Sloppy Joe on Garlic Bread

Ingredients:

1 frozen garlic bread loaf (10 ounces), thawed

1 pound lean ground beef

½ cup chopped onion

2 cups shredded cheese (Colby jack recommended)

1 can (15-ounce) sloppy Joe sauce

1 tablespoon unsalted butter

Salt and pepper, tailored to your palate

Instructions:

Preheat the oven to a welcoming 375°F (190°C).

In a skillet, melt butter over medium heat, gently sautéing the chopped onion until it softens into translucence.

Welcome the ground beef into the skillet, cooking until it adopts a rich brown hue. Drain any excess fat, if desired.

Enrobe the beef with the sloppy Joe sauce, a sprinkle of salt, and a dash of pepper, allowing it to simmer gently, infusing the flavors together.

Meanwhile, gently part the thawed garlic bread loaf into two halves, placing them with open arms onto a baking sheet.

Tenderly ladle the sloppy Joe mixture across each garlic bread half, finishing with a generous sprinkle of shredded cheese.

Bake in your prewarmed oven for 15 minutes, or until the cheese melts into a bubbling golden blanket.

Allow it a moment to rest upon exiting the oven, then slice and serve warm, basking in each flavorful bite.

BEEF STEW CLASSIC

BEEF STEW CLASSIC

Ingredients:
2 lbs Stew Beef (cut in cubes)
2 tsp Olive Oil
2 Cups Water
1 Tbsp Worcestershire Sauce
1 tsp garlic powder or 1 fresh clove garlic minced
2 Bay leaves
1 medium onion chopped
1 tsp salt
1 tsp raw sugar
½ tsp ground black pepper
½ tsp smoked paprika
½ tsp turmeric
½ tsp onion powder
⅛ tsp ground cloves
4 large carrots quartered and cut into small pie shaped pieces
3 celery stalks halved and cut into small pieces
2 Tbsp corn starch
¼ cup water
1 packet of Hidden Valley Ranch dressing mix
Directions:
Brown meat in the olive oil in a skillet on the stove top over medium high heat for 2-3 minutes. Place into crock pot.
Add the 2 cups of water and all ingredients to the crock pot. Cook in crock pot on low for 8 hours or on high for 4 hours. 45 minutes before serving, in a small bowl mix ¼ cup of cold water and 2 tbsp. of corn starch together and mix until corn starch is dissolved. Once dissolved, add to the crock pot. Add the packet of Hidden Valley Ranch dressing mix as well.

Mexican Taco Lasagna

Ingredients

1 pound ground beef or turkey
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning
1 can (14 ounces) diced tomatoes, drained
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn kernels, drained
1 cup salsa
12-14 corn tortillas
2 cups shredded Mexican cheese blend
Optional toppings: sliced jalapeños, sour cream, chopped cilantro, diced tomatoes

Instructions:
1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. In a large skillet, cook the ground beef or turkey over medium heat until browned. Add the diced onion and minced garlic, and cook for an additional 2-3 minutes until the onion is translucent.

3. Drain any excess fat from the skillet, then add the taco seasoning, diced tomatoes, black beans, corn, and salsa. Stir well to combine and simmer for about 5 minutes, allowing the flavors to meld together.

4. Place a layer of corn tortillas on the bottom of the greased baking dish, covering it as much as possible. You may need to cut or tear the tortillas to fit.

5. Spoon half of the meat mixture over the tortilla layer, spreading it evenly. Sprinkle a generous amount of shredded cheese on top.

6. Repeat the layers with another layer of tortillas, the remaining meat mixture, and more shredded cheese. Finish with a final layer of tortillas on top.

7. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

. Remove the foil and bake for an additional 5-10 minutes, allowing the top to brown slightly. Once cooked, remove the lasagna from the oven and let it cool for a few minutes. Cut into squares and serve with your desired toppings like sliced jalapeños, sour cream, chopped cilantro, or diced tomatoes.

This Mexican Taco Lasagna is a crowd-pleasing dish that combines the best of both worlds, offering the comforting layers of lasagna with the bold and spicy flavors of tacos.

One Pot Mexican Rice Casserole

1 Pound Ground Beef
1 Small Onion, Diced
Salt & Pepper, To Taste
2 Tablespoons Taco Seasoning
1 Teaspoon Garlic Powder
1 Cup Long Grain White Rice
1 1/2 Cups Beef Broth
1 15 Ounce Can Corn, Drained
8 Ounces Tomato Sauce
1/2 Cup Salsa
1 Cup Shredded Cheese

Directions

Cook the ground beef and onion together with salt and pepper to taste in a large skillet over medium high heat until beef is no longer pink. Drain grease if necessary.
Return the pan to the stove and sprinkle the beef with the garlic powder and taco seasoning.
Stir in the rice, broth, corn, tomato sauce, and salsa.
Bring mixture to a boil. Cover, reduce heat and simmer for 18-20 minutes until rice is tender.
Top with cheese and return the lid to the pan for 2-3 minutes until cheese is melted.