Best Chili Recipe

April 2, 2018 by April 59 Comments

This is hands down the best chili recipe ever! Easy spicy beef chili is thick & robust. No skimpy spices at all. This chili is so rich in FLAVOR with just the right amount of kick! So good, you’ll want to hide in the corner and eat it all by yourself! Perfect to have all year long!

The Mr. has been bugging me about posting his chili recipe for the longest. My response has always been, “I’ll post the recipe when you write the recipe down.” He made chili not too long ago and our convo went like this:

Me: Did you write the recipe down?
Him: No. I don’t need to write it down. I’ve made this chili a billion times. I have it in my head.
Me: Well, I can’t write up the post if the recipe is in your head. I need it on some paper.
Him: Woman, I know the recipe. I can tell you the recipe from heart.
Me: Just make the chili again tomorrow and write down the recipe. If you write up the recipe, I’ll make you tacos this week.
Him: Ok, fine.

Haha that man loves tacos ,chili, meatloaf and quesadillas. He’d be happy eating all of them every day of the week for life, that’s, if I let him.

I remember the first time I tasted my husband’s chili. I was a bit nervous and I didn’t think I’d be thrilled about it. Most of my ex boyfriends didn’t know how to cook for nothing , so I was pretty skeptical about his chili. I’m so critical when it comes to good food. I told him “I hope this chili is good and not mediocre.”

Boy was I wrong. The first time I tasted his chili, I was freaking amazed. Mouth-watering deliciousness. It tasted so GOOD. I said “Omg yessss!” He grinned hard. I said to myself. “This man can cook!” “Winning!”

I have never in my life ate 3 bowls of chili in one sitting. I normally wouldn’t even get through one bowl. Yes, I had three bowls. Don’t judge me. They were small bowls okay? I can’t control myself when I’m faced with good food. So yeah, this chili is definitely award winning. I’ve had my shares of chili at many restaurants and growing up. Chili never wowed me until I tasted my husbands. I’m glad I can enjoy a delicious bowl of better than restaurant chili in the comfort of my home. If you love Wendy’s chili then you’re really love this one because it’s a 100 times better.

Chili Recipe

This best chili recipe is so amazing, you’d think he put some magical seasoning in the recipe but nope. My husband used basic every day ingredients to make his award winning chili. I’m sure you already have most of the ingredients. There’s no beer in this recipe either. I don’t know why so many recipes on the web have beer. This chili recipe doesn’t have beef broth or tomato sauce in it either. I actually thought it had broth and tomato sauce because it’s so flavorsome but nope. He used tomato paste though. I love a simple classic style chili. The only thing you may have to get from the store is jalapenos and maybe chili beans if you want to make this chili recipe to the “t.”

This recipe is a bit spicy but not overly spicy. Hubby loves to add heat to EVERYTHING he eats. He used two pounds of ground beef and 3 jalapenos so if you’re not big on spicy chili then use one or two jalapenos and reduce the amount of cayenne. I personally don’t think it’s overly spicy though.

Here’s a quick rundown of the chili ingredients and directions. See the full recipe at the end of this post.

Chili ingredients: jalapenos, green peppers, diced, onions, garlic cloves, cans of diced tomatoes with green chilis, tomato paste (not tomato sauce in this recipe), chili powder, cayenne pepper, oregano, cumin, garlic powder, salt and pepper, chili beans.

Directions: Heat the oil in a large dutch over medium high -heat. Add the vegetable and saute until softened. Add beef cook until no longer pink. Drain most of the fat out. Return beef and veggies to the dutch oven. Add seasonings. Mix well. Add water and then tomato paste and the rest of the ingredients. Reduce heat. Simmer for 45 minutes. See full recipe below.

If you want to be a bit indulgent like me then add your favorite toppings. My husband doesn’t add any toppings but I like to add sharp cheddar cheese, sour cream to help cut through the heat and the crunch of the buttery crackers. Notice how the cheese just melts into the hot spicy chili? Man, this chili is so damn good! It’s a regular meal at our house. We have it several times a month. We eat chili in the summer time too. Hubby’s award winning chili recipe is so good, we have it all year round.

Since Facebook is showing less content I figured I would make groups where members can connect more closely, laugh, post recipes or food stuff and ask questions etc just click the link below.

If you LOVE soul food/ southern food join our NEW FB group: Soul Food Love/Southern Recipes. You are not required to post recipes if you don’ t have it, we just want to see your yummy food!

5 from 31 votes

Best Chili Recipe (Award Winning) With Video!

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

This is hands down the best chili recipe! My husband won a cook off with this amazing chili recipe and it's no wonder why. This easy spicy beef chili is thick & robust. No skimpy spices at all. His award wining chili is so rich in FLAVOR with just the right amount of kick! Perfect to have all year long!

Course: Beef, classic dinner, comfort food

Cuisine: American

Servings: 5 people

Calories: 325 kcal

Author: April

Ingredients

3 jalapenos diced
1 cup green pepper diced
1 cup onions diced
3 garlic cloves minced
2 lbs 80% ground beef
1 tsp garlic powder
1/2 tbsp cumin
3 1/2 tbsp chili powder
1/2 tsp cayenne pepper
1 tsp oregano
1 3/4 cup water
1 8 oz can tomato paste
2 10 oz cans diced tomatoes with green chilis
2 15 oz cans chili beans or pinto beans drained and rinsed
salt for taste
pepper for taste
2 tbsp vegetable oil

Instructions

Heat the oil in a large dutch over medium high heat. Add the vegetables (except for the can of diced tomatoes with chilis) and saute until softened about 6 minutes. Add the ground beef and cook stirring until it is no longer pink.
Drain the fat from the beef reserving 2 tablespoons. Return stove to medium-high heat. Stir in the seasonings, salt, and pepper. Mix well. Add the water, canned tomatoes with green chili and tomato paste stirring until the paste has dissolved.
Simmer uncovered for 35 minutes. Serve and top with shredded cheese and sour cream. Add crackers on the side. Enjoy!
**See notes**

Recipe Notes

Make sure to use 80% ground beef because it has a good amount of fat and it's flavorful.

Refrigerate leftovers in a shallow container for up to 4 days.

Reheat leftovers on the stove, microwave until the internal temp reaches 165 degrees Fahrenheit.

FYI. Calorie count does not include toppings.

Watch how I make it!

Since Facebook is showing less content I figured I would make groups where members can connect more closely, laugh, post recipes or food stuff and ask questions etc just click the link below.

If you LOVE soul food/ southern food join our NEW FB group: Soul Food Love/Southern Recipes. You are not required to post recipes if you don’ t have it, we just want to see your yummy food!

Tender Beef & Broccoli with a Twist

March 27, 2018 by April 19 Comments

Beef with broccoli in a garlic butter cream sauce. A twist on beef & broccoli. Very quick and easy, mouth watering, SOOOO tender and full of flavor! Tough rubbery steaks will be a thing of your past. The broccoli soaks up all the delicious garlic butter cream sauce perfectly. This is how you take a cheap cut of thin steak and make a beautiful delicious feast that’s sure to please! Keto friendly too!

