Chili Con Cupcake

Our newest issue of Family Fun magazine came!  Now, we have more craft ideas and more yummy meals to make.  The girls were all excited to make cupcakes for dinner!  And they liked them!

Chili Con Cupcake
~ adapted from Family Fun Magazine - February 2013

2 eggs
2 cups kidney beans (I used dried, but recipe suggests canned)
1 1/2 medium red bell peppers, finely diced
1 1/2 cups frozen corn
1 medium onion, finely diced
1/4 cup tomato paste
1 1/2 tsp cumin
1 1/2 tsp garlic powder
1 tsp salt
1/4 tsp pepper
1/2 pound extra lean ground beef, browned and fat drained
1 cup grated cheddar
1/2 cup low fat sour cream

Heat the oven to 375 and spray a 12 cup muffin tray with cooking spray.

Beat the eggs, stir in all but last 3 ingredients.  Gently stir in ground beef.

Divide mixture among the 12 cups of muffin tray.  Pack the ingredients down with a spoon.  Bake 20 minutes, remove and sprinkle with cheese.  Return to oven and bake another 10 minutes.  Let sit 5 minutes before removing from cupcake pan.  Serve with source cream (or even salsa . . . or BBQ sauce).

Meaty Moussaka

The Hubby really liked this meal!  Miss Mia liked it as well - she called it "CHEESE!"

Meaty Moussaka
~ adapted from EveryDay with Rachael Ray

4 T butter
1 small onion, chopped
1 pound ground beef
2 tsp ground cinnamon
1 tsp ground nutmeg
salt and pepper
8 oz tomato sauce
2 large eggs
2 T whole wheat flour
1 cup 1% milk
4 oz low fat cream cheese
1/2 cup reduced fat ricotta cheese

Preheat the oven to 350.  In a large skillet, heat 2 tablespoons butter over medium high heat.  Ad the onion and cook until softened, 3 to 5 minutes.  Add the beef and cook until no longer pink, about 5 minutes.  Stir in the cinnamon and nutmeg and season with salt and pepper.  Add the tomato sauce and cook 3 to 5 minutes.  Pour into an 8 inch square baking dish and set aside.

In a medium bowl, lightly beat the eggs and set aside.  In a small saucepan, melt the remaining 2 tablespoons butter over medium high heat.  Whisk in the flour and cook, whisking often, until the mixture is smooth, about 30 seconds.  Slowly whisk in the milk until thickened.  Lower the heat to medium and stir in the cream cheese and ricotta; season with salt and pepper.  Whisk one quarter of the cheese sauce into the reserved eggs until smooth.  Whisk the egg mixture into the cheese sauce in the saucepan.

Pour the sauce over the meat in the baking dish and spread evenly.  Bake until the top is lightly browned and firm to the touch, 40 - 45 minutes (mine took about 55 minutes to brown).  Let cool for 10 minutes; cut into squares to serve.

Recipe states it is 4 servings; It was more like 6-8 servings in our house.

This can be prepared ahead, covered with plastic wrap and refrigerated for up to 3 days.  To reheat:  discard plastic wrap, cover with foil and bake at 350 for 45 minutes; uncover and bake for 10 minutes more.

To freeze:  cover the moussaka with plastic wrap and freeze for up to 4 months.  To reheat:  discard the plastic wrap, cover with foil and bake at 350 for 1 1/2 hours; uncover and bake for 15 minutes more.

Sloppy Joe Casserole

I don't think I would call this a Sloppy Joe Casserole should I make this recipe again.  If anything, I'd just say it's a Hamburger Pie or something else just as simple. 

This recipe is very simple - and toddler approved.

Sloppy Joe Casserole
~ adapted from pillsburgy:  one-dish meals cookbook

1 lb lean ground beef
1 sliced yellow onion
1 15 1/2 oz can sloppy joe sauce
2 cups frozen corn, thawed
1 can refigerated biscuits

Preheat oven to 375F.

Brown ground beef with onions until beef is thoroughly cooked.  Drain and rinse.  Stir in sloppy joe sauce and corn.  Cook 3-5 minutes, until heated through.  Stir occasionally so mixture doesn't stick. 

While sloppy joe mix is heating, line sides of ungreased deep dish pie pan with the refrigerated biscuits.  Spoon sloppy joe mix into pie pan.

Bake at 375F for 20-25 minutes, until biscuits are golden brown.

Cheeseburger 'N' Fries Casserole

My Dad and his cousin are meat and potatoes type guys.  They don't really appreciate anything green (not even cake tinted green with food dye).  So, I try to come up with some meals they'll appreciate when they're here each Sunday, helping to 'finish' our basement.  This meal was a definite meat and potatoes day, no veggies in sight of this casserole!  I promise, I didn't sneak any spinach or carrot puree in it (this time!).  Our veggies were obtained on the up and up - served on the side!

Cheeseburger 'N' Fries Casserole
~ adapted from Taste of Home's Quick Cooking

2 pounds lean ground beef
1 10 3/4 oz can golden mushroom soup, undiluted
1 10 3/4 oz can condensed cheddar cheese soup, undiluted
1 20 oz package frozen crinkly-cut French fries

Brown the beef in a skillet, drain and rinse under cold water.  Place back in skillet.  Stir in soups until mixed.  Pour into a greased 13 x 9 in baking dish.  Arrange fries on top of beef mixture.  Bake, uncovered at 350 for 50-55 minutes, or until fries are golden brown.

Serves 8.

Puffed Enchilada Bake

This recipe is a keeper- per the husband.  For me, it's one of the better Enchilada recipes I have found, but still not THE ONE. 

