Sloppy Joe Tacos

Did you ever start to make sloppy joes and halfway through realize you didn’t have hamburger buns on hand? Yep. Totally happened to me you guys. (And, sadly I can’t say this is the first time either. Don’t get the sons started on how many nights we’ve had to have bunless hotdogs and hamburgers.) And so sloppy joe tacos (what??!) it was. I was weary that this would just end up tasting funky, but it didn’t. It is everything you love about a sloppy Joe along with the comfort of taco shells and all the fixins.

Now: calling all napkins!!! Who am I kidding?! Forget the napkins. I just need a hose. Especially with all four sons in the house eating these. For real! Seriously though… they rock. Grab a bib (and a hose) and dig in!

Sloppy Joe Tacos

Sloppy Joe Tacos

1 lb ground beef, or ground turkey
half a medium onion, diced
1 green bell pepper, seeded and diced
1/2 cup ketchup
1 tablespoon brown sugar
1 teaspoon yellow mustard
1 teaspoon garlic powder
salt and pepper, to taste
shredded cheddar cheese
shredded lettuce

Directions

1. Brown and drain ground beef (or turkey). Place cooked meat back into skillet and saute the onions and pepper until onions begin to turn clear. Add in the ketchup, brown sugar, mustard, and garlic powder. Cook until heated through, about 10 minutes. Add salt and pepper, to taste, and remove from heat.
2. Preheat oven to 350 degrees.
3. Line taco shells in a 9×13 pan and evenly divide the meat mixture in the shells. Sprinkle with shredded cheese, and place it in the oven for 5-7 minutes, or until cheese is melted and shells are warm.
Divide lettuce evenly between taco shells.

Stuffed French Bread & Swiss Mushroom Stuffed French Bread

The sons love sub night. We have it at least once a month. They’re always putting their heads together to try and come up with new filling ideas and combos. We love hot or cold subs, but sometimes I just want to have an uber hearty, hot sandwich for my meal. This fit the bill perfectly. Literally, this giant twist on your average sub-sandwich is great. A quick & easy, ready-in-under-30-minutes meal, that’s every inch of sandwich perfection. Crisp on the outside, hearty and tender on the inside. I do love a good crunch to my bread. Both versions taste great, but if you get any ideas feel free to play around with your ingredients. Add in some extra veggies, change up the cheese. Heck, change up the meat. I seriously doubt you can go wrong with stuffed french bread.

Mmm, can’t you just picture it? Smell it?? Go ahead, try it and taste the delicious-ness.

Stuffed French Bread

 4 Sons 'R' Us: Stuffed French Bread

recipe adapted from Life In The Lofthouse

1 loaf french bread
1 pound lean ground beef
2 tablespoons finely chopped onion
1/2 cup chopped celery
1 teaspoon minced garlic
1 can cream of mushroom soup
2 tablespoons milk
2 teaspoons Worcestershire sauce
salt and pepper, to taste
1 1/2 cups shredded cheddar cheese
1/2 Tablespoon chopped parsley (optional)

Directions

1. Slice the french bread in half, lengthwise, so you’re left with two equal pieces. Scoop out the bread in the center of each piece, making two bread ‘boats’. Place the extra bread in a large bowl and tear it into very tiny pieces. Trust me, you want them tiny. Place both halves of  bread onto a large baking sheet and set it aside.
2. In a skillet over medium high heat, brown both the beef and the onion until fully cooked. Strain the grease and return to the skillet. Next, add in the celery and garlic. Cook until the celery is tender, about 2-3 minutes. Add in the soup, milk and Worcestershire sauce. Add salt and pepper, to taste. Cook another 5 minutes, or until the meat mix is heated through, stirring occasionally.
3. Add the meat to the bread in the bowl, stirring to combine. Pour mixture into the center of one half of the french bread and spread out evenly. Spread out evenly. Sprinkle the meat mixture with the cheddar cheese. Top with the other half of bread to make it a sandwich.
4. Bake at 350 degrees for 10-15 minutes, or until the cheese is melted. When done cooking, let your bread sit for 5 minutes so everything ‘sets’, before slicing and serving. Then, eat up!

