Crispy Tacos

Crispy Blackstone Tacos are great for feeding a crowd, and can be used with your favorite meat of choice.  We generally serve ours alongside Cilantro Lime Quinoa or Rice, with corn, but these make great appetizers as well.  Try not to overstuff these; you want them easily folding to maximize crisp shell on both sides.  If you don't have a favorite enchilada sauce, I will often use the leftover meat sauce/drippings.

Crispy Blackstone Tacos

1 lb. shredded meat of choice (we love Mexican Beef, Sweet Pork and Chicken)

corn tortillas

1 can black beans

1 c. chopped white onion

1 c. chopped cilantro

1-2 c. enchilada sauce

Dip each corn tortilla in the enchilada sauce, turning to coat both sides.  On lightly greased Blackstone, place each tortilla.  Sprinkle with a small amount of cheese.  Spread 1-2 Tbsp. of meat on 1/2 of the tortilla, and top with a small spoon full of beans.  Sprinkle with onion and cilantro.  
Fold tortilla in half and grill until crispy, turning to crisp the other side.

Serve with pico de gallo or salsa and sides of choice.

Smoked Meat Loaf

Hands down one of the best meatloaf recipes we've tried.  This is not for the calorie deficit eater; this meal is packed with cheesy goodness.  We've modified it slightly to include ingredients we always have on hand, and reducing the amount of cheese/calories per serving.  Even with modifications, this is amazingly crispy on the outside, cheesy on the inside and will please the whole family.

Smoked Meat Loaf
Recipe modified from Gimme some Grilling

1 lb. ground beef

1 lb. ground sausage

1 lb. ground turkey

3 eggs

2/3 c. yellow onion, chopped small 

3/4 c. Panko bread crumbs

1 1/2  tsp. seasoned salt

1 1/2 tsp. garlic powder

3/4 tsp. ground black pepper

2 c. shredded cheese of choice

Combine all ingredients in a large mixing bowl.  Shape into 2 large loaves.

Smoke at 325 degrees until internal temperature reaches 165, about 1 1/2 hours.

Remove from smoker and allow to rest for 5 minutes.  

Slice and serve.

Dry Taco Soup Mix {Meal in a Jar}

Aside from the convenience of having these lining your pantry shelves for a quick and delicious dinner any time, recipes like these also make for the perfect gift, as well as for camping / backpacking / 72 hour kit food options.  Just switch out the glass jar for a ziplock bag if you plan to hit the hills.

Shelf life on these jars are 1 year.  If you have a food saver with the ability to seal a mason jar lid on dry goods, it will last much longer (upwards of 15 years if kept in a cool, dry place).

You can use any brand of freeze dried or dehydrated food here, but I've included links to the products that I use personally.  Click here to find out more about how you can earn these products for free or half off.

Dry Taco Soup Mix {Meal in a Jar}

Recipe from My Food Storage Favorites

3 Tbsp. taco seasoning

1/2 tsp. salt

1/4 tsp. pepper

3 Tbsp. tomato powder

1/4 c. freeze dried onions

3/4 c. freeze dried hamburger

3/4 c. instant pinto beans

3/4 c. instant black beans

3/4 c. freeze dried corn

1/4 c. freeze dried green chilis

In each quart mason jar, add the ingredients in the order listed.

To make the soup:

Add 7 cups of water to a pot and turn on high heat.

Dump entire contents of jar into the water.

Bring to a boil, then simmer over medium heat for 20-30 minutes, or until beans are fully cooked.

Serve with shredded cheddar cheese, tortilla chips and sour cream, if desired.

Makes about 10 cups of soup.

Dry Chili Mix {Meal in a Jar}

This hearty mix comes together in minutes to create a delicious chili.  If you aren't into the whole "meal in a jar" thing, by all means just throw this together for a quick dinner any night of the week.

  If you are looking for convenient gift giving this Christmas, this ticket fits the bill.  I like to pair this meal with home made corn bread (also available as a dry mix).