Puffed Enchilada Bake

1/2 pound ground beef
1 15 oz can kidney beans, rinsed and drained
10 oz green enchilada sauce
8 oz salsa
1 tube refrigerated biscuit dough
1 cup cheddar cheese

Preheat oven to 350.

In medium skillet, brown ground beef.  After ground beef is cooked, place in colander and rinse under cool water.  Using a paper towel, wipe skillet clean.  Place ground beef back in skillet. Add kidney beans, enchilada sauce and salsa to ground beef.  Cut biscuits into quarters and add to beef mixture. 

Pour beef and biscuit mixture into greased 9x13 casserole.  Bake 25 minutes.

Add 1 cup cheddar cheese and bake an additional 10 minutes.  Remove from oven and let sit 5 minutes before serving.

Tacoritos

This was a definite hubby pleaser meal!

Tacoritos

~ adapted from tasteofhome February/March 2010

1/4 cup butter, cubed

1/4 cup whole wheat flour

4 cups water

3 T chili powder

1 tsp garlic salt

1 lb ground beef

1 can black beans, rinsed and drained

1/4 cup chopped onion

1 cup refried beans

8 8 in flour tortillas

3 cups (12 oz) shredded monterey jack cheese

In a large saucepan, melt butter.  Stir in flour until smooth; gradually add water.  Bring to a boil; cook and stir for 1 minute or until thickened.  Stir in chili powder and garlic salt.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.

In a large skillet over medium heat, cook the beef and onion until meat is no longer pink; drain.  Stir in refried beans and black beans; heat through.

Spread 1/4 cup sauce in greased 12x9 baking dish.  Spread 1 T sauce over each tortilla; place 2/3 cup meat mixture down the center of each.  Top each with 1/4 cup cheese.  Roll up and place seam side down in prepared dish.  Pour remaining sauce over the top; sprinkle with remaining cheese.

Bake, uncovered, at 350 for 18-22 minutes or until bubbly and cheese is melted.  Serve with source cream, chopped tomatoes and shredded lettuce.

 

Slow Cooker Taco Soup

We've been trying to make Friday nights our Family nights - where my parents come up to hang out with the girls and I cook for everyone.

We decided on this recipe for one of our Family nights because it was simple, appeared to make a large amount, and seemed like something everyone would eat.  We were right in our assumptions.

I will say that I didn't think the soup was spicy enough - but after adding some salt and pepper (okay, a LOT of pepper - I like spice), we all agreed this is a nice, simple main dish that we could definitely have again for Family Night.

Slow Cooker Taco Soup
~ adapted from Our Best Bites

1/2 lb extra lean (93% or leaner) ground beef
1 onion, chopped
4-5 cloves garlic, minced
1 1.25 oz packet taco seasoning
3 cups water
2 28 oz cans diced tomatoes
1 15 oz can tomato sauce
2 15 oz cans kidney beans, rinsed and drained*
2 cups frozen corn, thawed and drained**

Brown the ground beef with onion and garlic.  Place all ingredients in slow cooker.  Cook on low 6-8 hours.  Do not lift lid.

* dried beans can be used.  soak overnight, rinse and separate per instructions on bag.
** canned corn can be used

Roadside Diner Cheeseburger Quiche

My mini-chef was with me again this evening in the kitchen.  She helped by stirring the burger mixture and taste-testing both the tomatoes and bacon.  We even got in a counting lesson as we had to crack  eggs!

Oh - this recipe is a keeper.  Very, very much a keeper!

Roadside Diner Hamburger Quiche
~  adapted from Taste of Home February/March 2010

1 sheet refrigerated pie pastry
3/4 lb ground beef
2 plum tomatoes, seeded and chopped
1 medium onion, chopped
1/2 cup dill pickle relish
1/2 cup crumbled cooked bacon
5 eggs
1 cup heavy whipping cream
1/2 cup 2% milk
2 tsp prepared mustard
2 tsp hot pepper sauce
1/4 tsp pepper
1 1/2 cups (6 oz) shredded cheddar cheese

Unroll pastry into a 9-inch deep dish pie pan, flute edges and set aside.  In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in the tomatoes, onion, relish and bacon.  Transfer to prepared pastry.

In a large bowl, whisk eggs, cream, milk, mustard, pepper sauce and pepper.  Pour over beef mixture.  Sprinkle with cheese.

Bake at 375 for 50-60 minutes or until a knife inserted near the center comes out clean.  Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.  Let stand for 10 minutes before cutting.

Linking to the following:

Hot Tamale Casserole

Yet another yummy casserole that may not look too pretty.

We liked this meal.  It's not the quickest to put together . . . but will make it again when we want something a little different.

Hot Tamale Casserole
~ from Taste of Home February/March 2010

2 cups water
1/4 tsp salt
1/8 tsp cayenne pepper
1/2 cup cornmeal
1 1/2 lbs lean ground beef (90% lean) We used 3/4 lb ground beef.
1 large onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 16 oz can kidney beans, rinsed and drained
1 10 oz can enchilada sauce
1 4 oz can chopped green chilies
1 2 1/4 oz can sliced ripe olives, drained
2 tsp chili powder
2 tsp minced fresh cilantro We kinda "forgot" to put this in . . .
3/4 cup shredded cheddar cheese

In a small heavy saucepan, bring the water, salt and cayenne to a boil.  Reduce heat to a gentle boil; slowly whisk in cornmeal.  Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan.

Meanwhile, in a large skillet, cook the beef onion, green pepper and garlic over medium heat until meat is no longer pink.  Stir in the beans, enchilada sauce, chilies, olives, chili powder and cilantro; heat through.

Spread polenta into a greased 8-in square baking dish.  Top with meat mixture.  Cover and bake at 350 for 25 minutes.  Sprinkle with cheese.  Bake, uncovered, for 2-5 minutes or until filling is bubbly and cheese is melted.