This came from the Spudnut Shop we owned for 15 years.
- 1/2lbs hamburger
- onion salt
- garlic salt
- salt
- pepper
- cumin
- grated longhorn cheese
- chili powder
This is a different twist on enchiladas. You use toast instead of tortillas.
- Juice of 1/2 lemon
- garlic salt to taste
- Worchestershire Sauce
- ketchup bottle of water
- sm. bottle ketchup]
- yellow mustard
- butter
- garlic cloves
- butter or 2 tablespoons margarine
- water
- apple juice
- bay leaves
- whole allspice
- whole cloves
- stew beef
- cream of mushroom soup
- cream of potato soup
- cream of celery soup
- potatoes
- carrots
- other vegetables as desired
- any seasoning
- stew beef
- cream of mushroom soup
- cream of potato soup
- cream of celery soup
- potatoes
- carrots
- other vegetables as desired
- any seasoning
- fresh ground black pepper
- olive oil
- beef broth
- unsalted butter
- packed brown sugar
- dried Mexican oregano
- ground cumin
- flat beer
- tomato sauce
- vegetable oil
- whole dried ancho chiles
- whole dried chipotle chiles
- -3 lbs sirloin or 2 -3 lbs porterhouse steaks or 2 -3 lbs filet mignon
This is one of those go-to weeknight meals that we can throw together with our eyes closed and one hand behind our back. Chewy pasta and gooey cheese are balanced out by a big helping of veggies. Add in a spicy kick and everyone leaves happy. Most of the ingredients are pantry staples at our house, and there’s plenty of flexibility in the recipe to throw in whatever happens to be in season or on hand.
If you’d like to save yourself an extra step, you can actually cook the pasta right in the skillet along with the ragu. Add it in with the tomatoes, along with an extra 1/2 cup of water. The pasta will absorb the flavorful cooking liquid and release starch, making the dish extra creamy!
- – 1.5 pounds of ground beef
- elbow macaroni
- diced tomatoes with juices
- chili powder
- cumin
- smoked paprika
- shredded cheddar cheese
- Salt and pepper
- fresh lime juice
- soy sauce