Freezer Beef and Bean Burritos

I made these a while back and they have been so great to have in the freezer for days that I have no lunch foods. Mel does a great job using both cilantro and lime so that even though they are freezer burritos they still taste fresh and great.

I would probably add some more hot sauce (either while making it or just pour on while eating) to make them more exciting.

http://www.melskitchencafe.com/2013/08/freezer-beef-and-bean-burritos.html

INGREDIENTS

Rice:
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup long grain white rice
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 cup minced fresh cilantro
Filling:
• 1/2 cup low-sodium chicken broth
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1/2 tablespoon vegetable oil
• 1/2 cup finely chopped onion
• 3 tablespoons tomato paste
• 3 garlic cloves, finely minced
• 1/2 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 12 ounces extra lean ground beef or ground turkey
• 1 tablespoon fresh lime juice
• 3/4 teaspoon salt
• 6-8 (10-inch) flour tortillas, white or wheat
• 5 ounces shredded sharp cheddar cheese (about 1 cup)
• 5 ounces shredded Monterey Jack cheese (about 1 cup)
• 6 tablespoons sour cream, light or regular

DIRECTIONS

1. For the rice, bring the broth, rice, garlic, and salt to a boil in a medium saucepan over medium-high heat. Reduce the heat to low, cover and cook until the rice is tender and most of the liquid is absorbed, about 16-18 minutes. Remove the rice from the heat, keeping it covered, and let it sit while you prepare the rest of the ingredients. When ready to use, add the cilantro and fluff with a fork.
2. For the filling, combine the broth and half of the beans in a small bowl and mash with a fork until the beans are coarsely mashed with the broth (reserve the whole beans for later). In a large, 12-inch nonstick skillet, heat the vegetable oil until hot and rippling. Add the onion and cook for 3-4 minutes, stirring often. Stir in the tomato paste, garlic, cumin, oregano and chili powder and cook for 1-2 minutes. Add the ground meat and cook until no longer pink, about 8-10 minutes, breaking the meat into small pieces while cooking. Drain any excess grease if needed.
3. Stir the mashed bean mixture into the meat mixture and cook for 3-4 minutes until the mixture is thick and most of the liquid has evaporated. Stir in the rest of the whole beans, lime juice and salt. Remove from heat. If serving immediately, follow the instructions in the next paragraph. If freezing for later, let the beef and bean mixture and the rice cool to warm room temperature before proceeding.
4. Wrap the tortillas in between damp paper towels and microwave until the tortillas are soft, about 1 minute. Arrange the tortillas on the counter and divide the rice, beef and bean filling and cheese evenly among the tortillas. Dollop each tortilla with a tablespoon (more or less) of sour cream. Fold the sides of the tortilla toward each other over the filling while lifting the bottom edge over, rolling into a burrito shape. Serve immediately (if desired).
5. For freezer burritos, wrap each burrito in plastic wrap. Place burritos in a gallon-sized freezer ziploc bag. To reheat, unwrap the burrito from the plastic wrap and place on a microwave-safe plate. Microwave for 1-2 minutes. Poke the burrito with the tines of a fork all over and continue microwaving in 30-second increments until heated through.

Stuffed Peppers with Cheese Sauce

I really liked this one, I think my friends did too! Recipe taken from Taste of Home

Ingredients

• 2 pounds ground beef
• 1 medium onion, chopped
• 1 small green pepper, chopped
• 2 garlic cloves, minced
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 3-3/4 cup water
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 can (15 ounces) tomato sauce
• 1 tablespoon ground cumin
• 3 cups uncooked instant rice
• 4 medium green peppers
• CHEESE SAUCE:
• 1-1/2 pounds process American cheese, cubed
• 1 can (10 ounces) diced tomatoes and green chilies, undrained

Directions

• In a Dutch oven, cook beef, onion, green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
• Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes.
• Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes.
• Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13-in. x 9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers. Yield: 8 servings.

Mexican Stuffed Peppers

This recipe came about because I am teaching my friend Erin to cook.  She said that she had green peppers and tomatoes from her family's garden we should use and some ground beef from one of their cows.  So of course, I immediately thought Mexican food and she thought stuffed peppers.  So we combined the two.  I got some of my inspiration from some recipes on Taste of Home.  Even though this seems to have a million steps, its fairly easy to prepare.  It just cooks forever.

Ingredients
4 any color peppers (we did this with five small green peppers and they were very full)
1 lb ground beef
1 red onion
garlic
salt
pepper

2 tsp cumin
2 tsp chili powder

1 c homemade salsa (I can't vouch for this recipe if you use store bought)
1 4oz can green chili
Mexican blend cheese

Preheat oven to 350.  Get a large pot of water and get it boiling.  While it is boiling, cut the tops of the peppers and clean out the seeds and membranes.  Once your water is boiling, boil the peppers for 3-5 minutes.  Rinse with cold water.

Meanwhile, cook ground beef with the onion.  Season with garlic, salt and pepper so it tastes good.  Add cumin, chili powder, salsa and green chili.

Arrange peppers in a dish so they all stand up.  I used a loaf pan because some of the peppers were kind of ripped and this held them all together.  Put enough water to barely cover the bottom of the dish in there (maybe you should do this before putting the peppers in, we did it after we filled them up).  Fill each pepper up until you run out of filling.

Cover the pan with foil and cook for 45-60 minutes.  They need to be heated through.  Our were great at 45 minutes.  Remove the foil, add the cheese and put back into the oven until the cheese is melted.

Serve with the rest of your homemade salsa :)

Ideas:
-You can make this recipe go further by adding 3 cups of cooked rice.  Or you could probably use potatoes like Uncle Evan does for taco Sunday
-You can also cook your stuffed peppers in a pressure cooker and it takes less time.  This recipe explains how: http://www.tasteofhome.com/Recipes/Presto-Mexican-Peppers I just don't own a pressure cooker.

Fun lunch-Outrageous Warm Nacho Dip

• I usually make this once for dinner and freeze for quick fun lunches. Hailey likes dipping chips in this.
• 
  
• 1 or 2 (14 ounce) can diced tomatoes with green chile peppers (before I was cooking for little people, I used 2, now I use 1 so it isn't as hot)
• 
  
• 1 32 oz loaf processed cheese food (such as Velveeta®), cubed
• 
  
• 2 large cooked skinless, boneless chicken breast halves, shredded (sometimes I leave this out and it doesn't make that
• big of a difference-depends if this is a meal or a side dish) OR cooked hamburger is also good
• 
  
• 1/2 cup sour cream
• 
  
• 1/4 cup diced green onion-I think I use about half of this usually too. Sometimes i use dried onion
• 
  
• 2 tablespoons taco seasoning mix
• 
  
• 2 tablespoons minced jalapeno pepper, or to taste (I just use jalapeno sauce, I love that stuff)
• 
  
• 2 cans black beans, rinsed and drained

Microwave everything, stirring every 3 minutes or so until it is all melted and yummy. Serve on tortilla chips