Taco Meatloaf-Secret Recipe Club

What a fun blog is An Affair from the Heart, my assignment for Secret Recipe Club this month.  Michaela is a mom of 4 who has been blogging regularly since 2011.  There is a wealth of great recipes and some fun party decorating ideas on her blog.

I actually made several of Michaela’s recipes.  They were all very good, and it was so hard to decide which one to feature on this post.  I made her Homemade BBQ Sauce and used it on some oven-barbecued country spareribs that I served recently.  I have several barbecue sauce recipes that I rotate through when making barbecue, and this one is definitely going into that rotation.

Because I recently scored a great buy on Jimmy Dean Sausage rolls, I tried the Pork Sausage Meatloaf using sage flavored sausage.  This was a very good, different main dish that will be great change from regular meatloaf.

I certainly noticed the sweets recipes and plan to make Almond Joy Brownies Bites and the Nutty Butter Acorns.  What a clever thing to do with a purchased cookie.  I also plan to give the Italian Style Prime Rib recipe to my daughter who does our prime rib for Christmas.

Because I found the idea so intriguing I chose to make the Taco Meatloaf for this post.  I don’t use commercial taco seasoning so used the Taco Seasoning recipe that Michaela had posted in the early days of her blog.  I did not use all of the made-up seasoning mix, I will use it all next time.  Since  there are only two of us, I use 1  1/2 lbs. of ground meat beef to make meatloaf.  The recipe called for 2 lbs. ground beef so I used 2 medium eggs and slightly less crushed corn chips then the recipe called for.  I crushed 2 cups of corn chips in my food chopper which made about 7/8 cup of crushed chips.  I did add a tablespoon of instant minced onion to the meatloaf mixture.

I served the meat loaf with Spanish Rice, whole kernel corn and salad along with salsa and sour cream.  I would have added black olives, but I was out and didn’t want to open a can since hubby doesn’t like them.  He put the Spanish Rice on his meat loaf slices and topped it with the salsa and sour cream.  We really enjoyed this as an alternative to regular meat loaf, it was great in sandwiches, and I will make it often.
 
Thanks for sharing some great recipes, Michaela.

Since most of my readers have larger households, I am posting Michaela’s original ingredients amounts.

Taco Meatloaf
From An Affair of the Heart
2 lbs. lean ground beef
1 (1 oz.) pkg. taco seasoning mix or use recipe here.
1 c. crushed corn chips (about 2 1/2 c. uncrushed)
1/2 c. sour cream
2 eggs
salt and pepper to taste
2/3 c. Mexican Blend or cheddar cheese

Place ground beef in a large mixing bowl  Sprinkle taco seasoning mix over beef.  Add corn chips and mix lightly until blended.  Measure sour cream into a 1 cup glass measuring cup.  Add eggs and mix well.  Pour egg mixture over ground beef, add salt and pepper to taste and mix until blended.  Place meat mixture in a well-greased loaf pan.  Cover with foil and bake at 350 degrees for 1 hour and 15 minutes.  Remove foil and sprinkle with cheese.  Bake until cheese is melted, about 5 minutes.  Serve with salsa, sour cream, olives and any other ingredients you would put in a taco.  Serves 6 to 8.

Click here to learn more about joining the fun that is Secret Recipe Club.  Also check out what other Group B bloggers made this month.

Blogger:

An InLinkz Link-up

Naan with Easy Cheesy Bean Dip-Secret Recipe Club

Sometimes when I am checking out the recipes at my assigned Secret Recipe Club blog I will come upon something that I have been thinking about making for awhile.  Such was the case with the blog Tasty Cheapskate, where I found not one but two different recipes for Naan and one for bean dip.  Since theses are something that I have been thinking about making, I decided that I need to get “off the fence” and just do it

Jeanie has been blogging since 2010 so has shared many great “tasty” and “cheap” recipes with her readers.  She feeds four children, one husband, and herself and shares my view that tasty food doesn’t have to mean expensive food

I did come upon a post that I want to point out that has nothing to do with food-How to Get Crayon Out of Washed and Dried Clothes Cheaply.  I have no children living here that I could blame that situation on if it happened now, but I would have loved having this information when it did happen when I had kids.

