From Tia's Kitchen
1 small onion, chopped
1 lb. ground beef
1 garlic clove, minced
1 pkg. taco seasoning
1 tsp. salt
½ tsp. pepper
Corn chips
½ c. chicken broth
½ c. tomato sauce, plain
1 10oz. can enchilada sauce
1 ½ c. finely shredded cheese
2 cans beans (white, kidney, black, etc), drained
1 can whole kernel corn
1 can green chilies
1 small can chopped black olives
In large skillet, brown ground beef with onion and garlic over med/high heat until cooked thoroughly. Stir in Taco seasoning, salt and pepper.
Brush inside of slow cooker with oil, place corn chips in the bottom. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle ½ c. of cheese. Layer more corn chips. Top with beans, corn, green chilies, ½ olives and ½ c. cheese. Layer more corn chips. Top with remaining olives and cheese. Cook on high setting for 2 ½ -3 hours or on low setting 6-7 hours. Uncover slow cooker for the last 30 minutes. Top with sour cream.
I love crafting, sewing and cooking. This is my opportunity to share my passions.
Showing posts with label ground beef. Show all posts
Showing posts with label ground beef. Show all posts
Thursday, August 8, 2013
7-Layer Casserole
Corn chips
1 Tbsp. vegetable oil
½ box elbow macaroni
½ tsp. EVOO
1 lb. ground beef
½ medium onion, finely chopped
3 cloves garlic, grated, divided
1 Tbsp. chili powder
½ Tbsp. coriander
½ Tbsp. cumin
1 ½ Tbsp. Tomato sauce
1 can chicken broth
1 ½ Tbsp. butter
1 ½ Tbsp. flour
1 ¼ c. milk
½ can tomatoes with chilies, drained
1.5 c. shredded yellow cheese, divided
1 can refried beans
3-4 plum tomatoes
½ small onion, finely chopped
1/8 c. cilantro, chopped
1 lime, zest and juice
1 avacado
½ c. sour cream
Lemon juice
Hot sauce to taste
¼ head iceberg lettuce, shredded
¼ c. chopped olives
½ bunch scallions
Preheat oven to 400 degrees. Bring a large pot of water to boil. Salt the water and add the noodles and cook to package instructions.
Place a large skillet over medium heat with 1 tbps. EVOO. Brown the meat, add onion,2 cloves garlic, ½ jalapeno and cook until tender. Season with chili powder, coriander, cumin and tomato paste. Let the meat mixture cook for a minute or two then add chicken broth and cook 5 minutes.
While meat is cooking, make cheese sauce. In a saucepot over medium heat, melt the butter. Add the flour and stir. Cook for a minute and whisk in the milk. Cook until thickened.
Drain tomatoes and add to milk mixture. Fold in cheese, reserving ¼ cup and cooked noodles. Season with salt and pepper.
Heat refried beans with a little bit of water.
To build casserole, spread beef mixture out in the bottom of casserole dish. Top with refried beans and then mac and cheese and remaining cheese. Put in oven and bake 15-20 minutes, until golden brown.
To make salsa, mix tomatoes, jalapeno, red onion, and cilantro in small bowl. Season with salt, lime zest and juice.
For guacamole, scoop flesh of avocado in bowl, add sour cream, lemon juice, remaining clove of garlic and hot sauce. Process until creamy.
Once the casserole is out of the oven, top with corn chips and shredded iceberg lettuce. Top with salsa, guacamole, and chopped olives and scallions.
1 Tbsp. vegetable oil
½ box elbow macaroni
½ tsp. EVOO
1 lb. ground beef
½ medium onion, finely chopped
3 cloves garlic, grated, divided
1 Tbsp. chili powder
½ Tbsp. coriander
½ Tbsp. cumin
1 ½ Tbsp. Tomato sauce
1 can chicken broth
1 ½ Tbsp. butter
1 ½ Tbsp. flour
1 ¼ c. milk
½ can tomatoes with chilies, drained
1.5 c. shredded yellow cheese, divided
1 can refried beans
3-4 plum tomatoes
½ small onion, finely chopped
1/8 c. cilantro, chopped
1 lime, zest and juice
1 avacado
½ c. sour cream
Lemon juice
Hot sauce to taste
¼ head iceberg lettuce, shredded
¼ c. chopped olives
½ bunch scallions
Preheat oven to 400 degrees. Bring a large pot of water to boil. Salt the water and add the noodles and cook to package instructions.
