Corn, Black Beans & Beef Empanadas

Recipe adapted from Cook's Illustrated

Filling
1/2 cup chicken broth
1 pound 85% lean ground beef
salt and pepper to taste
1 tablespoon olive oil
2 medium onions, finely chopped
6 garlic cloves, minced
1/2 cup frozen corn kernels
1/2 cup canned black beans, rinsed
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/8 teaspoon ground cloves
1/2 cup packed cilantro leaves, coarsely chopped
1/2 cup taco shredded cheese blend

1 package empanada dough rounds

To make the filling, heat the oil in a skillet and saute the onions and garlic until softened. Add the corn, black beans, cumin, cayenne, and cloves and cook until fragrant. Crumble the beef into the pan and brown. Add the chicken broth to the pan to deglaze and transfer the beef mixture to a bowl; cool.

Stir in the cilantro leaves into the beef mixture and season with salt and pepper to taste. Continue to cool completely in the refrigerator. Once cooled completely, fold in the cheese.
To assemble the empanadas, preheat the oven to 425 degrees and place a large baking sheet in the oven. Using the premade empanada dough, place 1/3 cup of filling mixture in the center of each dough round. Brush the edges of the dough with water and fold dough over the filling. Press the edges to seal and crimp the edges using a fork.

To bake, drizzle 2 tablespoons of oil over the surface of the large preheated baking sheet and then return to the oven for 2 minutes. Remove the baking sheet from the oven and place the empanadas onto the baking sheet. Brush the tops of the empanadas with oil. Place the baking sheet of empanadas in the preheated oven and bake for 25-30 minutes until well browned and crisp. Cool empanadas on a wire rack for 10 minutes and serve.

* To make ahead/freezer meal - Prepare the empanadas as directed above. Once assembled, place empanadas in a gallon sized freezer bag in one layer. Remove any excess air from the bag and freeze flat. When ready to prepare, preheat oven to 425 degrees and place a large baking sheet in the oven. Drizzle 2 tablespoons of oil over the surface of the large preheated baking sheet and then return to the oven for 2 minutes. Remove the baking sheet from the oven and place the frozen empanadas onto the baking sheet. Brush the tops of the empanadas with oil. Place the baking sheet of frozen empanadas in the preheated oven and bake for 30-35 minutes until well browned and crisp. Cool empanadas on a wire rack for 10 minutes and serve.

Meatball/Meatloaf Mixture

4 lbs ground beef
3 C Bread crumbs
6 eggs, beaten
1 large onion, hopped
3 cloves garlic
2 TBL dried parsley
1 TBL dried basil
1 teas kosher salt

Combine all ingredients in a large bowl. Don't mix too much, just enough to distribute ingredients throughout mixture.

Form into meatballs or divide into four parts and form four meatloaves. These are not very salty meatballs since you will them with sauce or gravy.

For meatballs, bake in 350* oven for 15 minutes or until cooked through for meatballs. Cool, label and freeze.

For meatloaves, wrap, label and freeze. When ready to serve, thaw and bake 45-60 minutes or until cooked through.

***I just flashed froze my meatballs and will cook them when we want to eat them. This is A LOT of meat. I wouldn't put as much onion in it the next time either.

Wendy's Chili

1 lb. Ground Beef (Browned)
1-15 oz. Tomato Sauce
1 15- oz. Can Kidney Beans (I used black-eyed)
1-15 oz. Can Pinto Beans
1 C. Onion Diced (I used dehydrated)
3 Medium Tomatoes cubed

1/2 Tsp. Cumin
1 1/2 TBSP. Chili Powder
3/4 tsp. Pepper
1 tsp. Salt

1 1/2  C. Water

Add all ingredients into crock pot or onto stove top. Simmer for a a few hours.

Found this recipe at Sister's Stuff but halved it.

Easy Layered Taco Bake

Ok, I know this isn't a Christmas candy post, but I wanted to share this because its SOOO good. Then if I ever loose my copy, I'll know its on the blog.

What You Need!
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1.25 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa

Make It!
HEAT oven to 400ºF.
PREPARE Dinner as directed on package. Cook meat with taco seasoning.
LAYER seasoned meat, Dinner and salsa in 8-inch square baking dish.
BAKE 20 min.

