One Pot Burrito Bowls

1/2 cup red bell pepper diced small
1/2 cup diced sweet onion
1 pound lean hamburger
1/3 cup Old El Paso Medium Thick n' Chunky Salsa
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
1 (14.5-ounce) can Rotel
1 cup jasmine rice
1 Tablespoon taco seasoning
1/2 teaspoon chili powder
2 1/2 cups chicken broth
Flour tortilla shells (or chips)

Optional toppings:
Cheese
Sour cream
Green Onions
Tomatoes
Lettuce
Salsa
Guacamole or sliced avocados

In a large pot place the hamburger meat, red pepper and onions. Cook until meat browned. Stir in salsa, black beans, corn, Rotel, jasmine rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is all the way cooked.
Top with your favorite toppings. I like to have warm flour tortillas on the side, and topped the meat with lettuce, sour cream, and cheese. For variation you could also make this with chicken. Dice the chicken into 1-inch cubes and cook in place of the hamburger.

(adapted from Iheartnaptime's recipe.)

Taco Soup

(picture courtesy of stellasmom-ronda.blogspot.com)

This one has DEFINITELY become a favorite at our house! 

2 lbs ground beef

1 large onion, chopped

1 can of kidney beans

1 can of whole kernel corn, drained

1 can stewed tomatoes

1 can of Rotel tomatoes

1 pkg of taco seasoning mix

1 pkg of original hidden valley ranch dressing (dry)

2 1/2 c. water or more to make soup broth

Brown ground beef and onions in a large pan, drain fat. Add taco seasoning to beef. Add remaining ingredients and simmer for an hour or so. I usually add the other ingredients to a large pot while the beef is browning. Serve with shredded cheddar cheese, sour cream, and tortilla chips on the side. 

Crock Pot Italian Beef for Sandwiches

1 1/2 c. beef broth
1 c. water
1 t. salt
1 t. ground black pepper
1 bay leaf
1 t. dried oregano
1 t. basil
1 t. onion salt
1 t. parsley
1 t. garlic powder
1 (5 lb) chuck roast
1 (.7 oz) pkg dry Italian style dressing mix (Good Seasons)

Mix all ingredients with a whisk. Place the roast in the crock pot and pour mixture on top. Low 10-12 hours; High 4-5 hours. When meat is done remove the bay leaf and shred the meat with a fork. (I do it about 45 minutes before serving so that the meat can soak up the extra juice. Serve on crusty hard rolls with mozzarella cheese.

Chalupa Supreme (Taco Bell Copy Cat)

Chalupa Indian Fry Bread
2 1/2 c. flour
1 T baking powder
1/2 t salt
1 T vegetable shortening
1 c. milk
canola oil for frying

Supreme Filling
1 lb ground beef
1/4 c. flour
1 T chili powder
1 t paprika
1 t salt
1 T dried onion flakes
1/2 c. water
cheese, sour cream, lettuce, tomatoes

To make the Indian fry bread mix the dry ingredients together. Cut in shortening. Add the milk and stir. Shape the dough into a cylinder and cut into 8 equal sized pieces. Flour hands, and then work the pieces into 6 inch rounds. With a fork poke the dough (keeps large bubbles from forming while frying.) Heat your oil on the stove between med and med-high heat until for about 15 minutes until it is warm enough to fry. Fry in oil until golden brown. Place on a paper towel lined sheet to drain off excess oil. Keep warm in oven.

For filling: Mix the dry onion with the water and let stand for 5 minutes. In a small bowl combine the chili powder, paprika, salt, flour, and onion after its sat. Brown the ground beef. Once browned, add the chili powder mixture and simmer for 2 minutes until flavors combine.

Top your Indian Fry Bread as follows: beef mixture, sour cream, lettuce, shredded cheese, and then tomato. Fold in half like a taco and enjoy.

