Beef Taquitos

3 14oz. cans of beef or 2-3lbs. cooked and shredded beef
1 Tbsp. chili powder
1 Tbsp. cumin
2 tsp. onion powder
2 tsp. garlic powder
1/2 cup water
white corn tortillas, at least 30
cooking spray(vegetable oil)

Heat oven to 375 degrees F.  In a large skillet, combine all of the ingredients except for the tortillas and cooking spray(obviously).  Cook on med. heat until everything is well mixed and combined.  Warm the tortillas in any sort of non-stick pan on medium heat(I use my griddle because I can do about 5 at a time).  Heat one side for about 1 minute then flip and heat another minute.  Stack all of these on a plate and cover them with foil.  Spray a cookie sheet with vegetable oil.  Once everything is ready put a strip of the meat, about 3/4 of an inch thick, down the center of the tortilla and roll it.  Lay the tortilla flap side down on the cookie sheet.  Repeat until cookie sheet is full or meat mixture is gone.  Lightly spray all of the taquitos with the vegetable spray.  Place the cookie sheet in the oven and back for about 20-25 minutes.

Cream Cheese Beef Enchiladas

2 1/2 lbs. of shredded beef or 3 14oz. cans of beef(shredded)
2 14oz. cans of Stokes Green Chile Sauce: Pork Ranchero(make sure this is a brown sauce as this goes better with beef than the green)
1 14oz. can of diced tomatoes, drained
1 1/2 packages(12 oz.) of Neufchatel cream cheese(1/3 less fat cream cheese)fat free would also work for this
1 Tbsp. of chili powder
3 tsp. of cumin
3 tsp. of onion powder
3 tsp. of garlic powder
1 1/2 - 2 cups of Mexican cheese
12 lg. (burrito size) flour tortillas

Heat oven to 375 degrees F.
In a large skillet heat, on medium heat, 1/2 can of the Stokes sauce, all the beef, cream cheese, tomatoes, chili powder, cumin, onion powder, and garlic powder.  Stir and simmer for about 7-8 minutes.  Warm the tortillas in a microwave in the bag for about 1-2 minutes. Pour the other half of the Stokes sauce into a 9x13 cake pan and spread it evenly on the bottom. Take 1 tortilla at time and spread the meat mixture over the tortilla(about 1/3 cup), then roll the tortilla and place it in the pan.  Repeat until there are about 12 total(squish them together to fit them all, they will fit!).  Take the other can of Stokes sauce and pour it all over the top of the rolled tortillas.  Spread the sauce, if needed, so that it is evenly dispersed.  Top with cheese.  Cover with foil and bake for 25 minutes covered, then remove foil and bake for another 5-10 minutes.

Brisket Tacos and/or Quesadillas with Mango Barbecue Sauce

Crock Pot Brisket:
3 lb. Brisket
salt and pepper
1 Tbsp. of chili powder
3 cloves of garlic, minced
16oz. of Dr. Pepper

Mango Barbecue Sauce:
 1 1/2 Tbsp. of olive oil
1 medium yellow onion, chopped
1/2 cup of ketchup
2 Tbsp. of lemon juice
1 1/2 tsp. of spicy brown mustard
Salt and Pepper
1/2 cup of Mango Chutney

For Tacos and Quesadillas:
2-3 cups of Monterey Jack Cheese, shredded
1 cup of fresh cilantro
taco sized flour tortillas

Crockpot Brisket:
Brown the brisket over medium high heat until it is completely browned.  Put the brisket into the crockpot.  Add all of the the brisket ingredients at this time.  Cook on low for about 8 hours.

Mango Barbecue Sauce
Heat the olive oil in a 2-qt sauce pan.  Then add onions and saute for about 5 minutes or until fragrant. Put the onions and the rest of the bbq ingredients in a blender or food processor.  Blend until it is completely mixed and smooth.

Brisket:
When brisket is done, shred it with a fork or put it in a mixer using the cookie dough attachment.  Add a little bit of sauce to the meat.

For tacos:
Put a bit of the meat on the tortilla.  Add some sauce, cheese and cilantro.  Enjoy!

For Quesadillas:
Heat griddle pan on medium heat.  Spread the meat on one tortilla.  Add some cheese and cilantro and then top with a second tortilla.  Cook about 2-3 minutes and flip, then another 2-3 minutes.  Cut and serve.  Dip in the Mango Barbecue Sauce and enjoy!!