Beef and Bean Burritos

After gobbling down more sugar than one should consume in a year in the last 3 weeks, I'm posting a recipe that has absolutely Nothing to do with sugar. Those posts are for a different time, when I feel back to my normal, less-sugar-filled self. That being said.....
I made these a few weeks back after coming across the recipe on Pioneer Woman. They looked too good to pass up and really easy. They use El Pato, so you know they're gonna be awesome. They were very simple to make and even tastier than I expected. I will definitely be making these again!

BEEF & BEAN BURRITOS

• 2 pounds Ground Beef
• ½ whole Medium Onion
• 1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce ( save a little for drizzling on top)
  
• Salt And Pepper, to taste
• Cumin, Oregano, Chili Powder, Garlic To Taste
• 1 can (28 Ounce) Refried Beans
• ¾ cups Grated Cheddar Cheese
• 12 whole Burrito-sized Flour Tortillas ( I used whole wheat)
  
• Extra Grated Cheese, For Sprinkling
• Extra Sauce, For Drizzling
• Cilantro Leaves, Optional
• Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo

Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.

Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.

Heat tortillas in microwave for one minute.

Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.

Grandma's Macaroni and Cheese

On one of my many trips to Phoenix, Grandma and I made her macaroni and cheese and I wrote the recipe down as we went. So yes, things got changed many times. Anyways, this is the recipe that we finally settled on. But do not make this too often unless you plan on running a marathon with all of the butter and cheese in it.

1 cup butter
3/4 cup flour
3 cups whole milk (I just use skim)
2 t. seasoning salt
1 t. dry mustard
1/2 t. white pepper
1/2 t. salt
1/2 cup Parmesan cheese
2 cups sharp cheddar cheese
2 cups medium/mild cheddar cheese

4 cups cooked macaroni

Make a white sauce with the butter, flour, and milk. Then add the spices and cheese. Once the cheese has melted, add the macaroni. Pour into a large baking dish and bake it at 350 for 30 minutes.

Baked Spaghetti

My picture doesn't do this dish justice. We had already eaten half of it before I remembered to take a picture. It was very tasty. My finicky eaters enjoyed it (and they are a tough crowd). I know casseroles are out of style, so don't think of it as a casserole - it's a one-dish meal!

Baked Spaghetti

24 oz. jar of prepared pasta (I like the Organic Muir Glen brand - or you can use homemade or another brand.
1 lb. Sweet Italian sausage
8 oz. cooked spaghetti (1/2 of a 1 lb. package)
8 oz. mild cheddar cheese (freshly shredded makes a difference here)
8 oz. Monterrey jack cheese or mozzarella cheese shredded (again fresh is best)
salt & pepper

Preheat oven to 350 degrees. Get a large pot of salted water over high heat, but don't cook pasta until sausage is fully cooked.

Shred cheeses, combine together and set aside.

In a large pan over medium high heat, fry sausage until fully cooked. If sausage is not seasoned, add salt and pepper. Drain grease and combine sausage with pasta sauce in a large bowl. Set aside.

Boil pasta per package instructions, then drain. Have all your ingredients ready when the pasta is done so your assembly can move quickly.

Coat the bottom of a medium sized casserole dish with 1/2 cup of the sauce & meat mixture. Evenly spread the reaming ingredients in this order: 1/2 of cooked spaghetti, then 1/2 of cheese, then 1/2 of remaining sauce mixture, then remaining spaghetti, then rest of sauce and finally the rest of the cheese.

Bake uncovered for 30-35 minutes until sides are bubbling.

NOTES:

• You can make your own version by replacing sausage with : sauteed vegetables (no more than 2 cups) or ground beef.
• Use can use any sauce - even Alfredo sauce.
• For an even moister dish, use up to an extra half bottle of sauce.

Quick and Easy Mexican Beef with Rice

Since we are now officially in the midst of the holidays, it seems that a quick and easy meal is in order. Mexican Beef with Rice is allergy friendly, customizable to different tastes, and takes only about 30 minutes to make.

Ingredients:
2 1/2 cups white rice (or 2 cups brown rice)
5 cups water
1 15 ounce can tomato sauce
1 lb. of browned ground beef (I actually use ground turkey)
1 tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. salt

Put all ingredients in a big pot or a rice cooker (not steamer) and bring to a boil. Simmer until the rice is done.

Toppings:
tomatoes
lettuce
black beans
salsa
cheese
sour cream
avocados
or use your imagination...