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Tag Archives: Beef

Incredibly Tasty Homemade Tacos

I know that this is off subject, but as this year begins to wind down, I want to share with you some of my favorite recipes that I have cooked this year. I will have links to the recipes at the bottom of every post that I will be writing within the next couple of weeks, just like with yesterday’s article Chicken and wild rice soup. I will do my best to make sure that each post will stay within the same food category as the others. But I can’t make any promises because I might get a little side tracked.

Now on to the original subject.

I had quite a bit of the meat mixture leftover from last night’s dinner Beef Enchiladas, so I chose to use the remaining to make tacos for lunch for my big little brother and I. But I mainly made it for him because he’s real sweet and funny!

You too can easily make these delicious tacos with having the option of preparing them with a real kick or mild. Either way, I promise you they will taste great! 🙂

Homemade Tacos

Ingredients

1 lb ground beef
2 Tbsp Olive oil
1 yellow onion diced
2 cloves garlic minced
1 oz can diced mild green chiles if desired
1 oz packet taco mix (Follow the instructions according to the package)
Flour Tortillas or Taco Shells

Favorite Toppings
Shredded Cheddar Cheese
Sour cream
Shredded lettuce

Directions

1. Pour a few drops of the oil into a large skillet and heat over medium- high heat and wait about a minute for the oil to get hot. Next, combine the ground beef and crumble (If you have one, use a potato masher to make it easier). Once ground beef is about halfway cooked, combine the onion, garlic, and green chiles (If you desire) and saute for three-six minutes, stirring occasionally.

2. Drain the beef mixture. Pour meat back into the skillet and combine the taco mix (Follow the instructions according to the package on the back.)

3. After you have completed step two, spoon Taco mixture into hard taco shells. Serve with your favorite toppings, if desired. Enjoy!

By Courtney Kennedy

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My favorite recipes

White Chicken Enchiladas 

Chicken Tortilla Soup

Slow Cooker Tex-Mex Chicken Soup

Thirty Minute-Meal 

 

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Mexican Food Enthusiast

Who loves Mexican food? I know I do! I just do NOT get tired of eating it! Tacos, nachos, burritos, fajitas, and enchiladas. There are several recipes for enchiladas, but this one is my favorite. Beef enchiladas with something extra… a homemade enchilada sauce!

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Just look at that gooey, melted cheese in the photo above!! *drools*

Okay, Courtney, let’s concentrate on the recipe here! Preparing your own enchilada sauce is super easy! It only takes fifteen-twenty minutes and a few of ingredients I trust you already have on hand.

These beef enchiladas are stuffed with a delicious beef, bean, and chili mixture, covered in a delicious homemade sauce and smothered in gooey cheese!

Beef Enchiladas with Homemade Enchilada Sauce

Ingredients

2 Tbsp Olive oil
1 yellow onion diced
2 cloves garlic minced
1.5 lbs ground beef
1/4 tsp salt
1/2 tsp pepper
1 oz can diced mild green chiles
One can (15 oz) Goya black beans
10 flour tortillas
3 C Mexican-blend shredded cheese
1 can enchilada sauce; I used the brand El Paso or 1 batch homemade red enchilada sauce 
Dried cilantro for garnish

Directions

If you’re making homemade enchilada sauce, make it first.

Preheat oven to 350 degrees. Prepare a 9×13 baking dish by lining it with foil or parchment paper and grease it with non-stick cooking spray

Pour a few drops of the oil into a large skillet and heat over medium-high heat and wait about a minute for the oil to get hot. Next, combine the ground beef and crumble (If you have one, use a potato masher to make it easier). Once ground beef is about halfway cooked, combine the onion, garlic, and green chiles and saute for three-six minutes, stirring occasionally. Drain the beef mixture.

To assemble the enchiladas, spread a few tablespoons of the enchilada sauce over the tortilla. Add beans in a line down the middle of the tortilla, then add a spoonful of the beef mixture, drizzle some more enchilada sauce over the meat, then add one-third of a cup of cheese. Roll up tortilla and place in your previously prepared greased 9 x 13″ baking pan. Continue with remaining tortillas. Cover the remaining enchilada sauce over the top of the tortillas, and sprinkle with the remaining shredded cheese.

