Easy Cheesy Beef Enchiladas

Enchiladas are an easy delicious meal. There are endless options for the fillings.Use chicken, pork, beef, vegetarian, the combinations are endless.

Today, I have made Easy Cheesy Beef Enchiladas with Ground Beef,  Onions, Green Chiles and Olives. I am sorry to say that I didn't get a picture of the inside of the enchilada, obviously you have to be quick with the camera in my house!!My kids ate them up very quickly. Yes these are always a big hit. I always make a double batch just for that reason, they go very quickly. Serve with a side of brown rice, refried beans and a Mango Margarita, ARRRIBBBA! 

Ingredients:

• 2 tbsp Olive Oil
• 1  lb. Natural Ground Beef
• I small can chopped Black Olives
• 1 onion (chopped)
• 1 small can Green Chiles
•  8 ounces Sharp Cheddar Cheese (grated)
• 2 small cans enchilada sauce
• 1 jar mild salsa
• 1 package ( 12 count) small tortillas ( flour or corn)

Directions:

1. Preheat oven to 375 degrees.
2. Heat Olive oil in a  saute pan, add chopped onions, saute until soft about 2 minutes.
3. Add ground beef cook until brown, drain fat.
4. Add one can Enchilada Sauce, 1 cup grated Cheese, Olives and Chiles to the onions and meat mixture.
5. Spread 1 tbsp. of meat mixture to the middle of a tortilla. Roll the tortilla.
6. Place tortilla seam side down and repeat step 5 until all of the meat mixture has been used.
7. Pour 1/2 can Enchilada Sauce and 1/4 jar mild salsa over the tortillas. 
8. Add 1/2 cup cheddar cheese on top, covering the tortillas. 
9. Bake at 375 degrees for 20 minutes or until bubbly and golden.

Serves 4

I have linked up this recipe to these fabulous blogs!:

Braised Short Ribs

A couple of years ago, we were invited to our dear friends home for dinner. It was a very elegant dinner party, with amazing wines and delicious cheeses preceding dinner. Being a cheese lover, I actually over- indulged, so by the time dinner was served, my stomach limit was way over the limit. When dinner was placed in front of me, I stared in awe at my plate. Gorgeous, succulent, melt-in-your-mouth short ribs braised in hearty red wine over a perfectly creamy bed of polenta. Some how I reached for a bite and couldn't stop, flavors dancing in my mouth, of garlic, wine, the most tender beef, falling off the bone, no need for a knife, delicious. I had long forgotten how full I was from those gorgeous cheeses, I couldn't get enough of the ribs! Why did I ask for a small portion, don't listen to me! Why is hubs sitting all the way across from me? Will anyone notice if I stand up and lean all the way over to his plate... I have been dreaming of those short ribs ever since. But where I live, short ribs can not be found in the food markets. What? How is this possible? How does a girl's dream come true without short ribs?? So I have been on a search, for months, years, and then.....a new market! A new butcher! "Sure" he says, "I can get you short ribs, how much do you want?" How about 50 pounds? Who knows when I will be able to find them again..."I'll take 3 1/2 pounds, please".

Genrously salt and pepper and season with Oregano.

Next time, I am making a double batch.

Chopped onions, carrots, celery, garlic.

Add 1 large can plum tomatoes.

Let's just admire these gorgeous short ribs that I have been dreaming of for years, thank you for visiting.

Short Ribs with salt and pepper and Oregano

Served over a bed of garlic mashed potatoes.

Ingredients

• 8 bone-in short ribs (about 4 1/2 pounds)
• Kosher salt
• Fresh Ground Pepper
• 2 tablespoons Oregano
• 1 large Spanish onion, cut into 1/2-inch pieces
• 3 ribs celery, cut into 1/2-inch pieces
• 3 carrots, cut into 1/2-inch pieces
• 3 cloves garlic, smashed
• 1 can peeled plum tomatoes ( 28 ounces)
• 2 cups hearty red wine
• 4 cups homemade chicken broth

Directions

Season each short rib generously with salt and pepper and Oregano. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 350 degrees F.
While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomatoes. Brown the tomatoes for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
Return the short ribs to the pan and add 2 cups chicken broth or until the water has just about covered the meat.  Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.THIS RECIPE HAS BEEN LINKED UP TO THESE WONDERFUL BLOGS:

Easy One Pot Beef Stew

Easy One Pot Beef Stew. One pot meals are a this cook's dream. I really don't care for cleaning a lot of bowls and pots. One pot is enough to clean. With no cleaning to do, I have more time for eating and cooking! On this rainy, cloudy day, comfort food is number one on my list. Easy one pot beef stew is a perfect comfort meal. This is an easy meal that you can cook in the oven or slow cooker. It will be one of your favorites too. Serve with a chunk of French Bread or serve over egg noodles. Delicious!

