Shredded Beef Burritos

This recipe came with great reviews from yet another friend!


Ingredients:
1 Chuck Roast 
2 cups beef broth (2 beef bouillon cubes + 2 cups water)
1 tsp oregano (If fresh oregano - add more)
1 tbsp chili powder
1 tsp cumin
garlic salt
2 cans diced Green chilis
2 cans - Ranch Style Texas Beans (drained) - optional - [you can also add black beans to burrito when building it instead which I prefer]


Directions:
In crock pot mix broth, oregano, chili powder, cumin, garlic salt, and then add Chuck Roast...cook approximately 10 hours on low (until Roast falls apart and shreds easily)
Remove roast from crock pot & shred with fork. Pour broth into separate container, add shredded meat back to crock pot (on warm), Add green chilis, beans if desired, and enough broth to keep it moistened.
Serve with whole wheat tortillas, rice (spanish or regular), black beans (if desired), lettuce, salsa, guac, jalapeno's, or any toppings you like!

Elena’s Burritto’s

My sweet friend Tina passed this recipe on and she knows her Mexican food!! I trust that anything she would prepare would be awesome! I hope you like it! :)

1 lb ground beef (I use low fat)
1 lb sausage (I use Jimmy Dean HOT)
2 cans refried beans (I use fat free)
½ block of Monterey Jack with jalapenos sliced
1 heaping tsp of ground cumin
1 Tbs minced garlic.
1 tsp pepper
1 tsp salt (optional)

Brown beef and sausage, add seasonings.
Add refried beans and mix with meat.
Add cheese slices and stir mixture often
until cheese is melted and incorporated.
(sometimes I add a little water if it appears too thick)

Spoon into a tortilla and it’s a wrap!

Cream Chipped Beef

My cousin in-law (boy that sounds funny), sent me this recipe. Their family enjoys it on a cold winter day. We have made this for dinner and we've also had it for breakfast with fried eggs. My kids like it too.

Ingredients:
1/4 cup butter
1/4 cup flour
1 dash pepper
2 cups milk
2 1/2 oz dried beef
(I like to add a dash of hot sauce and Worcestershire, just enough to add flavor not to make it hot)

Directions:
Melt butter
Blend flour and pepper
Stir in milk, with a whisk
Cook over medium heat until boils and thickens.
Reduce heat
Add sliced beef to cream sauce and heat.
Serve over toasted bread or biscuits and fried eggs (if you wish).

*Image by ehow.com

Crockpot Lasagna

This recipe was given to me from my friend Keli years ago and I finally tried it for the first time 2 days ago. I thought it was really good, my children enjoyed it and it was pretty easy.

Serves 6-8

1 pound extra lean ground beef
8oz of sliced mushrooms
1 onion, chopped
3-4 cloves fresh garlic, chopped
Oregano, parsley, basil and freshly ground pepper to taste
1 (32 ounce) jar/can spaghetti sauce (your favorite)
4 ounces low-fat cream cheese (softened)
4 ounces low-fat sour cream
1 (12 ounce) package lasagna noodles, uncooked
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded cheddar cheese

In a skillet over medium-high heat, brown meat, mushrooms, and onion. Add garlic and spices towards the end.

In a large mixing bowl, combine spaghetti sauce, cream cheese and sour cream. I used a whisk to eliminate chunks of cream cheese. Blend thoroughly.

In another bowl, combine mozzarella and cheddar cheeses.

Grease the inside of your slow cooker.

Break lasagna noodles in halves or thirds to fit into your slow cooker pot.

Layer in the following order: Sauce, noodles, meat mixture,
mozzarella/cheddar mixture. Repeat layers, ending with
mozzarella/cheddar on top.

Cook on high for 4 hours or low for 6 hours (if you have a crockpot like mine...you have to put it on low for 8 or 10 hours, but you can just turn it off by yourself after 6 hours).

GREEK CHOPPED MEAT STUFFING

This recipe came from my friend Hallsy, whose family used to make this during the holidays. He brought back leftovers one time to my boyfriend's (now husband) house and I got a taste. It was the strangest sounding thing, but actually quite delicious. Now, this is the second year that I have made it!

Ingredients:
2 small onions -- chopped

1 Stalk celery -- chopped
2 Tb Butter
1 lb Ground beef
1/2 c Dry red wine
1/4 lb Pignoli nuts
1/2 c White raisins
1/4 c White rice
1 box crushed zweiback cookies or 5oz ginger snaps --crushed
1 C Water

2 Tb tomato paste

Salt and pepper to taste or Greek seasoning (preferred)

Directions:

Brown onions and celery in butter. Add beef and cook until brown.
Add wine and tomato paste, and simmer until meat is tender.
Add nuts, raisins, and rice. Stir in water and cook,
covered, until the rice is done. Mix in cookies crumbs
and season to taste. Stuff loosely into the turkey. Or leave out and serve in bowl.

