Tihs is one of my new go to recipes for a quick and easy meal. Plus it is super budget friendly to make and very filling.
Ingredients
1 can flaky biscuits (8 per pack)
1 1/2 pounds ground beef
1 cup kc masterpiece (or other sweet) BBQ sauce
1/4 cup yellow mustard
1 1/2 cup shredded sharp cheddar cheese
Instructions
In a very well greased casserole dish, lay out biscuits.
In a large pan, brown ground beef.
While beef cooks, smoosh biscuits to make a layer across the bottom of the pan.
Bake until very slightly browned, about 5 minutes, and set aside until beef is ready.
When ground beef is cooked, drain fat well.
Add BBQ sauce and mustard, stir well and taste- add more of either to taste.
Pour beef mixture into biscuit base.
Sprinkle shredded cheese on top.
Bake at 350 for 10-15 minutes, until cheese is melted.
Enjoy !
Recipe source : Pinterest
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Friday, June 13, 2014
Thursday, June 20, 2013
Oven baked tacos
This is a quick and easy dinner idea i found on pinterest. It has a bit of a twist than regular ol tacos do.
Brown your ground beef and drain completely - then add refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish).
Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!!
Brown your ground beef and drain completely - then add refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish).
Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!!
Sunday, May 26, 2013
doritos casserole
I am always looking for new casserole recipes to try. I came across this one on pinterest and cannot wait to make it.
ingredients
1 8oz. package of crescent rolls
1 lb. ground meat, browned and strained
1 14.5 oz. can of rotel tomatoes
1 14.5 oz. can of tomato sauce
1 package of taco seasoning
1 8 oz. sour cream
2 cups shredded cheese, mild cheddar or a taco/mexican blend
3/4 bag of Doritos, crumbled
To Prepare
1. Unroll crescent rolls and line the bottom of a 9x13 baking dish and flatten out to form a crust.
2. Combine meat, Rotel tomatoes, tomato sauce and taco seasoning in a mixing bowl. Spread on top of crust.
3. Use spatula and spread on the sour cream.
4.Layer on the cheese.
5. add doritos
6. bake at 350 for 30 mins
recipe source two maids a milking
ingredients
1 8oz. package of crescent rolls
1 lb. ground meat, browned and strained
1 14.5 oz. can of rotel tomatoes
1 14.5 oz. can of tomato sauce
1 package of taco seasoning
1 8 oz. sour cream
2 cups shredded cheese, mild cheddar or a taco/mexican blend
3/4 bag of Doritos, crumbled
To Prepare
1. Unroll crescent rolls and line the bottom of a 9x13 baking dish and flatten out to form a crust.
2. Combine meat, Rotel tomatoes, tomato sauce and taco seasoning in a mixing bowl. Spread on top of crust.
3. Use spatula and spread on the sour cream.
4.Layer on the cheese.
5. add doritos
6. bake at 350 for 30 mins
recipe source two maids a milking
Sunday, September 30, 2012
Melt in your mouth pot roast
Since fall is upon us I love to make roast a few times a month. I came across this one on food.com and cannot wait to make it.
3 1/2 – 5 pound beef roast
2 small jars or one large jar of beef gravy
1 can sliced mushrooms
1 envelope onion soup mix
1/2 cup pre-made Italian dressing
Mix everything up, pour it over the roast, and cook (covered) at 300 degress for 4-5 hours depending on the size of the roast.
I am gonna also add some potatoes and carrots and cook with it the last hour or so.
3 1/2 – 5 pound beef roast
2 small jars or one large jar of beef gravy
1 can sliced mushrooms
1 envelope onion soup mix
1/2 cup pre-made Italian dressing
Mix everything up, pour it over the roast, and cook (covered) at 300 degress for 4-5 hours depending on the size of the roast.
I am gonna also add some potatoes and carrots and cook with it the last hour or so.
Just meatloaf
We love meatloaf at our house and everyone has their own way of making it.I found this recipe on a prairie story and will be trying it out soon.
Ingredients:
1 pound ground beef
1 egg
10 vegetable thin crackers, crushed (or soda crackers)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup ketchup
1/2 cup white vinegar
1/4 cup brown sugar
2 tablespoons mustard
Instructions:
- Combine first 5 ingredients in bowl, form into loaf, and place in baking dish.
