I made some carne asada tacos for dinner and we had some leftovers, so I made this loaded carne asada tostada recipe for lunch. To make them extra tasty, I caramelized some onions and then fried up a corn tortilla until nice and crispy. I loaded the tostada shell with sour cream, shredded lettuce, caramelized onions, carne asada, pico de gallo, avocado slices, and lots of shredded cotija cheese. I enjoyed every single bit of this delicious meal!

Loaded Carne Asada Tostada

Onions:

• 2 tsp butter
• 1/2 onion, sliced

Tostada Shell:

• 1 corn tortilla
• Vegetable oil

Remaining Ingredients:

• Sour cream
• Iceberg lettuce, shredded
• Leftover carne asada steak, warmed
• Pico de gallo
• Avocado slices
• Cotija cheese, shredded or crumbled
• Cilantro, chopped

Serving (if desired):

• Salsa
• Lime wedges
• Hot sauce

Loaded Carne Asada Tostada

Make the slightly caramelized onions by heating the butter in a large skillet over medium heat. Add the onions and cook, stirring often for 15 minutes or until golden brown and tender. Season with sea salt, to taste. Remove from the pan and set aside.

Make the crispy tostada shell by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready. Side Note: Your tostada will be soggy if you add the tortilla to oil that is not hot enough. 

When the oil is HOT, carefully place the corn tortilla in the hot oil then poke a few holes in the center with a fork to allow steam to exit. Fry, holding a metal potato masher in an upright position on top of the tortilla to keep it submerged until crisp and lightly browned, 45 to 60 seconds; flip and cook for an additional 45-60 seconds, or until golden brown. 

Drain both sides on paper towels then immediately sprinkle with a bit of sea salt.

Make the tostada by spreading some sour cream on the crispy tortilla then top with lettuce, caramelized onions, warmed carne asada steak, pico de gallo, more sour cream (if desired), avocado slices, cotija cheese, and cilantro.

Serve immediately with salsa, lime wedges, and hot sauce. Enjoy.

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Loaded Carne Asada Tostada

Course Main

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Small skillet

Ingredients

Onions:

• 2 tsp butter
• ½ onion sliced

Tostada Shell:

• 1 corn tortilla
• Vegetable oil

Remaining Ingredients:

• Sour cream
• Iceberg lettuce shredded
• Leftover carne asada steak warmed
• Pico de gallo
• Avocado slices
• Cotija cheese shredded or crumbled
• Cilantro chopped

Serving (if desired):

• Salsa
• Lime wedges
• Hot sauce

Instructions

• Make the slightly caramelized onions by heating the butter in a large skillet over medium heat. Add the onions and cook, stirring often for 15 minutes or until golden brown and tender. Season with sea salt, to taste. Remove from the pan and set aside.
• Make the crispy tostada shell by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready. Side Note: Your tostada will be soggy if you add the tortilla to oil that is not hot enough.
• When the oil is HOT, carefully place the corn tortilla in the hot oil then poke a few holes in the center with a fork to allow steam to exit. Fry, holding a metal potato masher in an upright position on top of the tortilla to keep it submerged until crisp and lightly browned, 45 to 60 seconds; flip and cook for an additional 45-60 seconds, or until golden brown.
• Drain both sides on paper towels then immediately sprinkle with a bit of sea salt.
• Make the tostada by spreading some sour cream on the crispy tortilla then top with lettuce, caramelized onions, warmed carne asada steak, pico de gallo, more sour cream (if desired), avocado slices, cotija cheese, and cilantro.
• Serve immediately with salsa, lime wedges, and hot sauce. Enjoy.

We had some leftover carne asada in the fridge so I grabbed some cheese, cilantro, and an onion and made this tasty carne asada quesadilla with caramelized onions. This tasty lunch was easy to make and tasted fantastic topped with fresh avocado, spicy salsa, and tangy sour cream.

Carne Asada Quesadilla

Ingredients:

• 1 tbsp butter
• 1/4 yellow onion, sliced thinly
• Sea salt and freshly cracked pepper, to taste
• 2 flour tortillas (I used the fajita size)
• 1/2 cup Monterey Jack cheese, shredded, divided
• 1 cup leftover cooked carne asada meat, chopped
• 1 tsp fresh cilantro, finely chopped, plus more for serving

Serving:

• Avocado, sliced
• Spicy salsa
• Sour cream
• Hot sauce

How to Make a Carne Asada Quesadilla

Make the caramelized onions by heating the butter in a large skillet over medium-high heat. Add the onion and season with sea salt and freshly cracked pepper, to taste, and cook, stirring often, for 10-15 minutes, or until slightly caramelized; remove from the skillet and set aside until needed.   Side Note: If the onions and skillet get dry, add a bit of water to the skillet and continue cooking. 

Wipe out the skillet very well with a paper towel.

Make the carne asada quesadilla by sprinkling half of the cheese evenly over one tortilla. Next, evenly sprinkle the carne asada meat over the cheese. Next, evenly spread the caramelized onions over the meat. Lastly, evenly sprinkle the cheese over the onions. Top with the remaining tortilla.

Cook the quesadilla in the large skillet over medium-high heat until golden brown, about 4-5 minutes. Carefully flip the quesadilla over and cook for another 3-4 minutes or until golden brown.

Place the quesadilla on a cutting board and cut into quarters.

