Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
Servings: 8
1 lb extra lean ground beef or 1 lb turkey breast
1/2 large onion, chopped
1 large garlic clove, minced
1 1/2 cups low fat cottage cheese
1 cup nonfat sour cream
1 (4 ounce) jar chopped green chili peppers
1/2 cup chopped cilantro (optional)
2 teaspoons ground cumin
1/8 teaspoon sea salt
2 1/2 cups salsa
4 whole wheat tortillas, halved (6-inch in diameter)
1 1/4 cups monterey jack cheese, shreddded
Recipe
1 preheat the oven to 350 degrees f.
2 coat a 13" x 9" baking dish with cooking spray.
3 coat a large nonstick skillet with cooking spray, and place over medium heat. add the ground beef or turkey and cook, turning several times, for 5 minutes or until no longer pink.
4 remove the ground beef or turkey to a medium bowl. wipe the skillet with a paper towel. coat the skillet with cooking spray. place over medium heat. add the onion and garlic. cover and cook, stirring occasionally, for 7 to 8 minutes, or until lightly browned. add to the ground beef or turkey in the bowl.
5 in another medium bowl, combine the cottage cheese, sour cream, peppers, cilantro (if using), cumin, and salt.
6 spread 1 cup of the salsa across the bottom of the baking dish. arrange half of the tortillas evenly over the salsa. spread half of the cheese over the tortillas. top with half of the ground beef or turkey mixture. top with 1 cup of the remaining salsa and 1/2 cup of the monterey jack cheese. repeat the layering sequence with the remaining tortillas, cheese, and ground beef or turkey mixture. sprinkle with the remaining salsa and 3/4 cup monterey jack cheese.
7 bake for 30 minutes, or until heated through. loosely cover with foil if the cheese browns too quickly.
Total Time: 45 mins
Preparation Time: 5 mins
Cook Time: 40 mins
Ingredients
1 1/2 lbs ground beef
1 egg
1/2 cup oatmeal
1/4 cup onion (chopped)
1 1/2 teaspoons salt
1/4 teaspoon pepper
14 1/2 ounces tomato sauce with onion
1/4 cup orange marmalade
1 teaspoon worcestershire sauce
Recipe
1 in large bowl combine beef,egg,oatmeal,onion,salt and pepper. add 1/2 cup tomato sauce and stir well.
2 shape into 6 oval loaves in shallow pan. bake in preheated 450f oven for 30 minutes.
3 in the meantime combine remaining sauce, marmalade and worcester sauce and stir to mix. at end of baking time remove excess fat from pan of loaves and pour sauce mixture over loaves. bake an additional 10 minutes longer.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
1 1/2 lbs ground beef
1 1/2 teaspoons ground cumin
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon red pepper
1 teaspoon salt
1 teaspoon black pepper
1 (16 ounce) can diced tomatoes with green chilies
10 -12 flour tortillas (original calls for corn tortillas)
2 cups small curd cottage cheese, drained
1 cup grated colby-monterey jack cheese
1 egg
1/2 cup grated cheddar cheese or 1/2 cup colby-monterey jack cheese
2 cups shredded lettuce
1/2 cup chopped tomato (i like roma's)
3 green onions, chopped
1/4 cup sliced black olives
Recipe
1 brown ground beef; drain thoroughly.
2 add cumin, chili powder, garlic powder, red pepper, salt, pepper and tomatoes with green chilies heat through.
3 spray 9 x 13x 2-inch baking dish and place tortillas around sides and bottom.
4 (keep tortillas from sticking up to much over the sides-during baking they'll get tough.) pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside.
5 combine cottage cheese, monterey jack/colby and egg; pour over tortillas.
6 bake at 350 degrees for 30 minutes.
7 remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole.
8 (center is cheese, lettuce, tomatoes, green onions and black olives on each side.) serve with sour cream and salsa of your choice.
