Quick-Fix Beef Burrito Skillet

  • 105217_640x428
    1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
  • 1 can (15.5 oz.) no-salt-added red kidney beans, rinsed
  • 1 cup TACO BELL® Thick & Chunky Salsa
  • 1 cup water
  • 4 flour tortillas (6 inch), cut into 1-1/2-inch pieces
  • 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
  • 1/3 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 1 large green onion, chopped


  • Brown meat in large nonstick skillet on medium-high heat; drain.
  • Add next 4 ingredients; stir. Bring to boil; simmer on medium-low heat 5 min.
  • Stir in tortilla pieces; top with cheese. Remove from heat; cover. Let stand 5 min. or until cheese is melted. Top with sour cream and onions.
  • Kraft Foods
    H.J. Heinz Company Brands LLC.
    All Rights Reserved

Taco Bowls

To help keep the tortillas in the shape of a bowl, keep the ramekins on the pan when you flip the tortillas over, and use them as supports to help prop up the tortilla bowls.

Serves 4 (serving size: 1 salad)

3/4 pound extra-lean ground beef (93% lean)

3/4 cup medium refrigerated fresh salsa (such as La Mexicana)

1 (15-ounce) can unsalted black beans, rinsed and drained

Cooking spray

4 (8-inch) 100% whole-wheat soft taco flour tortillas (such as Mission)

1 cup chopped tomato

3/4 cup chopped ripe avocado

1/4 cup chopped fresh cilantro

2 teaspoons fresh lime juice

1 teaspoon olive oil

1/4 cup fat-free sour cream

2 teaspoons adobo sauce (from canned chipotle chiles in adobo sauce)

1 (8-ounce) package presliced iceberg lettuce

1.5 ounces preshredded reduced-fat Mexican blend cheese (1/3 cup)



Hands-on: 25 Minutes


Total: 25 Minutes


1. Preheat broiler to high.

2. Heat a large nonstick skillet over medium-high heat. Add beef to pan; sauté 5 minutes or until browned, stirring to crumble. Add salsa and beans; cook 5 minutes or until liquid almost evaporates.

3. Place 4 (7-ounce) ramekins upside down on a large jelly-roll pan; coat ramekins with cooking spray. Place 1 tortilla over each ramekin; fold down sides to form upside-down cups. Lightly coat tortillas with cooking spray. Broil 2 to 3 minutes on middle oven rack or until tortillas brown in spots. Remove pan from oven; let stand 1 minute. Invert tortillas, propping against ramekins and sides of pan to keep their shape; lightly coat with cooking spray. Broil an additional 2 minutes on middle rack or until browned. Remove from heat; cool slightly.

4. Place tomato, avocado, cilantro, lime juice, and oil in a small bowl; toss gently to combine. Combine sour cream and adobo sauce in a small bowl, stirring well.

5. Divide lettuce evenly among tortilla bowls. Top evenly with beef mixture; sprinkle evenly with cheese. Divide avocado mixture evenly over top; dollop 1 tablespoon sour cream mixture over each serving.


Recipe: Asian Beef Wrap

Asian Beef Wrap

Bottled Asian dressing combined with Equal® sweetener, and lime juice is tossed with chopped deli roast beef, peppers, onions, carrots and chopped spinach, and served wrapped in a low-fat wheat tortilla, for a hearty, healthy lunch or dinner.
13 cup Prepared bottled light Asian sesame dressing
4 tsp. Equal® Spoonful, or substitute 2 packets
Equal® Original Sweetener for the Spoonful product
1 tsp. Lime juice
4 oz. No-salt-added deli roast beef, chopped
13 cup Shredded carrots
13 cup Chopped red bell pepper
13 cup Chopped spinach
2 tbsp. Chopped green onion
2 low-fat (100-calorie) Wheat tortillas (9-inch diameter)


  1. Whisk dressing, Equal and lime juice until well blended.
  2. Combine beef and vegetables. Toss with dressing mixture.
  3. Divide beef mixture evenly between 2 tortillas. Spread over center of each tortilla in a strip about 2-inches wide and up to 1-inch of edges. Fold in 2 sides of each tortilla, and then roll up beginning at one edge. Cut each diagonally in half and secure each half with a wooden pick.


Shortcut Recipes: Vegetable Soup & Shipwreck Supper

Vegetable Soup

1  32 oz. can of tomato vegetable juice
1/4  cup chopped onion
2  white potatoes sliced
Salt and pepper to taste
1 teaspoon sugar
2  (18 oz. packages of frozen mixed veggies)Directions
Heat tomato vegetable juice, in a large pot; add onion and potatoes and cook until tender.
Add frozen vegetables, salt and pepper and sugar.

