Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Beef and Pinto Bean Chili and a yummy Grilled Onion Burger. Enjoy!

BROCCOLI AND CHEESE CRUSTLESS QUICHE

This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "Enjoy this no-crust savory custard pie with a salad for lunch or dinner. For a variation, substitute 5 cups spinach for the broccoli. Serve with warm whole-grain bread."

To view this online, go to https://www.vegetariantimes.com/recipes/broccoli-and-cheese-crustless-quiche/. Makes 6 servings

Ingredients

2 tsp. olive oil

1/2 cup thinly sliced onion

1 clove garlic, minced

5 cups broccoli florets

1 1/4 cups 1% milk

1 cup shredded reduced-fat Swiss cheese

2 tsp. Dijon mustard

4 large egg whites, lightly beaten

2 large eggs, lightly beaten

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/8 tsp. ground nutmeg

1 Tbs. grated fresh Parmesan cheese

Preparation

Preheat oven to 350F. Spray 9-inch pie pan with cooking spray.

Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli, and cook, stirring often, 1 minute. Spread mixture in pie pan.

Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.

Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.

CRESCENT MOON EMPANADAS

This came from Betty Crocker in a recent email. (Yes, you can sign up for their emails; definitely worthwhile.) This recipe begins, "For on-the-go snacks or hand-held appetizers, these classic Spanish empanadas are easy to make, using familiar ingredients like corn, Progresso™ beans and Old El Paso™ chiles."

Prep Time: 45 minutes; Total Time: 1 hour 10 minutes; Makes 34 servings

To view this online, click here.

Ingredients

1/2 lb ground beef round

2 teaspoons Old El Paso™ taco seasoning mix (from 1.25-oz package)

1/4 cup water

1 cup shredded Mexican cheese blend (4 oz)

1/4 cup frozen corn (from 12-oz bag) thawed

1/4 cup Progresso™ black beans (from 15-oz can), drained, rinsed

1 can (4.5 oz) Old El Paso™ chopped green chiles, drained

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

1 egg, slightly beaten

3/4 cup sour cream

3/4 cup Old El Paso™ Thick ‘n Chunky salsa

Directions

Heat oven to 425°F. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning and 1/4 cup water. Heat to boiling over medium-high heat; reduce heat to low. Simmer uncovered 3 minutes or until most of liquid is absorbed. Remove from heat. Stir in cheese, corn, beans and chiles

Remove crusts from pouches; unroll on work surface. Roll each crust to 12-inch round. With 3-inch round cookie cutter, cut 17 rounds from each crust. Spoon about 2 teaspoons beef mixture over half of each round to within 1/4 inch of edge. Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. On ungreased cookie sheet, shape empanadas to curve and look like crescent moons. Brush with beaten egg.

Bake 11 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 10 minutes. Serve with sour cream and salsa.

Expert Tips

Make these empanadas main-dish pastries by cutting out larger rounds and filling them with more meat mixture. Baking time will be longer.

BEEF AND PINTO BEAN CHILI

This is from WW, and begins, "Chili doesn’t get any easier than this quick beef-and-bean version you make in a skillet. You can serve it with lime wedges, a sprinkle of coarsely chopped fresh cilantro, and dollops of plain fat-free Greek yogurt."

Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4; Serving size: about 1 1/4 cups; Difficulty: Easy

To view this online, click here.

Ingredients

2 tsp canola oil

14 oz Frozen pepper strips with onions

1 large clove Garlic, minced

1 pound uncooked lean ground beef

15 1/2 oz Canned pinto beans, rinsed and drained

14 1/2 oz Canned tomatoes with green chilis

1 cup Canned crushed tomatoes fire roasted

2 tsp chili powder

1/4 tsp Dried oregano, crumbled

1/4 tsp Table salt

1/4 tsp Black pepper

Directions

Heat oil in large skillet over medium-high heat. Add frozen vegetables and garlic and cook, stirring, until vegetables are thawed and any liquid is evaporated, about 3 minutes.

Add beef to skillet and cook, breaking it up with wooden spoon, about 2 minutes. Add beans, tomatoes, chili powder, oregano, salt, and black pepper and bring to boil over high heat. Reduce heat and cook, stirring, until beef is no longer pink and chili is slightly thickened, about 3 minutes longer. Divide among 4 bowls.

GRILLED ONION BURGER

Recipe Yield: Makes 4 servings

Source: TBC

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.

View this online, go to https://diabeticgourmet.com/diabetic-recipes/grilled-onion-burger.

