Someone Toby works with brought this to a work pitch-in one time & he asked for the recipe. It's good & it makes a fairly large batch. It's a great New Year's Eve party idea if you are still planning your menu :)
Crock Pot Taco Dip
3 lbs hamburger, cooked & drained
2 pkgs taco seasoning
8 oz cream cheese, cubed
2 lbs. Velveeta cheese, cubed
2 large or 4 small jars of Pace Chunky Salsa (or your favorite salsa)
Add taco seasoning to hamburger & mix well.
In a 6 qt crock pot, add salsa, hamburger & both cheeses.
Heat til melted & serve with tortilla chips.
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Sunday, December 30, 2012
Grandma Ann's Shepard's Pie
When Toby & I first got married, I was always looking for budget friendly yet delicious meals. Funny, almost 15 years later, I'm still looking for the same thing :) Anyway, my Grandma Ann raised 7 kids (5 of which were boys) so I knew if there was anyone who could tell me how to cook on a budget it was her. This is one of the 1st recipes she gave me. I haven't made it in ages, but I came across it the other day & I think it is definitely worth sharing.
Grandma Ann's Shepard Pie
3-4 lbs. ground round (I think if I was to make this today, I'd try to cut this back to 1.5-2 lbs.)
onions
6 cans of vegetarian vegetable soup (drain 3 of the cans)
mashed potatoes
Layer in a 9 x 13 baking dish in order of:
beef
veg. soup (3 cans)
beef
veg. soup (3 cans)
put mashed potatoes on top
Bake at 375 for about 45 minutes.
**I think in this original recipe the beef was uncooked as it went into the dish. If I was to make this today, I think I'd precook the meat & cut down on the baking time. I've also seen this made & topped with cheese which I would definitely give a try. I love cheese :) **
Grandma Ann's Shepard Pie
3-4 lbs. ground round (I think if I was to make this today, I'd try to cut this back to 1.5-2 lbs.)
onions
6 cans of vegetarian vegetable soup (drain 3 of the cans)
mashed potatoes
Layer in a 9 x 13 baking dish in order of:
beef
veg. soup (3 cans)
beef
veg. soup (3 cans)
put mashed potatoes on top
Bake at 375 for about 45 minutes.
**I think in this original recipe the beef was uncooked as it went into the dish. If I was to make this today, I think I'd precook the meat & cut down on the baking time. I've also seen this made & topped with cheese which I would definitely give a try. I love cheese :) **
Homemade Pizza
One of Toby's favorite meals I make is my homemade pizza. It's easily adaptable to whatever your family likes on their pizza.
Homemade Pizza
1-2 pkgs of pizza crust
1 lb. ground beef, cooked & drained
green peppers, chopped
2 cans mushrooms, drained
onions, chopped
banana peppers
1/2-1 jar of spaghetti sauce
1 pkg of bacon pieces
pepperonis
1-2 pkgs of pizza cheese
Prepare pizza crust according to package directions. Press into 15 x 10 x 1 baking sheet/pan. (You could also prepare this on a round pizza stone, but I've always made it in my old handy dandy metal baking pan).
Put crust into oven (at whatever temperature package directions state) & allow to cook until mostly done.
Remove from oven & spread with spaghetti sauce. Then layer beef on top of sauce & add other toppings in layers. Top with cheese.
Return to oven & cook until heated through & cheese is melted.
Homemade Pizza
1-2 pkgs of pizza crust
1 lb. ground beef, cooked & drained
green peppers, chopped
2 cans mushrooms, drained
onions, chopped
banana peppers
1/2-1 jar of spaghetti sauce
1 pkg of bacon pieces
pepperonis
1-2 pkgs of pizza cheese
Prepare pizza crust according to package directions. Press into 15 x 10 x 1 baking sheet/pan. (You could also prepare this on a round pizza stone, but I've always made it in my old handy dandy metal baking pan).
