Casserito aka (Casserole Burrito)

Here's a quick meal that I came up with while buying groceries the other day.

1lb ground beef

1 package Vigo yellow rice

Flour tortillas

1 package taco seasoning

1 can of Campbell's Fiesta Nacho Cheese soup

Mexican blend shredded cheese

2 cans refried beans

Cook ground beef (I usually add some minced garlic, salt & pepper when cooking it). Drain it & add taco seasoning. I also added some onions to the meat.

Cook rice according to instructions on package.

Then in a casserole pan layer tortillas, refried beans, tortillas, ground beef, tortillas, yellow rice, tortillas, nacho cheese soup/refried beans, tortillas & then top with the shredded cheese.

Cook in the oven on 350 degrees, for about 25-30, or until the cheese begins to brown on top. 

Serve with sour cream & salsa. I like chopped tomatoes so that is what I used.

This is also a quick & easy casserole to put together before hand & just pop in the oven when you are ready to eat.

The Best Lasagna Ever

I stole this from the Pioneer Woman's blog... Our youthpastors served this to our family the other night and my kids cleaned their plates!

Ingredients
1-½ poundGround Beef
1 poundHot Breakfast Sausage
2 clovesGarlic, Minced
2 cans(14.5 Ounce) Whole Tomatoes
2 cans(6 Ounce) Tomato Paste
2 TablespoonsDried Parsley
2 TablespoonsDried Basil
1 teaspoonSalt
3 cupsLowfat Cottage Cheese
2 wholeBeaten Eggs
½ cupsGrated (not Shredded) Parmesan Cheese
2 TablespoonsDried Parsley
1 teaspoonSalt
1 poundSliced Mozzarella Cheese
1 package(10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions
Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.

Cook lasagna until “al dente” (not overly cooked).

To assemble:

Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly

Sweet & Sour Beef

1 - 1/2 lbs beef
1 lrg can pineapple chunks in syrup
1 can chop suey vegetables (16 oz)
Pineapple juice from can + enough water to measure 1 cup
...1/2 cup dark brown sugar (packed)
1/4 cup vinegar
4 TBlsp soy sauce
3 Tblsp corn starch

Brown hamburger meat in large skillet ( you can add chopped 1/2 onion here...but I don't)
Drain pineapple juice + water in bowl. Add vinegar, soy sauce, brown sugar and cornstarch. Mix well.
Add this mixture to hamburger. Stir continuously until brown and thickened.
Add pineapple and drained chop suey vegetables.
Continue cooking and stirring until heated well.

Serve over chow mein noodles and white rice(rice/optional). Can sprinkle individual servings with soy sauce. Put meat mixture in crock pot to keep it warm...Enjoy! Yum!

From a Texas friend :-)

Black Bean Casserole

Ingredients
•1 pound ground beef
•1 can black beans, undrained
•1 package McCormick taco seasoning mix
•1 can corn, drained
•1/2 cup chunky salsa
•1 cup shredded Monterey Jack or Cheddar cheese
•1 cup broken up tortilla chips

Instructions
Pre-heat oven to 350 degrees.

Brown meat in large skillet over medium heat, drain.

Add beans, taco seasoning, corn, and salsa to the meat, simmer for 10 minutes.

Transfer mixture to 9"X13" baking dish, sprinkle on cheese and tortilla chips.

Bake for 10 minutes, until warm.

I served mine with shredded cheese and sour cream. YUMMO.

Recipe can be found at http://drunkchef.com/recipes/105-black-bean-taco-bake

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Stuffed Peppers

There are no measurements in this recipe because it's my Mom's & she is what she calls a "dump cook." She just dumps stuff in a pot & it always turns out good. I grew up eating this recipe & whenever my friends would come over they always requested it.

Bell Peppers
Ground beef
Rice
Tomato juice
Salt
Pepper
Garlic salt.

Take ground beef, rice & seasonings & mix together. You can add as much rice to this as you want. I prefer lots of rice, plus it makes the meal stretch. Mom uses less rice. After cutting the tops off the bell peppers & cleaning them, stuff beef mixture in them. I use 2 bell peppers, just because I like the flavor of the pepper but not the pepper itself. You can stuff as many peppers as you like. I also make porcupine balls with the rest of the beef mixture. Put into a put & pour in the tomato juice. Also add enough water to cover the peppers. Cover with a lid & cook on medium-low heat for about an hour & 1/2. Take a pepper & cut in half to make sure the meat & rice are done. Uncover & let simmer for a little while so the tomato juice will thicken making a gravy. You can also add crushed tomatoes along with the tomato juice. This is also a dish that can be made in a slow-cooker,

Maw's Rivels

2 1/2 cups flour (white lily)
2 eggs
Stew Meat (cooked, and keep broth)
Beef Broth (swanson is what maw uses)

Mix flour and egg in a bowl on low speed with mixer. You will create small pepple like balls of flour that resemble what you use for apple crumb dessert.

