Unstuffed Green Peppers

simple and easy in one pan

1 Cup Green Peppers, diced (fresh or frozen)

1 lb. Ground beef

1/3 C Onion, diced

1 C Crushed tomato, undrained (or whatever kind you have around)

1/3 Cup White Rice, uncooked

1 Tbsp Worcestershire sauce

1/2 tsp Basil

1/2 Cup Water

1 Cup Shredded cheddar

Pepper and salt to taste

Brown meat and onion, drain.

Stir in tomatoes, rice, Worcestershire, basil, water, salt and pepper.

Bring to a boil, reduce heat to low, cover and simmer for 18-20 until rice is tender.

Stir in 1/2 cup cheese and peppers, top with remaining cheese.

Bake in 350 degree oven, uncovered, for 15 minutes.

(If not using a cast iron skillet prepare the rice mixture in a sauce pan and then pour into a casserole dish before putting in the oven.)

Mashed Potato Casserole

This casserole combines ground beef with a homemade cheddar sauce, broccoli, and a crusty mashed potato topping.

For the potato topping:

4 Medium potatoes, peeled and quartered

1/2 Cup Buttermilk (or sour cream)

2 Tbsp. Melted butter

1/3 Cup Milk

1 Egg lightly beaten

1 tsp Salt

1/4 tsp Pepper

1/2 tsp Paprika

Place potatoes in a saucepan and cover with cold water by at least 1 inch.

Heat over high heat until boiling, cover and cook about 15 minutes or until very tender.

While potatoes are cooking prepare the casserole base (see below)

Drain and place potatoes back in saucepan, "mash" until smooth, I use a sturdy whisk.

Add the rest of the topping ingredients to the mashed potatoes, stir until well blended.

For the Casserole Base:

1 lb. Ground beef

1 Tbsp Dry minced onion (1 small diced fresh)

1 Tbsp Flour

1/8 tsp Dry Mustard

1 Cup Milk

3 oz. Cheddar cheese, shredded

Salt

Frozen Broccoli

In a 10 inch, or larger, skillet, brown the hamburger with the onion until no longer pink.

*Push beef to side of the skillet and remove all but 1 Tbsp of fat.

*With the beef still pushed to the side, and skillet slightly tipped to make the fat pool in the edge, add flour and dry mustard to fat, stir smooth to make a roux.

*Add milk and stir until smooth and letting the beef come back into the sauce.

*Continue to stir over med heat until bubbly and thickened, about 5 minutes.

*Add shredded cheese, stir until melted.

I think the above* steps could be replaced with a can of condensed cheddar soup if desired.

Pour beef mixture into a 8x8x2 (or 2-quart) lightly greased casserole dish.

Lay an even, single layer of frozen broccoli on top of beef.

Pour Potato mixture over the top of the casserole and spread even.

Bake at 375 degrees for 30-40 minutes or until top is set and slightly golden.

After baking, place casserole under a hot broiler for a few minutes until top has browned spots. (Optional)

Empanadas

Homemade empanadas are easy with these 2 recipes.

Prepare the tortilla dough through step 8 (do not cook).

Use about 1/2 lb. Mexican Style Shredded Beef and cheese for filling. The meat will need to be cold or at least cooled to room temperature. I always have a batch waiting in the freezer to use.

To "build" the empanadas:

Place about 1/4 cup of (cold) meat and a sprinkle of cheese on half of the rolled out tortilla.

Dip fingertip in water and lightly wet half the edge (where the tortilla will be sealed together), fold tortilla over to make a half circle and pinch edges together.

To seal, use a fork to crimp around the edges or "braid" as seen above. Place on wax paper until ready to fry.

Fry, un-crowded, at 365-375 degrees turning once. 2-3 minutes on each side. Remove from oil when lightly golden. Caution, don't let them get too dark, they will continue to cook and get a little darker once removed. Drain on paper towels.

The cooked empanadas keep well in the freezer and are great for a snack. Just wrap individual empanadas in foil or place on a cookie sheet. Reheat in a 350 degree oven for about 15 minutes until heated through. I'm sure they could also be microwaved but I have not tried it that way myself.

A little messy, but so worth it.

Mexican Style Shredded Beef

This Shredded Beef will melt in your mouth!