Put crust into oven (at whatever temperature package directions state) & allow to cook until mostly done.
Remove from oven & spread with spaghetti sauce. Then layer beef on top of sauce & add other toppings in layers. Top with cheese.
Return to oven & cook until heated through & cheese is melted.
Mushroom Salisbury Steaks
This is a yummy meal in which the main meat is made in the microwave. I usually serve it with mashed potatoes, but you can also serve it over egg noodles.
Mushroom Salisbury Steak
From Quick Cooking Magazine, Sept/Oct 1999
1/4 cup cornstarch
2 cans (10-1/2 oz) beef consomme, undiluted
1 jar (6 oz) mushrooms, drained
4 tsp Worcestershire sauce
1 tsp dried basil
1 egg, beaten
1/2 cup soft bread crumbs
1 medium onion, finely chopped
1/2-1 tsp seasoned salt
1/4 tsp pepper, optional
1-1/2 lbs. ground beef
Hot mashed potatoes or cooked egg noodles.
In a bowl, combine cornstarch & beef consomme until smooth.
Stir in mushrooms, Worcestershire sauce & basil; set aside
In another bowl, combine egg, bread crumbs, onion, seasoned salt and pepper (if desired)
Add beef & mix well.
Shape into size oval patties; place in a shallow 1-1/2 qt microwave safe dish.
Cover & microwave on high for 6 minutes; drain.
Turn patties, moving the ones in the center to the outside of the dish.
Pour consomme mixture over patties.
Cover & microwave on high for 8-10 minutes or until meat is no longer pink.
Let stand for 5 minutes.
Serve with potatoes or noodles.
Makes 6 servings.
Mushroom Salisbury Steak
From Quick Cooking Magazine, Sept/Oct 1999
 |
| Photo from Tasteofhome.com |
2 cans (10-1/2 oz) beef consomme, undiluted
1 jar (6 oz) mushrooms, drained
4 tsp Worcestershire sauce
1 tsp dried basil
1 egg, beaten
1/2 cup soft bread crumbs
1 medium onion, finely chopped
1/2-1 tsp seasoned salt
1/4 tsp pepper, optional
1-1/2 lbs. ground beef
Hot mashed potatoes or cooked egg noodles.
In a bowl, combine cornstarch & beef consomme until smooth.
Stir in mushrooms, Worcestershire sauce & basil; set aside
In another bowl, combine egg, bread crumbs, onion, seasoned salt and pepper (if desired)
Add beef & mix well.
Shape into size oval patties; place in a shallow 1-1/2 qt microwave safe dish.
Cover & microwave on high for 6 minutes; drain.
Turn patties, moving the ones in the center to the outside of the dish.
Pour consomme mixture over patties.
Cover & microwave on high for 8-10 minutes or until meat is no longer pink.
Let stand for 5 minutes.
Serve with potatoes or noodles.
Makes 6 servings.
Tator Tot Casserole
This is another one that I've had since Livi was little. It's one of those meals that kids just seem to like. Maybe it's the tator tots on top....I'm not sure...We usually eat it with a little A-1 or ketchup on the side :)
Tator Tot Casserole
1 lb. ground beef
2 cans cream of mushroom soup
1 (2 lb.) bag frozen tator tots
1 cup shredded cheddar cheese (I always use more because we like cheese :)
Optional: add fresh or frozen peas &/or chopped carrots (I usually add peas or a package of frozen mixed vegetables)
Cook ground beef & drain.
Put cooked ground beef into bottom of a greased 13 x 9 x 2 pan.
Spread soup over meat.
Add vegetables if using.
Cover with cheese.
Top with tator tots.
Cover & bake at 350 for 45 min. Then uncover and bake another 15 min.
Tator Tot Casserole
1 lb. ground beef
2 cans cream of mushroom soup
1 (2 lb.) bag frozen tator tots
1 cup shredded cheddar cheese (I always use more because we like cheese :)
Optional: add fresh or frozen peas &/or chopped carrots (I usually add peas or a package of frozen mixed vegetables)
Cook ground beef & drain.
