Super-Sized 7-Layer Casserole

This is amazing. And does it not look gorgeous?! My mind was blown after seeing this recipe. If you love seven layer dip, casseroles & macaroni, you will LOVE this dip!

Ingredients
1 package flour tortillas
 2 tablespoons vegetable oil or cooking spray
1 box elbow macaroni 1 tablespoon EVOO – Extra Virgin Olive Oil
2 pounds ground beef
1 medium onion, finely chopped
6 cloves garlic, grated, divided
4 jalapeño peppers, finely chopped, divided
2 tablespoons chili powder
1 tablespoon coriander
1 tablespoon cumin
3 tablespoons tomato paste
11 bottle of beer
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
1 14.5-ounce can chopped tomatoes with chilies, drained
3 cups shredded yellow cheddar cheese, divided
2 cans vegetarian spicy refried beans
5 to 6 plum tomatoes, seeded and diced
1 small red onion, finely chopped
1/4 cup cilantro, chopped
Salt
2 limes, zest of 1 and juice of 2
2 avocados
1 cup sour cream Juice of 1 lemon
Hot sauce to taste
1/2 head iceberg lettuce, shredded
1/2 cup chopped olives with pimientos
1 bunch scallions, chopped

Preparation

Preheat oven to 400˚F.
Cut tortilas into thin strips about 1/2 inch thick, and place them onto a baking sheet. Toss them with some vegetable oil or spray with cooking spray. Pop them into the oven and cook until crispy and golden, about 15 minutes. Season with salt when they are done baking & are cooling.

Bring a large pot of water up to a boil over high heat. Salt the water then add the noodles and cook to package instructions.

Place a large skillet over medium high heat with a tablespoon EVOO. Brown the meat, then add in the onion, 4 cloves grated garlic & 2 jalapenos, and cook until tender.

Season the meat and veggies with chili powder, coriander, cumin and tomato paste. Let the meat mixture cook for a minute or two with the spices, then add the beer and let that cook down for about 4-5 minutes. Reserve.

While the meat is cooking, make the cheese sauce: In a saucepot over medium heat, melt the butter. Add the flour and give it a stir to combine with the butter. Cook for a minute or so then whisk in the milk. Cook until thickened.

Drain the can of tomatoes with chilies and add them to the thickened milk mixture. Fold in 2 1/2 cups cheese and the reseved noodles. Season with salt and pepper, and reserve.

In another saucepot, heat up the can of refried beans with a little bit of water.

To build the casserole, spread the beef mixture out in the bottom of a casserole dish. Top with the refried beans and

finish it off with the mac and cheese and the remaining cheese.

Pop the casserole into the oven and bake until golden brown, about 15-20 minutes.
While the casserole is baking, make the salsa:

Mix the plum tomatoes, remaining jalapeño peppers, red onion and cilantro in a small bowl. Season with salt, lime zest and juice, shake (i.e. mix) and reserve.

For the guacamole sour cream, scoop the flesh of the avocados into the bowl of a food processor and add the sour cream, lemon juice, remaining 2 cloves grated garlic and hot sauce.

Process until creamy.

Once the casserole comes out of the oven,

top it with the crispy corn strips and shredded iceberg lettuce. (I skipped this step for my dad's sake. We added whatever toppings we wanted on our own plates.)

Enjoy!

Beef and Bean Burritos

Once again by Pioneer Woman.

Found here.

The only thing I changed was, instead of canned refried beans, I used leftover Spicy Beans.

I made her Mexican Rice found here.

Once again...Amen.

P.S. My picky dad & brother loved it!

P.P.S. I am really considering buying her cookbooks even though her recipes are mostly available on her website for free download. Love her & her food so much!

Tex-Mex Egg Rolls

When we made this recipe, we only made half of what it called for. Trust me, half is still a pound of meat plus other ingredients. Oh! A great thing to dip these egg rolls into is SALSA!!! Trust me. It's fabulous!

