In the earlier episode of FOXY MOMS (on FOX News 21), Craig Coffey and I made a Peperoncini Shredded Beef in the crock pot, using just two ingredients. Whether you use my recipe or your own, here’s some simple and inexpensive ways you can use any leftovers. I used beef but you can easily use pork or chicken too. Have fun with these ideas, change out cheese flavors or use up any fresh vegetables you have in the fridge as additions. These are great ideas for football watching get-togethers, casual dinners, party appetizers, etc. And a lot of these ingredients are things you probably already have on hand, and you can usually find them on sale (like beans, sour cream, cheese.) These recipes can easily be doubled and even tripled, depending on how many people you’re serving. I always double my pulled beef recipe just so I’ll have leftovers.
Here’s the PULLED BEEF recipe we made…
These sandwiches are so good and easy. There’s two ingredients involved, it takes less than 5 minutes to prep and they are perfect for summer get-togethers (and for cold winter evenings). I got this recipe (for the beef) from my daughter-in-law and when she was telling me how good it was, I have to admit I thought it sounded kind of weird but believe me….it’s delicious!
PULLED BEEF WRAPS
Makes 4 big wraps. You can also cut these wraps on the bias for easy to eat appetizers.
Ingredients:
- 4 ounces softened cream cheese (1/2 of 8 ounce package)
- 1/4 cup sour cream
- 1 cup canned black beans, drained and rinsed
- pinch of garlic salt
- 1 cup shredded beef (reheated/warm)
- 1/2 cup shredded Monterey Jack cheese
- 4 flour tortillas
Directions:
Mix cream cheese and sour cream with electric mixer on medium speed until well blended. Place beans and garlic salt in food processor and process until smooth. Spread a layer of bean mixture on flour tortillas. Spread layer of sour cream/cream cheese mix on top of beans. Top with 1/4 cup shredded beef on each tortilla and top with shredded Monterey Jack cheese. Roll and enjoy.
SHREDDED BEEF NACHOS
4 servings
You can of course change out these ingredients, using what you prefer or have on hand. Some great toppings for these include; sour cream, guacamole, salsa, cilantro, pickled red onion, jalapeno slices, chopped peperoncini peppers, etc. If you prefer black beans, use those instead of the refried beans. You can easily make these low-fat by using low-fat beans, cheese, and sour cream.
Ingredients:
- 1/2 bag (13-14 ounce) tortilla chips
- 1 1/2 cup refried beans
- 1 1/2 cups shredded cheese (I use Monterey Jack)
- 2 cups shredded beef
Directions:
Preheat oven to 350 degrees. Arrange chips in layer on bottom of baking pan/sheet. Spread beans over the chips. Top with shredded beef and sprinkle cheese over the top. Bake 10 minutes or until cheese is melted. These taste great like this or add your favorite toppings.
MORE EASY IDEAS ON USING LEFTOVER SHREDDED BEEF…
STUFFED MUSHROOMS –
Clean button mushrooms and remove stems. Stuff with shredded beef and top with cheese. Bake in 400 degree oven for about 20 minutes.
DEVILED EGGS –
Prepare deviled eggs and top with a small mound of shredded beef. Garnish with chives or sliced jalapeno if desired. A bit of salsa tastes great (and unusual) too.
BEAN CHILI –
Add leftover pulled beef to your own homemade chili or even canned…top with your favorite garnish. I actually used a $1.00 can of chili and it really changed it up and made it taste like I had spent a ton of time on it!
STUFFED POTATOES –
A simple baked potato can become a complete meal with additions of shredded beef, cheese, and cooked or raw vegetables.
And of course you can use shredded beef for easy tacos or add some to scrambled eggs. I could go on and on but you get the idea!
These are simple but tasty ideas on ways you can use up leftover shredded beef, pork or chicken; whether you use my peperoncini shredded recipe, which is so good, you don’t need any additional seasonings or your own. When I’m making a basic recipe like the shredded beef I like to make extra (because it doesn’t take that much longer in the crock pot) and then freeze the leftovers for when I want to make one of the above recipes.
HOW TO FREEZE SHREDDED/PULLED BEEF…
Put in freezer safe bags with a bit of meat juice and refrigerate until cool. Transfer to freezer. I always label and date my bags. To reheat the beef, transfer it to a pot and heat on medium-low on the stove until defrosted and heated through or defrost in your microwave. Strain the beef from the juice and add to whatever you’re making.