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Posts Tagged ‘beef’

Tex-Mex Pasta

Ingredients
2 cups uncooked spiral pasta
1 pound ground beef
1 jar (16 ounces) salsa
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (4 ounces) shredded Mexican cheese blend, divided

Directions
Preheat oven to 350°. Cook pasta according to package directions.

Meanwhile, cook beef in a Dutch oven over medium heat until no longer pink; drain. Stir in the salsa, soup and 1/2 cup cheese; heat through.

Drain pasta; stir into meat mixture. Transfer to a greased 11×7-in. baking dish. Sprinkle with remaining cheese. Cover and bake 15-20 minutes or until cheese is melted. Yield: 4 servings.

Recipe found here: Tex-Mex Pasta

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Moroccan Empanadas

Ingredients
3/4 pound ground beef
1 medium onion, chopped
3 ounces cream cheese, softened
1/3 cup apricot preserves
1/4 cup finely chopped carrot
3/4 teaspoon Moroccan seasoning (ras el hanout) or 1/2 teaspoon ground cumin plus 1/4 teaspoon ground coriander and dash cayenne pepper
1/4 teaspoon salt
3 sheets refrigerated pie pastry
1 large egg yolk, beaten
1 tablespoon sesame seeds

SAUCE:
1/2 cup apricot preserves
1/2 cup chili sauce

Directions
Preheat oven to 425°. In a large skillet, cook beef and onion over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in cream cheese, preserves, carrot and seasonings. Cool slightly.

On a lightly floured work surface, unroll pastry. Cut 40 circles with a floured 3-in. cookie cutter, rerolling dough as necessary. Place half of the circles 2 in. apart on parchment paper-lined baking sheets. Top each with 1 rounded tablespoon beef mixture. Top with remaining pastry circles; press edges with a fork to seal.

Brush tops with egg yolk; sprinkle with sesame seeds. Cut slits in tops. Bake 12-15 minutes or until golden brown. Remove from pan to a wire rack.

Meanwhile, in a microwave, warm sauce ingredients, stirring to combine. Serve with empanadas.

Freeze option: Cover and freeze unbaked empanadas on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake empanadas as directed, increasing time as necessary. Prepare sauce as directed. Yield: 20 servings.
Editor’s Note: This recipe was tested with McCormick Gourmet Moroccan Seasoning (ras el hanout).

Recipe found here: Moroccan Empanadas

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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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