Put cooked ground beef into bottom of a greased 13 x 9 x 2 pan.
Spread soup over meat.
Add vegetables if using.
Cover with cheese.
Top with tator tots.
Cover & bake at 350 for 45 min. Then uncover and bake another 15 min.
Saturday, December 29, 2012
A-1 Chili
This one is another one of those rare, great finds from KraftFoods.com. It's a wonderfully different take on the usual winter chili.
A-1 Chili
 |
| Photo from KraftFoods.com |
1-1/4 lb. 90% lean ground beef
1 large green pepper, chopped
1 large onion, chopped
1 Tblsp garlic powder
3 Tblsp. chili powder
1 can (14-1/2 oz) tomatoes, undrained
1/2 cup water
1 can (16 oz) kidney beans, drained
1/3 cup A-1 Original Steak Sauce
Cook meat, green pepper, onion & garlic in large heavy saucepan on medium heat 8-10 minutes or until meat is no longer pink, stirring frequently. Add chili powder; cook 1 minute, stirring constantly.
**NOTE: if you do not use the 90% lean ground beef you will need to cook the beef first & then drain & then return to the pan & keep going with other ingredients. Otherwise, the chili gets very greasy.**
Drain tomatoes, reserving liquid; chop tomatoes. Add tomatoes, reserved liquid & the water to meat mixture. Bring to a boil; cover. Reduce heat to low; simmer 15 min, stirring occasionally.
Add beans & steak sauce; stir until well blended. Cover & simmer an additional 5 min.
Makes (6) 1 cup servings.
Each serving= 300 calories
Steak Diane
This is a recipe I often forget I have but it is really tasty. It comes from Taste of Home Magazine, Dec/Jan 1999. I usually serve with a baked potato or potato wedges.
Steak Diane
4 beef ribeye steaks (1/2 in thick)
1/4 tsp. pepper
1/8 tsp salt
4 Tblsp butter, divided
2 Tblsp finely chopped green onions
1/2 tsp ground mustard
1 Tblsp lemon juice
1-1/2 tsp Worcestershire sauce
1 Tblsp minced fresh parsley
1 Tblsp minced fresh chives
Sprinkle steaks with pepper & salt. In a skillet, melt 2 Tblsp of butter. Stir in onions & mustard; cook for 1 minute. Add steaks; cook for 3 minutes on each side or until the meat reaches desired doneness. Remove to a serving platter & keep warm. Add lemon juice, Worcestershire sauce & remaining butter to skillet. Cook for 2 minutes. Add parsley & chives. Pour over steaks.
Makes 4 servings.
Steak Diane
 |
| Photo from TasteofHome.com |
4 beef ribeye steaks (1/2 in thick)
1/4 tsp. pepper
1/8 tsp salt
4 Tblsp butter, divided
2 Tblsp finely chopped green onions
1/2 tsp ground mustard
1 Tblsp lemon juice
1-1/2 tsp Worcestershire sauce
1 Tblsp minced fresh parsley
1 Tblsp minced fresh chives
Sprinkle steaks with pepper & salt. In a skillet, melt 2 Tblsp of butter. Stir in onions & mustard; cook for 1 minute. Add steaks; cook for 3 minutes on each side or until the meat reaches desired doneness. Remove to a serving platter & keep warm. Add lemon juice, Worcestershire sauce & remaining butter to skillet. Cook for 2 minutes. Add parsley & chives. Pour over steaks.
Makes 4 servings.
Pizza Lasagna
I came across this recipe when I was doing Weight Watchers several years ago. It's a healthier take on lasagna & satisfies even the worst pizza craving. It can also be made with Boca Ground instead of ground beef without changing the taste much. Either way, it's a delicious, healthier meal!!
