One of my favorites things to do in the kitchen is to make two dinners at one time. This recipe for Beef & Peppers could become the base for several recipes, allowing you to cook once and eat twice.
Beef and Peppers with Cheese Grits
Place all of the ingredients for the Beef & Peppers in the slow cooker to cook all day. At dinner time, you can quickly add cheese grits, rice or noodles and serve.
Home cooking tip: If your grits are too thick, slowly add milk and stir until you reach the desired consistency.
Beef & Peppers with Cheese Grits
- For the Beef and Peppers:
- 1 tablespoon olive oil
- 1 beef roast
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 4 tablespoons red wine vinegar
- Cumin, salt, and pepper for coating
- For the Cheese Grits:
- 4 cups water or chicken stock
- 1 teaspoon salt
- 1 cup instant grits
- 1 tablespoon butter
- 1 cup cheddar cheese
- Milk, optional
Pour olive oil in the bottom of a slow cooker.
Generously coat the beef roast on all sides with cumin, salt, and pepper. Place in slow cooker.
Cover the beef roast with peppers, onion, and minced garlic. Pour red wine vinegar over the top. Cover and cook on low 6 to 8 hours or until the roast is fork tender.
When done, use two forks to pull beef apart. Serve with peppers and onions.
!For the Cheese Grits:
About 8 minutes before serving, bring salted water or chicken stock to boil in a small stock pot. Slowly stir in grits, reduce heat to medium-low, and cook for five minutes.
Remove from heat and stir in butter and cheese. Adjust salt if needed.
Adjust the consistency of the grits by adding milk.
Beef and Peppers Enchiladas
You can use the leftovers to make Beef & Peppers Enchiladas for the second night.
Beef & Peppers Enchiladas can be stashed in the refrigerator up to three days or frozen for future use. To freeze, wrap tightly and store up to 3 months. Then, thaw in the refrigerator before baking.
Home cooking tip: Avoid the tedious job of rolling individual enchiladas by cutting corn tortillas into triangles and layer the casserole like you would a lasagna.
Beef & Peppers Enchilada Casserole
- 4 cups Beef and Peppers leftovers, drained
- 10 corn tortillas
- 1 (15 ounce) can diced tomatoes
- 1 clove garlic
- 1 teaspoon cumin
- 1 cup cheddar cheese
- Sour cream, for serving
Cut tortillas into triangles to avoid having to roll individual enchiladas.
In a casserole dish, place about half of the Beef and Peppers leftovers. (Draining the leftovers is recommend as the liquid can make the casserole soupy.) Top with one half of the corn tortillas and a light sprinkle of cheese (if desired). Repeat layers finishing with the tortillas.
In a food processor or blender, blend together canned tomatoes with garlic and cumin. Pour over the casserole and top with remaining cheese.
Cook in a 350 degree oven for 30 to 45 minutes or until the cheese has melted and the casserole is warm.
Serve with sour cream.
Seeing as how I recently came to find that I can’t consume gluten, the Beef & Peppers w/ Cheese Grits sounds like a DELICIOUS meal that my son and I can actually enjoy! Thanks for the tips and for giving my family another low cost and tasty dinner option.