Cheeseburger Soup

 Erin Smelcer Cheeseburger Soup:

adapted from https://www.tasteofhome.com/recipes/cheeseburger-soup/#RecipeCard

1/2 pound ground beef

• 4 tablespoons butter, divided 
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 3/4 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• (scoop of Better than Bouillon) 
• (add 1 tsp. Trader Joes Aglio Olio seasoning)
• 1-3/4 pounds (about 4 cups) cubed peeled potatoes
• 3 cups chicken broth
• 1/4 cup all-purpose flour
• 8 ounces Velveeta, cubed
• additional 8 oz or so of cheddar or white cheddar cheese or a mix
• 1-1/2 cups whole milk
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/4 cup sour cream (don't skip!)
• Optional: Onion rings and thinly sliced green onions

1. In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and remove from pan. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, broth and ground beef; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

1. 2. Meanwhile, in a small skillet, melt remaining 3 tablespoons butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. If desired, serve with onion rings and green onions.
   
   
   
   

**Erin modified steps: While potatoes are boiling she makes a cheese sauce on the side using the flour and butter to make a rue. Then melts in 8oz Velveeta cheese and adds additional cheddar and white cheddar cheese (whatever you have on hand is fine) to speed things up and then adds the cheese sauce and stirs in the sour cream. 

Green Cheesy Beefy Enchiladas

Found this recipe from Half Baked Harvest, but modified for how many I was feeding and ingredients I had. Ended up being absolutely delicious! Her version is made in the skillet but feeds less people but I could do if it was just for my family. 

via https://www.halfbakedharvest.com/green-chile-enchilada-bake/

1lb ground beef

1 yellow onion, diced

1/2-1 diced green bell pepper (would love to try poblano)

1/2-1 TBSP minced garlic

1 tsp chili powder

1 tsp smoked paprika

1 tsp garlic powder

kosher salt and fresh cracked pepper

2 cups homemade salsa verde (@growingupsarita)

1 large can mild green enchilada sauce

14 corn tortillas

shredded cheese (used Colby jack/ mozzarella) about 2 cups

fresh chopped cilantro 

avocado, limes, greek yoghurt, for serving 

In large skillet brown onions, peppers and ground beef until cooked/ softened. Add garlic and spices and combine, add in salsa verde and can of enchilada sauce. Dump sauce into sprayed 9x13. Warm tortillas and place 1/3 cup or so of shredded cheese in tortillas, roll and tuck into sauce. Place shredded cheese on top and bake in oven for about 15-30 minutes. Serve with toppings. Can enjoy with fresh beans and rice or just as is. 

Shepard's Pie

1 Tbsp oil
1/2 pound ground beef
1 medium onion
3 cloves garlic
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 teaspoon dried thyme
1 teaspoon dried Rosemary
2 tablespoons flour
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup beef broth
1 cup frozen peas and carrots
4 cups mashed potatoes - prepared
1 cup shredded cheese

Preheat oven to 350 degrees.
Heat vegetable oil in a skillet over medium high heat.
Add ground beef, onion, garlic, House Seasoning Blend, thyme and Rosemary; cook until beef is cooked through.
Drain excess fat from the pan.
Stir in flour.
Add tomato paste, Worcestershire sauce and beef broth.
Bring to a boil, reduce heat and simmer for 10 minutes.
Stir peas and carrots into the beef mixture.
Add cheddar cheese to prepared mashed potatoes.
Spread potatoes on top of beef mixture.
Bake for 15 min

via itisakeeper.com

Beef Stew over Mashed Potatoes

2 TBSP olive oil

1/2 lb-1lb stew meat

4 large carrots peeled and chopped

1 onion diced

2 cloves garlic, minced

Salt sand pepper to taste 

1/4 tsp thyme

1/4 tsp rosemary 

1-2 bay leaves

2 cups beef broth

2 TBSP butter, softened 

2 TBSP flour

Heaping 1/3 cup frozen peas

Mashed potatoes

In large pot brown meat in olive oil. Throw in onion, garlic and spices. Cook 5 minutes. Deglaze pan with beef broth. Cover and simmer 2-4 hours (or cook in crock pot). When ready to serve take out bay leaf. In a small bowl cream butter and flour together. Stir butter mixture into stew and add peas during last 5 minutes. Serve over hot mashed potatoes. 

Serves 4

Perfect Meatloaf

1 envelop Lipton Onion Soup Mix
1 lb hamburger
3/4 cup crushed ritz crackers
3/4 cup oats
1 egg
1/4 cup water
1/2 cup ketchup
1 TBS. Worcestershire sauce
dash of pepper and salt

In a bowl kneasd all the ingredients together until completley mixed. Shape into a loaf and cook at 350 uncovered for 1 hour. Serve with baked potatoes and salad. Top with BBQ sauce.

Navajo Tacos

Not always the healthiest but so good!

from Chocolate on my Cranium 
2 cups flour 
1 TBSP baking powder 
1 tsp. salt 
3/4 - 1 cup hot water 
oil for frying 

Combine flour, baking powder, and salt in mixing bowl. Add the water a little at a time to make a soft dough. Knead a few times then let rest. You can actually let this rest for up to an hour but we cook them right away.

Pinch off balls of dough about the size of a golf ball. Roll out each ball on a floured surface with a rolling pin until dough is about 1/8 thick. Heat about 2 inches of oil in a deep pan to about 375 degrees. Fry dough one piece at a time until golden. Turn to cook other side. Drain on paper towels. If done correctly the fry bread will puff up with several bubbles in the dough. Makes about 7 pieces of fry bread.

Pile them high with chili or beans, shredded lettuce, shredded cheese, sliced olives, diced tomatoes, sour cream, and salsa. For dessert you can slather them with honey and butter. YUM!