Tag: ground beef

Recipes and Cooking

Chili Cheese Dog Casserole

Brandi C

Chili Cheese Dog Casserole

 

Homemade Drop Biscuits and Chili Casserole

If you’re looking for a hearty and comforting meal that is sure to satisfy your entire family, this Homemade Drop Biscuits and Chili Cheese Dog Casserole is perfect! It combines fluffy homemade biscuits with a savory chili and hot dog mixture, topped off with melty cheese. Here’s how to make it!

Homemade Drop Biscuits

These drop biscuits are soft, fluffy, and quick to make. You can even customize them with optional ingredients like cheese, garlic, or herbs!

Ingredients

  • 2 cups all-purpose flour (Note: You can also use self-rising flour, but in that case, omit the salt and baking powder. The biscuits will spread more as well.)
  • 1 tablespoon baking powder
  • 1.5 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup melted butter
  • 1 cup milk
    Optional ingredients:
  • Cheddar cheese (optional)
  • Onion powder (optional)
  • Garlic powder (optional)
  • Chives (optional)
  • Italian seasoning (optional)
  • Basil (optional)
  • Oregano (optional)

Directions

  1. Preheat your oven to 450°F.
  2. In a large bowl, mix together the flour, baking powder, salt, and sugar.
  3. Add in the melted butter and milk, stirring until just moistened.
  4. If you want to add optional ingredients, do so now. For example, I added onion powder and garlic powder for extra flavor.
  5. Drop heaping tablespoons of the dough onto a greased baking sheet.
  6. Bake for 8-10 minutes or until the bottoms are golden brown. Be careful not to burn the bottoms!

Chili

This hearty chili is made with ground beef, flavorful seasonings, and a combination of hot dogs and beans to give it that perfect texture and taste.

Ingredients

  • 2 pounds ground beef
  • 1 onion, chopped
  • Seasoning (your choice; chili seasoning mix works great!)
  • 2 tablespoons minced garlic
  • 2 packets chili mix (or your favorite chili seasoning)
  • 2 packs hot dogs, boiled and cut into bite-sized pieces
  • 2 cans tomato sauce
  • 1 can green chilies
  • 2 cans chili hot beans
  • 1 can drained and rinsed kidney beans (optional – I’ll leave these out next time)

Directions

  1. Brown the ground beef with the chopped onion and garlic. Drain any excess fat if necessary.
  2. Stir in the chili seasoning mix and the two packets of chili mix. Mix well.
  3. Add in the hot dog pieces, tomato sauce, green chilies, chili hot beans, and kidney beans (if using). Stir everything together.

Assembly

Now, let’s build this hearty casserole!

Ingredients for Assembly

  • Greased 13×9 inch baking pan
  • Greased 11×8 inch baking dish (optional for extra servings)
  • Grated cheese (your choice – cheddar works well)

Directions

  1. Start by tearing the homemade biscuits into pieces and layering them on the bottom of the greased 13×9 pan.
  2. Spread the chili and hot dog mixture evenly over the biscuits.
  3. Add a layer of grated cheese.
  4. Tear up another layer of biscuits and place on top of the cheese layer.
  5. Add another layer of the chili and hot dog mixture, followed by the final layer of cheese.
  6. Repeat the process for the optional 11×8 dish if you want to make a second pan.
  7. Bake both pans for about 30 minutes or until the cheese is melted and bubbly and everything is heated through.

Different Variations

This dish is versatile, so feel free to make it your own! Here are a few ideas for variation:

  • Leave out the kidney beans and try pinto beans instead for a different flavor.
  • Try using refried beans for a smoother texture.
  • Swap the biscuit layer for a layer of rice for a different twist.
  • Add in some Rotel tomatoes and chilies for a spicy kick.
  • A dash of cumin could bring an extra depth of flavor to the chili.

The possibilities are endless, so don’t hesitate to experiment and make this recipe your own!

This Homemade Drop Biscuits and Chili Casserole is the ultimate comfort food! It’s easy to make, customizable, and perfect for a crowd. Give it a try and watch it become a family favorite!

