Quick-Fix Burrito Skillet

My lovely sister found this recipe, tried it, loved it, and passed it along to me. I made it, loved it and am passing it on to you. It is SO easy to make. Contains ingredients we all have around. And is tasty. We will definitely be making this many times in the future.

1 lb. lean ground beef

1 pkg. (1-1/4 oz.) Taco Seasoning Mix

1 can (19 oz.) kidney beans, rinsed

1 cup Salsa

1 cup water

4 flour tortillas (6 inch), cut into 1-1/2-inch pieces (I used corn tortillas to make it gluten-free & I liked that flavor better myself)

1 cup Mexican Style Finely Shredded Four Cheese (I used cheddar and only about 1/2 c. to keep the calories down)

1/3 cup Sour Cream (I omitted)

1 large green onion, chopped (I omitted because didn't have, but think it would be a nice addition)

Brown meat in large nonstick skillet on medium-high heat; drain. Add seasoning mix, beans, salsa and water; stir. Bring to boil. Simmer on medium-low heat 5 min.

Stir in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.

Beef & Broccoli

Absolutely one of my favorite "Chinese" dishes is beef and broccoli. I was thrilled to come across this recipe, because it is super easy to make and I love the flavor. I just keep a can of the French Onion soup on hand so I can whip this up whenever the desire strikes. I also always buy the big bag of broccoli flowerettes at Costco and some of them were a little large so I cut them up smaller for this dish. See some of my tips throughout the recipe.

1 can Campbell’s French Onion Soup
1 TBS. soy sauce
¼ tsp. ground ginger
2 TBS. cornstarch
3 TBS. vegetable oil
1 lb. thinly sliced sirloin steak (it is easier to slice the meat if it is slightly frozen)
4 c. broccoli flowerets
1 medium red pepper, cut in strips (optional)

In bowl stir soup, soy sauce, ginger, and cornstarch until smooth, set aside. In skillet over medium heat stir-fry beef in hot oil until it is cooked through (about 7-10 minutes). Add broccoli and pepper. Stir fry 3 minutes. Add soup mixture. Heat to boiling. Cook until mixture boils and thickens. (I decided the broccoli was a little too crisp still, so I covered the pan with a lid and turned the heat to LOW and let it simmer for about 10 minutes, or as long as it took to get the kids inside and ready for dinner). Serve over hot rice.


This is another recipe that was given to me by a good friend. It is a VERY tasty recipe as well, so I thought I would list both options!

Broccoli Beef
1 Flank Steak (1 1/4 lbs. Sliced)
Mix with:
1 TBS. Cornstarch
1 TBS. Soy sauce
1 clove Garlic, minced
2 TBS. Oil
Salt to taste

Have ready:
4 cups Fresh Broccoli (1" flowerettes)

Gravy ingredients, mix together:
1 TBS. Cornstarch
1 TBS. Soy sauce
1-2 TBS. Oyster sauce
1/2 c. water

Salt and saute broccoli with about 3 T. Oil over high heat for about 1 minutes. Add 2-3 T. Water and cover to steam until barely tender - takes less than 5 minutes. Lower heat and stir if necessary to prevent scorching; remove from pan.

Saute meat in 2 separate batches on red hot heat with 2 T. Oil until meat is browned on the outside and pink in the middle. Add mixed gravy ingredients, scraping bottom of pan; let gravy bubble once around. Return first batch of beef and broccoli; toss to blend.

Spaghetti Casserole

This is a family favorite. As much as I like just plain old spaghetti, this is much better and it is all mixed and ready to go. I think the flavor is great.
This time when I made it, I used whole wheat pasta and half ground turkey. I also decided to use two pie plates rather than a 9X13 dish; that way I was able to freeze one pan and we will have a dinner on a night that I don't feel like cooking. The prep is just slightly time consuming, but you can do it anytime during the day and then just pop it in the oven when you're ready!

