Sweet Hawaiian Cheesy BBQ Sloppy Joes

These are SO good! It technically started off as a burger, but it was too messy so we tried turning it into sloppy joes. Easier to eat (although still messy!), but just as delicious! It is definitely a regular supper item in our household. The name is really long...but the food is so good, it is worth the long name!

 The recipe makes around 8 sloppy joes, depending on how much filling you use.


INGREDIENTS
1.5 lbs ground beef
2 cloves minced garlic
1/2 yellow onion, minced
1/4 cup shredded Colby Jack cheese
Honey BBQ sauce (I use between 1/2 to 3/4 of a bottle total)
Can of pineapple tidbits or crushed pineapple, drained (but save some juice!)
8 slices cooked bacon
1/2 lb sliced cheddar cheese
Kings Hawaiian Original hamburger buns
french-fried onions

DIRECTIONS:
Brown the ground beef and onion in large skillet. Drain fat.
Add in the garlic, Colby Jack, BBQ sauce (amount depends how saucy you want it), and some pineapple juice (I don't measure, but I would say a couple Tablespoons worth). Mix well and let simmer.

Split the buns and put them face up on a baking sheet. Put a slice or 2 of cheddar cheese on the top halves. Broil for a couple of minutes, until cheese is melted.

Put meat mixture on bottom half of bun, followed by crushed pineapple, french-fried onions, and a slice of bacon (we use 1 slice broken into 2 pieces). Add a little extra BBQ sauce if desired. Enjoy!

Cheeseburger Wraps

I like these better than a regular cheeseburger. While I love bread, I am not a fan of burger buns. This is a great alternative!

INGREDIENTS:

1 lb ground beef

1/2 of a small onion, chopped

2 Tablespoons Ketchup

1 Tablespoon Mustard

1 Tablespoon Worcestershire Sauce

1 Tablespoon Pickle Juice

Pepper

Flour Tortillas (we use medium for the kids, large for us)

Cheddar Cheese

Fillings (we use tomatoes, spinach or shredded lettuce, and pickles)

DIRECTIONS:

Brown the beef and onion. Drain fat.

Mix in the ketchup, mustard, Worcestershire sauce, and pickle juice. Add pepper to taste. Cook a few minutes, until heated through.

 Put desired amount of cheese on tortilla, then add burger and whatever other fillings you want. Roll up like a burrito. 

Spray both sides with cooking spray. Heat a large non-stick skillet over medium-low heat for 1 minute. Place wrap seam-side down and cook until golden brown and crisp, about 3-4 minutes on each side.

 Enjoy!

Parmesan Meatloaf Muffins

One of my favorite meatloaf recipes (okay, okay, only 1 of 2 I eat haha - the other is Taco Meatloaf!).

Italian flavor meatloaf, topped with tomato sauce and cheese. Yum!

This recipe makes 12 regular sized muffins and 12 mini muffins (much easier for the kids), or you could do approximately 16 regular sized.

INGREDIENTS:

1 lb ground turkey

1 lb ground beef

2 eggs

1/4 cup breadcrumbs

1/2 teaspoon dried basil

1/2 teaspoon dried parsley

1/2 teaspoon dried oregano

2 cloves garlic, minced

1 small onion, finely chopped

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup grated Parmesan cheese

1/2 cup pasta sauce (I usually use tomato sauce with some Italian seasonings mixed in)

1/2 cup shredded Italian cheese

DIRECTIONS:

Grease muffin tins with cooking spray.

In a large bowl, combine the meat, eggs, breadcrumbs, seasonings, and Parmesan cheese.

Fill muffin tins almost full of the meat mixture, packing it down.

Spread a spoonful of sauce over the top, followed by the shredded cheese.

Bake at 350F for about 25 minutes, making sure meat is cooked through.

Let stand for 5 minutes and Enjoy!

adapted from HERE

Cheeseburger Pie

I think I prefer this stuff over actual cheeseburgers.

