Beef Burrito Skillet

 

 

I've been trying to make simpler meals, using what I have on hand.  The prices of everything has gone up, and meat is starting to be quite difficult to buy around here.  Long gone are the days where I could get a pound of ground beef for 3 dollars at the base commissary.

 

It makes it harder to meal plan, but it's also quite fun to try and make delicious meals, that stretch, that fill our tummies but don't break the bank.

 

 

Using just one pound of ground beef, and a few other pantry ingredients, this meal comes together pretty quickly and when paired with a side salad, it makes for a filling dinner that is sure to please everyone.

 

Recipe is adapted from Life in the Lofthouse.

 

 

 

Beef Burrito Skillet

 

Ingredients

• 1 pound lean ground beef (I use 7% fat)
• salt and pepper, to taste
• 2 cloves garlic, minced
• 1 small red bell pepper, diced
• 1 small yellow onion diced
• 1/2 cup salsa
• 1 can (10 ounces) Rotel (diced tomatoes and green chilies) undrained
• 1 can (15 ounces) corn drained
• 1 can (15 ounces) black beans drained
• 1 cup uncooked jasmine rice
• 2 Tablespoons taco seasoning
• 2 ½ cups chicken broth
• 1 cup shredded cheddar or Colby-Jack cheese

Instructions

• Spray a large non-stick skillet with cooking spray. Turn heat to medium-high and then add ground beef to skillet. Crumble beef and season with salt and pepper, to taste. Then add garlic, diced bell pepper and onion. Continue to stir and cook until beef is no longer pink. Drain any grease.
• Add salsa, Rotel, corn, black beans, jasmine rice, taco seasoning and chicken broth. Stir gently to combine everything. Bring to a boil, once it starts to boil reduce heat to low. Cover with lid.
• Let mixture simmer, covered, for 15 to 18 minutes, or until rice is tender and thoroughly cooked.Remove skillet from heat and sprinkle the top evenly with shredded cheese. Let stand a few minutes for cheese to melt then serve.

 

Italian Beef and Sausage Pie

Meat, cheese, in the form of a pie.  That is basically my definition of a perfect meal.  I'm an easy to please gal, meat and potatoes, cheesy, bacon, whatever, and if it is shaped like a pie even better.

 

I came upon this recipe one night, while browsing different food blogs.  I immediately thought, that has to go on the menu, and very soon.  

 

It did not disappoint.  I made it a few days after bookmarking the recipe, and oh my goodness, was it delicious.  It was really easy to throw together, it was filling, and we got to enjoy some leftovers too. 

 

Italian Beef and Sausage Pie

Source:  A Family Feast 

 

 

Ingredients:

Vegetable shortening or butter to grease a 9-10 inch spring form pan (pan should be at least 2 ½ inches deep)

3 tablespoons extra virgin olive oil, divided

1 pound ground beef

½ pound Italian sweet sausage removed from casing

1 large sweet onion, diced into large half inch pieces, about 2 ½ cups

1 large green Bell pepper, diced into large half inch pieces, about 2 cups

1 teaspoon dry basil

1 teaspoon dry oregano

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Pinch red pepper flakes

2 tablespoons fresh garlic, minced

2 tablespoons tomato paste

 

Batter

3 large eggs

1 cup Greek full fat yogurt

½ teaspoon kosher salt

1 ½ teaspoons baking powder

½ cup all-purpose flour

 

Other

1/2 cup grated Parmesan cheese

¼ pound provolone cheese sliced

1 large bunch scallions diced, about one cup

1 ½ cups mozzarella cheese, shredded

---

Instructions

Preheat the oven to 350 degrees F. with rack in center of oven.

Open a 9-10 inch springform pan and lay a piece of parchment over then snap the ring over so that the parchment covers the bottom and gets held in place by the ring. Use scissors to cut the outside parchment overhang. You should now have a round piece of parchment tightly held in place at the bottom of the springform pan.

Use vegetable shortening or butter and grease the bottom parchment and inside ring sides. Set the pan aside for now.

