Creamy Beef and Cheese Burritos

Ingredients:

1 lb ground beef

1 tsp salt

1/2 tsp garlic powder

1/2 tsp paprika 

3 Tblsp. cream cheese (approx. 1/2 block)

3 Tblsp. taco sauce

1/2 can diced green chiles

1 cup shredded Mexican cheese

2 Tblsp. sour cream

1 tsp. chipotle adobo sauce

1/4 tsp smoked paprika

6 medium tortillas

1/4 cup nacho or queso cheese dip

1/4 stick of butter

Preparation:

1. Make the chipotle sour cream by mixing the sour cream, adobo sauce and 1/4 tsp smoked paprika with a whisk. Set aside.

2. Brown the ground beef, then drain.

3. Add salt, garlic powder and paprika to the ground beef and combine.

4. Melt the cream cheese into the ground beef over medium heat, then remove from heat.

5. Add the taco sauce and chiles to the meat, then gently stir in the cheese until combined.

6. Spread 1/6 of the meat mixture into the center of each tortilla, leaving space on all sides to fold tortilla into a wrap.

7. Top meat mixture with some of the chipotle sour cream, followed by the cheese dip.

8. Fold top and bottom of the tortilla towards the center, then fold the left side towards the right and roll it up.

9. Heat a small portion of the butter in a skillet, and lightly brown/crisp the burrito on both sides.

10. Serve with remaining chipotle sour cream.

Ninja Foodi Spaghetti and Meat Sauce

Ingredients:

12 oz spaghetti or angel hair noodles, broken in half

1 (43-45 oz) jar spaghetti sauce

2 lbs (or less) ground beef, thawed

3 cups beef broth or water

Preparation:

1. Place the ground beef in the cooking pot.

2. Turn on the Ninja Foodi, and press the SEAR/SAUTE button.

3. Press START.

4. Cook the ground beef, breaking it up while cooking.

5. When beef is almost fully cooked, turn off the Ninja Foodi.

6. If there is a substantial (visible) amount of grease in the bottom of the cooking pot, blot it up with paper towels; or remove the beef, drain the grease, and then put the beef back in the pot.

7. Spread the broken noodles over the beef, making sure to have them crossed up and separated, not in a big clump.

8. Add water/broth, then pour spaghetti sauce over the noodles.

9. Gently "stir" the spaghetti, meat and sauce, in an attempt to mix some sauce and meat in between some of the noodles. Try to make sure the noodles are mostly covered by either sauce or broth.

10. Place the pressure lid on the Ninja Foodi, and lock the lid in place.

11. Turn the pressure valve to SEAL.

12. Turn on the Ninja Foodi, and press the PRESSURE button (leave temperature on HIGH).

13. Set the TIME to 5 minutes, then press START.

14. The Ninja Foodi will take several minutes to pressurize, then will cook for 5 minutes. Let the pressure natural release for 5 additional minutes, once the 5 minutes of cooking is completed.

15. After the 5 minutes of natural release, open the pressure valve to release the remaining pressure.

16. Once the lid unlocks, open and stir the pasta and meat together, then serve.

Roast Beef Debris

Ingredients:
1 tablespoon vegetable oil
2 pounds beef chuck roast, cut into large chunks
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon Creole seasoning
3 cups beef broth
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 yellow onion, sliced
2 tablespoons tomato paste
1 tablespoon hot sauce
4 sprigs fresh thyme
1 tablespoon instant roux

Preparation:
1. Preheat oven to 350°.

2. In a medium Dutch oven or heavy-bottomed saucepan, heat oil over medium-high heat.

3. Sprinkle one side of beef with half of salt and half of black pepper; place beef, seasoned side down, in skillet, and cook until browned, 3 to 4 minutes. Sprinkle unseasoned side with remaining salt and remaining black pepper. Turn, and cook until browned, 3 to 4 minutes. Remove from pot.

4. Add broth, bell peppers, onion, tomato paste, hot sauce, and thyme to pot, stirring until combined. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until beef is fork-tender and falling apart, about 3 hours. Discard thyme. Reserve cooking liquid. Remove beef, and shred using 2 forks.

