{Tex Mex Bake}

This is an incredibly easy, delicious, and filling dinner that is great for busy nights when you don’t really feel like cooking. My kids love this one!


2 pounds lean ground beef or lean ground turkey
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen corn kernels
1 1/2 cups salsa
1 can (15 ounce) pinto beans
1 1/2 cups shredded cheddar cheese


½ cup cornmeal
1 ½ cup flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup milk


Preheat the oven to 375. Lightly grease a 9X13 inch pan and set aside.

In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared 9X13 inch baking pan and set aside.

For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.

Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.

Bake for 45-50 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.


Adapted slightly from: Mel’s Kitchen Cafe


{Mexican Style Beef with Rice} Slow Cooker

I love any good Crock Pot meal. They are great for this busy mama, and this is a great one. It has a lot of flavor and the round steak gets so tender. Its definitely a family favorite!


1 1/2 pound round steak cut into bite size pieces
1/4 tsp black pepper
1/2 tsp garlic salt
1 Tbs chili powder
1 Tbs prepared mustard just in your fridge
1 chopped onion
1 beef bouillon cube
1 can diced tomatoes
1 can kidney beans drained


Cut up the uncooked meat and place it in the crock pot. Mix with garlic salt, pepper, chili powder and mustard. Cover with onion, bouillon cube, and tomatoes. Top with beans. Cover and cook on low for 6-8 hours. Serve over white rice. I usually always serve with Jasmine Rice cause its my favorite!

{The Perfect Pot Roast}

This is one of my favorite Sunday meals! I have made a lot of different pot roasts, a lot of them in a crock pot actually. But this one…oh man. It is the best I have had. And the fact that the veggies come out perfect and full of flavor is an added bonus. Its a one pot wonder, and so easy to prepare. Just throw in a salad and some rolls, and you’re good to go.

1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
6 whole Carrots (Up To 8 Carrots)
Salt To Taste
Pepper To Taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste

Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices. When the oil in the pot is very hot, add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.


Recipe source: The Pioneer Women

{Balsamic Pot Roast} Crock Pot

I love trying new Pot roast recipes. I have some roast recipes that I just love and I make them over and over. This one just made it on that list. I loved it. It had a really good flavor, and the gravy was delicious poured over the meat and veggies.

3 lbs beef chuck roast
garlic salt and pepper for seasoning
2 Tbs olive oil
1 onion, sliced
2 sprigs fresh rosemary
2 bay leaves
1 tsp powdered sage
2 cloves garlic, chopped
1 cup red cooking wine
1/3 cup balsamic vinegar
1 (14.5oz) can beef broth
3 Tbs corn starch
salt and pepper
a bag of baby carrots
4-5 red potatoes, quartered

  Sprinkle garlic salt & pepper seasoning all over the meat.  Heat olive oil on medium-high in a large skillet.  When nice and hot, sear the roast on all sides – couple of minutes on each side.  Remove from pan and place in the bowl of your slow cooker.  Top with the sliced onion, chopped garlic and balsamic vinegar, and all the herbs. Cover pot and put in fridge overnight.  
Add the red wine and beef broth, add the carrots and potatoes.  Cover and turn slow cooker on low and cook for 6 hours.  Turn the slow cooker up to high heat and cook for another 3-4 hours.  Once everything is done to your desired tenderness, pour the liquid into a large measuring cup.  Let it settle, then skim off the fat.  Add about half of it to a bowl and mix in the corn starch until it’s nice and smooth.  Add the other half of the liquid to a medium saucepan and turn it on medium-high heat and bring to a slow boil.  Add the cornstarch liquid to the saucepan and stir to combine.  Heat until it gets hot and thickens up a bit.  Once you’ve got the thickness you prefer, turn off heat and pour the gravy/sauce back into the crock pot over the top of meat and veggies.  Serve hot.

Recipe Source: Little B Cooks

{Sloppy Joes}

Sloppy Joes are one of my favorite summery meals. My husband LOVED these and I will admit I thought they were quite scrumptious myself. 🙂

1 Tbs butter
3 lbs ground beef
1/2 large onion, diced
1 large green bell pepper, diced
5 garlic cloves, minced
1 1/2 cups ketchup
1 cups water
2 Tbs brown sugar
2 Tbs chili powder
1 tsp dry ground mustard
1/2 tsp red pepper flakes
2 tsp worcestershire sauce
3 Tbs tomato paste
salt to taste
ground black pepper to taste
kaiser rolls

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.
Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire. Taste and adjust seasonings as needed.
Spoon meat mixture over the rolls. Serve hot with kettle cooked chips!