Heat beef broth from stew meat with one can of swanson beef broth to a boil.

Sprinkle in rivels once beef broth is boiling, and stir continuously. Turn Temp down to med or low heat. Stir as it contiunes to cook. Has consistency of oatmeal. Appox. 5 minutes of cook time.

You can make rivels for any soup to make it stretch! They use to put it in the tomato soup too. When you have 5 boys and 5 girls in the house to feed you'd better know how to make a meal last! All the Kluttz kids grew up on rivels and still enjoy them today!

This recipe has been packed a way, but finally I located it and thought I should put it in the world wide web before it gets lost again in my world of chaos!

Burrito Bake

My friend Nancy sent me this recipe. And I can not wait to try it.

1 lb. lean ground beef
1 pkg. taco seasoning mix
3/4 cup Water
12   Flour tortillas (6 inch)
1 can (16 oz.) Refried Beans (you can also use the ones with chilies)
1 cup  Finely Shredded Cheddar Cheese


Heat oven to 350°F.

Brown meat in large skillet; drain. Stir in seasoning mix and water. Bring to boil. Cook on low heat 10 min., stirring occasionally.

Place 4 tortillas on bottom of greased 9-inch pie plate. Cover with half each of the refried beans, meat mixture and cheese. Repeat layers once. Top with remaining tortillas.

Bake 30 min. or until heated through and cheese is melted. Cut into wedges to serve.

Top with sour cream, shredded lettuce, diced tomatoes, salsa, olives, etc. You make 2 pies
at a time & save one for the next night & the flavors really soak into the
tortillas.

Chili Spaghetti Casserole

this is the recipe straight from my cook book but you can change it up.

8 ounces of uncooked spaghetti
1 pound lean ground beef
1 medium onion, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 can (15oz) of vegetarian chili with beans
1 can (14.5oz) of Italian-style stewed tomatoes, undrained
1 1/2 cups of shredded sharp cheddar cheese, divided
1/2 cup reduced-fat sour cream
1 1/2 teaspoon of chili powder
1/4 teaspoon garlic powder

Preheat oven to 350. Spray 13x9-inch baking dish with nonstick cooking spray.

Cook pasta according to package directions. Drain and place in prepared dish. (I put them back in the pot that I cooked them in so I could mix it all really good)

Meanwhile, place beef and onion in large skillet; season with salt and pepper. Brown beef over medium-high heat until beef is no longer pink, stirring to seperate meat. Drain fat. Stir in chili, tomatoes with juice, 1 cup of cheese, sour cream, chili powder and garlic powder.

Add chili mixture to pasta; stir until pasta is well coated. Sprinkle with remaining cheese.

Cover tightly with foil and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Makes 8 servings.

Mexican Soup with a New Twist

I recently had someone elses version of Mexican Soup and I LOVED it!!! Here's how she made it

1 lb of Hamburger meat
1 lb of sausage
2 cans of black beans
2 cans of chili beans
1 can of fiesta corn
1 can of rotel
1 can of enchilada sauce
1 can of tomato sauce
1 pack of dry Ranch seasoning

This recipe has a kick to it! The sausage and the enchilada sauce brings it up a notch on the spicey scale :)

Top it off with corn chips, shredded cheese and sour cream!

Cream Cheese/Rotel Dip

This dip is great for entertaining... you can do it in a crock pot or in the microwave. Here's my crockpot version

1 lbs hamburger meat (COOKED)
1 can of rotel
2 blocks of cream cheese

add it in the crockpot and leave it on low. serve with chips!

Baked Spaghetti

(This recipe is so versatile. I wanted spaghetti, but not the standard kind we all love. I started pulling things out of the fridge and this is what I came up with. My noodles were actually leftover frozen ones, my veggies were cut up and frozen too, so that made it easy too. You could also make with chicken instead of beef.)

