INGREDIENTS:

•  3clovesgarlic(minced)
•  3tablespoonschili powder
•  2teaspoonsground cumin
•  2teaspoonsground coriander
•  1teaspoongranulated sugar
•  1teaspoonsalt
•  1¼poundsboneless chuck steaks(trimmed of fat)
•  1tablespoonvegetable oil
•  2yellow onions(finely chopped)
•  15ouncecan tomato sauce
•  ½cupwater
•  4ouncesMonterey Jack cheese(shredded, divided)
•  4ouncessharp cheddar cheese(shredded, divided)
•  ?cupchopped fresh cilantro
•  ¼cupchopped canned pickled jalapeños
•  126-inch corn tortillas

DIRECTIONS:

1. In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.
2. Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and cook until browned on both sides, about 6 to 8 minutes. Remove the meat to a plate.
3. Reduce the heat to medium, add the onions to the pot and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, about 1½ hours.
4. Preheat oven to 350 degrees F.
5. Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and break the beef into small pieces. Mix together with half of the shredded cheeses, the cilantro and the jalapeños.
6. Spread ¾ cup of the sauce in the bottom of a 9x13-inch baking dish. Microwave the tortillas according to package directions to soften. Spread about ? cup of the beef mixture down the center of each tortilla, roll up tightly, and place in the baking dish seam-side down. Pour the remaining sauce evenly over the enchiladas and spread to ensure that all of the ends are covered in sauce.
7. Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until the cheese browns slightly, 5 to 10 minutes. Leftovers can be stored in an airtight container in the refrigerator

Source : browneyedbaker

Ingredients

• 2 pounds beef stew meat
• 8 ounces mushrooms, sliced (optional)
• 2 packets (1 ounce, each) Lipton onion soup mix
• 1 cup low sodium beef broth
• ¼ cup Worcestershire sauce
• 1 (16 ounce) container sour cream
• 5 ounces chive and onion cream cheese
• ? cup heavy whipping cream
• pepper, to taste
• 12 ounces egg noodles, cooked

Instructions

1. Spray the inside of a medium slow cooker with cooking spray. ( I use a 7 quart size slow cooker).
2. Place the stew meat, mushrooms (if using), onion soup mix, beef broth and Worcestershire sauce in slow cooker. Cover with lid and cook on low heat for 5 to 6 hours.
3. In a medium bowl combine sour cream, cream cheese and heavy whipping cream. Whisk to combine then stir in to meat mixture. Season with a little pepper.
4. Cover with lid and let it warm up for another 20 minutes.
5. Serve over cooked egg noodles and enjoy!

Source : life-in-the-lofthouse

Looking for super Cheesy Ground Beef Quesadillas? You’ve come to the right place! Well seasoned ground beef, lots of ooey gooey cheese and a crispy golden brown exterior make these quesadillas simply irresistible! They’re sure to become a favourite in your home as they are in ours.

If you know me and you follow Girl Heart Food you know that I’m a HUGE fan of quesadillas. One of the reasons is, like grilled cheese sandwiches, quesadillas are a method of getting more cheese in my pie hole, lol.

Seriously, though, hubby and I enjoy quesadillas on the regular. They’re super easy to whip up, you can put as little or as much as you want in ’em and they always taste amazing.

I’ve shared other varieties with you guys before, like chicken, lentil, and even breakfast quesadillas.  Today though? Ground beef quesadillas.  One thing they all have in common—>Cheese…and lots of it! You gotta have quesadillas with cheese, if you ask me! Tell me you don’t wanna grab some through your screen….if only, right?!

These cheesy quesadillas come together in no time at all with some pretty basic ingredients you probably already have on hand. I’m pretty confident they’ll be in high rotation in your home as they are ours.