Bake for twenty minutes, broiling the last few minutes if you want the cheese to be a more golden brown. Top it with chopped cilantro and green onions.

Court’s cooking notes** you could simply change out ground turkey, diced chicken, pre-cooked shredded chicken or all beans for the beef in this recipe.

Homemade Enchilada Sauce

Ingredients

2 Tbsp vegetable or canola oil
2 Tbsp flour
4 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
1/4 tsp oregano
1/8 tsp cayenne pepper
2 C vegetable stock or chicken

Instructions

Heat oil in a small/medium saucepan over medium-high heat. Combine the flour and whisk together over the heat for one minute. Mix in the remaining seasonings (chili powder through cayenne pepper). Then slowly add the stock, continuously whisking to reduce lumps. Reduce to low heat and simmer for ten-fifteen minutes until thickened.

Use immediately or refrigerate in an air-tight container for up to two weeks

Source the chunky chef

Coming up next week on cooking with Court

Chicken Noodle Soup

My Texas Crockpot Chili

Slow Cooker Juicy Reuben Sandwiches

Side dish Garlic Parmesan Green Beans coated with bread crumbs

 

Comfort Food Overload

Do you love cheeseburgers? Lol, I know I do! I too enjoy macaroni & cheese. They are so very mouthwatering lol. However, I do realize that they are completely unhealthy, but you sometimes just have to splurge a little bit lol. You know what I mean? If you ever need a serious comfort food fix, then this Cheeseburger Macaroni is the right one for you. It has the perfect blend of all three into one.

I totally suggest you having this dish on a lazy day in your pajamas while watching your favorite movie. I know I would lol. 

Cheeseburger Macaroni

Ingredients:

1-2 Tbsp. coconut or olive oil
1 lb lean hamburger meat
1 envelope taco seasoning
1 (10 oz) can Rotel tomatoes and green chilies (or petite diced tomatoes)
2 C. beef broth (or water)
1 C. elbow macaroni

FOR THE CHEESE SAUCE:
2 Tbsp butter
2 Tbsp flour
3/4 cup milk
1 C. shredded cheddar cheese
1/8 tsp. salt
1/2 tsp. pepper

Directions

Turn your stove on medium heat and pour a few drops of oil into a large skillet. Next, place hamburger meat into the skillet. Cook until it’s no longer pink and drain. Put meat in a medium/large pot and add taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer twelve- fourteen minutes until macaroni is tender.

FOR THE CHEESE SAUCE

Melt the butter in a medium saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Source Kevin and Amanda

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A Texans Favorite

Hello, fellow food bloggers,

I’m sorry I haven’t posted anything within the past couple of days. On Wednesday, my mom and I traveled to Birmingham, Alabama to go pick up my sister from college and then we drove back home the next day. It was two and a half days full of craziness and very busy, but we are happy to have her home. 🙂

Now moving on to today’s recipe

If you are from Texas, like I am, you will have a great appreciation for Chili, and so a few weeks ago, to show my enjoyment for chili I thought I would prepare Cowboy Chili. It was incredibly tasty despite the fact that it was pretty complicated due to the numerous of ingredients and transferring a hot pot. However, tonight I cooked a different chili recipe, the fantastic thing about this version is that it does not have as many ingredients, and it’s not as difficult. What makes this recipe easier you might ask??? Because you don’t have to use all the ingredients that it calls for, in other words, you can decide what ingredients you prefer using. Also, you will be working with the crockpot. 🙂

One skill to making great chili is to build flavor gradually by simmering awhile so everything can cook…the longer, the better! So this is what I have here…my Texas Crockpot Chili! And don’t worry about it not having a kick to it because I can honestly say that this one has a 100% punch. Haha!!!! 😀

It is a super easy crockpot dinner your family will be sure to savor!

