Beef Broccoli Pie

1 lb hamburger
1/2 onion chopped
2 Tablespoons flour
3/4 teaspoon salt
1/4 teaspoon garlic
1 1/4 cup milk
3 oz cream cheese
1 egg
10 oz chopped broccoli, cooked
Monterrey Jack or Pepper Jack cheese
2 pie crusts

Cook broccoli

1/2 cook bottom pastry

Brown meat and onion, drain off fat.
Stir in flour, salt, garlic, milk, and cream cheese.
Add egg and cooked broccoli.
Fill pastry shell, add cheese on top, top with second pie shell.
Slit top.
Cook at 350 for 40-45 min.

Baked Beef and Bean Chimichangas

Ingredients

• 1 pound lean ground beef
• 1/2 cup chopped yellow onion
• 1 16-oz can refried beans
• 1 8-oz packet of Mexican cooking sauce (or taco sauce - I like to use Chile and Roasted Garlic from Old El Paso)
• 2 cups Monterey Jack cheese
• 8 10-inch flour tortillas
• 1 tablespoon melted butter

Instructions

1. Preheat oven to 350 degrees.
2. In a large skillet, brown the ground beef over medium-high heat.
3. Add the onion and cook about 5 minutes until it is tender.
4. Add the refried beans and sauce, stirring until it is completely combined and warmed all the way through.
5. Spoon the beef and bean mixture onto the tortilla (I spooned about 3 generous spoonfuls onto each), top with cheese, and then roll it up.
6. Place them all seams-down on a greased baking sheet.
7. Brush melted butter over the top of each chimichanga.
8. Bake for 30-35 minutes (until the tops start to turn a golden brown).

 

Notes

I like to serve mine with chopped tomatoes, sour cream, lettuce, and green onions.

 

www.sixsistersstuff.com

Mexican Beef and Rice

Ingredients

• 1/2 onion, diced
• 1 lb. ground beef
• 1/4 cup taco seasoning (1 or 2 of the packets)
• 1 (14oz) can diced tomatoes, undrained
• 1 cup fire roasted corn kernels, drained
• 3/4 cups white long grain rice, uncooked
• 2 cups beef broth
• 1 1/2 cup shredded colby jack cheese
Taco toppings:
• Sour Cream
• Diced Avocado
• Sliced Black Olives
• Chopped Cilantro
• Salsa

Instructions

1. Cook the onion in a large skillet over medium heat for 1 to 2 minutes, then add the ground beef, using a wooden spoon to break up and crumble. Cook until no longer pink. Drain and discard fat. Return skillet to heat.
2. Add the taco seasoning, diced tomatoes, corn kernels, rice and beef broth, stir until combined. Bring to a small boil, reduce heat to a simmer and cover. Cook for 20 minutes, stirring at 10 minutes.
3. Stir and top with the shredded cheese. Cover and cook on low for an additional 3 minutes or until cheese is melted. Top with the taco toppings of your choice! Enjoy!

www.iwashyoudry.com

Meatballs

1 lb ground beef
1/2 lb ground veal (I don't use veal, I use sausage)
1/2 lb ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese (I use Kraft Italian cheese blend)
1 1/2 Tablespoons chopped Italian leaf parsley
salt and pepper to taste
2 cups stale Italian bread crumbs
1 1/2 cups lukewarm water

I mix everything together with my hands, the mixture should be pretty moist. Line a baking sheet with parchment paper and roll out the balls. I really pack them on the tray to get as many on there as possible. Bake at 350 for 45 minutes. I have had them cook as fast as 25 minutes and I have had them take the whole 45. 

Beef Fajitas

1 Tbl. chili powder
1/2 tsp ground oregano
1/2 tsp paprika
1/4 tsp garlic powder
1/8 tsp salt
pepper to taste

12 oz. beff sirloin, cut into strips of 1/2 in wide and 2 inches long
1 red onion, cut into strips
1 green pepper, cut into strips ( I like to use two peppers)
1/4 cup shredded sharp cheese
2 med tomatoes diced
2 cups shredded lettuce
1/2 cup salsa
( I like avocado with mine)

Directions:

In a small bowl, stir together the chili powder, oregano, paprika, garlic powder, salt and pepper.   Dredge the sirloin pieces in the seasoning, coating completely.

In a non stick frying pan, cook the sirloin strips over medium heat until slightly pink, about 8 minutes.  Add the onion and pepper strips and sauté until the vegetables are tender, about 5 min.

Corned Beef and Cabbage

This slow-cooker corned beef recipe is awesome!  I only cook it on St. Patty's day (is corned beef even available at other times of the year?), but this year we enjoyed it so much I bought another one and we made it again the next week.

From Southern Living Slow-Cooker cookbook

4 ish lb cured corned beef brisket with spice packet
1 large onion, sliced
8 large carrots, halved lengthwise and cut into 2-inch pieces
2 bay leaves
3 garlic cloves, sliced
14oz beef broth
2 T brown sugar
1 1/2 T mustard
1t carawayseeds
1 small cabbage, cut into 8 wedges

(I omit the bay leaves and caraway seeds because I never have them, and substitue chicken broth for the same reason.  It still turns out really delicious.)

Place onion and carrot in a 6 quart slow-cooker; place brisket on top of veggies. Sprinkle bay leaves and garlic over brisket.
Combine spice packet, beef broth, sugar, mustard and caraway seeds; pour over brisket.
Cover and cook on HIGH 1 hr. Reduce heat to LOW, and cook 8 hrs. Add cabbage, and cook on LOW 1 1/2 hours or until cabbage is tender. Remove and discard bay leaves and onion (I never do this.  We just eat the onions with the rest of it.)
Cut brisket across grain into slices; serve with cabbage and carrots.  Makes 6-8 servings.

(I also never adjust the temp. because I'm usually putting it on and leaving for the morning.  It does just fine on LOW the whole time)  Total cook time: about 10 hrs