cheese

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Easy Shepherd’s Pie

Did you have Shepherd’s Pie growing up?  I did not but I sure love it now.  This recipe makes quick work of getting it on the table since you don’t have to make the potatoes for the topping or do any chopping or dicing.  Filled with ground beef, mixed vegetables and of all things tomato bisque soup or canned Campbell’s tomato soup the flavors are so delicious.  We think it is ever better when served the next day.  At our house we enjoy left overs almost as much as the first cooking.  This is a recipe to double and make two since it freezes great.  Make one, share one it will be “The Best You Ever Made”!!!

 

Stir in mixed vegetables, tomato bisque soup, broth, Worcestershire sauce, dried minced onion, thyme and pepper. Bring to boiling.
Stir in mixed vegetables, tomato
bisque soup,
broth, Worcestershire sauce,
dried minced onion, thyme and pepper.
Bring to boiling.
Meat Mixture in pie pan and topped with potatoes.
Meat Mixture in pie pan
and topped with potatoes.
After baking for 20 to 25 minutes or until heated through and bubbly on edges. Sprinkle with cheese and let stand for 10 minutes before serving.
After baking for 20 to 25 minutes or until heated through and bubbly on edges. Sprinkle with cheese and let stand for 10 minutes before serving.

 

 

Easy Shepherd’s Pie

Quick and easy version of traditional Shepherd's Pie – so rich and yummy!
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Servings: 6
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef
  • 3 cups frozen mixed vegetables
  • 1 can Campbell's Tomato Soup or 1 carton of Tomato Bisque Soup
  • 1 can beef broth
  • 1 Tablespoons Worcestershire Sauce
  • 1 teaspoon dried minced onions
  • 1/2 teaspoon dried crushed thyme (crush between fingers)
  • 1/8 teaspoon black pepper
  • 1 24 oz package refrigerated mashed potatoes
  • 1/2 cup shredded cheddar cheese (2 ounces)

Method
 

  1. Preheat oven to 375 degrees F. Lightly spray a 2 quart baking dish or deep dish pie pan with PAM; set aside
  2. In a large skillet cook ground beef until browned, breaking up with a wooden spoon while cooking; drain fat if needed.
  3. Stir in mixed vegetables, tomato soup, broth, Worcestershire sauce, dried mined onion, thyme and pepper. Bring to boiling over medium heat, stirring occasionally.
  4. Transfer mixture to prepared baking dish.
  5. Place potatoes in a large bowl, stir until nearly smooth. Spoon potatoes into mounds or flat on top of meat mixture.
  6. Bake, uncovered, in preheated oven for 20 to 25 minutes or until heated through and bubbly on edges.
  7. Remove from oven; sprinkle cheese on top. Let stand for 10 minutes before serving.

Notes

Tidbit Tip:   Place baking dish on a cookie sheet covered in foil.  Will help with clean up if the casserole bubbles over.
To Freeze:  Use a freezer, oven proof pan for cooking.  Follow above directions but do not add the cheese.
To Serve after being frozen:   Place frozen casserole on foil covered cookie sheet.  Bake uncovered to 40 to 50 minutes until hot and bubbly.   Remove from oven; add the cheese and let stand 10 minutes before serving. 
This casserole is even better the next day when the flavors have combined and it firms up. 
 I hope this will become one of your go to recipes and joy will abound around your table. 
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Burrito Supreme Casserole

IMG_1636

Are you thinking I love casseroles – you are right I do because they are delicious, easy to prepare and easy to double for the freezer.  Not to mention you can add a salad or some fruit and have a great meal.   Over the years I have started and been involved in several “Caring Casserole Ministries”.  A group of women would cook and freeze casseroles of all sorts and stock them in the church freezer.  We always had a variety from vegetarian, beef, chicken, Mexican to breakfast casseroles. Then when the call came in that someone needed a meal we would deliver a frozen casserole that they could cook on their time schedule. We even added frozen desserts and bread to go with the casseroles.  If they needed several meals we would deliver several casseroles.  It was a way for us to show we cared about them and to spread some joy.  