Ingredients:
2 lb lean ground chuck
2 medium chopped onions
2 minced garlic cloves
1 1/2 teaspoons salt
1 1/2 teaspoons oregano
1 1/2 teaspoons cumin
1/4 teaspoon black pepper
3 (4 oz) cans diced green chilies
4 cups shredded longhorn cheese (we used cheddar)
1 package egg roll wrappers
2 tablespoons flour
2 tablespoons water
oil for deep frying (we just use our deep fryer =) )

Directions:
1. In a medium skillet, brown beef over medium heat. Drain off the fat and return to heat.
2. Add onions, garlic, salt, oregano, cumin, and black pepper to browned beef. Continue cooking over medium heat until onion is transparent. Remove from heat.
3. Stir in green chilies and shredded cheese, stirring until thoroughly combined and until cheese is completely melted. Set aside.
4. Mix together flour and water to make a paste for sealing the egg rolls. Set aside.
5. Wrap the egg rolls with 1/4 cup of filling mixture per egg roll. (see picture)
6. Use the flour paste to seal the egg roll's last flap.

The Italian American: Beef Burgers with Old Country Influences

This is a crowd pleasing burger. It is more than just a beef patty with a slice of cheese.


Burgers
1 1/2 pounds lean ground beef
1 small can tomato paste
1 small onion, minced
2 cloves garlic, minced
2 stems fresh oregano, pulled off stems and chopped
 (1 teaspoon dried)
10 leaves fresh basil, piled, rolled into a log, and slivered
 (1 teaspoon dried)
Coarse salt, to taste
2 shakes crushed red pepper flakes


Toppings
4 long green Italian peppers (cubanelle, we use anaheim)
1 tablespoon extra-virgin olive oil (once around the pan)
1 can (14 oz) prepared pizza or tomato sauce
6 slices provolone cheese


5 big, crusty, fresh sesame-seeded hard rolls


Directions
1. Mix all the burger ingredients and form into 5 patties.
2. Cook the burgers 5 minutes on one side, 4 on the flip side, over medium-high heat on a non-stick skillet or griddle pan.
3. While burgers cook, fry peppers in a little olive oil in a second skillet over medium-high heat until tender.
4. Warm pizza or tomato sauce in microwave or small saucepan.
5. Pile burgers with peppers and cheese while they are still on the pan. Turn off the heat and cover pan with a loose aluminum foil tent to melt cheese.
6. Place burgers in buns and top with warm pizza or tomato sauce.

Meatloaf

ingredients

• 2  eggs, beaten
• 3/4  cup milk
• 2/3  cup fine dry bread crumbs or 2 cups soft bread crumbs
• 1/4  cup finely chopped onion
• 2  tablespoons snipped fresh parsley
• 1  teaspoon salt
• 1/2  teaspoon dried leaf sage, basil, or oregano, crushed
• 1/8  teaspoon black pepper
• 1 1/2  pounds lean ground beef, lamb, or pork
• 1/4  cup ketchup
• 2  tablespoons packed brown sugar
• 1  teaspoon dry mustard

directions

1. In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt,sage, and pepper. Add ground meat; mix well. Lightly pat mixture into an 8x4x2-inch loaf pan.

2. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.

3. Makes 8 servings

nutrition facts

• Calories 225, 
• Total Fat (g) 10, 
• Saturated Fat (g) 4, 
• Monounsaturated Fat (g) 4,
• Polyunsaturated Fat (g) 1, 
• Cholesterol (mg) 108, 
• Sodium (mg) 676, 
• Carbohydrate (g) 13, 
• Total Sugar (g) 7, 
• Fiber (g) 1, 
• Protein (g) 19, 
• Vitamin A (DV%) 0, 
• Vitamin C (DV%) 5, 
• Calcium (DV%) 6, 
• Iron (DV%) 13, 
• Other Carbohydrates (d.e.) 1, 
• Lean Meat (d.e.) 2.5, 
• Fat (d.e.) .5, 
• Percent Daily Values are based on a 2,000 calorie diet