Here's what you will be needing for yummy beef stew: Beef Chuck, Tomato Paste, Balsamic Vinegar, Flour, Salt and Pepper, Onions, Garlic, Potatoes, Carrots, Celery, Beef Stock, Water, Oregano, Rosemary, Thyme and flat leaf parsley.

Place beef, tomato paste, flour, salt and pepper in pot.

Chop onions into slices.

Cut potatoes into chunks

Cut carrots into chunks.

Cut celery into chunks.

Place vegetables and herbs into pot.

Fresh herbs and fresh veggies, make the perfect stew.

Pour in beef stock and water.

Stir up all ingredients for stew.

Make sure you have enough liquid to cover beef and vegetables.

Cook until meat is fork tender. About 2 1/2 -3  hours.

Ingredients

• 3 pounds Beef Chuck, trimmed of visible fat and cut into 1 1/2 -inch cubes
• 1/3 cup tomato paste
• 3 tablespoons Balsamic Vinegar
• 2 tablespoons flour
• Grey salt and fresh ground Pepper
• 1 pound medium onions ( about 2) cut into slices
• 1/2 pound Yukon Gold potatoes ( about 3) well scrubbed, cut into chunks
• 5 stalks celery with leaves, cut into chunks
• 1 pound carrots, well scrubbed, cut into chunks
• 6 garlic cloves smashed
• 4 cups water
• 2- 26 ounces low -sodium beef stock
• 4 sprigs oregano
• 2 sprigs rosemary
• 4 sprigs thyme
• 4 sprigs flat leaf parsley

Directions

1. Preheat oven to 350 F.
2. In an 11 quart roaster/ broiler pot, with a tight fitting lid, combine beef, tomato paste, vinegar, flour and salt and pepper. 
3. Add chopped vegetables and herbs, water and beef stock. 
4. Stir stew every 1/2 hour or so.
5. Cook for 2 1/2 - 3 hours or until meat is fork tender. 
6. If desired, season with salt and pepper. 
7. Remove herb stems.
8. Serve beef stew with crusty French Bread.

8 servings

Adapted from Martha Stewart Living


I have linked up to these fabulous blogs!

                                                                             

ON

Easy Cheese Steak Subs

Easy Cheese Steak Sub

There are two words that I love together- Cheese and Steak. I am not a big meat eater- but I really like it covered with veggies and cheese. Oozy Gooey goodness melt in your mouth deliciousness. It really is that good and oh so easy.



Melt butter in a saute pan.















Season cube steaks with Lawry's Seasoned Salt and Garlic Powder.












Chop 1 onion and a 1/2 large green pepper
























Saute onion and pepper until soft.

















Place seasoned cube steaks on top of onions and peppers in saute pan.















Choose a firm hoagie / sub roll- you don't want a flimsy one that will get mushy.



















Butter the roll.











Heat roll in pan until golden brown.














 Brown front and back sides of roll.



















Place a slice of cheese on each steak. Melt. Give me one loaded with veggies and cheese!








 Delicious wonderfulness- I feel like saying ( like the food channel chefs) ," Oh! I wish you could smell this!"  it really does smell so good, everyone that walks into your kitchen will be so excited.


Ingredients

• 4 Cube Steaks
• 1 onion sliced
• 1/2 large pepper sliced
• 4 Hoagie Rolls
• 3 tablespoons butter
• 1 tablespoon Olive Oil
• Lawry's Seasoned Salt
• Garlic Powder

Method

1. On medium heat, place 1 tablespoon butter and 1 tablespoon olive oil in saute pan . Add veggies. Cook until soft.
2. Season Cube Steaks, place on top of veggies. Cook Cube Steak 3-4 minutes each side. After cooked add 1 slice cheese. Melt.
3. Cut rolls in half and butter both sides. Brown front and back.
4. Place steak on roll. Mangia, Mangia! Eat, eat!!! Enjoy.

Servings  4