Paul M. Cook said...

>> Paul,
>>
>> Would dividing it into sterilized glass jars be safe, into sensible
> portions?
>>
>
> Too much bother, these days I am not even sure where to buy canning jars.
>
>> In omelettes, enchiladas, taquitos, lasagna, stuffed shells, etc., come
to
>> mind.
>
> I can see I'll be making a lot of Mexican food. Stuffed shells? Got a
> recipe? Sounds tasty.


Here's the recipe I use:

http://allrecipes.com/Recipe/Stuffed...II/Detail.aspx

As Mark raised the question about it being dry beef or creamed, the recipe
probably lends itself to using dry, or you could juggle some of the
ingredients quantities, however you see fit.

I don't know the consistency of dry chipped beef. Maybe you want to cook it
some before adding to the filling?

NOTES on the Recipe: Use a pastry bag to inject the filling into the
shells. Cooking the shells "about 3/4 done" will make them easier to fill
without tearing and they'll finish cooking as they bake. I also recommend
stuffing to overflowing!

Enjoy,

Andy