Southwestern Beef and Bean Burger Wrap

INGREDIENTS
12 ounces 93% lean ground beef
1 cup refried beans
1/2 cup chopped fresh cilantro
1 tbsp chopped pickled jalapenos
1 avocado, peeled and pitted
1/2 cup prepared salsa
1/8 tsp. garlic powder
4 whole wheat tortillas, warmed (see Tip)
2 cups shredded romaine lettuce
1/2 cup shredded pepper Jack cheese
1 lime, cut into 4 wedges

DIRECTIONS
Preheat broiler. Coat a broiler pan with cooking spray.
Gently combine ground beef, beans, cilantro and jalapenos in a medium bowl. (Do not overmix.) Shape into four 5 by 2 inch patties and place on the prepared pan. Broil the patties about 12 to 14 minutes. A thermometer should show a reading of 165 degrees.
Meanwhile, mash together avocado, salsa, and garlic powder in a small bowl. Place tortillas on a clean work surface. Spread each with the guacamole, then sprinkle with lettuc and cheese. Top each with a burger and roll into a wrap. Serve immedately, with lime wedges.
Tip: To warm tortillas, wrap in foil and bake at 300 degrees until steaming, about 5 minutes. Or wrap in a barely damp paper towel and microwaves on high for 30 to 45 seconds.
Nutritional information: 4 servings, 394 calories, 17g fat, 6 g saturated, 7 g monounsaturated, 40 g carbs, 28g protein, 10 g fiber, 634 mg sodium

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Irish Beef Stew

Somebody asked me what makes this Irish...my husband says the fact that its cooked in our house makes it Irish! I think its just all the potatoes....regardless, this is a favorite around our house!

INGREDIENTS
1 pound ground beef
8-10 red potatoes, quartered
1-2 onions, quartered
4-5 carrots, chopped
2-5 cloves of garlic (We like it garlicky around here, if you haven't noticed...)
1 packet dry onion soup mix
6 cups beef broth (more or less, depending on how brothy you like it)
2 cups tomato juice

Brown the ground beef; drain. Add all ingredients to a slow cooker. Cook on low for 6-8 hours.

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Sloppy Joe Stew

Served this up with some warm, homemade cornbread. Perfect food for this weather.


INGREDIENTS
1 tbsp. olive oil
1 pound ground beef
1/2 cup chopped onion
2 large potatoes, peeled and diced
1 cup sliced carrots
1/2 cup chopped celery
1/2 tsp. salt
1 dash of pepper
1-14 oz. can diced tomatoes




DIRECTIONS
Warm the oil in a large, heaving skillet over low heat and brown the ground beef. Stir in the onions, potatoes, carrots, celery, salt, and pepper. Cover and cook for 10 minutes, stirring occasionally, until the potatoes begin to get tender and maybe a little brown in some spots. Add the tomatoes, bring to a boil, reduce to a simmer, and cook until the potatoes are completely tender, about 20 minutes.

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Beef Empanadas

Ingredients
1 can of biscuits (the small, cheap kind...not the big buttermilk ones)
1 pound of ground beef
1-2 tsp. minced garlic
1/4 tsp. onion powder
Salt and Pepper
1/2 cup shredded cheese
1/4-1/2 cup salsa
Vegetable Oil for frying

Directions
Brown the ground beef. Season with onion powder, garlic, salt and pepper. Mix in salsa and shredded cheese. Set aside.
Roll out each biscuit individually, as thin as you can possibly get it without the dough tearing. Place a spoonfull of the meat mixture onto half of each biscuit, and fold the other half over the top, pinching the edges with a fork.
Heat the oil. I like to use my electric skillet for this. It allows for more even temperature (I set mine at 350 degrees), and the oil doesn't get too hot, so no smoke. If your oil is smoking, its too hot. Add the empanadas to the oil, cooking in batches if you have to, about 2-3 minutes per side until brown and slightly crispy on both sides. Dip in salsa, sour cream, queso...whatever you wish!

