1 1/3 pounds ground sirloin
2 tablespoons Worcestershire sauce, eyeball it
1 tablespoons chili powder, a palm full
1 1/2 teaspoons ground cumin, half a palm full
2 to 3 tablespoons fresh picked thyme leaves, several sprigs
Several drops hot sauce
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
Extra-virgin olive oil, for drizzling
Seared Peppers and Onions:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 red or green bell peppers, seeded and thinly sliced lengthwise
1 medium yellow skinned onion, thinly sliced lengthwise, reserve 1/4 of a piece, uncut
1 jalapeno or serrano, seeded and chopped
2 cups tomatillo, green chili salsa or chipotle-tomato salsa, your choice
8 crusty rolls, split
Bacon and Black Bean Smash, recipe follows
Heat a grill pan or large skillet over medium high heat.
For Beef Fajita Burgers:
Combine sirloin, Worcestershire, spices, thyme, hot sauce and grill seasoning. Mark meat into 4 sections and make 4 patties, 1-inch thick. Using the reserved 1/4 onion piece, grate half of it on the burgers. Drizzle extra-virgin olive oil on the patties. Cook patties 4 minutes on each side for medium or, until desired doneness.
Heat a medium skillet over high heat. Add extra-virgin olive oil and peppers and onions. Stir-fry the veggies tossing them with tongs to sear them at edges. Add the jalapeno or serrano pepper. Toss and turn the mixture about 3 minutes, then add salsa of choice and toss a minute longer. Place burgers on each bun bottom and top with 1/4 of the pepper and onion mixture and bun top.
************** Cheddar Burgers and Veggies
1 ½ lb lean ground beef
1 ½ cups shredded cheese
1 ½ Tbsp Worcestershire sauce
3 medium green onions, chopped
2 tsp peppered seasoned salt
3 medium gold potatoes, thinly sliced
2 cups baby cut carrots, cut lengthwise in half
18 cherry tomatoes, cut in half
6 medium green onions, sliced
Heat grill for direct heat. Cut six 8x12 pieces of heavy duty foil; spray each with cooking spray.
In large bowl, mix beef, cheese, Worcestershire sauce, chopped onions, and 1 ½ tsp of the peppered seasoned salt. Shape mixture into 6 patties about 1 inch thick.
Place potatoes on center of each sprayed foil piece. Top with beef patty, carrots, tomatoes and slice onions; sprinkle with remaining ½ tsp seasoned salt. Fold foil over patties and vegetables to form packet. Allow space on sides for circulation and expansion.
Cover and grill packets over medium heat 17 to 20 minutes, rotating packets ½ turn after about 8 minutes, until potatoes are tender.
************** Chili Cheese Mac
1 serving cooking spray (5 one-second sprays per serving)
2/3 pound raw extra lean ground beef
2 medium onion(s), chopped
29 oz canned stewed tomatoes, Mexican-style
2 1/2 cup canned tomato juice
4 oz canned green chili peppers, diced, drained
2 tsp chili powder
1 1/2 cup uncooked macaroni, elbow
31 oz canned pinto beans, drained and rinsed
1/4 cup low-fat shredded cheddar cheese
********** Lasagna-Style Baked Ziti
1 pound ziti
1 tablespoon olive oil
1 large yellow onion, diced
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound lean ground beef
3 cloves garlic, minced
1/2 cup chopped fresh oregano (optional)
1 26-ounce jar pasta sauce
1/2 cup (2 ounces) grated Parmesan
1 15-ounce container ricotta
1 10-ounce box frozen spinach, thawed and squeezed to remove liquid
1 cup grated mozzarella
Cook the ziti according to the package instructions.
Heat oven to 400° F.
In a large pot, over medium-low heat, heat the oil. Add the onion, salt, and pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the beef, increase heat to medium-high, and cook until no trace of pink remains, 5 to 8 minutes. Drain any remaining liquid. Add the garlic and oregano (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the Parmesan, ricotta, and spinach and toss again. Spread the mixture into a 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 15 minutes.
Tip: If you prefer, substitute Italian sausage for the ground beef and chopped broccoli for the spinach.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 1165.23(36% from fat); FAT 46.43g (sat 21.31g); PROTEIN 70.1mg; CHOLESTEROL 176.15mg; CALCIUM 672.94mg; SODIUM 1628.12mg; FIBER 7.12g; CARBOHYDRATE 117.18g; IRON 9.95mg
Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.
Stir in stewed tomatoes including juice, tomato juice, chili peppers and chili powder.
Bring mixture to a boil.
Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese.
Yields about 1 cup of chili and 1 1/2 teaspoons of cheese per serving.
Andrew & Shannah: 10.23.2004
Baby Girl: 08.14.2007
Here are a couple of things we make from time to time. I don't really measure stuff out anymore, so everything is approximate.
