Taco Crescent

We were visiting my mom the other day and pretty soon it was 5 o'clock which means time to start dinner. My sister and I started talking about what to make and my mom said oh we don't need to worry about it Bailey is making dinner. Bailey is my 9 year old niece. She had help cooking the meat from a grown up but otherwise she made this meal all alone. Im sure some people worry when a little kid makes food but this girl totally rocked this meal. I even had seconds! You can serve this with salad or veggies or jello. Really anything goes. Way to go Bay I am so proud of you, you are an awesome cook little lady!

1 lb. ground beef
1 pkg. taco seasoning (or make your own like we do and use 1-2 Tbsp.)
1 8 oz. can tomato sauce
1 cup cheese
2 cans crescent rolls

Brown the ground beef. Drain. Stir in the taco seasoning and then add the tomato sauce. Stir in the cheese. After its all mixed well, place a heaping Tablespoon of the mixture on each crescent roll triangle. Roll the crescent roll into a traditional crescent shape. Bake on an ungreased cookie sheet at 350 for 16-18 minutes or until golden brown.

Ground beef soup

food.com

There is nothing better on a cold winter day than to come home from school or work and have hot soup for dinner. I can never have too many good soup recipes and if your husband is like mine he needs his meat and potatoes and this recipe has both. Pair it up with a dinner roll for a complete meal. I doubled this recipe and it was enough for our family of 6 to make two meals.



1 lb ground beef
1 onion
1 1/2 cups carrots
2 cups potatoes
1 (14 1/2 ounce) cans corn
1 (6 ounce) cans tomato paste
4 cups water
2 -3 tablespoons beef bouillon
1 teaspoon garlic
Directions
Boil potatoes, corn, carrots and tomato paste in water.
Add beef bouillon and garlic.
Brown beef and onions, drain off fat.
Add beef and onions to soup. Boil until vegetables are fully cooked.

Cheeseburger Wrap

sixsistersstuff.com

I want to try something... I am going to ask you a question and I want you to say the first thing that comes in your mind. WHATS THE MEAT YOU USE THE MOST?? I know my answer is ground beef. But if your like me you get burnt out on ground beef recipes...tacos, spaghetti, meatloaf, chili, etc. I am always looking for ground beef recipes. When I first seen the recipe the name didn't entice me HOWEVER the picture did. I had everything on hand and didn't need to go to the store for anything. I was nervous when I presented it to "the judges" aka the family. The replies were wonderful and some even asked for more. I took my first bite hesitantly but it was really good and it was so easy.




1 lb ground beef
2 tablespoons ketchup
1 tablespoon mustard
1 teaspoon dried minced onion
1 tablespoon Worcestershire sauce
salt and pepper to taste
5 flour tortillas
1 1/2 cups cheddar cheese
additional hamburger toppings you like (tomatoes, lettuce, pickles, ketchup, mustard, etc)

Directions:
In a large skillet, brown hamburger until no longer pink. Add ketchup, mustard, onion, Worcestershire sauce, and salt and pepper and cook for about 2 minutes, until all combined.
Take a tortilla and line the middle with a small amount of cheddar cheese. Add some cooked hamburger beef and then top with your favorite hamburger toppings. I added pickles, tomatoes, and peppercinis. Roll the tortilla up and tuck in the ends (like a burrito). You can either eat as is or throw on a grill (or even an indoor grill- like a George Foreman grill) for 3-5 minutes (just until you see grill marks).

This made 4 wraps so I doubled it for my family and had enough leftovers for my husband for work.

Beef Chimis

Taste of Home

Ground beef is one of my go to meats when I forget to pull anything out for dinner. You know the fall back meals like spaghetti, shephards pie, tacos etc. Well sometimes you get burnt out on that stuff and need something different in this case a little spice :) My family really liked this dinner and so my SUPER MOM status was saved!!!!! I did change it up though, I rolled them up and then put them in a pan and sprayed them with pam and then cooked them at 350 for about 30 minutes then turned them and did the same thing on the other side. Your filling is already cooked so you pretty much just cook it until its at desired crispness. But you can cook them either way and they are super yummy!!





