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Tag Archives: Main Dish Beef

A Mexican twist on Spaghetti

My apologies for not posting a lot last month. I had a job assignment that lasted for a few days and then I decided to take a little break from cooking and blogging. But I am now back to what I enjoy and do best. Have dinner ready in thirty minutes or less by preparing this delicious Mexican Spaghetti. It will add a little “spice” to your dinner table and it shaves valuable time off a busy weeknight.Mexican Spaghetti INGREDIENTS
1 Tbsp. Olive oil 1 lb. Ground Beef
1 Medium Yellow Onion, diced 1 tsp. garlic, minced
1 Envelope Taco Seasoning
1 7 Oz. Can Dice Green Chilies, Undrained
1 14.5 Oz. Can Canned Diced Tomatoes, Undrained
1 C. Frozen Corn Thawed and Drained
1 8 Oz. Can Tomato Sauce
2 3/4 C. Water
8 Oz Dried Spaghetti Noodles Broken into Thirds
1 C. Cheddar Cheese Shredded Directions 1. Heat the oil in a large skillet over medium high heat until hot. Add the onion and garlic and cook them for two – three minutes or until they become tender. Then add the beef and cook it until it’s no longer pink. Drain any fat. 2. Stir in taco seasoning, green chilies, diced tomatoes, corn, tomato sauce, and water and bring to a boil. Stir in noodles. Reduce the heat and simmer, covered, for twenty-twenty five minutes or until the pasta is al dente. Sprinkle with cheese and serve. Source Gonna Want Seconds

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A twist on a childhood favorite

This Philly Cheese Steak Sloppy Joes recipe will make you neglect your childhood canned sauce memories and make you ENJOY sloppy joes again.Philly Cheese Steak Sloppy Joes1 lb. lean ground beef1 Tbsp. Olive oil2 Tbsp. butter1 small yellow onion diced1 small green bell pepper diced8 oz. brown mushrooms minced2 Tbsp. ketchup1 Tbsp. Worcestershire sauce1/2 tsp. Kosher salt1/2 tsp. fresh ground black pepper1 Tbsp. cornstarch1  C. beef broth8 oz. Provolone Cheese Slices chopped (use 6oz if you don’t want it very cheesy)6 hamburger bunsDirections1. Heat the oil in a large skillet over medium high heat until hot. Add the beef to the skillet and brown until a deep brown crust appears before breaking the beef apart. Stir the ground beef and brown until a deep crust appears on about fifty or so percent of the beef.2. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms. Let brown for one to two minutes before stirring, then let brown for another one to two minutes before stirring again. Add the beef back into the pan.3. In a small bowl combine the beef broth and cornstarch together. Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan. Cook until the mixture is only slightly liquidy (about seventy five percent of the mixture is above liquid), three-five minutes. Turn off the heat, add in the provolone cheese. Served on toasted hamburger buns.Source Dinner then dessert

No stovetop required Chili Mac

This ooey, gooey Slow Cooker Chili Mac is pure comfort food that your family will undoubtedly enjoy, and it’s cooked easily in your crockpot!!

Slow Cooker Chili Mac

Ingredients

1 pound very lean ground beef

1 small onion chopped

4 cloves garlic minced

2 (15-16 oz) cans chili beans in chili sauce

1 28 oz. can crushed tomatoes

1 15 oz. can diced tomatoes

2 C. beef broth

1 Tbsp chili powder

1/2 tsp. cumin

1/2 tsp. salt

1/2 tsp. pepper

8 oz. elbow macaroni uncooked

Desired toppings: shredded cheddar cheese, sour cream, green onions, corn chips….

Directions

1. Place the raw ground beef in the bottom of your crockpot and break into smaller chunks. Stir in remaining ingredients except for the pasta. Cover and cook for four-six hours on high or eight-ten hours on low.

2. In the last fifteen minutes of cooking stir in the uncooked pasta and cover. Stir and test to see if pasta is to your liking. However, even with the slow cooker turned off the pasta will continue to cook just from the heat of the chili and cook itself so unless your pasta is chewy or crunchy, I strongly recommend only cooking it for the last fifteen minutes of cooking time.

Court’s Cooking Notes

If you wish not to put the ground beef in raw, just brown before placing in your slow cooker at the beginning of cook time.

Source Countryside Cravings

Gather. Dump. Cook. Eat.

Crock Pot Cheesy Pasta and Beef Casserole

Ingredients

1 Tbsp. canola oil

1 – 2 lb ground beef

1/2 C. chopped onion

1 tsp. Worcestershire Sauce

1/2 tsp. dry mustard

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

1/4 tsp. onion powder

2 8oz. cans tomato sauce

14.5 oz. can Red Gold diced tomatoes in basil, garlic and oregano

1 lb. penne pasta (I used Ronzoni’s Healthy Harvest pasta)

2 C. shredded cheddar cheese

Directions

1. Heat oil in a large skillet, brown the beef and drain the fat. Transfer beef to crock pot, stir in onion, Worcestershire sauce, dry mustard, salt, pepper, garlic powder, onion powder, tomato sauce and diced tomatoes.

