Southwestern Sloppy Joes with Avocado Slices

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Southwestern Sloppy Joes with Avocado Slices

1 lb ground beef
1/2 small red onion, diced
1 jalapeno, seeded and died
1 tsp chili powder
1 tsp paprika
1 tsp oregano
1 tsp cumin
1 tsp garlic powder
1 tsp coriander
salt and peppet to taste
2 cloves garlic, minced
5 small pearl tomatoes, or 3 roma tomatoes, diced
1/3 cup ketchup
1-2 tsp brown sugar
1 cup frozen sweet yellow corn, thawed
2 Tbsp cilantro, chopped
hamburger buns
avocado slices

In a large skillet over medium heat, cook ground beef with red onion until cooked through. Add spices and cook for about 5 minutes. Add garlic and tomatoes and cook, stirring constantly, for 1 minute. Add ketchup, brown sugar, corn, and cilantro. Heat through. Serve in hamburger buns and top with avocado slices.

Serves 6

Recipe adapted from For the Love of Cooking

Stuffed Pepper Soup

Printable Recipe

Stuffed Pepper Soup
2 lbs lean ground beef

1 onion, diced

2 cloves garlic, minced

8 cups beef broth
2 (14 oz) cans diced tomatoes, undrained
2 cups cooked rice
2 green bell peppers, chopped
1/4 cup brown sugar
2 tsp salt
1 tsp pepper
1 Tbsp worcerstershire sauce

In a large skillet, brown ground beef with onion and garlic until beef is cooked through. Drain and pour into a large stockpot. Add remaining ingredients. Bring soup to a boil. Reduce heat to low and simmer, covered, for 35 minutes.

Serves 8

Recipe adapted from Six Sisters Stuff

Taco Salad with Cilantro Vinaigrette

Printable Recipe

Taco Salad with Cilantro Vinaigrette

Meat:

1 1/2 lb ground beef

1/2 onion, diced

3 cloves garlic, minced

1/2 tsp oregano

1/2 tsp onion powder

1/4 tsp paprika

2 tsp chili powder

1/4 tsp black pepper

1 tsp cumin

1/2 tsp garlic powder

1 tsp salt

Salad:

Head of romaine lettuce

1 can black beans, rinsed and drained

1 can corn, drained

1/2 cup cilantro, chopped

2 tomatoes, chopped

1 can sliced olives

2 green onions, sliced

1/4 cup shredded cheese

2 avocados, diced

Cilantro Lime Vinaigrette:

1/2 cup cilantro, chopped

1/4 cup canola oil

1-2 Tbsp lime juice

1 Tbsp red wine vinegar

salt and pepper to taste

1 clove garlic, minced

1/2 tsp oregano

6 corn tortillas, chopped into bite sized pieces

Preheat oven to 400. Spray a baking sheet with cooking spray. Place chopped corn tortillas on baking sheet. Spray tortillas and sprinkle with salt. Bake for 8-10 minutes; stir and return to oven for an additional 8-10 minutes until tortillas are crisp.

In a large skillet, cook ground beef with onion and garlic; drain. Add spices and cook for 10 minutes.

In a large bowl, combine all ingredients for the salad.

Combine all ingredients for the dressing in a blender and pulse until blended through. 

Combine beef, tortillas, and dressing with the salad. Toss and serve immediately.

Serves 6-8

Recipe adapted from For the Love of Cooking

Beef and Bean Chimichangas

Printable Recipe

Beef and Bean Chimichangas

1 lb ground beef

1/2 onion, diced

3 cloves garlic, minced

1 tsp paprika

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

1 tsp oregano

dash of red pepper flakes

salt and pepper to taste

1 can chili beans, drained

flour tortillas

vegetable oil for frying

shredded cheese

guacamole

salsa

sour cream

Cook ground beef with onion and garlic; drain. Add paprika, chili powder, cumin, garlic powder, oregano, red pepper flakes, salt, and pepepr. Cook 4-5 minutes, stirring occasionally. Add chili beans and heat through. 

