(makes 2 meals)
2 lbs ground beef
2 envelopes taco seasoning
1 pkg cream cheese, cubed
30 jumbo pasta shells
¼ cup butter, melted
2 cups salsa
2 cups taco sauce
Additional Ingredients (for each casserole)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 ½ cups crushed tortilla chips
Sour Cream
Chopped green onions
Cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill for one hour.
Cook the pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 Tablespoons of meat mixture.
Spoon 1 cup salsa into each greased baking dish. Top with 15 stuffed shells and 1 cup taco sauce each pan. Cover one and freeze for up to 3 months. Cover the remaining dish and bake at 350 degrees for 30 minutes. Uncover, sprinkle with cheeses and chips. Bake 15 more minutes or until heated through. Serve with sour cream and onions.
To prepare frozen shells: Thaw in refrigerator for 24 hours (shells will be partially frozen). Bake for 40 minutes. Uncover, sprinkle cheese and chips. Bake 15 more minutes or until heated through.
**Update** I made this again, but this time in vegetarian form by substituting black beans for the beef. It was delicious and everyone loved it again. Both of my girls asked for me to make it again.
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Wednesday, July 13, 2011
Monday, December 28, 2009
Hearty Six-Hour Stew
I made this yesterday and my family really liked it! It was simple and easy to throw together and it's also an easy recipe to adjust to fit your family's tastes and preferences. I used corn instead of peas this time, and I cooked it all on low in my crockpot for about 8 hours.
1 lb beef stew cubes
4 carrots, sliced
4 medium potatoes, cut in large chunks
1 bay leaf
1 (1-ounce) package dry onion soup mix
2 (10 3/4 ounce) cans cream of mushroom soup
1 (8-ounce) can tomato sauce
1 (10-ounce) package frozen green peas
Grease Dutch oven or heavy pan. Place beef cubes on the bottom. Layer carrots, then potatoes, placing bay leaf on top. In a separate bowl mix remaining ingredients and pour over beef and vegetables. Cover with a tight fitting lid. Bake @ 250* F for 6 hours (or up to 8 hours). You can also bake this in your slow-cooker on low for up to 12 hours.
Serves 4 to 6
1 lb beef stew cubes
4 carrots, sliced
4 medium potatoes, cut in large chunks
1 bay leaf
1 (1-ounce) package dry onion soup mix
2 (10 3/4 ounce) cans cream of mushroom soup
1 (8-ounce) can tomato sauce
1 (10-ounce) package frozen green peas
Grease Dutch oven or heavy pan. Place beef cubes on the bottom. Layer carrots, then potatoes, placing bay leaf on top. In a separate bowl mix remaining ingredients and pour over beef and vegetables. Cover with a tight fitting lid. Bake @ 250* F for 6 hours (or up to 8 hours). You can also bake this in your slow-cooker on low for up to 12 hours.
Serves 4 to 6
Tuesday, October 27, 2009
Game Day Chili
I tried this new recipe out on my husband and his friends when he was having a "guys night" at our house. They all loved it! The girls and I really enjoyed it, too. This will be a keeper! :)
1 Tbsp olive oil
2 lb stew meat, cut into ¾ inch cubes
4 cloves garlic, minced
1 pkg chili seasoning mix
1 (28 oz) can crushed tomatoes, undrained
3 ¼ cup beef broth
1 (6oz) can tomato paste
2 cans chili beans in sauce, undrained
Sour cream, shredded cheese, green onions, corn chips to add as toppings.
In 5 qt Dutch oven or saucepan, heat oil over medium-high heat until hot. Add stew meat and garlic; cook, stirring occasionally, until beef is browned. Stir in chili seasoning mix. Stir in tomatoes, broth, and tomato paste. Heat to boiling. Reduce heat to low; cover and simmer 2 hours, stirring once halfway through cooking.
About 15 minutes before serving, stir in beans. Cook 10-15 minutes longer or until beans are hot.
Top individual servings with sour cream, cheese, green onions, and corn ships.