If you’re a big fan of the usual beef with broccoli then you will love this beef with broccoli with a twist. It comforting, hearty and full of flavor! All you need is thin steak, broccoli, heavy whipping cream and butter, garlic, salt and pepper and a couple other ingredient (for the tenderizing marinade). That is it!

What type of steak to buy for beef with broccoli or any meal using thin steaks?

Everyone loves a good steak but they can get pretty pricey. If you can’t afford expensive cuts of beef but love steak then this beef with broccoli recipe is perfect for you. Use whatever cheap thin (quick) steak you can find. You should be able to easily find pre-cut thin steaks at your local grocery store. I was able to find a value pack of sirloin thin steaks out of impulse one day for only a whopping $6 and some change.

This beef with broccoli in a garlic butter cream sauce turned out spectacular! My picky 5 year old loved it and even ate all of his broccoli. He also asked for seconds. How shocking! I’m always relieved and ecstatic when he enjoys his meals. My other toddler is still a work in progress. He is way pickier than his brother.

You can use whatever thin steak you want. Some steak suggestions are, flank, skirt, top sirloin. Ask your butcher to slice the steak thin for you, or you can place the steak in the freezer to partially freeze it then cut it thinly. Honestly, any type of quick cooking steak will work but remember, make sure it’s thin. Secondly, tenderize it per the directions in the below recipe.

How to tenderize steak for beef with broccoli or any meal?

Rubbery tough steak is the worst! I told my friend that this steak is so stupid tender, you don’t need teeth to enjoy it. She “LOL’d.” The steaa is truly tender. I got tenderizing trick from America’s Test Kitchen. You won’t ever try another tenderizing method once you try ATK’s method out. No need to use a store bought tenderizer and no more pounding your steak madly.

This quick and easy method again works on any type of thin steak. To get the most tender beef steak ever, all you need is, baking soda, cornstarch, water and an acid. I used balsamic vinegar but you can use whatever vinegar you have available. Add the tenderizer ingredients to a ziploc bag. Add your beef steak and let it sit at room temperature for 30-35 minutes then pat them dry, lightly season the steaks with salt and pepper. That’s it. You must lightly season the beef steaks with salt and pepper. Please don’t want to go overboard with the seasoning.

How to cook beef with broccoli using any thin beef steak?

Since the steaks are very thin, you’ll want to cook them as quickly as possible. A quick sear is that is. Heat a skillet oh high until its smoking hot. I used my cast iron skillet but a nonstick skillet works fine too. Add butter then add the beef steak in batches. Do not overcrowd the skillet or your steak will steam and not sear. You want a nice quick sear on both sides of the steak so before you add the steaks to the skillet, make sure the skillet is VERY hot first. Cook the steak for 30-45 seconds without disturbing or moving it around. If the skillet is hot enough then the beef steaks will sear quickly. Once the steak is done. Flip the steak and cook the other side for another 30-45 seconds.

What to look for when buying broccoli?

I usually buy fresh broccoli. You’ll want to make sure the broccoli has tight bright and green florets with no brown spots and firm stems. Store the broccoli in your fridge crisp drawer. When you are ready to use it cut off the stem and floret trunks. You will end up with small pieces of broccoli.

How to cook broccoli?

I’m sure you already know how to cook broccoli but just in case you don’t, now you know. I literally just realized (thanks to a little research) that the phrase “how to cook broccoli” is googled 74,000 times a month! Wow! I learn something new everyday.

There are several ways to cook broccoli, blanching, microwaved broccoli, roasted broccoli etc. My favorite and fastest method is to steam the broccoli on the stove top. Season the broccoli lightly with salt. Pepper is optional but I love to add it too. In a pot with 1/4 cup of boiling water over medium high heat, add the broccoli. Cook for for 3-8 minutes until your desired tenderness. I always cook the broccoli right before the beef steak done. So make sure your timing is right.

Broccoli is great with most beef recipes. I like to have steamed broccoli with my popular Best Meatloaf. Try adding steamed broccoli to rice. It’s perfect in Quick Hoppin John. In the mood for stir fry? Omit the string beans in this Garlicky Sweet Thai Chili and Green Beans Stir Fry and add broccoli. Vegetable Pasta with broccoli and carrots is perfect for a meatless spring dinner then wash it down with a tall glass of cold Red Wine Lemonade.

How to cook tender beef with broccoli?

This beef and broccoli recipe is something I wouldn’t cook often but it makes a great every now and then dinner. Everything in moderation right? To make it healthier, you can omit the garlic butter cream sauce. It’s still delicious either way.

After the steak is done, remove it from skillet and cover it in foil then make the easy garlic butter cream sauce. The cream sauce is pretty basic but so darn good. I like to use heavy whipping cream, butter, fresh garlic, salt and pepper. That’s it. If you’re on a special diet and want to lighten up the cream sauce, you could use a combo of regular milk and heavy whipping cream. If you only use milk you won’t get that rich cream sauce flavor.

I love steak so I couldn’t resist add a little richness to sauce plus it tastes amazing with the bright green broccoli. You can never go wrong with garlic butter cream sauce with beef and broccoli! It’s lip smacking good!

Once the garlic butter cream sauce is done add the beef steaksback to the skillet with the broccoli and toss to coat the steak in the wonderful cream sauce.

Don’t forget to add the creamy mashed or baked potatoes on the side. So delicious. And there you have it. A delicious beef and broccoli with super tender mouth-water steak. So easy to make with minimal ingredients. With this tenderizing technique you’ll make the most tender beef and broccoli or any quick thin steak meal cheap and fast!

Don’t forget to check out these other keto friendly meals., crispy but tender smothered chicken with bok choy and mushrooms or maybe, cheesy spinach steak rolls, beef asparagus rolls, chicken in creamy arugula Parmesan sauce, or Italian dressing chicken (one of my favs, keto friendly with keto Italian dressing).

5 from 17 votes

Beef and Broccoli

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

How to take a cheap cut of thin beef steak and make extremely tender mouth-watering pan seared thin steak and broccoli in a garlic butter cream sauce. So quick and easy!

Course: Dinner, Lunch

Servings: 4

Author: April

Ingredients

1/2 tsp baking soda
3 tsp cornstarch
1/4 cup water
2 tsp any kind of vinegar. I used balsamic
1 lb any thin cut beef steak (I used thin sirloin)
2 tbsp unsalted butter
2 garlic cloves minced

Cream Sauce

1/2 cup heavy whipping cream or do half milk half heavy whipping cream
2 tbsp unsalted butter
salt for taste
pepper for taste

Broccoli

1 head broccoli
1/4 tsp red crushed peppers (optional)

Instructions

I didn't cut beef steaks but you can cut yours into smaller pieces if you like. To a ziploc the first 4 ingredients then add the steaks. Make sure the tenderizer liquid coats all the beef steaks. Let the steaks sit at room temperature for 30-35 minutes. Remove the steaks and with a paper towel, pat dry.
In a small pot with 1/4 cup of boiling water over medium high heat, add the broccoli. Cook for for 3-8 minutes until your desired tenderness.

