My mom has a habit of collecting recipes, and then never trying them out because she has so many. But her habit is my gain.
There are times when my husband turns to me and says, “Let’s try something new this week.” On one hand, I love it because it means I can try a new recipe. On the other hand, I hate it because sometimes I don’t have anything in mind.
Cue my mom’s binder of recipes. I’ll flip through it whenever I can, looking for inspiration or something new. This is one of those. It was tucked in the back of a pocket, forgotten, just waiting for me to find it.
Rachael Ray’s Spanish Style Beef and Rice was a huge hit with my husband, and was duly added to our list of recipes that we love.
But, over the years (it was about 3.5 years ago that we started making this), I’ve made changes based on what we like and don’t like. Like we hate onions, but love what Worcestershire sauce does to the taste. We like the rice, but I’ve only made it twice since we enjoy plain rice more. And we’re big bell pepper fans. So you can find the original at the link above. What I give you here is how I make it and our favorite way of eating it.
First, prep. Dice the bell peppers, mince the garlic, and open the can of tomato sauce. If you’re good with a knife and peeling garlic, this can take just a few minutes.
Now heat some olive oil in a large skillet. Brown the ground beef or turkey and sausage meat sans casing (or just a package of the sausage meat if you can find it) and add salt and pepper. The original recipe says ground sirloin, but we like to mix it up. I’ve made it with just ground beef, ground beef and sausage, and ground turkey and sausage. It tastes great any way!
Add the bell peppers, garlic, and a liberal amount of Worcestershire sauce (if you like it as much as we do) and stir. Cook about 5 minutes or until the peppers are tender.
Now add the tomato sauce and ground cumin. Stir. Let the sauce come to a boil and then turn the heat down to a simmer. Cook an additional 10-15 minutes.
Mmm. It’s so quick to make, only about a half hour. And I often make this one while holding my 1 year old. Just have to keep her turned away from the stove.
Want to know our favorite way of eating this? All you really need is some tortillas. Probably any kind you like, but we only use the flour tortillas.
Quarter 2, or more or less, tortillas and place them on a lightly greased baking sheet.
Spread out the meat and top with cheese if you’d like (we enjoy cheddar here, but, sadly, didn’t have any this time around).
Bake at 375 degrees for 7-10 minutes, until the cheese (if you added any) is melted and the edges of the tortillas are lightly browned and crisp.
My Version of Rachael Ray’s Spanish Style Beef (without the rice)
- 1 lb ground turkey or beef
- 1 lb sausage
- salt and pepper
- 2 bell peppers, diced
- 4 cloves of garlic, minced
- 2 tbsp Worcestershire sauce
- 1 15oz can tomato sauce
- 2 tsp ground cumin
- Heat olive oil in a large skillet.
- Brown beef/turkey and sausage. Add salt and pepper.
- Stir in bell peppers, garlic, and Worcestershire sauce. Cook 5 minutes or until the peppers are tender.
- Add can of tomato sauce and ground cumin. Stir and bring to a boil.
- Reduce heat to a simmer and cook 10-15 minutes.
One way to serve:
- Spanish style beef
- cheese, optional
- Preheat oven to 375 degrees.
- Lightly grease a baking sheet or line with foil and lightly grease.
- Quarter tortillas and arrange on baking sheet.
- Spread the beef over the tortillas and sprinkle with cheese if you’d like.
- Bake 7-10 minutes, until the cheese is melted and the edges of the tortillas are lightly browned and crisp.