Beef Burritos with Poblano Queso

I love burritos. In pretty much any incarnation. Whether it be one the size of my head via a certain chain we all know and love, or a simple baked burrito like these – they’re always such comforting and filling meals. I’d been wanting to make these since Elly first posted them, but like so many other meals – it just got put off. I ended up with an extra large package of hamburger last week with only half of it spoken for, so I finally got around to making them!

They’re a perfect quick weeknight meal that the whole family is sure to love. Seasoned beef, black beans, poblano peppers, corn, and cheese – all stuffed inside a crispy tortilla. Then while they’re baking, you whip up an insane cheese sauce to top them with. It was just going to be a sour cream sauce, but I had some cheese in the fridge, and I figured – eh? That’ll make it a queso – I don’t see how it can turn out bad. I was right. We didn’t get the opportunity to do so, but I’m sure that these would freeze beautifully. Just wrap them in plastic wrap, then stick into a freezer bag before you’d bake them. We’re always looking for new weeknight dinners, and this is definitely one to add to the repitoire!

Beef Burritos with Poblano Queso

Pub-Style Shepherd's PieSt. Patrick’s Day is always a much anticipated holiday in our house. We’ll take any excuse to drink a good beer of course, but I also happen to look fabulous in green! I’ve never been a corned beef & cabbage gal – I usually opt for this Pot Roast with Stout Gravy for our St. Patrick’s Day Feast. But, this Shepherd’s Pie is definitely giving it a run for it’s money…

Unlike the pot roast, this recipe is completely doable after a day at work. Sweating some veggies, browning some beef, then making a quick pan gravy with plenty of dark Irish stout. And while that’s going on, you can be boiling your potatoes to mash for the topping. I baked and served right in my cast iron skillet – I always love the rustic presentation at the table, especially for something like this dish. And one less pan to wash is always a good thing.

Not terribly long in the oven either, just enough time to get the gravy bubbling and the taters nice and browned on top. Which, is actually about the time it takes to sit down an enjoy a nip of Irish spirits, or taking a few moments to read your wee little leprechauns a tall tale. Stay tuned, because I have a few other St. Patty’s Day favorites I’m looking forward to sharing with you guys this week!

Mushroom, Onion & Swiss BurgerI’d say that sauteed mushrooms and onions are one of the best toppings for a burger in the world. And, the “old-standbys” become that way for good reason – because they’re awesome. The preparation of the mushroom and onions is but the work of a few fleeting moments, but lifts your burger into a whole different stratosphere, than just a plain ol’ cheeseburger would.

I was actually planning on making these In-n-Out copycats, when I realized I was out of pickles (the horror!) so had to change my tactics. I had a half of a package of mushrooms in the fridge, so I thought this would be the perfect opportunity to use them! Sauteed them with onion until golden, grilled the burgers, let the gooey Swiss melt – dinner was served, and it was a damn fine burger!

This really just made me hungrier for backyard BBQ’s with friends in the months ahead. Also, the beach! My mom & dad got us a portable Weber propane grill this year for Christmas. So, we’re looking forward to grilling burgers both bayside and oceanside this year! It’s also great to take to the park and grill some hot dogs for lunch while the boys play. And, I love that I can do it by myself – without Jon’s help. I see us getting quite a bit  of use out of it in the coming months. Come on, summertime!

I love to take leftovers from one night’s meal, and make something the next night that’s completely different. Leftover taco meat is great for these kind of applications. To date, my favorite use had been these stuffed peppers. But, after finally getting this recipe right where I wanted it, I think they may have to move over!

The first time I had a taco pizza it was at this little local pizzeria that is now closed. She made great “pies” there, big bubbly chewy crusts – a true New York pizza, which is hard to come by here in our rural area. She often had a “special” pizza on the board, which featured something fun and different. One day at lunch we threw caution to the wind and tried the taco pizza. I was hooked!

So, here’s my version. A base of taco sauce, which adds a little spice to start things off. Then topped with mozzarella and cheddar cheeses, seasoned beef, thinly-sliced red onion, chopped fresh tomato, and black olives. If you like things a little spicier, add some sliced pickled jalapenos to give it an extra dose of heat. If you’re tired of traditional pizza toppings, give this a whirl – I know you’ll love it!