The Recipe came from Kraftfoods.com - Hope you like it! :)

Freezer Meatloaf Mix

I got this recipe from a USU Extension pack that has a bunch of freezer meals and mixes. It makes a easy dinner on the nights you just don't want to cook. And you can use the mix for other things too!

Meatloaf Mix

• 2 eggs beaten
• 1 8oz can tomato sauce
• 2 Tbsp dried chopped onion
• 1 tsp salt
• 1 Tbsp Worcestershire sauce
• 1/4 tsp ground sage
• 1/4 tsp ground oregano
• 1/4 tsp ground marjoram
• 1/4 tsp celery salt
• 2 lbs lean ground beef (it has to be fresh since you will freeze it raw)
• 1/2 cup bread crumbs
• 1/2 cup regular oatmeal
• 1/2 cup cooked rice

In a large bowl, combine eggs, tomato sauce, onion, salt, and Worcestershire sauce, sage, oregano, marjoram, and celery salt. Stir in ground beef and bread crumbs. Spoon evenly into three 2-cup freezer containers with tight-fitting lids. Attach lids. Label containers with date and contents. Store in freezer. Use within 3 months. Makes 3 packages or 6 cups of Meatloaf Mix. (I usually make 4 smaller packages)

These are the recipes you can make with the mix:

Mini Meat Loaves

• 1 pkg Meatloaf Mix
• 2 tsp tomato sauce
• 1 tsp brown sugar

Preheat oven to 375 degrees. Shape meat mix into two mini-meat loaves. Place in shallow baking pan. Top with tomato sauce mixed with brown sugar, if desired. Bake 30 min or until done.

Porcupine Meatballs
1 pkg Meatloaf Mix
Form into balls, each about 2 inches in diameter. Place in casserole dish. Cover with sauce (below). Bake at 350 degrees for about 45 minutes. Makes 6 to 8, 2 large meatballs each.

Sauce:

• 1/2 cup brown sugar
• 1/2 cup barbecue sauce
• 1/2 cup ketchup
• 1 can tomato sauce
• 1/2 tsp Worcestershire sauce
• 1/2 tsp seasoning salt
• 1/2 tsp chili powder
• 1 tsp dry onion flakes

Combine all ingredients and blend thoroughly. Heat and pour over meatballs.

Stuffed Peppers

• 1 pkg meatloaf mix
• 2 green peppers, halved, seeded
• 1/2 cup tomato sauce
• 1/8 tsp garlic salt
• 1/2 cup cooked rice

Cook green pepper halves in boiling water for 2 minutes. Drain well. Combine tomato sauce and res of ingredients with meat mixture. Fill each pepper half. Place in glass baking dish. Top each pepper with 1 Tbsp Tomato Sauce. Bake uncovered at 375 for 45 minutes or until done.

Casserole Pizza

• 1 pkg Meatloaf Mix
• 1/2 cup tomato sauce
• 1/4 tsp oregano leaves, crushed
• 1/8 tsp dried basil leaves, crushed
• 1 (4-oz) can sliced mushrooms
• 6 green pepper rings
• 1 cup shredded mozzarella cheese
• 1 Tbsp grated Romano cheese
• sliced black ripe olives for garnish
• 2 parsley sprigs for garnish

In medium bowl, combine tomato sauce, oregano, basil and mushrooms; set aside. Preheat over 375 degrees. Divide Meat Loaf Mix evenly into two 4 inch pie pans, or individual casserole dishes. Spoon tomato sauce mixture evenly over mix. Bake 15 minutes in preheated oven. Remove from oven and top each with 3 green pepper rings. Sprinkle evenly with mozzarella cheese and Romano cheese. Bake 10 minutes longer. Garnish with black olives and parsley sprigs.

Salisbury Steaks

2 lbs ground beef
1/2 C crushed saltine crackers
2 eggs, slightly beaten
1/4 C milk
1 Tbsp cream of mushroom soup
2 Envelopes beef gravy mix

Combing ground beef, cracker crumbs, eggs, milk and soup mix. Mix thoroughly. Shape into patties (6-8). If freezing, place wax paper between each patty. Place in freezer bag.

Slow cooker method: put patties in a slow cooker. Mix gravy according to the package directions and pour over patties. Cook on medium for 4-6 hours.