Ingredients

• 1/2 tbsp olive oil
• 1 lb ground beef -I used ‘extra lean’
• 1 tsp chili powder
• 1 tsp chipotle chili powder
• 1/2 tsp oregano
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp tomato paste
• 2 tbsp unsalted beef stock
• 12 oz shredded cheese blend -about 3 cups (or combination of cheddar, monterey jack and pizza mozzarella)
• 6 flour tortillas -mine were about 7 – 8 inch diameter
• cooking spray -to grease pan

Instructions

1. Preheat oven to 200 F (to keep quesadillas warm while cooking batches).
2. In a pan (I used non stick) on medium heat add olive oil.
3. When shimmering, add ground beef, chili powder, cumin, oregano, cayenne, garlic powder, onion powder, salt and pepper. Heat until cooked through, breaking into crumbles with a wooden spoon, about 8-10 minutes. Stir in tomato paste and stock and cook 1 -2 minutes more.
4. Remove beef from pan into a bowl. If there is any excess grease drain/remove.
5. Distribute about 8 ounces (or 2 cups) of cheese among all tortillas  (on one side of them). NOTE: reserve the remaining 4 ounces (or cup of cheese).
6. Also, if your tortillas are smaller or larger than the size I used, the quantity you yield will vary.
7. Distribute ground beef on top of cheese.  Then, sprinkle remaining 1 cup (or 4 ounces) of cheese on top of ground beef. Fold tortilla over so you have a half moon shape.
8. Working in batches (about 2 quesadillas per batch), spray cooking spray into pan and cook quesadillas (on medium low heat) for about 2 minutes per side until golden brown and cheese is melted (carefully turning and watching to ensure they don't burn). While continuing batches, place cooked quesadillas on a baking sheet in preheated oven to keep warm.
9. Cut each half moon in half. Serve with salsa, guacamole and/or sour cream. Enjoy!

Looking for super Cheesy Ground Beef Quesadillas? You’ve come to the right place! Well seasoned ground beef, lots of ooey gooey cheese and a crispy golden brown exterior make these quesadillas simply irresistible! They’re sure to become a favourite in your home as they are in ours.

If you know me and you follow Girl Heart Food you know that I’m a HUGE fan of quesadillas. One of the reasons is, like grilled cheese sandwiches, quesadillas are a method of getting more cheese in my pie hole, lol.

Seriously, though, hubby and I enjoy quesadillas on the regular. They’re super easy to whip up, you can put as little or as much as you want in ’em and they always taste amazing.

I’ve shared other varieties with you guys before, like chicken, lentil, and even breakfast quesadillas.  Today though? Ground beef quesadillas.  One thing they all have in common—>Cheese…and lots of it! You gotta have quesadillas with cheese, if you ask me! Tell me you don’t wanna grab some through your screen….if only, right?!

These cheesy quesadillas come together in no time at all with some pretty basic ingredients you probably already have on hand. I’m pretty confident they’ll be in high rotation in your home as they are ours.

Ingredients

1. 1/2 tbsp olive oil
2. 1 lb ground beef -I used ‘extra lean’
3. 1 tsp chili powder
4. 1 tsp chipotle chili powder
5. 1/2 tsp oregano
6. 1/2 tsp cumin
7. 1/2 tsp garlic powder
8. 1/2 tsp onion powder
9. 1/2 tsp salt
10. 1/2 tsp black pepper
11. 1 tbsp tomato paste
12. 2 tbsp unsalted beef stock
13. 12 oz shredded cheese blend -about 3 cups (or combination of cheddar, monterey jack and pizza mozzarella)
14. 6 flour tortillas -mine were about 7 – 8 inch diameter
15. cooking spray -to grease pan

