Taco Meat Pie From Heather

Ingredients
• 1 box of Pillsbury pie crusts
• 1 can ranch style beans mostly drained
• 1 lb ground beef
• 1 small onion
• 1 can Campbell’s fiesta cheese soup (we use the regular cheddar soup cause Hannah does not like spicy)
• 1 pack taco seasoning
• 1 can of sliced carrots drained
• 1 can corn drained

Directions:
1. Preheat oven to 350
2. Place one of the pie rounds in a pie dish
3. In a large pan Brown the meat and onion, drain off the fat.
4. Add in the cheese soup and taco seasoning
5. Add in the ranch beans, corn and carrots, mix well
6. Add beef mixture to pie crust in the pie pan
7. Place the other pie crust over the top, pinch the edges closed
8. Bake in the oven till pie crust is golden brown (not sure the time maybe 15-20 minutes) just keep any eye on it. Also sometimes it may boil over so good to have a pan underneath or foil.

**Note: I sometimes cook the bottom pie crust by itself for about 5 minutes until it starts to slightly brown then add the meat mixture, and top crust and continue cooking.

Beef & Avocado Asian Salad

From allrecipes.com!

Dressing Ingredients:
-2 TBS Vegetable Oil
-2 TBS Rice Vinegar
-1 1/2 tsp Soy Sauce
-1 tsp Grated FRESH Ginger (1/4 tsp if using dried)
-1 tsp Sugar
-1/2 tsp Toasted Sesame Oil

Salad Ingredients:
-8 oz Flank Steak; grilled the way you like
-3 cups Mixed Salad Greens (your choice)
-1 1/2 cups thinly sliced Red Bell Pepper
-1/2 cup thinly sliced Green Onion
-3/4 cup Snow Peas (or snap peas if thats what you have)
-1/2 cup chopped Cilantro
-1 large Avocado sliced (More for the Avo lovers! ;) lol)

Directions:
-Dressing: In a measuring cup, whisk together all of the ingredients until fully combined. Set aside, coverd.
-Slice the steak thinly and across the grain; set aside.
-Toss gently together the salad greens, bell pepper, green onion, peas, cilantro & about 3 TBS of the dressing.
-Divide equally between 4 serving dishes & layer w/ steak and avocados; drizzle with remaining dressing.

(This amount would have to be double for our family for a "meal". Would be great with chicken, pork or shrimp, too! Tons of room for adding/removing what works for you!)

Mexican "Flatbread" Pizza (a la Pioneer Woman)

This is really tasty. And it didn't come from me. All credit is given to the all powerful and taste-making Pioneer Woman. Seriously, Ree is awesome. We do love her. And I do love this recipe! It's fast, simple, easily adaptable for anyone's life style. Kid-friendly (cause it's pizza). Whatever, she rocks.


Ingredients:
-1 can large (non flaky) biscuits
-1 can refried beans
-3 tablespoons salsa or picante
-1 1/2 cup grated cheddar cheese
-Pico De Gallo
-2 cups seasoned ground beef (or turkey... chicken would work too)
-Shredded lettuce
-3 tablespoons salsa
-5 tablespoons sour cream
-cilantro for garnish

Preheat oven to 375 degrees. Flour work surface, roll out biscuit until flat. Brush lightly with olive oil. Bake for 8 minutes, or until starting to brown. Remove from oven and set aside.

Mix beans and salsa and heat on stovetop.

Heat up ground beef.

Spread beans onto flatbread. Top with ground beef. Sprinkle with cheese. Return to oven for 3 minutes, until meat/beans are warm and cheese is melted. Top with pico de gallo and lettuce.

Mix together salsa and sour cream. Drizzle over the top of each pizza. Garnish with cilantro. Slice and serve.


Pioneer Woman has lovely pictures and is much better at this than I am. Here's the link to her: http://thepioneerwoman.com/cooking/2010/07/16-minute-meal-4-mexican-flatbread-pizza/

Christine's Mexican Beef and Bean Stew

I found this in the recipe book for my crock-pot! Side note- It is a tad warm for kiddos, so I plan to reduce the chili powder, then scoop out the kid's bowl, then add the rest of the powder for the last 30 min of cooking.
Ingredients:
1 1/2 pounds beef for stew, cut in 1 inch
pieces
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 (10.5 ounce) can Condensed Beef Consomme (I couldn't find this so I just used beef broth still yummy!)
1 cup Thick & Chunky Salsa
1 large onion, coarsely chopped
1 (15 ounce) can pinto beans, rinsed and
drained
1 (16 ounce) can whole kernel corn,
drained
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder

Directions:
1. Coat the beef with flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook in 2 batches until it's well browned, stirring often.

