Recipes 7-15-25

Taco Pie

• 1 1/2 pounds lean ground beef
• 1/2 green bell pepper, chopped
• 1 teaspoon canola oil
• 1 (15 oz.) can Mexican stewed tomatoes
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1 1/2 cup shredded cheddar cheese
• 1 (6 oz.) package corn muffin mix
• 1 egg
• 2/3 cup milk

Preheat oven to 375 degrees. Brown ground beef and bell pepper in oil in large skillet and drain well. Add 1/2 teaspoon salt, tomatoes, 1 cup water, chili powder and garlic powder. Cook on medium heat for about 10 minutes or until most of liquid evaporates. Pour into sprayed 9x13 inch baking dish. Sprinkle cheese on top.

Combine corn muffin mix, egg and milk in bowl and beat well. Pour over cheese. Bake for 25 minutes or until corn muffin mix is light brown. Remove from oven and let stand for about 10 minutes before serving. Serves 6-8.

 

Quick Fiesta Supper

• 2 (15 oz.) cans chili without beans
• 2 (15 oz.) cans pinto beans with liquid
• 2 (15 oz.) cans beef tamales, shucked
• 1 (8 oz.) package shredded Mexican 4-cheese blend, divided

Preheat oven to 350 degrees. In greased 9x13-inch baking dish, spoon both cans chili in pan and spread out with back of large spoon.

Spread beans with liquid over chili. Spread tamales over beans. Sprinkle about 1/2 cup cheese over top, cover and bake for 30 minutes. 

Remove from oven and sprinkle remaining cheese over top of casserole. Return to oven for just 5 minutes. Serve with lots of tortilla chips. Serves 4-6.

 

Slow Cooker Round Steak

• 1 pound round steak, cubed
• 2 cups fresh mushroom halves
• 1 (15 oz.) can Italian stewed tomatoes
• 1 (10 oz.) can beef broth
• 1/2 cup red wine
• 2 teaspoons Italian Seasoning
• 3 tablespoons quick-cooking tapioca

Place beef in sprayed 4 to 5 quart slow cooker. Combine mushrooms, tomatoes, beef broth, wine, Italian seasoning, tapioca and a little salt and pepper. Pour over steak. Cover and cook on low for 8-10 hours. Serve over hot buttered linguine. Serves 4.

 

Skillet Steak and Veggies

• 1 pound boneless sirloin steak, cut in strips
• 2 (15 oz.) cans Italian stewed tomatoes with liquid
• 1 (16 oz.) package frozen Italian green beans, thawed
• 1 (8 oz.) carton sour cream
• Egg noodles cooked

Place sirloin strips in large skillet with a little oil. Cook on high heat about 3 minutes. Add stewed tomatoes and green beans, bring to boiling, lower heat and cook for 5 minutes. Just before serving, fold in sour cream. Serve over hot, cooked egg noodles. Serves 4-6.