Tag Archives: Ground meat

Smothered Burritos

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Smothered Burritos

   

I find myself drooling over Mexican food pictures quite often and wishing someone would invent a drone service to deliver endless chips and salsa, chimichangas, and margaritas to my doorstep. Because at this point in my life with two small children, we almost never go out to eat. So, to make the best of it, I try to make whatever I’m craving at home, which is probably better in the long run since it’s cheaper and healthier that way. Plus, no one tries to charge me $14 for a margarita around here either! 

Ingredients:

  • 1 lb ground meat (whatever you’re into these days)
  • 1 package of taco seasoning
  • 1/2 sweet onion chopped
  • 3 mini bell peppers chopped (or 1 regular bell pepper)
  • 1 jalapeño chopped (seeded and deveined) 
  • 3/4 c water
  • 16 oz Velveeta
  • 1 can Rotel (drained)
  • 1 can diced green chilies or 4 roasted green chiles chopped *In Texas it’s easy to find these year round at the Mexican grocery stores freshly roasted. But canned versions are found practically everywhere and just as good.
  • 1/2 c milk
  • Tortillas 
  • Garnishes like lettuce, tomatoes, and sour cream

1. Put your chopped peppers and onion into a skillet and drizzle with olive oil. I like to cook these about 10 minutes on medium high heat to give them a head start. 

  
  
  
2. Now add your ground meat to the pan and cook until browned.

  
3. Now drain off any excess fat from the pan. I find it’s easiest to do this with a metal dinner spoon.

  
4. Now add your taco seasoning and 3/4 c water. Bring to a boil, then turn to simmer and stir frequently. It will be done in about 5 minutes.

  
 
 
5. To make the cheese sauce, break up your 16 oz Velveeta and put in a sauce pot over medium heat and add your green chiles, drained Rotel, and milk. Stir frequently to help cheese melt and incorporate with everything. Mmm cheeeeeese 🙂

  
  
  
6. Now it’s time to stuff, roll, and smother your burritos! Don’t be afraid to drown them puppies! Yum! 

  
   
 

Meatloaf Sandwiches

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Meatloaf Sandwiches

Meatloaf Sandwiches

Are you ready to taste one of the most delicious sandwiches you’ve ever had in your life? Well I hope so, because this sandwich is amazing!!! This came from meatloaf leftovers, obviously, and is now a staple whenever I make meatloaf. So get out some box wine and get ready for this cheap and delicious sammich!

Ingredients:

Meatloaf slices
1 sweet onion sliced
Butter
Olive oil
Cayenne pepper
Salt and pepper
Scoop of leftover mashed potatoes (optional)
Mayonnaise
Provolone cheese
Bread

1. Sauté onion with butter, drizzle of olive oil, salt, pepper, and cayenne 15-18 minutes on medium to high heat.
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2. Once your onions are done, turn to low to keep warm and place a few pats of butter in another skillet to grill your bread.
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3. Smear mayo on one slice of bread and leftover mashed potatoes on the other piece and place into skillet.
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4. Place your sliced meatloaf onto the bread and then top with your sautéed onions and provolone cheese.
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5. Place other piece of bread on top and flip over after a few minutes so it cooks evenly on both sides and cheese melts completely. This is seriously one of the best things you’ll ever put in your mouth!!!
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Spicy Chili

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Spicy Chili

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Yesterday when I woke up it was cold and foggy outside, and that’s when I knew for sure, beyond a shadow of a doubt… It was a perfect day for chili! This chili has the perfect amount of kick and goes perfectly on baked potatoes (pictured), tamales, Fritos, French fries, or even by itself. Trust me, you could put this on an old leather boot and it would be delicious!

Ingredients:
2 lbs ground meat (beef, turkey, deer, whatever you like)
1 large sweet onion chopped
1 large jalapeño chopped
3 cloves of garlic chopped
1 12 oz beer (I used a Miller Lite, but any beer dark or light would be ok. Rule of adding drinks like this to food is if you wouldn’t drink it, don’t put it in your food. That means don’t buy the cheap stuff.)
1 can Rotel
1 cup Spicy V8 juice
3 tablespoons chili powder
2 teaspoons each of garlic salt, paprika, and cumin powder
1/4 teaspoon cayenne
1/4 cup ketchup (Heinz ketchup is my favorite)
1 tablespoon yellow mustard (I love French’s)
Olive oil
Salt and pepper to taste

1. Add onion and peppers to pot and drizzle with olive oil and season with salt and pepper (go easy because you can always add more later, but you can’t take it out once you’ve added it). Sauté for 20 minutes on medium to high heat.

2. Add ground meat and chopped garlic and sauté until fully cooked. Add seasonings and stir well. At this point you can either keep in pot or transfer to crock pot on low.

3. Add beer, Rotel, V8, ketchup, and mustard and keep at a simmer on stovetop or crockpot for a few hours or even all day.

4. Garnish chili with your favorite toppings before serving. Classic chili toppings include onion, green onion, cheese, sour cream, and avocado.