2 lb beef chuck roast
1/4 C water
3 Tb red wine vinegar
1 1/2 C beef broth (or water & bouillon)
2 Tb chili powder
1/2 t ground cumin

Trim fat from roast, simmer 30 minutes, covered, in a 5-Quart Cast Iron Dutch Oven with the 1/4 cup of water.

Uncover and let cook till browned and water has boiled away, turn as needed to brown.

Add rest of ingredients, bring to a boil, cover and simmer till tender and pulls apart easy, about 2 hrs.

Let cool, shred and mix with leftover sauce from pan

Tip: Divide beef into 2 portions, use one portion for Shredded Beef Casserole, Chili Relleno, or Empanadas and freeze the other for later use.

Chili Relleno Casserole

Chili Relleno Casserole - the easy chili rellenos
4-6 Small Cans Whole green chilies, or 1 large can
(adjust depending on brand, you need enough for 2 layers in a 9x13 pan)
*1 lb Cheddar Cheese, shredded or thick sliced
*1 lb Jack Cheese, shredded or thick sliced
4 Eggs, Separated
1 Can Evaporated Milk, 12 oz.
3 Tbsp Flour
Seasoned meat, optional

Split and flatten chillies to cover bottom of a 9x13 casserole pan
Cover with a thick layer of cheddar
Optional: add a layer of mexican seasoned burger or shredded beef
Add remaining chilies, top with jack cheese
Wisk yolks, flour and milk together
Beat egg whites with a mixer until stiff and peaks form
Fold egg whites into yolk mixture, pour over chilies
Bake at 350 degrees for 1 hour and 10 minutes

*P.S.
O.K.... so it uses a lot of cheese, but it is soooo yummy! (and you can use less, it still works)

Mexican Style Shredded Beef Casserole

Corn Chips, divided
1 can Petite Diced Tomatoes,undrained
1 small can Diced Green Chilies
1 lb Shredded Beef, (see the Mexican Style Shredded Beef recipe)
or cooked hamburger with taco seasoning
1 can black beans, rinsed and drained
1 lb cheddar & jack cheeses, grated, divided
1 can corn, I prefer no salt added, drained
1 block cream cheese, 8 oz., softened

In large bowl mix together the tomatoes, chilies, Beans, Corn, and Cream Cheese, until well blended
Layer ingredients in a greased 9x13 in. casserole in the following order:
chips
beef
1/2 of cheese
cream cheese mixture
chips
cheese

Bake at 350 degrees for about 30 min, cover top with foil at beginning of baking if needed to prevent cheese on top from browning to dark

Cheeseburger Casserole

This is my favorite Cheeseburger Casserole recipe. To cut prep time I use veggies that I've dehydrated.

Meat Mixture
8oz. Elbow or Shell Macaroni
1 Tbsp Olive Oil

1 lb. Ground Beef, Elk, or Venison
1 Small Onion, Diced or 2 Tbsp Dry Onion
2 Shredded Carrots or 1/4 cup Dry Shredded Carrot
3 Cloves of Garlic Minced or 1 tsp Dry Minced Garlic
1, 15oz. Can Petite Diced Tomatoes or chopped fresh
1, 8oz. Can Tomato Sauce
Salt and Pepper to taste

Sauce
1 Tbsp Butter
1 Cup Milk
2 Tbsp All Purpose Flour
1/8 tsp Nutmeg
1 1/2 Cup Shredded Sharp Cheddar Cheese, 1/2 cup set aside


Cook pasta as directed on package. Toss with olive oil when done and set aside.

In large skillet (I recommend Cast Iron) brown and crumble the ground meat.
Add onion, carrot, garlic, salt, and pepper. Cook until softened, about 5 minutes or so.
Add in tomatoes and sauce, stir. Let cook down at a simmer until most of the liquid evaporates, stirring occasionally, about 15 minutes.
Add pasta to meat mixture, stir. If your not using a cast iron, pour into greased 9x13 pan.
(The casserole can be made up to this point and put it in the refrigerator, later make the cheese sauce and *bake.)


For Sauce:
In a small saucepan melt butter over medium heat
Add flour and nutmeg, stir to make a roux or "paste"
Add milk all at once, whisk until smooth
Keep stirring until sauce is thick and bubbling
Add 1 cup of shredded cheese, stir until melted
Pour over meat and pasta mixture, stir lightly
Top casserole with remaining cheese.

Bake at 350 degrees for 20 minutes or until browned on top.
*Bake for 40 minutes if you refrigerated the casserole.