Cheesy Macaroni and Beef Casserole

Even the finickiest eater will not be able to resist a second helping of this hearty casserole. Mike describes this as a cheesy goulash. It’s a blend of ground beef, onions, garlic, red bell pepper, seasonings, tomatoes and elbow macaroni, combined with plenty of Cheddar cheese and baked until golden brown. A stick-to-your-ribs meal that’s kid-friendly, husband approved and easy on the budget. This flavor-packed, cheesy casserole is perfect for any night of the week and is sure to become a family favorite. 

 

Preheat oven to 400° F. Prepare a 5-quart baking dish by spraying with non-stick cooking spray.

Chop red bell pepper. Dice onion. Mince garlic.

Bring a large pot of salted water to a boil over high heat.

Meanwhile, melt butter over medium heat in a large skillet or Dutch oven. Add the bell pepper, onion, garlic, salt, oregano, paprika and black pepper. 

Cook, stirring occasionally until softened, but not browned, about 7 minutes.

Add the tomato paste. Stir to combine. Cook for 1 minute. 

Add the ground beef and cook, breaking the meat into smaller pieces, until cooked through and no longer pink, about 5 minutes.

Meanwhile, add the pasta to the boiling water and cook 1 to 2 minutes less than package directions suggest (the pasta will finish cooking in the oven). Drain and rinse with cold water. Set aside.

Add the flour to the beef mixture and cook, stirring occasionally, until the raw taste has cooked out of the flour, about 2 minutes. 

Add the milk, tomatoes (with juice) and chicken stock (or broth). Stir to combine. Bring to a simmer.

Add the cooked pasta and one (8-ounce) package of shredded Cheddar. Stir to combine. Continue cooking, stirring occasionally, until the pasta is heated through, about 1 minute. Season to taste with salt and pepper, as needed.

Transfer to prepared baking dish.

Sprinkle with remaining package of shredded Cheddar. 

Bake until bubbling and lightly browned on top, 25 to 30 minutes. Cool slightly before serving.

 
CHEESY MACARONI AND BEEF CASSEROLE
Source: Adapted from Chow
Posted by:  www.meldingmagic.com

INGREDIENTS:

• 4 Tablespoons (1/2 stick) butter
• 1 large red bell pepper, cored, seeded and chopped
• 1 medium yellow onion, chopped
• 2 to 3 cloves garlic, minced
• 1 teaspoon kosher salt, plus more as needed
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 3/4 teaspoon freshly ground black pepper, plus more as needed
• 2 Tablespoons tomato paste
• 1 pound lean ground beef
• 1 pound elbow macaroni
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 cup chicken stock (or broth)
• 2 (8-ounce) packages shredded sharp Cheddar cheese

DIRECTIONS:

1. Preheat oven to 400° F. Prepare a 5-quart baking dish by spraying with non-stick cooking
    spray.
2. Bring a large pot of salted water to a boil over high heat.
3. Meanwhile, melt butter over medium heat in a large skillet or Dutch oven. Add the bell pepper, onion,
    garlic, salt, oregano, paprika and black pepper. Cook, stirring occasionally until softened, but not
    browned, about 7 minutes.
4. Add the tomato paste. Stir to combine. Cook for 1 minute.
5. Add the ground beef and cook, breaking the meat into smaller pieces, until cooked through and no
    longer pink, about 5 minutes.
6. Meanwhile, add the pasta to the boiling water and cook 1 to 2 minutes less than package directions
    suggest (the pasta will finish cooking in the oven). Drain and rinse with cold water. Set aside.
7. Add the flour to the beef mixture and cook, stirring occasionally, until the raw taste has cooked out of
    the flour, about 2 minutes. Add the milk, tomatoes (with juice) and chicken stock (or broth). Stir to
    combine. Bring to a simmer.
8. Add the cooked pasta and one (8-ounce) package of shredded Cheddar. Stir to combine. Continue
    cooking, stirring occasionally, until the pasta is heated through, about 1 minute. Season to taste with
    salt and pepper, as needed.
9. Transfer to prepared baking dish. Sprinkle with remaining package of shredded Cheddar. Bake until
    bubbling and lightly browned on top, 25 to 30 minutes. Cool slightly before serving.

