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Posts Tagged ‘beef’

CCC Burrito Enchiladas

I’ve blogged about one of my bff’s, Kris.  But I want to mention the other:  Cindy.  She’s awesome, too.  And boy is she a go getter!  She’s got 4 kiddos, is heavily involved in their school (which is a 3 day a week school at our church and then a 2 day a week homeschool), cooks our Wed’s@ CCC meals, runs & coordinates the Nursery/Toddlers at CCC, helps run the Single Parent Ministry @ CCC, and is her hubby’s right hand man woman.  And did I mention she’s a pastor’s wife?!  Yeah….she’s amazing.  She’s been there for me so many times, I can’t even count.  We were pregnant 3 times together.  She coordinate meals for my family when I had surgery a couple of years ago.  She watched my then 4 & 2 year old kiddos at midnight when I went into labor with Clarky, nearly 4 years ago…and she had all 4 of her kiddos, including a 2 month old at the time.  She’s a no nonsense, tell it like it is kinda friend.  She’s always ready to jump in when there’s a need…And I adore her Texan accent!

So this brings me to CCC Burritos.  I think Cindy & Kevin Guffey have been making these burritos for the past 11 years.  Here’s just another way to enjoy them…..even though they are pretty fantastic on their own.  If you need some burritos, contact Cindy 😀

CCC Burrito Enchiladas

  • 8 CCC Burritos
  • 1 lb ground beef
  • House Seasoning, to taste
  • 1 10oz can cream of mushroom soup
  • 1 pkg dry enchilada mix
  • 1 8oz can tomato sauce
  • 1 c milk
  • 1 can diced green chilies
  • 2 c shredded Mexican blend cheese

Brown ground beef and season with House Seasoning.  Drain off any grease and set aside.  In a medium bowl, combine cream of mushroom soup, enchilada mix, tomato sauce, milk and green chilies (if you’re kiddos are like mine, you’ll want to blend those little chilies to a pulp before adding…my family refuses to eat green thingies).  Add cooked ground beef.  Stir and set sauce aside.

Spray crockpot with cooking spray.  Remove frozen CCC Burritos from wrappers.  Layer 2 or 3 on the bottom.  Top with about 1 cup of sauce.  Sprinkle on a handful of cheese.  Repeat this layering until all burritos are arranged in crockpot.  Finish with adding remaining sauce and more cheese.  Place lid on top.  Cook on low for 3 hours.

Oh, and several years ago, Cindy shared her amazing Mexican Rice recipe with me.  I served our enchiladas with Cindy’s Mexican Rice.  Oh man…YUMMO!

I luv ya more than my luggage, Cindy!!

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Mmmm…comfort food at its best!  Cheesy, creamy, salty, crunchy.  It hits all the sensors!

Tator Tot Casserole

  • 2 lbs ground beef
  • House Seasoning, to taste
  • 1 1/4 c milk
  • 2 cans cream of mushroom soup
  • 2 c shredded cheddar cheese
  • 1 32oz pkg of tator tots
  • butter flavored cooking spray

Preheat oven to 375 degrees.  Brown ground beef and drain off grease.  Season with House Seasoning, to taste.  In a large bowl combine milk and soup.  Mix well and add beef.  Stir together and pour into greased 9×13 pan.  Top with cheese.  Line up tator tots on top of cheese (you may or may not use all of them).  Cook for 30 minutes or until bubbly. Switch oven to Broil.  Take out and spray top of tots with butter flavored cooking spray, sprinkle with House Seasoning (or salt & pepper).  Return to oven and broil for about 5 minutes or until golden brown.

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Chili

It’s been a looooong weekend and Monday.  Reagan is still not feeling well.  Temperature is low though – questioning whether to keep her home or not….I don’t like being the adult sometimes.

We typically have Mexican food on Monday’s but I just wasn’t feelin’ it tonight.  Weird, I know.  And I really, really, really like Mexican food, too.  So we had chili – I knew that the boys’ would eat it 😀

Chili

  • 2 lbs ground beef
  • House seasoning (or salt & pepper)
  • 1 pkt of chili seasoning
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp beef bouillon
  • 1 tsp onion powder
  • 1 can diced tomatoes (do not drain)
  • 1 can corn (do not drain)
  • 1 can kidney beans

Brown beef and season well with House Seasoning (or salt & pepper).  Drain and put into medium to large sauce pan.  In blender, mix tomatoes, corn, and all seasonings.  Add this to the beef in the sauce pan.  Next add kidney beans.  Simmer all for at least 20 minutes.  We like to eat ours with Frito’s and cheese 😀 (or french fries and cheese!)