Total Time: 5 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 5 hrs
Ingredients
1 (4 lb) rump roast
1 (12 ounce) bottle corona beer
2 (7 3/4 ounce) cans hot mexican tomato sauce
3 tablespoons crushed garlic
salt and pepper
1 bunch green onion, chopped
1 cup chopped fresh cilantro
Recipe
1 place roast in slow cooker and pour corona and tomato sauce over top. season with garlic and salt and pepper. add water to cover the roast completely. cover and cook on low for 5-6 hours until done. when done, shred meat with a fork and mix with juice. add onions an cilantro.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
1 lb ground beef
1 tablespoon chili powder
2 (14 1/2 ounce) cans diced tomatoes
12 corn tortillas
2 cups salsa
4 cups cheddar cheese, shredded
Recipe
1 place ground beef in a large saute pan and cook, over medium heat for 10 minute dump into a colander and let fat drain off, and then put it back into the saute pan and add the chili powder and tomatoes and stir until combined.
2 preheat oven to 350. spoon 1/3 of beef mix into 9x13 in pan and spread around the bottom. use four tortillas breaking them up where necessary to cover meat. then repeat with meat spread and then pour 1/2 cup salsa over that. then sprinkle 1 1/2 cups of the cheese over top/ form another layer of tortillas and then top with meat salsa and cheese. form last layer of tortillas and top with remaining cup of salsa and the rest of the cheese.
3 bake off for 30 minutes, remove from oven and let it rest for 10 minutes before serving it.
1 (12 ounce) can black beans or 1 (12 ounce) can kidney beans, drained and rinsed
8 medium flour tortillas
8 ounces cheddar cheese or 8 ounces mexican blend cheese
Recipe
1 preheat oven to 350.
2 brown the beef with the onions. drain off fat.
3 add the taco seasoning, and stir well.
4 add the beans, salsa, chiles, and tomato sauce. stir well and simmer 5 minute.
5 cut each tortilla into quarters.
6 spray a 9x13" pan with cooking spray. layer half of tortilla pieces, completely covering bottom of pan.
7 ladle on half of beef mixture, covered by half of the cheese.
8 repeat layers.
9 cover with foil (i spray the foil with cooking spray so it doesn't stick to the cheese) and bake for 30 minute allow to set up for 5 min before cutting.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
Servings: 10
1 lb 90% lean ground beef
2 tablespoons taco seasoning
1/4 cup finely chopped onion
1 1/2-2 cups tomato sauce
1 1/2 cups 1% fat cottage cheese
1/2 cup parmesan cheese
4 large eggs
6 corn tortillas, cut in strips
8 ounces monterey jack cheese or 8 ounces sharp cheddar cheese, grated
16 ounces picante sauce
Recipe
1 heat oven to 375 degrees. brown meat and drain. add taco season, onion and tomato sauce, and simmer for 10 minutes. meanwhile, combine cottage cheese, parmesan and eggs, beating eggs to lemon color as you add them. spray an 8 1/2 x 11-inch glass baking pan with cooking spray. layer 1/2 meat mixture, 1/2 of tortilla strips, 1/2 cheese/egg mixture and 1/2 of grated cheese. repeat layers, ending with grated cheese. pour picante entirely over all. bake 25-30 minutes, until bubbly. let stand 15 minutes. cut into squares to serve.
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
Servings: 8
1 lb chicken or 1 lb ground beef
1 onion, chopped
1 1/4 ounces taco seasoning mix (1 envelope)
1 (16 ounce) jar salsa
1 (16 ounce) jar enchilada sauce
3 7/8 ounces sliced black olives (1 can)
16 ounces cottage cheese
2 eggs
15 corn tortillas (number is approximate, i use half of a package, which usually contains 30 tortillas)
2 -4 cups mexican shredded cheese, to taste
Recipe
1 preheat the oven to 350 degrees f.
2 in a large skillet, saute the onion in a bit of olive oil.
3 if using already cooked or leftover meat, cut it into bite-sized pieces and add it to the skillet to heat. if using raw meat (such as ground beef), cook it in the skillet with the onions and drain off the fat after the meat is browned.