Now, back to the cooking.  There were two recipe for Naan,  One with yeast and Quick Naan made with baking powder.  The Quick Naan uses yogurt which I did not have on hand so I made the one with yeast.  It took a little time because of the rising, but the rest of the process was easy  I used all white whole-wheat flour instead of a combination of all-purpose and whole-wheat flour because I had it on hand.  The directions did not say how much or long to knead the dough so I kneaded it 100 times, turning the dough ball over after every 10 kneads.  After the first rising, I made 15 dough balls.  Mine may have been a bit smaller than Jeanie’s as she made 10.

I have a glass rolling pin so rolled the dough balls out between two sheets of waxed paper and was able to get them quite thin.  It took about 30 minutes to “bake” the Naan in a frying pan.  I would roll a new dough ball out while another one was “baking.”

I wanted something to eat with the Naan so made the Easy Cheesy Bean Dip.  I cannot begin to say how good these were together.  They definitely will a regular rotation at my house.

The bean dip recipe uses taco seasoning.  I never buy commercial taco seasoning as I always have all the necessary ingredients on hand to make it myself.  I use various homemade taco seasoning recipes and used the one Jeanie has on her blog.   I was hesitate to use the amount of salt called for since refried beans can be a little salty.  I did use that much salt and felt that the dip was just a little too salty for my taste.  I would recommend  omitting the salt in the seasoning recipe, tasting the dip and adding salt if it is needed.  Hubby is not much of a bean eater, and this makes a lot of dip so I am going to freeze some of it and see if that works.

Now I had a dilemma, should I post one recipe (and which one?) and just reference the other, or should I post them both.  I decided that it would be more convenient for my readers to post both recipes here instead of making them click around for the second one.

Of course there were lots and lots of other recipes on this blog that I am going to try.  Apple harvest is in full swing here and  I think Rebbeca’s Apple Cinnamon Rolls should be on my table soon.  There is a whole week of breakfast cookies posted back in 2010 that should be checked out.  Being one who has always liked fresh Brussels Sprouts, I loved the post on How Not to Hate Brussels Sprouts and am going to make them that way next time I have some on hand.

A visit to The Tasty Cheapskate will be well worth you time, and one thing you should check out is the Cheap Eats Challenge where Jeannie attempted to feed her family of six on $6 a day in 2011.

Naan
adapted from The Tasty Cheapskate
1 T. active dry yeast
1 c. warm water
14 c. sugar
3 T. milk
1 egg, beaten
2 t. salt
2 c. whole wheat flour
2 1/2 c. all purpose flour

In a large mixing bowl dissolve yeast in the warm water.  Stir in sugar, milk, egg and salt.  Mix in 1 to 2 cups flour.  Add another cup flour and then add flour 1/2 cup at a time until you can’t mix it with a spoon any more.  Turn out onto a floured surface ( I use a cookie sheet) and knead.  (I kneaded 100 times, turning the ball over after every 10 kneads.)  Let rise, covered in warm place until dough has doubled in size (about 1 hour). Punch down.  At this point you may knead in minced garlic or herbs if you like.  Make balls of dough about the size of golf balls.  Cover and let rise 30 minutes.  (This rising can be skipped if you’re pressed for time.)  Keep dough balls covered before rolling them out.  Heat a heavy bottom, oiled skillet until just above medium.  Roll dough balls out into rough circles and as thin as you can.  (I do this between two sheets of waxed paper, using new paper if the dough begins to stick.).  Place a dough circle in skillet and cook 2 to 3 minutes until air pockets begin to form.  Turn and cook on the second side another 1 to 2 minutes or until lightly browned.  Remove to pie plate or platter and repeat with remaining dough balls.  Stack cooked Naan to keep them warm.  Makes 10 to 15 pieces.  Let cool if not eating right away and store in a zip-top bag in the refrigerator or freeze.