Pizza Lasagna
Taken from Light & Tasty Magazine, Aug/Sept. 2003
1/2 lb. lean ground beef
2 cans (14-1/2 oz each) diced tomatoes, undrained
1 can (15 oz) ready to serve creamy tomato sauce (I used a can of tomato sauce instead. Light & Tasty test kitchen recommended Healthy Choice Creamy Tomato Soup)
1 can (16 oz) tomato paste
1/2 cup water
1 medium onion, chopped
1 tsp. each of dried oregano & garlic powder
1/2 tsp salt
9 uncooked lasagna noodles (I cooked mine before assembling the dish)
4 oz. sliced turkey pepperoni
1-1/2 cups (6 oz) shredded part-skim mozzarella cheese, divided
1/2 lb. fresh mushrooms, sliced
1 medium red pepper, diced
6 green onions, chopped
1 can (2-1/4 oz) sliced ripe olives, drained
In a nonstick skillet, cook beef over medium heat until no longer pink; drain.
For sauce, in a large bowl, combine the tomatoes, soup, tomato paste, water, onion & seasonings.
Spread 1/2 cup sauce in a 13 x 9 x 2 baking dish coated with nonstick cooking spray. Top with 3 noodles & a third of the sauce, then pepperoni. Sprinkle with 1 cup cheese. Top with 2 noodles & a third of the sauce. Top with mushrooms, red pepper, green onions & beef. Top with remaining noodles, sauce & cheese. Sprinkle with olives.
Cover & bake at 350 for 1 hour (if noodles are precooked or 70-80 min. or until noodles are tender if noodles are uncooked). Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes.
Pizza Lasagna
Taken from Light & Tasty Magazine, Aug/Sept. 2003
1/2 lb. lean ground beef
2 cans (14-1/2 oz each) diced tomatoes, undrained
1 can (15 oz) ready to serve creamy tomato sauce (I used a can of tomato sauce instead. Light & Tasty test kitchen recommended Healthy Choice Creamy Tomato Soup)
1 can (16 oz) tomato paste
1/2 cup water
1 medium onion, chopped
1 tsp. each of dried oregano & garlic powder
1/2 tsp salt
9 uncooked lasagna noodles (I cooked mine before assembling the dish)
4 oz. sliced turkey pepperoni
1-1/2 cups (6 oz) shredded part-skim mozzarella cheese, divided
1/2 lb. fresh mushrooms, sliced
1 medium red pepper, diced
6 green onions, chopped
1 can (2-1/4 oz) sliced ripe olives, drained
In a nonstick skillet, cook beef over medium heat until no longer pink; drain.
For sauce, in a large bowl, combine the tomatoes, soup, tomato paste, water, onion & seasonings.
Spread 1/2 cup sauce in a 13 x 9 x 2 baking dish coated with nonstick cooking spray. Top with 3 noodles & a third of the sauce, then pepperoni. Sprinkle with 1 cup cheese. Top with 2 noodles & a third of the sauce. Top with mushrooms, red pepper, green onions & beef. Top with remaining noodles, sauce & cheese. Sprinkle with olives.
Cover & bake at 350 for 1 hour (if noodles are precooked or 70-80 min. or until noodles are tender if noodles are uncooked). Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes.
Spaghetti Skillet
Another delicious recipe from Quick Cooking Magazine before them, Taste of Home, & Light & Tasty Magazines went downhill (in my opinion). This ones comes from back when the magazines were completely ad-free, full of color photos & you couldn't hardly find a recipe in any of the issues that wasn't good....
Anyway, this recipe comes from the Annual Quick Cooking 2000 Book.
Spaghetti Skillet
1/2 lb. ground beef
1/4 lb. bulk Italian sausage
1 can (15 oz) tomato sauce
1 can (14-1/2 oz) stewed tomatoes
1 cup water
1 can (4 oz) mushroom stems & pieces, drained
2 celery ribs
4 oz uncooked spaghetti, broken in half
1/4 tsp. dried oregano
salt & pepper to taste
In a skillet over medium heat, cook beef and sausage until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover & simmer for 14-16 minutes or until spaghetti is tender.