Ingredients

1-1/2 pounds 95% lean ground beef

1 large sweet onion, cut crosswise into 1/2-inch thick slices

Vegetable oil

Salt and pepper

4 hamburger buns, split, toasted

Lettuce leaves

Tomato slices

Directions

Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion slices with oil.

Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.

Season burgers and onions with salt and pepper as desired.

Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.

Notes:

Here’s a healthier version of a classic burger topped with grilled onions and all the fixings.

Nutritional Information Per Serving: Calories: 368; Fat: 10 g; Saturated Fat: 4 g; Fiber: 2 g; Sodium: 324 mg; Protein: 39 g; Carbohydrates: 27 g

CHEESY CHORIZO FRITTATA

This comes from Old El Paso, and begins, "A one skillet breakfast is super simple to get on the table with this cheesy frittata that is loaded with your favorites—chorizo seasoned pork, eggs, cheese and onions. Serve with fresh toppings and sour cream, and your morning is off to a good start."

Prep Time: 15 minutes; Total Time: 45 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/cheesy-chorizo-frittata.

Ingredients

1/2 lb ground pork

1 package (0.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix

2 teaspoons vegetable oil

8 eggs, slightly beaten

1/3 cup milk

1/4 teaspoon salt

1 1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)

1/2 cup sliced green onions

1/4 cup chopped tomatoes

Chopped fresh cilantro leaves and sour cream, if desired

Preparation

Heat oven to 375°F.

In small bowl, mix pork and taco seasoning mix until combined. In 10-inch ovenproof nonstick skillet, heat oil over medium-high heat. Add seasoned pork, and cook 5 to 6 minutes, stirring frequently, until no longer pink; do not drain. Remove from heat.

In medium bowl, beat eggs, milk and salt until combined. Stir in 1 cup of the cheese and 1/4 cup of the green onions. Pour egg mixture over pork mixture in skillet. Stir until combined. Transfer to oven.

Bake 18 to 22 minutes or until completely set in center and knife inserted in center comes out clean. Sprinkle remaining 1/2 cup cheese on top. Bake 2 to 3 minutes or until cheese is melted. Cool 5 minutes before serving. Top with remaining 1/4 cup green onions and the tomatoes. Cut into wedges. Top with cilantro and sour cream.

Expert Tips

Try your favorite cheese, such as shredded Monterey Jack cheese or cheddar, to replace Mexican Style 4 Cheese Blend for a different twist.

Skillet (and handle) will be hot, so be sure to cover the handle with a pot holder or kitchen towel before serving.

WEEKNIGHT TAMALE PIE

This comes from Old El Paso, and begins, "There is nothing worse than making a whole meal and sitting down to the table with the dinner prep mess all over the kitchen. But with a one skillet meal, like this Weeknight Tamale Pie, you only have the one skillet plus the prep dishes to clean up. And you have time to take care of all of the prep dishes while the tamale pie is in the oven. It’s a win for dinnertime and a win for cleanup!"

Prep Time: 10 minutes; Total Time: 40 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/weeknight-tamale-pie.

Ingredients

1 1/2 lbs ground beef

1/2 cup chopped onion

2 teaspoons Old El Paso™ Mild Taco Seasoning

1 teaspoon garlic powder

1 can (10 oz) Old El Paso™ Mild Enchilada Sauce

1/2 cup all-purpose flour

1/2 cup yellow cornmeal

2 teaspoons Old El Paso™ Mild Taco Seasoning

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

1/2 cup buttermilk

1/3 cup sour cream

2 tablespoons melted butter

1 tablespoon honey

2 cups shredded cheddar cheese

desired toppings (jalapeños, avocados, tomatoes, cilantro, sour cream, etc.)

Directions

Preheat the oven to 350ºF. Place an oven-safe skillet over medium heat. Add the ground beef and start to brown, breaking it up as it cooks. When it is almost cooked through, add the onions, taco seasoning and garlic powder and continue to cook until the beef is completely browned and cooked.

Pour in the enchilada sauce, the reduce the heat to a simmer. Simmer until slightly thickened, about 10 minutes.

While the beef simmers, prepare the cornbread topping. In a large bowl, stir together the flour, cornmeal, taco seasoning, baking powder and salt. Make a well in the center and add the egg and lightly beat it with a fork to break it up. Add the buttermilk, sour cream, melted butter and honey and stir just until combined. Stir in 1 cup of the cheese.

When the beef is finished, sprinkle the remaining 1 cup of cheese over the top. Dollop the cornbread topping over the top, then gently spread into an even layer. Bake the pie in the oven until the topping is set, 20-25 minutes.

Let the tamale pie sit for about 10 minutes before cutting into wedges to serve. Top with desired toppings.