Monday, June 16, 2008

Main Dish Monday

Main dishes again, I think we're back to beef.


Millie @ The Busy Butlers said...

At Butler Professional Farrier School, we have Mexican Mondays. I rotate the following two recipes with a Mexican chicken dish every 3weeks.

Layered Enchiladas

1 qt. cooked Pinto Beans
1 ½ lb. Ground Beef
1 large Onion, chopped
12 Corn Tortillas
1 qt. Tomato Juice
1 Tbsp. Cornstarch
½ cube Butter
1 Tbsp. Chili Powder
1 lb. Cheddar Cheese, grated

Combine cornstarch with a little of the tomato juice. Cook until it is a thick paste. Add rest of juice, butter and chili powder. Cook ground beef and onion till brown. Dip 4 tortillas in sauce mixture and layer in bottom of greased 9X13 pan. Top with 1/3 of the beans, 1/3 of the meat and 1/3 of the cheese. Repeat layers 2 more times.
Pour remaining sauce on top of last layer of cheese.
Bake at 350 for 30 minutes or until heated through.

Emmas School Burritos (my favorite school lunch in Monticello.)

¼ c. Oil or Butter
¼ c. Flour
2 (8 oz.) cans Tomato Sauce
1 Tbsp. Chili Powder (I half this amount for my little ones - too spicy!)
½ tsp. Garlic Powder
½ tsp. Cumin
2 tsp. Sugar
¼ tsp. Oregano
¼ tsp. Salt
¼ tsp. Pepper
1 package of 10 Frozen Beef & Bean Burritos
1 c. Shredded Cheddar Cheese

In a large sauce pan, melt butter or heat oil Add flour and mix for a minute. Add tomato sauce and use empty cans to add 2 cans full of water (more if you want the sauce thinner). Add seasonings and cook until sauce is slightly thickened. Pour part of sauce in bottom of a 9X13 inch pan; add thawed burritos and cover with remaining sauce. Bake at 400 until sauce bubbles, about 20 minutes. Top with grated cheese; turn oven off and return dish to oven for 5 to 10 minutes to melt cheese. Serve with salsa, guacamole and sour cream, if desired.

Anonymous said...

French Dip Sandwiches

1 roast
1 pkg Lipton onion soup mix
1 tsp garlic salt
1 tsp. rosemary, crushed in hand

Place in crock pot on low and cook all day 10-12 hours. Remove and slice and heat broth in pan on stove. Add 2 Knorr beef boullion and water if needed to make enough broth for dipping sandwiches.

6-10 Bolilio Rolls or your favorite choice of bun. Split and butter and then sprinkle on garlic salt. Broil in oven and then place beef on bun and dip as desired.
This is a favorite of ours on a ski day. I start the roast before we leave in the morning and we come home to a warm delicious filling dinner.

Unknown said...

Italian Mushroom Skillet

1 lb. ground beef
1 medium onion, chopped
1 pkg. fresh mushrooms, sliced
2 tsp. garlic, minced
1 14 oz. jar spaghetti sauce
1 1/2 cups uncooked medium pasta shells
1 1/2 cup water
1 teaspoon sugar
1 teaspoon italian seasoning
3/4 cup Shredded Italian-style-four cheese blend

Cook beef, onion, mushrooms and garlic in 12 inch skillet over medium heat, stirring occasionally, until beef is brown; drain.

Stir in spaghetti sauce, pasta, water, sugar and Italian seasoning. Heat to boiling; reduce heat.

Cover and simmer about 20 minutes, stirring frequently, until pasta is tender. Sprinkle with cheese. Cover and simmer about 2 minutes or until cheese is melted.
Yield: 6 servings

Anonymous said...

BBQ Beef

3lb roast
1 large onion
3 stalks celery
1 grn pepper
1 1/2 quarts water
2 cloves garlic
1 TB salt

cut onion, celery, pepper in large chunks & place around meat. Cook 8 hours in a crock pot on low. Remove from heat, when meat is cool, separate with a fork. Save 1 1/2 c of strained broth.

1 med ketchup bottle
2 TB brown sugar
1 tsp all spice
1 tsp mustard
2 tsp chili powder
1 bay leaf
4 drops tabasco sauce
1/2 tsp garlic salt

Blend & add broth. simmer with meat for 1 hour.

Jocelyn said...

Abs Diet Powerburger

1 egg
1 lb. lean ground beef
1/2 c. oats
1/3 c. diced onion
1/2 c. chopped spinach
2 Tbsp. reduced-fat shredded Mexican-blend cheese
Salt and pepper

In a large bowl, whisk egg. Add everything else, mix until well blended. Form into four patties. Grill as usual. Serve on whole wheat burger buns.