Queso Taco Soup

Queso Taco Soup 6 servings 1 lb ground beef ½ small onion, chopped 6 oz cream cheese, softened 2-10 oz cans of Rotel ½ c heavy whipping cream 2 ½ c beef broth 1 tsp garlic powder 1 packet Taco seasoning S&P Brown ground beef and onions together, then drain. In a large saucepan, add beef and softened cream cheese on low/medium heat. Stir together to mix well before adding any other ingredients. Add the rest of the ingredients and simmer on low for 30 minutes. Add S&P to taste. Serve with grated cheese, sour cream, jalapenos, and/or guacamole.

One Pot Ground Beef Stroganoff

One Pot Ground Beef Stroganoff 

Serves 4 

3 Tbsp EVOO, divided 

8 oz cremini mushrooms, sliced 

S&P 

½ c diced onion 

2 cloves garlic 

1 lb ground beef 

2 tsp paprika 

3-4 c low sodium beef broth (maybe less) 

8 oz dry rotini 

Dollop of tomato paste or catsup 

½ c sour cream 

fresh parsley, for serving 

Heat 1 Tbsp of the EVOO over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender, about 5 minutes. Season with S&P, then remove from the pot into a bowl and set aside. Heat the remaining 2 Tbsp of EVOO in the same pot. Add the onion, season with S&P, and cook until translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Sprinkle the paprika over the top and stir to continue. Pour the beef broth and the pasta. Bring to a light boil then cover the pot. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. Remove the pot from the heat and stir in the mushrooms, adding a dollop of tomato paste or catsup. Stir well, then add sour cream. Serve topped with fresh parsley.

Skillet Shepherd's Pie

Servings: 8

Ingredients for Meat Mixture
1 tbsp olive oil
1 1/4 lb lean ground beef
salt and pepper to taste
1 large onion chopped
1 clove garlic minced
½ tsp red pepper flakes
2 tbsp Worcestershire sauce
1.9 oz onion soup mix
1 cup beef broth
2 cups frozen veggies (peas, carrots, green beans and corn)

For Mashed Potatoes
6 large potatoes peeled and cut into cubes
4 tbsp butter softened
2/3 cup milk
1/4 cup
Parmesan cheese
salt and pepper to taste
1 tbsp fresh parsley for garnish

Instructions
1. Start by first cooking the potatoes in boiling water for about 15 minutes or until fork tender. While the potatoes are cooking, you can prepare the meat mixture.
2. Heat the oil in a large skillet over medium heat. Add the ground beef to the skillet and cook it for about 5 minutes or until it's no longer pink, breaking it up as you go along.
3. Add the onion and garlic and cook for 3 more minutes until the onion softens and becomes translucent. Add the pepper flakes, Worcestershire sauce, onion soup mix, beef broth and stir. Stir in the frozen veggies and cook for a couple more minutes. Set aside.
4. Preheat the oven 350 F degrees.
5. Prepare the mashed potatoes. Drain the potatoes then add them to a large bowl. Add in the butter and using a potato masher, mash until smooth. Add the milk, Parmesan cheese, salt pepper and mash a bit a more until smooth.
6. Spread the potatoes over the meat and smooth with a spoon. Take a fork and rough up the top a bit and garnish with a bit of parsley.
7. Place the skillet on a baking sheet, then place it in the oven and bake for 40 minutes until golden brown on top.
8. Garnish with more parsley and pepper and serve warm.

 Recipe Notes: Refrigerate leftovers within 2 hours of cooking, cover the pie with plastic wrap and refrigerate for up to 3 days

Time from prep to cooking to table: 1 1/2 hours

Delish!!!

Beef & Wagon Wheel Casserole

(No, I did not name this, and yes, I have modified it to fit our taste.)

Ingredients:
1.5 lb ground beef
1 onion, chopped
1 bottle BBQ sauce (use 1 c. or more)
1 Tbsp brown sugar
1 (16 oz) can pork and beans, drained slightly
1 can corn, drained
1 (10 count) can refrigerated biscuits
1/2 c. shredded cheese (or more)

Preheat oven to 375 degrees.  Brown crumbled ground beef with onion in a skillet; drain.  Stir in the sauce, brown sugar, pork and beans, and corn.  (You may need more than 1 c. of sauce.)  Cook until bubbly.  Pour the mixture into a 2.5-qt round or oval baking dish.  Cut the dough for each biscuit in half crosswise.  Place cut side down over the ground beef mixture around the edge of the pan in a spoke pattern.  Sprinkle the cheese on top.  Bake for 20-25 minutes or until the biscuits are golden brown.

Yield: 6 servings

Hobo Packets

Here is a fun meal to make while camping, but you can also bake them in the oven for an easy meal that's also easy to clean up!

2 lbs. ground beef (the leaner the better) [Or whatever meat you'd like: chicken tenders, kielbasa, etc.!]
1 onion
4-8 potatoes
1 lb. baby carrots
optional: sliced mushrooms, squash, peppers, etc.
salt & pepper to taste
optional: Dale's or Moore's seasoning sauce

Form beef into 6-8 patties.  Place each patty into a large square of foil.  (This part could easily be done ahead!)  Slice up your onion and potatoes (I like to leave the skins on).  Place onions onto the patty, then potatoes, and then carrots.  Add mushrooms too if you like.  Season with salt & pepper or drizzle on a tablespoon or two of the steak sauce.

Wrap up the packets and seal tightly.  (A second layer is probably a good idea.)  Place on a hot grill (med-high heat) and cook for 30-45 minutes.  (If you're making them at home, cook in a preheated 350 deg. oven for 45-60 min.)

Here's a link I found to all kinds of packet meals- even grilled s'mores!

Picadillo

(pronounced "pee-kah-dee-yo")

This is what Cubans do with ground beef instead of making hamburgers. There are many different versions of it, but this one is most authentic:

2 Tbsp cooking oil
2 large garlic cloves, minced
1 large onion, chopped coarsely
S & P to taste
½ tsp MSG (I leave this out)
1 lb lean beef, ground
1/3 c dry, white wine
2 large ripe tomatoes, peeled and chopped (or one 15 oz. can chopped tomatoes)
½ c dark or light raisins, pumped up in hot water
1/3 c pimiento-stuffed olives, sliced in thirds
1 seeded green pepper chopped in half-inch squares (I leave this out)

In the oil, sauté the garlic and onion for five minutes, stirring frequently. Add the seasonings, the meat, the wine, and stir again. Add the tomatoes, raisins, olives and stir. Add green pepper and cook only long enough for it to get thoroughly hot; it should retain crispness and color.

One of Picadillo’s charms is that all the chopping and slicing can be done in advance, the cooking requiring only a few (10) minutes’ time. The Cubans serve this dish with plain white rice, either in a separate dish, or with the Picadillo on top of the rice and its juices trickling down. (Enough for 3-5 people)

Green Onion Casserole

Green Onion Casserole

2 lbs. ground chuck

4 cloves garlic, chopped

3 t. salt

16 oz. canned tomato sauce

4 t. sugar

10 oz. thin egg noodles

½ t. pepper

8 oz. cream cheese

32 oz. canned tomatoes

2 c. sour cream

12 green onions, chopped with tops

2 c. grated sharp cheddar cheese

Brown meat with garlic; drain. Add salt, sugar, pepper, tomatoes, garlic and tomato sauce. Simmer 10 minutes. Meanwhile, cook egg noodles; drain. Combine hot noodles with cream cheese. Add sour cream and green onions. In a 4 qt. casserole dish, layer noodles, meat mixture and top with grate cheese. Bake 325 for 30 minutes.

Yield: 8-10 servings