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Beef Recipes

Scroll down for our best beef recipes!

Beefy Nacho Casserole

April 16, 2014 by Kay 2 Comments

Beefy Nacho Casserole combines the great flavors of Mexican Cuisine along with tortilla chips, beef and cheese.

I am a huge fan of Mexican Cuisine, a huge, huge fan so I am always looking for new recipes to add to my collection. I also love casserole’s because they offer layers and layers of comfort.

Beefy Nacho Casserole starts with crushed tortilla chips soaked in butter for the “crust”. Next comes a layer of beef, onions, peppers and salsa. Of course you can’t have a casserole without cheese and this recipe features cheddar and pepper jack cheese.  This is all baked to marry the flavors.

Serve this with sour cream, fresh tomatoes, fresh cilantro or black olives.

Enjoy!

Kay Signature

Add butter to the crushed tortilla chips.

Add butter to the crushed tortilla chips.

Stir the ingredients together.

Stir the ingredients together.

Add the beef mixture on top of the tortilla crust.

Add the beef mixture on top of the tortilla crust.

Bake until hot and bubbly.

Bake until hot and bubbly.

Serve with your favorite toppings.

Serve with your favorite toppings.

Beefy Nacho Casserole

Beefy Nacho Casserole

Layers of comfort.

Layers of comfort.

Beefy Nacho Casserole

Beefy Nacho Casserole

 

Print
Beefy Nacho Casserole

Rating: 41

Yield: 6-8 Servings

Beefy Nacho Casserole

Ingredients

  • 1 (12 oz) bag tortilla chips
  • ½ c. butter, melted
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 sweet bell peppers, diced
  • 1 lb. ground chuck
  • ½ teaspoon salt
  • ¼ tsp. pepper
  • 2 cups shredded cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 2 cups medium salsa
  • Grape Tomatoes for garnish
  • Sour Cream, Tomatoes, Black Olives, Cilantro for garnish

Instructions

  • Pre-Heat oven to 375 degrees .
  • Place tortilla chips in a food processor or blender and pulse into fine crumbs. Pour the mixture into a 9x 13 pan. Melt the butter and pour over the chips. Stir well to combine. Press the mixture into the bottom of the pan. Bake for 8-10 minutes, or until golden brown and set.
  • While the crust is baking, heat oil in a large skillet over medium-high heat. Add onion and peppers and sauté for 5 minutes. Pour the onions & peppers onto a plate and set aside.
  • Add the ground chuck to the pan and add the salt and pepper. Cook the meat breaking it up as it cooks, about 7-8 minutes or until no longer pink in the center. Remove the pan from the heat and drain off any excess fat from skillet. Stir in the onion & pepper mixture, salsa, 1 cup cheddar cheese and a ½ cup of the pepper jack cheese. Scrape entire mixture onto the prepared crust. Sprinkle the remaining cheeses over the top.
  • Bake for 40 minutes. Serve with sour cream, tomatoes, black olives or cilantro.
3.1
http://www.lovefoodwillshare.com/beefy-nacho-casserole/

Adapted from Wanderlust Kitchen

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I Gotta Create

 

Filed Under: Beef Tagged With: Beef, Cheese, Onion, Peppers, Salsa, Tortilla Chips

Spaghetti & Herb Meatballs

April 8, 2014 by Kay 1 Comment

Spaghetti & Herb Meatballs is a flavorful dish that everyone will love. The herb meatballs really steal the show.

My recipe for Herb Meatballs can be used in so many of my recipes, but by far my favorite way to use them is in Spaghetti & Meatballs. I am a pasta lover to the point where I could eat it daily. As I always say, “I love me a good meatball” and this meatball I love!

The pasta sauce I use in this recipe is one that I canned last summer. I can vegetables from our garden and pasta sauce is just one of the many items I make. This particular pasta sauce is a chunky vegetable sauce loaded with onion, pepper and carrots. I will share my canning recipes later this summer/early fall when I will be doing my annual canning. You can easily use your favorite jar of pasta sauce in this recipe.