Crunchy Taco Wrap

The other day I had a craving for tacos. But, I didn’t want them on a crunchy shell with watered down ground beef, and messy salsa. I started thinking, “how can I incorporate those flavors into a wrap?” Inspired by my Southwest Chicken Burrito, I came up with the idea for this Crunchy Taco Wrap. When I think of wraps, I think of crispy fresh vegetables. So, instead of using bottled salsa, I made fresh Pico de Gallo to top the seasoned ground beef. I even made my own taco seasoning mix. To give the meat a little creaminess, I drizzled the beef with a home-made nacho cheese sauce and added a couple of dollops of sour cream. The wraps were rolled (burrito style) and browned in a skillet to give them a crispier texture. This recipe is kind of a cross between a taco and a Crunchwrap Supreme, but the fresh ingredients makes it so much more flavorful and a much healthier option. Despite the fact that everything was made from scratch, this was still on the table in less than 30 minutes.

The Pico de Gallo needs an hour of refrigeration to give the flavors a chance to meld, so you may want to prepare this earlier in the day. After that, everything comes together in no time.

To prepare Pico de Gallo: Seed and finely chop tomatoes. Finely chop 1/2 of a red onion. Chop cilantro. Seed and finely chop jalapeno peppers. Juice limes. In bowl, combine tomatoes, onion, cilantro, jalapenos and lime juice. Stir well to combine. Cover and refrigerate for at least an hour.

To prepare taco seasoning mix:  

In small re-sealable plastic bag (or airtight container), combine chili powder, cumin, salt, black pepper, crushed red pepper flakes, garlic powder, oregano and paprika. Shake well to thoroughly combine.

In large skillet, over medium-high heat, add ground beef. Season with 1-1/2 Tablespoons of taco seasoning mix. Brown, stirring occasionally to break up beef.

Meanwhile prepare nacho cheese sauce:  

In medium saucepan, over medium-high heat, melt butter. Whisk in cornstarch and cook for 1 minute. Slowly whisk in milk. Sauce will be thick, so add more milk to thin it down. Simmer about 2 minutes, then add cream cheese, Cheddar cheese, hot sauce and 1 teaspoon of taco seasoning mix. If still too thick, add more milk until the sauce is of desired consistency.

To prepare wraps:  Scoop a generous portion of browned beef down center of tortilla. 

Top with a heaping helping of Pico de Gallo. Drizzle with nacho cheese sauce. Then top with 2 or 3 small dollops of sour cream. 

Tuck in ends and roll burrito style. 

Spray rolled burritos with non-stick cooking spray. Brown in preheated skillet.

Flip to brown other side.

Serve warm with additional Pico de Gallo.

CRUNCHY TACO WRAP
Posted by: www.meldingmagic.com

INGREDIENTS:

Pico de Gallo:

• 4 ripe Roma or plum tomatoes, seeded and finely chopped
• 1/2 large red onion, finely chopped
• 1/2 cup chopped cilantro
• 2 jalapeno peppers, seeded and finely chopped
• 1-1/2 Tablespoons lime juice
• Salt, to taste

Taco Seasoning Mix:

• 2 Tablespoons chili powder (preferably hot Mexican chili powder)
• 2 Tablespoons cumin
• 1/2 Tablespoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon crushed red pepper flakes (reduce amount if you want less heat)
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 2 teaspoons paprika (preferably Spanish paprika)

Nacho Cheese Sauce:

• 1-1/2 Tablespoons butter
• 1 Tablespoon cornstarch
• 3/4 cup milk, plus more to get desired consistency
• 3 Tablespoons cream cheese
• 2 cups grated Cheddar cheese
• 3/4 teaspoon hot sauce
• 1 teaspoon taco seasoning mix (recipe above)

Wrap Ingredients:

• Large (10-inch) flour tortillas
• 2 pounds lean ground beef
• 1-1/2 Tablespoons taco seasoning mix (recipe above)
• Prepared Pico de Gallo (recipe above)
• Prepared Nacho cheese sauce (recipe above)
• Sour cream, optional

DIRECTIONS:
1. To prepare Pico de Gallo: In bowl, combine tomatoes, onion, cilantro, jalapenos and lime juice. Stir
    well to combine. Cover and refrigerate for at least an hour.
2. To prepare taco seasoning mix:  In small re-sealable plastic bag (or airtight container), combine chili
    powder, cumin, salt, black pepper, crushed red pepper flakes, garlic powder, oregano and paprika.
    Shake well to thoroughly combine.
3. To prepare nacho cheese sauce: In medium saucepan, over medium-high heat, melt butter. Whisk in
    cornstarch and cook for 1 minute. Slowly whisk in milk. Sauce will be thick, so add more milk to thin it
    down (if desired). Simmer about 2 minutes, then add cream cheese, Cheddar cheese, hot sauce and 1
    teaspoon of taco seasoning mix. If still too thick, add milk until the sauce is of desired consistency.
4. In large skillet, over medium-high heat, add ground beef. Season with 1-1/2 Tablespoons of taco seasoning
    mix. Brown, stirring occasionally to break up beef.
5. To assemble wraps: Scoop a generous portion of browned beef down center of tortilla. Top with a
    heaping helping of Pico de Gallo. Drizzle with nacho cheese sauce. Then top with a couple of small
    dollops of sour cream. Tuck in ends and roll burrito style. Spray rolled burritos on both sides with
    non-stick cooking spray. Brown in preheated skillet. Flip to brown other side.
6. Serve warm with additional Pico de Gallo.