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Tamale Pie

Ingredients
1-2 tsps. olive oil
1 lb ground beef
1 medium yellow onion
1/4 teaspoon garlic salt, to taste
1 small can green chilies
1 (16 ounce) can kidney beans
2 (8 1/2 ounce) packages Jiffy cornbread mix
2 eggs
2/3 cup milk

Directions
Preheat oven to 350°F. Prepare cornbread mixes according to package. In a medium large skillet over medium high heat, heat 1-2 tsp. olive oil and saute onions until translucent. Sprinkle with garlic salt. Add beef, and saute until browned. Stir green chilies and beans into beef, and cook over medium to medium high heat until bubbling and starting to thicken. Stir as necessary while it cooks. Pour beef mixture into 13x9 casserole. Pour cornbread mixture over beef. Bake in 350 oven uncovered for 30-35 minutes, or until cornbread is cooked and starting to brown.

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Beef Stuffed Peppers

Ingredients

1 pound ground beef

1 cup rice, uncooked

1 tbsp. butter (optional)

2 cups water

salt

4 green peppers

1 jar spaghetti sauce

Shredded mozzarella

Directions

Brown grown beef. Cook rice in water according to directions, adding butter and salt when the directions state, if you wish. Combine rice and ground beef, along with 1 cup spaghetti sauce. Meanwhile, cut the green peppers in half from top to bottom, discarding the seeds. Place the peppers in boiling water for 5 minutes. Remove and fill with beef mixture. Top with leftover spaghetti sauce. Cover and bake at 350 degrees for 20 minutes. Remove cover and top with shredded mozzarella. Cook for an additional 10 minutes.

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Poor Man Steak

Ingredients

1 pound ground beef

1 egg

salt and pepper

3 tbsp. butter

3 tbsp. flour

1-1/2 cup milk

1/2 cup heavy cream

Directions

Mix ground beef with egg.  Shape into 4 patties.  Season with salt and pepper.  Cook patties in a skillet until done, usually about 4-5 minutes per side.  

Meanwhile, melt butter in another skillet.  Add flour and stir until flour and butter are combined.  Slowly add milk and heavy cream.  Stir with a whisk and allow the mixture to slowly boil.  As it bubbles, it will thicken up.  Serve the patties covered with the gravy.  Goes great with mashed potatoes and peas!

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Three Way

Ingredients

1 pound ground beef

1 packet chili mix

1 can diced tomatoes

1 can chili beans

1 box spaghetti

Shredded cheddar

Directions

Brown ground beef; drain.  Add chili mix, tomatoes, and chili beans.  Allow to simmer.  Meanwhile, cook spaghetti according to package directions.  Drain and serve spaghetti topped with chili and shredded cheddar.

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Spaghetti and Meat Sauce

Ingredients

1 box spaghetti

1 lb. ground beef

1 jar spaghetti sauce

Parmesan cheese

Directions

Cook spaghetti according to package directions.  Meanwhile, brown ground beef.  Drain and add spaghetti sauce; heat through.  Serve meat sauce over cook spaghetti.  Top with desired amount of parmesan cheese.

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Fiesta Dinner

Ingredients

1 pound ground beef

1 packet taco seasoning

1 can diced tomatoes, drained

8 ounces shredded cheddar cheese

6 flour tortillas

Prepare taco meat according to packet directions, adding the necessary amount of water.  Add tomatoes to taco meat.  Simmer for 15 minutes.  Layer one flour tortillas in round casserole.  Place taco meat on tortilla and spread to cover.  Sprinkle with cheese.  Repeat layers starting with tortilla and ending with cheese.  Bake at 350 degrees for 30 minutes.

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Beef Stroganoff

Ingredients

1 pound ground beef

2 tablespoons dry onion soup mix

1 can sliced mushrooms

1 cup sour cream

Egg Noodles

Directions

Brown ground beef in skillet and drain.  Add soup mix and can of mushrooms with liquid.  Heat until bubbly.  Slowly add sour cream and cook until thoroughly heated.  

Meanwhile, cook egg noodles according to package directions.  Serve beef mixture over noodles.  

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Philly Cheesesteak Sloppy Joes

INGREDIENTS
1 tablespoon Extra Virgin Olive Oil
1 pound ground sirloin
1 softball-sized onion, chopped
1/4 cup steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

DIRECTIONS
Preheat broiler.

In large skillet over medium-high heat with 1 turn of the pan of EVOO, brown the ground sirloin, about 5-6 minutes. Add the onion and cook another 3-4 minutes, until the onions start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls and toast under broiler, keep your eye on them so they don't burn!