2. Cover and cook on low for eight hours. Cook pasta on stove top according to directions. Stir cooked pasta into beef mixture just before serving. Top with Cheddar cheese.

Source Tammilee Tips

Court’s Cooking Notes:

1. Cook the beef the night before, store it in a airtight container and place it in the refrigerator. That way your meat will be ready for you to prepare the recipe the next day. This will make the cooking process go a lot faster.

2. To make it a little healthier use ground chicken or turkey.

Five Ingredient Taco Pot Roast

With just five ingredients that you have in your pantry and refrigerator – pot roast, au jus mix, taco seasoning, tomato juice and diced tomatoes and green chiles. You can serve shredded pot roast over rice with beans for a burrito bowl or in a tortilla for shredded beef tacos. This is insanely good!!! It also makes an excellent freezer meal too!

Slow Cooker Taco Pot Roast

ingredients:

1 (3 to 4-lb) pot roast

1 (1-1/4 oz) package Au Jus Mix

1 (1-oz) package Taco Seasoning

1 (10-oz) can Rotel diced tomatoes & green chiles

1-1/2 C. tomato juice

Directions

Placepot roast into your crockpot. Stir together the remaining ingredients and pour over the pot roast. Cover and cook on LOW for eight-twelve hours or on HIGH for about four and half hours.

Source Plain Chicken

Wintery days Texas Style

If this seems short, it’s cause the cold weather in Texas makes me think more of eating than writing.

For us, in Houston, Texas it rarely ever freezes. But yesterday was a completely different story as a huge winter storm came thru. We had ice, sleet, and some snow. I’m certain most of you have had a lot more experiences during the wintertime and typically have to bunker down for a few days. Well, that’s what my family did all day on Tuesday. We didn’t do much except for watch movies and were lazy for most of the day. We ended the day with some delicious chili.

Anyway, I just wanted to share with you a wintery day Texas style. Let’s get back to the recipe.

I understand that this soup is not the healthiest recipe in the world but it’s delicious. I want to share it with you today. It’s called slow cooker beefy nacho cheese soup recipe. It not only has all of the yummy goodness of cheesy nachos packed right into this soup! It too will warm you up on a cold winter night.

Slow cooked to perfection and topped with tortilla chips, this soup will quickly become favorite in your family.

Slow Cooker Beefy Nacho Soup

INGREDIENTS

1 lb lean ground beef

1 package taco seasoning

1 small onion, chopped

1 clove garlic, minced

1 can cheddar cheese condensed soup

1 can Rotel diced tomatoes and green chilis

1½ cups milk

1 C sharp cheddar cheese

Optional toppings:

Crushed tortilla chips

Additional cheese

Directions

1. In a medium sized skillet cook the ground beef, onion, and garlic until beef is no longer pink and the onion is clear. Drain the grease and add to slow cooker.

2. Combine the soup, taco seasoning, diced tomatoes and green chilis, and milk. Stir.

4. Cook on LOW three-four hours. Stir in ½ cup cheddar cheese and allow to melt. Can be kept on warm for an additional 4 hours. Top with crushed tortilla chips and additional cheese if desired.

Source The Recipe Critic

Court’s Cooking Notes: If you are on a gluten-free diet, you can use either gluten-free flour or I have on a separate article a homemade Cheddar Cheese Soup recipe, that you can also use as a substitute.

Hearty Slow Cooker Beef Stew

This hearty beef stew recipe would make an excellent dinner for a cold winter evening. The preparation is so easy and quick that you won’t even realize you prepared it yourself. Don’t believe me on the quickness? Ha, I can prove it to you right now. All you have to do is throw everything into your slow cooker (including potatoes), simmer, and serve. After finishing with the preparation, your mind will be blown away by how fast and easy it all came together!

Slow Cooker Irish Beef Stew

INGREDIENTS

1 lb lean beef stew meat

1/4 tsp coarse salt

1 teaspoon ground black pepper

1 Tbsp olive oil

2 Tbsp flour

1 C peas

3 cloves garlic, minced

4 large yukon golden potatoes, peeled and largely diced

2 large carrots, peeled and diced into 1 inch pieces

1 medium yellow onion, chopped

2 Tbsp tomato paste

2 1/2 C beef broth

1/4 C beer (I recommend using Guinness)

Directions

1. Sprinkle stew meat with salt and toss till well combined. Using a fork, prick the meat in multiple places to tenderize. Cover and refrigerate for at least an hour, but ideally, refrigerate overnight.

2. Toss the meat with flour. Heat a skillet over medium-high heat. Add oil and then sear meat until browned on the outside.

3. While the meat is browning, mix together tomato paste, soy sauce, beef stock (use more if you like it soupier than stewy) and Guinness & red wine (if using) in the slow cooker.

4. Transfer the meat (browned or not) to slow cooker. Add garlic, onions, carrots, potatoes, bay leaves, and black pepper. Cover and cook on low for six to seven hours or high three to four hours until meat is falling apart and tender.

Court’s Cooking Notes: If using peas, microwave for one minute and then stir them into the stew. Remove bay leaves. Season to taste with salt and pepper.

