Hamburger Soup

This is a small tribute to my beautiful grandma who passed away on Saturday. Another one of her farm comfort foods. I love this soup because all the ingredients are always on hand. You can pretty much just throw in anything you want to, and it will still taste great.

Grandma Lill's Hamburger Soup

Recipe from Lillian Rydalch

1/4 c chopped onion

4 1/2 c water 

1 c diced carrot

1 c diced potato

1 c diced celery

1/2 Tbsp salt to taste

1/2 tsp pepper

1 beef bouillon cube

1 bay leaf

1 can kidney beans (drained and rinsed)

1 1/2 Tbsp chili powder

1 28 ounce large can tomatoes (un-drained)

handful macaroni noodles (1-2 cups to your liking)

Brown hamburger with the onion and drain.

Add all ingredients except tomatoes, noodles and beans; cover and bring to boil.

Turn down heat and simmer for 20 minutes.

Add tomatoes, noodles, and beans and simmer until noodles are tender. If you use a lot of noodles you may need to add more water. Salt and pepper to taste.
Serve with cheddar cheese on top if you'd like! Enjoy!

Simple Steak Kabobs

These steak kabobs we made last night were heavenly and so simple to throw together too! Definitely going to be on our regular rotation. I might even have to throw my snow boots on in the winter to grill outside in the dead of winter. It will be worth it though! Use whatever veggies you have on hand. We did zucchini, red onion and mushrooms.

Steak Kabobs

Marinade:

1/4 cup olive oil

1/4 cup red wine vinegar

1 Tbsp Worcestershire sauce

1 tsp garlic powder

1/2 tsp salt

black pepper

Veggies (Choose what you like!)

summer squash

zucchini

red onion

mushrooms

anything!

Thick cuts of steak, cubed (I used petite sirloin and some tenderloin I had)

Marinade the steak for 1 hour in a large ziplock bag. Cube up your veggies and add them to the steak bag and marinade 1 more hour. Grill on a preheated grill (about 350-400 degrees) for 5 minutes. Flip over and grill 3-5 more minutes. Enjoy!

Serve with some cauliflower rice for added nutrition! Separate a head of cauliflower and blend batches using a food processor (you could probably use a blender too). Heat up a large skillet over medium heat and heat up a few tablespoons of olive oil or coconut butter. Throw the cauliflower "rice" into the skillet and saute for 5 or so minutes. Flavor with lots of salt and pepper. My family likes minced garlic and green onions in ours. I just saute those quickly before adding the "rice".

Slow Cooker Chili

I love chili, especially here in cold country! My kids love it too as long as some sort of chips accompany it, since that's our favorite way to eat chili around our house.  You can also serve it with some cornbread, cornbread muffins, or serve it over a baked potato too. (That's how I ate chili growing up since we had potatoes with almost every meal!)

Slow Cooker Chili

1 pound ground beef

1/4 cup onions, chopped (or 1 Tbsp onion flakes), optional

4 garlic cloves, minced

2 cans mild chili beans, keep juices

1 can dark kidney beans, rinsed and drained

1 (28 ounce) can diced tomatoes (or 2- 14.5 ounce cans)

2 Tbsp chili powder

1 tsp salt

1 Tbsp cumin

1/4 tsp pepper

1/4 cup water

Brown the beef with the onion and minced garlic. Drain any grease and put into a slow cooker. Add the rest of the ingredients into the slow cooker and stir to combine. Cook on low 6-8 hours, or high for 3 hours. You can also do this in a big pot the same way with browning the beef and then adding everything and simmering until everything is heated through.