Easy Cheesy Bean Dip

adapted from The Tasty Cheapskate
1 (8 oz.) pkg. cream cheese, softened (Place cheese in a zip-top bag and immerse bag in a bowl of hot water for 15 to 20 minutes to quickly soften the cream cheese.)
1 c. sour cream or Greek yogurt (I used sour cream)
1 (16 oz.) can refried beans
2 T. taco seasoning (I used one recipe of the homemade mix here)
1 1/2 t. onion powder
1 1/2 t. garlic powder
1 c. (8 oz.) shredded sharp cheddar cheese-divided
choice of chips, veggies, etc. for dipping (I used torn pieces of Naan)

In a medium mixing bow, blend everything together until well blended.  Spoon half the bean mixture into the bottom of a 9x13-inch baking pan.  Layer with half the cheese.  Repeat layers.  Baking at 375 for 20-30 minutes or until cheese is melted and bubbling at the edges.  May also be layered and cooked in a crockpot on low for about 4 hours.  Since I was eating this by myself, I placed some bean dip in a individual ramekin, sprinkled some cheese on the top and microwaved it for about 1 minute until the dip was hot and the cheese was mostly melted.  Makes about 10 servings.

Visit here to learn how to join in the fun of Secret Recipe Club.

An InLinkz Link-up

Ingredient Spotlight-Taco Corn and Bean Salad

Corn is the Ingredient Spotlight over at Eat at Home today.   I have always liked the so-called Frito Corn Salad that may or may not have originated with Paula Deen, but I wanted a salad that could stand in as a meatless main dish.

I added beans for more protein and taco seasoning to “up the flavor factor”.  I reduced the amount of mayonnaise and added sour cream and cream cheese.  Since I don’t like green peppers, I used red peppers and then green onions to supply the green color.  I also added chopped ripe olives.

Canned corn, cooked, frozen corn or fresh corn, cooked and removed from the cob can be used for this dish.  About 4 cups or frozen or fresh corn will be needed.

Use your favorite beans for this.  I like pinto or red beans, but black ones add a really nice color contrast.

I make my own taco seasoning to save money and avoid unwanted chemicals and preservatives, but a commercial packet may be used.  There are many recipes for homemade taco seasoning on the internet.  Just Google and keep trying them until you find one your family likes.

Although most recipes have the Fritos stirred into the salad, I find that they become soggy if there is any salad left over.  When I make this for eating at home I just set the crushed corn chips out in a bowl and let people top each serving.  If am taking this to a potluck, I sprinkle the crushed chips on top of the salad.  If there is any salad left over, I tip the bowl and let the corn chips fall into a shallow container.  I put them in a plastic bag and store them in the refrigerator.  When ready to use, I put them on a glass pie plate and microwave them a minute at a time until the corn chips are crisp again.

This salad is best made at least several hours ahead of serving.  I like to make mine the day before.

Taco Corn and Bean Salad
2 cans (16 oz.) cans whole kernel corn, well drained or 4 cups cooked frozen or fresh corn kernels
1 can (16 oz.) pinto, kidney, red or black beans, well drained and rinsed
1 c. chopped red pepper
1/2 c. chopped red onion
1/3 c. sliced green onions
1 can (3.8 oz.) sliced olives, well drained and halved
1 (3 oz.) pkg. low fat cream cheese, very soft
1/2 c. Low-fat sour cream
1/2 c. low fat mayonnaise
1 T. chili powder
1/2 T. ground cumin
1 t. salt
1 t. freshly ground black pepper
1/2 t. paprika (smoked if you have it)
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. dried oregano, crushed
1/4 t. red pepper flakes (opt.)
2 c (8 oz.) shredded sharp cheddar cheese or Mexican blend
1 (10 1/2 oz.) bag Fritos, regular or Chili Cheese corn chips (I usually don’t need a whole bag)

 a large mixing bowl combine corn, beans, red pepper, red onion, green onion and olives mix well.  In a medium mixing bowl combine the very soft cream cheese, sour cream and mayonnaise.  Mix until well blend.  Add the chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, oregano and red pepper flakes, if using.  Stir until spices are well combined with the cheese/cream/mayo mixture.  Spoon mixture over the corn/bean mixture and stir until everything is coated with the dressing.  Add shredded cheese and stir until well blended.  Cover tightly and refrigerate until serving time.  Just before serving, crush enough corn chips to completely cover the top of the salad.  Sprinkle corn chip on the salad.  Serves 8 to 10.

