Beef Enchilada Dip Recipe

Beef Enchilada Dip Recipe

Ingredients

•     1½ - 2 pounds ground beef
•     ½ medium onion, diced
•     2 cloves garlic, minced
•     2 cups enchilada sauce
•     2 cups grated Monterrey Jack or cheddar cheese
•     Sour Cream (optional)
•     Tortilla Chips (optional)

Instructions

1.    Brown ground beef in a large skillet. Drain. Add in onion and garlic and cook until tender, about 3 minutes. Stir in enchilada sauce and top with grated cheese. Cover and allow cheese to melt, about 3 more minutes.
2.    Top with sour cream and serve with tortilla chips.

Click here for original recipe and photos.

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Mozzarella Stuffed Meatballs!!!

Back by popular demand!!

OMG these look AMAZINGLY delicious!!!!

Mozzarella Stuffed Meatballs!!!

Ingredients:
1 lb ground beef
1 lb ground pork or mild Italian sausage
1 cup breadcrumbs
1 TBSP Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
---
1/2 lb mozzarella, cut into cubes
Olive Oil
Marinara (jar or homemade)

Directions:
In a large bowl mix beef through pepper. Form into 2" balls. Press a cheese cube in the middle and seal the meat around it.
Heat 1/2" olive oil in a large skillet. Brown meatballs and then set aside on plate.

Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.

Serve over spaghetti or on top of a hoagie!!

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Tater Tot Casserole

Tater Tot Casserole

It is very kid friendly and most "big kids" enjoy it too! :))

2 lbs. extra lean ground beef
1 can cream of mushroom soup (I would substitute cream of chicken) ;)
1 16oz Sour Cream
1 cup grated cheddar cheese (or more!)
1 pack frozen tater tots

Preheat Oven For 350 degrees. Grease 13x9 inch pan. Layer the beef on the bottom of the pan, set aside. In a med mixing bowl add sour cream and mushroom soup and mix well. Then layer the mixture on top of the beef, then add cheese. Top with tatter tots. Bake covered for 45 minutes. Uncover and bake 15 minutes longer, adding extra cheese here, if desired. Once cheese is melted you will have One fabulous meal Everyone will enjoy!

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Bacon Cheeseburger Dip

Bacon Cheeseburger Dip

(careful~ this is addicting!)

1/2 pound ground beef
8 bacon strips (cut into chunks)
1/2 diced onion
1 clove garlic - chopped
4 oz cream cheese (softened)
1 tablespoon worcestershire sauce
2 tablespoons ketchup
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded

Pre-heat oven to 350º. Cook ground beef; drain.

Cook bacon until crispy (drain; keep 1-1/2 T grease in pan).

Sauté onion and garlic in grease. In a large bowl mix cream cheese, sour cream, mayonnaise, cheese, worcestershire and ketchup. Add beef, bacon, onions and garlic to mixture above and stir until combined.

Pour into baking dish and bake for 15-20 minutes.
~Enjoy!

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Mozzarella Stuffed Meatballs!!!

Mozzarella Stuffed Meatballs!!!

OMG these look AMAZINGLY delicious!!!!
Mozzarella Stuffed Meatballs!!!

Ingredients:
1 lb ground beef
1 lb ground pork or mild Italian sausage
1 cup breadcrumbs
1 TBSP Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 lb mozzarella, cut into cubes
Olive Oil
Marinara (jar or homemade)

Directions:
In a large bowl mix beef through pepper. Form into 2" balls. Press a cheese cube in the middle and seal the meat around it.
Heat 1/2" olive oil in a large skillet. Brown meatballs and then set aside on plate.

Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.
Serve over spaghetti or on top of a hoagie!!

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DR. PEPPER ROAST BEEF

DR. PEPPER ROAST BEEF

DR. PEPPER ROAST BEEF Share w/your friends!

A delicious recipe for Dr Pepper Roast Beef cooked in a slow cooker. Perfect for busy weeknight suppers.

Ingredients
1 3-5 pound beef roast
1 can Dr Pepper
1 cup water
2 dashes Worcestershire sauce
salt and pepper
3 cloves garlic


Instructions
Place beef roast in slow cooker.
Add in all other ingredients.
Cook for 7 hours on low.
Serve warm with pan juices spooned over the top.

Reader tips from facebook:

Michelle S:  I do something similar with pork loin and root beer, slow cook 6 hours, drain, shred and mix with your favorite BBQ sauce for pulled pork sandwiches! Yummy!

Amy Jo G: Put some chipotle peppers in adobo sauce on top and it is AWESOME!!

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John Wayne Casserole

John Wayne Casserole

Ingredients:

2 pounds ground beef, cooked and drained
1 (1.25-ounce) packet taco seasoning
4 ounces sour cream
4 ounces mayonnaise
8 ounces Cheddar cheese, shredded and divided
1 yellow onion, sliced
2 cups biscuit mix
2 tomatoes, sliced
1 green bell pepper, sliced
1 (4-ounce) can sliced jalapeno peppers

Directions:
1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.
2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.
3. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.
4. Sautee remaining onions and bell peppers until slightly tender.
5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.
6. Bake for 30-40 minutes or until edges of dough are lightly browned. 


