Recipes | College Hills Meat Shop

Ingredients

• 3 pound Chuck Roast
• 1 package dry ranch (regular or spicy)
• 1 package brown gravy
• 1 stick of butter
• Sport Peppers or Pepperoncini’s (optional)
• Carrots
• Potatoes
• 3 15 oz cans of Cannellini Beans rinsed and drained
• 1 onion chopped
• 2 14.5 oz cans chicken broth
• 1 cup water
• 2 pounds boneless skinless chicken breasts (2 whole breasts)
• 1 Tablespoon ground cumin
• 1 Tablespoon dried oregano
• 1 Tablespoon of salt
• 1 Tablespoon pepper
• 3 Tablespoons of green chilies
• 1 package taco seasoning mix
• 2 1/2 cups mashed potatoes (I used pre-packaged instant)
• 1 pound ground beef
• 1/2 cup chopped onion
• 1/2 cup salsa
• 1 cup shredded lettuce
• 1 medium tomato, chopped
• 1 cup sharp cheddar cheese, shredded
• Sour cream, optional