Korean Beef Haystacks

 

Just a little variation on my Korean Beef Lettuce Wraps! The perfect quick dinner for summer nights or anytime you’re cravin’ some Asian! So easy to make and won’t heat up the kitchen too much! Gluten free with a tasty sauce that resembles a light teriyaki. Just think of them like an Asian street taco :)

---

1 pound lean ground beef

1/2 cup soy sauce

1/4 cup white sugar

1/4 cup brown sugar

2 teaspoons minced garlic

¼-1/2 teaspoon pure sesame oil

1/2 teaspoon dried ginger or ginger paste

1/4-1/2 tsp crushed red pepper flakes (optional)

For Serving:

steamed white rice

steamed broccoli florets

steamed or raw shredded carrots

chopped cilantro

chopped peanuts or sliced almonds

---

Brown ground beef and drain any grease if necessary. Add remaining ingredients and stir until heated. Simmer on low to tenderize meat more, but not required. Serve with steamed rice on lettuce leaves. Top individual wraps with shredded carrots and chopped peanuts.  

Variation: If the sauce is too sweet for your taste, half each of the sugars. 

Adapted from Iowa Girl Eats 

http://iowagirleats.com/2017/07/18/korean-beef-lettuce-wraps/

Korean Beef Lettuce Wraps

The perfect quick dinner for summer nights or anytime you’re cravin’ some Asian! So easy to make and won’t heat up the kitchen too much! Gluten free with a tasty sauce that resembles a light teriyaki. Just think of them like an Asian street taco :)

---

Chili Cheeseburger Macaroni

Very easy and kid friendly meal. The cellentani noodles are a lot of fun. They are basically a long elbow in a corkscrew shape. Barilla brand makes them and you can find them at Walmart. Serves 4-6 people.

1/2 pound ground beef, browned and drained

1 box beef broth (4 cups)

1 small can tomato sauce OR 1 can petite diced tomatoes

1/2 T chili seasoning packet mix

1 packet taco seasoning mix (reduced sodium if you can find it)

1 lb small pasta (cellentani, rotini, small penne)

2 tablespoons butter

2 tablespoons flour

1 cup milk

6 ounces Cheddar cheese, shredded

salt and pepper

sour cream (optional garnish)

Combine cooked, drained, ground beef in extra large skillet with broth, entire can of tomatoes, and taco seasoning mix. Bring to boil and simmer over medium low or low, covered, for 5 minutes. Add noodles and continue simmering, covered, for 10 minutes, stirring occasionally. 

*Meanwhile, in a separate medium saucepan, melt butter over low heat. Add flour and whisk continually over low heat for 1 minutes. Slowly add milk while whisking. Once it begins to thicken add the cheese and stir to melt. Remove from heat and keep covered. Once the noodles have cooked for 10 minutes, add the cheese sauce to noodle mixture and carefully stir until incorporated. Continue cooking on simmer, covered, until noodles reach desired tenderness. If sauce is too thick, you can add more beef broth or water.  Salt and pepper to taste. Transfer to casserole dish before serving on the table. Top individual servings with a dollop of sour cream (optional).

*Update: You can also just add all the sauce ingredients at the end without cooking them separately and stir well. It works just fine and a little less work :)

    Adapted from Six Sisters.

Jalapeno Cornbread Topped Taco Bake

Recipe can easily be doubled for a 9x13 casserole dish. You can also use a packaged taco seasoning mix in place of what is listed in this recipe.

---

1/2 pound lean ground beef

1 cup cooked rice

1 can black beans (well drained)

1 can tomato sauce (8 oz)

2 tablespoons water

1/2 cup sour cream

1 cup shredded cheese

Taco Seasoning Mix (use 1 package OR ingredients below)

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

1 1/2 teaspoon ground cumin

1/2 teaspoon paprika

1 teaspoon seasoned salt

1 teaspoon black pepper

Cornbread Topper

1 box Jiffy Cornbread Mix

1 egg

1/3 cup milk

1 jalapeno, diced (1 can or green chilis)

---

Preheat oven to 400. Brown ground beef in deep skillet and drain if necessary. Add rice, black beans, tomato sauce, water, sour cream, and seasoning. Stir until well combined and heated thoroughly. Spread into lightly greased 8x8 casserole dish. Top with cheese. Prepare Cornbread topping by combining mix, egg, milk, and jalapeno. Spread evenly over the cheese. Bake at 400 until cornbread is golden brown (about 20 minutes). Serve with extra sour cream and salsa if desired.


Recipe inspired by Taste of Home Magazine. Taco Seasoning Mix adapted from Homemade Taco Seasoning on The Recipe Critic. 

Savory Meatloaf Muffins

I was a meatloaf hater until I discovered this recipe! The muffin shape makes them super easy to serve and the recipe can easily be doubled. Picture shown was served with baked breaded eggplant and green beans.

---

1 pound ground beef

3 ounces Stove Top Stuffing Mix (half of package)

1 egg

1/2 cup water

4 tablespoons barbecue sauce, divided

---

Mix ingredients in large ziplock bag, using 2 T of barbecue sauce. Scoop into muffin tin. Top each muffin using the remaining 2 T of barbecue sauce. Makes 6 medium muffins in a medium muffin tin or 9 in regular muffin tin. Bake at 400 for about 25 minutes or until they reach an internal temperature of 160 degrees and the glaze is set with a few blackened spots.

Slightly adapted from here.

Pictured with baked breaded eggplant