1 pound of hamburger meat
jar of Spaghetti sauce
noodles
onions
peppers
garlic salt or fresh garlic
canned or fresh mushrooms
black olives
Cream cheese
Sour Cream
Cottage Cheese
Parmesan Cheese
Cheddar Cheese
Mozzarella cheese
tablespoon of butter

Preheat oven 425
Cook Noodles, drain, add butter.
Brown the meat, drain.
Sauté, the onions, peppers, garlic, black olives and mushrooms
Add meat and sauce to the mix.

In a separate container take soften cream cheese, cottage cheese, sour cream and Parmesan cheese and mix together.

Spray dish with pam, and layer your noodles first, then your cream cheese mixture, then add the meat/sauce mix. Top with mozzarella and cheddar cheese (or whatever you have!) and the cover with foil. Bake for 20 minutes, or until hot and bubbly.

Feeds 6 adults

My family loved this. Even the little ones ate it! There was just enough left over for my husband to carry to work.

Sloppy Denise's

My friend Denise sent me this recipe & she said this is a rather large recipe, so it's a good one to freeze.


Sloppy Denise's

2½ lbs ground beef
2 tablespoons butter
1 cup of French's mustard
1 24 ounce bottle of Ketchup
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon of garlic salt (or powder)
1½ teaspoons of salt - omit if using garlic salt.
1/4 cup sugar
2 large onions - diced fine
2 large bell peppers (red or green - whichever you like better)

Brown the ground beef & drain all grease. In a large pot - melt butter and sauté onions and bell peppers approx 10-15 min, until soft. Add in ground beef & mix. Add in wet ingredients: ketchup, mustard, vinegar & Worcestershire sauce. Blend well. Bring to simmer. Add in dry ingredients: garlic salt (or powder), sugar, & salt if using. Blend in well. Let mixture simmer about an hour on low. This is where I taste test. Sometimes I like it a little more tart so I add in a bit more mustard, Worcestershire and vinegar. Sometimes I like it a little more sweet, so I add in a little more sugar. I just add in a bit at a time, like 1/4 cup more of mustard or sugar, or a couple tablespoons of vinegar or Worcestershire.

Sometimes I find I enjoy eating it with potato chips like a dip than as a sandwich! I also like it in those "Scoops" tortilla bowls.

I haven't found much of a difference when using different ketchup, although I mostly stick to Heinz. Somehow the mustard makes a difference to my taste buds. I used a store brand once and it just did not have the right "zing" to it.

Spanish Rice

Beef roast or stew meat can work
1 pack of Lipton onion soup
1 onion
garlic
s&p
rice
canned diced tomatoes

Cook roast, onion soup mix, 1 onion (cut up the way you like it), garlic, s&p & just enough water to cover the roast, in a crockpot. Cook until roast is done. I cook mine a long time, because I like my roast to fall apart. Once roast is done, take the roast out & put in the desired amount of uncooked rice & diced tomatoes. Stir & let them cook until rice is done. Take roast & cut or shed. Put back into crockpot & stir with rice & tomatoes.

It's a very easy tasty dish. And made with stuff most of us already have in the cabinet.

Dana's Goulash

This recipe come from the great Michigna Mama, Dana.


*1 pound lean ground beef
* 1 cup chopped onion
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (8 ounce) can tomato sauce
* 1 cup fresh or frozen corn
* 1/2 cup water
* 1 1/4 teaspoons chili powder
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 2/3 cup uncooked elbow macaroni
* 2/3 cup shredded reduced-fat Cheddar cheese

DIRECTIONS

1. In a large nonstick skillet, cook beef and onion
over medium heat until meat is no longer pink; drain.
Stir in the tomatoes, tomato sauce, corn, water, chili
powder, oregano and salt. Bring to a boil. Add
macaroni. Reduce heat; cover and simmer for 20-25
minutes or until macaroni is tender. Sprinkle with
cheese; cover and cook 2-3 minutes longer or until
cheese is melted.

I always add more corn and I don't measure the cheese,
cuz my family loves melted cheese, I just cover it.
This recipe doesn't make enough so I usually do
another half recipe of it. Hope this helps.

(Semi)Semi-Homemade Beef Stew

Another one from Nicki.

This is super easy and great to have after a day of playing out in the snow.


Pouch of Wyler's Beef Stew Mix

1 lb-1.5 lbs. of beef stew meat (We like lots of meat in ours, so I usually do at
least 1.5 lbs.)