4 add the salsa, enchilada sauce, taco seasoning and olives to the mixture in the skillet. mix well and heat through, then remove from heat.
5 beat the 2 eggs in a small bowl and then mix with the cottage cheese.
6 spray a 9 x 13 inch pan with non-stick spray. put half of the meat mixture into the pan.
7 count up the number of tortillas you have and divide by 2. take half the tortillas and layer them in the pan. i use 6 tortillas in 2 rows of 3, slightly overlapping in the pan. then, i take any tortillas i have left, tear them into quarters, and use them to fill in the corners and edges.
8 spoon half the cottage cheese mixture over the tortillas and carefully spread out. next, add a layer of shredded cheese.
9 repeat the layers again (meat mixture, tortillas, cottage cheese mixture, shredded cheese).
10 bake until the cheese is melted and lasagna is bubbly, approximately 30-40 minutes.
Total Time: 5 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 5 hrs
Ingredients
Servings: 8
2 -3 lbs eye of round roast
1 ounce herb brown gravy mix
1/2 cup water
6 red potatoes, quartered
2 tablespoons ranch dressing mix
1/2 teaspoon kosher salt
4 fresh carrots or 15 fresh baby carrots
Recipe
1 rinse roast under cool water.
2 add roast to crock pot.
3 sprinkle brown gravy mix on and around roast.
4 add 1/2 cup water around roast.
5 add quartered potatoes around roast.
6 sprinkle ranch mix over roast and potatoes.
7 season potatoes with salt.
8 set crock pot on high for 3 hours.
9 cut carrots same size as quartered potatoes or if using baby carrots, use whole. add carrots and additional 1/2 cup water if you like a thinner gravy or au jus.
10 change setting to low for 2 more hours.
11 slice roast on serving platter, surround with veggies.
12 serve gravy or au jus on the side.
13 *any cut of roast would probably work, but this is a good, lean cut that doesn't require trimming and also slices nicely. a larger roast may also be used.
14 *cooking: you can also add the carrots after step 7 and cook on low for 6-8 hours total. the carrots will just be a little softer than the other method.
1 brown the hamburger and drain the fat. add the taco seasoning and water according to the packet directions.
2 in a 8x8 or 9x9 microwave-safe casserole dish, layer the ingredients, starting with one of the tortillas on the bottom, then half of the refried beans, half of the meat mixture, then half of the cheese. repeat with the remaining ingredients except for the cheese.
3 cover with wax paper and microwave 7 to 10 minutes. top with remaining cheese and microwave for an additional 2 minutes, or until cheese is melted.
4 you can serve as is, or top with sour cream, green onions, and/or tomatoes - whatever you'd like!
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
1 1/2 lbs ground beef
2 (15 ounce) cans ranch style beans, also called texas beans
1 large tomato, diced
1/2 head lettuce, shredded
1 onion, diced (whichever type of onion you prefer)
2 cups cheese, shredded (your choice, i prefer velveeta, it melts best.)
1 1/2 cups vegetable oil
1 (20 count) package corn tortillas (i prefer corn)
salsa (optional)
sour cream (optional)
guacamole (optional)
jalapeno (optional)
Recipe
1 defrost hamburger meat. (however you do this is fine, i.e. microwave, set-out, water).
2 while hamburger is defrosting, cut up tomatoes, lettuce, onions, etc. set aside.
3 next, brown hamburger meat in large, deep skillet. once browned, add both cans of ranch-style beans, cover and leave on low heat to keep warm.
4 heat vegetable oil on low-medium heat in small skillet until hot. be careful, oil will be hot! submerge corn tortilla in oil until entire tortilla begins to bubble. (do not fry too long, tortilla will harden.) remove and repeat step until all tortillas are dipped in oil and heated. **if you have tongs, this works best to pick up tortillas and remove. a fork tends to tear. (i blot tortillas with a paper towel to sop up some of the oil).
5 build your taco! add whatever optional ingredients you like!
6 **kids love this recipe because they can put whatever toppings they like.
7 **some people prefer flour tortillas, and if you're in a real hurry, this just makes it even faster!
