Baked Tacos

I've said before how much we love tacos in this house. Once a week we normally have some sort of Mexican based dinner. Again, I have been trying to mix it up a bit by coming up with different versions but sticking with main ingredients we all like. 

These baked tacos are a great way to make tacos in bulk, easier. Good for a crowd as they are a great time saver and easy to put together.

Ingredients:
2 lbs. ground beef
4 tsp. dried minced onion
3 tsp. chili powder
1 tsp. cornstarch
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1/8 tsp. cayenne pepper
8 oz. tomato sauce
16 oz. refried beans
2 cups shredded Colby Jack cheese
20 hard taco shells
lettuce
tomato
salsa 
sour cream

Preheat oven to 400 degrees.

Combine minced onion, chili powder, cornstarch, garlic powder, cumin, oregano and cayenne pepper in a small bowl. Blend well and set aside.

Brown beef in a large skillet. Drain. Add tomato sauce, refried beans and set aside taco seasoning mixture. Mix well and heat on low for at least 5 minutes.

Spoon mixture into taco shells and place in a 9 x 13 inch baking dish, standing up (they should all touch). Sprinkle tacos with shredded cheese evenly. 

Bake for 10 - 12 minutes or until cheese has melted on top. 

Serve with your favorite toppings.

Sloppy Joe Biscuit Cups

 recipe from plainchicken.com

I have been having such great success baking with my muffin tin lately. I have of course been making muffins but have used my tin for less traditional finger foods much more. I think I have used that tin more this last year in my baking than in the last 10 years combined.

I find a lot of great ideas at Plain Chicken and she has never let me down. Here is another great idea for an appetizer or snack. Quick and easy that kids and adults alike will love.

Ingredients:

1 lb. ground beef

1/2 cup ketchup

4 tsp. sugar

4 tsp. mustard

4 tsp. vinegar

4 tsp. Worcestershire sauce

1 TBLS dried minced onion flakes

1 can 10 count regular refrigerated biscuits (not Grand's)

1/2 cup medium cheddar cheese, grated

Preheat oven to 375 degrees.

Slowly cook beef in a large skillet. Drain. Add ketchup, sugar, mustard, vinegar, Worcestershire sauce and minced onion flakes. Simmer over low heat for 1 minutes, allowing the flavors to blend.

Separate biscuits and place each in an ungreased standard size muffin tin. Firmly press the biscuit dough into the bottom and up the sides of the tins.

Evenly divide the meat mixture between the cups. Top each with the grated cheese.

Bake 18 - 20 minutes or until biscuits are golden brown and cheese is melted.

Remove from oven and let cool a few minutes before removing them from the tin. Use a knife to separate the cups from the tin if needed. 

Enjoy!

Skillet Tacos

recipe from tasteofhome.com

It's Taco Tuesday and we sure love tacos at this house. This is a super easy and delicious dinner for those busy days. Ingredients you probably already have on hand. From the stove to the table in under 15 minutes. What's not to love?

Ingredients:

1 lb. ground beef

1 small red onion, chopped

1 1/2 cup frozen corn

10 corn tortillas (6 inch), cut into 1" pieces (pizza cutter works great)

1 8 oz. bottle taco sauce

1- 1/4 cup shredded Mexican cheese blend, divided

In a large skillet, cook beef and onion over medium heat. Drain

Rinse frozen corn in a colander with warm water. Drain

Add the drained corn, taco sauce and 1 cup of the cheese to the beef mixture.

Stir in tortilla pieces and heat through.

Sprinkle with remaining cheese.

Garnish with sour cream if desired.

Philly Cheesesteak Rolls

recipe from puffpastry.com

I have not worked with puff pastry before. I wanted to give it a try and when visiting their website, found this interesting recipe. I have to say that I am impressed by their flaky texture and slightly buttery taste. I am not a huge fan of Philly Cheesesteak but found this sandwich version quite delicious!

Ingredients:

all purpose flour

1/2 of a 17.3 oz pkg. puff pastry sheets ( 1 sheet), thawed

1 tsp. olive oil

1 cup onion, sliced

1/4 of a 24 oz. pkg. frozen sandwich steak (4 portions) cut into thick strips

4 slices American cheese

1 egg, beaten

Preheat oven to 400 degrees.

