Eva's Kitchen - Eva Longoria Parker [31]
2 tablespoons Worcestershire sauce
1 tablespoon mustard
1. Preheat the oven to 350°F. In a large bowl, place the ground beef, oatmeal, milk, egg, onion, garlic, salt, and pepper. Use your hands to mix until well blended.
2. Pack the mixture into a 9 × 5-inch loaf pan and set aside.
3. In a glass measuring cup or small bowl, place the ketchup, brown sugar, Worcestershire sauce, and mustard. Stir until completely blended.
4. Pour the sauce over the meat loaf. Bake until cooked and bubbling slightly around the edges, about 1 hour. Let stand 5 minutes.
5. If desired, use a spatula to remove the meat loaf from the pan. Cut crosswise and serve.
stuffed green peppers
Sweet bell peppers are stuffed with a very tasty beef filling and topped with queso fresco and pico de gallo, forming the green, white, red pattern that I love so much! This is a tasty and quick-to-make weeknight meal, which is also pretty enough to serve to company.
MAKES 4 SERVINGS
Cooking spray for the baking dish
4 large green bell peppers
½ pound ground beef
2 tablespoons chopped onion
1 8-ounce can tomato sauce
1 cup dried bread crumbs
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ to 1 cup grated or crumbled queso fresco (about 2 to 4 ounces), for serving
Pico de Gallo, for serving
1. Preheat the oven to 350°F. Bring a medium saucepan of water to a boil. Coat a small baking dish with cooking spray.
2. Cut a thin slice from the stem end of each green pepper. Pull out the core, remove the seeds, and rinse the peppers inside and out. Add the peppers to the boiling water and simmer for 5 minutes. Drain well and set aside.
3. Meanwhile, in a medium skillet over medium heat, add the beef and onion. Cook, stirring and breaking up the meat with a spoon, until mostly browned with some pink left, about 5 minutes. Stir in the tomato sauce, bread crumbs, salt, and pepper.
4. Stuff the peppers lightly with the meat mixture and put the tops on. Stand them upright in the baking dish. Cover the dish with aluminum foil and bake for 35 minutes. Remove the foil and bake 15 minutes longer.
5. To serve, sprinkle each stuffed pepper with queso fresco and top with a spoonful of pico de gallo.
mexican lasagna
This is a really fun dish to make and serve. It’s great for parties or to bring to potlucks and it’s convenient. You can assemble it completely and then freeze it (let it stand at room temperature for 1 hour before baking as directed below).
I like to make it in two round cake pans because it looks really pretty when you slice it. Use any saucy salsa that you like; don’t use pico de gallo, which is too chunky.
Shredded Mexican cheese is a packaged combination of three to four cheeses, usually Cheddar, Monterey Jack, queso quesadilla, and asadero. It adds more complex flavor than a single cheese and melts really well. Of course, you can grate your own selection of cheeses, but I like the convenience of the preshredded and packaged version.
MAKES 6 TO 8 SERVINGS
Cooking spray for the cake pans and foil
2 pounds ground beef or turkey
Kosher salt and ground black pepper
½ cup Chicken Broth or store-bought low-sodium chicken broth
10 flour tortillas
1 16-ounce jar Pace Picante Sauce or other store-bought or homemade saucy salsa
1 16-ounce package shredded Mexican cheese
1 8-ounce container sour cream
2 4.5-ounce cans chopped green chiles
1. Preheat the oven to 375°F. Coat two 8-inch cake pans with cooking spray.
2. In a large skillet over medium heat, cook the beef, stirring and breaking it up with a spoon, until browned. Season with salt and pepper. Set aside.
3. Pour the chicken broth in a large shallow dish and add the tortillas. Soak about 5 minutes; you want them soft but not mushy. Set aside ½ cup salsa and 1 cup cheese.
4. Place 1 tortilla on the bottom of each cake pan. In each pan, layer as follows: spread about 2 tablespoons of sour cream on top of the tortilla. Sprinkle about 2 tablespoons chiles over the sour cream, followed by about ½ cup of the browned meat, 2 tablespoons