In a large skillet, heat vegetable oil until very hot. Microwave tortillas until warm and pliable. Spoon beef mixture in the center of each tortilla. Top with cheese. Fold in the sides and roll into a burrito, making sure the ends are closed. Place seamside down in the hot oil. Cook 2-4 minutes on each side until golden brown. Drain on paper towels. Serve with guacamole, salsa, and sour cream. 

Recipe adapted from For the Love of Cooking

Past Recipes:

One year ago: Teriyaki Meatballs

Two years ago: S'mores Cookie Bars

Three years ago: Chicken Parmesan Bundles

BBQ Meatballs

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

BBQ Meatballs

Saucy Asian Meatballs

Printable Recipe

Saucy Asian Meatballs

Meatballs:
1 1/2 lb ground beef
1/2 lb ground pork
2 tsp sesame oil
1 cup panko breadcrumbs
1/2 tsp ground ginger
1/2 tsp salt
2 eggs
3 tsp minced garlic
1/2 cup thinly-sliced green onions

Asian Sauce:
1 1/3 cup hoisin sauce
1/2 cup rice vinegar
4 garlic cloves, minced
1/4 cup soy sauce
2 tsp sesame oil
2 tsp ground ginger

optional garnish: toasted sesame seeds and sliced green onions

Preheat oven to 400. Line a baking sheet with foil and spray with cooking spray. In a large bowl, mix together meatball ingredients until well-combined. Shape into 1 inch meatballs and place on  prepared baking sheet. Bake for 20 minutes, rotating pan halfway through baking time.

In a large skillet, combine all ingredients for the sauce. Heat through. Pour the sauce over the cooked meatballs. Garnish with toasted sesame seeds and green onions. Serve as an appetizer or serve as a main dish over rice.

Serves 8

Recipe adapted from Gimme Some Oven

Past Recipes:
One year ago: Avalanche Bars
Two years ago: Chicken Enchiladas with Roasted Tomatillo Salsa
Three years ago: Chicken with Italian Dressing

Lasagna Roll-Ups

Printable Recipe

Lasagna Roll-Ups
1 pkg lasagna noodles
1 lb ground beef
2 cloves garlic, minced
1/2 onion, diced
1 can (28 oz) crushed tomatoes
1 egg
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup parmesan cheese
3 tsp dried basil, divided
3 tsp dried oregano, divided
1 1/2 tsp salt, divided
1/2 tsp crushed red pepper flakes

In a large skillet, brown ground beef with garlic and onion; drain. Add crushed tomatoes, 1 1/2 tsp basil, 1 1/2 tsp oregano, 1 tsp salt, and all of the crushed red pepper. Bring to a boil; reduce heat and simmer for 15 minutes.

Preheat oven to 350. Cook lasagna noodles as directed on package. Drain noodles and set aside.

In a large bowl, lightly beat egg. Add ricotta, 1/2 cup mozzarella, parmesan, remaining basil, oregano, and salt. Mix well.

Spray a 9x13 baking dish with cooking spray. Add enough sauce to cover the bottom of the pan.  Spread a spoonful of sauce onto each noodle to about 2 inches from the ends. Spread a spoonful of ricotta mixture on top. Roll each noodle up tightly and place seamside down in the baking dish. Top with remaining sauce. Sprinkle remaining cheese over pasta. Bake for 20 minutes.

Recipe adapted from Homemade By Holman

Past Recipes:
One year ago: Cream Cheese Chicken and Vegetable Soup
Two years ago: Vanilla Pudding Pie Filling

Monster Meatballs

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Monster Meatballs

Teriyaki Meatballs

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Teriyaki Meatballs

Glazed Mini Meatloaves

My kids love meatloaf! I have quite a few different recipes for meatloaf and it's always a hit with my kids. This recipe was great because everyone got their own personal meatloaf. Since they're mini meatloaves, they don't take as long to bake. They were so yummy!

