Salisbury Steak

Prep time: 15 minutes

Cook Time: 45 minutes

Serves 4


2 cans French onion soup

1 ½ lb. ground beef (80/20 mix)

1 yellow onion sliced

½ cup dry breadcrumbs

1 egg

¼ tsp salt

⅛ tsp ground black pepper

1 packet brown gravy (or your favorite brown gravy recipe)



Pre-heat oven to 350.

Slice yellow onion. 

In a cast iron skillet, pour a little canola oil & sauté onion slices.  Once cooked, remove to plate and set aside. 

In a large bowl,  mix together 1/3 cup French onion soup, ground beef, breadcrumbs, egg, salt and black pepper until just combined.  Be careful not to over-mix or steaks will be tough. Shape into 4 oval patties.

In a large cast iron skillet , over medium-high heat, brown patties. Once steaks are browned, add sliced onions back to the skillet. Pour 1 can of French onion soup in skillet.

Bake for 30-45 minutes until cooked through.

Make brown gravy to directions.

Serve with mashed potatoes or sides of your choice.


Recipe submitted by Micah Willis



Tex-Mex Lasagna

This recipe takes some time, but is worth it!  Leftovers are great too!  Don’t omit the unsweetened cocoa powder, sugar and cinnamon, it will not overpower the flavors in any way, but provides a deeper flavor profile.  I adapted this recipe from


Prep your veggies and shred cheese ahead of time.  I prefer freshly shredded cheese because the pre-shredded contains chemicals to prevent clumping and can prevent the cheese from melting evenly.

Put your lasagna pan on a cookie sheet.  The pan will be bottom heavy, placing on cookie sheet makes it easy to transfer to/from your oven.

Serves 8

Meat Filling 

  • 2 lbs.pounds lean ground beef (you can also do 1lb ground beef and 1lb chorizo)
  • 1yellow onion chopped
  • 1/4cup flour
  • 3tablespoons chili powder NOT cayenne pepper (see notes)
  • 1tsp EACH ground cumin, garlic powder, ground coriander, salt
  • 1/2tsp EACH smoked paprika, dried oregano
  • 1/4teaspoon cayenne pepper will not make it spicy
  • 1/3cup tomato paste
  • 4-6garlic cloves minced
  • 3 1/2cups reduced sodium chicken broth
  • 5 oz. canfire roasted diced tomatoes, with juices
  • 4 oz. canmild chopped green chiles
  • 1teaspoon unsweetened cocoa powder
  • 1teaspoon sugar
  • pinchof cinnamon
  • 115 oz. can pinto beans, rinsed and drained may sub black beans 
  • 1 1/2cup frozen sweet corn no need to thaw
  • 6 oz. canchopped black olives drained
  • 1/2tablespoon apple cider vinegar


  • 15regular lasagna noodles NOT no boil
  • 2cups freshly grated Monterrey Jack cheese
  • 2cups freshly grated sharp cheddar cheese

Creamy Filling

  • 1cup sour cream or Greek yogurt
  • 8 softened Cream Cheese
  • 1/2cup mild salsa Verde (Herdez is a good brand)
  • 1/4teaspoon salt


Soak Noodles: Place lasagna noodles in the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the filling – at least 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together. 


Prep: Preheat oven to 350 degrees F. Lightly grease a deep 9X13-inch pan; set aside. Whisk together the flour and all Meat Filling seasonings (through cayenne pepper); set aside.


Cook Beef: Brown beef and onions in a Dutch oven (I use my cast iron Dutch oven) until almost cooked through. Sprinkle in flour/seasonings mixture and cook for two minutes. Reduce the heat to low and stir in the tomato paste and garlic and cook for one minute.


Filling Ingredients: Stir in chicken broth, diced tomatoes, green chiles, cocoa powder, sugar and cinnamon. Bring the sauce to a simmer and continue to simmer, stirring often, until thickened, 10-15 minutes. After the sauce has thickened, stir in beans, corn, olives and apple cider vinegar then remove from heat.


Creamy Filling: Meanwhile, whisk all of the Creamy Filling ingredients together in a medium bowl, set aside. Combine cheeses in a separate bowl; set aside.


Assemble: Spread 1 cup of meat sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles lengthwise and part of a 5th noodle on top to cover. Spread ¾ cup Cream Filling evenly over top followed 1 cup combined cheeses. Repeat layers using two cups meat mixture, 4+ noodles, ¾ Creamy Filling and 1 cup cheeses two more times for a total of 3 complete layers. To finish, top with remaining meat sauce followed by remaining cheese.


Bake: Cover the pan with foil and bake at 350 degrees F for 30 minutes. Remove the foil and bake uncovered for an additional 20 more minutes or until the cheese is melted and casserole is heated through. Remove pan from oven and let stand 15 minutes before serving. Garnish with fresh tomatoes, olives, avocados, cilantro and sour cream if desired.


