Category Archives: Beef

Apr2

Tater Tot Casserole

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tatertotcasserole

Tater Tot Casserole

I have been making this delicious casserole for years and I thought I had put it on my blog.  My daughter went to get the recipe off the blog and it wasn’t there.  So, here it is.  Comfort food at its best!!

  • 1 lb. lean ground beef (uncooked)
  • Salt and pepper
  • 1 (10 1/2-oz.) can cream of chicken soup
  • 1/2 soup can milk
  • 6 cheddar cheese slices (or any cheese that you prefer)
  • 1 (2-lb.) bag tater tots (I used about 3/4 of this bag)

Preheat oven to 350 degrees.

Mix beef, soup, milk together in bowl and transfer to an 8 or 9-inch baking dish.  Top with cheese slices and then tater tots.

Bake for 1 to 1 1/2 hours until real bubbly.

Serves 6.

“The Light of the World knows no power failure.”

Feb9

Totchos (Tater Tot Nachos)

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tatertotnachos

Tater Tot Nachos

Make your appetizer into a meal with tater tots.  Delicious!

  • 1 (32-oz.) pkg. frozen tater tots
  • 1 lb. ground beef
  • 1 (1-oz.) pkg. taco seasoning mix
  • 3/4 cup water
  • 1 cup spicy nacho cheese sauce (I used medium)
  • 1/2 cup sour cream
  • 1/4 cup diced onion
  • 1/4 cup jalapeno pepper slices

Preheat oven to 450 degrees.

Arrange tater tots in a single layer on a baking sheet.  Bake until golden and heated through, 24 to 26 minutes.

Cook and stir beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes.  Drain and discard grease.  Stir water and taco seasoning mix into beef; cook and stir until liquid is thickened, 2 to 3 minutes.

Microwave cheese sauce in bowl until hot, stirring every 15 to 30 seconds.

Spread tater tots on a serving plate.  Top with meat, cheese sauce, sour cream, onion and jalapeno slices.

Serves 6.

“Only Christ the Living Bread can satisfy the world’s spiritual hunger.”

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Feb13

World’s Best Lasagna

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worldsbestlasagnaWorld’s Best Lasagna

The sauce for this recipe is outstanding.  Make it a day ahead for the flavors to develop.  And it can also be used for many other pasta dishes.

For sauce

  • 1 lb. sweet Italian sausage
  • 3/4 – 1 lb. ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28-oz.) can crushed tomatoes
  • 2 (6-oz.) cans tomato paste
  • 1 (15-oz.) can tomato sauce
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 3/4 – 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped fresh parsley

For lasagna

  • 12 lasagna noodles
  • 16 oz. ricotta cheese (I used 32 oz.)
  • 1 egg (I used 2)
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 16 oz. sliced or shredded mozzarella cheese
  • 3/4 cup grated Parmesan cheese

1.  In a large, heavy pot, cook sausage, ground beef, onion and garlic over medium heat until well-browned.  Stir in crushed tomatoes, tomato paste, tomato sauce and water.  Stir in sugar, basil, fennel seeds, Italian seasoning, salt, pepper and parsley.  Simmer, covered, for 1 1/2 hours, stirring occasionally.

2.  Bring a large pot of lightly salted water to a boil.  Boil lasagna noodles for 8 to 10 minutes.  Drain noodles and rinse with cold water.  In a mixingt bowl, combine ricotta cheese with egg, parsley and salt.

3.  Preheat oven to 375 degrees.

4.  Spread 1 1/2 cups of meat sauce in the bottom of a 9 x 13-inch baking dish.  Arrange 6 noodles lengthwise over meat sauce.  Spread with one half of the ricotta cheese mixture.  Top with half the mozzarella cheese.  Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.

Continue layering:  1 1/2 cups sauce, 6 noodles, remaining ricotta cheese, 1/4 cup Parmesan, 1 1/2 cups sauce, remaining half of mozzarella and 1/4 cup Parmesan.

Cover with foil; to prevent sticking, spray foil with cooking spray so cheese doesn’t stick to the foil.

Bake for 25 minutes.  Remove foil, and bake an additional 25 minutes.  Cool 15 to 20 minutes before serving.

Serves 12.

Makes 7 cups sauce.

(I didn’t use all the sauce or all the ricotta mixure.)

“The true test of our character is what we do when no one is watching.”

Jan25

Barbecued Beef Brisket

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barbecuedbeefbrisketBarbecued Beef Brisket

My guys couldn’t quit eating this.

  • 1 (4 to 5-lb.) beef brisket
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 2 tablespoons liquid smoke
  • 1/3 cup Worcestershire sauce
  • 3/4 cup barbecue sauce (your favorite)

Sprinkle beef with celery salt, garlic powder, and onion powder.  Place in a shallow dish.  Pour liquid smoke and Worcestershire sauce over meat; cover with aluminum foil, and refrigerate 8 hours, turning once.

Cover and bake at 300 degrees for 3 to 4 hours or until tender.   Remove beef from baking dish and shred with two forks.  Skim off as much fat as you can from the liquid.  Then reserve 1/2 cup liquid and combine with barbecue sauce.  Return all meat back to the dish with the remaining liquid.  Pour combined sauce over beef;  bake, uncovered, an additional 30 minutes.  Serve with additional barbecue sauce.