In a large saute pan, place two tablespoons of olive oil and over medium high heat and brown the beef and sausage meat. Pour into a strainer but save the liquid. Pour the liquid into a glass and remove and discard the fat that floats to the top with a spoon but save the liquid for later in the recipe.

In the same pan over medium heat, add the last tablespoon of olive oil and add the onions, peppers, basil, oregano, salt, pepper and pepper flakes and cook for about four minutes or until the vegetables are no longer crunchy but are still firm.

Add the garlic and cook one minute.

Make a space in the center and add the tomato paste and cook one minute.

Stir in two tablespoons of the reserved meat liquid and add all of the cooked meat and stir to combine. Set aside for now.

In a medium bowl with a whisk, beat the eggs then add the yogurt, salt, baking powder and flour and whisk to combine. The batter should resemble pancake batter.

Pour half of this batter into the bottom of the prepared springform pan and spread to the edges.

Add in half of the cooked beef mixture, again, spreading to the edges.

Sprinkle on all of the Parmesan then layer on all of the provolone cheese, overlapping the slices.

Add the remaining meat on top of the provolone and spread to the edges.

Add the scallions and mozzarella to the remaining batter and spread this mixture all over the top, spreading to the edges.

Cover a medium sheet tray with foil and place the pie in the center and bake 45 minutes. Spring form pans are notorious for leaking so the foil lined pan will save your oven from drips.

After 45 minutes, brown under broiler if the top needs it. I broiled ours for two minutes to brown the top further than it was.

Let sit 10 minutes in the pan.  If you press lightly on the center, it should feel firm like a quiche would feel when baked. If not, let sit five more minutes.

Run a small sharp knife around the inside edges to loosen.

Release the spring form outer ring then cut into eight pieces using a sharp serrated knife to cut through the top layer then down through the pie.

Serve hot.

 

Ikea Style Meatballs

You know how everyone always gushes about the Meatballs at Ikea?  I know, it's a bit strange considering it's a furniture store, but the one thing that everyone always comments on, is the fact that you can get some delicious meatballs for lunch.

I've never been to an Ikea, unfortunately (or maybe fortunately for my wallet), we have never lived near one.

But, I wanted to give the famous meatballs a try, and I looked online for a recipe that I could try and replicate at home.  I found a few but ended up just winging it and using them for inspiration, rather than following a specific recipe to the letter.

Here's the thing though, since I've never actually tried the Ikea meatballs, I can't tell you if they are close to it or not, but I can tell you that they were delicious and a nice change from the usual tomato based sauce, we are so familiar with.

Give these a try and let me know what you think.

Ikea Style Meatballs

Frozen meatballs
1 Stick of Butter
Flour
2 teaspoons soy sauce
1 tablespoon mustard (I used brown spicy mustard)
Garlic paste
Heavy cream
Chicken stock (homemade or store bought)
Parsley


In a pot, I added the stick of butter and the frozen meatballs, along with a little bit of water.  Turned the heat to medium, popped the lid on and let them cook until completely warmed through.

Next, I sprinkled on some flour and stirred to make sure they were evenly coated.  I poured in about a cup and a half of heavy cream, then added the soy sauce and the mustard.  Also added a little bit of garlic paste to taste.

I had a mason jar with some homemade chicken broth in the fridge, it was about 2 cups of broth.  I added that in, gave everything a good stir, and then simmered for a minute or so just until it was hot and the gravy had thickened.  Sprinkled on some parsley and served immediately over mashed potatoes.

They were divine.  I hope you give them a try, and if you do, let me know in the comments what you thought.

Beef filled Crepes

I am so blessed to have a heritage that allows me, and my family, to enjoy a myriad of different dishes from different ethnic cuisines.

As you may know, I was born in Mozambique in the East coast of Africa.  When the independence happened in 1974, just a month after I was born, we temporarily moved to Rhodesia, now known as Zimbabwe, and then onto Portugal.  Mozambique was a Portuguese colony, so I am Portuguese but I also have Brazilian on my father's side, my great grandfather and grandmother and their ancestors, were all Brazilian.  Goodness!!!

From Portugal, to South Africa where I spent most of my childhood and then I married my American husband and have lived in the States for the past 22 years.