Place a large skillet over medium heat with 1 tbps. EVOO. Brown the meat, add onion,2 cloves garlic, ½ jalapeno and cook until tender. Season with chili powder, coriander, cumin and tomato paste. Let the meat mixture cook for a minute or two then add chicken broth and cook 5 minutes.
While meat is cooking, make cheese sauce. In a saucepot over medium heat, melt the butter. Add the flour and stir. Cook for a minute and whisk in the milk. Cook until thickened.
Drain tomatoes and add to milk mixture. Fold in cheese, reserving ¼ cup and cooked noodles. Season with salt and pepper.
Heat refried beans with a little bit of water.
To build casserole, spread beef mixture out in the bottom of casserole dish. Top with refried beans and then mac and cheese and remaining cheese. Put in oven and bake 15-20 minutes, until golden brown.
To make salsa, mix tomatoes, jalapeno, red onion, and cilantro in small bowl. Season with salt, lime zest and juice.
For guacamole, scoop flesh of avocado in bowl, add sour cream, lemon juice, remaining clove of garlic and hot sauce. Process until creamy.
Once the casserole is out of the oven, top with corn chips and shredded iceberg lettuce. Top with salsa, guacamole, and chopped olives and scallions.
Wednesday, August 7, 2013
Taco Soup, from Kathy O
2 lbs ground beef
1 lg onion
2 cans Mexican stewed tomatoes
1 can kidney beans
1 can Great Northern beans
1 can whole corn
1 pkg taco mix
1 pkg dry Ranch salad dressing mix
1 can water
5 drops Tobasco sauce
Shredded cheddar cheese for top
Brown hamburger and onion together. Add remaining ingredients. Heat. Serve with grated cheese, sour cream, and chips.
Crock pot: you can cook the meat and onion and then throw everything in the crock pot and cook it on low.
1 lg onion
2 cans Mexican stewed tomatoes
1 can kidney beans
1 can Great Northern beans
1 can whole corn
1 pkg taco mix
1 pkg dry Ranch salad dressing mix
1 can water
5 drops Tobasco sauce
Shredded cheddar cheese for top
Brown hamburger and onion together. Add remaining ingredients. Heat. Serve with grated cheese, sour cream, and chips.
Crock pot: you can cook the meat and onion and then throw everything in the crock pot and cook it on low.
Easy Homemade Chili
3/4 c chopped onion
1/2 c chopped green pepper
1 1/2 lb ground beef
Fry above ingredients together and put in crock pot. Then add:
1 qt stewed tomatoes
1 tsp salt
1 T chili powder
1 lg can chili beans
1 lg can kidney beans
1 pkg chili seasoning
Simmer at least an hour - it gets better the longer you cook it!
Serves 6
1/2 c chopped green pepper
1 1/2 lb ground beef
Fry above ingredients together and put in crock pot. Then add:
1 qt stewed tomatoes
1 tsp salt
1 T chili powder
1 lg can chili beans
1 lg can kidney beans
1 pkg chili seasoning
Simmer at least an hour - it gets better the longer you cook it!
Serves 6
Easy Crock Pot Lasagna
28 oz spaghetti sauce
8 lasagna noodles, uncooked
1 lb ground beef
1/3 c water
15 oz ricotta cheese
2 c mozzarella cheese
1 tsp italian seasoning
Break noodles in half. Place half of noodles in bottom of greased slow cooker
Brown ground beef in saucepan. Drain. Stir in Italian seasoning. Spread half over noodles
Layer half of sauce and water, half of ricotta and mozzarella cheeses
Repeat layers
Cover and cook on low for 5 hrs
8 lasagna noodles, uncooked
1 lb ground beef
1/3 c water
15 oz ricotta cheese
2 c mozzarella cheese
1 tsp italian seasoning
Break noodles in half. Place half of noodles in bottom of greased slow cooker
Brown ground beef in saucepan. Drain. Stir in Italian seasoning. Spread half over noodles
Layer half of sauce and water, half of ricotta and mozzarella cheeses
Repeat layers
Cover and cook on low for 5 hrs
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