Category Archives: Beef

Cheesy Cornbread Casserole: Boyd Street Kitchen


Cheesy Cornbread Casserole from Kraft

time
prep:
30 min
total:
55 min
servings
total:
10 servings

What You Need

1
lb.  lean ground beef
1
 onion, chopped
1
 jalapeño pepper, seeded, finely chopped
1
can   (15 oz.) enchilada sauce
1
can  (15 oz.) black beans, drained
1
tsp.  garlic powder
1
tsp.  ground cumin
1
pkg.   (8.5 oz.) corn muffin mix
1
pkg.  KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided

Make It

HEAT oven to 350ºF.

BROWN meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13×9-inch baking dish.

PREPARE muffin batter as directed on package; stir in cheese.  (or can put cheese under cornbread layer)  Spread over meat mixture.

BAKE 20 min. or until toothpick inserted in center of cornbread topping comes out clean. Cool slightly.

Kraft Kitchens Tips

Serving Suggestion
Serve with your favorite steamed vegetable to round out the meal.
Make Ahead
Prepare meat mixture. Refrigerate 3 to 4 days, or freeze up to 1 month. When ready to use, spoon into baking dish. (Thaw first, if frozen.) Top with muffin batter and continue as directed.
Special Extra
Bump up the flavor by stirring chopped canned chipotle peppers in adobo sauce or chopped fresh chives into muffin batter before using as directed.
servings
total:
10 servings
One Comment I Liked:
“We absolutely loved this meal. If you’re planning to serve this to a family of four, then I say double up the ingredients. But this was just fine for my family of 3. I used a 2qt casserole dish, used a can of green chilies instead of jalapeños, didn’t use the whole can of black beans, and seasoned my meat with Lawry’s & black pepper along with the cumin and garlic. I used Marie Calendar Honey Butter cornbread mix (but didn’t use all of the batter) which provided a nice contrast to the spicy meat mixture, and I added chives to my cornbread mix. Making this again real soon…”
Note:  Some said it came out a little soupy but got thicker as it stood.  It’s suppose to be chili!

Philly Cheesesteak Sloppy Joes: Boyd Street Kitchen


Have I ever mentioned how I LOVE Sloppy Joes.. any kind, any way …  This week just by pure chance I have run across 3… yes, 3… new Sloppy Joe recipes.  Here is one that sounds yummy…  Philly Cheesesteak Sloppy Joes.

"Philly Cheesesteak Sloppy Joes via Boyd Street Kitchen"

via A Taste of Home Cooking

PHILLY CHEESE STEAK SLOPPY JOES
Adapted from Rachael Ray

INGREDIENTS:
1 tablespoon olive oil
1 pound ground beef
1 softball-sized onion, chopped
1 green pepper, chopped
2 tablespoons steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

DIRECTIONS:
In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside.

While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir in the cheese.

To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

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