So as you see, I have a lot of influence of different cultures around me, which makes for a constant array of dishes from Portuguese, to Brazilian, South African and American.  Not to mention the Italian, Chinese and Mexican food which I love so much, so yes, a plethora of different food is at our disposal.

The recipe I bring you today is Brazilian.  Super easy to make and a dish I think your family will enjoy.

Beef filled Crepes

Ground beef
1 medium onion, diced
2 medium tomatoes, diced
2 tablespoons tomato puree
1 tablespoon Garlic paste
Olive oil
Salt and pepper to taste
Parsley
Media Crema

For the crepes:
2 eggs
1 cup of milk
4 tablespoons oil
1 and a half cups of flour
Salt to taste


Add a little drizzle of olive oil to a skillet.  Add in the garlic and onion and cook over medium heat until the onion is translucent.  Next, add in the ground beef and cook until brown.  Once the meat has released all it's liquid and starts to fry, add in your tomato, tomato puree and stir to combine.

Cook over medium heat for a few minutes, until tomato is tender.  You may need to add in a little water.  Season with salt and pepper to taste.  I always add parsley, but if you don't like it you can omit it.

Next goes in a small can of Media Crema.   Mix well, and take off the heat.

For the crepes, you can use the recipe I'm giving you or your favorite crepe recipe.

Make the crepes, allowing 2 for each person.  As I make them, I set them on a plate and roll them up, to keep them warm.

When done, fill each crepe with a bit of the beef filling.

Put a little of the beef mixture on the bottom of a casserole dish.  Then as you fill the crepes, set them in the baking dish.  When done, take any leftover beef filling and spoon over the crepes.  Sprinkle on some shredded cheese and bake at 375 for 5 to 10 minutes until cheese is melted.

Serve immediately!!!

Taco Twists

My family and I love tacos and there's absolutely nothing wrong with that, but sometimes I want to change things up a bit and give them a twist, so to speak.  That is where these tasty bundles of pastry and taco filling, come in.

Taste of Home are my go to for recipes, I have loved their magazines and cookbooks for as long as I can remember, and I may, or may not still carry around a huge pile of their magazines dating back to the early 90's.

Give them a go next time you're in the mood for tacos, and see how your family reacts.  If they're anything like mine, they will love them just as much as the typical taco served in a corn or flour tortilla.

Taco Twists

Source:  Taste of Home

Serves 12

Calories per serving: 214

1 pound ground beef
1 large onion, chopped
2 cups shredded cheddar cheese
1 cup salsa
1 can (4 ounces) chopped green chiles
1 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon ground cumin
3 tubes (8 ounces each) refrigerated crescent rolls
Optional: Shredded lettuce, sliced ripe olives, chopped tomatoes, sliced seeded jalapeno pepper


In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, salsa, chiles, garlic powder, hot pepper sauce, salt and cumin.

Unroll crescent roll dough and separate into 12 rectangles. Place on ungreased baking sheets; press perforations to seal. Place 1/2 cup meat mixture in the center of each rectangle. Bring 4 corners to the center and twist; pinch to seal.

Bake at 350° until golden brown, 25-30 minutes. If desired, serve with favorite toppings.

Beef S.O.S

My husband loves everything that I make, but one of his favorite meals is also one of the easiest and cheapest meals to have.  If it were up to him, he would eat S.O.S every single day and be just fine with that.

If you are military or have military background or even been around military people in general, then you will no doubt have heard about the good ol' S.O.S.  Technically it's called S*** on a Shingle, and I don't think I need to tell you what the S word stands for LOL

It's something that military folk of all branches are quite familiar with.  The dish seems to go all the way back to World War I and an Army field kitchen, although the recipe itself first appears in a Manual of Army Cooks from 1910.  So, as you can see it has definitely been around for a very long time. 

This is definitely one of those meals that not only go far, but are perfect for when you need to cut back on your food budget.  There seems to be a love/hate relationship for people with this meal, but we think it is absolutely fantastic, and filling.

There are SO many ways to make this recipe, so I'm giving you my way of making it, I'm sure you can find a ton of different versions online.

