Turn chuck into a roast so tender, no one will know it only took 5 minutes to prep

Turn chuck into a roast so tender, no one will know it only took 5 minutes to prep

Picture this: A lazy Sunday where you indulge in the aroma of slow-cooked beef without breaking a sweat. Let’s make it a reality! This recipe celebrates the luxury of time while demanding just a dash of effort. Prepare to be amazed by a beef dish so sumptuous, it’s as if you toiled all day, when in truth, it only took 5 minutes of prep!

The secret lies in tender beef chuck roast, which simmers in a savory concoction of beef broth, balsamic vinegar, and a sprinkle of aromatic herbs and spices. The outcome? An enthralling feast that pairs wonderfully with green beans and buttery mashed potatoes or even atop a rustic slice of bread.

• Prep Time: 5 minutes
• Cook Time: 6-8 hours (low) or 4 hours (high)
• Serves: 4-6

Ingredients:

• 2 pounds beef chuck roast
• 1 cup beef broth
• 2 garlic cloves, finely minced
• 4 tablespoons brown sugar
• ½ cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructios:

1. Nestle the beef chuck roast inside a generously greased slow cooker.
2. Whisk together beef broth, garlic, brown sugar, balsamic vinegar, Worcestershire sauce, soy sauce, rosemary, thyme, salt, and pepper in a mixing bowl. Once combined, drench the beef with this aromatic elixir.
3. Seal your slow cooker and let time do its magic. Set it on high for 4 hours, or opt for a prolonged simmer at low for 6-8 hours.
4. Once the beef has absorbed all those flavors and turned succulent, fish it out and shred with two forks. Submerge it back into the ambrosial juices in the slow cooker, ensuring each strand is soaked in flavor.

Enjoy!!

Ground Beef And Peppers Skillet

If you look at the ingredients of a stuffed pepper separately, it doesn’t seem all that exciting. A bell pepper, ground beef, some rice, some cheese… But somehow when you combine them, magic happens, and it becomes something much greater (and tastier) than the sum of its parts. Our Stuffed Pepper Skillet is no different – it has that same delicious synergy that a stuffed pepper does, but well, there’s no stuffing to be done. It’s a deconstructed version so you get that same signature flavor quickly and with very little effort.

Ingredients

• 1 Onion chopped
• ½ Red bell pepper chopped
• ½ Green bell pepper chopped
• ½ Yellow bell pepper chopped
• 2 tsp.Minced garlic
• ½ tsp.Dried oregano
• ½ tsp.Dried basil
• Salt and pepper to taste
• 1 Can diced tomatoes
• 2 C.Beef broth
• ⅔ C.Rice
• 1 ½ C.Shredded cheddar cheese

How To Make Ground Beef And Peppers Skillet

1. Add the ground beef, onion and bell peppers to a skillet over medium high heat on the stove. Cook until the vegetables have softened and the meat is completely browned. Drain any excess fat.
2. Place the minced garlic, oregano, basil and salt and pepper to taste into the pot and stir to combine, sauteing another 30 seconds.
3. Stir in the diced tomatoes, beef broth and rice.
4. Bring the mixture to a light boil, reduce the heat to a simmer and cook covered for 20 minutes.
5. Sprinkle the cheese on top of the mixture, place the lid back on the pot, and cook until the cheese has melted.

Enjoy!!

Learn how to make the perfect grilled beef ribs with this simple and easy to follow recipe. We'll also provide tips and tricks for grilling the perfect beef ribs, and explain the differences between different types of beef ribs.

Grilled Beef Ribs Recipe

Grilled beef ribs are a classic summer dish that can be enjoyed year-round. If you are looking for a delicious and easy-to-make recipe for grilled beef ribs, then you have come to the right place. In this article, we will share a step-by-step guide to making the best-grilled beef ribs. 

Ingredients :

• 3 pounds of beef ribs
• And for the Rub: Marinade
• 3 tables_poons øf olive oil
• 1 table_spoon ” chilli powder
• 1 tables_poon of brown sugar see Notes
• 1 teasp_oon øf smoked paprika
• 1 teas_poon ” garlic powder
• 1 teas_poon øf onion powder
• ½ teas_poon øf cumin
• 1 teas_poon ” black pepper
• 1 teas_poon ” salt

For Serving

• ½ cup of barbecue sauce

Instructions for Grilled beef ribs Recipe

1. Combine rub ingredients until well-blended in a bowl, and after that, pour over beef ribs then evenly coat. Cover ribs. Place in fridge to marinate for 1 to 2 hours.
2. then preheat the grill to 250° Fahrenheit.
3. And place ribs on the grill over indirect heat.
4. Then cover and cook for about 1 ½ hour, with flipping every 20 minutes.
5. And brush with barbecue sauce in the last 10 to 20 minutes of cooking. Then serve warm.

Enjoy!! 

Classic Beef Stew Recipe

This Classic Beef Stew recipe is so easy to make and so heavenly. A one-pot meal that’s hearty, flavorful and loaded with tender beef morsels, potatoes, and carrots. Cooked in a rich and savory sauce, this beef stew recipe is comfort food at its best.