Serve with sliced avocado, spicy salsa, sour cream, and hot sauce, if desired. Enjoy.

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Carne Asada Quesadilla

Course Main

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Quesadilla:

• 1 tbsp butter
• ¼ yellow onion sliced thinly
• Sea salt and freshly cracked pepper to taste
• 2 flour tortillas I used the fajita size
• ½ cup Monterey Jack cheese shredded, divided
• 1 cup leftover cooked carne asada meat chopped
• 1 tsp fresh cilantro finely chopped, plus more for serving

Serving:

• Avocado sliced
• Spicy salsa
• Sour cream
• Hot sauce

Instructions

• Make the caramelized onions by heating the butter in a large skillet over medium-high heat. Add the onion and season with sea salt and freshly cracked pepper, to taste, and cook, stirring often, for 10-15 minutes, or until slightly caramelized; remove from the skillet and set aside until needed.   

  Side Note: If the onions and skillet get dry, add a bit of water to the skillet and continue cooking.
• Wipe out the skillet very well with a paper towel.
• Make the carne asada quesadilla by sprinkling half of the cheese evenly over one tortilla.
• Next, evenly sprinkle the carne asada meat over the cheese.
• Next, evenly spread the caramelized onions over the meat.
• Lastly, evenly sprinkle the cheese over the onions. Top with the remaining tortilla.
• Cook the quesadilla in the large skillet over medium-high heat until golden brown, about 4-5 minutes. Carefully flip the quesadilla over and cook for another 3-4 minutes or until golden brown.
• Place the quesadilla on a cutting board and cut into quarters.
• Serve with sliced avocado, spicy salsa, sour cream, and hot sauce, if desired. Enjoy.

I had a craving for comfort mood on a recent rainy day, so I made meatloaf, mashed potatoes, and green beans for dinner. This may be the best classic meatloaf recipe I’ve made! Tender, juicy, flavorful, and delicious! I cooked it in a free-form shaped loaf on a baking sheet so the whole meatloaf gets caramelized while it cooks, instead of steaming in its juices in a loaf pan (a tip I learned from a Cook’s Illustrated turkey meatloaf years ago). This tasty meatloaf was a hit with all of us, especially me!

Classic Meatloaf

Meatloaf:

• 3/4 cup panko breadcrumbs
• 1 med onion, finely grated
• 1 lb ground beef, 85% or 90% lean
• 1 lb ground pork
• 1/3 cup milk
• 2 large eggs, well beaten
• 3 garlic cloves, minced
• 3 tbsp ketchup
• 1 tbsp fresh parsley, finely chopped, plus more for garnish
• 1 ½ tsp Italian seasoning
• ½ tsp ground paprika
• Sea salt and freshly ground pepper, to taste
• Pinch of crushed red pepper flakes, to taste

Sauce:

• 3/4 cup ketchup
• 1-2 tbsp brown sugar, to taste
• 1-2 tsp white vinegar, to taste
• ½ tsp garlic powder
• ¼ tsp onion powder
• Sea salt and freshly ground pepper, to taste

Preheat oven to 375 degrees. Line a baking sheet with tin foil then place a piece of parchment paper on top. Side Note: This will make clean-up much easier!

Prepare the crumbs by combining the panko crumbs and grated onion in a large bowl; mix well.  Side Note: This helps flavor and moisten the panko crumbs.  

Prepare the meatloaf by adding the ground beef, ground pork, milk, beaten eggs, garlic, ketchup, parsley, Italian seasoning, paprika, sea salt, black pepper, and crushed red pepper, to taste; mix until just combined–try not to overmix.

Press the mixture together into a compact mass, then turn it out onto the parchment paper lined baking sheet. Using your hands, press the meat into an evenly thick loaf about 2 inches tall. Side Note: You can also cook it in a large loaf pan, but it may take longer. 

Make the sauce by combining the ketchup, brown sugar, white vinegar, garlic powder, onion powder, sea salt, and freshly cracked pepper, to taste.

Bake the meatloaf for 45 minutes.

Brush the meatloaf with a bit more glaze, and continue to bake until the center of the loaf registers 160 degrees with a meat thermometer, about 15-20 minutes longer.

Remove from the oven and sprinkle the top with chopped parsley, if desired. Allow the meatloaf to rest for 10-15 minutes before slicing. Drizzle with baking juices from the baking sheet, if desired. Serve with extra glaze and enjoy.

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Classic Meatloaf

Course Main

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Large Baking Sheet or Large Loaf Pan
• Meat Thermometer

Ingredients

Meatloaf:

• ¾ cup panko breadcrumbs
• 1 med onion finely grated
• 1 lb ground beef 85% or 90% lean
• 1 lb ground pork
• ⅓ cup milk
• 2 large eggs well beaten
• 3 garlic cloves minced
• 3 tbsp ketchup
• 1 tbsp fresh parsley finely chopped, plus more for garnish
• 1 ½ tsp Italian seasoning
• ½ tsp ground paprika
• Sea salt and freshly ground pepper to taste
• Pinch of crushed red pepper flakes to taste

Sauce:

• ¾ cup ketchup
• 1-2 tbsp brown sugar to taste
• 1-2 tsp white vinegar to taste
• ½ tsp garlic powder
• ¼ tsp onion powder
• Sea salt and freshly ground pepper to taste

