Beef and Bean Burritos

Have I mentioned that my daughter (who is half Chinese) does NOT like Chinese food?!  Nooooo, her favorite food is Mexican.  I guess that goes well with her spicy personality.  This was a definite treat for her and she loved every bite.

What’s not to love?  Creamy refried beans and seasoned ground beef all wrapped up in a flour tortilla, dripping with enchilada sauce and melted cheese.  THIS Chinese girl likes Mexican too!

I added a side salad of iceberg lettuce and tomatoes to cool down the palate.  A dollop of sour cream would have been even better, but we ran out of it, so there you go!

Start with browning your ground beef with minced onions.  Add seasonings too.

Microwave one can of refried beans with some cheese and smear it on a warmed flour tortilla.

Spoon over the lovely meat mixture.

And fold in the sides.

But you should definitely use two hands, unless you’re bored and want to give yourself a challenge.  My other hand was holding the camera (of course).

Then up like this.

And lay it fold-side down.

Get them all into a 9×13 pan and pour on the enchilada sauce.

Let the cheese rain down!

Put it under the broiler for a few minutes for the cheese to melt and call your family to the table for this easy and tasty meal.

This would be a simple make ahead meal too.  Just leave the cheese off and store in the fridge until you’re ready to bake it up.  When everything is warmed through, toss on the cheese and broil it up.

Beef and Bean Burritos

Adapted from The Pioneer Woman

 

2 pounds Ground Beef

1/2 whole Medium Onion

1 can (28 oz) Enchilada Sauce

Salt And Pepper, to taste

Cumin, Oregano, Chili Powder, Garlic To Taste

1 can (28 Ounce) Refried Beans

3/4 cups Grated Cheddar Cheese

12 whole Flour Tortillas

Extra Grated Cheese, For Sprinkling

Extra Sauce, For Drizzling

Cilantro Leaves, Optional

Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo

 

Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.

Heat refried beans in a microwave. Add cheese and stir in till melted. Keep warm.

Heat tortillas in microwave for one minute.

Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place the burritos in a 9×13 pan. Pour red sauce over the top and sprinkle with more grated cheddar.  Broil in oven until cheese is melted and burritos are hot. Serve immediately.

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Farfalle Pasta Salad

I had a version of this pasta salad for the first time at my monthly scrapbooking club get-together.  My friend Tina is known in our group for her pasta salad.  That night I think all the ladies talked more about this pasta salad than we did scrapbooking, or anything else for that matter.

This is a very pretty dish with lots of color and texture.  It’s also great because you can serve it cold or at room temperature.  This would be great at your next church potluck too!!  Just saying……..

Tina’s original version does not include the use of meat, but since this pasta salad was the main dish I was serving to my family for dinner, I had to throw in some protein.  Here I have salami, turkey and ham.

Dice up the colby jack cheese.

Here is the farfalle pasta all cooled down and tossed in the creamy sauce.

My Italian friend told me that farfalle actually means butterfly, not bow-tie.  I had no idea for all those years.

So here’s the butterfly pasta!

Add in the cilantro and fresh tomatoes for freshness.  In this pasta are also black beans, sweet corn, shredded carrots and black olives but I forgot to snap some shots of that.  Please forgive me, thanks!

Farfalle Pasta Salad

 

12 oz box farfalle (bowtie) pasta

1 can sweet corn, drained

1 can black beans, drained

1 can black olives , drained

1 cup ham, cubed

1 cup turkey, cubed

1 cup salami, cubed

1 cup cheese, cubed

1 cup cherry tomatoes, sliced in half

1 bunch cilantro, chopped

1 carrot, shredded

 

Dressing:

4 tbsp mayonnaise

1 tsp sugar

1/4 cup rice wine vinegar

1 envelope of Italian dressing

3 cloves pressed garlic

2 tbsp olive oil

salt & pepper to taste

 

Cook pasta in salted water until al dente, drain and cool.  Meanwhile, combine the dressing ingredients in a large bowl.  Add the noodles once they have cooled off some and then toss.  Add remaining ingredients.  Allow pasta salad to sit for one hour refrigerated for flavors to marry.

