Tag: Beef

Healthy Stuffed Poblano Peppers

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Ingredients

  • 4-6 large Poblano Peppers Halved and seeded
  • 8oz of shredded Jack or Medium/Mild Cheddar Cheese
  • 3/4 lb Lean Ground Beef
  • 1 package Taco Seasoning (Use 3 tbsp.)
  • 2 cups of cooked White Rice (Eliminate for low carb)
  • 1 8oz can of Hot Tomato sauce (Regular Tomato sauce can be substituted)
  • 1/2 of a large onion diced
  • 1/4 tsp salt
  • Optional Ingredients to kick up flavor
    • 1 teaspoon of cumin
    • 1 teaspoon of garlic powder
    • Chopped Jalapeno (little spicy) or Serrano (more spicy)
    • 4 oz. Frozen corn
    • 1/2 can Black Beans

Directions

Brown ground beef till done. While browning add in taco seasoning. Add in onions and cook for 2 more mins. Then add in rice and stir till combined. Add in Optional seasonings and salt and tomato sauce. Stir to mix together. Remove from heat and let cool. Mix in half of the shredded cheese and any optional ingredients. Add in enough meat mixture to fill and sprinkle cheese on top. Cook at about 325 degrees F till pepper is cooked and cheese melted (about 20 mins).

Healthy Instant Pot Barbacoa

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Ingredients (barbacoa):
5 cloves garlic
1/2 medium onion chopped
1 lime, juice
3 chiptoles in adobo sauce
1 tbsp ground cumin
1 tbsp ground oregano
1/4 tsp ground cloves
1 cup water
3 – 4 lbs beef cross rib roast 5″ chopped into large chunks
1 1/2 teaspoons kosher salt
black pepper
1 tsp oil
3 bay leaves

Ingredients (Toppings)

  • Cooked rice for Barbacoa bowls or tortillas to make tacos
  • Sliced greeen onions
  • Diced red onions 
  • Avacado diced
  • Cilantro chopped
  • Tomatos diced
  • Sour cream
  • Frozen corn microwaved 3 to 4 mins to cook
  • Jalapeno cooked pinto beans (can)
  • Cheese (Monterrey Jack or Cheddar)
  • Salsa or hot sauce that you like

Set Instant Pot to saute, wait to get hot, add oil to pot and brown chunks of beef. Cancel the saute cycle when beef is browned. Add in water then beef, squeeze the lime juce over the meat, sprinkle the onion, garlic and other ingredients over the meat. Close the Instant Pot and pressure cook on high for 60-70 minutes depending on how much meat turning off the warming at the end of the pressure cook. Let the pressure naturally release. Shread and mix with sauce that forms in a bowl. Server over rice with

Delicious Fajita Marinade

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Ingredients

  • 1 lb of Steak (Skirt – preferable or Sirloin steak) for marinading
  • 3 limes juiced
  • 2-4 green onions diced
  • 3 tablespoons or more of minced cilantro
  • 1/4 cup of vegetable oil
  • 1 teaspoon of ground corriander
  • 3 cloves Garlic diced.
  • 1/2 tsp of crushed red pepper

Directions

Add ingredients to a zip lock bag and squeeze the bag till meat is fully coated. Let marinade for 1 – 4 hours. Grill meat and slice or dice and serve with tortillas

Lower Carb Chili

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Ingredients

  • 2 pounds ground beef
  • 1 pound bulk Italian sausage
  • 4 – 5 slices of finely diced bacon
  • 2 – 28 oz cans of crushed tomatoes
  • 1 – 6 oz can of tomato paste
  • 1 – 14 oz can of chili beans
  • 8 cloves of garlic
  • 2 yellow bell peppers
  • 2 onions, diced
  • 3 tbsp New Mexico chili powder
  • 4 tbsp cumin
  • 1 tsp of oregano
  • 1 tsp of basil
  • 2 tsp salt
  • 2 tbsp Worcestershire
  • 2 stalks of celery diced
  • 5 red chilies
  • 3 or more crushed red peppers
  • 3 tbsp beef bullion powder
  • 1 tbsp paprika
  • Additional Garlic powder & salt to taste

Directions

Brown ground beef and sausage in large pot, when brown add in rest of ingredients and simmer on low covered for 2-3 hours, stirring occastionally

Instant Pot Bun Bo Hue

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I decided to make this because we love going to the Vietnamese Pho restaurants  for Bun Bo Hue, but I wanted to see how a homemade recipe comes out. I researched it, went through a bunch of recipes, took out what I liked, and WOW it is great. It has many levels of complexity that I only noticed when I went to the really expensive places where they make their own Pho from scratch. I was surprised I could achieve this level of flavor on my my first try.

