Easy Dinner Recipes // Mandy in the Making

 Ingredients

  • 2 lbs ground beef

  • 1 1/2 cups crushed nacho cheese tortilla chips

  • 1 medium yellow onion, diced small

  • 1 (10oz) can Rotel tomatoes, any heat level

  • 4 oz corn, drained I use a Chipotle corn

  • 1 pkt taco seasoning or 3 Tbsp homemade taco seasoning

  • 2 large eggs

  • 1 1/2 cups shredded cheese 3/4c. cheddar and 3/4c. pepper Jack, mixed and divided. I don’t measure cheese exactly just use the amount you like.

  • cilantro, chopped for garnish, if desired.

  • 2 lbs ground beef

  • 1 1/2 cups crushed nacho cheese tortilla chips

  • 1 medium yellow onion, diced small

  • 1 (10oz) can Rotel tomatoes, any heat level

  • 4 oz corn, drained I use a Chipotle corn

  • 1 pkt taco seasoning or 3 Tbsp homemade taco seasoning

  • 2 large eggs

  • 1 1/2 cups shredded cheese 3/4c. cheddar and 3/4c. pepper Jack, mixed and divided. I don’t measure cheese exactly just use the

Here’s how to make it

  • In large mixing bowl combine ground beef, tortilla chips, eggs, Rotel tomatoes, onion, corn, taco seasoning and most of the shredded cheese.

  • Form meatloaf between 2 loaf pans.

  • Place into 350 degree preheated oven for 1 hour. Place remaining cheese on top of meatloaf and bake an additional 10-15 minutes until cheese has melted.

  • Garnish with cilantro, if desired

Bacon, Beer and Cheese Sloppy Joes

Ingredients
 

  • 1 1/2 pounds ground beef
  • 8 slices bacon chopped
  • 1/2 yellow onion chopped
  • 1/2 cup ketchup
  • 1/4 cup tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dijon mustard
  • 1 cup beer I used Guinness
  • 1/2 cup beef broth
  • 2 cups sharp cheddar cubed
  • 6 brioche buns

Instructions

  • In a large skillet cook the bacon on medium high heat for 2-3 minutes or until crispy but still bendable.
  • Remove the bacon from the pan and drain all but two tablespoons of the fat.
  • Add the onions and cook for 4-5 minutes, or until softened.
  • Add in the beef, lower the heat to medium and cook well, breaking it apart but leaving some chunks about the size of a raspberry or small grape (don't crush the heck out of it, the larger crumbles will help give the sandwich stability).
  • Cook until well browned (5-6 minutes), then add in the ketchup, tomato paste, Worchestershire sauce, dijon mustard, beer and beef broth.
  • Stir well, continue cooking until the sauce starts to evaporate and the mixture becomes "sloppy" (about 5-6 minutes).
  • The consistency you are looking for is reduced enough that spoonfuls can be placed on top of each other with the bottom spoonful not spreading more than a half inch or so.
  • Add in the chunks of cheddar and cooked bacon crumbles a minute before serving and stir just slightly to melt them into little puddles.
  • Toast the buns then spoon over the mixture and top with additional bacon (if desired).

Nutrition

Calories: 979kcal | Carbohydrates: 49g | Protein: 43g | Fat: 66g | Saturated Fat: 31g | Cholesterol: 283mg | Sodium: 1288mg | Potassium: 632mg | Sugar: 6g | Vitamin A: 1375IU | Vitamin C: 4.3mg | Calcium: 352mg | Iron: 4.1mg

Firecracker Casserole

Ingredients

  • 2 lbs. lean ground beef
  • 1 cup chopped onion
  • 1 tsp. salt
  • 2 Tablespoons chili powder
  • 1 teaspoon cumin
  • 2 Tablespoons chopped jalapeno
  • 1 can ranch style beans, undrained
  • 1 can Ro-Tel tomatoes
  • 1 can cream of mushroom soup
  • 8 corn tortillas (broken up into 6 pieces each)
  • 6 oz. shredded cheddar cheese

Instructions

  1. Preheat oven to 350 degrees
  2. In a medium skillet, brown the beef and then drain.
  3. Add onions, salt, chili powder, cumin, and jalapeno to the beef and stir.
  4. Spray a 13×9 casserole dish.
  5. Add meat; start to make layers by adding the ranch style beans, tomatoes, mushroom soup, tortillas, and then shredded cheese.
  6. Repeat layers and bake for 50 minutes.
Cheeseburger Soup

Ingredients

  • 4 small russet potatoes peeled and diced
  • 1 small white or yellow onion chopped
  • 1 cup shredded carrots
  • 1/2 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 3 cups chicken broth
  • 1 pound lean ground beef
  • 3 Tablespoons butter
  • 2 Tablespoons all-purpose flour
  • 2 cups milk I use 2%
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 package (16 ounces) Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese

Instructions

  • Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.
  • About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything.
  • Add the cubed velveeta cheese or shredded cheese to crock pot. Stir again. Cover with lid and cook another 30 minutes or until cheese is melted.
  • Serve and enjoy!

Notes

Cook Time: 6 to 8 hours (because all crock pots heat differently)
*Recipe and photos updated 11/30/22

Texas Roadhouse Roadkill Copycat

  • 1 lb
    20/80 or 15/85 ground beef
  • 1 tsp
    seasoning salt
  • 3 Tbsp
    a-1 steak sauce
  • 3 Tbsp
    worcestershire sauce
  • 1 lg
    egg
  • 1/2 tsp
    pepper
  • 1 md
    onion
  • 4 oz
    button mushrooms
  • 3 slice
    monterey jack cheese
  • salt and pepper
  • garlic powder

How To Make Texas Roadhouse Roadkill Copycat

  • 1
    In bowl mix fresh ground beef with Worcestershire sauce, seasoning salt, A-1 sauce, pepper, and egg.
    Preheat oven to 400 degrees F

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