arrange on serving plates and serve.

Steps:

• In a small pot over medium heat, add the reserved cooking liquid and cook until it is hot.
• Add the canola oil to a saute pan over medium heat. Add the onions and cook 20 minutes on medium-low to caramelize.
• Butter 1 side of each slice of bread. Layer the beef, onions, and cheese evenly over the plain side of 4 bread slices. Top each with the other 4 slices of bread, buttered-side up.
• Heat a grill pan over medium-high heat and grill the sandwiches until golden brown on both sides and the cheese is melted, 4 to 5 minutes per side.
• Serve the sandwiches with the hot beef jus for dipping.

Steps:

• In a medium, heavy-bottomed pot over medium heat, add the ground beef. Cook, breaking up any lumps, until the meat is just beginning to brown. Drain off any excess oil. Stir in the tomato paste and cook for 1 to 2 minutes. Add the garlic, cocoa powder, chili powder and cinnamon, and stir and cook for another minute. Season with salt and pepper. Add the broth and vinegar, bring to a boil, cover, reduce the heat and simmer for 15 to 20 minutes. Reserve 1 cup for another use, such as Round 2 Recipe Chili Tostada.
• To serve, divide the spaghetti among 4 bowls. Top with the chili and then add the cheese (3-way), onions (4-way) and beans (5-way).
• In a medium, heavy-bottomed pot over medium heat, add the ground beef. Cook, breaking up any lumps, until the meat is just beginning to brown. Drain off any excess oil. Stir in the tomato paste and cook for 1 to 2 minutes. Add the garlic, cocoa powder, chili powder and cinnamon, and stir and cook for another minute. Season with salt and pepper. Add the broth and vinegar, bring to a boil, cover, reduce the heat and simmer for 15 to 20 minutes. Reserve 1 cup for another use, such as Round 2 Recipe Chili Tostada.
• To serve, divide the spaghetti among 4 bowls. Top with the chili and then add the cheese (3-way), onions (4-way) and beans (5-way).