Taco Casserole

1 onion
2 cloves minced garlic
1/2- 1 lb hamburger
2 TBSP taco seasoning
1 can black beans or kidney beans
1 can corn
1 cup salsa
1 cup cheese

Cook onion and garlic with ground beef. Drain fat, stir in taco seasoning, beans, corn and salsa. top with cheese.  Bake at 350 for 20 minutes. serve with chips and sour cream.

instapot roast from frozen

3 lb frozen chuck roast
2 cups water
5 tsp beef boullion
1 onion

Cut chuck roast so it fits in the instapot. Brown sides of roast on saute feature. Salt both sides of roast. Put in inner pot. Pour in water and boullion. Place cut onion on top. Set on high pressure for 105 minutes. Let natural pressure release for 25 minutes.

Unstuffed pepper casserole

1 bell pepper chopped
1/2 cup chopped onion
1 Tablespoon olive oil
1/2 pound ground beef or turkey
1- 1 1/2 teaspoons salt
1/4 tsp pepper
15 ounce can diced tomatoes or 1 fresh tomato chopped
1/2 teaspoon dried basil
1/4 tsp dried oregano
2 tablespoons Worcestershire sauce
2 cups water
3/4 cup brown rice
1/2 cup shredded cheese


Brown meat, onions and peppers in olive oil. Drain fat off mixture. Add the remaining ingredients except the cheese. Bring mixture to a boil, reduce heat and simmer 40- 45 minutes or until rice is soft.

Remove from heat, add half of cheese mixture. Put mixture in a casserole dish, top with remaining cheese. Bake uncovered at 375 for 15-20 minutes.

Beef Stew

1-2 lbs stew meat
1 tsp Worcestershire sauce
1/4-1/2 cup flour
1 1/2 tsp. salt
1/2 tsp pepper
1 tsp paprika
1 1/2 cups beef broth
1 bay leaf
4 carrots, sliced
2 onions, chopped
1 rib celery, chopped
3 potatoes diced.

Place meat in slow cooker. Combine flour, salt, pepper, and paprika. Stir into meat until coated thouroughly. Add remaining ingredients. Mix well. Cover and cook on low 10-12 hours or high 4-6 hours.

I put all mine in a pot and boiled it on the stove. I did add more water, maybe twice as much and brought to a boil and then simmered it for an hour until everthing in was cooked through.

skillet lasagna

1 pound ground beef 1/4 cup onion 1/2 cup green pepper 1 1/2 cups mini bowtie noodles 1 1/4 cups water 1/4 tsp Italian seasoning 1 jar pasta sauce 1/3 cup mozzarella cheese 1. Cook beef, onion and pepers until browned. drain. 2. Stir remaining ingrediantes except cheese. Heat to a boil. reduce heat and simmer 20-30 minutes covered. Top with cheese.

Spaghetti and meatballs

Meatballs:
1 pound Ground Beef or other ground meat
2 cloves Garlic, Minced
1/2- 3/4 cups Fine Bread Crumbs
2 whole Eggs
1/2 cup Freshly Grated Parmesan
1/8 cup Parsley, you can use dried or fresh
1/4 teaspoon Salt
Freshly Ground Black Pepper
1/2 cup Olive Oil for browning the meatballs.

  Sauce:
1 whole Yellow Onion, Diced
3 cloves Garlic, Minced
2 -28 Ounce Cans Crushed Tomatoes
1/4 teaspoon Salt
1 teaspoon Sugar
Freshly Ground Black Pepper

Preparation Instructions

To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, and parsley in a mixing bowl. Mix together well with hands. Roll into 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.
To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs turning to brown. Remove and drain on a paper towel after each batch.
In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in crushed tomatoes. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.
Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.
Just before serving, stir in basil if using.
Serve over cooked spaghetti. Sprinkle with extra Parmesan.

Adapted from thepioneerwomancooks.com

Balsamic and Onion Pot Roast in the Crockpot

3-4 pound boneless chuck roast or any kind of roast will work
1-2 T steak rub
black pepper to taste
1-2 T olive oil (depends on your pan)
1/4 cup water to deglaze pan
2-3 large onions, peeled and thickly sliced
1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)
1/2 cup balsamic vinegar
1/2 cup tomato sauce

Trim as much fat as you can from roast, and cut if necessary to fit into Crockpot. Rub meat well with steak seasoning and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don't rush the browning step.



While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices. Deglaze pan with 1/4 cup water and add to sauce mixture.


(You can stop at this point and refrigerate browned roast, cut onions and mixed sauce ingredients and then put them in the Crockpot when you go to work in the morning. Don't refrigerate them in the crockery liner. Having the meat start out cold will add several hours to the cooking time, which will be good if you're cooking it all day while you're away.)



Place onions in bottom of Crockpot. Put meat on top of onions and pour beef stock mixture over. Set Crockpot to low and cook 6-8 hours, until beef is tender. The meat might be partly submerged in liquid after this much time. (If I am home, I might turn the meat once or twice.



