Category: Beef

Very easy! Stovetop Tamale Pie is definitely better than baking it — the moist heat keeps the cornbread and cheese soft and delicious.

This is a quick and easy one-dish meal.

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Stovetop Tamale Pie

Ingredients

• 1 lb ground beef
• 1 8 ounce can tomato sauce
• 1 14 ounce can kidney beans, undrained
• 1/2 cup water
• 1 1 1/4 ounce package taco seasoning
• 1 8 ounce package corn muffin mix
• 1 cup shredded cheddar cheese
• 1/4 cup sliced green onion

Instructions

1. In a large skillet, brown ground beef over medium-high heat; drain.
2. Stir in tomato sauce, beans, water and taco seasoning mix. Bring to a boil; reduce heat, cover and simmer 5 minutes.
3. Prepare corn muffin mix according to package directions. Drop small spoonfuls of muffin batter over meat mixture in a skillet.
4. Cover and cook over medium-low heat 15-17 minutes or until corn bread is done.
5. Top with cheese and green onion. Cover and cook over low heat until cheese melts.

Enjoy!

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Recipe based on one by Fluffy
Photo by Swirling F.

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Great! Very good flavor! Tex/Mex Ground Beef-Rice Skillet is not a fancy dish, but it comes together quickly. A very good base recipe that you can adjust!

Very good as is but it’s also a recipe that you can play around with different ingredients and come out with a fantastic, easy meal.

Everybody agrees that this is definitely a “do again” recipe.

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Tex/Mex Ground Beef Rice Skillet

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

 

A great-tasting and very economical dish for the family!

Course: Main Course

Cuisine: American

Keyword: Tex/Mex Ground Beef Rice Casserole

Servings: 6

Calories: 345 kcal

Ingredients

• 1 lb ground beef
• 1 small onion chopped
• 1 -2 tablespoon fresh minced garlic
• 1 green bell pepper seeded and chopped
• 1 -2 jalapeno pepper seeded and finely chopped
• 1 1 1/4 ounce package taco seasoning mix (can use more to taste)
• 1 1/2 cups chicken broth can use water
• 1 small zucchini diced (about 4 cups)
• 1 14 1/2 ounce can stewed tomatoes
• 1 1/2 cups frozen corn or 1 1⁄2 cups peas
• 1 1/2 cups instant Minute Rice
• 1 -2 teaspoon seasoning salt or to taste
• 1 teaspoon fresh ground black pepper or to taste
• 2 cups shredded cheddar cheese divided (you may use more cheese)

Instructions

1. In a medium 4-quart heavy pot over medium heat cook the ground beef or sausage meat with onion, garlic, bell pepper and jalapeno pepper; cook until browned then drain fat.
2. Add in the taco seasoning mix with a wooden spoon until well combined.
3. Add in all remaining ingredients except the cheese; stir with a wooden spoon to combine and bring to a simmer over medium heat. Reduce heat to medium-low or low.
4. Cover and simmer for 25 minutes or until the rice is tender.
5. Season with seasoned salt and pepper.

6. Mix in 1 cup shredded cheddar cheese until melted, then sprinkle the top with 1 cup; let stand for 5 minutes until melted.

Enjoy!

Up Next:

Easy Enchiladas (Beef or Chicken)

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Recipe based on one by Kittencal
Photo by Redsie

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Do you need a meal in a hurry that’s comfort food too? This 3-Ingredient Saucy Ground Beef is quick, easy and could be just what you’re looking for. Plus its only one pot!

I think it’s best served with creamy mashed potatoes and a simple vegetable like peas or corn. Of course, it never hurts to add a salad to any meal!

Try it, I think you will like it.

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3-Ingredient Saucy Ground Beef

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

3-Ingredient Saucy Ground Beef is a quick and inexpensive meal great for weeknights.

Course: Main Course

Cuisine: American

Keyword: 3-Ingredient Saucy Ground Beef

Servings: 4

Calories: 355 kcal

Ingredients

• 1 lb lean ground beef
• 1 medium onion
• 10 ounces tomato rice soup
• salt and pepper

Instructions

1. Brown the ground beef.
2. Chop the onion and add to the ground beef. Cook until the onion becomes nearly clear.
3. Add salt and pepper (and minced garlic if you desire) while the onion is cooking.
4. Pour in the can of soup and 1/2 can of water. Simmer for about 15 minutes.

Enjoy!

Up Next: 

Ground Beef One-Pot Meal – Very Little Cleanup

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Recipe based on one by GaylaV
Photo by *Parsley*

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Kiddies go crazy over this Super Simple Meatball Casserole and it’s so easy to throw together. You can speed up dinnertime even more by preparing it early in the day and putting it in the fridge for a later supper.

This is a thoroughly enjoyable casserole that everybody likes and will call for repeats.. They don’t have to know how easy it is to make!