Makes 4-6 servings.
Anyway, this recipe comes from the Annual Quick Cooking 2000 Book.
Spaghetti Skillet
 |
| Photo from TasteofHome.com |
1/4 lb. bulk Italian sausage
1 can (15 oz) tomato sauce
1 can (14-1/2 oz) stewed tomatoes
1 cup water
1 can (4 oz) mushroom stems & pieces, drained
2 celery ribs
4 oz uncooked spaghetti, broken in half
1/4 tsp. dried oregano
salt & pepper to taste
In a skillet over medium heat, cook beef and sausage until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover & simmer for 14-16 minutes or until spaghetti is tender.
Makes 4-6 servings.
Tuesday, November 27, 2012
Easy Skillet Lasagna...My Way
Today's recipe is one I originally found here. While it's delicious when made as described in this link, I've tweeked it a little to make it better suited to our tastes & easier to make. ('Cause we all know I am all about easy-to-make recipes :)
(One side note, my changes do affect the nutritional value so making it "my way" will not result in the same Weight Watchers Point Value if you are a WW person.)
Easy Skillet Lasagna...My Way
1-1/2 tablespoons extra virgin olive oil
1/2 to 1 pound ground beef, browned & drained
1 large onion, chopped (I about 3/4 to 1 cup frozen chopped onions)
1 can mushrooms (or you can use 1 cup of chopped fresh mushrooms)
1 tablespoon garlic powder
2 cans (14.5 oz each) Italian diced tomatoes, drained
1/2 cup tomato sauce
1 tablespoon basil
1/4 teaspoon black pepper
1 teaspoon sea salt
1/2 cup cottage cheese
1-1/2 cups mozzarella cheese, shredded
3 tablespoons Parmesan cheese
2 tablespoons parsley
7-9 lasagna noodles (fully cooked & cut into 1" peices)
OR
Personally, I think this would be much better with macaroni, but for some reason Toby has a great aversion to macaroni shaped pasta (don't ask me why, I have no idea) so he suggested bow tie or penne pasta. I agree any of these options would probably be good as well.
Directions
Heat oil in large nonstick skillet over medium-high heat.
Add onions & cook until softened, about 4 minutes.
Add garlic & mushrooms & cook for about 1 minute.
Add in cooked hamburger, diced tomatoes, tomato sauce, basil, sea salt, & pepper.
Cook mixture until it thickens up a bit & mixture is heated through.
Add noodles to skillet & stir well.
Add cottage cheese, mozzarella cheese, & Parmesan cheese.
Stir in parsley.
Cook another 2-5 minutes or until mixture is thick.
Serve immediately with additional basil or parsley if desired.
Makes approx. (4) 1 cup servings.
(One side note, my changes do affect the nutritional value so making it "my way" will not result in the same Weight Watchers Point Value if you are a WW person.)
Easy Skillet Lasagna...My Way
1-1/2 tablespoons extra virgin olive oil
1/2 to 1 pound ground beef, browned & drained
1 large onion, chopped (I about 3/4 to 1 cup frozen chopped onions)
1 can mushrooms (or you can use 1 cup of chopped fresh mushrooms)
1 tablespoon garlic powder
2 cans (14.5 oz each) Italian diced tomatoes, drained
1/2 cup tomato sauce
1 tablespoon basil
1/4 teaspoon black pepper
1 teaspoon sea salt
1/2 cup cottage cheese
1-1/2 cups mozzarella cheese, shredded
3 tablespoons Parmesan cheese
2 tablespoons parsley
7-9 lasagna noodles (fully cooked & cut into 1" peices)
OR
Personally, I think this would be much better with macaroni, but for some reason Toby has a great aversion to macaroni shaped pasta (don't ask me why, I have no idea) so he suggested bow tie or penne pasta. I agree any of these options would probably be good as well.