1 lb. hamburger
1 small onion, diced
3 (8 oz.) cans tomato sauce
1 ½ cans water
2 TBS sugar
2 TBS vinegar
2-1.5 oz. spaghetti sauce mix
12 oz. spaghetti
1 egg, beaten
½ c. Parmesan cheese
½ c. butter
½ lb. mozzarella cheese

Cook and drain spaghetti. Mix with egg, Parmesan cheese, and butter. Line 9X13 pan with this mixture (creating a crust).

Cook hamburger with onion and drain off fat. Mix with tomato sauce, water, sugar, vinegar, and sauce mix. Pour this mixture in the center of the spaghetti crust. Top with mozzarella cheese, and sprinkle with Parmesan cheese. Bake at 325 for 25-30 minutes.

BBQ Shepard's Pie

Sometimes you're just in the mood for Shepard's Pie. I was browsing through some of my favorite cooking blogs and came across this recipe, the reason it caught my eye was its use of zucchini. It is definitely the time of year when I search high and low for any way to use the plethora of zucchini. I also really liked the addition of BBQ sauce, it's not too strong but makes you wonder what is giving such a great flavor. This was a huge hit with everyone, and I liked that it was easy to put together.

1 and 1/2 lbs. russet potatoes, peeled and cut into 1 inch pieces
1/2 cup milk
1 tablespoon butter
1/4 teaspoon each salt and pepper
1 lb. lean ground beef (or turkey)
1 medium zucchini, chopped (optional)
1 small onion, chopped
1 clove garlic, chopped or 1/4 teaspoon garlic powder
1/2 cup smoky barbecue sauce
1 teaspoon yellow mustard
1 teaspoon brown sugar
1 and 1/2 cups corn, fresh or frozen, thawed
3/4 cup shredded cheddar cheese
chopped cilantro or scallions, for garnish

Place potatoes in a large pot of coled water over medium high heat. Bring to a boil, reduce heat and simmer. Cook potatoes for about 13 minutes, or until tender. Drain potatoes and mash with milk, butter, salt, and pepper. Set aside briefly. Preheat oven to 400 degrees and grease an 8 by 8 inch casserole. In a large saucepan, cook meat with zucchini, onions and garlic, breaking up with back of spoon, until meat is just cooked. Drain if necessary. Stir in barbecue sauce, mustard and brown sugar. Transfer to prepared casserole dish. Scatter corn evenly on top. Spread potatoes carefully over corn and sprinkle with cheese. (You can refrigerate this for up to 24 hours and bake it later, if desired.) Bake at 400 degrees, just until filling is bubbly and cheddar is nicely melted, about 25 minutes.

Skillet Stew

1 lb. sirloin steak
1 T. vegetable oil
8 oz. small fresh mushrooms, quartered
1 medium onion, sliced
1 clove garlic, crushed
1/4 c. water
1 jar (12 oz.) brown beef gravy
1 10-oz pkg. of frozen mixed vegetables
1/4 tsp. dried thyme leaves
1 small can refrigerated biscuit

Heat oven to 400 degrees. Cut steak in bite-sized pieces, trimming fat. In large cast iron skillet heat oil. Then add beef one half at a time and stir-fry for 1 to 2 minutes. Remove meat from skillet. In same skillet add mushrooms, onion, garlic, and water. Stir 3 minutes or until onion is tender. Stir in gravy, vegetables, and thyme. Bring to a boil. Remove from heat. Add beef. Cut biscuits in half. Arrange in ring on top of beef mixture. Bake at 400 degrees for 12 to 14 minutes until biscuits are golden brown.

Makes 6 servings.

Pronto Casserole

1 lb. hamburger
1/2 onion, chopped
Salt and pepper
2 15-oz. cans chili
1 pkg. corn chips
Grated cheese

Brown hamburger with onion. Season. Add chili. Simmer 10 minutes. Pour over 1 package corn chips in pan. Top with grated cheese. Bake at 350 for 15 minutes.