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Ravioli Lasagna with Leftover Tomato Bisque

Brandi C

Ravioli Lasagna with Leftover Tomato Bisque

Ravioli Lasagna with Leftover Tomato Bisque

Ravioli Lasagna with Leftover Tomato Bisque is something that I made this past week that was super easy and utilized leftovers. I am not one to waste food. Typically, my family doesn’t mind eating leftovers, so I’m pretty lucky in that department. We are doing some shelf-cooking and so I used (mainly) what I had on hand. I did have to go out and buy some fresh cheese filled ravioli. This is what I made but I am going to add in here what I will do the next time because it sounds good.

What I Actually Cooked

First, I utilized the bacon and fire roasted tomato bisque that I had leftover from a couple of nights ago. I could have just eaten it up, as soup again, but I wanted something a bit different. In my 13×9 greased dish, I put a layer of the fresh cheese filled ravioli, then the sauce, mozzarella, and repeated those layers. I cooked that, covered, at 350 for about 30 minutes. Then, I took the cover off and baked for another 10 minutes. I let it set for about 5 minutes before serving. It was delicious.

What I Will Do Next Time

This is where I get excited! Taking something I threw together to see if it would work and then expounding on it to make it even better. That way, I have 3 recipes in my arsenal of goodness. I have the tomato bisque, the easy ravioli bake, and then the adult version of that ravioli bake. Makes my heart happy.

I would like brown up some ground beef with garlic, onion, Italian seasoning, and my seasoning. Drain that off. In that same skillet, I would cook up some fresh portobello mushrooms, chopped up spinach, and some peppers (red, orange, and yellow). Add the meat back to that skillet and incorporate all of that together and then add your leftover soup to heat it all through.

In that greased 13×9 dish (oven set to 350 to preheat), layer a bit of the sauce on the bottom, then your ravioli (get 2 bags), then more of the sauce. Next add some mozzarella, fresh parmesan to the top and repeat the layers ending with the cheese. Cover and bake for the same time frame as before.

Does that not sound sublime??!!

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My Mama’s Goulash

Brandi C

My Mama's Goulash

My Mama’s Goulash

My Mama’s Goulash recipe is one that evokes such sweet memories in my whole body. When I looked up how to make goulash, this weird thing popped up. It had noodles and a red sauce. In my mind I was thinking that that is not goulash, that is a pasta dish. I made it, super excited because I thought my memories might have been off and this would be similar to hers.

News flash.

It wasn’t. I mean it was good but it wasn’t what I remembered it to be. What I remembered was ground beef and thinly sliced potatoes. After that, I had no idea. I just remember I loved it and it fed all of us. We weren’t rolling in the money growing up, so my Oak could stretch any and everything to make sure her family was fed.

Calling the Calvary

After much looking, searching, and several attempts later, I finally called my Oak. I told her I had been craving goulash and for the life of me, I couldn’t remember the magic that she concocted. There was a distinct silence followed by laughter. She gently explained that it was ground beef, thin sliced potatoes, and brown gravy. That was it. There was nothing more and nothing less. Again, silence. I tried to explain there was something there that was just magical. Maybe it was cooking with love that made it taste so good. I made it like she told me, my family ate it all up with no leftovers. Of course, it didn’t taste exactly like hers but it was pretty close. I have “adultified” this meal and it is just as good.

Without further ado…

Ingredients

2 pounds ground beef

1 onion

Potatoes, peeled and washed

Fresh mushrooms

Minced Garlic

Seasoning

2 packets gluten free brown gravy mix

1 c. water

Bacon grease (if you have it) or a dash of oil

3 T butter

Spinach, chopped**

Green, red, or yellow peppers, chopped **

Zucchini, chopped**

Directions

Cook your ground beef, seasoning, onion, mushrooms (and other veggies), and minced garlic. Drain and put in a bowl. I use an electric skillet, so I reuse this. In that same skillet, throw in your bacon grease (or oil) and butter. Thinly slice your potatoes and place them, in one layer, in the skillet (I had to do 2 batches). Cook until soft. Remove onto a paper towel lined plate.

Put the ground beef back in the pan and add the gf brown gravy mix and water. Mix well. Add back in potatoes and veggies. Use a spatula to make sure the potatoes are covered in the meat/gravy mixture. The spatula will help your potatoes keep their shape and not break.

Serve while hot.

