Tag Archives: beef

Everyone’s Favorite Taco Salad

19 May

Everyone’s Favorite Taco Salad

Oh! Now just hold your horses. It’s not like you are eating Doritos everyday. The MSG wont kill you just this one time. In this salad it IS so worth it! Your whole family will love it! It has been in my family for quite some time. It originated from my cousins father I believe.

Ingredients:

1 lb. ground beef
1 med. onion, chopped
Cumin
Chili powder
Garlic powder
salt
pepper
1 head lettuce, chopped
4 tomatoes
1 cup cheddar cheese
1 lg. bag Nacho Cheese Doritos, crushed
1 bottle Catalina French salad dressing
1 can of black olives
1 can of kidney beans

Procedure:

Brown ground beef with onion and desired amount of seasoning. Let cool; drain if needed. Add lettuce, tomatoes, beans, olives and cheese. When ready to eat, add crunched up Doritos and Catalina French dressing.
Quantities can be adjusted to suit your taste.

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Chili

12 Sep

Chili

Ingredients:

1 lb hamburger
2 cups onion chopped
1 ½ cups celery chopped
2-3 garlic cloves
2 tbsp chili powder
2 tsp cocoa
1 tsp cumin
½ tsp salt
1 ¾ cup beef broth
1 14 ½ oz Can Mexican Flavor Tomatoes
1 14 ½ oz can Pinto Beans
1 cup Frozen Corn

Procedure:

Brown Hamburger- drain
set aside.

Brown onions and celery and garlic for 10 minutes on med high heat. Add seasonings and brown 5 minutes more. Add Hamburger, tomatoes and broth. Simmer 15 minutes. Add corn and drained pinto beans.
Cook for 10 minutes more.

 

Hamburger Soup

6 Sep

Hamburger Soup

This soup is a long time family favorite. I remember eating it as a child. My mother and Aunts all made this soup. I’ve carried on the tradition and my children love to eat this soup. Please know that these measurements really are “guesstaments”. If you feel your pot of soup needs more flavor add more seasonings. 😉

Ingredients:
olive oil

1 cup diced onion
1 cup diced celery

3 garlic cloves

1 lb ground beef

3 beef or chicken bullion cubes
sprinkle of basil
sprinkle of oregano
sprinkle of onion powder

2 cans Italian stewed tomatoes

1 cup sliced carrots

1 can green beans
1 cup frozen corn

2 cups cabbage (chopped in small chunks)

salt and pepper to taste

fresh thyme (if you have it on hand add about 1 tbs. If not. No worries)

Procedure:

In a large pot brown onions, garlic cloves and celery partially (in olive oil), add beef (salt and pepper) and cook until brown.

Add 6 cups water (or a little more), stewed tomatoes, bullion cubes, basil, oregano, onion powder and raw fresh veggies (carrots) simmer on low for hours if you’d like (watching it of course and adding water if needed) or on medium high if you are in a hurry. After carrots are tender (you may need to add a few more cups of water) add cabbage, Green beans and corn cook until corn is heated through and cabbage is tender.

I think the longer this soup sits and cooks the better it tastes! 😉 salt and pepper to taste.

This soup is so easy and depending on what veggies I have on hand sometimes I switch it up! Zucchini is also really good in it!

Reuben Rolls

31 Aug

Reuben Rolls

Ingredients:

½ lb sliced corned beef
4 slices swiss cheese
Small pkg sauerkraut,drained
Thousand island dressing

Procedure:

Fry 2-3 slices corned beef in medium heat skillet, top with sauerkraut and cheese. Heat through, then roll and secure with toothpick. Serve with dressing.

Classic Beef Tenderloin

31 Aug

Classic Beef Tenderloin

Ingredients:1 (3 ½-pound) trimmed beef tenderloin
1 ½ cups dry vermouth, divided
¼ cup extra-virgin olive oil
½ cup minced shallots
3 tablespoons minced fresh or 1 tablespoon dried tarragon
1 tablespoon minced fresh or 1 teaspoon dried thyme
1 ½ teaspoons salt
½ teaspoon black pepper
4 garlic cloves, minced
Cooking spray
1 ¼ cups fat-free, less-sodium chicken broth
2 tablespoons tomato paste
2 teaspoons prepared horseradish

Procedure:

Fold under 3 inches of small end of tenderloin, and tie tenderloin with string at 2-inch intervals. Combine ½ cup vermouth, oil, and next 6 ingredients (oil through garlic) in a large zip-top plastic bag. Add tenderloin to bag, and seal. Marinate in refrigerator at least 8 hours, turning bag occasionally.

Preheat oven to 450°.

Remove the tenderloin from bag, and discard marinade. Place the tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 450° for 35 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Place tenderloin on a platter, reserving drippings. Cover tenderloin with foil, and let stand 10 minutes. Remove string before slicing tenderloin.

Place 1 cup vermouth in a saucepan; bring to a boil, and simmer until reduced to ½ cup (about 9 minutes). Stir in broth; bring to a boil, and simmer 10 minutes. Stir in reserved drippings, tomato paste, and horseradish. Serve sauce with tenderloin.
Yield

8 servings (serving size: 3 ounces meat and about ¼ cup sauce)
Nutritional Information

CALORIES 209(42% from fat); FAT 9.7g (sat 3.3g,mono 4.4g,poly 0.5g); PROTEIN 24.8g; CHOLESTEROL 71mg; CALCIUM 12mg; SODIUM 244mg; FIBER 0.2g; IRON 3.3mg; CARBOHYDRATE 2.9g

NOTE: A (6-pound) buffalo tenderloin can be substituted for beef tenderloin. Bake at 450° for 55 minutes or until desired degree of doneness.