1 pound ground beef
1 can (16 ounces) refried beans
1/2 cup finely chopped onion
3 cans (8 ounces each) Tomato Sauce, divided
2 tsp. chili powder
1 tsp. minced garlic
1/2 teaspoon ground cumin
12 flour tortillas (10 inches), warmed
1 can (4 ounces) chopped green chilies
1 can (4 ounces) chopped jalapeno peppers
Oil for deep-fat frying
1-1/2 cups (6 ounces) shredded cheddar cheese

Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.
Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.
In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce. Yield: 1 dozen

Smothered Burritos

Singforyoursupperblog.com

Adults and kids alike will love this! The sauce as simple as it is gives your normal burrito. Any leftovers are good for taco salad and I freeze the other half of the tomato soup to use for next time because after all there will be a next time.

1 pound ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 (4.5 ounce) can diced green chiles
1 (16 ounce) can refried beans
half a (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
burrito-sized flour tortillas, warmed
shredded cheddar cheese

Garnishes:
shredded lettuce
chopped tomatoes
shredded cheddar cheese
chopped green onions
sliced black olives
cilantro
avocado

Brown ground beef in a skillet over medium-high heat and drain. Stir in chili powder, cumin, garlic powder, onion powder, salt and pepper. Stir in the green chiles and turn off heat; keep warm. Warm the refried beans in a small skillet over low heat.

In a saucepan, combine the tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through.

Place a warmed tortilla on a plate and spread some of the refried beans into the center; sprinkle with cheese, then spoon some of the ground beef mixture onto the center. Tuck in the ends of the tortilla and carefully fold into a burrito. Spoon some of the enchilada sauce over the burrito and top with additional cheese and garnishes. Repeat with remaining tortillas. Serves 4-6

SwEeT CaRoLiNE

Baked Ziti

food.com

I know there are woman out there who are looking for more ground beef recipes. I can never have enough of these recipes. I am not a lasagna fan but my kids love it so this is our compromise. I ate my whole bowl like a big girl :) This goes great with salad and garlic bread too!!

1 lb lean ground beef
1 cup onions, chopped
2 garlic cloves, minced
1 (32 ounce) jars meatless sauce
1 cup chicken broth
1 teaspoon dried oregano leaves
1 (16 ounce) packages ziti pasta, cooked and drained
shredded mozzarella cheese
1 cup grated parmesan cheese



Preheat oven to 350 degrees. In a large skillet, cook ground beef, onions, and garlic over medium-high heat for 6 to 8 minutes or until beef is browned; stirring frequently. Stir in spaghetti sauce, chicken broth, and oregano.

Reduce heat and simmer for 10 minutes.

Stir 1 cup of the sauce into the cooked ziti noodles.

Spoon 1/2 of the ziti mixture into a 13x9x2-inch baking dish.

Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.

Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.

Cover and bake 20 minutes.
Sprinkle with remaining mozzarella and Parmesan cheese.
Return to oven and bake uncovered for 10 minutes or until heated through.

Slow Cooker Beef Brisket

Allrecipe.com

Have you ever tried beef brisket? it can be a more costly cut of beef but it is so tender that once in awhile you just have to do it. I was honestly a little nervous about this recipe because my husband isn't a big chili sauce kind of guy but he loved it and so did the rest of the family. And I loved it for a few reasons 1) I think chili sauce and roast go together like peanut butter and jelly. I like to dip my pot roast in chili sauce :) 2) It was soooo easy to throw together and let it cook all day. My hubby was so worried it would be dry and kept asking if I should turn it off but after 8 hours it was sooo moist and tender he had to eat his words. (Thursday I will be posting the potato recipe I made with it that is now one of my families most favorite potato recipes.)

Ingredients
1 (3 pound) beef brisket
2 (12 ounce) bottles chili sauce (I used my homemade bottled chili sauce)
1 (1 ounce) envelope dry onion soup mix
2 teaspoons garlic powder


Place the beef brisket into a slow cooker. In a medium bowl, mix together the chili sauce, onion soup mix, and garlic powder. Pour over the brisket. Cover, and cook on the Low setting for 8 to 10 hours. Slice the brisket against the grain, and pour the gravy over the slices.


