Southwestern Beef and Black Bean Bake

This dinner takes around an hour from to start to finish but it isn’t complicated and only takes a skillet and a baking dish. You can customize the spiciness level your family prefers by using a hotter diced tomatoes with green chiles or enchilada sauce. I would keep one of those mild to make sure you don’t start any five alarm fires in your mouth.

 

 

Southwestern Beef and Black Bean Bake

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced or pressed
• 2 cups (1 15 ounce can drained and rinsed) black beans
• 1 10 ounce can diced tomatoes with green chiles
• 1 small can red enchilada sauce
• 1 1/2 cups shredded cheddar cheese
• 9-12 corn tortillas, torn

Cooking Directions

1. Preheat oven to 350 degrees
2. Spray a 9×9 inch baking dish.
3. In a large skillet over moderate heat brown the ground beef, onions, and garlic until meat is cooked through and the onions are softened. Drain off any fat.
4. Add the black beans, tomatoes with chiles, and enchilada sauce to the skillet. Simmer for 15-20 minutes.
5. Ladle a small amount of the meat mixture in the bottom of the prepared dish. Top with 1/3 of the tortillas, 1/3 of the meat mixture and 1/3 of the cheese. Repeat layers until ingredients are gone.
6. Bake in the preheated oven for 20-25 minutes or until bubbly and golden.
7. Let rest for 10 minutes before serving.

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Salisbury Steaks with Mushroom and Onion Gravy

Salisbury steak is one of my favorite comfort foods.  There is something about the tender beef simmered in a rich mushroom and onion laced gravy and served with mashed potatoes that makes me very happy.

Don’t be put off by the long ingredient list or steps in the directions. This is a very simple dish to make.

Salisbury Steak with Mushroom and Onion Gravy

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 1 pound ground beef
• 1 cup plain breadcrumbs
• 1 egg, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all purpose flour
• 1/4 teaspoon pepper
• 1 Tablespoon oil
• 8 ounces mushrooms, sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 2 Tablespoons butter
• 2 Tablespoons flour
• 2 cups beef broth
• To taste salt
• To taste pepper

Cooking Directions

1. In a large bowl mix together the ground beef, breadcrumbs, egg, salt and pepper.
2. Shape into 4 oblong patties.
3. Mix together the flour and pepper in a shallow dish. Coat the meat patties on both sides with the flour.
4. Heat the oil in a skillet with a tight fitting lid.
5. Once hot cook the steaks for 3 to 4 minutes per side. They don’t have to be cooked thoroughly but you do want a nice bit of browning.
6. Remove from skillet and set aside.
7. Cook the mushrooms, onion, and garlic in the same pan for 5 minutes or until the vegetables have cooked down.
8. Remove the vegetables from the skillet.
9. Drain off any excess fat or other liquids from the pan.
10. Melt the butter and stir in the flour.
11. Cook the roux for 2 minutes stirring frequently.
12. Pour the beef broth into the skillet a little a time, whisking constantly to reduce lumps.
13. Add in the steaks and mushroom and onion mixture.
14. Cover with a lid and cook over low heat for 25 to 30 minutes.
15. Season to taste with salt and pepper.
16. Serve with mashed potatoes or egg noodles

Here are more recipes you may like:

• Ground Beef Stroganoff
• Smothered Pork Chops
• Slow Cooker Garlic Ranch Chicken

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Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

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Ground Beef and Veggie Stir Fry

One evening while browsing on Pinterest I saw a pin for a Korean Beef recipe that used ground beef instead of the usual flank steak or London broil.

In rare fashion I made the recipe the very next day. It was good but I like veggies in my stir fries. (Mongolian Chicken is the exception to this) So, I decided the next time I made it to add a few veggies to it to make it more of a meal.

