Tag Archives: Ground Beef

The Superbowl Spread

Long time no blog! I’ve been in New Orleans for the past two weeks and have a few things to share with you about the delicious eats and all of the activities that went on. But first! The Superbowl!

I was slightly upset that I was leaving New Orleans, literally a DAY before the superbowl…but the crowds were unbelievable on a normal weekend. I didn’t want to know what would happen when Mardi Gras and the Superbowl collided. Madness!

Last night for the Superbowl, Brent and I stayed in with my parents and enjoyed an exciting game. When I got up in the morning, I threw together a chili that I think may have been one of the best. It was packed with tons of veggies and had a bit of spice to it. I loved how fresh it tasted…and how light it was. **You could EASILY make this a vegetarian chili by simply omitting the ground beef. There is so much veggies in this chili that you wouldn’t be missing too much 🙂

Spicy Veggie Chili




2 lbs Ground Beef 2 Large Onions, Chopped
2 Green Peppers, Chopped 2 Red Peppers, Chopped
6 Medium Carrots, Diced 6 Cloves of Garlic, Diced
4 Tablespoons Chili Powder 1 1/2 Tablespoon Cumin
1 Tablespoon Dried Oregano 4 Tablespoons Cocoa Powder
2 28-oz Cans Gournd Peeled Tomatoes
1 15oz Can Black Beans 1 15oz Can Red Beans
Shredded Cheese to Top


1. Dice, Chop and prepare all of your veggies. Including the garlic.

Chili Prep


2. Heat up a skillet and cook the ground beef until done. Be sure not to dry it out. Then, in a LARGE crockpot, add in all of your ingredients (minus the cheddar cheese) and stir well.





Cook on low heat for 6-7 hours. You want the onions and the veggies to cook through and the flavors to all marry. It was really fresh tasting, and don’t be afraid to adjust the seasonings to your liking. Just bare in mind that the cumin is a bit more potent than you may think 🙂 This will feed 10 people easily.

On the side of the chili, I made some home-made corn bread. I was really kind of pumped to give this a go because I hadn’t even made cornbread from scratch before. The cornbread turned out really moist…even though I left it in the oven for a little too long. WHOOPS. It’s a bit darker in color than it should be but still tasted amazing.




1 Cup Flour 1 Cup Yellow Cornmeal
1 Tablespoon Baking Powder 1/2 Teaspoon Salt
2 Eggs 1 Cup NonFat Milk
1/4 Cup Melted Butter 1/4 Cup Honey
1/4 Cup Sugar


1. Mix flour, cornmeal, baking powder and salt together with a fork until it is light and evenly mixed.



2. In a second bowl, whisk the eggs, honey, sugar, milk and melted butter. Make sure to combine it really well.


3. When the oven is completely heated to 400 degrees, mix the wet ingredients with the dry and immediately transfer to a 9×9 greased baking pan and put it into the oven. **Once you mix the wet ingredients with the dry, you must transfer it quickly. Do NOT over mix the batter. It should be lumpy.




Bake it for 25 minutes, or until a toothpick comes out of the center clean. Make sure you keep an eye on it or else it will come out a bit dark 🙂




It was delicious and extremely moist. I will definitely be making this guy again.

I have one last thing that I whipped up for the Superbowl, but because this is getting to be a bit lengthy, I will save it for another post. It was a Buffalo Chicken dip that got great reviews. Brent inhaled it. Not that he doesn’t already love everything that is buffalo chicken.

Today is my first day back and I’ve got a few phone calls to start making, routing to do and some packages to go through. I think have about 15 individual boxes that are waiting for me in the garage. FUUUN!

Happy Monday!!


An Enchilada Casserole

I spent my day yesterday studying my little but off. I am about half way through everything that I need to go through before my next exam…tomorrow.

Last night, I was left with the responsibility of making dinner for the family. I was asked to make enchiladas. But every single time enchiladas were mentioned, I heard fajitas. I sent a text message to my mother asking what chicken she wanted me to use. She responded, ground beef enchiladas.

I thought, oh thats funny, ground beef fajitas. I’ve never done anything like that before.

So I started looking for the sauces and I sent my mom a message asking which sauce she had in mind. She said enchilada sauce in the back of the cabinet.

I thought, weird. Enchilada sauce on a fajita.

I had the beef cooked up and my sliced onions and peppers all cooked up when she walked in. I mentioned that I was about done with the fajitas and she said…enchiladas??

OoOoOoOoh. I think I just got the idea of fajitas in my mind early in the day and just didn’t have the brain power to change that mindset after studying. So, by combining the fajita and the enchiladas idea…I made an Enchilada Casserole!

Enchilada Casserole


18 Small Wraps 2 Lbs Ground Beef
1 Can El Paso Enchilada Sauce 1/2 Cup Green Chilis
1 Green Pepper 1 Large Onion
2 Cups Tomato Sauce 3/4 Teaspoon Cumin
3/4 Teaspoon Chili Powder Salt and Pepper to Taste
2 Cups Sharp Cheddar Cheese 1 Tablespoon Olive Oil
3 Tablespoons of Hot Sauce

1. Preheat the oven to 350 degrees. In a sauce pan, cook the ground beef until fully cooked. Season with salt and pepper to taste. Once cooked, stir in 2 Cups of tomato sauce, 1 Cup Enchilada Sauce, cumin, 1 1/2 Tablespoons hot sauce and chili powder. Set aside. 