Serves 6

Herb crusted Chuck Roast

allrecipe.com


Can you ever have enough roast recipes??? I know I can't!! And I LOVE LOVE LOVE roasts with horseradish sauce!!! This roast has a great flavor and smells sooo good while cooking!

1/4 c. dry bread crumbs
2 Tbsp. olive oil
1 garlic clove, minced
1 tsp. ground mustard
1 tsp. dried savory (I didnt have this so I used sage)
1 tsp. pepper
1/2 tsp. dried rosemary, crushed
1 (3 pound) boneless chuck eye or top blade

In a bowl, combine the first seven ingredients. Rub over entire roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees F for 1-1/2 to 2 hours or until meat is tender and reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Let stand 10 minutes before carving.

SAUCE:
1 cup sour cream
3 Tbsp. prepared horseradish
1 tsp lemon juice
1/4 tsp salt

In a bowl, combine the sauce ingredients. Serve with the roast.

6 hour tri-tip marinade

foodnetwork.com

When I first saw this recipe I thought yummmm BUT then I seen how much of certain ingredients it called for and I was scared. Especially because I had already started making it. I decided to give it a shot after reading the reviews on it and I am so glad I did!!

This has quickly become one of my husbands favorite meals he is requesting the marinade on all his meats. Good thing its easy to make.





1 cup lemon juice
1 cup soybean oil (I used veg. oil)
1/2 cup white sugar
1/2 cup soy sauce
1/2 cup black pepper
1/2 cup garlic salt (recommended: Lawry's)
1/2 cup chopped garlic
1/2 cup chopped dried onions
2 (4-pound) tri-tips, trimmed (I have tried this on pork & chicken and love it on all of it!!!)

Directions
To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.

Heat grill to medium temperature.

Place tri-tips on grill at a 45 degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.

*I cooked mine in my oven on 350 in a cooking bag for about an hour and a half BUT DONT overcook this!! Use your thermometer and watch it close. Mine turned out perfect with the center a lil pink like a prime rib YUUUUMMMY!!!

Spaghetti sauce (food.com)

Spaghetti for me is one of those go to meals since you can use ground beef right out of the freezer. I have always been looking out for a spaghetti recipe with the wow factor and I think this one is the keeper!!

2 lbs ground beef or italian sausage
3-4 garlic cloves, minced
2 (6oz) cans tomato paste
2 cups water (if you dont want it to simmer long add less)
3 tsp. basil
1 1/2 tsp. brown sugar
1/4-1/2 tsp. crushed red pepper flakes
1/4 cup red wine (optional)
1 small onion chopped
1 (28 oz) can diced tomatoes
2 (15 oz) cans tomato sauce
2 tsp. dried parsley flakes
1 tsp. salt
1/4 tsp black pepper
1 lb thin spaghetti
parmesan cheese

In a large heavy stockpot brown meat breaking up as you stir.
Add onions and continue to cook stirring occasionally until onions are softened.
Add garlic, tomatoes, tomato paste, tomato sauce, and water.
Add basil, parsley, brown sugar, salt, both kinds of pepper.
Stir well and bring to a boil. Stir in red wine if using.
Simmer on low, stirring frequently for at least 1 hour. A longer simmer makes for a better sauce, just be careful not to let it burn!!

Cook noodles according to pkg directions. Spoon sauce over drained noodles. Sprinkle with parmesan cheese.

Crock Pot French Dip Sandwiches

Bakingbites.com

approx 3 1/2 lbs beef chuck roast
16-oz. beef broth (1 1/2 cans)
1 10.5-oz. can condensed French onion soup
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls sliced provolone cheese, optional

Trim excess fat off of beef roast (important to do or else your juice is greasy) and season meat all over with salt and pepper. Pour beef broth, condensed French onion soup, and garlic powder into slow cooker and place beef roast into liquid. Cook on low for 6-8 hours. Slow cookers have different time intervals that you can select, so work with your cooker. Depending on how the settings on your slow cooker work, the time will vary. Since this is cooking in liquid, you don’t have to worry about the meat drying out in the same way you might if you were roasting the meat in the oven. Mine took 7 1/2 hours and was falling apart tender. Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes. Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.

