Tag Archives: ground beef

Beef Enchilada Tortilla Casserole for Game Day!

 

Beef Enchilada Tortilla Casserole

 

It’s finally Fall (Yay!) and football season is in full force which means fun tailgating and parties with friends mixed with lots of delicious football party food and drinks! My favorite time of year.

Beef Enchilada Tortilla Casserole

I’ve partnered with Mission Foods to create a delicious Game Day recipe for serving a crowd with their awesome flour tortillas, and I present to you my Beef Enchilada Tortilla Casserole.

Beef Enchilada Tortilla Casserole

 

It’s made with ground beef and taco seasoning, onions, garliccorn, jalapeños, chopped tomatoes, beef broth and LOTS of cheese, all baked in layers of spicy, cheesy, ooey-gooey goodness with the flour tortillas in a 9-inch pie pan. Then it’s served cut into wedges and topped with some fresh green onions. You can also serve it with some sour cream and cilantro for extra garnish, if you like, on the side.

Beef Enchilada Tortilla Casserole

 

I love making casseroles and one-pot dishes in the Fall, and especially for parties with friends because they’re easy to make and easy to transport and serve, and they are usually a huge hit on the food table! This one will disappear fast so you might want to double the recipe for a big crowd – trust me!

Group8_Soft_Flour_Tortillas

I’m also hosting a giveaway for my readers to win 2 packs of Mission Foods Tortillas – all you need to do is leave a comment and your email below telling me how you would use the tortillas to make a delicious recipe for your Fall Football party! A winner will be chosen at random.

Beef Enchilada Tortilla Casserole

Hope you enjoy my super yum recipe and enter for a chance to win tortillas to make your party more delicious and fun too!

Mission Foods Football Party Food

Beef Enchilada Tortilla Casserole

Beef Enchilada Tortilla Casserole for Game Day!

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 6-8

Serving Size: 1 wedge

This Beef Enchilada Tortilla Casserole is a super easy and tasty dish to make for Football season! Made with Mission Foods flour tortillas, all layered with a spicy enchilada beef, mixed with onions, garlic, corn, tomatoes, broth and jalapeño and lots of cheese in the layers and on top! Garnished with scallions, sour cream and cilantro if desired...and DIG IN!

Ingredients

  • 1 pound ground beef
  • 1/2 onion, chopped
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1/2 packet taco seasoning
  • 1 cup petite diced tomatoes and juice (or 1 8-ounce can tomato sauce)
  • 1 cup frozen corn
  • 1 jalapeno, chopped
  • 4 large Mission Foods flour tortillas
  • 1 6-ounce package shredded Mexican Blend cheese (Colby, Monterey Jack and Cheddar)
  • 1-2 scallions, sliced, for garnish
  • 1/2 cup sour cream, for garnish (optional)
  • 2-3 tablespoons cilantro, chopped, for garnish (optional)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to pan and cook for about 5-6 minutes until browned and crumbled.
  3. In a separate medium saucepan, melt the butter and sauce the garlic for 1 minute until lightly golden, sprinkle with flour and stir, cooking for 30 seconds.
  4. Add broth, taco seasoning, tomatoes, corn and jalapeños to the saucepan and bring to a boil.
  5. Reduce heat and simmer for about 5 minutes.
  6. Add 1 1/2 cups of the tomato-corn-jalapeno mixture to the cooked ground beef and onions in the large saute pan, mixing together and reserving the rest for the top layer of the casserole.
  7. In a 9-inch pie plate, place 1 tortilla on the bottom. Top with 1 cup of the beef mixture, and sprinkle with a layer of the shredded cheese. Repeat layers 2 more times, ending with the 4th tortilla on top.
  8. Spread the reserved tomato mixture over the tortilla and top with the rest of the shredded cheese.
  9. Bake at 400 degrees for about 10 minutes until cheese is melted and golden.
  10. Let cool slightly, then cut into wedges and serve with sliced green onions, and sour cream and cilantro (if desired).

Notes

You can also substitute ground turkey or chicken for the ground beef. For a large crowd, I suggest doubling the recipe to make two casseroles as this one will disappear fast!

