Beef Enchiladas

3 cups shredded cheddar cheese
10 flour tortillas
1 can enchilada sauce (or about 1 cup homemade)
1 can refried beans
1 1/2 lbs browned hamburger or shredded beef
1/2 cup chopped onions
sour cream

1. Dip flour tortillas in enchilada sauce, coating both sides (one at a time).
2. Fill with beef, beans and onions, putting filling to one side and rolling into enchilada.
3. Place one at a time into 13x9 inch pan. Cover with shredded cheese. Bake at 350 for 30 minutes.
4. Top with sour cream

Soy Sauce Beef Tri-Tip/Tenderloin

Beef tenderloin or tri-tip (3 lbs)
1/2 cup butter, melted
3/4 cup soy sauce

Preheat oven to 350. Put beef in a shallow glass baking dish. Pour melted butter and soy sauce on top of beef. Cook for 10 minutes, then turn meat over and cook for another 35 - 40 minutes, basting occasionally until internal temp reaches 140 for medium. Add 10 - 15 minutes to have it more done.

Great Grandma Austin's Lasagna

I love entertaining with food and my dad was headed to SLC to pick up my mom from the airport Friday night. I told him he ought to come by for dinner beforehand. I also invited my brother and his girlfriend up. I was excited to make a delicious meal for them all to enjoy and this definitely did the trick. This is pretty much the best lasagna I've ever tasted. It is simple, as far as lasagnas go.

The recipe is SUPER vague. I will put what was included in my grandma's recipe/directions in black and I'll add my commentary in pink, just so you can see how simply she wrote it, just to confuse me many years down the road I'm sure.

12 oz lasagna noodles (cooked per package directions - the boxes don't come in 12 oz sizes so I purchased the 16 oz box and cooked 15 of the noodles).
2 lbs hamburger browned with some salt and pepper and drained
24 oz canned diced tomatoes
12 oz tomato paste
1/2 lb swiss cheese sliced
1/2 lb cheddar cheese sliced
1/2 lb moterey jack cheese (or mozzarella) sliced
1/2 box oregano (no idea how to get a box of oregano. I bought fresh oregano and used the leaves from 4 stems. You could also use dried oregano - about 1 Tbsp.)
garlic to taste
salt to taste

Combine browned hamburger, diced tomatoes, tomato paste, oregano, garlic, and salt in a saucepan. Simmer sauce for 45 minutes. Put cheese, noodles and sauce in two layers. Do this by first putting some of the sauce on the bottom of a 9x13 pan. Then put down one layer of noodles (I did 4 side by side and then 1/2 of one at the end of the pan where the noodles didn't cover). Place more sauce and then cover with a layer of the sliced cheeses using some of all 3 kinds of cheese. Repeat with the noodle, sauce, and cheese layers. Cover with foil. Bake at 350 for 45 minutes. Remove foil, turn oven to broil and let cook just until cheese starts to bubble and brown on top.

And there you have it. It is SO delicious! We served it with a green salad (my favorite with romaine, crumbled blue cheese, craisins, and sliced almonds) and sliced sour dough bread.

Yummy Taco Meat

This is an easy way to make divine taco meat. We loved it and actually doubled the batch so we could freeze half for a SUPER easy taco meal next week.

Serves 4

2 tablespoons canola oil
3/4 cup chopped onion
1 pound ground beef
1 to 3 garlic cloves
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 (8-ounce) can tomato sauce

In a large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 4-5 minutes. Add the ground beef and cook, breaking up the meat into smaller chunks, until it is cooked through.

Stir in the garlic, chili powder, cumin, salt, and pepper. Cook for a minute and then add the tomato sauce. Turn the heat to low, cover with a lid, and simmer the meat mixture for at least 10 minutes, stirring occasionally.

French Onion Salisbury Steak

[Foodnetwork.com]

• 1 1/4 lbs ground chuck
• 1/4 cup minced fresh parsley
• 2 tablespoons scallions, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 2 cups onions, sliced
• 1 teaspoon sugar
• 1 tablespoon garlic, minced
• 1 tablespoon tomato paste
• 2 cups beef broth
• 1/4 cup dry red wine
• 3/4 teaspoon kosher salt
• 1/2 teaspoon dried thyme leaves
• 2 tablespoons all-purpose flour
• 4 cheese toast (in frozen food section, or make your own)
• 4 teaspoons minced fresh parsley (garnish)
• 4 teaspoons parmesan cheese, shredded

Directions:

Prep Time: 8 mins
Total Time: 30 mins

1. Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into 4 portions and shape into 3/4 to 1-inch thick oval patties.
2. Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour.
3. Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.
4. Add onions and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, and then add the salt and thyme.
5. Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 10 minutes.
6. Serve steaks on Cheese Toasts with onion soup ladled over.
7. Garnish with parsley and Parmesan

Great served with Mashed Potatoes and other veggie.

Serves 4