The Ultimate Steak Sandwich

I was pretty sure that I loved steak the good old-fashioned way…medium rare and a big slab of it.  That is, until I had this sandwich.  I was happily surprised that I could still taste the steak in this sandwich, and it was good!  Of course caramelized onions, peppers, and succulent mushrooms on a crusty deli roll didn’t hurt either.

I know it’s good when my hubby says, “This may be my new favorite.”  Not just any sort of food makes it onto his “new favorite” list ya know.

For you girls out there who’ve heard the term, “The way to a man’s heart is through his stomach,” this would be the dish they’re talking about.

Of course we gotta start with the mise en place, just a French term which means to have everything in its place, ready to cook.  In a restaurant kitchen, this would be the job of the sous chef, but seeing that mine is a little 7-year old girl, I wasn’t about to hand over my chef’s knife.

Make rings out of your peppers.

Slice the onion and try not to let your tears drip onto the pile.

One package of button mushrooms.  They are cute as a button!

Let me introduce you to the humble cube steak.  It is cut in a way that if you were to pull on two ends of this, you would see little holes cut all over.  It definitely serves to tenderize the meat and also allow lots of flavor to penetrate it.

Slice the 4 filets of cube steak into thin strips.

Red meat cooking in butter……enough said!

Put it aside on a plate, while you start the veggies.

Saute the vegetables in the same pan.

Add in the liquids and seasoning and cook until everything is softened.

Add your meat back in and allow the liquid to reduce by half, to concentrate the flavor.

Lay your meat and veggies on a toasted deli roll with a slice of provolone cheese and make sure you ladle on some of those cooking juices.  Now take your first bite.  I would suggest you close your eyes as you chew so that you can concentrate all your senses on the flavors of this amazing sandwich.

You can thank me later!

Okay, now open your eyes.  It’s kinda creepy to eat with your eyes closed.

The Ultimate Steak Sandwich

From The Pioneer Woman

 

4 Tablespoons Butter

2 pounds Cube Steak (round Steak That’s Been Extra Tenderized)

Kosher Salt

Freshly Ground Pepper

1 whole Large Yellow Onion, Halved And Sliced Thick

2 whole Green Bell Peppers, Sliced Into Rings

2 whole Red Bell Peppers, Sliced Into Rings

3 cloves Garlic, Minced

16 ounces, weight White Mushrooms, Sliced

1-1/2 cup Sherry (regular Or Cooking Sherry Is Fine)

4 Tablespoons Worcestershire Sauce

4 dashes Tabasco (more To Taste)

8 whole Deli Rolls (the Crustier The Better)

2 Tablespoons (additional) Butter

8 slices Cheese (Provolone, Swiss, Pepper Jack)

 

Cut cube steak into strips against the grain. Season with salt and pepper. Set aside.

Heat 4 tablespoons butter in a large skillet over high heat. As soon as it’s melted (but before it burns) brown strips of cube steak in two or three batches, about 1 1/2 minutes per side. Remove meat to a clean plate when brown. Set aside.

Reduce heat to medium-high. Add onions, garlic, mushrooms, green peppers, and red peppers and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.)

Pour in sherry, then add Worcestershire and Tabasco. Cook over medium-high heat for five minutes, or until liquid has reduced by about a third.

Add in meat, stirring to combine. Cook for just a few minutes to heat everything up, adding more sherry and Worcestershire (and Tabasco) as needed. Stir in 2 tablespoons butter at the end. Keep hot.

Toast halved deli rolls in plenty of butter until golden brown and crisp. Spoon meat/veggie mixture on the lower half of the bun, then spoon one or two tablespoons of pan sauce over the meat (it will soak into the bun.) Drizzle a little sauce on the underside of the top bun, too, for extra flavor and moisture. Top with cheese and broil for a minute or two, until the cheese is melted.

Serve immediately.