Aside from the convenience of having ready made meals like this lining your shelves, these make excellent options for camping, hunting or 72 hour kits.  These can just as easily be put into mylar bags, or if you aren't worried about shelf life, a ziplock would work just fine.
The shelf life of this chili mix is 1 year.  If you have a food saver with the ability to seal a mason jar or vacuum seal a mylar bag, you can extend the shelf life up to 15 years if kept in a cool, dry place.
You can use any brand of freeze dried or dehydrated foods here, but I've included links to the products that I personally use.  The most important thing is to use instant beans; this allows for long term storability with minimal cooking time and water.  You can click here to find out more about how you can earn these products for free or half off.

Dry Chili Mix {Meal in a Jar}

Recipe from Rainy Day Food Storage

1 1/4 c. instant red beans

1/2 c. tomato powder

1 c. freeze dried beef (I used 1/2 hamburger, 1/2 roast beef)

1/2 c. dehydrated mixed bell peppers

1/2 c. freeze dried tomato dices (i omitted these)

1/4 c. freeze dried chopped onions

1/4 c. freeze dried celery

1 Tbsp. beef bouillon
2 tsp. chili powder
1/4 tsp. garlic powder
1/2 tsp. cumin
1/4 tsp. crushed red pepper 

salt and pepper, to taste

To make the chili:

Add 8 cups of water to a pot over high heat.

Add entire contents of jar and bring to a boil.

Simmer over medium heat until beans are cooked through, 20-30 minutes.
This chili will thicken up quiet a bit during the final minutes of cooking time, so don't panic if it looks too watered down, just keep boiling.

Serve with shredded cheese, optional.

Cornbread Taco Bake

We love tacos.  We love cornbread.  This one pot wonder was a no brainer for us.  Hearty, satisfying and easily put together, this is a great go to all through the fall and winter months.

The original recipe called for a ranch dressing drizzled over the top (no thank you), so we opt for fresh pico or restaurant style salsa instead.  Delicious.

We also switched out the rotisserie chicken with ground beef, and added a home made cornbread crust, rather than the store bought kind.  

Cornbread Taco Bake

Recipe modified from Barbara Bakes

FILLING:

1 lb. lean ground beef

1/2 onion, chopped

1 jalapeno pepper, chopped

1/4 c. chopped cilantro leaves

1/2 tsp. salt

1/2 tsp. cumin

1/4 tsp. black pepper

14.5 oz. can diced tomatoes with green chilies

CRUST:

1 c. flour

1 c. corn meal

4 tsp. baking powder

1/4 c. sugar

3/4 tsp. salt

2 eggs

1/4 c. olive oil

1 c. milk

TOPPINGS:

1 1/2 c. cheddar and pepperjack cheese blend

3 c. shredded romaine lettuce

1 c. chopped tomatoes

salsa

sour cream

Brown beef and onion in large skillet over medium heat.

Add jalapeno, cumin, salt and pepper, and continue cooking until beef is done.

Stir in cilantro and tomatoes and heat through.

Meanwhile, add dry ingredients for crust and mix.

Add eggs, oil and milk and whisk to combine.

Remove beef mixture from skillet and wipe out with a paper towel.

Spray skillet with Pam, and pour cornbread mixture in.

Spoon beef mixture evenly over cornbread and sprinkle with cheese.

Bake at 400 degrees for 20 minutes or until golden brown.

Cut into wedges.

Top with desired toppings.

Sizzlin' Steak Marinade

I've been using this marinade from Six Sisters Stuff for a while now - it is easy to throw together and packs great flavor.  I love to make the whole batch and divide it up among ziplock bags with fresh steaks and toss it in the freezer for a quick future meal prep.

Sizzlin' Steak Marinade

Recipe adapted from Six Sisters Stuff

1 1/2 c. olive oil

1/4 c. worchestershire sauce

1 tsp. pepper

1/2 c. apple cider vinegar

3/4 c. soy sauce

2 Tbsp. dry mustard

1/3 c. lemon juice

Mix all ingredients together and pour over steak.  Store in fridge for 8-24 hours.

Grill and eat!

Marinade should cover about 4 lbs. of steak (or more).