Chili Lime Steak

I have been looking for new recipes, and this one was a winner! I served mine Mexican style with fresh cooked tortillas, pico de gallo and guacamole, but the steak had amazing flavor all alone and would be outstanding by itself or in a salad! Definitely going to be baking this one time and time again! :) 

Chili Lime Steak
Recipe slightly adapted from Our Best Bites

1-2 pounds flank steak (boneless)
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp oregano
1/8 tsp cayenne pepper 
3/4 tsp salt
1/4 tsp pepper
1 lime, juiced (about 2 Tbsp juice)
1 Tbsp olive oil

To make the rub, combine the spices in a small bowl and add the lime juice and olive oil. Stir to combine. Place the steak in a shallow dish (like a 9X13). Pour the spice mixture over the steak and then use your hands to rub it in. Let the steak stand for 15 minutes. While the meat is standing, preheat your grill. Place the steak on the grill over medium-high heat and cook for 5-7 minutes per side or until desired doneness is reached. (I recommend flipping at 5 minutes, and then checking at the next 5 minute mark) Remove from grill and allow to stand for 5 minutes before slicing. Slice the steak against the grain into strips about 1/4 inch thick. 

Note: If you are pressed for time, you can make the rub ahead of time. I rubbed mine on the steak and left it in the fridge all day, but you don't have to do that. If you do refrigerate it, just make sure you let it sit at room temperature for 15 minutes or so.

Chuck Roast

I always use to cook my Sunday roasts in the crock pot, but I switched to this recipe and I'm never going back. 

In Missouri my friend Sarra made the most delicious roast I have ever eaten (sorry Mom, lol). I asked her how she did it and she said the trick to really good flavored roast is to use chicken broth, not beef stock. Interesting. Since then I begged her for the complete recipe, along with the seasoning she used. We both get our roasted garlic herb seasoning from Sams club (it's weber brand), but I'm sure you could use any. I also thought it was fun she cut her potatoes into steak fry wedges rather than quartering them. 

*Quick Tip-Put the celery stalks in the center and lay the roast on top of the celery and this will keep it from sticking to the bottom. It will go to mush and not be good to eat, but it serves a good purpose and adds good flavor too :)

Chuck Roast

Recipe from Sarra Bauer

chuck roast (around 5 pounds or so)

6 big or 8 smaller potatoes, cut into steak fry wedges 

6-8 carrots, peeled and cut into 2-4 pieces (or around 2 cups baby carrots)

a few celery stalks 

roasted garlic herb seasoning

salt and pepper

1 1/2- 2 cups chicken broth

Season the roast on both sides with salt and pepper and with the garlic herb blend. Spray a large rimmed baking pan with nonstick. (don't use a roasting tray you want the roast to sit in the broth) Lay the seasoned roast in the center of the pan (on top the celery if you can) and arrange the veggies around the roast. Sprinkle a little of the seasoning on the veggies too. Add 1 1/2- 2 cups of chicken broth. Cover with tinfoil and bake at 400 for 4 hours. If you are using smaller than 5 pound roast you might need to cook it for less time.

Barbecued Burgers

(Updated from 2009)
I love these burgers! They are so juicy and yummy! It does take extra time to make the barbecue from scratch, but it's super yummy, sweet and tangy. Please don't ruin it with any other condiments like mayonnaise or mustard. (but ultimately it's your choice I guess lol) I like mine with a tomato, maybe some lettuce, and extra barbecue sauce drizzled on top. If you end up with extra barbecue sauce you can make a barbecue chicken pizza or squirt chicken.

Barbecued Burgers
Makes 6 burgers

Recipe from Taste of Home Backyard Grilling

Sauce:

1 cup ketchup

1/2 cup packed brown sugar

1/3 cup sugar

1/4 cup honey

1/4 cup molasses

2 tsp mustard

1 1/2 tsp Worcestershire sauce

1/4 tsp salt

1/4 tsp liquid smoke

1/8 tsp pepper

Burgers:

1 egg, beaten

1/3 cup oats

1/4 tsp onion salt

1/4 tsp garlic salt

1/4 tsp pepper

1/8 tsp salt

1 1/2 pounds lean ground beef

6 hamburger buns

choice of toppings

In a small saucepan, combine the first 10 ingredients (sauce) and bring to a boil. Remove from heat and set aside 1 cup barbecue sauce to serve with burgers. In a bowl combine egg, oats, 1/4 cup remaining barbecue sauce, onion salt, garlic salt, and salt and pepper. Crumble beef over mixture and mix well. Shape into 6 patties and refrigerate for at least 1 hour (this ensures that they will stay together on the grill) but you can skip this step if you need to. Grill covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 160 degrees, basting with the remaining 1/2 cup barbecue sauce during the last 5 minutes. (I baste before flipping, so I put it on top the burgers, flip them over and then baste again on top and grill until they are done). Serve on buns with toppings and reserved sauce.