Sprinkle flour on a clean dry surface. Unfold the pastry sheet and roll into a 10 inch square. Then cut the square into 4 equal parts.

Heat oil in a large skillet over medium heat. Add onion and cook until tender. Remove to a plate and set aside.

Increase the heat to medium high. Add sandwich steak and cook for 3 minutes or until cooked through. Stir occasionally.

Spoon 1/4 of both the onion and sandwich steak on the bottom of each puff pastry. Top each with a slice of cheese. Fold 2 opposite sides over the filling. Roll jelly roll style. Brush with egg. 

Place pastries on a baking sheet and bake for 20 minutes or until pastries are golden brown. Let cool on a wire rack for 10 minutes. Cut each pastry diagonally before serving.

Taco Stuffed Pasta Shells

Here's an interesting twist to traditional tacos. I like to experiment with different ideas so my meal plan doesn't become boring or predictable. We all are taco lovers in this house and Spencer and I love our pasta too. We thought these were delicious. They certainly won't replace tacos or Italian stuffed shells but they will be a fun way to have both at once.

Ingredients:
1 lb. ground beef
1 packet taco seasoning
4 oz. cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup shredded medium cheddar cheese
1 cup Monterey Jack cheese
1 1/2 cups crushed tortilla chips
sour cream, to garnish

In a large skillet, brown ground beef. Drain. Add taco seasoning packet and let simmer 7 - 10 minutes to blend the flavors. Add cream cheese, stirring to blend as it melts. Set aside when done and let cool completely. (or it gets quite messy!)

While beef is cooking, make pasta shells according to package directions. Drain and toss with butter. Let cool along with beef.

When beef and pasta have cooled, evenly distribute salsa on the bottom of a 9 x 13 inch baking dish. 

Preheat oven to 350 degrees. Stuff each pasta shell with meat mixture. Place the shells on top of the salsa and cover with taco sauce. 

Cover dish with aluminum foil and bake for 30 minutes. Then remove from oven and cover evenly with the crushed tortilla chips and both cheeses. Cover again and bake for another 10 - 15 minutes or until cheese is melted. 

Cool slightly and serve with additional chips, sour cream or any other topping you may want.

Creamy Beef Sandwiches

recipe adapted from taste of home

I couldn't resist adding this no fuss sandwich to my weekly menu. I adapted the amount of beef added after following the original recipe simply because it was much more like a salad between two pieces of bread and I wanted more filler. Of course after bulking it up, it reduced the mayo/ranch flavor, so I adjusted that too. They went fast!

Ideal for lunch on the go!

Ingredients:

3/4 cup mayonnaise

4 TBLS ranch dressing

6 oz. thinly sliced deli beef, chopped

1 cup medium cheddar cheese

12 slices bread (I used split top butter)

In a small bowl, combine the mayo and ranch dressing. Stir in the beef and cheese. Spread about 1/3 cup of spread on six sandwich slices and top with remaining bread slices.

You can also top these with lettuce but my picky eater won't touch it, so I opted to leave it out.

Beef Tips in Mushroom Sauce (crockpot)

How did Monday get here so quickly? It's actually a good thing for me as I work weekends and it's my Friday today. Yay me!

You know how much I love my crockpot. I also love simple and super quick recipes that taste like you spent hours on them. This is one of those recipes. I served these beef tips over mashed potatoes. Your favorite pasta would be great too.

Ingredients:
2 lbs. lean chuck (cut into bite size pieces)
1 can cream of mushroom soup
1 pkg. onion soup mix
1 can 7up

Put cut up chuck into crockpot. Pour can of soup and packet of onion soup mix over the top of the chuck. Pour 7up over the top. Mix gently. 

Cook on low setting for 6 - 8 hours. Turn off your crockpot about 15 minutes before serving and give it a quick stir.

Steak & Rice Burritos

Flair. I like flair. I even like the way it sounds when you say it. I like to add flair to my clothing, my home and even my meals. Nothing terribly crazy, just interesting. Something fun; fun never hurts.