5. In a small bowl, stir together instant roux and ½ cup cooking liquid until smooth. Add to pot. Bring to a boil over medium-high heat. Cook, stirring occasionally, until thickened, 5 to 10 minutes. Stir in shredded beef.

Ryan’s Favorite Burrito

Ingredients:

1 large flour tortilla

1/3 cup seasoned and cooked taco meat (taco seasoning, cumin)

2 Tblsp sour cream

6-8 slices pickled jalapeños 

3 Tblsp diced white onions 

2 Tblsp medium salsa

3 Tblsp shredded Mexican-blend cheese 

Black pepper

Preparation:

1. Spread sour cream down middle of burrito. 
2. Add onions, jalapeños and meat and cheese (in that order). 
3. Microwave burrito (open) until cheese is starting to melt. 
4. Add salsa on top of melted cheese, then add black pepper. 
5. Roll up burrito and wrap in foil for serving. 

Easy Beef Enchiladas

Ingredients:

1 lb ground beef

2 cans (10 oz each) red enchilada sauce (or make your own, see below)

1 can (4.5 oz) chopped green chiles

1 package 6” flour tortillas for soft tacos 

1 ½ cups shredded Cheddar cheese (6 oz)

 

Enchilada sauce

1 can tomato sauce

1 ½ tsp Goya seasoning

1 tsp cumin

 

Preparation:

1. Heat oven to 375°F. 

2.  Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.

3. Cook beef, stirring occasionally and chopping as desired, until thoroughly cooked, then drain. 

4.  Stir in 1/2 cup of the enchilada sauce and the chiles.

5. Spread 1/2 cup of the enchilada sauce evenly in baking dish. 

6. Spread 1/4 cup beef mixture down center of each tortilla.

7. Sprinkle beef mixture with 1 tablespoon cheese. 

8. Wrap tortillas tightly around filling, placing seam side down in baking dish. 

9.  Top with remaining enchilada sauce, and sprinkle with remaining cheese.

10. Cover with foil, and bake 20 to 25 minutes or until hot and bubbly.

11. Let stand 5 minutes before serving.

Three-bean Chili

Ingredients:

2 1/2 lbs ground beef

2 stalks celery

1 red or yellow bell pepper

1 onion

2 Tblsp. butter

1 large can tomato puree

1 large can petite diced tomatoes

1 large can large diced tomatoes

1 pkg Chili-O seasoning

1 pkg Williams chili seasoning

1 Tblsp. cumin

Salt

1 can black beans

1 can white chili beans

1 can red kidney beans

Preparation:

1. Brown grown beef until cooked throughout. Add salt to taste while cooking. Drain.

2. In a food processor, puree celery, pepper and onion. Add a little water, if necessary, to ensure a smooth puree.

3. In large stockpot (preferably cast iron), melt butter. Add puree and cook until starting to brown very slightly.

4. Add meat to pureed vegetables. Add chili powders and cumin.

5. Add all tomatoes and stir well. Add salt as desired.

6. Drain and rinse all beans, then add to pot.

7. Heat until hot throughout, then turn down to simmer for about 15 minutes before serving, to allow flavors to meld.

Baked Kibbeh

Ingredients:
3 Tblsp cinnamon
4 tsp nutmeg
1 tsp allspice
1 tsp marjarom
1/2 tsp cumin
6 tsp salt
2 tsp pepper
1/2 stick of unsalted butter, or 2 Tblsp ghee
1 1/2 cups bulgur wheat (not coarse)
3 cups boiling water
3 lbs lean ground chuck, separated
2 large onions, separated
8 Tblsp Lebanese Spice Mix, separated
1/4 cup pine nuts

        Lebanese Spice Mix will use the following (makes ~8 Tblsp, enough for entire recipe):
        3 Tblsp cinnamon
        4 tsp nutmeg
        1 tsp allspice
        1 tsp marjarom
        1/2 tsp cumin
        4 tsp salt
        2 tsp pepper
        

        Meat base mixture will use the following:
        1 1/2 cups bulgur wheat 
        3 cups boiling water
        2 lbs lean ground chuck
        1 large onion, grated
        6 Tblsp Lebanese Spice Mix
        

        Meat filling mixture will use the following:
        2 Tblsp ghee        

        1/4 cup pine nuts
        1 lb lean ground chuck
        1 onion, chopped

        2 Tblsp Lebanese Spice Mix

Preparation:
1. Grate/chop all onions. Separate and set aside portions for meat base and meat filling.

