VELVEETA AND GROUND BEEF RECIPES RECIPES

Steps:

• Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
• Preheat oven to 500 degrees F (260 degrees C).
• Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
• Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.

Steps:

• Sauté the ground beef until cooked through; drain off excess fat, if needed.
• Add the onion and garlic and continue sautéing about 5 minutes.
• Add the Italian seasoning, salt, pepper, seasoned salt and Cajun seasoning; blend.
• Add the water or beef broth and stir well, scraping the bottom of the pan. Add the tomato sauce, diced tomato and bay leaves, bring to a boil, reduce heat to simmer, cover and cook for 20 minutes, stirring occasionally.
• Add the macaroni, stir, cover and continue to simmer for 15 to 20 minutes longer, or until pasta is cooked through, stirring occasionally.
• Remove from heat, taste and adjust seasonings and let sit for 5 minutes. Remove bay leaves and serve.