Chili Mac

This grown up mac and cheese with chili is quick, delicious and filling.  It makes for a great leftover, and we all loved it.  If you don't have cheese powder you can use 2 boxed macaroni and cheese mixes.  Prepare as package directions state and omit the butter, milk, cheese powder and noodles from the recipe below.

Chili Mac

Recipe modified from Our Best Bites

1 lb. groud beef

1 Tbsp. olive oil

1/2 onion, diced

1 tsp. garlic powder

1 tsp. chili powder

1 tsp. cumin

1 tsp. salt

1/4 tsp. pepper

2 cans tomatoes, drained

2 cans beans (I used kidney and canellini), rinsed and drained

13.25oz box elbow macaroni (about 3 1/2 c.)

2/3 c. cheese blend powder

2 Tbsp. butter

1 c. milk, plus more if needed

salt and pepper to taste

large handful cilantro, chopped

sliced green onions

Bring large pot of water to a boil and cook noodles until al dente, drain.

Meanwhile, heat oil in large skillet.

Add beef, onion and seasonings, and cook until meat is no longer pink.

Drain any fat, and add tomatoes and beans, cooking for 2-3 minutes, or until heated.

Once noodles have been drained, add butter and cheese powder to the noodle pot.

Whisk in milk.

Stir in drained noodles and coat in cheese mixture.

Add noodles to beef and been mixture and stir to coat evenly, adding more milk if needed.

Sprinkle with chopped green onions and serve.

Taco Pizza

My sister served up this pizza at our last family vacation.  It is delicious and it feeds a crowd!  Mix up the toppings however you would like, this is a winner!

Taco Pizza

Recipe modified from Life as a Lofthouse

1 pizza dough recipe

1/2 lb. ground beef

2 Tbsp. taco seasoning

1 16oz can refried beans

3 c. shredded cheese

1/2 c. chopped tomatoes
1/4 c. sliced black olives
4 green onions, chopped
1 c. corn, optional - I liked it better without

Prepare pizza dough and spread out on large baking sheet.
Bake at 375 for 8-10 minutes, or until lightly golden.

Meanwhile, brown beef in a large skillet until no longer pink; drain.
Add taco seasoning to cooked beef.
Heat up refried beans, stir, and spread evenly over the top of the warm pizza.
Top with cooked ground beef.
Sprinkle with cheese, tomatoes olives, green onions and corn.

Return to oven and bake an additional 5-7 minutes, or until cheese is melted.
Serve immediately with salsa and sour cream if desired.

No Peek Beef Tips

My crockpot is not functioning as well as it once did.  My low setting cooks like it is on high, and my high setting cooks like it is super high.  The result?  Not so tender fast cooked meat.  Kind of defeats the purpose.

So... I set out in search of a non crockpot method for tender beef, and I found this recipe.

It is a great switch up from regular roast beef, comes together really quickly, and is a meat and gravy dish all in one (which I loved!).  Super fast and delicious.  We served ours over mashed potatoes.

No Peek Beef Tips

Recipe from Discount Queens

2 lb. cubed beef (steak, roast, stew meat, chuck, etc.)

1 can cream of mushroom soup

1 packet brown gravy mix

1 packet onion soup mix

1 c. water

Put meat in a greased 9x13" baking dish.

Mix remaining ingredients together and pour over meat.

Cover tightly with foil and bake at 300 degrees for 3 hours (no peeking!)

Serve hot over mashed potatoes.

Chili Stuffed Baked Potatoes

These delicious potato boats are super simple, hearty comfort food at its finest.  I mean... at its easiest.  I love these for a quick weeknight meal.  We served ours with sauteed greens and fresh fruit.

Chili Stuffed Baked Potatoes

Inspiration from Slimming Eats

4 large baking potatoes
1 can chili con carne (or whatever chili you prefer)
1 c. cheddar cheese, grated
green onions and sour cream for garnish

Bake potatoes in oven or microwave until cooked through.

Meanwhile, heat chili in small saucepan until warmed.

Once potatoes are cooked, cut in half lengthwise.

Scoop out centers of each potato, leaving at least 1/4" of potato flesh around the edges.