- Mix together the remaining ingredients, then pour over meatloaf.
- Bake 375° for 1 hour.
Ingredients:
1 pound ground beef
1 egg
10 vegetable thin crackers, crushed (or soda crackers)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup ketchup
1/2 cup white vinegar
1/4 cup brown sugar
2 tablespoons mustard
Instructions:
- Combine first 5 ingredients in bowl, form into loaf, and place in baking dish.
- Mix together the remaining ingredients, then pour over meatloaf.
- Bake 375° for 1 hour.
Taco Mac casserole
This is a tasty and cheap dinner that is so simple to make and tastes great.
The recipe comes from this millerfamilyorganizer.blogspot.com
Taco Mac Casserole
1 lb ground beef
1 packet taco seasoning
2/3 cup water
1 box macaroni and cheese
4 tablespoons butter or margarine
1/3 cup milk
1/3 cup sour cream
1 cup shredded cheddar cheese
1 cup salsa
Brown ground beef in skillet, drain grease. Add taco seasoning and water and simmer until most liquid is absorbed.
Meanwhile, prepare macaroni and cheese according to box directions using the butter and milk. Stir in sour cream to the macaroni and cheese. Spread half of the macaroni and cheese on the bottom of a 2 quart baking dish. Top with meat and sprinkle 1/2 cup shredded cheese. Add second half of macaroni and cheese.
Cover and bake at 400 for 15 minutes. Remove foil and spread salsa over top. Sprinkle remaining 1/2 cup shredded cheese over salsa. Bake an additional 5 minutes or until cheese is melted.
The recipe comes from this millerfamilyorganizer.blogspot.com
Taco Mac Casserole
1 lb ground beef
1 packet taco seasoning
2/3 cup water
1 box macaroni and cheese
4 tablespoons butter or margarine
1/3 cup milk
1/3 cup sour cream
1 cup shredded cheddar cheese
1 cup salsa
Brown ground beef in skillet, drain grease. Add taco seasoning and water and simmer until most liquid is absorbed.
Meanwhile, prepare macaroni and cheese according to box directions using the butter and milk. Stir in sour cream to the macaroni and cheese. Spread half of the macaroni and cheese on the bottom of a 2 quart baking dish. Top with meat and sprinkle 1/2 cup shredded cheese. Add second half of macaroni and cheese.
Cover and bake at 400 for 15 minutes. Remove foil and spread salsa over top. Sprinkle remaining 1/2 cup shredded cheese over salsa. Bake an additional 5 minutes or until cheese is melted.
Tuesday, September 4, 2012
Creamy beef enchiladas
Found this recipe on over the big moon and I cannot wait to try it out. Looks yummy.
3 lb Chuck Roast, Cooked and Shredded
1 onion
1 small can diced green chilis
Sauce:
2 packet McCormick Enchilada Sauce (prepared)
Tomato Sauce
1 cup heavy whipping cream (to preference)
To prepare the Chuck Roast I always cook my roast overnight in my Crockpot in 2 cans of Beef Broth, 1 can of water, a Fajita packet and a Au Jus packet in with it and cooked the Chuck Roast on LOW overnight. I also chop an onion and put in the crockpot with the Chuck Roast. In the morning shred roast, spoon cooked onion out of sauce and add to the shredded roast, along with the can of diced green chilis.Prepare Sauce in a large pot on the stove by following the directions on the McCormick Enchilada Sauce packet. Once prepared add heavy whipping cream.Assemble Enchiladas to preference: My hubby likes a pretty plain inside. All I do for the inside is lay out a tortilla, put the meat in the middle, sprinkle some cheese and approx 1 tablespoon of the sauce. Then I roll them up. You could also layer the olives, beans, and rice here too. For freezer meals, I use disposable pans. But, you can use your glass pans if you want. I always coat the pan with some cooking spray and like 1/2 cup+ of sauce and then lay them in the pan. After the pan is full I cover all the Enchiladas with plenty (approx 2 cups) of sauce and sprinkle the cheese all over them!
After I’m finished I cover the enchiladas with tin foil and then I put the lid on to the disposable pan.Reheating Instructions: If reheating from a frozen state, preheat the oven to 350 and cook for 45 minutes. If reheating from a thawed state, preheat the oven to 350 and cook for 20 minutes.