Seves 4-6.

*Note: If there is excess fat in your au jus, simply pour it from the slow cooker into a large measuring cup and let it stand for about 5 minutes so the fat separates. Skim it off, then pour the juice into serving cups

Meatball Calzone (Taste of Home)

My kids love meatball sandwiches, so I figured this calzone was just like a sandwich and yet soo easy to make. 

3 eggs, lightly beaten

1 cup seasoned bread crumbs

1 cup grated Parmesan cheese

3 teaspoons Italian seasoning

2 pounds ground beef

3 loaves (1 pound each) frozen bread dough, thawed

3 cups (12 ounces) shredded part-skim mozzarella cheese

1 egg white, lightly beaten

Additional Italian seasoning

1 jar (14 ounces) spaghetti sauce, warmed

In a large bowl, combine the eggs, bread crumbs, Parmesan cheese and Italian seasoning. Crumble beef over mixture and mix well. Shape into 1-in. balls.
 

Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 10-15 minutes or until no longer pink. Drain on paper towels. Reduce heat to 350°.
 

On a floured surface, roll each portion of dough into an 18-in. x 12-in. rectangle. Spoon a third of the meatballs and mozzarella cheese down the center of each rectangle. Fold dough over filling; press edges firmly to seal.
 

Place seam side down on greased baking sheets. Brush tops with egg white; sprinkle with Italian seasoning. Let stand for 15-30 minutes. Bake for 25-30 minutes or until golden brown. Serve with spaghetti sauce. Yield: 3 calzones (4 servings each)

Goulash

1 large can tomato juice
1 pkg. elbow noodles cooked until almost done
1 lb ground beef, browned & seasoned with salt & pepper
1-2 cans corn drained or 1 pkg frozen corn
1 can tomato paste
1 can diced tomatoes optional
1/2 tsp garlic powder

mix all together until hot. Serve

Taco Soup

Brown:
1 lb ground beef
1 onion
Drain & season with garlic salt

Put in crock pot with :
1 can corn with liquid
1 can stewed tomatoes + liquid
1 can kidney beans, rinsed + 1 can water
1 can black beans, rinsed
1 can tomato sauce
1 pkg. Taco seasoning

Cook on low for 6-7 hours
Serve with sour cream, shredded cheddar cheese, and corn chips

Homemade Chili

Ok so I have NEVER made homemade Chili... I know weird huh. But when your given cases and cases from others you just use it right???

So I thought this is the perfect time to try so why not and I threw a recipe together and YUM!!!!! It was a HIT!!!


Brown together:
2 lbs ground beef
1 onion chopped
1 green pepper chopped

1 Tbsp. Worchestershire sauce
1-2 tsp. Tabasco sauce (or more

depending on preference)
1 1/2 tsp. Garlic salt
1 pkg. Chili seasoning
4 cans 15 oz. Tomato sauce
4 cans 15 oz. Kidney beans

So since the weather is yucky why not give this a try???

Hawaiian Burgers (my hubbys co-worker)

My hubby is guilty!!

Guilty of contributing to an addict!!

My hubby came home the other day with a couple recipes from a co-worker. He knows I have an addiction for recipes so my eyes lite up and I went to the grocery store the next day for a few ingredients and viola!!! Buns
Hamburger Patties or ground beef to shape your own
Onion slices
Tomato slices
Cheese*
Bacon (peppered is best)
Pineapple rings
Avocados
Jalapeno slices
Teriyaki sauce
Cook patties brushing teriyaki on both sides while cooking. Cook bacon. When patties are almost done put the pineapple on top of patty and put a jalapeno in the middle of the pineapple ring. Cover with cheese. Butter buns & toast them. Serve with toppings.

* cheese could be whatever you prefer. I like pepperjack or provolone.

This is a great burger that tastes different than the norm.

Zucchini Boats

How many of you are growing a garden? Ok, any of you have more zucchini than you know what to do with? I do I do! Well this is a great recipe my family LOVED!!!