Discard or save insides of potatoes for another dish.

Arrange potatoes on a large baking sheet.

Evenly divide chili among potatoes.

Sprinkle cheese evenly over chili.

Place under broiler for 5 minutes, or until cheese is golden and bubbly.

Garnish with sour cream and green onions.

Mississippi Roast

I was a little skeptical of this recipe at first... the method just seemed a bit too crazy for me.  But the more I thought about it the more I figured it was crazy enough that it just might work.

And work it did!

I've got to say, it was fabulous.  And it is just about the easiest thing ever to make - such a small amount of work for such a great outcome!  I love the added flavor from the peperoncini peppers.  We made gravy from the pan drippings... ah-mazing.  We all loved it!

Mississippi Roast

Recipe from A Perfectly Lovely Ordinary Day

6 lb. chuck roast

1 packet Ranch Dressing mix

1 packet Au Jus Mix

1 stick butter

5-6 peperoncini peppers

Place roast in crock pot.

Sprinkle Ranch Seasoning packet over roast.

Sprinkle Au Jus Seasoning packet over roast.

Place stick of butter on top of roast.

Arrange peppers on top of roast, around the butter.

Do not add water!

Cook on low for 8 hours.

Cob Salad / Wraps

This quick weeknight meal doesn't really require a "recipe".  Just grab some fresh veg, cheese, leftover meat and throw it all on some lettuce or in a wrap.  Serve with your favorite dressing and you are good to go!

Cobb Salad Wraps

Any combination of the following:

Tomatoes

Avocado

Cucumbers

Bell Pepper

Hard Boiled Eggs

Green Onions

Bacon

Chicken/Turkey/Beef

Shredded or Cubed Cheese

Onions

Serve over lettuce or in a wrap with your favorite dressing.

Quinoa Black Bean Burrito Bowls

I love the concept of burrito bowls; everything mexican that you love heaped together in a bowl rather than stuffed into a tortilla.  This particular dish is topped over quinoa, and it is delicious.  We always add meat to ours, but this would be very filling as a vegetarian meal as well.

As far as the meat goes: this is definitely a 'leftover' meal for me.  One that you can take any extra shredded meat, add some quinoa and toppings and you are good to go.

Quinoa Black Bean Burrito Bowls

Recipe modified from The Shiksa in the Kitchen

1 c. quinoa

1 Tbsp. olive oil

1/4 c. minced onion

1 can black beans, rinsed and drained

1/4 c. chopped fresh cilantro

1/4 tsp. cumin

dash red pepper flakes

1/4 c. water

3 Tbsp. lime juice, divided

salt and pepper to taste

Meat of choice, cooked and shredded:

I like it with kalua pork the best, but we've used chicken and beef also

Toppings of choice:

corn

peppers

olives

lettuce

tomato / salsa

avocado / guacamole

sour cream

Cook quinoa according to package directions.

When finished, fold in remaining 2 Tbsp. lime juice and chopped cilantro.

Meanwhile, saute onions in olive oil until translucent.

Add beans, water, cumin and red pepper flakes.

Bring to a boil and simmer for 15 minutes, or until most of the water has evaporated.

Stir in 1 Tbsp. lime juice, and season to taste with salt and pepper.

To assemble bowls, layer quinoa, beans, meat, and any additional toppings.

Serve warm.

Philly Cheesesteak Stuffed Peppers

Every now and then I come across a recipe that I instantly fall in love with and wonder "how have I never thought to make this before now?"

That is where this Philly Cheesesteak Stuffed Pepper comes in... 

(can I get a shout of for Pinterest?  LOVE IT!)

I made this twice in the same month, which is saying a lot for me.  Then again the next week for the neighbors who just had a baby.  And it is 10:40pm and I could eat one right now just from looking at the pictures.  This will forever be a long time member of our family dinners.

Philly Cheesesteak Stuffed Peppers

Recipe modified from Peace, Love, and Low Carb

Crock Pot Italian Beef (Recipe Below)

8 slices Provolone Cheese

2 large bell peppers

1 medium sweet onion

6 oz. mushrooms

2 Tbsp. butter

1 Tbsp. garlic, minced

salt and pepper to taste

Slice onions and mushrooms.