Servings:  8 to 10

“Time spent with the Lord is always time well spent.”

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Jan9

Baked Spaghetti

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bakedspaghettiBaked Spaghetti

This is soooo good I can’t wait to eat leftovers.  As I was making the sauce, I was thinking, why wouldn’t jarred pasta sauce work for this?  It would, but this sauce is so good I doubt if I’ll ever use jarred.  This is definitely a 5 Star recipe.  You must try it, you’ll love it.

  • 1 (14.5-oz.) can diced tomatoes
  • 1 (14.5-oz.) can tomato sauce
  • 1 cup water
  • 1/2 cup diced onions
  • 1/2 cup diced green bell peppers
  • 2 cloves garlic, chopped
  • 1/4 cup chopped fresh parsley
  • 1 1/2 teaspoons Italian Seasoning
  • 1 1/2 teaspoons House Seasoning (recipe follows)
  • 1 1/2 teaspoons Seasoned Salt
  • 1 1/2 teaspoons sugar
  • 1 1/2 pounds ground beef
  • 8 ounces uncooked angel hair pasta
  • 1 cup grated Cheddar cheese
  • 1 cup grated Monterey Jack cheese

To make the sauce, in a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, and sugar.  Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.  Crumble the ground beef in a saucepan.  Cook until no pink remains, then drain off the fat.  Add the ground beef to the stockpot.  Simmer for another 20 mintes.  While the sauce simmers, cook the pasta according to the package directions.  Cover the bottom of a 13 x 9 x 2-inch baking pan with sauce.  Add a layer of pasta, then half of the cheese; repeat the layers, ending with the sauce.  Bake at 350 degrees for 30 minutes.  Top with the remaining cheese, return to the oven, and continue to cook until the cheese is melted and bubbly.  Cut into squares before serving.

(I didn’t divide the cheese right so I ended up with all the cheese in the middle and none on top.)  Still delicious!!

**House Seasoning

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Stir the ingredients together.  Keep the seasoning in a jar with the rest of your spices.

“Knowing the Bible helps us know the God of the Bible.”

Jan3

Steak and Potato Stir-Fry

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steakandpotatostirfrySteak and Potato Stir-Fry

America’s favorite, in under 25 minutes – and just one pot to clean.  Good with a mixed green salad.

Flank steak is an economical choice of meat, but I will try something more tender next time.  Even so, my husband and I loved this meal.

Before you begin to cook, mix in bowl:

  • 12 ounces well-trimmed flank steak, halved lengthwise and cut on an angle into 1/4-inch-wide slices (2 cups)  (I cut mine too big)
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon minced garlic
  • 1/4 teaspoon pepper

Have ready:

  • Vegetable oil
  • 6 medium-size green onions, cut in 1 1/2-inch pieces
  • 1 cup frozen whole-kernel corn
  • 3 cups frozen potatoes O’Brien (from a 24-ounce bag), thawed
  • 1/2 teaspoon salt

Place a Wok or a Dutch oven over high heat about 3 minutes until very hot.  Add 1 tablespoon oil; tilt pot to coat bottom.  Add beef mixture; stir-fry 1 1/2 to 2 minutes until no longer pink.  (Do not overcook)  Spoon beef and juices into a large bowl.

Heat 1 teaspoon more oil in wok.  Add green onions and frozen corn; stir-fry 1 to 1 1/2 minutes until vegetables are crisp-tender.  Add to bowl with beef.

Heat 2 more tablespoons oil in wok.  Add potatoes; stir-fry 3 to 3 1/2 minutes until tender.  Pour in juices from bowl holding beef and vegetables; stir-fry potatoes 1 minute longer, scraping up brown bits from bottom of pot.  Return meat and vegetables to pot.  Sprinkle with salt and stir 1 minute until well blended and heated through.

Makes 4 servings.

“The good news of the gospel is too good to keep to ourselves.”

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Aug22

Taco Casserole

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Taco Casserole

I am always trying new recipes and especially ones that are quick and easy.  I only put them on my blog if I think they are blog worthy.  To me this was good but not blog worthy.  But wait a minute, if you are feeding children, it is another story.  My grandkids loved this and went back for seconds and thirds and wanted to take the leftovers home to warm up.  So what do I know!!

  • 1 lb. ground beef
  • 8 oz. macaroni, cooked
  • 1/2 cup chopped onion
  • 1 (10 3/4 oz.) can condensed tomato soup
  • 1 (14 1/2 oz.) can diced tomatoes
  • 1 (1 1/4 oz.) pkg. taco seasoning mix
  • 4 oz. shredded Mexican blend cheese
  • 1 cup crushed tortilla chips
  • Sour cream (optional)

Preheat oven to 350 degrees.

Cook pasta al dente.  Drain

In a large skillet, cook and stir ground beef and onion over medium heat until brown.  Mix in tomato soup, diced tomatoes and taco seasoning mix.  Stir in pasta.

