Beef, Mexican

Wet Burritos

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Like many recipes lately, I saw these on Pinterest.  They’re originally posted at Blog Chef and are ridiculously easy to pull together, make for an easy next-day meal and best of all, the kids liked them.  Melty cheese, fresh ingredients on top and soft tortillas make for a great weekday meal!


  • 1 lb. ground beef
  • ½ cup onion, chopped
  • 1 garlic clove, minced
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 4.5 ounce can diced green chili peppers
  • 16 oz. can refried beans
  • 15 oz. can chili without beans
  • 10.75 oz. can condensed tomato soup
  • 10 oz. can enchilada sauce
  • 12 inch flour tortillas, warmed
  • 2 cups shredded Mexican cheese blend
  • 2 cups shredded lettuce
  • 1 cup tomatoes, chopped
  • ½ cup green onions, chopped


  1. In a large skillet over medium-high heat cook ground beef while chopping up with a spatula or spoon. Cook while chopping until browned. Add onion and cook until translucent. Drain the grease and season with garlic, cumin, salt and pepper. Stir in green chilies and refried beans. Mix until well blended. Turn off heat and keep warm.
  2. In a medium saucepan combine chili, tomato soup, and enchilada sauce. Cook until heated through and bubbling. Keep warm.
  3. Place a warmed tortilla onto a platter, and spoon about a ½ cup of the ground beef mixture onto the center of the tortilla. Roll up the tortilla over the filling. Spoon a generous amount of the chili/enchilada sauce over the top of the burrito and sprinkle cheese over the top of the sauce. Microwave for 30 seconds or until the cheese has melted. Top with lettuce, tomato, and green onions.

GSM Pinterest

Beef, Crockpot, Soups/Stews

Crock Pot Beef Stew

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Taken from All Recipes this is an instant go-to Sunday night dinner.  Served up in big bowls and rolls from the can, (because I’m classy like that) this couldn’t be simpler to pull together.


  • 1 pound beef stew meat, cut into 1 inch cubes
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 1 onion, chopped
  • 1 1/2 cups beef broth
  • 3 potatoes, diced small
  • 4 large carrots, sliced
  • 3 stalks celery, chopped
  1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.


Appetizers/Snacks, Asian, Beef

Asian Lettuce Wraps

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I’d never had a lettuce wrap and I was excited to give another new recipe a try.  These, found at All Recipes, cooked up really fast, with very little prep and the kids had theirs half gone before I even sat down after taking the picture; the little guys WAS gone.  They loved them!  The husband didn’t like the idea of it being wrapped up in a lettuce leaf, but he went back for seconds so I’m going to take the liberty of saying he got over it.  Next time, just to snob these up a little, I’ll try shredded beef rather than ground.

*update: The third time I made these, I used ground pork instead of beef and it was really good.  Much better than beef…even better than ground beef.  Worthy of changing the recipe, actually – but I won’t because I know plenty of people who love their beef.

  • 1 head of Boston Bibb or butter lettuce leaves
  • 1 pound lean ground beef or pork
  • 1 large onion, chopped
  • 2 cloves fresh garlic, minced
  • 2 tablespoons soy sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoon rice wine vinegar
  • 8 oz. can water chestnuts, drained and finely chopped
  • 1 bunch green onions, chopped
  • 1 teaspoon Asian sesame oil
  • 1/2 cup shredded carrots
  1. Separate the lettuce leaves from the head, rinse the leaves and pat dry, being careful not tear them. Set aside.
  2. In a medium skillet over high heat, brown the ground beef. Drain, reserving about a tablespoon of the fat in the pan, then put the hamburger into a separate bowl and set aside to cool.
  3. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce and vinegar to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
  4. Put a spoonful of the beef mixture into a leaf of lettuce, sprinkle with the shredded carrot, then wrap the lettuce and enjoy!
Beans, Beef

Cowboy Dinner


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I was very skeptical about this recipe found at Mel’s Kitchen Café because ground beef casseroles generally all taste the same and offer very little flavor or variety.  Seriously simple though, the recipe called for me to pull it together and give it a shot and I’m so glad I did.  Surprisingly, there was a lot of different flavors throughout this dish and the corn bread topping pulled the entire thing together so well.  It made a lot of food and could easily serve 6 adults.

Since we were given a huge portion of a grass-fed cow I don’t feel so bad eating all this ground beef…and we have a lot of it to get through!