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http://www.theartfulgourmet.com/2015/10/17/beef-enchilada-tortilla-casserole-for-game-day/

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Disclosure: I’m required to disclose a sponsored partnership between our site and Mission Foods. I have been compensated in exchange for this post in the form of payment, product or experiences. #spon

 

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Cheesy Skillet Beef Goulash

Cheesy Skillet Beef Goulash

 

It’s summer and OH. SO. HOT. And I honestly haven’t really been in the mood to cook  or do anything lately except lie down in the AC or chill on the beach – but a girl’s gotta eat, right?

Cheesy Skillet Beef Goulash

I’ve also been a bit blue because my Dad is in the hospital and having double bypass heart surgery on Monday morning which is a bit scary..and too much to deal with.

Kristen and Dad

So I decided I needed a dose of some comfort food this weekend to cheer me up and bring me a little closer to home with Dad. 🙂

Cheesy Skillet Beef Goulash

I had a few samples of RedPack petite diced tomatoes on hand and thought they would be perfect for a comforting baked pasta dish – something that reminded me of what Mom used to make for us for dinner.

Cheesy Skillet Beef Goulash

So I whipped up a Cheesy Skillet Beef Goulash – made with ground beef, tomatoes, onion, garlic, elbow macaroni and three cheeses – all cooked together in one skillet, then baked into a pot of bubbly, cheesy goodness.

Cheesy Skillet Beef Goulash

Super simple to make and definitely comforting at that. I think I’ll get through the weekend and Dad’s surgery just fine…after I have some of this deliciousness..and maybe a nap in the A/C. 🙂

Kristen and Dad

Cheesy Skillet Beef Goulash

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6-8

This is a classic cheesy baked pasta dish made with macaroni, ground beef, diced tomatoes, onion and garlic, topped with Parmesan and shredded cheddar cheese.

Ingredients

  • 1 package elbow macaroni
  • 2 tablespoons cooking oil
  • 1 medium onion, chopped
  • 3-4 large garlic cloves, minced
  • 1 pound lean ground beef
  • 1- 28 ounce can RedPack petite diced tomatoes
  • 1 cup tomato sauce
  • 1/2 cup grated Parmesan cheese, plus extra for garnish
  • 1 tablespoon Italian seasoning
  • 1 teaspoon red pepper flakes
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • 1/2 cup shredded mild cheddar cheese
  • 1 cup shredded extra sharp cheddar cheese

Instructions

  1. Bring a large pot of water to a boil and cook the macaroni, drain and set aside.
  2. Meanwhile, In a large nonstick skillet, add oil and heat until it's shimmering. Add onion, and cook over medium heat until onion is soft, about 5-7 minutes. Add garlic and cook for about 30 seconds.
  3. Add the ground beef and brown until no longer pink, stirring and breaking it up as you cook.
  4. Add the diced tomatoes and tomato sauce to the skillet and stir. Cook the mixture for about 5 minutes or so until heated through.
  5. Stir in the cooked pasta and Parmesan cheese, Italian seasoning, red pepper flakes, salt and pepper, mixing well. Adjust seasonings to your taste buds accordingly...:)
  6. Top the pasta mixture with both shredded cheeses and bake in the oven for about 10 minutes until the cheese is melted and bubbly.
  7. Top with additional grated Parmesan cheese if desired and serve hot immediately.

Notes

Goes great with a green salad and garlic bread and a crisp white wine like Pinot Grigio or a light fruity red table wine.

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http://www.theartfulgourmet.com/2015/08/09/cheesy-skillet-beef-goulash/

 

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Classic Comfort Food:: Beef Stroganoff

Beef Stroganoff

Beef Stroganoff is a dish that always reminds me of home  – my mother used to make this on cold winter nights as a special treat for my Dad who is a total ‘meat and potatoes guy’ – obsessed with anything including beef, noodles and gravy. Maybe it’s a German-Polish thing? It must be, because I’m totally obsessed with meat and potatoes too. 🙂

She oftentimes prepared this dish with ground beef for a quick and easy dinner, but I’ve adapted her recipe a bit by using beef sirloin and added some wine, fresh garlic and thyme to make my own savory version. You could also add some tomato paste and dill or substitute Cognac for the red wine.

True comfort food for a chilly night, just like Mom made it.