Beef S.O.S

1 lb ground beef
2 cups milk

3 tbsp all-purpose flour
Salt and pepper to taste
Garlic (optional but I like to add some in)
Sliced Bread


In a medium sauce pan over medium high heat, brown the ground beef, then season with salt and pepper.  I sometimes add a little garlic too. Drain grease. Sprinkle the flour over the meat and stir to combine, then slowly start pouring in the milk all the while mixing well so as not to allow the flour to become lumpy.

Serve over sliced bread.  (you can toast the bread if you wish, we either toast it or just have it as is)

Carne de Panela - Portuguese Beef Tips

I love food, always have and I think I always will, and I may sound very biased, but without a doubt, for me, one of the best foods on earth, is Portuguese.

You may say that I only think that because I'm Portuguese, but that's not necessarily true, seeing that I also think Mexican, Chinese, Indian and Italian are some of the best too.

For me though, growing up in a Portuguese home, learning to cook from a very young age and being surrounded by flavor, fresh ingredients and nothing but the simplest of homemade meals, created a love for real comfort easy dinners.

I was never one for gourmet, never one for expensive or intricate recipes or exquisite weird ingredients.  Cooking needs to come from the heart, and most importantly from your home and what you have on hand.  A little of this, a pinch of that, and a finished dinner that will stick to the ribs and leave everyone asking for more.

The recipe I'm sharing with you today is one of the simplest ways to prepare a pot of beef tips that can be served with mashed potatoes, or rice, pasta, whatever your heart desires.

I paired mine with some simple buttery white rice and some homemade pressure cooked beans with bacon.  (the recipe for those will be up shortly)

Carne de Panela - Portuguese Beef Tips

1 pound of stewing beef
4 garlic cloves
Tablespoon of kosher salt
Paprika
Chili flakes to your liking
Cheiro Verde (This is a mixture of parsley and cilantro, to taste
Olive oil
1 medium onion, diced
2 medium tomatoes, diced
Half a green pepper, diced
15 oz. can of tomato sauce
2 cups of water


Using a mortar and pestle, crush the garlic cloves along with the salt, paprika and chili flakes.

In a pot, add a little bit of olive oil and the garlic mixture you just crushed.  Stir, then add the beef cubes.  Cook over medium heat until nicely browned.

Next, add in the rest of the ingredients and mix well to combine, check the seasonings and add more salt if needed.  Cover and let cook over medium heat until meat is tender and the sauce has reduced to a nice thick gravy.

Beef Casserole

Today I'm bringing you a recipe that is sure to become a hit in your home.

Imagine if you will a Cottage Pie, but instead of mashed potatoes, you use cubed fried potatoes and a delicious white bechamel sauce that will make it all yummy and creamy.

I've been trying to get back into cooking and baking on a daily schedule, and most importantly coming up with and trying new recipes.  I always menu plan but it gets a bit tiring making the same things over and over, and it feels like the past year that is what I've done.

So out come the old cookbooks for inspiration.  I truly do hope you enjoy this one, as always if you try it, I would love for you to let me know in the comments below.

Beef Casserole

1 pound ground beef
4 medium potatoes, peeled and cubed
1 medium onion, diced
2 garlic cloves (I used two teaspoons of my homemade diced garlic)
1 can diced tomatoes, undrained
Olive oil
White Bechamel Sauce (I'll tell you below how to make it, if you don't know how)
1 teaspoon oregano
Salt and pepper to taste
1 Bay Leaf
Shredded cheese of your liking (I used mozzarella)
Oil to fry


In a pot, add a bit of olive oil (I eyeball, but it's about 1 tablespoon), add the diced onion, garlic and bay leaf.  Cook over medium heat until onion is transparent.  Add the ground beef and brown.  Next, pour in the diced tomatoes with their juice, oregano and salt and pepper to taste.  Simmer until the meat is cooked through and there is hardly any sauce left.

In a separate saucepan, add 2 tablespoons of butter and cook over medium heat until melted, next add in 2 tablespoons of flour and stir vigorously and cook for just under a minute.  Pour in milk, a little at a time, stirring with a whisk to make sure there are no lumps.  I season it with a little salt, pepper and a dash of nutmeg.  ( I always add nutmeg to my white sauce).    Bring to the boil and stir constantly until the sauce thickens.

