Fall/Winter #29: Classic Beef Enchiladas

So amazing…and I used Magic Taco Chicken that was in the freezer so these were so fast to put together…and delicious…ENJOY!!

Classic Beef Enchiladas

  1. Preheat oven to 375°F. In large skillet over medium-high heat, cook and crumble beef, onions, Garlic Garlic™ Seasoning and Seasoned Salt until no longer pink; drain off liquid. Remove from heat.
  2. Meanwhile, in medium bowl, combine tomato sauces and Mom’s Favorite Taco Seasoning. Add 1 cup to meat mixture; stir to combine. Cool slightly. (If preparing remix recipe, reserve ⅔ cup meat mixture). Spread ⅓ cup sauce across the bottom of a greased 13×9-inch baking dish.
  3. Place about ⅓ cup meat mixture down the center of each tortilla. Top with 1-2 tablespoons cheese. Tightly roll up and place seam-side-down in baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese.
  4. Bake 20-25 minutes or until bubbly. Let stand 5-10 minutes before serving. Serve enchiladas garnished with desired toppings.

Makes 6 servings OR makes 4 servings + 2 leftover servings.

Serve with Tex-Mex Beans & Rice.

Make Ahead & Freeze Prepare step 1; cool completely. Continue through step 3 using a disposable aluminum 13x-9-inch baking pan; do not bake. Seal with plastic wrap and then aluminum foil; label and freeze. Preheat oven to 375°F. Remove foil and plastic wrap from pan; replace foil only. Bake from frozen 45 minutes. Remove foil and continue baking 15 minutes or until heated through and bubbly.

For remix Enchilada Bowls recipe: Place ⅔ cup meat mixture in a storage container. Refrigerate up to 2 days.


Fall/Winter #28: Wahoo Chili Cheese Mac

SCORE!!  Recipe #1 from the new Instant Pot Menu was a HUGE hit…and it only took 20 mins until we sat down and ate!!!  AMAZING…I had frozen cooked hamburger in #1 freezer bags,,,I used tomato soup instead of tomato sauce and chicken broth instead of beef broth.  #TASTEFULLY SIMPLE cooking

Wahoo Chili Cheese Mac

1 lb. ground beef

2 Tbsp. Wahoo Chili Seasoning

8 oz. tomato sauce

2 c. beef broth

8 oz. medium shell pasta

8 oz. shredded cheddar cheese

Freeze for later:  Place ground beef in a zip lock bag (can leave in packaging, if desired).  In a quart sized bag, add tomato sauce and Wahoo Chili Seasoning.  In another quart sized bag, add uncooked pasta.  Seal all bags and tuck into the labeled gallon sized zip lock.

To prepare:  Thaw ground beef.  Set Instant Pot to sauté.  Crumble beef into pot and cook until browned.  Drain off fat and return beef to pot.  Add sauce mixture, 2 c. beef broth and pasta.  Stir to combine.  Set lid, seal vent and set to manual pressure for 5 minutes.  At the beep, quick release pressure.  Add shredded cheese, stir to combine.  Set lid over top and let sit until cheese has melted, then serve.

Can garnish with sour cream and corn chips if desired.

Fall/Winter #27: Artichoke & Spinach Pasta with Chicken and Peas

Waiting for the water to boil is what took the longest for this meal…Had Magic Chicken in my freezer …I added some shredded cheese on top and broiled until golden brown…YUM!!!  Fast, Easy and Delicious…ENJOY!!

Artichoke & Spinach Pasta with Chicken and Peas

Preheat oven to 375°. Season chicken with salt and pepper and bake for 25-30 minutes, until cooked through. Bring a pot of generously salted water to a boil. Add pasta and cook according to package directions. While pasta is cooking, prepare dip according to package directions. Set aside. Heat frozen peas according to package directions Remove chicken from oven and dice into bite-size pieces. Drain pasta when done cooking and return to pot. Stir in dip and chicken, and mix until well combined. Gently stir in peas.

