Tag Archives: Beef

Beefy Mac


This recipe is from: Beefy Mac – Woman’s Day




  • 1 pound elbow macaroni
  • 1 pound ground chuck
  • 1 large white onion, finely chopped
  • 2 cloves garlic, minced or pressed
  • 2 cups chopped tomatoes (about 2 medium tomatoes, or use cherry tomatoes halved)
  • 1 cup wiped clean and chopped baby bell mushrooms
  • 2 tablespoons olive oil
  • 1/2 pound Gouda, shredded
  • 1/2 pound sharp cheddar, shredded
  • 1 1/2 cups milk
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1/2 teaspoon cayenne pepper
  • salt, pepper


  1. Preheat oven to 350º.
  2. In a large pot, boil macaroni to just under al dente, drain and set aside.
  3. In the bottom of the same pot over medium heat sauté the onion and garlic in the olive oil. When the onions become translucent, add the ground chuck, stirring until it’s brown. When the chuck is cooked through, add the cumin, chili powder, cayenne and a dash of freshly ground pepper. Reduce heat to low and gradually add in pasta while stirring constantly. When meat and pasta are mixed, gradually add in the cheeses while continuing to stir. Mix in the milk, then the tomatoes and mushrooms. Stir and transfer to a baking dish.
  4. Bake, uncovered, for approximately 45 minutes or until cooked through and bubbly.
After making this, there are a few changes I would make. Use 1/2 the noodles, 1/4 the seasoning, use garlic powder instead of cayenne pepper. Slice the mushrooms, instead of chopping them, and saute them with the onion and garlic. Use canned tomatoes, draining 1/2 the liquid.



I’m back!!


Okay everyone,

Sorry about the delay.  It’s been so long that I thought I would just jump right back in with a recipe.  This is something that I made tonight.  It was super super quick and pretty good too.  It wasn’t phenomenal, but it could be tweaked.


2 lbs of ground beef

2 packages of taco seasoning

2 cups water

2 cups quick cook rice, uncooked

1 cup shredded cheddar

tortilla chips

shredded lettuce, chopped tomatoes, sour cream, shredded cheese, salsa, and other taco toppings


In a large saucepan, brown ground beef.  Drain if necessary.  Add taco seasoning and water.  Bring to a boil.  Add rice and return to a boil.  Sprinkle with cheese.  Cover and simmer for about 5 minutes, or until rice is cooked.

Serve with tortilla chips and other toppings.

Fixed as is, this is a little bland.  Maybe a third packet of seasoning or add onions, minced garlic and garlic powder to the beef as it’s browning.  Some crushed red pepper would add some heat. 

Let me know how you like it and how you fixed it!



Review of Beef Brisket recipe


This recipe was fantabulous!!  It was really really good.  The meat was perfectly seasoned and the potatoes and carrots took on the meaty flavor.  The gravy was wonderful.  I bought some French bread to dip into the gravy.  The only thing I would do differently next time is use whole mushrooms instead of sliced.  They weren’t substantial enough to stand up to the long cooking time.  It was also super easy to make.  I made it the night before we ate it, so all I had to do was heat it up.  When I heated it up, I did have to add some water to thin out the gravy.  You could also use beef broth or any other liquid that would complement the flavors.  Overall, 4.5 out of 5 stars!

Beef Brisket


Okay, so dad came home from the store with a beef brisket roast.  I’ve NEVER fixed brisket.  Honestly, just between you, me, and the coffee pot, I’m scared of it because they are so lean and can get tough easily.  I began looking for a recipe, and found one that sounds so good it’s got my stomach growling.  The only thing is, the roast dad bought is already seasoned.  So I’m going to follow this recipe, but skip the seasonings and just make the gravy.  I will probably need to buy another roast, since the one he got is a little small for all of us and I’ll probably fix that one using the seasonings…

Here it is!

Brisket with baby red potatoes, carrots, onion, and garlic all cooked together in a cooking bag makes an easy, hearty meal with little clean-up.

Prep Time: 15 minutes

Cook Time: 3 hours,


  • 1 large (turkey-size) oven cooking bag
  • 2 Tablespoons all-purpose flour
  • 3 to 4 pounds flat-cut beef brisket
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano, crushed between your palms
  • Kosher salt and freshly ground pepper to taste
  • 3 pounds baby red potatoes, peeled and left whole
  • 1 pound carrots, peeled and cut into 3-inch lengths
  • 8 ounces mushrooms, cleaned and halved
  • 1 head garlic, cloves separated and peeled
  • 1/2 large sweet onion, sliced thin
  • 1 package Lipton dry onion soup mix
  • 1 package Knorr mushroom gravy mix
  • 1 cup tomato juice
  • 1 cup water
  • Cooking spray (optional)


Preheat oven to 350 degrees F. Place flour in cooking bag and shake bag so that the flour reaches all parts of the inside. Place bag in a large roasting pan and spread the flour evenly over the bottom with your fingers.

Using the onion powder, garlic powder, oregano, salt, and pepper, season both sides of the brisket. Place brisket, fat-side up, in the cooking bag on top of the flour.

Spread potatoes, carrots, mushrooms, and whole garlic cloves evenly around the outside of the brisket inside the bag. Spread the thin-sliced onions on top of the brisket.

In a mixing bowl, combine onion soup mix, gravy mix, tomato juice, and water until combined. Pour on top of brisket and vegetables. You may wish to lightly spray the tops of the vegetables with cooking spray so they do not discolor. Seal the bag with the plastic tie provided. Cut 4 slits (1-inch) in the top of the bag for ventilation.

Bake at 350 degrees F. for 2-1/2 to 3 hours. Let rest for 15 minutes before slicing brisket. Slice brisket against the grain into thin slices. Serve with vegetables and natural gravy from the bag.

Yield: 4 to 6 servings 

Found here:  http://homecooking.about.com/od/beefrecipes/r/blbeef145.htm

Beef Tamale Casserole


This is from Emilie Ahern’s blog.  You can find a link to the blog in my blogroll.  She does scrapbooking and is a self-confessed foodie.  There are definately some great recipes on here.  Here’s this one.  It looks great and you can freeze it!


1.5 lbs ground beef

.5 cup minced onion

1 T minced garlic

1 small can of tomato paste

1 package taco seasoning

28 oz can of diced tomatoes

1 can of black beans, rinsed and drained

1 small can of green chilis

1 c frozen corn

juice from 1 lime


8 oz shredded cheddar cheese

1 box of Jiffy cornbread mix

In a large pot, brown beef with onions.  Add garlic and cook for 2 minutes.  Add all other ingredients though cilantro.  Mix well.  Pout into and 8 x 8 pan.  Top with cheddar.  Make cornbread according to package directions.  Spread on top of casserole.  Bake at 375 for 35-45 minutes or until top is browned and filling is bubbly.


Cover tightly with foil and freeze.  To cook from frozen, uncover and let sit at room temp. for 30 minutes.  Then cover with foil and bake at 375 for 35-45 minutes.  Then uncover and bake for an additional 45 minutes or until top is browned and filling is bubbly. 


Here’s the link to the recipe:  (She has a picture tutorial on it! YAY!)



Enjoy and let us know how you like it!




ETA:  I made this last night, using the amounts given.  There is NO way this will fit in an 8×8 pan.  Prepare to use two, or a bigger pan.  It is well worth making though; it was delicious!!!


Garlic Mashed Potatoes & Beef Bake

Creamy potatoes on top of a beefy casserole
1 pound ground beef or turkey
1 can 10.75 oz Campbells Condensed Cream of Mushroom Soup with Roasted Garlic
1 Tbs Worcestershire Sauce
1 bag 16 oz frozen veggies (cauliflower, broccoli, carrots)
2 cups water
3 Tbs margarine or butter
3/4 cup milk
2 cups instant mashed potatoes
1. Cook beef in skillet until browned and pour off fat.
2. Mix beef, 1/2 can soup, Worcestershire, and veggies in shallow 2 qt casserole.
3. Mix water, margarine, and remaining soup in saucepan.  Heat to a boil.  Remove from heat.  Stir in milk.  Slowly stir in potatoes.  Spoon potatoes onto beef mixture.
4. Bake at 400*F for 20 minutes or until hot. 
I haven’t tried this recipe.

Deep Dish Taco Pie

Delicious taco-inspired beef bake! 
1 pound hamburger, browned, drained, and seasoned with 1 packet taco seasoning
1 cup Bisquick
.25 cup cold water
2-3 Roma tomatoes, diced
.5 cup mayo
.5 cup sour cream
.5 cup shredded cheddar
1 Tbs chopped onion (I use dried)
1. Make crust with Bisquick and cold water.  Put into a greased 9 x 9 pan.
2. Put hamburger on top of crust.
3. Mix mayo, sour cream, cheddar, and onion.  Spread over beef.
4. Layer tomatoes on top and sprinkle with paprika.  Bake at 375 for 20-25 minutes.