Ingredients

• 1 (3 lb) boneless chuck roast
• 2 Tbsp olive oil
• Salt and freshly ground black pepper
• 1 large yellow onion , coarsely chopped
• 3 cloves garlic , minced
• 1 (14.5 oz) can beef broth
• 3/4 cup dry red wine (optional)
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 2 lbs yukon gold potatoes , cleaned then diced into 1 1/2 inch pieces
• 6 medium carrots , peeled and chopped into 1 1/2-inch pieces

Instructions

1. Preheat oven to 275 degrees. Heat olive oil in a large dutch oven over medium-high heat. Season roast all over with salt and pepper, then add roast to pot and brown on all sides, about 2 minutes per side.
2. Transfer roast to cutting board (or plate), add onions to pan and saute until they begin to brown, about 4 - 5 minutes, adding in garlic during last minute.
3. Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to oven and cook 2 hours.
4. Remove from oven, add carrots and potatoes to pot and season with salt and pepper. Cover pot and return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender.
5. Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Remove bay leaf and herb sprigs. Serve warm.

Enjoy !!

THE LATEST AND GREATEST WAY TO MAKE MOUTH-WATERING MEATLOAF

Raise your hand if meatloaf is one of your favorite comfort foods, too! This dish has been the all-American favorite for decades, and it seems to never go out of style. We’ve tried so many different recipes at our house; with special sauces, surprise ingredients, toppings, stuffed meatloaf… All of them tasty – but sometimes you just want a really, really good basic meatloaf.

I think that’s exactly what this recipe is. A delicious, old-fashioned meatloaf with no fancy ingredients that you don’t even know how to pronounce. And that’s what makes this my favorite, of all the meatloaf recipes I’ve made. I love the fact that I almost always have all of these ingredients at hand, so whenever I’m out of dinner ideas, I know I can’t go wrong with this one. Every time I make this, it’s a huge hit and there are no leftovers (unless, of course, I make a double batch right off the bat). This is just the perfect combination of everyday ingredients, and the end result is going to blow you away. If you can get your hands on potato bread then I highly recommend using it for this recipe. And just plain eating it, too – it’s heavenly! But don’t be discouraged if you can’t find it; you can use another type of bread instead, and the recipe will still be a great success. Sometimes I add a little bit of chili sauce as well – just to add some extra kick. I love serving this meatloaf with either mashed potatoes or beautifully crunchy potato wedges. What’s your favorite side dish for meatloaf?

Ingredients:

• 1 lb lean ground beef
• 1 clove farlic, minced
• 3 Tbsp onion, diced
• 2 slices potato bread
• 1/4 cup McArthur milk
• 2 tsp Worcestershire sauce
• 1 tsp chopped fresh sage
• 1/4 tsp salt
• 1/4 tsp ground mustard
• 1/8 tsp pepper
• 1 large Eggland’s egg
• 1/3 cup Heinz ketchup

Instructions:

1. Preheat oven to 350°F. In a big bowl, mix together ground beef, garlic, and onion.
2. Tear the bread into small pieces and add to the beef mixture.
3. Insert the milk, Worcestershire sauce, sage, salt, mustard, egg, and pepper into the beef mixture.
4. Mix until the ingredients have been well incorporated.
5. Set the beef mixture in an ungreased skillet.
6. Shape into an 8 × 4-inch loaf in the pan, then spread with ketchup
7. Now, bake uncovered for about 60 minutes until meat and juices are no longer pink or until a meat thermometer inserted in the heart of this loaf reads 160°F, and the center of loaf is no longer pink.
8. Let the loaf sit for about 5 minutes. Remove loaf from pan and then cut into slices. Then Serve.

Enjoy!!

Easy Stuffed Cabbage Rolls with Ground Beef

 

Best Stuffed Cabbage Rolls with Ground is a perfect choice for those looking to indulge in something comforting and delicious. The recipe calls for wonderfully healthy cabbage leaves stuffed with ingredients we all love and slowly oven braised until tender.

Easy Stuffed Cabbage Rolls

Stuffed Cabbage Rolls with Ground Beef are the epitome of comfort food. Follow this Step by Step recipe to make cabbage leaves filled with ground beef, rice, onions, and seasonings baked in a tomato sauce.

Ingredients

• 1 kali
• 500 grams sausage meat
• 1 onion
• 1 clove garlic
• 1 egg
• 2 tbsp. Bread crumbs
• 2 tbsp. spoons of olive oil
• 2 cans whole peeled tomatoes
• 20 cl tomato sauce
• salt
• pepper

Instructions

1. Remove the core of your cabbage, remove the first leaves and thin them out. Remove the large veins from the cabbage leaves.
2. In a large casserole dish, boil a large amount of salted water. Dip the cabbage leaves in portions of 4 leaves and boil them for 10 minutes. Refresh them immediately in ice water to retain their beautiful color.
3. In a bowl, combine sausage meat, eggs, breadcrumbs, salt, and pepper.
4. Gather 2 cabbage leaves. Decorate the center with the filling and then close it to form a small doll. Repeat these processes for the other brides.
5. Remove the first peel of the onion and chop it. Pass the garlic clove through a garlic press to collect the pulp. Fry garlic and onion in olive oil with a pinch of salt for 3 minutes, stirring regularly to avoid coloring.
6. Add the peeled tomatoes and tomato sauce, then continue to cook over a low heat. Add salt and pepper.
7. Pour the sauce into the bottom of a gratin dish. Place the stuffed cabbage dolls on this bed. Cover with aluminum foil and bake at 180°C for 50 minutes.