**These things are optional and what I would like to try at some point.

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Chili Cheese Dog Casserole

Brandi C

Chili Cheese Dog Casserole

Chili Cheese Dog Casserole

Here’s another easy dinner idea! Chili Cheese Dog Casserole. I love chili, and I love chili cheese dogs—so why not combine them? This dish was a hit with my family, and I served it with chips for a simple, satisfying meal.

Now, let’s talk about life for a second. My downstairs air conditioning isn’t working well, which means it’s hot downstairs. On top of that, my pool still isn’t ready, and depending on others has reminded me that sometimes, we just have to lean on ourselves. So, at one point, our pool was green with frogs, our air was struggling, and my grandbabies and children were definitely riding the struggle bus.

But here’s the good stuff—the upstairs air works, and we had the theater room at the perfect temperature, so we hung out and watched a show. Most of my kids were home for dinner and haircuts. My grandbabies were here, which is a blessing all on its own. And after my husband worked some brain magic, the pool finally started clearing up. Best of all, this recipe came together quickly and in stages, so I didn’t have to turn my kitchen into the depths of hell.

Ingredients:

  • Hotdogs (I used bun-length)
  • Crescent rolls (2 packages)
  • American cheese slices
  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • Seasoning mix of choice
  • 1 packet chili seasoning mix
  • 2 cans chili beans
  • Shredded cheddar cheese
  • Chips or rice (for serving)

Directions:

  1. Prepare the Hotdogs – Roll out each crescent dough triangle. Place half a slice of American cheese on it, then add a hotdog (I slit mine down the middle so it doesn’t explode). Roll it up and place it in a greased 13×9 baking dish. Bake at 375°F for 10-12 minutes until golden.

  2. Make the Chili – In a skillet, brown the ground beef with diced onion, minced garlic, and seasoning mix. Once fully cooked, drain the grease and return it to the pan. Stir in the chili beans and chili seasoning mix, making sure everything is well combined.

  3. Assemble & Bake – Spoon the chili mixture around the baked hotdogs in the dish. Sprinkle generously with shredded cheddar cheese. Cover with foil and bake until everything is heated through and the cheese is melted.

  4. Serve – Enjoy with chips or rice!

Final Thoughts:

This dish was a hit! The only mistake I made was leaving it uncovered while keeping it warm, which caused the beans to get a little too dry. Since there’s no extra liquid in this recipe, keeping it covered helps maintain the right texture.

Everyone loved it, and my husband specifically requested that it become part of our rotation—even though we don’t really have one! I need to be more diligent about writing down my recipes because there are meals he loves that I completely forget how to make. Shelf-cooking is just second nature to me, and leftovers don’t last long in our house. But maybe, if I start writing everything down, I’ll finally have an actual meal rotation to keep my husband happy. He loves when I remember how to recreate something he enjoyed!

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Mexican Lasagna Created From Leftovers

Brandi C

Mexican Lasagna Created From Leftovers

Mexican Lasagna Created From Leftovers

Well, my my my, I had no idea my Mexican Lasagna Created From Leftovers would taste so good. A few days ago, I made Philly Cheesesteaks Sandwiches. I had a lot of the meat leftover, which I used instead of ground beef.

Ingredients

Steak um’s (you can use ground beef)

Salt-free garlic and herb seasoning

Seasoning

Creole Seasoning

Orange, yellow, and red peppers, chopped

Fresh garlic

Onion, chopped

Two cans of diced tomatoes

1/3 white queso Velveeta

Can of drained whole kernel corn

Directions

I placed my meat and veggies in the pan and sauteed them. You can add oil, bacon grease, or butter to keep them from sticking. Once that was done, I seasoned it until it tasted like I wanted it to taste.

Next, I added corn and diced tomatoes. My husband doesn’t like tomatoes like that, so I covered my pot and let them stew down. Then, I added the white queso Velveeta. Taste to adjust the seasoning.

Rice

2 c. of water

2 c. of rice

Place on “rice” mode in your instant pot. Let naturally release.

Layering

Put a small amount of sauce in a greased 13×9 dish. Then, place in flour tortillas; next, sauce. Then, rice. Finally, I had some Colby/jack cheese cubes. I broke those over the rice and added a bit of cheddar. Repeat layers ending with cheese.

Bake at 350 for 40 minutes. Let sit for 10 minutes and serve.