{There was no photo with this recipe....if someone has one, please let me know and I will add it.}


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Philly Cheese Steak Sloppy Joes

Philly Cheese Steak Sloppy Joes 

1 lb ground beef
1 small sweet onion chopped
1 green bell pepper seeded and chopped
1/4 cup steak sauce (like A1)

1 cup beef broth
provolone cheese
buns


Crumble the ground beef into a skillet and add the chopped onion and pepper. Begin to cook, when the beef is about half cooked, add the broth and steak sauce. Cook until all items are done and allow to simmer and cook down/thicken.
I used hoggie buns from the bakery. Slice them open and filled 6 with the meat mixture. Then each was topped with a slice of provolone cheese. This was placed under the broiler for 3 minutes.

3 Envelope Roast

3 Envelope Roast
 

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker, cook it on high for about 4 hours--on low about 8 hours.
 

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Jalapeno Steak 'n' Mushrooms

Makes: 6 servings

Prep 25 minsSlow Cook 9 hrs to 10 hrs  hours (low) or 4-1/2 to 5 hours (high)

ingredients

• 2 1/2pounds boneless beef chuck steak, cut 1 inch thick
• 1/4cup packed brown sugar
• 1/4cup reduced-sodium soy sauce
• 1/4cup Worcestershire sauce
• 2fresh jalapeno peppers, thinly sliced*
• 2tablespoons red wine vinegar
• 1tablespoon quick-cooking tapioca, crushed
• 4garlic, thinly sliced
• 1cup snipped fresh cilantro
• 23 1/2 - 4 inches diameter portobello mushrooms, stemmed, gills removed from caps, and caps cut into 1/2-inch-thick slices
• 1medium onion, thinly sliced
• Fresh cilantro, chopped (optional)
• Hot cooked polenta, mashed potatoes, or mashed sweet potatoes (optional)

directions

1.Trim fat from meat. Cut meat into six serving-size pieces. Place pieces in a 3-1/2- or 4-quart slow cooker. In a medium bowl combine brown sugar, soy sauce, Worcestershire sauce, jalapeno peppers, vinegar, tapioca, and garlic. Stir in cilantro. Pour mixture over meat in cooker. Top with mushrooms and onion.

2.Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours or until steaks are tender. If desired, sprinkle with cilantro just before serving. If desired, serve with hot cooked polenta.

from the test kitchen

• Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. For a milder flavor, remove membranes and seeds from peppers.

nutrition facts (Jalapeno Steak 'n' Mushrooms)

• Servings Per Recipe 6,
 
• cal. (kcal) 339,
 
• Fat, total (g) 12,
 
• chol. (mg) 108,
 
• sat. fat (g) 4,
• carb. (g) 16,
 
• Monosaturated fat (g) 7,
 
• Polyunsaturated fat (g) 1,
 
• fiber (g) 1,
 
• sugar (g) 10,
• pro. (g) 40,
 
• vit. A (IU) 243,
 
• vit. C (mg) 8,
 
• Thiamin (mg) 0,
 
• Riboflavin (mg) 0,
 
• Niacin (mg) 10,
 
• Pyridoxine (Vit. B6) (mg) 1,
 
• Folate (µg) 32,
 
• Cobalamin (Vit. B12) (µg) 7,
 
• sodium (mg)618,
 
• Potassium (mg) 859,
 
• calcium (mg) 50,
 
• iron (mg) 5,
 
• Percent Daily Values are based on a 2,000 calorie diet  

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TACO BAKE

For all my Low carbers!!

TACO BAKE (love the bakes!!)
Ingredients:
1 pound ground beef
1 packet taco seasoning
* water as called for on back of seasoning packet
3 large flour tortillas (8-inch size)
1/2 cup Salsa Con Queso
1 1/2-2 cups shredded Mexican cheese blend

Directions:
Brown and crumble ground beef. Drain excess grease.
Add in taco seasoning and water (following directions on back of seasoning packet).
Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con queso.
Give it a good stir until thoroughly combined.
Preheat oven to 350F degrees.
Spray an 8-inch round baking pan with nonstick cooking spray.
Layer the bottom of the pan with a flour tortilla.
Now add about 1/3 of the ground beef taco filling on the the first layer.
Then add 1/3 of the shredded cheese.
Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.
Bake at 350F degrees for about 15-20 minutes.
Until cheese is melted and edges are slightly golden brown.
Allow to cool for a couple of minutes.
Then slice and serve.
I like mine with some sour cream and diced tomatoes on top. 

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Complete Steak Dinner in CrockPot (or Pork Chops or Chicken Breasts)

What a GREAT IDEA!!

Complete Steak Dinner in CrockPot 

Use a thick 3/4 inch steak
Pour a 1/2 cup A1 or Heinz 57 sauce over meat
cover with a layer of foil
add foil wrapped potatoes
and foil wrapped frozen corn cobs 

cook on low for 6 hours 

Full steak dinner any night of the week! This can also be done with thick pork chops or chicken breasts and BBQ sauce. The whole meal cooks in the slow cooker.


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CROCKPOT BEEF AND BROCCOLI

There were a ton of messages asking for this recipe to be re-posted. So here it is!!! Make sure you save a copy and share it with your friends!

CROCKPOT BEEF AND BROCCOLI


Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

 
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