3 lb Chuck Roast, Cooked and Shredded
1 onion
1 small can diced green chilis
Sauce:
2 packet McCormick Enchilada Sauce (prepared)
Tomato Sauce
1 cup heavy whipping cream (to preference)
To prepare the Chuck Roast I always cook my roast overnight in my Crockpot in 2 cans of Beef Broth, 1 can of water, a Fajita packet and a Au Jus packet in with it and cooked the Chuck Roast on LOW overnight. I also chop an onion and put in the crockpot with the Chuck Roast. In the morning shred roast, spoon cooked onion out of sauce and add to the shredded roast, along with the can of diced green chilis.Prepare Sauce in a large pot on the stove by following the directions on the McCormick Enchilada Sauce packet. Once prepared add heavy whipping cream.Assemble Enchiladas to preference: My hubby likes a pretty plain inside. All I do for the inside is lay out a tortilla, put the meat in the middle, sprinkle some cheese and approx 1 tablespoon of the sauce. Then I roll them up. You could also layer the olives, beans, and rice here too. For freezer meals, I use disposable pans. But, you can use your glass pans if you want. I always coat the pan with some cooking spray and like 1/2 cup+ of sauce and then lay them in the pan. After the pan is full I cover all the Enchiladas with plenty (approx 2 cups) of sauce and sprinkle the cheese all over them!
After I’m finished I cover the enchiladas with tin foil and then I put the lid on to the disposable pan.Reheating Instructions: If reheating from a frozen state, preheat the oven to 350 and cook for 45 minutes. If reheating from a thawed state, preheat the oven to 350 and cook for 20 minutes.
Beef burritos
another great freezer meal-crockpot recipe from saving your dinero.
1 London Broil or top round roast (about 2 lbs)
1 diced onion
4 garlic cloves, minced
2 tablespoons whole peppercorns
2 tablespoons apple cider vinegar
2 (8 oz) cans tomato sauce
1 chipotle pepper in adobo sauce – Use just 1 pepper!! (It’s in a can.)
1 ½ teaspoon chili powder (you can adjust this according to your taste)
Add all the above ingredients into a freezer bag.
When you are ready to cook the meal, dump the contents of the bag into the crock pot and cook on high for 4-5 hours or low for 6-7 hours Cook on high for 4-5 hours or low for 6-7 hours.
When the meat is cooked, you will need to strain the juices and add the juice back to the slow cooker. (You want to remove the peppercorns and onions.) Shred the meat and add back to the juice in the slow cooker for about 30 minutes. This is one of our favorite recipes. My kids eat it as long as we have leftovers.
* If you like the taste of chipotle but not the spiciness, you can remove the seeds.
You will also need:
16 burrito sized flour tortillas
Anything else you like on burritos – cream, cheese, lettuce, tomatoes, etc.
We also like to add Cilantro Lime Rice to our burritos. All you need to do is make some white rice and add lime juice, cilantro, and salt.
1 London Broil or top round roast (about 2 lbs)
1 diced onion
4 garlic cloves, minced
2 tablespoons whole peppercorns
2 tablespoons apple cider vinegar
2 (8 oz) cans tomato sauce
1 chipotle pepper in adobo sauce – Use just 1 pepper!! (It’s in a can.)
1 ½ teaspoon chili powder (you can adjust this according to your taste)
Add all the above ingredients into a freezer bag.
When you are ready to cook the meal, dump the contents of the bag into the crock pot and cook on high for 4-5 hours or low for 6-7 hours Cook on high for 4-5 hours or low for 6-7 hours.
When the meat is cooked, you will need to strain the juices and add the juice back to the slow cooker. (You want to remove the peppercorns and onions.) Shred the meat and add back to the juice in the slow cooker for about 30 minutes. This is one of our favorite recipes. My kids eat it as long as we have leftovers.
* If you like the taste of chipotle but not the spiciness, you can remove the seeds.
You will also need:
16 burrito sized flour tortillas
Anything else you like on burritos – cream, cheese, lettuce, tomatoes, etc.
We also like to add Cilantro Lime Rice to our burritos. All you need to do is make some white rice and add lime juice, cilantro, and salt.
Sunday, August 5, 2012
tator tot casserole-my way
This is another recipe i have forgotten about. I know that there are tons of way to make this dish,but i am not a fan of cream of mushroom soup so i dont use that.