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Beef Enchiladas

These are tasty! And it makes enough for 2 pans!  So freeze one for later!!

Beef Enchiladas

  • 2 lbs cooked ground beef, seasoned with House Seasoning (or salt & pepper) – to taste
  • 1 (10.75oz) can cream of mushroom soup
  • 1 1/4 c sour cream
  • 1/4 tsp chili powder
  • 1/2 small onion
  • 1 (4oz) can green chilies, drained
  • 1 tsp lime juice
  • 1/2 c water
  • 2 Tbsp Fajita Seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp beef bouillon (or 1 cube)
  • large flour tortillas
  • 3 c cheddar, shredded
  • 1 (10oz) can enchilada sauce
  • 1 (6oz) can sliced olives, drained

3-4 stalks of green onion, chopped

Mix soup, sour cream and chili powder in a medium sauce pan.  Bring to a simmer over low heat for about 10 minutes.  Remove from heat and set aside.

*This next step I do because my family doesn’t like to see “green thingies” in their food.  If your family doesn’t object then skip this step.  Place onion, green chilies, lime juice, water, fajita seasoning, garlic powder, onion powder, and beef bouillon in blender.  Pulse a couple of times until well blended.*

In a large sauce pan, combine onion mixture (or all the ingredients not blended), cooked beef, and 1 cup of soup mixture.  Warm this over medium heat until heated through.  Preheat oven to 350 degrees.  Grease 2 9×13 pans.  Evenly divide soup mixture and spread on the bottom of  the 2 pans.  Next place some beef mixture down the middle of a tortilla.  Sprinkle some cheddar cheese on it and roll up.  Place seam side down in pan.  Continue until all beef mixture is used and both pans are full.  Evenly divide enchilada sauce between both pans, spreading over the top of the tortillas.  Sprinkle rest of cheddar cheese over top.  Add chopped green onions and sliced olives if desired.  Bake for 25-25 minutes or until thoroughly heated through.

For frozen pan: Defrost before cooking as directed.

I did half the pan with the toppings – kiddos would NEVER go for the green thingies or the olives!

I found them to be delightful!

And for your viewing pleasure:  my crazy kiddos

“Mom, look at my cool fruit snack booger!”

“I’m cool with my blue ‘stache”

“What did you put in that ice cream cone?!”  (and yes, I’m snarfing down a blue cone, too)

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Ranch Roast

Mike’s taking me out tonight – on a date!  It’s been a looooooong time since we’ve been out, just the two of us.  He told the kids he may even give me a kiss on my cheek.  They were totally grossed out!  Hahaha!  Wanted to leave this with you before we go. I know I’ve already written about roast, but I’ve got another one here for you.  It’s slightly different, but just as yummy!

Ranch Roast

  • 1 1/2 -2 lbs roast beef
  • 1 pkg dry Ranch dressing mix
  • 1 Tbsp beef bouillon
  • 1/2 Tbsp italian seasoning
  • 1/2 Tbsp House Seasoning
  • 3 c water
  • 2 Tbsp worcestershire sauce
  • 1 large onion, sliced thick
  • 1/4 c butter (1/2 of stick)

Saute onions in butter until golden brown.  Set aside.  Place roast in crockpot and add all seasonings and water.  Place sauteed onions on top.  Cover and cook on high for 6-8 hours.  Serve on toasted hoagie buns.  I made French Bread Rolls.  Use some of the juices as a dip for your sandwich.  YUMO!  I added sliced American cheese and some peppers.

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Baked Ziti

I love making recipes that I can split in half and freeze the other half 😀  My family is not a big casserole type family, but they’ll usually go for this Baked Ziti.  It’s hard to resist pasta and “red-sauce” (as my kiddo’s call it) and lots of gooey cheese!  This would be great with French Bread, but I wasn’t on the ball enough to make it today.  I’ve been babying two sick boys (the whole congestion crud with temps and sore throats).

Baked Ziti

  • 1 lb dry ziti pasta
  • 1 lb ground beef
  • 1 lb ground sausage
  • 2 Tbsp pizza seasoning
  • 1 Tbsp italian seasoning
  • 2 26oz cans of spaghetti sauce
  • 10 slices of provolone
  • 2 c sour cream
  • 4 c mozzarella, shredded
  • 4 Tbsp parmesan or romano cheese, shredded

Preheat oven to 350 degrees.  Heavily grease two 8×8 pans or one 10×15 or one 9×13 (but you’ll want to scale back a little on the cheeses if you go with the 9×13 – mostly because it won’t all fit!).  Boil and prepare pasta according to package directions.  Brown beef and sausage with seasonings; drain off grease.  Add spaghetti sauce.  Simmer for 10-15 minutes.  Layer ingredients as follows and bake for 30-40 minutes.