Family Favorite Taco Casserole

• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 (8 oz) cans tomato sauce
• 1/2 -1 envelope taco seasoning
• 10 medium flour tortillas
• 1 (10.5 oz) can cream chicken soup
• 3/4 cup milk
• 2 cups grated cheddar or Mexican blend cheese

Preheat over to 350. In a large frying pan brown beef and onion. Drain excess liquid. Stir tomato sauce and taco seasoning into meat mixture.

Line bottom and sides of lightly greased 9x14 pan with 6ish torn tortillas. Spread beef mixture over tortilla crust. Place remaining tortillas over top cutting to fit if necessary and covering to fit completely. Mix together soup and milk and pour over top. Sprinkle cheese over casserole. Cover with foil and bake 20-30 min. Uncover and bake and additional 5 minutes or until cheese is completely melted.

Sour Cream Chili Bake

1 lb. Ground Beef
¼ C. Chopped Onion
1 can (16 oz.) Kidney Beans, Drained
1 can (15 oz.) Tomato Sauce
1 envelope Taco Seasoning mix
1/4 C. Dehydrated Onions
1 can of Corn, Drained
1 C. (4 oz.) Shredded Cheddar Cheese
3 ½ C. Fritos
1 ¼ C. Sour Cream

Cook ground beef and onion until meat is browned and onion is tender; drain. Stir in beans, tomato sauce, taco seasoning, corn, onion and ¾ C. cheese. Sprinkle 2 ½ cups Fritos in bottom of 8x8 baking dish. Cover with Chili. Bake at 350 degree for 20-25 minutes. Spread sour cream of chili. Top with remaining corn chips and cheese. Bake 3-4 minutes longer.

Mexican Potato Casserole

4 medium potatoes, with peel
2 Tablespoons butter
2 1/2 Tablespoons taco seasoning
1/2 pound lean ground beef
1/4 cup chopped onion
1 cups salsa
1/2 cup chopped peppers (red, green or yellow)
1 cup grated Monterey Jack cheese

Cut potatoes into bite-size pieces and place in greased casserole dish.
Melt butter...stir in taco seasoning.
Pour over the potatoes and stir to coat well.
Bake uncovered at 425 degrees Fahrenheit for 40 minutes.
Brown and crumble beef; add onion and cook until soft...then drain.
Stir in salsa and chopped peppers.

Stir...bake 10 minutes longer.

Slow-Cooker Enchiladas

1 pd. ground beef
1 c. chopped onion
1/2 c. chopped green pepper
1 can (16 oz.) pinto or kidney beans, rinsed & drained
1 can (15 oz.) black beans, rinsed & drained
1 can (10 oz.) diced tomatoes & green chilies, undrained
1/3 c. water
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
1 c. shredded sharp cheddar cheese
1 c. shredded Monterey Jack cheese
6 flour tortillas (6 or 7 in.)

In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender;drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 5-qt. slow cooker, layer about 3/4 c. beef mixture, one tortilla and about 1/3 c. cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.

Tater Tot Casserole

Another family favorite growing up. Gotta love the tater tots!

2 lbs. ground beef
1 large bag tater tots
2 cups grated cheddar cheese
1 onion, chopped
1 can cream of mushroom soup
1 can of milk (Use soup can to measure out)

Brown the beef and onion. Drain grease. Whip soup and milk together. Set aside. Layer beef, tater tots, cheese and half of soup mixture. Repeat layers. Top with cheese and bake at 350 for 1 hour.

Garlic Beef Enchiladas

These are our very favorite enchiladas, SO GOOD! They take a while to make (which is why with two small children they are very rare in our house), but well worth the time!

1 lb ground beef
1 medium onion, chopped
2 tbsp all-purpose flour
1 tbsp chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp rubbed sage
1 can (14 1/2 oz) stewed tomatoes
SAUCE:
4 to 6 garlic cloves, minced
1/3 cup butter or margarine
1/2 cup all-purpose flour
1 can (14 1/2 oz) beef broth
1 can (15 oz) tomato sauce
1 to 2 tbsp chili powder
1 to 2 tsp ground cumin
1 to 2 tsp rubbed sage
1/2 tsp salt
10 flour tortillas
2 cups (8 oz) shredded Co-Jack cheese

In a saucepan over medium heat, cook beef and onion until meat is no longer pink; drain. Add flour and seasonings; mix well. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until bubbly. Stir in tomato sauce and seasonings; heat through. Pour about 1 1/2 cups sauce into an ungreased 13x9 baking dish. Spread about 1/4 cup beef mixture down the center on each tortilla; top with 1-2 tbsp cheese. Roll up tightly; place seam side down over sauce. Top with remaining sauce. Cover and bake at 350 for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10 to 15 minutes longer or until cheese is melted. YIELD: 4-6 servings