1 lb. lean ground beef
1 can condensed cheddar cheese soup - I use campbells
1 16 oz. package frozen tater tots
1 cup shredded cheddar cheese
Salt,pepper and garlic salt to taste
Preheat oven to 375 degrees.
Brown ground beef and season with salts and pepper.Mix in cheese soup and spread in casserole dish.Top mixture with tater tots.
Bake for 30-40 minutes, until tater tots are golden brown and mixture is bubbly.
Remove from oven, top with cheese, and return to oven until cheese is melted.
1 lb. lean ground beef
1 can condensed cheddar cheese soup - I use campbells
1 16 oz. package frozen tater tots
1 cup shredded cheddar cheese
Salt,pepper and garlic salt to taste
Preheat oven to 375 degrees.
Brown ground beef and season with salts and pepper.Mix in cheese soup and spread in casserole dish.Top mixture with tater tots.
Bake for 30-40 minutes, until tater tots are golden brown and mixture is bubbly.
Remove from oven, top with cheese, and return to oven until cheese is melted.
Cheeseburger pie
I was browsing through my old recipe folder and found this recipe ! It is my old stand by off the bisquick box. This is so easy to make and great for busy nights.
1 lb. ground beef
1 large onion, chopped (1 cup)
1/2 tsp. salt
1 cup shredded cheddar cheese
1/2 cup Bisquick mix
1 cup milk
2 eggs
Heat oven to 400 degrees. Spray pie plate with non-stick cooking spray. In skillet brown beef with chopped onion, drain. Stir in salt.Spread in pie plate and top with shredded cheese.Stir Bisquick mix, milk, and eggs in medium bowl until blended.
Pour on top of beef and cheese.Bake about 25-30 minutes until knife inserted into center comes out clean.
When i eat mine I like to add a little ketchup and mustard on top after i get it on my plate.
1 lb. ground beef
1 large onion, chopped (1 cup)
1/2 tsp. salt
1 cup shredded cheddar cheese
1/2 cup Bisquick mix
1 cup milk
2 eggs
Heat oven to 400 degrees. Spray pie plate with non-stick cooking spray. In skillet brown beef with chopped onion, drain. Stir in salt.Spread in pie plate and top with shredded cheese.Stir Bisquick mix, milk, and eggs in medium bowl until blended.
Pour on top of beef and cheese.Bake about 25-30 minutes until knife inserted into center comes out clean.
When i eat mine I like to add a little ketchup and mustard on top after i get it on my plate.
Friday, April 13, 2012
Beef,black bean and cheese taquitos
1 tsp olive oil
1 lb of lean ground beef (I used 93/7)
1/2 sweet yellow onion, diced
1 tsp coriander
1 tsp paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp oregano
1 tsp onion powder
Dash of red pepper flakes
Sea salt and freshly cracked pepper, to taste, Corn or flour tortillas
1 15 oz can of black beans, drained and rinsed
Heat the olive oil in a large skillet over medium heat. Add the ground beef and break the meat into crumbles. Add the onion as well as the seasonings then cook for 4-5 minutes, stirring occasionally. Add the drained and rinsed can of black beans to the beef mixture then stir until well combined. Set aside. Put meat mixture in corn or flour tortillas.
Place in the oven and bake for 5-6 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.
Recipe comes from for the love of cooking !
1 lb of lean ground beef (I used 93/7)
1/2 sweet yellow onion, diced
1 tsp coriander
1 tsp paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp oregano
1 tsp onion powder
Dash of red pepper flakes
Sea salt and freshly cracked pepper, to taste, Corn or flour tortillas
1 15 oz can of black beans, drained and rinsed
Heat the olive oil in a large skillet over medium heat. Add the ground beef and break the meat into crumbles. Add the onion as well as the seasonings then cook for 4-5 minutes, stirring occasionally. Add the drained and rinsed can of black beans to the beef mixture then stir until well combined. Set aside. Put meat mixture in corn or flour tortillas.
Place in the oven and bake for 5-6 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.
Recipe comes from for the love of cooking !
Saturday, January 21, 2012
Cheesy bbq sloppy joes
I was browsing through steakandpotatoes blog and came across this recipe. I am not a fan of regular sloppy joes but this appealed to me.
