Who knew Breakfast could be so fun? That’s right, Mexican and Pie for breakfast–two of my favorite foods together. The great thing about this dish is you can serve it for dinner or breakfast. I am making this once a week. It is so easy and you can tweak the recipe to fit the tastes of your family. Enjoy!
I’m wowing you with my Spanish today–not really! I wish I could speak Spanish; However, this dish speaks for itself. It is translated simply cheese with meat. This dip can be a light meal. Add a salad and you have all the food groups covered. You can also put this in the slow cooker and keep it heated throughout your celebration.
Queso con Carne
1 Pound Extra lean Ground Beef (available at your local meat market)
4 Tablespoons Taco Seasoning
1/4 cup of water
1 Pound Meltz Cheesy with jalapeno (available at your local butcher shop)
16 oz. of salsa of your choice
Brown extra lean ground beef over medium heat, stirring until thoroughly cooked. Reduce heat to simmer. Add taco seasoning and 1/4 cup of water and simmer for 5 minutes. Add cubed Meltz Cheesy to the pan with the taco seasoned meat and stir. Put a lid on the pan and simmer until the cheese is melted. Add the taco sauce and heat thoroughly. Serve with chips.
My Mexican heart is coming out again. Enjoy! Until next time…From our Butcher Block to your Table.
How about an easy breezy dish that will keep them coming back for more? This can be put together in 10 minutes and will cook in 20 minutes. I do recommend that you pre-cook the pie crust before you fill it. Another great tip is to cook up Extra lean ground beef with taco seasoning and freeze it in one pound packages. You can put this meal together in no time and have a great dinner with very little effort.
1 pie crust put in a 9 inch pie plate with the crust edged. Cover the edge of the crust in foil
1 pound extra lean ground beef
Taco seasoning (either a packet or 4 tablespoons of taco seasoning spice)
1/4 cup of water
1 can of refried beans (optional)
1 small sweet onion diced
1 tomato diced
sliced ripe olives (optional)
diced lettuce (optional)
diced green onion tops (optional)
sour cream (optional)
2 to 3 cups of shredded Mexican Cheese
15 oz. jar of salsa of your choice
Pre-heat oven to 375 degrees. Place the pie crust on a center rack and bake for 8 minutes. Remove from oven.
In a skillet brown the extra lean ground beef, add taco seasoning and water to pan and simmer for an additional 5 minutes.
Place cooked beef with taco seasoning in the bottom of the pie crust. If you are using refried beans, stir them in with the beef before you put it on the bottom of the pie crust. Top with onions, tomatoes and cheese. Return the pie plate to the oven and cook for an additional 15 to 20 minutes. Serve with your favorite taco toppings, sliced ripe olives, diced lettuce, diced green onion tops, sour cream and salsa.
Leftovers are great heated up in the microwave.
Until next time…From our Butcher Block to your Table.
I am loving this hot weather and nothing says summer like stuffed peppers. Last week we enjoyed a trip to Amish country. We picked up the most beautiful green peppers. They were huge and crisp. The Butcher had brought home about 5 pounds of extra lean ground beef. Before I even thought about it I had browned the meat and seasoned it with Taco seasoning. After the fact I wished I had kept back some of the extra lean ground beef for stuffed peppers. What to do? It didn’t take me long to think up “Mexican” stuffed peppers. I hope you like this traditional dish with a Mexican flair.
Stuffed Peppers–Mexican Style
Brown the ground beef and season with the Taco seasoning. Set aside. Cut the tops off of the peppers and clean out the seeds. I cut the bottom off of the top of the green pepper and use it to “seal” up the peppers while they are cooking. Put 3/4 cup of the shredded cheese with the ground meat and mix together. Fill the peppers with the meat and cheese mixture. Put the pepper tops on top of the stuffed peppers. Put the stuffed peppers in a covered casserole dish. Cover the peppers with the Tomato Puree. Bake in an oven heated to 350 degrees for 2 hours. The flavors will be nicely blended together. Remove the casserole from the oven and remove the lid. Add the remaining shredded Mexican Cheese on top of the Tomato Puree and cook for an additional 5 minutes until the cheese is melted.
I made smashed redskin potatoes to accompany this meal. I am still a southern girl and I like stuffed peppers over mashed potatoes. Serve with fresh cantaloupe and you have a real “southern” meal–south of the border, that is!
Enjoy! Now get out and do something fun with the last days of summer. Until next time…From our Butcher Block to your Table.