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Tortilla Beef Caserole

Thanks, Marci in Texas, for sending the recipe and photos in. The books looks like a wonderful kitchen helper, I will keep my eye out for it.

Tortilla Beef Casserole

1 package (about 17 oz.) refrigerated fully cooked beef pot roast
(or 1 can roast beef – the canned chicken beef at Costco are my best friends!)
1 jar (16 oz.) salsa
6 corn tortillas, cut into 1-inch pieces
1 ½ cups canned or frozen corn kernels
1 cup canned black beans or pinto beans, rinsed and drained
1 cup (4 ounces) shredded Mexican cheese blend

1.Preheat oven to 350. Lightly spray 2-quart casserole dish with nonstick cooking spry.
2.Drain and discard gravy from pot roast;cut or shred beef into bite-size pieces.
3.Combine beef, salsa, tortillas, corn and beans in large bowl; mix well. Transfer to prepared casserole dish. Bake 20 minutes or until heated through. Sprinkle with cheese; bake 5 minutes more or until cheese is melted.

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Marci tells us: I found this recipe in a new cookbook I bought at Costco, One Dish. This is my second week with the book and I LOVE it! It was only $10 and has tons of easy recipes that are either gluten-free or easily made gluten-free. We had this tortilla casserole tonight and thought it was super delicious and easy to make!

gluten-free meatballs

gluten-free meatballs

1 lb ground beef (or ground turkey)

1/2 to 1 cup corn meal

2 eggs

about 2 tablespoons Italian seasoning

In a large bowl beat the eggs and add uncooked ground beef into bowl. Mix well with hands. Add corn meal to desired consistency, I like it to stick well together. Add seasoning and mix well with hands again.

Roll them into 1 inch balls and place in fry pan lightly greased. I found it best to cook them as if they are triangles, flipping them from one of three sides over and over once browned using tongs. Serve with gf spaghetti and I enjoyed it this week with my homemade tomato sauce. Yummy!

Beef Briskit

Beef Brisket
adapted from thepioneerwomancooks.com

4 cups beef broth
1 1/2 cups soy sauce, gluten free of course
2 lemons
5 cloves garlic
1 large brisket, mine was 12 lbs

Juice the lemons, it should be about 1/2 cup. Mince the garlic. Combine broth, soy sauce, lemon juice, and garlic.
In large roaster, place brisket fatty side up. Pour marinade over the top. Cover and refrigerate overnight.
Heat oven to 300. Place pan in the oven and cook for 7-8 hours, or until fork tender.
Remove from oven and let stand for 15 minutes.
Using a serrated knife, remove fat layer. Slice against the grain. Place slices and extra pieces into a 9x13 pan. Using a turkey baster, suck up the juices from the pan and drizzle over the top of the meat. Serve warm.

Man this was delicious. Of course everything Pioneer Woman makes is. I didn't have the liquid smoke that she called for, but it was good without. I also don't have a fabulous picture because I forgot my camera when I took this over to my mom's house for dinner. But look at Pioneer Woman's picture and imagine a photo that's not nearly as beautiful.
You could serve this with barbecue sauce, or just the au jus. You could chop it all up and put it on rolls. Just be aware that it makes a LOT. Which is good when you visit my mom's.

Pantry Beef Casserole

I saw this recipe and haven't been able to stop thinking about it ever since. I finally made it tonight and it's super yum. So thanks, Gluten-Free Mommy! Below is her delicious recipe and check out her blog, her photo of this meal is much more appealing.

PANTRY BEEF CASSEROLE

1 lb. gr. beef, gr. turkey, or soy crumbles
1 onion
1/2 green pepper
8 oz. sliced mushrooms
28 oz. can Muir Glen crushed tomatoes w/ basil
12 oz bag of Tinkyada rice penne
1/2 teaspoon of oregano
salt to taste
red pepper to taste
pinch of sugar
3 oz. mozzarella
5-6 oz. mild cheddar

Directions:
Bring a pot of water to boil to cook the penne. Brown the gr. beef. Drain the excess fat. Add the vegetables and cook for about 8 minutes or until tender. Add the crushed tomatoes, salt, pepper, sugar, red pepper, and oregano. Simmer for 15 minutes. While the sauce is simmering, cook the penne and preheat the oven to 350 degrees. Once the sauce and penne noodles are done, layer them in a 3 qt. casserole dish. Start with 1/2 the sauce, then all of the noodles, then a layer of cheddar cheese, then the rest of the sauce, and top with cheddar cheese and mozzarella. Bake for 30 minutes.

