Cheesy Stacked Enchilada Skillet Bake

Getting a wholesome, comforting meal on the table at dinnertime doesn't have to be a hassle. This recipe is such a simple one - quick and easy enough for busy weeknights. Layers of corn tortillas, ground beef in enchilada sauce, corn kernels and lots of cheese come together in bubbly, beautiful harmony to create a meal that kids and adults love.

I think you'll appreciate just how versatile this recipe is. Shredded cooked chicken can be subbed in for ground beef, for example. A drained can of black beans can be layered in with the corn if you so desire. A little Mexican rice can be tossed in. And, frankly, this would be perfect to throw together using up leftover beef, chicken or pork after Taco Night. What a fun, creative way to reimagine leftovers into a whole new meal.

A large, ten-inch cast iron skillet is recommended for this recipe. However, a medium-sized casserole dish would work fine if necessary.

Serves 6 - 8.

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No-Fail Oven-Roasted Eye of Round Roast

I have struggled with preparing eye of round roasts for years. It has always been hit or miss - mostly miss. The beef was either incredibly tough and overcooked {think jerky or shoe leather} or completely raw in the middle. I have strived to find a recipe that would not fail me ... one that was simple and uncomplicated, but would yield perfect results every time. I wanted a predictable outcome ... not results that I had to cross my fingers over and pray to the gods that the meat would be edible. Well, I have found the perfect recipe and method. Eye of Round Nirvana. Heavens opening. Angels singing. Perfection.

I did quite a bit of research recently online to try to unlock the secret to preparing this particular cut of beef. One thing I discovered was that I was cooking my roast at too low of a temperature, cooking it for too long and not allowing a long enough resting period. I, also, realized a few other key tips like, it is best to roast the meat with the fat side up and that there is no need to add any liquid {or even oil} of any sort to the pan.

This is seriously such an uncomplicated, simple method to follow. Know, however, that there is a bit of time involved. You'll actually be leaving the roast in the oven - after some initial high-temp cooking time for like, two hours with the oven off. Seriously. Do not open the door. No peeking. No poking. Just let it sit in there. Please - trust me. And, I definitely encourage you to use a meat thermometer for this recipe. You need to make sure that your beef is cooked precisely to your liking.

Regarding the seasoning, I have chosen to use a basic steakhouse seasoning blend that includes salt, pepper, garlic and a few dried herbs. But, simple salt and pepper can be used. {Whatever your fancy on beef.}

Yields 4 - 6 servings.

Slow Cooker Beef and Noodles

Deeply savory, beefy and hearty, my Slow Cooker Beef and Noodles is sure to become a family favorite. This is one of the simplest slow cooker dinners that you could probably make. The preparation is beyond easy and quick. And, the list of ingredients is a super short one. All that's required is a beef roast, frozen egg noodles and a few other basic pantry staples. And, with just a few minutes of your time in the morning, you'll have everything set in motion for a hot, comforting meal come dinnertime. No canned soups here. No store-bought seasoning packets. And, no need to even sear the meat on the stove top. Simple, breezy and easy.

Frozen egg noodles are utilized in this recipe and are added during the last couple of hours of cooking. I have been easily able to find them near the frozen ravioli and bread dough at most supermarkets these days. If you can't get your hands on them, I think you could possibly use dried egg noodles from the regular pasta aisle, but I can't truly advise on the exact cooking time for them since I have not tried using them in this recipe. Also, they may not contribute much to the thickening of the "gravy" in this recipe. {I do have a killer stove top Beef and Noodles recipe here on the blog that uses homemade egg noodles if you'd like to go that route.}

NOTE: The recipe begins with five cups of stock when the roast first starts in the slow cooker. However, you may find that you need to pour in some additional liquid as the noodles cook later in the cooking process if your noodles are thickening things too quickly or if you simply prefer a thinner consistency to the "gravy."

Joyously Domestic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. You can read my full disclosure statement here. This post contains affiliate links to amazon.com.

Yields 6 servings.

Slow Cooker "Melt in Your Mouth" Pot Roast

There's nothing quite like sitting down to a hearty, slow cooked dinner at day's end. And, it's even better when that dinner is pot roast with all the trimmings. This recipe has proven to produce thee best pot roast I've ever made. Every component is pure perfection. The meat is juicy and fall-apart tender. The vegetables are cooked just right and are full of flavor. The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving.

We usually have leftovers of this, so we often make hash the following day. The leftover roast is, also, fabulous utilized in a hot roast beef sandwich for lunch.

Yields 4 - 6 servings.

Shredded Beef and Four-Bean Beer Chili

 

There are a few things that set this recipe apart from my traditional chili recipe.  For starters, I use four varieties of beans.  Secondly, I use masa (corn flour) in this version.  I, also, use shredded beef instead of ground beef.  And, the last difference?  Beer, baby!  (To quote The Pioneer Woman ... "may I call you baby?")

