Smothered Burritos

2lbs stew meat (or cubed beef) 

1 (20 oz) can mild red enchilada sauce 

2 beef bouillon cubes 

½ can refried beans 

5-7 large flour tortillas (warmed) 

1 ½ cups shredded cheddar cheese 

Add cubed beef, beef bouillon cubes, and enchilada sauce into a crock pot. Cover and cook on low for 7-8 hours. Heat up refried beans in a microwave safe dish or in a small saucepan on the stove top. 

Preheat the oven to 375 degrees. Lightly grease a 9×13 inch baking dish. Lay out a flour tortilla onto a flat surface. Place a thin layer of refried beans into the center of the tortilla, add about ½ cup of the meat mixture onto the burrito with a slotted spoon (make sure to drain most of the liquid). Fold the sides of the burrito in, then roll from the other sides until you have a package formed. Place the burrito seam side down into the casserole dish. Spoon some of the remaining enchilada sauce in the crock pot over the burrito and top with shredded cheddar cheese. Repeat until all of the burritos are rolled and in the casserole dish. 

Place into the oven and bake at 375 degrees for 15-20 minutes or until the cheese has melted. You can also place the burritos onto microwave safe plates, and microwave for about 30 seconds until the cheese has melted.

Philly Cheesesteak Stuffed Peppers

8 oz. Thinly Sliced Roast Beef 

8 Slices Provolone Cheese 

2 Large Green Bell Peppers 

1 Medium Sweet Onion 

6 oz. Baby Bella Mushrooms 

2 Tbs. Butter 

2 Tbs. Olive Oil 

1 Tbs. Garlic - Minced 

Salt and Pepper - to taste 

Preheat oven to 400 

Slice peppers in half lengthwise, remove ribs and seeds. 

Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes. 

Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes 

Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone cheese. 

Bake for 15-20 minutes until the cheese on top is golden brown.

Crescent Roll Taco Dinner

2 crescent roll tubes
1 LB ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can sliced olives if desired
Sour cream optional
sliced avocado optional

Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.
Brown beef and add taco seasoning.
Lay beef in a circle inside of the laid out crescent rolls
Add cheese to the top
Pull over crescent rolls and tuck in under meat and cheese.

Follow cook time on the pack of crescent rolls.

Add cheese, lettuce, tomato, black olives, sour cream or whatever you desire for your tacos, in the middle. 

Taco Noodle Bake

2 lb. lean ground beef

1 medium white or yellow onion, chopped 

1 c. water 

1 ½ (1.25 oz.) packets reduced-sodium dry taco seasoning mix 

1 (15 oz.) can corn, drained 

1 (15 oz.) can diced tomatoes with green chiles 

8 oz. reduced-fat cream cheese 

1 c. chunky salsa 

16 oz. dry medium shell pasta 

3/4 c. 2% cheddar cheese, shredded, divided 

Cook noodles according to package directions; set aside. 

Preheat oven to 350 F. 

Grease a large casserole dish; set aside. 

In a large skillet, cook ground beef and onion until meat is brown; drain fat. 

Stir water and taco seasoning into ground beef mixture, then cover. 

Bring to boil; reduce heat. Simmer for one minute; stir. 

Add corn, tomatoes, salsa, and cream cheese. 

Cook over medium heat, stirring frequently until cream cheese melts and mixture is heated through. 

Add noodles and 2 cups shredded cheddar cheese; stir to combine. 

Pour noodle mixture into prepared casserole dish. 

Sprinkle with remaining 1-2 cups cheese. 

Bake for 10-15 minutes, or until hot and bubbly.