Running, Eating & Loving My Way Through Life

Mexican Lasagna October 26, 2011

Filed under: Beef — RunningEatingLoving @ 11:12 pm

This is probably one of Jeremiahs favorite things I’ve made recently- and he despises any resemblance to Italian  food (even though we were married in Italy). Strange.

This recipe came from mels kitchen cafe


– 1.5 pounds lean ground beef

– 1 yellow onion, coarsely chopped

-2 garlic cloves, finely minced

– 1 (6 oz) can tomato paste

-1 tablespoon chili powder

– 2 teaspoons ground cumin

-dash of ground cayenne pepper

– 1 teaspoon dried oregano

– 1/2 teaspoon salt

-1/2 teaspoon pepper

-3 (8 oz)  cans tomato sauce

-1 (14.5 oz) can diced tomatoes, drained

-1 (15 oz) can black beans, rinsed and drained

-1.5 cups frozen corn

-1 (6 oz) can olives, chopped

– 9-12 no boil lasagna noodles

-2 cups shredded mozzarella cheese

-1 cup shredded cheddar cheese

-1 cup sour cream

-8 ounces cream cheese


1. pre heat over to 350, lightly grease a 9×13 inch pan and set aside

2. in a large skiller, brown the ground beef and onion over medium heat until the meat is done. Drain grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano, salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes

3. Removed skillet from heat. Spread 1/2 cup sauce in bottom of prepared pan. Layer noodles over sauce. Spread 1/3 of the sauce over noodles. Dollop 1/3 of sour cream and 1/3 of cream cheese ( just pinch chunks and toss on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers until ingredients are used.

4. Cover the lasagna with foil and bake for 35 minutes. Uncover and bake 10-15 minutes more, until lasagna is hot and bubbly.

5. Let stand 10 minutes before cutting into and serving.



Zucchini, black bean & rice skillet

Filed under: Beef — RunningEatingLoving @ 10:57 pm

I found this recipe while browsing though pinterest and it sounded pretty good so I decided to give it a go.

After reading previous reviews I followed their lead and changed it up a bit. The original comes from ready set eat.





















Three envelope roast

Filed under: Beef — RunningEatingLoving @ 10:40 pm

This recipe is so super incredibly easy and it’s pretty good too!

This one comes from Big Oven


-3 lb chuck roast

– 1 packet dry italian dressing mix

-1 packet dry ranch dressing mix

-1 packet dry brown gravy mix

– About 2 cups of water


1. Mix packets and water

2. place everything in crock pot

3. Cook for 6-8 hrs depending on roast size