Enjoy !

Crockpot Beef Stroganoff

Ingredients

• 600 g / 1.2 lb scotch fillet steak / boneless rib eye*
• 2 tbsp vegetable oil , divided
• 1 large onion (or 2 small onions), sliced
• 300 g / 10 oz mushrooms , sliced (not too thin)
• 40 g / 3 tbsp butter
• 2 tbsp flour*
• 2 cups / 500 ml beef broth , preferably salt reduced
• 1 tbsp Dijon mustard
• 150 ml / 2/3 cup sour cream
• Salt and pepper

SERVING:

• 250 - 300 g / 8 - 10 oz pasta or egg noodles of choice*
• Chopped chives , for garnish (optional)

Instructions

1. Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat.
2. Sprinkle with a pinch of salt and pepper.
3. Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.
4. Add remaining 1 tbsp oil and repeat with remaining beef.
5. Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
6. Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
7. Add flour, cook, stirring, for 1 minute.
8. Add half the broth while stirring. Once incorporated, add remaining broth.
9. Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
10. Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
11. Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately.*
12. Serve over pasta or egg noodles, sprinkled with chives if desired.

Notes:

1. Best cut of beef for stroganoff - use decent to good quality quick cooking cut of beef such as:

boneless rib eye (aka scotch fillet)

boneless sirloin, sirloin steak tips

beef tenderloin

I don't recommend: beef round steak (aka topside), skirt, flat iron, hanger. 

Pork can also be used - pork stroganoff is found in Russia too.

Tenderise ECONOMICAL BEEF - if you do not have a good quality steak, highly recommend tenderising it using this easy Chinese method called "velveting". It's life changing! Reader the user feedback in that recipe for validation 🙂

2. Flour - any is fine here, I use plain white flour (all purpose). Or use 1 tbsp cornstarch / cornflour (for Gluten free stroganoff sauce)

3. Serving - I like serving this with short pastas, rather than long pastas. Easier to eat. It's also great with mashed potato, rice, polenta - anything that's suitable to slop up all that gravy!

4. Sauce thickness: You can make sauce thinner with touch of water if you want, but DO NOT keep simmering to thicken once the beef is added, it will overcook the beef.

5. Storage - 3 to 4 days in the fridge, also freezes fine. Thaw fully then reheat carefully, being sure not to overcook the beef!

6. Nutrition per serving, assuming 5 servings (serves 4 hearty servings or 5 sensible servings), excludes pasta.

Enjoy!!

 Today I’ll show you how to make some of grandmas juicy old fashioned meatloaf. it’s delicious, juicy and rich of flavors.

But before starting here is some great tips for a nice cooked, juicy and beautiful meatloaf…

Make sure to get it nice and even, because that’s will help cook it evenly. You don’t want something like, this side is done, and the other side not yet. So, by you making it nice and even, it’ll get done at the same time all around the whole meat loaf. And what I like to do, is pour just a tiny bit of water in the bottom of the pan to get it going. But that little bit of water will definitely evaporate and what you’re going to get, is some oil that’s going to come off from your meatloaf into your pan.

Shape the mixture into a loaf form, smooth out any cracks that’s in it, and make sure it’s not too high, but high enough so that it looks like a meatloaf.

Feel free to use a low form pan and make it into a football or whatever you want to do, you can make this into little tiny Meatloaf’s if you want it too.

Smooth out any areas that look like it might be cracked; because, all your juices will go flowing out.

You want all that beautiful juice right down in your old fashioned Meatloaf, to stay in there. So, take your time to smooth the edges out and get the shape that you’re looking for.

Smooth all those cracks out, take your time. Any time you’re in the kitchen, I want you all to take your time, because, when you take your time and you have patience; trust me, you’re going to have some good results.