1 1/2 lb. lean ground beef
1 (14.5 oz) can diced tomatoes
1 cup ketcup
1/2 cup bottled barbeque sauce
1 tablespoon worcestershire sauce
2 tablespoons diced pickled jalapeno peppers
1 tablespoon liquid from pickled jalapeno peppers
1 package frozen garlic Texas Toast
1/2 cup shredded cheddar and Monterey Jack cheese
Brown ground beef in a skillet over medium-high heat, stirring often, for about 10 minutes or until no longer pink. Drain well. Return beef to the skillet. Stir in tomatoes, ketchup, bbq sauce, worcestershire sauce, jalapenos and liquid. Cover and cook for 10 minutes. Meanwhile, prepare Texas toast according to package directions. Serve beef over Texas toast. Sprinkle with cheese.
1 1/2 lb. lean ground beef
1 (14.5 oz) can diced tomatoes
1 cup ketcup
1/2 cup bottled barbeque sauce
1 tablespoon worcestershire sauce
2 tablespoons diced pickled jalapeno peppers
1 tablespoon liquid from pickled jalapeno peppers
1 package frozen garlic Texas Toast
1/2 cup shredded cheddar and Monterey Jack cheese
Brown ground beef in a skillet over medium-high heat, stirring often, for about 10 minutes or until no longer pink. Drain well. Return beef to the skillet. Stir in tomatoes, ketchup, bbq sauce, worcestershire sauce, jalapenos and liquid. Cover and cook for 10 minutes. Meanwhile, prepare Texas toast according to package directions. Serve beef over Texas toast. Sprinkle with cheese.
Wednesday, January 18, 2012
Beef and Tater bake
This recipe also comes from my friend Christina.This sounds like a simple and tasty meal. I will be making this one soon.
4 cups frozen tater tots
1 pound ground beef
1 pk (16oz) frozen chopped broccoli, thawed
1 can (10 3/4 oz) condensed cream of broccoli soup, undiluted
1 medium tomato, chopped
1 can (2.8 oz) french-fried onions, divided
1 cup shredded cheese (calls for colby-monterey jack but we used cheddar)
1/3 cup milk
1/4 tsp garlic powder
1/8 tsp pepper
Directions:
Place tater tots in an ungreased 13x9" baking dish. Bake, uncovered at 400* for 10 min.
Meanwhile, brown the beef; drain. Stir in broccoli, soup, tomato, 3/4 cup french fried onions, 1/2 cup cheese, milk, garlic powder and pepper; heat through. Pour over tater tots.
Cover and bake for 20 minutes.
Uncover; sprinkle with remaining french fried onions and cheese. Bake 5-10 minutes or until cheese is melted.
We added ketchup to it, for a little more flavor. Next time I might put more garlic powder & pepper in it.
4 cups frozen tater tots
1 pound ground beef
1 pk (16oz) frozen chopped broccoli, thawed
1 can (10 3/4 oz) condensed cream of broccoli soup, undiluted
1 medium tomato, chopped
1 can (2.8 oz) french-fried onions, divided
1 cup shredded cheese (calls for colby-monterey jack but we used cheddar)
1/3 cup milk
1/4 tsp garlic powder
1/8 tsp pepper
Directions:
Place tater tots in an ungreased 13x9" baking dish. Bake, uncovered at 400* for 10 min.
Meanwhile, brown the beef; drain. Stir in broccoli, soup, tomato, 3/4 cup french fried onions, 1/2 cup cheese, milk, garlic powder and pepper; heat through. Pour over tater tots.
Cover and bake for 20 minutes.
Uncover; sprinkle with remaining french fried onions and cheese. Bake 5-10 minutes or until cheese is melted.
We added ketchup to it, for a little more flavor. Next time I might put more garlic powder & pepper in it.
Friday, January 6, 2012
easy meatballs
I love meatballs and these are super easy to make and very tasty !
2 lb. ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/4 cups water
2 eggs
HEAT oven to 400ºF. Line 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).
serve these with your favorite pasta sauce for a great spaghetti and meatball dinner
2 lb. ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/4 cups water
2 eggs
HEAT oven to 400ºF. Line 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).
serve these with your favorite pasta sauce for a great spaghetti and meatball dinner
Tuesday, January 3, 2012
Cajun pot roast
I got this recipe from the a grocery stores meat section along time ago and just came across it. My hubby loves food with spice so i will be making this for him soon.
