Monthly Archives: May 2020

Mexican Breakfast Burritos

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9 Servings Prep: 15 m Cook: 15 m

INGREDIENTS

  • 4 tablespoons butter, divided
  • 1 pound frozen shredded hash browns
  • 1 package McCormick® Original Taco Seasoning Mix
  • 1/2 cup chopped onions
  • 1/2 cup chopped red bell peppers
  • 1 pound ground breakfast sausage , cooked and drained
  • 8 eggs
  • 1/4 cup heavy cream
  • 9 medium flour tortillas
  • 2 cups shredded Cheddar cheese

INSTRUCTIONS

  1. Melt 2 tablespoons of the butter in large skillet on medium heat. Add hash browns and 1/2 of the Seasoning Mix; cook 3 to 4 minutes or until softened. Add onions and bell peppers; cook 4 to 5 minutes longer or until onions are tender and potatoes are lightly browned. Stir in cooked sausage. Remove mixture from skillet; set aside.
  2. Mix eggs, cream and remaining Seasoning Mix in medium bowl with wire whisk until well blended. Melt remaining 2 tablespoons butter in same skillet on medium heat. Add egg mixture; cook 3 to 4 minutes or until soft curds form.
  3. To assemble burritos, place 1/2 cup potato mixture on each tortilla. Top with 1/4 cup each eggs and cheese. Fold each into a burrito. Serve immediately.
  4. Make Ahead Tip: Wrap prepared burritos in plastic wrap and store in freezer. To reheat, remove burrito from plastic wrap. Place on microwavable plate and cover with damp paper towel. Microwave 3 minutes on MEDIUM then 3 minutes on HIGH. Let stand 1 minute before serving.

One Pot American Beef Goulash

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  • Yield: 4 servings

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lb ground beef
  • 2 cloves garlic, minced
  • 15 ounce can crushed tomatoes
  • 15 ounce can fire roasted diced tomatoes
  • 1 cup water
  • 1 cup dry elbow macaroni
  • 1 cup shredded Cheddar cheese

INSTRUCTIONS

  1. Preheat oven to 400F.
  2. In a large, oven proof skillet, heat oil over medium-high heat. Add the onions, sauté until soft, about 2 to 3 minutes. Add the paprika, Italian seasoning, salt, and black pepper, sauté for an additional minute.
  3. Add the ground beef, breaking up the meat with a wooden spoon or spatula, as it cooks. Cook for 7 minutes.
  4. Stir in the garlic, crushed tomatoes, diced tomatoes (including the liquid), and water. Bring to a simmer.
  5. Add the pasta to the goulash. Cover and transfer the skillet to the preheated oven. Bake for 22 to 25 minutes or until the pasta is tender and sauce thickened. Top with cheese and return to the oven, uncovered, until the cheese is melted.