Some favorite recipes from this week’s menu. Our favorite enchiladas, a favorite family treat, and more!
After being on vacation for a week, it was so nice to come home to my kitchen and have some delicious meals! Here’s what we ate.
The last few weeks have been so hectic! Between the end of school, our family vacation, and thrown head first into all of the summer activities I have been neglecting cookie. So it felt so good to get back into things this week with some of our family favorite recipes. I’ve also been working alongside my boys to pick a meal they want to cook for the family each week and it’s been such a wonderful experience for all of us! Anyway, here’s what we ate:
SUNDAY: OUR FAVORITE BEEF ENCHILADAS
These enchiladas are THE BEST. I’ve been making them for our entire marriage (almost 18 years!) and we never get bored of them. If you need a good recipe, definitely try this one. I served this with chips and homemade salsa, watermelon, and THESE m&m cookies for dessert.
Here’s the recipe:
Beef Enchiladas
Makes 12 enchiladas
Sauce:
- 1 15 oz. can hormel chili with beans
- 1 can kidney beans, rinsed and drained, ground in food processor
- 2 10 oz. cans red enchilada sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon chili powder
- 1/2 tsp dried oregano
Mix all ingredients together in saucepan. Simmer on low heat for 30 mins.
Filling:
- 2 lb. beef roast (shoulder, butt, or chuck roasts all work) — can also substitute chicken or pork!
- 1 10 oz can enchilada sauce
- 1 tablespoon taco seasoning (I usually make my own with THIS RECIPE)
- 12 flour tortillas, taco size
- 2 cups grated cheddar cheese
Cook beef roast in the crockpot or instant pot with 2 cups of beef broth until very tender and shreds easily. If I’m doing the crockpot, it takes about 6-8 hours on low, or 4-5 hours on high. In the instant pot it takes about 1 1/2 hours on high pressure. Drain liquid.
Preheat oven to 350 degrees.
To the meat, add enchilada sauce and taco seasoning. Mix evenly.
Divide beef mixture evenly onto tortillas. Sprinkle cheese over the beef mixture; roll up tortillas.
Place seam side down in a 9×13 baking dish. Pour the sauce over the top. Sprinkle with additional cheese, and bake for 30 minutes uncovered.
Serve warm with tortilla chips!
Monday: Turkey Club Sandwiches and Fruit Shish-Kabobs
This summer, each of my kids has a day that they’re in charge of cooking. Monday is my 11 year olds day, and he chose turkey club sandwiches. We did them deconstructed, so we put all the ingredients on a big tray and let everyone build their own.
Tuesday: Burrito Bowls and Chips and Salsa
My father in law came for dinner on Tuesday and I wanted a hearty meal that would fill everyone up, but something that was easy to make for a week night. Burrito bowls were perfect. I just added a spice rub to some chicken thighs and cooked them in the air fryer, then made all the other ingredients and let everyone build their own.
Thursday: Burgers, Crinkle Fries, and Edamame
This was my 8 year old’s night to cook, and he chose burgers, fries, and edamame. We steamed the edamame (we get frozen ones from Costco) and cooked the burgers on the grill and the fries in the air fryer. Yum!
Friday: BBQ Pizza on the grill with fresh cut veggies and hummus
We always have pizza night on Fridays, and this week we’re trying them on our BBQ grill!
See all our weekly menus HERE