Instructions

1. Preheat oven to 200 F (to keep quesadillas warm while cooking batches).
2. In a pan (I used non stick) on medium heat add olive oil.
3. When shimmering, add ground beef, chili powder, cumin, oregano, cayenne, garlic powder, onion powder, salt and pepper. Heat until cooked through, breaking into crumbles with a wooden spoon, about 8-10 minutes. Stir in tomato paste and stock and cook 1 -2 minutes more.
4. Remove beef from pan into a bowl. If there is any excess grease drain/remove.
5. Distribute about 8 ounces (or 2 cups) of cheese among all tortillas  (on one side of them). NOTE: reserve the remaining 4 ounces (or cup of cheese).
6. Also, if your tortillas are smaller or larger than the size I used, the quantity you yield will vary.
7. Distribute ground beef on top of cheese.  Then, sprinkle remaining 1 cup (or 4 ounces) of cheese on top of ground beef. Fold tortilla over so you have a half moon shape.
8. Working in batches (about 2 quesadillas per batch), spray cooking spray into pan and cook quesadillas (on medium low heat) for about 2 minutes per side until golden brown and cheese is melted (carefully turning and watching to ensure they don't burn). While continuing batches, place cooked quesadillas on a baking sheet in preheated oven to keep warm.
9. Cut each half moon in half. Serve with salsa, guacamole and/or sour cream. Enjoy!

This right here is my boys favorite weeknight meal.  They beg me to make it every week.  Since we have been so busy with Lacrosse we have been having it every week.  It requires minimal ingredients and requires little effort to make.

Easy, minimal ingredients, and my kids devour it.  This meal became my new BFF.

The ground beef takes only minutes to brown but you still get that delicious Korean flavor in this meal.  The brown sugar, soy sauce, sesame oil, and ginger combination is the best.

It helps take the flavor to next level with the simple kitchen ingredients.  The best part is that because we love Asian flavors so much I always have these ingredients on hand.  All I have to do is buy a pound of ground beef each week.

You guys are going to love this meal just as much as we do!  It is so delicious when served over rice and I even like to add some veggies to my bowl to make it a well rounded meal.

Sprinkle with some sesame seeds and freshly chopped green onions and you have about the easiest meal that you will ever make!  You will make this again and again!

Ingredients

• 1 pound lean ground beef 90% lean
• 3 garlic cloves minced
• 1/4 cup packed brown sugar
• 1/4 cup reduced-sodium soy sauce
• 2 teaspoons sesame oil
• 1/4 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 2 cups hot cooked white or brown rice
• sliced green onions and sesame seeds for garnish

Instructions

1. In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
2. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
3. Serve over hot rice and garnish with green onions and sesame seeds.

• 8 flank�n-styl� b��f short ribs, cut 1 inch thick (5 pounds)
• Salt and fr�shly ground p�pp�r
• 1/2 tabl�spoon �ach of chopp�d parsl�y, or�gano and ros�mary
• 1 tabl�spoon v�g�tabl� oil
• 1/2 pound slic�d bacon, chopp�d
• 1 larg� onion, fin�ly chopp�d
• 1 carrot, fin�ly chopp�d
• 1 c�l�ry rib, fin�ly chopp�d
• 1 1/2 cups Syrah or oth�r dry r�d win�
• 1 cup b��f broth

1. Pr�h�at th� ov�n to 325�. S�ason th� ribs with salt and p�pp�r and sprinkl� with th� h�rbs.
2. In a larg� skill�t, h�at th� v�g�tabl� oil. Add th� bacon and cook ov�r mod�rat� h�at until crisp, about 6 minut�s. Using a slott�d spoon, transf�r th� bacon to a m�dium nonr�activ� roasting pan. Working in two batch�s, add th� ribs to th� skill�t and cook ov�r mod�rat�ly high h�at, turning a f�w tim�s, until richly brown�d, about 6 minut�s p�r batch. Transf�r th� ribs to th� roasting pan.
3. Add th� onion, carrot and c�l�ry to th� skill�t and cook ov�r mod�rat�ly high h�at, stirring occasionally, until lightly brown�d, about 5 minut�s. Add th� win� and b��f broth and boil, scraping up th� brown�d bits from th� bottom of th� skill�t. Pour th� liquid and v�g�tabl�s ov�r th� ribs. Cov�r and brais� in th� ov�n for about 4 hours, turning th� ribs onc�, until th� m�at is v�ry t�nd�r.