Linking to Ingredient Spotlight

Cast Party Wednesday
Show Off Your Stuff
Wow Me Wednesday-Gingersnap Crafts
Wow Me Wednesday-Polkadots on Parade
What I Whipped Up Wednesday
Whatever Goes Wednesday

Taco and Sloppy Joe Grinders

I have to admit that I have no idea what a Grinder actually is.  I am calling these two recipes Grinders because I got the idea for them from Amanda’s  (Amanda’s Cooking ) post for  Guinea Grinders.  They are a type of Italian seasoned meat sauce and mozzarella cheese hot sandwich.  I made them, and they were very good.  My husband approved so the Grinders will go into our regular lunch rotation.

When I made the recipe, I used my Pizza Sauce recipe and multiplied it by 4, used sandwich buns instead of French Bread, and used an Italian Cheese Blend instead of the mozzarella as this was what I had on hand.

The more I thought about the method used in the recipe; the more I got to thinking, which is not a good thing sometimes, why not use the same method with other fillings such as taco or sloppy joes.  So I did. 

I am also thinking that the fillings could be cooled and put in the buns with the cheese, wrapped, and put in freezer bags, frozen and reheated from the frozen state.  I have some of the Guinea Grinders in the freezer right now to test that out. 

Update:  The already filled buns did not work out as well as I had hoped.  The sandwiches took too long to reheat.  For Plan B I put about 1/4 cup of the filling into zip-top snack bags, then put them into a freezer bag.  I hollowed out the buns and froze them separately.  I then removed the filling and a bun from the freezer, put the filling in a small bowl and heated briefly in the microwave.  I put the filling in the bun, topped with cheese, wrapped in foil and put in the oven for 15 to 20 minutes.  This worked much better and will still allow me to heat one or two sandwiches at a time.

I can get sandwich buns like the ones shown in the photo above for $1.00 a package at my local bakery outlet stores.  These have various names:  stadium, outdoor, hoagie, etc.  While the filling is cooking, hollow out a trough in both halves of the buns as shown above.  I use a grapefruit spoon to do this, but it isn’t  necessary.  Be careful not to go through the bottom or top of the bun.  Frugal tip:  spread the hollowed-out bread on a baking sheet and let dry to make dry bread crumbs.

 

Fill the trough in the bottom with your filling (about 1/4-1/3 c.) and top with the grated cheese (about 2 T.)

Fold the top of the bun over the filling.  Cut a square of aluminum foil and wrap bun with it.  Bake in a 375 degree oven 15 minutes.  Serve and enjoy.

Below are the recipes I used to make the Taco and Sloppy Joe Grinders.  Feel free to use your favorite recipes if you have them.  It may be necessary to reduce the liquid called for in a Sloppy Joe recipe.  I cook the seasoning with the ground beef for 5 minutes after adding them and simmer the filling 30 minutes before using.  I think I get a more flavorful product that way.  The Taco Grinder filling can be topped with ripe olives before adding the cheese if desired.

Taco Grinders

1 1/2 lb. lean ground beef

Taco Seasoning (this is adapted from The Thrifty Cook, Farm Journal Books, 1974)
1 T. instant minced onion
1 t. salt
1 1/2 t. chili powder
3/4 t. ground cumin
1/2 t. crushed dried red pepper
1/2 t. garlic powder
3/4 t. cornstarch
1/2 t. dried oregano leaves

1 can (8 oz.) tomato sauce
1/4 c. water
Grated sharp Cheddar cheese

Heat a large skillet until hot, add ground beef and cook until browned, breaking up beef as it cooks.  Drain fat it necessary.  Combine taco seasoning mix in a small bowl and mix well.  Add to ground beef, mix well and let cook for 5 minutes.  Add tomato sauce.  Measure water and use to rinse out tomato sauce can.  Add to skillet.  Mix well.  Simmer 30 minutes.  Using 1/4-1/3 c. fill sandwich buns as shown above.  Top with cheese.  This will fill 6-8 buns.