While the meat is cooking, melt the butter in a medium-size skillet over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese in a figure-eight motion until it is all incorporated.

To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

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Ultimate Bacon-Mushroom Burger

INGREDIENTS

1-1/4 pounds ground chuck

4 bacon slices

1/2 cup sliced button mushrooms

coarse salt and freshly ground pepper, to taste

4 slices havarti cheese

4 hamburger buns

4 tbsp. Dijon mustard

1/2 head of romaine lettuce, leaves separated

DIRECTIONS

Heat the grill to medium heat.  In a large saute pan, cook the bacon until crisp.  Remove the bacon to a paper towel to drain.  Cut or tear bacon slices in half.  Discard all but one tablespoon of the drippings.  Saute the mushrooms in the drippings over medium heat for 4-5 minutes or until limp.  Set aside.

Meanwhile, shape the ground chuck into burgers of equal size and thickness, and season both sides with salt and pepper.  Grill the burgers on the grill rack for 10-12 minutes, turning once.  Make sure the meat is thoroughly cooked and no longer pink in the center.  During the last minute of grilling, top each burger with a slice of cheese and allow the cheese to melt.  Grill the buns until lightly toasted and spread the mustard on the buns.  Serve the cheeseburgers on the buns, topped with a slice of bacon, mushrooms, and a lettuce leaf.

Serve with some Bistro Fries.  Preheat oven to 425 degrees, position rack to center.  Cut potatoes lengthwise into 1/3 in thick slices, then cut lengthwise into 1/3 inch thick strips.  Pat potato strips dry and place in a medium mixing bowl.  Combine potatoes with oil, garlic, salt and pepper and toss to coat.  Place potatoes on a baking sheet and bake, turning frequently until deep golden brown, about 15-20 minutes.

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Tomato and Sirloin Tortellini Bake

INGREDIENTS
2 pounds fresh or frozen ricotta-filled tortellini
Salt
2 tablespoons EVOO - Extra Virgin Olive Oil
1 pound ground sirloin
1 small onion, grated
3 to 4 cloves garlic, finely chopped or grated
2 carrots, peeled and grated
1 28-ounce can whole plum tomatoes
6 leaves basil, torn
Salt and ground black pepper
1/2 cup shredded Asiago cheese
1/2 cup grated Parmigiano Reggiano
1/2 cup shredded mozzarella cheese

DIRECTIONS
Preheat broiler.

Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta in. Cook to al dente according to package directions. Drain cooked pasta and reserve.

While the pasta is working, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the ground sirloin and cook until golden brown, 6-7 minutes.
Add the onion, garlic and carrots to the pan and cook until tender, 4-5 minutes. Add the tomatoes, basil, salt and pepper to the pan and break up the tomatoes into a chunky sauce using a potato masher or the back of a spoon. Bring the liquid to a bubble and simmer just until slightly thickened, about 5 minutes.

Add the reserved tortellini to the skillet and toss to coat with the sauce. Transfer to a large casserole dish and sprinkle with the cheeses. Place under the broiler to brown, about a minute.

*This is from the Rachael Ray Show, aired 11/13/08

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Sicilian Meatballs

This is one of my absolutely favorite recipes! The meatballs are sooooo meaty and filling.

Ingredients
4-5 slices of bread, torn up
3/4 cup milk
1 tablespoon extra virgin olive oil (EVOO), plus extra for drizzling, divided
2 cans plum tomatoes (28 ounces)
Salt and freshly ground black pepper
2 pounds ground sirloin
4 cloves garlic, chopped
1/2 cup flat leaf parsley, chopped
1 cup grated Parmigiano Reggiano cheese
1 teaspoon allspice
A pinch of crushed red pepper flakes
1 egg

Preparation
Pre-heat the oven to 425ºF.
In a small bowl, place torn up bread and pour milk over it; set aside to soak.
Drizzle a good amount of EVOO into a roasting pan, then pour in the two cans of tomatoes and crush them up with your hands or a potato masher. Season with salt and freshly ground black pepper and set aside while you prepare the meatballs.
In a large bowl, combine ground sirloin, garlic, parsley, grated Parmigiano Reggiano, allspice, red pepper flakes, and the egg and season with salt and freshly ground black pepper. Squeeze out excess milk from the soaking bread (it should be loose and in small pieces), add it to the meat mixture and mix everything with your hands to combine.
Form 12 baseball-size balls, each about 2 1/2 inches in diameter, and place them on top of the mashed tomatoes in the roasting pan. Transfer to the oven and roast until the meatballs are brown and cooked through, about 30 minutes.
Remove the meatballs from the oven. Serve meatballs and sauce with pasta.