1 Tbsp olive oil
2 lb stew meat, cut into ¾ inch cubes
4 cloves garlic, minced
1 pkg chili seasoning mix
1 (28 oz) can crushed tomatoes, undrained
3 ¼ cup beef broth
1 (6oz) can tomato paste
2 cans chili beans in sauce, undrained
Sour cream, shredded cheese, green onions, corn chips to add as toppings.
In 5 qt Dutch oven or saucepan, heat oil over medium-high heat until hot. Add stew meat and garlic; cook, stirring occasionally, until beef is browned. Stir in chili seasoning mix. Stir in tomatoes, broth, and tomato paste. Heat to boiling. Reduce heat to low; cover and simmer 2 hours, stirring once halfway through cooking.
About 15 minutes before serving, stir in beans. Cook 10-15 minutes longer or until beans are hot.
Top individual servings with sour cream, cheese, green onions, and corn ships.
Monday, October 12, 2009
Meatloaf for a Mob
No kidding, this will feed a mob! And this is only half of the original recipe. It originally made FOUR loaves, serving 8-10 each! But that is just overkill for me, so I cut the recipe in half and still end up with two large loaves. One for now and one to freeze for later.
4 eggs, lightly beaten
23 oz V8 juice
1 large onion, finely chopped
2 celery ribs, finely chopped
2 ¼ cups seasoned bread crumbs
1 envelope onion soup mix
1 tsp pepper
4 lbs ground beef
¾ cup ketchup
1/3 cup packed brown sugar
¼ cup prepared mustard
In a large bowl, combine the eggs, V8 juice, onions, celery, bread crumbs, soup mix, and pepper. Crumble beef over mixture and mix well.
Shape into two loves; place each in a greased 13x9 baking dish. Cover and freeze one loaf. Bake the other uncovered for one hour. Combine the ketchup, brown sugar, and mustard. Spread over loaves. Bake 15-30 minutes longer, or until a meat thermometer reads 160 degrees.
To bake frozen loaf: Defrost. Bake uncovered at 350 degrees for 1 ½ hours. Combine the ketchup, brown sugar, and mustard. Spread over loaf. Bake 30 minutes longer, or until a meat thermometer reads 160 degrees.
4 eggs, lightly beaten
23 oz V8 juice
1 large onion, finely chopped
2 celery ribs, finely chopped
2 ¼ cups seasoned bread crumbs
1 envelope onion soup mix
1 tsp pepper
4 lbs ground beef
¾ cup ketchup
1/3 cup packed brown sugar
¼ cup prepared mustard
In a large bowl, combine the eggs, V8 juice, onions, celery, bread crumbs, soup mix, and pepper. Crumble beef over mixture and mix well.
Shape into two loves; place each in a greased 13x9 baking dish. Cover and freeze one loaf. Bake the other uncovered for one hour. Combine the ketchup, brown sugar, and mustard. Spread over loaves. Bake 15-30 minutes longer, or until a meat thermometer reads 160 degrees.
To bake frozen loaf: Defrost. Bake uncovered at 350 degrees for 1 ½ hours. Combine the ketchup, brown sugar, and mustard. Spread over loaf. Bake 30 minutes longer, or until a meat thermometer reads 160 degrees.
Wednesday, October 7, 2009
Busy Night Special
My mom used to make this on the busiest night of the week. She would change the name to whatever day it was (Tuesday Night Special, for example) but I just simply call it Busy Night Special. True to it's name, it is great for a busy day because it is very simple to make and pretty quick to throw together.
1/2 - 1 pound ground beef (I usually only use 1/2)
1 pkg taco seasoning mix
2 cups rice, uncooked
4 cups water
1 can (drained) or 10 oz bag of EITHER green beans OR corn
garlic salt and pepper to taste
shredded cheese (optional)
Cook ground beef; drain. Add taco seasoning, rice, water, veggies, and seasonings. Bring to a boil; reduce heat, cover, and simmer for 20 minutes or until rice is tender. Test seasonings and adjust as needed. Sprinkle with cheese. Serve.
Vegetarian Variation: Substitute 1 can black beans, rinsed and drained, for the ground beef.