This is the perfect meal for a family get together or dinner with friends. It comes together quickly and it’s always fun watching how other people eat spaghetti…..are you proper and never slurp the noodles; do you let the noodles hang from your fork and eat from the bottom up? or do you use a spoon and fork like real Italians do?

Shave fresh parmesan on top.

Shave fresh parmesan on top.

 

 

Wind the pasta on your fork if you wish.

Wind the pasta on your fork if you wish.

 

 

Stand your fork up in the pasta.

Stand your fork up in the pasta.

 

 

 

 

 

 

 

Tasty Meatball

Tasty Meatball

 

 

I love how the sauce coats the noodles.

I love how the sauce coats the noodles.

 

 

 

 

 

 

 

Yum!

Yum!

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

 

Print
Spaghetti & Herb Meatballs

Rating: 51

Yield: 4 Servings

Spaghetti & Herb Meatballs

Ingredients

  • 16 ounces spaghetti or linguine
  • 12 large meatballs, cooked
  • 1 quart or 1 large jar of your favorite pasta sauce
  • Fresh parmesan cheese

Instructions

  • Cook the pasta according to package directions. When done, drain the pasta and return the pan to the heat.
  • Reduce the heat to medium, add in the meatballs and pasta sauce; stir to combine. Let cook for 5 minutes and add in the pasta; toss to combine. Cook for an additional 5 minutes or until the meatballs are heated through.
  • Dish the pasta and meatballs and shave fresh parmesan to the top.

Notes

My recipe for Herb Meatballs is perfect for this recipe.

3.1
http://www.lovefoodwillshare.com/spaghetti-herb-meatballs/

 

Filed Under: Beef, Pasta Tagged With: Cheese, Meatballs, Pasta

Herb Meatballs

April 5, 2014 by Kay 10 Comments

This recipe for Herb Meatballs is easy to prepare and is packed full of flavor with tasty spices and parmesan cheese.

I like the versatility of the Herb Meatballs. I use them as an appetizer with Honey Balsamic BBQ Sauce, perfect for a family gathering or pot luck.

A quick weeknight meal would be meatballs subs, heat the meatballs in pizza sauce and add some meatballs to a bun, top it with cheese and you have a delicious sub.

Of course, use the Herb Meatballs for Spaghetti & Meatballs or Baked Ziti. Lastly, I like to use these on a pizza, Meatball Pizza is one of my favorites.

You can form the meatballs into two sizes, either a 1 tablespoon or 2 tablespoon cookie scoop. You can easily double or triple this recipe. You can also freeze them for up to three months baked or unbaked. I prefer to bake mine before I freeze them.

Meatball after they are mixed.

Meatball after they are mixed.

 

 

I use a cookie scoop to form the meatballs.

I use a cookie scoop to form the meatballs.

 

 

Fresh out of the oven, 1 tbsp. size.

Fresh out of the oven, 1 tbsp. size.

 

 

Fresh out of the oven, 2 tbsp. size.

Fresh out of the oven, 2 tbsp. size.

 

 

 

 

 

 

I tripled the batch.

I tripled the batch.

 

 

 

 

 

Herb Meatballs in Honey Balsamic BBQ Sauce

Herb Meatballs in Honey Balsamic BBQ Sauce

 

 

Herb Meatball

Herb Meatball

 

 

 

 

 

 

 

 

 

 

 

Spaghetti & Herb Meatballs

Spaghetti & Herb Meatballs

 

 

 

 

 

 

 

Herb Meatballs in a Sub.

Herb Meatballs in a Sub.

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

Print
Herb Meatballs

Herb Meatballs

Ingredients

  • 1 lb. ground chuck
  • ½ cup breadcrumbs
  • ¼ cup fresh grated Parmesan cheese
  • 2 tbsp. ketchup
  • 2 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. oregano
  • 2 tsp. basil
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 large egg, lightly beaten

Instructions

  • Preheat oven to 375°. Prepare a baking sheet by lining with foil or parchment paper.
  • In a mixing bowl, add all of the ingredients and mix on low speed until combined, making sure not to over mix.
  • I make the meatballs in two different sizes depending on what I am going to use them for. I like to use a cookie scoop to make them all even in size and I use a 1 tbsp. or a 2 tbsp. scoop. Grab mixture and form into a ball, add it to the baking sheet. Continue making meatballs out of the rest of the mixture and add them to the baking sheet.
  • Bake the meatballs for approximately 15 minutes for the small meatballs and 20-22 minutes for the large.

