Beef Enchilada Casserole

I got this one at a recipe exchange at work.  But by all the specific kitchen gadgets, I am fairly certain this is a Pampered Chef recipe.  Yummy Recipe. Super easy. Super fast!!

Beef Enchilada Recipe

1 lb 95% lean ground beef
1 tbsp Southwestern Seasoning Mix
¼ tsp salt
1 can enchilada sauce
¼ cup water
½ cup medium thick and chucky salsa
12 yellow corn tortillas
¼ cup snipped fresh cilantro divided
1 cup shredded Colby & Monterey Jack cheese blended, divided
Sour Cream and lime wedges (optional)

  1. Combine beef, seasoning mix and salt in *10 inch skillet. Cook over medium – high heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles using Mix N Chop. Add enchilada sauce, water and salsa to skillet. Bring to a simmer and remove from heat.
  2. As beef mixture cooks, place tortillas in a stack and cut into 1 inch pieces using Pizza Cutter. Snip cilantro using Kitchen Shears
  3. Arrange half of the tortillas evenly over bottom of Deep Dish Baker; top with half of the beef mixture and half of the cheese. Sprinkle 2 tbsp of the cilantro over cheese. Top with remaining tortillas, beef mixture and cheese.
  4. Microwave baker on HIGH 3-5 minutes or until cheese is melted. Garnish with remaining 2 tbsp cilantro. Serve with sour cream and lime wedges, if desired.

Yield 6 servings

Easily cut a stack of tortillas using Pizza Cutter
If desired, 1 tbsp taco seasoning mix can be substituted for the Southwestern Seasoning Mix
For a variation in flavor, substitute ground turkey and green enchilada sauce for the beef and red enchilada sauce, if desired
For a spicier kick, hot salsa can be substituted for medium salsa, if desired
If yellow corn tortillas are not available white corn tortillas can be substituted

Ground Beef Noodles

Quick Easy and Yummy! Chad liked it so much, he dished the leftovers right up for lunch the next day!

And about 8 points per serving… of course I didn’t add mushrooms… maybe next time, after all I did try fish just a week ago!

Original Source

Ground Beef Noodles
6 ounces whole wheat egg noodles, uncooked
1 lb ground beef, 93% lean
1 (6 ounce) can mushroom stems and pieces
1 cup onions, chopped
2 tablespoons butter, melted
1 cup reduced-fat sour cream
2 teaspoons Worcestershire sauce
3 cups V-8 vegetable juice (or tomato juice) [I used the low-sodium kind]
2 teaspoons salt [I used onion powder instead of salt]
1 dash pepper

  1. 1. In a large frying pan or Dutch oven, saute the onions in butter until tender. [I don’t have a Dutch oven and I didn’t quite see how the noodles would all fit into the frying pan, so I used a pasta pot instead. Also, I added the mushrooms at this point instead of waiting until the end because I like cooked mushrooms.]
  2. 2. Add meat and brown lightly.
  3. 3. Place the noodles in a layer over meat.
  4. 4. Combine the tomato juice with the seasonings, and pour over noodles.
  5. 5. Bring to a boil, then cover.
  6. 6. Simmer over low heat for 30 minutes (or until the noodles are tender). [I was nervous that the noodles wouldn’t all get cooked, because in the pasta pot they weren’t all quite submerged in the liquid, so I went back a couple times during the 30 minutes and poked at them with a spoon to make sure they were covered with liquid.]
  7. 7. Stir in the sour cream and mushrooms and bring to a boil.
  8. 8. Serve hot.

Slow-Cooker Cheeseburger Soup

I never thought I’d find a Weight Watcher’s recipe that called for Velveeta! But I tried one last weekend and it was very very good!

Only 5 points for a bowl of Cheeseburger Soup! Wish it was a long simmer (like an all day) soup, but this was nice to get it ready mid-afternoon and it was ready for dinner!

Slow-Cooker Cheeseburger Soup

2 spray(s) cooking spray
1 medium garlic clove(s), minced
1 medium onion(s), chopped
1 medium stalk(s) celery, chopped
1 pound(s) uncooked lean ground beef (with 7% fat)
2 Tbsp all-purpose flour
3 cup(s) canned chicken broth, divided
1 cup(s) low-fat evaporated milk
8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, or similar product, cubed
1/2 tsp paprika
1/4 tsp table salt
1/8 tsp black pepper
24 item(s) baked low-fat tortilla chips, crumbled

Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.

Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.

In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips. Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.


If the soup cooks too long, the cheese could separate. If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste. Stir flour mixture back into soup in slow cooker; cover and cook on low setting for 10 to 15 minutes (does not affect POINTS values).

Dripping Roast Beef Sandwiches with Melted Provolone

I made these for dinner last week. Incredibly easy and tasty dinner, although I did leave out the banana peppers. I love banana peppers, I just wish I could buy in a smaller jar, because I’m not sure how fast we’d eat them. They were good even without. Originally found at Campell’s Kitchen.

Dripping Roast Beef Sandwiches with Melted Provolone

1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
3/4 pound thinly sliced deli roast beef
4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
4 slices deli provolone cheese cut in half
1/4 cup drained hot or mild pickled banana pepper rings

  1. Heat the oven to 400°F.
  2. Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
  3. Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
  4. Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

Three Cheese Beef Enchiladas

These were a super simple yummy meal that I made the other night.  Even easier since I had browned the ground beef the previous day when making pizza burgers!

I found these at  Lynn’s Kitchen Adventures and the only change I made was to add some onions, and even though I’m not a huge fan of onions, I like the flavor in many dishes, including this one!

Three Cheese Beef Enchiladas

1 1/2 cups shredded jack cheese
1 1/2 cups shredded cheddar cheese
3 ounces of cream cheese softened (I know that this is not authentic but it made them really creamy and good)
1 19 ounce can of red enchilada sauce
2 cups of cooked ground beef (browned with onion)
8 to 1o flour tortillas*

Combine 1 cup of jack cheese, 1 cup of cheddar cheese, cream cheese, 3/4 cup (or so) of enchilada sauce, and beef. Mix until well combined. Pour about 1/4 cup of enchilada sauce into a 9×13 pan and spread it around. Than place about 1/4 cup of filling into each tortilla shell. Roll up and place in pan. Pour remaining sauce on top and sprinkle with the rest of the cheese. Bake at 350 for 25 minutes or until heated through.

August 2010 – Made these again with corn tortillas! Even better!!!  Yumm

Easy Crockpot Pot Roast

I’ve always loved pot-roast in the crock-pot. In fact I don’t know that I’ve ever had it prepared another way.  But last year I discovered American Inspired Simmer Sauce (Archer Farms) at SuperTarget.

It is delicious!!

American Inspired Simmer Sauce by Archer Farms

Easy Crockpot Pot Roast

2-3# beef roast

2-3 carrots

3-4 medium potatoes

1/2-1 onion, sliced

1 jar Archer Farms American-Inspired Simmer Sauce

Wash and cut the carrots and potatoes into quarters.  Place all ingredients in the crockpot, pouring the sauce over the top.

Cook on low 10-12 hours or high 5-6 hours.

That’s it!

You can totally prepare this the same way without the sauce, but you will want to season the meat with salt/pepper than brown both sides before putting in the crockpot.

Velveeta Cheeseburger Mac

I don’t even know what possessed me. I’m not a processed/American cheese fan… really at all. (Well I do love that melty cheese dip in the crockpot…)  But when I got my Food & Family magazine (which used to be free… apparently they charge for it now?) this recipe looked really good (hormones?). So I tried it…

AND… it was good.  Not sure I’d make it on a regular basis, because I honestly have a hard time buying Velveeta!    The only thing I did differently was also add some mustard..  (I figured it already had cheese, hamburger and ketchup!)  And it was easy, and was a one-pot meal! LOVE that!

Velveeta Cheeseburger Mac

1 lb. ground beef
2-3/4 cups  water
1/3 cup ketchup
1 tsp.  onion powder
2 cups elbow macaroni, uncooked
1/2 lb.  (8 oz.) VELVEETA Pasteurized* Prepared Cheese Product, cut into 1/2-inch cubes

BROWN meat in large skillet; drain.
ADD water, ketchup and onion powder; mix well. Bring to boil. Stir in macaroni; cover. Simmer on medium-low heat 8 to 10 min. or until macaroni is tender.
STIR in VELVEETA; cook until melted, stirring occasionally.

*Maybe it’s the word pasteurized that really turns me off???