Sloppy Joes

 

Sloppy Joes are one of those meals you would expect to eat if you stepped out of a time machine. Most of us have fond memories of some derivation of this loose-meat sandwich while growing up. It’s budget friendly, quick and easy to prepare, feeds a crowd; and let’s face it, anything that’s sloppy, generally means fun to eat. There are countless names for this sloppy meat sandwich. Depending on where you live, these are also known as wimpies, yum yums, slushburgers, barbecues, dynamites, sloppy janes (and the list goes on). There are also countless variations to the basic recipe, which consists of ground beef, ketchup or tomato sauce, onions and some seasonings, served on a bun.  I would have to say the oddest rendition appeared last year at the N.C. State Fair, where they debuted the Sloppy Joe doughnut burger – seasoned ground beef, topped with shredded cheese, and layered between a sliced-in-half glazed, unfilled, jelly doughnut. Don’t worry, I’m not going to be giving you that recipe. Even for me, that combination is unfathomable. My take on this childhood favorite combines tomato soup and tomato sauce for the base; onion and green bell peppers, for the veggies; and seasonings include brown sugar, Worcestershire sauce, chili powder, garlic powder and prepared mustard. The mustard and Worcestershire give the flavor depth, while the brown sugar gives it a sweet-savory taste. So why not step back in time and bring smiles to the table tonight. 

Missing from photo: prepared mustard (I used French's Yellow Mustard) and sliced cheese for serving.

Chop onion and green bell pepper (or substitute celery). 

In large pan (or Dutch oven), over medium-high heat, brown ground beef, green pepper and onion. Drain off all liquid. 

Add remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer for 45 minutes, stirring occasionally. 

Remove cover. Increase heat to medium-low and cook for an additional 15 minutes (to thicken the sauce).

Serve on buns. Top with a slice of your favorite cheese. 

SLOPPY JOES
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 pounds lean ground beef (or substitute turkey)
• 2/3 cup finely chopped onion
• 1 cup chopped green bell pepper (or substitute celery)
• 2 (10-3/4 ounce) cans condensed tomato soup, undiluted
• 1 (15-ounce) can tomato sauce
• 1/2 cup firmly packed light brown sugar
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon prepared mustard
• 1/2 Tablespoon chili powder
• ½ teaspoon garlic powder
• Buns, for serving
• Sliced cheese, for serving (Cheddar, American, or whatever you prefer)

DIRECTIONS:

1. In large pan (or Dutch oven), over medium-high heat, brown ground beef, green pepper and onion.
    Drain off all liquid.
2. Add remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer for 45 minutes, stirring
    occasionally.
3. Remove cover. Increase heat to medium-low and cook for an additional 15 minutes (to thicken the
    sauce).
4. Serve on buns. Top with a slice of your favorite cheese. 

Mojo Marinated Beef Fajitas

When we first moved to North Carolina, we had to spend the first week after our closing in a hotel because our moving company was delayed.The hotel just happened to be across the street from a Chili’s restaurant. So, guess where we ate every night? That’s when Mike developed an insatiable appetite for fajitas. So, once we were settled in our new home, I knew I was going to have to find a “go-to” recipe for beef fajitas, or we’d be eating out every night. Typically, you use a tougher cut of meat for beef fajitas, like skirt or flank steak. So, the right marinade is crucial to success. What makes this Tyler Florence recipe so special is the mojo marinade. Merriam-Webster defines “mojo” as “a power that may seem magical,” and that pretty much describes this marinade to a tee. The flavors are vibrant, bold and aromatic. I don’t usually care for beef fajitas, but the first time I made these, the smell was so enchanting, it won me over. And, unlike some other marinades, the flavors of this one really penetrate the meat. The original recipe calls for marinating the beef for 2 to 4 hours, but I found that you get the best results by tenderizing overnight (or longer), especially if you don’t cut your meat into strips beforehand. I prefer to grill the steak whole, let rest, then slice into strips. The mojo is a mixture of freshly squeezed orange juice, fresh lime juice, olive oil, garlic, chipotle chiles, cilantro, cumin and salt. Then you top it with peppers and onions that have been grilled in a mixture of olive oil and lime juice; and serve on warmed tortillas. These fajitas are so flavorful, you’ll pass on the optional garnishes. 