If made ahead (not in turkey), you could bake in 325 oven for 20 minutes to reheat before serving. Stuffs a 10-12 pound turkey.

Potato Beef Soup with a Kick

I found this recipe on Allrecipes.com tonight. Basically, i was looking for something that included ground beef and tomatoes because that is what i had on hand...not to mention the bag of potatoes that was close to being on it's way out. Anyhow, I thought i'd give this a try and it was incredible!!! Not spicy at all, although if you like spice, you could increase the hot sauce to give it more "kick".
It's a keeper!!!

Ingredients:

1 pound ground beef 6 potatoes, peeled and cubed 1 onion, chopped 1 (16 ounce) can no salt added diced tomatoes, with liquid

1 (8 ounce) can tomato sauce 3 cups water 2 teaspoons salt 1 teaspoon ground black pepper 1 teaspoon hot pepper sauce chicken broth (if necessary)

Directions:

1.	In a skillet, brown ground beef and onion. Drain
2.	In a large saucepan, combine hamburger mixture, tomatoes (in juice), potatoes, and tomato sauce. Mix well. Stir in water, salt, pepper, and hot pepper sauce, and bring to a boil. Reduce heat, cover and simmer for 45 minutes or until potatoes are fork tender. (I added some chicken broth towards the end because it was a little thick for my liking and it turned out beautifully!!)

Italian Meatloaf

Rachael Ray has a recipe for Lasagna Burgers, but I didn't feel like getting out the grill and didn't want to make a bunch of burger patties...I don't know why, I just didn't. SO, I morphed her recipe into a meatloaf instead. It was a success! The kids liked it and so did the husband! :) He even liked the sauce so much that he put it over some pasta. This will be one I make again.

Ingredients:
2t minced onion
1lb ground beef
1t minced garlic (2 cloves)
3 T fresh basil, chopped
1 egg
1/4 c Italian seasoned breadcrumbs
1/4 c spaghetti sauce or canned Italian crushed tomatoes

Directions:
Mix all ingredients together thoroughly and form into a loaf. Place in either a loaf pan or 8x8 pan. Pour some extra spaghetti sauce over uncooked meatloaf (optional, but I like it). Cook for 45min- 1 hr at 350 degrees or until meat thermometer reads 165 degrees.

Sauce: (optional)

2 tablespoons butter

2 tablespoons flour

1 cup milk

A few grates nutmeg

½ cup ricotta cheese

¼ cup parmigiano-reggiano cheese or regular parm (the 1st option is a better choice if you have it)

While meatloaf is cooking prepare the sauce. In a small saucepan, melt the butter over medium heat. Whisk in the flour for one minute, then whisk in the milk. Season with salt, pepper and nutmeg and cook until thickened, about 5 minutes. Stir in the ricotta and parmigiano-reggiano.

After meatloaf is cooked completely, slice, spoon sauce on top and garnish with a basil leaf. Serve with pasta and ENJOY!

Sweet and Sour Meatballs

Here is a yummie recipe that I make each New Years Eve. I suppose that has become a tradition for our family and occasionally I'll make them for a party. They are time intensive, but really really good! I think this recipe originally came from Southern Living.

Ingredients:
3/4 lb ground beef, lean
3/4 lb ground turkey
1 small onion, minced
1/4 c egg substitute (or 1 whole egg)
1/2 c Italian breadcrumbs

3/4 c ketchup
1/3 c white vinegar
1/4 c Worcestershire
3 T sugar
2 t dry mustard

Directions:
Combine first 5 ingredients, shape into 1 inch balls. Brown meatball in batches on med-high in large non-stick skillet. Remove meatball and wipe skillet clean.
Stir together ketchup and remaining ingredients. Bring to a boil, then add meatballs, reduce heat and simmer 5 minutes or until meat is no longer pink. Yields about 3 1/2 dozen super yummie meatballs. I usually then transfer them to a small crockpot on low to keep them hot while serving.

Stuffed Pepper Soup

This recipe was given to me a while back from my cousin (in law) and I just found it again, so I thought I'd post it. Here is what she had to say...

