Nasty Nachos

Now, I know that this dish has an unappealing name, but it's so much better than it sounds! It's basically a nacho casserole -- taco meat, crushed tortilla chips, cream style corn, salsa and cheese layered together, then baked until hot and bubbly. The cream style corn sounds strange, but coming from someone who absolutely hates cream style corn, it works in this recipe, and it wouldn't be the same without it. The sauce from the corn helps bind the ingredients together, and adds some great flavor.

Next time I make this, I'm going to use Morningstar Crumbles instead of ground beef, or maybe even some drained and rinsed black beans, cooked with the taco seasoning. We have pretty much fallen off of our vegetarian game lately, and need to get back on track. But for tonight, this really hit the spot!

Ready to bake.



And out of the oven.



Nasty Nachos

1 lb ground beef
1 pkg taco seasoning
1 bag tortilla chips
1 can cream style corn
2 cups grated cheddar cheese
1 jar of salsa

Preheat oven to 400.

Brown the ground beef; drain well. Mix with taco seasoning according to package directions.

In a greased casserole dish, layer in the order stated:

1/3 package of crushed chips (about 2 handfuls)
½ hamburger mixture
½ can cream style corn
1 cup cheddar cheese
½ jar of salsa (about 2/3 cup)

Repeat layers. Sprinkle remaining crushed chips over the top. Bake until heated through, about 30 minutes. Cover with foil if the chips start to brown too much.

It's not pretty, but it's good!

Sukiyaki

I've been making my mom's sukiyaki recipe for years, but tonight I tried a vegan spin on it, and replaced the strips of beef with lightly browned cubes of tofu. Overall it was a success, although I wasn't looking at the recipe when I cooked it, and I didn't add enough sugar to the sauce, so instead of it having the usual sweet/salty flavor, it was just plain salty. Bummer. The kids loved it, though, and scarfed down a ton of it. You've got to love it when young kids happily eat spinach, mushrooms, tofu, water chestnuts and bamboo shoots, right? This is one of my all-time favorite recipes, so I'm thrilled to see that it's easily adapted to our attempts at a vegetarian diet.

Sukiyaki

1/2 c soy sauce
1/4 c water
2 Tbsp white sugar
2 Tbsp corn starch
2 Tbsp vegetable oil
1 lb sirloin steak, cut into small strips (it works best if you partially freeze it first, so it's easier to cut)
12 or so mushrooms, sliced
2 stalks celery, sliced
1 bunch green onions, cut into 1" pieces
1 can sliced water chestnuts
1 can sliced bamboo
1 bag spinach
Steamed rice (white or brown)

In a small bowl, mix together soy sauce, water, sugar and cornstarch, stirring very well; set aside.

Heat the oil on medium-high in a wok or large skillet. Add the beef and cook until it's mostly brown. Add the celery and cook for a couple minutes, until it starts to soften a bit. Add the mushrooms, green onions, water chestnuts and bamboo, and stir-fry till the mushrooms are mostly done. Add the spinach, tossing together to mix.

Before the spinach wilts completely, quickly push all of the beef/veggie mixture off to the sides of the wok, creating an empty space in the middle. Re-stir the soy sauce mixture, then pour it into the middle of the wok. Cook and stir until it bubbles and thickens (this only takes a few seconds), then gently toss it with the beef/veggie mixture to coat evenly. By that time the spinach is completely cooked, and you're ready to eat!

Serve over hot rice.

Note: To make this recipe vegan, replace the beef with fried cubes of tofu, or omit altogether.

Roast Beef Po' Boys

1 recipe Roast Beef and Gravy
New Orleans style French bread, about 8-10 inches long per sandwich
Shredded iceberg lettuce
Dill pickle slices
Mayonnaise

Slice the bread about 3/4 of the way through, leaving a hinged top. Slather the bread with a very generous portion of mayonnaise on the inside of the upper and lower halves. Place about a cup of lettuce on the bottom half. Top with dill pickle slices. Cover the lettuce with a generous portion of sliced/shredded roast beef. Drown the beef with gravy.

Have plenty of napkins on hand. If you're not messy to the elbows by the time you finish eating this, you haven't done it right. ; )

Roast Beef

2 lbs Beef Chuck Roast
2 garlic cloves thinly sliced
salt and pepper
cayenne pepper
3 Tbsp vegetable oil
1 small onion, diced
1 small carrot, diced
1 cup beef stock
1 cup chicken stock
water, if necessary
2 Tbsp Worcestershire Sauce
Tabasco Sauce
2 sprigs fresh thyme
1 bay leaf
Salt & pepper to taste

Cut small slits all over the top of the roast, every few inches. Press the sliced garlic into the slits.

