Tag Archives: Beef

Pot Pie with Cornbread

2 Boxes Jiffy Cornbread Mix
2 Eggs
⅔ Cup Milk
¾ lb Ground Beef
3 Stalks Celery, chopped
1 lb Green Beans, stems removed and cut into 1-2 inch pieces
2 Tablespoons Butter
2 Tablespoons Flour
2 Cups Beef Broth
1 Cups Peas
Salt & Pepper

Preheat oven to 375°F.

Whisk together cornbread mix, eggs, and milk together in a large bowl.  Set aside.

Brown beef in a large oven-proof skillet over medium/high heat.  Add celery and green beans.  Cook until softened, about 5 minutes.

Move the veggies and meat to the sides of the pan and melt the butter in the middle.  Whisk in the flour and cook for 1 minute.  Whisk in broth, bring to a bubble and let thicken.  Stir in peas and season with salt and pepper.

Spoon the cornbread batter onto the top of the meat and veggie mixture.  Bake until browned, about 20 minutes.

Yield: 6 Servings

Taco Stuffed Shells



Taco Stuffed Shells are a different take on the typical stuffed shell recipe.  These are filled with beef and cheese and smothered in enchilada sauce.


1 lb Ground Beef
2 Tablespoons Taco Seasoning
1/2 Cup Salsa
1/4 Cup Water
1 Cup Cottage Cheese
2 Cups Shredded Cheddar Cheese, divided
12 oz Package Jumbo Shells, at least 21 shells
12 oz Enchilada Sauce


Preheat oven to 425°F.

Cook shells as per box instructions, set aside.

While the pasta is cooking, brown beef over medium/high heat in a skillet.  Drain off any excess fat.  Add taco seasoning, salsa and water.  Simmer for 5 minutes.

Mix together cottage cheese, 1 cup cheddar cheese and beef mixture together in a large bowl.

Stuff the shells with the beef and cheese mixture.  Place them in the prepared casserole dish.  Top with enchilada sauce and remaining 1 cup cheese.  Bake until bubbly, about 30 minutes.

Yield: 4-6 Servings

-Recipe from Plain Chicken

Nacho Casserole



Nacho Casserole is a quick and filling weeknight meal.  This can be make as a freezer meal as well by freezing instead of baking it.  Thaw the casserole and bake until heated through.



1 lb Ground Beef
1 -2 Tablespoons Taco Seasoning
1/4 Cup Flour2 Cups Chicken Broth
9 oz Tortilla Chips
2 Cups Cheddar Cheese, shredded
Salsa and Sour Cream for optional topping


Preheat oven to 350°F and lightly grease a casserole dish.

Brown beef in a skillet over medium-high heat.  Season with taco seasoning.  Sprinkle on flour, stir and let cook for 1 minute.  Slowly stir in broth and bring to a bubble.  Simmer until the sauce thickens.

Add half of the chips to the prepared casserole dish.  Layer in half the meat and half of the cheese.  Repeat with remaining chips, meat and cheese.  Bake until the cheese is bubbly, about 20 minutes.

Serve with salsa and sour cream.

Yield: 6 Servings

-Recipe from Life As Mom

Slow Cooker Chile Colorado Burritos

Chile Colorado Burritos


These burritos are amazing!  The enchilada sauce you use will really make a difference in the overall taste of the burritos since the meat is slow cooked in enchilada sauce.  My favorite enchilada sauce is Mayaco’s brand.



Ingredients:1.5-2 lbs Stew Meat28 oz Can Red Enchilada Sauce1 Can Refried Beans4-6 Flour Tortillas2 Cups Shredded Cheddar Cheese


Combine stew meat and enchilada sauce together in a slow cooker.  Cook on low for 7-8 hours or high for 3-4 hours.

After the meat is finished slow cooking, heat the refried beans in the microwave or on the stove top.

Assemble the burritos by scooping on some of the meat with a slotted spoon onto a tortilla.  Top with refried beans.  Fold in the ends of the tortilla and roll up.  Place burritos in a casserole dish.  Repeat with remaining tortillas, meat and beans.

Top with the enchilada sauce from the slow cooker and sprinkle with shredded cheese.

Broil until cheese is melted, 2-4 minutes.


Yield: 4-6 Burritos

-Recipe adapted from Food Pusher

Tater Tot Casserole


I used to make a (not so good) version of this when I first got married.  It was made of raw ground beef smashed in the bottom of the pan, raw onions, frozen veggies, cream of mushroom soup, cream of chicken soup and tater tots.  This casserole has come a long way and is pretty tasty now!


1 lb Ground Beef
1 Onion, chopped
2 Cloves Garlic, finely grated
Salt and Pepper, to taste
3 Tablespoons Butter
3 Tablespoons Flour
2 Cups Chicken Stock
12 oz Frozen Peas
1 1/2 Cups Shredded Cheddar Cheese
1 lb Tater Tots or Tater Rounds


Preheat oven to 375°F.

Brown ground beef in a skillet over medium/high heat.  Add onion and garlic, cooking until softened.  Season with salt and pepper.

Push the beef mixture to the sides of the pan and add butter to the pan.  Once the butter is melted, sprinkle on the flour and whisk for 1 minute.  Whisk in chicken stock, bring to a bubble, reduce heat to thicken sauce.  Stir in peas.

Pour beef mixture into a lightly greased casserole dish (9X13 size).  Top with tater tots.

Bake until tater tots are golden brown, about 30-40 minutes.

Top with cheese and return to oven to melt cheese for a few minutes.


Yield: about 6 serivings

Skillet Shepherd’s Pie


I don’t know about you, but I always seems to have the ingredients to make Shepherd’s Pie on hand.  This Skillet Shepherd’s Pie is great because most of the cooking is done right in the skillet and even browns up in the oven in the skillet.  So, make sure you are using an oven-safe skillet for this meal.  Skillet Shepherd’s Pie is a wonderfully comforting dinner that will warm you on the cold days ahead of us.


2 lbs Potatoes, cut into 2 inch chunks
2 Tablespoons Butter
1/4-1/2 Cup Milk

1 1/2 lbs Ground Beef
1 Onion, thinly sliced
3 ribs celery, sliced
2 Cloves Garlic, minced
Salt & Pepper
2 Tablespoons Butter
2 Tablespoons Flour
2 Cups  Beef Stock
1 Tablespoon Italian Seasoning
1 Cup Frozen Peas
1 Cup Frozen Corn



Preheat oven to 350°F.

Add the potatoes to a large pot of water.  Bring to a boil, reduce and simmer until very soft, about 20 minutes.  Drain and return to pot.  Mash with butter and enough milk to make them smooth.  Season with salt and pepper to taste.

While the potatoes are cooking, brown the beef in a large oven-safe skillet over medium/high heat.  Add onion, celery, and garlic.  Cook until soft and season with salt, pepper and Italian Seasoning.

Push all the veggies to the sides of the pan.  Melt the butter in the center of the pan.  Sprinkle flour on the melted butter and whisk to combine.  Whisk in the stock then stir to combine.  Let bubble for a couple minutes to thicken.  Add peas and corn.  Top with mashed potatoes.  Transfer to preheated oven until the mashed potatoes are browned, about 20 minutes.




Yield: 6 Servings