This recipe was a regular at my house growing up, and I kept up the tradition here. I'm not sure where the recipe originated from, but I got it on an index card from my Mom when I got my first apartment. Texas Hash is a super easy weeknight meal & is delicious! This version uses 1lb of ground beef and makes about 4 servings, but we always go back from seconds so it's perfect for the two of us with a little leftover for lunch the next day. If you are cooking for a family, I would at least double it! 

• 3 Tbsp oil
• 1 lb ground beef
• 1 onion
• 1 green bell pepper
• EITHER 1 large can of stewed tomatoes (cut up with scissors or blender), 1 large can of diced tomatoes, OR 2-3 fresh tomatoes cut up. I've even squeaked by with a small can of tomato sauce & it turned out fine! Whatever you have on hand. 
• 1/2 cup white rice (uncooked) 
• 2 tsp to 1 Tbsp chili powder (depending on your spice level) 
• 1 tsp salt
• 1/4 tsp pepper 

1. Heat oil in a dutch oven, large oven safe pot, or skillet (if not oven-safe, you will need a casserole dish to transfer to after we are done on the stove!) Preheat your oven to 375*F. 
2. While the oil is heating, chop up your onion & bell pepper to your liking. I like it kinda chonky, but if you want to "hide" those veggies you can throw them in the food processor or blender for a few pulses! 
3. Once oil is hot, add onion & bell pepper pieces. Saute until soft-ish. 
4. Add in 1 lb of ground beef. Chippy, choppy stir until brown & crumbly. 
5. Now, add in your tomato choice, 1/2 cup of rice, and the seasonings. Stir together.
6. If you're using a dutch oven or other oven safe pot, slab the lid on that puppy & toss it (not literally, okay?) in the oven for 45 minutes. If you're not using an oven safe pot, dump the Texas Hash into an 8x8 or similar size casserole dish & cover tightly with aluminum foil. 
7. After 45 minutes, take the lid (or foil) off. Allow to cook for 15 minutes more. This let's the top get a little crispy! 
Enjoy with cornbread, biscuits, or your southern veggie of choice! 

I have been on a taco kick recently & we have been cycling through all of my go-to recipes. So, I wanted to shake it up with something a little different last night - Swedish Meatballs! I found this recipe by Ahead of Thyme (LINK) and made a few minor tweaks to accommodate what I had on hand, it was outstanding. 

• 1 lb ground beef
• 1/2 cup Italian style bread crumbs 
• 1 large egg
• 1/4 cup milk
• 1/2 of a medium onion chopped finely
• 1 tsp garlic powder
• two tiny pinches of ground cinnamon
• one tiny pinch of ground nutmeg
• one tiny pinch of ground cloves
• 1 tsp salt
• 1/2 tsp fresh ground black pepper
  
  
• 1/4 cup butter
• 2 Tbsp olive oil
• 2 Tbsp all purpose flour
• 2 cups water + healthy sprinkle (about 2 Tbsp) of caldo de res seasoning (or 2 cups of beef broth)
• 1 cup sour cream 
• 1 tsp dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp fresh ground black pepper 

1. Mix together the first 11 ingredients together in a large bowl. Combine well with your hands. 
2. Take a hefty spoonful, or pinch a good chunk off, and roll into meatballs. Set aside. 


3. In a large skillet, heat butter over medium high for a few minutes until melted butter is sizzling hot. Add meatballs & cook until brown. Turn them GENTLY & regularly to get brown on all edges. Then, set aside. 
4. Now, add the olive oil to that buttery meatball crumble goodness. Let heat for about a minute, until it's all sizzling hot again. Then, whisk in flour. I let it bubble & thicken into a good tan roux. 
5. Next, whisk in the water + caldo de res (or beef broth) & sour cream. Keep whisking frequently for another couple of minutes until it's all starting to thicken. 
6. Stir in dijon mustard & Worcestershire sauce. Season with salt & pepper, taste & adjust seasonings. 
7. Add meatballs back into the skillet (carefully-ish, I broke a couple) & stir about to coat well. Cover the skillet & continue cooking over medium heat until the meatballs are cooked through - approximately 5-10 minutes. Meat thermometer should read at least 165*F in the center of the meatballs. 
8. Remove lid & continue to stir the cream sauce until it's the desired consistency. We like it thick! 


Serve over cooked egg noodles or zucchini noodles for lower carb option.
Full keto/low carb - switch the bread crumbs & flour for almond flour or crushed pork rinds!
I also served this with frozen peas, boiled with 2 Tbsp butter, 1/2 cup of water, healthy sprinkle of caldo de res bouillon, and a healthy sprinkle of our favorite steak seasoning. 

This is a super easy way to satisfy that Philly Cheesesteak craving! I adapted it from a recipe by The Toasty Kitchen (click to see original recipe). It is delicious on homemade buns or for a low carb version, you can just eat it as is (omit cornstarch for keto!) 

• 1 lb ground beef
• 1 tsp salt
• 1/2 tsp black pepper
• 2 Tbsp unsalted butter
• 1 onion
• 1 green bell pepper
• 2 cloves of garlic
• 1 Tbsp worcestershire sauce
• 1/2 cup beef broth (or water/bouillon if you're lazy like me)
• 1 Tbsp cornstarch (omit for keto) 
• 4-5 slices of provolone cheese (enough to cover your pan) 

1. Brown ground beef over Medium heat, seasoning with salt & pepper. Remove from pan & set aside. 
2. Melt 2 Tbsp of butter & saute the diced onion, bell pepper, and garlic until softened (or to your liking). 
3. Reduce heat to Low heat, and mix the beef back into the pan. Mix in worcestershire sauce & beef broth. Be sure to scrape that goodness off the bottom! 
4. If you'd like, add in up to 1 Tbsp of cornstarch to thicken the gravy. If you get it too thick, just add a splash of water to get it to the desired consistency. 
5. Remove from heat & top with slices of provolone cheese. Allow to melt & then serve on buns or as is!