2. Stir the beef, consomme, salsa, onion, beans, corn, chili powder, cumin and garlic powder in a 3 1/2-quart slow cooker.

3. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

Philly Cheesesteak Mac-n-Cheese

Another goody from Rach....
Serves 6
Ingredients:
Salt
1 pound cavitappi pasta
2 tbsp. EVOO
2 large onions, thinly sliced
Black pepper
3 tbsp. butter
3 tbsp. AP flour
3 c. milk
2 c. shredded provolone
1/2 c. beef stock
3/4 c. thinly sliced roast beef, coarsely chopped
1/4 c. fresh flat leaf parsley, chopped

Place a large pot of water over high and heat and bring it to a boil. Salt the water, add the pasta, and cook to al dente. Drain the pasta and return it to the pot.
While the pasta water is coming to a boil, heat the EVOO in a large skillet over medium to medium-high heat. Add the onions, season with salt and pepper and cover with a lid or foil for 2 to 3 minutes to get them going. Remove the lid or foil and continue cooking the onions until tender and lightly caramelized, 12 to 15 minutes, stirring occasionally.

While the onions are caramelizing, melt the butter in a medium pot over medium-high heat. Sprinkly the flour over the melted butter and cook for about 1 minute, stirring constantly. Whisk the milk into the butter-flour mixture slowly and bring up to a bubble to thicken, about 5 minutes. Remove the pot from the heat and stir in 1 1/2 cups of shredded cheese, season with salt and pepper and reserve.

Preheat your broiler. Add the beef stock and the roast beef to the onions, stir over medium heat to warm through. Add the cheese sauce and the onion-roast beef mixture to the pot with the pasta and toss to comibine. Return this mixture to the pot or casserole dish and top with the remaining cheese. Place under the broiler until bubbly, 2 to 3 minutes, garnish with parsley.

Bex's Heavenly Beef Stew

This makes your house smell so good! I look at weather forecasts and pick a day where it's going to be cloudy and cold when I make this one!

2 lbs stew meat, trimmed
flour, salt, pepper, butter

4 C water
2 C beef broth
1 tsp worchestire sauce
1 clove garlic, minced
1-2 bay leaves
1 onion, chopped
1/2 TB salt
1 tsp sugar
1/2 tsp pepper
1/2 tsp paprika
dash of allspice

carrots, potatoes

Mix some flour, salt, and pepper in a bowl. Melt 3 TB of butter in a skillet. Roll the stew meat in the flour mixture and then brown in the butter.

Meanwhile, combine remaining ingredients, EXCEPT the carrots and potatoes, in a large soup pot. Bring to a boil.

Add browned meat and simmer for 2 hours, uncovered.

Add carrots and potatoes. Cover and cook for 30 minutes or until veggies are tender.

Serve with crusty french bread! SO GOOD!

Bex's Mini Meatball Sandwiches

So, these aren't really mine...they are the Pioneer Woman's! They are super easy and delicious, and only take about 30 minutes total to make!

Ingredients:
1 lb ground beef
about 1/2 C breadcrumbs
1 clove garlic, minced
dash of milk
salt and pepper
1/2 onion, diced
1 jar of your favorite maranara sauce (I like Newman's Own)
1 package dinner rolls
sliced mozzerella or provolone

Combine ground beef, breadcrumbs, garlic, and plenty of salt and pepper. Add milk to make it sticky enough to form meatballs. Place a bit of olive oil in a pan and put in the onion, cook for 1 min. Add meatballs and cook until just brown. Pour sauce over meat-a-balls and shake the pan a bit to get the sauce all over the meatballs. Cover and simmer for about 20 minutes.
Just before serving, take your dinner rolls and cut them in half to make a top and a bottom. Take a meatball and some sauce, lay in on the bottom half of the roll. Place your cheese on top and squish! The cheese gets all melty and the meatballs are delicious!

Goes perfectly with a salad!

Chipotle Chocolate Chili

Thanks to Megs for finding this on ourbestbites.com!