Swiss Mushroom Stuffed French Bread

1 loaf french bread

1 lb lean ground beef
2 tbsp diced onion
1/4-1/2 cup chopped mushrooms
1 tsp minced garlic
1 can cream of mushroom soup
1 tsp beef bouillon
2 tbsp milk
2 tsp Worcestershire
salt and pepper, to taste
2 cups shredded Swiss cheese

Directions

1. Slice the french bread in half, lengthwise, so you’re left with two equal pieces. Scoop out the bread in the center of each piece, making two bread ‘boats’. Place the extra bread in a large bowl and tear it into very tiny pieces. Trust me, you want them tiny. Place both halves of bread onto a large baking sheet and set it aside.
2. In a skillet over medium high heat, brown both the beef and the onion until fully cooked. Strain the grease and return to the skillet. Next, add in the mushrooms and garlic. Cook until the mushrooms are tender, about 2-3 minutes. Add in the soup, milk and Worcestershire sauce. Add salt and pepper, to taste. Cook another 5 minutes, or until the meat mix is heated through, stirring occasionally.
3. Add the meat to the bread in the bowl, stirring to combine. Pour mixture into the center of one half of the french bread and spread out evenly. Spread out evenly. Sprinkle the meat mixture with the cheddar cheese. Top with the other half of bread to make it a sandwich.
4. Bake at 350 degrees for 10-15 minutes, or until the cheese is melted. When done cooking, let your bread sit for 5 minutes so everything ‘sets’, before slicing and serving. Then, eat up!

The Best Meatballs

Making the best meatballs doesn’t have to be an all day affair with my easy recipe. This shortcut meatball recipe gives you the most delicious, flavor packed meatballs with a fraction of the time, work, and ingredients. They are easy enough for a busy weeknight and delicious enough to please my Italian father in law and keep my whole family begging for them.

Read more

Oven Baked Tacos

As I’m preparing for dinner the other night, I asked Son # 3 to hand me a can of black beans. He proceeds to root around through the canned bean cubby in the pantry.

Son # 3: Mom, why did you buy garbage can peas?!?!
Me: Huh?
Son # 3: (holding up a can with a look of utter disgust) Garbage. Can. Peas. 
Me: Read that again. It says garbanzo beans.
Son # 3: Oh. Well they still sound gross.

You can’t make this stuff up people!

This was a fun new twist on our regular tacos. Usually, when I make tacos I bake the taco shells separately in the oven for 10 minutes so that the shells are crispy. When you add the ground beef and beans to the picture it’s a whole new story. They’re this perfect mix of crunchy and soft in all the right places. If you want to ensure an even crunch over your entire shell surface area, let more of the liquid evaporate out of your meat mixture. I topped my tacos with chopped roma tomatoes, taco sauce, and some lettuce. Sour cream, salsa, & guacamole were served on the side, because those are Mexican must-have for us. And, of course, no Mexican night is complete for us without some yellow rice. Everybody was happy. All tacos were served toasty and everyone’s cheese was melted to perfection before adding the toppings of their choice. Don’t like pre-made hardshell tacos? That’s ok, too. You can easily sub flour, or even corn, tortillas in instead. Who knew oven-baked tacos were the way to go?!

And for those of you with an eagle eye, we can all just ignore the dirty burners. While they stay on the proverbial to-do list, I’ll be honest in saying they only get cleaned twice once a year.