Sizzling Sesame Beef

(I always use my own pictures, but sometimes dinner time is a bit crazy and in this case there weren't any leftovers by the time I remembered a picture, so picture source: Good Housekeeping)

Whenever I find recipes I think I might like out of magazines I tear them out and put them in a drawer next to my cookbooks. I finally got to organizing that drawer this past week and am I ever glad I did or I might not have found this recipe. It's simple and yet delicious. I love the flavors of everything and that it's a well rounded healthy meal. It has definitely been added to our family favorites for sure.

Sizzling Sesame Beef

Recipe from Good Housekeeping Magazine Jan 2010

Serves 4

1 pound beef sirloin steak 1 inch thick

1 cup jasmine rice

2 green onions, white portions cut into 2 inch chunks, green portions thinly sliced

4 cloves garlic, crushed with press (or chopped very fine)

4 tsp sesame oil

2 tsp sugar

2 Tbsp low sodium soy sauce

1 pound broccoli florets

Place the steak in freezer and prepare rice as label directs. Meanwhile in a large bowl (this will be for the broccoli when it's cooked), combine 1 Tbsp sliced green onions, 1 tsp garlic, 2 tsp sesame oil, and 1/4 tsp salt; set aside. In a 12 inch skillet, heat 1 inch water to boiling on high.

Take cold steak out of freezer and cut across grain into thin slices. In a shallow bowl, combine 2 tsp sugar, 1 Tbsp soy sauce, green onion chunks and the remaining garlic. Toss the steak slices with this mixture, coating evenly and set aside.

By now the water in the skillet should be boiling. Add broccoli and cook 3 minutes or until just tender. Drain well. Place in the same bowl as the onion-garlic mixture and toss well. Cover to keep warm.

In the same skillet heat the remaining 2 tsp oil on high until hot. Add beef in single layer; cook 2 minute. Stir in remaining sliced green onions and 1/8 tsp each of salt and pepper; cook 1 minute longer. Stir in remaining 1 Tbsp soy sauce. Serve with rice and broccoli. (I drizzled the rice with a small amount of soy sauce too)

Sliced Skirt Steaks with Rice and Beans

This was heaven. I've had the recipe sitting on my cute cook book holder all week and have been so excited to make it. It took 4 stores to find skirt steak, but I'm glad I didn't settle for anything else. I was scared to ruin the steaks since they are so thin....you can see I cooked mine to medium, but they would taste even better with some pink or red in the center. So so so delish, especially with the rice and cilantro.

 

Sliced Skirt Steaks with Rice and Beans

Recipe adapted from Rachael Ray

Serves 4

2 cups chicken broth

1 cup white rice

4 green onions, chopped

1 (15 ounce) can black beans, drained

4-5 Tbsp olive oil

1 Tbsp hot sauce

2 Tbsp Worcestershire sauce

2 Tbsp mustard

1/2 tsp of each- garlic powder

                           chili powder

                           red pepper

                           salt

                           parsley
1/4 tsp pepper

1 1/2-2 pounds skirt steak

2 jalapeno peppers, halved and seeded

2 ripe avocados

a handful of chopped fresh cilantro

1/2 pint cherry tomatoes, halved

2 limes

Bring the chicken broth to a boil in a saucepan. Stir in the rice and bring to a boil, then cover, reduce the heat, and cook for about 12 minutes over low to medium-low heat. Stir in the green onions and black beans, replace the lid, and cook for 6 more minutes.