Season the roast on all sides with plenty of salt and pepper, and season to taste with a little cayenne pepper.

Heat the oil in a heavy bottomed Dutch Oven over high heat. When it looks like the oil is about to smoke, carefully add the roast cut side down. Brown very well on all sides, without burning it. Remove the roast and set aside.

Drain off all but 1 Tbsp of the oil and drippings in the pan, and return to the heat.  Add the onions and carrots, and cook until the onions just start to brown. Add the roast back to the pan, then add the stocks. If necessary, add enough water to bring the cooking liquid 3/4 of the way up the roast. Add the remaining ingredients.

Bring to a boil, then back down to a simmer. Simmer covered for 3-4 hours or until the meat is tender and almost falling apart. Really, just leave this alone and it will cook itself perfectly.

Gravy

Bring the gravy to a full boil and reduce until it coats the back of a spoon. Season to taste with salt and pepper.

Mexican Beef over Polenta

4 1/2-5 lb. chuck roast
1 (8 oz.) can diced green chili
1 (16 oz.) can stewed tomatoes
3 tbsp. chili powder
1 tsp. oregano
2 cloves garlic
Salt & cayenne pepper to taste
Prepared polenta, heated

In a large dutch oven, pour all ingredients except polenta over roast; cover pan. Place in oven at 325 degrees for 4 hours.

Shred beef, and spoon beef and sauce over polenta to serve.

Brooke's Taco Soup

1 lb ground beef, browned and drained
1 can diced tomatoes
1 can Ro-Tel tomatoes
1 can corn
1 can creamed corn
1 can hominy
1 can kidney beans
1 can chili beans
1 pkg dry ranch dressing
1 pkg taco seasoning
Shredded cheese
Frito corn chips

Put everything into a large crockpot, including all juices. Mix well. Set crock pot to low and simmer all day, stirring occasionally if you can. Serve with cheese and Fritos.

Taco Salad

1 lb ground beef
1 can chili beans, drained (reserve liquid)
½ c Miracle Whip
8 cups torn iceberg or romaine lettuce
1 tomato, diced
½ c black olives, sliced
1 avocado, diced
1 red onion, chopped
8 oz shredded cheddar cheese
Crushed tortilla chips (original cheese Doritos are good for extra flavor)

Brown ground beef; drain fat. Stir in drained chili beans; cool.

Whisk together Miracle Whip and reserved chili bean liquid for dressing. Set aside.

Toss together remaining ingredients, gently stir in beef/bean mixture, and toss with dressing.

Note: This does not keep, so don’t toss it together until you’re ready to serve.

Natchitoches Meat Pies

Filling:
2 t. shortening
2 t. flour
1 1/2 lbs. ground pork
1/2 lb. ground beef
2 large onions, chopped fine
2 T. fresh chopped parsley
1 t. sage
1 t. garlic salt
red pepper and black pepper to taste

Pastry:
4 C. flour
2 t. baking powder
1 t. salt
1/2 C. melted shortening
1/2 C. milk
2 eggs slightly beaten

For filling: Combine shortening and flour in a large Dutch oven. Cook over med. heat, stirring constantly, until a roux is of copper color. Add other ingredients and cook until meat is browned and onions are tender. Drain well and cool.

For pastry: Combine flour, baking powder, and salt. Add melted shortening, stirring until blended. Combine milk and eggs stirring well. Pour milk mixture into flour, stir just until blended, adding more milk as necessary.

Divide pastry into 22 equal portions. Roll each portion into 5 inch circles. Place about 2 T. meat mixture in each circle. Fold in half; moisten edges w/water and press with fork to seal. Heat 1 inch of oil to 375. Fry pies in hot oil until golden, turning once. Drain well on paper towels.

Meatloaf

1 lb hamburger
1 onion, chopped
1 small can Spicy V-8
½ c oatmeal
1 egg
salt & pepper
Ketchup

Preheat oven to 350. Mix together all ingredients, using fingers to combine thoroughly. Shape into loaf in 9-inch square pan; spread ketchup on top. Bake for 1 hour.

Sloppy Joes

1 lb ground beef
1 onion, diced
½ c ketchup
2 Tbsp yellow mustard
1 Tbsp cider vinegar
2 Tbsp packed brown sugar
sliced cheddar or American cheese
hamburger buns

Brown ground beef; drain fat. Add onion; cook and stir 3 to 5 minutes or until onion softens slightly. Stir in ketchup, mustard, vinegar and brown sugar (these measurements are approximate, as I never actually measure mine. Just adjust to suit your taste). Reduce heat, cover and simmer for 20 minutes or until onion is fully cooked. Serve on toasted hamburger buns with cheese.

