Beefy Sour Cream Noodle Bake

My kids loved this dinner. Hamburger, noodles, and cheese always please them. This was comfort food, tasty and easy to make. This recipe is slightly adapted from The Pioneer Woman. Definitely one we'll make over and over.

Beefy Sour Cream Noodle Bake

by Chelsey W.

1 1/4 lb ground beef

1 (15oz) can tomato sauce

1/2 tsp salt

1/4 tsp pepper

8 oz egg noodles

3/4 c sour cream

1 1/4 c small curd cottage cheese

2 c sharp cheddar cheese, grated

Brown ground beef. Season beef with salt, pepper, and some onion powder. Drain any excess fat. Add tomato sauce and simmer for about 10 min. Meanwhile, cook noodles al dente, drain, and set aside. In a medium bowl combine sour cream, cottage cheese, salt, and pepper. Stir the noodles into the sour cream mixture. To assemble grease a 9x13 casserole dish, layer half the noodles on the bottom then half the meat sauce, then half the cheese. Repeat layers. Bake at 350 degrees for 20 minutes until cheese melts.

French Dip Sandwiches

My family loves roast beef, so needless to say these french dip sandwiches made with a pot roast are a hit. This is a simple supper to make and very tasty. You can cook your roast in the oven or in the crockpot. Both ways are delicious.

French Dip Sandwiches

by Chelsey W.

1 beef roast (I like rump roasts, buy whatever size fits your family)

salt & pepper

1-2 packets of Lipton onion soup mix (1 for small roast, 2 for large one)

water

1 Au jus sauce packet (found by gravy mixes)

provolone or swiss cheese (optional)

crusty rolls

butter

Place frozen or thawed beef roast in roasting pan with a lid (for oven version) or in a crockpot. Salt and pepper roast generously on all sides. Fill pot with water until it's about halfway covering the roast. A little less water if using the crockpot. Sprinkle 1 packet of onion soup on a small 2-3 lb roast and 2 packets for a larger roast. Cover roast with lid and cook in the oven at 275 degrees until fully cooked. Cooking time depends on the size of the roast and if it was frozen or not. Check it after about 4 hrs in the oven. You want the meat to shred easily when you pull on it with a fork. If its tough it needs more cooking time. I like to turn the roast over half way through cooking. Keep an eye on oven roasts to make sure there is water and it doesn't all evaporate. You want drippings. If using the crockpot prepare roast the same way and cook it on high for 6-8 hrs. When fully cooked remove fat from the meat, shred it with a fork, then place it back in the juices. Stir in the packet of Au Jus powder to roast juices. Let the meat continue to cook for at least 1/2 hr. Slice crusty rolls (firm outside) and butter both sides of bread. Broil buttered sides up in oven or place on a griddle until golden brown. Place shredded beef on the rolls and add a slice of cheese if you'd like. Put roast juices in small bowls and use to dip sandwiches.

Taco Chip Dip

This chip dip can be eaten as an appetizer or we usually make it for a simple supper. I don't have exact measurements for you because you can just make the layers as thick as you want. Customize the size according to your family.

Taco Chip Dip
by Chelsey W.

1 lb ground beef
1 packet taco seasoning (I like McCormick Original)
1 can refried beans
1 jar salsa
2 c shredded cheddar cheese
sour cream
tortilla chips

Brown the ground beef. Drain excess fat. Add taco seasoning packet to hamburger. In a 9x13 baking pan spread out the refried beans as the bottom layer. Add the seasoned hamburger as the second layer. Pour a layer of salsa over the hamburger, then top with the shredded cheese. Bake uncovered at 350 degrees until cheese is melted and dip is bubbling. Serve hot with sour cream and tortilla chips.

Navajo Tacos

Navajo Tacos are a favorite of mine. Basically they are a taco but instead of using taco shells you put all the toppings on fried bread (scones). I always get one when I'm at a fair or on the 4th of July at a booth. I actually think homemade ones are better though. I use prepared bread dough to make it easy like Rhodes. But you can use homemade bread dough or get authentic and make Navajo Fry Bread which is pretty easy to make. I also prefer taco meat over the chili that they use at fairs. This is something we always eat when we go camping because it's easy to cook the scones in oil in a dutch oven. Be sure to make extra scones and serve them warm with syrup or honey-butter for a delicious treat.

Navajo Tacos
by Chelsey W.

