Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday.

Let's face it, not everyone wants to try going a day without meat. I get that. Of course, if you decide to try a meatless day other than Monday, that's cool, too.

Anywho, today's double post has some interesting recipes. Check out the first recipe - the Tater Taco Casserole from Old El Paso, the Pepper Beef Steak with Garlic-Cilantro Butter, and, for dessert, a yummy Mississippi Mud Pie. (Can you imagine telling a 5-year-old about that dessert?) Enjoy!

TATER TACO CASSEROLE

This comes from Old El Paso, and begins, "Everyone loves tater tots and everyone loves Mexican food so why not combine the two! This Tater Taco Casserole is a dish that the whole family will love."

Prep Time: 15 minutes; Total Time: 1 hour 15 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/tater-taco-casserole.

Ingredients

1 lb ground beef

1 small onion, diced finely

1 clove garlic, minced

1 (4 oz) can Old El Paso™ Chopped Green Chiles

1 (1 oz) package Old El Paso™ taco seasoning mix

1 (15 oz) can black beans, rinsed and drained

1 (12 oz) package frozen corn

3 cups shredded Mexican blend cheese

1 (28 oz) package frozen tater tots

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

Toppings: olives, cilantro, sour cream, tomatoes

Preparation

Preheat oven to 375° and spray a 9x13 baking dish with cooking spray. For extra crispy tater tots, bake tater tots for about 10 minutes while preparing the beef mixture - otherwise prepare as follows.

In a large skillet, brown the beef and the onion. Add the garlic towards the end of the browning process and cook for 1 minute. Drain.

Add the green chiles, taco seasoning mix, black beans, corn, and 2 cups of the cheese. Stir together to combine. If your skillet isn’t big enough you may need to stir it together in a bowl.

Pour mixture into the prepared 9x13 pan. Arrange tater tots on top of the mixture in a single layer.

Pour the enchilada sauce on top of the casserole as evenly as you can.

Bake uncovered for 30-40 minutes or until tater tots are nice and crispy. Sprinkle the remaining 1 cup of cheese on top and place back in the oven for 2-3 minutes or until cheese has melted.

Top with olives, cilantro, sour cream, tomatoes when serving if desired.

EASY BREAKFAST BURRITOS

This comes from Old El Paso, and begins, "This Southwest breakfast is quick enough for busy weekends. Or, you can try our make-ahead tip to freeze and reheat for a winning grab-and-go breakfast all week long."

Prep Time: 35 minutes; Total Time: 35 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/easy-breakfast-burritos.

Ingredients

6 eggs

2 tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)

1 to 2 tablespoons milk

6 fully cooked breakfast sausage links, cut into small pieces

1 bag (1 lb 4 oz) refrigerated shredded hash brown potatoes

6 Old El Paso™ flour tortillas for burritos (from 11-oz package)

2 cups shredded Mexican cheese blend (8 oz)

Preparation

In large bowl, beat 6 eggs, 2 tablespoons Old El Paso™ chopped green chiles and 1 to 2 tablespoons milk until well blended. In 10-inch skillet over medium heat, cook eggs, stirring occasionally, until scrambled. Stir in 6 fully cooked breakfast sausage links, cut into small pieces; heat until warm. Set aside.

Cook 1 bag (1 lb. 4 oz.) refrigerated shredded hash brown potatoes as directed on bag; set aside.

To assemble burritos, spoon line of hash browns down center of each of 6 Old El Paso™ flour tortillas for burritos. Top with 2 cups shredded Mexican cheese blend and the scrambled eggs.

Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.

To freeze, wrap each burrito in paper towel; wrap in foil. Freeze. To reheat, remove and discard foil. Microwave each frozen paper towel-wrapped burrito on High 2 minutes 30 seconds, turning burrito over halfway through heating.

Expert Tips

Change breakfast sausage out for cooked chorizo pork sausage for a delightful Southwest kick!

Wrapping the breakfast burrito in a paper towel before the foil helps to absorb the moisture from the burrito and prevent a soggy tortilla. It’s also perfect for microwaving on the go or at work when plates are not necessarily available.

SLOW-COOKER BOLOGNESE

This is from Betty Crocker, and begins, "Muir Glen® tomato paste provides a simple addition to this Bolognese that’s made using sausage and ground beef. Serve this slow cooked Italian sauce over pasta for dinner."

Prep Time: 25 minutes; Total Time: 8 hours 25 minutes; Servings: 10

To view this online, click here.

Ingredients

1 lb bulk Italian pork sausage

1 lb lean (at least 80%) ground beef

2 large onions, chopped (2 cups)

2 carrots, finely chopped (1 cup)

3 cloves garlic, finely chopped

2 cans (14.5 oz each) diced tomatoes with basil, garlic and oregano, undrained

1 can (6 oz) Muir Glen™ organic tomato paste

1 tablespoon balsamic vinegar

1 tablespoon packed brown sugar

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 teaspoon crushed red pepper flakes

16 oz uncooked spaghetti

3/4 cup shaved Parmesan cheese (3 oz)

1/2 cup chopped fresh basil leaves

Directions

Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, beef, onions, carrots and garlic over medium-high heat 8 to 10 minutes, stirring occasionally, until sausage and beef are thoroughly cooked; drain.

In slow cooker, stir together meat mixture, tomatoes, tomato paste, vinegar, brown sugar, salt, pepper and pepper flakes.

Cover; cook on Low heat setting 8 hours.

About 15 minutes before serving, cook and drain spaghetti as directed on package. Serve meat mixture over spaghetti. Sprinkle individual servings with cheese and basil.

PEPPER BEEF STEAK WITH GARLIC-CILANTRO BUTTER

Recipe Yield: Makes 4 servings

Source: TBC

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

View this online at https://diabeticgourmet.com/diabetic-recipes/pepper-beef-steak-with-garlic-cilantro-butter.

