Quick Chicken and Spaghetti
| Quick Chicken and Spaghetti |
Recipe type: Chicken Dishes
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Ingredients
- 3-4 chicken breasts (cooked and chopped into small pieces)
- 1 can Rotel
- 1 can Cream of Chicken soup
- 1 can Cream of Mushroom soup
- 1/2 or full block small Velveeta cheese, diced
- 8 ounce spaghetti
- 1/2 green pepper, chopped
- 1/2 large onion, chopped fine
Instructions
- Cook spaghetti and drain
- Combine cooked chicken and pasta with Rotel, both soups, veggies and cheese. Bake at 350 until bubbles (about 20 mins)
Beef w/ Spiced Pepper Sauce
| Beef w/ Spiced Pepper Sauce |
Recipe type: Beef Dishes
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Ingredients
- 1 pound beef top sirloin steak, about 3/4 inch thick
- 3 tablespoons ketchup
- 3 tablespoons water
- 3/4 teaspoon soy sauce
- 1/2 medium green bell pepper, cut into thin strip
- 1 small onion, thinly sliced
- Coarsely ground pepper
Instructions
- Remove fat from beef. Between pieces of plastic wrap or waxed paper, place beef; pound with meat mallet or rolling pin to tenderize.
- Cut beef into 4 serving pieces.
- In small bowl, beat ketchup, water and soy sauce with wire whisk until blended; set aside.
- Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 3 minutes, turning once.
- Add bell pepper and onion.
- Stir in ketchup mixture; reduce heat to low.
- Cover and simmer 12 minutes.
- Remove beef from skillet; keep warm.
- Stir ground pepper into sauce in skillet; heat to boiling. Boil 2 minutes, stirring frequently, until sauce is slightly thickened.
- Serve sauce over beef.
Spicy Beef and Bean Nachos
| Spicy Beef and Bean Nachos |
Recipe type: Tex Mex
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Ingredients
- Refried Beans
- 1/2 cup refried beans , canned
- 3 tablespoons shredded Pepper Jack cheese
- 1 tablespoon chopped pickled jalapeño chile
- Spicy Beef
- teaspoons vegetable oil
- 1 small onion , chopped fine
- 3 cloves garlic , minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1 pound 90% lean ground beef
- 2 tablespoons tomato paste
- 1 teaspoon brown sugar
- 1 medium canned chipotle chili , chopped, plus 1 teaspoon adobo sauce
- 1/2 cup water
- 2 teaspoons lime juice
- 1 bag tortilla chips (9 1/2 ounce)
- 4 cups shredded Pepper Jack cheese
- 2 jalapeño chiles (medium) , sliced into thin rings
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees.
- For the beans: Pulse ingredients in food processor until smooth.
- Transfer to bowl and cover with plastic wrap.
- For the beef : Heat oil in large skillet over medium heat until shimmering.
- Cook onion until softened, about 4 minutes. Add garlic, chili powder, cumin, oregano, and salt and cook until fragrant, about 1 minute.
- Add beef and cook, breaking meat into small bits with wooden spoon and scraping pan bottom to prevent scorching, until no longer pink, about 5 minutes.
- Add tomato paste, sugar, chile, and adobo sauce and cook until paste begins to darken, about 1 minute.
- Add water, bring to simmer, and cook over medium-low until mixture is nearly dry, 5 to 7 minutes. Stir in lime juice and transfer mixture to plate lined with several layers of paper towels. Use more paper towels to blot up excess grease.
- To assemble : Spread half of chips on large serving platter or 13 by 9-inch baking dish.
- Dollop half of bean mixture over chips, then spread evenly.
- Scatter half of beef mixture over beans, top with 2 cups cheese and half of jalapeños.
- Repeat with remaining chips, beans, beef, cheese, and jalapeños.
- Bake until cheese is melted and just beginning to brown, 12 to 14 minutes.
- Serve with Salsa, sour cream, chopped cilantro, and diced avocado.