1/2 - 1 pound ground beef (I usually only use 1/2)
1 pkg taco seasoning mix
2 cups rice, uncooked
4 cups water
1 can (drained) or 10 oz bag of EITHER green beans OR corn
garlic salt and pepper to taste
shredded cheese (optional)
Cook ground beef; drain. Add taco seasoning, rice, water, veggies, and seasonings. Bring to a boil; reduce heat, cover, and simmer for 20 minutes or until rice is tender. Test seasonings and adjust as needed. Sprinkle with cheese. Serve.
Vegetarian Variation: Substitute 1 can black beans, rinsed and drained, for the ground beef.
Tuesday, September 29, 2009
Pot Roast
A really good Sunday Pot Roast is super easy to make, especially if you have a crockpot. Here is my favorite way to make it:
2-3 pounds chuck roast (boneless)
1 pkg dry onion soup mix
2 cups water
Vegetables like carrots, onions, potatoes
Dump all in crockpot and cook on low 6-8 hours. You can cook on high for 4-6 hours, but I get much better results by cooking slowly.
When roast is done, use juices to make gravy.
Often, instead of using potatoes and making a gravy, I only put carrots and onions in for veggies, then a couple of hours before it's done, I add uncooked rice (about 1 1/2 cups). The rice cooked in the meat juices and onion soup mix is oh, so good. :)
2-3 pounds chuck roast (boneless)
1 pkg dry onion soup mix
2 cups water
Vegetables like carrots, onions, potatoes
Dump all in crockpot and cook on low 6-8 hours. You can cook on high for 4-6 hours, but I get much better results by cooking slowly.
When roast is done, use juices to make gravy.
Often, instead of using potatoes and making a gravy, I only put carrots and onions in for veggies, then a couple of hours before it's done, I add uncooked rice (about 1 1/2 cups). The rice cooked in the meat juices and onion soup mix is oh, so good. :)
Shepard's Pie
It seems like everyone has their own version of this dish, so here is mine! :)
1 lb ground beef
2 Tbsp Flour
1 pkg dry onion soup mix
2 cups water
1 can EITHER green beans or corn (whole kernel or creamed) OR 10 oz frozen vegetable of your choice
Mashed potatoes
Preheat oven 350 degrees. Brown the ground beef, drain the fat. Add flour to meat and allow flour to coat meat, add soup mix. Slowly stir in water. Stir often and bring to simmer. Reduce heat. Season to taste.
Put in bottom of casserole dish, add vegetable, top with mashed potatoes. (I like homemade, but you could use instant if you like.)
Bake for 20-25 minutes
*VARIATION... for Tater Tot Casserole, I make the meat mixture the same, then layer canned corn, then a layer of shredded cheese, and top with tater tots. I bake it either a little hotter or a little longer - until tater tots are crisp. :) (And the Tater Tot Casserole freezes well, just defrost completely first.)
1 lb ground beef
2 Tbsp Flour
1 pkg dry onion soup mix
2 cups water
1 can EITHER green beans or corn (whole kernel or creamed) OR 10 oz frozen vegetable of your choice
Mashed potatoes
Preheat oven 350 degrees. Brown the ground beef, drain the fat. Add flour to meat and allow flour to coat meat, add soup mix. Slowly stir in water. Stir often and bring to simmer. Reduce heat. Season to taste.
Put in bottom of casserole dish, add vegetable, top with mashed potatoes. (I like homemade, but you could use instant if you like.)
Bake for 20-25 minutes
*VARIATION... for Tater Tot Casserole, I make the meat mixture the same, then layer canned corn, then a layer of shredded cheese, and top with tater tots. I bake it either a little hotter or a little longer - until tater tots are crisp. :) (And the Tater Tot Casserole freezes well, just defrost completely first.)
Quick and Easy Spaghetti Dinner
An easy skillet spaghetti dinner recipe.
INGREDIENTS:
· 1/2 pound lean ground beef
· 1/4 cup chopped
· pinch ground hot pepper
· 1 teaspoon dried leaf basil, crumbled
· 1/2 teaspoon dried leaf oregano, crumbled
· 2 1/2 cups water
· 2 cups marinara sauce or your favorite spaghetti sauce
· 12 ounces spaghetti, broken in half
· freshly ground black pepper
· 1 cup grated Parmesan cheese
PREPARATION:
In a large saucepan or Dutch oven, combine the ground beef, onion, cayenne pepper, basil, and oregano. Cook, stirring to break up meat, until browned, about 5 minutes. Drain off any excess grease.