For two smaller pans:

  1. 2 c ziti
  2. 2 c meat sauce
  3. 5 slices provolone
  4. 1 c sour cream
  5. 2 c ziti
  6. 2 c meat sauce
  7. 2 c mozzarella
  8. 2 Tbsp parmesan/romano

For one pan:

  1. 1/2 of ziti
  2. 1/2 of meat sauce
  3. all of provolone
  4. all of sour cream
  5. rest of ziti
  6. rest of meat sauce
  7. all of mozzarella
  8. all of parmesan

If you’re wondering about the pizza seasoning and the italian seasoning, I got them at Glenn’s Bulk foods that I mentioned about here and here and here.  If you’ve never been there, and you’d like me to pick something up for you (or you have been there and you’d like me pick something up for you :D), let me know.  I’ll probably be making a trip there next week.  Or maybe you’d like to go with me?  Let me know and we can set something up!

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Welcome to my new blog!!  This is definitely more “me”. Please be patient with me as work out the kinks!

Mike has gone to Oklahoma for the next couple of days to help his parents move to their new home.  They’ve been ministering in Illinois for the last 12 years and are now moving back to be closer to family.  We are sooo excited!!  With Mike being gone today (and tomorrow) and with the kids in school all day today, I’ve had some rare quiet time.  Some time for introspection….

The amount of very dear and close friends I have I can count on one hand.  I just don’t get that close to people.  It’s partially due to being an introvert.  In partially due to having a tight-knit family.  It has a lot to do with growing up in a children’s home (my parents ministered there for 21 years).  I don’t handle pain well.  I don’t handle rejection well.  I don’t handle people hurting those I love well.  I take things in very deeply and personally.  I found out last Spring, during a bout of extreme depression and through some counseling, that I’m what you would call a “highly sensitive person” (sounds so clinical, doesn’t it…lol)  Basically, it just means all my senses run deep. I smell, taste, hear, see and feel deeply.  I feel joy – extremely.  I feel pain – extremely.  This in itself is hard for an introvert that doesn’t want to bring any attention whatsoever to myself.  I don’t like extremes – they cause attention.

Back to my original thought though….the amount of deep friendships I have can be counted on one hand.  One of them is my husband.  I love Mike dearly.  I remember praying in high school that I’d meet a man who would love God more than me.  I NEVER dreamed that would mean a pastor..LOL.  It literally never ever ever ever EVER crossed my mind.  I grew up in a deeply Christian-rooted family, but I wasn’t around minister’s a lot.  They just didn’t play a big role in my life (another extra of growing up in a children’s home).  So when I met Mike, him being a pastor meant nothing to me.  I just knew I loved him and that I wanted to be with him…forever.  Part of his marriage proposal was:  “I can’t do this without you.  I’m going to need you by my side.” (meaning ministry)  I had no idea the full impact of what he was telling me 😀  There’s certainly no way I could do this (meaning ministry) without him.  He’s a rock when I crumble.  He’s the voice of reason when I can’t find reason.  His love of God runs so deep, I wish I had an ounce of his conviction and faithfulness.  He too is an introvert….but he puts himself out there and pushes himself because his love for God is greater than his desire to be home…by himself…which is his favorite place.  He loves kids deeply, too.  He has a special love for teenagers that I have a hard time grasping.  And just to put it out there…I’m afraid of them.  I barely made it through my teenage years.  I have no desire to ever ever relive those days.  I’m scared of when my kids will turn this age.  I’ve seen the horrible and mean and abusive things that teenagers do and say to adults (yet another extra of growing up in a children’s home).  But not Mike…he loves them, loves preteens and teens, in spite of themselves…lol  He sees their potential, their potential in God’s kingdom.  He’s amazing, in case you haven’t gotten this yet.  I love him.

Now…on to food 😀  I just love Mexican Night.  I love Mexican food.  I love that Mexican food is easy to make!  Tonight was the Shara Bueno fast food joint.  Cade opted for crispy mini taco’s; Rae ordered quesadillas; and Dooser (Clarky) and I went for the Nachos.  All made from one batch of taco meat seasoned with house seasoning and fajita seasoning!  Yeah!

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