Rhodes bread dough or rolls, thawed
vegetable oil
1lb ground beef
packet of taco seasoning (I like McCormick brand)
cheddar cheese, shredded
salad lettuce
salsa
sour cream
*other topping ideas include chili, chopped onions, tomatoes, olives

Cook the ground beef and add taco seasoning to meat. Prepare and set out toppings. For the fried bread (scones) heat oil in large pot or dutch oven. You want a medium heat for the oil. To test it put a small piece of dough in the pot and see how it cooks. You want your bread to be golden brown on the outside and cooked through on the inside. Take some bread dough and depending on the size of scone you want to make (I usually put two rolls together) stretch or roll it out like you would a thick pizza crust then drop it in the oil to cook. Once the bottom side is cooked to a golden color, flip it over with metal tongs to cook the other side. Be careful about splattering oil. Lift scone out when done and place on paper towels to absorb extra oil. To make taco simply place fried bread on the bottom then add meat or chili, cheese, lettuce, and other desired toppings. Serve immediately.

Beef Enchiladas

These are the enchiladas my Mom made for us growing up that we loved. The sauce is made from a Lawry's seasoning packet instead of the kind already made in a can which is much better. The enchiladas are pretty easy to put together and full of flavor. I recommend serving this with a salad as a side. Homemade ranch dressing or the Hidden Valley packet kind tastes great with the spiciness of the sauce. Enjoy!

Beef Enchiladas

Chelsey W. 

1-11/2 lbs ground beef

1 small onion, diced

1 pint sour cream

8-10 flour tortillas

Lawry's Enchilada seasonings packet

1 can of tomato paste (as called for on seasonings packet)

about 3 c shredded cheddar cheese

Make enchilada sauce according to package directions. Brown the ground beef adding in the diced onion. Season beef with a little seasoning salt, pepper, and garlic powder. Drain off any excess grease. Stir in about a cup of sour cream to cooked beef. Coat the bottom of a 9x13 pan with enchilada sauce. In the center of each tortilla layer some meat, shredded cheese, and a spoonful of sauce. Roll up the tortilla and add to the pan. There should be enough meat for 8-10 tortillas which should fit snuggly in the pan. Pour the remaining sauce over the top of the tortillas, then cover with shredded cheese. Poke some toothpicks in the top of the tortillas (so cheese won't stick to top) and cover with foil. Bake at 350 degrees for 20 min or until cheese melts and sauce is bubbling. Serve with extra sour cream and a side salad with ranch dressing.

"Kicked Up" Taco Salad

This taco salad has great flavor and is fun to make because it's a little different from traditional taco salads. You use Doritos for the chips and add pineapple to the top. Yes, pineapple makes this salad excellent! The sweetness of it tastes great with the spicy taco meat. Give it a try you'll be hooked for life. I first had a taco salad like this at the home of one of my college roomates Luisa, when she invited us to dinner. We loved it and since then I've made it a lot this way. It is a very simple supper and great for parties and get-togethers because guests can customize their salads or even bring one item for it. Below is a list of the ingredients I use in my salads but you can use what you like. There are no measurements because you make it according to how many people your feeding. I like to make my own ranch dressing out of the Hidden Valley Ranch packets. That ranch is much better than the bottled kind.

Recipe:

ground beef

taco seasoning packet (I use Schilling)

Cool Ranch Doritos

lettuce

cheese, shredded

salsa

ranch dressing

pineapple

other ideas:

beans

chili

olives

tomatoes

onions

peppers

sour cream

Brown the ground beef and add taco seasoning packet. On a plate layer Doritos, taco meat, cheese, lettuce, salsa, ranch, and pineapple. Eat! You can add other items of your choice.

Miner Marinade

This marinade is awesome! I got this recipe from Real Mom Kitchen who got it from On My Menu. I've been looking for a great steak marinade and have tried several but none of them were this great. I love the flavor of it and how tender and juicy it makes the steak. It's supposed to be good on chicken too. I'll definitely try that in the future. This marinade works great on less expensive cuts of meat. I bought petite sirloin steaks for $1.99 per lb and you would never know it wasn't expensive steak.

Recipe:

3/4 c oil

1/2 c soy sauce

2 Tbsp worcestershire sauce

1/2 tsp salt

1 tsp pepper

1/4 c vinegar

1 tsp parsley flakes

2 cloves garlic, minced

Mix all ingredients together. Let meat marinade in the fridge for at least a couple hours. Grill.

Hamburger Stroganoff

I remember eating this often growing up. Probably because it's simple to make and as kids we loved anything with noodles and hamburger in it. It's definitely comfort food. I bet your family will like it too.

Hamburger Stroganoff
by Chelsey W.