2. Mix together cinnamon, nutmeg, allspice, marjoram, cumin, salt and pepper in a bowl to form the Lebanese Spice Mix.

3. Make the ghee, if necessary, by slowly cooking 1/2 stick of unsalted butter until it foams twice and turns a golden color, with brown milk proteins separated out into the bottom. Strain proteins out to yield 2 Tblsp of ghee for the recipe.

4. Put ghee in skillet and heat.

5. Add meat filling ingredients of ground chuck, onion, pine nuts and spices.

6. Chop meat up while cooking, until it is crumbly. Cook until meat is done, then set aside to cool.

7. Set 3 cups water to boil.

8. While water is boiling, put wheat in a large bowl.

9. Cover wheat with boiling water and stir. Cover bowl with a plate and let stand for ten minutes.

10. Preheat oven to 400 degrees.

11. Butter a 9 x 13 baking dish and set aside.

12. Put 2 lbs of the ground chuck (meat base) into a food processor, and pulse until it forms a paste.

13. Put pulsed (paste) meat into a large bowl. Add meat base portion of the onion and 6 Tblsp. of the Lebanese Spice Mix.

14. Drain off all water from the wheat, once the ten minutes is up.

15. Add the wheat to the meat paste, onions and spice mix.

16. Using hands, mix meat base mixture ingredients completely, until all wheat, spices and onion are evenly distributed.

17. Take half of meat base mixture and press into baking dish evenly and smoothly.

18. Spread the cooked filling mixture over the bottom layer of meat base mixture.

19. Top filling layer with remaining meat base mixture, smoothing it evenly over the top and pressing down to seal. Wet hands if necessary to achieve a smooth top.

20. Slice kibbeh diagonally, forming diamonds. Be sure to slice all the way through to the bottom of the pan.

21. Bake until loaf is fully cooked, about 35 minutes in a convection oven, 40-45 minutes in a standard oven.

Mississippi Pot Roast

Ingredients:
1 beef roast (any cut, but chuck is best)
1 Tblsp dry ranch powder per pound of roast (5 lb roast=5 Tblsp)
1 packet dry Au Jus powder per 3 lbs of roast
6-8 whole (pickled) pepperoncini peppers
1 stick butter

Preparation:
1. Trim roast, if needed. Place in crock pot.

2. Sprinkle both dry seasonings over the roast.

3. Place peppers around the roast.

4. Top the roast with the whole stick of butter (no need to slice it).

5. Cook on medium to low for 7-8 hours, or until roast falls apart to the touch of a fork.

Steph's Secret Hamburger Recipe

Ingredients:
2 lb very lean ground beef
2 packets of Ranch dressing mix (powder)
3 Tblsp minced garlic
2 Tblsp Tony Chachere's seasoning (original)
1 Tblsp garlic salt or powder
1 cup bacon pieces (cooked, salad topping type)
1 Tblsp Pepper

Preparation:
Mix all ingredients well and shape into patties, then grill (preferably on a kamodo-style pit). Makes about 8 burgers.

Tamale Pie

• 1 tablespoon vegetable oil
• 1 pound ground pork
• 1 1/2 pounds ground sirloin
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 tablespoons seeded chipotle in adobo sauce, finely chopped, plus couple spoonfuls of sauce
• 1 tablespoon ground cumin (a scant palmful)
• 1 tablespoon coriander (a scant palmful)
• 2 teaspoonsunsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• Salt and freshly ground black pepper
• 1/4 cup tomato paste
• 1 bottle Mexican beer, such as Negra Modelo (12 ounces)
• 1 cup beef stock
• 1 1/2 cups chicken stock or water
• 1 1/2 cups milk
• About 1 cup quick cooking polenta
• 2 tablespoons butter
• 1 generous tablespoon honey
• 1 1/2 cups shredded cheddar or smoked cheddar cheese

PREPARATION

Heat 1 tablespoon oil in a large skillet over high heat. Add the pork and sirloin and brown. Add the onion, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt and pepper and cook for 5 minutes to soften the bits of onion. Stir in the tomato paste and cook for 1 minute more. Add the beer and scrape up the drippings. Add the beef stock and heat through to combine the flavors, then cool completely and store for a make-ahead meal.