In a shallow dish, combine the hot sauce, Worcestershire, mustard, 3 Tbsp olive oil and the seasonings. Coat the steak and marinate for 10 minutes. Heat outdoor grill to medium-high.

Brush the jalapenos with a little olive oil and season with salt and pepper. Place the meat and jalapeno on the grill and cook for 2-3 minutes on each side (I cooked mine 5 and it was a little much). After you turn the meat and jalapeno, halve and pit the avocados and place them on the grill to char and mark. Remove meat, jalapenos and avocados to a platter and let the meat rest for a few minutes, tented with foil, to settle the juices.

To serve, thinly slice the steak on an angle. Divide the steak slices among 4 plates. Serve with an avocado half, a jalapeno half, a sprinkle of cilantro and some halved tomatoes. Squeeze the juice of 1/2 lime over each dish. Serve the black beans and rice alongside.

Campfired-Up Sloppy Joes

My favorite sloppy joe recipe is my Grandma's tried and true recipe here, but when I read the name of these sloppy joes I just had to try them. Honestly you can't even compare the two recipes because they are so so different. If you want a traditional sloppy joe, go for Grandma Lill's, if you want to try something with lots of flavor and like a mix between a sloppy joe and barbecued pork sandwich, go for this one here. These are so wonderful and have such amazing flavor with the chili powder and the bits of baked beans. Plus the fact that you can throw it in the crockpot and forget about it is my kind of meal!

Campfired-Up Sloppy Joes

Recipe from Crockpot Recipe Collection

makes 4-6 sandwiches

1 1/2 pounds lean ground beef

1/2 cup chopped sweet onion

1 medium red bell pepper, cored, seeded and chopped

1 large garlic clove, crushed

1/2 cup ketchup

1/2 cup barbecue sauce

2 Tbsp cider vinegar

1 Tbsp Worcestershire sauce

1 Tbsp packed brown sugar

1 tsp chili powder

1 (8 ounce) can baked beans

6 kaiser rolls, split and warmed

Brown ground beef, onion, bell pepper and garlic 6-8 minutes in large skillet over medium-high heat, stirring to break up meat. Drain and discard excess fat. Transfer beef mixture to a slow cooker.

Combine ketchup, barbecue sauce, vinegar, Worcestershire sauce, brown sugar and chili powder in small bowl. Add to the slow cooker.

Add baked beans and stir to combine. Cover and cook on high 3 hours (I'm sure you could do low for 6 hours)



Succulent Steak

I made this steak last night for my husband's birthday, and I couldn't even wait a few days to post it. I'm not a huge steak lover so I usually end up pouring steak sauce over the steak. This steak doesn't need any sauce because the flavor is amazing and it's so tender!  I used petite sirloin steak (figured it was still cheaper than going out to eat for his birthday) and grilled them over medium heat for 6  minutes per side. Perfect to make for father's day!

Succulent Steak Marinade

Recipe from Melanie @ mykitchencafe

1 cup soy sauce

1/2 cup brown sugar

1/2 cup apple cider vinegar

1/2 cup pineapple juice

3 garlic cloves crushed or finely minced


Combine all ingredients thoroughly and use as marinade. If marinading steaks, I marinade the meat overnight (about 12-14 hours) before grilling.

Savory Pepper Steak

Wow! Has this month been crazy for anybody else? We've had 2 birthdays, doctors visits and well checkups, dentist appointments, company visiting, Christmas, vacation and much much more! That's why I love crockpot recipes because you can throw them together in the morning and not have to worry about anything until you are ready to eat! I'll have to add a picture to this one when I get back from vacation, but I had to share this great recipe a friend gave me. I think I used London Broil, cooked it on low for 8 hours and I also added the thickened flour/water mixture at the end. It was delicious and oh so tender!

