Easy Taco Casserole

Quick, easy, 5 ingredient Taco Casserole

Ingredients:

• 1-2lbs Stew meat 
• Taco Seasoning packet
• 1 cup Salsa
• 16oz Cottage Cheese
• 8 oz Shredded Cheddar Cheese

Directions:

1. Preheat oven to 400.
2. Mix the stew meat and taco seasoning in a large casserole dish. Mine is 11 x 13. Bake for 20 minutes.
3. Meanwhile, mix together the cottage cheese, salsa, and 1 cup of the cheese. Set aside.
4. Remove the casserole dish from the oven and carefully drain the cooking liquid from the meat.  Spread the cottage cheese and salsa mixture on top of the meat. Sprinkle the remaining cheese on top.
5. Return the casserole to the oven and bake for an additional 15-20 minutes until the meat is cooked thoroughly and the cheese is hot and bubbly.

I love the flexibility of this recipe!  I've used Stew Meat or Ground Beef, Salsa Verde, Picante Sauce, Enchilada Sauce, Mexi Blend shredded cheese, Colby Jack shredded cheese; and it is always a hit, even my picky 4 year old loves is!

Fall in Love with beef!!

Most people think of Spring as the time for babies and all the fun that they bring, but this year because of timing with when we bought our young bull we have fall babies. We had a June baby, but that is before we purchased our bull and before the fence between us the neighboring dairy was fixed. Their bull decided to visit our herd, thankfully he only bred one of our girls and of the 4 available, luckily it was our half jersey girl (luckily they got a new bull prior to this as their previous bull was our SweetPea's daddy because her momma was a fence jumper).

So far this year we have SplitPea (1/4 Charbray/3/4 Jersey steer calf destined for the freezer, don't get too attached), 

SplitPea

Starla (Angus heifer born the Tuesday before Thanksgiving) 

Betty, Starla, and Batman

and Darla (Angus born on Thanksgiving).

BABs and Darla

 We still have Bonnie left to calve, but she seems to be a month or so behind her older sisters (all three of our Angus girls are half sisters - same dad, different mom; and if Bonnie has a heifer all three babies will be half sisters like their mommas).

Starla, Gracie, and Darla

Sirloin Steak

Sirloin Steak

Ingredients:

1. Balsamic Vinaigrette
2. Herbs and Garlic
3. Splash of BBQ Sauce
4. Mustard
5. 1/2 beer can

Directions:

1. Mix all ingredients together and marinate steaks for 2 hours
2. grill for 8 minutes on each side.

Seven Steak and Onion Gravy

Seven Steak & Onion Gravy

Ingredients

• 2 tablespoons vegetable oil
• 2 1/2 pounds seven steak, bone-in
• The Salt Lick Dry Garlic Rub or Tony's Seasoning
• 3 large yellow onions
• 6 cups beef stock
• 2 tablespoons cornstarch
• Salt to taste
• 6 cups cooked long-grain white rice for serving steak and gravy on

Directions:

1.  In a large cast-iron skillet (or pot) with a heavy lid over medium-high heat, add the oil. Sprinkle the seven steaks with seasoning and place in the hot grease, searing both sides until browned. Cook in batches until all are browned and remove to a platter. You may want to cut steaks to fit them in your pan or pot. 
2. Peel and rough chop your onions. Add the onion and saute until browned and add the stock along with the cornstarch stirring to combine.
3. Add the seven steaks back to the skillet and cover. Lower the heat to simmer and cook on the stove top for approximately 2 hours or until the meat is fork tender and the gravy thickens. 
4. Taste the gravy and add salt to taste. Serve over a mound of white rice (or mashed potatoes).

Slow - Cooker Short Ribs

Slow - Cooker Short Ribs

Ingredients:

• 3lbs bone-in beef short ribs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon canola oil
• 4 medium carrots, cut into 1-inch pieces
• 1 cup breed broth
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 large onions, cut into 1/2-inch wedges
• 6 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 cups red wine or beef broth
• 4 teaspoons cornstarch
• 3 tablespoons cold water
• salt and pepper to taste

Directions:

1. Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth thyme, and bay leaf to ribs.
2.  Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender. 
3. Remove ribs and vegetables; keep warm. Transfer cooking juices into a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

Recipe from www.tasteofhome,com/recipes/slow-cooker-short-ribs

Chicken Fried Steak

Beef cutlets as chicken fried steaks

2-3 eggs whisked in a bowl

Dry seasoning mixture:
1/2 -3/4 cup of bread crumbs (I use plain bread crumbs)
2-3 Tbsp Parmesan cheese
1 Tbsp Onion powder
1 Tbsp Garlic Powder
2 Tbsp Tony Chachere’s Original Creole Seasoning 
1 tsp Salt
1/2 tsp  pepper 

2-3 Tbsp Olive Oil
2-3 Tbsp Unsalted Butter

After thawing cutlets, tenderize with a neat hammer until about 1/8 inch thick.

Dip each cutlet in the beaten eggs.

Mix all dry ingredients together. Then dip egg soaked cutlets in dry seasoning mix.

In a cast iron skillet (my preference) warm up oil on low-Med. Add butter and and see temp to medium.

Fry each cutlet for about 2-3 minutes a side.
Place in oven on top of paper towels to keep warm while cooking the other cutlets.

Great served with a white cream gravy!

Taco Soup

Taco Soup

For each pound of ground beef used, add:

• 1 10oz can original rotel
• 1 15.25oz can of whole kernel corn
• 1 15oz can of black beans
• 1 6oz can tomato paste
• 1 1.25oz pkg ranch dressing mix

Cook ground beef. Place beef and all ingredients, UN-drained in crock pot. Mix well and cook on LOW for 3-5 hours. The longer it cooks together the richer the taste. Serve over corn chips and top with cheese and sour cream.