Beef

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!

Add butter to the crushed tortilla chips.

Stir the ingredients together.

Add the beef mixture on top of the tortilla crust.

Bake until hot and bubbly.

Serve with your favorite toppings.

Beefy Nacho Casserole

Layers of comfort.

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.

http://www.lovefoodwillshare.com/beefy-nacho-casserole/

Adapted from Wanderlust Kitchen

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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.

I use a cookie scoop to form the meatballs.

Fresh out of the oven, 1 tbsp. size.

Fresh out of the oven, 2 tbsp. size.

I tripled the batch.

Herb Meatballs in Honey Balsamic BBQ Sauce

Herb Meatball

Spaghetti & Herb Meatballs

Herb Meatballs in a Sub.

Enjoy!

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.

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

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.

You will need to the them in batches.

Layer the bottom of the pan with onions.

Add the beef tips on top of the onions.

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

Spicy Beef Tips served on top of Creamy Mashed Potatoes.

Spicy Beef Tips

Delicious!

Spicy goodness.

Enjoy!

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.

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

Adapted from The Pioneer Woman

Slow Cooker BBQ Beef

March 8, 2014 by Kay 12 Comments

I am a huge fan of BBQ and this recipe for Slow Cooker BBQ Beef is one of my favorites.

First, this recipe is a slow cooker recipe and it makes the beef extremely tender. Second, there are two ingredients in this recipe that are not typical for BBQ and those ingredients are pickles and cocktail sauce and they add a unique flavor to the beef. Trust me, you will love it!

I eat the Slow Cooker BBQ Beef as is, but you can easily serve this dish as sandwiches or on top of mashed potatoes or polenta. You could also make a grilled cheese out of this or a quesadilla. The possibilities are endless.

Layer the bottom with onions.

Layer the meat on top of the onions.

Add the chopped pickles.

Pour the cocktail sauce mixture on top.

After it’s been cooking for 3 hours.

Pull the beef out of the slow cooker.

Shred the beef with forks.

Add the beef back in with the BBQ sauce.

The juiciest BBQ Beef.

Perfect on a piece of bread.

Enjoy!

Slow Cooker BBQ Beef

Rating: 51

Slow Cooker BBQ Beef

Ingredients

2 large onions, cut into thick slices
3 cloves garlic, minced
4 – 5 lbs. beef chuck roast
Salt & Pepper
1 ½ cups chopped dill pickles
1 – 12 ounce jar cocktail sauce
2/3 cup ketchup
3 tbsp. pickle juice
1 cup thick BBQ Sauce

Instructions

Lay the onion slices in the bottom of your slow cooker.
Cut the chuck roast into 4 large pieces, cutting off some of the outer fat. Lay the meat on top of the onions in the slow cooker. Sprinkle the meat with salt and pepper.
In a small bowl, mix together the cocktail sauce, ketchup and pickle juice. Pour evenly over the meat in the slow cooker.
Turn the slow cooker on low and cook for 5-6 hours on low at which time you should remove the beef from the slow cooker and shred the meat with two forks on a cutting board and let rest.
Remove the onions and pickles from the slow cooker with a slotted spoon. Use a knife to chop the mixture into small pieces.
Add the BBQ sauce to the slow cooker and mix thoroughly with the juice that’s already in the slow cooker. Add in the meat and onion/pickle mixture, stir to combine. Put the cover back on and cook for another 30-60 minutes, until heated through and then it’s ready to be served.

http://www.lovefoodwillshare.com/slow-cooker-bbq-beef/

Beef

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