How to cook beef and broccoli

Heat a nonstick skillet or a cast iron skillet over high heat. Once the skillet is very very hot add 1 or 2 tablespoon of butter. Add two tablespoons of butter if you are cooking all of the beef steaks together and not in batches. If you are cooking the beef steaks in two batches, reserve one tablespoon of butter for the second batch of steaks.
Give the skillet a twirl so the butter can coat the entire skillet. Add the steaks. You may have to add the beef steaks in batches. Do not overcrowd the skillet or the steaks may steam. Do not move or disturb the beef steaks. Let them cook for 30-45 seconds on each side. Remove the steaks and place them in foil and cover.

For the garlic butter cream sauce

In the same skillet you cooked the steaks in, heat the remaining butter over medium high heat. Once the butter has melted add the garlic and red crushed pepper. Cook for 30 seconds or until fragrant. Add the heavy whipping cream and stir scraping up the bits from the pan. Add the beef steaks back into the skillet then add the broccoli. Toss to coat the beef steaks and broccoli in the garlic butter cream sauce. Serve immediately with mashed or baked potatoes.

Recipe Notes

To lighten up this dish feel free to use half and half or a combination of heavy whipping cream and milk.

*The recipe's total time from start to finish does not include the 30-35 minutes tenderizer marinade time.

Quesadillas (Sheet Pan Quesadilla recipe)

February 22, 2018 by April 74 Comments

Sheet pan cheesy beef quesadillas are baked in one big batch in the oven instead of cooking them one by one on the stove. These baking sheet quesadillas are made with soft flour tortillas and loaded with ground beef filling, seasoned with Mexican taco seasonings, roasted red peppers, optional homemade salsa and melted gooey cheese. Perfect for dinner or lunch! This is how you make a large quantity of crisp but soft quesadillas in the oven for your family or a crowd fast!

Need dinner for a crowd in a hurry? Then I have a great sheet pan dinner for you. Baking the quesadillas in the oven is the key to making a bunch of quesadillas quickly. Just trim your tortillas to fit the sheet pan add the cheese and beef etc then pop it in the oven. More details on the ingredients and recipe is below.

My sheet pan quesadilla recipe is super handy on busy nights. The fillings and topping you can add are endless. Make this recipe your own. If you don’t care for beef fillings, add shrimp. Don’t like shrimp, add chicken. Basically, add you’r favorite fillings. I usually go for beef or chicken because that’s what my family loves. Choose your favorite toppings or eat them without toppings.

I love sheet pan quesadillas without toppings. Since this oven baked quesadillas is cheesy enough and has enough sauce to make the filling nice and moist, I didn’t bother with any additional sauces or toppings. These baked quesadillas are simple with a classic beef filling. Sheet pan quesadillas are truly the best and easiest way to get dinner ready in a jiffy.

You can make these baking sheet quesadillas with regular flour tortillas or square tortillas. It may be a little difficult to find square flour tortillas because I’ve only seen them in the store a couple times. You may have better luck. If you can’t find square tortillas, you can use regular round tortillas. I used the medium sized tortillas. Feel free to use the large tortillas if you like.

Preheat the oven to 450 degrees Fahrenheit.
Cook the ground beef then drain most of the fat. Leave about 2 tablespoons of the fat in the skillet.
Add the homemade Mexican taco seasoning. You can also store bought taco seasoning. Add the salsa and tomato sauce to the skillet with the ground beef. Add the flour slurry. Mix until the sauce thickens up. Remove the beef from the skillet and let it cool for 10 minutes.
While the beef is cooling, prepare the quesadillas. Lightly spray a 9X13 baking sheet covered in foil with vegetable oil. Trim about 10 tortillas to fit the baking sheet. Add half of the tortillas to the baking sheet. Add the cheese and then the cooled ground beef mixture.
Place the baking sheet in the oven for a couple minutes. Remove from the oven. Add the roasted red peppers and more cheese. Add the rest of the trimmed tortillas on top of the cheese. Bake for a couple of minutes. Open up the oven and with a wooden spoon or large spoon, press down on the quesadillas.
Pressing down on the tortillas will flatten them and help them stick to the cheese. Remove and slice into squares.

Don’t worry if the gooey cheese and beef filling is hanging out on the sides. I hope you can add this quick baked quesadilla recipe to your sheet pan dinner favorites! If you liked this recipe then you’ll love my shredded chicken taco with homemade salsa and taco seasoning.

4.97 from 31 votes

Quesadillas (Sheet Pan Quesadilla recipe)

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Sheet pan cheesy beef quesadillas are baked in the oven instead of the stove. These baking sheet quesadillas are made with soft flour tortillas and loaded with ground beef filling, seasoned with Mexican taco seasonings, roasted red peppers, optional homemade salsa mixed with a bit of tomato sauce and melted gooey cheese.This is a fun way to make a large quantity of crisp but soft quesadillas in the oven for your family or a crowd fast!

Course: Dinner, Lunch

Cuisine: Mexican, Tex Mex

Servings: 10 people

Calories: 580 kcal

Author: April

Ingredients

1/2 cup store bought salsa See the link to homemade salsa in note below.
1 1/2 tbsp store bought taco seasoning See notes below for link to homemade taco seasoning
1/2 cup plain tomato sauce
1 lb ground beef
3 cup cheese ( I used monterery jack and colby mix)
1/8 cup diced jarred roasted red peppers
10 soft tortillas
2 tbsp water
1 tbsp flour

Instructions

Preheat oven to 500°F. Spray a large 9x13 inch baking sheet with cooking spray. Cover the sheet pan in foil or parchment paper if you like then spray the foil/parchment paper with the cooking spray.
In a small bowl add the water and flour and mix well until the clumps have disappeared. Set to the side.
Heat large skillet over medium high heat until hot. Add ground beef; cook until browned. Drain all but 2 tablespoons of the fat from the beef. Do not turn off the stove. Add the taco seasoning, salsa and tomato sauce. Add the slurry and mix until the ground beef mixture thickens. Reduce to simmer for 5 minutes. Cool for 10 minutes.
Cover the baking sheet with half of the flour tortillas, trimming to fit. Sprinkle cheese and cooled ground beef.

Recipe Notes

Here's the link to the homemade taco seasoning and salsa

The Best Meatloaf Recipe

January 25, 2018 by April 143 Comments

“Yasss” may be the only word you utter after your chomp down and savor the bursting flavors of this delicious classic, tender, and moist meatloaf.

This post may contain affiliate links. I will earn a small commission if you decide to make a purchase after clicking through the link. I will only refer you to products that I use that work well, are helpful and useful.

I struggled to snap that one perfect picture of my meatloaf. It is hard to make meatloaf look good but at the end of the day, the flavor is all that matters. Am I right?

I could probably eat the whole 2 lbs of this meatloaf! I’m serious. This is some GOOD meatloaf!

Meatloaf is one of my favorite comfort foods! My family always fight over the last slice of meatloaf. Back in the day, you wouldn’t find me fighting over meatloaf because I pretty much hated it. I grew tired of trying dry or bland meatloaf recipes. I eventually worked on making my own meatloaf. If you don’t like meatloaf I bet you’ll love this recipe.

Meatloaf isn’t rocket science. Don’t skimp on seasonings and use a generous amount of sauteed onions. The cooked onions made this meatloaf super delicious. A lot of recipes use milk but I don’t use milk. I only use beef broth. It works, trust me. The beef broth provides so much flavor.