Because, patience is the key to good cooking. I really do I like to put love on everything that I am making. I don’t care if it’s a fried egg that I’m making or an old fashioned meatloaf, or something else. I love to put my heart my soul and everything that I have into that egg. Absolutely, if you’re not doing that in the kitchen, I’m not sure what type of food you’re serving people.  LOL

OLD FASHIONED MEATLOAF

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

Ingredients :

• 1 pound 90% lean ground beef
• 1 cup dried bread crumbs
• ½ cup yellow onion cut into cubes
• 1/2 cup milk
• 1 large egg, scrambled
• 2 tbsp. ketchup
• 1 tbsp. Sauce Worcestershire
• 1 tsp. dried parsley leaves
• 3 / four teaspoons. salt
• 1/2 tsp. garlic
• 1 / 4 tsp. ground black pepper
• + To topping:
• 1/4 cup ketchup
• 2 tbsp. light brown sugar
• 1 tsp. wine red vinegar

Instructions :

1. Preheat oven 350 degres F .In a large bowl, add beef, breadcrumbs, onion, milk, eggs, 2 tablespoons of ketchup, Worcestershire sauce, parsley, salt, garlic powder, and pepper.
2. Use the palm of your hand to mash these ingredients and mix them together until they blend properly.*   Place the meat mixture on the grill pan.Add a layer of excellent meat.
3. In a small bowl, combine ½ cup of ketchup, brown sugar, and vinegar. Stir until smooth.Pour the sauce on the meatloaf and let it sit evenly.Bake without a lid for fifty-five minutes.Let the patties rest (or cancel) for 810 minutes before serving. 

Enjoy!!

 Unbelievably delectable beef short ribs, slow cooked in wine and broth. Served over a bed of polenta, this is a seriously special dish!!

Braised Beef Short Ribs

Braising is the best way to cook short ribs, and this simple recipe teaches you how to get flavorful, fall-off-the-bone meat with ease.

• Prep Time : 15 minutes

• Cook Time : 3 hours

• Total Time : 3 hours 15minutes

• Servings : 5

Ingredients

• 5 – 6 beef short ribs , 300-400g/10-14oz each (Note 1)
• 1.5 tsp each salt and pepper
• 2 tbsp olive oil
• 3 garlic cloves , crushed
• 1 large onion , chopped (brown, yellow or white)
• 2 celery ribs , chopped
• 2 carrots , chopped
• 2 tbsp tomato paste.
• 2 cups (500ml) dry red wine (Note 2).
• 2 cups (500ml) beef stock/broth, low sodium.
• 2 sprigs thyme (optional).

Instructions

1. Preheat oven to 160C/325F.
2. Sprinkle beef all over with salt and pepper.
3. Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 – 7 min in total). Remove and repeat with remaining ribs, then remove.
4. Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
5. Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.
6. Add tomato paste and cook for 1 minute.
7. Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.
8. Return beef into liquid, arranging them so they are submerged (Note 3).
9. Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks. (Note 4 Other cook methods)
10. Remove beef carefully, keeping the meat on the bone. (Note 4) Cover to keep warm.
11. Strain all liquid in the pot, pressing juices out of the onion, carrot etc. Return sauce into pot, bring to simmer and stir. Adjust as necessary – simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.
12. Place beef on serving plate, spoon over sauce. Serve!

Other cook methods:

1. Stove - 2.5 hours on low simmer, lid on
2. Slow cooker - 8 hours on low, 5 hours on high. Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. When beef is fork tender, strain liquid into a large skillet and simmer liquid rapidly for 10 minutes or until it reduces down to a syrup consistency. Optional: spray beef lightly with oil and grill/broil on high for 5 minutes to brown.
3. Pressure cooker - 1 hour on high, follow slow cooker directions above. Depressurise naturally for 10 minutes, then release valve. 
4. Instant Pot - Follow slow cooker directions above but do the searing in your Instant Pot. Cook using slow cooker or pressure cooker function using above times.

Enjoy!!

 

OLD FASHIONED BEEF STEW RECIPE

When it involves iciness consolation food, exact old fashioned pork stew is set as exact because it gets.

Delicious, heat and complete of veggies, it is flexible and really clean to place together.

Ingredients :

• 2.2 kilos of floor pork 

• 1 tomato

• three inexperienced peppers

• 1 pink pepper

• Pinch of salt and pepper

• three islands

• garlic to taste

• 1 cup of white wine

• a sprinkle of ginger

• cinnamon pinch

• a sprinkle of basil

• olive oil

Preparation :

1. We warmth the oil and garlic whilst we chop the veggies that we can use to put together the conventional veal broth.
2. Once the beef is cut, we seal the beef withinside the warm oil and upload the veggies, salt and pepper to taste.
3. When we see that the veggies are a touch soft, we upload a pitcher of white wine and allow it evaporate for some seconds over low warmth. Add a pinch of ginger to the beef broth, season with salt and pepper if it is too warm, upload basil and a sprinkle of cinnamon powder. Covering pot and allow it simmer for 40 min . The very last cooking time usually varies in step with every person's preference. I decide on cooking on low warmth due to the fact this technique melts withinside the mouth and takes on a extra excessive flavour.

Enjoy!!

BEST CROCKPOT MEATBALLS

BEST CROCKPOT MEATBALLS

One of the Simplest and Tastiest Meatball Recipes You’re ever going to try! These Crockpot Meatballs are so full of spice and great for parties. Best of all, it just takes 5 minutes of prep time!

Meatballs are a great aperitif for celebrations, showers, and major gatherings!

My husband is particularly fond of the recipe, and he’s been asking for it a couple of times since the New Years’ got together, and I’m glad he’s doing it because they’re so nice!