Directions
Heat oil in large nonstick skillet over medium-high heat.
Add onions & cook until softened, about 4 minutes.
Add garlic & mushrooms & cook for about 1 minute.
Add in cooked hamburger, diced tomatoes, tomato sauce, basil, sea salt, & pepper.
Cook mixture until it thickens up a bit & mixture is heated through.
Add noodles to skillet & stir well.
Add cottage cheese, mozzarella cheese, & Parmesan cheese.
Stir in parsley.
Cook another 2-5 minutes or until mixture is thick.
Serve immediately with additional basil or parsley if desired.
Makes approx. (4) 1 cup servings.
Wednesday, June 29, 2011
Easy Enchiladas
Even though I haven't been on here in a very long time, I have been trying new recipes. I just haven't found anything that really "wow-ed" me...until this recipe. It's so easy that I nearly skipped it thinking that anything this easy would most certainly be bland & a waste of my time. I'm so glad I didn't! My family has proclaimed this their new favorite enchilada recipe.
Easy Enchiladas
(taken from Cooks.com)
Flour or wheat tortillas (I used wheat)
1 lb. ground beef or chicken
1 can green or red enchilada sauce (I used red)
1 pkg cream cheese
1 pkg shredded cheese (I used Kroger brand Mexican blend shredded cheese)
Melt cream cheese in microwave until very soft. Add half of can of enchilada sauce to cream cheese. Reserve remainder of enchilada sauce.
Cook beef or chicken & add to mixture.
(The recipe calls for heating tortillas in microwave before filling. I skipped this step since the ones I had were easily rolled & going into the oven to heat up anyway. You may need to do this if your tortillas are too stiff to roll up without tearing)
Place mixture in tortillas & wrap. Place enchiladas in baking dish.
Pour shredded cheese & remaining sauce over top.
Bake 20 min. or until hot at 325 degrees.
Easy Enchiladas
(taken from Cooks.com)
Flour or wheat tortillas (I used wheat)
1 lb. ground beef or chicken
1 can green or red enchilada sauce (I used red)
1 pkg cream cheese
1 pkg shredded cheese (I used Kroger brand Mexican blend shredded cheese)
Melt cream cheese in microwave until very soft. Add half of can of enchilada sauce to cream cheese. Reserve remainder of enchilada sauce.
Cook beef or chicken & add to mixture.
(The recipe calls for heating tortillas in microwave before filling. I skipped this step since the ones I had were easily rolled & going into the oven to heat up anyway. You may need to do this if your tortillas are too stiff to roll up without tearing)
Place mixture in tortillas & wrap. Place enchiladas in baking dish.
Pour shredded cheese & remaining sauce over top.
Bake 20 min. or until hot at 325 degrees.
Monday, January 17, 2011
Brown Bag Burritos
This recipe originally came from Cris over at Goodness Gracious. I've changed it a bit (mainly because I rarely hand grate anything :) Feel free to check out the link above for the original though!
2 lbs. ground beef, browned & drained
1/2-1 cup nacho blend shredded cheese
2 cans refried beans
1 can enchilada sauce
1/2 cup water
1/2 tsp onion powder
1 Tbsp chili powder
1 Tbsp garlic powder
1 tsp. kosher salt
1 tsp. dried oregano
20-24 flour tortillas (I use multi-grain or whole wheat tortillas)
Combine 1st 8 ingredients. Simmer on stovetop for 20 min or can be put in microwave for 15-20 min., stirring every 5 min.
If eating immediately, heat up tortillas & spoon 1/4 cup of mixture onto each tortilla & roll-up. (If making for later, tortillas don't have to be heated before making each burrito.)
Wrap each burrito in a paper towel & then in aluminum foil. Freeze.