I think these steak burritos have a little flair. A little healthier but definitely filling. We found them to be delicious!

Ingredients:

1/2 cup salsa
1/2 cup water
4 TBLS instant brown rice
1 cup black beans, drained and rinsed
12 oz. strip steak, trimmed and sliced thin
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup onion, diced
4 (8 inch) burritos
sour cream, to garnish

Combine salsa and water in a saucepan. Bring to a boil. Stir in rice. Reduce heat to simmer. Cover and simmer 5 minutes.

Remove cover and stir in beans. Leaving the cover off, cook, stirring occasionally until the rice is tender and most of the liquid is absorbed. About 5 more minutes. 

In the meantime, sprinkle steak with salt and pepper. Add steak and onions to a skillet over medium high heat. Stir occasionally until steak is brown and cooked through. 5 - 7 minutes. 

Divide the steak mixture evenly among the tortillas. Top with sour cream or your favorite toppings. Roll and eat!

French Onion Meatball Sliders

recipe from sixsistersstuff.com

Most of the time when something looks/sounds too good to be true, it is. This is not the case with this recipe. I only tried this recipe because John loves meatballs and I wasn't feeling terribly ambitious. I am not normally fond of frozen meatballs but do love french onions. 

These are way easy and beyond delicious. You can put them on small buns or use toothpicks and serve them as appetizers. Or both! Great for get togethers or game day. Everyone will love them and think you spent hours making them!

Ingredients:

24 oz. pkg of frozen meatballs

2 (10.5 oz.) cans condensed French Onion Soup

Spray crockpot with non-stick cooking spray. Add meatballs. Pour soup over the top. 

Cook on low for 4 hours, high for 2 hours.

Serve on small rolls or toothpicks as appetizers.

I used non seasoned meatballs so the flavors would not be mixed. I also spooned a little of the gravy over the top of the meatballs when I served them on buns. YUM!

Crockpot Hot Beef Sandwiches w/Au Jus

These sandwiches are easy to make and are great for lunch or dinner. The leftovers are fantastic too!

Ingredients:
4 lbs. beef rump roast
2 (1 oz.) envelopes dry onion soup mix
2 tsp. sugar
1 TBLS. minced garlic
2 (10.5 oz.) cans beef broth
rolls - the crustier, the better

Trim fat from the roast and place it in the crockpot. 

In a large bowl, combine dry soup mix, sugar, garlic and broth. Mix well and pour over the top of the roast. 
Cook on low 6 - 8 hours. 

Remove roast from crockpot and shred with two forks. Return shredded beef to the crockpot and mix with the juices. 

Serve on rolls, using the juice for dipping.

Barbecue Meatloaf

Another recipe courtesy of pauladeen.com. Both meatloaf and Paula get a bad rap. I happen to find both amazing. I did alter her recipe ever so slightly. I have had some meatloaf disasters, where meatloaf soup might be a more appropriate name. Too many liquids added to a meatloaf recipe, or ingredients that water down the flavor are what I think turn most people off to the idea of meatloaf. 


The barbecue flavoring is a great idea. It doesn't take much away from the idea of traditional meatloaf, just adds some pizzazz. I made two loaves and the leftovers made great sandwiches. 


Quick and easy, moist and delicious! Thanks, Paula.


Ingredients:
1 1/2 lbs. ground beef
1 cup bread crumbs
1 small onion, diced
1 egg, lightly beaten
1 1/2 tsp. salt
1/2 tsp. pepper
1 (8 oz) can tomato sauce
3 TBLS. vinegar
3 TBLS. brown sugar
2 TBLS. Dijon mustard
2 TBLS. Worcestershire sauce
1/2 cup water, to thin necessary 


Preheat oven to 350 degrees.


Mix together the beef, bread crumbs, onion, egg, salt, pepper and 1/2 cup of the tomato sauce. Form the mixture into a loaf and place in a shallow baking dish.


Stir together remaining tomato sauce, vinegar, brown sugar, mustard and Worcestershire sauce. Pour sauce over the meatloaf. 


Bake 1 hour, basting every 15 minutes with pan juices.