1 lb ground beef

garlic, minced

onion, chopped finely

1 1/2 cups sour cream

1 can cream of mushroom soup
2 cans cream of chicken soup

pasta or rice

Cook the ground beef in a large pan with some chopped onion and minced garlic (I often just use garlic powder). Season with salt and pepper. Cook pasta or rice according to package directions. When hamburger is fully cooked add soups and sour cream. Stir and simmer for 10-15 min. Serve the sauce over rice or pasta.

Roast with Whipped Potatoes and Gravy

If I had to choose one meal to live off of I would probably choose this one. I love a Sunday dinner with roast and potatoes and so does my husband. My mother makes excellent gravy and I've always tried to make it as good as her and I'll admit sometimes my gravy would work out and other times it wouldn't. So after making it a ton of times and watching my mother over and over I've think I've finally mastered it and know what I was doing wrong. Really it's very easy to make if you follow a few simple rules. I like gravy that has a lot of flavor and sometimes I would make it and it didn't have much and I learned that my problem was cooking the roast in the crock pot. Now don't get me wrong I like a tender roast from the crock pot but the drippings from it are too watery and don't make good gravy. So if you want good gravy cook the roast in a roasting pan in the oven with plenty of water following my directions below. When I make a crock pot roast I throw potatoes and carrots in during the last hour of cooking and the juices flavor the potatoes so I don't need gravy. Hopefully what I've learned will help you make great gravy that family and friends will love.

Recipe:

pot roast (I like rump roasts)

*the bigger the roast the more gravy you'll get

onion soup mix packet (one for small-medium roast, two for large one)

onion sliced into strips

around 5 lbs potatoes peeled cut into chunks

margarine (I think margarine flavors the potatoes better)

milk

salt and pepper

flour

To make a tender roast in the oven cook it on lower heat 250-275 degrees for a long time 6 hrs. Put the roast in the roasting pan covering roast about 3/4ths of the way with water. Sprinkle roast with salt and pepper generously and onion soup mix. Top with onion slices. Cover and cook checking occasionally for water and you can turn the roast half way through. When roast is finished remove from pan and cover with foil. Spoon out any large pieces of fat, meat, and onion. Before making gravy boil the potatoes in water until tender then drain (reserve some potato water for the gravy) and cover. To make gravy mix together a few tablespoons of flour with water (I like to shake it up in a mason jar) stir the lumps out and it should be a thick creamy consistency. You'll want to make at least a cup of the flour thickener. If you use cornstarch as a thickener remember that cornstarch cannot be added to a boiling liquid or it will go lumpy. You have to mix the cornstarch with warm water and then add it in. On the stove bring the roast drippings to a slight boil. Add potato water if more water is needed (not too much or it will lose flavor) and gradually whisk in flour thickener as it boils. Add a little flour thickener and then wait to see it thicken then add more if needed until your gravy reaches the thickness you desire. At the same time add in salt and pepper to season. A few tips: If gravy tastes like flour let it boil longer; don't add too much water; you can add beef broth or beef bouillon to flavor it more. To make delicious creamy potatoes whip potatoes with a hand mixer adding in a little milk or cream to make it smooth. I whip in a whole stick of margarine. Add salt and pepper to taste. I then fold in little bits of margarine throughout that then melt. Serve roast shredded or sliced against the grain, potatoes to the side with gravy on top. Enjoy!

Cheese Steak Sandwich

My husband and I love cheese steak sandwiches so I decided to make up my own version. They're very quick and easy to make and I love a simple supper!

Ingredients:

steak

minced garlic

soy sauce

green pepper

onion

salt

pepper

garlic powder

cheese (swiss, provolone, or mozzarella)

hoagie or ciabatta rolls

Make this recipe to your taste, there's no wrong way. This is what I did. I bought petite sirloin steak on sale for cheap. You can use whatever beef is on sale, steak or roasts. I then thinly sliced the steaks with my electric knife trying to get the meat as thin as possible, almost shaved (trim off the chunks of fat and discard). Since I was using a tough cut of meat I then put the steak in a ziploc bag and poured enough soy sauce in the bag to coat the meat. I put 2 tsp of minced garlic in the bag and let the meat marinade a couple hours to tenderize. When done marinading heat up a pan with a little olive oil and cook the steak. I seasoned to taste with salt, pepper, garlic powder, and soy sauce. Then I threw in a green pepper and onion cut into thin strips, and cooked them with the steak until they turned tender. I cut my hoagie buns in half, buttered them and then broiled them in the oven until they turned light brown. I love buns for sandwiches served this way. I removed the steak from the heat and put slices of provolone cheese on the top and  let it melt. I then simply served the steak on the buns. It was very tasty, Yum!