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Super Simple Meatball Casserole

Ingredients

• 12 large frozen meatballs
• 16 ounces tomato sauce
• 16 ounces crushed tomatoes or use fresh cut up
• 1 6 ounce can tomato paste
• 1 medium chopped onion
• 1 jalapeno pepper optional
• 1/4 cup water
• boiling water
• 1 tablespoon basil
• 1 tablespoon oregano
• 1 teaspoon salt
• 1 tablespoon garlic powder
• 8 ounces shredded mozzarella cheese
• 4 ounces shredded mozzarella cheese
• 16 ounces ziti pasta any pasta with a grab- ridges to hold sauce

Instructions

1. Thaw the meatballs in the microwave to just warmed.
2. Put the tomato sauce, crushed tomatoes tomato paste, chopped onion, jalapeno pepper, 1/4 cup water, 8 oz of cheese, and seasonings in a 9 x 13 casserole dish and blend together.
3. In the meantime, boil water and cook the noodles to al dente. Drain the noodles, add to casserole dish and blend in, making sure sauce covers all the noodles.
4. Add the meatballs and gently blend in cheese. Sprinkle 4 oz of cheese on top, covering casserole dish.
5. Put in oven at 350°F for 30 minutes. Check for burning of cheese (may cover with aluminum foil gently to prevent some burning or browning of cheese).
6. Cooking is to warm through and through and to melt cheese. If your oven cooks hot or altitude is high, adjust time in oven.

Enjoy!

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Recipe based on one by Chef1MOM-Connie
Photo by gailanng

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My friends who had this with me declared it the World’s Best Shepherd’s Pie! Two things they said, first, not to lose the recipe and second, did I only make one pie?

It might not be authentic but it’s a delicious variation!!!

A big success and I will definitely make this again…

The directions are so detailed that even a novice cook will be able to make this pie!

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World's Best Shepherd's Pie

Ingredients

Filling

• 1 1/2 cups frozen corn kernels
• 2 tablespoons butter
• 1 large onion chopped
• 1 stalk celery chopped
• 1 1/4 pounds ground beef
• 1 garlic clove minced
• 2 tablespoons flour
• 1 cup beef broth
• 1 cup diced canned tomatoes or 1 cup crushed tomatoes in puree
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 1/2 teaspoons Worcestershire sauce
• salt and pepper

Mashed Potato Topping

• 6 cups peeled and chopped potatoes
• 2 teaspoons salt plus salt to taste
• 4 tablespoons butter
• 1/2 cup sour cream
• 1/4-1/2 cup cup milk
• 1 -1 1/2 cups grated white cheddar cheese
• paprika

Instructions

1. Cook the corn according to the package instructions. Drain and set aside.
2. Start the potatoes for the topping. Put them in a large pot with enough water to cover them by a couple of inches. Add about 2 teaspoons of salt to the water. Bring the potatoes to a boil, uncovered, over high heat. Cook them for 10 to 13 minutes.
3. Meanwhile, make the meat filling. Melt the butter in a large skillet over medium heat. Sauté the onion and celery in the butter, stirring often, for about 5 to 6 minutes. Add the ground beef to the pan and break it up with a wooden spoon as it browns.
4. Remove the skillet from the stove and, resting it on a heatproof surface so it won't feel so heavy, tilt the pan so that the excess fat runs to the side. Carefully spoon out the fat and discard it (this will make the dish leaner and healthier, as well as lighter tasting).
5. Put the skillet back on the burner and set the heat to medium low. Stir the garlic and flour into the beef mixture. Stir in the beef broth, then the canned tomatoes, then the herbs, reserved corn, and Worcestershire sauce.
6. Gently simmer the mixture for several minutes, partially covered, then add salt (1/4 teaspoon, give or take a little) and pepper to taste. Transfer the mixture to a large buttered casserole. Set the oven to 400°, and while it heats, check to see if your boiling potatoes are done.
7. To test the potatoes, use a slotted spoon to transfer a cube from the water to a cutting board and allow it to cool for 30 seconds or so. If you can slice through the chunk easily with a butter knife, the potatoes are done.
8. Set a large colander in the sink and drain the potatoes in it (this job can generate a lot of steam, so it is best done by an adult or under adult supervision).
9. Transfer the drained potatoes to a large mixing bowl and scatter the butter pieces over them. Spoon the sour cream here and there over the hot potatoes as well. Wait several minutes for the butter to melt and the sour cream to warm so the ingredients will be easier to blend, then partially mash the potatoes with a hand masher.
10. Switch to an electric mixer set at medium speed and continue to mash, adding enough milk to make medium-soft mashed potatoes. Don't make them too soft, however; you want them to have some body.
11. Salt the potatoes to taste and spoon them evenly over the filling. Sprinkle the cheese over the top, then sprinkle on some paprika (be sure to wash your hands right afterward so you don't accidentally rub any of the spice in your eyes).
12. Bake the pie on the center oven rack for about 20 minutes, until the top is golden brown. Cool for several minutes before serving.

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Recipe based on one by looneytunesfan
Photo by Dine & Dish

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