This beef enchiladas recipe tastes very authentic, and goes really well with guacamole!

Ingredients For Beef Enchiladas Recipe:

10 corn tortillas
1 lb ground beef
1 onion, chopped
4 garlic cloves, minced
1 can (8 oz) tomato sauce
1 bunch of cilantro (leaves chopped, stems discarded)
1 package (8 oz) shredded cheddar cheese
1 tbsp chili powder
1 tsp cumin
1 tbsp oil
Salt and pepper to taste

Directions How To Make Beef Enchiladas:

Heat the oil in a non-stick frying pan over medium-high heat.  Add chopped onion and cook, stirring periodically, for 5 minutes.  Add ground beef, sprinkle with chili powder and cumin, and stir to combine. Cook, stirring periodically, for 7 minutes, or until cooked through (no longer pink).

Add garlic and 1/2 of the can of the tomato sauce.  Stir and cook for 3 minutes.

Turn off the heat.  Add chopped cilantro and 1/2 cup of shredded cheese, and stir to combine.   Add salt and pepper to taste. The filling for the beef enchiladas is ready.

Add water to the remaining tomato sauce in a can so the can is full, and stir with a spoon.   Pour 1/4 of the tomato sauce and water mixture on the bottom of the 8×12 baking dish, and spread so it covers the bottom of the dish.

Heat the corn tortillas in the microwave: 3 at a time, for 30 seconds.  After you heat the first 3 tortillas, assemble 3 enchiladas, then heat 3 more tortillas, etc.

To assemble the enchilada, put a heaping tablespoon of the beef filling on top of the tortilla, then roll the tortilla into a roll.  Put on a baking dish seam side down.  Put all assembled enchiladas in that baking dish next to each other.

Pour the remaining tomato sauce (that was mixed with water) on top of the enchiladas.  Sprinkle with the remaining shredded cheese.  Bake at 375 F for 30 minutes.

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Tags: beef, mexican food, one dish meal

Ingredients For Shrimp Fried Rice:

3 cups of cooked rice
1 lb of cooked shrimp (thawed)
1 bag of Oriental chopped vegetables (cooked in a microwave according to package directions)
4 tbsp oil
4 tbsp soy sauce
1 egg

Directions For Shrimp Fried Rice Recipe:

Heat the oil in a large non-stick frying pan over medium-high heat.  Add rice and stir until all grains are coated with oil.

Push the rice to the sides of the frying pan and reduce heat to low.  Break the egg into a center of a frying pan.  Quickly stir the rice and egg together, so the rice is coated with egg.

Drizzle the soy sauce over rice, and stir so the rice is coated with soy sauce.

Add shrimp and veggies.  Increase heat to medium-high, and stir until combined.  Add extra soy sauce and pepper to taste if needed.

See also: Cooking Perfect Rice In A Rice Cooker and How To Defrost Frozen Shrimp Fast

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Tags: one dish meal, rice, shrimp

Ingredients:

1 lb pasta
1 lb skinless boneless chicken breast, sliced into 1-inch pieces
1 lb mushrooms, sliced
1 lb asparagus, trimmed and chopped
6 tbsp olive oil
6 garlic cloves, minced
Salt and pepper to taste

Directions:

Heat a pot of salted water to a boil.  Add pasta and cook according to package directions, until tender.  Drain into a colander.

While the pasta is cooking, heat 1 tbsp of oil in a large non-stick pan over medium-high heat.  Add mushrooms and asparagus and cook, stirring periodically, for about 15 minutes, or until tender.  Add salt and pepper to taste.  Remove the mushroom and asparagus mixture from a frying pan into a bowl.

Heat another 1 tbsp of oil in that frying pan over medium-high heat.  Add the chicken and cook, stirring, until cooked through (no longer pink in center, about 5 minutes).  Add salt and pepper to taste.

Divide the chicken and mushroom/asparagus mixture between 2 large frying pans (half goes in one frying pan, another half in the other).    This step is done because all that stuff wouldn’t fit into one pan (since you’ll later add the pasta!)

Heat each frying pan over medium heat.  Make space in the center of each pan (push the food to the sides).  Pour 2 tbsp of olive oil into the center of each frying pan.  Add garlic there and cook for 30 seconds.  Add pasta (half of the pasta in one pan, half in the other), and stir until everything is combined and the pasta is coasted with oil.

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Tags: asparagus, chicken, mushrooms, one dish meal, pasta

This is a nice change from the classic shepherd’s pie recipe.  Sweet potatoes are more nutritious then regular potatoes - that’s a good excuse to make this sweet potato shepherd’s pie for dinner!

Ingredients:

4 large sweet potatoes, peeled and cut into quarters
1 lb ground turkey
1 onion, chopped
1 tbsp oil
1/2 cup milk
1 egg
1 tsp cumin
3 tbsp honey
salt and pepper to taste

Directions:

Bring a pot of water to a boil.  Add the potatoes and boil for 20 minutes, or until tender.

Preheat the oven to 375F.

While the potatoes are boiling, heat the oil on a non-stick frying pan and cook the onion over medium heat for 5 minutes.  Add the ground turkey and sprinkle with cumin.  Cook, stirring, for 10 minutes, or until the meat is no longer pink.  Add salt and pepper to taste.

When the sweet potatoes are cooked, drain them in a colander and put in a large bowl.  Add milk and honey and mash with a potato masher.

