Beef Enchilada Casserole

From Valerie Kukahiko.

1-1/2 lb. ground beef

2 Tbsp. butter

1⁄2 large onion, diced

3 large cloves garlic, minced

14.5-oz. can petite diced tomatoes, undrained

4-oz. can mild diced green chiles

28-oz. can mild red enchilada sauce, divided

1 tsp. sugar

1 tsp. salt

1 tsp. cumin

1 tsp. dried oregano

1 tsp. dried cilantro

1 tsp. smoked paprika

1 tsp. chili powder

2-1/2 C. freshly shredded Monterey Jack or Pepper Jack cheese

18 corn tortillas

2/3 C. sliced olives

Brown beef in a large skillet. Drain off fat and remove to a plate.

Add butter and onions to the skillet. Sauté over medium-high heat until onions are softened. Add garlic. Cook and stir for 30 seconds.

Turn heat to low. Add cooked beef, diced tomatoes, and green chiles to the skillet. Reserve 1 cup enchilada sauce and set it aside. Pour the remaining sauce into the skillet. Add sugar, salt, cumin, oregano, cilantro, paprika, and chili powder. Stir well.

Bring sauce to a boil over medium-high heat, then turn heat down to medium-low and let it simmer for 15 minutes, stirring occasionally. Meanwhile, preheat oven to 400°.

When sauce is done simmering, spread 1⁄2 cup enchilada sauce in the bottom of a 9x9-inch casserole dish. Slice 2 tortillas in half. Place one piece on each side of the dish on top of the sauce. Put a whole tortilla in the middle so that the bottom of the dish is covered by tortillas. Spread 1 cup meat sauce over the tortillas. Sprinkle 2 Tbsp. sliced olives on top. Sprinkle 1⁄3 cup shredded cheese on top. Repeat 4 more times, ending with a 6th layer of tortillas. Spread remaining 1⁄2 cup enchilada sauce over the top of the last tortilla layer. Sprinkle the top with the remaining cheese. Bake 20 minutes or until cheese is completely melted. Serve warm.

Egg Roll in a Bowl

From The Girl Who Ate Everything.

1 lb. ground beef

1 tsp. minced garlic

14 oz. shredded cabbage or coleslaw mix

1/4 C. low-sodium soy sauce or coconut aminos

1 tsp. ground ginger

2 tsp. sriracha

1 egg

1 Tbsp. sesame oil, optional

2 Tbsp. sliced green onions, optional

Wonton strips, optional

Sesame ginger salad dressing, optional

In a large skillet, brown the pork or beef until no longer pink. Add the garlic and sauté for 30 seconds.

Add the cabbage/coleslaw, soy sauce, ginger, and sauté until desired tenderness. Add a little water if more liquid is needed to sauté the coleslaw down.

Make a well in the center of the skillet and add the egg. Scramble until done over low heat. Stir in sriracha.

If desired, serve over rice and top with sesame oil, green onions, wonton strips, and/or salad dressing.

Scrambled Eggs with Chorizo

I remember eating this as a kid. It's a great brinner option. Very easy!

1 9-oz. package Mexican-style chorizo, either beef or pork

6 large eggs

Salt to taste

Mexican Style or Fiesta Blend shredded cheese, optional

Cook and stir chorizo in a skillet over low or medium heat until browned, about 5-10 minutes (internal temperature of at least 160°).

Whisk together eggs and salt to taste in a medium bowl until combined. Pour eggs over cooked chorizo in the skillet. Cook and stir until eggs are set, about 5 minutes.

Add shredded cheese, if desired, and stir until melted.

Serve in heated or "soft fried" corn tortillas.

This recipe is very forgiving. Use less chorizo or fewer eggs according to preference. Add cooked potatoes and put mixture in a flour tortilla for a breakfast burrito. Top with avocado, sour cream, salsa, and/or cotija cheese. The key to a successful dish is cooking the chorizo first and then adding the eggs last.

Instant Pot Pot Roast

From @amberskitchen on Instagram.