When you want to heat one up, remove from aluminum foil & place (leave paper towel on burrito when heating) in microwave for approx. 90 sec. These can be removed from freezer & thawed & then heated as well. Heat approx. 45 sec. if burrito is thawed.
Brown Bag Burritos
1/2-1 cup nacho blend shredded cheese
2 cans refried beans
1 can enchilada sauce
1/2 cup water
1/2 tsp onion powder
1 Tbsp chili powder
1 Tbsp garlic powder
1 tsp. kosher salt
1 tsp. dried oregano
20-24 flour tortillas (I use multi-grain or whole wheat tortillas)
Combine 1st 8 ingredients. Simmer on stovetop for 20 min or can be put in microwave for 15-20 min., stirring every 5 min.
If eating immediately, heat up tortillas & spoon 1/4 cup of mixture onto each tortilla & roll-up. (If making for later, tortillas don't have to be heated before making each burrito.)
Wrap each burrito in a paper towel & then in aluminum foil. Freeze.
When you want to heat one up, remove from aluminum foil & place (leave paper towel on burrito when heating) in microwave for approx. 90 sec. These can be removed from freezer & thawed & then heated as well. Heat approx. 45 sec. if burrito is thawed.
Tuesday, January 11, 2011
Slow Cooker Enchiladas
Slow Cooker Enchiladas
 |
| Picture from www.allrecipes.com |
1# lean ground beef
10 (6 inch) corn tortillas, quartered (we prefer flour tortillas & they work fine too)
1 pkg taco seasoning mix
1-1/4 cups water
1 (12 oz) jar chunky salsa
1 (10.75 oz) can condensed cream of mushroom soup
1 (10.75 oz) can of condensed cream of chicken soup
4 cups shredded Mexican cheese blend
sliced black olives, optional
Crumble the ground beef into a skillet over med-high heat. Cook & stir until evenly browned. Drain. (Or skip this step & use ground beef that you've prepared & frozen :)
Add taco seasoning & water to ground beef; simmer for 15 minutes over low heat.
In a medium bowl, stir together salsa & soups. Mix in most of the cheese, reserving approx. 3/4 cup for later.
Place a layer of tortillas covering the bottom of the slow cooker. Put a layer of the ground beef mixture over the tortillas, spoon a layer of the cheese & soup mixture over the meat.
Repeat the layers until you run out of stuff, ending with a layer of tortillas on top. Top with remaining cheese. (I put the sliced black olives on top of the cheese.)
Cover & cook on high for 45 min-1 hr. or you can put it on low for 3-5 hrs.
**I haven't tried it, but I would think this could also be assembled in a casserole dish & baked in the oven too.
**I've also seen versions of this that add green peppers, kidney beans, tomatoes & green chilies, & onion (cooked with the beef). So the recipe can easily be tailored to suit your family's tastes.
Friday, November 26, 2010
Crockpot Pizza
Another nursing student & friend, Miss Anita :), mentioned to me that her family loved Crockpot Pizza. She couldn't believe I had never heard of this. She briefly told me what went into her recipe & I found this similar recipe online. Toby LOVED this & said it was one of the better "new" recipes I've made in a long, long time. Enjoy!
1-1/2 lbs. hamburger
1 med. onion, chopped
2 cans spaghetti sauce
2/3 pkg. rigatoni pasta, uncooked
3 lbs. mozzarella cheese
olives, peppers, mushrooms - optional
pepperoni
Brown hamburger & onion together and drain. Mix in sauce. Make alternate layers in crock pot, starting with meat sauce, noodles, pepperoni, olives, peppers, & mushrooms (if using) & cheese. Ending with a cheese layer on top.
Cook on low for 5 hours.
***I would recommend leaving off the top layer of cheese & adding it about 30 min-1 hr before it's done. Otherwise the top layer of cheese starts to burn around the edges.
