Beef
This is a quick and easy dish that the kids in your house will really enjoy. This dish is not shy on flavors or crunch with the use of Fritos! You can also change up the spice level by using “hot” Rotel or a spicy package of taco seasoning.
INGREDIENTS
1 Pound ground beef
1 Package low sodium taco seasoning
Fritos
1 can cheddar cheese soup
1/2 cup of milk
1/2 can of Rotel (not drained)
1 cup Monterey Jack cheese, shredded
1 cup Cheddar cheese, shredded
Optional toppings after baking
Shredded lettuce
Sour cream
Avocado
Salsa
Cherry tomatoes, halved
Jarred jalapeno’s
DIRECTIONS
Preheat oven to 350 degrees.
Brown ground beef, crumbling as you go. When the ground beef is browned, drain fat and add 1/4 cup of water and the package of taco seasoning. Stir until well combined. Remove from heat.
Pour enough Fritos in a 9 x 9 pan to cover the entire bottom of the pan, top the Fritos with the taco meat. Combine soup, 1/2 can of Rotel and milk in a microwave safe bowl, heating through about 1 minute. Top the taco meat with the cheese sauce. Add the Monterey Jack cheese and the Chedder cheese to the top and bake uncovered for 12-15 minutes until the cheese on top is melted. Remove from oven and top with additional toppings if desired. Serve warm.
Enjoy!
St. Patrick’s Day will soon be upon us and to be honest my family is not a huge fan of corned beef and cabbage, so this is my alternative to that particular dinner! If you like stuffed peppers you will like this dish as it has some similar flavors. Although this dish did not hit the family favorite category it was still tasty. Next time I might add some Italian seasoning.
INGREDIENTS
8 ounces pre-packaged coleslaw mix (or shredded cabbage)
1 1/2 pounds lean ground beef
1 large onion, chopped
1/2 cup chopped red pepper
1 (15 ounce) can diced tomatoes, NOT drained
1 teaspoon sugar
Salt to taste
Pepper to taste
1 (8 ounce) can tomato sauce
1 cup sour cream, low fat is ok
1 1/2 cups shredded Swiss cheese
DIRECTIONS
Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking dish with non-stick spray. Make a layer in the bottom of your prepared pan with the shredded cabbage mixture. Brown and crumble the ground beef with the onion and red pepper, drain fat. Once the meat is browned and drained add the diced tomatoes, salt, pepper and sugar and stir well. Spread the ground meat mixture over the cabbage forming a second layer. In a small mixing bowl stir together the tomato sauce and the sour cream, mixing well. Layer the tomato sauce over the ground beef mixture. Cover and bake for one hour. Uncover, sprinkle with the cheese and bake uncovered ten minutes or until cheese is completely melted. Remove from oven and serve warm.
Enjoy!
This is another Taste of Home recipe and as usual it did not disappoint us in the least! I was not sure I was going to like the crescent roll crust, but I was pleasantly surprised and really did like it! The two boys in the house went back for seconds! Always a good sign!
INGREDIENTS
1 pound ground beef
1/2 cup chopped onion
1 (8 ounce) can tomato sauce
2 Tablespoons taco seasoning
1 tube refrigerated crescent rolls
1 1/2 cups crushed nacho flavored chips
1 cup sour cream
1 cup shredded mexican cheese
DIRECTIONS
Preheat oven to 350 degrees. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, Drain. Stir in tomato sauce and taco seasoning, bring to a boil, reduce heat to simmer uncovered for five minutes.
Meanwhile separate crescent dough into eight triangles, place in a greased 9 inch pie plate with the points in the center. Press onto the bottom and up the sides sealing the edges and forming the crust. Sprinkle one cup of the crushed chips over the crust, top with the meat mixture spreading evenly over the bottom of the crust. Carefully spread the cream cheese over the meat mixture forming a thin layer. Sprinkle with cheese and remaining chips. Bake for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for five minutes before cutting. Serve warm.
Enjoy!
Our son Robby and his girlfriend came across this recipe and asked if I could make it! I had the perfect snowy Saturday to make this! There is nothing better than a warm comforting snack on a cold, snowy day! These are super simple and you can add any topping you want just as you would a regular hamburger!
INGREDIENTS
1 can of refrigerated biscuits (8 biscuits)
1 pound ground beef
1/2 cup of ketchup
1 teaspoon worcestershire sauce
1 Tablespoon mustard
2 Tablespoons brown sugar
1/2 cup shredded cheese (your choice), I used cheddar
DIRECTIONS
Preheat oven to 400 degrees. Crumble and cook ground beef in a skillet. Drain. Mix in ketchup, worcestershire, mustard and brown sugar. Mix well. Grease a muffin tin and line 8 baking cups with the biscuits. You will need to flatten each biscuit a little bit and push the biscuit into the muffin tin leaving a well in each cup. Divide the meat mixture up between each biscuit well. When you have the cups filled, bake for 10-15 minutes until the biscuit dough is brown. Top with the shredded cheese and bake an additional 5 minutes until the cheese is melted. Remove from oven. Add any additional toppings and serve warm.
Enjoy!
One of our favorite combinations are sweet and spicy in the same dish, I have a number of recipes that are like that and they are always a hit wth my family. This meatball recipe is no exception. The flavors start sweet then you get a little heat at the end! This was an instant favorite in our house. I served them more as an appetizer, but you can easily serve this over rice or buttered noodles. This made about 30 one inch meatballs and I did not have one left over!
UPDATE~ this is my original recipe that I submitted to Taste of Home Magazine and has since been published.
MEATBALL INGREDIENTS
1 1/2 pounds meatloaf mix (ground beef, pork, veal)
2 eggs
15 crushed buttery crackers (I used Ritz)
1/2 medium onion, finely diced
1 1/2 Tablespoons brown sugar
1/2 teaspoon garlic powder
Salt
Pepper
1/2 teaspoon chipotle chili pepper powder
1/4 teaspoon smoked paprika
1/4 cup 1% milk
SAUCE INGREDIENTS
1/2 cup of honey
1/4 cup Frank’s Buffalo Wing sauce
1/4 cup orange apricot marmalade (can use just apricot)
1/4 cup brown sugar
2 Tablespoons low sodium soy sauce
1/4 teaspoon crushed red pepper flakes
DIRECTIONS
Preheat oven to 400 degrees. Line a baking sheet with non-stick foil. Mix all of the meatball ingredients together until well combined. Roll into one inch balls and place on the baking sheet. Do this for all of the meatloaf mixture. Bake in the oven for 15 minutes until lightly browned. While the meatballs are baking add all of the sauce ingredients together in a sauce pan and cook over medium heat until the sugar is dissolved and the sauce thickens slightly, roughly 7-10 minutes stirring often. When the meatballs have cooked for ten minutes transfer them to a slow cooker add the sauce on top of the meatballs and cook on low for 2 hours. Serve warm as an appetizer or over rice or buttered noodles.
Enjoy!