2-4 lb. chuck roast
2 Tbsp. olive oil or avocado oil
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 tsp. Italian seasoning
1 white onion, diced
2 Tbsp. butter
1 Tbsp. Worcestershire sauce
1 Tbsp. balsamic vinegar
2 C. (16 oz.) low-sodium beef broth
1 lb. bag baby carrots
Small potatoes
1/4 C. cold water
3-4 Tbsp. cornstarch

Set the Instant Pot to the "Sauté" setting. Mix together salt, pepper, onion powder, garlic powder, and Italian seasoning in a plate or shallow bowl. Roll the roast in the seasoning mixture so that most of the outside of the roast is coated. Add oil to the warmed Instant Pot and add the chuck roast. Sear each side for 30-60 seconds until the meat is browned on all sides. Remove the roast from the Instant Pot and add the onion and butter. While you sauté the onions, work to de-glaze the pan and scrape up the bits of flavor from the bottom of the pot. When the onion is mostly softened, add Worcestershire sauce and balsamic vinegar. Then add beef broth. Insert a trivet on the bottom of the pot and add the seared roast on top of the trivet. Put the lid on the Instant Pot and set to the "Meat/Stew" setting. Cook for 70 minutes. Do a natural pressure release for at least 20 minutes, then open the lid and add the carrots and potatoes (if desired). Cook for another 8-10 minutes on the "Manual/High Pressure" setting. Do a natural pressure release for 10 minutes. Remove the meat, carrots, and potatoes. Add cornstarch to cold water and mix until smooth. Add cornstarch slurry to Instant Pot liquid and cook on the "Sauté" setting until gravy is thickened. Season with salt and pepper. Serve gravy with meat and vegetables.

Notes: May substitute a rump roast for the chuck roast.

If using a frozen roast or considerably larger roast, cook the roast on the "Meat/Stew" setting for 90 minutes instead of 70 minutes. If using a frozen roast, skip the searing step.

Sloppy Joes

From Amber's Kitchen (@amberskitchen on Instagram).

1 lb. ground beef or turkey
1/2 white or yellow onion
10.75 oz. can of condensed tomato soup (store brand works well)
1 jar (12 oz.) Homade Chili Sauce (no substitutions)

In a large skillet, cook the meat and onion until each are cooked through and onion is translucent. Stir in 2/3 of the can of tomato soup (use the full can for a more saucy mixture or if using more than 1 lb. meat). Stir in the chili sauce. Over low heat, allow sauce to simmer for 2-3 minutes. Serve on hamburger buns. Serves 6-8.

Note: The brand of the chili sauce is Homade (spelled correctly). I have found it at local grocery stores, like Macey's. This sauce has peppers in it and makes this sloppy joe mixture taste like Manwich!

Instant Pot Beef Stew

Last year for Christmas I bought an Instant Pot for my sister. We use it sometimes to try new recipes. This is one of those recipes and it turned out yummy. The recipe is from A Bountiful Kitchen, a website that gives great instructions for cooking with the Instant Pot. The Instant Pot cooks much quicker than the stove top or slow cooker, however the recipes make it seem a lot quicker than the actual cooking time. The Instant Pot has to come up to temperature (for the pressure) and then you also have to wait for it to release the pressure. This recipe will take about 60-75 minutes to complete, even though the time shown below is only about 36 minutes. However, that is much quicker than 6-8 hours in the slow cooker or several hours on the stove/in the oven. Plus, the meat is so incredibly tender.

2 lbs. beef stew meat
1-2 Tbsp. olive oil
salt and pepper to season meat
2 Tbsp. flour
3 Tbsp. Worcestershire sauce
1-2 cloves garlic, chopped
2-1/2 C. no-sodium beef broth
1 lg. onion chopped into one-inch pieces (yields about 2 C. chopped onions)
2 stalks celery, chopped into one-inch pieces (yields about 1 C. chopped celery)
1 lb. bag baby carrots
2 lbs potatoes, red, white or russets, cleaned, cut into 1-1/2 inch cubes
Sliced mushrooms
1 14-oz. can chopped tomatoes or 2 C. chopped tomatoes with juice
1 Tbsp. Knorr beef seasoning or 2 beef bouillon cubes (preferably with no MSG included)
1 tsp. pepper
2 Tbsp. dried parsley
1 tsp. dried thyme
1 tsp. oregano
1 Tbsp. plus 1 tsp. cornstarch (optional)