Savory Pepper Steak
Recipe from Holly Weston

1 1/2 lbs beef round steak or London Broil, 1/2" thick
1/4 c. flour
1/8 tsp. pepper
1 medium onion, chopped
1 small clove garlic, minced
2 large green or red bell peppers (one of each if you'd like)
1 14 1/2-oz. can whole tomatoes (I used petite diced)
1 Tbsp. beef bouillon
1 Tbsp. soy sauce
2 tsp Worcestershire sauce
6 c. hot rice

Cut steak into strips about 1/4-inch wide. Combine flour and pepper; toss with steak strips to coat thoroughly. Add to slow cooker with onion, garlic and half of bell pepper strips. Stir. Combine tomatoes with beef bouillon granules, soy sauce and Worcestershire sauce. Pour into slow cooker, moistening meat. Cover and cook on low 8-10 hours. One hour before serving, turn to high, reove cooked bell pepper strips and stir in remaining fresh bell pepper strips. If thickened gravy is desired, make a smooth paste of 3 Tbsp. flour and 3 Tbsp. water; stir into slow cooker. Cover and cook until thickened. Serve over hot fluffy rice. Serves 6.

Pepper Steak

Pepper SteakI recently found a notebook from a cooking class I took where I rated different recipes that were made in the class. I wish I found this notebook sooner because I've found a ton of recipes in there that are dairy free AND I already had rated them beforehand so that I now don't have to waste my time on the recipes that weren't good. The recipe calls for round steak. When I went to the store round steaks were a terrible price, but they had a round London broil roast on sale and so I bought that and then cut it up to use in several meals, like one of our favorites- Beef Noodle Bowl. If you haven't tried buying roasts for steaks before I encourage you to because it's a great way to stretch a buck. This dish turned out so wonderful and my husband absolutely loved it. The sauce was also excellent. Make sure you don't clean the pan out from all the steak drippings because that's where it gets the flavor from.

Pepper Steak

2 Tbsp vegetable oil

1 1/2 lbs round steak cut into 1/4" strips

2 chicken bouillon cubes dissolved in 2 cups hot water (or 2 cups chicken stock)

dash of garlic salt

1 Tbsp sugar

1 1/2 Tbsp cornstarch mixed with 3 Tbsp water

1 cup fresh or 1 (4 oz can) mushrooms

3 Tbsp soy sauce

1/4 tsp black pepper
1 green pepper cut into slices

3-4 cups hot cooked rice

Brown steak in the vegetable oil in a large pan or skillet (make sure it has a lid). Take the steak out and pour bouillon mixture/stock into the pan. Add garlic salt and black pepper and stir in soy sauce, sugar and mushrooms. Blend in the cornstarch & water mixture and stir. Add meat and cover tightly; simmer for 20 minutes. Add green pepper on top and simmer another 10 minutes. Salt and pepper to taste and serve over rice.

Saucy Stuffed Shells

 I have always wanted to try stuffed shells, but generally every recipe I have found has been filled to the brim with cottage cheese or cheese of some sort. I was thrilled to find this recipe, and I was so glad I splurged on a new spice addition - fennel seeds. The fennel seeds are the secret to this delicious flavor, so don't substitute! This was sooo delicious, I will be making it again and again for sure. The recipe said it serves 4, but I don't think it would serve 4 adults. 2 adults and 2 children or maybe 3 adults, so keep that in mind. Also if your kids go crazy over noodles, throw in a few extra noodles. Even if they don't get stuffed they will still devour them! (I cooked 16 and ended up stuffing 13)

Saucy Stuffed Shells

Recipe from Better Homes and Gardens

Serves 2-4

12 dried jumbo shell macaroni

12 ounces ground beef or ground pork

1/2 cup chopped onion

1/2 cup chopped green pepper (or red works great too)

1 clove garlic, minced

1 beaten egg

1/4 cup fine dry bread crumbs

1/4 tsp fennel seeds, crushed

1/4 tsp salt

1/4 tsp black pepper

1 15-16 ounce jar meatless spaghetti sauce


Cook macaroni according to package directions. Drain; rinse with cold water. Drain again.

Meanwhile, in a large skillet cook ground meat, onion, sweet pepper, and garlic until meat is brown. Drain.