Once meat and sauce are done, set them aside.

Fry the cubed potatoes in oil until golden brown, drain on paper towels.

In a casserole dish, pour in the meat mixture, remember to remove the bay leaf.  Add the fried potatoes on top and spread them on evenly.

Pour over the potatoes the white bechamel sauce, then top with shredded cheese of your choosing.  Bake in a 375 degree oven for 20 minutes.  Sprinkle with Parsley and serve immediately!!!

Sheet Pan Crunchwrap

A few years ago I put up a recipe for Homemade Crunchwrap, and it's been one of the most pinned and shared recipes.

If you're a fan of Taco Bell and like Crunchwraps, you may want to give it a try.

So think about a crunchwrap but in a sheet pan, where you can just cut it up into small individual pieces.  What could be better than that?  I'm actually thinking this would be a great dish to serve at get togethers and potlucks.

The recipe comes from Tasty and I adapted it to our taste.

Sheet Pan Crunchwrap

Servings: 14

2 pounds ground beef
1 package taco seasoning
8 Large Flour tortillas
5 Corn tostadas
Shredded Cheddar Cheese (I didn't measure, just eyeballed and added as much as I liked)
Shredded Mozzarella
Nacho Cheese
Diced tomatoes and lettuce

Preheat oven to 375.

Generously spray a sheet tray with non stick spray.

Brown the ground beef over medium heat, when done, drain excess oil and add the taco seasoning packet.  I added in a tiny amount of water just so it wasn't so dry.

Place the tortillas so half of the tortilla is hanging over the edge of the pan. Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.

Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.

Spread the ground beef over the cheese, then scoop on some nacho cheese over the beef.  Place the corn tostadas on top and lastly, sprinkle on some diced tomatoes and lettuce. 

Sprinkle more cheddar and mozzarella cheese on top, place the last flour tortilla on top of the cheese, in the center of the crunchwrap, then fold over the flour tortillas so they cover the filling and touch the center tortilla.

Place another baking tray on top of the crunchwrap and then weigh it down with a cast iron skillet, or something else that is heavy.

Bake for 20 minutes, then remove the skillet and the baking tray, and bake for another 10 minutes or until the tortillas are nice and brown.

Let sit for about 5 minutes, and slice into smaller rectangles.  Enjoy :)

Texas Hash

If there is one thing I enjoy, are casseroles or one dish meals.  I can throw it all in one pan, cook it, serve it and only have to worry about very minimal cleanup.

Not to mention, casseroles have always been synonymous with comforting and filling food, which when you're cooking for 7 people at a time, can mean inexpensive and I'm all about that.

This was pretty good, the whole family enjoyed it.  I served it with a salad and some steamed broccoli and it got thumbs up from everyone, so I hope you enjoy it too.

Texas Hash

Source: A Family Feast

2 tablespoons olive oil
1 cup diced onion
1 cup diced green bell pepper
1 tablespoon minced fresh garlic
1 pound ground beef, 80/20
½ teaspoon dry mustard
2 teaspoons chili powder
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
½ cup long grain white rice
2 tablespoons tomato paste
1 14.5-ounce can diced tomatoes with juice
1 cup water
1 teaspoon Worcestershire sauce



In a skillet that has a tight fitting cover, heat olive oil over medium high.
Add onion, peppers, garlic, ground beef, dry mustard, chili powder, salt and pepper. Sauté until ground beef is no longer pink, breaking up beef as you cook.

Add rice and cook for two minutes letting rice absorb liquid.  Add tomato paste and cook for one minute.  Add canned tomatoes with juice, water and Worcestershire sauce. Stir, cover and simmer for 20 minutes covered.

After 20 minutes, remove lid and fluff the mixture then serve. If the mixture is to wet, cook for another few minutes with lid off.

Pressure Cooker Beef Tips

Ok, so this is how this meal came about.  When I meal plan I usually will write the page number of the cookbook I'm using, or make a note that it is on my blog or online elsewhere etc.

