beef

Everyone loves a great dip!  Don’t let the “7 layer” portion of the title scare you off, this one is super easy to make and has a bunch of flavors that work great together!  Getting started…the first thing you will need to do is collect all of the ingredients:

  1. 1 1/2 pounds of ground beef
  2. 1 taco seasoning packet
  3. 4 cups of shredded Cheddar-Jack cheese
  4. 1 can refried beans
  5. 1 container of sour cream (8 oz)
  6. 1 cup each of salsa and guacamole
  7. 1/2 cup each of chopped green onions and chopped fresh tomatoes
  8. black olives (optional)

Spray cooking spray to coat a frying pan and cook the beef.  Once the beef is thoroughly cooked, mix in the taco seasoning packet according to the directions on the packet.  Pull from heat and set the meat aside to cool.

Next you will need a 9×13 dish that is about 2 inches deep.  Time to start the layering!  First layer is the refried beans.  Open the can and spread it out across the bottom of the dish.  Next, sprinkle 2 of the 4 cups of cheese across the bean layer.  Now it is time to add the beef layer on top of the cheese.

After you have added all of the beef to the third layer, it is time to coat it all in the sour cream layer.  After the sour cream, spread out the guacamole.

Once the guacamole has been spread, pour a layer of salsa and then cover that with another layer of cheese (the remaining 2 cups).  For the topping, cut up fresh tomato, green onion and black olives (I omitted these from mine).

And that is it!  No baking involved…eat cold or at room temperature with some tortilla chips.  This is always a great party recipe that will leave them scraping at the edges of the dish for the last bite!

 

7 Layer Dip
Author:
Recipe type: Appetizer
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1½ pounds of ground beef
  • 1 taco seasoning packet
  • 4 cups of shredded Cheddar-Jack cheese
  • 1 can refried beans
  • 1 container of sour cream (8 oz)
  • 1 cup each of salsa and guacamole
  • ½ cup each of chopped green onions and chopped fresh tomatoes
  • black olives (optional)
Instructions
  1. Spray cooking spray to coat a frying pan and cook the beef. Once the beef is thoroughly cooked, mix in the taco seasoning packet according to the directions on the packet. Pull from heat and set the meat aside to cool.
  2. Next you will need a 9x13 dish that is about 2 inches deep. Time to start the layering! First layer is the refried beans. Open the can and spread it out across the bottom of the dish. Next, sprinkle 2 of the 4 cups of cheese across the bean layer. Now it is time to add the beef layer on top of the cheese.
  3. After you have added all of the beef to the third layer, it is time to coat it all in the sour cream layer. After the sour cream, spread out the guacamole.
  4. Once the guacamole has been spread, pour a layer of salsa and then cover that with another layer of cheese (the remaining 2 cups). For the topping, cut up fresh tomato, green onion and black olives (I omitted these from mine).
  5. And that is it! No baking involved...eat cold or at room temperature with some tortilla chips. This is always a great party recipe that will leave them scraping at the edges of the dish for the last bite!

 

 

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Mama’s Stuffed Peppers: A delicious change from the ordinary!

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Ingredients:

  • 3 lb ground beef
  • 1 onion chopped fine
  • 1 tsp chopped garlic
  • 1 red pepper chopped fine
  • 2 cups cooked white rice
  • 1 can green chilies
  • 1 can black beans
  • 1 cup corn
  • 1 pkg taco seasoning
  • 4 Bell Peppers (Red, Yellow, Orange or Green – your choice)

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Instructions:

Cook ground beef, drain fat, add taco seasoning. Let cool for a few min’s while you cut the tops of the peppers and remove the inner membranes (a melon baller works great for this). Coat the peppers in a bit of olive oil and roast upside down in a 450 oven for 10-15 min’s. While the peppers are roasting, mix the cooked ground beef with the rest of the ingredients. Let peppers cool for just a few so you can easily handle them. Turn peppers right side up place in a roasting pan and fill with 1 cup mix and top with shredded cheese. Bake for 15-20 min.

These freeze great stuffed as is or I often times make up the mix use a few peppers for dinner that night then freeze the rest of the mix in 1-2 cup portions and save for when peppers are on sale. This also works well for lettuce wraps, tacos or stuffed cabbage leaves.