We love chili served over corn chips.  Sometimes we buy those little individual bags of corn chips, snip open the side of the bag and ladle chili over the chips.  Top with some shredded cheese, diced onions and a dollop of sour cream ... and you've got a winner, winner, "chili corn chip" dinner.

We, also, sometimes serve this chili over some burritos that I like to get from Trader Joe's.  This is the way we served the chili tonight.

 

This chili recipe itself is super economical.  You only need a small amount of beef (a quarter of a pound), so many times when I buy a large roast or boneless beef ribs, I'll divide up the package and tuck a small portion of the meat into the freezer just for this chili.  With so many veggies and tons of beans, you don't need a huge amount of meat.  Yeah for the pocketbook!  (Does anyone really say pocketbook anymore?)

Of course, you don't have to serve this chili over corn chips or burritos ... the chili is mighty tasty all on its own with some cornbread on the side.  Below is the recipe for the chili with instructions at the bottom of the post for serving over burritos, if desired.  Any brand or type of burrito that you prefer would work.

Yields 6 - 8 servings.

PD's Old-Time Beef Stew

I took Paula Dean's recipe for Old-Time Beef Stew and adapted it a bit to my family's preferences.  {For example, I included potatoes and peas in my version.} I was intrigued by the addition of ground cloves in her recipe.  I never would have thought to add something like that to a stew, but it works magically in the dish.  It is not overpowering, but does offer that extra something in terms of depth and flavor.  I, also, like that this comes together in just a couple of hours compared to my regular beef stew recipe that takes all day to cook.
 

  

This stew is very thick and hearty. So, it's very satisfying and perfect for the chillier months of the year.

 

NOTE:  I recommend really taking the time to sear the meat thoroughly. Doing so is the foundation for the rest of the recipe ... a good sear on the beef is needed for that rich depth of flavor that helps make this stew outstanding.

Yields 4 servings.

Beef and Noodles {Using Homemade Egg Noodles}

I think I'm weird.  Why is it that so often I am much more productive when I've gotten barely any sleep?  Maybe I'm running on adrenaline.  Seriously.  Most folks can barely function with just a few hours of sleep.  I, on the other hand, am slow-moving, groggy and fatigued-feeling when I've gotten a long night's sleep.  However, it never fails that when I've only slept for three or four hours, I'm running around the house in the morning like a crazy person ... all hyped up and full of energy.   

It happened today.  I was up until almost three in the morning working on the blog and cleaning around the house.  I swore I'd go back to bed once the kids got on the bus for school at seven this morning.  Nope.  Instead, I stayed up doing laundry, making homemade egg noodles, watching t.v. and editing blog photos. I'm sure I'll pay for it later.  Sigh.

But, this recipe is certainly worth spending a little time on. It's nothing overly complicated, but the result is a total COMFORT FOOD dinner that your family will greatly appreciate. You'll, basically, be braising beef until ultra tender on the stove top in a rich broth, making my two-ingredient egg noodles while the meat cooks and then bringing the two components together to simmer to perfection.

NOTE: You'll need to go HERE for my post on making your own egg noodles from scratch. 

Serves 4 - 6.

Chile Colorado Burritos

After seeing a few versions of this recipe floating around on some of my favorite food blogs, I knew I wanted to make these.  Mexican food is one of my favorite cuisines.  I was overjoyed to find out that the meat for these burritos is made in the slow cooker.  Woo-hoo ... major time-saver!  Throw everything in the slow cooker in the morning, allow it to cook all day and you'll just have a few minutes of prep time just before dinner to finish up the recipe!

Today was a wonderful, lazy Saturday.  The hubby took the kids to the movies this afternoon while I stayed home and "kept an eye on dinner" (a.k.a. caught up on some recordings of Law & Order: SVU and The Pioneer Woman).

No, seriously, I did get some laundry done, too.  But, mainly, I parked my booty on the couch with the remote while I snacked on some pita chips and hummus.

(Okay ... and maybe I indulged in some Häagen-Dazs White Chocolate Raspberry Truffle ice cream.)

Shhhh!  That'll be our little secret!  (P.S. That stuff is to die for!)

What were we talking about again?  Oh, yeah ... the burritos.

Hayride Chili

Every fall, we host a Hayride and Bonfire Party and this is required each year! It is made with slow-cooked shredded beef in place of the traditional ground beef ... and chocolate makes a cameo in this recipe! 

This makes enough to feed a large crowd of 30+ people.

We put out corn chips (folks can pour the chili over them) ... and serve with chopped onions, sour cream and shredded cheese on the side.

The chili comes together in a roasting pan. But, if you're only wanting to make enough for your family, use a slow cooker and cut back on the ingredient quantities suggested.  The recipe is a bit detailed and long, but (please) trust me that it is sooooo worth it!  All of the guests who attend this party talk about this chili all year long and count down until I will be making it for the party!



This is good stuff, folks!  I promise!