 

HOW TO MAKE  CROCKPOT MEATBALLS?

INGREDIENTS:

• 1 jar. Of Grape Jelly, I used the large size-32oz.

• A bottle.Of 12oz Of Chili/BBQ Sauces.

• 1 large PKG.Of Meatballs.

• 2 Tbsp.Of ketchup.

• 1 Tbsp.Of brown sugar.

• And water.

P.s: You should still use your homemade meatballs, chuck them in the freezer for around 20 minutes after you roll them up so they’ll maintain their shape in the Slow Cooker.

INSTRUCTIONS:

1. Put in a CrockPot all ingredients, cover with a lid, and let it cook for a couple of hours at low heat, only until it’s all heated, Quick!
2. If you make your meatballs from scratch, cook at LOW for 6 hours.

ENJOY IT!!

Meatball Boats

 

Meatball Boats

Homemade meatballs are a right of passage in an Italian family. My mother-in-law taught me how to make my own. Her recipe is a full meat sauce, so when I’m craving meatballs during the week, I take a shortcut and make them in my slow cooker. It’s not a quick meal, but it’s easy, with few ingredients and the meatballs can make several meals if you make more, like I do.

Ingredients

• 1 lb ground beef

• 1 large egg

• ⅓ C breadcrumbs

• ¼ C parmesan cheese

• 1 Tbsp. minced garlic

• 1 Tbsp. chopped fresh parsley

• Salt and pepper to taste

• 1 Tbsp. olive oil

• 2 C marinara sauce

• 8 mini hoagie rolls

• 12 slices asiago cheese

Instructions

1. Preheat oven to 350 degrees.
2. Prepare a baking pan with non-stick spray.
3. In a bowl, add the ground beef, egg, breadcrumbs, garlic, parmesan cheese and parsley.
4. With your hands, work the ingredients together.
5. Add salt and pepper.
6. With the ice cream scoop, begin to form your meatballs.
7. Set them aside.
8. Add the oil to the skillet, heating it over medium heat.
9. Add one meatball at a time to the heated pan.
10. Cook for about 5 minutes or until seared on all sides.
11. Place the meatballs in the oven on a parchment-lined baking sheet.
12. Bake for 12 minutes.
13. Remove from oven and set aside.
14. Cut out an oval on top of the roll, leaving about ½ inch on the ends and sides.
15. Dig in but do not cut all the way to the bottom half of the roll.
16. Use a knife to hollow out the top of the roll.
17. Place the roll on the baking sheet.
18. Place a slice of cheese in the hollowed out area.
19. Return to the oven and bake for 8 minutes.
20. Add 2 tablespoons of marinara to the cheese.
21. Place 3 meatballs on top of the cheese.
22. Add marinara on top of the meatballs.
23. Place grated Parmesan cheese on top of marinara.
24. Return to oven and bake for 6 to 8 minutes.

Enjoy!!

 

Epic Beef Nachos Supreme

You need to make this epic beef nachos supreme at your next game day. Seasoned ground beef, refried beans, cheese, tomatoes and green onions make such a great flavor combination.

Have you got your menu all set for Super Bowl Sunday this weekend? If not, you do now. 

These nachos were inspired by my teenage days when we used to frequent Taco Bell. My repeat order was beef nachos supreme.

This recipe is the next level version of that. Way better quality and taste, with the same familiar flavor combination.

Sturdy chips, y’all

You want to start with a good, sturdy tortilla chip. None of the thin and crispy ones.

Ingredients

• Taco Seasoning (or you can use one packet/ serving of store-bought taco seasoning)
• 1 pound ground beef
• 1/2 yellow onion diced
• 2 bags tortilla chips (16 ounces each)
• 1 can refried beans
• 16 ounces shredded cheese of choice (I used cheddar and Monterey jack)
• 3 roma tomatoes diced
• 2 to 3 green onions sliced

Instructions

1. Preheat the oven at 400 degrees.
2. Meanwhile on the stovetop, brown the ground beef and diced onions over medium-high heat until fully cooked (about 8 minutes) and drain.
3. Return the beef to the pan, and sprinkle on the taco seasoning.
4. Stir in 3/4 cup water, bring it to a simmer, reduce heat and simmer until the liquid mostly evaporates, about 5 minutes.
5. While the beef is cooking, add a generous layer of chips to two baking sheets lined with parchment paper.
6. Spoon on refried beans, half on each pan. These are thick, but I just add spoon fulls all over the chips. (The spoon fulls will spread with the heat of the oven.)
7. Spoon on half the ground beef to each pan of chips.
8. Sprinkle shredded cheese on top.
9. Bake at 400 degrees for 15 minutes.
10. Remove from the oven, and sprinkle on diced tomatoes and green onions.
11. Serve immediately.

Notes

1. Make sure your tortilla chips are thick and sturdy. NO thin ones. I recommend Costco’s Kirkland organic tortilla chips, or a similar brand.
2. I wrote this recipe with entertaining in mind. If you are making this for a smaller crown (4 to 6), I think half the recipe would work just fine. Just change the number of servings on the recipe card to adjust all measurements.

