Tag Archives: Cheddar Cheese

Green Bean Hamburger Pie



2 lbs Potatoes, cubed
1/4 Cup Butter
1/4 Cup Milk
Salt & Pepper
1-2 Tablespoons Extra Virgin Olive Oil
1lb Ground Beef
1 Large Onion, chopped
1lb Green Beans, cut into 2-3 inch pieces
1 Can Cream of Chicken or Mushroom Soup
1 Can Diced Tomatoes (Italian Style)
1 Cup Shredded Cheddar Cheese


Preheat oven to 350°F.  Spray a 9×13 inch casserole dish with non-stick cooking spray.

Boil the potatoes in a large pot of water until tender, about 15 minutes.  When they are done, drain and add butter, milk and salt & pepper to taste and mash them.

While the potatoes are cooking, heat the olive oil in a large skillet oven medium-high heat.  Add the beef and cook until browned, about 5-7 minutes.  Add the onion and green beans, cooking until softened, about 3-4 minutes.  Season with salt and pepper to taste.

Stir in the cream of chicken/mushroom soup and diced tomatoes.

Make a ring of mashed potatoes in the casserole dish.  Add the beef filling to the center of the ring.  Top with cheese and bake for 30 minutes.

Serves: 4-6


Drunken Sloppy Joes

I wasn’t exactly planning on making sloppy joes with beer, but I didn’t have enough tomato sauce so I have to make a substitute.  These ended up being a really good creation!


1 Tablespoon Extra Virgin Olive Oil
1 ¼ lbs Ground Beef
1 Red Bell Pepper, chopped
1 Onion, chopped
Salt & Pepper
1 (8oz) Can Tomato Sauce
1 Cup Dark Beer (I used Black Butte Porter)
2 Tablespoons Worcestershire Sauce
1 Tablespoons Chilli Powder
4 Buns
Pickles, for topping
Shredded Cheddar Cheese, for topping

Heat the olive oil in a large skillet over medium high heat.  Once hot, add the beef and cook until browned.  Add the bell pepper and onion, cooking about 3-5 minutes to soften.  Season with salt and pepper.

Add the tomato sauce, beer, worcestershire sauce and chilli powder.  Bring to a bubble and let it boil for a few minutes to reduce into a thickened sauce.  Lower to a simmer for about 5 minutes, or until you are ready to eat.

Lightly toast the buns under the broiler.  Keep a close eye on them because this will only take a minute.

To serve, scoop some of the sloppy joe sauce onto the bottom bun.  Top with pickles and cheese and the bun top.

Serves: 4



This is my attempt to copy some amazing enchiladas that a good friend of mine makes.  These are the best enchiladas ever and are so easy to make!

1 Tablespoon Extra Virgin Olive Oil
1lb Ground Beef (or shredded/ground chicken)
1 Large Onion, chopped
1 (3.8oz) Can Sliced Black Olives
1 Bunch Green Onions, sliced
8oz Cheddar or Mexican Style Cheese, shredded
1 (28oz) Can Macayo’s Red Enchilada Sauce
12-16 Small Flour Tortillas
Sour Cream, for serving

Preheat oven to 350°F.

Heat the olive oil in a large skillet over medium-high heat.  Add the beef once the pan is hot, cooking until browned.  Add the onion and cook for 3-4 minutes to soften.

Transfer the beef and onions in a large bowl and add the olives, green onions and half the cheese.  Stir to combine.

Pour enough enchilada sauce into a casserole dish to coat the bottom.  Dip a tortilla on both sides into the enchilada sauce.  Place a large spoonful of the filling on the center of the tortilla and roll up.  Place the enchilada seam side down.  Repeat with the remaining tortillas, adding more sauce to the dish as needed.

Pour the remaining sauce over the enchiladas and top with the remaining cheese.  Transfer the dish to the preheated oven and bake until bubbly and hot, about 20-30 minutes.

Serve with sour cream.

Yield: 12-15 enchiladas

Garlic Cheddar Biscuits

These cheesy biscuits are adapted by a good friend of mine from a Paula Deen recipe.  So good!!


1 ¼ cups Biscuit Mix
1 cup grated Sharp Cheddar Cheese
1/2 cup Milk
Garlic Butter –
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes

Preheat oven to 400°F, line a baking sheet with foil and spray with non-stick cooking spray.

In a small bowl, stir together the biscuit mix and cheese.  Add the milk, stirring to combine.

Drop spoonfuls onto the prepared baking sheet.  12 biscuits total.

When the biscuits are almost done baking, combine the melted butter (microwave a few seconds), garlic powder, salt and parsley.  Brush the garlic butter on the hot biscuits right when they come out of the oven.

Serve warm.

Yield: 12 Biscuits