Classic Comfort Food:: Beef Stroganoff

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: 6-8

Ingredients

  • ½ lb. fresh white mushrooms, sliced (2 cups)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 tbsp butter
  • ¼ c. flour
  • 2 lbs. round steak (sliced ¼”-1/2” thick)
  • 1 tsp kosher or sea salt
  • fresh ground pepper to taste
  • 1 tbsp worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/3 c. red wine
  • 1 1/2 c beef broth
  • 1 tsp fresh thyme, chopped fine
  • 1 tbsp fresh parsley, chopped fine
  • 1 c. sour cream or creme fraiche
  • 1 package wide egg noodles

Instructions

  1. Boil a large pot of water and cook egg noodles per directions. While water is boiling, heat a heavy skillet over medium-high heat.
  2. Saute onion, mushrooms and garlic until soft in 2 tbsp butter and remove from pan.
  3. Cut steak into strips 2 ½” long and ¾” wide. Melt remaining 2 tbsp butter in pan. Toss steak strips in flour and coat. Brown meat in butter until well browned on both sides. Add salt and pepper, worcestershire, mustard, wine and broth. Simmer on low, stirring occasionally, until meat is tender (about 1 ¼ hours).
  4. Add mushrooms, onion, garlic, thyme and parsley and cook approximately 7 mins, until sauce thickens.
  5. Add sour cream or creme fraiche, stir until smooth and remove from heat.
  6. Serve over hot buttered egg noodles and garnish with more parsley. Enjoy with some crusty bread, a green salad and a glass of red wine.

Notes

To make a casserole: combine beef stroganoff mixture with cooked egg noodles with butter and spoon into a greased casserole dish. Bake 30 minutes at 350 degrees in the oven and then top casserole with crunchy fried onions and bake 10 mins more until onions are crunchy and golden brown.

http://www.theartfulgourmet.com/2011/11/02/classic-comfort-food-beef-stroganoff/

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Spice up Your Night w/ Southern-Style Taco Soup

 

Southern Style Taco Soup

Southern-Style Taco Soup is something I discovered when I lived down South in Atlanta. My ex-boyfriend’s Mom (a great Southern cook from Alabama) made this for us everytime we came home to visit on a chilly winter night and it was completely delicious – similar to chili yet a warm flavorful soup with corn, black beans, kidney beans and green chilies and diced tomatoes.

The key is the taco seasoning and ranch salad dressing mix – it gives it tons of flavor and a super creamy consistency. Top it off with corn chips, sour cream, jalapeños, cilantro and grated sharp cheddar and you’ve got a hearty soup that eats like a meal. Delish!

Spice up Your Night w/ Southern-Style Taco Soup

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 10-12

Ingredients

  • 2 lbs ground beef
  • 2 cups diced Sweet Vidalia onion
  • 1 (15 1/2-ounce) can pinto beans
  • 1 (15 1/2-ounce) can black beans
  • 1 (15 1/2-ounce) can dark red kidney beans
  • 1 (15 1/4-ounce) can sweet white kernel baby corn, drained
  • 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 (14 1/2-ounce) can tomatoes with chiles (Rotel)
  • 1 (4 1/2-ounce) can diced green chiles
  • Dash of Tabasco or hot pepper sauce (optional)
  • 1 (1 1/4-ounce) package taco seasoning mix
  • 1 (1-ounce) package ranch salad dressing mix
  • Corn chips, for serving
  • Sour cream, for garnish
  • Grated sharp cheddar or Mexican blend cheese, for garnish
  • Sliced jalapenos, for garnish
  • 1/2 bunch of cilantro, chopped, for garnish

Instructions

  1. Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large stockpot.
  2. Add the beans, corn, tomatoes, green chiles, hot sauce, taco seasoning, and ranch dressing mix, and simmer over low heat for about 1 hour in a pot on the stove. Alternatively you can cook the soup in a slow cooker on low for about 6 hours which really makes the flavors meld together.
  3. Serve with corn chips in the bowl and pour soup over the chips. Garnish each bowl with a dollop of sour cream, grated cheese, fresh cilantro and sliced jalapenos. 
http://www.theartfulgourmet.com/2010/12/11/spice-up-your-night-with-some-southern-style-taco-soup/

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