beef & black bean enchilada skillet


I woke up yesterday morning with every intention of having a noodly dish for dinner. Who doesn’t love pasta? Well maybe those carb hating fools, but this girl isn’t one of those. And besides carbs are fuel for your brain which means smarter and happier. I’m just saying 🙂

As I was planning and creating in my head, my mind quickly hopped from pasta to Mexican food. Does that ever happen to anyone else? I blame it all on my “mom brain absentminded” syndrome. Haha. Husband says I’ve always been this way.

So I found a a recipe from Campbell’s
and adapted it into something of my own.

beef & black beef enchilada skillet:

1 lb ground beef
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1 10oz can condensed tomato soup
1 can black beans, drained and rinsed
3/4 cup water
1/2 cup chile con queso dip
6 corn tortillas, cut into 1 inch strips

Brown ground beef and drain off fat. Stir in garlic powder, onion powder and ground cumin.

Add remaining ingredients to beef and mix well. Bring to a boil.

Cover and reduce to simmer for 8 minutes.

Uncover, stir and let sit for 5 minutes. Sauce will thicken.


Now I added a little bit of shredded cheese to mine but I like my enchiladas cheesy.

Husband was scraping the pan trying to get every bit. Guess that’s a no brainer win.

I really think this would be good with shredded chicken, but that’s for another day.


cheeseburger egg rolls


I was craving a cheeseburger the other. Like CRAVING! But it was eat at home night so I decided to whip up something a little different and fun.

I’m pretty sure if I would have fried then they would have turned out prettier, but I save some calories this way so I’m ok with that.

cheeseburger egg rolls:

1 lb ground beef
1 1/2 tsp onion powder
1 tsp garlic powder
1/3 cup pickles, chopped
1 tbsp ketchup
1 tbsp mustard
1 handful shredded cheese
Egg roll or spring roll wrappers*

*if using spring rolls wrappers double them up to create a thicker wrapper*

Preheat oven to 400 degrees. Line cookie sheet with silpat of parchment paper.

Brown ground beef in skillet or pan. Drain off fat.

Add garlic and onion powders to beef and mix well. Let beef cool for 5 minutes.

Add ketchup, mustard, pickles and cheese. Mix up well.

Prepare egg roll wrappers to use according to package instructions.

Using a large soup spoon (tablespoon), spoon one scoop of beef mixture close to one side of egg roll wrapper. Fold coordinating side of beef mixture tucking under. Fold in sides and continue rolling to complete egg roll.

Repeat filling steps until all mixture has been used.

Bake for 15 minutes. (For a more golden brown result, brush egg rolls with olive oil or melted butter before baking.)

Serve with your favorite condiment. We like ketchup and mustard mixed.



Like I said next time I think I will try frying them for a prettier look. But they were still a hit with everyone and goes onto the just repeat list.

How do you like your hamburgers? Bacon? Avocado? Fried egg?

pan fried round steak


it was such a beautiful weekend so we spent all of our time outside. Yay for weirdly awesome texas winter weather!

One of my favorite dishes growing up was chicken fried steak with mashed potatoes and cream gravy. Totally Texan right?! This recipe is not quite chicken fried steak only because I don’t double flour the steak or dip in milk before flouring. I’ll share that recipe another time.

pan fried round steak

1 package round steak
1/2 cup flour
Oil, for frying

Fill skillet with with frying oil, about 1/8-1/4 full and begin to heat on medium heat.

Salt and pepper each side of round steak. Put flour on a small plate. Flour each side of steak in flour, coating nicely.

Once oil is heated (i test by putting a few drops of cool water in it), place steak in skillet. Fry each side for 2-3 minutes and flip. Continue evenly cooking each side until steaks or golden brown and juices run out clear.

Place cooked steaks on a paper or pan lined with a paper towel to absorb excess grease.

For mouth watering perfection, serve with cream gravy.

white cream gravy

3 tbsp butter
3 tbsp flour
1 cup milk
1/2 tsp Salt
1/2 tsp Pepper

In a small bowl mix together flour, salt and pepper.

Melt butter in a small saucepan. Add flour mixture to melt butter and stir until smooth with lumps.

Slowly pour in milk, continuing to stir over heat. Sauce with heat and begin to thicken.

Serve over steak and potatoes! Enjoy!

quick and easy beef empanadas


well happy Monday folks! It’s the first day back for most of y’all from the holiday rush and for others it’s the first full week in a while. Bummer!

Friday night I wasn’t really in a cooking mood but didn’t want a sandwich so I threw together this quick and simple meal with a leftover pie crust I had from the holidays.

quick beef empanadas:

1 refrigerated pie crust
1/2 lb ground beef
1/2 cup Queso dip
Sour cream, optional
Salsa, optional
Preheat oven to 425 and line cookie sheet with silpat mat or parchment paper.

Brown ground beef in a skillet or small sauce pan. Drain fat off.

Return to low heat and mix in Queso dip thoroughly.

Roll out pie crust into four pie large slices. (through the middle up/down & through middle left/right)

Spoon even amount of mixture into pie crust. Fold the triangle wedge from one corner longways to the other side. This will create you folded empanadas.

With a fork, wet with water, then seal open edges of crust with fork.

Repeat for all four pie slices.

Bake for 12-15 minutes. Crust will be golden brown around the edges.

Serve with sour cream, salsa or any other favorite side.


taco stoup


a stoup? whats a stoup? people ask me that all the time when i say “hey i’m making taco stoup.” a stoup in this texan lady’s terms are a cross between a stew and a soup. its a little brothy, but chunky like a stew. ta-da! a stoup is born!

i think this is one of my favorite winter/cold weather meals. in texas, winter is more sporadic. not something constant. like this morning, woke up and its in the 20s. tomorrow.. its supposed to be almost 60. what can i say but sporadic.  and just a little under a month ago, dfw was iced in for several days. so yeah…….

this recipe specifically is a healthier version, but its so delish, that the serving size and amounts you will eat in one sitting won’t be. 🙂

Taco Stoup:

1.5 lbs extra lean ground beef

1 can ranch style beans

1 can pinto beans w/ jalapenos

1 can white hominy (i personally dont like hominy, but husband does, so its in there)

1 (8 oz) can tomato sauce

1 (14.5 oz) can diced tomatoes

1 can Rotel spicy (you can substitute for mild Rotel if you want you’re not a spicy person)

1 can whole kernel corn

1 pkg dry taco seasoning mix

1 pkg ranch dressing mix


Brown ground beef. Drain grease off.

Combine remaining ingredients in large pot. *a 5 gallon crock pot is perfect for this!*

Simmer until flavors are well blended. Your tasters are the judge of this. I don’t use a specific time frame when simmering this stoup.

  • Recipe can easily be doubled. Just ensure you have a large enough pot or crock pot to simmer it all in. 
  • Also makes freezes well for meals later

Enjoy with tortilla chips!


I hope everyone out there reading has a fantastic and safe NYE! As for husband, little man and myself, we will be deep frying all kinds of sinful things and vegging at home.

As for tomorrow, we will dine on our little southern tradition of Black-Eyed Peas and Cornbread. I can already taste them!