Main Dishes


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We had so much fun this week because it was our first week of Subbie Supper! Thank you to everyone who sent in recipes! We have so many great ones to choose from. Don’t worry if your recipe wasn’t chosen, I’ve got them all saved and I’ll be picking another one this week! If you would like to send me one of your family’s favorite recipes, please email me at Thanks for watching another What’s For Dinner!


4 8-inch tortillas
1 can refried beans
1 1/2 cup salsa
1 pound ground beef, browned and seasoned with a packet of taco seasoning
1/2 onion, chopped and cooked with ground beef
1 cup corn
2 cups shredded cheese

In a lightly greased 9 inch pie pan, place one tortilla. Spread with 1/3 of refried beans and 1/3 cup salsa. Sprinkle evenly with 1/3 of the meat and onion mixture, 1/3 cup corn, and 1/4 of the cheese. Repeat layering twice more, ending with tortilla. Spread remaining salsa and cheese on top. Bake for 25-30 minutes at 350.

GREEK CHICKEN RECIPE (from She’s in Her Apron):
4 boneless, skinless chicken breasts
1 tbsp olive oil
1/4 cup Greek Vinaigrette dressing
1/4 cup chicken broth
1 onion, chopped
1 red bell pepper, seeded and sliced
1 tsp dried thyme
small can sliced black olives, drained
1/4 cup feta cheese

Season the chicken however you like. Heat oil in pan over medium-high heat. Add chicken and cook until browned on both sides. Add in Greek dressing and chicken broth. Blend and simmer for 3 minutes. Add onion, thyme, red pepper, olives and feta. Cook until veggies are tender and chicken is done. Serve over rice!

2 lbs red potatoes, cubed into 1-2 inch pieces
1/3 cup EVOO
1 packet dry onion soup mix

Preheat oven o 450. In large bowl, add all ingredients. Toss until potatoes are coated evenly. Empty bowl onto a large baking pan covered with aluminum foil (spray with non stick spray first). Bake for 40 minutes or until potatoes are tender.

1 medium onion, chopped
1 – 1.5 lbs lean ground beef
2 tbsp. veg. oil
16 oz can of diced tomatoes
8 oz tomato sauce
1 cup ketchup
16 oz can of chili beans (or kidney or pinto beans)
1.5 tbsp chili powder
1.5 tsp salt
(dash of red pepper flakes for extra spice if you want)

Brown onion and beef in oil in a pan/skillet. (Drain ground beef if needed). Add beef/onions, diced tomatoes, tomato sauce, ketchup, beans, chili powder, and salt to a 4 qt pot. Stir well, simmer covered for 1 hour and 30 minutes. (Add water to thin out if you feel it’s too thick)


Preheat oven to 425 degrees F.

2.5 cups self-rising cornmeal
2 eggs
1/2 (half) cup Crisco shortening
2 tbsp Crisco (to grease skillet)
2 cups whole buttermilk

Heavily coat skillet with 2 tbsp of Crisco and set aside. In a large mixing bowl, mix together: cornmeal, eggs and 1/2 cup Crisco; using a pastry cutter in a downward circular motion, until mixture resembles coarse crumbs. Add buttermilk, mix with fork until well blended. Pour into the greased skillet. Place on bottom rack of the oven. Bake for 25-35 minutes or until bread is golden brown and the sides have pulled away from the pan. Remove from oven. Shimmy pan to make sure the bread is loose. While hot, flip bread onto plate. Slice and serve!


1 cup herb stuffing mix, made according to package directions. (I use Stove Top brand)
1 lb ground beef
½ cup evaporated milk

1 cup cream mushroom soup
2 teas. Worcestershire sauce
1 tablespoon catsup
Prepare stuffing according to directions on package. Mix ground beef with milk and divide into 5 patties. ( I usually flatten them on wax paper to about 6 inches in diameter) Divide and spoon stuffing onto the center of each patty and then draw edges together to cover the stuffing. They will look like fat logs or sausages. Place them in a 1.5 quart casserole.
Combine soup, Worcestershire sauce and catsup in a small saucepan and heat until bubbly. Pour over the meat and bake uncovered at 350 for 45-50 minutes.

1 can French Onion Soup
1 can Beef Broth
1 cup white rice

Combine all in 2 qt baking dish and bake, covered for 50-60 minutes at 350.

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