Cooked ground beef, beans and tomato juice mixture mixed well and heated.
Tidbit Tip: Use this handy scoop to put the meat mixture on the tortillas.
Step one for rolling them up: Roll over one side of the tortilla. With this recipe I like to roll them into little pouches.
Step 3: Fold up one end.
Tomato mixture poured over Burrito ready to be covered for baking.

I would love to hear what you served with this casserole and how you shared some JOY!!!

Please leave a comment below      Thanks

Burrito Supreme Casserole

Yummy Mexican Casserole – So Easy To Make
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Servings: 8
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 8 8 – inch flour tortillas
  • 1 1/2 cups tomato juice
  • 1 envelope taco seasoning mix
  • 1/2 pound ground beef
  • 1 tablespoon vegetable juice
  • 1 16 oz can refried beans
  • 3 cups shredded cheddar cheese, divided
  • 1 avocado
  • 1 tablespoon lemon juice
  • 1 1/2 cups shredded lettuce
  • 1 cup tomatoes, chopped
  • 1 teaspoon cumin
  • 1 teaspoon chili powder

Method
 

  1. Combine tomato juice, seasoning mix, and oil; stir well and set aside.
  2. Cook ground beef in a large skillet until browned, stirring to crumble; drain.
  3. Stir in beans and 1/2 cup tomato juice mixture.
  4. Bring to a boil; cover, reduce heat and simmer 5 minutes or until mixture is thoroughly heated, stirring occasionally. Remove from heat.
  5. Place 1/4 cup beef mixture and 2 1/2 tablespoons cheese down center of each tortilla. Roll up tortillas and place seam down in lightly greased 13X9 inch baking dish.
  6. Pour remaining tomato juice mixture over casserole.
  7. Cover and bake, at 350 degrees for 30 to 35 minutes.
  8. Uncover and sprinkle with remaining cheese, bake an additional 5 minutes or until cheese melts.
  9. Peel and cube avocado; toss with lemon juice.
  10. Sprinkle avocado, lettuce and tomatoes over casserole.

Notes

Can be made ahead and cooked later.  Do not pour tomato mixture over casserole; cover and store it in the fridge until ready to cook. 
Cover the casserole and refrigerate.  When ready to cook pour over tomato mixture and following baking directions above.
To Freeze:  Bake casserole, do not add cheese.  Cool completely, wrap tightly and freeze. To cook follow above directions adding extra time if casserole not thawed. 

Taco Soup
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Taco Soup

Taco Soup

I bet you have a recipe for Taco Soup.  This version is a blend of several recipes I have tried over the years.  Being snowed in for 3 days, not used to this, I am making several kinds of soup.   I will share the other recipes in other posts, one with hot turkey sausage, white beans and some spinach.  I made the Taco Soup first because it is really easy and it takes no time to brown the meat and dump it all together in the crock pot.  Hours later the house was smelling delicious and I was one “joyful cook” because dinner was done.  Even if you don’t use this recipe get yours out and make a pot of Taco Soup. ( why do kids love anything taco?)  I would love to hear your variations please leave a comment at the bottom of the post.  Enjoy!

 Optional: Top with sour cream, cheddar cheese and jalapeno.  

 It will be “The Best You Ever Made”

 

Taco Soup

Delicious and easy to make. Brown meat and put all ingredients into Crock Pot
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Servings: 10
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs ground beef
  • 1 can kidney beans Drained
  • 1 can black beans Drained
  • 1 can pinto beans Drained
  • 1 package taco mix
  • 1 can Rotel tomatoes and chilies
  • 2 cans diced tomatoes Use Fire Roasted tomatoes to make it spicy
  • 1 can corn Drained
  • 1 package original ranch dressing mix
  • 1 medium onion chopped
  • 2 cups water

Method
 

  1. Add ground beef and onion to skillet and cook until no longer pink.
  2. Open and drain all the beans and corn
  3. Dump in the crock pot, meat, beans, corn, and tomatoes
  4. Add to crock pot, 2 cups of water and the dry mixes (ranch and taco).
  5. Stir and cook on high for at least 2 hours–low heat for 4 hours

Notes

Serve with sour cream, shredded cheese and chopped jalapenos
Freeze any left overs in freezer safe containers.  Better still double the recipe and make sure you have some for freezing.  Always a good thing to have lunch/dinner ready in the freezer. 
 It will be “The Best You Ever Made”   Enjoy!