Sweet and Saucy Meatballs

Sloppy Joe's

Sloppy Joe’s
2 lbs. ground beef 1 can cream of mushroom soup
1 onion (chopped) 1can tomato soup
¾ c. celery (chopped) ½ can of water
1 large carrot (shredded) 1 TBLS vinegar
2TBLS brown sugar 1/8 tsp salt
2 tsp. mustard
Brown ground beef. Sauté onion, celery, carrot. Add all ingredients together. Stir over medium heat. Serve warm and over hamburger buns. Makes a lot.

Sweet & Sour Meatballs

This is a family favorite and was passed down by my Grandma Healy. Every time I make it I think of her...

Meatballs:
1 pd ground beef
1/2 cup dry bread crumbs
1/2 cup milk
2 TBS finely chopped onions
1 tsp salt
1/2 tsp Worcestershire sauce
1 egg

Mix all of the above ingredients together and roll into 1 inch balls.
You can cook them by either:
1-cook over medium heat until brown on your stove (about 20 minutes) or;
2-cook in an ungreased cookie sheet at 400 degrees until light brown (about 20-25 minutes)
While meatballs are cooking make your sweet and sour sauce.

Sweet & Sour Sauce:
1/2 cup packed brown sugar
1 TBS cornstarch
1 can pineapple chunks
1/2 cup vinegar
1 TBS soy sauce
1 small green pepper coarsely chopped (or not)

Mix brown sugar and cornstarch in skillet. Stir in pineapple chunks, vinegar and soy sauce. Heat to boiling stirring constantly; reduce heat. Add meatballs to sauce and cover. Simmer, stirring occasionally for about 10 minutes. Stir in green pepper. Continue cooking until peppers are crisp but tender, about 5 minutes. Serve over rice.

Stuffed Peppers

This recipe from what I was able to taste was pretty good, but being allergic to bell peppers I didn't eat much, just enough to know it was yummy! I hope you all can enjoy it though!

• 5 large green bell peppers
• 1/2 lb hamburger
• dehydrated onion (to taste) or about 1/2 a fresh chopped onion
• 1 cup rice
• 1 can tomato paste
• 3 Tbsp Parmesan Cheese (or more if you like them a little cheesier)

Pull out stems and clean out the seeds in the peppers. Rinse. Cook hamburger with onoin. Cook rice for 15 minutes. Mix with hamburger, tomato paste and Parmesan; spoon into peppers. Place in baking dish. Bake at 350 for 30 minutes.

Shepherd's Pie

(Very yummy, and super easy!!!!!)

1 lb ground beef
½ cup chopped onion
½ tsp salt
¼ tsp pepper
1 (14 oz) can cut green beans, drained
1 (10 ¾ oz) can tomato soup
6 potatoes, peeled, boiled, and mashed
½ cup milk
1 tsp salt
2 cups grated cheddar cheese

Brown ground beef. Add onion, salt, and pepper
and saute until onion is tender. Put into 9x13
inch baking dish. Top with drained green beans.
Spread tomato soup over beans. Combine
mashed potatoes, milk, and salt. Mix well. Spoon
potatoes over mixture. Top with grated cheese.
Bake at 350* for about 30 minutes.
Makes 6 servings

Crock Pot Lasanga

My theme for the week is going to be ground beef :). I know that sounds funny, but having a father-in-law as a cow farmer, i have TONS of beef in my freezer and only so many ways to cook it. I could use some extra ideas! Happy cooking!

Crock Pot Lasanga~
8 oz Spiral pastas or wide egg noodles (cooked) --the measurement is noncooked, but then cook it :)
2 1/4 C spaghetti sauce
1.5 pound ground beef
6 oz velveeta cheese, cubed
3 C shreaded mozerella cheese

Cook noodles as per directions on package and add a little bit of oil to keep them from sticking together. Spread 1/4 of the suace into slow cooker, layer 1/3 noodles, beef and cheeses. Repeat layer two more times ending with the last of the sauce.

Cover and cook on low 4 hours or until cheese is melted.

**I used a bit more sauce, but my family likes their pasta more saucy :). This was even delicious as leftovers!!**