I preheat the oven to 350 degrees Fahrenheit. For an easy cleanup, I line my tray with parchment paper or heavy-duty aluminum foil. I cover the entire top and sides of the baking sheet with foil. I used parchment paper for this recipe since I was out of foil, BUT I prefer to use aluminum foil. The baking tray stays a bit cleaner with foil.

I always use fresh bread not the breadcrumbs from the store. Fresh bread will keep the beef moister. I rip the bread in half then place it in the food processor then process into tiny crumbs. I then soak the bread crumbs in a small bowl with beef broth, eggs, and Worcestershire sauce.

I don’t care for tough meatloaf, so I gently combine the ground beef with the egg, bread, and onion mixture, making sure I don’t overdo it. I place the beef on the baking sheet then shape it into a loaf. With a basting brush, I slather on the sweet and savory peppery brown sugar ketchup then pop it into the oven.

Lastly, I place an empty baking sheet on the shelf below the meatloaf and fill it with water. This will help keep the meatloaf nice and moist. I bake the meatloaf for 45-55 minutes or until it’s done.

Do you see all that great flavor? The sweet tangy peppery red ketchup glaze. Yum! The diced cooked onions are looking good too! This meatloaf is amazing. I couldn’t wait to sink my teeth into it.

I won’t be surprised if your family gobbles this meatloaf up in minutes. I don’t brag very much but this meatloaf is ridiculously easy to make and so DAMN good!

My sister made this meatloaf. Her picky husband and daughter both hate meatloaf but LOVED this one! My sis said it tasted like restaurant meatloaf. Those are the type of things I love to hear. I love cooking and I love helping people create delicious easy food. I hope you can try it!

If you love this recipe, you’ll love Salisbury Steak with Onion Gravy

Since Facebook is showing less content I figured I would make groups where members can connect more closely, laugh, post recipes or food stuff and ask questions etc just click the link below.

If you LOVE soul food/ southern food join our NEW FB group: Soul Food Love/Southern Recipes. You are not required to post recipes if you don’ t have it, we just want to see your yummy food!!

5 from 42 votes

The Best Meatloaf Recipe

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

Yasss may be the only word you utter after your chomp down and savor the bursting flavors of this delicious classic, tender, and moist meatloaf.

Course: Dinner, Lunch

Cuisine: American

Keyword: classic comfort food, classic dinner, comfort food

Servings: 8 people

Calories: 472 kcal

Author: April

Ingredients

2 lb ground beef preferably not lean ground beef
4 slices of fresh bread food processed
1/3 cup beef broth I used Better Than Bouillon Beef Base
1 1/2 tbsp Worcestershire sauce
2 eggs lightly beaten
1 pinch ground thyme
2 pinches dry parsley
1 tbsp vegetable oil
4 garlic cloves minced
2 cups red onion diced
1/2 cup ketchup
4 tbsp light brown sugar about 4-5 tablespoons
2 tsp pepper optional

Instructions

Preheat the oven to 350 degrees Fahrenheit. Cover the entire top and sides of a baking sheet with heavy-duty aluminum foil. See notes.
Add the vegetable oil to a medium skillet over medium heat. Once the oil is hot, enough add the onions and cook until softened about 6-8 minutes. A minute before the onions are done, add the garlic.
Cook until fragrant (about 30 seconds). Remove the onions and garlic from the skillet and let it cool for about 5 minutes.
To a small bowl add the fresh breadcrumbs, eggs, Worcestershire sauce and beef broth. Mix gently. Let the breadcrumbs soak for 5 minutes.
To a bowl add the ketchup, pepper and brown sugar. Mix well. Reserve for later.
Use a bowl big enough for the ground beef and breadcrumb mixture. Add the ground beef to the bowl with all the seasonings, salt, and pepper. Add the breadcrumb mixture, onions and garlic and gently mix.
Place the beef on the baking sheet lined with heavy-duty aluminum foil. Shape the beef into a loaf. Pour only half of the brown sugar ketchup over the meatloaf.
With the basting brush, brush the ketchup all over the top and side of the meatloaf. Place the meatloaf in the oven. Add another baking sheet on the lower shelf right underneath the meatloaf. Fill it with water. See notes.
Bake for 45-55 minutes or until the temperature on your meat thermometer reads 165 degrees Fahrenheit. Cover the meatloaf with the remaining ketchup glaze and serve with mashed potatoes and vegetables.

Recipe Notes

Do not overmanipulate the ground beef. Gently mix the ground beef into the seasonings and breadcrumb mixture.
The pan with water will make the meatloaf moist.
Storage: refrigerate meatloaf in airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap for 3-4 days.

Notes always reach for Better than Bouillon Beef Base whenever I need to use beef broth. It's just like homemade broth and it packs lots of flavors. It also lasts longer than the boxed or canned broth. The beef base is made from roasted beef & concentrated beef stock You can find the low sodium beef here. Be careful when using BTB because it contains salt. I use this sheet pan and meat thermometer.

Asparagus Beef Roll-Ups Recipe

January 15, 2018 by April Leave a Comment

Beef roll-ups and fresh mozzarella and asparagus. Keto friendly and they’re simple to make, delicious and make excellent party appetizers or great anytime. These can be eaten as or with your favorite sauce. We love to use lemon Parmesan sauce or Marinara.

It’s a New year and some people are trying to eat healthier so I wanted to share my inexpensive but healthy delicious and cute beef roll-ups but you don’t have to be on a diet to enjoy these. I love them and nope, I’m not on any special diet.

These steak roll-ups may look hard to make, but they are simple and they cook up in a blast. They’re perfect for date night dinner with the bae and a nice cocktail, perfect for summer bbq’s, picnics, and parties. If you’re like me then you’ll make them anytime. To make these quickly, purchase your choice of thin steaks or you check with your butcher, who should be able to cut them thin for you. You will also need toothpicks or kitchen twine to secure the roll-ups.

I usually use a very thin sirloin steak as I did with my cheesy steak rolls, but this time I used a cut of beef called milanesa. It’s cheaper than sirloin steak and it gets the job done because it’s nice and thin, however, some of the packages of milanesa beef aren’t perfectly round so if you’re a perfectionist, you may want to trim them real quick. If you don’t care about perfection then just roll and tuck the excess steak.

The idea behind these beef roll-ups actually started when I was making my quick cheesy crusted spinach and mushroom steak rolls. One evening, as I was making my steak rolls, I forgot that I had some frozen asparagus. I always blanch my asparagus then freeze them because they used to always go bad in the fridge. I hated when my veggies went bad. These days, just to be on the safe side, if I’m not sure if I’m using my vegetables right away, I prep them then into the freezer.

Anyway, I remembered watching Tia Mowry at Home. She made her own version of Asian style beef wraps. I ended up making my cheesy steak rolls and the asparagus beef roll-ups at the same time. The more steak for dinner, the better. My family loves steak so they’re always waiting impatiently for me to hurry up with the food.