1 lb. lean ground turkey

1 large onion, chopped

1 red bell pepper, minced

2-3 cloves garlic, minced

2 cans diced tomatoes

2 cans kidney beans, drained and rinsed

1 can beef broth

3 Tbsp. brown sugar

2 Tbsp. chili powder

1 tsp. ground cumin

1 Tbsp. unsweetened cocoa powder (NOT Nesquik! That would be very bad!)

1/2 tsp. freshly-ground black pepper

1/2 tsp. Kosher salt

Chipotle sauce (from the can of chipotle chilies)

1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (optional; use to taste as needed; be careful, because too much will make your chili bitter)

Light sour cream

Chopped green onions

3-4 Tbsp. red wine vinegar

Shredded cheddar cheese

Heat some olive oil in a large soup pot over medium heat. Saute onion, garlic, bell pepper, and ground turkey until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth. Add all of the chipotle sauce from a small can of chipotle chilies. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (I like it about 30-40 minutes). If desired, add some chopped chipotle chilies. Add 3 Tbsp. red wine vinegar and a small amount of chopped chocolate at a time until desired richness is reached. If necessary, add more red wine vinegar to cut the sweetness of the chili. This is where you can play around a little with the flavors.

When thickened and seasoned as desired, serve with chopped onions or green onions (green onions, though not pictured, are better, in my opinions!), sour cream, and shredded cheddar cheese.

Ashley M's Mexican Casserole/Bake

Not sure what to call it, as I made it up! :) But it is SUPER GOOD!

1 Box Spanish Rice (I use Rice r Roni & follow their directions for adding tomatoes)
1 14oz can Chopped Tomatoes
1lb Ground Turkey (you can use beef as well)
1 Taco seasoning packet
1 can Black Beans
1 can Corn
4 handfuls of crushed corn chips (I use Fritos Scoops)
1 handful shredded Mexican Cheese

Preheat oven to 350*

Cook rice as directed on box adding in tomatoes.

Brown turkey in pan with taco seasoning according to pkt. Once done mix in beans and corn.

In a 9x13 baking dish layer the rice and tomatoes mix in bottom of pan then cover with the meat mixture. Crush chips in hands and sprinkle over top. Cover with shredded cheese. Bake until cheese is just melted.

Garnish as you wish! (Sour cream, guac, lettuce, tomatoes, ect.)

South Beach Mexican Lasagna-LOVED by Jen

Ingredients:
1 pound extra lean ground beef or turkey
1/2 large onion chopped
1 large clove garlic, minced
1 1/2 cups low-fat cottage cheese
1 cup fat free sour cream (we used low fat)
1 jar (4 oz) chopped green chilies ( I used green bell pepper instead)
1/2 cup chopped cilantro (optional) 2 teaspoons ground cumin
1/8 teaspoon salt
2 1/2 cups salsa
4 whole wheat tortillas, halved
1 1/4 cup (5 ounces) shredded, reduced-fat Monterey Jack cheese

Directions:
Preheat oven to 350 degrees. Coat a 13 x 9 baking dish with cooking spray.1. Coat a large nonstick skillet with cooking spray, and place over medium heat. Add the ground meat and cook, turning several times, for 5 minutes or until no longer pink.
2. Remove browned meat to a medium bowl. Wipe the skillet with a paper towel. Coat the skillet with cooking spray. Place over medium heat. Add the onion and garlic and green bell peppers if using. Cover and cook, stirring occasionally, for 7 to 8 minutes, or until lightly browned. Add to the cooked meat in the bowl.
3. In another medium bowl, combine the cottage cheese, sour cream, chilies, cilantro, cumin, and salt.
4. Spread 1 cup of the salsa across the bottom of the baking dish. Arrange half of the tortillas evenly over the salsa. Spread half of the cottage cheese mixture over the tortillas. Top with half of the ground meat mixture. Top with 1 cup of the remaining salsa and 1/2 cup of the Monterrey Jack cheese. Repeat the layering sequence with the remaining tortillas, cottage cheese mixture, and ground meat mixture.
5. Sprinkle with the remaining salsa and 3/4 cup Monterrey Jack cheese. Bake for 30 minutes or until heated through. Loosely cover with foil if the cheese browns too quickly.

Crock Pot Ribs from Nicole

Baby back ribs (1-1.5 racks for this recipe), cut into 3-4 bone sections
1-2 red onions, sliced into thick rings
1/2 to 3/4 cup cola (do NOT use diet)
1/4 cup brown sugar
salt & pepper
2/3 Tbsp Liquid Smoke
Cayenne or red pepper flakes (to your spicy taste)
As much garlic as you like, chopped finely
Barbecue sauce (save for final step!)