The night you would like to serve the Tamale Pie, reheat the meat in an ovensafe skillet over medium heat while you make the quick-cooking polenta.

Pre-heat the broiler.

Heat the chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: The polenta needs to be very thick.

Stir in the butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under the broiler.

Wendy's Chili

Ingredients:

2 lbs ground beef

1 (29 oz) can tomato sauce

1 (29 oz) can kidney beans (with liquid)

1 (29 oz) can pinto beans (with liquid)

1 c diced onion

1/2 c diced green chili pepper

1/4 c diced celery

3 medium tomatoes, chopped

2-3 tsp cumin powder

3 tblsp chili powder

1 1/2 tsp black pepper (ABSOLUTELY NECESSARY - do not omit!)

2 tsp salt

2 c water

Preparation:

1. Brown the ground beef in a skillet over meduim heat. Drain fat.

2. In a large pot, combine cooked beef with all the remaining ingredients, and bring to a simmer over low heat.

3. Cook, stirring every 15 minutes, for 2-3 hours.

Polenta Pie

Ingredients:

• 2 tablespoons extra-virgin olive oil
• One 6-ounce package portobello mushroom caps, cut into cubes
• 1 onion, chopped
• 1-1/4 pounds ground beef or turkey
  
• Salt and pepper
• One 14.5-ounce can crushed fire-roasted tomatoes
• 1 cup instant polenta
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese, plus more for sprinking
• One 10-ounce package frozen green beans, thawed and drained

Make it your own
Serve the beef mixture over couscous, pasta or rice.

Directions:

1. In a large skillet, heat the olive oil over medium-low heat. Add the mushrooms and onion and cook, stirring, until softened, about 7 minutes. Add the beef, season with salt and pepper and cook over medium-high heat, stirring, until browned, 4 to 5 minutes. Stir in the tomatoes, lower the heat and simmer.

2. In a medium saucepan, bring 3 cups water and 3/4 teaspoon salt to a boil. Whisk in the polenta until thickened, about 3 minutes. Whisk in the cream, parmesan and 1/4 teaspoon pepper until smooth; pour into a large casserole dish.

3. Stir the green beans into the beef mixture and cook over medium heat, stirring, until warmed through, about 2 minutes. Season with salt and pepper. Spoon the mixture over the polenta and top with more parmesan.

Marinated Flank Steak

Ingredients

• 1/2 cup vegetable oil
• 1/3 cup soy sauce
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds flank steak

Directions

1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
2. Preheat grill for medium-high heat.
3. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Meat Pies

2 pre-made pie crusts
1 1/2 lb ground meat
1 potato (peeled and cubed)
Olive oil
Salt & Pepper

1. Cook potatoes in olive oil and salt & pepper
2. Add ground meet and brown.
3. Season with salt & pepper to taste
4. Cut pie dough into 4 quarters
5. Fill a quarter of dough with meat mixture and fold up the dough into a ball
6. Bake for 20 min at 425 degrees

Pot Pie Wedges

• 2 tablespoons extra virgin olive oil (EVOO)
• 1 2/3-pound piece skirt steak or flat iron steak or chicken, thinly sliced on an angle and cut into pieces
• 2 tablespoons butter
• 8 white mushroom caps, sliced
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• 1 tablespoon flour
• 1/2 cup beef stock
• 1/2 cup frozen peas
• 2 tablespoons Worcestershire sauce
• Salt and pepper
• 1 package (2 pieces) prepared piecrust
• 1 egg, lightly beaten

Preparation

Pre-heat the oven to 425°F.

