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Posts Tagged ‘beef’

Easy Mexican Casserole

Ingredients
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese

Directions
Preheat oven to 350 degrees F (175 degrees C).

In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.

Spray a 9×13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.

Bake in preheated oven for 30 minutes, or until hot and bubbly.

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Baked Zucchini Spirals and Meatballs Parmesan

Ingredients
1 (12-ounce) package Little Green Sprout’s Organics Veggie Spirals Zucchini or Green Giant Veggie Spirals™ Zucchini
8 ounces fully cooked turkey meatballs
1/3 cup plus 1/4 cup tomato sauce (1/4 cup for topping)
1/3 cup part-skim ricotta cheese
2 Tablespoons plus 1 Tablespoon grated Parmesan cheese (1 Tablespoon for topping)

Directions
1 Preheat oven to 350°F.

2 Cook Zucchini Veggie Spirals™ according to package directions and drain very well. Keep warm.

3 If store-bought, cook the meatballs according to the package directions. If home-made, heat until warmed through.

4 Mix all ingredients together in a medium sized bowl, except sauce and cheese for topping.

5 Spray an oven proof baking dish (1.5 quart or 8”x8”), with nonstick cooking spray and place the mixed ingredients in the baking dish. Top the dish with the extra sauce and cheese.

6 Place into the preheated oven until bubbling, about 15 minutes. Serve hot.

When cooking Zucchini Veggie Spirals™, always drain well before serving or adding to your favorite sauce. Use paper towels to pat dry and soak excess water. Replace the meatballs with cooked ground beef, turkey, or Italian sausage for a Bolognese style sauce.

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Penne Alla Vodka

Ingredients
for 3 servings

2 tablespoons olive oil
1 onion, chopped
1 lb ground beef
1 teaspoon salt
1 teaspoon pepper
28 oz crushed tomato, 1 can
½ cup vodka
½ teaspoon red chili flake
½ cup heavy cream
4 cups penne pasta
fresh parsley, to garnish
Parmesan, to garnish

Preparation
Heat oil in a large pot over high heat. Cook onion until translucent.

Add beef, salt, and pepper, cooking until all the moisture has evaporated and the beef is browned.

Add crushed tomatoes, vodka, and chili flakes, stirring and cooking until half of the liquid has evaporated and the sauce has reduced.

Add cream, stirring until evenly incorporated.

Stir in pasta until evenly coated.

Serve with parsley and parmesan.

Enjoy!

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Chicken Fried Steak

Ingredients
1 1/2 cups, plus 2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
8 (4-ounce) tenderized beef round steak (have butcher run them through cubing machine)
1 teaspoon Paula Deen’s House Seasoning
1 teaspoon seasoning salt
3/4 cup vegetable oil
1 1/2 teaspoons salt
4 cups hot water
1/2 teaspoon monosodium glutamate (recommended: Accent), optional
1 bunch green onions, or 1 medium yellow onion, sliced

Directions
Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in the flour mixture. Heat 1/2 cup oil in a large heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil, and fry until browned, about 5-6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.

Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the water and the monosodium glutamate, if using, stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes.

Servings: 4 servings
Cook Time: 1 hour
Difficulty: Easy

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Pat’s King of Steaks Philly Cheese Steak

Ingredients
1 large onion, sliced
1/2 pound sliced fresh mushrooms, optional
1 small green pepper, sliced, optional
1 small sweet red pepper, sliced, optional
6 tablespoons canola oil, divided
1-1/2 pounds beef ribeye steaks, thinly sliced
4 crusty Italian rolls, split
Process cheese sauce
Ketchup, optional

Directions
In a large skillet, saute the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, saute beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness.

On each roll bottom, layer the beef, onion mixture, cheese and, if desired, ketchup. Replace tops.

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Ingredients
1 beef top sirloin steak (1-1/2 pounds), cut into 1/4-inch strips
2-1/2 cups sliced fresh shiitake mushrooms
1 medium onion, cut into wedges
3 dried hot chilies
1/4 cup packed brown sugar
1/4 cup orange juice
1/4 cup reduced-sodium soy sauce
3 tablespoons cider vinegar
1 tablespoon cornstarch
1 tablespoon minced fresh gingerroot
1 tablespoon sesame oil
2 garlic cloves, minced
1-3/4 cups fresh snow peas
1 tablespoon grated orange zest
Hot cooked rice

Directions
Place beef in a 4-qt. slow cooker. Add the mushrooms, onion and chilies. In a small bowl, combine the brown sugar, orange juice, soy sauce, vinegar, cornstarch, ginger, oil and garlic. Pour over meat.

Cover and cook on high for 5-6 hours or until meat is tender, adding snow peas during the last 30 minutes of cooking. Stir in orange zest. Serve with rice. Yield: 5 servings.

Recipe found here: Zesty Orange Beef

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Slow Cooker Beef Stroganoff

Ingredients
2 pounds beef top sirloin steak, cut into thin strips
3 tablespoons olive oil
1 cup water
1 envelope (1-1/2 ounces) beef stroganoff seasoning for the slow cooker
1 pound sliced baby portobello mushrooms
1 small onion, chopped
3 tablespoons butter
1/4 cup port wine or beef broth
2 teaspoons ground mustard
1 teaspoon sugar
1-1/2 cups (12 ounces) sour cream
Hot cooked egg noodles
Minced fresh parsley, optional

Directions
In a large skillet, brown meat in oil. Add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a 3-qt. slow cooker.

In the same skillet, saute mushrooms and onion in butter until tender. Combine the wine, mustard and sugar; stir into the mushroom mixture. Add to slow cooker; stir to combine.

Cover and cook on low for 6-8 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired. Yield: 7 servings.

Recipe found here: Slow Cooker Beef Stroganoff

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