Turn the Instant Pot to the saute setting. Pour olive oil into the pot. Place the meat into the pot, season generously with salt and pepper (this is in addition to the seasonings added with the vegetables). Add flour to the meat and saute on high until the meat is browned a bit. This takes about 2-3 minutes. Toss meat around so the flour is not visible and the meat browns. Add Worcestershire sauce, garlic, and broth. Turn the pot to the manual setting and use the up arrow until the display shows 20 minutes. Place the lid in the locked position with the seal in place and the vent to the closed position. Start the pot. While the meat is cooking, chop the veggies. You should have about 10 cups total of any combination of vegetables listed in the recipe. When the timer goes off and the meat is finished cooking, let the pressure naturally release for about 10-15 minutes. Release any remaining pressure using the pressure release valve. Add the vegetables to the Instant Pot, along with the canned or fresh tomatoes, beef flavoring, pepper and dried herbs. No need to mix yet. The pot will be VERY full. Set the lid on the Instant Pot and using the "steam" setting, set the steam for 6 minutes (it will take about 10-15 minutes before the vegetables will start steaming). Lock the lid in position and turn the pot on. After the vegetables have steamed, manually release the pressure and give the stew a mix. If it is not as thick as you'd like, remove some of the liquid from the pot (about 1 cup) and add the tablespoon of cornstarch to the liquid and whisk. Add back to the pot and stir gently. Leave the pot on the warm mode and it will come to a boil, stir until thickened, then turn off pot to serve.

Notes:
If the meat is frozen or you don't have time to brown the meat, add the meat to the pot and omit the browning step. Do not add the flour. Simply add the meat and follow directions for adding rest of ingredients Worcestershire, garlic, salt, pepper and broth and cook.

I omitted most of the salt from this recipe. There is so much salt in the bouillon, that I do not think more salt needs to be added (or at least can be added by the diner).

Cabbage Stew

From Taste of Home. Very easy to make.

1 lb. ground beef or turkey
1/2 C. chopped onion
2 cans (16 oz. each) low-sodium kidney beans, rinsed and drained
1 can (14-1/2 oz.) low-sodium beef broth
1 can (16 oz.) crushed tomatoes
4 C. chopped cabbage
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
salt and pepper to taste

In a large saucepan, cook beef (or turkey) and onion until meat is browned and onion is tender; drain.

In a small bowl, mash 1/4 cup beans with 1/4 cup beef broth. Add to saucepan with remaining beans and broth, tomatoes, cabbage, and seasonings. Cover and simmer for 30 minutes or until the cabbage is tender.

Notes: I often substitute dried onion flakes for chopped onion. I also used packaged sliced cabbage (typically used in coleslaw) rather than cutting up a head of cabbage. Next time I make this I may experiment with the seasonings. The stew was very good, but the seasonings make it taste a little too much like spaghetti.

New England Pot Roast

From Betty Crocker.

4-pound beef arm, blade, or cross rib pot roast
1-2 tsp. salt
1 tsp. pepper
1 8-oz. jar prepared horseradish
1 C. water
1 medium onion, cut into 8 wedges
1 small bag baby carrots

Cook beef in 12-inch skillet over medium heat until brown on all sides. Place carrots and onion wedges in 4- to 6-quart slow cooker. Place seared beef on vegetables. mix horseradish, salt, and pepper; spread evenly over beef. Pour water into slow cooker. Cover and cook on low heat setting 8-10 hours or until beef and vegetables are tender.

Beef & Quinoa Bell Pepper Enchilada Skillet

From Sweet Treats & More.

1 Tbsp. extra virgin olive oil
1 small onion, chopped
1 lb. ground beef or ground turkey
2 bell peppers, seeds removed and diced
1 15-oz. can black beans, drained and rinsed
1 10-oz. can red enchilada sauce
1 C. water
1/2 C. quinoa
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt, optional
1/2 tsp. pepper

Over medium heat, saute chopped onion in olive oil until tender. Add ground beef or turkey and cook until browned.