8 **also, this is a great party food. everyone can bring something different, veggies, salsa, etc.
Total Time: 1 hr 5 mins
Preparation Time: 25 mins
Cook Time: 40 mins
Ingredients
Servings: 6
1 lb ground beef
1 -2 tablespoon minced fresh garlic
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 -2 jalapeno pepper, seeded and chopped (optional)
1 -2 tablespoon taco seasoning mix (or to taste, can use chili powder in place of taco seasoning mix i use kittencal's taco seasoning mix)
salt and black pepper
2 (15 ounce) cans black beans, rinsed and drained
2 (8 ounce) cans whole kernel corn, drained
1 (16 ounce) container sour cream
2 cups salsa (medium or mild)
6 cups crushed plain tortilla chips
3 cups shredded mexican blend cheese (can use more or less cheese if desired) or 3 cups cheddar cheese (can use more or less cheese if desired)
2 plum tomatoes, finely chopped
3 -4 green onions, chopped
Recipe
1 grease a 13 x 9-inch baking dish.
2 in a skillet over medium heat brown the ground beef with garlic, onion, green bell pepper and jalapenos (if using) drain fat then add in taco seasoning, salt and black pepper to taste; heat stirring for 1-2 minutes; transfer the mixture into a large mixing bowl.
3 add in black beans, corn, sour cream and salsa; mix until well combined.
4 spoon 1/3 of the ground beef mixture or enough to cover the bottom of the dish.
5 arrange half (3 cups) of the crushed tortillas on top of the ground beef mixture, then sprinkle about 1 cup shredded cheese.
6 spoon another 1/3 of meat mixture on top of the cheese.
7 cover with remaining half (3 cups) of crushed chips then sprinkle with 1 cup shredded cheese.
8 spread the final layer of meat mixture on top then sprinkle with 1 cup cheese.
9 top the casserole with green onions and then chopped tomatoes.
10 bake at 350 degrees for about 40 minutes.
11 let sit for 15-20 minutes before slicing and serving.
Total Time: 26 mins
Preparation Time: 10 mins
Cook Time: 16 mins
Ingredients
Servings: 4
1 tablespoon vegetable oil
2 shallots, minced
1 inch piece gingerroot, minced
1 -2 tablespoon thai green curry paste
1 (14 1/2 ounce) can chicken broth
2 cups sliced cooked chicken or 2 cups cooked beef or 2 cups cooked lamb
1 (16 ounce) can coconut milk
1 (8 ounce) can sliced bamboo shoots, drained
1/4 teaspoon salt
1 cup shredded basil leaves
lime wedge
Recipe
1 heat oil in a large skillet or wok over high heat; add shallots and ginger. stir-fry until fragrant, about 1 minute. reduce heat to medium; stir in curry paste. stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
2 stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. reduce heat; simmer 5 minutes. stir in basil.
3 serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.
Total Time: 2 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 2 hrs
Ingredients
Servings: 6
2 -3 lbs beef brisket (flat cut)
salt
pepper
garlic powder
teriyaki sauce
1 1/4 ounces lipton onion soup mix, packet
3 cups water
3 1/2 tablespoons flour
splash wine
Recipe
1 season the brisket liberally on both sides with teriyaki sauce, salt, pepper and garlic powder.
2 place the meat under the broiler until browned. turn it over and brown the other side.
3 while the meat is browning, put 2 cups of water and the onion soup mix into a pot large enough to hold the meat, bring to a boil and let boil for 10 minutes.
4 mix the flour into 1 cup of cold water and stir well.
5 when the soup has boiled stir in the flour mixture and stir until thickened. reduce heat to a simmer.
6 add a splash of wine.
7 when the meat has browned add the meat and any pan juices to the pot.
8 cover and simmer until meat is fork tender, about 2 to 2 1/2 hours.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 8
2 (28 ounce) cans baked beans (bush's)
2 1/2 lbs ground beef (we use ground turkey)
15 ounces kernel corn, drained
15 ounces sweet peas, drained
1/4 cup barbecue sauce
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
2 -3 tablespoons bottled hot pepper sauce
Recipe
1 brown the ground meat in a skillet pan until almost cooked through. drain. place the baked beans in a large sauce pan, add the meat and remaining ingredients. mix well.