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Mexican Casserole

Brandi C

Mexican Casserole

Mexican Casserole

Here is a simple Mexican Casserole that my family enjoys.  There is SO MUCH MORE than you can add (ie fresh ingredients) that would be yummy.

I will add, down at the bottom, would I do when food is more readily available.  For now, you do what you have to do to feed the people in your house!

Be safe.  Stay in.  Wash your hands!

Ingredients

2# ground beef

Seasoning

Chili powder

2 cans Rotel tomatoes and chilis

1 can cream of mushroom

1 can cream of chicken

Onion

Garlic

Colby/Jack Cheese

Fritos (chili cheese Fritos would be spectacular in this recipe)

Directions

Brown ground beef, onion, garlic, and seasoning.  Once cooked, drain if necessary.  Next, add chili powder.  Then add in soups and tomato/chilis with the liquid.  Stir well.

In greased 13×9 dish, layer crushed up tortilla chips, meat, cheese.  Repeat until all ingredients are used up.  End with cheese.  Bake at 350 for about 30 minutes.

Additions

Cut up some fresh peppers and saute with onion, garlic, and beef.  You can also add in kidney beans, black beans, corn, cooked rice.  Ooh, or you could add a layer of rice so do chips, meat, rice, cheese.  That’d be good.  You could also a layer of refried beans!  Oh man, add in a can of nacho cheddar cheese soup.  Good grief.  So many options!

 

Recipes and Cooking

Easy Brunzi Baseball Casserole

Brandi C

Easy Brunzi Baseball Casserole

Easy Brunzi Baseball Casserole

This Easy Brunzi Baseball Casserole is something you can slip in SO many good things. You can mix regular rice with cauliflower rice. Also, add some spinach or kale to the mix. Chop up some fresh mushrooms. Use your imagination! I have started sprinkling a bit of nutritional yeast on top, along with some cheddar cheese. Also, cashew cheese would be good, although it would totally screw with my brain. I’m not sure I could use cauliflower rice and cashew cheese. That may be too much for my little heart to manage.

  • 1 lb ground beef
  • Sausage (1 lb)
  • Onion
  • Garlic
  • Seasoning
  • Green Pepper (optional)
  • Fresh mushrooms (optional)
  • Fresh spinach, chopped (optional)
  • Cauliflower rice (optional)
  • 2 c. rice
  • Cream of Chicken, 2 cans
  • 2 cans Chicken Noodle Soup
  • Cheddar
Easy Brunzi Baseball Casserole Directions

Fry sausage, beef, onion, garlic, seasoning, chopped-up peppers, and chopped-up mushrooms.  Drain.

In a large bowl, add meat and veggies, thawed out cauliflower, spinach, UNCOOKED rice, soups, and a handful of cheddar.

Pour into a greased 13×9 dish.  Sprinkle with a bit more cheese.

Bake at 350 for about 45 minutes.

 

Recipes and Cooking

Lasagna Soup

Brandi C

Lasagna Soup

 

Lasagna Soup

This lasagna soup is a great twist on a classic comfort food, and it’s so easy to make in the Instant Pot! With its rich tomato flavor, tender noodles, and creamy cheese, it feels like you’re enjoying a warm, cheesy lasagna but in soup form. The ground beef, kale, and green peppers add a savory, hearty base, and the addition of cream of mushroom soup and chicken bouillon really enhances the flavor. Top it off with sour cream and a sprinkle of parmesan, and you’ve got a delicious, filling meal that the whole family will love. Perfect for busy nights!

2 pounds of ground beef

1 onion, chopped

2 c. kale, chopped

2 green peppers, chopped

In an instant pot, brown these all together with seasoning and drain.

Mix beef mixture, basil, oregano, and Italian Seasoning in the same pot. Then add in 2 cans of diced tomatoes (I pureed these up because Big Daddy does “not like chunks”), the equivalent of one can of cream of mushroom (can either use canned or make your own GF version). Next, add 4 chicken bouillon cubes, 32 oz—of water, and lasagna noodles (I used about 6) that are broken up.
Turn on the manual for 15 minutes.
Quick-release.
Check noodles and put them back on manual, if needed.
Add 1 c. milk, 2 c. cheddar cheese, and 1/2 c. sour cream.
Stir well and serve with parmesan.

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