Remove meat from crockpot and cover with foil to keep warm. Drain liquid from Crockpot and remove as much of the fat as you can with fat separator or skimmer. Cook down liquid by about 1/3, and serve sauce with meat and onions. - I added a tiny bit of sugar and cornstarch/water mixture to thicken it up.


Recipe from KalynsKitchen.com.

No boil 3 cheese manicotti

Filling Ingredients (Place inside a gallon size freezer bag):
2 cups cottage cheese
1 ½ cups mozzarella cheese
1/4 cup parmesean cheese
1 ½ teaspoons Italian Seasoning
¼ teaspoons salt
¼ teaspoon pepper

Combine filling ingredients and gently knead until thoroughly mixed.Clip a small corner, about 1/2"- just big enough to fit right inside the manacotti. The smaller the whole- the less the mess.

Remaining Ingredients:
1-8oz. package manicotti
½ cup mozzarella cheese
¼ cup Parmesan cheese

Sauce recipe:

1 pound ground beef - browned with onion
1 small onion, finely chopped
1/8 teaspoon pepper
½ teaspoon oregano
2 cups tomato sauce
½ teaspoon basil
1 small onion, finely chopped.
Heat and simmer for 10 minutes.

Spread 1/4 cup sauce in each pan. Pipe cheese filling into manicotti. Top with 1/4 cup mozzarella and 1/8 Parmesan cheese. Cover shells completely with sauce.

Bake covered with tinfoil at 375 for 1 hour.

If freezing: Thaw 24 hours. Bake covered with tinfoil at 375 for one hour until shells are tender. Let stand for 10 minutes before serving.

adapted from momonamission.me

Taco Salad

4 flour tortillas

1 lb. ground beef- cooked

1 cup refired beans
4 cups shredded lettuce
1 tomato- cut
1 Avacado- made into guacamole
1 cup corn
red onion

Heat oven to 425. Crumple 4 sheets of foil to make 3 inch balls. Place on baking sheet. Place tortilla over each ball and spray with cooking spray. Bake 6-8 minutes or until golden brown. Tortillas with drape over balls as they bake.

Place tortilla bowl on plate and fill with desired ingredients

Shawn's Hamburgers

1 pound hamburger meat

1/4-1/2 cup canned or frozen corn

1/4- 1/2 cup chopped celery

1/4- 1/2 cup chopped onion

Seasoning of choice

Mix all ingredients together. Shape into patties, then put on waxed paper on a cookie sheet and freeze for at least an hour. We always cook our on the grill.

Virginias Easy lasagna

1 pound ground beef, browned and drained- (i never use meat)
1 1/2 cups water
3 1/2 cups (32 oz jar) spaghetti sauce
2 cups (15 oz container) small curd cottage cheese
3 cups mozzarella cheese
1/2 cup grated parmesean cheese
2 eggs
1/4 cup parsley flakes
8 oz package lasagna noodles, uncooked

Mix sauce, water and ground beef in pan and simmer 10 minutes. When I don't add meat I just mix my sauce and water in a bowl. Combine remaining ingredients except lasagna noodles. Pour about 1 cup of sauce on bottom of 9X13 pan. Top with 3 pieces of uncoooked lasagna. Cover with 1 1/2 cups sauce, 1/2 cheese filling and top with lasagna noodles. Repeat. Cover with remaining sauce. Cover pan with aluminum foula nd bake at 350 for 55-60 minutes. Remove foil. Top with grated mozzarella cheese and bake 10 minutes longer. Allow to stand for 10 minutes before cutting.

Beef Stroganoff

1 pound stew meat

1 medium onion chopped

2 tablespoons minced fresh garlic 
1 1/2 cups beef broth 
1 tablespoon Worcestershire sauce 
1 tablespoon Dijon mustard 
1 teaspoon garlic powder 
1/2 teaspoon onion powder 
2 tablespoons dried parsley (or 1/2 cup fresh parsley) 
1/2 teaspoon dried thyme
1 tsp salt
6 tablespoons flour
8 ounces sour cream

 Add all of the ingredients except for sour cream to your crockpot. Cook on low 6-8 hours. When ready to serve stir in sour cream. Serve over rice or noodles.

Chili

 

1 pound ground turkey or ground beef
½ cup chopped onion
½ cup chopped green pepper
1 (15 oz) can kidney beans, drained
1 (14½ oz) can whole tomatoes, undrained
1 (8 oz) can tomato sauce
1 tablespoon chili powder
shredded mild cheddar cheese

Brown turkey or beef in large skillet on medium heat until no longer pink; drain. Add onion and green pepper, cook until tender. Stir in beans, tomatoes, tomato sauce, and chili powder, cover. Simmer on low heat 30 minutes, stirring occasionally. Sprinkle cheese onto bottoms of serving bowls. Spoon chili over cheese, sprinkle additional cheese on top. Top with sour cream if desired.