  • 1.5 pounds lean ground beef
  • 1 medium yellow onion, diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup frozen corn kernels
  • 12 oz. salsa
  • 1 15 oz. can black, pinto or white beans, rinsed and drained
  • 1 cup shredded cheddar cheese

Cornbread Topping

  • 1/2 cup cornmeal
  • 1 1/2 cup flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup oil
  • 2 eggs, beaten
  • 1 1/4 cup milk


Preheat the oven to 375

  1. Lightly grease a 9X13-inch pan and set aside.
  2. In a large skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared 9X13-inch baking pan and set aside.
  3. For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.
  4. Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.
  5. Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.
Beef, St. Patrick's Day

Corned Beef & Hash


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Adapted from All Recipes

The key to getting nicely browned potatoes is a HOT pan (as in high-heat), minimal stirring, and using your spatula to press down, eliminating air pockets and increasing the amount of potato touching the pan.  Until now?  I didn’t’ know this either.  Welcome to cooking 101, my friends! 

I made Rueben Sandwiches the other night for dinner and had enough corned beef left over that I knew I wanted to try something I’ve never made before.  It did take some cook-time, but the prep was a snap.  It turned out so good and the way it made the house smell took me back to my childhood, waiting for mom to get dinner ready after a long day at school.


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 potatoes, peeled and chopped into small bite size 
  • about 1/2 lb. cooked corned beef, chopped bite size
  • 1 tablespoon ground black pepper
  • 5 tablespoons cider vinegar
  1. Heat oil in a large skillet over medium-high heat.
  2. Sauté onions and potatoes until slightly browned, then stir in corned beef.
  3. Season with pepper and add vinegar 1 tablespoon at a time, cooking for 3 minutes between each addition.
  4. Partially cover skillet, reduce heat to medium-low and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.
Beef, Pasta

Some Other Mom’s Goulash


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A nickel’s worth of goulash beats a five dollar can of vitamins.  Martin H. Fischer

My dad was the one who introduced me to goulash and, only getting to visit him in the summers, I didn’t want to hurt his feelings by telling him it was the worst tasting thing I think I’d ever eaten in my young life.  It had hot dogs and macaroni noodles and lots of too-runny tomatoey sauce and, if I remember right, beer.  Nasty.  Just nasty.  This, found at Annie’s Eats, is nothing like dad’s goulash.  This doesn’t really say goulash to me, more of an Italian weeknight meal, but call it what you want, it’s fast, simple and tasty!

You can easily substitute the sausage with beef, turkey, chicken, whatever you have on hand.  I should have used the leftover beef from the Shredded Beef and Caramelized Onion Enchiladas we had the other night but opted to use the sausage that desperately needed to be used.


  • 1 lb. beef sausage link
  • 6 oz. can tomato paste
  • 15 oz. can tomato sauce
  • 1 teaspoon sugar
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • salt
  • 1/3 cup water
  • 1 lb. penne
  • 1 cup sour cream
  • 4 oz. cream cheese, softened
  • 1 large egg
  • ½ cup chopped green onions
  • 4 oz. mozzarella cheese, shredded

Preheat the oven to 375˚ F.  Lightly grease a 9 x 13″ baking dish.

1.  Bring a large pot of water to boil.

2.  Meanwhile, brown the sausage in a large skillet over medium heat & drain off the excess fat.  Stir in the tomato paste, tomato sauce, sugar, basil, oregano, and salt to taste.  Stir in the 1/3 cup of water.  Reduce the heat and simmer on low for 5 minutes.

3.  Add pasta to the boiling pot of water and cook according to directions.

4.  Meanwhile, in a small bowl, combine the sour cream, cream cheese, and egg.  Mix well to blend.  Stir in the green onions.

5.  Spread a very thin layer of the tomato sauce mixture over the bottom of the baking dish.  Top with half of the cooked, drained pasta.  Spread half of the sour cream mixture over the pasta, then top with half of the remaining tomato sauce mixture.   Repeat layers with the remaining pasta, sour cream mixture and tomato sauce mixture.  Sprinkle shredded mozzarella evenly over the top.

Bake for 30 minutes, or until the cheese is browned and bubbling.  Let stand at least 5 minutes before serving.

Beef, Mexican

Shredded Beef and Caramelized Onion Enchiladas

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Recipe adapted for the way I cook (read: somewhat lazily and without much effort) from For the Love of Cooking.  I have a friend, who has a husband (who’s probably also my friend but I won’t take such liberties to assume such *ahem*), who says putting sour cream on anything that resembles Mexican food is, like, sacrilege!  However, since I’m not going for authentic and instead of trying for just plain good, these enchiladas featured a big fat dollop of the creamy white goodness!