Bag of baby carrots

1/2 bag of frozen peas

4-5 medium size potatoes, cubed

Lightly brown stew meat, then place in crockpot. Add Wyler's soup mix, water (amount given on back of soup packet), and vegetables. Stir, then set on High for about 4 hours, or until vegetables and meat are tender. It can stay in there for quite a long time, if you are going to be away for awhile.

Stuffed Bell Peppers

Coley sent in this new recipe.

1lb. ground beef
1 onion chopped
1 cup cooked instant rice
3/4 cup water
1 can diced tomatoes
1 can stewed tomatoes
1 tsp oregano
1 tsp garlic powder
1/2 cup cheddar or mozzarella
S & P to taste
6 large bell peppers


In a large skillet brown the meat & onion over medium heat. Drain fat. Add rice, water, tomatoes. Season with salt, pepper to taste. Simmer until rice is tender. Preheat oven to 325 degrees.

Cut the tops off of the bell pepper, clean out the seeds & insides. Fill with the meat mixture.

Place in a casserole dish & bake in preheated oven for 20 minutes or until peppers are as tender as you like.

Add cheese to the top as desired. Put back in oven for a few minuets to melt the cheese.

YUM-O!!!!!

Vegetable Beef Soup

I grew up eating this soup & it's one of my all time favorites. I love it with cornbread. Mom, sometimes would clean out the fridge & just throw leftovers in the pot, so I never knew exactly what would be in it. But it was always delicious!

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2 lb. ground chuck (beef or round)
1 big can crushed tomatoes
1 bag frozen vegetables w/ tomatoes & okra ( or large can of Veg-all)
6 med potatoes, peeled & diced
S & P
*Add leftover veggies from the fridge.

Brown meat & drain the grease. Add all ingredients & then water to cover it. Cook for 1 hour. Be sure the potatoes are done. Cook on med/low heat to keep from scorching.

**Instead of ground beef you can use stew meat or chicken.
Be creative & add things you like.

Super Duper Chili

Anna sent us this recipe.

This is a YUMMY chili...That is sure to warm you up on those cold winter days!!

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1 lb. bulk pork sausage
1 lb. ground beef
2 cans (15 1/2 oz) hot chili beans
1 jar (16 oz) salsa
1 can (16 oz) kidney beans (rinsed & drained)
1 can (15 oz) pinto beans (rinsed & drained)
1 can (14 /12 oz) diced tomatoes (undrained)
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (8 oz) tomato sauce
8 oz velveeta (cubed)
1 1/2 tsp. chili powder
1/2 tsp. cayenne pepper

In soup kettle or dutch oven (or just a BIG saucepan is what I use), cook sausage & beef over medium heat until no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover & simmer for 30 min. or until heated through.

Yield: 14 servings

Enjoy!!

Beef Tips

This is my Mom's recipe. And I made it the other day & it was soooo good!!!









Beef tips or a roast
garlic
onion (chopped)
1 large or 2 small cans of cream of mushroom soup
1 cup of water
rice or potatoes
1 packet of gravy mix (option)

You can buy the tips or do as I did and I bought a roast on sale and cubed it myself. I cut mine into about 1" to 1 1/2" chunks or cubes. I put those in my crock pot with some chopped garlic (I buy it already chopped in a jar), use garlic salt or garlic powder instead if you like. Just use the seasoning you guys like. I then added 1 large or 2 small cans of cream of mushroom soup (you can use cream of chicken instead or 1 of each)that I mixed with 1 cup of water. Pour this over your roast. It will look like there isn't enough liquid in the pot but your beef is full of fluid and it will cook out and make more gravy on its own. I then chopped a onion and put that in there. Salt and pepper . Also add the gravy mix too. I let mine cook for 8 hours. It all depends on your crockpot. Serve it over rice or mashed potatoes. I hope you enjoy.

Steak Topper

This is from Bomba.


I tried the Simple Tomato Salad this weekend. It was delicious. Everyone who ate it loved it. We all agreed that it would be a great thing to put on a salad as the dressing. Anyways, below is a very simple "Steak Topper"



Steaks
Mushrooms (chopped or sliced) I buy the blue container in the produce department that have them ready.
Stick of butter
Italian dressing


Cook Steaks on grill, stove top or oven. While they are cooking, put some chopped or sliced mushrooms in a skillet with a 1/2 tablespoon of butter. Saute the mushrooms to your liking. Add the remaining stick of butter to the skillet along with almost the whole bottle of italian dressing. (use your judgement-all depends on how many steaks you are cooking) Let simmer until steaks are done.

Serve steaks and top with the "Steak Topper"