2 med. zucchinis about 8 inches each

1 1/2 lbs. ground beef

1/2 pkg bacon cooked & cut up

1 onion chopped

1 c. mushrooms chopped

1 green pepper chopped

8 oz shredded mozzarella

2 cans cream of chicken soup

parmesan

salt & pepper

butter

Slice zucchini in half lengthwise. Scoop out all pulp but 1/2 inch. Spread with butter and sprinkle with parmesan. Cook for 2o mins. @ 350* Cook everything else together except cheese & soup. When its all cooked add soup. Put all in cooked zucchini and bake @ 350* for 25 mins. covered. Top with cheese and cook for an additional 5 mins.

Steak Burrito

Last night my hubs grilled steak for dinner. To go with the steak I cooked some frozen corn. It was very yummy... I have to give my hubs props he's the master griller!!! So today I was looking in the fridge trying to find something quick & easy for lunch and

*** TA DA *** Steak burritos

4 -10 oz ribeye steaks (marinated Lawry's Sesame Ginger sauce) and grilledToppings:

1 bag frozen corn (cooked) Grated cheddar cheese Jalepenos (I use the bottle of tamed for my kids) Diced tomatoes Tortillas Fried onions Guacamole Sour Cream Slice cooked steaks in strips. Place on tortillas. Top with all the toppings you prefer, any would work I just had shredded cheddar. Microwave til cheese is melted. Viola!!!

Hamburger Gravy (food.com)

I was never a big fan of school lunch HOWEVER there was a few things that I miss. 1) The peanut butter in the little cups that had a little bit of honey mixed into it. OH MAN I LOVED IT!!! 2) The hamburger gravy on potatoes. I know weird huh! Well I wasn't feeling to well recently and had thawed some ground beef and needed to use it, so I was looking for some kind of comfort food and viola! This is what I found. When my hubby came home he HAD to sample it and then...He couldn't stay out of it! Now my hubby is quite picky and he loves meat so I was worried he wouldn't appreciate this meal. Lucky Me! He loved it!!!

I didn't have one complaint tonight! AND THAT MADE ME FEEL LOTS BETTER! :)

1 lb. ground beef
1 can cream of mushroom soup
1/2 an onion, minced
1/2 tsp. each salt & pepper
1 Tbsp. flour
1 tsp. beef bouillon
water

In a large skillet brown ground beef and onions. Drain well. Add soup, salt, pepper, bouillon.  Add 1 1/2 -   1 3/4 cans of water to the mixture (using your soup can). Stir in slowly simmer 15-20 minutes. Thicken gravy with the flour to the consistency you prefer. Simmer 5 minutes more. Serve over mashed potatoes or noodles.

Now this says it will serve 8 (don't think so, I would say 5) HOWEVER I made it a couple times so I can serve it later over noodles! Boom 2 meals!!!

Happy Eating!!!

Creamy Burrito Casserole (food.com) adapted by me

Around my house ground beef is always one of those things that can be pulled out at the last minute and browned. Then used in many recipes. I am always on the look out for recipes that can be used for these "last minute meals". This is one of those! FAST AND EASY!

1 1/2 lbs ground beef
1 medium yellow onion, chopped

1 (1 1/4 oz) package taco seasoning

6 large flour tortillas

1 (16 oz) can refried beans

2-3 cups shredded taco cheese or 2 -3 cups cheddar cheese

2 (10 3/4 oz) can cream of mushroom soup

8 oz. sour cream 

optional- hot sauce to make it a little spicy

Brown ground meat and onion; drain. 

 Add taco seasoning and stir in refried beans.

Mix soup and sour cream in a separate bowl.

Spread 1/2 sour cream mixture in the bottom of a casserole dish.  

Tear up 3 tortillas and spread over sour cream mixture.

Put 1/2 the meat bean mixture over that.

Add a layer of cheese.

You could put some hot sauce on this now. 

 Repeat the layers.

Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes

I have to have a little veggies with my burritos so I added tomatoes and avocado and served it with salad YUMMY!!!!