Fake Swedish Meatballs
Ground Beef, browned
Half Package of Egg Noodles, Cooked and Drained
1-2 cans of Cream of Mushroom Soup
1 Box (or bag) of Mixed Veggies
Place into a casserole dish big enough for mixture. Bake at 350 degrees until mixture is bubbly.
1 small bag Fritos style corn chips
1 2-cup bag of shredded cheddar cheese
2 pounds ground beef, browned and drained
3 can of chili beans
3 cans of cream of mushroom soup
1 onion, diced
2 packages of taco seasoning
Combine browned ground beef, chili beans, cans of mushroom soup, onion, and taco seasoning in a large bowl. Set aside.
Line bottom of 9x13 pan with corn chips. Spoon ground beef mixture over the top of corn chips. Sprinkle cheddar cheese over top.
Bake at 350 degrees until ground beef mixture is bubbling and cheese is melted. Serve with sour cream, salsa (or taco sauce), and lettuce.
1 pound ground beef, browned and drained
2 cans of enchilada sauce (mild, medium, or hot)-- we use Old El Paso
1 package of flour tortillas
1 package of shredded cheddar cheese
Combine ground beef, 1 cup of shredded cheddar, and 1 can of enchilada sauce. Spoon this mixture into flour tortillas and wrap, leaving ends open.
Place rolled tortillas into a 9x13 baking dish. Cover with remaining can of enchilada sauce and cheese. Bake at 350 degrees for approximately 20 minutes or so. Serve with sour cream, salsa, and lettuce.
4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces
Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
Preheat the oven to 350 degrees F.
Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.
If you voted Bush a yellow ribbon won't make up for it.
It's not about being a Democrat and losing an election. It's about being an American and losing our rights.
False Cabbage Rolls
Originally from Allrecipes.com, slightly adapted by me
1 pound lean ground beef
1 onion, sliced
1 medium head cabbage, sliced
3 cans tomato sauce
1 pinch salt to taste
1 pinch ground black pepper to taste
1 tablespoon garlic
1 teaspoon paprika
In a large pot over medium heat, brown the ground beef, garlic, and onion; drain fat.
Stir in sliced cabbage, tomato sauce, paprika, salt, and pepper. Cover and simmer until cabbage is tender; stirring occasionally.
Note: I sometimes alter this recipe by adding a cup of instant brown rice (to bulk the meal up). I also play with spices, sometimes adding oregano, bay leaves, and other spices. I've also substituted one can of diced tomatoes for one can of tomato sauce.
1 large egg, lightly beaten
3 Tbsp. chopped onion
1 (10 ounce) can diced tomatoes with green chiles, undrained
1 (1.1 ounce) package Hidden Valley Ranch dip mix
1 (8.75 ounce) can whole kernel corn, drained
1/2 tsp. pepper
1 tsp. Worchestershire sauce
1-1/2 lbs. lean ground beef
1/4 cup oatmeal
Preheat oven to 350 degrees. Combine egg, onion, tomatoes, dip mix, corn, pepper, and Worchestershire sauce in a large bowl. Crumble beef over vegetable mixture. Add breadcrumbs, and stir until well blended. Shape beef mixture into an 8x4 inch loaf and place in a pan coated with cooking spray. Bake for 1 hour. Cool 5 minutes. 6 servings.
*These are so good and light, too:
Spicy Beef Lettuce Wraps
1 lb. lean ground beef
1 cup chopped onion
1/3 cup chopped red, yellow, or orange bell pepper
1/3 cup chopped carrots
1/3 cup chopped bok choy
1/4 cup chopped water chestnuts
1/3 cup chopped mushrooms
1 tsp. thai chili garlic sauce
1 tsp. crushed red pepper flakes
1 Tbsp. light soy sauce
Bibb lettuce leaves
Cook ground beef, onion, bell pepper, and carrots over medium-high heat; cook until beef is browned and onion is soft, about 5 to 7 minutes. Add bok choy, water chestnuts, mushrooms, garlic chili sauce, and soy sauce, about 3 to 5 minutes. Serve with lettuce leaves. Spoon 1/2 cup of filling into each lettuce leaf. 4 servings
*I'm not even sure who to credit for this yummy recipe, but once upon a time I got it from another WC/CCer, and we have really enjoyed it:
Veggie Beef Bundles
2 cups julienned uncooked potatoes
1 lb lean ground beef
1 envelope onion soup mix
1/4 cup water
1 cup sliced mushrooms (fresh preferably)
1 package (9 ounces) frozen cut green beans thawed (or fresh cooked green beans)
salt & pepper to taste
Coat four pieces of heavy-duty foil (about 12 in. square) with nonstick cooking spray. Place 1/2 cup potatoes on each square. Shape beef into four patties; place over potatoes. Combine soup mix and water; spoon half over patties. Top with mushrooms, green beans and remaining soup mixture; add steak seasoning, salt, and pepper to taste.