In a medium bowl combine egg, bread crumbs, fennel seeds, salt, and black pepper. Add the meat mixture and 1/4 cup of the spaghetti sauce; mix well. Spoon about 2 tablespoons of the meat mixture into each macaroni shell. Arrange the filled shells in a 2-quart baking dish. Pour the remaining spaghetti sauce over the filled shells. Cover the dish with foil.

Bake at 375 degrees for 40 minutes.
*Note: I have frozen this dish before- just cover with plastic wrap and tinfoil after arranging them in the dish and freeze. Thaw in the fridge overnight or all day, take off the plastic wrap and tinfoil, replace tinfoil on top and bake as above.

Spaghetti and Meatballs

I had to post this recipe for those with egg allergies because the meatballs don't have any eggs, yet they hold together perfectly. I lived for years without breadcrumbs because most of them contain dairy, until I finally learned that all you have to do it toast your own bread in the oven and chop them in a food processor (I know, pretty pathetic!). Also this recipe includes homemade spaghetti sauce, but if you want to use canned, by all means do so. I bought a case of Hunts spaghetti sauce, so they ended up being only .79 cents a can. For me it's much more economic just to use store bought!

Spaghetti with Meatballs
Recipe adapted from The Complete Cookbook

1 pound lean ground beef

1/2 cup fresh breadcrumbs

1 Tbsp onion flakes or 1/4 cup chopped onion
1 tsp garlic powder
2 tsp Worcestershire sauce
1 tsp dried oregano
1/4 cup flour
2 Tbsp olive oil

Combine beef, breadcrumbs, onion, garlic, Worcestershire sauce and oregano. Use hands to mix well. Roll into balls and dust lightly with flour. Shake off excess flour. Heat oil in pan and cook meatballs in batches turning often until browned all over. Drain well. Heat the sauce (below or use your own recipe or jar) to a boil. Add meatballs. Reduce and simmer for 15 minutes, turning meatballs once.

Sauce:
2 (13 oz) cans diced tomatoes-pureed
1 Tbsp oil
1 onion, finely chopped
2 cloves garlic, crushed
2 Tbsp tomato paste
1/2 cup beef stock
2 tsp sugar

Heat the oil in a frying pan. Add the onion and cook until soft and lightly golden. Add garlic and cook 1 more minute. Add pureed tomatoes, tomato paste and beef stock. Add sugar and stir to combine. Bring to a boil and then add the meatballs.

Walker Homestyle Stew

This is my favorite stew because it is super easy to make and better than any others that take more time and prep. Our family likes a nice thick stew (which is easier for our kids to eat) but you can always add 1 more cup of water if you want it more soupy. I use red potatoes with the skins, and usually serve it up with french bread rolls.

Mel's Mom's Homestyle Stew

Recipe from Mel @ My Kitchen Cafe

1 can minestrone soup

1 can tomato soup

1 can water

1 to 1 1/2 pounds stew meat

1 onion, chopped

3-4 carrots, thickly sliced

3-4 potatoes, cut into chunks

Salt and pepper to taste

Combine all in a crockpot. Cook on low for 8-10 hours or high 4-5 hours. Serves 4-6.

Grandma Lill's Sloppy Joes

Another one of my Grandma Lill's famous farm recipes! This is my husband's favorite sloppy joe recipe of all time and best of all, it is super easy using ingredients you should already have in your pantry! It does call for a half a can of tomato soup, and if you are worried about using the other half with lunch the following day, you can always double the recipe and freeze what you don't eat. It heats up well over the stove or even in a crockpot another day. I always add some diced up tomatoes-they camouflage right in and the kids never notice! Make sure you add the celery too, it's just not the same without it!