Instructions

• Preheat oven to 375 degrees. Line a baking sheet with tin foil then place a piece of parchment paper on top. Side Note: This will make clean-up much easier!
• Prepare the crumbs by combining the panko crumbs and grated onion in a large bowl; mix well.  Side Note: This helps flavor and moisten the panko crumbs.
• Prepare the meatloaf by adding the ground beef, ground pork, milk, beaten eggs, garlic, ketchup, parsley, Italian seasoning, paprika, sea salt, black pepper, and crushed red pepper, to taste; mix until just combined--try not to overmix.
• Press the mixture together into a compact mass, then turn it out onto the parchment paper lined baking sheet. Using your hands, press the meat into an evenly thick loaf about 2 inches tall. Side Note: You can also cook it in a large loaf pan, but it may take longer.
• Make the sauce by combining the ketchup, brown sugar, white vinegar, garlic powder, onion powder, sea salt, and freshly cracked pepper, to taste.
• Bake the meatloaf for 45 minutes.
• Brush the meatloaf with a bit more glaze, and continue to bake until the center of the loaf registers 160 degrees with a meat thermometer, about 15-20 minutes longer.
• Remove from the oven and sprinkle the top with chopped parsley, if desired.
• Allow the meatloaf to rest for 10-15 minutes before slicing. Drizzle with baking juices from the baking sheet, if desired. Serve with extra glaze and enjoy.

I had a craving for a bowl of chili, so when I found an award-winning chili on Sugar Spun Run saying it was the best chili recipe ever, I had to give it a try. I love that this smoky beef and bacon chili recipe is easy to make, and uses a lot of ingredients that I normally have on hand. The bacon and spices gave the chili a nice smoky flavor and the cayenne and chili powders gave it a nice kick of spice! My husband, son, and I loved this chili and it was even tastier the following day when we devoured the leftovers for lunch.

Smoky Beef and Bacon Chili

Ingredients:

• 5 strips bacon
• 1 large yellow onion, diced
• 1 red pepper, diced
• 4 cloves garlic, minced
• 1 lb ground beef, (I used 85% but any will work)
• 1 tbsp brown sugar
• 1 tbsp chili powder
• 1 tbsp ancho chili powder
• 1 ½ tsp smoked paprika
• 1 tsp cumin
• 1 tsp onion powder
• ⅛ tsp cayenne pepper
• Sea salt and freshly cracked pepper, to taste
• 1 ¼ cups beef broth
• 1 (15 oz) can dark red kidney beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (14.5 oz) can diced tomatoes undrained
• 1 (7 oz) can fire roasted green chilis, chopped
• ¼ cup tomato paste
• 1 tbsp Worcestershire sauce

Toppings:

• Sour cream
• Cheddar cheese, shredded
• Green onion, sliced
• Fresh cilantro, chopped
• Jalapeno pepper, sliced
• Hot Sauce
• Saltine crackers or Tortilla Chips

How to Make Smoky Beef and Bacon Chili

Cook the bacon in a large Dutch oven over medium heat and cook, until browned, about 8 minutes. Set the bacon aside on paper towels to drain. Discard all but 1 tablespoon of bacon grease.

Add the onion and bell pepper to the Dutch oven over medium-high heat, and cook, stirring occasionally, for 5 minutes.

Add the ground beef and cook, breaking up the beef with a spoon, until no longer pink and starting to brown, about 3-4 minutes.

Add the minced garlic, brown sugar, chili powder, ancho chili powder, smoked paprika, cumin, onion powder, cayenne pepper, seas salt, and freshly cracked pepper, to taste, and cook, stirring constantly, for 1-2 minutes.

Add the beef broth, kidney beans, black beans, diced tomatoes, diced green chiles, tomato paste, and Worcestershire sauce.

Bring to a boil, then reduce the heat to low and simmer, covered, and stirring occasionally, for 1-2 hours, depending on how much time you have.

Taste and re-season with sea salt and freshly cracked pepper, if needed.

Ladle into bowls and serve with sour cream, shredded cheddar cheese, green onions, cilantro, sliced jalapenos and serve with crackers or tortilla chips. Enjoy.

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Smoky Beef and Bacon Chili

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8

Author Adapted by Pam - For the Love of Cooking / Original by Sugar Spun Run

Equipment

• Large Dutch oven

Ingredients

Chili:

• 5 strips bacon
• 1 large yellow onion diced
• 1 red pepper diced
• 4 cloves garlic minced
• 1 lb ground beef (I used 85% but any will work)
• 1 tbsp brown sugar
• 1 tbsp chili powder
• 1 tbsp ancho chili powder
• 1 ½ tsp smoked paprika
• 1 tsp cumin
• 1 tsp onion powder
• ⅛ tsp cayenne pepper
• Sea salt and freshly cracked pepper to taste
• 1 ¼ cups beef broth
• 1 15 oz can dark red kidney beans, rinsed and drained
• 1 15 oz can black beans, rinsed and drained
• 1 14.5 oz can diced tomatoes undrained
• 1 7 oz can fire roasted green chilis, chopped
• ¼ cup tomato paste
• 1 tbsp Worcestershire sauce

Toppings:

• Sour cream
• Cheddar cheese shredded
• Green onion sliced
• Fresh cilantro chopped
• Jalapeno pepper sliced
• Hot Sauce
• Saltine crackers or Tortilla Chips

