Tostachos

My sister made this recipe when I was visiting her in Michigan, and I made it last week with a few adjustments. Even if you don't make this whole recipe, the meat itself is delicious and would be great for enchiladas or tacos.

Tostachos

Serves 4

corn or vegetable oil for frying

8 corn tortillas

1 lb. ground beef

1 small onion, finely chopped

2 jalepenos peppers, seeded and chopped

2 cloves garlic, finely chopped

1 tbsp chili powder

1 to 2 tsp cumin

1 tbsp tomato paste

1/4 cup beef stock

2 plum tomatoes

handful of cilantro, finely chopped

1 lime

1 1/2 tbsp butter

1 tbsp flour
2/3 to 3/4 cup milk

1 1/2 cups shredded yellow cheddar

1. Heat a thin layer of oil in a small skillet and fry the tortillas 1 at a time over medium heat until golden and crisp. Season with salt.

2. In a medium nonstick skillet, heat a drizzle of oil over medium-high heat. Add beef and brown for about 5 minutes. Add half of the onion, 1 pepper, the garlic, chili powder, and cumin. Season with salt and pepper. Cook until the onion is softened (about 5 minutes). Stir in the tomato paste for 1 minute. Add the beef stock and lower the heat to a simmer.

3. In a bowl, combine the tomatoes with the rest of the onion and jalapeño as well as the cilantro and the juice from the lime. Season with salt.

4. Heat the butter in a small saucepan over medium heat. Whisk in the flour for 1 minute. Whisk in the milk and cook to thicken (about 2 minutes). Stir in the cheese to melt.

5. Place 2 tortillas on each dinner plate. Cover with the meat mixture, then cheese sauce, and then salsa.

Recipe modified from Rachael Ray Magazine.

Meatloaf w/ Tomato Gravy

This meatloaf is flavorful and delicious—especially with the sweetness in the topping and the tomato gravy on top. One trick my mom taught me to keep my meatloaf from being dry is, instead of using bread crumbs, soak crushed saltine crackers in milk.

Meatloaf

1 to 1.25 lbs. of ground beef

3/4 sleeve of saltine crackers, crushed and soaked in milk

1 1/4 tsp salt

1/4 tsp ground black pepper

1/2 cup chopped onion

1/2 cup chopped bell pepper

1 egg, lightly beaten

8 oz. can diced tomatoes with juice

Topping:

1/3 cup ketchup

2 tbsp. brown sugar

1 tbsp. mustard

Preheat oven to 375 degrees. Mix all meatloaf ingredient together. Note: For the crackers, squeeze out the excess milk before adding to mixture. Shape into a loaf. Spread topping over the loaf. Cook for 1 hour to 1 hour 15 minutes.

Tomato Gravy

1 tbsp. butter

2 cloves smashed garlic

1 tbsp. flour

1 (14 oz) can chicken stock

1 tbsp. tomato paste

1/8 cup red wine vinegar

1 (14 oz) can whole tomatoes

S&P

In a medium saucepan, heat butter over medium-high heat. Allow butter to foam and begin to brown. Add smashed garlic and allow to brown slightly. Sprinkle in flour and stir constantly until it forms a roux. Add chicken stock and tomato paste and cook approx. 5 minutes. Add red wine vinegar and tomatoes. Smash tomatoes with a potato masher. Simmer for about 20 minutes. Add salt and pepper to taste. Serve over meatloaf.

Meatloaf is adapted from Paula Deen's and my mom's recipes. Tomato gravy is from Rocco DiSpirito.

Chili con Carne

I planned to make this chili as soon as I found out it was going to be in the 60s this weekend (perfect sweater weather). It is simple but delicious—and always a crowd-pleaser. Instead of serving it with standard cornbread, I make my mother-in-laws recipe for Southern Corn Casserole to pair with it.

Chili con Carne

1 1/2 lbs ground beef

1 medium white onion, chopped

1 green pepper, chopped

1 1/2 jalepeno peppers, chopped

1 can (approx 14.5 oz) diced tomatoes

1 1/2 cup tomato sauce

1 can dark-red kidney beans

1 to 2 tsp. chili powder

1/2 to 1 tsp. cayenne pepper

1 bay leaf

Cook meat, onion, and peppers until meat is lightly browned and vegetables are tender. Drain 3/4 of the fat. Stir in remaining ingredients. Cover and simmer for 1 hour. Remove bay leaf and serve.