Category Archives: Beef

Taco Bake

Posted by Delightfully Doable on 27 January, 2014 None comments

I love Mexican and along with this tasty dinner, I’ve also made Twice Baked Tacos and Lime Chicken Avocado Enchiladas, all in which are pretty heavenly. I made this one for the first time the other night. Pretty simple but not necessarily the healthiest. It does call for Con Queso but you don’t have to use this. You could substitute for refried beans and extra cheese. So don’t exit this recipe just yet. There are other options.

Ingredients:

1 lb ground turkey or beef
1 12 oz jar salsa
1 cup con queso*
1 6 oz can diced green chilis
1 can olives, chopped
2 cups shredded cheese
2 tbsp cumin
3 tbsp paprika OR sub Taco Seasoning packet for all seasonings
1-2 tsp garlic salt
3 tortillas

*Substitution: 1 16 oz can Refried beans OR pureed black beans and 1-1 ½ cup Shredded cheese

In a large skillet cook meat thoroughly. Add taco seasoning or above spices to create your own taco seasoning and add 1/4 cup water, let simmer.

Once heated through add con queso, chilies and olives

In a greased pie plate layer one tortilla and 1/3 meat mixture and repeat leaving meat mixture on top reserving 3/4 cup cheese.

Bake for 20 minutes at 350 degrees. Add cheese and cook until melted.

Steak and Egg Burritos

Posted by Delightfully Doable on 26 January, 2014 None comments

We made steak the other night and had leftovers. I was able to get 2 leftover meals after all we ate the first night. The first left over meal was Steak sandwiches on Ciabatta rolls with a delicious spread. Yesterday I decided I would make steak and egg breakfast burritos as steak goes insanely great with eggs.

This simple yet delicious meal was a great way to end my leftovers of steak.

Ingredients:

Steak, chopped
5 eggs
¾ cup chopped mushrooms
½ cup shredded cheese
½ cup spinach
Garlic salt
Salt and pepper to taste
4 Tortillas

In a skillet begin to cook your eggs. Once cooked partially add mushrooms as they take longer to cook.

When almost fully cooked add cheese and seasonings. Do not over stir the eggs; keep them chunky.

Heat tortillas for 7 seconds in microwave or use at room temperature to keep the tortillas from splitting.

Divide mixture between the four tortillas and wrap up. :)

Enjoy

Curried Beef Pies

Posted by Delightfully Doable on 8 January, 2014 None comments

I first had these at my sisters one night and loved them. They are pretty easy and very tasty. She allowed me to have the recipe and share it with you all. I’ve made them a few times and have used both refrigerated and homemade pie crusts. I served this with Roasted Cauliflower and a delicious side salad.

Ingredients:

Pie crust (can use refrigerated pie crust, but I prefer homemade)
1 cup diced potatoes (optional)
½ cup chopped onion
8oz ground turkey
2 tbsp curry powder
1 tbsp minced garlic
Salt and pepper
1 cup peas and carrots
½ cup chicken broth
1 large egg slightly beaten

Heat oven to 400 degress and coat baking sheet with cooking spray. Let pie crust sit at room temperature for 15 minutes. Meanwhile sauté potatoes, onions, garlic, salt and pepper and ground turkey. Once cooked stir in curry powder, peas and carrots and broth. Cook two minutes and remove from heat.

Roll crust on cutting board and cut into 4 equal wedges. Place 1/3 cup filling in middle of wedge (moisten the edges with water if needed to keep from tearing). Fold in half to make a triangle. Press edges to seal.

Transfer to a baking sheet and brush lightly with egg. Bake 15-20 minutes until golden brown.

Pictured with roasted cauliflower

Twice Baked Tacos

Posted by Delightfully Doable on 5 November, 2013 None comments

Tacos, tacos and more tacos. These are absolutely my favorite dish in all my life. I am a complete foodie but absolutely love tacos above any other meal, there are a lot of close seconds, but this tops them all. All growing up my mom would ask what dinner we wanted for our birthday meal. I always picked Tacos, I don’t know if I ever chose anything but tacos. My moms homemade taco meat plus all the toppings and ranch was my dream come true. I remember when I was 8 years old and I was so excited for my birthday dinner I ate 8 soft tacos and/or double deckers. These 8 tacos were anything but small, I would add sour cream, ranch, meat, tomatoes, Spanish rice, lettuce, olives, cheese, and onions. Now that is what I am talking about, that’s a true taco. Although, if I remember correctly, I was sick as a dog afterwards. :)

I have been making this recipe for quite some time and my husband and I go nuts over it. We aren’t big crunchy taco fans, but this recipe is all crunchy and all delicious. The flavors blend perfectly that we don’t even get to add toppings as one bite leads to the next and the next that by the time we get to add toppings we have already ate the taco. Toppings would be good, but we don’t use them with this recipe. This is a one-pot-dish and that’s what is for dinner tonight.