2 bring to a simmer, stir well, and turn down to low. cover and cook for about 30 mintues until the flavors have a chance to blend together. season to taste. serve with crusty french bread.
3 *season to taste with additional hot sauce if desired.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
2 lbs ground beef
1 cup breadcrumbs
1 egg
salt and pepper
1 dash dried chives
1 dash ground red pepper
8 tablespoons salsa
2 teaspoons fresh cilantro
1 cup romaine lettuce, shredded
1 small red onion, sliced
8 slices american cheese
2 roma tomatoes, sliced long ways
1 tablespoon ranch dip
8 flour tortillas (8 in)
Recipe
1 place ground beef in mixing bowl and combine with the breadcrumbs, egg, salt, pepper and red pepper, and chives.
2 divide into 4 sections, add the salsa and cilantro to each and shape making large circular patties. cut in half. (to fit flour tortilla).
3 place on a hot barbecue cook for 6 minutes on each side. add each to a flour tortilla and add cheese, fold over. grill a few more minutes until tortilla has grill marks and cheese has melted.
4 add tomato, red onion and romaine and a dollop of ranch dressing.
Total Time: 45 mins
Preparation Time: 20 mins
Cook Time: 25 mins
Ingredients
Servings: 4
2 teaspoons butter
4 ounces fresh portabella mushrooms, sliced
1 small onion, chopped
1/2 teaspoon minced garlic clove
1 lb ground beef
1/2 cup sour cream
4 ounces cream cheese
1 teaspoon mrs. dash onion and herb seasoning
0.5 (8 ounce) bag tater tots
1 cup cheddar cheese, shredded
1 (8 ounce) can crescent rolls
Recipe
1 preheat oven to 450 degrees f.
2 bake tater tots on a baking sheet for about 8 minutes.
3 while potatoes are baking, melt butter in a large skillet. saute mushrooms,onion and garlic about 4 minutes. remove from skillet.
4 in same skillet brown ground beef.mix in mushrooms, onion and garlic. add sour cream,cream cheese and seasoning.mix well and remove from heat.
5 reduce oven temperature to 350 degrees f.
6 place 1/2 crescent rolls in bottom of 9 x 9 pan leaving the dough in the rectangle shape. seal seams together.
7 place potato rounds on top of crescent rolls. put meat mixture on top of potato rounds. add shredded cheese. top with remaining crescent rolls again leaving dough in rectangle shape and sealing seams.
8 bake for about 25 minutes or until golden brown.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
Servings: 2
1 lb ground beef
1 medium onion, finely sliced
4 small carrots, julienne style
1 1/8 cups beef gravy
1 (4 ounce) package simply potatoes traditional mashed potatoes
Recipe
1 sautee oniion and carrot in a skillet with evo until translucent, stir in ground beef to brown, salt, pepper to taste, once meat has started to brown add beef gravy, (i use the left over gravy from pot roast) but you can use any prepared gravy you like. bring that to a simmer. while that is simmering prepare the simply potatoes, tradition mashed potatoes. according to the package directions.
2 now preheat oven to 350; cover bottom of baking dish with ground beef mixture, spoon mashed potatoes on top and bake for 30 mins or until mashed potatoes are browned on edges. enjoy.
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
Servings: 8
1 cup sour cream
1/2 cup thousand island dressing
1 cup onion, diced
8 slices dark rye bread, cubed
1 (32 ounce) jar sauerkraut, drained
1 (12 ounce) can corned beef, shredded
12 ounces monterey jack cheese, shredded
8 ounces swiss cheese, shredded
1/2 cup margarine, melted
Recipe
1 preheat oven to 350 degrees.
2 combine sour cream, dressing and onion.
