Cook ground beef, crumbling as it cooks. While that is cooking, combine dry ingredients. Add seasonings to skillet with cilantro, lime juice and water.
Continue cooking, stirring occasionally, until the liquid has been absorbed.
We like to use fresh corn tortillas and cook them on a greased griddle until they are soft and starting to turn brown. Update: We have recently been toasting them over an open flame on our gas stove. That makes them lower calories and fat. Suggested garnishes include: cheese, fresh, chopped cilantro, sliced green onion, salsa, chopped lettuce, chopped tomato or guacamole.
A mixture of various kinds of canned beans, ground beef, bacon, BBQ sauce and molasses. You can also used dried beans (see my notes below). This could even be a main dish. Even our grandsons loved it and they are picky eaters!
Bake at 350 degrees for 1 hour in a 9x13" pan. This also works well in the crock pot on low for several hours.
Recipe Notes
I like to use dried beans and I had a lot of beans in my basement, so I used black turtle beans, pinto beans, baby lima beans, and cranberry beans. I started with about 1 1/4 cups of each variety. You can cook them in the crockpot with some water on low until they are done. I would like to try the oven method that I just recently learned about. Place the beans in a dutch oven and cover with water to 1" past the top of the beans. Bake at 350 for an hour and 15 minutes, or until done. When they are finished cooking, drain the extra liquid off, and use as you would the canned beans. Note: I still used Bush's baked beans. These took the place of the canned butter beans, kidney beans and lima beans.
I loved the idea I saw for Philly Cheesesteak Stuffed Peppers, especially since I have a wheat allergy, which makes it really hard to have the Philly Cheesesteak Sandwich. However, since this isn’t something my husband would normally prefer, I usually make it for lunch and it is quite time consuming to make just for me for lunch, so I created this easier way to enjoy the same thing which only takes about 20 minutes or so.
Melt butter in skillet and add onion. Cook for a few minutes, then add peppers and mushrooms. Cook briefly before adding roast beef. Season to taste. Stir frequently until everything is cooked and warm. Top with provolone. Turn off heat and lightly cover with foil until cheese is melted. Carefully transfer to serving dish.
This is a recipe my husband came up with several years ago and we still enjoy it at least weekly. A combination of bacon, potatoes, onions, sweet peppers, jalapenos (if you desire), and ham (opt.), topped with shredded cheese. Yum! Of course, any of these ingredients can be changed or deleted to your liking.
Cut up bacon by slicing across the slices into 1/4" or so pieces. Cook in skillet until just done.
Add remaining ingredients except cheese. Cook, stirring every 5-10 minutes, until done. You may need to add a little butter or oil to the pan, depending on the skillet you are using and the fat content in the bacon. Serve topped with cheese of your choice! Cilantro or green onion makes a nice garnish for this dish. You may also want to add salsa to the top.
Recipe Notes
We always buy jalapenos and sweet peppers by the bushel or half bushel at the farmer's market in the fall, then we dice them and freeze them in quart Ziploc bags, so they are always ready to go whenever we need them!
The potatoes are julienned using a nifty device called Nice Dicer. We have an old style one, that we have been using for years. It works great and saves a LOT of time!
To save some time on a weekday morning, cook up the bacon the night before and save in a covered container with the other veggies, all chopped and ready to throw in the pan the next morning!
In a large, heavy bottomed skillet, place all ingredients.
Cook, stirring constantly, until the sugar has dried on the almonds and it has a furry looking appearance.
Pour onto a large sheet pan and let cool.
Grease a lasagna pan.
Saute onion in butter in 4 qt. pan. Add salt and pepper as it is cooking. Add milk and chicken broth and bring to a simmer. Combine heavy cream and cornstarch. Add to pan and stir until it is blended. It should begin thickening very quickly. Turn off heat and add sour cream and cheese. Spread potatoes in greased lasagna pan. Pour milk sauce over potatoes.
Cover with foil and bake at 375 for 2 hours or more. Let set for 15 minutes or so and stir before serving.
Recipe Notes
For the chicken broth, I use about 2 tsp. Better than Bouillon Organic Chicken Base and add water to make 1 cup. This ensures that the recipe remains gluten-free and soy-free.
Butter a 9x13" baking dish.
Cook onion with sausage in skillet, crumbling as it cooks.
Beat eggs, heavy cream, milk, sour cream and seasonings. Add cooked sausage and onions to mixture. Pour into prepared baking dish.
Top with green chilies and some cheese.
Top with tater tots and remaining cheese.
Cover and refrigerate overnight. (This can be made just before baking, but the tater tots should be thawed.)
In the morning, preheat oven to 375 and remove pan from fridge. Bake 50-60 minutes or until golden.
This can be served with salsa and sour cream or green or red chilie.