Note: These Sloppy Joes are sweet and barbecuey. If you prefer yours spicy, add some cajun seasoning, salt and Tabasco Sauce to taste.

To make this recipe vegetarian, replace the ground beef with Morningstar crumbles. To make it vegan, omit the cheese.

Swiss Steak

3 Tbsp flour
½ tsp salt
¼ tsp black pepper
1 ½ pound beef boneless round, rip or chuck steak, about ¾” thick
2 Tbsp vegetable oil
1 16-oz can whole tomatoes, undrained
2 cloves garlic, minced
1 c water
1 large onion, sliced

Mix flour, salt and pepper. Sprinkle one side of beef steak with half of the flour mixture; pound in with meat tenderizer. Turn beer and pound in remaining flour mixture. Cut beef into 6 servings pieces. Heat oil in large skillet until hot. Cook beef over medium heat about 15 minutes, turning once, until brown. Add tomatoes and garlic; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 1 ¼ hours or until beef is tender. Add water and onions. Heat to boiling; reduce heat. Cover and simmer 5 to 8 minutes or until onions are tender.

This is delicious served over mashed potatoes.

Rouladen

Good quality beef, cut into long, thin slices, about 2" x 8"
Bacon, one slice for each roll you want to make
Dijon mustard
Lengthwise dill pickle slices
2 cups beef broth
2 Tbsp flour + 1/4 cup cold water

Cook bacon in a skillet JUST until the edges start to curl (do not cook all the way, or even close to it). Remove bacon to a plate, remove skillet from heat, and keep the bacon grease in the skillet for cooking the rolls.

Lay out beef strips, spread a little dijon mustard on each slice of beef, lay a slice of dill pickle and a slice of bacon on it, roll up and secure with a couple toothpicks.

Reheat the skillet that you cooked the bacon in, over medium-high heat. Add the rolls and cook for about 10-15 minutes, or until deeply browned on all sides. They won't be cooked through yet, most likely.

Leave the rolls in the pan, and add 2 cups of beef stock, scraping the bottom of the pan to loosen all the tasty bits. Bring to a boil, then reduce heat, cover and simmer for 20 minutes. Remove rolls to a serving plate. Whisk together the flour and cold water, then add it to the beef stock, whisking constantly, until it boils and thickens.

Serve the rolls with plenty of gravy and mashed potatoes.

Shepherd's Pie

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 egg yolk
1/2 cup milk
Salt and freshly ground black pepper
1 tablespoon olive oil
1 3/4 pounds ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock
2 teaspoons Worcestershire
1/2 cup frozen peas

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.

In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Broil 6 to 8 inches from the heat until potatoes are evenly browned.

Burger for a Bunch

Hamburger filling (below)
1/2 cup mashed potato flakes, divided
2 Tbsp. melted butter
2 cups flour
1Tbsp. sugar
1 tsp. cream of tartar
1 tsp baking soda
1/3 cup butter
1/2 cup milk
1/4 cup mayonnaise
1/2 cup shredded cheddar cheese

Prepare hamburger filling as directed below; set aside.

Preheat oven to 375.

Combine 1/4 cup of the potato flakes with melted butter; set aside.

In large mixing bowl combine remaining 1/4 cup potato flakes, flour, sugar, cream of tartar and baking soda. Cut in butter until mixture resembles coarse crumbs. Add milk and mayonnaise; blend until a soft dough forms. Divide in half; shape into balls. Roll out one ball on floured surface to 9" circle. Place on greased cookie sheet. Spread filling to within 1/2" of edge and sprinkle with cheese. Roll out remaining dough and place on filling; seal edges with a fork. Brush with milk and sprinkle with reserved potato flakes.

Bake for 20-25 minutes at 375 until golden brown.

Hamburger Filling

1 lb. ground beef
1/2 cup chopped onion
1 tsp. salt
1/4 tsp pepper
3/4 cup mashed potato flakes
1 egg
3/4 cup catsup
1/4 cup hamburger relish
1 Tbsp. salad mustard

Saute ground beef, onion, salt and pepper until browned. Add all the remaining ingredients and blend well.

May be made ahead of time. Cover and place in refrigerator for several hours or overnight. Bake 375 for 20 -25 minutes.