Instructions

• Cook the bacon in a large Dutch oven over medium heat and cook, until browned, about 8 minutes. Set the bacon aside on paper towels to drain. Discard all but 1 tablespoon of bacon grease.
• Add the onion and bell pepper to the Dutch oven over medium-high heat, and cook, stirring occasionally, for 5 minutes.
• Add the ground beef and cook, breaking up the beef with a spoon, until no longer pink and starting to brown, about 3-4 minutes.
• Add the minced garlic, brown sugar, chili powder, ancho chili powder, smoked paprika, cumin, onion powder, cayenne pepper, seas salt, and freshly cracked pepper, to taste, and cook, stirring constantly, for 1-2 minutes.
• Add the beef broth, kidney beans, black beans, diced tomatoes, diced green chiles, tomato paste, and Worcestershire sauce.
• Bring to a boil, then reduce the heat to low and simmer, covered, and stirring occasionally, for 1-2 hours, depending on how much time you have.
• Taste and re-season with sea salt and freshly cracked pepper, if needed.
• Ladle into bowls and serve with sour cream, shredded cheddar cheese, green onions, cilantro, sliced jalapenos and serve with crackers or tortilla chips. Enjoy.

This easy recipe for shredded beef enchiladas is comforting, delicious, and great for a busy weeknight, and is also good for dinner guests. The best part?  I can whip these enchiladas up using leftover shredded beef in 30 to 40 minutes, and they are always a crowd-pleaser.

Shredded Beef Enchiladas

Enchilada Ingredients:

• 3-4 tbsp vegetable oil, or more if needed
• 8 corn tortillas
• 3 cups of leftover shredded beef (click here for the recipe)
• 1 (15 oz) can of red enchilada sauce
• 1 cup Monterey Jack cheese, shredded
• 1 cup sharp cheddar cheese, shredded

Serving Options:

• Fresh cilantro, chopped
• Tomatoes, diced
• Shredded lettuce
• Jalapenos, sliced
• Sour cream
• Guacamole
• Hot sauce

How to Make Shredded Beef Enchiladas

Prepare the shredded beef (click here for the recipe).

Preheat the oven to 350 degrees. Coat a 9 x 13 inch baking dish with cooking spray.

Prepare the tortillas by heating the vegetable oil in a small skillet over medium-high heat until the oil bubbles. Working one at a time, fry a tortilla, turning once, until it just starts to brown and crisp (about 10 seconds per side). Transfer that tortilla onto paper towels to drain. Repeat with the remaining tortillas.  Side Note: This not only adds flavor to the tortillas, but it creates a barrier on the surface of the tortilla that allows the tortilla to absorb some sauce—but avoid disintegrating.  

If you’d prefer not to cook the tortillas in oil first, you can wrap the tortillas in damp towels and microwave them for 45-60 seconds, until pliable.

Prepare the enchiladas by pouring enough enchilada sauce to thinly cover the bottom of the prepared baking dish.

Place some of the shredded beef down the center of tortilla. Roll and place seam side down in the baking dish or roll burrito-style if you prefer. Repeat with the remaining tortillas and beef.

Pour remaining sauce evenly over each rolled enchilada then top with the mixture of shredded cheese. Cover the baking dish with foil.

Bake the enchiladas in the preheated oven for 15 minutes.

Remove the foil and continue to bake for another 10 minutes, or until the cheese is melted and gooey.

Remove the baking dish from the oven and immediately serve the shredded beef enchiladas with fresh cilantro, chopped tomatoes, shredded lettuce, sliced jalapenos, guacamole, sour cream, and hot sauce, if desired. Enjoy.

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Shredded Beef Enchiladas

Course Main

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• 9 x 13-inch Baking Dish

Ingredients

Enchilada Ingredients:

• 3-4 tbsp vegetable oil or more if needed
• 8 corn tortillas
• 3 cups of leftover shredded beef click the link up above for the recipe
• 1 15 oz can of red enchilada sauce
• 1 cup Monterey Jack cheese shredded
• 1 cup sharp cheddar cheese shredded

Serving Options:

• Fresh cilantro chopped
• Tomatoes diced
• Shredded lettuce
• Jalapenos sliced
• Sour cream
• Guacamole click the link up above for the recipe
• Hot sauce

Instructions

• Prepare the shredded beef (click here for the recipe).
• Preheat the oven to 350 degrees. Coat a 9 x 13 inch baking dish with cooking spray.
• Prepare the tortillas by heating the vegetable oil in a small skillet over medium-high heat until the oil bubbles. Working one at a time, fry a tortilla, turning once, until it just starts to brown and crisp (about 10 seconds per side). Transfer that tortilla onto paper towels to drain. Repeat with the remaining tortillas.  Side Note: This not only adds flavor to the tortillas, but it creates a barrier on the surface of the tortilla that allows the tortilla to absorb some sauce—but avoid disintegrating.
• If you'd prefer not to cook the tortillas in oil first, you can wrap the tortillas in damp towels and microwave them for 45-60 seconds, until pliable.
• Prepare the enchiladas by pouring enough enchilada sauce to thinly cover the bottom of the prepared baking dish.
• Place some of the shredded beef down the center of tortilla. Roll and place seam side down in the baking dish or roll burrito-style if you prefer. Repeat with the remaining tortillas and beef.
• Pour remaining sauce evenly over each rolled enchilada then top with the mixture of shredded cheese. Cover the baking dish with foil.
• Bake the enchiladas in the preheated oven for 15 minutes.
• Remove the foil and continue to bake for another 10 minutes, or until the cheese is melted and gooey.
• Remove the baking dish from the oven and immediately serve the shredded beef enchiladas with fresh cilantro, chopped tomatoes, shredded lettuce, sliced jalapenos, guacamole, sour cream, and hot sauce, if desired. Enjoy.