Oven Baked Tacos

4 Sons 'R' Us: Oven Baked Tacos

2 lbs Ground beef, lean
1 head of lettuce
1 onion
1 tomato
1 can re-fried beans, or black beans
1 jar of salsa
6 oz tomato sauce
3 tablespoons taco seasoning
12 taco shells
cheddar cheese
sour cream

Directions

1. Brown ground beef and drain. Return to pan.
2. Add taco seasoning, beans and tomato sauce.
3. Stir to combine and then heat until the flavors have blended.
4. Preheat oven to 375 degrees.
5. Spray a 9×13 baking dish with oil.
6. Spoon taco filling into taco shells and stack them side by side in a pan.
7. When shells are filled, top each with shredded cheese and cilantro, if desired.
8. Bake for approximately 15 minutes, watching so they do not brown much.
9. Serve and top with remaining ingredients, if desired.

Ground Beef & Baked Bean Casserole (aka Cookout Casserole)

Baked Beans. Burgers. Typical cookout staples, right? Once upon a time, I never had any idea that they could be improved upon. Then a little fairy Godmother served these at a get together on a silver platter. Ah-mazing! I savored every bite. It was an intense, but brief affair. The clock struck 12, and just like that they were gone. The magic faded, but even after the party I couldn’t forget about them. It took some tracking down, but I found the maker of the magical beans, and there was no going back. This became a dinner, and cookout staple. Obviously, our family lived happily ever after in the kingdom of Beef & Beans.

Debut this cookout season in style. Be the belle of the ball by bringing these babies.

P.S. I’ve gotta tell ya, that these are great slathered on a hamburger bun too!

Ground Beef & Baked Bean Casserole (aka Cookout Casserole)

4 Sons 'R' Us: Ground Beef & Baked Bean Casserole

2 tablespoons vegetable oil or olive oil
2 large onions, finely chopped, about 2 cups
1 pound ground beef
2 15-ounce cans Boston-style baked beans
2 medium tomatoes, finely chopped, about 1 cup
1/4 cup packed light brown sugar
1 tablespoon Dijon mustard
1 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
6 slices of your favorite bacon

Directions

1. Preheat oven to 350 degrees. Coat a 9×13 casserole dish with cooking spray and set aside.
2. In a large skillet, heat the oil over medium heat. Add the onion; cook about 5 minutes or until softened. Add the beef; cook about 10 minutes or until brown, breaking meat up with a fork as it cooks.
3. In a large bowl, combine the beef mixture with the remaining ingredients except the bacon; mix well. Pour beef mixture into the prepared casserole; arrange the bacon slices on top. Cover with a lid or aluminum foil. Bake about 45 minutes or until thick and bubbly. Uncover dish and preheat broiler. Broil for 1 to 2 minutes, or until the bacon is nice and crisp.

Tex Mex Grilled Cheese

Although it only requires three ingredients (bread, cheese, and butter), grilled cheese is one of the most popular comfort foods in the world. The Ancient Romans were the first civilization to make a cooked bread and cheese sandwich, but many cultures have invented their own take on this ‘classic’ dish. In France, people enjoy Croque Monsieur (a grilled ham and cheese sandwich) while in Switzerland it is customary to melt the cheese and toast the bread separately before combining them. The American grilled cheese sandwich emerged in the 1920s when inexpensive cheese and affordable sliced bread became available. It is now a staple in cafés, diners, and school cafeterias across the country.

Despite this noteworthy past, and it’s longevity, today, it’s a sad world for the grilled cheese sandwich. Somewhere along the way it has been demoted from a classic comfort food to the dismal realm of the kid’s menu; thus, making it ‘socially’ off limits to the older-than-15-crowd. And when you’re an adult who just wants some melted cheddar between two buttery, toasty slices of bread…that’s a sad, sad thing. Being that I have the four sons, I jsut don’t care. Social norms be damned. If I want a grilled cheese, I’m having grilled cheese. Even if the waitress looks at me funny when I place an order for not 4, but 5, kid meals.

Still, being that April is ‘grilled cheese month’ and all, and I saw that waitresses’ questioning arched eyebrow,  I thought it was time for a revival. An upgrade, if you will, to make it worthy of a place in the world of socially acceptable adult fare. I know I’ve mentioned this in several posts before. I will never be to old for grilled cheese! At it’s most basic, it’s totally awesome. At it’s fanciest adaptation? It’s still freakin’ awesome!!