Ingredients:

1lb ground beef or turkey
15 hard shell tacos
Minced onion
1 can Pinto Beans pureed
1 cup salsa
Garlic
2 tsp cumin
1/2-1 tsp cayenne pepper (depending how spicy you like it)
1/2-1 tsp paprika
2-3 tsp chili powder
1 tsp oregano
2 cups shredded cheese (Use whatever you have on hand. I’ve used Cojita, Mozzerlla, Cheddar or 4 cheese blend)

In a skillet cook meat thoroughly and add onion. While cooking, puree pinto beans in a food processor with juice. Do not add water. Add to meat and combine all remaining ingredients except cheese and mix well. Once seasoning is thoroughly mixed add 1 1/2 cup cheese to the skillet and let melt.

In a 9×13 pan, line with standing tortillas and spoon mixture into shells. Sprinkle with remaining cheese and bake at 400 degrees for 10-12 minutes.

Optional Toppings:

Lettuce
Tomatoes
Onions
Olives
Ranch/blue cheese

Serve with brown rice and chips and salsa

Sweet Potato Stew

Posted by Delightfully Doable on 28 September, 2013 None comments

I made this last night for dinner. It was pouring rain the last couple of days and definitely chilly out. We’ve officially turned on the heat in the house this last week and of course Cooper’s room gets the coldest as it is the only room with wood floor. He has a rug in there, so I am on the hunt this week for shaggy rug to help fill his room with more fluff. Precious baby kicks his little blankets off while sleeping so I have to dress him very warm, although every morning his little fingers are still cold. We’ve discussed getting a space heater for his room but my husband puts his foot down, “no accidents” he says. We aren’t traveling down that road. I must say it’s hard to argue that, as much as I want to make his room a furnace in the dead of winter, a space heater is not the route.

Here is last night’s dinner from scratch; no fuss meal, quick and easy.

Ingredients:

1 lb cubed steak
Dry Kidney beans
1 lb sweet potatoes
Diced onion
2 large tomatoes diced
1 tbsp Cumin
1 tsp Cayenne Pepper
1 ½ tsp Chili Powder
Garlic Powder
8 oz water

Toss everything in a pot and let simmer for 3 hours until thickened and sweet potato is fully cooked.

Had this with my left over quick no yeast oat bread.

Spaghetti Pie

Posted by Delightfully Doable on 26 September, 2013 None comments

Last night for dinner I choose to make Spaghetti Pie. This family favorite has been passed down from my mom. I remember growing up loving this dish. It’s the type of meal that taste even better the next day. My husband made chili this weekend and we had left overs as well, we both discussed how meals such as spaghetti and chili taste so scrumptious the following day. This prompted me to make spaghetti pie this week as the weather has changed it’s a great time for it.

I’s super easy to make and a great freezer meal as well.

Ingredients:

6oz spaghetti
2 tbsp. butter
1/3 cup grated parmesan cheese
2 well beaten eggs
1 cup of cottage cheese
1 can diced tomatoes
1 6oz can tomato paste
1 tsp sugar
oregano
garlic powder
1/2 cup shredded mozzarella cheese

Preheat oven to 350

Cook spaghetti according to package instructions. Drain and return to pot while adding butter and parmesan cheese. Mix well. In a small dish beat eggs and add to mixture.

Form spaghetti mixture into a well greased pie plate. Spread cottage cheese on top.

Meanwhile, cook meat and onion until browned. Stir in undrained tomatoes, paste, sugar, oregano, and garlic; heat through. Pour on top of noodles and bake for 20-25 minutes, add mozzarella cheese and bake until melted and light brown.

Serve with garlic bread and fresh salad.