Weeknight Enchiladas

These are all kinds of wrong, but they’re oh so good. They’re not really enchiladas because they’re made with flour tortillas (which technically makes them burritos), but I top them with canned enchilada sauce, so I call them enchiladas. Plus, they’re stuffed with ground beef and cheese, like an enchilada and not a burrito.

These beef enchiladas assemble quickly and are on the table with minimal effort (considering they’re enchiladas).  I promise: Your family will love them.

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 Weeknight Enchiladas

  • 1 pound ground beef
  • 1 white onion, chopped
  • 3 garlic cloves, pressed
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • sea salt to taste
  • 1 28-ounce can enchilada sauce
  • 12 burrito-sized flour tortillas
  • 1 2-pound bag Supremo chihuahua cheese, grated (if unavailable, use Monterey Jack)

Grease a 9×13 pan and pour ⅓ cup of enchilada sauce in bottom; spread around. Preheat oven to 325°.

Brown beef with half the onion, garlic, cumin, and chili powder; season with salt. When cooked through, warm tortillas in the microwave.

Lay out one tortilla and place beef, raw onion, and cheese along one edge; roll up and place in prepared pan. Continue with all the tortillas. Top enchiladas with the remainder of the enchilada sauce and ½ cup cheese.

Bake until warmed through and cheese is melted, about 25-30 minutes. Serve with rice and beans.

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Beef Teriyaki

Before I was born, my parents lived on the island of Okinawa in Japan. My mom brought this recipe for Beef Teriyaki home with her. It’s been a family favorite my whole life.

A key to success with this dish is to purchase the leanest sirloin steak you can find and slice it super thin.

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Beef Teriyaki

  • 1-½ to 2 pounds sirloin steak, pounded thin, and sliced into 1-½ -inch long super-thin slices; all fat and gristle removed
  • 1-inch piece of fresh ginger, peeled and minced
  • 2 garlic cloves, minced
  • 2 Tbsp Mirin
  • ¼ cup brown sugar
  • 1/3 to ½ cup soy sauce
  • 3 green onions, sliced
  • 2 Tbsp vegetable oil

In a large bowl, combine ginger, garlic, Mirin, brown sugar, soy sauce, and green onions. Add the beef and mix well. Marinate for 30 minutes.

Heat oil in a large skillet. Add in beef. Cook, stirring often, until marinade is evaporated and meat has carmelized.

Serve with cooked carrots and edamame over hot, cooked rice.

Thai-Like Ground Beef and Cabbage

If you’re like me, I’m always looking for new ways to prepare ground beef – because it’s one of the less expensive meat choices and it cooks up quickly.

The strangest mix of ingredients make up this dish, but they all work really well together to make a quick and flavorful meal.

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Thai-Like Ground Beef & Cabbage

  • 2 lbs ground beef
  • 2 garlic cloves, minced
  • 1 medium onion, chopped
  • 1 tsp – 1 Tbsp Thai red curry paste
  • 1 9-ounce can tomato sauce
  • 1 tsp fish sauce
  • 1 13.5-ounce can coconut milk
  • zest from 1 lime
  • juice from 1 lime
  • ½ head of cabbage, thinly sliced or 1 14-ounce bag of shredded cabbage or Cole slaw mix (without the dressing)
  • fresh cooked white rice

In a large skillet, cook ground beef with garlic cloves and onion. When onion is tender and beef is cooked through, add red curry paste; mix well.

Add tomato sauce, fish sauce, coconut milk, and lime zest and juice; stir until well blended. Add cabbage and cook until tender and heated through.

Serve over hot, white rice.

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Spicy Stuffed Peppers

Made with cauliflower rather than rice, this carb-free version stuffed peppers will become a family favorite.

The recipe calls for a mix of ground beef and chorizo for a Mexican flair. If you want a healthier option, leave out the chorizo and double the ground beef.

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Spicy Stuffed Peppers

  • 4 bell peppers
  • 1 pound ground beef
  • 1 pound chorizo
  • 1 head cauliflower, trimmed and cut in half
  • 1 medium yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp taco seasoning
  • 1 tsp Mexican oregano
  • 1 tsp sea salt
  • 1 8-ounce can tomato sauce
  • 1 cup grated cheddar cheese

Bring water to boil in large saucepan. Add cauliflower halves to boiling water and cook until tender, about 10 minutes. Meanwhile, cut off tops of bell peppers and remove seeds. When cauliflower is tender, remove from water and place in a colander. Add bell peppers and tops to the boiling water and cook for about 5 minutes, or until just tender. Drain and reserve.

Add ground beef, chorizo, onion, and garlic to large skillet and cook through. Add cauliflower, chili powder, cumin, taco seasoning, oregano, and salt to meat mixture,  breaking up the cauliflower pieces and stirring well to blend. Heat through. Adjust seasoning if necessary.

Grease a small baking pan and preheat oven to 350°. Fill each bell pepper with meat mixture and place in baking pan. Add one can tomato sauce and one can of water to the remaining meat mixture in the skillet; stir until well blended and heated through. Add salt if necessary. Top each bell pepper with one ladle-full of the tomato sauce-meat mixture, and then spread the remaining sauce around the peppers.

Top each bell pepper with ¼ cup cheese, and then place the pepper tops on each one. Bake for 40 minutes and serve.