Quick Beef Enchiladas

Beef Enchiladas

1 lb lean (at least 80%) ground beef

2 cans (10 oz each) Old El Paso enchilada sauce

1 can (4.5 oz) chopped green chiles

1 package flour tortillas for soft tacos

2 cups shredded Cheddar cheese

Black olives, sliced

Directions 
Heat oven to 375°F. Spray 13×9-inch baking dish with cooking spray. In a nonstick skillet, cook beef and drain. Stir in 1/2 cup of the enchilada sauce, the olives and chiles. Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese. Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Rotel Cheese Dip

Rotel Cheese Dip
16 oz velveetta cheese

1 can rotel tomatoes (with juices)

1 lb sausage or hamburger, cooked

Sour cream to thin it out

A splash of milk for creaminess

Combine cheese and rotel in bowl and microwave for 2 minutes and stir. Again two minutes and stir. Repeat until cheese is melted. Then add ur meat, splash of milk then start adding spoons of sour cream until you get the consistency you want. 

Jalapeño Popper Grilled Cheese

Jalapeño Popper Grilled Cheese
INGREDIENTS (2 sandwiches)

4 jalapeños

4 slices of bread

4 tbsp cream cheese

1 tbsp green onions, chopped

¾ cup monterrey and cheddar cheese, shredded

1 tsp garlic powder

Salt and pepper to taste

Butter for the pan

In a bowl, combine cream cheese, garlic powder, green onions, and salt and pepper.

Spread cream cheese mixture on 2 slices. Place cheese and jalapeños on top. Place the other bread slices to close the sandwiches.

Melt butter in a skillet on medium heat. Cook sandwiches on both sides until the bread is golden and the cheese has melted.

Hash Brown Casserole

Hash Brown Casserole

Ingredients

2 pounds frozen hash browns, thawed

1/2 cup butter, melted

1 can (10.75 ounces) cream of chicken soup

1 pint sour cream

1/2 cup onion, chopped

2 cups grated cheddar cheese

1 teaspoon salt

1/2 teaspoon pepper

Chopped ham or bacon

Directions:
Preheat oven to 350° F. Spray 11 x 14 inch casserole or baking dish with cooking spray.

In large bowl, combine all ingredients and stir together. Spread evenly in prepared pan. Bake for 45 minutes until top is golden brown.

Swedish Meatballs

Swedish Meatballs
 

Ingredients:

1/4 cup brown mustard

1 tablespoon Worcestershire sauce 

2 1/4 cups beef broth 

Pinch ground allspice 

1 tablespoon cornstarch 

1/4 cup heavy cream 

25 frozen or fresh Meatballs 

Buttered noodles

Chopped fresh parsley

Directions:
In a large skillet over medium-high heat, add the mustard, Worcestershire and 2 cups of the beef broth and bring to a boil. Add the allspice.

Make a slurry by mixing the cornstarch into the remaining 1/4 cup broth, whisking to get out all the lumps. Whisk the slurry into the skillet and when the mixture starts to boil again, slowly add the cream, whisking constantly. Add the Meatballs, cover and cook until the sauce thickens and the meatballs are heated through, 8 to 10 minutes.

Serve over buttered noodles and top with fresh parsley. 🙂

Stove Top Baked Pork Chops

Stove top baked pork chops

4 pork chops

1 box cornbread stuffing 

2 cans cream of mushroom

1/2 cup milk

Seasonings (not salt, because the stove top and the cream of mushroom has a lot of salt already. I prefer garlic powder, onion powder and coarse black pepper.)

Season your pork, place in a pan with a bit of olive oil and brown on both sides. Place in a greased 9×13 glass dish. Prepare the stuffing according to box and place it on top of the pork chops. Mix the soup and milk together and pour it around and a little over the pork chops. Cover with foil. Bake on 375° for an hour, depending on the thickness of the chops. (I prefer mine king cut.) Once done, take off foil and turn oven on broil. Let it crisp the top for maybe 5 minutes. Then pull it out. 🙂 

Krystal Burgers


Krystal Burgers 

Makes 12 sliders

1 1/2 pounds hamburger

1 package Lipton onion soup mix

1 tablespoon peanut butter (trust me)

1/2 cup milk

1 onion, finely chopped

Sara Lee Classic Dinner Rolls (sliced in half)

Cheese slices (kraft singles)

Dill pickle slices (I use ovals)

Yellow mustard 

In a large bowl mix the hamburger, Lipton onion soup mix, peanut butter, and milk. Spread the meat mixture evenly on a cookie sheet. (9×13) Your hands will work best. Dice up your onions real small and sprinkle on top of meat. 

Bake at 350 degrees for about 25 minutes. The meat will shrink. Try to drain off the excess oil. Place slices of cheese on top (kraft singles is what I use) and put back in the oven until cheese is melted. Pull out and place pickle slices on top, add the top buns and put back in the oven for maybe 3 minutes to toast the top a little.  

While it’s baking, add a bit of yellow mustard to each of the bottom buns. 

Take it out of the oven. Slice with a pizza cutter or knife and pick up the slider/top bun with a spatula and set it on the bottom bun. 

Creamy Chicken Bake

Boneless skinless chicken breasts

2 cans Cream of chicken soup

Milk

Seasonings

Cooked rice or pasta

Creamy chicken over white rice. Don’t really have an actual recipe for this. 

But basically I just add the chicken (boneless skinless chicken breast) to a Casserole pan (glass 9×13), season it. Open two cans of cream of chicken, dump in a bowl, add a little milk and stir to thin it. You want to add enough that it becomes a pourable. Like a thick soup. Then pour it over the chicken , add some dried herbs on top and cover with tin foil, then bake it on 375° for 45 minutes – 1 hour. Serve over cooked white rice or any kind of cooked pasta. This is so basic and so yummy! Feel free to add in fresh veggies, mushrooms, onions or whatever you want. Also you can use cream of mushroom instead of chicken if you would like. Any condensed cream of soup works. 

Turkey Shepherds Pie

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2 tbs butter

1 cup onions, diced

1 cup fresh carrots, diced

1/2 cup frozen peas

1 cup sliced mushrooms

3 cups shredded turkey

1/2 thyme

1/2 tsp parsley

1/4 tsp salt

1/4 tsp pepper

1 cup gravy (Made from packet, any kind you like)

1/2 cup heavy cream

4 cups cooked mashed potatoes

Shredded cheese, optional.

Preheat the over to 450. Melt the butter in a large pot. Add onions and carrots and cool until tender. Add in frozen peas and mushrooms and cook for another 2-3 minutes. Then add in turkey, salt, pepper, parsley and thyme and stir well. pour in the gravy and heavy cream and stir well. cook on low for 5 minutes. Transfer into a baking dish and top with mashed potatoes. Bake for 10-15 minutes until the potatoes start to brown a bit and the edges are bubbly. Top with cheese now if wanted and broil for 2 minutes to melt the cheese.