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Have I mentioned that we like Mexican food?  Well, we do.

Barradas are one of my favorite Mexican dishes to make.  They are kind of a burrito-like enchilada combo.  There’s a restaurant not far from us that got us started on barradas when Caleb & I were dating.  That’s actually what we had the night Caleb proposed!

When we got married, a family friend gave us a correctional facility cookbook {Not even kidding!} that had a recipe for barradas in it!  I’ve played around with the recipe quite a bit over the last few years to get it just the way we like it, & I think I’ve finally settled on our favorite version.

So grab a tin plate & dish up some grub :).



2 lbs ground beef

1- 7 oz jar tomato paste

1- 7 oz jar water

1 c. salsa

1 T chili powder

1/2 t. garlic salt

2 T taco seasoning

1 can refried beans {I use my homemade refried black beans}

8 large wheat tortilla shells

2 1/2 c. shredded cheddar cheese

Preheat oven to 350°.

Brown ground beef in skillet over medium heat.

Meanwhile, mix together tomato paste, water, salsa, chili powder & garlic salt in a medium bowl.  Set aside.

Once meat has browned, drain grease if necessary, then add taco seasoning & mix in.  With heat still on medium to medium-low, add the refried beans & mix in with the beef until heated through.

Create an assembly line with you tortillas, sauce mixture, beef mixture & cheese.  Take one tortilla, spread a spoonful of sauce down the center {you won’t put too much inside the barradas, you’ll pour most of it over the top}, top with a large spoonful of the beef mixture & then a sprinkling of cheese.  Roll up into a burrito & place into a 9×13 baking dish.  Repeat the process with the remaining tortilla shells, or until you run out of the meat mixture.

With the remaining sauce, pour over top.  If you have cheese remaining or you’d just like to add more cheese, you can place that on top of the sauce.

Bake for 20 minutes.



Other posts you may enjoy…

Mexican Chicken Casserole

Aloha burgers

Roasted Tomato Sauce

Linking to:

While He Was Napping | Jennifer Rizzo | French Country Cottage | Common Ground | Homemaker on a Dime | Alderberry Hill | Twelve 0 Eight | Keeping it Simple

Meatloaf Sandwiches

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This is what we had for supper 2 nights ago.  Oh.  My.  I had forgotten how good these are!

We had meatloaf leftover from Saturday night.  Usually, eating leftovers just as they are, without any recreation, suits us just fine.  We do it almost daily for our lunches.  I happen to be a MEGA fan of leftovers.  Meatloaf may be our one exception.

It’s not really that we have anything against regular ole meatloaf.  In fact, Caleb & I both enjoy it quite a lot.  But, once you get a taste of one of these A-MAZ-ING sandwiches, there’s no going back to plain ole meatloaf leftovers.  I’m quite certain making meatloaf sandwiches with our leftover meatloaf is usually what I’m most looking forward to when making meatloaf.  I suppose I could make a meatloaf & immediately turn it into meatloaf sandwiches……hmmmm, now there’s a thought…

I don’t have a meatloaf recipe posted here at OGFL yet.  To be honest, I make it different every time & I don’t really measure anything.  This last one I made was pretty tasty though, so I’ll try to recreate it next time & put it here.  In the meantime, if you don’t already have a standby meatloaf recipe, there are oodles to pick from online.  This one looks pretty easy.  Or, even better, use your grandma’s recipe.  One way or another, find some leftover meatloaf & make these sandwiches.  You won’t regret it

Meatloaf Sandwiches

(to make 2 sandwiches)

2 slices leftover meatloaf

4 slices sandwich bread (I happened to have some homemade Challah hiding in the fridge, but we usually use homemade wheat)

2 think slices cheese (I used white cheddar because that’s what we had)



Melt butter (enough to cover bottom of pan) in a skillet over medium heat.  Once the pan is hot, brown meatloaf slices for 3-4 minutes on each side.  You want the slices to be heated through & browned up.

Assemble sandwiches by spreading mayo on each slice of bread, top with cheese & then browned meatloaf.  Butter the outside of your sandwiches & return the sandwiches to the skillet.  Use a grill press if you have one, or another pan to help press sandwiches down & together.  Brown both sides of the sandwiches.

Remove from pan & enjoy the deliciousness!!

Linked up to:

Weekend Wanderer @ While He Was Napping

Classic Slow Cooker Roast, Carrots & Potatoes

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This was our supper Monday night.  As out of season as it seems for a meal {something about it just screams winter comfort food, maybe it’s just me}, it hit the spot.  I love slow cooker suppers anytime of year.  A little bit of work in the morning & supper is mostly ready, yay!!

There’s nothing fancy about this meal.  It’s your bare bones, meat, potatoes & vegetable spread just like grandma used to serve for Sunday dinner. {Do you still have Sunday dinners with the fam?  I think that needs to make a comeback.}  You can certainly find more glamorous roast recipes out there with a lot more seasonings than this one has, but if you have good flavored, quality beef, it’s nice to keep it simple sometimes & let it do it’s thing.

Classic Slow Cooker Roast, Carrots & Potatoes

3-4 lb beef roast

Sea salt & fresh ground pepper

1/4 c. Apple cider vinegar

1 c. water

6-8 Carrots, peeled & cut into chunks

5-6 medium potatoes, cut into 1/2 in slices

Heavily salt & pepper roast on both sides & place into slow cooker.  Pour in vinegar & water.  Cook on low for a minimum of 8 hours.  When there is 4-5 hours remaining {I like to do this around lunchtime}, add carrots & potatoes to slow cooker.  If you are home, you can move the carrots & potatoes around in the slow cooker every couple hours to help them all get flavored up good in the broth.

After the 8 hours are up and the carrots & potatoes are fork tender, remove the roast from the slow cooker & shred.  {I like to use my stand mixer with the paddle attachment for this.  It takes just a minute on low & the meat is perfectly shredded!}

Use a slotted spoon to remove the carrots & potatoes from the slow cooker to serve.  Serve the shredded roast with a little of the beef broth from the slow cooker poured over top.


Linked up to: Sunday School at Butter Believer, Monday Mania at Healthy Home Economist, Fat Tuesday at Real Food Forager, Day2Day Joys

Aloha Burgers

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A couple of nights ago, we made one of my favorite summer meals, Aloha Burgers!  Caleb & I fell in love with Aloha Burgers (or Hawaiian burgers) back when we were dating & would frequent Red Robin.  After we got married & moved hundreds of miles away from the nearest Red Robin, we decided we should try making our own version.  After trying a few different methods, in particular with the teriyaki seasoning, I think we’ve come up with a super yummy, & easy, summer meal.   I may even venture to say we like them better than the original. :)

Aloha Burgers

1 lb ground beef

1/4 c teriyaki sauce/marinade

1/8 t sea salt

1/4 t fresh ground pepper

4 thick slices cheddar cheese

fresh pineapple slices

real mayonnaise

whole wheat buns/bread

In a small bowl, mix together ground beef, teriyaki, salt & pepper.  Patty beef into 4 burgers & refrigerate for at least 20 minutes.

Preheat grill.

Grill burgers until internal temperature reaches 160° F.  Top burgers with cheese slices for just a minute to melt.

Carefully grill pineapple slices over med-high heat, just until you can see grill lines.

If desired, toast split whole wheat buns or bread slices for 30 to 60 seconds on the grill.

Assemble by placing a dollop of mayonnaise onto the bun, top with burger, cheese & pineapple slices.

Serve with a side salad or veggie.  Enjoy!!

7/30/13 Linked up to Chef-In-Training’s Tuesday Talent Show