Cheesy Ground Beef Quesadillas

 

Cheesy Ground Beef Quesadillas

These ground beef quesadillas are jam packed with flavourful beef and lots of cheese. They’re super easy to make and disappear fast!

Looking for super cheesy ground beef quesadillas? You’ve come to the right place! Well seasoned ground beef, lots of ooey gooey cheese and a crispy golden brown exterior make these quesadillas simply irresistible! They’re sure to become a favourite in your home as they are in ours.

Hi friends! If you’re looking for an easy quesadilla recipe, you’ve come to the right place!

If you know me, you know that I’m a huge fan of quesadillas. One of the reasons is, like grilled cheese sandwiches, quesadillas are a method of getting more cheese into my pie hole, LOL.

INGREDIENTS

• ½ tablespoon olive oil
• 1 pound ground beef (I use ‘extra lean’)
• 1 teaspoon chili powder
• 1 teaspoon chipotle chili powder
• ½ teaspoon oregano
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper powder (or to taste, optional)
• 1 tablespoon tomato paste
• 2 tablespoon unsalted beef stock/broth
• 12 ounces shredded cheese blend (about 3 cups (or combination of cheddar, Monterey jack and pizza mozzarella))
• 6 flour tortillas (mine were about 7 to 8 inches in diameter)
• Cooking spray or oil (to grease pan)

INSTRUCTIONS

1. Preheat oven to 200 degree Fahrenheit (to keep quesadillas warm while cooking batches).
2. Heat olive oil in a pan (I used non-stick pan) over medium heat.
3. Once oil is hot, add ground beef, chili powder, chipotle powder, oregano, cumin, garlic powder, onion powder, salt, pepper and cayenne pepper powder (if using). Heat until cooked through, breaking into crumbles with a wooden spoon, about 8 to 10 minutes or so. Stir in tomato paste and stock/broth and cook 1 to 2 minutes more.
4. Remove beef from pan into a bowl. If there is any excess grease drain/remove.
5. Distribute about 8 ounces (or 2 cups) of cheese among all tortillas (on one side of them).
6. Note: Reserve the remaining 4 ounces (or 1 cup of cheese).
7. Also, if your tortillas are smaller or larger than the size I used, the quantity you yield may vary.
8. Distribute ground beef on top of cheese. Then, sprinkle remaining 1 cup (or 4 ounces) of cheese on top of ground beef. Fold tortilla over so you have a half moon shape.
9. Working in batches (about 2 quesadillas per batch), spray cooking spray into pan and cook quesadillas (over medium-low heat) for about 2 minutes per side until golden brown and cheese is melted (carefully turning and watching to ensure they don’t burn). While continuing batches, place cooked quesadillas on a baking sheet in preheated oven to keep warm.
10. Cut each half moon (quesadilla) in half. Serve with salsa, guacamole and/or sour cream. Enjoy!
11. Note: If you have any leftovers, properly store in an airtight container in the refrigerator and use within 2 to 4 days, reheating when ready to enjoy.

Pasta Shells With Ground Beef Recipe

 

Pasta Shells With Ground Beef Recipe

This pasta shells with ground beef recipe is so delicious and easy that anyone can make it. I learned to make this skillet from a friend of mine, but he told me that he has inspired it from his Mexican neighbor recipe who calls it Conchitas. The term Conchitas comes from the shape of the pasta that is very much like like a goulash but with a Mexican flare.

INGREDIENTS:

• 1.5 Pound of ground beef
• Garlic clove
• Black pepper
• Sazon perfecta seasoning.
• 2 cups of medium-size pasta shells
• 1/4 cup of oil
• 4 cups of water
• 2 tablespoons of granulated knorr chicken bouillon
• 4 tablespoons of the granulated knorr tomato bouillon
• 3 diced serrano chiles
• half of an onion
• 1 can of Rotel
• a handful of chopped cilantro
• garlic and onion powder to taste
• 2 packets of the red sazon
• 1 bay leaf

INSTRUCTIONS:

1. Brown the ground beef with chopped garlic, black pepper, and Sazon perfecta seasoning.
2. While the meats is cooking, in a deep skillet brown pasta shells in 1/4 cup of oil (just as you would brown rice a Roni).
3. Drain the grease from your ground beef and add the meat to the pasta shells.
4. Add 4 cups of water, 2 tablespoons of granulated knorr chicken bouillon, 3 diced serrano chiles, and 4 tablespoons of the granulated knorr tomato bouillon, chop in a half of an onion, a can of Rotel, a handful of chopped cilantro, 2 packets of the red Sazon, one bay leaf, and add garlic and onion powder according to your taste.
5. Stir and cover cook on medium-high until your shells are aldente. serve! and enjoy this easy Mexican pasta shells with ground beef recipe.

Enjoy!!

Slow Cooker Barbequed Beef Ribs

 

You already know that the crock pot is a device widely used in the domestic kitchen in the US. Many of the recipes that come from there are based on, so to speak, meat to the beast. Beef, pork, T-Bones and steaks left and right, carnitas and cochinitas taken from their Mexican neighbors.