My Texas Crockpot Chili

Ingredients

2 lbs lean ground beef
1 small Roma tomato diced
1 small onion chopped
2 cloves garlic minced
1 30 oz can tomato sauce
1/4 C chili powder
2 tsp ground cumin
1/8 tsp salt
1/2 tsp pepper
1/2 cube beef bullion
1 C water
1 4 oz green chilies can 

Optional:

1 16 oz pinto beans can – drained
1/8 tsp-1/4 tsp cayenne pepper
Shredded Cheddar Cheese
Homemade cornbread
Crackers or Fritos
Sour Cream

Instructions

1. Pour a few drops of olive oil in a large skillet. Next, place ground beef and onion into the pan. Cook on medium/high heat until cooked through. Drain excess grease and set aside.

2. In a slow cooker, combine all ingredients including the cooked ground beef. Stir and set on low. Cook on LOW for six-eight hours until you are ready to eat. Enjoy! 🙂

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Recipe adapted from Cooking with Melissa

 

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Easy Crockpot Taco Soup

I dig eating tacos. I mean come on who doesn’t? They are enjoyable to eat, flavorful and occasionally messy lol. Plus, there are so many different ways you can make with tacos; you can prepare them to include shrimp, fish, chicken, and beef. The list goes on forever lol. And of course, let’s not forget about soup. I pretty much enjoy any soup that is out there from creamy loaded baked potato to chicken noodle.

This amazing soup is no different cause in celebration of Cinco De Mayo; I made taco soup. My family and I loved it!!! I hope you’ll enjoy it just as much as I did. It’s 100% delish! If you’re reading this post and feel excited to cook then grab your crockpot and get ready for some, serious YUM! 😀

Easy Crockpot Taco Soup

Ingredients

1 lb. Ground Beef
One can Beef Broth {14.5 oz.}
One can Kidney Beans {16 oz.}
One can Black Beans {15 oz.},
One can Petite Diced Tomatoes + liquid from can {14.5 oz.}
1 can Corn + liquid from can {15 oz.}
One can Original Rotel – Diced Tomatoes & Green Chilies {10 oz.}
1 packet Hidden Valley Ranch Seasoning Mix {1 oz.}
One package Taco Seasoning Mix {1 oz.}
1/2 tsp. Onion Powder
½ tsp. Salt

Optional: Fritos, Sour Cream, Shredded Cheddar and chopped Green Onions!

Instructions

1. Pour a few drops of olive oil into a medium skillet, over medium/high heat. When the oil begins to shimmer, add the beef and cook in the hot skillet until brown. Drain and discard grease.

2. Add all ingredients {except garnish ingredients} to Crockpot and stir well. Cook on HIGH for 2 hours, or LOW for 4 hours.

3. Top with a dollop of Sour Cream, Shredded Cheddar, Chopped Green Onions, and some Fritos for a delicious added punch of flavor! ENJOY!!

Adapted from The Frugal Girls 

Coming up next week:

Buffalo Chicken Lasagna

My Texas Crockpot Chili

Honey Garlic Salmon

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Not just for cowboys

I have a very long list of things I love about living in the vast state of Texas. But, I can’t share them with you today because that would take forever. However, I will tell you the two most important, and those are cute cowboys and chili. Not that I’m married to a Cowboy. But, if I ever do I surely would make him this dish. Moreover, if you have one in your life or wherever you have a family of your own then may I suggest you cooking this for your love one(s). And no worries if you don’t have a Cowboy cause they’re not required to eat this dish. 🙂

For those who don’t live in Texas, I know you probably think we are insane to be eating this dish all year round. But for us, this recipe is full of fantastic flavor and we’ll eat it regardless wherever it’s hot or cold outside. Haha! 😀

Cowboy Chili

INGREDIENTS

2 lbs. ground beef
2 Tbsp olive oil
1 medium onion, chopped
1 large bell pepper, chopped
1 garlic clove, minced
3 tsp salt
½ tsp pepper
2  C. water
1 (28 oz.) can of crushed tomatoes
1 (14.5 oz.) can of stewed tomatoes
2 cans of drained kidney beans (optional)
⅓ C. chili powder
¼ to ½ tsp cayenne pepper (optional)
2 tsp cumin
For thicker chili
⅓ C. cold water
2 Tbsp of flour

Optional:
Cheese
Cornbread
Fritos
Crackers

Let’s get cooking!