Saute over medium heat with buter, olive oil, garlic and salt and pepper, until caramelized, 25-30 minutes.

Slice peppers in half lengthwise, and remove ribs and seeds.

Line the inside of each pepper with a slice of provolone.

Spoon  onion/mushroom mixture into the pepper halves.

Top with a generous serving of the roast beef, until overflowing.

Top each pepper with another slice of provolone cheese.

Bake at 400 degrees for 15-20 minutes, or until cheese is golden.

Crock Pot Italian Beef

Recipe from Mel's Kitchen Cafe

1 1/2 c. beef broth

1 c. water

2 tsp. salt

2 tsp. pepper

2 tsp. dried oregano

2 tsp. dried basil

2 tsp. onion powder

2 tsp. dried parsley

2 tsp. garlic powder

2 bay leaves

5 lbs. chuck roast

Combine water, broth and seasonings and whisk with a fork.

Place roast in slow cooker and pour mixture over it.

Cover and cook on low for 9-10 hours or on high for 5-6.

When done, remove bay leaves, shred meat and return to crock pot to sit in the juices.

Steak and Egg Stir Fry

This wonderful stir fry was both filling and fun.  I loved the addition of the eggs!  Snap peas can be replaced with broccoli, peppers, onions, or any other veggie you have stashed in the fridge.

Steak and Egg Stir Fry

Recipe modified from Calorie Count

1 lb. flank or sirloin steak, cut in strips

7 eggs

dash milk

1 Tbsp. oyster (or hoisin) sauce

1/4 c. soy sauce

1 1/2 tsp. chopped garlic

3/4 tsp. sugar

1/4 tsp. red pepper flakes

1/4 tsp. ground ginger

1 1/2 tsp. cornstarch

1/3 c. beef broth

8 oz sugar snap peas

Combine soy sauce, garlic, sugar, red pepper flakes and ginger, and mix well.

Add beef and put in fridge to marinate.

Whisk eggs with milk and scramble until cooked.

Set aside.

Combine cornstarch with beef broth and stir to dissolve.

Add beef and marinade to the skillet.

Cook and stir until beef is cooked through.

Add scrambled eggs and peas to skillet, and continue to cook until hot, about 1 minute.

Add beef broth/cornstarch mixture and cook until sauce thickens, adding more broth if needed.

Serve over rice.

Beef and Zucchini 'Lasagna'

Technically this can't be a lasagna, since it doesn't have any noodles.

The zucchini however, makes an excellent substitute!

Beef and Zucchini Lasagna

Menu Managed Original

2 medium zucchini

1 lb. ground beef

1/2 onion, chopped

2 cloves garlic, minced

2 Tbsp. herbs de provence

salt and pepper to taste

1 can seasoned petite diced tomatoes

2 c. mozzarella cheese

1/3 c. Parmesan cheese

2 jalapeno's, seeded and minced

Brown beef with onion until meat is no longer pink; drain excess fat.

Add garlic, herbs de provence, and salt and pepper.

Stir in tomatoes and let simmer lightly to incorporate flavors.

Combine cheeses with minced jalapeno's and stir to combine.

Wash zucchini and cut lengthwise into 1/4" strips.

Layer strips to cover the bottom of a greased 9x13" baking dish (just as you would lasagna noodles).

Spread half of the meat mixture over the zucchini.

Sprinkle half of the cheese/jalapeno mixture over the meat sauce.

Layer remaining zucchini strips, meat and cheese mixture.

Bake at 375 for 30 minutes, or until cheese is melted and turns golden brown.

If Freezing:

Prepare dish as described above without baking.  Freeze for up to 6 months.  Bake frozen at 375 for 45 minutes, or until center is heated through and cheese is melted.

Steak and Cheese Sandwiches

These sandwiches are quick and easy and taste fabulous.  We served ours on mini homemade french bread loaves.