Add diced bell peppers, black beans, quinoa, enchilada sauce, water, and seasonings. Stir together and bring to a simmer. Reduce heat to medium-low. Cover and cook for 15-20 minutes until liquid is absorbed and quinoa is cooked.

Remove skillet from heat. Serve with shredded Mexican cheese, guacamole, sour cream, cilantro, etc.

Notes: I ran out of black beans and substituted red kidney beans. I also used red bell peppers.

Chicken-Fried Steak with Cream Gravy

From one of my new favorite magazines: Food Network Magazine. This is from the January/February 2013 issue (Volume 6, Number 1).

Cooking spray
1/4 C. all-purpose flour
1/4 C. 1% milk
1 large egg, lightly beaten
Hot sauce, to taste
3 C. cornflakes, crushed
1-1/2 tsp. salt, divided
1/2 tsp. freshly ground pepper, divided
1/2 tsp. garlic powder, divided
4 cube steaks (4 ounces each)
1 Tbsp. cornstarch
1/2 C. low-sodium beef broth
1/4 C. fat-free (or low-fat) half-and-half
Freshly ground black pepper, to taste

1. Preheat the oven to 400 degrees. Spray a rimmed baking sheet with cooking spray.
2. Pour the flour onto a dinner plate. In a shallow bowl, whisk together the milk, egg, and a few dashes of hot sauce. Place the cornflakes, seasoned with 3/4 tsp. salt, 1/4 tsp. freshly ground pepper, and 1/4 tsp. garlic powder, on a second dinner plate.
3. Season the steaks with the remaining salt, freshly ground pepper, and garlic powder. Dredge them in the flour, patting off any excess, then dip into the egg mixture, letting any excess drip off. Finally, dredge them in the crushed cornflakes, pressing lightly to help the flakes adhere.
4. Place the steaks on the prepared baking sheet. Spray the tops of the steaks lightly with extra cooking spray. Bake until cooked through, about 15 minutes.
5. Meanwhile, in a small cup, mix the cornstarch with 1 Tbsp. of the beef broth and stir until the cornstarch is dissolved. In a small saucepan, combine the cornstarch mixture with the remaining beef broth and the half-and-half. Bring to a boil over medium-high heat, stirring frequently. Let the gravy boil, stirring constantly, until thickened, about 2 minutes. Season generously with pepper and serve the steaks smothered in the gravy.

Notes: If I made this again, I would put the steaks on a rack while cooking so the bottoms would be crisp rather than getting soggy from the steak juices. Also, if the gravy becomes too thick (or lumpy), thin with additional beef broth.

Taco Pasta

Life as a Lofthouse is one of my favorite food blogs. The recipes are easy to make, and I usually have everything on hand! This recipe was a recent post. It was tasty!

1 lb. lean ground beef
8-12 oz. small pasta shells
1 small onion, chopped
1 clove garlic, minced
1 14-oz. can diced tomatoes, drained
1 pkg. taco seasoning (regular or low sodium)
3 oz. cream cheese
1/2 C. sour cream (regular or light)
salt and pepper

Bring a large pot of water to a boil. Cook pasta according to package directions (the pasta should be al dente). Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet, cook ground beef and chopped onion over medium-high heat. Cook until beef is no longer pink. Drain any grease, then add minced garlic. Cook and stir for 30 seconds. Stir in diced tomatoes and taco seasoning. Let simmer over medium heat for about 5 minutes.

Stir in cooked pasta, cream cheese, sour cream, and 1/2 cup of reserved pasta water. Cook and stir until cream cheese has melted and sauce is well blended. Season with salt and pepper to taste. Simmer over low heat for another 5 minutes, or until sauce has reduced a bit. Serve warm.

Notes: I used 93% lean ground beef and there was no grease to drain. I love tomatoes, so the next time I make this recipe I will probably use two cans of diced tomatoes. Elbow macaroni can be substituted for the small pasta shells. I tried the large pasta shells, but I think I would prefer the small pasta shells or the macaroni. One package of taco seasoning is equivalent to 4 Tbsp.

Mushroom-and-Swiss Sliders with Spicy Fry Sauce

This recipe is from The Pioneer Woman Cooks.