I recently made ground beef tacos for dinner and decided to use some of the leftover taco meat and refried beans to make these cheesy beef taquitos. I shallow fried these taquitos in a bit of oil but they are just as tasty when baked. My daughter and I enjoyed eating these tasty rolled tacos while watching a Christmas movie and we both thought they were delicious.

Cheesy Beef Taquitos

Ingredients:

• Vegetable oil
• 8 Corn tortillas
• 2 cups of leftover ground beef taco meat (click here for the recipe) Side Note:  I left out the black beans 
• 1/2 cup leftover homemade refried beans (click here for the recipe)
• 1/2 cup sharp cheddar cheese, shredded

Serving:

• Salsa (click here for a tasty recipe)
• Guacamole (click here for a tasty recipe)
• Sour cream
• Cherry tomatoes, quartered
• Fresh cilantro, finely chopped
• Cotija cheese, crumbled
• Hot sauce

How to Make Cheesy Beef Taquitos

Fill a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready. Side Note: Make sure the oil is hot enough or the taquitos won’t be as crispy.

Wrap the tortillas in a damp paper towel and place them on a plate. Microwave for 30-45 seconds or until the tortillas are warm and pliable.

Combine the leftover ground beef taco meat, refried beans, and sharp cheddar together in a small bowl; mix until well combined.

Lay the tortillas out on a flat surface and spread a small spoonful of the beef mixture down the center.

Roll up each tortilla tightly and secure it with half of a toothpick.

Once the oil is very hot and ready, add 2-3 taquitos and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes.

Using tongs, remove the taquitos to a wire cooling rack or a paper towel lined plate.

How to Bake Cheesy Beef Taquitos

Preheat the oven to 425 degrees.

Place the taquitos in a single layer on a sheet pan coated with cooking spray. Spray the tops of the taquitos with the cooking spray.

Bake the taquitos, flipping them over halfway through cooking, for 15-20 minutes, or until crispy and golden brown.

Print

Cheesy Beef Taquitos

Course Appetizer, Main

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 - 4

Author Pam - For the Love of Cooking

Equipment

• Toothpicks
• Small skillet
• Wire Rack / Baking Sheet

Ingredients

Taquitos:

• Vegetable oil
• 8 Corn tortillas
• 2 cups of leftover ground beef taco meat click link up above for a tasty recipe Side Note: I left out the black beans
• ½ cup leftover homemade refried beans click link up above for a tasty recipe
• ½ cup sharp cheddar cheese shredded

Serving:

• Salsa click link up above for a tasty recipe
• Guacamole click link up above for a tasty recipe
• Sour cream
• Cherry tomatoes quartered
• Fresh cilantro finely chopped
• Cotija cheese crumbled
• Hot sauce

Instructions

• Fill a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready. Side Note: Make sure the oil is hot enough or the taquitos won’t be as crispy.
• Wrap the tortillas in a damp paper towel and place them on a plate. Microwave for 30-45 seconds or until the tortillas are warm and pliable.
• Combine the leftover ground beef taco meat, refried beans, and sharp cheddar together in a small bowl; mix until well combined.
• Lay the tortillas out on a flat surface and spread a small spoonful of the beef mixture down the center.
• Roll up each tortilla tightly and secure it with half of a toothpick.
• Once the oil is very hot and ready, add 2-3 taquitos and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes.
• Using tongs, remove the taquitos to a wire cooling rack or a paper towel lined plate.

How to Bake Cheesy Beef Taquitos

• Preheat the oven to 425 degrees.
• Place the taquitos in a single layer on a sheet pan coated with cooking spray. Spray the tops of the taquitos with the cooking spray.
• Bake the taquitos, flipping them over halfway through cooking, for 15-20 minutes, or until crispy and golden brown.

I’m always thinking about good and easy comfort food recipes this time of year, so when I stumbled upon this easy chili mac recipe on Recipe Tin, I decided to make it. I liked that she made her own version of chili powder with a combination of dried spices, since they don’t have it available in her country, and it was a tasty flavor combination. The chili mac recipe was fun to make and it was so darn comforting and tasty! I served the chili mac and cheese with green onions and sour cream on the side, along with a batch of cornbread and a simple salad.

Chili Mac and Cheese

Ingredients:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves of garlic, minced
• 1 lb of ground beef
• 2 tsp paprika
• 2 tsp cumin
• 1½ tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½tsp cayenne pepper
• Sea salt and freshly cracked pepper, to taste
• 2½ cups of beef broth (chicken broth will also work)
• 1 (28 oz) can of crushed tomatoes
• 1 (14 oz) can of kidney beans, drained & rinsed
• 8 oz elbow macaroni
• 1 cup sharp cheddar, shredded
• 1 cup Monterey Jack cheese, shredded
• ¼ cup cilantro, finely chopped

Serving Options:

• Green onions
• Sour cream
• Shredded cheese
• Hot sauce

How to Make Chili Mac and Cheese

Heat the olive oil in a large Dutch oven or heavy bottomed pot over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, for 4-5 minutes, until softened and translucent.

