This is a quick little version of shepherd’s pie with a Mexican twist that my family enjoys. It also features a lot less carbs than regular shepherd’s pie does.
1 lb. lean hamburger
2 low carb tortillas
1 medium onion
1 bunch green onion
1/2 bunch cilantro
1 can chopped olives
3 cloves garlic
1 can enchilada sauce
1 bag shredded Mexican blend cheese
1 tbsp butter
1. Chop the onion and garlic. Cook in a skillet in with the ground beef until brown.
2. Drain and season with some salt and pepper. Add the enchilada sauce and simmer for about 5 minutes.
3. Chop the green onion and cilantro.
4.Layer a small bit of the meat sauce on the bottom of a casserole.
5. Place one tortilla on top.
6. Place half of the meat mixture on top of the tortilla.
7. Top the meat with a layer of cheese and half of the green onion, cilantro, and sliced olives.
8. Layer another tortilla on top of the cheese, then repeat the layers.
9. Finish with a final layer of cheese, green onions, cilantro, and olives.
10. Bake at 350 for 15 minutes until the cheese is melted.
Serve with salad or tortilla chips on the side!
Like I said, super easy, and delicious! Thanks for stopping by! Check out more recipes here:
This is a yummy crock pot recipe I just tried for the first time, and it is REALLY REALLY good!
2 lb. boneless pork butt
6 cups chicken broth
4 cloves garlic
1 medium red onion
1 bag dried black beans
2 tsp. cumin
2 tbsp. adobo sauce
1 tbsp. chipotle peppers in adobo sauce
1 tbsp. salt
1. Chop the onion and garlic and rinse the beans.
2. Mix the chicken broth, salt, cumin, chipotles, and adobo sauce in the crock pot.
3. Stir in the beans and onions.
4. Add the pork and cook on low for 8 hours.
5. Remove the pork to a plate to shred and return to the soup to serve.
You can garnish this with cheese, cilantro, or salsa. I served it with a salad made with the Et Tu Southwest Salad kit, which is also really good (and easy). My oldest son also wanted to eat the soup with tortilla chips.
To see more recipes from this weeks Try a New Recipe Tuesday, click here:
MMMM….veggies. I love them. My kids, not so much. So I am always in search of recipes that bring fresh vegetables to our table in new and exciting ways. This recipe for Mediterranean Roasted Vegetables was yummy and easy.
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 red onion
3 cloves garlic
1 portobello mushroom
4 red potatoes
Sprinkle of paprika
Sprinkle of oregano
Sprinkle of garlic powder
1 cup of Balsamic Vinaigrette dressing
1. Wash the vegetables.
2. Chop the peppers, onion, zucchini, squash, mushroom, and potatoes into one inch chunks.
3. Mince the garlic
4. Place all vegetables in a large bowl.
5. Pour the vinaigrette over the vegetables and season with the spices to taste. Toss vegetables to coat.
5. Place vegetables in pan coated with non-stick cooking spray or lined with foil.
6. Bake at 450 degrees for 30-40 minutes or until vegetables are tender.
Essentially, you could add whatever vegetables you want to this recipe and just add the dressing and cook! Easy-peasy. 🙂
To see other recipes from this week’s Try a New Recipe Tuesday link up click here:
The weather is finally cooling down and I am getting into making some yummy fall comfort food. Now, I have many recipes for chili, slow-cooked chili, chicken chili, sweet chili. However, this is one of my go-to recipes for a busy night, and it requires very few ingredients!
1. 1 lb. hamburger
2. 2 cans chili beans
3. 2 cans diced tomatoes (I use zesty chili style)
4. 1-2 tablespoons cayenne pepper
5. 1-2 tablespoons chili powder
1. In a skillet, cook the hamburger until browned, drain.
2. Place hamburger in a large pot and add the chili beans, tomatoes, cayenne, and chili powder (add the spices to your personal taste).
3. Bring the chili to a boil, cover, and simmer for 20 minutes.
Serve with warm cornbread 🙂 Enjoy and check out the other recipes for this week here:
With fall in the air it’s a great time for some comfort food. This is a great little crock pot recipe my family loves.
10 oz. frozen broccoli
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. thyme
1 can Italian style diced tomatoes
2 cloves garlic
2 tbsp. tomato paste
3/4 cup beef broth
1 lb. ground beef
2 cups cooked rotini
3/4 cup shredded cheddar cheese
1. Slice the onion into thin slices and place in crock pot with the thawed broccoli, tomatoes with juice, thyme, oregano, basil, and beef broth. Cover and cook on low for 2 1/2 hours.
2. Mince the garlic and cook with the ground beef until beef is browned. Drain the fat and transfer the mixture to the crock pot. Cover and cook on low for an additional 2 hours.
3. Cook the rotini according to package directions. Drain and stir into crock pot with the cheese and the tomato paste. Cover and cook on low for an additional 30 minutes. Serve garnished with additional cheese.
And there you go. A simple recipe that makes a great dinner (with plenty of leftovers for lunch the next day). I sometimes serve this with a side salad and some bread. Enjoy!
To see other recipes from this week, click here:
This is a classic one-dish recipe that I like to make on busy nights. It only requires a few ingredients, many of which you may already have in your pantry.
26 oz. package frozen, shredded hash browns
1 lb. cubed cooked ham
1 can cream of potato soup
1/2 teaspoon pepper
1/2 cup grated Parmesan
1 1/2 cups grated cheddar
Paprika for garnish
1. Make sure the hash browns are fully thawed before cooking.
2. Combine the hash browns, ham, soup and pepper in a 13X9 inch baking dish.
3. Bake at 400 degrees for 30 minutes.
4. Sprinkle with the cheese and paprika.
5. Bake for an additional 5-10 minutes until the cheese is melted and golden brown.
I like this recipe because it is very filling and leaves plenty of leftovers for lunch the next day. Give it a try and let me know what you think. To see other new recipes, click here:
Can you believe I have never made a stroganoff before? I’m not sure why, I guess I just didn’t have an easy enough recipe, until I stumbled across this one. My hubby and oldest son really liked this dish 🙂
2 lbs. stew beef
2 4 oz. cans mushrooms (drained)
2 cups red wine
1 package onion soup mix
2 cans cream of mushroom soup
Egg noodles (prepared)
1. Combine the stew beef, mushrooms, red wine, onion soup mix, and soup in a 2-3 quart baking dish.
2. Bake at 350 degrees for 3 hours.
3. Serve over egg noodles.
There you go, easy-peasy. It took me about ten minutes to make, and then I just let it cook. It was delicious!!
To see other recipes from this week, click on over to Lisa’s blog here: