Posts filed under ‘Beef’

Hamburger Ole

Another hit with our family, this tasty casserole can be made with or without the tortillas.

Hamburger Ole

  • 1 lb lean ground beef
  • 1 envelope taco seasoning (or 1/4 cup)
  • 1 cup water
  • 1 1/2 cups frozen mixed veggies
  • 1/2 cup shredded cheddar
  • 1/2 cup shredded mozzarella
  • 3 corn tortillas

Brown ground beef and drain.  Add water and taco seasoning.  Simmer 10 minutes or until most of the liquid is gone.  Press beef mixture into a greased 13×9 pan.  Layer veggies over beef.  Sprinkle half of the cheese over the veggies.  Tear the tortillas into pieces and layer over veggies and cheese.  Sprinkle with remaining cheese.  Bake at 350 15-20 minutes.


March 5, 2008 at 1:03 pm Leave a comment

Easy Lasagna

Every Thursday, one of the boys gets to pick our menu.  Inevitably, my oldest son picks lasagna.  I’m happy to serve them this healthy and easy version.  Remember, though, that just because it’s healthier doesn’t mean you should eat six servings!  (And that reminder is as much for me as anyone else!)

Easy Lasagna

  •  1 lb lean ground beef
  • 2 1/2 cups shredded fat-free Mozzarella
  • 1 15-oz container ricotta cheese
  • 1/2 cup grated Parmesan
  • 2 Tbsp dried parsley
  • 1 egg
  • 1 jar spaghetti sauce
  • 1 cup water
  • 12 Dreamfields lasagna noodles, uncooked

Brown the ground beef.  Meanwhile, mix 1 1/4 cups of the mozzarella, all of the ricotta, and 1/4 cup of Parmesan with the parsley and egg until well blended.  Drain the meat, turn off the heat ,and stir in the spaghetti sauce.  Pour 1 cup of water into the sauce jar, close and shake.  Add the water to the beef and sauce mixture and stir.  Spread 1 cup of the meat sauce in the bottom of a 13×9 baking dish.  Top with 3 lasagna noodles (the water in the sauce will cook them and they will expand during baking).  Spread 1/3 of the cheese mixture over the noodles, top with another cup of meat sauce and 3 more noodles.  Repeat the layers two more times, topping with the remaining three noodles and the rest of the meat sauce.  Sprinkle with the remaining 1 1/4 cup mozzarella and 1/4 cup Parmesan.  Cover tightly with greased foil and bake at 350 for 45 minutes.  Remove foil and baked another 15 minutes.  Let stand 15 minutes before serving.

February 7, 2008 at 3:43 pm Leave a comment

Beef Stew

I don’t know about where you are, but here it’s cold and rainy.  Which is just perfect for beef stew!  Enjoy with a nice garden salad!

Beef Stew

  • 1 1/2 – 2 pounds stew beef cubes
  • 1 Tbsp olive oil
  • 2 1/3 cups water
  • 1 Tbsp Worcestershire sauce
  • 1 clove minced garlic
  • 1 chopped onion
  • salt and pepper to taste
  • 3 cups sliced carrots
  • 3 cups cubed red potatoes (you may omit if you wish)
  • 2 1/2 cups pearl onions
  • 3 Tbsp whole wheat flour

Heat olive oil and brown the beef cubes.  Add 2 cups of water, Worcestershire sauce, garlic, onion, and spices.  Cover and simmer 1 1/2 hours, stirring occasionally.  Add carrots, potatoes and onions, cover and cook 30 more minutes or until veggies are tender.  In a small cup, whisk 1/3 cup water with flour and add to stew to thicken before serving.

January 29, 2008 at 1:33 pm Leave a comment

Mexican Lasagna

Here’s another recipe that amazed me because of its simplicity and the fact that all four boys will eat it without complaining.  It easily serves the six of us.

Mexican Lasagna

  • 6 whole wheat 10″ tortillas
  • 2 cups shredded fat-free cheddar cheese
  • 1 can fat-free refried beans
  • 1 envelope taco seasoning (or equivalent)
  • 1 onion
  • 1 lb lean ground beef
  • 1 8 oz. can tomato sauce

Brown the ground beef and chopped onion together, then drain.  Add the tomato sauce, taco seasoning and refried beans and mix thoroughly, heating through.  In a large baking dish, lay three tortillas across the bottom.  Spread half the beef mixture over the tortillas, then 1 cup of the cheese.  Repeat the layers.  Bake at 350 for 20 minutes.

January 23, 2008 at 3:43 pm Leave a comment

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