Tonight I was supposed to make Beef Tips and forgot to write any notes down.  I searched the cookbooks I'm using this week, I looked online, I looked at my blog and nothing.  I don't know where I got the idea from, but low and behold, it was there and I had already bought the meat so had to wing it.

Good thing about loving to cook and knowing how to cook, is that you pretty much know what flavors work well with others and you're not scared of trying new things.

Since getting my Pressure Cooker, I've been using it a lot and trying out different recipes.  I have yet to find one that didn't turn out well, so I figured this would be the perfect time to try cooking up some stewing beef which is one of those beef cuts that need to cook for a very long time to get it nice and tender.

I didn't have a long time, it was 4pm and I needed to get dinner on the table by 5pm.

I threw in a bit of this and a cup of that and 25 minutes later had the most delicious tender beef tips.  I'm so excited with the pressure cooker that I just have to come and share this recipe, well that and the fact that I've been so bad about sharing recipes lately and need to get butt in gear.

Now I'm sure you could certainly adapt this recipe to make it in a slow cooker for a couple of hours, or even on the stove top for two or so hours, at a low heat to get them nice and tender, but this recipe is for the digital pressure cookers.  By the way, mine is a 4 quart Gourmia Smart Pot Electric Pressure Cooker.

Pressure Cooker Beef Tips

2 pounds stewing beef
1 onion, diced
1 orange pepper, diced
2 tablespoons flour
salt, pepper and garlic powder to taste
olive oil
Half a bottle of Guinness Beer
1 envelope of Onion and Mushroom Soup
Worcestershire sauce
1 cup of water


In a ziploc bag, add the beef, flour, salt, pepper, garlic powder and onion and mushroom soup.  Shake well to cover the meat.

Set your pressure cooker to Saute, add a little bit of olive oil to the bowl, dump in the onion and pepper and saute for a few minutes until onion is transparent.  Add in the meat mixture and brown.

Once the meat is brown, pour in the Guinness Beer, a few dashes of Worcestershire Sauce and the water.  Stir well.

Place the lid on and lock it.  Make sure the pressure release is set to airtight.  Cook on high for 25 minutes.  I actually used the Soup preset button which is exactly 25 minutes.  Walk away and let it do it's thing.

When the time is up, either let it release pressure on it's own, or use the quick release.  

25 minutes was enough time to make the beef tender and to create a nice thick sauce.

I served mine with rice.

{ Crockpot Beef Stroganoff }

Ooooohhhhh beef stroganoff.  I think it is right up there in the comfort food list for me.  I don't make it very often, but this quick and easy crockpot recipe may just change that.

Crockpot Beef Stroganoff

Source:  All Recipes

1 1/2 pounds top round steak, cut into strips
salt and pepper to taste
1/2 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can canned mushrooms
1/4 cup water
1 tablespoon dried chives
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 cube beef bouillon
1/4 cup white wine
1 tablespoon all-purpose flour
1 (16 ounce) container sour cream
1/2 cup chopped fresh parsley



Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Place onion on top of beef, and then add mushroom soup, mushrooms, and water. Season with chives, garlic, Worcestershire sauce, and bouillon.

In a small bowl, mix together the wine with the flour. Pour over the beef.

Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream and parsley, and continue cooking for 1 hour.

Family Burrito Bake

I recently hosted a Pampered Chef party, and one of the items I purchased was the Deep Dish Baker Cookbook.  It is filled with delicious, easy recipes, and I've marked a few to try.

This one however, caught my eye right away and was therefore the first on the list.

So good and filling too. Quick note, I didn't cook mine in the microwave, I adapted it to bake in the oven.

Family Burrito Bake

Adapted from Pampered Chef

1 med onion
1 lb of 90% lean ground beef
Cumin, thyme, basil, oregano and garlic powder (I just added in a sprinkle of each)

1 can Mexican-style corn, drained (11 oz)
1 jar (12oz or more) chunky salsa, divided
1 can (16oz) refried beans

(6 inch) corn tortillas
2 cups shredded Colby and Monterey Jack cheese blend, divided

In a skillet,  combine onion, beef, seasonings, and pressed garlic; mix well.   Drain.  Add in the can of corn and refried beans and stir to combine.