2 lbs. boneless beef arm roast or boneless beef chuck roast
1 Tablespoon Cajun seasoning
1 pkg. (9 oz.) frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 can (14.5 oz.) diced tomatoes, undrained
1/8 teaspoon pepper
1/2 teaspoon hot sauce
Rub entire surface of beef roast with cajun seasoning. Place roast in 3 to 4 quart slow cooker. Top with corn, onion and bell pepper.
In small bowl, combine tomatoes, pepper and hot sauce; mix well. Pour over vegetables and roast. Cover and cook on low setting for 8 to 10 hours.
2 lbs. boneless beef arm roast or boneless beef chuck roast
1 Tablespoon Cajun seasoning
1 pkg. (9 oz.) frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 can (14.5 oz.) diced tomatoes, undrained
1/8 teaspoon pepper
1/2 teaspoon hot sauce
Rub entire surface of beef roast with cajun seasoning. Place roast in 3 to 4 quart slow cooker. Top with corn, onion and bell pepper.
In small bowl, combine tomatoes, pepper and hot sauce; mix well. Pour over vegetables and roast. Cover and cook on low setting for 8 to 10 hours.
Sunday, January 1, 2012
Beefy corn and black bean chili
One of my goals for the new year is to eat healthier.So i will be post alot of healthier recipes than i normally do. This one comes from cooking light. It is such a great magazine with alot of great recipes.
1 pound ground round
2 teaspoons salt-free chili powder blend (such as The Spice Hunter)
1 (14-ounce) package frozen seasoned corn and black beans (such as Pictsweet)
1 (14-ounce) can fat-free, less-sodium beef broth
1 (15-ounce) can seasoned tomato sauce for chili (such as Hunt's Family Favorites)
Reduced-fat sour cream (optional)
Sliced green onions (optional)
Preparation
1. Combine beef and chili powder blend in a large Dutch oven. Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble. Drain and return to pan.
2. Stir in frozen corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.
3. Ladle chili into bowls. Top each serving with sour cream and onions, if desired.
1 pound ground round
2 teaspoons salt-free chili powder blend (such as The Spice Hunter)
1 (14-ounce) package frozen seasoned corn and black beans (such as Pictsweet)
1 (14-ounce) can fat-free, less-sodium beef broth
1 (15-ounce) can seasoned tomato sauce for chili (such as Hunt's Family Favorites)
Reduced-fat sour cream (optional)
Sliced green onions (optional)
Preparation
1. Combine beef and chili powder blend in a large Dutch oven. Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble. Drain and return to pan.
2. Stir in frozen corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.
3. Ladle chili into bowls. Top each serving with sour cream and onions, if desired.
Sunday, December 4, 2011
Garlic rosemary roast in the crockpot
This roast is so tasty ! I got the recipe on pillsbury.com
1 tablespoon olive or vegetable oil
1 teaspoon Worcestershire sauce
5- to 6-lb beef boneless sirloin tip roast(Beth used 4# chuck roast)
2 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary leaves
½ teaspoon salt
1/2 teaspoon coarsely ground pepper
1 medium onion, sliced
1 cup beef flavored broth
3 tablespoons chili sauce
1/3 cup all-purpose flour
In small bowl, mix oil and Worcestershire sauce; brush over beef roast. Rub roast evenly with garlic, rosemary, salt and pepper. In 5- to 6-quart slow cooker, add onion. Pour 1/4 cup of the broth over onion. Place beef roast on onion. Refrigerate remaining broth.
Cover and cook on Low heat setting 8 to 9 hours
Remove beef from cooker; cover to keep warm. In small bowl, mix remaining 3/4 cup broth, the chili sauce and flour; stir into hot mixture in cooker. Increase heat setting to High. Cook uncovered 5 to 10 minutes or until thickened. Serve gravy with beef.
1 tablespoon olive or vegetable oil
1 teaspoon Worcestershire sauce
5- to 6-lb beef boneless sirloin tip roast(Beth used 4# chuck roast)
2 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary leaves
½ teaspoon salt
1/2 teaspoon coarsely ground pepper
1 medium onion, sliced
1 cup beef flavored broth
3 tablespoons chili sauce
1/3 cup all-purpose flour
In small bowl, mix oil and Worcestershire sauce; brush over beef roast. Rub roast evenly with garlic, rosemary, salt and pepper. In 5- to 6-quart slow cooker, add onion. Pour 1/4 cup of the broth over onion. Place beef roast on onion. Refrigerate remaining broth.