Update: I went back to the expensive Pho restaurants and either they weren’t as good as I remember or went downhill. This one was way better.

Ingredients

Meat

  • 2 lbs of Flank steak sliced in 1/4″ slices across the grain
  • 2 lbs of short rib sliced in about 1/2 inch cubes

Broth

  • 1/2 of a large onion or 1 small one
  • 1 tsp of ground coriander seeds
  • 1 tsp pepper corns
  • 1 cinnamon stick
  • 1/2 tsp coriander seeds
  • 3 star anise
  • 2 cardamom pods
  • 1 tbsp finely minced ginger
  • 5 tbsp fish sauce
  • 4 whole garlic cloves
  • Water fill 6 qt instant pot to just below max fill line after broth ingredient added (Soak thick rice noodle for 30 mins before cooking)
  • 1 tbsp salt
  • 2 lbs of Flank steak sliced in 1/4″ slices across the grain

Chili Oil

  • 8 spicy chrushed cayenne peppers
  • 1 tbsp chopped garlic
  • 1 tbsp of annatto seeds
  • 1/3 cup of canola oil

Noodles:

  • Water enough to cover when soaking and at least 2 qts to cook noodles
  •  16 oz of thick rice noodles

Toppings/Garnish:

  • Chopped green onion as a topping
  • Sliced yellow onion as garnish
  • Chopped cilantro
  • Lime wedges
  • Thai Basil
  • Bean Sprouts
  • Chili paste (to add more heat)

Directions:

Put 1st 8 broth ingredients on a cookie sheet lined with aluminum foil and toast with torch or put on aluminum foil on gril to toast (it enhances flavor but not absolutely needed), do not burn. Add into instant pot along with rest of broth ingredients and pressure cook on high for 20 minutes. While broth cooks brown short ribs in a frying pan then set aside. When broth is finished, strain into pour into pan or bowl and set aside.  Remove flank steak from strained ingredients and put into instant pot. Add in browned short ribs into instant pot with flank steak and cook on high pressure for 25 minutes with natural pressure release then keep warm until rest of ingredients ready.  Add oil into pan and heat for about 3 minutes on low and then add rest of chili oil ingredients and increase heat to medium and cook for about 6-10 minutes, do not burn the garlic and remove from heat.    Cook pre-soaked noodle for about 10 -20 mins till done then drain and rinse. Chop and slice toppings. For serving add noodles, then broth, some of the chili oil, then top with your choice of toppings. Eat and enjoy.

Instant Pot Red Chili Beef

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This is a Instant Pot recipe of my Red Chili Beef recipe with coffee added.  I recently bought one and it is really easy and quick to use and clean. This is a spicy no-beans chili made with beef, a few vegetables, and spices. It can be served with white rice if you want some carbs to go with it.

Ingredients

  • 2 lbs of sirloin steak (other beef can be used also, just cook longer) cubed in about 1/2 to 3/4″ cubes
  • 1 tablespoon of cumin
  • 1 tablespoon chili powder
  • 1 teaspoon of chipotle chili powder
  • 1 teaspoon of new mexico hot chili powder
  • 1 teaspoon of salt
  • 1/2 cup of coffee (optional) water can be used
  • 1/2 cup of water
  • 1 small onion diced finely
  • 5 cloves of garlic minced
  • Canola oil for frying meat (1 tablespoon)
  • 1 teaspoon flour
  • 1 8 oz can tomato sauce

Directions

Put Instant Pot on saute and let heat up for a minute or two, then add Canola oil and fry meat on 1 side till browned, then deglaze with coffee and water and cancel saute setting. Now add the rest of the ingredients and stir. Close lid and pressure valve on Instant Pot. Set for meat/stew setting and select less, then start pressure cook cycle. When done cancel and natural release pressure, now serve and enjoy.

Red Chilli Beef Tacos/Burritos Recipe

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I have had some really good red chili beef tacos at restaurants. They can be pretty expensive so I decided to make some myself. It turned out great and everyone really likes it. The added bonus is you can make enough for 12 large servings for a little more than the price of one meal of this at a restaurant.

Ingredients

  • 3-5 pound Cross Rib Roast
  • 2 level tablespoons of chili powder
  • 1 level tablespoon of chipotle chili powder
  • 1 – 2 tablespoons of New Mexico chili powder
  • 1 teaspoon of salt (More can be added later if needed)
  • 1 teaspoon ground cumin
  • 1 tablespoon oregano
  • 1/2 of a large onion sliced thin
  • 4 large cloves garlic chopped
  • Tortillas for tacos or burritos
  • Fresh chopped cilantro and diced onion for topping

Directions

Cut Cross Rib Roast into about 3-4 inch chunks. Mix the next 6 ingredients in a bowl and coat the chunks of roast, and pour any remaining in the crock pot over the meat.  Sprinkle the onions and garlic over the meat chunks and cook on high for 6 to 8 hours till the meat easily shreds. Shred the meat and serve in a burrito or taco with the fresh onion and cilantro.