To assemble, place tortillas on bottom of baker or casserole dish, to cover.  Cut one tortilla to fill any gaps as layers are assembled. Spread 1/3 of the beef mixuture, top with some salsa and 1/3 of the cheese. Repeat layers two times ending with beef mixture, salsa and cheese.

Cover the baker, if using a casserole dish cover with foil.  Bake at 350 degrees for 50 to 55 minutes or until warmed through.  Remove from oven and let stand for 10 minutes before serving. 

Savory Beef with Egg Noodles

One of the meals my children most enjoy, is any kind of beef with gravy and served over noodles, rice or mashed potatoes.

They love it, they will have seconds, and I don't have to worry about any picky child refusing to eat.

It's one of those really easy meals to prepare but it tastes as if you've been cooking all day.

Another great recipe from one of my Taste of Home cookbooks.

Savory Beef and Noodles

1 pound ground beef
1 can (10-1/2 ounces) condensed French onion soup, undiluted
1/2 cup beef gravy
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon all-purpose flour
1 tablespoon cold water
Hot cooked noodles
Minced fresh parsley, optional


In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, gravy and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
In a small bowl, combine flour and water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over hot cooked noodles. Garnish with fresh parsley if desired. Yield: 4 servings.

Stuffed Cubed Steak

Steak, Stuffing.  Enough said.

Two of my boy's favorite things on earth, especially my little one, he goes nuts for stuffing.  I do believe if it were up to him, he would eat stuffing every day of his life.

This is such a simple dinner but filling and comforting.  Perfect for a midweek meal and it made my son and hubby very happy.

Stuffed Cubed Steak

Source: Gooseberry Patch

6-oz. pkg. stuffing mix
0.87-oz. pkg. brown gravy mix
4 beef cube steaks
2 to 3 tsp. oil

Prepare stuffing mix according to package directions, adding a little extra liquid to make it extra moist. Place a heaping spoonful of stuffing on each steak;

roll up and secure with wooden toothpicks. Place oil in a large cast-iron skillet over medium-high heat; add stuffed steaks and brown on all sides. Meanwhile, prepare gravy mix according to package directions. When steaks are browned on all sides, add gravy to skillet. Reduce heat; cover and simmer for about 10 minutes, until steaks are tender. Serves 4.

Speedy Goulash

Another great, quick, weekday meal, from one of my Gooseberry Patch cookbooks.

Super simple to put together, and if your family likes pasta, they will surely enjoy this one.

Speedy Goulash

Credit: Gooseberry Patch

1 lb. ground beef
1 onion
2 cloves garlic
1 T. Hungarian paprika
1/2 T. ground coriander
1/2 T. ground cumin
1/4 t. nutmeg
14-1/2 oz. can diced tomatoes
3 T. sour cream
salt and pepper to taste
8-oz. pkg. elbow macaroni, cooked

Brown ground beef in a large skillet over medium heat. While beef is cooking, grate onion and garlic directly into beef; add spices and mix well. When beef is just cooked, drain. Add tomatoes with juice; warm through.

Stir in sour cream, salt, pepper and cooked macaroni; serve immediately. Serves 6.

Tiras de carne - Beef tips with mushroom and Onion sauce

Another simple but delicious Portuguese recipe.

The key word here is simple because with the addition of a mushroom and onion soup mix, you create a gorgeous looking meal with a thick gravy that is perfect for drizzling over rice or mashed potatoes.

Tiras de Carne com molho de cogumelos e cebola

{Beef tips with mushroom and onion sauce}

1 lb beef strips (sometimes I use leftover steak that I slice into strips)
1 garlic clove, smashed
olive oil
1 packet of mushroom and onion gravy
2 tbsp flour
2 cups of water

In a big skillet, add a bit of olive oil, about 2 tablespoons, and fry the garlic for a minute or two, don't let it burn. 

Add the steak strips and cook until brown and done. Add in the packet of mushroom and onion gravy.

Sprinkle on the flour and give it a good stir so all the meat is covered.  Then pour in the water, stir well and cook for a few minutes until the sauce thickens.

You can sprinkle on some fresh cut parsley if you wish.  Serve immediately.