Beefy Nacho Cassrole ala ~DKBB~

Beefy Mexican Casserole ala ~DKBB~

(original recipe from The Wanderlust Kitchen)

1 bag tortilla chips or Fritos -OR- substitute with a masa harnia crust*

½ c. butter, melted

1 medium onion, diced

1 large red bell pepper, diced

1 large green bell pepper, diced

1 lb. lean ground beef

½ to 1 can black beans, drained

½ tsp. garlic salt

½ tsp. smoked paprika

1 to 2 tsp. cumin

1 to 2 tsp. turmeric

1 to 2 tsp. Mexican oregano

¼ to ½ tsp. ground cayenne pepper

1 16 oz. jar salsa of choice

1 sm. can green chilis

1 c. cheddar cheese, shredded

2 c. pepperjack cheese, shredded

1 2.2 oz can sliced or diced black olives, if desired

3 large green onions, thinly sliced

¼ c. chopped cilantro, if desired

Chips Crust

• Heat oven to 375° F.
• Place tortilla chips or Fritos in food processor and pulse into fine crumbs; pour in melted butter and continue to pulse until well combined.
• Press into bottom of 9x13 baking dish; bake for 8 to 10 minutes or until golden brown; set aside to cool a bit.

 *Masa Harnia Crust

½ c. butter, softened

⅓ c. masa harnia

¼ c. water

1½ c. frozen corn, thawed (I prefer petite white corn)

¼ cornmeal

⅓ c. sugar

2 Tbsp. whipping cream

¼ tsp. salt

½ tsp. baking powder

• Heat oven to 350° F.
• In a medium bowl, beat butter until creamy; add masa harina and water; mix well; add frozen corn and mix well (if desired, you can run the corn through a food processor to grind it up a bit).
• In separate bowl combine cornmeal, sugar, cream, salt, and baking powder; add to corn/flour mixture and stir to combine.
• Press into a 9x13 baking dish; bake 15 minutes; set aside to cool a bit. 

Casserole

• In large skillet, brown the hamburger, adding in onion, peppers, and spices; cook, stirring to break up the hamburger into small clumps, until the peppers are soft and the meat is no longer pink; drain off excess fat.
• Pour the salsa into a large bowl, adding the black beans, green chilis, meat mixture, 1 c. of pepperjack cheese, ½ c. cheddar; mix well.
• Scrape entire mixture onto the cooked crust; sprinkle remaining cheeses over the top.
• Bake at 375° F for 30 minutes.
• Serve with green onions and cilantro for garnishment.

Pizza Sloppy Joes ala ~DKBB~

Pizza Sloppy Joes ala ~DKBB~

(original recipe by Connie Pettit in June/July 2019 issue of Simple & Delicious)

Photo from Taste of Home

1 lb. lean ground beef

1 medium onion, chopped

¼ cup chopped green pepper

1 14oz. jar pizza sauce

3 oz. pepperoni (about 50 slices), chopped

½ tsp. dried basil

¼ tsp. dried basil

Vom Fass Pizza Margarita spices*

Hamburger buns or ciabatta buns

Shredded mozzarella cheese

• In a nonstick skillet, cook the beef, onion, and green pepper over medium heat until meat is no longer pink; drain if necessary.
• Stir in pizza sauce, pepperoni, and herbs; bring all to a boil; reduce heat, cover, and simmer for 10 minutes.
• Place open buns on baking sheet; spoon 2/3 cup (or more) mixture onto each bun, sprinkle with generous amount of cheese; broil until cheese is melted.

*No longer available, but if you have some around, use it!

Shepherd's Pie ala ~DKBB~

Shepherd’s Pie ala ~DKBB~

(original recipe in Dec. 2016 Cooking Light)

1½ cups beef stock

2 Tbsp. flour (I prefer Wondra)

1 tsp. black pepper

½ tsp. white pepper

12 to 16 oz. ground beef (at least 90% lean)

1 onion, chopped

1½ tsp. ground thyme

1½ tsp. minced garlic

2 4oz. cans of mushroom pieces, drained

¼ cup cooking sherry

2 Tbsp. Worcestershire sauce

½ tsp. kosher salt

2 cups frozen green peas, thawed

2 cups mashed potatoes                                                             

• Preheat oven to 450° F.
• Combine beef stock, flour, and peppers in a bowl and set aside.
• Cook ground beef and onion in cast iron skillet over medium high heat until browned, stirring to crumble; stir in thyme, garlic, and mushrooms and cook 3 minutes.
• Reduce heat to medium; stir in sherry, Worcestershire sauce, and salt; cook 3 minutes.
• Add stock mixture and bring all to a boil; cook 4 minutes or until thickened; stir in peas.
• Spread mashed potatoes over the beef mixture; bake at 450° F for 15 minutes, then turn on broiler (do not remove pan from oven) and broil for 4 minutes or until lightly browned.
• Allow to cool just a bit before serving.