Add the ground beef and cook, breaking up the meat into crumbles, for 3-4 minutes, or until browned.

Add the minced garlic, paprika, cumin, onion powder, garlic powder, oregano, cayenne pepper, sea salt, and freshly cracked black pepper, to taste; and cook, stirring constantly, for 1 minute.

Add the beef broth, crushed tomatoes, kidney beans, and elbow pasta and bring to a simmer, then reduce heat to medium. Cover with a lid and cook for 12 minutes, or until the macaroni is al dente. Side Note: The pasta will finish cooking and further absorb the sauce while it sits. 

Turn the stove off, but leave the pot on the burner. Stir through half of the cheese and half of the cilantro, a little at a time. Taste and adjust season if needed.

Top with the remaining half of the cheese, cover with the lid, and leave until the cheese melts, about 2-3 minutes, so the sauce can further absorb into the pasta and will become thickened.

Sprinkle the remaining half of the cilantro on top and serve with green onions, sour cream, shredded cheese, and hot sauce, if desired. Enjoy.

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Chili Mac and Cheese 

This easy one pot chili mac and cheese recipe is hearty, flavorful, and on the table within 45 minutes.

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Large Dutch Oven or Heavy Bottomed Pot

Ingredients

Chili Mac and Cheese:

• 1 tbsp olive oil
• 1 yellow onion diced
• 1 red bell pepper diced
• 2 cloves of garlic minced
• 1 lb of ground beef
• 2 tsp paprika
• 2 tsp cumin
• 1½ tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp cayenne pepper
• Sea salt and freshly cracked pepper to taste
• 2½ cups of beef broth chicken broth will also work
• 1 (28 oz) can of crushed tomatoes
• 1 (14 oz) can of kidney beans, drained & rinsed
• 8 oz elbow macaroni
• 1 cup sharp cheddar shredded
• 1 cup Monterey Jack cheese shredded
• ¼ cup cilantro finely chopped

Serving Options:

• Green onions
• Sour cream
• Shredded cheese
• Hot sauce

Instructions

• Heat the olive oil in a large Dutch oven or heavy bottomed pot over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, for 4-5 minutes, until softened and translucent.
• Add the ground beef and cook, breaking up the meat into crumbles, for 3-4 minutes, or until browned.
• Add the minced garlic, paprika, cumin, onion powder, garlic powder, oregano, cayenne pepper, sea salt, and freshly cracked black pepper, to taste; and cook, stirring constantly, for 1 minute.
• Add the beef broth, crushed tomatoes, kidney beans, and elbow pasta and bring to a simmer, then reduce heat to medium.
• Cover with a lid and cook for 12 minutes, or until the macaroni is al dente. Side Note: The pasta will finish cooking and further absorb the sauce while it sits.
• Turn the stove off, but leave the pot on the burner. Stir through half of the cheese and half of the cilantro, a little at a time. Taste and adjust season if needed.
• Top with the remaining half of the cheese, cover with the lid, and leave until the cheese melts, about 2-3 minutes, so the sauce can further absorb into the pasta and will become thickened.
• Sprinkle the remaining half of the cilantro on top and serve with green onions, sour cream, shredded cheese, and hot sauce, if desired. Enjoy.

I’ve had some ground beef & hamburger buns that needed to be used up and instead of making burgers, I made these classic sloppy joes. I had recently watched an episode of America’s Test Kitchen for these sloppy joes and I couldn’t wait to give their recipe a try. It was a fun & easy recipe to make and my husband and I both thought these sloppy joes were super tasty.  I really appreciated that they weren’t overly sweet!

Classic Sloppy Joes

Ingredients:

• 2 tbsp water, divided
• 1/2 tsp + 1/8 tsp baking soda, divided
• 1 lb  85 or 90 percent lean ground beef
• 1/2 tsp + 1/8 tsp kosher salt, divided
• 2 tsp olive oil
• 1/2 yellow onion, diced fine
• 2 garlic cloves, minced
• 2 tsp paprika
• 1-2 tsp brown sugar, to taste
• 1/4 tsp crushed red pepper flakes
• 1/4 cup tomato paste
• 1/3 cup ketchup
• 1 tbsp red wine vinegar, plus extra for seasoning
• 1 tbsp Worcestershire sauce
• 1/2 tsp cornstarch
• 4 hamburger buns

How to Make Classic Sloppy Joes

Combine 1 tablespoon of water with 1/2 teaspoon of baking soda and mix well. Place the ground beef in a bowl and drizzle the mixture on top of the meat then season with 1/2 teaspoon of kosher salt; mix until combined; set aside.

Heat the oil in a large skillet over medium heat. Once the oil is shimmering, add the onion and remaining 1/8 teaspoon of baking soda and 1/8 teaspoon of kosher salt. Cook, stirring often, for 3-4 minutes, or until very tender. Side Note: The baking soda helps break down the onion and cook quickly. 

Add the garlic, paprika, brown sugar, and crushed red pepper flakes and cook, stirring constantly for 30 seconds.

Add the tomato paste and cook, stirring constantly for 2 minutes.

Add the ground beef and cook, breaking it up as it cooks, for 5 minutes.

