Tag Archives: ground beef

Enchilada Casserole

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Submitted by Nicole~
Serves 2

Ingredients

1.5-2 lb. ground beef 1 taco seasoning packet
1 tbsp oregano 1 tbsp Italian Seasoning
2 cans corn 1 can Enchilada sauce
12-15 flour tortillas 4 c. cheese
salt & pepper to taste

Directions

  1. Preheat oven to 350°F. Brown meat with seasonings, adding corn & enchilada sauce until done.
  2. Place layer of tortillas on bottom of 9″x11″ dish, add layer of meat mixture, top with cheese. Repeat until out of tortillas & meat mixture leaving off top layer of cheese.
  3. Bake 25-30 minutes.
  4. Remove adding final layer of cheese & bake 5 minutes.

Chef’s Note: This dish is great for pre-making or giving to neighbors when in need.

Food Art Friday for October 2nd

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Via mamichan's Flickr Photostream

Submit your food art or found food art photos to info@foodaskew.net!

Porcupine Meatballs

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Submitted by Robb “Movidude74” Johnston
Serves 6-8

Ingredients

1 lb. ground beef 1 egg, slightly beaten
2 tbsp onion, finely chopped ¼ c. rice, uncooked
1 tbsp parsley, snipped ½ tsp salt
½ c. water 1 tsp Worcestershire sauce
10 ¾ oz. condensed tomato soup (1 can) dash of pepper

Directions

  1. Combine meat, rice, egg, parsley, onion, salt, pepper, & ¼ c. tomato soup. 
  2. Mix thoroughly & shape in about 20 small balls & place in a skillet.
  3. Mix remaining soup, water, & sauce; pour over meatballs.
  4. Bring to a boil & reduce heat. Cover and simmer for 40 minutes, stirring often.

Taco Soup

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Submitted by Joe
Serves 6-8

Ingredients

1 lb. lean ground beef ½ c. onions, diced
15-16 oz. black beans (1 can) 15-16 oz. pinto beans (1 can)
14.5 oz. DelMonte Diced Tomatoes with Zesty Mild Green Chiles (1 can) 14.5 oz. DelMonte Diced Tomatoes with Zesty Jalapeños (1 can)
11 oz. Green Giant Mexicorn (1 can) 14 oz. beef broth (1 can)
1 pkg. Old El Paso Taco Seasoning 1 tbsp salt
1 tbsp pepper ½ tbsp garlic powder
½ tbsp chili powder 16 oz. sour cream
1 pkg. Kraft Mexican 4 Cheese Blend, shredded

Directions

  1. Dice the onions. Rinse & drain all cans of beans.
  2. Crumble & brown beef in a large pot over medium high heat.
  3. Once the meat starts to brown, add salt, pepper, garlic powder & chili powder, stir.
  4. Add onions & mexicorn, stir. When the meat is fully cooked, add beans & cans of diced tomatoes.
  5. Reduce heat to low, add beef broth, taco seasoning & stir to mix.
  6. Cover pot & let soup simmer on low for 30 minutes.
  7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.

Chef’s Note: For red-meat free soup, substitute ground turkey in place of beef & chicken broth in place of beef broth. For vegetarian soup, double the beans called for in place of the meat & use vegetable broth instead of beef or chicken broth.

Chili Cheese Taco Casserole

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Terrific for a large group as a main entree or a meaty side dish!

Chili Cheese Taco Casserole
 
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Recipe type: Casseroles
Cuisine: Tex-Mex
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Ingredients
  • 1 lb. seasoned ground beef, cooked & drained
  • 3 c. chili-cheese corn chips
  • 11 oz. mexicorn (drained)
  • 1 c. shredded cheddar cheese
Instructions
  1. Heat oven to 375°F & use an 8″ square baking dish. Mix cooked beef & corn together & spread half on bottom of dish.
  2. Top that with half of the corn chips & cheese. Add another layer of the beef & corn.
  3. Cover with foil & bake about 30 minutes.
  4. Add another layer of corn chips & cheese & bake about another 5-10 minutes uncovered until cheese is melted.