Korean Beef

This recipe is another 15 minute meal that is so easy, and so delicious.  My older boy asked for seconds so I knew it was a winner.  Recipe and photo courtesy of sixsistersstuff.com.

  • 1 lb lean ground beef
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon ground ginger
  • 1/2-1 teaspoon crushed red peppers
  • salt
  • pepper
  • rice, cooked

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with chopped green onions if desired.

Beef and Bean Tostadas

This recipe is a variation of The Pioneer Woman’s beef and bean burritos.  I love this dish because while simple, it reminds me of my Tex-Mex upbringing. If making for kids, take the spice down just a touch. I also halve the recipe for my family of 4.  Recipe courtesy of thepioneerwoman.com.

  • 2 lbs ground beef
  • 1/2 whole onion
  • 1 7 oz can El Pato tomato sauce
  • salt and pepper, to taste
  • cumin, oregano, chili powder, garlic, to taste
  • 3/4 cup grated cheddar cheese
  • 1 can refried beans
  • tostadas

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. Spread a small amount of beans on each tostada. Add meat and sprinkle with grated cheddar. Broil until the cheese melts.

Meatloaf Muffins

This is another great weeknight recipe because it only takes about 30 minutes from counter to table. The individual portions make it great for kids, or leftovers the next day.

  • 3 lbs ground beef or turkey
  • 2 eggs
  • 1/2 onion, diced
  • 1 cup cracker or bread crumbs
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup ketchup
  • 2 tablespoons brown sugar

Mix together all the ingredients. Spoon into muffin tins that has been sprayed with non-stick spray. Bake at 375 for 20-25 minutes. Top with your favorite bbq sauce or ketchup.

Meatball Sub Cupcakes

This recipe got a “Wow!” from my husband after the first bite.  The best part is they take 10 minutes to assemble and 15 to bake, which makes them great for a busy weeknight. Recipe and photo courtesy of plainchicken.com.

  • 1 can of refrigerated crescent roll dough
  • 4 oz cream cheese, soften
  • 3/4 teaspoon italian seasoning
  • 1 cup shredded mozzarella
  • 12 1 oz meatballs
  • spaghetti sauce

Preheat oven to 375. Spray 12 regular size muffin cups with cooking spray. Set aside. Remove dough from can; press seams to seal and press into an 8×18 inch rectangle. Cut dough into 12 squares. Press squares into muffin pan cups.
Combine cream cheese, Italian seasoning and 1/2 cup mozzarella cheese. Divide the cream cheese mixture in the bottom of each muffin cup. Place meatballs on top of cheese; top each meatball with spaghetti sauceSprinkle with remaining mozzarella cheese. Bake 15 to 18 minutes, or until golden brown.

*If you grocery store carries the seamless Pillsbury dough sheet this would be great for that.

*I had 1/2 oz meatballs so I made these in mini muffin cups and they worked great. Perfect appetizers for a party.