Cover and cook on Low heat setting 8 to 9 hours
Remove beef from cooker; cover to keep warm. In small bowl, mix remaining 3/4 cup broth, the chili sauce and flour; stir into hot mixture in cooker. Increase heat setting to High. Cook uncovered 5 to 10 minutes or until thickened. Serve gravy with beef.
Saturday, November 5, 2011
Taco Pasta
I came across this recipe over at Beths recipes and i cannot wait to make this. It looks so yummy and quick to make !
pound ground beef or turkey
8 ounce small dry pasta shapes***Beth's notes: I doubled this per original posters notes.
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tablespoon taco seasoning
3 ounce cream cheese
1/2 cup sour cream
Salt and pepper
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup(Beth's notes:3/4 cup) of pasta water. Set aside.
Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Drain meat mixture. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.
pound ground beef or turkey
8 ounce small dry pasta shapes***Beth's notes: I doubled this per original posters notes.
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tablespoon taco seasoning
3 ounce cream cheese
1/2 cup sour cream
Salt and pepper
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup(Beth's notes:3/4 cup) of pasta water. Set aside.
Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Drain meat mixture. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.
Sunday, October 23, 2011
Crockpot flank steak
I cannot wait to try out this recipe ! I think the meat would be great served like a burrito or fajitas. I found this recipe on this site
Makes 4-6 servings
1 flank steak (about 1-1/2 lbs.), cut in half if you have a small Crock pot
1 Tbsp. oil
1 large onion, sliced
1/3 cup water
1 can (4 oz.) chopped green chilies
2 Tbsp. vinegar
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. pepper
In a large skillet over medium-high heat, brown steak in oil. Transfer to crockpot. In the same skillet, sauté onion for a minute or two. Gradually add the water. Add remaining ingredients and bring to a boil. Pour over the flank steak. Cover and cook on low for about 8 hours or until the meat is tender. Slice meat and serve with the onion and pan juices. Enjoy!
Makes 4-6 servings
1 flank steak (about 1-1/2 lbs.), cut in half if you have a small Crock pot
1 Tbsp. oil
1 large onion, sliced
1/3 cup water
1 can (4 oz.) chopped green chilies
2 Tbsp. vinegar
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. pepper
In a large skillet over medium-high heat, brown steak in oil. Transfer to crockpot. In the same skillet, sauté onion for a minute or two. Gradually add the water. Add remaining ingredients and bring to a boil. Pour over the flank steak. Cover and cook on low for about 8 hours or until the meat is tender. Slice meat and serve with the onion and pan juices. Enjoy!
Saturday, October 22, 2011
Beef Negimaki
This recipe comes from sandra lee but i adapted it to my taste. It is very yummy served with steamed or fried rice.
12 beef sandwich slices (1/8 thin, about 4 by 6-inches)
1/4 cup teriyaki sauce, store-bought
3 green onions, root trimmed off
Directions
Cut each spring onion in half lengthwise, then cut each length in half into 2 pieces, about 4 inches long. Set aside.
Lay out beef slices on a work surface, like tall rectangles. Place a green and a white portion of onion andacross the bottom of the beef rectangles. Roll each portion tightly into a cylinder; secure each portion with 1 or 2 toothpicks.
Brush each roll with teriyaki sauce.
Preheat the grill, grill pan or broiler. Grill or broil for 3 minutes. Turn over and baste each portion again with teriyaki sauce. Cook for another 3 minutes.
Serve immediately.
12 beef sandwich slices (1/8 thin, about 4 by 6-inches)
1/4 cup teriyaki sauce, store-bought
3 green onions, root trimmed off
Directions
Cut each spring onion in half lengthwise, then cut each length in half into 2 pieces, about 4 inches long. Set aside.
Lay out beef slices on a work surface, like tall rectangles. Place a green and a white portion of onion andacross the bottom of the beef rectangles. Roll each portion tightly into a cylinder; secure each portion with 1 or 2 toothpicks.
Brush each roll with teriyaki sauce.
Preheat the grill, grill pan or broiler. Grill or broil for 3 minutes. Turn over and baste each portion again with teriyaki sauce. Cook for another 3 minutes.
Serve immediately.
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