Tater Tot Casserole

 

Ingredient Checklist

• Ingredients

  1 pound ground beef
• 1 pinch salt and ground black pepper to taste
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 cups shredded Cheddar cheese
• 1 (16 ounce) package frozen tater tots

• Directions

  Instructions Checklist

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).

  • Step 2

    Cook and stir ground beef in a large skillet over medium heat until no longer pink and completely browned, 7 to 10 minutes; season with salt and black pepper. Stir cream of mushroom soup into the cooked ground beef; pour the mixture into a 9x13-inch baking dish. Layer tater tots evenly over the ground beef mixture; top with Cheddar cheese.

  • Step 3

    Bake until tater tots are golden brown and hot, 30 to 45 minutes.

Slow Cooker Korean Beef Tacos

Another yummy recipe from Six Sister Stuff

 

Ingredients

• 2 pounds top sirloin steak (fat trimmed and sliced into thin pieces)
• 3 Tablespoons cornstarch
• ½ onion diced
• 1 Tablespoon sesame oil
• 1 teaspoon rice vinegar
• 4 teaspoons minced garlic
• ¼ teaspoon ground ginger
• ½ cup low sodium soy sauce
• ⅓ cup brown sugar
• 8 flour tortillas
• ½ head red cabbage thinly sliced
• 1 bunch fresh cilantro roughly chopped

Instructions

• Spray inside of slow cooker with nonstick cooking spray.
• In a large bowl, mix together steak and cornstarch until steak is lightly coated.
• Place steak inside slow cooker.
• Top with onions.
• In a small bowl, mix together sesame oil, rice vinegar, garlic, ginger, soy sauce, and brown sugar.
• Pour sauce over beef and gently stir to combine.
• Cook on low heat for 6-8 hours or high heat for 3-4 hours.
• Serve on tortillas with cabbage and cilantro.

Instant Pot Swedish Meatballs

 

Ingredients

• 10.75 ounces cream of mushroom soup
• 2 cups beef broth
• 1 cup fresh mushrooms sliced
• ½ onion diced
• 1 teaspoon garlic powder
• 2 Tablespoons steak sauce A1
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon pepper
• 28 ounces frozen meatballs homestyle
• 1 cup sour cream

Instructions

• Whisk together cream of mushroom soup and beef broth in your Instantpot.
• Add mushrooms, onion, garlic powder, steak sauce, paprika, salt, and pepper and mix until combined.
• Add meatballs and stir in until meatballs are coated in sauce.
• Pressure cook for 7 minutes then do a quick release.  Add sour cream and stir.  Serve over noodles or rice.

Instant Pot French Dip Sandwiches

 

Ingredients

• 2.5 pound chuck roast
• 1 tablespoon of vegetable oil
• 2 teaspoons of kosher salt
• freshly ground pepper to taste
• 1/2 teaspoon of garlic powder
• 1 onion sliced
• 1/2 cup of red wine
• 1 14 oz can of low-sodium beef broth
• 1 dried bay leaf
• 6 soft rolls
• 3 tablespoons of butter melted
• 1/4 teaspoon of garlic powder
• pinch of kosher salt
• 6 slices of provolone cheese

Instructions

1. For best results, let chuck roast rest at room temperature for at least 15 minutes before searing.
2. Add vegetable oil to the Instant Pot and hit the sauté button.
3. Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side.
4. Using a pair on long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
5. Remove seared roast from Instant Pot and set aside.
6. Add onions to pot and sauté just until they start to soften.
7. Add red wine to pot and let simmer until reduced by half.
8. Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
9. Once wine has reduced, add low-sodium beef broth and bay leaf.
10. Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
11. Hit Meat/Stew function and increase time to 100 minutes.
12. Let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
13. Remove lid and transfer roast to a serving plate and shred.
14. Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
15. Set oven to broil and place sandwich rolls on a baking sheet.
16. Combine melted butter, 1/4 teaspoon of garlic powder and pinch of kosher salt in a small bowl.
17. Brush over rolls and toast 2-3 minutes, just until gold brown.
18. Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
19. Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.