Crockpot Pizza
1-1/2 lbs. hamburger
1 med. onion, chopped
2 cans spaghetti sauce
2/3 pkg. rigatoni pasta, uncooked
3 lbs. mozzarella cheese
olives, peppers, mushrooms - optional
pepperoni
Brown hamburger & onion together and drain. Mix in sauce. Make alternate layers in crock pot, starting with meat sauce, noodles, pepperoni, olives, peppers, & mushrooms (if using) & cheese. Ending with a cheese layer on top.
Cook on low for 5 hours.
***I would recommend leaving off the top layer of cheese & adding it about 30 min-1 hr before it's done. Otherwise the top layer of cheese starts to burn around the edges.
Saturday, June 26, 2010
Crock Pot Beef Manhattan
Beef Manhattan has ALWAYS been a favorite of mine. I came across this recipe in a cookbook my Grandma Patton gave me. It has been an instant hit at our house & even Miss Liv (who is not a big meat eater) really likes beef fixed like this.
2 cans of cream of mushroom soup
2 cans of cream of celery soup
2 cans of french onion soup
1 pkg of stewing beef (I use around 3# for this recipe)
Put everything in the crock pot & let cook all day.
Serve over bread & mashed potatoes.
Crock Pot Beef Manhattan
2 cans of cream of mushroom soup
2 cans of cream of celery soup
2 cans of french onion soup
1 pkg of stewing beef (I use around 3# for this recipe)
Put everything in the crock pot & let cook all day.
Serve over bread & mashed potatoes.
Monday, March 8, 2010
Aunt Kimmy's Lasagna
Today's recipe was given to me by my mother-in-law (Grandma King to Liv), but is actually Aunt Kimmy's recipe for lasagna. This recipe is really easy to assemble - especially if you pre-cooked your beef :) and is really good. Because it doesn't use ricotta cheese, there is no bitter hint in it & most kids like it too!
1 lb. of hamburger
1 med-to-large onion (add onion to your family's taste - I always use frozen chopped onion here)
1 jar or can of your favorite spaghetti sauce (the regular size - not the smaller or larger options some brands have)
1 reg. size container of cottage cheese
2 - 8 oz. packages of shredded mozzarella cheese
9 lasagna noodles - already cooked
Brown hamburger & onion & drain well (or use a package of your pre-cooked!).
Add spaghetti sauce and heat through.
Layer in a 9 x 13 pan as follows:
1/2 of the cooked noodles
all of the cottage cheese
1/2 of the hamburger mixture
1 pkg of mozzarella cheese
then rest of the noodles
rest of the hamburger mixture
and the other pkg of mozzarella cheese
Bake uncovered at 350 for 30 min (or until cheese is melted & dish is heated through)
I don't have a picture of this one yet, but this is a family favorite at our house. It's easily made for less than $10 & makes enough for 2 meals for the 3 of us.
Aunt Kimmy's Lasagna
1 lb. of hamburger
1 med-to-large onion (add onion to your family's taste - I always use frozen chopped onion here)
1 jar or can of your favorite spaghetti sauce (the regular size - not the smaller or larger options some brands have)
1 reg. size container of cottage cheese
2 - 8 oz. packages of shredded mozzarella cheese
9 lasagna noodles - already cooked
Brown hamburger & onion & drain well (or use a package of your pre-cooked!).
Add spaghetti sauce and heat through.
Layer in a 9 x 13 pan as follows:
1/2 of the cooked noodles
all of the cottage cheese
1/2 of the hamburger mixture
1 pkg of mozzarella cheese
then rest of the noodles
rest of the hamburger mixture
and the other pkg of mozzarella cheese
Bake uncovered at 350 for 30 min (or until cheese is melted & dish is heated through)
I don't have a picture of this one yet, but this is a family favorite at our house. It's easily made for less than $10 & makes enough for 2 meals for the 3 of us.
Subscribe to:
Posts (Atom)