Pioneer Woman Sloppy Joes

 From: The Pioneer Woman

Ingredients:

2 1/2 pounds ground beef 

1 large green bell pepper, diced 

1/2 large onion, diced 

 1 1/2 cups ketchup 

5 cloves garlic, minced 

Hot sauce, such as Tabasco 

Worcestershire sauce 

Salt and freshly ground black pepper 

8 kaiser rolls 

2 tablespoons packed brown sugar 

2 teaspoons chili powder, or more as needed 

1 teaspoon dry mustard 

1/2 teaspoon red pepper flakes, or more as needed 

2 tablespoons butter, softened

Chips or salad, for serving, if desired

 

Directions:

 Start by browning the ground beef in a large pot over medium-high heat. Drain off the fat. 

Add in the green peppers and onions. Stir, and then add 1 cup water, the ketchup and garlic. Stir it around to combine, and then add the brown sugar, chili powder, dry mustard, red pepper flakes, and hot sauce, Worcestershire, salt and pepper to taste. Stir to combine, and then cover and simmer over medium-low heat, about 20 minutes.  

To serve, spread the rolls with the butter and brown them on a griddle or in a skillet. Spoon a good amount of the meat mixture onto the bottom roll, and then top with the other half. Serve with chips, salad or just enjoy it by itse

Beef Empanadas with Black Bean Dipping Sauce

From: A Bountiful Kitchen

 

Course Main Course, Side Dish, Snack

Cuisine Mexican

Ingredients

Empanadas

• 1 tablespoon olive oil
• 1/2 lb ground beef
• 1/2 cup chopped onion
• 1 large garlic clove chopped
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/3 cup chopped fresh cilantro
• kosher salt and freshly ground black pepper
• 1 17.3- oz packages frozen puff pastry 2 sheets, thawed
• 2 large egg yolks beaten, for glaze

Dipping Sauce

• 1/2 15- oz can black beans drained & rinsed
• 1/2 cup sour cream
• 1 Roma tomato seeded, chopped, divided
• 1 lg scallion chopped, divided
• Kosher salt and freshly ground black pepper

Instructions

Empanadas

1. Heat oil in a medium skillet over medium-high heat. Add beef, chopped onion and garlic; cook, stirring often and breaking into small pieces with a wooden spoon until beef is cooked, about 3 minutes. Add tomato paste, cumin, and cayenne. Reduce heat to medium; cook, stirring often, to let flavors meld, about 4 minutes. Add cilantro; season to taste with salt & pepper. Let filling cool to room temperature.
2. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Cut each pastry sheet into four 4 1/2" squares for a total of 8 squares. Lightly brush edges of squares with glaze. Spoon filling into center of each, dividing equally. Fold edges over, forming triangles, and press to seal. Crimp edges with tines of a fork. Divide triangles between prepared sheets. Brush tops with glaze.
3. Do Ahead: Can be prepared 6 hours ahead. Cover & chill.
4. Bake until tops are puffed and golden brown, about 20 minutes.

Dipping Sauce

1. Meanwhile, puree beans and sour cream in a blender until smooth. Transfer to a medium bowl. Stir in half of tomatoes and half of scallions. Season to taste with salt and pepper. Sprinkle remaining tomatoes and scallions over.

 

Easy Southwest Chicken Rollups

 

From: A Bountiful Kitchen 

 

This quick and easy dish is a complete meal in a tortilla! Baked instead of deep fried keeps it healthy too.

Course Appetizer, Dinner, main

Cuisine Mexican, southwest

Keyword kid friendly, quick and easy, southwest

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8

Ingredients

• 3 cups cooked chopped chicken breast meat*
• 1 red pepper seeded and chopped
• 1/2 medium onion
• 1 1/2 cups corn if in season, about 2-3 large cobs, cooked and cut off cob, or frozen corn
• 1-15.5 oz can black beans rinsed and drained
• 1 1/2- 2 cups fresh spinach washed OR 1 bunch green onion, cut into 1/2 inch pieces green and white parts
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 cups grated Monterey Jack or Pepper Jack cheese grated
• 12 10-12 inch tortillas - flour for best results, use fresh flour (refrigerated) tortillas, 20 oz package about 12 tortillas
• sea or kosher salt and pepper to taste I use about 1 teaspoon of each

Instructions

1. If using fresh tortillas, grill lightly on hot griddle for about 30-60 seconds per side. Remove to plate and set aside.

2. Place all filling ingredients in a medium to large bowl. Mix lightly. If using frozen corn, do NOT thaw first. Just add to mixture frozen.

3. Spread about 1/4 to 1/3 cup filling in the middle of each tortilla, depending on how thick or thin you want the rolls to be. Roll tightly and place on a lightly greased or parchment lined cookie sheet or jelly roll pan. Brush the top of the tortillas lightly with canola, vegetable or olive oil, or spray lightly with cooking spray.

4. Bake at 375-400 degrees for 15 minutes on middle rack until golden brown. No need to turn the tortilla rollups!

5. Remove and serve immediately or at room temperature with salsa, sour cream and guacamole.

Recipe Notes

• Great as a make ahead dish. Prepare as directed in recipe and cover tightly with foil. Place in fridge until ready to bake and serve. Remove foil before baking. Make up to 2 days ahead.
• This dish may also be prepared ahead by cooking chicken, chopping all other filling ingredients. Place ingredients in refrigerator. When ready to assemble, add spices and mix. Assemble and cook as directed. 
• I highly recommend using fresh tortillas in this recipe. Fresh tortillas are thinner and will hold the filling better without breaking apart. 
• If you'd like to make about 15 tortillas, use 4 cups of chicken and 3 cups of cheese, 1 small 10-12 oz bag of frozen corn.