You’re a conscientious shopper. You pay attention to sales- and stock up (while stocking your freezer). This is especially true with that versatile staple, ground beef.
However, do you find that you end up with loads in the freezer? And the only thing you can think of doing with it is the same old (loved, but worn) spaghetti sauces or chilis?
Break out that beef! Or plan to stock up enthusiastically when it is next on sale.
Not just for snack time! Brown that beef and layer on top of tortillas. Slap on some tomatoes, peppers, green onion and black olives, topped with a little cheese, and you’ve got all of the food groups covered.
Place on a cookie sheet and warm through until cheese is melted.
P.S. Kids love this dish because they think that they are really having a snack.
This is one of my heartiest, healthiest specialities. It is perfect with some crusty bread on a cold day. It also freezes well, so you can make double batches to whip out on a busy night.
There are lots of options for this particular recipe- but I get mine from my mom. You need four cans of soup (split between consommé and tomato soup), a big can of low-sodium diced tomatoes, chopped onions, carrots and celery (altogether about 2-3 cups), 2 or 3 cloves of garlic, chopped, 1-2 pounds of browned ground beef and a couple of cups of water (or more or less, depending on thickness).
Brown the meat and vegetables. Combine everything in a pot, and simmer for a few hours to let the flavours mix (the longer you simmer, the more flavourful it becomes).
You may have helped yourself to the Hamburger Helper version of this during your college days- but the same dish can be done easily (and more healthily) from scratch.
Boil some egg noodles. Drain and keep warm. Meanwhile, chop up an onion and a clove of garlic and about a cup of mushrooms. Sauté onions, garlic and mushrooms until softened. Add ground beef and cook until not pink. Drain.
Stir in a can of cream of mushroom soup and a container of sour cream and simmer. Serve over egg noodles.