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Hawaiian Stuffed Peppers

This was a recipe I created...on paper. My husband was the one who cooked it the first time and it was great (though he said he added his own special ingredients and that's what made it perfect...whatev!)

Ingredients:
1 pound Ground Beef
1 tbsp. cilantro
2 cloves Garlic, minced
1/2 tsp Salt
4-6 Green Peppers
1 bottle Sweet and Sour Sauce
1/2 Onion chopped
1 can Pineapple, drained
1-1/2 cups Rice
3 cups Water
1 tbsp. butter

Instructions
PREHEAT oven to 375°F. Prepare rice as directed. Mix meat, cilantro, garlic, salt and cooked rice. Cut green peppers in half and remove the seeds. Fill each green pepper with the meat mixture. Place in baking dish. Top with sweet and sour sauce and a few pineapple chunks. Bake loosely covered at 375 degrees for 30-45 minutes, or until meat is cooked.

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Tater-Topped Casserole

Once I asked my husband what he wanted for dinner, assuming he'd ask for steak or ribs...but surprisingly he asked for this. Not usually a fan of tater tots, I made it anyway and the kids LOVE it and so did I!

INGREDIENTS
1 lb. ground beef
1 small onion, finely chopped
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/4 cup milk
1 cup frozen mixed vegetables
1 cup Shredded Cheddar Cheese
1 lb. (1/2 of 32-oz. pkg.) frozen bite-size seasoned potato nuggets

DIRECTIONS
HEAT oven to 375ºF. Brown meat with onions in large skillet, stirring occasionally; drain. Spoon into 2-qt. casserole dish.
MIX soup and milk; pour over meat mixture. Top with layers of vegetables, cheese and potatoes.
BAKE 45 min. or until potatoes are golden brown and casserole is heated through.

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Sweet and Sour Meatballs

This...is...awesome! The meatballs are so juicy and tasty!

Ingredients
1 pound Ground Beef
1 tbsp. cilantro
1 Egg
1/4 cup Bread crumbs
2 cloves Garlic, minced
1/2 tsp Salt
1 bottle Sweet and Sour Sauce
1 chopped Red Bell Pepper
1 chopped Green Pepper
1/2 Onion chopped
1 can Pineapple, reserve the juice
1-1/2 cups Rice
3 cups Water
1 tbsp. butter

Instructions
PREHEAT oven to 375°F. Mix meat, cilantro, egg, bread crumbs, 2/3 of the garlic and salt. Shape into 20 meatballs, each about 1 inch in diameter.
PLACE in 15x10x1-inch baking sheet sprayed with cooking spray.
BAKE 20 minutes or until meatballs are cooked through.
Meanwhile, cook rice according to directions and place chopped vegetables and pineapple in pan and pour Sweet and Sour Sauce over. Cook veggies until crisp tender. Add meatballs and stir carefully. Serve over rice.

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Baked Beef Ziti

Ingredients
12 oz uncooked ziti
2 tsp olive oil
2 medium garlic clove(s), minced
1/3 pound raw lean ground beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp table salt
1/2 tsp black pepper
28 oz canned crushed tomatoes
1 cup part-skim mozzarella cheese, shredded

Instructions
Preheat oven to 350°F.
Cook pasta according to package directions; drain and set aside.
Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.
Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.

Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.

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Bacon Wrapped Meatloaf

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 teaspoons salt
2 eggs
1/2 cup water
1/2 cup ketchup
1 cup dry bread crumbs
2 pounds ground beef
bacon

Place ground beef in bowl. Add onion, garlic, salt, eggs, water and ketchup. Pour the olive oil on top. Mix the bread crumbs into the mix. Use your hands and knead it up well.
Roll the meat into a ball like shape that fits into your muffin tin. Grab a slice of bacon, or half a slice if your bacon is particularly long, and wrap the meatloaf with it. Then put it into the tin.
Bake in a 350 oven for 12 minutes. Then turn your oven up to broil to crisp up the bacon for 2 minutes.

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