Category: Beef

The family requests Baked Beef Chimichangas all the time. It is easy enough to make that the head cook can take a weeknight off from cooking and let the young ones do it. They’ll get a kick out cooking dinner.

These are really good topped with shredded cheese, lettuce, tomato, salsa, and sour cream.

You could also just have a salad and some Spanish rice on the side.

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Baked Beef Chimichangas

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

 

So quick and easy that the little ones can make dinner. Super Delicious! 

Course: Main Course

Cuisine: Mexican

Keyword: Baked Beef Chimichangas

Servings: 4

Calories: 260 kcal

Ingredients

• 1 pound ground beef
• 1 small onion chopped
• 1 clove garlic minced
• 1/2 teaspoon taco seasoning mix or more to taste
• 1 teaspoon dried oregano
• 1/4 cup sour cream
• 1 4 ounce can chopped green chilies
• 2 tablespoons distilled white vinegar
• 1 cup shredded Cheddar cheese
• 1/4 cup margarine
• 6 7 inch corn tortillas

Instructions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
3. Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
4. Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

Tips and Tidbits About Baked Beef Chimichangas

Yummy! Instead of taco seasoning mix you can use some ancho chile powder, cumin, garlic & onion powders, and black pepper.

Don’t be hesitant about the vinegar. It adds a nice tang!

You can skip the whole dipping in margarine thing – just heat the tortillas in the microwave to make them pliable, wrap them up, and then spray with cooking spray before popping them in the oven.

They bake up crispy but without the added calories.

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Corned beef is usually a cut of brisket or round that is pickled or ‘corned’ in a brine. The term corned comes from the tiny grains or corns of salt used in the pickling process.

Now, if you have never had this delicious cut of meat, don’t turn your nose up yet. It does not taste like pickles.

But, when prepared with cabbage and other vegetables you can count on a delicious and unique flavor that will call you back for more.

Here you have complete video instructions for making this delicious dish!

Click the NEXT arrow to watch the video.

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All of us are aware of how moms do their best to fill their kids’ tummies before sending them off to school and we love them for that.

More and more mommies are beginning to realize though, that “filling tummies” isn’t enough. They’re shifting from quantity to quality, putting in mind the nutritive value of the food they prepare.

However, for some odd reason, corned beef was quickly labeled as a “bad choice”, nutrition-wise, and moms started to stay away from it.

If you’re among those who’ve hastily judged the meaty dish, you probably won’t believe that it’s actually a healthy pick. Here are three reasons why:

1. Macronutrient Excellence

You think that this canned beef is full of fat, don’t you? When you used to prepare it for your kids though, did you ever see a significant amount of grease escape from the can? Of course, you didn’t, and here’s why – corned beef mainly consists of protein (a serving of it usually contains six grams of that macronutrient).

Yes, everyone knows that protein is crucial to muscle development.

However, do you know that many physiological processes depend on it? Digestion for example, wouldn’t work efficiently if there isn’t enough protein – enzymes that help in breaking down food couldn’t be produced if there’s a deficiency in that nutrient.

Getting insufficient amounts of protein is also a surefire way of developing energy issues. After all, enzymes are also necessary in turning macronutrients into their readily usable forms.

2. Top-Notch Zinc Booster

It is also superb sources of zinc. You’ve most likely heard about that mineral and you’re aware that it’s supposedly important.

However, do you know just how crucial it is to kids? Unlike most other micronutrients, zinc plays a direct role in both skin elasticity and disease immunity.

While a child’s skin is far more elastic than those in their golden years, it’s still true that getting less than the required amount of zinc makes the epidermis thin and cut-prone.

You’d be surprised that zinc deficiency is linked with pneumonia and other infection-related illnesses. A kid who doesn’t get enough zinc wouldn’t be able to fight off microbes.

3. Superb Niacin Supplement

It is rich in Niacin, which in turn means that the meaty dish could affect the heart positively.

In particular, that micronutrient is a proven bad-cholesterol reducer. Aside from providing that benefit, it also excels in protecting people from diabetes.