Simmer for 45 minutes or until potatoes are tender.
Makes 6 servings
Cooks Notes:
It make longer for the potatoes to get tender then the recommended simmer time.
I take the medium potatoes cut them in fourths and boil them first until they are tender.
Then I put the potatoes in the pot after the other ingredients are added. Be sure to drain them first.
This soup can be prepared with left over vegetables you may have as leftovers.Meal suggestion:

 A grilled cheese sandwich goes fantastic with this soup.
As do a handful of tortilla chips.

Beef Recipe: Shipwreck Supper
Makes 4 servings
1 pound lean ground beef
1  package Kraft Macaroni and Cheese dinner
1 16 oz can of stewed tomatoes undrained
1  cup frozen peas
1  cup milk
1  cup Kraft shredded Low Moisture Part Skim Mozzarella cheese
Brown meat in large skillet on medium high heat; drain.
Stir in Macaroni, Cheese Sauce Mix, tomatoes, peas, and milk.
Bring to a boil.
Reduce heat to medium low, cover. Simmer for 12 minutes or until macaroni is tender.
Sprinkle with cheese.
Let stand for 5 minutes, or until cheese is melted. Or until cheese is melted.

Happy Eating,

Beef with Broccoli, Bell Pepper, and Mushrooms

Beef with Broccoli, Bell Pepper, and Mushrooms


  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp dry sherry
  • 2 tsp cornstarch
  • 1 tsp sugar
  • 3/4 lb flank steak, halved lengthwise, sliced against the grain 1/4″ thick
  • 1 tbsp + 1 tsp canola oil
  • 4 C broccoli florets
  • 1 red bell pepper, sliced in 1/4″ strips
  • 6 oz shiitake mushrooms, stemmed, caps sliced
  • 3 scallions, chopped (white and green parts separate)
  • 1 tbsp minced fresh ginger
  • 1 tbsp minced fresh garlic
  • 1/4 tsp crushed red-pepper flakes
  • 1 recipe Classic stir-fry sauce
  • Directions

    Combine soy sauce, sherry, cornstarch, and sugar in medium bowl. stir in beef and set aside for about 15 minutes.
    Heat large nonstick skillet or wok over medium-high heat. Add 1 teaspoon of the oil. swirl to coat. Add half the beef in a single layer and leave until seared, about 1 minute. Stir-fry beef until no longer pink, about 1 minute. Remove. Add 1 teaspoon oil and repeat with remaining beef.
    Add remaining 2 teaspoons oil to pan. Add broccoli, bell pepper, and mushrooms. Stir-fry 2 minutes. Make a well in center and add white part of scallions, ginger, garlic, and pepper flakes. Stir-fry with vegetables 1 minute. Add 1/4 cup water and cover pan until broccoli is just done, 3 minutes. If cooking in a wok, use a large lid, setting it right down into the wok, if necessary, to cover and steam vegetables.
    Return beef to pan and add stir-fry sauce. Cook until sauce thickens slightly, 1 to 2 minutes. Sprinkle with scallion greens and serve.
    Credit: Recipe from Prevention magazine.

Easy Recipe: Shipwreck Supper

Beef Recipe: Shipwreck Supper

Makes 4 servings


1 pound lean ground beef

1  package Kraft Macaroni and Cheese dinner

1 16 oz can of stewed tomatoes undrained

1  cup frozen peas

1  cup milk

1  cup Kraft shredded Low Moisture Part Skim Mozzarella cheese


Brown meat in large skillet on medium high heat; drain.

Stir in Macaroni, Cheese Sauce Mix, tomatoes, peas, and milk.

Bring to a boil.

Reduce heat to medium low, cover. Simmer for 12 minutes or until macaroni is tender.

Sprinkle with cheese.

Let stand for 5 minutes, or until cheese is melted. Or until cheese is melted.

30 minute meal Recipe: Italian-style Goulash

Italian-style Goulash

Thinly sliced zucchini coins are gently sauteed with onion, garlic and Italian seasonings then tossed with cooked ground beef and diced tomatoes only to simmer slowly before being tossed again with pasta and Parmesan cheese.


1. In a large skillet brown ground beef over medium heat. Remove cooked beef, set aside, drain grease.

2. Saute onion and bell pepper in two tablespoons olive oil over medium low heat until tender. Add garlic and saute until fragrant. Add zucchini, season with salt and pepper, add herbs, saute until zucchini start to soften around the edges. Add hamburger back in and tomatoes. Simmer for 15-20 minutes.