I wanted to add cheese to my roll-ups so I used some fresh diced mozzarella cheese that I had leftover from a previous recipe. Once the beef roll-ups were done, I covered each roll-up in marinara sauce. FYI, As with a lot of recipes involving steak, the outside of the steak will be more cooked than the inside.

Beef roll-ups and fresh mozzarella and asparagus. They’re simple to make, delicious and make excellent party appetizers or great anytime. These can be eaten as or with your favorite sauce. We love to use lemon Parmesan sauce or Marinara.

Don’t forget to check out these other keto friendly meals, so tender (thanks to a genius and easy tenderizing technique), beef with broccoli with a twist, crispy but tender smothered chicken with bok choy and mushrooms or maybe, cheesy spinach steak rolls, beef asparagus rolls, chicken in creamy arugula Parmesan sauce, or Italian dressing chicken (one of my favs just use keto Italian dressing).

Beef Roll-Ups

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Beef roll-ups with fresh mozzarella and asparagus. They're simple to make, delicious and make excellent party appetizers or great anytime. These asparagus beef roll-ups can be eaten as is or with your favorite sauce. We love to use lemon Parmesan sauce or Marinara.

Course: Appetizer, Dinner

Cuisine: American

Servings: 4 People

Author: April

Ingredients

1 1/2 lb very thin steak I used milanesa thin steak
1 bunch asparagus
8 oz fresh mozzarella cheese or one cup or more for taste or use your favorite cheese
salt and pepper for taste
1 tsp onion powder
1 tsp garlic powder
3 tbs vegetable oil or more as needed
Your choice of a quality brand sauce. I use marinara or my Parmesan sauce recipe. Parmesan sauce recipe linked below

Instructions

If you are using fresh asparagus, In a saucepan, add water to reach about 1 inches. Don't forget to add salt the water until boiling then add the asparagus and cook about 5 minutes then rinse and pat dry.
If you are using frozen asparagus, add to boiling water and cook until tender.
Cut the steak into slices (I was able to get 5 slices out of my steak) then season each steak slice with the seasonings, or you can seasoning the steak first then cut it.
Place about 3-4 asparagus on each steak and then sprinkle fresh mozzarella all over the length of the steak. Tightly roll the steak up around the asparagus and cheese. Secure the steak with kitchen twine or toothpicks.
Add vegetable oil to a large cast iron or frying pan over medium-high. When the pan is hot heat add the beef roll-ups. Cook each side for about 2-3 minutes on each side or to desired doneness. Serve immediately with your choice of sauce. I used marinara sauce or Parmesan sauce

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Quick Hoppin John

December 26, 2017 by April 21 Comments

Traditional Hoppin John is thought to bring luck and prosperity. It’s a staple New Year’s day dinner in the south, especially in South Carolina. Classic Hoppin John is made with ham hocks or bacon and cooked in one pot. My quick version uses, smoked fast cook sausages and more vegetables like healthy broccoli, frozen black-eyed peas and for kick, a couple pinches of crushed red peppers. This is an easy hearty dish that’s ready in 30 minutes or less.

I hope you had a safe and Merry Christmas! Of all the days this year, I ended up spending Christmas sick with a cold and flu. My teen was sick last week so I guess he gave me his germs. I’m still sick but I feel a somewhat better. I hope to be back to normal in a couple days. Please read the entire post for recipe ideas and tips.

Inexpensive, delicious, hearty, filling dish Hoppin’ John recipe is found in most southern states, but it is mainly associated with the Carolinas, Gullah or Low Country. Black-eyed peas, were introduced to America via the transatlantic slave trade. Historically this dish is all about using what you have on hand. African slaves made due with what they were given.

During slavery, they were only given scraps from pigs etc, so I doubt that they were given bacon. This could be the reason why a lot of people prefer to use ham hocks in their pea/bean dishes. My family is also from South Carolina, so it’s only right to post this delicious super simple filling quick recipe.

I’ve modernized this Hoppin John by adding not so traditional vegetables and different color bell peppers for color. Hamhocks take a while to cook so I swapped them out for quick cooking kielbasa smoky sausages. You only need 2 and a half cups of black-eyed peas. For the rice, use 2 cups raw rice.

I love peas. I grew up eating all kinds of them. You name it, I probably ate it. When I was a kid my grandmother ALWAYS had a bowl of soaking peas/beans. For this recipe, feel free to use dried cooked peas or frozen peas if you like. If you want to use canned black-eyed peas, cook them just until warmed through. Add the canned beans about 8 minutes before the rice is done. If you don’t have black-eyed peas you could use any kind of beans/peas you have.

Hoppin John is traditionally served with collard greens but I also love to eat this with buttered cornbread.

Off subject but I think it may help someone. Did I tell you that my 3-year-old actually ate grapes and blueberries recently? I’m still in shock. If you read my blog then you know that Josiah is a super picky eater. He doesn’t like A LOT of foods. This kid did not like grapes or blueberries or any other fruit besides bananas. Each time I’d try to give him fruit other than bananas he’d frown and push it away.

How did I get him to eat the grapes and blueberries? I read an article online about how to get your toddler to eat more vegetables. The writer mentioned that it’s a good idea to leave vegetables out where kids can reach and snack on them. I didn’t try it with vegetables yet, but as you already know, the technique worked with the blueberries and grapes. I’ll need to search for the article again and bookmark the site. I can’t wait to try vegetables.

I think I’m going to try carrots first. Fingers crossed. I’ll let you know what happens. Do you have a picky eater? What tips or tricks do you use to get your kids to eat more? Do they like rice and peas? Let me know in the comments. I’m all ears or should I say “eyes.”

Okay, I posted some tips/ideas to make this recipe your own in the recipe notes and below. Like I said initially, this recipe is all about what you have on hand. Use your favorite veggies and meats or whatever beans you currently have. Make it your own.

If you want to make this Hoppin John recipe your own there are tons of options. Here are some ideas/tips:

You can saute the vegetables and sausages then serve over hot rice or cook the vegetables and beef with the rice.
Add your choice of meat: ham hocks, bacon bits, smoked turkey, lamb, diced ham. I’ve made this with oxtails, roast beef and of course sausage so far. If you are going to use ham hocks and canned beans make sure you add the beans right before the rice is done. Canned beans should only cook until warmed through.If they are cooked for too long they will turn mushy. Frozen beans will work better if you want to cook them with the rice and the other vegetables. You could also use diced ham instead of ham hocks with the canned peas.
If you don’t have black-eyed peas/beans use whatever beans you have.
For veggies, use your choice of vegetables like spinach, jalapenos for a little kick, kale, tomatoes. For a colorful dish, use a mixture of bell peppers and sweet mini peppers. I used red and orange bell peppers.
Traditionally this dish is served with collard greens. I love to serve it with cornbread as well.

I hope you can try this Hoppin John recipe this New Year!

5 from 7 votes

Quick Hoppin John

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Traditional Hoppin John is thought to bring luck and prosperity. It’s a staple New Year’s day dinner in the south, especially in South Carolina. Classic Hoppin John is made with ham hocks or bacon and cooked in one pot. My quick version uses, smoked sausages and more vegetables like healthy broccoli, frozen black-eyed peas and for kick, a couple pinches of crushed red peppers. This is an easy hearty dish that’s ready in 30 minutes or less.