Adapted from Aberdeen’s Kitchen

Cincinnati Chili

As many of you know, I am a huge fan of Rae Drummond she is also known as The Pioneer Woman. She cooks really good recipes. I also love her cookbooks. They are so very cute and I wanted one. So my mom bought me one of her cookbooks for my birthday. The title of the book is The Pioneer Woman Cooks: Come and Get it. In the book I found the first recipe that I wanted to try and will be sharing with you today. The recipe is called Cincinnati Chili.

This chili is very simple to prepare and packed with the delicious flavors of fall. It would make a great fall or even winter dish that would warm up your soul. Also, depending on your preference of taste you add more or less of ingredients. Enjoy!

Cincinnati Chili

2 Tbsp olive oil

1 large onion

5 garlic cloves

2 lbs ground beef

one 15-ounce can tomato sauce, and I used Goya

2 C beef broth

2 Tbsp white wine vinegar

2 Tbsp tomato paste

3 Tbsp chili powder

2 tsp ground cumin

1 tsp ground cinnamon

1/8 tsp whole cloves

1/4-1/8 tsp allspice

1/4 tsp Cayenne Pepper

two bay leaves

1 Tbsp Worcestershire sauce

1 14.5 ounce canned kidney beans, optional

1 lb spaghetti, cooked, for serving, optional

Other optional toppings:

Sour Cream

Shredded Cheddar Cheese

Green onions

Fritos

Crackers

Cornbread

Directions

1. In a large pot, heat the oil over medium-high heat. Add the onion and garlic and cook for a couple of minutes, until they start to soften. Add the beef and cook it until it’s thoroughly browned. Drain the excess fat. Pour meat back into the pot

2. Combine the tomato sauce, beef broth, tomato paste, chili powder, cumin, the other spices, Worcestershire sauce, and the bay leaves.

3. Stir until well combined. Reduce the heat to low and cook the chili for approximately one hour, stirring occasionally. Serve hot with a salad.

Source The Pioneer Woman Cooks: Come and Get it!

My Favorite Food Network Star

I’m sharing with you today an incredibly tasty and knock your socks off easy recipe for Sloppy Joes from my cooking roll model The Pioneer Woman. I enjoy a lot of delicious recipes and watching her cooking show.

This would be an excellent recipe to share with your family and friends. They certainly will love it!

Pioneer Woman’s Sloppy Joes

Ingredients

2 Tbsp Olive Oil

2-1/2 lbs Ground Beef or turkey

1/2 whole Large Onion, Diced

1 whole Large Green Bell Pepper, Diced

5 cloves Garlic, Minced

1-1/2 C Ketchup

1 C Water

2 Tbsp Brown Sugar

2 tsp Chili Powder (more To Taste)

1 tsp Dry Mustard

1/2 tsp Red Pepper Flakes (more To Taste)

1 Tbsp Worcestershire Sauce (more To Taste

2 Tbsp Tomato Paste

1-1/2 tsp Tabasco Sauce (optional; To Taste)

1/4 tsp Salt

1/2 tsp Freshly GroundBlack Pepper

Kaiser Rolls

Directions

1. Add the oil to a large skillet or dutch oven over medium high heat. Add the meat and cook until brown. Drain most of the fat and discard. Add the onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

2. Add the ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for fifteen minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.

3. Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!

Source Food Tidings

True comfort food at it’s greatest

When I think of the comfort foods Sloppy Joes and Tater Tots my mouth begins to water. Mmm…yummy, my mouth is watering right now just thinking about those two. I realize they are unhealthy but they are out of this world true comfort food.

Here's a savory casserole that
you seriously can't go with as it has tater tots and sloppy Joes all wrapped into one dish. It's quick and easy to prepare. Did I mention that it's pure comfort food? Your family will certainly LOVE this recipe! What more could you want?

Crock Pot Tater Tot Sloppy Joe Casserole Recipe

Ingredients

1 lb. ground beef or turkey
½ onion, diced
1 c tomato sauce
2 tbsp Worcestershire sauce
2 tbsp ketchup
2 tsp mustard
2 tsp garlic, minced
1 tsp pepper
1 tsp salt
1 can red kidney beans, optional
1 cup cheddar cheese, shredded
1 bag tater tots, frozen

Directions

1. In a large skillet heat two tablespoons of olive oil over medium high heat. Once the oil is hot place the meat, onion, garlic, pepper and salt into the skillet, stirring occasionally until meat is fully cooked. Once the meat is cooked remove from heat drain and the fat. Return it to the stove.

2.. Add tomato sauce, Worcestershire sauce, ketchup, and mustard to the beef mixture. Mix well. Add the kidney beans, if desired.

4. Spray the inside bowl of the slow cooker with non-stick spray or line with parchment paper. Pour a layer of tater tots onto the bottom of the bowl. Cover with the beef mixture. Place another layer of tater tots on top of the beef mixture.

5. Cover and Cook on LOW for eight hours or on HIGH for four hours. In the last thirty minutes of cooking, remove the lid and sprinkle on the cheese. Replace lid and continue cooking until the cheese is melted and gooey.

Serve with a dollop of sour cream or ketchup if you desire.

Source Tammilee Tips