Festive Cajun Pepper Steak

1 1/2 lbs. beef tips
1 t. Cajun seasoning
1 T. vegetable oil
1 green bell pepper, chopped
1 onion, chopped
3 garlic cloves, minced
1 (14.5 oz) can beef broth
1 (14.5 oz) can diced tomatoes
1/8 t. black pepper
1/4 t. salt
2 t. Worcestershire
1 t. white wine vinegar
1/2 t. dried basil
2 t. cornstarch
2 t. cold water
1 (22 oz) pkg. frozen or refrigerated mashed
potatoes*

Sprinkle beef tips with Cajun seasoning. Cook beef in hot oil on large skillet over medium-high heat for about 10 minutes or until browned. Add bell pepper, onion, and garlic; saute for 3 minutes. Stir in broth, diced tomatoes, Worcestershire, white wine vinegar, basil, salt and pepper. Bring to a boil; reduce heat; cover; simmer for an hour or until meat is tender. Prepare mashed potatoes according to package directions. Stir together cornstarch and cold water until smooth; stir into meat mixture; bring to a boil. Serve immediately over the mashed potatoes.

* I made homemade mashed potatoes instead using the frozen kind.

Serves 4-6

From the kitchen of ... Mark & Shannon (via Southern Living)

Sloppy Joe Shepherd's Pie

1 1/2 lbs ground beef
1 (14.5 oz) can diced tomatoes
1 1/4 c. ketchup
1/2 c. bottled BBQ sauce
1 T. Worcestershire
1 (22 oz) pkg. frozen/refrigerated mashed potatoes*
2 c. (8 oz) cheddar cheese, shredded & divided
1/3 c. sliced green onions
Salt & pepper to taste

Brown ground beef in large skillet. Stir in tomatoes, ketchup, BBQ sauce, and Worcestershire. Spoon into lightly greased 13 X 9" dish. Prepare mashed potatoes according to package directions. Stir in 1 cup of cheddar cheese, green onions, salt and pepper. Spread evenly over the meat mixture. Bake at 350 degrees for 25 minutes. Sprinkle another cup of cheddar cheese on top and bake an additional 5 minutes or until cheese is melted. Let stand for 5 minutes before serving.

* I made homemade mashed potatoes instead.

Serves 8-10

From the kitchen of ... Mark & Shannon

Pinto Beans with Beef

1 lb. pinto beans
1 lb. ground beef
1 t. chili powder
1/4 t. baking soda
1 garlic clove, minced
Salt & pepper to taste
1 can Rotel
Crushed red pepper flakes, optional

Soak beans overnight and drain. Combine beans and fresh water to cover. Add chili powder, baking soda, garlic, salt, and red pepper flakes. Bring to a boil, reduce heat and simmer, covered, for 4 hours. Brown beef in skillet; drain. Stir beef and Rotel tomatoes into bean mixture. Cook for 1 hour. This can be done in a Crock Pot for 6-7 hours on LOW heat.

Serves 18-24

From the kitchen of ... Mark and Shannon

One-Pot Pasta

This is a fantastic, easy meal for kids...and adults!

1 lb. ground beef
1 small onion, diced
1 pkg. fresh pre-sliced mushrooms
1 t. vegetable oil
2 garlic cloves, minced
2 (26 oz) jars tomato-&-basil pasta sauce
1 c. water
1 T. dried Italian seasoning
Salt & pepper to taste
1 (20 oz) pkg. refrigerated 4-cheese ravioli
1 c. mozzarella cheese, shredded

Brown the beef in a Dutch oven; drain; wipe out Dutch Oven. Saute onion and mushrooms in hot oil over medium-high heat for 8 minutes or until tender. Stir in cooked beef, garlic, pasta sauce, 1 cup of water, salt, pepper, and Italian seasoning. Bring sauce to a boil; add frozen ravioli. Reduce heat to medium-low, cover, simmer, stirring occasionally, 8-10 minutes. Stir in cheese.

Serves 4

From the kitchen of ... Mark and Shannon

Cowboy Pot Roast (Crock Pot)

1 1/2 t. salt, divided
1 1/2 t. black pepper, divided
1 (14.5 oz) can petite-cut diced tomatoes, drained
1 (10 oz) can Rotel tomatoes, undrained
1 onion, cut into 8 wedges
1 T. chili powder
1 (2 1/3 - 3 lbs) beef pot roast
2 t. vegetable oil
2 (16 oz) cans pinto beans, drained
1 (15 oz) can black beans, drained

Combine 1 teaspoon black pepper, 1 teaspoon salt, onion, Rotel, diced tomatoes, and chili powder in a medium bowl. Sprinkle roast with remaining salt and pepper. Brown roast on all sides in hot oil in Dutch oven over medium-high heat. Transfer roast to Crock Pot. Pour tomato mixture over roast. Cover and cook on HIGH heat for 5-6 hours or until meat shreds easily with a fork. Remove roast from Crock Pot and cut into large chunks; keep warm. Skim fat from juices in Crock Pot. Mash 1/2 cans of pinto beans; add to Crock Pot, and stir until combined. Stir in black beans and remaining 1/2 can pinto beans. Add roast back to Crock Pot; cover and cook on HIGH heat for another 20-25 minutes.

