Tacopieoamc Recipes

TACO MAC

Steps:

• Heat a large skillet over medium heat. Add oil, peppers and onions and cook, stirring often, until softened.
• Stir in ground beef (cooked or raw), taco seasoning and salt. If you have some Big Batch Beef prepped, you can just cook and stir 1 minute. If you are starting with raw ground beef, cook and stir until browned.
• Add milk, tomatoes and beef broth and bring to a simmer over medium-high heat. Stir in dry macaroni.
• Cover and cook, stirring often, until pasta is cooked through -- about 10 minutes.
• Stir in cheese (you can add a splash of broth or milk if you need to make the sauce come together) and let melt, reserving 1 cup to sprinkle over top if desired. Serve.

EASY TACO CUPS

Steps:

• Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking meat into crumbles; drain. Stir in taco seasoning and refried beans; heat through., Unroll each tube of dough into a long rectangle. Cut each rectangle into 12 pieces; press lightly onto bottoms and up sides of 24 ungreased muffin cups. , Fill each muffin cup with a rounded tablespoon of beef mixture; sprinkle each with 1 tablespoon cheese. Bake 14-16 minutes or until dough is golden brown. Cool taco cups in pans 10 minutes before removing. Serve with toppings as desired.

TACO PIE (OAMC)

Steps:

• Brown ground beef, drain and return to pan.
• Add taco seasonning, according to pkg directions.
• In a round cake pan or pir plate, place 1 tortilla.
• Cover with 1/2 of ground beef mixture.
• Sprinkle with cheese.
• Cover with another tortilla and repeat meat and cheese layers.
• Cover with final tortilla and spirnkle with a little cheese.
• Bake in oven at 250 for 20 minutes or until tortilla is crunchy.
• To Freeze: Cover with foil before baking and place in freezer.
• To Cook : Remove from freezer, cook covered for 1 hour. Remove foil and cook for another 15 minutes untill cheese is melted.

FROSTY PUMPKIN ICE CREAM PIE (OAMC)

Steps:

• To prepare crust:.
• Combine graham cracker crumbs with melted butter and sugar.Reserve about 3/4 cup of this mixture for topping. Press remaining crumb mixture firmly into buttered 9 inch pie plate. Chill 45 minutes before filling.
• To prepare filling:.
• Mix together the pumpkin, brown sugar, salt and spices. Stir ice cream to soften; then fold into pumpkin mixture. Pour into prepared crust. Combine reserved graham cracker crumbs with chopped nuts; sprinkle nut mixture over pie filling and freeze until needed.
• When ready to serve add additional toppings carmel and whipped topping.

BEEF BOURGUIGNON COTTAGE PIE (OAMC)

Steps:

• (Up to a month ahead) heat the oil in a large pan. Fry the bacon lardons over a high heat for several mins until well coloured. Using a slotted spoon, remove from the pan, drain on kitchen paper and set aside.
• Season the beef, then fry in the fat left in the pan. Once coloured, add all the remaining ingredients for the beef, except the cornstarch and bacon, and bring to a simmer. Partly cover the pan with a lid and continue to cook for a further 2-2½ hrs or until the beef is tender.
• Once cooked, tip everything into a colander set over another pan so you can catch the sauce. Tip the contents of the colander into a large pie dish, about 11in x 9in x 2in.
• Re-boil the sauce and check for seasoning. Thicken with the loosened cornstarch, adding a little at a time and stirring until you have the desired coating consistency. Spoon enough sauce over the beef to barely cover and loosen it, then stir. Remaining sauce can be frozen, ready to re-heat and offer separately on the day.
• While the beef is cooling, make the mash. Boil the potatoes until tender, 15-20 mins, depending on size. Drain off the water and replace the lid. Shake the pan to break up the boiled potatoes. Add butter and milk a little at a time while mashing. Season.
• Spoon and spread the mashed potatoes on top of the cooled beef. Once covered, the mash can be marked with a spoon, palette knife or fork for a more interesting finish. When cold, the cottage pie is ready to cover and freeze.
• The day before serving, transfer the pie to the fridge to defrost overnight. (Or reheat from frozen on the day, see below.)
• On the day, reheat the pie. Heat oven to 350°F If thawed, bake for 50 mins-1 hr, or until heated through, then increase heat to 400F for the final 10 mins for a golden brown topping.
• If cooking from frozen, cover with foil, then bake for 1¼ hrs; remove foil and bake uncovered for 1¼ hrs more, then increase heat as above for the last 10 minutes.

SHEPHERD'S PIE OAMC

Steps:

• In a dutch oven or stockpot, cook the beef over medium heat.
• About halfway through add the onion.
• Cook until the beef is no longer pink, drain off the grease.
• Microwave the carrots for 2 minutes.
• Add the gravy and veggies.
• Cool and put into 2 freezer containers. I put them in freezer bags.
• To prepare: Thaw frozen beef mixture in the refrigerator.
• Put into a greased 2 quart baking dish.
• Top with mashed potatoes, melted butter and sprinkle with paprika.
• Bake uncovered at 350F for 30-35 minutes or until heated through.

SHEPHERD'S PIE (OAMC)

Steps:

• Assembly Directions:.
• melt butter in a saucepan and fry the onion and carrots until golden brown.
• Stir in the flour and cook one minute.
• Gradually stir in beef broth and bring to a boil, stirring constantly.
• Add the Worchestershire sauce, oregano, seasonings and corn.
• Cover the pan.
• Reduce heat and simmer 15 minutes.
• Remove from heat and add cooked ground meat.
• Mix well.
• Freezing:.
• Line an 8x8 baking dish with heavy foil that has been sprayed with cooking spray.
• pour mix into baking dish and top with make ahead mashed potatoes.
• wrap with the foil and place in gallon sized freezer bag.
• Lable and freeze.
• To Serve:.
• Thaw.
• Bake at 400 degrees for 20-30 minutes or until topping is brown and meat is heated through.
• To heat from the frozen stage, add 10-15 minutes more baking time.