Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Beef and Bean Goulash Recipe
If you've been a reader of my blog The Kitchen Wife you'll know that I've been working really hard at trying to clean up my eating. HOWEVER, I'm married to the King of Carnivores who feels that there should be nothing but meat and potatoes on the table at every meal. So I've been trying to take many of our family favorites and make them a little healthier. Take my Beef and Bean Goulash for Example.
By making few tweaks, I will still have all of the great beef flavor without all of the excess fat. It was delicious and I can't wait to share it with you so....
Let's Get Started!
By making few tweaks, I will still have all of the great beef flavor without all of the excess fat. It was delicious and I can't wait to share it with you so....
Let's Get Started!
Mexicali Cornbread Pie
Once again I found myself facing dinner with a pound of ground beef thawing in the fridge and no idea what to do with it. A quick glance at my pantry (Mexican-style tomatoes and Cornmeal) told me that it was Tex-Mex night at our house!
This recipe is great because you can adjust the heat and the sweetness of the cornbread topping, which makes it the perfect dish for a picky family.
Mexicali Cornbread Pie
1 lb. ground beef
1/2 cup chopped onion (I used frozen)
1 (15 oz) can Mexican-style diced tomatoes drained
(or tomatoes with green chilies)
1 cup frozen whole kernel corn, thawed
1 tsp. chili powder (or more to taste)
1/2 tsp. cumin
1/4 tsp. salt
1/2 cup finely shredded Mexican cheese blend
(plus 1/4 cup for garnish)
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 Tbsp. sugar (more or less to taste)
1 1/4 tsp. baking powder
1/2 tsp. salt
1 egg
2/3 cup milk
2 Tbsp. oil
1/2 cup frozen whole kernel corn, thawed
Preheat oven to 350 degrees.
Preheat oven to 350 degrees.
Sprinkle with 1/2 cup of cheese:
In separate bowl combine remaining ingredients (adding corn last) for cornbread topping. Pour over meat and cheese mixture making sure to spread it evenly over the surface.
Bake for 30 minutes until top is golden and cornbread is cooked through.
Serve plain or sprinkle with more shredded cheese.
My kids both liked it, but if I was making it for myself I would add a little more chili powder to increase the heat. It also depends on what type of tomatoes you use, since the heat can vary greatly between the different varieties and brands.
In any case, this is a great flexible recipe. And since it uses pantry basics and only takes about 45 minutes from fridge to plate, it is a keeper!
Sweet Ginger Beef and Broccoli (Cheap and Easy!)
1/4 cup soy sauce
1/2 teaspoon fresh ginger (grated)
Pinch Cayenne pepper (crushed red pepper flakes)
Salt, Pepper
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