Place something in the bottom of the crock pot to hold everything up from the bottom (Pyrex custard cup/ramekin works well). Mix cola, sugar, salt, pepper, liquid smoke, cayenne & garlic. Layer the ribs & onions alternately, pouring cola mixture over each layer as you go. Dump remaining mixture over the top. (The liquid will not submerge the meat) Cover with lid & cook on low for 8-9 hours. Finish with BBQ sauce & grill or broil just long enough to crisp them up (5 minutes or so). (I had to put foil on the grill because the meat was falling off the bones)

Hidden Valley Ranch Burgers (Jen found this recipe!)

These are so simple and fast and SO DELICIOUS!!!

Prep Time: 15 min.Cook Time: 15 min. (It took me about 15 minutes for the whole thing!)

1 packet/1 oz.Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix
1 pound Ground beef
1 cupShredded Cheddar cheese (you can omit this or use less)
4Hamburger buns

Preparation
Combine seasoning & salad dressing mix with beef and cheese. Shape into 4 patties; cook thoroughly, until meat is no longer pink in the center. Toast buns before serving, if desired.

Makes 4 servings.

Christiana's Kickin' London Broil with Bleu Cheese Butter

I don't remember where I found this, but it is so yummy if you like a steak w/ a little kick. We've used other types of beef/steak other than London Broil, too though it works perfectly with the London Broil.

INGREDIENTS

• 3 tablespoons crumbled blue cheese
• 2 tablespoons butter, softened
• 1 teaspoon fresh chives (optional)
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper
• 1 (2 pound) beef flank steak
• 2 tablespoons olive oil, divided

DIRECTIONS

1. Preheat the grill for low heat.
2. In a bowl, mix the blue cheese, butter, and chives. Set aside. In a separate bowl, mix the black pepper, garlic salt, onion powder, and cayenne pepper.
3. Rub the steak with olive oil. Coat both sides of the meat with the spice mixture, and rub in by hand or press with a spatula.
4. Lightly oil the grill grate. Place meat on the grill, and cook 10 to 15 minutes per side, or to desired doneness. Grill to rare or medium rare for best flavor. Remove from grill, and slice lengthwise into thin strips. Top with a large dollop of blue cheese butter, and serve.

Nicole's Beef Satay with Spicy Peanut Dipping Sauce

(Courtesy of America's Test Kitchen)

Beef:

1 ½ lbs flank steak (I find round steak or sandwich steaks work well too) sliced THINLY and ACROSS the grain

¼ cup soy sauce

¼ cup vegetable oil

2 T Asian chili sauce (Srihacha), or more to taste

¼ cup packed dark brown sugar

¼ cup minced cilantro

2 cloves garlic

4 scallions

Weave thinly sliced beef onto wooden skewers and place into cake pan (or on baking sheet, I've found cake pans work better)

Mix the rest of the ingredients to make marinade. Pour over meat, cover and refrigerate at least 1 hour. (I like overnight, the soy sauce breaks down the meat fibers and tenderizes)

Spicy Peanut Dipping Sauce: (halving the recipe will still make plenty!)

½ cup smooth peanut butter

¼ cup hot water

1 T soy sauce

2 T fresh squeezed lime juice

2 T Asian chili sauce (Srihacha)

1 T dark brown sugar

1 clove garlic

1 T chopped cilantro leaves

2 scallions, sliced thinly.

Whisk peanut butter and hot water until well-mixed. Stir in remaining ingredients.

To cook beef:

Using the broiler setting on your oven, lay the skewers on wire rack and broil 6-7 minutes total, flipping them over halfway through.

ALTERNATELY: Use the outdoor grill. A fabulous addition to the recipe is grill-flavor!

Serve with peanut dipping sauce while hot! I've made these and brought them tailgating, cooked on a portable grill. Crowd pleaser!

Nicole's Drunken Pot Roast

 

1 3-4 pound roast

¼ cup whiskey

1 can beer

2 cans French onion soup

Braise roast in a frying pan, on all sides. Remove from pan and slice across the grain, into 1-2 inch slices. Place all ingredients into slow cooker and cook 8 hours or so, until meat falls apart. Serve on crusty rolls.

Beef Tacos & Crunchy Taco Shells from Nicole

(From America's Test Kitchen Family Cookbook)

A bit fussy but worth the effort. You may never buy packet taco seasoning again!!

1 T vegetable oil

1 minced onion

3 minced garlic cloves (or a few tsp. minced jarred garlic)

2 T chili powder

1 t cumin

1 t coriander

½ t oregano

¼ t cayenne pepper

Salt

1 pound (90% lean) ground beef (or turkey)

½ cup smooth tomato sauce (I use petite diced for some chunkiness)

½ cup low-sodium chicken broth

2 t cider vinegar

1 t brown sugar

1. Heat oil in medium skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes.

2. While onions are softening, mix all the spices in a small bowl, including 1 tsp salt.

3. Add the garlic & spices and cook until fragrant, about 30 seconds. The heat releases all the oils from the spices. Mmmmmm…..