Add 2 1/2 cups water, the spaghetti sauce, and spaghetti; bring to a boil, stirring frequently.
Cover, reduce heat to low, and cook, stirring frequently, until the spaghetti is just tender and most of the liquid is absorbed, about 15 minutes.
Turn off the heat and let pan stand, covered, 5 minutes. Season with pepper to taste and serve sprinkled with the cheese.
Vegetarian Variation: Omit ground beef, add one chopped zucchini when onion is mostly cooked.
INGREDIENTS:
· 1/2 pound lean ground beef
· 1/4 cup chopped
· pinch ground hot pepper
· 1 teaspoon dried leaf basil, crumbled
· 1/2 teaspoon dried leaf oregano, crumbled
· 2 1/2 cups water
· 2 cups marinara sauce or your favorite spaghetti sauce
· 12 ounces spaghetti, broken in half
· freshly ground black pepper
· 1 cup grated Parmesan cheese
PREPARATION:
In a large saucepan or Dutch oven, combine the ground beef, onion, cayenne pepper, basil, and oregano. Cook, stirring to break up meat, until browned, about 5 minutes. Drain off any excess grease.
Add 2 1/2 cups water, the spaghetti sauce, and spaghetti; bring to a boil, stirring frequently.
Cover, reduce heat to low, and cook, stirring frequently, until the spaghetti is just tender and most of the liquid is absorbed, about 15 minutes.
Turn off the heat and let pan stand, covered, 5 minutes. Season with pepper to taste and serve sprinkled with the cheese.
Vegetarian Variation: Omit ground beef, add one chopped zucchini when onion is mostly cooked.
Saturday, August 15, 2009
Potluck Lasagna
1 pound ground beef
1 can (14.5 ounces) Italian stewed tomatoes, cut up*
1 can tomato paste
1 Tbsp minced fresh parsley
½ tsp minced garlic
2 eggs
1 ½ cups (12 ounces) cottage cheese
1 ½ cups ricotta cheese
1 cup grated parmesan cheese
1 tsp salt
1 tsp pepper
6 lasagna noodles, cooked
2 cups shredded mozzarella cheese
In large skillet, cook beef; drain. Stir in tomatoes, paste, parsley and garlic; remove from heat.
In large bowl, combine the eggs, cheeses, salt, and pepper. Layer 3 noodles in a greased 13x9 pan. Top with half of the cheese mixture, 1 cup mozzarella cheese, and half of the meat sauce. Repeat layers.
Cover and freeze for up to 3 months. Or, cover and back 375 degrees for 30 minutes, remove cover and bake 25-30 minutes longer. Let stand 10 minutes before cutting.
To use frozen lasagna: Thaw in fridge overnight. Bake as directed.
*I sometimes substitute spaghetti sauce for the stewed tomatoes.
1 can (14.5 ounces) Italian stewed tomatoes, cut up*
1 can tomato paste
1 Tbsp minced fresh parsley
½ tsp minced garlic
2 eggs
1 ½ cups (12 ounces) cottage cheese
1 ½ cups ricotta cheese
1 cup grated parmesan cheese
1 tsp salt
1 tsp pepper
6 lasagna noodles, cooked
2 cups shredded mozzarella cheese
In large skillet, cook beef; drain. Stir in tomatoes, paste, parsley and garlic; remove from heat.
In large bowl, combine the eggs, cheeses, salt, and pepper. Layer 3 noodles in a greased 13x9 pan. Top with half of the cheese mixture, 1 cup mozzarella cheese, and half of the meat sauce. Repeat layers.
Cover and freeze for up to 3 months. Or, cover and back 375 degrees for 30 minutes, remove cover and bake 25-30 minutes longer. Let stand 10 minutes before cutting.
To use frozen lasagna: Thaw in fridge overnight. Bake as directed.
*I sometimes substitute spaghetti sauce for the stewed tomatoes.