Add the ketchup, red wine vinegar, and Worcestershire sauce and stir until evenly combined. Taste and season with sea salt and freshly cracked pepper, to taste and add more vinegar or sugar, if desired.

Combine 1 tablespoon of water with the 1/2 teaspoon of cornstarch until well combined. Add to the meat and cook, stirring often, for 1 minute, until it thickens everything up.

Remove from heat and spoon mixture onto hamburger buns. Serve immediately and enjoy.

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Classic Sloppy Joes

Course Lunch, Main

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Pam - For the Love of Cooking / Original by America's Test Kitchen

Equipment

• Large skillet

Ingredients

• 2 tbsp water, divided
• ½ tsp + 1/8 tsp baking soda, divided
• 1 lb 85 or 90 percent lean ground beef
• ½ tsp + 1/8 tsp kosher salt, divided
• 2 tsp olive oil
• ½ yellow onion diced fine
• 2 garlic cloves minced
• 2 tsp paprika
• 1-2 tsp brown sugar to taste
• ¼ tsp crushed red pepper flakes
• ¼ cup tomato paste
• ⅓ cup ketchup
• 1 tbsp red wine vinegar plus extra for seasoning
• 1 tbsp Worcestershire sauce
• ½ tsp cornstarch
• 4 hamburger buns

Instructions

• Combine 1 tablespoon of water with 1/2 teaspoon of baking soda and mix well. Place the ground beef in a bowl and drizzle the mixture on top of the meat then season with 1/2 teaspoon of kosher salt; mix until combined; set aside.
• Heat the oil in a large skillet over medium heat. Once the oil is shimmering, add the onion and remaining 1/8 teaspoon of baking soda and 1/8 teaspoon of kosher salt. Cook, stirring often, for 3-4 minutes, or until very tender. Side Note: The baking soda helps break down the onion and cook quickly.
• Add the garlic, paprika, brown sugar, and crushed red pepper flakes and cook, stirring constantly for 30 seconds.
• Add the tomato paste and cook, stirring constantly for 2 minutes.
• Add the ground beef and cook, breaking it up as it cooks, for 5 minutes.
• Add the ketchup, red wine vinegar, and Worcestershire sauce and stir until evenly combined. Taste and season with sea salt and freshly cracked pepper, to taste and add more vinegar or sugar, if desired.
• Combine remaining 1 tablespoon of water with the 1/2 teaspoon of cornstarch until well combined. Add to the meat and cook, stirring often, for 1 minute, until it thickens everything up.
• Remove from heat and spoon mixture onto hamburger buns. Serve immediately and enjoy.

I’ve made this juicy meatball recipe from Natasha’s Kitchen a few times now and they always turn out so delicious and I think it’s the best meatball recipe! Normally, I halve the recipe and also adapt it a bit by adding a little minced onion to add just a bit more flavor. This time I made a batch of tomato pomodoro sauce and simmered the meatballs in it after browning them in my cast iron skillet.  I served these delicious Italian meatballs with crusty bread and a simple salad. It was a delicious meal that we all enjoyed.

How to Make The Best Meatball Recipe

Prepare the pomodoro sauce, if using. Click here for the recipe.  Simmer on low heat in a small saucepan or Dutch oven. Side Note: You can also use a jar of your favorite marinara. 

Combine the bread and water in a large bowl; mix to combine so the bread will soak up all the water; set aside until needed. Side Note: Don’t skip this step–soaking the bread helps make these meatballs so juicy!

Add the ground beef, ground pork, parmesan, onion, egg, garlic, sea salt, and freshly cracked pepper, to taste. Use your hands to stir the mixture together just until well combined. Don’t overmix.

Portion the mixture into 12 same-size balls, about 2 tablespoons each. Side Note: Cookie scoops work well.

Heat the oil in a large cast iron skillet over medium-high heat. Once the oil is hot, add the meatballs to the skillet, placing them in one at a time and cook in batches to get a good sear. Sauté, turning every 2 minutes (total 5-7 minutes), or until evenly browned.

Using a slotted spoon, carefully move the meatballs into the pot of simmering pomodoro sauce (or jarred marinara) and simmer them on low for 10-15 minutes, to allow the meatballs time to soak in the sauce. Serve topped with fresh parsley along with your favorite pasta or crusty bread and lots of parmesan cheese. Enjoy.

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Best Meatball Recipe

Course Main

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Adapted by Pam - For the Love of Cooking

Equipment

• Saucepan or small Dutch oven (for sauce)
• Large cast iron skillet

Ingredients

• Pomodoro sauce **You can also use a jar of your favorite marinara
• 1½ slices of white bread, crusts removed, cut into small bits
• ⅓ cup water
• ½ lb ground beef, 15% fat
• ½ lb ground pork
• 2 tbsp fresh parmesan, finely grated
• 2 tbsp onion, finely minced
• 1 small egg, well beaten
• 1-2 large cloves of garlic, minced, to taste
• Sea salt and freshly cracked pepper, to taste