Fall/Winter #26: Fall Apart Pork Ribs

I put together this recipe and used my Instant Pot…serve with some candied carrots and pesto rice … these are SO DELICIOUS and took 30 minutes to cook…ENJOY!

Fall Apart Pork Ribs
2 T onion, sliced5 lbs. country style ribs
1 tsp. Seasoned Salt
2 T. Garlic Garlic Seasoning
1/2 cup Bayou Bourbon Glaze
1/2 cup apple juice
3/4 cup Honey

combine all ingredients and marinade over night…pour everything into your instant pot (or crockpot) choose meat option and add 5 minutes.  let NPR and eat 🙂


Fall/Winter #25: Magic Chicken Spanish Rice

I made this recipe up tonight using my Magic Chicken…so another under 30 minute frig to fork recipe!!!  This was so good and love how easy but yet so full of flavor…Enjoy and remember to order your tastefully simple groceries at:  www.SimplyKimberS.com

Magic Chicken Spanish Rice

2 cups Magic Taco (click on link for recipes)
2 T Onion Onion
1 poblano pepper or green bell pepper, chopped (optional)
2 cup long-grain white rice (like minute rice)
2 cups reduced sodium chicken broth
1 (14.5 ounce) can petite diced tomatoes, undrained
1 cup frozen corn
1 cup Mexican Blend Shredded Cheese
1-2 tablespoons Mom’s Favorite Taco Seasoning

  1. In large saucepan add onion onion, peppers and Mom’s Favorite Taco Seasoning, chicken broth…bring to boil.
  2. Stir in rice; Reduce heat and simmer, covered, 15-20 minutes or until rice has absorbed liquid, stirring occasionally. Add remaining ingredients except cheese…covered 10 minutes
  3. Remove from heat, stir, top with cheese and let stand 5 minutes before serving;

Makes 6 servings.


Fall/Winter #24: Roasted Garlic Pork Loin

Loved this…I am super busy right now and so this was perfect…I put everything in the crockpot at lunch and when I got home I made some rice in my Instant Pot…tender, moist and amazing!!  This recipe is part of our Be A CrockStar recipes…make sure and get all your tastefully simple groceries at:  www.SimplyKimberS.com

Roasted Garlic Pork Loin

  • 2-3 lb. pork loin roast
  • 14.5 oz. can chicken broth
  • 10.75 oz. can cream of chicken soup

    Combine ingredients in a gallon resealable freezer bag; freeze. Thaw completely; place in a greased slow cooker. Cover, cook on low 7-8 hours or until meat is fork tender. You may also bake, covered, in a 350° oven for 3 hours or until meat is fork tender. Makes about 6 servings. Tip: If you want the sauce thicker, stir together 1-2 Tbsp. cornstarch with 1 Tbsp. water and add during the last 5 minutes of cook time. Sides: rice and vegetable of choice



Fall/Winter #23: Balsamic Pork Tenderloin

Very simple…VERY delicious…and I love that I can easily adjust for the number of people I am serving.  This is a great make ahead, freeze and cook later!  Easily converted to my Instant Pot…Remember to get your Tastefully Simple groceries at:  www.SimplyKimberS.com ..Enjoy!

Balsamic Pork Tenderloin

  • 1 2-3 pound boneless pork tenderloin or whole pork tenderloin
  • 2 cups chicken broth
  • 2 tbsp worcestershire sauce
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tsp red pepper flakes
  • Place pork tenderloin into slow cooker. Mix together remaining ingredients and pour mixture over pork. Cook on high in slow cooker for 6-8 hours or until pull apart tender.

    Tip To thicken sauce and make a glaze, put in pot with 1-2 tbsp cornstarch

    To freeze: Place pork in large zip lock bag. Mix remaining ingredients and add to bag. Place in freezer. Thaw completely and cook as directed above.

    This recipe originated from Add a Pinch, and was modified by be.