Pizza Meat Loaf Cups
1 egg, beaten
½ cup pizza sauce
¼ cup seasoned bread crumbs
½ tsp Italian seasonings
1 ½ pounds ground beef
1 ½ cups shredded mozzarella cheese
Additional pizza sauce, optional
In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide among 12 greased muffin cups; press onto the bottom and up the sides. Fill center with cheese.
Bake at 375 degrees for 15-18 minutes or until the meat is no longer pink. Serve immediately with additional pizza sauce if desired. Or cool, place in freezer bags and freeze for up to 3 months.
To use frozen pizza cups: Thaw in the fridge for 24 hours. Heat on a microwave-safe plate on high for 2-3 minutes or until heated through.
Yield 1 dozen
½ cup pizza sauce
¼ cup seasoned bread crumbs
½ tsp Italian seasonings
1 ½ pounds ground beef
1 ½ cups shredded mozzarella cheese
Additional pizza sauce, optional
In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide among 12 greased muffin cups; press onto the bottom and up the sides. Fill center with cheese.
Bake at 375 degrees for 15-18 minutes or until the meat is no longer pink. Serve immediately with additional pizza sauce if desired. Or cool, place in freezer bags and freeze for up to 3 months.
To use frozen pizza cups: Thaw in the fridge for 24 hours. Heat on a microwave-safe plate on high for 2-3 minutes or until heated through.
Yield 1 dozen
Herb Rubbed Sirloin Tip Roast
1 1/4 tablespoons paprika
1 tablespoon kosher salt*
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast
DIRECTIONS:
1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
2. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees. Let sit 15 minutes before slicing.
* If using table salt, cut in half.
***Can be cooked same way in crockpot. Low heat 6 hours, then on high heat for 1 hour.
1 tablespoon kosher salt*
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast
DIRECTIONS:
1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
2. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees. Let sit 15 minutes before slicing.
* If using table salt, cut in half.
***Can be cooked same way in crockpot. Low heat 6 hours, then on high heat for 1 hour.
Monday, August 10, 2009
Hearty Burritos
½ pound ground beef
1 large green pepper, chopped
1 medium onion, chopped
1 pkg (16 ounces) frozen cubed hash brown potatoes, thawed
1 can black beans, rinsed
1 cup frozen corn, thawed
1 ½ cup salsa
½ cup cooked rice
4 tsp chili powder
½ tsp salt
pepper to taste
2 cups shredded cheddar cheese
10 flour tortillas (burrito size), warmed
Sour cream, chopped tomatoes, additional shredded cheese and salsa, optional
In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink; drain. Add the potatoes, beans, corn, salsa, rice, chili powder, salt and peper. Sprinkle ¼ cup cheese off-center on each tortilla; top with about 1 cup beef mixture. Fold sides and ends over filling.
Wrap burritos individually in foil and freeze for up to 3 months. Or place burritos seam down on a greased baking sheet.
Bake at 350 degrees for 25 minutes, or until heated through. Serve with sour cream, tomatoes, additional cheese and salsa, if desired.
To use frozen burritos: Thaw in refrigerator overnight. Bake and serve as directed.
***I personally like these with more flavor, but my family likes them just like this. So, usually I just add hot sauce to mine as I'm eating.
Vegetarian Variation: Omit ground beef.
1 large green pepper, chopped
1 medium onion, chopped
1 pkg (16 ounces) frozen cubed hash brown potatoes, thawed
1 can black beans, rinsed
1 cup frozen corn, thawed
1 ½ cup salsa
½ cup cooked rice
4 tsp chili powder
½ tsp salt
pepper to taste
2 cups shredded cheddar cheese
10 flour tortillas (burrito size), warmed
Sour cream, chopped tomatoes, additional shredded cheese and salsa, optional
In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink; drain. Add the potatoes, beans, corn, salsa, rice, chili powder, salt and peper. Sprinkle ¼ cup cheese off-center on each tortilla; top with about 1 cup beef mixture. Fold sides and ends over filling.
Wrap burritos individually in foil and freeze for up to 3 months. Or place burritos seam down on a greased baking sheet.
Bake at 350 degrees for 25 minutes, or until heated through. Serve with sour cream, tomatoes, additional cheese and salsa, if desired.
To use frozen burritos: Thaw in refrigerator overnight. Bake and serve as directed.