3 put half of the bread cubes in the bottom of a 9x13 baking pan; layer with sauerkraut, corned beef, sour cream mixture, cheeses and remaining bread cubes.
4 drizzle melted margarine over the top of the casserole.
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
Servings: 4
1 (7 1/4 ounce) box kraft macaroni and cheese
1 lb lean ground beef
1 medium onion, chopped
1 teaspoon garlic powder
1 teaspoon dried italian seasoning
1/2 teaspoon kosher salt
1/8 teaspoon red pepper flakes
1 tablespoon butter
1 (16 ounce) can hunts tomato sauce
Recipe
1 cook macaroni- reserving the cheese packet for later.
2 brown ground beef with onion, garlic powder, italian seasoning, salt and red pepper flakes. cook until the ground beef is completely cooked through and the onions are soft.
3 drain the macaroni and add tomato sauce, butter and reserved cheese packet. mix until well combined. add the ground beef mixture, again, mix until well combined. serve hot!
Total Time: 55 mins
Preparation Time: 30 mins
Cook Time: 25 mins
Ingredients
Servings: 6
1 1/2 lbs ground beef
1 onion, chopped
1 green bell pepper, seeded and diced
1 -2 tablespoon fresh minced garlic
1 large jalapeno pepper, seeded and finely chopped (optional)
2 -4 teaspoons cumin (or to taste)
salt and black pepper
2 (10 ounce) cans red enchilada sauce
1 (15 ounce) can black beans (rinsed and well drained)
2 cups frozen corn
9 corn tortillas
2 cups shredded mexican blend cheese, divided (can use more or less)
2 plum tomatoes, finely chopped
sour cream
green onion
coarsley crushed tortilla chips
Recipe
1 set oven to 350 degrees.
2 grease an 11 x 7-inch baking dish.
3 in a large skillet brown the ground beef with onion, garlic, green bell pepper and jalapeno (if using) until the beef is no longer pink; drain any fat then return to skillet and add in one can of enchilada sauce, black beans, corn and cumin.
4 bring the ground beef mixture to a boil; reduce heat to medium-low and simmer for 20-25 minutes stirring occasionally, then season with salt and lots of black pepper.
5 arrange 3 corn tortillas in the bottom of the baking dish, cutting as needed to cover bottom of the dish.
6 spread 1/4 cup canned enchilada sauce over the tortillas in the baking dish.
7 cover the sauce with 1/3 of the cooked ground beef mixture, then about 1/3 of the shredded cheese.
8 repeat the layers twice but omitting the final cheese layer on top.
9 drizzle any remaining canned enchilada sauce (from the second can) on top.
10 cover with foil and bake in a 350 degree f oven for 25 minutes.
11 remove foil and sprinkle with more cheese (any amount desired) then return to oven and bake for another 5 minutes or until the cheese has melted.
12 let stand 10-15 minutes before slicing.
13 top with sour cream and/or tomatoes, green onions and crushed tortilla chips if desired.
Total Time: 55 mins
Preparation Time: 25 mins
Cook Time: 30 mins
Ingredients
Servings: 6
1 lb ground beef
1/2 cup chopped onion
3 garlic cloves, minced
1 (8 ounce) can tomato sauce
2 tablespoons dried parsley
2 teaspoons dried oregano
1 teaspoon salt
8 ounces spaghetti, cooked not quite al dente, and drained
2 cups ricotta cheese
8 ounces mozzarella cheese, sliced
1/2 cup parmesan cheese, shredded
Recipe
1 preheat oven to 350°f
2 cook beef, onion, and garlic on medium low heat until brown; drain.
3 stir in tomato sauce, parsley and oregano.
4 in a 9" x 13" baking dish, layer spaghetti (remember not to overcook since it will be cooking again in the oven), meat sauce, ricotta cheese, and mozzarella. top with the parmesan cheese.