Printable Recipe

Glazed Mini Meatloaves
20 saltine crackers, crushed fine (about 2/3 cup)
1/4 cup milk
1/3 cup minced fresh parsley or 1 1/2 Tbsp dried parsley
3 Tbsp worcestershire sauce
1 large egg
1 1/2 Tbsp dijon mustard
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 lb ground beef
1/2 lb ground pork
2 tsp canola oil

Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 tsp cider vinegar

Preheat oven to 425. Combine cracker crumbs, milk, parsley, worcestershire sauce, egg, mustard, onion powder, garlic powder, salt, and pepper. Add ground meat and combine until uniform. Shape mixture into 6-8 oval loaves.

Heat oil in a large skillet over medium heat until the oil is rippling. Add meatloaves (without letting them touch) and brown well on one side, 3-5 minutes. Carefully flip meatloaves using a spatula. Brown on this side for 2-3 minutes.

In a small bowl, mix glaze ingredients until smooth. Transfer meatloaves to a foil-lined baking pan and spoon glaze over each meatloaf. Bake for 18-20 minutes, or until cooked through.

Serves 6-8

Recipe adapted from Mel's Kitchen Cafe

Past recipes:
One year ago: Princess Cake
Two years ago: Sloppy Joes

Meatloaf Muffins

My family loves meatloaf. What a fun idea to take meatloaf and make it into personal-sized muffins. My kids loved this. Except my oldest. He didn't like the fact that it had barbecue sauce instead of  ketchup. I don't think he realizes how similar barbecue sauce and ketchup are. Kids can be funny sometimes. But it was a hit with the rest of the family. I loved it!

Printable Recipe

Meatloaf Muffins
2 lbs ground beef
1 medium onion, cut into chunks
2 ribs celery, cut into 2-inch pieces
1 green bell pepper, cut into a few pieces
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 Tbsp grill seasoning (Montreal Steak Seasoning by McCormick)
1 cup barbecue sauce
1/2 cup salsa
1 Tbsp worcestershire sauce

Preheat oven to 450. Place onion, celery, and bell pepper into a food processor. Pulse until vegetables are finely chopped. Place vegetables and ground beef in a large bowl. Add egg, beaten with milk, bread crumbs, and grill seasoning. In a separate bowl, mix together barbecue sauce, salsa, and worcestershire sauce. Pour half of the sauce mixture into the meat mixture. Mix the meatloaf together with your hands. Spray a muffin tin with cooking spray. Use an ice cream scoop to fill each tin with meat. Top each meatloaf with a spoonful of extra sauce. Bake for 20 minutes.

Makes about 15 muffins

Recipe adapted from Rachael Ray

Past recipes:
One year ago: German Meatballs with Buttermilk Gravy
Two years ago: Crispy Southwest Chicken Wraps

Mini Meatball Sandwiches

Meatball sandwiches are one of my favorite things ever! I thought this recipe was great because these are sliders so they're a little easier to eat. This is a great recipe for kids. My kids loved it! It would also be a fun appetizer for a party.

Printable Recipe

Mini Meatball Sandwiches
1 lb ground chuck or ground beef
1/2 cup panko bread crumbs
1 clove garlic, minced
1/2 tsp salt
freshly ground black pepper
1/2 cup milk
2 Tbsp olive oil
1/2 medium onion, diced
1 jar spaghetti sauce
12 dinner rolls or slider rolls
6 slices provolone cheese, cut in fourths

Mix together meat, bread crumbs, garlic, salt, pepper, and milk. Roll into heaping tablespoon-sized meatballs.

Heat olive oil in a large skillet over medium heat. Add onions and cook for one minute. Add meatballs and brown for one minute on each side. Pour in spaghetti sauce; shake pan gently to mix. Cover and simmer for 20 minutes.