This is a far cry from your typical grilled cheese sandwich. Kick things up a notch with the salsa and chiles. If you happen to have a babysitter, enjoy it out on your patio with a margarita to make it REALLY good!

Tex Mex Grilled Cheese

4 Sons 'R' Us: Tex Mex Grilled Cheese

recipe adapted from Julie’s Eats & Treats

1 lb ground beef
1 packet taco season
1/2 c. salsa
1/4 cup diced, canned green chilies (optional)
12 slices bread
1 tbsp butter
1 lb Velveeta

Directions

1. Brown ground beef in medium sized skillet. Drain fat. Mix in taco seasoning and prepare according to package directions. Add salsa & green chiles.
2. Butter one side of each slice of bread. Cut Velveeta into 6 pieces.
3. In a large skillet place two pieces of bread, buttered side down. Top each piece of bread with one slice of Velveeta. On top of Velveeta spoon 1/6 of hamburger mixture. Place another piece of bread on top of beef with the buttered side up.
4. Cook over medium heat until bread is golden brown. Flip sandwich and repeat on other side. Repeat until all sandwiches have been made.

Baked Bacon Cheeseburger Egg Rolls

You guys are probably looking at these thinking, how did she dream up the combination of putting bacon cheeseburgers and egg rolls together? Well, its simple really.

Egg rolls are good. Bacon cheeseburgers are good. Together they’d have to be double good, right!?

Even better? Because these are baked, not fried, in moderation you can enjoy them without all the guilt one may, or may not, associate with enjoying one or more of their fried friends. While these egg rolls may seem more like a snack, they are so hearty they make a wonderful dinner as well.

They were so incredibly good, they tasted just like the real thing, without all the traditional fat and calories. They are so simple to prepare as well, let the kids help and earn their keep. I mean…spend valuable time bonding with you in the kitchen!

This American version of the classic Chinese egg roll is a perfect quick & easy recipe for a busy weeknight, or an awesome party or game day appetizer. Get everyone excited for your event with a batch of these baked bacon cheeseburger egg rolls!

Print Recipe
5 from 1 vote

Baked Bacon Cheeseburger Egg Rolls

A delicious new spin on cheeseburgers, we've stuffed crispy egg rolls with the classic American burger filling & baked them for a healthier app or snack.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer, Lunch, Snack
Cuisine: American
Servings: 5
Calories: 553kcal

Ingredients

  • 1 pound lean ground beef
  • 1/2 onion finely chopped
  • 4 slices of bacon chopped
  • 1 tablespoon ketchup
  • 2 tablespoons barbecue sauce
  • 1 teaspoon yellow mustard
  • 1 teaspoon of Worcestershire sauce
  • 1 1 /2 cups cheddar cheese shredded
  • 20 egg roll wrappers mine were 5″x5″
  • cooking spray or olive oil

Instructions

  • In a large pan, brown ground beef, bacon and onion until cooked. Drain any grease.
  • Add ketchup, barbecue sauce, mustard and Worcestershire sauce.
  • Lay each egg roll wrapper out with a corner pointing towards you. Place 1 1/2 tablespoons of cheese and 1 1/2 tablespoons beef filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll it usually shows on the package).m Place the wrapped egg rolls on a baking sheet.
  • Lightly spray the outsides of the egg rolls with cooking spray OR brush on a light coating of olive oil.
  • Bake at 400 degrees for 10 minutes.
  • Serve hot with ketchup & mustard.

Nutrition

Calories: 553kcal | Carbohydrates: 36g | Protein: 38g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 120mg | Sodium: 877mg | Potassium: 487mg | Fiber: 1g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 0.8mg | Calcium: 363mg | Iron: 4.4mg

4 Sons 'R' Us: Baked Bacon Cheeseburger Eggrolls

recipe adapted from Spend With Pennies