INSTRUCTIONS

Step 1. Pour two tablespoons of olive oil in a medium to large skillet then place meat into the pan. Cook on medium/high heat. Once the meat is thoroughly cooked and no longer pink, dump the meat into a colander  to drain the fat out.

 

Step 2. Then very carefully transfer the meat to a medium/large pot and return to heat. Add onion, bell pepper, garlic and sauté for 1 minute.

 

3. Next, add salt, pepper, water, crushed tomatoes, stewed tomatoes, beans, chili powder, cayenne, and cumin.

Step 4. Bring to a boil over medium-high heat. Decrease heat to low and simmer for 20 min. If you would like a thicker chili mix add ⅓ cup water and 2 Tablespoons of flour together and add to the chili after it has simmered 20 minutes and cook an additional 5 minutes.

Recipe adapted from Chef-In-Training

5. Enjoy! 🙂

 

Cooking Tips:

Disposing of the fat

I often use my kitchen sink dispose of the fat as I find it so much simpler and to prevent my sink from clogging up I place a small/medium glass bowl under my colander.

Concern of transferring a freaking hot pan with heated food in it

I know that moving hot food from one pot to another can be nerve-racking for some of you. Especially, if you don’t have a lot of upper body strength due to your physical limitations. I totally understand how you feel. Since I do have Cerebral Palsy, I know what it’s like to be uneasy to carry a hot pot from one section of the kitchen to another. However, because I’ve been doing this for awhile, my discomfort with taking a hot pan off of the stove and transferring it has gradually decreased.

Although, If you are a beginner cook and you frequently feel nervous whenever you carry a hot pot from the stove to the sink and back. Then I have a few recommendations I want to share with you I often use. I hope it will help you feel more at ease transferring hot meat.

I often put an oven mitt on my dominant hand then I’ll pick up the handle of the pan and cautiously transfer the hot pan to my colander. Next, using my non-dominant hand, I slowly dump the meat out with a slotted turner. If you don’t prefer dropping all of the meat all at once into your colander, you can also use a large solid spoon to scoop it out.

I have another chili recipe cooking with the crockpot and will be posting it on my blog pretty soon. That one is not as complex and doesn’t have as many ingredients like this one does.

Keep up the good work. I know you’ll be an excellent chef someday.

Thanks again for reading! 🙂 

A Messy Favorite

Hello, readers

Today I am sharing with you on how to make one of my most-liked American foods and that is sloppy joes. I like this version of the dish because it’s full of flavor and delicious. I am very well aware that some of you are not quite yet comfortable using the stove or being around heat but trust me YOU will get there someday. 🙂

Here’s the recipe:

Homemade Sloppy Joes

Ingredients

Two cloves garlic, minced

1lb ground beef (or turkey)

2 Tbsp of olive oil

8oz tomato sauce

1/2 cup ketchup
1/4 cup brown sugar
2 Tbsp of Worcestershire sauce
1 tsp of mustard
1/2 tsp garlic powder
1/4 tsp onion powder
Freshly ground black pepper, to taste
Hamburger buns
Sliced pickles

Directions

Set a large saucepan over low heat. Add two tablespoons of olive oil, and saute the garlic for a minute or two until just fragrant and very light golden brown. Add ground beef, increase heat to medium/medium-high, and cook until no longer pink, breaking apart and stirring as meat cooks. Drain grease from meat.
While meat is cooking, make the sauce. In a medium dish, stir the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, and freshly ground black pepper, to taste, until well combined. Pour over cooked meat, stir, and cook gently for a few minutes until warm. Serve on hamburger buns or rolls with sliced pickles on top.

I also would like to share with you one of my beloved Bible verses that always helps me whenever I get nervous using either the stove or the oven: “This is my command—be strong and courageous! Do not be afraid or discouraged. For the Lord your God is with you wherever you go.” Joshua 1:9 NLT I love this verse because it reassures me that God is constantly watching over me regardless of what I’m doing. My hope and prayer for you are to be bolder with your cooking.

Tomorrow I am going to teach you on how can make broccoli taste really GOOD!

 

Recipe adapted from Five Heart Home 

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