2. In a separate sauce pan, cook sliced onion in olive oil. When the onion is about done, add in the chopped green pepper. Make sure to stir frequently to avoid burning the onion.

3. It a 9×12 baking pan, spread and thin layer of enchilada sauce on the bottom. Lay 6 wraps on the bottom covering the surface and top with another layer of enchilada sauce. Add a layer of beef, then all of the peppers and onions. Next 1 cup of cheddar cheese. Top with a second layer of 6 small wraps and dress it with the enchilada sauce. Add another layer of beef, then your last layer of 6 wraps. Spread the enchilada sauce thickly on top. Finish it off with the green chilis and the remainder of the cheddar cheese.

4. Bake for 30 minutes or until the cheese starts to bubble. Top off with 1 1/2 Tablespoons hot sauce.



The hot sauce really completed the flavor of it and I’m a big fan of spicy. So I added quite a bit. But depending on what kind of hot sauce you use, you may need a different amount.




As we were eating, I was telling my sister about how I thought I was supposed to be making fajitas…and I was really supposed to be making enchiladas, which is how this lovely dish was born. When I was telling her that I thought I was making ground beef fajitas when I was told what meat. She lost it.

She goes, so you mean tacos?!

I was sitting there a little while letting this process…and came to the obvious conclusion that I had gone nuts. Yes Maggie…I guess a ground beef fajita is a taco. Dang it.


Have you ever heard something over and over again and continually heard the WRONG thing??


I Did Something GREAT for Dinner

WELL…that lovely thought of high school got me to thinking about marching bands in movies, then cafeterias in movies and then the crazy lunch ladies in those movies and THEN the sloppy joes. WHY in almost all of the high school cafeterias were the lunch ladies ALWAYS serving sloppy joes?! Mine never did?! Not once did a sloppy joe show up on that menu?! Is it just to make high school food look terrible?? I remember having a plain bagel that I just ripped into tiny little pieces and dipped into my little cream cheese tub. Nothing like Sloppy Joes.

All this thinking about Sloppy Joes led me to…Sloppy Joes! DINNER!




2 Cups of Frozen Crumbles (or 1/2 lb of Ground Beef)
5 Ounces Condensed Tomato Soup 1/2 Cup Medium Salsa
1 Tablespoon Brown Sugar 2 Hamburger Buns


1. In a small saucepan, start to heat up the crumbles over medium heat. After they are mostly defrosted, add in the condensed tomato soup, sugar, and salsa. If you are using ground beef, you are going to want to defrost it, cook it all the way through and then drain it. Then, you will add in the sugar, condensed tomato soup and salsa. Both of them should simmer, covered for 5 minutes.


Just put that sloppy mess on a bun and call it  a Sloppy Joe!


I obviously made it with the crumbles and I’ll be honest…I think I like sloppy joes with the crumbles better. It absorbs the flavor a bit better and you don’t have the grease to deal with. They also cook faster…because you don’t have to cook them…just warm them up. But these sloppy joes were some of the best I have ever had. Sorry Mama C.  🙂

As a side dish, not that it really needed it, I made a broccoli salad. Also, very simple and easy to whip up.



1 Head of Broccoli. Chopped 1/2 Cup Cherry Tomatoes, Halved
1/2 Cup Sharp Cheddar Cheese, Diced 1/4 Cup Red Onion, Diced
1/4 Cup Sunflower Seeds 1/2 Cup Plain Non Fat Greek Yogurt
1 Tablespoon White Vinegar 1 Tablespoon Sugar
Salt and Peppr To Taste


1. In a medium sized bowl, add the broccoli, tomatoes, onion and cheddar cheese.


2. In a small bowl, Mix the yogurt, vinegar and sugar.


3. Lastly, Pour the sauce on top of the veggies. Mix them up. Top with the sunflower seeds and BOOM! Broccoli Salad!

No one ever said that broccoli salad was difficult, but with the sloppy joes and the broccoli salad you have a great well rounded meal for 3 people.

I am so happy with how both of these came out. BUT, now, I am really full. And I feel like a little Rollie Pollie. YUP. So I’m going to roll myself over to the couch, put on a goodie and probably do some more work…MER,


What was your cafeteria food like?? Veggies?? Sloppy Joes?? Bagels and Cream Cheese?? Unmentionables?!


Bagels and cream cheese it was for me. But the most memorable thing about the lunch room in high school was the cookies. We had these chocolate chip cookies that were legit to die for. They sat in the corner, with one lunch lady guarding a whole stack of trays of cookies. I always joked about buying the whole rack and rolling it over to my seat, sitting down and just doing some damage.

The farthest I ever got was a tray…but no worries, I shared them…well…some of them…:-)