Baked Steak Burritos

1/2 c. butter
1 pkg (1 oz) taco seasoning mix
1 1/2 lb beef boneless sirloin tip steak cut into bite size strips
1 can (16 oz) refried beans
12 (6 inch) flour tortillas
2 cups shredded cheddar cheese
3 med. green onions thinly sliced
1 can (10 oz) enchilada sauce
1 c. shredded mexican cheese blend

Heat oven to 400 degrees. In a 10 inch skillet, melt butter over medium heat. Stir in the taco seasoning mix. Add beef strips and cook 5-6 minutes stirring occasionally until desired doneness; drain. Place the refried beans in a microwaveable dish and microwave for 2 minutes stirring once or twice.Spread each tortilla with beans. Top each with beef, cheese, and onions. Roll up, folding in the sides. In an ungreased 13 x 9 inch glass baking dish, place the burritos with the seam side down. Pour enchilada sauce over the burritos. Sprinkle with mexican cheese blend. Bake uncovered 7-12 minutes until burritos are heated and cheese is melted.

Crock Pot Lasagna

1 Jar of spaghetti sauce
1 lb ground beef
1 jar small curd cottage cheese
6-7 uncooked lasagna noodles
4 c. shredded mozzarella cheese
1 can stewed tomatoes

First, pour the spaghetti sauce into a bowl and add 1/3 cup of water to it. Grease the inside of your crock pot with cooking spray. Brown ground beef in a skillet, and then add the entire bowl of cottage cheese & stewed tomatoes to it. Stir. Start layering in the crock pot in order- sauce, beef/cheese/tomato mixture, noodles (uncooked- you will want to break them up into pieces and spread evenly across), sauce, and then cheese. Keep layering until you have used all of your beef mixture. Top with cheese last. Sprinkle italian seasoning on top. Turn the crock pot on low for 4.5 hours.

Kolaches

Bread Dough:

1 1/2 Tbsp. dry active yeast
1/2 cup warm water
1/4 cup granulated sugar
2 cups hot water
1/4 cup granulated sugar
1 Tbsp. salt
1/2 cup oil
5 - 6 cups all-purpose flour
finely grated zest of 1 lemon

Additions:

Beef little smokies

Medium cheese cut into 1 inch slices

Green Peppers

Scrambled egg, etc.

Dissolve yeast, warm water, and 1/4 cup sugar in a small bowl. In a different large bowl, combine hot water, 1/4 cup sugar, salt, and oil. Add 3 cups of flour and lemon zest to the mixture in the large bowl and mix well. Stir in yeast mixture. Add 2 - 3 cups more flour and mix until well blended. (At this point your dough will still be quite sticky). Leave in bowl and let rise for 1 hour, mixing a few strokes a couple of times during the hour.
Pull out a little portion, flatten into a circle and place your desired "innards" into the dough. Fold in the end pieces and roll until the insides are sealed in the bread. Place on cookie sheet. Let rise a little longer if desired  Preheat oven to 350 and cook until light brown

Shipwrecked Casserole

1/2 pkg egg noodles cooked
1 lb ground beef cooked
1/4 c onion cooked with beef
1 can corn drained
1 can tomato soup
1 1/2 c cheddar cheese
salt and pepper to taste

Mix everything in a large bowl. Transfer to a 13x9 pan. Top with cheese. Cover the pan with tin foil and bake at 350 degrees for 30 minutes.

Stuffed Peppers

6 large green peppers
1 lb ground beef
1 T minced onion
1 c. cooked rice
few drops of Worcestershire sauce
1 can (15oz) tomato sauce
3/4 c. shredded mozzarella
dash of basil
sprinkle of oregano and garlic

Cut thin slice off the top of the peppers and remove the insides. Wash. Cook peppers in hot water for 5 minutes. Drain. Cook and stir ground beef and onion until brown. Drain. Stir in rice, garlic, powder, basil, oregano, and worcestershire sauce. stir in 1 c of the tomato sauce. Heat through.

Stuff each pepper with the beef mixture. Stand upright in an ungreased square baking 8x8 dish. Pour the remaining tomato sauce over the peppers. Cover the dish and back at 350 degrees for 45 minutes. Uncover. Bake 15 more minutes. Sprinkle with mozzarella cheese.