Family dinner routines can get blown apart by
busy schedules during the holidays. But they
don’t have to!
Becky Low shares five three-step skillet
recipes you can pull together in no time.
Fast Chile Verde
1 tablespoon oil
1 pound ground pork (may substitute diced pork loin)
1 onion, chopped
3 cloves minced garlic
2 cans (15 oz ea) pinto beans
1 pound fresh tomatillos (or 2 cans, 10 oz ea)
2 cans (7.75 oz ea) green chilies
½ teaspoon cumin, more or less to taste
salt and pepper to taste
chicken broth
Tortillas
Shredded cheese
Heat oil in large saucepan or Dutch oven; add pork, onion and
garlic and brown until meat is cooked. Add un-drained beans;
peel and chop fresh tomatillos, or add canned tomatillos;
stir in green chilies, cumin, salt and pepper to taste. Add
water or chicken broth as needed to create desired
consistency. Cover and simmer to blend flavors or until meat
is tender. Serve rice or warm tortillas and cheese. Serves 6
Burger Beans and Biscuits
1 pound ground beef
½ cup chopped onion, or 1 small onion, optional
1 can (28 oz) baked beans
½ cup barbecue sauce
¼ cup ketchup
¼ cup mustard
1 can (7 oz) refrigerator biscuits
1 cup shredded cheese
Preheat oven to 400 degrees.
in an oven proof skillet, brown ground beef with chopped
onion until beef is cooked through; drain excess fat from
meat. Stir in baked beans, barbecue sauce, ketchup and
mustard. Arrange refrigerator biscuits on top and sprinkle
with cheese. Bake 13-15 minutes or until biscuits are
cooked and cheese is browned on top. Serves 6
Notes:
This recipe is an adaptation of a recipe by the same name
shared with me by Jeff Reynolds.
Stove Top Un-Stuffed Stuffed Peppers
1-2 bell peppers
1 pound lean ground beef
½ cup chopped onions
2 cloves minced garlic
1 can (28 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 ¼ cups uncooked instant rice
shredded cheese
Remove seeds from peppers, slice half into thin strips and
set aside.
Chop remaining peppers, place in skillet; add beef, onion
and garlic; brown until beef is cooked through. Drain
excess fat from meat; stir in tomatoes and tomato sauce;
salt and pepper to taste. Bring to a full rolling boil,
stir in uncooked instant rice, arrange with slices of bell
peppers, cover, remove from heat and allow to stand about 5
minutes to absorb liquid. Serve with shredded cheese.
Serves about 4-6
Quick Chicken Enchiladas
4 cups cooked shredded or chopped chicken*
1-2 tablespoons dried onions, optional
2 cans (15 oz ea) hominy, drained**
1 can (29 oz) enchilada sauce, green or red
2 cups shredded cheese
Pre-heat oven to 350 degrees.
Place shredded chicken in 9×13 pan or a casserole dish;
sprinkle with dried onions; top with hominy and half the
cheese. Pour enchilada sauce over ingredients and top with
remaining cheese. Bake 30-45 minutes or until hot and
bubbly throughout.
Notes:
* Use leftover roast turkey, rotisserie chicken, or cut
chicken breasts into bite-size pieces and scramble fry in a
little oil until cooked through.
** Hominy may be found in either the canned vegetable
section or down the Mexican aisle of the grocery store.
Hominy is a treated corn product.
Cheese Burger Pie
1 pound ground beef
1 medium onion, chopped
1-2 cloves garlic, minced
seasoning to taste (salt, pepper, taco, steak
seasoning, etc)
⅓ cup ketchup or barbecue sauce (to match seasoning
above)
1 ¼ cups shredded cheese
½ cup Bisquick mix
2 eggs
1 cup milk
tomato slice, pickle spear, red onion rings
Preheat oven to 400 degrees.
In a cast iron or oven proof skillet brown ground beef with
chopped onion and minced garlic until beef is no longer
pink. Remove from heat, drain excess fat, stir in ketchup,
season to taste; sprinkle with approximately ½ the shredded
cheese; set aside.
In a small bowl stir together until blended Bisquick, eggs
and milk. Pour over ground beef, sprinkle with remaining
cheese. Bake uncovered 25 minutes or until knife inserted
in center comes out clean. Serve with sliced tomato, pickle
spear, red onion rings and a green salad.
Recipe is an adaptation of Betty Crocker’s “Impossibly Easy
Cheeseburger Pie.” Fast, easy and as comforting as a cheese
burger. Serves 6
If you like it, try these variations: chopped green pepper,
canned chili peppers, mexicali corn, canned dry beans
(black beans, kidney beans, pinto beans etc), substitute
sausage for beef.
For delicious dairy recipes and nutrition information go
to
www.DairyCouncilUTNV
.com, www.NationalDair
yCouncil.org or on
Facebook www.facebook.com/D
airyUTNV
Add comment