I like to serve this with garlic bread dusted with Chili powder!  Before baking the bread, open up and sprinkle chili dust over garlic spread, then bake accordingly.


Submitted by Micah Willis



Momma's Chiladas!


1 lb ground beef

Small yellow onion


Hatch chili from can

Taco seasoning

Salt, pepper, and fresh garlic

LG can cream of mushroom soup

LG can cream chicken soup

Shredded cheese

Low carb tortillas 

Sour cream

Guacamole (homemade)



Start by sauteing the onion and mushrooms in a large pot until onion is soft.

Add ground beef and season to taste  and drain grease when cooked.

Add taco seasoning and hatch Chili's and mix well. Next add soups and mix until heated.

In a 11x13 pan put just enough of the mix to coat the bottom. Keep some mix for the top at the end! Then start the chilida process. Take a tortilla add meat mix and some cheese and roll them place in the pan. Do this until you fill the pan. Put last of meat mix in top sprinkle with cheese then in the oven at 425 degrees until cheese is melted and a little browned. If desired top with guacamole, salsa, and sour cream. 

We also have charro beans and rice for sides! 

By Noni, Submitted by Cheri Walker



Roasted Poblano Beef Stew


Prep time: 20 minutes

Cook time 2 hours

Serves 6-7


3 large poblano peppers

 1 ½ pounds beef chuck roast (cut into 1- inch cubes) (you can also use top round or bottom round)

 1 tablespoon oil

 1 medium onion, chopped

 1 tablespoon garlic, minced

 1 ½ teaspoon ground cumin

 1 teaspoon dried oregano

 4 cups beef or chicken broth

 1 chipotle pepper (plus 1-2 tablespoons adobo sauce (omit to make it less spicy)

 1 (15 ounce) can fire-roasted tomatoes with juices

 2 medium potatoes, cut into 1 inch cubes

 2 -3 tablespoons chopped cilantro


POBLANOS: Char the poblano peppers over an open flame for about 5 minutes, turning as necessary to char evenly. You can also broil them under the broiler in the oven for about 5-7 minutes turning a couple times until all the sides are charred. Place the peppers in a bowl and cover the bowl with foil or plastic wrap for 10-15 minutes. You can brown the meat for the stew while you wait. When the peppers are done, use a spoon to help scrape off the charred skin. Remove the stem, seeds, and ribs and discard. Dice the chilis into 1 inch pieces, set aside until ready to use in the stew.

STEW: Heat the oil in a large Dutch oven or stock pot over medium high heat. Sprinkle the beef with salt and pepper and  brown in batches. Do not overcrowd the pot as the meat will steam rather than sear. Remove the browned beef to a plate.

Add the onions and scrape the brown bits on the bottom of the pan with a wooden spoon. Cook the onions for 3-5 minutes or until the start to turn translucent. Add the garlic and cook for another 30 seconds before adding in the seared beef, poblano peppers, cumin, oregano, broth, chipotle pepper, adobo sauce, and fire roasted tomatoes.

Bring the stew to a boil before covering, lowering the heat, and allowing it to simmer for 1- 1 ½hours or until the beef is tender. Add the diced potatoes at this point and allow to cook for another 10-20 minutes or until the potatoes are cooked all the way through.

I like to serve this with garlic bread dusted with Chili powder!  Before baking the bread, open up and sprinkle chili dust over garlic spread, then bake accordingly.


Submitted by Micah Willis, Recipe from



Slow Cooker Balsamic Glazed Roast Beef AND Slow Cooker Roast Beef French Dip Sandwiches

Slow Cooker Balsamic Glazed Roast Beef

Prep time: 20 minutes

Cook time: 8 ½ hours


1 tablespoon oil

3 pounds Ontario Corn Fed Beef roast such as chuck, round, brisket

1 large onion, sliced

4 cloves garlic, chopped

1/2 teaspoon red pepper flakes

1 cup beef broth

1/2 cup balsamic vinegar

2 tablespoons soy sauce (or tamari)

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 pound baby carrots (optional)

1 pound mini potatoes or diced potatoes (optional)

2 tablespoons cornstarch + 2 tablespoons water


Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside.

Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about a minute.

Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours. (The beef will be falling apart tender when done!)

Remove the carrots, potatoes and beef and slice or shred the beef.

Skim any fat from the cooking juices, place it in a saucepan, bring to a simmer, add the mixture of the cornstarch and water and cook until the glaze has thickened a bit.


Slow Cooker Roast Beef French Dip Sandwiches


4 buns (gluten-free for gluten-free)

2 cups slow cooker balsamic glazed roast beef (warm)

1/2 cup onions from slow cooker balsamic glazed roast beef (warm)

4 slices Swiss or provolone cheese (optional)

1 cup juices from slow cooker balsamic glazed roast beef (warm)


Assemble the sandwiches with the roast beef, onions and cheese, optionally baking to melt the cheese, and serve with juices for dipping!


Submitted by Micah Willis, Recipe from


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