Put the meat mixture into a large non-stick baking dish (spread it evenly), then spread the mashed sweet potatoes on top.  Whisk the egg in a small bowl.  Brush the top of the sweet potato mixture with the egg.

Put in the oven and bake for 30 minutes.

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Tags: healthy, one dish meal, sweet potatoes, turkey

This salad is filling enough to be a main dish!

Ingredients:

Cubed cooked turkey breast
Canned corn, drained
Avocado, cubed
Lettuce leaves
Oil
Vinegar

Directions:

Whisk oil and vinegar (3 parts oil, 2 parts vinegar) to make a dressing.

In a large bowl, combine all ingredients.  Toss with dressing to coat.

Note: you can also use cubed ham instead of turkey

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Tags: avocado, healthy, main dish, one dish meal, salad, turkey

This recipe is Russian, and the Russian name of it is “Macaroni Po-Flotski” which translates as “Pasta A-La-Sailor”.  It is made with the items that are always around (pasta, ground meat and onion), so it’s one of those great “emergency meals” :)

Ingredients:

Pasta (tubular shapes work best) – 1 lb
Ground beef or other ground meat – 2 lbs
2 onions, chopped.
Oil
Salt and pepper to taste

Directions:

Cook the pasta according to package directions. 

Heat 1 tbsp of oil on a non-stick frying pan over medium-high heat.  Add the onions, and cook, stirring occasionally, until soft and golden-brown.  Add the ground meat, and cook, stirring occassionally, until no longer pink.  Add salt and pepper to taste.

Optional step: process cooked ground meat and onion mixture in a food processor.

Heat another 2 tbsp of oil in a large non-stick frying pan.  Add cooked pasta and cooked ground meat and onion mixture.  Stir until the pasta is coated with oil and mixed with the ground meat.

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Tags: italian food, main dish, meat, one dish meal, pasta

Ingredients:

1 small can of tuna, drained
1 hard-boiled egg
1/4 cup mayo
Salt and pepper to taste
4 slices of bread
Lettuce leaves

Directions:

1. Make a tuna salad

Mash the hard-boiled egg with a fork.  Add the tuna and mix with egg.  Add the mayo and stir to combine.  Add salt and pepper to taste.

2. Assemble the sandwiches

Divide the tuna salad into 2 equal parts.  Spread the tuna salad on 2 bread slices.  Top with lettuce leaves.  Top with 2 remaining bread slices.

Makes 2 sandwiches

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Tags: fish, main dish, one dish meal, sandwich, seafood, tuna

Here’s how to make moist and tender scrambled eggs:

• Drizzle the non-stick frying pan with oil and turn on the heat to medium-high
• Crack the eggs onto a frying pan and sprinkle with a handful of shredded cheese
• Reduce heat to medium
• Stir the eggs with a spatula, and keep stirring until almost set
• The moment the eggs are almost set, remove the scrambled eggs from the frying pan into a plate

Don’t overcook the eggs!  If you keep them in a frying pan until fully set, they will be tough.  If you want moist and tender scrambled eggs, the key is removing them from the pan when they are almost set - they will finish cooking on the plate (from the residual heat).

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Tags: Breakfast Recipes, eggs, main dish, one dish meal, shredded cheese

Ingredients:

4 cups cooked rice (best if cooked at least the day before)
4 tbsp oil
2 tbsp soy sauce
2 eggs
1 lb chicken breasts or thighs, chopped
2 cups chopped vegetables
3/4 tsp salt

Directions:

Heat 1/2 tbsp of oil in a large non-stick frying pan over medium-high heat.  Add the vegetables and cook, stirring periodically, for 5 minutes or until tender.  Sprinkle the vegetables with 1/4 tsp salt. Remove the vegetables from a frying pan into a bowl.

Add another 1/2 tbsp of oil to that frying pan.  Add chichen pieces and cook, stirring periodically, until no longer pink in center when pieces are cut (approximately 7 minutes).  Sprinkle the chicken with 1/2 tsp of salt. Remove chicken from a frying pan into a bowl.

Add the remaining 3 tbsp of oil to the frying pan.  Add the rice and stir until all rice is coated with oil. 

Expose the center of the frying pan by pushing the rice to the sides.  Crack the eggs into the center of the pan.  Stir until all rice is coated with egg.  Cook, stirring, for 3 minutes.

Drizzle the rice with soy sauce.  Add cooked chicken and vegetables.  Stir until everying is mixed. 

Note: using leftover white rice (from at least the day before) makes better fried rice then using freshly boiled rice.

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Tags: chicken, main dish, one dish meal, rice

Ingredients:

2 cups of cooked rice
1 shredded carrot
2 cups of chopped vegetables
1 egg
2 tbsp soy sauce
2 tbsp oil

Directions:

Heat 1 tbsp of oil in a non-stick frying pan over medium-high heat.  Add the shredded carrot and chopped vegetables.  Cook, stirring periodically, for 5 minutes or until tender.

Add another 1 tbsp of oil to the frying pan.  Add cooked rice and stir so it’s mixed with oil and vegetables.

Add a raw egg, then stir very fast so all the rice is coated with egg. 

Drizzle with the soy sauce.  Keep stirring for 2 minutes.

Note: for a vegan version, just omit the eggs.

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Tags: main dish, one dish meal, rice, vegetarian