When ready to serve, cut each dinner roll down the middle. Place a wedge of provolone on the top and bottom of each roll. Spoon a meatball with the sauce onto the bun. Serve immediately.

Recipe source: Pioneer Woman

Past recipes:
One year ago: Chicken Enchiladas with Roasted Tomatillo Salsa
Two years ago: Chicken Pot Pie

Mexican Flatbread Pizza

Printable Recipe

Mexican Flatbread Pizza
1 lb ground beef
1/2 cup onion, diced
3 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
1/4 cup salsa
1 can large biscuits (8 per can)
1 can refried beans
3 Tbsp salsa
1 1/2 cup shredded cheese

3 Tbsp salsa

5 Tbsp sour cream

Shredded lettuce
Chopped tomatoes
Chopped cilantro

In a large skillet, brown ground beef with onion; drain. Stir in chili powder, cumin, garlic powder, salt, and salsa. Simmer for 10-15 minutes. Set aside.

Preheat oven to 375. Flour work surface and roll out each biscuit until very flat. Place on a baking sheet and spray tops of biscuits with cooking spray. Bake for 8-10 minutes, or until they start to turn golden. Remove from oven and set aside.

In a medium saucepan, mix refried beans with salsa. Heat through.

To assemble, spread refried beans over each flatbread. Top with beef and sprinkle with cheese. Return to oven for 3-5 minutes, or until melted and bubbly. Mix together salsa and sour cream. Drizzle over the top of each pizza. Garnish with lettuce, tomatoes, and cilantro.

Recipe adapted from The Pioneer Woman

Past Recipes:
One year ago: Fish Tacos
Two years ago: Creamy Chicken and Noodles

Ground Beef Stew

Printable Recipe

Ground Beef Stew
1 1/2 lb ground beef
1/2 cup onion, diced
1 tsp salt
1/2 tsp pepper
2 Tbsp flour
1 cup mushrooms, sliced
3 cups beef broth
2/3 cup half & half
4 tsp dijon mustard
2 lb unpeeled yukon gold or red potatoes, cut into 1/2 inch cubes
2 medium carrots, sliced
2 Tbsp fresh parsley or 2 tsp dried

In a large pot, brown ground beef with onion; drain. Stir in salt, pepper, and flour. Add mushrooms and cook for about 3 minutes. In a medium bowl, mix together beef broth, half & half, and dijon. Stir into beef mixture. Add potatoes and carrots. Bring to a boil. Reduce heat to medium-low and cook covered for 15 minutes, or until veggies are tender. Stir in parsley. Sprinkle with salt and pepper to taste.

Serves 6-8

Recipe adapted from Real Mom Kitchen

Mummy Meatloaf

I made this for Halloween and served it with Mac & Cheese Zombies. It was such a fun dinner and a huge hit with the kids.

Mummy Meatloaf
meatloaf (recipe here)
Monterey jack cheese slices
olive slices

Make meatloaf as directed and shape to resemble a mummy's body with arms crossed. Bake until cooked through.

Lay 1-inch wide slices of cheese across mummy's body, leaving space on the head for the olive eyes. Return to oven for a few minutes to slightly melt the cheese.

Recipe adapted from Family Fun

Swedish Meatballs

Printable Recipe

Swedish Meatballs

1 egg, lightly beaten

1/2 cup milk

1 cup bread crumbs

1/2 cup finely diced onion

1 tsp salt

1/4 tsp ground nutmeg

1/4 tsp black pepper

1 lb ground beef

1/2 lb ground pork

2 Tbsp butter

Dill cream sauce:

2 Tbsp flour

1 cup half and half

1 cup beef broth

1 tsp salt

1/2 tsp dill seed

In a large bowl, combine first 7 ingredients. Crumble beef and pork over mixture and mix well. Shape into 1 1/2 inch meatballs. Melt butter in a large non-stick skillet. Place half of the meatballs in the skillet and cook until no longer pink, about 4-5 minutes on each side. Drain on paper towels; place in a medium bowl and cover to keep warm. Repeat with remaining meatballs. 

