Beef and Cheese Pizza Skillet

August 31, 2010 by

Mom found this recipe on a can of corned beef years ago. The corned beef and jack cheese give the casserole a distinctive taste, and because the ingredients are simple, it comes together quickly in a single pot. A nice alternative to the traditional pasta and meatballs, this meal shows up on our table at least once a month.

Ingredients

  • 1 1/3 cups elbow macaroni
  • 4 cups hot water
  • 1 can (12 oz.) corned beef
  • 1 tsp. salt
  • 1 bay leaf
  • 1/4 tsp. black pepper
  • 1 jar (15 oz.) spaghetti sauce
  • 1/2 cup water
  • 1/4 tsp. garlic powder
  • 1/4 lb. Monterey Jack, sliced or grated

Directions

  1. Chop corned beef into chunks (about 1/2" cubes).
  2. Spray a large skillet with a lid or a dutch oven with nonstick cooking spray.
  3. Combine macaroni, hot water, corned beef, salt, bay leaf and black pepper in the skillet.
  4. Bring to a boil, stirring to break up meat further (or as desired).
  5. Reduce heat, cover, and boil gently for 20 minutes, stirring frequently.
  6. Add spaghetti sauce, water and garlic powder.
  7. Return to boiling, cover, and continue cooking for 10 minutes longer.
  8. Dot top with cheese, cover, and cook over low heat for about 1 minute to melt cheese.
  9. Be sure to remind family not to eat the bay leaves when you serve!

Variations

  • Stick with a sturdy pasta for this meal. Wagon wheels or ziti will work, but avoid more delicate shapes.
  • Substitute Muenster for the Monterey Jack if desired.

Time Required: 45 mins

Servings: 4–6

Filed under Casseroles, Italian, Main Dish Tagged with , ,

Bacon Cheddar Muffins

August 30, 2010 by

Cheese. Bacon. What’s not to like with these muffins? Serve them with any meal—breakfast, lunch, or dinner. They’re great at breakfast with your favorite omelet or alongside a warm comfort food soup or casserole.

Ingredients

  • 2 cups Bisquick
  • 2/3 cup milk
  • 1/4 cup vegetable oil
  • 1 egg, beaten
  • 1 cup finely shredded sharp cheddar cheese
  • 1/2 cup bacon bits,
          or 8 bacon strips, cooked and broken into bits
  • 1 tbsp finely chopped chives

Directions

  1. Preheat overn to 375° F.
  2. Spray muffin tin with nonstick cooking spray, or line with paper muffin cups.
  3. In a large bowl, combine the biscuit mix, milk, oil and egg.
  4. Fold in cheese, bacon, and chives. Be careful not to over-stir.
  5. Fill muffin cups three-fourths full.
  6. Bake at 375° for 20 mins or until golden brown.
  7. Cool for 10 mins.
  8. Remove from pan and continue cooling on wire rack.
  9. Refrigerate leftovers. Warm 10-15 seconds in microwave before eating.

Variations

  • Substitute your favorite cheese for a different taste: Mexican cheese blend, Colby-Jack, mild cheddar, etc..
  • Eliminate the bacon and substitute an Italian cheese blend or equal parts Parmesan and Romano. Add 1/2 tsp Italian seasoning with cheese.

Time Required: 45 mins

Servings: 12 muffins

Filed under Bread, Italian Tagged with ,

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