It’s safe to say that eating low-quality corned beef is a bad move, and that’s why picking the best brand is a must. In other words, to make the most out of corned beef and its many health-enhancing properties, it’s necessary to go the premium route.

Know what you eat and make the most out of it!

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So why do we eat corned beef and cabbage on St. Patrick’s Day? Well after you read this article not only will you know why, but I’ll show you a simple corned beef and cabbage recipe you can do.

There are many traditions on St. Patrick’s Day such as wearing green, shamrock symbols, going out drinking (for all you college students) and the main one that I like, making my corned beef and cabbage recipe.

But do you know why we eat corned beef and cabbage on St. Patrick’s Day?

St. Patrick’s Day, (also known as St. Paddy’s Day) falls on March 17 every year and is celebrated in the United States, New Zealand, Australia, Britain, and of course Ireland.

But first a little history lesson…

St. Patrick was born Maewyn Succat during the 4th century in Britain to a wealth family. During his mid teens, his home was attacked by raiders whom kidnapped him and forced him to become a slave as a shepherd.

While in slavery he turned to God and eventually had a dream of escaping, which he did, and returned to his homeland. There he spent the next 15 years studying to become a priest and chose the name Patrick as his Christian Saint name.

So why does everyone take out their corn beef and cabbage recipe on St Patrick’s Day?

Well, in the early century, beef was mostly eaten by the wealthy and on special occasions. The lower class had cows that they used to provide them with dairy products, both to sell and for the family.

They were a very valuable animal to have. It wasn’t until the cattle couldn’t produce milk that they ate beef, (sad but true).

Pork at the time was much more affordable and since Ireland’s climate is good for growing cabbage, they ate pork and cabbage.

It wasn’t until later, when the Irish migrated to America that they found beef to be more affordable than pork, hence, corned beef and cabbage. (A little side note, it’s called corned beef because the beef is rubbed with salt the size of corn kettles, which helps to preserve the beef and keep it from going bad).

So here’s the simple corned beef and cabbage recipe:

Boil your corned beef for about 1 hour per pound. Throw in your potatoes, carrots and cabbage leaves during the last half hour of cooking.

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Yes you can Make Your Own Corned Beef at Home! Corned beef is an old time favorite food which can be easily purchased at your nearby grocery store. But corned beef used to be a homemade. It was only when the commercial products began showing up that the old time recipes for corned beef began to fade.

The lack of time and the search for convenient living may have contributed to the commercially prepared corned beef’s popularity.

However, making your own corned beef at home is so much better than those ready-to-eat alternatives. Why? It is much cheaper, tastier, and healthier because of the preservative-free preparation.

If you are picky about the foods you provide for your family, this is a healthier alternative as compared to those which can be bought from the supermarket.

What Do You Need

There are a variety beef cuts and even pork cuts you can use for your corned beef. You can choose from brisket, round roast, boneless chuck roast, eye of round, and a few others more except for the steak cuts.

If you wanted to serve a unique kind of corned beef, why not try the tongue parts of beef, pork, and lamb. The prepared recipe will still taste as good but the difference is in its texture and appearance.

The initial step in curing the choice meat cuts includes soaking it in brine, a salt curing mixture similar to the marinade. In the brine, you can actually use your preferred spices such as black pepper, thyme, paprika, bay leaf, rutabaga, onions, carrots, garlic, allspice berries, sage, and other spices you’d like to include.

How It’s Done – Make Your Own Corned Beef at Home

The choicest cuts of meat should only have a few traces of fat in it or you can just trim it all away if you wanted a healthier corned beef served for the whole family.

The corning process can be done in several ways but I highly recommend using zip-lock bags or vacuum containers for this.

I also recommend using ten to twelve pounds of meat so that you have an ample supply of corned beef available anytime you need one.

In a roasting pan filled with forty-five cups of water, mix in all the spices you wish to add. You can take care of the proportions of the spices, the more you add, the more flavorful your corned beef becomes.

Don’t forget to add about one and a half cups of non-iodized rock sea salt and about three tablespoons of brown sugar into the mixture.