Beef Tamale Pie

1 1/2 lbs. lean ground beef
1 onion, chopped
1/2 c. chopped green pepper
1 tsp. seasoned salt
1 envelope chili seasoning mix
1 can (1 lb.) tomatoes
1 1/2 cups cooked whole-kernel corn, drained
1 can (3 1/4 oz.) pitted black olives, drained
1 c. yellow cornmeal
1 tsp. salt
1 c. shredded Cheddar cheese

Brown beef, breaking up with fork. Add next 5 ingredients and simmer 5 minutes. Stir in corn and olives. Pout into 9X13-inch pan. Combine cornmeal, salt and 2 1/2 c. cold water. Cook, stirring until thick. Spread evenly over beef mixture. Bake in unpreheated 350 oven about 40 minutes. Sprinkle with cheese and bake 5 minutes longer. Makes 6 servings.

Tadd's Chili

1 lb. lean ground beef
1 lg. onion, chopped
1 pkg. taco mix
1 (30 oz). can chili beans
1 (30 oz.) can dark red beans
Salt
Pepper
Garlic powder
Meat tenderizer

Brown ground beef and drain. Season to taste with salt, pepper, garlic powder and meat tenderizer. Add onion, taco mix, chili beans and dark red beans. Simmer for about 1 hour (the longer the better).

Spaghetti Roast

1 rump roast
3 cans tomato sauce
1 can Italian style tomato sauce
2 carrots, sliced Oriental style
2 celery stalks, sliced Oriental style
2 tsp. Italian seasoning
Spaghetti noodles
1 onion, diced
1 can water

Mix tomato sauce, water and paste. Add veggies and stir. Brown roast in small amount of oil. Put in crockpot and pour sauce over. Cook all day. When done take roast out, shred and put meat back into sauce. Serve over noodles. For large groups double space. Can be made in over as you would a regular roast. I make it the night before, shred and warm the next day.

Porcupine Meatballs

2 lbs. ground beef
1 c. white rice, raw
Salt
Pepper
1/4 - 1/2 c. onions, chopped
1 qt. stewed tomoatoes

Form ground beef, rice, salt, pepper and onions into 1 1/2-inch meatballs. Place in casserole dish. Pour tomatoes over meatballs. Bake in covered casserole dish at 350 for 1 hour. Eat over baked potatoes.

French Dip Sandwiches

4-5 lbs. rump roast
1 whole garlic, cut cloves in 1/4
1 T. Italian seasoning
8-10 beef bouillon cubes

Poke holes in roast and put pieces of garlic in holes. Put in pan and sprinkle with Italian seasoning. Cover roast with water. Add bouillon. Cover and bake at 350 for 4 hours. Put pan in fridge overnight. Remove fat from top the next day. Remove meat and cut in thin slices. Put meat back into juices, heat and serve on French rolls.

Favorite Sloppy Joes

1 lb. ground beef
1 sm. Can tomato sauce
1/2 c. ketchup
1 T. dry mustard
3 T. brown sugar
2 T. vinegar
1 chopped green pepper
1 chopped onion
1 T. Worcestershire sauce

Brown ground beef, add all remaining ingredients. Cook at least 30 minutes at a low simmer. Serve on buns.

Beef Jerky

1 tsp. salt
1 tsp. liquid smoke flavoring
1/3 tsp. garlic powder
1 tsp. onion powder
1/4 c. soy sauce
1/4 c. Worcestershire sauce
Ground black pepper, to taste
1 1/2 lbs. sirloin, cut into 1/8 inch slices

Combine the salt, liquid smoke, garlic powder, onion powder, soy sauce. Worcestershire sauce and ground pepper. Place mixture and meat into a sealable container and refrigerate 12-24 hours. Preheat oven to 200. Place meat slices onto 2 (11 X 17-inch) baking pans in a single layer. Bake 6-8 hours. Jerky should bend, not snap. Have the meat counter slice the meat for you.

