This easy casserole was a favorite in my house when I was growing up. I think some people call it a tamale pie (obviously, these are people who've never eaten a real tamal!).
1-1/2 lb. ground beef
1 pkg. taco seasoning
1/2 cup water
1 can whole kernel corn, drained
1/2 cup green or red bell pepper, diced
1 can tomato sauce
1 pkg. Jiffy corn muffin mix
1/2 cup cheddar cheese, shredded
Preheat oven to 400. Brown ground beef; drain. Stir in taco seasoning, water, corn, bell pepper, and tomato sauce. Pour into ungreased 2-quart casserole.
In a separate bowl, prepare corn muffin mix as directed on box. Spoon around outer edge of casserole. Bake uncovered for 20 minutes. Remove casserole from oven and top cornbread with cheese. Bake 2 to 3 minutes longer, until cheese is melted and cornbread is golden brown.
Makes 6 servings.
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
February 15, 2008
Sweet Potato Shepherd's Pie
This is another one that tastes fancy (thanks to the red wine) but is simple enough to make on a weeknight. Plus, it's good for you!
1-1/4 lb. sweet potatoes, peeled and cut into 1" pieces
1/2 cup fat-free milk
1 Tbsp. butter
1/4 tsp. salt, divided
1/4 tsp. freshly ground black pepper, divided
1 lb. lean ground sirloin
1 onion, chopped
1 cup frozen peas and carrots
1/2 tsp. dried thyme
1/2 cup reduced-sodium, fat-free beef broth (I use regular)
1/4 cup red wine
1/4 cup tomato paste
Preheat the oven to 350. Coat a 6-cup ovenproof casserole with cooking spray and set aside.
In a small pot, combine the potatoes with enough water to cover by 3". Bring to a boil and cook for 10 to 12 minutes, or until tender. Drain the potatoes, return to pot, and add milk, butter, 1/4 tsp. of the salt, and 1/8 tsp. of the pepper. Mash until smooth and set aside.
Heat a nonstick skillet over medium-high heat. Add the sirloin and cook for 5 to 6 minutes, stirring occasionally, until browned. Drain the fat from the pan and transfer the beef to a bowl. Return the skillet to the heat and add the onion, peas and carrots, and thyme. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are soft.
Return the beef to the skillet and stir in the broth, wine, and tomato paste. Cook for 2 to 3 minutes, or until the liquid is almost evaporated. Stir in the remaining 1/2 tsp. salt and 1/8 tsp. pepper. Transfer the beef mixture to the prepared casserole dish. Spread the reserved sweet potatoes evenly over the top of the beef. Bake for 25 to 30 minutes, or until the potatoes are lightly browned.
Makes 4 servings.
From The Sugar Solution Cookbook
1-1/4 lb. sweet potatoes, peeled and cut into 1" pieces
1/2 cup fat-free milk
1 Tbsp. butter
1/4 tsp. salt, divided
1/4 tsp. freshly ground black pepper, divided
1 lb. lean ground sirloin
1 onion, chopped
1 cup frozen peas and carrots
1/2 tsp. dried thyme
1/2 cup reduced-sodium, fat-free beef broth (I use regular)
1/4 cup red wine
1/4 cup tomato paste
Preheat the oven to 350. Coat a 6-cup ovenproof casserole with cooking spray and set aside.
In a small pot, combine the potatoes with enough water to cover by 3". Bring to a boil and cook for 10 to 12 minutes, or until tender. Drain the potatoes, return to pot, and add milk, butter, 1/4 tsp. of the salt, and 1/8 tsp. of the pepper. Mash until smooth and set aside.
Heat a nonstick skillet over medium-high heat. Add the sirloin and cook for 5 to 6 minutes, stirring occasionally, until browned. Drain the fat from the pan and transfer the beef to a bowl. Return the skillet to the heat and add the onion, peas and carrots, and thyme. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are soft.
Return the beef to the skillet and stir in the broth, wine, and tomato paste. Cook for 2 to 3 minutes, or until the liquid is almost evaporated. Stir in the remaining 1/2 tsp. salt and 1/8 tsp. pepper. Transfer the beef mixture to the prepared casserole dish. Spread the reserved sweet potatoes evenly over the top of the beef. Bake for 25 to 30 minutes, or until the potatoes are lightly browned.
Makes 4 servings.
From The Sugar Solution Cookbook
Pantry Pot Roast
Give yourself a little extra time in the morning to put this together, and you won't be sorry come dinnertime. My husband says this tastes like it could have come from a restaurant!
1 2-lb.beef chuck roast
1 Tbsp. cooking oil
Dash salt and pepper
1 7- to 8-oz. package mixed dried fruit (whole fruit, not fruit pieces)
1 large yellow onion, cut into thin wedges
1/4 tsp. ground allspice
5-1/2 oz. apple juice
Trim fat from meat. Brown on all sides in hot oil. Sprinkle with salt and pepper. Cut up large pieces of fruit.
In a 3.5- to 4-quart slow cooker, place fruit and onion. Add meat. Sprinkle with allspice; add apple juice.
Cover and cook on low 8 to 10 hours (or on high 4 to 5 hours) until meat is tender.
Makes 6 servings.
From Better Homes and Gardens
1 2-lb.beef chuck roast
1 Tbsp. cooking oil
Dash salt and pepper
1 7- to 8-oz. package mixed dried fruit (whole fruit, not fruit pieces)
1 large yellow onion, cut into thin wedges
1/4 tsp. ground allspice
5-1/2 oz. apple juice
Trim fat from meat. Brown on all sides in hot oil. Sprinkle with salt and pepper. Cut up large pieces of fruit.
In a 3.5- to 4-quart slow cooker, place fruit and onion. Add meat. Sprinkle with allspice; add apple juice.
Cover and cook on low 8 to 10 hours (or on high 4 to 5 hours) until meat is tender.
Makes 6 servings.
From Better Homes and Gardens
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