Fold foil around meat and vegetables and seal tightly. Place on a baking sheet. Bake at 375 for 25-30 minutes or until meat is no longer pink and potatoes are tender. 4 servings.
*We haven't made these in ages, but we used to make them a lot. They are kind of addictive and super easy!
Quick Taco Quesadillas
1 lb. ground beef
1 pkg. TACO BELL HOME ORIGINALS Soft Taco Dinner Kit (includes tortillas, taco sauce, and seasoning mix)
1-1/4 cups Mexican Style or cheddar cheese, shredded
Preheat oven to 425°F. Brown meat; drain. Add seasoning mix packet from kit; prepare as directed on package.
Heat tortillas as directed on package. Treat baking sheet with cooking spray. Spoon seasoned meat mixture onto bottom halves of tortillas; top with cheese. Drizzle with taco sauce from kit. Fold tortillas in half; place on baking sheet.
BAKE 8 to 10 minutes or until heated through.
*My mom used to make this when I was a kid. I'm kind of craving now with the weather turning cooler.
Round Up Bean Casserole
6 to 8 ounces bacon, diced
1 pound lean ground beef
1 medium onion, chopped
1/3 cup firmly packed brown sugar
1/2 cup ketchup
1/4 cup molasses
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce
2 cans (16 ounces each) pork and beans in tomato sauce, undrained
1 can (15 ounces) can kidney beans, undrained
1 can (15 oz) butter beans, drained
Cook bacon in large skillet until lightly browned. Remove from skillet; drain on paper towels. Discard bacon drippings in skillet; brown the ground beef and onion until beef is no longer pink. Drain off excess fat.
In a 3 1/2 to 5-quart slow cooker, combine bacon, ground beef, onion, and all remaining ingredients; mix to blend. Cover and cook on LOW for 6 to 8 hours.
1 package ground beef, cooked and drained
1/2 bottle Ortega taco sauce
1 package frozen plantains, thawed and mashed
1 cup brown rice, cooked in french onion stock, cooled
Preheat your oven to 425 degrees.
Combine all ingredients. Lay out your wonton wrappers, moisten the edges with water. Place a few tablespoons of the mixture on the wrappers and fold in the sides, roll tightly. Place seam side down on a cookie sheet lined with a silpat (you can freeze them at this point) or sprayed with non-stick spray.
Bake in the oven until crispy. Serve with sour cream, salsa and guacamole.
I don't use cheese in these but you could add some shredded mexican blend. An alternative to the wrapped spring rolls is to make it like a layered dip and serve with tortilla chips. You could also place the mixture between 2 flour tortillas and make a quesedilla.
Instead of having "answers" on a math test, they should just call them "impressions," and if you got a different "impression," so what, can't we all be brothers?
1lb ground beef
1 green bell pepper
1 clove garlic ( I just use minced from a jar)
1 can tomatoe soup
1 sm can mushrooms
1 can corn (can also add a can of green beans)
1/2 lb cooked speghetti
grated chedder cheese
Brown beef, bell pepper, onion and garlic. Add everything else, mix well. Place in 2 quart casserole dish, sprinkle cheese, bake, covered at 350 for 45 min to an hour.
Really good and really easy!
Married to Matt 9/21/02
Mommy to Allyson Noelle 11/14/03, Averi Nicole 11/30/06
prepared mashed potatoes
2 C. brown gravy
small can tomato paste
2 cans veggies, drained (any two veggies can be used)
1 lb. hamburger meat
Brown meat and drain. Add onions, garlic, almost the whole can of tomato paste, and gravy (onions and garlic to taste). Put in bottom of casserole dish. Top with two cans of veggies. Top with mashed potatoes. Heat at 350 for 20 minutes to warm throughout.
I've posted this several times in other threads, but my DH (and pretty much every guy I've met) loves this recipe for some reason. It reheats very well and is my comfort food (not to mention super easy)
Tater Tot Casserole
1- 1 1/2 lb Ground Beef
1 med onion finely chopped
1 can cream of mushroom soup
1 bag (2 cups?) Shredded Cheddar
1 bag Tater Tots
Brown ground beef together with onions. Season with salt and pepper (sometimes I throw in garlic salt instead). Drain fat. Pour into an oval casserole dish (the ones that are a bit smaller than a 9x13). Mix in cream of mushroom soup and 3/4 of the cheese.
Top with tater tots by lining them up vertically (this should use the whole bag or just about). Bake 350 degrees for 45 minutes to an hour. In the last 15 minutes or so I top the tater tots with the remainder of the cheese.
"I decided to start anew... to accept as true my own thinking. This was one of the best times in my life." - Georia O'Keeffe