Mexican Casserole

The other day, I was reading some tips on how to have a successful food blog. One of the first suggestions was to find a certain type of cuisine and focus solely on it. While that might work for some, maybe even many foodies, that does not appeal to me at all. Why on earth would I want to limit myself so? One of the best things about cooking from scratch is the possibilities! They are endless and interesting and fun. 


I guess my goal would then be to have a wide variety of dishes as I have a wide variety of food interests. I hope anyone stopping by can find something that appeals to them. From quick and easy to challenging and creative. 


So without further ado, here is a somewhat quick and easy recipe that can easily be adapted to your family's tastes.


Mexican Casserole:
1 lb. ground beef
1/2 cup onion, chopped
1 pkg. taco seasoning
1 (15 oz) can refried beans
2 cups colby jack cheese, shredded
1 cup salsa
1 tomato, chopped
3 cups corn chips, crushed


Brown beef and onion in a large skillet until beef is no longer pink. Drain. Add taco seasoning and cook according to package directions (adding the amount of water suggested). Set aside.


Heat refried beans in a medium saucepan over medium heat until warmed through. Stir in 1 cup of the shredded cheese and all of the salsa. Stir until well combined.


Preheat oven to 375 degrees.


Place 2 cups of the crushed corn chips on the bottom of an 8" x 8" casserole dish. Pour the bean mixture over the chips. Add the taco meat, then the remaining cup if corn chips over that. Sprinkle with remaining cup of shredded cheese. 


Bake until cheese on top has melted. Remove from oven and top with chopped tomatoes.


Serve with sour cream on top or more salsa.

In the Crockpot ~ Shredded Beef Tacos

There are a few key factors when making shredded beef in your crockpot that can really make all the difference. First, if you have the time, always cook it on low rather than high. The meat will be much more tender. Second, don't be afraid to add a lot of spicing. Third, which goes hand and hand with the second, take time to really shred the beef well. Shredding it as small as possible gives you the shredded texture that makes for an awesome taco. Along with that, the small shredding tends to take some of the flavor away, so spicing well brings it back or at least keeps it dominant after shredding. 


Besides my store bought tortillas, these tacos were definitely restaurant quality. Try them and see for yourself!


Ingredients:
2 TBLS. olive oil
2 lbs. boneless chuck roast
1 tsp. chili powder
1/2 tsp.cumin
1/2 tsp. smoked paprika
1 cup beef stock
2 TBLS. tomato paste
1 chipotle pepper in adobe sauce, minced
1/2 large sweet onion, diced
4 garlic cloves, minced


Heat olive oil in a skillet over medium heat high heat. Combine chili powder, cumin and smoked paprika in a bowl.


Rub the spice mixture into the roast, covering all sides. Place the roast in the skillet with the oil and sear on each side.


Place the roast in your crockpot. Leaving your skillet on the heat, add the beef stock. Add in the tomato paste and chipotle pepper. Whisk together. Bring to a boil. Reduce heat and simmer a few minutes until the sauce has thickened slightly. 


Add the minced onion and garlic to the top of the roast. Pour the sauce in the pan over the roast. 


Cover and cook on low 6 - 8 hours.


Remove the roast from the crockpot and shred using two forks. Using a slotted spoon, remove the onions from the crockpot and mix them in with the shredded beef. 


Serve in tortillas with your favorite taco fillers. I used Mexican blend shredded cheese and sour cream. 

Cream Cheese Sausage Balls

If you are looking for an appetizer, something fairly quick and easy to put together, and something absolutely delicious, you need not look any further. WOW! Are these good. I mean like really really really good. 

I originally saw this recipe in a Bisquick book, one of those great little books at the checkout in the grocery store. I have seen quite a lot of variations across the internet of it since. plainchicken.com did it best and her recipe is the one below. 

I doubled the recipe so John could take it in to work and the only thing I wish I had done differently is to save myself some because the few I snuck before he took them just weren't enough. No sauce or dip required as these babies hold their own. The cream cheese makes them most and the flavor beats all other meatball appetizers I have ever had. 

I made these the night before and threw them in the crockpot on warm the next day. As long as you keep the top of the crockpot on, they won't dry out. 