I had to pass this recipe on. We really like stuffed peppers/cabbage, well the inside part, not so much the pepper/cabbage part so I looked on the internet and found this great recipe from Hoss's Steakhouse and Seafood Restaurant. It really tastes like stuffed peppers/cabbage without the peppers/cabbage.....really good but even better when it is cold outside! (NOTE: The Mummie loves the peppers or cabbage!...so I would put them in)

2 lbs ground beef browned
1-28 oz can tomatoes (I used diced/ next time I'll use crushed for the Brody's sake)
1-28 oz can tomato sauce
2 cups long grain cooked rice
2 cups diced raw green bell peppers (I didn't have these in the house and we aren't pepper people; you could probably put cabbage in it's place too)
2 beef bouillon cubes dissolved in 2 cups hot water
1/4 Cup brown sugar
1 tsp salt
1/4 tsp black pepper

Brown ground beef and put in heavy kettle/pot. Add the rest of the ingredients and bring to a slow boil over low heat. Stir frequently to prevent sticking. Decrease heat to a simmer and cover. Simmer slowly for 45-55 minutes, stir often. Gets thick so watch the last 15 to 20 minutes.

This was so good and so easy. Regan ate it...but she'll eat anything! Brody wanted me to take the tomato chunks out and then he never took a breath between bites! I also made it with homemade bread and it was so yummy!

Corn Bread Pie

I think I originally got this recipe from a box of jiffy cornbread mix. I imagine you could use any box of cornbread (just use an 8.5 oz box). This is really easy and one the kids like too. I always go light on the chili powder when they are eating it.

Ingredients:
½- ¾ lb ground beef
½ c chopped onion
1 can tomato soup
½ can water
½ tsp salt
A dash ground pepper
1-2 tsp chili powder
1 c frozen or canned corn

Cornbread topping:
1 box jiffy cornbread mix
½- ¾ c milk
1 egg
2 Tb melted butter


Preheat oven to 400
Sauté beef and onions til browned- add soup, water, salt, pepper, chili powder and corn (green pepper- optional) sauté for 15 min.
Combine cornbread ingredients – set aside
Pour meat mixture into an 8x8 in pan
Pour cornbread mixture on top (in may sink to the bottom…that is OK, it will rise out to the top)
Cook 15-20 min.

Tex-Mex Burger with Cajun Mayo

Hey, this is a recipe that my friend Stephanie just tried this weekend. It was a hit with her dinner guests. She made 2 burgers without the jalapenos and without the spicy additions to the cajun mayo for a person who didn't like it hot. These burgers were sooooo flavorful. The jalapenos weren't hot but added such a great flavor. This is a MUST TRY!!!

INGREDIENTS

• 1/2 cup mayonnaise
• 1 teaspoon Cajun seasoning
• 1 1/3 pounds ground beef sirloin
• 1 jalapeno pepper, seeded and chopped
• 1/2 cup diced white onion
• 1 clove garlic, minced
• 1 tablespoon Cajun seasoning
• 1 teaspoon Worcestershire sauce
• 4 slices pepperjack cheese
• 4 hamburger buns, split
• 4 leaves lettuce
• 4 slices tomatos

DIRECTIONS

1. Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
2. In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
3. Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.

Tortilla Pie

An easy yummie recipe from Beth! Ooh and it even squeezes in some veggies!

Ingredients:
4 (10 in) flour tortillas
1 med onion - chopped
1 1/2 t. ground cumin
2 T. tomato paste
1 lb. ground beef
3 cloves garlic - minced
1 (10 oz) frozen corn
3 c. baby spinach - torn into pieces
3c. mont. jack cheese
cilantro, sour cream

Directions:
*oven 400 - trim tortillas to fit a spring form pan -assemble pan with bottom upside down so you can slide the pie out - lightly oil bottom - cook onion in a little olive oil in pan - add cumin and stir in tomato paste - add beef and garlic - cook til no longer pink - add corn and spinach til spinach wilted - layer with tortilla first, 1 1/2 - 2 c. meat mixture, top with cheese, repeat til you end with tortilla and cheese on top - bake 15 -20 mins.
*I like to make cheesey layers so kids like it - and put on a baking sheet so it does not run out and make a mess in oven

Taco Soup

Another very easy recipe from Kristin and her sister. Whoo hoo!

Ingredients:
At least 1 lb of meat
1 packet of taco seasoning
1 can of yellow corn
1 can of blackbeans
1 can of chili beans
1 can of kidney beans
1 can of tomato soup
1 can of tomato sauce (smaller can)
1 6 oz. can of tomato paste
1 can of diced tomatoes
Shredded cheese
Tortilla chips
sour cream (optional)

Directions:
Brown meat in pan until almost all brown

In separate pot, mix all cans
Add meat
Add packet of taco seasoning

HEAT thoroughly

Garnish with cheese, sour cream and tortilla chips

YUMMY!!!