***I personally like these with more flavor, but my family likes them just like this. So, usually I just add hot sauce to mine as I'm eating.
Vegetarian Variation: Omit ground beef.
Hamburger Rice Skillet
1 pound ground beef
3 cups water
2 medium carrots, cut into 1/4 inch thick slices
1 celery rib, chopped
1 envelope onion soup mix
1 1/2 cups uncooked rice
Garlic Salt and Pepper to taste
In a large skillet, cook beef over medium heat until no longer pink; drain. stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables and rice are tender.
3 cups water
2 medium carrots, cut into 1/4 inch thick slices
1 celery rib, chopped
1 envelope onion soup mix
1 1/2 cups uncooked rice
Garlic Salt and Pepper to taste
In a large skillet, cook beef over medium heat until no longer pink; drain. stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables and rice are tender.
Corn Bread Sloppy Joes
1 package (8-1/2 ounces) corn bread/muffin mix
1 egg
1/3 cup milk
2 pounds ground beef
1/2 cup chopped onion
1 jar (26 ounces) meatless spaghetti sauce
1 cup frozen corn
1 can (4 ounces) chopped green chilies, drained
2 envelopes sloppy joe mix
1 cup (4 ounces) shredded cheddar cheese
Prepare and bake corn bread according to package directions, using the egg and milk. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, corn, chilies and sloppy joe mix. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Sprinkle with cheese; cover and cook for 1 minute or until cheese is melted. Cut corn bread into six pieces; cut each piece in half. Top with sloppy joe mixture.
Yield: 6 servings.
1 egg
1/3 cup milk
2 pounds ground beef
1/2 cup chopped onion
1 jar (26 ounces) meatless spaghetti sauce
1 cup frozen corn
1 can (4 ounces) chopped green chilies, drained
2 envelopes sloppy joe mix
1 cup (4 ounces) shredded cheddar cheese
Prepare and bake corn bread according to package directions, using the egg and milk. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, corn, chilies and sloppy joe mix. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Sprinkle with cheese; cover and cook for 1 minute or until cheese is melted. Cut corn bread into six pieces; cut each piece in half. Top with sloppy joe mixture.
Yield: 6 servings.
Wednesday, August 5, 2009
Pizza Hot Dish
We just tried this tonight for the first time and really enjoyed it! It makes enough for two casseroles; one for now, one for later. Or you can just halve the recipe.
4 eggs (I used 1 cup egg substitute)
1 cup milk
1 lb macaroni, cooked and drained
2 pound ground beef
1 large onion, chopped
2 cans (10 ¾ oz) condensed tomato soup, undiluted
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
¾ tsp pepper
4 cups shredded cheese
In a small bowl, beat eggs. Add milk and macaroni. Pour into two greased 9x13 pans; set aside.
In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the soup and seasonings.
Spoon over macaroni. Sprinkle cheese over all. Bake one pan, uncovered, at 350 degrees for 20 minutes.
Cover and freeze the other pan. To use frozen casserole: defrost, then bake at 350 degrees for 25-30 minutes.
4 eggs (I used 1 cup egg substitute)
1 cup milk
1 lb macaroni, cooked and drained
2 pound ground beef
1 large onion, chopped
2 cans (10 ¾ oz) condensed tomato soup, undiluted
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
¾ tsp pepper
4 cups shredded cheese
In a small bowl, beat eggs. Add milk and macaroni. Pour into two greased 9x13 pans; set aside.
In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the soup and seasonings.
Spoon over macaroni. Sprinkle cheese over all. Bake one pan, uncovered, at 350 degrees for 20 minutes.
Cover and freeze the other pan. To use frozen casserole: defrost, then bake at 350 degrees for 25-30 minutes.
Cheddar Beef Enchiladas
1 pound ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 (16 ounce) can refried beans
2 cups shredded cheese
12 flour tortillas
1 (16 ounce) jar salsa
1 can condensed cream of chicken soup
Cook beef over medium heat until no longer pink; drain. Stir in taco seasonings and water. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Add rice, cook and stir until liquid is evaporated.
Spread about 2 tablespoons of refried beans, ¼ cup beef mixture, and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in greased 9x13 pan.
