Tag Archives: ground beef

BEEF BURRITO CASSEROLE

28 May

these were quick easy and delicious!

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BEEF BURRITO CASSEROLE

adapted from recipegirl

INGREDIENTS:

1 pound ground beef
1 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
One can black beans, rinsed
1 cup bottled chunky salsa
1/3 cup grated Parmesan cheese
Eight 8-inch  tortillas
2 cups shredded cheddar or jack cheese (or mixture of both)
3 green onions, chopped

DIRECTIONS:

1. In a large nonstick skillet, cook the beef and onion over medium heat until the meat is no longer pink. Spoon out any fat. Add the garlic, oregano, cumin and beans. Continue to heat for about 5 minutes, then stir in 1 cup of the salsa and the Parmesan cheese.

2. Preheat the oven to 350 degrees F. Spray a 13×9-inch glass baking dish with nonstick spray.

3. Spoon about 1/2 cup of the beef/bean mixture onto the center of a tortilla. Roll up tightly and place the filled tortilla seam-side-down in the pan. Continue with remaining tortillas and filling until you have filled all 8 tortillas and have snuggled them alongside of one another in the pan. Sprinkle the shredded cheese on top of the rolled-up tortillas and sprinkle the green onions on top of the cheese. Cover with greased foil and bake for 20 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the cheese is hot and bubbly.

Burrito pie

3 Jul

This was a yummy twist on a mexican lasagne.

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Burrito Pie
adapted from ourbestbites

Ingredients:

1 pound lean ground beef
1 medium onion, chopped
3-4 cloves garlic, minced
1 packet taco seasoning
1 4-ounce can roasted green chilies, undrained
1 15.5 ounce can diced tomatoes with green chilies
1 1/2 cups corn (either frozen or a 15.5 ounce can of corn, drained)
1 cup enchilada sauce
1 15.5 ounce can refried beans
large (burrito-size) tortillas
12 ounces (3 cups) shredded cheddar, colby jack, or pepperjack cheese (or a combination)

Instructions:

Preheat oven to 350 degrees.

Brown the ground beef in a large skillet over medium heat. When the beef is about halfway cooked, add the onion and garlic and cook until the beef is cooked through and the onions and garlic are tender and fragrant. Add the taco seasoning and stir to coat completely, then add the chilies, tomatoes, corn, enchilada sauce, and refried beans. Bring to a simmer then remove from heat.

Spread about 1/2 cup of the mixture onto the bottom of a 9×13″ pan. Top with tortillas. Spread 1 1/2 cups of the mixture on top of the tortillas, sprinkle with cheese, then top with tortillas. Repeat until you run out of tortillas, topping with a small amount of the meat mixture and another sprinkling of cheese. Bake for 25-30 minutes or until heated through and the cheese is melted and bubbly.

Philly cheesesteak crescent pockets

28 Feb

These were delicious. Munchkin #1 loved these! Easy quick and tasted great!

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Philly Cheese Steak Crescent pockets
adapted from cookthetv

Ingredients
1 pound ground beef
½ small yellow onion, finely chopped (about ½ cup)
½ red bell pepper, finely chopped (about ½ cup)
½ green bell pepper, finely chopped (about ½ cup)
1 tablespoon Worcestershire sauce
Salt and pepper
pinch garlic powder, to taste
2 packages crescent dough sheets
Thinly sliced Provolone cheese

Instructions
Preheat oven to 375 degrees. In a skillet over medium-high heat, brown the meat until cooked though, about 5 minutes. Once brown, add the onion, peppers and Worcestershire sauce and cook until vegetables begin to soften, about 4 or 5 minutes. Add a pinch of garlic powder, and salt and pepper to taste. Remove from the heat and cool.
Cut each crescent sheet into 4 rectangles.
Add one slice of cheese to each rectangle, then add meat mixture onto each one. Pinch 4 corners to close up and sides.
Place filled crescents on ungreased baking sheet.
Bake until golden brown, about 10 minutes. Cool slightly and serve.

Beef keema

15 Sep

I made keema once before and thought I’d try a different recipe this time! This one didn’t disappoint either. Think I would decrease the cumin next time. I served with tjs garlic naan.

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beef keema
adapted from myrecipes.com

Ingredients
1 1/2 teaspoons olive oil
1 cup chopped onion (about 3/4 small)
3 garlic cloves, minced
1/2 teaspoon minced peeled fresh ginger
1 pound ground beef
1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
3/4 cup chopped tomato
1/2 cup frozen green peas
4 lime wedges

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and ginger; sauté 4 minutes. Add beef; cook 8 minutes or until browned, stirring to crumble beef. (Drain, if necessary, and return beef mixture to pan.)
Stir in cumin and next 5 ingredients, and cook 1 minute over medium-high heat, stirring often. Stir in tomato and peas. Cook 4 minutes or until thoroughly heated. Serve with lime wedges.

Stuffed poblanos

18 Aug

Some beautiful poblano peppers arrived in our fresh box. I had no ideas for what to do with them! Last time I had poblanos I had a recipe fail. I decided to try something different this time. These came out yummy.

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Stuffed poblanos
adapted from myrecipes

Ingredients

6 poblano chile peppers
1 pound extra-lean ground beef
1 chopped onion
3 garlic cloves, minced
1 (15-ounce) can black beans, rinsed and drained
1 cup picante sauce
1/2 teaspoon salt
1 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1 cup shredded Mexican cheese
Cooking spray

Preparation

Preheat oven to 350.
Cut a lengthwise slit in one side of each pepper; discard seeds and membranes. Place peppers on a paper towel in microwave oven. Microwave at HIGH 3 minutes or until peppers are hot and beginning to soften. Set aside to cool.
Cook beef, onion, and garlic in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well; return meat mixture to pan.
Add beans and next 3 ingredients to pan; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; stir in cilantro.
Open peppers; fill with bean mixture, and top with cheese.
Place peppers on a broiler pan coated with cooking spray. cook 10-15 minutes or until peppers are tender and cheese melts.