  • 1 1/2 lbs of chuck roast (round roast can also be used)
  • 1 jalapeno pepper, seeded and diced
  • 1 small can of diced green chilies
  • 1 Tablespoon chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 4-5 cloves of garlic, minced
  • 1-2 cups of beef broth


  • 10-12 corn tortillas
  • 2 large red onion, sliced
  • 1 teaspoon olive oil
  • 1 can of black beans, rinsed and drained
  • 1 14 oz can of red enchilada sauce
  • 1 10 oz can of black olives, roughly chopped
  • 16 oz of Monterey Jack cheese, shredded

1.  Place roast in the crockpot, pour broth over it then toss the rest of the (meat) ingredients in, lightly mixing to coat the meat.  Cook on low for 7-8 hours.  If you refrigerate your tortillas, remove them from the refrigerator early in the day so they have time to soften up and make wrapping the enchiladas easier.
2.  Remove roast from crockpot and shred.
3.  Preheat oven to 350 degrees.
4.  Add olive oil to a skillet over medium heat, add onions and sauté, stirring occasionally, until golden brown. Pour enough enchilada sauce over the bottom of a large baking dish to coat and help prevent the tortillas from sticking.
5.  Spoon shredded beef, onions, beans, and cheese (save a little cheese to top with) into each tortilla then wrap tightly and place side by side in the baking dish.  Cover with remaining enchilada sauce, cheese, and olives.
Bake covered in tinfoil (spray the top of foil with cooking spray to keep the cheese from sticking) for 30 minutes.

Beef, Grilling, Vegetables

Beef Shish-Kabobs

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  • 1 lb super trim stew beef
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1/4 onion, chopped
  • 1 20 oz. can pineapple slices, chopped
  • McCormick Montreal Steak Grill Mates packet
  • 1/4 cup water
  • 1/4 cup extra-virgin olive oil
  • 2 Tablespoons wine vinegar
  • large Ziploc bag

1 package kabob skewers

  1. Directions
    Begin soaking skewers in a sink or bowl full of water. 
  2. Combine Grill Mates packet with water, olive oil & vinegar in Ziploc bag.  Let marinate in the refrigerator for at least an hour.
  3. Alternate chopped vegetables with meat and pineapple on the skewer then barbeque till done.  YUM!
Beef, Grilling, Sandwiches/Wraps

Inside Out Hamburger

Inside Out Hamburger

I found the recipe HERE.

2 lbs. ground beef
Swiss cheese, sliced
1 pkg. pre-cooked bacon
Your choice of extra goodies – ketchup, mustard, lettuce, pickles, mayo, buns, etc.

Shape ground beef into extra thin, round patties. Cut swiss cheese squares into quarters. Also, cut bacon into 1-inch pieces. Place cheese and bacon pieces on the center of a hamburger patty. Place a second hamburger patty on top, cinching the edges all the way around to seal the burger…it will be a big burger! 🙂 Repeat with the rest of the ground beef.

Beef, Crockpot, Sandwiches/Wraps

Crockpot Italian Beef (Sandwiches)

Italian Beef Sandwiches

Ingredients for Beef

1 5 lb. rump roast

3 cups water

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon oregano

1 teaspoon basil

1 teaspoon onion salt

1 teaspoon dried parsley

2 cloves garlic, minced

1 bay leaf

1 package dry Italian  salad dressing mix


1.  Place roast in slow cooker, and pour all other ingredients over roast.

2.  Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

For Sandwiches


red pepper

green pepper


mozzarella cheese

Italian Rolls

1.  Sauté mushrooms in generous amounts of butter (more or less depending on how many mushrooms you use – for a whole package I used 3 tablespoons then had a lot of sautéed mushrooms to eat on the side!)

2.  While the mushrooms sauté, slice the rolls lengthwise and toss under the broiler face up to make them toasty – watch carefully so they don’t burn.  Thinly slice peppers and onions.

3.  Remove mushrooms from pan and set aside.

3.  Toss peppers and onions into pan you used for mushrooms with leftover butter and sauté till the onions are transparent.

4.  Layer shredded roast, vegetables, mushrooms & cheese onto toasted rolls. 

5.  Re-broil until cheese is bubbly and warm


Try Leftover Roast Chili to use up the leftover roast!