Combine salsa and soup; pour down center of enchiladas. Sprinkle with remaining cheese. Bake uncovered 350 degrees for 20-25 minutes.
***I like to double the recipe and freeze one batch for later. Thaw in fridge overnight. Cover and bake at 350 for 30 minutes, then uncover and cook for 10 minutes more.
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 (16 ounce) can refried beans
2 cups shredded cheese
12 flour tortillas
1 (16 ounce) jar salsa
1 can condensed cream of chicken soup
Cook beef over medium heat until no longer pink; drain. Stir in taco seasonings and water. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Add rice, cook and stir until liquid is evaporated.
Spread about 2 tablespoons of refried beans, ¼ cup beef mixture, and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in greased 9x13 pan.
Combine salsa and soup; pour down center of enchiladas. Sprinkle with remaining cheese. Bake uncovered 350 degrees for 20-25 minutes.
***I like to double the recipe and freeze one batch for later. Thaw in fridge overnight. Cover and bake at 350 for 30 minutes, then uncover and cook for 10 minutes more.
Tuesday, August 4, 2009
Taco Salad
½ pound lean ground beef
1 can black beans, rinsed and drained
½ onion, chopped
1 pkg. Taco seasoning
¾ cup water
½ head of lettuce, torn in bite size pieces
1 can black olives
1 cup frozen corn, thawed
½ bag tortilla chips, slightly broken
1-2 cups shredded cheese
Sour cream, chopped tomatoes, and sliced green onions optional
Cook ground beef; drain. Add onions and black beans. Cook until onions are tender. Add taco seasonings and water, heat to a boil; reduce heat and simmer for a few minutes. Remove from heat and allow to cool.
Meanwhile, tear up the lettuce in a large bowl. Combine meat mixture with lettuce; add olives, corn, chips, and cheese.
Serve with sour cream, tomatoes, and green onions if desired.
***Cooked ground beef can be substituted with cooked cubed chicken.
Vegetarian Variation: Omit beef.
1 can black beans, rinsed and drained
½ onion, chopped
1 pkg. Taco seasoning
¾ cup water
½ head of lettuce, torn in bite size pieces
1 can black olives
1 cup frozen corn, thawed
½ bag tortilla chips, slightly broken
1-2 cups shredded cheese
Sour cream, chopped tomatoes, and sliced green onions optional
Cook ground beef; drain. Add onions and black beans. Cook until onions are tender. Add taco seasonings and water, heat to a boil; reduce heat and simmer for a few minutes. Remove from heat and allow to cool.
Meanwhile, tear up the lettuce in a large bowl. Combine meat mixture with lettuce; add olives, corn, chips, and cheese.
Serve with sour cream, tomatoes, and green onions if desired.
***Cooked ground beef can be substituted with cooked cubed chicken.
Vegetarian Variation: Omit beef.
Monday, August 3, 2009
Beef Taco Lasagna
Makes two 9x13 pans
18 lasagna noodles
2 pounds ground beef
2 envelopes taco seasoning
4 egg whites
2 cartons (15 ounces each) ricotta cheese
8 cups (2 pounds) shredded cheddar cheese
2 jars (24 ounces each) chunky salsa
Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles.
In each of two 9x13 pans, layer 3 noodles, ¾ cup ricotta mixture, half of the beef and 1 1/3 cups cheddar cheese. Top each with 3 more noodles, ¾ cup ricotta cheese, 1 ½ cups salsa, and 1 1/3 cups cheese. Repeat.
Bake one pan at 350 for 35-40 minutes. Let stand for 10 minutes before cutting. Cover remaining pan with foil and freeze up to 3 months.
To use frozen casserole: Thaw in fridge for 8 hours. Bake as directed.
18 lasagna noodles
2 pounds ground beef
2 envelopes taco seasoning
4 egg whites
2 cartons (15 ounces each) ricotta cheese
8 cups (2 pounds) shredded cheddar cheese
2 jars (24 ounces each) chunky salsa
Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles.
In each of two 9x13 pans, layer 3 noodles, ¾ cup ricotta mixture, half of the beef and 1 1/3 cups cheddar cheese. Top each with 3 more noodles, ¾ cup ricotta cheese, 1 ½ cups salsa, and 1 1/3 cups cheese. Repeat.