Steak and Cheese Sandwiches

Recipe modified from SkinnyTaste

1/2 lb. thin cut beef round steak

1/2 tsp. olive oil

garlic powder to taste

salt and pepper to taste

1 large bell pepper, sliced

1 large onion, carmelized

Provolone cheese

French Bread or Baguettes

In a large skillet heat olive oil

Season steak with salt, pepper and garlic powder.

Cook in skillet until just done and transfer to cutting board.

Let steak rest for 5 minutes before slicing against the grain into strips.

Meanwhile, add carmelized onions and peppers to skillet and heat through.

Return steak strips to skillet and stir to combine.

Top each bread half with steak mixture and sliced cheese.

Place under broiler until cheese melts.

Zucchini Pizza Casserole

Another great zucchini recipe to add to the arsenal before your garden starts becoming too overwhelming!

Zucchini Pizza Casserole

Recipe modified from Taste of Home

4 c. shredded zucchini

1/2 tsp. salt

2 eggs

1/2 c. Parmesan cheese

1 c. mozzarella cheese

1 c. cheddar cheese

1 lb. ground beef

1/2 c. chopped onion

2 cloves garlic

1 tsp. basil

1 tsp. Italian seasoning

1-2 jalapeno's, optional

2 c. pizza sauce

1 medium green bell pepper, chopped

Shred zucchini and place in a colander in sink.

Sprinkle with salt and allow to drain for at least 30 minutes.

Using a clean dish towel, wring out the zucchini to remove all liquid (the more the better).

In a small bowl, combine cheeses and mix to combine.

In a large bowl, mix eggs, 1/2 of the cheese mixture and the zucchini.

Press zucchini mixture into a greased 9x13" dish and bake at 400 degrees for 20 minutes.

Meanwhile, cook beef with onion in a skillet until no longer pink.

Add garlic, basil, Italian seasoning, jalapenos and pizza sauce; heat through.

Pour beef mixture over zucchini.

Sprinkle with remaining cheese.

Sprinkle with chopped bell pepper.

Bake at 400 for an additional 15 minutes.

Lasagna

This is a really delicious tasting lasagna that is very easy to make and requires minimal ingredients.  I love it!

Lasagna

1 lb. ground beef

1 c. chopped onion

2 cloves garlic, minced

2 tsp. crushed oregano

2 cans tomato soup

2 cans tomatoes of choice

1 pint cottage cheese

2 c. mozzarella, shredded

6 lasagna noodles

1/4 - 1/2 c. Parmesan cheese

Brown beef and onion; drain fat.

Add garlic, oregano, soup and tomatoes; simmer for 30 minutes.

Meanwhile, cook noodles according to package directions.

Combine cottage cheese and mozzarella in a bowl.

In 9x13" baking dish layer:

3 noodles, 1/2 of meat sauce, cheese mixture, 3 noodles, remaining meat sauce.

Sprinkle with Parmesan cheese.

Bake at 350 for 30 minutes.

Let set for 15 minutes before serving.

**If freezing:

After noodles have cooked and meat sauce has simmered allow ingredients to cool to room temperature.  Assemble in dish and freeze.

Allow to thaw and bake at 350 for 45 minutes

OR

Bake frozen at 350 until middle is hot, about 1 hour 15 minutes.

Beef and Corn Kabobs

Beef and Corn Kabobs

1/3 c. vegetable oil
1/4 c. red wine vinegar
1 Tbsp. chopped fresh OR 1 tsp. dried thyme leaves
1/2 tsp. ground red pepper
1 clove garlic, finely chopped
1 1/2 lbs. beef steak, cut into 1" cubes
3-4 small ears corn
2 bell peppers, cut into 1 1/2" pieces

Mix oil, vinegar, thyme, red pepper and garlic in resealable quart plastic bag.
Add beef; seal bag and stir to coat with marinade.
Refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24.

Heat grill.
Cut each ear of corn into 4 pieces.  Remove beef from marinade; reserving the extra.
Thread beef, corn and bell peppers alternately on skewers, leaving space between each piece.
Brush everything with remaining marinade.

Grill kabobs, covered, over medium heat for 15-20 minutes, brushing with additional marinade and turning frequently.
Discard any remaining marinade.