Adapted From: The Pioneer Women

{Asian Beef with Snow Peas}

This is a really simple and delicious Asian meal. Everytime I make it my husband loves it 🙂 Who needs take out!

Sauce ( I double this)
3 Tbs soy sauce
2 Tbs rice wine
1 Tbs brown sugar
1/2 tsp cornstarch
1Tbs sesame oil
1 Tbs minced fresh ginger
1 Tbs minced fresh garlic
1 lb round steak cut into thin strips
8 ounces of snow peas
*You can throw in some sliced carrots and sliced almonds too that would be yummy!
In a small bowl combine soy sauce, rice wine, brown sugar and cornstarch. Set aside.
Heat oil in a wok or skillet over medium heat. Stir fry ginger and garlic for about a minute. Add the steak and fry for about 2 minutes or until browned. Add the snow peas and other veggies you want and fry for about 3-5 minutes. Add soy sauce mix and bring to a boil. Stir constantly. Lower the heat and simmer until the sauce begins to thicken. Serve with rice or Asian noodles

{Enchilada Casserole}

This meal is nice because it’s pretty quick and easy. It was really yummy and much easier then rolling up a bunch of enchiladas 🙂

2 tsp olive oil
1 (15oz) can red Enchilada Sauce
1 pound ground beef
1 cup yellow onion, chopped
4 Green Onions, sliced, preserved for garnish
1 can Sliced Black Olives
1/2 tsp cumin
1/2 tsp salt
12 Corn Tortillas,
2-3 cups Mexican Shredded Cheese Blend
2-3 Tbs chopped fresh cilantro

Pre-heat the oven to 450°. Swab bottom of a baking dish (You can use and 8×8 or 9×13 depending on how much you want) with olive oil & a small amount of enchilada sauce; set aside. In a pan fry up your yellow onion with ground beef until cooked all they way. Add green onions, cumin, salt, and about 3 Tbs of sliced olives together with a small amount of enchilada sauce. Cover bottom of dish with a layer of tortilla (I used 4 whole tortillas for each layer). Top with half of the beef mixture, followed by a small amount of sauce and about one-fourth of the cheese. Repeat second layer in the same order. Top second layer with tortillas, remainder of sauce and remainder of cheese. Garnish with remainder of olives and green onion tops. Place in oven and bake until cheese is melted, the edges are browned and sauce is bubbly; about 20-25 minutes. Remove from oven and sit for 10 minutes before cutting. Garnish with fresh cilantro

{Beef Fajitas}

Last night we made these Beef Fajitas along with This and they were so tasty and I will tell you why…

1 flank steak or round steak, cut into thin strips
1 Green Bell Pepper, sliced into strips
1 Red bell Pepper, sliced into strips
I large yellow onion, sliced
about 1 1/2 tsp Fajita seasoning

Mix this all up in a bowl and either grill it or fry it all up in a pan until the meat is done.

And these are just one of the reason I love Costco so much! We just cook these up on a griddle and feel them with the meat, peppers and onions.

And for the things that make it GOOD. Have you ever tried Wholly Salsa?? It is so so yummy and I am usually not into store bought salsa but this is my new fav..
Also top with:
Fresh Cilantro
diced tomatoes
Fresh lime juice
Sour Cream
Homemade Guacamole

{Chili Cheese Dip}

This is a yummy little dip, and I thought it would be a good one to post being super bowl weekend and all…Oh and it all goes in the crock pot so its easy!

1 lb lean ground beef
1 (16oz) picante sauce (I use mild)
2 (15oz) cans refried beans
1 cup sour cream
1/2 tsp chili powder
1/2 cup chopped onion
1 cup cheddar cheese, shredded
Small can of mild green chilies
Salt and pepper to taste

Cook beef with onion, drain. Mix everything together in a crock pot. Cook on low 3-4 hours. Serve with tortilla chips.