 

Mama's Stuffed Peppers
Author:
Recipe type: Dinner
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 lb ground beef
  • 1 onion chopped fine
  • 1 tsp chopped garlic
  • 1 red pepper chopped fine
  • 2 cups cooked white rice
  • 1 can green chilies
  • 1 can black beans
  • 1 cup corn
  • 1 pkg taco seasoning
  • 4 Bell Peppers (Red, Yellow, Orange or Green – your choice)
Instructions
  1. Cook ground beef, drain fat, add taco seasoning.
  2. Let cool for a few min’s while you cut the tops of the peppers and remove the inner membranes (a melon baller works great for this).
  3. Coat the peppers in a bit of olive oil and roast upside down in a 450 oven for 10-15 min’s. While the peppers are roasting, mix the cooked ground beef with the rest of the ingredients.
  4. Let peppers cool for just a few so you can easily handle them. Turn peppers right side up place in a roasting pan and fill with 1 cup mix and top with shredded cheese.
  5. Bake for 15-20 min.
  6. These freeze great stuffed as is or I often times make up the mix use a few peppers for dinner that night then freeze the rest of the mix in 1-2 cup portions and save for when peppers are on sale. This also works well for lettuce wraps, tacos or stuffed cabbage leaves.

 

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Chopped BBQ Beef sandwiches:

These are a great favorite here in our house, but we don’t always have left over roast or brisket sitting around, so I came up with this… ready to go dinner for 2 size baggies of chopped beef. Just heat and eat.

Step 1: Fire up the old crock pot.


Step 2: Add roast, seasonings and veggies as desired. We just use onions and carrots and it gives a really tasty flavor.

Step 3: Go about your day… come back in 8 hours. This is the easy part. After 8 hours you should have something like this:


Step 4: Remove roast and let rest and cool.


Step 5: Slice, chop, dice and shred as desired. In the end you should have something like this:


Step 6: Put into serving size containers. We were all out so I used freezer bags. For us, 1 cup of chopped beef does about 4 hamburger buns ~approx dinner for two).



Step 7: Freeze.

Step 8: Once removed from freezer for use, just warm the beef slightly. Then add a squirt of BBQ sauce as desired and finish warming.


You should end up with something like this:


Step 9: Serve on some buns (any buns) and eat.

The best part is that this is so easy in the front end, how much easier can it get but dumping everything in the crock pot and walking away. Yet it is so awesome on the dinner table, tastes like a BBQ joint.

In the end one 4 pound roast yielded us 9 baggies (or 9 dinners).

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Bulk Spaghetti and Meat Sauce:

Aka Bulk Pasta Sauce, perfect for a quick heat and eat home cooked meal. The best part is that it is very cheap considering how many meals you get out of it.

I’ve made this several times before and it is an absolute favorite among all.

Step 1. Fire up the oven at 375*F to preheat.

Step 2. Crumble up your ground beef in the bottom of a roasting pan. This beef was starting to brown from sitting in the fridge, so yours will look prettier than mine. This is about 5.5 Pounds of ground beef.


Step 3. Dump on the flavor. I don’t use any seasoning or salt… just all natural veggies. I use a generous amount of onions, celery and green peppers. It makes the meat soo tasty.


Step 4. We love mushrooms, so I also dumped in 2 pounds of mushrooms. This would be a good time to add anything else you want in here.

Step 5. Cover with a lid and slam it into the oven for about 50 minutes. I usually stop about 30 mins into it and chop the meat up a bit more.

Step 6. Once done be sure to drain it good to get all the fat out, I usually give it a rinse while I’m at it to make sure it’s nothing but meat and veggies. This is what you should be looking at. Good enough to eat as is.


Step 7. Tomato it up. I dumped in 4 cans of diced tomatoes and 4 cans of tomato sauce.





Step 8. Now at this point its almost there, but here is the secret… to even out the acidity of the tomatoes, you need to add sugar to neutralize it. I stir in about 1/4 cup or more for the entire roaster full. You can taste test and always add more. Brown sugar or white, I used to think brown sugar was best, but now that I have made it with both I can’t tell a difference.

Step 9. Pop it back in the oven for another 20 to 30 minutes just to simmer all the flavors together. You could skip this step, but I have found it does help the flavor. In the end this is what you should be looking at. Yummy meaty goodness.


Step 10. Put it into serving size containers and freeze. We like to use tupperware specifically since it seems to hold up a lot better in the freezer and microwave. I’ve even used ziplocs in a pinch.

Step 11. Heat and eat. Now for supper all you need to do is nuke it in the microwave while you boil some noodles. 10 minutes later dinner is served. Best of all, it’s home cooked and you know exactly what went into it. No weird preservatives.


Doesn’t that look delicious!

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