Course: Dinner

Cuisine: soul food, Southern, Southern American

Servings: 5 people

Author: April

Ingredients

12 oz kielbasa smoked sausages or your choice of meat *see notes*
1 cup onions diced
1 bell pepper diced your choice of bell peppers
1/4 cup celery sliced thinly
1 1/2 cups broccoli florets optional
2 cups frozen black-eyed peas dried cooked or canned *see notes*
2 cups rice
1/8 tsp crushed red pepper optional
2 1/2 cups rice
3 cups chicken broth
2 tbsp vegetable oil
salt and pepper for taste
couple pinches onion powder

Instructions

Add vegetable oil to a large frying pan over medium-high heat . Once the oil is hot cook the sausage over medium-high heat until browned. Saute vegetables (except for the broccoli and garlic) in a large frying pan over medium heat until softened and translucent about 5-8 minutes. Add the garlic on top of the vegetables. Cook garlic until fragrant.
In a medium pot over high heat add the rice, frozen peas and the sauteed vegetables and beef (you can add the broccoli at this point too if you like). Stir constantly for about a minute then add 3 cups of chicken broth and bring to a simmer. Simmer until the water is reduced and rice is done. If you want more bite to the broccoli, add it 8 minutes before the rice is done. Serve immediately. This dish is usually served with collard greens.

Recipe Notes

If you want to make this Hoppin John recipe your own there are tons of options. Here are some ideas/tips:

You can either cook the vegetables/beef separately and then serve over hot rice or cook them together with the rice.
Add your choice of meat: ham hocks, bacon bits, smoked turkey, lamb, diced ham. I've made this with oxtails, roast beef and of course sausage so far. If you are going to use ham hocks and canned beans make sure you add the beans right before the rice is done. Canned beans should only cook until warmed through. If you want to make this quick then use bacon bits, diced ham or smoked sausages.
If the black-eyed peas cook too long they may become mushy. Frozen beans will work better if you want to cook them with the rice and the other vegetables. You could also use diced ham instead of ham hocks with the canned peas.
If you don't have black-eyed peas/beans use whatever beans you have.
For veggies, use your choice of vegetables like spinach, jalapenos for a little kick, kale, tomatoes. For a colorful dish, use a mixture of peppers. I used red and orange peppers.
Traditionally this dish is served with collard greens. I love to serve it with cornbread as well.

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here and here.

Peruvian Fried Rice

Braised Short Ribs With Black Eyed Peas and Cannellini Beans In A Chipotle Beef Gravy

Teriyaki Crispy Chicken Legs:

Short Ribs & Black Eyed Peas w/ Cannellini Beans & Chipotle Gravy

October 23, 2017 by April 22 Comments

Braised short ribs, black-eyed peas, and cannellini beans slow cooked in beef broth, onions and chipotle in adobo sauce, until tender and falling off the bones. The braised short ribs cook down to a nice rich and flavorful spicy chipotle beef gravy. So darn melt in your mouth delicious! This hearty short rib dinner is some serious comfort food.

This slow cooker braised short ribs is so simple to make. Start your slow cooker the night before or early in the morning. Cook on low for 8 hours…then come home from work and enjoy a delicious hearty, protein-filled comforting meal! Serve with hot buttered cornbread.

I can never say no to a meal with short ribs and gravy. Can you blame me? I mean hello, gravy, short ribs, and beans slow cooked for hours in rich chipotle beefy gravy. Just the name of this dish makes me hungry! I think this is one of my favorite comfort foods. My other favorite comfort food is my best chili. If you haven’t had short ribs made this way, now is your chance.

I love cooking ribs. Back in the day, my grandmother used to make beefy meals with beans all the time but I didn’t care for them. I know. I know….. She loved cooking with black-eyed peas, cannellini beans, butter beans, lima beans. Every day there was a bowl of soaking beans in the kitchen. I wish I could go back in time and eat everything I disliked as a kid! These days, I’ll eat black-eyed peas and cannellini beans any time.

Have you ever used chipotle in adobo to make gravy? I wish you can taste it…well you can taste it, if you make this recipe. You are going to be in for a treat if you do. It’s so darn good! Short ribs, gravy and chipotle go so well together.

How do you make braised short ribs?

Short ribs both bone-in or boneless are braised the same way. First, you season then sear all sides of the short ribs over high heat. For cooking in the oven or stove, depending on what you are making, fill the skillet partially with water or broth. Cover and slow cook for 2.5-3 hours or until the meat is tender and falling off the bone. To make short ribs in the slow cooker, remove the ribs from the skillet and put them in the slow cooker. Add the liquids and slow cook for 6-8 hours or until the meat is fall off the bone tender.

In this recipe, I also seared my onions and garlic. I used a beef broth base. Then add the onions to the skillet or slow cooker. The chipotle really brings this dish over the top. It brings out so much flavor in the beef gravy. The beans bring everything together. Such a healthy comfort meal. You need to make this asap.

What do I serve with braised short ribs?

Short ribs taste fantastic with mashed potatoes, baked potato, cornbread, broccoli, roasted vegetables, corn on the cob. For a healthier choice try for cauliflower mash.

What wine to serve with braised short ribs?

I did a little research and per Food & Wine, Southern French Reds, Chilean Cabernet Sauvignon, and Sangiovese from Tuscany pair well with ribs. You can read more about these great wine suggestions on the Food & Wine website.

I can’t get enough of it. Omg, These ribs are fantastic. I love to serve these short ribs with homemade cornbread which ain’t on the blog yet but if you subscribe, you’ll be the first to know when the post is up!

Just look at all that rib and bean DELICIOUSNESS! Mouth-watering. I love saying mouth-watering. If you see me say mouth-watering or in this case, write it, then you need to know it is an amazing dish. I’m just being honest!

Quick tips

If the sauce/gravy is too thick you can thin it out with a bit of water or add more beef broth.
If you are using a broth which already contains salt, do not overdo it with salt when seasoning your short ribs. I used Better Than Bouillon Base which already contains salt, so I ended up only using 2 tsp salt to season the short ribs. You can always add more salt once the short ribs are done.
If you would like to cook the ribs on the stove. Cover and cook on low for 3 hours or until the meat falls off the bone and checking the liquid occasionally. Add more liquid if needed.
If you would like to slow cook in the oven. Cook on 350 for 2-3 hours. Add the beans an hour before the meat is done checking liquids and add more liquid if needed.
Feel free to omit the chipotle in adobo sauce if you prefer. The below is a picture of beef short ribs with black-eyed peas and white beans instead of the cannellini beans and no chipotle. I also slow cooked it in the oven instead of the slow cooker.

Here, I used black eyed peas with white beans, no chipotle in adobo sauce. Slow cooked in the oven instead of the slow cooker.

If you love this recipe then you may also love these delicious beef comfort meals:
Best Ever Chili, my super tender Beef and Broccoli with a Twist to die for Meatloaf, easy sheet pan Beef Quesadilla or Salisbury Steak with Onion Gravy

If you liked this post I would love if you could save this Short Rib recipe to your Pinterest Board or share to your Facebook to save this recipe! Let’s be friends on Pinterest . I love sharing mouthwatering delicious food. See ya there!