Hearty Beef and Cheese Pie

 

1-1/2 pound ground beef
1/3 cup chopped onion
1/4 cup chopped green pepper
1 (8 oz) can tomato sauce (or less)
2 (15 oz) can green beans, drained
1/4-1/8 teaspoon cumin
1/4 teaspoon garlic salt
1/4 teaspoon salt
1 egg beaten
2 cups shredded cheese
1 can crescent rolls or biscuit dough

We like less meat, more beans, and less sauce so the crust cooks better and less cumin for our taste preference.
Brown beef with onion and green pepper, drain. Add tomato sauce, green beans, cumin, garlic, and salt. Separate crescent rolls into triangles and press into a 9-inch pie pan forming a crust. Mix egg with 1 cup cheese and spread over bottom of crust. Top with meat mixture and sprinkle with remaining cheese. Bake 375 degrees for 25 minutes or until crust is browned. Let stand 5 minutes before cutting.

Sheperds Pie

1. 1 pounds ground beef ( or lamb, turkey)
2. 1 small onion, chopped
3. 2 cloves garlic, minced
4. 1/2 teaspoon each, salt and pepper
5. 2 Tablespoons tomato paste
6. 1 cup beef broth
7. 1/2 Tablespoon Worcestershire sauce
8. 1/2 teaspoon dried oregano
9. 1 1/2 cups frozen peas and carrots
10. 1/2 cup frozen corn
11. 1 cup shredded cheddar cheese
12. mashed potatoes for potato layer or
13. POTATO LAYER
1. 3 large russet potatoes
2. 2 Tablespoons butter
3. 1/2 cup milk
4. 1 teaspoon garlic powder
14. 
    
15. INSTRUCTIONS
    1. FOR POTATO LAYER: Peel potatoes and chop into small pieces. Place chopped potatoes in a large pot of water. Bring to a boil and cook until potatoes are tender. (About 15 - 20 minutes)
    2. Drain water from pot. Mash the potatoes. Add butter, milk and garlic powder. Continue to mash until no lumps remain. Cover potatoes and set aside.
    3. Preheat oven to 375° F. Grease a 9x13 inch baking dish with non-stick spray.
    4. FOR MEAT LAYER: In a large 12-inch skillet, over medium-high heat, add ground beef,onion, garlic, salt and pepper. Cook and crumble meat until browned. Drain grease.
    5. Stir in tomato paste, broth, Worcestershire sauce and oregano. Bring to a boil, then reduce heat to medium-low. Stir in frozen peas, carrots and corn. Cook another 5 to 10 minutes or until heated through.
    6. Pour meat mixture into prepared pan. Spread mashed potatoes evenly over the top. Top potatoes with cheddar cheese.
    7. Bake, uncovered, for 35 minutes until casserole is hot and bubbly. Remove from oven and let stand 10 minutes before serving.

Beef Enchiladas

Sauce:
1 (8-oz) can tomato sauce
6½ teaspoons flour
1½ teaspoons onion flakes
1 teaspoon salt
½ teaspoon chili powder
¼ teaspoon baking powder
¼ teaspoon garlic powder
1/8 teaspoon pepper
½ teaspoon paprika
1½ cups water

Combine ingredients in saucepan. Bring to a boil and simmer 10 minutes.

Pour a little of the prepared sauce in bottom of 9x13-inch pan. Warm 12 corn tortilla shells in microwave until soft. On each tortilla shell put a little sauce, refried beans, ground beef, and cheese. Roll up and place in pan. When pan is full of rolled shells, top with remaining sauce and grated cheese. Bake 350 degrees for 25-30 minutes or until cheese is melted and sauce is bubbly.

Three Bean Casserole

Lightly fry and drain:
½ pound bacon, cut small
½ pound ground beef
½ cup onion, chopped

Add:
1 can drained kidney beans
1 can drained lima beans
1 can pork and beans
1 cup brown sugar
½ cup ketchup
1 teaspoon salt

Stir together and pour into casserole dish. Bake at 375 degrees for 45 minutes or place in crock pot on low for 6-8 hours. This freezes great.

Sloppy Joe

 

1 pound hamburger
1/2 green pepper, chopped
1 onion, chopped
1 cup kidney or black beans (optional)
1 (8 oz) can tomato sauce
1 tablespoon vinegar
1 1/2 teaspoons worcestershire sauce
1 tablespoon sugar
2 teaspoons brown sugar
1 teaspoon salt
1/2 teaspoon chili powder
1 teaspoon dry mustard
pepper and garlic to taste

Brown meat, pepper and onion lightly. Add remaining ingredients and simmer 15-30 minutes.

Crockpot Tinfoil Dinner

 

1 lb ground beef cooked
5 small potatoes washed and cut up (skins on)
1 package Lipton beefy onion soup mix
1 lb package baby carrots cut up
1 cup celery cut up
1/2 bag frozen beans
salt to taste

Garlic Roast Beef Sandwich

 

1 loaf Fabulous French Bread
1/2 lb sliced fresh mushrooms
1 onion sliced
1/2 green pepper sliced
1 tsp garlic
3 tsp butter
1 tsp worcestershire sauce
1/2 lb shaved deli roast beef
colby-jack cheese slices

In a large skillet, saute mushrooms, onion and garlic in butter. Stir in worcestershire sauce and add green pepper. Cook until peppers are still a little firm. Cut bread in half and layer each half with roast beef, mushroom mixture and cheese. Bake in oven until cheese is melted. Yields 2-4 servings