Toastmaster RST6 - Manual (Page 10)

10
BEEF AND CHEESE ENCHILADA CASSEROLE
2 pounds lean ground beef
1 medium onion, chopped
2 10-ounce cans green chili enchilada sauce
8 6-inch corn tortillas
2 cups shredded cheddar cheese
1 4-ounce can green chilies, chopped
Preheat roaster oven 20 minutes on 350°F. Spray liner with non-stick cooking
spray. Add meat and onion and cook 15 to 20 minutes or until meat is cooked.
Remove liner from base and remove meat from liner. Drain grease. Allow liner
to cool slightly. Layer ingredients in bottom of liner: 1 cup enchilada sauce, 2
tortillas (side by side),
1 ⁄
2
cup cheese, 1 ⁄
2
cup meat mixture, 1 tablespoon chilies,
2 tortillas (side by side) and repeat with other ingredients. Pour any remaining
ingredients over top. Cover and cook on 350°F for 30 to 40 minutes or until hot.
Makes 6 to 8 servings
STUFFED PEPPERS
4 large green peppers
1 pound lean ground beef
1 ⁄
4
cup chopped onion
1 teaspoon salt
1 clove garlic, minced
1 teaspoon dry Italian seasoning
1 12-ounce can whole kernel corn, drained
2 tablespoons Worcestershire ® sauce
2 teaspoons dry mustard
2 10-ounce cans condensed cream of tomato soup
1 cup water
Preheat roaster oven 20 minutes on 400°F. Cut top off peppers and clean out
seeds. In a large pan, bring 1 cup of water with 1 teaspoon of salt to a boil on
the stove. Add peppers, cover and cook 10 minutes, drain. Spray liner with
non-stick cooking spray. Add beef, onions, salt, garlic, Italian seasoning and
corn to liner. Cover and cook 20 to 30 minutes or until beef is cooked. Remove
liner from base and remove meat mixture from liner. Drain grease. Stuff pep-
pers with meat mixture and then return to liner. Mix remaining ingredients
together and pour over peppers. Cover and turn control knob to 250°F. Cook
30 to 45 minutes or until hot.
Makes 4 servings
BBQ BEEF BRISKET
1 3-4 pound beef brisket
2 tablespoons liquid smoke
3 ⁄
4
teaspoon celery salt
3 ⁄
4
teaspoon garlic salt
3 ⁄
4
teaspoon onion salt
1 18-ounce bottle BBQ sauce
2 cups water
Trim excess fat from brisket. Combine liquid smoke and salts with meat in
glass dish or large baggie and marinate at least 4 hours.
Preheat roaster oven 20 minutes on 400°F. Spray liner with non-stick cooking
spray and add marinated meat, BBQ sauce and water. Cover and turn control
knob to 250°F and cook 4 to 5 hours or until meat is tender.
Makes 8 to 10 servings
40217 (RSTS6) Oven E/F/S-minimu 11/19/99 5:03 PM Page 10