Red Chili Beef Tamales

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These tamales taste really good. I have tried to make it easier and less time consuming to make, but made sure they still have a great flavor. Of course you could go the long route like making your own chilli sauce and spend considerably more time, I have done this before, and the would taste even better. But these are definitely a big step up from store bought ones. Here is the recipe:

Ingredients

  • Meat
    • 1 3lb beef rump roast
    • 2 cups of water (to cook the meat in)
    • 2 16 oz cans of good enchilada sauce
    • 1 tablespoon garlic powder
    • 1 teaspoon chipotle chili powder
  • Masa
    • 3 cups of Masa Mix
    • 1 cup of vegetable shortening
    • 1/2 tsp salt
    • 1/2 cup of the Beef cooking liquid
    • about 1 cup of water (add to masa while mixing till forms a dough consistancy)
  • Corn Husks

Directions

Cook the roast till falling apart (6-8 hours in a crock pot or 1 1/2 hours in a pressure cooker). When roast is nearing cooking completion take cans of enchilada sauce and heat in a pan and add in the garlic and chili powder and simmer for about 15 minutes to combine the flavors. Also soak the corn husks till pliable.  Remove meat and cut into chunks and shred. Now add enchilada sauce and mix. Add all the Masa ingredients to a mixing bowl and mix with an electric mixer till combined. Take the masa mixture and spread over a corn husk and then add about 1 tablespoon of the meat mixture to it and roll the coated corn husk around the meat so it surrounds it. Fold the end of the tortilla up and set on a plate so it doesn’t unravel. Continue to repeat all tamales are done. Now stack as many as will fit into a steamer leaving enough room between for steam to flow around all of them and steam for about 20 minutes till the masa is firm. Let cool enough to eat. You can refrigerate or freeze the extra and microwave later.

Best Steak Quesadillas

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Delicious Steak Quesadillas
Delicious Steak Quesadillas

This taste incredible and take 20 minutes to make. I can’t say they are the healthiest food to eat, they do have steak, cheese and flour tortillas, but you can use whole wheat tortillas and use a little less cheese to reduce the fat if you want.

Ingredients

  • 1 1/2 lb sirloin steak, cut into strips
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp ground oregano
  • 1 tsp garlic powder
  • 1 tablespoon of canola oil
  • 12 soft taco size flour tortillas
  • 1 16 oz package of shredded medium or mild cheddar cheese

Directions

Spread steak strips on a plate and sprinkle the cumin, pepper flakes, salt, oregano, and garlic powder on the meat and mix around with you hands to coat the meat. Heat pan till hot, add oil and steak and fry over high heat till browned and cooked. Set aside and clean the frying pan and heat pan again on medium high heat till the pan is hot. Now place one tortilla in the pan spread a thin layer of the cheese, then some of the steak, and a little more cheese over the meat and put a tortilla on the top. Heat till the bottom tortilla is lightly browned and then flip over and brown the other side. The cheese should be melted. Remove from then pan and cut into quarters on a cutting board. Plate and serve with some hot sauce, salsa, or guacamole.

Delicious Hearty Chili Mac

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Incredible Chili Mac
Incredible Chili Mac

This dish is one of my regulars. I try to make a really large batch, but it always lasts only for 2 meals for 4 people and then it is gone. I like it a little spicier, so if you like it less spicy reduce the red pepper flakes in half. It is pretty quick to make since I adapted it from a slow cooker recipe to something that is finished in about 45 mins.

Ingredients

  • 2 lbs of ground beef (or for vegan/vegetarian ground beef substitute)
  • 1 cup of chopped onion
  • 4 cloves of minced garlic
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 2 tbsp chili powder
  • 1 28oz can of crushed tomatos
  • 1/2 box of elbow macaroni boiled in salted water and set aside

Directions

Start macaroni cooking while preparing sauce and drain and set aside when done. Brown and crumble hamburger in a 2 qt saucepan (skip if using vegan/veg substitute and just fry garlic and onion in about 1 tbsp of olive oil and add hamburger substitute with other ingredients). During last part of browning hamburger add in garlic and onions and fry for about 2-3 minutes.  Drain any extra fat if not using lean beef. Add in all other ingredients except macaroni stir and bring to a boil, then reduce heat and simmer for about 25 minutes. Now put some of the cooked macaroni in a serving bowl, top with some sauce stir, then serve and enjoy.