Quilters' Recipes Blog : Southwestern/Mexican, Beef

Burrito Crescent Squares

QuiltersRecipes — Thu, 02 Apr 2009 00:21:00 GMT

Submitted by Laura Valdez

1 package Pillsbury crescent rolls
1 pound ground beef
1 package taco seasoning
1 can refried beans, with chiles
1-8 oz. package shredded cheese, Colby-Jack mix or taco mix are best
4 slices American cheese
Pat crescent rolls in bottom of pan closing all gaps; pat some up the sides.

Brown ground beef, add taco seasoning and refried beans, mix through until warmed. Spread this mixture over the crescent rolls. Top with shredded cheese and then place the four slices of American cheese on top. You can add sliced ripe olives if you want. Bake at 350-degrees F. for 30-35 minutes or until top is browned.

Serve with salad, sour cream, or salsa.

Mexican Casserole

QuiltersRecipes — Thu, 02 Apr 2009 00:20:00 GMT

Submitted by Shirley Kirkland

1 large bag tortilla chips
1 onion
1 pkg shredded cheddar cheese
1 can enchilada sauce
1 jar of taco sauce
1 can of chicken-mushroom soup
1-1/2 lbs ground chuck

Brown meat, add soup(with 1/2 can of water added) enchilado sauce and taco sauce. Place 3/4 bag of chips in 9X13 pan, mash down a little, pour meat sauce evenly over chips, layer with chopped onion, then put bag of cheddar on top. Put in 400 degree oven till cheese is golden brown. Let cool and cut and serve.

Beer Chili

QuiltersRecipes — Thu, 02 Apr 2009 00:19:00 GMT

Submitted by Marty French

1 large onion chopped
1 1/2 lbs of very lean beef
1 clove of garlic chopped or smashed
2 cans tomatoes (1 without salt added for me - makes it taste fresher)
2 cans pinto beans
1 tab. chili powder
1 tab. apple cider vinegar
1 can or bottle of beer

Chop onion and brown in small amount of oil. When onion almost done add beef. When browned remove any excess fat. Add garlic to brown a minute or two. Add tomatoes, pintos, chili powder, vinegar, and beer. Heat to low boil and simmer 10 to 15 minutes. Serve with what ever you usually serve chili with.

Taco Soup

QuiltersRecipes — Thu, 02 Apr 2009 00:18:00 GMT

Submitted by Sandy Brantley, Haysville KS

1 lb. Lean ground beef
1 onion
taco seasoning mix
1 can red, kidney beans
1 can pinto beans
1 can creamed corn
1 can golden hominy
1 can stewed tomatoes
1 can ROTEL diced tomatoes w/green chilies
1 envelope Original Ranch Style Dressing Mix
shredded Monterey Jack/cheddar cheese
taco chips

Brown ground bef and onion, cook until onion is tender. Drain. Next, add the envelope of taco seasoning to the ground beef and onions, mixing thoroughly. Add the UNDRAINED cans of kidney beans, pinto beans, corn, hominy and tomatoes. Then mix in Ranch Style Dressing Mix. Heat thoroughly.

To Serve: Ladle soup over broken tortilla chips. Top with shredded Monterey Jack/Cheddar Cheese. You could also add a dollop of sour cream in the center of the soup and then add shredded cheese.

Mexican Biscuit Bake

QuiltersRecipes — Thu, 02 Apr 2009 00:17:00 GMT

Karen Howell
1 lb. hamburger, browned & crumbled
2 tubes Pillsbury Grands biscuits, each cut in 6ths
1 8 oz. jar salsa
2 c. shredded Cheddar cheese

Mix ingredients together and place in greased 9×13 pan. Bake 350°F 30 to 40 minutes until brown and bubbly in center.

You can substitute Italian sausage, sliced pepperoni, and pizza sauce with Mozzarella and Parmesan cheese for an Italian Biscuit Bake.

Plate Tacos

QuiltersRecipes — Thu, 02 Apr 2009 00:17:00 GMT

Anita Poggemiller
1 lb. ground beef
1 onion, diced
1 can Spanish rice
1 can stewed tomatoes
1 small can tomato sauce
1 package dry taco seasoning
shredded Cheddar cheese
shredded lettuce
taco chips

Cook and crumble ground beef along with onion, drain. Put meat, rice, tomatoes, tomato sauce, and taco seasoning into a crock pot and cook on low until you are ready to serve. Break up taco chips onto plate, spoon taco mixture over the chips, add the cheese and lettuce, and serve. So easy and good!

This recipe can be doubled, if you need to.

Taco Salad

QuiltersRecipes — Thu, 02 Apr 2009 00:08:00 GMT

Submitted by peterw129@hotmail.com

l head iceberg lettuce
l can kidney beans
l 8oz container sour cream
Mayonnaise
grated cheese (cheddar, monterey jack, or whatever you like)
1 can black olives
l to 2 lbs hamburger
l bottle taco seasoning
l bag of corn chips

Brown hamburger, add jar taco sauce and the same amount of water as the taco sauce. Simmer until all juice is absorbed into the meat. When done put in fridge to cool.

Combine shredded lettuce, beans, olives and cheese in a big bowl, and add cooled meat. Mix sour cream and enough mayonnaise to make dressing and mix into salad. Refrigerate for 2 hours.

Serve along with the chips either crushed into the salad or on the side.

Susan’s Peppers and Beef

QuiltersRecipes — Thu, 02 Apr 2009 00:06:00 GMT

Submitted by Susan Getman

1 lb gr beef
1 green & 1 red pepper chopped
2 tsp oil
2 c cooked quick rice
1 16 oz stewed tomatoes chopped
1 24-26 oz mild salsa
grated cheese
Brown ground beef in oil. Add chopped vegs and cook until soft. Drain. Add tomatoes and salsa. Simmer 5-10 min. Add rice and mix all well. Cover and simmer on low 15 min. Serve with grated cheese on top. I made a quick pan of corn bread to complete meal.