In a medium size skillet, heat the EVOO over medium-high heat. Add the steak and cook until browned, 5 minutes. Transfer to a plate. Add the butter to the skillet to melt, then add the mushrooms and cook for 2 minutes. Add the onion and garlic and cook until softened, about 5 minutes. Sprinkle in the flour and cook, stirring, for 1 minute. Stir in the beef stock, peas and Worcestershire sauce. Return the meat to the pan and cook until the sauce thickens and the peas heat through, 2-3 minutes. Season with salt and pepper; remove from the heat.

Unroll the piecrusts and halve them. Divide the cooled meat among the four piecrust pieces, placing a mound on one side of each piece and leaving a small border. Brush the edges of each piecrust piece with some of the egg. Fold the pastry over to enclose the filling, pressing down on the edges; crimp with a fork. Brush the tops of the dough with more of the egg and transfer the pies to a parchment-lined baking sheet. Bake until golden-brown, about 10 minutes.

Carne Asada

Ingredients

• 3/4 cup orange juice
• 1/2 cup lemon juice
• 1/3 cup lime juice
• 4 cloves garlic, minced
• 1/2 cup soy sauce
• 1 teaspoon finely chopped canned chipotle pepper
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1 tablespoon black pepper
• 1 bunch fresh cilantro, chopped
• 1/2 cup olive oil
• 3 pounds flank steak

Directions

1. Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
2. Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
5. Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

Brisket

5 lbs beef brisket
1/4c merlot
1/4c balsamic vinegar
salt & pepper

2 cans condensed cream of mushroom soup
1 pkg onion soup mix
garlic cloves

1. Season beef with salt & pepper and marinate in wine and vinegar overnight.

2. Combine mushroom soup and onion soup mix and a handful of garlic cloves.

3. Put beef in crockpot and pour marinade and soup mixture over it.

4. Cook on low for 10 hours.

Pot Roast

Ingredients

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• 5 1/2 pounds pot roast

Directions

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Stuffed Bell Peppers or Squash or Zucchini

Initial Preparation

Hollow whichever vegetable you are stuffing, saving all usable vegetable removed (i.e. save inside of squash and tops of peppers). Finely chop removed vegetable pieces. Use approximately 6 bell peppers, 5 zucchini, or 7 medium sized yellow squash. Remove top of peppers to stuff. Cut off neck of squash and hollow bulb to stuff. Cut zucchini in half lengthwise and hollow into "boats" to stuff.

Stuffing Ingredients

1 large onion, diced fine

1 1/2 lbs ground beef

2 tblsp minced garlic

1 cup rice

Salt and pepper

1 small can tomato sauce (optional - recommended if making stuffed zucchini)

Chopped vegetables (from above preparation)

Preparation

Lightly brown ground beef with garlic. Parboil rice til not fully cooked, but mostly. DO NOT DRAIN RICE. Add onion and chopped vegetable to hot rice (and liquid). Salt and pepper, to taste. Add ground beef and stir. If tomato sauce is desired, add and stir, reserving a small amount for topping.

Place hollowed vegetables in baking dish (zucchini) or stock pot (peppers or yellow squash). Fill with rice and beef stuffing. Top with tomato sauce, if desired. Add water to baking dish around stuffed vegetables so that there is at least 1/2" of water below zucchini or 1 1/2" water surrounding peppers or squash. Bake zucchini, covered, in 350" oven until zucchini is tender, about 45 minutes. Cover pepper/squash and cook on stovetop at medium heat until vegetables are tender, but still firm, about 1 hour.

Meatballs (Ann's Famous, modified)

Ingredients

1 1/2 lbs ground chuck

1 large egg

3/4 cup bread crumbs, plain or Italian

Garlic powder

Spicy spaghetti seasoning

Parsley

Salt and pepper

Preparation

Mix all ingredients together and form into 2" balls. DO NOT overwork meat or roll together too firmly, or meatballs will be tough.

Brown in a small amount of oil over medium heat. Be sure to get each meatball crispy on a side before turning, or the meatball will fall apart. Once browned on the outside, reduce heat and cook until thoroughly done throughout. Cover with red sauce (Prego preferred), and simmer for 10 more minutes, minimum. Serve over spaghetti noodles or with cheese and rolls for a meatball sub.