Ingredients:

2 lbs. hot sausage

16 oz. cream cheese, softened

2 1/8 cups Bisquick

8 oz. shredded cheddar cheese (I used medium cheddar)

Preheat oven to 400 degrees.

Mix all ingredients until well combined. Roll into 1" balls. Bake 20 - 25 minutes or until brown. 

Weeknight Easy Taco Wraps

As you can probably tell by the taco based recipes I often post that we really dig Mexican food around here. These are super easy for those busy nights and are kid friendly too. You can spice them up a bit by adding green chiles, some hot sauce and maybe even some guacamole. This is a great basic recipe with ingredients you that you might already have on hand. 


These also taste great as a chicken taco wrap. Just replace the ground beef with cooked, shredded chicken and eliminate the refried beans. 


Ingredients:
1 lb. lean ground beef
1 pkg. taco seasoning
1/2 cup water
1 can (16 oz) refried beans
6 (10 inch) tortillas
1/2 cup salsa
3/4 cup Monterey Jack cheese


Brown ground beef, making sure it is finely crumbled. Drain. Add taco seasoning and water. Mix well and cook about 3 minutes on low. Remove from heat and add refried beans. Mix well, reducing any large chunks.


Heat tortillas for about 10 seconds in the microwave. Spread 1/2 cup of taco mixture over tortilla. Top with desired amount of salsa and cheese. Roll up, tucking in the ends about 1/2 way up the roll. 


Cut each roll in half and serve with your favorite toppings like sour cream, avocado, guacamole and more salsa.

Beef Burgers with (not so) Secret Sauce

recipe from littlemissmomma.com

It is important to me that I credit someone when I try out their recipes. I visit many blogs for ideas or even inspiration and if I use someone's creation on here, I always make sure to give them the credit they deserve. I think we all know many recipes out there aren't originals but it seems so many are claiming them as their own. I have no problem admitting I use other people's ideas and am grateful they are willing to share!

Here is one such example. John brought me home a burger press a while ago. Such a simple kitchen gadget that really makes the difference when making a burger. Not only does it help make your burgers equal proportions but it puts a small indent on the top of each burger to ensure even cooking and keeps your patties from rounding out. I wanted to use it immediately but couldn't think of what type of burger I wanted to make. I had this recipe from littlemissmomma.com pinned, so I thought it was a great opportunity to try it.

We loved these burgers! They were tangy and delicious. 

Ingredients:

1 lb. ground beef (85/15)

1/2 cup grated Monterrey Jack cheese

1/4 cup BBQ sauce

Lawry's 

black pepper

onion powder

sesame seed buns

Secret Sauce:

3/4 cup mayo

1/4 cup ketchup

2 TBLS. Worcestershire

Lawry's

Combine ground beef, grated cheese, BBQ sauce, and desired amount of seasonings. Shape into patties that are about 1" thick.

If you don't have a burger press, it is important to push about a 1/2" indent into the center of the patties. These burgers stay extra moist because of the sauce and cheese mixed in and the indent prevents them from becoming a dome.

Wait for your skillet to get really hot, then add a very thin layer of butter to the pan. Place the patties in the pan, indent side up.

Reduce the heat to medium and allow this side of the patty to heat 4 -6 minutes but make sure it doesn't burn. Flip and cook until done.

For the sauce: Combine all ingredients and mix well until combined. Taste and adjust to your liking.

Cheeseburger Flatbread Melts

recipe from kevinandamanda.com

Have I mentioned my passion for cheeseburgers? Ever since my very first one, I have loved them above and beyond most anything. Nothing fancy either. Some lean beef and Wisconsin cheese...yeah baby!

Now these don't replace cheeseburgers. More of a fun way to try something new. Perfect finger food snacks or add your favorite side dish to them for lunch or dinner. Either way, everyone wins.

Ingredients:

1/2 lb. lean ground beef, browned and drained

1/4 cup water

1/2 TBLS. apple cider vinegar

1 pkg. dry onion soup mix

1/4 cup ketchup

1 TBLS. mustard

1 garlic clove, minced

2 TBLS. canola or vegetable oil

11 oz. thin crust pizza dough

1 cup shredded cheddar cheese

Brown and drain ground beef. Add water, vinegar, onion soup mix, ketchup, mustard and garlic. Stir to combine and simmer over low heat. Meanwhile, heat canola oil over medium heat in a large skillet. Divide the pizza dough into six equal portions and roll into a tortilla like shape. Fry the dough for 1 minute on each side until golden brown and bubbly. Remove to a paper towel to drain. Top with beef mixture and shredded cheese. 