Cheesy Mexican Beef and Beans Casserole

22 Jun

I had a bag of tortilla chips and some ground beef. This casserole was ok the first night. Leftovers not so much. Next time I’d use a can of black beans instead of Refried.

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Cheesy Mexican Beef and Beans Casserole
adapted from lynnskitchenadventure

1 pound ground beef
1 onion, finely chopped
1 package taco seasoning
1- 4 ounce can chopped green chilies
1- 28 ounce can diced tomatoes
1 -16 ounce can refried beans
12 ounces tortilla chips, crushed slightly
4 cups mexican blend cheese
sour cream and salsa for serving

directions
In a pan cook ground beef and onion until beef is browned and onion is tender.
Drain fat from pan
Stir in taco seasoning, chilies, tomatoes, and beans.
Place half of the tortilla chips into 9×13 pan.
Layer half of the meat mixture and half of the cheese on top.
Repeat layers, ending with cheese.
Bake at 350 degrees for 25 minutes or until heated through.
Serve with sour cream and salsa.

Mexican shepherds pie

17 May

This was our cinco de mayo meal. I probably should have posted it sooner. Oh well :). Regular shepherds pie just does not appeal to me, but this Mexican version sounded tasty. Tacos in a crescent pie shell. It came out good, although I realized I layered the layers in the wrong order. Didn’t matter it still came out tasty! A nice change from straight up tacos!

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Mexican Shepherd’s Pie
adapted from tablespoon

Ingredients
1 (8 oz) can refrigerated Crescent Rolls
1 lb ground beef
2/3 cup water
1 (1 oz) package Taco seasoning mix
1 can Black beans, rinsed
1 cup whole sweet kernel corn
1 1/2 cups shredded Mexican cheese
lettuce, tomato, sour cream, salsa for topping

Directions
1Preheat oven to 375 degrees and spray a 9-inch pie plate with cooking spray.
2Lay the crescent rolls in the plate overlapping and pressing together to seal. Press the dough up the sides of the plate. Bake crust for 10-12 minutes or until golden brown.
3While crust is baking, brown beef in a skillet and drain. Add 2/3 cup water and seasoning mix and simmer 3-4 minutes or until liquid is gone.
4Once crust is done, cool for a couple of minutes then begin layering your toppings. First, the beans, followed by the corn, then meat. Sprinkle meat with cheese and return pan to the oven for 3-4 minutes or until cheese is melted.
5Top with desired toppings such as lettuce, tomato, sour cream, and salsa.

Slow Cooker Picadillo

4 May

I’ve had this one bookmarked for a long time. Finally had all the ingredients to make it. Turned out ok. Nothing fabulous.

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Slow Cooker Picadillo
adapted from skinnytaste

Ingredients:

2 lbs lean ground beef
1 cup minced onion
1 cup diced red bell peppers
3 cloves garlic, minced
1/4 cup minced cilantro
1 small tomato, diced
8 oz can tomato sauce
1/4 cup alcaparrado (manzanilla olives, pimientos, capers)
1 1/2 tsp ground cumin
1/4 tsp garlic powder
2 bay leaves
kosher salt and fresh pepper, to taste

Directions:

Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.

Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado. add some of the brine from the jar for added flavor. then add the spices.

Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it’s ready, taste for salt and add more as needed. Discard the bay leaves and serve over rice.

Crockpot chili

31 Mar

We hadn’t had chili in a long time and it sounded good so I found a recipe on Pinterest. I don’t have chili powder so I substituted cayenne and cumin so this came out super spicy. It was good otherwise! Served it with tjs corn bread yum!

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crockpot chili
adapted from tablefortwo

ingredients
2 lb ground beef
1 small onion chopped
1 green bell pepper chopped
1 garlic clove crushed
1 1/2 cans diced tomatoes, undrained
2 (8oz) cans tomato sauce
3 oz tomato paste
1/8 cup chili powder
1/2 T sugar
1/4 t paprika
1/2 t ground pepper flakes
1 bay leaf
1 can red kidney beans drained and rinsed
S & P to taste

directions
1. In large skillet brown beef, drain and place in slow cooker
2. Add in rest of ingredients and stir
3. Cover and cook on high 5-6 hours or low 7-8 hours

Top with cheddar cheese, green onions, red onions, sour cream

Chili Relleno Casserole

9 Jan

I had really low expectations for this recipe after my last disaster with chiles rellenos. I was pleasantly surprised that this came out really good!!! Would definitely make this again!

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Chili Relleno Casserole
adapted from lynnskitchenadventure

1 pound ground beef
1 green pepper, chopped
1/2 teaspoon salt
1/4 teaspoon ground oregano
1/4 teaspoon garlic powder
2 cups shredded mexican blend/taco cheese
2 cans (4 ounces each) chopped green chilies
4 eggs
3/4 cup milk
1- 8 ounce can tomato sauce

In a skillet brown ground beef. Add green pepper and cook until pepper is tender.
Add green chilies, salt, and spices to meat mixture and set aside.
In a bowl combine eggs and milk.
In a 9 x13 pan layer 1/2 of meat and about 1/2 cup cheese.
Add another layer of meat and another layer of cheese.
Leave remaining cheees to use on top after baking.
Pour egg milk mixture over the top of the cheese.
Bake at 350 for 30 minutes. Remove from oven and spread tomato sauce over top. Then sprinkle with remaining cheese. Bake for 7 more minutes.
Remove from oven and let sit about 10 minutes before serving.
Enjoy!