Instructions

• Prepare the pomodoro sauce, if using. Click here for the recipe.  Simmer on low heat in a small saucepan or Dutch oven. Side Note: You can also use a jar of your favorite marinara. 
• Combine the bread and water in a large bowl; mix to combine so the bread will soak up all the water; set aside until needed. Side Note: Don't skip this step--soaking the bread helps make these meatballs so juicy!
• Add the ground beef, ground pork, parmesan, onion, egg, garlic, sea salt, and freshly cracked pepper, to taste. Use your hands to stir the mixture together just until well combined. Don't overmix.
• Portion the mixture into 12 same-size balls, about 2 tablespoons each. Side Note: Cookie scoops work well.
• Heat the oil in a large cast iron skillet over medium-high heat. Once the oil is hot, add the meatballs to the skillet, placing them in one at a time and cook in batches to get a good sear. Sauté, turning every 2 minutes (total 5-7 minutes), or until evenly browned.
• Using a slotted spoon, carefully move the meatballs into the pot of simmering pomodoro sauce (or jarred marinara) and simmer them on low for 10-15 minutes, to allow the meatballs time to soak in the sauce.
• Serve topped with fresh parsley along with your favorite pasta or crusty bread and lots of parmesan cheese. Enjoy. 

These tasty mini Korean tacos tacos are a clean-out-my-fridge recipe that I made for a recent lunch. I had leftover Korean flanken short ribs in the fridge along with a cabbage mix that needed to be used up. I grabbed some tortillas, made some quick pickled onion and sriracha mayo, and threw these flavorful tacos together. My husband, son, and I thought they were amazing and we devoured every last bite.

How to Make Mini Korean Tacos

Marinate and cook the flanken ribs. Click here for the recipe and instructions. Side Note: If you can’t find short ribs, you can use any cut of beef you want with the marinade.

Set the cooked beef aside to cool. Remove and discard the bones then dice the meat into small bits. Side Note: If you are using leftover meat, after dicing, heat the meat in a large skillet over medium-high heat for a few minutes until hot and sizzling. 

Make the quick pickled onion. Click here for recipe and instructions; set aside to allow flavors time to mingle.

Make the sriracha mayonnaise by combining the mayonnaise and sriracha together, until well combined; set aside to allow flavors time to mingle.

Make the Asian slaw by placing the coleslaw mix, green onions, and cilantro in a bowl.

In small glass jar, combine the rice vinegar, soy sauce, toasted sesame oil, lime juice, ginger, soy sauce, and minced garlic. Seal with the lid and shake well. Right when you are ready to serve, pour the dressing over the coleslaw mixture and toss to coat evenly. Sprinkle with sesame seeds if desired.  Side Note:  Don’t mix the coleslaw with the dressing until right before serving or the slaw will become soggy. 

To prepare the tacos, heat the mini flour tortillas over a gas flame for several seconds on each side (if possible) or in the microwave for a few seconds until pliable.

Slather the tortilla with some sriracha mayonnaise, followed by some diced beef short rib and some Asian slaw. Top with some green onion, sliced serrano (optional), and toasted sesame seeds. Serve immediately with additional sriracha mayo, cilantro, and lime wedges on the side. Enjoy!

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Mini Korean Tacos

Course Main

Cuisine Asian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Beef:

• 1 lb Korean flanken ribs, cooked, bones removed, and diced, *Click up above for the recipe link ***If you can't find short ribs, you can use any cut of beef with the marinade.

Pickled Onions:

• ½ red onion, sliced thinly
• 2 tbsp seasoned rice vinegar

Sriracha Mayo:

• ½ cup mayonnaise
• 1-2 tbsp sriracha, to taste

Asian Slaw:

• 2 cups coleslaw mix, green & purple cabbage and carrots, shredded
• 2 green onions, sliced
• ¼ cup fresh cilantro leaves, chopped

Asian Dressing:

• 3 tbsp seasoned rice vinegar
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• Juice from ½ a lime
• 1 tsp fresh ginger, minced (or paste)
• 1 clove of garlic, minced

Remaining Ingredients:

• Mini flour tortillas
• Green onions, sliced
• Serrano pepper, sliced thinly
• Toasted sesame seeds
• Cilantro, chopped
• Lime wedges

Instructions

• Marinate and cook the flanken ribs. Click here for the recipe and instructions. Side Note: If you can't find short ribs, you can use any cut of beef you want with the marinade.
• Set aside to cool. Remove and discard the bones then dice the meat into small bits.  Side Note: If you are using leftover meat, after dicing, heat the meat in a large skillet over medium-high heat for a few minutes until hot and sizzling. 
• Make the pickled onion by combining the sliced onion with seasoned rice vinegar; set aside to allow flavors time to mingle.
• Make the sriracha mayonnaise by combining the mayonnaise and sriracha together, until well combined; set aside to allow flavors time to mingle. 
• Make the Asian slaw by placing the coleslaw mix, green onions, and cilantro in a bowl.
• Make the dressing by combining in small glass jar the rice vinegar, soy sauce, toasted sesame oil, lime juice, ginger, soy sauce, and minced garlic. Seal with the lid and shake well. Right when you are ready to serve, pour the dressing over the coleslaw mixture and toss to coat evenly. Sprinkle with sesame seeds if desired.  Side Note:  Don't mix the coleslaw with the dressing until right before serving or the slaw will become soggy. 
• To prepare the tacos, heat the mini flour tortillas over a gas flame for several seconds on each side (if possible) or in the microwave for a few seconds until pliable.
• Slather the tortilla with some sriracha mayonnaise, followed by some diced beef short rib and some Asian slaw. Top with some green onion, sliced serrano (optional), and toasted sesame seeds. Serve immediately with additional sriracha mayo, cilantro, and lime wedges on the side. Enjoy!