You can now immerse the meat cuts into the brine mixture, carefully rubbing the brine into each meat.

After that, equally divide the meat cuts into each zip-lock bags or vacuum containers and then pour the brine mixture into each bag or container. You should remove as much air as possible so that the corning process is effective.

Place all the bags or containers in a large bowl and then put about ten pounds of weight over them. You can use plates or canned goods to weigh them down and then put the large bowl at the bottom part of the refrigerator.

Check the bags after six hours and gently massage the bags to allow the brine to work into the crevices of the meat. Return the weight on top and put them back into the refrigerator.

You should cure the meat for about two weeks. Three weeks of curing will make the corned beef even more flavorful. But you should massage the meat daily and turn the bags onto another side for balanced curing. Also, do not forget to place the weight on top and return the large bowl containing the bags into the refrigerator.

After two weeks, you can open one of the bags and pour its contents into a bowl filled with cold fresh water. You have to soak the meat into several changes of water to remove any excess salt from the meat. The average soaking process can be done in about twenty four hours.

When you cook it, don’t be surprised if the corned beef doesn’t look like the artificially prepared ones because your homemade corned beef don’t have the carcinogenic food coloring. It will turn into grayish-brown corned beef after it is cooked but it will taste as good as or even much better than the commercial products.

That’s how you Make Your Own Corned Beef at Home

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Have you ever heard someone say: “I have a great corned beef hash recipe,” and think eww? Maybe you’ve seen those oddly shaped cans on the grocery store shelf that say “corned beef,” and wondered what in the world anyone would do with it. Maybe this article will help with those questions.

In the United States and Canada corned beef is typically brisket, that has been pickled or brine cured. The “corn” in corned beef comes from an Old English usage meaning to “preserve with salt.” Hash is used loosely in Old English as a term for throwing something together.

In the late 1800’s corned beef grew in popularity with Irish-Americans. They sought a substitute for their traditional Irish bacon, and was given corned beef by the Jewish community.

The way in which it is preserved gives it a long shelf life, and thus added to it’s popularity.

During colonial America, chuck wagon meals would often be comprised of corned beef hash recipes. The cans would stay preserved on the long trips. It is still a popular staple for cattle drives in the Midwest.

Depending on what area you live in; corned beef hash may be made of basic corned beef and potatoes, or have added ingredients like: eggs, vegetables, or even barbecue.

Most places it is typically served as a breakfast food, with eggs and a biscuit or toast. It can be made from a fresh corned beef brisket or the canned corned beef. More than not, it is made from the can.

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Corned Beef Hash Recipe

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

This Corned Beef Hash Recipe is soooo good! Even if you've been skeptical of canned corn beef you should give this recipe a try. You won't be disappointed! 

Course: Breakfast

Cuisine: American

Keyword: Corned Beef Hash Recipe

Servings: 4

Calories: 280 kcal

Ingredients

• 1 can of corned beef
• 1 large onion
• 1 baking potato
• 1 tablespoon of butter
• 1 tsp pepper
• 1 fresh garlic clove peeled
• 1/4 tsp of dry mustard
• 1/4 tsp of paprika
• 1/2 tsp of salt

Instructions

1. Dice potatoes and onions into small cubes. In a non stick skillet, melt the butter on med-low heat. Add the potatoes and onion to the butter. Cook until the potatoes are fork tender.
2. Mince the garlic and add to the mixture. Dice the corned beef into small cubes and add to the mixture.
3. Season with paprika, dry mustard, salt, and pepper. Cover and turn the heat to low. Let the ingredients cook for 20-30 minutes.

Recipe Notes

At this point- you can fry an egg to serve with the corned beef hash recipe. You can serve it over hash browns or stuff inside a grilled bell pepper. You can serve "as is" over a bed of rice or sliced bread. Really, the variations of what you can do with the corned beef hash are endless.

So, don’t be afraid of corned beef. The can, look, and texture may be deceiving, but it really is a tasty treat. Everyone should try this corned beef hash recipe at least once.

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