Side Dish Idea: Mashed potatoes

6 Servings

From the kitchen of ... Mark & Shannon

Talirini

This is the most kid-friendly dish in the world (not counting chicken nuggets) -- even my picky-eater Kate loves it.

1 lb. ground beef
1/2 lb. Velveeta cheese, cubed
1 can Rotel tomatoes, undrained
1 can sliced black olives, drained
1 can whole kernel corn, drained
Salt, pepper, chili powder, to taste
Spaghetti noodles, cooked & drained

While the noodles are cooking, brown the meat in a large skillet or Dutch oven. Add the Velveeta, Rotel, olives, corn and a bit of chili powder (not too much because the Rotel already adds some kick), salt and pepper. Turn the heat down to low and let the cheese melt. Once the noodles are cooked and drained, add noodles to the meat/cheese mixture and toss to combine.

From the kitchen of ... Mark & Shannon

Filet Mignon with Lemon-Peppercorn Sauce

4 (8-10 oz) center-cut prime filet mignon steaks
1/4 c. corn oil
Salt & pepper

Season filets with salt and pepper. Heat oil in cast iron skillet over medium-high heat. Cook until desired doneness. Serve hot with lemon-peppercorn sauce.

Lemon-Peppercorn Sauce

2 T. butter
2 T. onion, minced
1 clove garlic, minced
1 c. beef broth
1/3 c. red wine
2 t. pink peppercorns, crushed
1 t. fresh thyme, minced
1 T. flour
2-3 T. freshly grated lemon zest
1/4 t. salt

Melt 1 tablespoon of butter in saucepan over medium-high heat. Add onion and saute until tender. Add garlic; saute an additional 1-2 minutes. Stir in beef broth and wine. Bring mixture to a boil; reduce heat and simmer for 5 minutes or until sightly reduced. Stir in peppercorns and thyme. Combine remaining tablespoon of butter and flour into a paste. Add to sauce; whisking until well-blended. Cook for 3-4 minutes until smooth and slightly thickened. Stir in lemon zest and salt.

From the kitchen of ... Mark & Shannon

Company Beef Casserole

1 lb. ground beef
1 T. ketchup
2 c. canned tomatoes
1 T. Worcestershire
1/4 c. green bell pepper, chopped
2 T. parsley
1 medium onion, chopped
1 can cream of mushroom
1 c. cheddar cheese, shredded
1 c. elbow macaroni noodles
Salt & pepper to taste

Brown the beef; add onions, tomatoes, ketchup, Worcestershire, green bell pepper, and parsley. Simmer for 30 minutes on low heat. Cook macaroni noodles according to package directions and drain. Combine noodles and beef mixture. Season to taste with salt and pepper. Place in 9 X 13-inch casserole dish. Gently spoon cream of mushroom over mixture. Sprinkle with cheese. Bake at 350 degrees for 30 minutes.

From the kitchen of ... Jennifer

Asian Grilled Flank Steak

1 1/2 lbs. flank steak
1/4 c. soy sauce
1/4 c. vegetable oil
2 t. cider vinegar
2 T. honey
1/2 t. ground ginger
1/4 t. garlic powder

Score steak across the grain at 3/4-inch intervals (this helps the marinade get in). Place steak in a large freezer bag. Combine the rest of the ingredients. Pour half a cup over steak; seal and marinate in refrigerator for 8-24 hours, turning occasionally. Cover and chill the remaining marinade. Remove steak from marinade; discard freezer bag. Grill steak, without grill lid, over medium-high heat for 8-10 minutes one each side or to desired doneness; basting with reserved marinade during the last 5 minutes.

From the kitchen of ... Mark & Shannon

Pizza Casserole

1 lb. ground beef
1 (3.5 oz) pkg. sliced pepperoni
1 (2.25 oz) can sliced ripe olives, drained
1 (14 oz) jar pizza sauce
1 (8 oz) pkg. Mozzarella cheese, shredded
3/4 c. Bisquick
1 c. milk
2 large eggs, lightly beaten

Brown the beef in a large skillet; drain. Stir in pepperoni and olives. Spoon into lightly greased 8-inch square baking dish. Top with sauce and cheese. Combine Bisquick, milk and eggs; stirring until smooth. Pour over cheese, spreading evenly. Bake, uncovered, at 400 degrees for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving.

You could add green bell pepper if you like.

From the kitchen of ... Mark & Shannon

Beef Tips & Rice (Crock Pot)

This is so super easy to make, and always comes out great. This has been on our menu for years, and it's perfect for busy families.

1 to 1 1/2 lbs. stew meat
1 large carton fresh mushrooms, sliced
1 can cream of chicken
Brown gravy powder
1/2 pint sour cream
Salt, pepper, garlic salt, basil & parsley
Parmesan cheese, grated

Place stew meat in the bottom of Crock Pot; season with spices & brown gravy mix. Pour cream of chicken over stew meat and place mushrooms on top of cream of chicken. Cook on HIGH heat for about 6-7 hours. Stir when you can. Add the sour cream a few minutes before serving; stir well (it adds richness). Serve over rice or egg noddles. Sprinkle with Parmesan cheese. Asparagus makes a great side dish with this recipe.

From the kitchen of ... Dianne