Stuffed Cabbage Rolls

This is a Better Homes and Gardens recipe that takes some time, but is soooooo good!
It reminds me of childhood as my mom used to make this for our family! :)

Ingredients:
12 oz ground beef, pork, lamb or sausage (we use beef)
1/3 cup chopped onion (1 small)
1 7 1/2 oz can tomatoes, undrained and cut up
1/2 cup water
1/3 cup uncooked long grain rice
1/2 t dried oregano or thyme, crushed
1/4 t black pepper
8-10 medium to large cabbage leaves
1/4-1/2 cup shredded swiss cheese (1-2 oz)

For Sauce:
1 15 oz can tomato sauce
1 t sugar
1/2 t dried oregano or thyme, crushed

Directions:
1. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, 1/2 t oregano, and 1/4 t black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until the rice is tender.

2. Bring a large pot of water to poil. Trim veins (hard part near bottom of leaf) from cabbage leaves. Be careful not too trim too much or it could cause your leaf to split in half making it unusable. Immerse leaves, 4 at a time, into boiling water for 3 minutes until limp.

3. Stir the 1/4 cup swiss cheese into the meat mixture. place about 1/3 cup of the meat mixture on each cabbage leaf. Fold in the sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll.

4. For sacue, in a small bowl stir together tomato sauce, sugar, and 1/2 t oregano. Pour half of the tomato mixture inot a 2 quart dish (we often use a 13x9 as I use smaller leaves and make more rolls). Arrage caggage rolls on the tomato mixture. Spoon remaining tomato mixture over cabbage rolls. Bake, covered, in a 350 degree oven for 35-40 minutes or until heated through (we like to keep them in the over for an hour to ensure the cabbage leaves are very tender. Sprinkle with another 1/4 cup of swiss cheese if desired (we skip this step)

Chimichangas

My friend Adina first shared this recipe with me during one of our once a month cooking sessions. It makes a ton, so it is perfect for freezing and using later. It has definitely become a family favorite!

Ingredients:

1 lb. ground beef, browned and drained
1 16 oz. can refried beans (I use fat free)
1 16 oz. jar salsa (I use mild)
1 16 oz. bag shredded cheese (I use the mexi blend...the one withOUT seasoning)
1 envelope taco seasoning (I use the low sodium McCormick)
20-30 soft tortillas (10 inch or taco sized)

Directions:
After browning and drained beef, mix all ingredients together in a large bowl.
I like to heat for a each tortilla for a few seconds on each side on the stovetop or on a griddle. Then, stack them on top of one another. This makes folding and rolling easier, as the tortillas become more pliable when slightly heated. Make sure not to over cook or they will become crisp and crack when folding.
Spoon a small amount (2 T) of mixture onto lower part of tortilla. Fold the bottom over mixture, then fold the sides in. Finally roll up tightly and either wrap each individually in saran, then put in freezer bags. Or put them directly into freezer bags. I do not wrap individually as we go through them fast enough that freezer burn is not an issue.

When you are ready to eat them, thaw in fridge overnight or for a few moments in microwave. Heat oil in a skillet and place thawed chimichangas fold down and turn to brown all sides.

They are great to cook and eat on the run or to sit down and have with mexican rice, corn or salad!

Mini Corn Pies or other variations

I found this recipe on a blog called "Feels Like Home". Tara is the blog author and she offers lots of ideas on crafts, family plannning, and other home related topics as well as some recipes!
Anyhow, I cooked this for my family and the kids didn't really eat it well, but my husband loved it. However, the concept is REALLY good and last night I was thinking of what other fillings you could put inside the biscuits (the kids did love the biscuit part). Two thoughts were: mozarella, pizza sauce, pepperoni and maybe some veggies cut small to sneak inside or ground beef, mexican cheese, salsa and sour cream. Please let me know if you come up with any good variations!

Ingredients:
1 package (3 oz) cream cheese, softened
2 tablespoons Miracle Whip
1/2 cup shredded cheddar cheese
1/4 cup chopped onion
3/4 cup chicken, cooked and cubed
1 can (7 oz) whole kernel Mexicorn or sweet corn
1 can (1 lb 1.3 oz) Pillsbury Grands Flaky Biscuits

Directions:

1. Preheat oven to 375.
2. Lightly grease 8 muffin cups. In medium bowl, combine cream cheese and mayonnaise; blend until smooth. Stir in chicken, cheese, onion, and corn.
3. Separate dough into 8 biscuits. Separate each biscuit into 2 parts by removing the top 1/3 of each biscuit. Place bottom 2/3 of each biscuit in greased muffin cup; firmly press in bottom and up sides, forming 1/4 inch rim. Spoon about 1/3 corn mixture into each cup. Top each with remaining 1/3 biscuit, stretching slightly to fit. Press edges to seal.
4. Bake 15 to 20 minutes or until golden brown.