Easy Ground Beef Enchiladas

 1 lb ground beef

1/2 white onion, diced

1 1/2 tbsp taco seasoning

1/4 cup water

8 taco size tortillas, flour

2 cups enchilada sauce

16 oz. marbled cheddar cheese

Optional Toppings

sour cream

pico de gallo

diced avocado

diced green onions

preheat oven to 375 degrees F

Brown the ground beef and onion in a skillet over medium heat until beef is crumbled and no longer pink.  Drain any fat and return skillet to oven.  Sprinkle in the taco seasoning and water.  Stir until combined and water absorbs into the ground beef.  Remove from heat. 

Spread about 1/2 cup of the enchilada sauce on the bottom of a 9X13" casserole dish to evenly coat the bottom.

Add 1/3 cup of the ground beef mixture in a straight line to the center of each tortilla.  Add about 1/4 cup of the shredded cheese and roll up tightly.  Lay seam side down in the casserole dish.  Repeat until the casserole dish is filled with the rolled enchiladas.  If you have any remaining ground beef, sprinkle it over the top of the rolled enchiladas.  

Spread the rest of the enchilada sauce over the top of the tortillas, making sure the coat each tortilla.  Sprinkle the remaining cheese all over the top and bake for 20 to 25 minutes, or until the center is bubbly. 

 Top with your favorite toppings and enjoy!

Beef Burrito Casserole

Beef Burrito Casserole

Super easy family-style, popular dinner recipe.

Prep Time 25 minutes

Cook Time 40 minutes

Total Time 1 hour 5 minutes

Servings 8 burritos

Calories 457 kcal

Author RecipeGirl.com

Ingredients

• 16 ounces ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 14-ounce can chili beans, drained
• 1 cup bottled chunky salsa
• 1/3 cup grated Parmesan cheese
• 8 8-inch flour tortillas
• 2 cups shredded Cheddar- Jack cheese
• 3 whole green onions, chopped
• sour cream, salsa and avocado for serving (optional)

Instructions

1. In a large nonstick skillet, cook the beef and onion over medium heat until the meat is no longer pink. Spoon out any fat. Add the garlic, oregano, cumin and beans. Continue to heat for about 5 minutes, then stir in 1 cup of the salsa and the Parmesan cheese.
2. Preheat the oven to 350 degrees F. Spray a 13x9-inch glass baking dish with nonstick spray.
3. Spoon about 1/2 cup of the beef/bean mixture onto the center of a tortilla. Roll up tightly and place the filled tortilla seam-side-down in the pan. Continue with remaining tortillas and filling until you have filled all 8 tortillas and have snuggled them alongside of one another in the pan. Sprinkle the shredded cheese on top of the rolled-up tortillas and sprinkle the green onions on top of the cheese. Cover with greased foil and bake for 20 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the cheese is hot and bubbly. Serve burritos with sour cream, salsa and avocado, as desired.

Slow Beef and Broccoli

Slow Beef and Broccoli

Ingredients

• 2/3 c. packed brown sugar 
• 2T. minced garlic
• 1/2 t. chilli flakes
• 2 c. beef broth
• 1 c. soy sauce
• 1/3 c. cornstarch

Mix the above together

• 2lbs beef chuck roast thin strips

Cook on high for 3-4 hours, cook uncovered last 30 minutes with broccoli

~Sloppy Joes

Sloppy Joes

 

 

2 1/2 lbs.  Ground beef

1/2 large onion, diced

1 whole large green pepper, diced

5 cloves garlic, minced

1 1/2 c. ketchup

1 c water

2 T. brown sugar

2 t. chili powder

1t. dry mustard

1/2 t. red popper flakes

Worcestershire sauce, to taste

2T. tomato paste

salt

pepper

 

 

Cook ground beef and cook until brown.  Drain most of the fat and discard. 

Add onions, green pepper, and garlic.  Cook for a few minutes or until vegetables begin to get soft. 

Add ketchup, brown sugar, chili pepper, dry mustard, and water.  Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire sauce.  Taste and adjust seasonings as needed.  

~Macaroni Chili Casserole~

Macaroni Chili Casserole

• 1 lb. ground beef
• 1 lb. hot Italian sausage
• 1/4 cup chopped onion
• 2 can black beans, drained
• 1 little can of hot tomato sauce
• 2 can sweet corn, drained
• 1 cans dice tomato, undrained
• 2 can tomato soup
• 1 tbsp chili powder
• 1 can chopped green chili
• 2 tsp cumin
• 1 box of macaroni, cooked and drained

Cook and drain the macaroni according to box instructions. Then in a skillet, brown beef and sausage with the chopped onions. We added sea salt and pepper to the meat and onion mixture while it cooked along with the chili powder. I let it simmer while we waited for the pasta to finishing cooking. Then we put all the ingredients in a big soup pot over the stove and heat it through until hot.

Just before serving add cilantro and shredded cheese.

This was a HUGE hit!!! Our little picky eater, Jolene, not only helped "sample" but had two bowls at dinner time! This is one we will be making lots. It is the perfect winter meal on those cold days.

~Stuffed Bell Peppers~

Stuffed Bell Peppers

 

 

Ingredients~6 large bell peppers

1lb ground beef

2 T. finely chopped onions

1 c. cooked rice {measured dry, before cooking}

1t. salt

1 clove garlic, finely chopped

1 {15 oz.} can tomato sauce {0r can of diced tomatoes

3/4 c. shredded mozzarella cheese

 

Directions~

~Cute thin slices from stem of each pepper. Remove seeds and membranes; rinse. Cook peppers in enough boiling water to cover for 5 minutes; drain.

~Cook ground beef and onion in a skillet, stirring frequently, until beef is browned; drain. Stir in salt, garlic, cooked rice, and tomatoes {or sauce}

~Heat through.

~Stuff each pepper with hamburger mixture; stand upright in backing dish. Pour remaining sauce over peppers. {I don't do this}.

~Cover with foil, cook at 350 degree F oven for 45 minutes. Uncover; cook 15 minutes longer.

~Remove from oven and sprinkle with shredded mozzarella cheese.

~Enjoy!!