Short Ribs & Black Eyed Peas w/ Cannellini Beans & Chipotle Gravy

Prep Time

5 mins

Cook Time

8 hrs

Total Time

8 hrs 5 mins

Braised short ribs, black-eyed peas, and cannellini beans slow cooked in rich chipotle beef gravy, until tender and falling off the bones.

Course: classic dinner

Cuisine: American, Southern

Keyword: classic dinner, comfort food, Winter food

Servings: 3

Author: April

Ingredients

3 lbs bone in beef short ribs
2 tbsp vegetable oil
1 tsp garlic powder
1 tsp onion powder
salt and pepper for taste see notes
1 large onion thinly sliced
5 cups beef broth I use Better Than Bouillon Beef Base
3 chipotle in adobo sauce peppers optional
2 15 oz cans of drained rinsed beans I used a combo of black eye peas canellini

Slurry

1/4 cup flour
1/4 cup water

Instructions

Season the short ribs with the salt pepper, garlic powder, onion powder and celery salt
In a very hot large skillet with oil over medium high heat, cook the short ribs on all sides for about 50 seconds. Set stove to medium heat and add the onions around the short ribs.
Cook the onions until softened about 3-5 minutes around the short ribs. Add the short ribs and onions to the slow cooker then add the chipotle peppers, beans and beef broth and slurry.
Mix carefully. Put the lid on and cook on low for 8 hours or high for 4-5 hours or until the meat is tender and falling off the bone. Skim off any fat. Season with salt and pepper for taste.
Serve with hot buttered cornbread.

Recipe Notes

1. If you are using a broth which already contains salt,do not overdo it with salt when seasoning your short ribs. I used Better Than Bouillon Base which already contains salt, so I ended up only using 2 tsp salt to season the short ribs. You can always add more salt once the short ribs are done.

2. If you would like to cook the ribs on the stove. Cover and cook on low for 3 hours or until the meat falls off the bone and checking the liquid occasionally. Add more liquid if needed.

4. If you would like to slow cook in the oven. Cook on 350 for 2-3 hours. Add the beans an hour before the meat is done checking liquids and add more liquid if needed.

5. If the sauce is too thick, thin it out with a bit of water or add more beef broth.

Taco Spaghetti

October 16, 2017 by April 26 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BarillaFusion #CollectiveBias

My taco spaghetti is filled with all of my favorite ingredients: Barilla spaghetti, taco seasoning, ground beef in a cheese sauce, jalapeno, chipotle, adobo sauce, onions, salsa, black beans, corn, grape tomatoes and fresh herbs. This quick and easy pasta is full of flavor and not too spicy, which makes it kid friendly and perfect for busy weeknights!

I love coming up with new spaghetti recipes and this taco spaghetti is just so darn good! I WILL make this spaghetti recipe often until my family is tired of it! It’s seriously good! I don’t think I want to eat any other kind of spaghetti…ever! Just joking, it’s just that good!

I was so glad when I was contacted to do this fusion recipe for Barilla. I already knew exactly what I wanted to make…hellooooooo taco spaghetti! I stopped by my nearest Safeway and picked up all the ingredients to make my quick and easy spaghetti. You can find all of Barilla’s products in aisle one. Barilla has so many products to choose from, including some gluten free items. One bite of Barilla’s cooked pasta and you’ll notice that it’s perfectly firm. I really love that their pasta does not stick together as it cooks. That’s a BIG deal for me!

This taco spaghetti is not bland at all. Full of flavor! Like I mentioned earlier, it’s the right amount of heat, so it’s not spicy at all. This step is optional, but I thought it would be fun pasta topping, Add a handful of tortilla chips and place them in the food processor and process until it’s the size of breadcrumbs. Alternatively, you for bigger crumbs you can crush them with your handsSet to the side.

Cook the spaghetti according to the directions on the box and make sure you cook it al dente. Cook the ground beef and onions together. Drain the meat, leaving at least a tablespoon of the fat.

Add to the skillet with the beef, the taco seasonings, chili powder, onion and garlic powder then add the vegetables, oregano, chipotle and the adobo sauce, salsa, jalapeno and the black beans. Add salt and pepper for taste if needed. Do not add all of the tomatoes. You’ll want to reserve half of the tomatoes for later. If you have your own homemade taco seasoning feel free to use that too.

Add all the cheese sauce ingredients together with the ground beef, vegetables and beans. Mix it carefully. The sauce will began to thicken up. Once it thickens up, add the pasta and toss to coat the spaghetti with the delicious meats, veggies, beans, etc. I love to add fresh vegetables to my pasta so I added the reserved sliced grape tomatoes. The flavors of the pasta and the fresh juicy bite of the grape tomatoes ugh…just so good! The fresh juicy grape tomatoes goes so well with this dish, so make sure you add them. I also finished the pasta off with tortilla breadcrumbs and fresh oregano.

Visit this link to participate in a Barilla prize giveaway and spin the wheel for your chance to win one of thousands of prizes. At a minimum, everyone who spins the wheel will receive a Barilla Pasta coupon! I just love saving money and I’m sure you do to, so don’t miss out!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BarillaFusion #CollectiveBias

Taco Spaghetti

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

My taco spaghetti is filled with all of my favorite ingredients: Barilla pasta, taco seasoning, ground beef, jalapeno, chipotle, adobo sauce, onions, salsa, black beans, corn, grape tomatoes and fresh herbs. This quick and easy pasta is full of flavor and not too spicy, which makes it kid friendly and perfect for busy weeknights!

Servings: 3

Author: April

Ingredients

Cheese sauce

1 cup of your favorite cheese
3 tbsp butter
1 cup heavy whipping cream

For the Pasta

8 oz Barilla spaghetti or your choice
.05 lb ground beef
1/4 cup onion diced
1 cup grape tomatoes halved
1 cup sweet corn
1 cup drained black beans
1 chipotle in adobo sauce chopped plus 2 tsp of the adobo sauce
1/2 cup salsa
1/2 tbsp jalapeno finely diced
3 tsp chili powder
1/4 cup taco seasoning
1 tsp garlic powder
1 tortilla chips crushed optional
salt and pepper for taste

Instructions

Add a handful of tortilla chips and place them in the food processor and process until it's the size of breadcrumbs. Alternatively, you could crush them with your hands for bigger crumbs that delicious too. Set to the side.
Cook the spaghetti according to the directions on the box. Cook the ground beef and onions together in a skillet over medium high heat.Cook until brown. Drain, leaving at least a tablespoon of the fat.
Add to the skillet with the beef, the taco seasonings, chili powder, onion and garlic powder then add the vegetables (only add half of the grape tomatoes), oregano, chipotle and the adobo sauce, salsa, jalapeno and the black beans. Add salt and pepper for taste if needed.
Do not add all of the tomatoes. Reserve half of the tomatoes for later. If you have your own homemade taco seasoning feel free to use that too.
Add all the cheese sauce ingredients together with the ground beef, vegetables and beans. Mix it carefully. The sauce will began to thicken up. Once it thickens up, add the pasta and the reserved fresh grape tomatoes and toss to coat. Serve immediately

Enfrijoladas

October 14, 2017 by April 23 Comments

If you love Mexican food then you will love this Mexican enfrijolada recipe. Enfrijoladas are similar to enchiladas. Instead of using enchilada sauce, black bean sauce is used. They

are traditionally made using corn tortillas, with chorizo, chicken or cheese and slathered in a black bean or pinto bean sauce then topped with crumbled queso fresco. This

enfrijolada recipe uses flour tortillas, ground beef and 3 different cheeses: monterey jack, colby and queso fresco. You can serve these cheesy enfrijoladas with salsa,

shredded lettuce, avocado, cilantro, radishes, sour cream. Whatever you like! It’s so good!