INGREDIENTS:
1 pound ground beef
2 cans crescent rolls
1/4 cup chopped onion
1/3 cup chopped dill pickles
2 Tablespoons ketchup
2 teaspoons yellow mustard
2 Tablespoons flour
3 Tablespoons dill pickle juice
2 Tablespoons milk
2 cups shredded cheddar cheese

DIRECTIONS:
Brown ground beef along with onion and chopped pickle. Mix in ketchup and mustard.
Add flour, pickle juice, and milk. Mix well and let simmer for a few minutes.
Remove from heat and add 1 cup of the cheese.
Spread 1 can of the crescent rolls into bottom and up the sides of a pie pan. Pinch the seams together. (I took some apart and spread them out along the sides to make them fit better. Doesn't have to be perfect!)

Spread meat mixture evenly on top of crust.
Top with more crescent rolls, pinching the sides shut. (I only used 5 of the rolls for the top and just baked the remaining to eat with supper).

Bake @375 for 15 minutes. Top with remaining cheese and cook another couple minutes, until cheese is melted.

Serve with desired toppings. I took the picture before I added anything, but I ate it with more mustard on top and it was delicious!  Enjoy!

Crockpot Bacon Cheeseburger Soup

This consistency of this is similar to potato soup, but the taste is a lot different!

INGREDIENTS:
1 lb ground beef
1/2 large onion, chopped
black pepper
32 oz Chicken Broth
32 oz bag frozen Ore Ida hash browns
16 oz Velveeta, cubed 
14.5 oz can petite diced tomatoes
small can diced green chilies
3 oz bag bacon bits (the real bacon kind, not imitation), plus more for topping if desired
8 oz cream cheese, room temp and cut into smaller sections
french fried onions for topping, optional

DIRECTIONS:
Brown ground beef along with onion in skillet. Season with black pepper. Transfer to crock pot when done.
Add the chicken broth, hash browns, velveeta, tomatoes, green chilies, and bacon bits to crock pot. Cook on low for about 5 hours, stirring a few times to prevent cheese from settling at bottom.
Add cream cheese. Cook on low for another 30-60 minutes.
Serve with desired toppings. Enjoy!

Taco Cupcakes

More taco stuff. This time, in cupcake form! Who can resist? :)
I made them in a regular size muffin tin, but decided to make a few in a mini-muffin tin as well. The little ones tasted just as great and were easier for the kids to eat. They would also be good for a potluck, one batch would make quite a few.

INGREDIENTS:
1 lb ground beef
2 Tbs taco seasoning
15 oz can black beans, drained and rinsed
Wonton wrappers (2 per cupcake for the large ones, 1 per mini. I think I used around 24).
Queso (amount used is up to you)
Chunky Salsa
1-2 cups shredded Mexi-blend cheese
sour cream for topping

DIRECTIONS:
Preheat oven to 375F. Lightly spray muffin tin with non-stick spray.
Brown ground beef in skillet. Drain. Add taco seasoning and black beans, heat a couple minutes until hot throughout.
Place a wonton wrapper into each cup on the muffin tin. Place a dollop of queso on each one.

Top with meat mixture (about 2 Tablespoons worth), a little bit of salsa, and a sprinkle of cheese. It should fill each cup roughly halfway.

 Place another wonton wrapper in each cup, pushing down to sort of seal everything together. Repeat the filling process.
Bake 18-20 minutes, until golden brown.

Let sit for about 5 minutes before removing from pan. Top with sour cream and enjoy!!

Here are the mini ones with no sour cream (my kids refuse to eat sour cream!). Just one layer, but still delicious!

adapted from here

Tato Taco Casserole

We may have an obsession with taco flavored things. But they are always so yummy!!

INGREDIENTS:
Crust:
1.5 cups mashed potato flakes
8 oz sour cream
2/3 cup water
Filling:
1 lb ground beef
1/2 cup taco sauce
2 cups shredded cheese (cheddar or mexi-blend, both are good!)
Topping:
1.5 cups shredded lettuce
1 large tomato, diced
Tortilla chips, slightly crushed

DIRECTIONS:
Preheat oven to 350F.
Combine crust ingredients in medium bowl. Press into 8x8 dish. Bake for about 25 minutes, until edges start to brown.

