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Posts Tagged ‘beef’

southwestern-casserole

Southwestern Casserole

Ingredients
2 cups (8 ounces) uncooked elbow macaroni
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies, drained
1-1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups shredded Monterey Jack cheese
2 jalapeno peppers, seeded and chopped

Directions
Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture.

Preheat oven to 375°. Transfer macaroni mixture to two greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve one casserole. Cool the second; cover and freeze up to 3 months.

To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes. Yield: 2 casseroles (6 servings each).

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Southwestern Casserole

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corn-bread-taco-bake

Corn Bread Taco Bake

Ingredients
1-1/2 pounds ground beef
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
1/2 cup water
1/2 cup chopped green pepper
1 envelope taco seasoning
1 package (8-1/2 ounces) corn bread/muffin mix
1 can (2.8 ounces) french-fried onions, divided
1/3 cup shredded cheddar cheese

Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the corn, tomato sauce, water, green pepper and taco seasoning. Spoon into a greased 2-qt. baking dish.

Prepare corn bread mix according to package directions for corn bread. Stir in half of the onions. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes.

Sprinkle with cheese and remaining onions. Bake 3-5 minutes longer or until cheese is melted and a toothpick inserted into corn bread layer comes out clean. Yield: 6 servings.

Recipe found here: Corn Bread Taco Bake

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meatball-cabbage-rolls

Meatball Cabbage Rolls

Ingredients
1 large head cabbage
1 can (8 ounces) no-salt-added tomato sauce
1 small onion, chopped
1/3 cup uncooked long grain rice
2 tablespoons chili powder
1/4 teaspoon garlic powder
1/8 teaspoon salt
1 pound lean ground beef (90% lean)
1 can (15 ounces) tomato sauce

Directions
In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.

In a large bowl, combine no-salt-added tomato sauce, onion, rice, chili powder, garlic powder and salt. Crumble beef over mixture; mix well. Shape into 12 balls. Place one meatball on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose meatball. Secure with toothpicks.

Place in a 5-qt. slow cooker. Pour remaining tomato sauce over cabbage rolls. Cover and cook on low for 8 hours or until meat is no longer pink and cabbage is tender. Discard toothpicks. Yield: 4 servings.

Recipe found here: Meatball Cabbage Rolls

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chicago-italian-beef

Chicago Italian Beef

Ingredients
5 lbs rump roast (do not substitute for a different type roast)
2 (10 1/4 ounce) cans beef consomme (Broth)
1 (1 ounce) package Good Seasonings Italian salad dressing mix
pepperoncini pepper (1/2-1 jars depending on level of spiciness)
giardiniera (1/2-1 jars)
3 -5 sweet green peppers (according to size)
1 loaf long thin French bread

Directions
Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hours.

Turn over at the 6th and 12th hour interval.

At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.

Cut bread into 6 inch lengths and slice on the side lengthwise.

Pull roast apart with a fork, and using tongs, pile bread with meat and juice.

(Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.

Salt to taste.

OPEN WIDE and enjoy the most wonderful taste sensation.

May be frozen when cooked.

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beef-and-veggie-soup

Beef and Veggie Soup

Ingredients
1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
2 cans (8 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained, optional
1 package (10 ounces) frozen corn
1 cup shredded carrots
1 cup chopped green pepper
1 cup chopped sweet red pepper
1 cup chopped fresh tomato
1 tablespoon chili powder
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Shredded cheddar cheese, sour cream and tortilla chips, optional

Directions
In a skillet, cook beef and onion over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

Transfer to a 5-qt. slow cooker. Stir in the tomato sauce, beans if desired, vegetables and seasonings. Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally. Serve with cheese, sour cream and chips if desired. Yield: 8-10 servings (about 2-1/2 quarts).

Freeze Beefy Vegetable Soup in serving-size containers for quick, no fuss lunches.

Recipe found here: Beef and Veggie Soup

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swedish-meatballs-alfredo-recipe

Swedish Meatballs Alfredo

Ingredients
2 jars (15 ounces each) roasted garlic Alfredo sauce
2 cups heavy whipping cream
2 cups (16 ounces) sour cream
3/4 teaspoon hot pepper sauce
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
1/8 teaspoon pepper
1 package (32 ounces) frozen fully cooked Swedish meatballs, thawed
Paprika
Hot cooked egg noodles

Directions
In a 5-qt. slow cooker, combine the first seven ingredients. Stir in meatballs. Cook, covered, on low 2-3 hours or until meatballs are heated through.

Sprinkle with paprika. Serve with noodles. Yield: 10 servings

Recipe found here: Swedish Meatballs Alfredo

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coffee-braised-short-ribs

Coffee-Braised Short Ribs

Ingredients
4 pounds bone-in beef short ribs
1-1/2 teaspoons salt, divided
1 teaspoon ground coriander
1/2 teaspoon pepper
2 tablespoons olive oil
1-1/2 pounds small red potatoes, cut in half
1 medium onion, chopped
1 cup reduced-sodium beef broth
1 whole garlic bulb, cloves separated, peeled and slightly crushed
4 cups strong brewed coffee
2 teaspoons red wine vinegar
3 tablespoons butter

Directions
Sprinkle ribs with 1 teaspoon salt, coriander and pepper. In a large skillet, brown ribs in oil in batches. Using tongs, transfer ribs to a 6-qt. slow cooker. Add potatoes and onion.

Add broth to the skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in garlic and remaining salt; add to slow cooker. Pour coffee over top. Cover and cook on low for 6-8 hours or until meat is tender.

Remove ribs and potatoes to a serving platter; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring to a boil; cook until liquid is reduced by half. Stir in vinegar. Remove from the heat; whisk in butter. Serve with ribs and potatoes. Yield: 8 servings.

Recipe found here: Coffee-Braised Short Ribs

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