5 bake at 350f for 30 minutes, or until golden and bubbly.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
Servings: 6
1 lb ground beef
1 small onion, chopped
1 (16 ounce) can chili with beans, in sauce
1 (14 1/2 ounce) can cream-style corn
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 ounce) jar spaghetti sauce
1 (1 1/4 ounce) envelope taco seasoning mix
1/4 teaspoon pepper
Recipe
1 in a large saucepan, cook beef and onion over medium heat until no longer pink, drain. stir in the chili beans, corn, tomatoes, spaghetti sauce, taco seasoning and finally the pepper. bring to a boil. reduce heat; simmer, uncovered, for 10 minutes.
Total Time: 6 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 6 hrs
Ingredients
Servings: 4
12 ounces corn chips, crushed
1 (8 ounce) can cream of mushroom soup
4 ounces chilies, diced
1 lb hamburger
2 cups cheddar cheese
serve with shredded lettuce and chopped tomato
picante sauce or taco sauce, sour cream
Recipe
1 brown hamburger. add soup, sauce and chilies and mix well. crush 1/3 nachos or fritos and add 1/2 hamburger mix,place in bottom of casserole and then layer as follows 1/2 onion and 1/2 cheese, 1/3 nachos or fritos then remaining hamburger mixture, onions and cheese. top with nachos or fritos (additional cheese if desired) and bake in 13x9" pan at 400 for 20 minutes.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
1 lb ground chuck
1/2 cup fresh breadcrumbs (4 ounces) or 1/2 cup dried breadcrumbs (4 ounces)
4 large eggs
1/2 cup whole milk
3/4 cup grated romano cheese (6 ounces)
1/3 cup grated spanish onion (3 ounces)
1/4 cup finely diced fresh garlic (2 ounces)
1/4 cup finely chopped fresh italian parsley (2 ounces)
1/4 cup finely chopped fresh basil leaf (2 ounces)
6 ounces olive oil, not extra-virgin
12 garlic cloves, finely sliced
2 medium spanish onions, finely diced
2 (28 ounce) cans imported crushed tomatoes
1 teaspoon salt
1/2 teaspoon pepper or 1/2 teaspoon black pepper
julienned fresh basil leaf (a large handful)
Recipe
1 for the meatballs:.
2 preheat oven to 350°f spray a baking sheet with olive oil cooking spray.
3 mix chuck, bread crumbs, eggs, milk, romano, onion, garlic, parsley and basil thoroughly in large bowl. if mixture seems a little loose add more bread crumbs.
4 roll meatballs loosely about the size of a golf ball and place on baking sheet. place into preheated oven for approximately 35 to 40 minutes.
5 to make the sauce:.
6 in a medium saucepan over medium heat, add oil. once heated add the finely sliced garlic and onions to the pan. cook over medium heat until soft and slightly brown. next add the canned crushed tomatoes, salt and pepper and stir. allow the sauce to come to a simmer and cook for 20 minutes. remove from the heat and add the julienned basil.
7 simmer meatballs in sauce for about 10 minutes, and then serve over al dente pasta. yum!
5 in 2 quart casserole, layer 2 cups chips, half of meat mixture, 3/4 cup cheddar cheese and half of cottage cheese mixture. repeat layers; cover.
6 bake at 350° f for 35 minutes.
7 stand up remaining chips around edge of casserole. top casserole with tomato, reserved olives and remaining cheddar cheese. continue baking 10 minutes.
Total Time: 9 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 9 hrs
Ingredients
Servings: 4
2 -3 lbs roast (i prefer rump roast)
1 (10 ounce) can french onion soup
1 (10 ounce) can condensed cream of mushroom soup
5 small potatoes, cut up (i prefer red)
1 cup baby carrots
1 small onion, diced (it tastes best with or yellow)
1 (6 ounce) can chopped mushrooms
1 1/2 cups water
salt and pepper
flour (optional, see directions) (optional)
Recipe
1 place the roast and soups in the crock pot, then cover with water. cook on low for 6 1/2 hours.
2 after 6 1/2 hours, add veggies and salt and pepper. let cook for another 2-2 1/5 hours on low.
3 some people prefer pot roast to have a bit more gravy than water, so after the roast cooks, you can add some flour into the leftover liquid to make it more thick.