4. Stir in the ground beef and cook until no longer pink.

5. While the beef's cooking, I like to put the tomatoes, broth, vinegar, and brown sugar in a measuring cup to save dishes & steps.

6. When the beef is no longer pink, drain a bit of the fat and stir in the wet ingredients. Simmer until thickened, about 10 minutes. (Sometimes using less tomato sauce/chicken broth helps keep it from being too runny).

For the shells (corn or flour, small rounds. Corn works better.):

In a small skillet, heat ¾ cup vegetable oil over medium heat to 350 degrees. Using tongs to hold the tortilla, slip half into the hot oil. Using a metal spatula (or a butter knife) in the other hand, submerge that half in oil (it will puff & try to rise out). Fry until just set, but not brown, approx. 30 seconds. Flip the tortilla and fry the other side. Transfer the shell to a toweling-lined baking sheet to drain.

(If you like it spicy…..I sprinkle a mixture of cayenne, cumin, and kosher salt into the insides of the still-wet shells)

TOTALLY worth the effort!

Ashley's Hamburger Pie

1 pound ground meat (beef, chicken, turkey, etc.)
1 can tomato soup
1 can corn (drained)
1 can green beans (drained)
1 pkt instant mashed potatoes (or homemade- you'll need enough for 4 servings)
1 cup shredded cheddar cheese

Directions:

1- Preheat oven to 350* & coat 9x13 glass baking dish w/ Cooking Spray (I use PAM for Baking brand)
2- Brown ground mean in skillet over medium heat, drain off grease.
3- Make mashed potatoes according to package.
3- Mix in soup, corn & green beans. (I do this one at a time to make sure everything gets coated in the soup)
4- Layer meat mixture on bottom of baking dish. Spoon potatoes on top of mixture and sprinkle with cheese.
5- Bake uncovered for about 25-30 minutes or until cheese is melted.

Mexican Cornbread from Mika

1 cup yellow cornmeal

2 eggs beaten

1 cup milk

1 can cream style corn

½ tsp baking soda

¾ tsp salt

¼ cup Crisco (melt)

Mix above and set aside

Saute 1 lb hamburger, drain. 1 onion, finely chopped. ½ lb grated cheese. 2-4 jalapeno peppers.

Grease baking dish and sprinkle thin layer of cornmeal on bottom of pan. Pour ½ the batter mix into dish. Layer cheese, meat, onion, and pepper. Pour rest of batter mix on top. Bake 45-50 minutes at 350.

Spaghetti and Meatballs from Nat

Meatballs:3 lbs. ground beef
1 lb. ground pork
1 Tbsp. salt
1 Tbsp. garlic, minced
1 tsp. ground red pepper (exclude if you don't want it to be spicy or have a kick)
1 tsp. black pepper
1 tsp parsley
½ cup parmesan cheese
1 cup fine bread crumbs
3 eggs
Mix ingredients. Shape into balls.

Sauce:
32 oz. can tomato sauce
32 oz. can tomato paste (or as close as you can get to that amount w/ the smaller size cans)
32 oz. can tomato puree
1 tsp oregano
1 tsp black pepper
1 tsp minced garlic
2 Tbsp dried chopped onion
½ tsp ground red pepper (exclude if you don't want it to be spicy or have a kick)
1 tsp salt
1/3 cup parmesan cheese
1 teaspoon sugar
3, 32 oz. cans of water
*add sliced pepperoni if desired (handful)
Mix ingredients & bring to a boil. Once the sauce starts to bubble, add the uncooked meatballs & cook for 1 ½ hours, stirring occasionally.

Nat's Goulash

3 cups macaroni
1 ½ lbs. ground beef/chicken/turkey (your choice)
¼- ½ onion, chopped
½-1 Green pepper, chopped
1 Tbsp garlic powder1 ½ Tbsp chili powder1
½ Tbsp paprika
1 can of diced tomatoes (14 oz.)
Colby cheese
Salt to taste

Cook macaroni until almost tender. Brown ground meat, add onion, green pepper, garlic powder, paprika & salt. Simmer. In a casserole dish, add cooked pasta, tomatoes, & meat mixture. Cover top with cheese (I put some throughout as well if I have chunks). Bake for 45 minutes at 325 degrees.