Farmhouse Barbecue Muffins

A quick and easy meal. You could change this up and make it a pizza muffin by using pizza sauce instead of BBQ sauce and pizza cheese instead of cheddar. My kids like the BBQ taste better.
Farmhouse Barbecue Muffins
1 tube refrigerated buttermilk biscuits
1 pound ground beef
1/2 cup ketchup
3 tablespoons  brown sugar
1 tablespoon cider vinegar
1/2 teaspoon chili powder
1 cup shredded cheddar cheese
Separate dough into 10 biscuits; flatten into 5″ circles. Press each into the bottom and up the sides of greased muffin cups; set aside. In a skillet, brown ground beef; drain. In a small bowl, mix ketchup, brown sugar, vinegar and chili powder; stir until smooth (Quick and easy option, use your favorite prepared, store-bought BBQ sauce). Add to meat and mix well. Divide the meat mixture among biscuit-lined muffin cups, using about 1/4 cup for each. Sprinkle with cheese. Bake at 375 degrees for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from tin and serving.

Mexican Rice Casserole

Hello all! I just about dropped off the face of the earth, didn’t I? Well, I’m back and I’m cooking again. However, my camera is on the blink. I’ll post pics when I get it fixed.

Last night, I threw together a meal that ended up being quite tasty. My second daughter is home from college for the weekend, and she requested I make something Mexican. We rummaged through the cupboards and this is what we came up with.

I browned and drained 1 pound of ground beef with some onion.  Then I added 1 envelope of taco seasoning mix (I used Taco Bell Mild, it’s what I had on hand). I removed this from the heat and added 1 can of green chiles, 1 can of sliced black olives, 1 can of diced tomatoes with the juice and 1 can of black beans, drained. I set this aside so the flavors could hang out together for awhile.

My daughter made the rice. To a saucepan she swirled about 1 Tbsp of olive oil. Once it was warmed through she added some chopped onion and the last of my rice (totalled about 1 1/2 cup) and mixed it around until most of the rice was opaque. She added 1 can of chicken broth that she had heated to boiling in the microwave. (It was seasoned broth from Swanson, with garlic and herbs-what I had on hand) and 1/2 tsp of turmeric. She placed the lid on the pan and let it simmer for about 15 minutes, until light and fluffy and the liquid was gone.

We combined the meat mixture and the rice mixture and placed in a baking dish sprayed with Pam, sprinkled with about 2 cups of shredded Mexican blend cheese and baked at 350 for about 30 minutes. Served it with a green salad and it was quite a tasty meal.