Meanwhile, brown ground beef in skillet. Drain. Stir in taco sauce, heat through. Add cheese and mix well. Spread evenly over baked crust.
Top with lettuce, tomato, and tortilla chips. Enjoy!

Beef and Black Bean Taquitos

This looks like it has tons of ingredients but its simple to make! Most of the ingredients are just spices/flavors. Delicious!

INGREDIENTS:
1 teaspoon Olive Oil
1 lb ground beef
1/2 of large yellow onion, chopped
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon oregano
dash of red pepper flakes
Salt and Pepper, to taste
15 oz can black beans, drained and rinsed
corn tortillas
shredded cheddar cheese

DIRECTIONS:
Heat oil in skillet. Brown ground beef and onion. Add the seasonings while beef is browning.
Add the beans, mix well.
Wrap the tortillas in a damp paper towel. Microwave for 1 minute to soften them.
Place desired amount of shredded cheese and beef mixture in tortilla.

Roll up, placing seam side down on greased baking sheet.
After placing all of the taquitos on the baking sheet, spray tops with cooking spray. Sprinkle with coarse sea salt, if desired.

Bake at 450F for 6 minutes. Turn over and bake another 5-6 minutes, til golden brown.
Enjoy!

recipe adapted from HERE

Spaghetti Pie

A little twist on spaghetti. So much better in my opinion! My favorite part is that the bottom layer gets slightly crispy.

INGREDIENTS:
4 oz angel hair pasta
1 lb ground beef
2 tablespoons beef seasoning
8oz can tomato sauce
1 cup shredded mozzarella (plus extra for garnishing, if desired)

DIRECTIONS:
Cook pasta according to package directions. Drain and keep warm.
Meanwhile, brown ground beef in 12 inch skillet. When done, remove from skillet.
Mix beef seasoning and tomato sauce together.
Place cooked pasta in the bottom of the skillet.

Top with meat, followed by the sauce and cheese.

Cover and cook on medium heat for 10 minutes.
Cut into slices like a pie. Enjoy!

Taco Rice

One of my favorite discoveries in Okinawa is Taco Rice. While it sounds like it would be a Mexican dish, it is actually a Japanese dish that is very popular here in Okinawa.  Delicious!

INGREDIENTS:
1 lb ground beef
1 Tablespoon vegetable oil
1 pack taco seasoning
1/2 cup water
6 servings rice (I use brown Minute Rice)
2 cups shredded cheddar
lettuce, cut into bit sized pieces
tomato, diced
salsa
sour cream


DIRECTIONS:
Stir fry ground beef in vegetable oil. Drain.
Cook rice according to package directions.
Add taco mix and water. Heat over low until water is evaporated. Mix in about 1 cup of shredded cheese and let melt over low heat.
Put meat mixture on top of rice. Top with cheese, lettuce, tomatoes, salsa and sour cream. 

Taco Bread

This stuff is good! And the best part about it is that it's good fresh out of the oven, at room temperature, cold from the fridge, or reheated in the microwave! My favorite is reheated and Matt's is cold....but we usually end up eating most all of it as soon as its out of the oven.

The recipe calls for French bread, but I had to use Italian this time thanks to the awesome commissary here ;)

INGREDIENTS:
1 loaf french bread
8 oz cream cheese
1 lb ground beef
1 pack taco seasoning
2 cups shredded cheese (I have used cheddar and mexi-blend, both are good)

DIRECTIONS:
Cut loaf of bread in half. Scoop out the bread on one half (I never manage to cut it in half, so I usually scoop the bigger side).  Spread cream cheese on the bread.

Brown the burger. Add taco seasoning (no water) and mix until burger is evenly coated. Add about 1/2 cup of cheese, stirring until melted.
Spoon meat onto the bread. Top with remaining cheese.

Put top piece of bread on. Wrap in foil. Bake @350 for 35 minutes, or til heated through.

Toastachos

I pretty much feel like these are beef tostadas, but I got them from Rachel Ray's website and she called them toastachos, so that's what I am going with.