Enfrijoladas

Name: Best Chili Recipe (Award Winning) With Video!
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 5 people
Ingredients: 3 jalapenos diced; 1 cup green pepper diced; 1 cup onions diced; 3 garlic cloves minced; 2 lbs 80% ground beef; 1 tsp garlic powder; 1/2 tbsp cumin; 3 1/2 tbsp chili powder; 1/2 tsp cayenne pepper; 1 tsp oregano; 1 3/4 cup water; 1 8 oz can tomato paste; 2 10 oz cans diced tomatoes with green chilis; 2 15 oz cans chili beans or pinto beans drained and rinsed; salt for taste; pepper for taste; 2 tbsp vegetable oil

Hi friends! If you love fajitas or enchiladas then I know you’ll love this baked enfrijolada! I actually love enfrijoladas more than enchiladas. It takes a bit of prep time but the end result is sooo worth it.

They are so delicious, even my picky 4 year old loves it. This recipe is a great way to get kids to eat their beans. You can leave out the beef or add a more traditional filling like chorizo or chicken or make a cheese only filling.

I don’t eat pork, so I have to use beef or chicken. A little tip, before you add the fillings to your enfrijoladas, pop your corn or flour tortillas into the microwave to make them more pliable then add your fillings.

How to make enfrijoladas

Ingredients:

For the Enfrijoladas:
Your choice of corn or flour tortillas, (I used the medium sized flour tortillas, make sure they are medium sized not large)
Your choice of fillings (cooked diced chicken, ground chicken, chorizo, steak, ground beef seafood, etc)
Your choice of toppings, crumbled queso fresco, cheddar cheese, monterey jacke etc, cilantro, shredded lettuce, salsa, avocado, thinly sliced radishes, crema, sour cream etc)

For the black bean sauce:
2 cans of black beans (qty 2 15 oz cans with its broth)
1 cup salsa or you can use fresh tomatoes and onions (I love On the border Salsa)
2-3 chipotles in adobo sauce (I used 3 tbs plus the adobo sauce, I like mine a tad spicy)
2 tbs to 1/4 cup of adobo sauce from the can of chipotles in adobo sauce
2 1/4 cups chicken or beef broth (I love to use Better than Bouillon Chicken and Beef Base)
salt and pepper for taste if needed.

Directions:
Preheat oven to 350 degrees Fahrenheit. Add all of the black bean sauce ingredients into a food process and puree until smooth. Season with salt and pepper for taste. Add more adobo sauce and chipotle pepper if needed and puree again. Pour the black bean sauce into a large bowl.

Spread some of the black bean sauce evenly over the bottom of a 9X13 pan. Pop the tortillas in the microwave for about 10-20 seconds to make them soft and pliable. Using tongs or your hands, dip the tortilla into the black bean sauce and coat both sides. Transfer to a plate then add your fillings.

Fold the tortilla in half two times. They should look like triangles. See pic right above. Pour the remaining bean sauce into the pan and add your choice of cheeses. I was able to fit 8 tortillas in my pan. Bake at for 15-20 minutes or until the cheese has melted.

Quesadillas in the oven (Sheet Pan Quesadillas), Jamaican Beef Patties , Cheesy Jalapeno Ground Beef Tamale Pie

CHICKEN TACOS WITH HOMEMADE TACO SEASONING AND HABANERO SALSA

Enfrijoladas

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Enfrijoladas are similar to enchiladas. Instead of using enchilada sauce, black bean sauce is used. They are traditionally made using corn tortillas, with chorizo, chicken or cheese slathered in a black bean or pinto bean sauce, topped with crumbled queso fresco. This enfrijolada recipe uses flour tortillas, ground beef and 3 different cheeses: monterey jack, colby and queso fresco! You can serve enfrijoladas with salsa, shredded lettuce, avocado, cilantro, radishes, sour cream. Whatever you like! It's so good!

Course: Dinner, Lunch

Cuisine: Mexican

Keyword: ethnic food, restaurant food, take out

Servings: 8 people

Calories: 369 kcal

Author: April

Ingredients

Ingredients:
For the Enfrijoladas:
Your choice of medium sized corn or flour tortillas (I used the medium sized flour tortillas)
Your choice of fillings cooked diced chicken, ground chicken, chorizo, steak, ground beef seafood, etc
Your choice of toppings crumbled queso fresco, cheddar cheese, monterey jacke etc, cilantro, shredded lettuce, salsa, avocado, thinly sliced radishes, crema, sour cream etc)
For the black bean sauce:
2 cans of black beans qty 2 15 oz cans with its broth
1 cup salsa or you can use fresh tomatoes and onions instead if you like I love On the border Salsa
2-3 chipotles in adobo sauce I used 3 tbs plus the adobo sauce, I like mine a tad spicy
2 tbs to 1/4 cup of adobo sauce from the can of chipotles in adobo sauce
2 1/4 cups chicken or beef broth I love to use Better than Bouillon Chicken and Beef Base
salt and pepper for taste if needed.

Instructions

Preheat oven to 350 degrees Fahrenheit. Add all of the black bean sauce ingredients into a food process and puree until smooth. Season with salt and pepper for taste. Add more adobo sauce and chipotle pepper if needed and puree again. Pour the black bean sauce into a large bowl.
Spread some of the black bean sauce evenly over the bottom of a 9X13 pan. Pop the tortillas in the microwave for about 10-20 seconds to make them soft and pliable. Using tongs or your hands, dip the tortilla into the black bean sauce and coat both sides. Transfer to a plate then add your fillings.
Fold the tortilla in half two times. They should look like triangles. See pic right above. Pour the remaining bean sauce into the pan and add your choice of cheeses. I was able to fit 8 tortillas in my pan. Bake at for 15-20 minutes or until the cheese has melted. Top with your favorite toppings.

Recipe Notes

Couple tips:

Microwave the tortillas first to make them more pliable.

If you have any leftover black bean sauce. You can add it to a tightly sealed container and refrigerate for 3-4 days.

Try to use the medium sized tortillas. The larger ones probably won't fit in a 9X13 pan. If you like to use the small tortillas add the fillings then just fold them in half and place in the pan.

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Enfrijoladas

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You may also like:

Quesadillas in the oven (Sheet Pan Quesadillas), Jamaican Beef Patties , Cheesy Jalapeno Ground Beef Tamale Pie

CHICKEN TACOS WITH HOMEMADE TACO SEASONING AND HABANERO SALSA

MEET APRIL

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Chili Recipe

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Enfrijoladas

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MEET APRIL

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