Ingredients

4 beef round tip center steaks, cut 3/4 inch thick

1/3 cup country Dijon-style mustard

2 tablespoons coarsely ground mixed peppercorns

2 teaspoons ground cumin

1/4 cup butter, softened

1 tablespoon minced fresh cilantro

1 teaspoon minced garlic

2 fresh mild green chili peppers such as Anaheim peppers

Directions

Combine mustard, peppercorns and cumin in small bowl. Remove and reserve 1/2 for brushing. Spread remaining mustard mixture on both sides of steaks. Cover and marinate in refrigerator 1 hour.

Combine butter, cilantro and garlic in small bowl. Set aside.

Place steaks and peppers on grid over medium, ash-covered coals. Grill, covered, 8 to 9 minutes (over medium heat on preheated gas grill 8 to 11 minutes) until steaks are medium rare (145F) doneness and peppers are blackened, turning occasionally and brushing steaks with reserved mustard mixture during the last 4 minutes. (Do not overcook.)

Remove blackened peppers; cover and let stand 5 minutes. Remove skin, stems and seeds. Chop peppers and stir 1/2 into butter mixture. Top each steak with 1 teaspoon butter mixture. Sprinkle with remaining chopped peppers. Serve with remaining butter.

Nutritional Information Per Serving: Calories: 278; Fat: 1 g; Sodium: 581 mg; Cholesterol: 108 mg; Protein: 37 g; Carbohydrates: 9 g

MISSISSIPPI MUD PIE

This is from the infamous long-since-forgotten emailing list.

Ingredients

1 prepared 9-inch chocolate crumb pie crust

1 cup Powdered sugar

1 cup (6 oz.) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels

1/4 cup (1/2 stick) butter or margarine, cut up

1/4 cup heavy whipping cream

2 tablespoons light corn syrup

1 teaspoon vanilla extract

3/4 cup chopped nuts, divided (optional)

2 pints coffee ice cream, softened slightly, divided

1 garnish of whipped cream (optional)

Directions

Heat sugar, morsels, butter, cream & corn syrup in small, heavy-duty saucepan over low heat, stirring constantly, until butter is melted & mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.

Drizzle 1/3 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup sauce, 1/4 cup nuts and remaining ice cream. Drizzle with remaining sauce; top with remaining nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving.

EASY BEEF STROGANOFF

This comes from Stephanie Gallagher, who wrote for The Spruce Eats. Stephanie wrote, "This beef stroganoff recipe is a cinch to prepare because it starts with leftover cooked roast beef, pot roast, brisket, or even store-bought roast beef from the deli counter. You can even use leftover steak; you don't even have to worry about whether or not it's tough or overcooked. When using cooked beef in this way, a stroganoff brings the beef back to life. So all you have to do is make the sauce. To save time, look for presliced mushrooms if you like.

"This recipe is also easy because it incorporates a can of condensed cream of mushroom soup. If you'd like to upgrade the recipe a bit, some stores and brands, such as Trader Joe's and Pacific Natural Foods, respectively, sell versions of condensed cream of mushroom soup made with all-natural ingredients. You can even make your own condensed cream soup if you like.

"Serve this stroganoff with hot cooked egg noodles and a green salad. It tends to be a kid's kind of stroganoff because of the noodles and the creamy nature of the beef. You can also try it with rice, cauliflower rice, or mashed potatoes."

To view this online, click here.

Ingredients

2 tablespoons butter

1/2 cup diced onions

8 ounces sliced mushrooms

2 tablespoons all-purpose flour

1 1/2 cups beef broth

1 (10.75-ounce) can condensed cream of mushroom soup

2 tablespoons sour cream

Kosher salt, to taste

Freshly ground black pepper, to taste

2 cups shredded cooked leftover beef, such as roast beef, pot roast, beef brisket, or deli roast beef

Cooked egg noodles, for serving

Freshly chopped parsley, optional, for garnish

Directions

Gather the ingredients.

In a large (12-inch) skillet over medium heat, melt the butter. Add the onions and mushrooms, and cook until softened.

Sprinkle the flour over the vegetables, and stir until the flour is well coated with the fat and drippings in the pan.

Add the broth, stirring constantly, until thickened.

Add the cream of mushroom soup and sour cream, and season with salt and pepper.

Mix in the cooked beef, and cook a few minutes until heated through.

Serve the stroganoff over hot cooked egg noodles and garnish with chopped parsley if desired. Enjoy.

Tips

If you want to brown the mushrooms, which is a good idea because it will deepen the flavor of the stroganoff, simply cook the onions separately first.

When they are translucent, remove the onions from the skillet, and add a little more butter if the skillet is dry.

Add about half the mushrooms in a single layer. Don't crowd them, because they will steam instead of brown.

Cook, without stirring, until the mushrooms are golden brown with a slight crust on the bottom. Turn, and cook a few minutes on the other side (the second side won't take as long).

Repeat with the remaining mushrooms. Then return both the onions and all of the mushrooms to the pan and proceed with the recipe as directed.

Variations

You can use plain yogurt instead of sour cream if you like. You can also use thinned-out cream cheese, too, which will make the sauce a little thicker.

Feel free to use a little bit of dried or fresh thyme when cooking the mushrooms if you like the savory combination of thyme and mushrooms.

How to Store and Freeze Beef Stroganoff

Beef stroganoff will keep for three to four days in the fridge if it's in an airtight sealed container. You can also freeze beef stroganoff for up to three months if it's in a sealed container, but that's best done if you leave out the egg noodles and just freeze the stroganoff itself. Noodles in a sauce tend to become mushy when defrosted. Reheat the stroganoff gently in the microwave or over low heat on the stovetop.