In Crockpotting, the Spanish way is cooked without disgust international cuisine, such as these barbecue ribs that we are dealing with today, a recipe of those to eat with paper napkins, lick your fingers even with noise, and leave the plate done a few foxes. That at the table we are going to enjoy and it is a pleasure to stop convention.

This recipe is very simple to make, simply mark the meat on the grill (it can be done without marking it, but it does not come out as rich) and let it cook for several hours with barbecue sauce. I recommend eating them immediately, without allowing a long time to rest and reheating them as little as possible, although if you have to do it with any leftovers, do it in a saucepan over low heat and avoid the microwave, which in this case would only dry out the meat.

INGREDIENTS

• 750 g of pork ribs

• 400 ml barbecue sauce

• 1 BBQ Spice Mix

• 25 g brown sugar

• 1 Salt

• 1 Freshly ground black pepper

• 1 Oil for the iron

INSTRUCTIONS

1. Choose your favorite mix of spices and herbs and sprinkle it on the ribs.
2. Salt and pepper and let them rest for 8 hours in the refrigerator covered with kitchen film.
3. Prepare a grill plate and heat it up.
4. Sprinkle brown sugar over the ribs and, when the grill is hot, brush it with a little olive oil and mark them on both sides to brown them (make sure they don't turn black, control the time and heat).
5. Smear each rack with barbecue sauce and reserve the remaining one to serve.
6. Place the ribs in the removable container standing upright, holding each other, for even cooking.
7. Cooking for 4 h on HIGH or 8 h on LOW.
8. Half an hour before the end of cooking, open the lid and check the meat, which should come off the bone easily.
9. If so, let them finish cooking in a pot uncovered so that the sauce is reduced, since it will come out somewhat liquid.
10. Serve the ribs immediately with the leftover barbecue sauce.

NOTES

1. If you don't like the idea of ​​adding sugar to meat, don't put it on.
2. The brown sugar is used to caramelize the meat when it is marked on the grill, but it is not essential in the recipe.
3. Use the barbecue sauce that you like the most, but keep in mind that it is worth looking for a quality one, since it will completely mark the character of the dish.
4. When I first posted this recipe, I was cooking the ribs with all the barbecue sauce in the slow cooker, but I recently updated it by reserving a portion of the sauce for serving.
5. The reason is that the ribs do not need to swim in sauce to be done well and the sauce can be very watery.
6. You can use either of two ways to make them: limiting the sauce to what is left by smearing the ribs or adding all the sauce so that they are almost covered in sauce.

Ranch Crockpot Beef Stew Recipe

 Fall is officially here!  Hoodies are getting unpacked, bonfires are around the corner and classic crock pot deliciousness is back on the menu!  And though this isn't the classic crockpot beef stew recipe, it is yummy all on its own!

I really, REALLY wanted to make the classic one and still fully intend to.   I'd promised a friend.  BUT when I was inventorying my supplies, I found I was out of Worcestershire sauce.  Class beef stew calls for it.  It gives it a flavor that's really hard to duplicate with anything else.  But sadly, my truck is on the blink right now...so no store trip for me.

Thankfully all the ingredients were here to make this version instead.  Though it wasn't the recipe I'd promised to make, it still went over very well.

Btw...if ranch isn't your bag, just click on any of the links in the listing below...there are a couple more versions down the page (including the classic I've still not had time to make yet)...

PRINTABLE & PINNABLE FOR RANCH CROCK POT BEEF STEW RECIPE

Here's the recipe.  Sure hope you like it!  If you decide to make it, let us know how it turned out!  Give us a shout on the Facebook group or in the comments section below.

Ranch Crockpot Beef Stew Recipe

If you have a long, hard day ahead of you...this recipe will cook for up to 9 hours without burning or causing problems in most every crockpot.

• PREP TIME 10 mins
• COOK TIME 7 hrs
• TOTAL TIME 7 hrs 10 mins
• SERVINGS 8 servings

INGREDIENTS

• 2 pounds beef stew meat
• 1/3 cup flour
• 1-2 tablespoons oil
• 4 medium potatoes washed and cubed (I usually peel mine too but it isn't necessary)
• 3 cups carrots baby carrots or diced carrots, either way
• 1 cup celery diced (optional)
• 2 teaspoons garlic minced
• 1 can diced tomatoes
• 3 cups beef broth
• 2 tablespoons ranch seasoning

INSTRUCTIONS

1. Toss the meat and flour in a ziplock bag, zip it up and shake well to coat.
2. Heat your oil in a skillet over medium-high heat. Add the coated meat and garlic. Brown on all sides.
3. While that's cooking, prep your veggies (Peeling is optional but if you're using whole carrots, I would recommend it). Toss them in the slow cooker as you chop them up.
4. Mix 1 cup of the broth with the leftover flour and pour it over the meat in the skillet. Give it about 5 minutes to thicken up, make sure and stir it every few minutes.
5. Once meat mixture has thickened up, pour it in the crockpot too.
6. Add the remaining ingredients and stir well.
7. Cover and cook on low for 6 to 8 hours.