Bake one pan at 350 for 35-40 minutes. Let stand for 10 minutes before cutting. Cover remaining pan with foil and freeze up to 3 months.
To use frozen casserole: Thaw in fridge for 8 hours. Bake as directed.
Friday, July 17, 2009
Meaty Spaghetti Sauce
I love a thick, meaty spaghetti sauce, so I came up with this sauce that is perfect for my taste buds. :)
1 lb ground beef
1 onion, chopped
2 t. Italian Seasonings
Cook ground beef in a large sauce pan, drain fat. Add onion and Italian seasonings and cook until onion is cooked through.
Then add:
4-6 cloves garlic, minced
28 oz crushed tomatoes
6 oz tomato paste
1 t. black pepper
½ t. salt
1 bay leaf
Cover, simmer for 30 minutes. Remove bay leaf before serving.
***This freezes well, I like to make a double batch and freeze some for later. Just reheat in a crock pot or on the stove.
Vegetarian Variation: Omit ground beef, add 3 chopped mushrooms and one chopped zucchini when onions are almost cooked through.
1 lb ground beef
1 onion, chopped
2 t. Italian Seasonings
Cook ground beef in a large sauce pan, drain fat. Add onion and Italian seasonings and cook until onion is cooked through.
Then add:
4-6 cloves garlic, minced
28 oz crushed tomatoes
6 oz tomato paste
1 t. black pepper
½ t. salt
1 bay leaf
Cover, simmer for 30 minutes. Remove bay leaf before serving.
***This freezes well, I like to make a double batch and freeze some for later. Just reheat in a crock pot or on the stove.
Vegetarian Variation: Omit ground beef, add 3 chopped mushrooms and one chopped zucchini when onions are almost cooked through.
Tuesday, July 14, 2009
Cheeseburger Soup
I get lots of recipe requests for this one...
1/2 lb ground beef
1 T. olive oil
3/4 c. chopped onion
3/4 c. sliced celery
3/4 c. chopped carrots
1 T. parsley flakes
3 c. chicken broth
4 c. diced potatoes
Pepper to taste
3 T. butter
1 1/2 c. milk
1/4 c. flour
2 c. shredded cheddar cheese
1/4 c. sour cream
Brown beef, drain and set aside. In same pan, saute onion, celery, carrots, and parsley in 1 T. olive oil. Cook until veggies are tender (about 10 minutes). Add broth, potatoes, pepper, and cooked beef. Bring to a boil, then reduce. Cook until potatoes are tender.
Meanwhile in a small saucepan, place 3 T. butter and flour. Blend. Slowly add milk, whisking constantly. Heat until thick. Add to large pot once the potatoes are done.
Put cheese in soup and once cheese is melted, remove from heat. Blend in sour cream. Enjoy!
***I often make a double batch and freeze half for a later day. Just defrost and warm on the stove or in a crockpot.
Vegetarian Variation: Omit ground beef. Add broccoli. Substitute vegetable broth for chicken broth.
1/2 lb ground beef
1 T. olive oil
3/4 c. chopped onion
3/4 c. sliced celery
3/4 c. chopped carrots
1 T. parsley flakes
3 c. chicken broth
4 c. diced potatoes
Pepper to taste
3 T. butter
1 1/2 c. milk
1/4 c. flour
2 c. shredded cheddar cheese
1/4 c. sour cream
Brown beef, drain and set aside. In same pan, saute onion, celery, carrots, and parsley in 1 T. olive oil. Cook until veggies are tender (about 10 minutes). Add broth, potatoes, pepper, and cooked beef. Bring to a boil, then reduce. Cook until potatoes are tender.
Meanwhile in a small saucepan, place 3 T. butter and flour. Blend. Slowly add milk, whisking constantly. Heat until thick. Add to large pot once the potatoes are done.
Put cheese in soup and once cheese is melted, remove from heat. Blend in sour cream. Enjoy!
***I often make a double batch and freeze half for a later day. Just defrost and warm on the stove or in a crockpot.
Vegetarian Variation: Omit ground beef. Add broccoli. Substitute vegetable broth for chicken broth.
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