2 lbs. ground beef
4 Tbsp. heavy whipping cream
4 dashes Worcestershire sauce
1 tsp. Kosher salt
freshly ground black pepper
1 Tbsp. butter
4 slices Swiss cheese, cut into four squares (16 pieces)
slider rolls, split
spicy fry sauce
BBQ dipping sauce
sautéed mushrooms

Mix ground beef, heavy cream, Worcestershire sauce, salt, and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In a skillet, melt butter over medium to medium-high heat. Add four patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon generous portion of sautéed mushrooms on each patty, then top with one or two squares of Swiss cheese, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.

Toast halved buns under the oven broiler. Spread generously with spicy fry sauce (or BBQ sauce).

Notes: The recipe indicates it makes 8 hamburgers. With 2 pounds of meat, that would mean each hamburger is 1/4-lb. size. That's a little too large for my definition of a slider, so I made the patties a little smaller. I just divided the meat mixture in halves until I had 16 sections, and then formed each of the sections into a patty. Also, this recipe translates well to grilling rather than pan frying. I made the patties flat for grilling so they would cook faster. Finally, for slider rolls I used Grandma Sycamore's hot dog buns cut into thirds. I also recommend the ranch rolls from Harmon's bakery.

French Dip Sandwiches

This is a mash-up from two websites: Becky Higgins LLC and Our Best Bites. My niece and nephew LOVED these sandwiches.

1 3-lb. boneless beef chuck roast, trimmed
2 Tbsp. oil
salt and pepper
2 1-oz. pkg. dry onion soup mix
2 C. water
1 10.5-oz. can condensed beef consommé, undiluted
1 14-oz. can low-sodium beef broth
provolone cheese
French rolls, split in half lengthwise

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper. When oil is very hot, carefully place roast in pan and sear on all sides. Place seared roast in slow cooker and sprinkle with onion soup mixes. Pour water, consommé, and broth over roast. Cover and cook on high for 4-5 hours (until the water boils) AND low for 3-4 more hours (until the meat is tender). The longer the roast cooks, the more tender it will be.

Remove meat and shred with two forks. Broil rolls "face up" on low for just a few minutes until the rolls are lightly toasted. Place provolone cheese on the rolls. Broil for a few more minutes until the cheese is melted. Spoon the shredded meat onto the rolls. Skim fat from cooking juices and serve as a dipping sauce (au jus).

Notes: For the dry onion soup mix, I used Lipton Beefy Onion. I wasn't a big fan of just serving the cooking juices as the dipping sauce (au jus) because it seemed too fatty and had no taste. The last time I made this, I decided to thicken the cooking juices to make more of a thin gravy for the dipping sauce. It tasted much better! Here is the recipe:

2-1/4 C. cooking juices (divided)
1 Tbsp. cornstarch

Pour 2 cups of the cooking juices into a saucepan. In a small bowl, pour the remaining 1/4 cup of the cooking juices and stir in cornstarch until smooth. Add the cornstarch mixture to the cooking juices already in the saucepan and stir over medium heat until the mixture reaches the desired thickness.

Next time, I'll try doing this in the slow cooker itself to save cleaning another pan!

Updated: September 15, 2012 and December 5, 2012

Beef Stroganoff

This is a recipe I learned from my mother. It has never been written down, so there are not exact measurements.

1 lb. ground beef
1 can cream of mushroom soup
sour cream (about 1 C.)
1 small can sliced mushrooms, drained
salt
pepper
egg noodles, cooked according to package directions

In large skillet, brown ground beef. Drain. Stir in soup and sour cream. Salt and pepper to taste. Stir in mushrooms. Heat through. Serve over egg noodles.

All-American Burgers

Around Super Bowl time, I was looking for a mini-burger recipe. I found this one from Rachael Ray on Food Network's website. Instead of mini-burgers, I just ended up making regular burgers and it worked just as well. These burgers have a kick so if you don't like spicy, then beware.