These are quick to make but have a lot of little steps. I suggest having everything pre-measured and ready to go before starting. I suppose that is probably a good idea for any recipe haha but I usually do my chopping and such while doing other things like browning the meat.

Matt called his the "man-nacho" because of how much he piled on it :) 

Mine, minus the sour cream. I totally forgot about it until after I took the picture.

INGREDIENTS:
Corn or vegetable oil, for frying
6 (6 inch) corn tortillas
Salt and pepper
1 lb ground beef
1 small onion, finely chopped, divided
2 jalapeño peppers, seeded and finely chopped, divided
2 cloves garlic, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
2 tablespoons tomato paste
1/4 cup beef stock
2 plum tomatoes, seeded and finely chopped
1 1/2 tablespoons butter
1 tablespoon flour
2/3 cup milk
1 1/2 cups mexi-blend cheese (plus more for topping if desired)
Pickled jalapeño slices
Sour cream, if desired

DIRECTIONS:
Fry the tortillas one at a time in oil over medium-high heat until golden and crisp. Season with salt.
In a skillet, heat a drizzle of oil over medium-high heat. Add the beef and brown for about 5 minutes. Add half  of the onion and half of the jalapeño peppers. Add the garlic, chili powder, and cumin; season with salt and pepper. Cook about 5 minutes. Stir in the tomato paste for 1 minute. Add the beef stock and lower the heat to a simmer.
In a small bowl, combine the tomatoes with the remaining onion and jalapeño. Season the salsa with salt.
Heat the butter in a small saucepan over medium heat. Whisk in the flour for 1 minute. Whisk in the milk and cook to thicken, about 2 minutes. Stir in the cheese to melt.
Cover each tortilla with the meat and cheese sauce, then top with salsa, pickled jalapeños, sour cream, and shredded cheese. 

Taco Meatloaf

I hate meatloaf. I refuse to eat it and therefore refused to make it. I noticed a recipe for taco meatloaf on pinterest, however, and I was curious. Since it sounded good, and Matt likes meatloaf, I figured I would give it a try. I am so glad I did, it is delicious! It tastes pretty much like a taco (and nothing like meatloaf!) but without the crunch of a taco. Try it!

(Update: turns out I don't hate all meat loaf. HERE is another good meatloaf recipe!)

INGREDIENTS:
1 egg
1/2 cup sour cream (plus more for serving, optional)
1/3 cup salsa (plus more for serving, optional)
1 pack Taco seasoning
1 cup crushed Taco flavored Doritos
1.5 cup shredded Mexican blend cheese
2 lb ground beef
shredded lettuce (optional)

DIRECTIONS:
Mix the egg, sour cream, salsa, seasoning, doritos, and 1/2 cup of the cheese. Add ground beef and mix.
Shape into loaf in baking dish. Bake @350F for about 60 minutes (or longer if meat isn't done).
Top with remaining cheese. Cover loosely with foil to help cheese melt.


Recipe was adapted from HERE

Tortilla Casserole

This sounds rather plain, but it is actually really good!

INGREDIENTS:
1 lb ground beef
1 large green bell pepper, diced
1 large tomato, diced
2 to 3 cups shredded cheddar (I don't measure, but more is always better!)
4 flour tortillas (8 inch round)
Sour cream
Salsa

DIRECTIONS:
Brown ground beef. I usually season with black pepper and onion powder, but not necessary.
Grease an 8x8 pan. Place 1 tortilla on the bottom. Tear off pieces of another to fill in empty spots. Layer bell pepper, tomato, cheese, and beef. Repeat tortilla (filling in spots), bell pepper, tomato, cheese, beef. Place last tortilla and top with cheese.
Bake @350 for 25 minutes.
Serve with sour cream and salsa.

Taco Soup (or maybe Taco Stew...)

We call this Taco Soup, but its not exactly soup-y. It is thicker, like a stew, but not technically a stew because it only takes 15ish minutes to make. Matt pretty much eats it as a dip, so in that case it isn't really a soup or a stew. I may not know what it is exactly, but I do know it is delicious!