French Dip Sandwiches

 I found this recipe on Six Sisters Stuff and it can be found HERE

Ingredients

• 3 pounds beef roast (either beef or pork- we use whatever is on sale that week!)
• 29 ounces beef consomme 2 (14.5 oz cans) (I can always find this mixed in with the soups)
• 8 buns  (we love hoagie buns, but any kind will work)

Instructions

• Place roast in greased the Instant Pot. Pour consommé over the top of the roast.
• Put the lid on and turn the knob to sealing.
• Push the manual or pressure cook button and set the timer for 60 minutes.
• When it is done cooking, let it do a natural release for about 15-20 minutes. This will make your meat tender. Then turn the valve to venting to let any remaining pressure release.
• Remove roast and save extra juice for dipping! With 2 forks, shred roast (when it is done, it should pull apart easily . . . almost fall apart).
• Serve meat on buns and use extra juice to dip sandwiches in.

--OR--

SLOW COOKER: place 1st 2 ingredients in slow cooker.  Cook for 8-10 hours.

Notes

To make this a quick and easy freezer meal, place roast in a resealable gallon-sized freezer bag and pour beef consomme on top. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Place contents of bag inside slow cooker. Cook on low for 7-9 hours or High for 4-5 hours. Remove roast from the Slow Cooker and save extra juice for dipping! With 2 forks, shred roast and serve meat on buns.

Swedish Meatballs

 I found this recipe on Six Sisters Stuff.  It is very delicious.  You can find the recipe HERE.

Ingredients

• 10.75 ounces cream of mushroom soup
• 2 cups beef broth
• 1 cup fresh mushrooms sliced
• ½ onion diced
• 1 teaspoon garlic powder
• 2 Tablespoons steak sauce A1
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon pepper
• 28 ounces frozen meatballs homestyle
• 1 cup sour cream

inSTANT POT

DUMP ALL INGREDIENTS IN INSTANT POT EXCEPT SOUR CREAM AND STIR.  PRESSURE COOK FOR 7 MINUTES.  DO AN INSTANT RELEASE.  ADD 1 CUP SOUR CREAM AND STIR

SLOW COOKER

• Whisk together cream of mushroom soup and beef broth in your slow cooker.
• Add mushrooms, onion, garlic powder, steak sauce, paprika, salt, and pepper and mix until combined.
• Add meatballs and stir in until meatballs are coated in sauce.
• Cover and cook on high for 4-6 hours or low for 8-10 hours.
• Mix in sour cream the last 30 minutes of cooking.

Sheet Pan Meatloaf and Green Beans

I love this single serving of Meatloaf from Six Sisters Stuff...it can be found HERE

INGREDIENTS

• 1 1/2 pounds ground beef
• 2 eggs
• 1 onion (diced)
• 1/4 cup ketchup
• Salt and pepper, to taste
• 1 cup quick oats
• 1/2 cup Italian bread crumbs
• 1 (10.75 ounce) can tomato soup (divided)
• 2 Tablespoons Worcestershire sauce
• 2 Tablespoons brown sugar
• 1 Tablespoon olive oil
• 1 pound fresh green beans

INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. In a large mixing bowl, combine ground beef, eggs, onion, ketchup, salt and pepper, oats, bread crumbs, and half the can of soup.
3. Spray a baking sheet with nonstick cooking spray.
4. Form meatloaf mixture into 12 patties and place on baking sheet.
5. In a small mixing bowl, whisk together remaining soup, Worcestershire sauce and brown sugar.
6. Spoon some of the soup mixture on top of each meatloaf patty.
7. Toss green beans in olive oil until evenly coated and spread out on baking sheet between meatloaf.
8. Bake for 25-30 minutes, or until meatloaf is cooked through and green beans are soft

Korean Beef and Rice

This is super easy and yummy from Six Sisters Stuff! You can find the recipe HERE



INGREDIENTS

• 1 lb lean ground beef
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1/4 teaspoon ground ginger
• salt and pepper
• 1/2 - 1 teaspoon crushed red peppers (depending on how spicy you like it)
• Rice (cooked)
• 1 bunch green onions (diced)

INSTRUCTIONS

1. Heat a large skillet over medium heat and brown beef with garlic in the sesame oil.
2. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors.
3. Serve over steamed rice and top with green onions.