Notes

Small size yield about 30 meatballs, Large size yield about 15 meatballs.

3.1
http://www.lovefoodwillshare.com/herb-meatballs/

Filed Under: Appetizers, Beef, Sandwiches Tagged With: Beef, Bread Crumbs, Cheese, Herbs

Spicy Beef Tips

March 30, 2014 by Kay 11 Comments

Spicy Beef Tips are seriously tender pieces of beef sauteed and then slow cooked on the stove top in a spicy gravy.

Two things about this recipe, 1; the beef is extremely tender and 2; when I say spicy, don’t be turned off by this, you can make this a little bit spicy or you can kick it up a notch, it’s totally your call.

I will say I used 3 tbsp. of chipotle sauce and I didn’t consider the dish to be too spicy, just a little bit of heat that really added to the flavor of the dish.

I served this over my Creamy Mashed Potatoes and I think it’s the perfect side dish for the Spicy Beef Tips. If you are looking for a comforting dish, this is it.

If you are looking to entertain and need a recipe that feeds a lot, Spicy Beef Tips is a perfect recipe. Add some crusty bread and you have a full meal that everyone will love.

Brown the beef tips.

Brown the beef tips.

 

 

You will need to the them in batches.

You will need to the them in batches.

 

 

Layer the bottom of the pan with onions.

Layer the bottom of the pan with onions.

 

 

 

 

 

 

 

Add the beef tips on top of the onions.

Add the beef tips on top of the onions.

 

 

Mix up the sauce ingredients and add them to the pan.

Mix up the sauce ingredients and add them to the pan.

 

 

 

 

 

 

Spicy Beef Tips served on top of Creamy Mashed Potatoes.

Spicy Beef Tips served on top of Creamy Mashed Potatoes.

 

 

Spicy Beef Tips

Spicy Beef Tips

 

 

 

 

 

 

 

 

Spicy Beef Tips

Spicy Beef Tips

 

 

Delicious!

Delicious!

 

 

 

 

 

 

 

 

 

 

 

 

Spicy goodness.

Spicy goodness.

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

 

Print
Spicy Beef Tips

Rating: 51

Yield: 6 Servings

Spicy Beef Tips

Ingredients

  • 2 Tbsp. olive oil
  • 1 Tbsp. butter
  • 2 – 2 ½ lbs. stew meat or chuck roast cut in chunks
  • 3 tbsp. chipotle sauce
  • 4 cups low sodium beef broth, more if needed, see notes below
  • 5 cloves garlic, chopped
  • 4 medium onions, sliced
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • 3 tbsp. cornstarch
  • ½ cup water

Instructions

  • To make the meat, heat the oil and butter in a large pot over medium high heat. Throw in stew meat and brown meat on each side, about 3-4 minutes. You will need to do this in two batches, so not to crowd the meat. Set meat aside.
  • Add the sliced onions and garlic in the bottom of the pot and add the meat on top of it.
  • In a bowl, add the beef broth, chipotle sauce, cumin and chili powder, whisk to combine and pour over the meat. Stir, then bring to a boil.
  • Reduce the heat to low, then cover and simmer for 2 1/2 to 3 hours, or until the meat is fall-apart tender.
  • When meat is tender, mix together the cornstarch and water, add to the pot and stir to combine. Cook until sauce becomes thick, about 5 minutes, and you are ready to serve.
  • I recommend serving this on top of my recipe for Creamy Mashed Potatoes.

Notes

If you would like this dish to be less spicy or more spicy you can adjust the amount of chipotle sauce that is added to the dish.

3.1
http://www.lovefoodwillshare.com/spicy-beef-tips/

Adapted from The Pioneer Woman

 

Filed Under: Beef Tagged With: Beef, Beef Broth, Chipotle, Garlic, Onion

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Hi, I'm Kay, creator of Love Food, Will Share. I hope I can provide and inspire you to make tasty recipes and have fun...
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