Slow Cooker Cube Steak with Gravy

recipe from thecountrycook.net

I was a little leery to try this recipe. It looked much too easy and cube steak is well, cube steak. I am so glad I did try it. So easy to throw together on a busy weeknight and absolutely delicious. The tenderness and texture of the steak along with the thick hearty gravy is a perfect combo.

I paired this with mashed potatoes but it would be great with pasta too.

Ingredients:

1 - 1/2 lbs. cube steak

1 pkg. brown gravy mix

1 pkg. Aus Jus mix

1 can cream of chicken soup

1 can french onion soup

In a medium bowl, combine soups and package mixes well. Put cube steak in slow cooker and pour mixture over the top. 

Cover and cook on low for 6 to 8 hours. Serve with potatoes or pasta.

Taco Roll-Ups

Good morning! It seems as my successes in cooking and baking add up, so does my list of "I want/need to try that". In fact, I tried four new recipes yesterday and they all were definite keepers. Not only is my family eating better, but I am having so much fun too!

These roll-ups lasted about 5 minutes. If you like tacos, this is a neat way to add a twist (literally) to your menu.

Ingredients:

1 lb. ground beef

1 envelope taco seasoning

2/3 cup water

1 lb. frozen bread dough, thawed

2 cups grated medium cheddar cheese

Brown ground beef. Drain. Add taco seasoning and water. Simmer for 5 - 10 minutes. Remove from heat and allow to cool.

Preheat oven to 350 degrees. Roll thawed dough into a long rectangle, about 20 x 8 inches.

Spread ground beef over dough, leaving about 1 inch of dough on each long side free of filling. Top with grated cheese. Roll up as for cinnamon rolls, starting with the long edge closest to you. Pinch seam to seal.

Slice the roll into 1 inch thick slices with a serrated knife. Place rolls 2 inches apart onto a cookie sheet that has been sprayed with cooking spray.

If any filling falls out, just press it into the top of the rolls. Bake at 350 degrees for about 25 minutes or until golden brown.

Serve warm with salsa or sour cream for dipping. Yum!

Beef and Broccoli ~ Dust Off Those Woks

I have not cooked using a wok before this recipe. At least not that I can remember. I had my brand new wok collecting dust in the corner, meaning to try it but not quite getting around to it (for like two years!). I can't imagine why not because not only are the creations sooo good but it's also a lot of fun! I loved using mine and hope to share many more wok recipes with you in the future. NOTE: in my excitement, I saved the wrong photos from my sd card and am only left with this horrible one. Don't let it stop you from trying this recipe though, it is amazing.


Marinade:
1/2 tsp. baking soda
1 tsp. sugar
1 TBLS. cornstarch
1 TBLS. low sodium soy sauce
1 TBLS. water
2 TBLS. olive oil
1.5 lbs. steak of your choice, sliced into thin strips


Whisk together baking soda, sugar, cornstarch, soy sauce, water and olive oil in a large bowl. Toss the steak in the marinade to coat. Cover and refrigerate for at least one hour.


Then gather these ingredients:


1/2 cup low sodium soy sauce
2 TBLS. brown sugar
4 cloves garlic, minced
2 TBLS. flour
3 TBLS. olive oil
2 heads of broccoli, crowns only


In a small bowl, stir together soy sauce, brown sugar, garlic and flour until smooth. Set aside.


Heat 2 TBLS. of the oil in a large wok over high heat until simmering. Add broccoli and saute 3 minutes, stirring constantly. Transfer broccoli to a plate.


Carefully add the remaining tablespoon of oil to the wok. Add the marinated steak and half of the sauce mixture. Saute for 3 - 4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and the remaining sauce. Saute 1 minute more. Serve over rice.


*make sure and use LOW sodium soy sauce or this will be much too salty.