Ground Beef and Veggie Stir-fry

Recipe by Micha @ Cookin’ Mimi adapted from lizzy writes

Ingredients

• 1 pound lean ground beef
• 3 cloves garlic, minced
• 1/2 teaspoon fresh ginger, grated or finely minced
• 1 medium onion, sliced
• 4 ounces fresh mushrooms, sliced
• 1 large bell pepper seeded and sliced
• 12-16 ounces broccoli florets, lightly steamed
• 1/4 cup packed brown sugar
• 1/2 cup soy sauce
• 1/4 teaspoon red pepper flakes
• 1 1/2 to 2 teaspoons cornstarch, if desired to thicken the sauce
• 4-6 servings hot white or brown rice

Cooking Directions

1. In a large skillet over moderate heat, brown the ground beef with the garlic and ginger until the beef is thoroughly cooked.
2. Drain off the fat.
3. Add the onion, mushrooms, and bell peppers and cook until crisp tender.
4. Stir the broccoli into the skillet.
5. Whisk together the brown sugar, soy sauce, red pepper flakes, and cornstarch if using.
6. Pour sauce over ground beef and veggies, stir and cook for 3-5 minutes or until bubbly.
7. Serve over hot cooked rice.

Linked to Gooseberry Patch 

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Ground Beef Stroganoff

 

Beef stroganoff is usually made with round steak cut into thin bite sized pieces. Personally I’d rather save that cut of meat for Swiss Steak because I like this version just as well. This was one of my favorite dishes growing up. Mama usually made it with cream of mushroom soup and this is a mostly from scratch version which doesn’t take much longer to prepare.

Ingredients:

• 1 to 1 1/2 pounds ground chuck
• 1 medium onion, chopped
• 2 garlic cloves, minced or pressed
• 8 ounces of mushrooms, sliced. I used baby bellas because that is what my store had on sale but white button mushrooms are more traditional
• 3 tablespoons butter
• 3 tablespoons all purpose flour
• 2 cups low sodium beef broth
• 1 cup sour cream
• Salt and black pepper to taste
• Hot egg noodles for serving.

Directions:

In a large skillet over medium heat cook the ground chuck and onions until  meat is cooked and onions are translucent. Add in the garlic and mushrooms and cook for 3-5 minutes longer. Drain fat off beef and remove from skillet.

Melt butter in skillet and add flour and cook,stirring frequently, for 2-3 minutes or until flour is lightly browned. Slowly pour in the beef broth, stirring constantly to prevent lumps. Bring to a boil then reduce to a simmer and cook for 5-7 minutes or until thickened.

Return meat and mushroom mixture to pan, reduce heat to low, and add in sour cream. Stir well and cook until just heated through. Serve over hot egg noodles.

linked to Life as Mom and Ingredient Spotlight

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Tater Tot Casserole

This is another recipe that there seems to have a million variations. Some people  put the tots on the bottom and others top the tots with cheese. This isn’t an all the time recipe for us but is always a hit at church potlucks and family reunions.

Ingredients:

• 1.5- 2 pounds ground chuck
• 1 10 ounce can cream of mushroom soup or 1 1/4 cup of a homemade equivalent
• 2 cups of shredded cheddar cheese
• 32 ounce bag of frozen tater tots
• 1 medium onion, chopped
• Salt and pepper to taste

Directions:

Preheat oven to 425 degrees. In a large skillet brown the ground chuck and chopped onion until the meat is cooked and onion is softened. Drain any fat off and  mix in the cream of mushroom soup and season to taste with salt and pepper.

Spread in the bottom of a 9 x 13 baking dish, sprinkle with cheese and top with the tots. Bake for 30-45 minutes or until bubbly and the tots are golden and crispy. Let rest for 5-10 minutes before serving.

Notes:

This can easily be cut in half for a smaller family by using 1 pound of ground chuck, half a bag of tater tots,  and 1 cup of cheese; the rest of the ingredients stay the same. Bake in a 9 x 9 dish for the same amount of time. You can also substitute ground turkey or other ground meats if desired.

linked to Weekend Potluck at The Country Cook

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