In a small bowl, combine ingredients for sauce. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour sauce over meatballs. Serve meatballs over rice.

Serves 6-8

Recipe adapted from Taste of Home

Spaghetti and Cheese Stuffed Meatballs

Printable Recipe

Spaghetti and Cheese Stuffed Meatballs

Spaghetti sauce:

3 Tbsp olive oil, divided

1 onion, diced

1/2 stalk celery, diced

4 cloves garlic, minced

1 1/2 tsp each: oregano, thyme, Italian seasoning, basil, black pepper

2 tsp salt

1/4 tsp red pepper flakes (optional)

1 Tbsp brown sugar

6 oz can tomato paste

1 (28 oz) can crushed tomatoes

1/2 cup water

Cheese Stuffed Meatballs:

1/4 cup bread crumbs

1/2 cup parmesan cheese

1 tsp each: parsley, oregano, thyme, Italian seasoning

1/4 tsp red pepper flakes

4 Tbsp milk

1/4 cup onion, diced

1 lb ground beef

mozzarella cheese, cut into 1 inch cubes

Pulse tomatoes in a food processor until it reaches desired consistency. Heat 2 Tbsp olive oil in a large skillet. Add onion, celery, and garlic. Cook for 5 minutes or until tender. Add seasonings and brown sugar. Stir in tomato paste and tomatoes. Add water and remaining 1 Tbsp olive oil. Simmer for 3-4 hours. 

Preheat oven to 400. Line a baking sheet with foil and spray with cooking spray. Combine all ingredients for meatballs except ground beef. Crumble beef over mixture and mix well with hands. Take a small handful of meat mixture and place a piece of cheese in the middle. Press the meat around the cheese the enclose it completely. Place meatballs on prepared baking sheet. (Makes about 20 meatballs) Bake for 20 minutes. 

Stir meatballs into sauce and serve over spaghetti noodles.

Serves 6-8

Recipe adapted from The On Call Cook

Favorite Meatloaf

Printable Recipe

Favorite Meatloaf
1/2 cup onion, diced
1/4 cup Italian dressing
2 lbs ground beef
3/4 cup ketchup, divided
1 pkg. (6 oz) stuffing mix for chicken
1 cup water
2 egg whites
1/2 cup sharp cheddar cheese

Preheat oven to 375. Cook onions in Italian dressing in a skillet over medium heat for about 8 minutes. Remove from heat; cool slightly.

In a large bowl, combine meat, 1/4 cup of the ketchup, stuffing mix, water, egg whites, and onions. Mix well. Place mixture in a greased 9x13 baking dish. Shape into a 10x5 oval loaf. Spread with remaining 1/2 cup ketchup.

Bake 55 minutes or until cooked through. Sprinkle with cheese; bake 5 minutes, or until cheese is melted.

Recipe adapted from Kraft Food and Family

Ground Beef Tacos

Printable Recipe

Ground Beef Tacos


1 lb ground beef
3/4 cup onion, diced
2-3 cloves garlic, diced
1 Tbsp chili powder
2 tsp cumin
2 tsp coriander
1/2 tsp salt
1/2 tsp pepper
1 (8 oz) can tomato sauce
1 jalapeno, seeded and diced
taco shells
chopped lettuce
chopped tomatoes
shredded cheese
salsa

Brown ground beef with onion; drain. Stir in garlic, chili powder, cumin, coriander, salt, and pepper. Add tomato sauce and jalapeno. Simmer over low heat for 10 minutes. Fill taco shells with ground beef  mixture, lettuce, tomatoes, and cheese. Place under the broiler until cheese melts. Serve with salsa.

Recipe adapted from Mel's Kitchen Cafe

Meatball Soup

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Meatball Soup