Think hamburger helper taken up several levels. This is a re-done version of a recipe I saw in Taste of Home. I think this would also be great with either some black beans or chili beans added before baking.
1 (7oz) box mac and cheese
1 # 90/10 ground beef
1 medium onion, diced
2 garlic cloves, minced
1 Tbsp chili powder
2 tsp cumin
1 tsp garlic salt or salt
1 (14oz) can diced tomatoes with chilies or jalapenos
1 (8oz) can tomato sauce - I LOVE Goya Spanish style
1/4 c or more drained canned jalapenos (add to your spicy level)
1/2 cup sour cream
1 cup + 1 large handful shredded Mexican cheese blend
Panko crumbs
opt toppings: sliced green onions, cilantro, sour cream, hot sauce
Bring a pot of water to boil and cook the noodles for 2-3 minutes LESS than the box says. If the noodles are cooked like normal, they will be mushy after baking. By under cooking them, they will absorb some of the liquid while baking and be perfect when served. Drain and set aside.
In a large skillet, brown the beef and onions. Add the garlic, chili powder and garlic salt/salt. Cook until fragrant, 1-2 minutes. Add the canned tomatoes, tomato sauce and jalapenos. Stir to combine and turn off the heat. Stir in the sour cream, shredded cheese blend, cheese packet and noodles. Check seasoning and spicy level.
Pour into a greased 9 x 13 pan. Sprinkle top with shredded cheese, then panko, pushing the panko into mixture slightly. Place into the oven and turn to 350. Cook until bubbly and crumbs are browned, 20-30 minutes. Serve with optional toppings.
Showing posts with label mexican. Show all posts
Showing posts with label mexican. Show all posts
Friday, August 3, 2012
Tuesday, January 31, 2012
Stuffed Poblanos
Poblano peppers can vary in heat. This batch was zippy! If you like really spicy dishes you can add a diced jalapeno to the meat mixture. The meat mixture cooked as patties would make awesome sliders!
For the Stuffed Peppers:
4 large poblano peppers
1# ground pork
1 egg
1 cup shredded sharp cheddar cheese, reserve a few tablespoons for the top
3 scallions, white and green parts, thinly sliced
2 or 3 garlic cloves, minced
1 Tbsp cumin
2 tsp coriander
1 large handful cilantro, chopped
1/4 cup fine oat bran
Couple pinches salt
8 oz can tomato sauce, divided
1 small can green enchilada sauce
Under a broiler set to high, lightly char the peppers on all sides. Put the peppers in a bowl and cover with plastic wrap. Allow to steam for 15 min. Once cool enough to handle, gently peel the skins off; cut a small slit on one edge and remove the seeds.
In a large mixing bowl, put the pork through the salt. Add 1/4 cup of the tomato sauce. Put the remaining red sauce in the bottom of a glass pan big enough to hold the peppers. Gently but thoroughly combine the meat mixture. To check your seasoning, you can cook a little bit of the mixture in a small frying pan as a patty - it only takes a minute on each side. Carefully stuff the meat filling into the peppers. Put into the pan seam side up.
Spoon some green enchilada sauce over each pepper and sprinkle with reserved cheddar cheese. Bake at 350 for 20 to 30 min. Serve with a side of black beans and rice and spoon the sauce over.
For the Stuffed Peppers:
4 large poblano peppers
1# ground pork
1 egg
1 cup shredded sharp cheddar cheese, reserve a few tablespoons for the top
3 scallions, white and green parts, thinly sliced
2 or 3 garlic cloves, minced
1 Tbsp cumin
2 tsp coriander
1 large handful cilantro, chopped
1/4 cup fine oat bran
Couple pinches salt
8 oz can tomato sauce, divided
1 small can green enchilada sauce
Under a broiler set to high, lightly char the peppers on all sides. Put the peppers in a bowl and cover with plastic wrap. Allow to steam for 15 min. Once cool enough to handle, gently peel the skins off; cut a small slit on one edge and remove the seeds.
In a large mixing bowl, put the pork through the salt. Add 1/4 cup of the tomato sauce. Put the remaining red sauce in the bottom of a glass pan big enough to hold the peppers. Gently but thoroughly combine the meat mixture. To check your seasoning, you can cook a little bit of the mixture in a small frying pan as a patty - it only takes a minute on each side. Carefully stuff the meat filling into the peppers. Put into the pan seam side up.
Spoon some green enchilada sauce over each pepper and sprinkle with reserved cheddar cheese. Bake at 350 for 20 to 30 min. Serve with a side of black beans and rice and spoon the sauce over.
Thursday, January 5, 2012
Taco Filling Quesadillas
At the beginning of the week, I cook up 1-2 pounds of ground beef and drain it so I have it on hand in the fridge when I need a quick snack or meal. Here's what I came up with for dinner tonight for the hubby:
1# ground beef, cooked and drained
1 pkg. favorite taco seasoning
1 wedge of Laughing Cow Queso Fresco & Chipotle Light cheese for every 2 quesadillas
2 small tortillas for every quesadilla
opt: shredded pepper jack cheese, cilantro, sliced green onions, FF or light sour cream, salsa or diced tomatoes, any other topping
To the drained beef add the taco seasoning and follow the directions on the packet. On the bottom tortilla of each quesadilla, spread 1/2 a wedge of the Laughing Cow cheese. Spray a pan with non-stick spray and heat over medium. When hot, place the bottom tortilla cheese side up, then a few tablespoons of the seasoned beef, and if using: a sprinkle of shredded cheese, some chopped cilantro and green onions. Cover with the top plain tortilla. Cook until golden on the bottom and carefully flip. I lift the quesadilla on the spatula, then flip the pan over and press the quesadilla into the pan and flip the whole thing back over. Sounds complicated, but just get the thing flipped over without the beef falling out all over the place.
Cut in half or quarters and top with sour cream, salsa etc. For my dinner, I put a 1/2 bag of dole butter lettuce and a diced plum tomato with some sliced scallions and cilantro on a plate. I topped it with 1 cup of the taco mixture and 1/2 cup of cottage cheese. Lots of protein and its delicious! No need for dressing since the beef is spicy, the herbs add lots of flavor and the cottage cheese some moisture.
What's your favorite salad topping?
1# ground beef, cooked and drained
1 pkg. favorite taco seasoning
1 wedge of Laughing Cow Queso Fresco & Chipotle Light cheese for every 2 quesadillas
2 small tortillas for every quesadilla
opt: shredded pepper jack cheese, cilantro, sliced green onions, FF or light sour cream, salsa or diced tomatoes, any other topping
To the drained beef add the taco seasoning and follow the directions on the packet. On the bottom tortilla of each quesadilla, spread 1/2 a wedge of the Laughing Cow cheese. Spray a pan with non-stick spray and heat over medium. When hot, place the bottom tortilla cheese side up, then a few tablespoons of the seasoned beef, and if using: a sprinkle of shredded cheese, some chopped cilantro and green onions. Cover with the top plain tortilla. Cook until golden on the bottom and carefully flip. I lift the quesadilla on the spatula, then flip the pan over and press the quesadilla into the pan and flip the whole thing back over. Sounds complicated, but just get the thing flipped over without the beef falling out all over the place.
Cut in half or quarters and top with sour cream, salsa etc. For my dinner, I put a 1/2 bag of dole butter lettuce and a diced plum tomato with some sliced scallions and cilantro on a plate. I topped it with 1 cup of the taco mixture and 1/2 cup of cottage cheese. Lots of protein and its delicious! No need for dressing since the beef is spicy, the herbs add lots of flavor and the cottage cheese some moisture.
What's your favorite salad topping?
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