Sloppy Joe Grinders

1 1/2 lbs. lean ground beef
1/2 c. chopped onion
1/2 c. chopped red pepper (or can be green for more authentic Sloppy Joes)

Sloppy Joe Seasoning Mix  (this is adapted from The Thrifty Cook, Farm Journal Books, 1974)
1 t. salt
1 1/2 t. cornstarch
3/4 t. sugar
1/2 t. garlic powder
1/2 t. dry mustard
1/2 t. celery seeds
1/2 t. chili powder

1 can (6 oz.) tomato paste
water
1 T. brown sugar
2 T. ketchup

Heat a large skillet until hot.  Add ground beef, onion, and red pepper.  Cook until browned, breaking up ground beef as it cooks.  Drain fat if necessary.  Combine Sloppy Joe Seasoning ingredients together in a small bowl.  Mix well.  Add to ground beef mixture, mix well, and cook for 5 minutes.   Add tomato paste.  Fill tomato paste can with water and use a small spatula to get the last of the tomato paste.  Add to ground beef and mix well.  Add an additional 1/4-1/2 c. water, brown sugar, and ketchup.  Mix well and simmer 30 minutes.  Using 1/4-1/3 c. fill sandwich buns as shown above.  Since Sloppy Joes don’t typically have cheese added, cheese would be optional.

Linking to Melt in Your Mouth Monday, Make a Food "e" Friend

Taco-Macaroni Supper Skillet

 Here is a quick, good one-dish dinner that can be on the table in the amount of time it would take to cook Hamburger Helper and with none of the additives.  I used my "Ready Ground Beef" from the freezer and a homemade taco seasoning.

Ready Ground Beef
I brown 3 lbs. of 15% ground beef with 1 1/2 c. each chopped onion, celery, red pepper and 3 cloves garlic.  When it is cooked, I drain it and rinse it with hot water.  I divide it into 4-5 packages and freeze.  When I am ready to use it, I thaw in the microwave for casseroles or just put in soups still frozen.  I use this anywhere 1 lb. browned ground beef is called for.  I do not worry that the amount is not a whole pound.  It doesn't really make a difference in casseroles and soups.

Taco-Macaroni Supper Skillet
1/2 to 1 lb. lean ground beef (If using Ready Ground Beef, omit onion, pepper, and celery)
1/4 c. chopped onion
1/4 c. chopped red pepper
1/4 c. chopped celery
1 pkg. taco seasoning mix (or homemade-see below)
1 can (8 oz.) tomato sauce
1 1/4 c. water
1 1/2 c. uncooked elbow macaroni
1 1/2 c. frozen corn or 1 can (16 oz.) whole kernel corn, drained
1 can (15 oz.) pinto or kidney beans, rinsed and drained or 1 can (15 oz.) chili beans, undrained
1/2 c. sour cream
1 c. (4 oz.) shredded Cheddar cheese or Mexican Blend

In large skillet brown ground beef, add onion, pepper, and celery and cook for 5-6 minutes.  Drain.  If using Ready Ground Beef start here.  Add taco seasoning mix, tomato sauce, water (use part of measured-out water to rinse tomato sauce can), corn and beans.  Bring to a boil.  Stir.  Reduce heat to medium-low.  Cover, cook 8-12 minutes or until macaroni is of desired doneness, stirring occasionally.  Top with dollops of sour cream.  Sprinkle with cheese.  Cover; let stand 2-3 minutes or until cheese is melted.  Makes 6 servings.

Taco Seasoning
1 T. chili powder
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. cayenne pepper
1/4 t. oregano
1/2 t. paprika
1 1/2 t. cumin
1 t. salt
1 t. black pepper

 Mix together well.  Makes about 2 1/2 T. mix.  Use in above recipe, starting with half of mixture and increasing to taste.  It may be too spicy for children if all the mix is used.

Linking to Ingredient Spotlight