Super easy TACO DIP!

I have made taco dip a few times within the past month and everyone is asking me for the recipe.  Its super easy and simple and takes only like 5 minute to assemble!  I don't go to Walmart often out of choice but I do love their Marketside Pice de Galo and guacamole.  The only picture I had is from my daughter's Halloween party at school so it had a spider web design from the cream cheese. 

I use my homemade taco seasoning but everything else is purchased from the store ready to go.

What do you need?
1 large can refried beans
1 container pico de galo
14 oz guacamole
2 tablespoons taco seasoning
1/2 cup shredded mexican cheese (estimate)
1 tablespoon sour cream

Mix together the taco seasoning and refried beans.  Smooth onto bottom of platter.  (I use the thin disposable cake pan).  Then a layer of guacamole.  Then the pico de galo.  Sprinkle entire top with cheese.  Put sour cream in a ziplock bag and cut a whole and squeeze on top of cheese.  Refrigerate until ready to serve.

Dirty Rice

I am just realizing I never put this recipe on here. It is a very easy one pot dish and great for parties. Just transfer to a crock pot on warm after cooking. I don't measure and I probably do something different every time I make it. And no body knows it has brown rice :)

1.5 lb lean ground beef (I use sirloin)
Salt, black pepper, italian seasoning
1 chicken bullion cube
1 cup brown rice

Brown beef in a big pot. If needed, drain then put back in pot. Season with salt, black pepper, and italian seasoning. Add 3 cups water and chicken bullion cube. Add 1 cup dry brown rice. Cover and let simmer about 45 mins. You may need to add more water towards the end if rice absorbs all before finished.

You can add cayenne pepper too if you like spicy.

Check back over the weekend for 2 new dessert recipes I am trying. Both include oreos and whipped cream!

Cheesy Beef Enchiladas

I don't really like the Taco kits from the store so I decided to make my own. Very easy and really good.

1 pack lean ground beef (mine was 1.40 lb of ground round and then I drain and rinse in colander after cooked before adding seasonings)
1/2 medium onion diced
1 heaping tablespoon cream cheese
1 slice pepper jack cheese
1 16 oz can enchilada sauce
6 flat out whole grain wraps (or other low carb wrap)
1/2 cup cheddar cheese

Preheat oven to 375

Cook beef and drain if needed.

Add onion, 1/4 can enchilada sauce, cream cheese, and pepper jack cheeese to beef. Let cook down about 10 minutes. Divide meat mixture into each wrap and roll up. Put in casserole dish, pour rest of enchilada sauce and top with cheddar cheese. Bake about 30 minutes.

Taco Soup

Another recipe from Spark People, member leighwoman. This was very good, Staci and Jenna even loved it. Here is my version with a few minor changes

2 lb. Lean Ground Beef
1 lg. Yellow Onion, chopped
1/2 cp dry Pinto Beans
1 16 oz. can Kernel Corn
2 28 oz. can Crushed Tomatoes
1 can Rotel Chopped Tomatoes
1 pkg. Low Sodium Taco Seasoning (I will use 2 next time)

You can use a can of pinto beans if you don't want to cook your own.

Boil water and cook pinto beans for about an hour or until soft.

Brown ground meat, drain if needed. Add onion and cook down about 10 minutes. Add rest of ingredients and let cook down at least 30 minutes. Can top with sour cream and cheese when served. Freezes well.

Beef and Lentil Soup

Giada De Laurentiis Beef and Lentil Soup from Family Dinners

I made this today because I wanted something different, it was good too. Changes I made are in parentheses. I was lazy and did put all of my veggies in the food processor instead of hand chopping. I am sure it would be a prettier soup if you could actually see the carrots and celery.

2 tablespoons olive oil
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes (I had 2 .90 packs of lean stew beef)
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped (I used the blender b/c Steven don't like carrots)
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
6 (14-ounce) cans beef broth (I had 2 boxes of beef broth, I think it was 64 oz total)
1 (28-ounce) can diced tomatoes in juice (I use 2 "regular" size cans)
2 cups (about 11 ounces) lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves (I used curley leaf)

Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes (Mine cooked about 1.5 hours). Stir in the parsley (I accidentally added this with the lentils). Season the soup, to taste, with salt and pepper.

Italian Pasta Bake

This is very quick and easy if you have some marinara sauce already prepared and frozen.

All measurements approximate

16 oz marinara sauce
1.25 lbs ground sirloin
7 oz ritoni
2 cups shredded mozzarella
7 oz ricotta cheese

Preheat oven to 350

Bring a pot of salted water to boil and cook pasta

Brown ground sirloin in pot large enough to hold that plus sauce

Once meat is cooked, add sauce and mix together

Drain pasta and pour into a casserole dish (oven safe). Pour meat/sauce mix on top. Add ricotta and mix together well. Top with moxxarella cheese and bake approximately 20 minutes.

Potato and Beef Bake

No picture, well I took a picture but it really didn't look appetizing so I am not posting it LOL I made this up a few months ago but have only made it twice. It is really good though!

4 medium potatoes
1 cup Olive Oil
1 tsp Italian Seasoning
1 tsp garlic powder
Balsamic Vinegar
1.25 lbs. lean ground beef
1 bag cheddar cheese
1/3 cup Diced Onion
Salt
Pepper

Preheat oven to 400
Peel and dice potatoes
Mix about 1 cup olive oil, drop of balsamic vinegar, 1 tablespoon Italian seasoning in cup
Pour above mix into ziplock bag and add potatoes, shake well
Spread on baking pan and bake for about 20 minutes (until potatoes are soft)

While potatoes are baking brown ground beef with onion, salt, pepper

Once potatoes are done, mix everything together and put into casserole dish. Top with remaining cheese and bake until cheese is melted and slightly brown.

*to make creamier, you can add a cheese sauce when mixing together before baking

Penne with Beef and Arugula

First, I LOVE this dish. It is from "Everyday Pasta" by Giada De Laurentiis.

Here is the recipe from page 182 (my changes next to it). I make this for two.

2 New York Strip Steaks about 8 oz each (I use one pack of Stir Fry Strips or one Top Sirlion)
Salt and freshly ground pepper
1 teaspoon herbes de Provence
1 garlic clove, minced (I have also used garlic powder)
3/4 cup plus 3 tbsp EVOO
1 lb penne pasta (I use 1/2 box of the organic penne from Winn Dixie)
1/4 cup balsamic vinegar (I only use one little dash of it)
2 tablespoons Dijon mustard
1/4 cup chopped fresh basil (if you use dry, use less)
1/4 cup chopped fresh flat leaf parsley (if you use dry, use less)
2 cups chopped arugula (I ended up planting this-cool weather plant-b/c I couldn't find it anywhere. You can use fresh spinach instead but the arugula makes this dish!)

(This is edited a bit, not directly from her book)
Season steak with S&P, herbs de Provence, and garlic. Heat 3 tbsp EVOO in pan. Cook steak for about 7 minutes per side. Turn off heat and leave in pan covered.

Bring a pot of salted water to a boil. Add pasta and cook until tender but still firm to the bite. Drain.

In a small bowl, wisk EVOO, balsamic vinegar, parsley, basil, dijion mustard, 1/2 tsp S&P together.

If you use pre-cut strips of steak, add pasta and sauce to pan with chopped arugula. Toss together and serve. If a whole steak, cut steak in slices the put back into pan and mix all ingredients together.

According to her book, this is also a good party good served at room temp.