Beef Tostadas

BEEF TOSTADAS

4 tostadas shells *
½ lb ground beef
1 teaspoon salt
1 ½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon ground black pepper
1 small onion

Toppings
1 can black beans (drained, and reheated)
1 small can corn (or I prefer FROZEN!)
1 small avocado diced
1 tomato diced
3 green onions diced
1 cup grated cheese
2 cups shredded lettuce
Sour cream for garnish

Sauté onions until translucent. Turn stove top to HIGH Heat and brown the ground beef. Season with salt, chili powder, cumin, and black pepper.

Cover Tostadas with ground beef then top with your favorite toppings.

Suggestions…add the Buttermilk Cilantro Ranch Dressing, buttermilk ranch, chopped cilantro, lime zest and lime juice. And if you like it spicy add on dash of tabasco sauce

This also works well with left over pot roast!

***(you can purchase, or you can fry your own corn tortillas, or just use corn chips)

Steak Burritos

Beef Steak Burritos

2 favorite beef steaks
2 tablespoons olive oil
1 teaspoon lime zest
1 teaspoon chili powder
Salt and Pepper to season
1 recipe Spanish rice (click here for mine)
1 can black beans (optional), drained and reheated
4 tortillas

Cut steaks into think long strips and marinade them over night or at least for 30 minutes, with the olive oil, lime zest, chili powder, salt and pepper. (Don't throw the lime away you will use it for the burritos later.)

Sear the strips in a really hot pan so they get brown and golden. This should take no more than 3 minutes.

To make burritos:
Heat tortilla up on stove or in the microwave. Layer about 3 tablespoons of rice on the bottom, followed by the beans and beef strips. Top with sour cream and roll into a burrito. Serve with salsa and guacamole.

French Dip Sandwich's

French Dip Sandwich’s
1 lb deli roast beef
1 package Au Jus
6 Kaiser Sub Rolls
6 slices provolone cheese

Simmer Au Jus according to package. Melt cheese on subs by placing under your broiler. To warm roast beef up quickly immerse in au jus and stack on your rolls. Serve with cup of Au Jus

Grandma Nixon's Enchiladas

Grandma Nixon's Enchiladas

25- 30 corn tortillas, yellow or white
1.5 lb ground beef, seasoned with salt and pepper
1 small onion finely minced
1.5 lbs grated cheese (about)
2 cans enchilada sauce ( I prefer mild…but if you want heat go for it!)

Topping:
Lettuce
Tomatoes
Avocados
Sour Cream (A MUST)


While prepare you tortillas, see directions below, brown your ground beef in a skillet, season properly with salt and pepper. When browned drain fat off in a colander, and allow to cool. I always set up a station that allows me to roll/make the enchiladas fast. I pour the enchilada sauce in a pie dish, and have the beef, onions and cheese ready in front of me. Most people will roll their enchiladas, if you prefer this method, completely fine.

First place your tortilla in the enchilada sauce and coat on both sides. Then move to your cooking dish and place 2 tablespoons (about) of beef in the center of the tortilla, add 1 teaspoon (about) minced onion, and 2 tablespoons cheese on top of that, then roll. When you have enough rolled, and your dish is full, just continue onto the next dish. When the dish is full, cover with any remaining enchilada sauce, and a handful of cheese. Bank in the oven at 350˚, until cheese is melted and they are heated through.

**Now, my grandma grew up in Mexico, and she traditionally DOES NOT roll her Enchiladas, she STACKS THEM, as viewed in the picture above. It is the same process, just stacked, cover tortilla with sauce, spread beef out, add onions and cheese then stack another tortilla on top and repeat the process. I only stack them three high! I can get three stacks on a cookie sheet. Cover each stack with a small additional amount of sauce, and then back as direct above.

When done, top with your favorite toppings! ENJOY!


To prepare tortillas…

Grandma's Way: Deep fry the tortillas for 6 seconds on each side in hot oil, then drain off on a napkin, cover with another napkin, and layer the tortillas this way to drain. This makes them soft and moist. You can fry them in a shallow pan with just an inch of oil if you prefer.

Tash's NO FRY version! I spray a cookie sheet with olive oil spray, or "pam" would work. Layer 7 tortillas over the pan, and spray the tops of the tortillas with oil, LIGHTLY! Then place in a 400˚ oven for 5 minutes, or until they start to get soft and moist, take out, stack together and cover with foil. Continue this process until all of your tortillas are done.

MEAT LOAF

MEAT LOAF

Preheat oven to 425 degrees F.

3 tablespoons olive oil

1 red bell pepper, finely diced
1 small yellow onion, finely diced

1 teaspoonSalt

1 teaspoon freshly ground black pepper

1 cloves garlic, finely chopped

1/4 teaspoon red pepper flakes (optional)

1 large egg, lightly beaten

1 teaspoon thyme 1/4 cup chopped fresh parsley leaves

1 pound ground pork

1 pound ground beef chuck

1 cup bread crumbs

1/2 cup freshly grated Romano or parmesan

1/3 ketchup
1 tablespoons balsamic vinegar

Glaze
3/4 cups ketchup, divided

1/4 cup balsamic vinegar
1 teaspoon brown sugar

Heat the oil in a large sauté pan over high heat. Add the, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds. Set aside to cool. Whisk together the egg and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/3 cup of the ketchup and 1 tablespoon of the balsamic vinegar and the vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup and balsamic vinegar and sugar in a small bowl then brush the mixture over the entire loaf. Bake the meatloaf for approximately 45 minutes to 1 hour. Remove from the oven and let rest 10 minutes before slicing.

Chinese Beef Noodles

This is one of Brent & I's favorite meals!

Chinese Beef Noodles

1 green pepper
1 small onion
2 small carrots
2 small beef steaks (I prefer sirloin)
1 tablespoon olive oil
¼ cup Asian Salad Dressing Light House brand is very good)
1 package Asian noodles (dried linguine will work too)
2 tablespoons sesame seeds ( or chopped peanuts)

Prep: Place beef steaks in freezer for 10 minutes to make slicing easier. Chop pepper, onions, and carrots all in bite size pieces for stir fry. Boil water and cook noodles. After steak has set cool, slice very thin slices, cutting against the grain.

Stir fry the meet on HIGH heat with oil and allow to brown. Remove and allow to rest while you stir fry the vegetables in the same pan. Add the beef back when vegetables are tender. Add cooked noodles directly into pan. Mix all ingredients together and coat with salad dressing. Serve in bowls and dress with sesame seeds!

Left over option:
Next day simmer left overs in beef broth for a yummy warm soup!

Creamy Beef Noodles

Submitted by Ashley Austin

Creamy Beef Noodles

1 pound beef tenderloin
coarse salt and peper
3 T canola oil
1medium onion thinly sliced
1 pound white mushrooms sliced
1 cup reduced-sodium canned beef broth
1 T dijon mustard
1/2 c sour cream
dash of dill
egg noodles

Slice beef into 2in llong strips, heat 2 T of oil in skillet over high heat. Brown meat in two batches about 1 min per side, set aside. In same skillet, heat remaining oil and add onion. Cook until lightly browned. Add mushrooms, cover and cook about 7 min. Add broth and simmer uncovered until thickened. Stir in mustard and then return meat to mixture. Cook about 2 minutes them remove from heat and stir in sour cream then the dash of dill. Serve over egg noodles.