Gluten Free Beef Stroganoff

Beef Stroganoff

2 Tbsp butter or margarine

2 lbs chuck roast, well-trimmed and sliced thin

1/2 small onion, diced

1/2 tsp garlic salt

1 (14.5 oz) can gluten free cream of mushroom soup (Health Valley, Yeah!)

1 Tbsp Worcestershire sauce

1 gluten free beef bouillon cube (Try Herb-ox)

1/4 cup rice flour

1/2 cup water

1 cup sour cream

Ground pepper and sea salt

In a large saucepan, melt butter. Add sliced beef, onion, and garlic salt. Saute for a few minutes over medium high heat until the beef is browned on the outside, but pink on the inside. Add the Gluten Free Canned Cream of Mushroom Soup, Worcestershire sauce, and beef bouillon cube. Cover and let simmer over medium low heat for 12-15 minutes.

Meanwhile, in a container with a tight fitting lid, pour in rice flour and water. Fasten lid and shake really well. Slowly pour into the saucepan while the beef is simmering, stirring well. Replace lid and finish simmering. Add sour cream, stirring well to incorporate. Season generously with ground salt and pepper. Serve hot over rice or gluten free noodles.

I have been trying to make a beef stroganoff for a while now, and it always came out so-so. This recipe had me shouting for joy. It tastes like the kind my mom used to make, perhaps better (Sorry mom). The picture does not do it justice. The simmering helps tenderize the beef, especially if you have a cut of meat that isn't tender. Another way to tenderize beef is to cut it across, not with, the grain.

Grilled Steak

Grilled Steak

juicy steaks

McCormick GrillMates Montreal Steak Seasoning

barbecue sauce

Season one side of steak generously. Place on grill, seasoned side down. Season top of steak generously. Grill to desired doneness. Brush with barbecue sauce about 2 minutes before removing from grill.

I love that the McCormick brand puts on their labels whether a product contains gluten or not. When I called about this one, they assured me that anytime a product has wheat, oats, barley, or rye, it will say it on the package. Otherwise, it's gluten free. Isn't it great how convienent that is?

My husband imports Cattleboyz Barbecue Sauce from Calgary, Alberta. It is also gluten-free and delicious. You can order it online, or have relatives from Canada send it to you.

Steak Quesadillas

Steak Quesadillas

3 Tbsp oil
1 1/2lbs chuck roast

1 package fajita season (McCormick is gf)

1/4 cup water

corn tortillas

shredded cheddar jack cheese

sliced onions

sliced bell peppers

lime juice

Slice beef, going against the grain. (Semi-frozen beef is easier to slice) Cut slices into strips. Heat 2 Tbsp oil in large skillet over medium high heat. Add beef. Cook and stir for 3 minutes or until no longer pink. Add season packet and water. Cook and stir until water is gone. Remove from heat. In separate skillet, heat 1 Tbsp oil. Add sliced peppers and onions and saute for 2 minutes or until just barely tender. Remove from heat.

On large griddle, heat a small amount of oil. Make quesadillas by layering corn tortilla, steak strips, peppers, onions, and cheese. Sprinkle a little lime juice and add another corn tortilla to top. Let it cook on one side until cheese is melting and tortilla is a little crispy. Flip and cook on other side for a few minutes. Remove and serve immediately, preferably with salsa, sour cream and guacamole.

There are many ways you can vary this. Use chicken instead of beef, slow cook the beef in a crock pot with a jar of salsa, omit the veggies, add different veggies, etc. The constants are the corn tortillas and cheese, cooked over a hot griddle to get the tortillas just a little crispy. Yum.

Beef and Noodles, or Rice

This recipe originally came from Kraft.

1/4 cup italian dressing

1/4 cup GF soy sauce

1lb. lean boneless beef sirloin steak, cut into strips

2 cloves of garlic, minced

2 cups sugar snap peas, halved

1 yellow pepper, cut into strips

1 tomato, chopped

1/2 cup chopped parsley (optional in my opinion)

12 oz. GF pasta - cooked, drained (or rice)

Mix: dressing and soy sauce

Heat: Skilled to med-high. Add steak strips, garlic, 2 Tbsp. dressing mix: cook 3 minutes and set aside (or until steak is barely pink in the middle).

Add: peas, yellow pepper, and remaining dressing mix into skillet; cook and stir 3 minutes. Return steak to skillet, stir-fry for 1 minute. Remove from heat and stir in tomatoe and parsley. Serve over hot, cooked GF pasta or rice.