Spoon beef mixture into a 9 x 13-inch baking dish.  Sprinkle crumbled chips and grated cheese on top.

Bake for 30 to 35 minutes, until the cheese is melted.  Serve with sour cream and extra shredded cheese.

Serves 8 to 10.  (Depending on the size of your boys.)

“Kindness is Christianity with its working clothes on.”

Jun26

Pizza Tater Tot Casserole

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pizzatatertotcasserole

Pizza Tater Tot Casserole

I happened to grow up on casseroles, and I love potatoes and pizza, so this recipe really appealed to me.  It was so good, I should have made a double batch.

  • 1 lb. ground beef
  • 1/4 cup chopped onion
  • 1 (10-3/4 oz.) can cream of mushroom soup
  • 1 (8-oz.) can pizza sauce (I made my own)
  • 15 slices pepperoni
  • 1/2 cup chopped green pepper
  • 1 cup shredded mozzarella cheese
  • 1 (16-oz.) pkg. frozen Tater Tots

Preheat oven to 375 degrees.

Brown beef and onion in a skillet over medium-high heat; drain.  Stir in soup.

Spoon beef mixture into an 8″ x 8″ baking pan that has been lightly sprayed with non-stick vegetable spray.  Spoon pizza sauce evenly over beef mixture; arrange pepperoni and green pepper over sauce.  Sprinkle with cheese; arrange tater tots over top.

Cover with foil; bake at 375 degrees for 30 minutes.  Uncover; bake and additional 20 minutes, until heated through and bubbling.

Serves 4.

“God’s love does not keep us from trials, but sees us through them.”

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Mar11

Stuffed Bell Peppers

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Stuffed Bell Peppers

This recipe is a long-time family favorite.  I have tried other recipes but always come back to this one.  And this is the one my kids love and make for their families.

I love red, yellow or orange peppers the best.  I know they are more expensive than green, but they are sweeter, so choose whichever you like the best.

  • 4 large (6-oz.) or 6 medium (4-oz.) bell peppers
  • 1 lb. lean ground beef
  • 2 tablespoons chopped onion (or more if you like)
  • 1 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 1 cup cooked rice (1/2 cup raw)
  • 1 (15-oz.) can tomato sauce, divided
  • 8 oz. Monterey Jack or Mozzarella cheese (or whatever you like)

Trim 1/2 inch off top of each pepper, remove core, seeds and membrane.  The tops will not be used, but to be frugal cut around the tops and chop up.  Put in a plastic bag and freeze for later use.

Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat.  Add 1 tablespoon salt and bell peppers.  Cook until peppers just begin to soften, 3 to 5 minutes.  Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels.  Return water to boil; add rice and boil until tender, about 13 minutes.  Drain rice and transfer to large bowl; set aside.

Heat oven to 350 degrees.

Cook and stir ground beef and onion in skillet until onion is tender.  Drain off fat.  Stir in salt, garlic powder, rice and 1 cup tomato sauce.  Heat through.  Lightly stuff each pepper with 1/2 cup meat mixture.  Stand peppers upright in ungreased baking dish.  Pour remaining tomato sauce over peppers.  Cover and bake 45 minutes.  Uncover, top with cheese and bake 15 minutes longer or until cheese is melted.

Serves 4 to 6.

“God calls us to live by faith, believing that He will fulfill His promises.”

Nov29

Spicy Beef and Bean Enchiladas

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Spicy Beef and Bean Enchiladas

I had some Swiss Steak left over from another meal, so I decided to use it up in this recipe.  Feel free to use whatever beef or pork you have left over.  And for the tomato gravy, just use all tomato sauce.  I also used flour tortillas because I like them better, but you can use corn tortillas if you prefer them.

  • 2 teaspoons canola oil
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 cup leftover Tomato Gravy, plus 3 leftover Swiss Steaks, shredded into bite-sized pieces (2 to 2 1/2 cups beef)
  • 1 (8-oz.) can tomato sauce
  • 1 1/2 cups shredded Pepper Jack cheese
  • 2 tablespoons chopped fresh cilantro
  • 1 (16-oz.) can pinto beans, drained and rinsed
  • 4 (8-inch flour tortillas or 8 (6-inch corn tortillas)

Preheat oven to 350 degrees.  Heat oil in large saucepan over medium heat until shimmering.  Cook chili powder and cumin until fragrant, about 1 minute.  Stir in Tomato Gravy and tomato sauce and simmer until slightly thickened, about 4 minutes.

Combine Swiss Steaks, 2 tablespoons sauce, 1 cup cheese, cilantro, and beans in large bowl.  Spread additional 1/2 cup sauce in 8-inch square baking dish.  Stack tortillas on plate and microwave, covered, until softened, about 1 minute.  Divide mixture equally among tortillas, roll tightly, and arrange seam side down in prepared baking dish.

Pour remaining sauce evenly over enchiladas, top with remaining cheese, and cover with foil.  Bake until enchiladas are heated through, about 15 minutes.  Remove foil and bake until cheese is lightly browned, 5 to 10 minutes.  Serve.

Makes 4 servings.

“A clear conscience is a soft pillow.”