Sloppy Joes

Recipe from Lillian Rydalch

1 pound lean ground beef

1/2 c chopped onion or 1 Tbsp dried

1/2 c chopped celery

1 tomato

1 Tbsp flour

1/2 c water

1 c ketchup

1/2 can tomato soup

1/2 tsp salt

1/4 tsp pepper

Brown hamburger and vegetables together. Cook for 5 minutes, then stir in flour. Add remaining ingredients and simmer for 10-15 minutes. Serve on hamburger bun

Sweet and Sour Meatballs

This is our family's all time favorite meatball recipe. They are tender and full of flavor. A lot of recipes just don't taste the same when you substitute rice or soy milk, but that isn't the case with this one. I've received plenty of compliments on these meatballs from outsiders who were oblivious to the rice or soy milk substitute. Also my family isn't big on onions, so I always substitute about 1 Tbsp dried onions instead. To save time I usually make the meatballs while the kids are eating breakfast, refridgerate them and then all I have to do for dinner is pour the sauce on top and throw them in the oven. I'm getting hungry just typing about these! Serve over rice.

Sweet and Sour Meatballs
Recipe from Lion House Entertaining Cookbook


1 to 1 1/2 pounds lean ground beef
3/4 c rolled oats
2 eggs, slightly beaten
1/2 c finely chopped onion
1/2 c milk or milk substitute
1 tsp salt
few grains pepper
1 tsp Worcestershire sauce


Combine all ingredients; mix well. Form into about 12 balls, each about 2 inches in diameter. Place in casserole dish. Cover with sauce (below). Bake @ 350 F for 30-45 minutes.


Sauce:
1/2 c brown sugar
1/4 c vinegar
1 tsp prepared mustard
1/4 c barbeque sauce
1 tsp Worcestershire sauce

Taco Super Skillet

 

 This is an ultimate kid pleaser, especially if you use these fun wagon wheels! If you can't find wagon wheels, try to get creative with other fun shaped pasta, or you could even use macoroni noodles. For my son I don't add sour cream or cheese, but I do add both for the rest of the family. I've wanted to try substituting soy yogurt for the sour cream but haven't yet. Mostly because it is one of my son's favorite meals (as in he would eat it every day if I let him) just the way I serve it with no cheese or sour cream.  Also I was really suprised at how hard it was to find taco seasonings that didn't have dairy ingredients. After a long search, the two most popular brands I use are Western Family and Old El Paso original.

Taco Super Skillet
Serves 4

1/2 to 1 pound lean ground beef

1 envelope taco seasoning mix

2 1/4 cups water

1 1/2 cups uncooked wagon wheel pasta

1 1/2 c frozen corn

1 can (15 oz) kidney beans, rinsed and drained

1 medium tomato - chopped

1/2 cup sour cream or plain soy or rice yogurt

1 cup shredded cheddar cheese (optional)

Cook beef in large skillet on medium/high heat, drain.

Stir in season mix, water, pasta, corn, beans, and tomato with beef

Heat to a boiling; stir; reduce to simmer

Cover and simmer 10-15 minutes stirring occasionally until pasta is done

Stir in sour cream (optional) and remove from heat

Sprinkle with cheese (optional) and chives and cover

Let stand 2-3 minutes or until cheese is melted

Serve with tortilla chips

Beef Noodle Bowl

My kid loves any dish with noodles in it, and because of the amazing (and easy) flavor of the beef, he'll actually eat this without bribing or threatening him. One of the ingredients in this dish is KRAFT Zesty Italian Dressing which I have heavily stocked in my pantry. If you are ever needing a quick and tasty dish, just cook some chicken and veggies in the dressing and serve with a side dish.

Beef Noodle BowlRecipe adapted from Kraft Foods

12 ounces fettucine noodles (or spaghetti works fine like I did in the picture)
3 cups broccoli florets
2 carrots, peeled, chopped diagonally (or baby carrots slices lenthwise for a fun twist)
2 tsp. oil
1 lb. beef sirloin steak, thinly cut into strips
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup teriyaki sauce
1 teaspoon ground ginger


Cook pasta as directed adding carrots and broccoli the last 3 minutes (still with a little crunch, not soggy). Meanwhile brown meat in the oil. In a small bowl or measuring cup, stir dressing, teriyaki and ginger and add to the meat. Cook for a few minutes until thickened. Drain pasta and toss in the meat mixture.