Beef Jerky

1 tsp. salt
1 tsp. liquid smoke flavoring
1/3 tsp. garlic powder
1 tsp. onion powder
1/4 c. soy sauce
1/4 c. Worcestershire sauce
Ground black pepper, to taste
1 1/2 lbs. sirloin, cut into 1/8 inch slices

Combine the salt, liquid smoke, garlic powder, onion powder, soy sauce. Worcestershire sauce and ground pepper. Place mixture and meat into a sealable container and refrigerate 12-24 hours. Preheat oven to 200. Place meat slices onto 2 (11 X 17-inch) baking pans in a single layer. Bake 6-8 hours. Jerky should bend, not snap. Have the meat counter slice the meat for you.

Hobo or Tin Foil Dinners

1 - 1 1/2 lbs. ground beef
4-6 carrots
4 medium potatoes
1 can cream of mushroom soup
1 envelope onion soup mix

Heat oven to 450. Make 4 patties from meat. Tear off 4 pieces of aluminum foil about 18X15 inches. Place meat in center of foil. Cut carrots and place around meat. Add peeled and cut potatoes. Stir onion soup mix into mushroom soup and pour over meat and vegetables. Wrap securely in foil. Place on baking sheet. Bake for 50 minutes or until vegetables are tender.

Sometimes I don't even bother with the foil. I just put the vegetables in the bottom of a greased baking dish, put the patties on top and then top with soup mixture. I cover the whole pan with foil and bake - super easy!

Also great for camping. Just place wrapped dinners on hot coals and turn frequently. Takes about 30-40 minutes.

Porcupine Meatballs

1lb. ground beef
1/3 cup uncooked rice (long grain)
1/2 cup onion, chopped (when I'm in a rush I just used a few shakes of the dried minced onion)
1/4 cup water
1 tsp. salt
1/2 tsp. pepper

Mix all together and form into meatballs. Put meatballs in greased 2 quart baking dish, or square pan. Cover with sauce and bake at 350 for 1 hour.

Sauce
1 can condensed tomato soup
1/2 tsp. chili powder
1/2 cup water

Mix until smooth.

Mexican Beef Pile-Ups

3 lbs. Ground beef
3 cups water
1 (16oz) can refried beans
1 pkg. Enchilada mix
1 (14oz) can enchilada sauce
1 (6oz) cans tomato paste

Cook ground beef and drain fat. Add rest of ingredients and simmer for 2-3 hours on top of stove, or in oven at 300 degrees.

Pile up your meal in this order:
white rice
corn chips
meat mixture
cheddar cheese, grated
green onions, chopped
olives, sliced
tomatoes, diced
avocados, diced
lettuce, shredded
sour cream
salsa

BBQ Boneless Ribs

Put ribs on cookie sheet and bake at 400 for 45 minutes.

Mix together and pour over ribs:
1/3 c. water
1/3 c. ketchup
1/3 c. Worcestershire
1/3 c. brown sugar

Bake in glass dish 3-4 hours at 300.

Barbecued Meatballs

1 egg, lightly beaten
1 (5 oz.) can evaporated milk
1 c. quick-cooking oats
½ c. finely chopped onion
1 tsp. salt
1 tsp. chile powder
¼ tsp. pepper
1 ½ lbs. ground beef

In a bowl, combine all ingredients except beef. After ingredients are mixed well, crumble beef over mixture and mix again. Shape into 1 inch balls. Place in a greased 9 x 13 pan. Bake uncovered at 350 for about 20 minutes. Remove from oven. If there is any grease after cooking, drain it off.

Sauce:
1 cup ketchup
¾ cup packed brown sugar
¼ tsp. garlic powder

Bring to a boil. Reduce heat and simmer for 2 minutes, stirring frequently. Pour over meatballs. Bake in oven at 350 for another 12 minutes.

Tater Tots Casserole

1 lb. ground beef
1 onion, chopped
1 can cream of chicken soup
1 c. milk
frozen Tater Tots

Brown hamburger and onion. Place a small casserole dish. Add cream of chicken soup and milk. Place frozen tater tots on top and bake at 350 for 1 hour.