To start things off, our friends from Peru Delights introduce us to Rocoto Relleno. Rocotos may look like your ordinary bell pepper, but after one bite, you'll definitely taste the difference, because these gorgeous little peppers are definitely packing heat. Stuffed with minced or ground meat and lots of ooey, gooey melted cheese, my mouth is watering just thinking about them.
Corina from Searching for Spice puts a flavorful twist on a family favorite with these Mediterranean Meatballs, that includes a little chorizo in the mix.
Sarah shares her spicy New Mexican Meatloaf , on her new blog, A Kitchen Canvas.
Girlichef is serving up big bowls of spicy Pasilla Bolognese Spaghetti.
Elizabeth from The Law Student's Cookbook prepared Baker's Edge Lasagna, that she baked in a special pan that guarantees that everyone gets an edge piece.
Heather from Malice in Dunderland has a meat-free alternative with these Native American Sweet Meatballs that are actually made with tofu!
And last but not least, I made Sloppy Jose's; a slightly spicier version of Sloppy Joe's.
A big thank you to all of my foodie friends for sharing their favorite Ground Beef recipes. If you would like to be featured in the next Food of the Month Club Round-Up, tune in later today to find out what ingredient (or theme) will be our next Food of the Month.
Mmmm...I'd love to try a little bit of everything! Delicious roundup - looking forward to this month's ingredient =)
ReplyDeleteI love your recipes and look forward to trying the first and the last one. I am making your Poblano Mac and Cheese this week it was a challenge to find the cheese you use, I was advised next time by Margarita at our local grocery store here in Palm Bay it might be best if I try the ethnic Mexican store and she shared where she shops. I was sharing where to find you on the internet to make your delicious meals.Everyone, each clerk wants to know how it turns out. :.)
ReplyDeleteAnother great roundup of interesting recipes. Can't wait to see what the new challenge will be. I particularly like the recipe with the stuffed rocoto chiles--wonder where you might find them...
ReplyDeleteAFter reading the post on the stuffed rocotos and seeing the photos, I realized that they are the same chile that we call "manzano" here in Mexico--sometimes "peron" as well. Yikes! These would be hot indeed--but delicious! Here we often serve them sliced and soaked in lime juice or vinegar in a raw table salsa.
ReplyDeleteYUM! Very good options to use ground beef! :) Thanks for inspiring me :)
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