INGREDIENTS:
1 lb ground beef
1/2 onion, chopped
1 can of corn (do not drain)
2 cans of kidney beans (drained and rinsed)
1 can stewed tomatoes (do not drain)
1 packet of taco seasoning
1 packet of chili seasoning
1 packet dry ranch dressing mix
Water (optional)
Fritos or tortilla chips
shredded cheese and/or sour cream for topping

DIRECTIONS:
In a skillet, brown the ground beef with the chopped onion.
While browning, mix remaining ingredients in 3qt (or larger, if you want it thinner) saucepan and cook over medium heat. Add the meat and onions when done. Simmer til heated through.
Add water if you want it more soup-like. 
Serve with desired toppings.

NOTES:
I use fritos because it is like a taco shell. I mix them in, along with shredded cheese (usually the Mexican blend). Matt prefers to top with cheese and sour cream, then scoop up with tortilla chips. Both are good, its just a matter of preference!

Taco Salad

This was one of the first meals Matt and I made together. It's really quick and easy (15 minutes, tops), but cooking is always more fun with someone else in the kitchen! Delicious on a hot day! Or a cold one haha, but I always think of it as a summer food.

INGREDIENTS:
1 lb ground beef
1/2 cup taco sauce
6 cups bite-sized lettuce
1 medium green bell pepper, cut into strips
2 medium tomatoes, cut into wedges
1 small can black olives, drained
1.5 cups shredded cheddar
Fritos
Thousand Island Dressing

DIRECTIONS:
Brown Beef. Drain. Stir in taco sauce. Cook 2-3 minutes.
Toss lettuce, bell pepper, tomatoes, olives, and cheese in a large bowl.
Spoon hot beef mixture over lettuce mixture. Toss.
Serve with dressing and Fritos.

NOTES:
Fritos and Dressing can be mixed into the salad, but stuff will get soggy if they sit for long. We like it better to just put some on the salad after dishing up.

Egg rolls

These are better than any restaurant egg rolls I have ever had. This recipe makes a lot, so be prepared to spend a couple hours making them. They are definitely worth it though. Depending on how much filling is used per egg roll, it makes 40-50.

Tastes great with sweet and sour sauce, or my homemade sweet chili garlic sauce.

INGREDIENTS:
1 lb ground beef
1 lb pork sausage
2 large carrots
1 large green bell pepper
1 large onion
5 celery stalks
4 cans of bean sprouts
1 can water chestnuts
1 can bamboo shoots
1 Tablespoon minced garlic
1 Tablespoon ginger
1/4 cup cornstarch
2 packs of large egg roll wrappers

DIRECTIONS:
Brown ground beef and sausage. Let cool.
Chop carrots, bell pepper, onion, celery, water chestnuts, and bamboo shoots. (A slap chop works best!) Drain excess juices.
In very large bowl, combine all filling ingredients.
Fill and wrap according to wrapper instructions. (I don't know how much I put on each wrapper, I do what looks good to me). 
Heat deep fryer to 350F. Fry egg rolls until golden brown.

NOTES:
I have used both egg roll wrappers and lumpia wrappers (similar to spring rolls. the picture above is using this kind).  Both work, but I prefer the egg roll wrappers. They are best fresh, but still good reheated. Bake in the oven @350 until filling is hot, or broil for a few minutes.

Spicy Beefy Shells and Cheese

Quick and easy. Sort of like a homemade hamburger helper (but much better tasting!). 

INGREDIENTS:
1 lb ground beef
1 can beef broth
1 1/3 cups water
2 cups uncooked medium shells
1 can cheddar cheese soup
1 regular size jar Pace Salsa (any hotness)

DIRECTIONS:
Brown beef. Season with onion salt and pepper, if desired. Drain.
After draining, add broth and water. Bring to a boil.
Add shells. Cook over medium heat til shells are done. Do not drain!
Add cheese soup and salsa. Heath through.
If it is too soupy, let it simmer for a little bit to thicken.