If you can get your hands on one of these meat tenderizers, it is well worth the investment. I bought this 48-blade Jaccard from Cooking.com. What I love about it is it pierces the meat thoroughly, not only tenderizing, but allowing the marinade to soak into the fibers of the meat. (Plus, it’s completely dishwasher safe, which is always a bonus.) I don’t think I’d ever go back to pounding meat again. This works like a charm. (No, this is not an endorsement, just a helpful tip.)

Juice the orange and 2 limes.

In blender, or food processor, combine all marinade ingredients. Puree until smooth. 

Transfer to a re-sealable plastic bag. Add steak. Seal and shake to coat. Refrigerate overnight. (I usually put mine in the refrigerator about 5:00 PM the day before, then grill it the next day around the same time, so it marinates for 24 hours.)

Clean and thinly slice bell peppers and onion(s). Place peppers and onions in large re-sealable plastic bag. Add olive oil and lime juice. Shake to coat.

Transfer peppers and onions to an aluminum (disposable) pan.

Preheat grill. 

Place pan of peppers and onions on the grill. Cook until they just start to wilt (crisp, tender). 

Cover with aluminum foil and place on unheated side of grill (indirect heat), while you cook steaks.

Drain the marinade from the beef. Season steak with salt and pepper. Grill the steak over medium-high heat for about 4 minutes per side, or until internal temperature reaches 135° F. (medium done, which works best for this cut of beef). Let beef rest. 

Meanwhile, place a tortilla on grill and let char 30 seconds to 1 minute. Flip the tortilla to quickly heat other side. Repeat with remaining tortillas. Wrap in foil to keep warm.

Slice beef into strips by cutting against the grain (or at a 45° angle across grain).

To serve: Spread some guacamole on tortilla (if desired), top with a few slices of steak, then peppers and onions. I had to omit the guacamole (as Mike despises it).  :(
Additional garnishes include salsa, sour cream and shredded cheese.

 
MOJO MARINATED BEEF FAJITAS
Source: Tyler Florence, The Food Network
Posted by: www.meldingmagic.com

INGREDIENTS:

Marinade (mojo):

• 1 orange, juiced
• 2 limes, juiced
• 4 Tablespoons olive oil
• 2 garlic cloves, roughly chopped
• 3 chipotle chiles, in adobo sauce
• 3 Tablespoons roughly chopped cilantro
• 1 teaspoon ground cumin
• 1 teaspoon salt

Fajitas:

• 2 to 2-1/2 pounds skirt or flank steak
• Salt and pepper
• 1 large, or 2 small green peppers, thinly sliced
• 2 red bell peppers, thinly sliced (or use 1 red and 1 yellow for more color)
• 1 to 2 large onions, thinly sliced
• 1 lime, juiced
• 2 Tablespoons olive oil
• Flour tortillas

Optional Garnishes:

• Prepared guacamole
• Salsa
• Sour cream
• Shredded cheese

DIRECTIONS:
 
1. Tenderize beef. In blender, or food processor, combine all marinade ingredients. Puree until smooth.
    Transfer to a re-sealable plastic bag. Add steak. Seal and shake to coat. Refrigerate overnight.
2. Clean and thinly slice bell peppers and onion(s). Place peppers and onions in large re-sealable plastic
    bag. Add olive oil and lime juice. Shake to coat. Transfer peppers and onions to an aluminum
    (disposable) pan.
3. Preheat grill.
4. Place pan of peppers and onions on the grill. Cook until they just start to wilt (crisp, tender). Cover
    with aluminum foil and place on unheated side of grill (indirect heat), while you cook steaks.
5. Drain the marinade from the beef. Season steak with salt and pepper. Grill the steak over medium-
    high heat for about 4 minutes per side, or until internal temperature reaches 135° F. (medium done,
    which works best for this cut of beef). Let beef rest.
6. Meanwhile, place a tortilla on grill and let char 30 seconds to 1 minute. Flip the tortilla to quickly heat
    other side. Repeat with remaining tortillas. Wrap in foil to keep warm.
7. Slice beef into strips by cutting against the grain (or at a 45° angle across grain).
8. To serve: Spread some guacamole on tortilla (if desired), top with a few slices of steak, then peppers
    and onions. Additional garnishes include salsa, sour cream and shredded cheese.