3. Meanwhile cook pasta to al dente according to package directions in plenty of salted water.

4. In a large mixing bowl toss pasta, ground beef and cheese together. Serve immediately with crusty Italian bread and extra cheese for sprinkling over top.

Credit: property of half hour meals.

Freeze Ahead Recipe: Chicken Enchiladas

YIELD Makes 6 servings
Prepare this recipe then freeze it, covered.
To unfreeze take it out of the freezer and place it in the refridgerator.
Let this dish set in your fridge at least 5 hours.

Cook 4 boneless chicken breasts, when cooled shread.
Red Chili Sauce
2 cups enchilada sauce, divided
Vegetable oil for frying
12 (6- or 7-inch) corn tortillas
3 green onions with tops, thinly sliced
1‑1/2 cups (6 ounces) shredded Monterey Jack cheese
1 can (2-1/4 ounces) sliced pitted black olives, drained


Prepare Chicken and Red Chili Sauce. Preheat oven to 350°F. Heat half of the chili sauce in 7- to 8-inch skillet until bubbly; remove from heat. Heat 1/2 inch oil in another 7- to 8-inch skillet over medium-high heat. Place 1 tortilla in hot oil; cook 2 seconds on each side or just until limp. Drain briefly on paper towels, then dip softened tortilla into chili sauce.

Transfer sauced tortilla to a plate. Place about 1/4 cup chicken and 2 teaspoons green onions across center of tortilla; roll to enclose.
Place, seam side down, in 15X10-inch baking pan. Repeat until all tortillas are filled.
Spoon remaining chili sauce over enchiladas, making sure ends are moistened. Sprinkle with cheese. Bake, covered, 20 to 30 minutes or until hot in center. Sprinkle with olives before serving.

Beef Enchiladas
Follow directions for Chicken Enchiladas but omit chicken. Instead, crumble 1 pound lean ground beef and 1/4 pound chorizo sausage (casing removed) into large skillet; stir over medium-high heat until browned. Add 1 medium onion, chopped; 1 clove garlic, minced; and 1/4 teaspoon salt. Reduce heat to medium; cook until onion is tender. Spoon off and discard pan drippings before filling tortillas.

Credit:Copyright © 1998-2015 HowStuffWorks, a division of InfoSpace LLC.

Slow Cooker Recipe: Beef Stew

Slow Cooker Beef Stew

PAM® Original No-Stick Cooking Spray
2 cans (8 oz each) Hunt’s® Tomato Sauce with Basil, Garlic and Oregano
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds beef stew meat, cut into bite-size pieces
1/2 cup chopped onion
2 cups sliced celery
2 cups baby carrots (2 cups = about 8 oz)
1 pound small red-skinned potatoes, cut into quarters

Spray inside of 4-quart slow cooker with cooking spray. Stir together tomato sauce, Worcestershire, salt and pepper in slow cooker.
Add beef; stir to combine. Top with onion, celery, carrots and potatoes.
Cover; cook on LOW 8 hours or on HIGH 4 hours or until meat and vegetables are tender.
© 2015 ConAgra Foods, Inc. All Rights Reserved

Recipe: Argentinian Beef Stew

Argentinian Beef Stew

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Argentinian Beef Stew


  • 2 lbs. cubed lean boneless chuck stew meat
  • 2 tsp. Knorr® Beef flavor Bouillon
  • 2 Tbsp. Country Crock® Spread, divided
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 2 cloves garlic, chopped
  • 2 1/2 cups water
  • 1/3 cup chopped dried apricots
  • 1/3 cup raisins
  • 1 lb. potatoes, peeled and cubed
  • 1 lb. sweet potatoes [or yams], peeled and cubed
  • 1 1/2 cups Ragu® Old World Style® Pasta Sauce
  • 1 cup frozen whole kernel corn


  • Toss beef with Knorr® Beef flavor Bouillon. Melt 1 tablespoon Country Crock® Spread in 6-quart saucepot over medium-high heat and brown beef, in batches.
    Remove beef from saucepot and set aside.
  • Melt remaining 1 tablespoon Spread in same saucepot and cook onion and green pepper, stirring occasionally, until tender, about 6 minutes. Stir in garlic and cook 30 seconds. Stir in water, beef, apricots and raisins. Bring to a boil over high heat. Reduce heat to low and simmer covered, until beef is almost tender, about 2 hours.
  • Stir in potatoes and simmer until potatoes are almost tender, about 30 minutes.
  • Stir in Pasta Sauce and corn and simmer until beef and potatoes are tender, about 15 minutes.

Credit: Recipe and photo credit ©2014 Unilever United States.