Tater Tot Casserole

 

Tater Tot Casserole

 Truly Tater Tot Casserole recipe! Layers of amazing flavor combine for an easy and delicious dinner any night of the week!

• Prep Time: 5 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour
• Yield: 8 servings

Ingredients :

• 2 14 oz box vegetables

• Onion and garlic powder

• 1 pound ground beef

• 1 1 pound pack tater tots

• 2 10 oz boxes condensed cream of mushroom soup

Directions :

1. Preheat oven to 350 degrees. When the oven is preheating, brown the ground beef & drain off the grease.
2. Sprinkle the beef in the bottom of a baking dish. Drain the liquid off the vegetables & spread them over the meat.
3. Employ a rubber spatula, spread the boxes of soup over the top of the vegetables/meat. Employ the soup as is, rectum from the can.
4. Organize a layer of tater tots over the top of that. Bake, at 350 degrees for 51 min.

ENJOY!

Slow Cooked Beef Tips

 Throw that canned beef stew away and try these slow cooked beef tips. Wouldn’t you want a fresh pot of these tender and delicious chunks of beef. I wanted to keep this meal light so I paired it with some guacamole and chic pea rice. It was amazing y’all.

Before you look at me sideways about the red wine, you just have to try it. As the wine cooks, the alcohol is reduced leaving you with a flavorful piece of meat. The best part about this recipe is that once the preparation is done, you can just set and forget. Go about your business and come back in three hours when it’s ready.

You can add vegetables if you'd like. Whether it’s carrots, bell pepper, onions, celery, etc. I just prefer mine without the vegetables. At least, that’s how my grandmother used to make it.

I also like to brown my meat before slow cooking. This gives it a beautiful brown color. If you have one of those days where you are tired and don’t feel like making dinner, this is the recipe for you. Quick, easy and delicious.

Helpful Tips

Allow your tips to brown. This gives the beef a nice finished look. The brown bits at the bottom of the pot add flavor to the juice.

This is optional but I pour the juices on top of the meat throughout the cooking process. This helps keep the meat juicy.

Slow Cooked Beef Tips

• Servings: 2-3
• Prep Time: 5 minutes
• Cook Time: 4-10 hours

Ingredients

• 1 pound of beef stew meat (trimmed and cleaned)
• 3 sprigs fresh thyme
• 1 bay leaf
• 2 fresh garlic cloves (minced)
• 1 cup beef broth
• ½ cups red wine
• 2 tbsp avocado oil
• 2 tbsp tomato puree
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp slap ya mama cajun seasoning

Instructions

1. Season meat with slap ya mama, onion powder, garlic powder, and black pepper.
2. Press the saute button on the instant pot and add in avocado oil.
3. When the oil is hot add in garlic, thyme and bay leaf and cook for 30 seconds.
4. Add in the beef and allow it to brown on both sides. This should take 2-3 minutes for each side.
5. Add in the tomato puree, red wine and beef broth and mix.
6. Press the slow cook option and cook on low for 8-10 hours or on high for 4 hours. Stir occasionally.
7. Enjoy!

OLD FASHIONED BEEF STEW

 

OLD FASHIONED BEEF STEW

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

• YIELD 4 servings
• TIME 2 hours 30 minutes

Ingredients:

• 3 teaspoons olive oil, divided
• 1 pound beef stew meat, visible fat removed
• 1 cup chopped onion
• 1 clove garlic, minced
• 2 1/2 cups homemade beef stock or canned unsalted chicken stock
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme leaves
• 1 bay leaf
• 4 medium red potatoes (about 1 pound) cut in 1-inch chunks
• 2 large carrots, sliced 1/4-inch thick (about 2 cups)
• 2 celery stalks, sliced 1/2-inch thick (about 1 1/2 cups)
• 2 1/2 Tablespoons flour
• 1/4 cup stock

Instructions:

1. Heat 2 teaspoons of oil in a large sauté pan or Dutch oven over medium-high heat. Brown the meat on one side for 5 minutes without turning over. Sprinkle with salt & pepper.
2. Turn meat, add 1 tsp. oil & brown another 2-3 minutes. Sprinkle with salt & pepper. Do not crowd the meat. Brown in two batches if necessary.
3. With all the meat browned and in the pan, reduce heat to medium. Add onion & garlic. Cook and stir 2-3 minutes until onion is browned.
4. Add stock, salt, thyme & bay leaf. Meat should be submerged so add more stock if needed to cover the meat.
5. Bring to a boil. Cover, reduce heat & simmer for 2 hours, checking occasionally.
6. After 2 hours, stir in potatoes, carrots & celery and bring to a boil. Cover & simmer 10-15 minutes until vegetables are done.
7. Combine flour with 1/4 cup stock or water, whisking until there are no lumps. Stir into stew and cook 5 more minutes until thickened.

ENJOY!!