Cooking With Belton Johnson Food

MIDWEST SALISBURY STEAK

Steps:

• Mix ground sirloin, panko bread crumbs, egg, milk, and 1/2 packet onion soup mix, Worcestershire sauce, and black pepper together in a large bowl; shape into 5 patties.
• Heat a skillet over medium heat. Cook patties in hot skillet until browned, 3 to 5 minutes per side.
• Melt butter in a separate skillet over medium-high heat. Saute mushrooms and onion in melted butter until tender, 5 to 7 minutes. Stir flour and remaining dry onion soup mix into the mushroom mixture; cook and stir until flour is integrated fully, about 1 minute. Stream beef stock and water over the mushroom mixture while stirring continually; bring to a simmer, reduce heat to medium, and cook, stirring frequently, until the liquid thickens, about 5 minutes. Season with salt and pepper.
• Lie the browned steaks into the gravy; simmer until steaks are firm and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

CHUNKY TACO SOUP

Steps:

• In a large stockpot or Dutch oven, brown beef and onion in oil. Add pinto beans, tomatoes, water, black beans, corn, salad dressing mix and taco seasoning. Bring to a boil. Reduce heat; cover and simmer 20-30 minutes or until the meat is tender. Sprinkle with cilantro.

TACO STUFFED PASTA SHELLS

Steps:

• COOK BEEF.
• ADD TACO SEASONING AND PREPARE ACCORDING TO PKG DIRECTIONS.
• ADD CREAM CHEESE.
• COVER AND SIMMER UNTIL CREAM CHEESE IS MELTED.
• YOU CAN CHILL THE MEAT SO YOU CAN STUFF THE SHELLS EASIER.
• POUR SALSA IN THE BOTTOM OF A GREASED 9 X 13 IN PAN.
• WHILE THE HAMBURGER IS COOKING, COOK THE PASTA, DRAIN, TOSS WITH BUTTER.
• FILL EACH SHELL.
• PLACE IN BOTTOM OF PAN AND TOP WITH TACO SAUCE.
• COVER AND BAKE AT 350 FOR 30 MINUTES.
• UNCOVER,SPRINKLE WITH CHEESES AND CHIPS.
• BAKE 15 MINUTES LONGER OR UNTIL HEATED THROUGH.
• SERVE WITH SOUR CREAM, MORE SALSA, OR WHATEVER ELSE YOU THINK GOES GOOD WITH TACOS.