Cheeseburger Salad ala ~DKBB~

Cheeseburger Salad ala ~DKBB~

(original recipe adapted from The Pampered Chef by The Pioneer Woman)

Photo from The Pioneer Woman

Serves 2-4 (amounts in parentheses serves 6-8)

1 (2) lb. ground beef

2½ Tbsp. (⅓ cup) ketchup

½ (1) tsp. yellow mustard

½ (1) Tbsp. spicy mustard

1 (2) Tbsp. barbeque sauce

2 (4) whole hamburger buns

½ (1) stick butter

1 (2) head(s) romaine or other green-leaf lettuce, torn

½ (1) cup grated sharp cheddar cheese

2 (4) Roma tomatoes, diced

4 (8) whole dill pickle spears, cubed/diced

½ (1) whole onion, thinly sliced or diced

Salt and cracked pepper

• Brown hamburger over medium heat, then remove from heat and drain off the fat; add ketchup, mustards, and barbeque sauce to the meat; stir to combine; taste and add more ow whatever you think it needs; keep warm.
• Cut hamburger buns into 1-inch cubes; melt half the butter in a separate skillet over low heat; add bread cubes and toss to coat; toast croutons in the skillet over low heat 10-12 minutes, adding a bit of the butter every couple of minutes until you’ve used it all (this ensures all the croutons soak up the butter and toast nicely).
• To assemble each salad, pile lettuce on a plate, pile on a good quantity of the meat mixture, top with plenty of grated cheese. Then add diced tomato, chunks of pickles, and slices of onion over the top; sprinkle with warm croutons all around the plate. Top all with salt and pepper as desired.

Cabbage Roll Skillet ala ~CHB~

Cabbage Roll Skillet ala ~CHB~

(original recipe by Susan Chickness in Dec 2015 Taste of Home magazine)

1 28 oz. or 2 14 oz. can(s) diced tomatoes, undrained

1 lb. ground hamburger (or chicken, pork, or turkey)

1 large onion, chopped

1 8 oz. can tomato sauce (optional)

2 Tbsp. balsamic vinegar

1 Tbsp. brown sugar

¼ to ½ tsp. white pepper

1 tsp. dried oregano

1 tsp. dried thyme leaves
½ to 1 tsp. dried basil
½ to 1 dried parsley

½ to 1 small head cabbage, thinly sliced

½ to 1 green pepper, cut into thin strips

4 cups cooked brown rice

• In large nonstick skillet, cook meat and onion over medium high heat for 6 to 8 minutes, or until meat is no longer pink and breaks into crumbles.
• Stir in tomato sauce (if using), vinegar, brown sugar, seasonings, and diced tomatoes.
• Add cabbage and green pepper; cook, covered 6 minutes, stirring occasionally.
• Cook, uncovered, 6 to 8 minutes longer, or until cabbage is tender.
• Serve over brown rice.

Tater Tot Casserole ala ~DKBB~

Tater Tot Casserole ala ~DKBB~

1½ to 2 lbs. hamburger

½ onion, chopped

Salt

Pepper

1 can cream of celery soup

1 can cream of mushroom soup

½ to ¾ cup milk

½ to 1 package crisp tater tots

• Preheat oven to 375° F.
• Brown hamburger with onions, adding salt and pepper to taste, drain.
• Combine soups and milk, mixing well.
• In large casserole dish, layer hamburger, soup mixture, and tater tots, then repeat layers, ending with tater tots.
• Bake uncovered for 1 hour. 

Mexicali Hamburger Casserole ala ~DKBB~

Mexicali Hamburger Casserole ala ~DKBB~

(original recipe from Better Homes & Gardens)

1½ lb. lean ground beef

½ small onion, diced

½ each of at least 4 different peppers, diced (red, green, yellow, orange, Anaheim, pablano, pasidlla…whatever floats your boat)

½ to 1 small can green chilies, drained (optional)  

½ to 1 small can sliced olives, drained (optional)

1 can Mexican-style diced tomatoes, drained

12 oz. pkg. frozen whole kernel corn, thawed

1 cup shredded pepperjack cheese

½ cup all-purpose flour

½ cup yellow cornmeal

1 Tbsp. sugar

1¼ tsp. baking powder

½ tsp. salt

¼ tsp. turmeric

¼ tsp. cumin

¼ tsp. coriander

½ tsp. dried cilantro

⅔ cup milk

1 egg, beaten

2 Tbsp. cooking oil

• Preheat oven to 350 degrees F.
• In medium to large skillet cook and brown beef with peppers and onion; drain off fat.
• Stir undrained tomatoes, thawed corn,  hamburger, peppers and onions (and green chilies and/or sliced olives) together.
• Pour all into greased 2- to 3-qt. baking dish and top with ⅔ cup shredded cheese.
• For corn bread topping: in medium bowl combine flour, cornmeal, sugar, baking powder, salt, and spices. Stir in egg, milk, and oil. Evenly spread on beef mixture and sprinkle with remaining cheese.
• Bake, uncovered, 35 to 40 minutes or until topping is set. Let stand 5 minutes.