1-1/4 lbs. ground sirloin
2 Tbsp. dill pickle relish
2 Tbsp. A-1 sauce
1 Tbsp. grill seasoning
1 tsp. paprika

Mix ingredients together. Form into patties (makes 4-5 burgers). To make a double batch or more, meat can be made into patties ahead and placed on cookie sheets to store 24 hours. Serve on buns with favorite hamburger toppings and Special Sauce.

Special Sauce:
1/4 C. ranch dressing
1/4 C. ketchup
1/2 tsp. coarsely ground black pepper

Notes: You may substitute ground beef for the ground sirloin (I have used both and actually prefer ground beef). For the grill seasoning, I use McCormick Grill Mates Montreal Steak Seasoning.

Taco Casserole

From McCormick's website.

1-1/2 lbs. lean ground beef
1 package (1.25 oz.) taco seasoning
2 cans (8 oz. each) tomato sauce
1 can (11 oz.) Mexican corn mixture or whole kernel corn, drained
1 C. shredded cheddar cheese
1 C. coarsely crushed Doritos chips
sour cream
green onions
shredded lettuce
chopped tomatoes

Preheat oven to 400 degrees. Brown meat in a large skillet over medium-high heat; drain. Stir in taco seasoning, tomato sauce, and corn. Simmer 5 minutes. Spoon mixture into a 2-quart baking dish. Top with cheese and tortilla chips. Bake until cheese is melted, about 5-10 minutes.

If desired, garnish casserole with sour cream and sliced green onions and serve with shredded lettuce and chopped tomatoes.

Philly Cheesesteak Tortillas

This recipe is adapted from a recipe using elk meat that our family received from a friend of my dad.

2 lbs. hamburger
2 Tbsp. soy sauce
pepper to taste
1 onion, sliced
1 green pepper, sliced long
1 package pepper jack cheese
1/2 lb. fresh mushrooms, sliced

Brown ground beef in skillet. Put in crock pot; add soy sauce, pepper, onion, and green pepper. Cook on low for 7 hours or high for 4 hours. One hour before cooking is finished, add cheese and mushrooms. Serve with warmed flour tortillas spread with sour cream.

Tater Tot Casserole

I shouldn't like this redneck recipe, but I do (how can you hate tater tots?). My brother gave me this recipe.

1 bag frozen tater tots
1 lb. hamburger
1 can cream of mushroom soup
1/2 can milk
grated cheese

Put tater tots in baking pan. Brown ground beef and sprinkle over tater tots. Mix soup with milk and pour over hamburger. Sprinkle cheese over the top. Bake at 350 degrees for 30 minutes.

Enchiladas

1 onion, chopped
1 lb. hamburger
2 cans tomato soup
2 tsp. chili powder
3/4 lb. mild cheddar cheese, grated
1 dozen corn tortillas

In a medium skillet, brown onion in oil. Add hamburger and cook until brown. In a separate saucepan, heat tomato soup with chili powder. In another skillet, heat a small amount of oil. Warm one tortilla at a time, turning the tortilla to both sides, until the tortilla is soft. Dip a warmed tortilla in the soup mixture. Put in a 9x13-inch glass pan and add a heaping tablespoon of meat and sprinkle with grated cheese. Roll up. Repeat for remaining tortillas. Pour remaining soup over tortillas in glass pan. Sprinkle with remaining hamburger and cheese. Bake at 350 degrees for 20 minutes or until cheese is melted.

Beef-Mushroom Quiche

1 9-inch pie shell, baked
1/2 lb. ground beef
1 can (10 oz.) cream of mushroom soup, undiluted
1/2 C. milk
2 eggs, lightly beaten
2 Tbsp. chopped chives
1/4 tsp. salt
pinch white pepper
dash Tabasco sauce
1 can (4 oz.) mushroom pieces, drained
3/4 C. shredded Swiss cheese

Preheat oven to 350 degrees. In small skillet, cook ground beef until browned, stirring frequently. Remove beef with a slotted spoon and set aside. In medium bowl, mix mushroom soup, milk, eggs, spices, and bottled red pepper sauce. Add ground beef, mushrooms, and cheese, Pour into pie shell. Cover edges of pie shell with foil. Bake for 1 hour or until knife inserted into center comes out clean. Serves 6.

Note: This recipe is better the next day after it has been refrigerated.