Cheesy Salsa Mini Meatloaves

1lb lean ground beef
1/2 cup finely chopped onions
1 egg
12 saltine crackers
1-1/2 cup mexican style finely shredded cheese, divided
1 cup thick n chunky salsa, divided

1. preheat pven to 400 degrees
2. mix first 4 ingredients with 1 cup of cheese and 1/2 cup salsa
3. press mixture evenly into muffin pan sprayed with cooking spray. Use back of spoon to make indentation in center of each.
4. bake 20-25 minutes, carefully drain grease, tops with remaining salsa and cheese, bake additional 3 minutes or until cheese is melted.

Enchilada Casserole

1lb ground beef
1 lg onion, chopped
2 cups salsa
1 can (15oz) black beans, rinsed and drained
1/4 cup Italian dressing
2T taco seasoning
1/4 tsp. ground cumin
6 flour tortillas
3/4 cup sour cream
1 cup Mexican shredded cheese
1 cup shredded lettuce
1 medium tomato, chopped
1/4 minced cilantro

In a large skillet, cook beef and onion over med heat until no longer pink,
drain. Stir in salsa, beans, dressing, taco seasoning and cumin. Place 3
tortillas in 2-qt baking dish coated with cooking spray. Layer half of the
meat mixture, sour cream and cheese. Repeat layers. Cover and bake at 400
for 25 min. Uncover, bake 5-10 min longer until heated thru. Let stand for 5
min before topping with lettuce, tomato and cilantro.

Sloppy Joe Casserole

1lb hamburger
1 medium onion chopped (1/2 cup)
1 can tomato sauce
1 TBS packed brown sugar
2 tsp Worcestershire sauce
1 tsp yellow mustard
1 pouch (6.5 oz) Betty crocker golden corn muffin and bread mix (I couldn’t find this, so just used a box of jiffy corn muffin mix)
1/3 cup milk
2 TBS vegetable oil
1 egg
1 cup shredded cheddar cheese (4oz)

1. heat oven to 350 in skillet cook hamburger and onion over medium-high heat 5-7 minutes, stirring frequently, until brown. Drain. Stir in tomato sauce, brown sugar, Worcestershire sauce and mustard. Cook 2-3 minutes stirring frequently until boiling. Keep warm

2. or skip #1 and just make manwich then follow directions below! :-)

3. in a small bowl, stir corn bread mix, milk, oil and egg just until moistened (batter will be lumpy)

4. spoon hot beef mixture into 8-inch (2-quart) glass baking dish. Sprinkle with ¾ cup of the cheese. Spoon corn bread batter evenly over top

5. bake 25-35 minutes or until toothpick inserted in center comes out clean. Sprinkle remaining ¼ cup cheese over hot casserole.

I didn’t realize until it was too late about the cheese on the top, and sprinkled all of it over the hamburger instead of the top- still turned out good!

Undone Stuffed Pepper Casserole

1 lb. ground beef
2 green peppers, coursely chopped
3 cloves garlic, minced
2 cups cooked long-grain white rice (I used brown rice)
1 jar (26 oz.) spaghetti sauce (whatever kind you prefer-mine had green pepper in it)
1-1/2 cups finely shredded 5-cheese Italian blend or mozzerella, divided

Heat oven to 350-degrees F.

Brown ground beef with green peppers & garlic; drain. Stir in spaghetti sauce, rice, and 3/4 cup of cheese.

Spoon mixture into 2 qt. casserole dish & then top with remaining cheese.

Bake for 25 minutes.

Enjoy!

Shepard's Pie

Easy Shepard’s Pie

1 lb ground beef

2 cups hot mashed potatoes (I use instant)

4 oz. cream cheese, cubed

1 cup shredded cheese

2 cloves garlic, minced

4 cups frozen mixed veggies, thawed

1 cup beef gravy

Preheat oven to 375. Brown meat in skillet, drain.

Mix potatoes, cream cheese, ½ cup cheese and garlic till blended.

Stir veggies and gravy into meat.

Spoon veggies into 9 inch square baking dish

Cover with potato mixture

Sprinkle with remaining ½ cup shredded cheese.

Bake uncovered for 20 min or until heated thru.

When using instant potatoes omit milk, the cream cheese will make them fluffy.

Bacon CheeseBurger Pasta

8 oz penne pasta (or small shells)
1 lb. ground beef
6 strips of bacon
1 can condensed tomato soup
1 cup shredded cheese

1. Cook pasta according to directions.

2. Meanwhile, cook beef until no longer pink; drain & set aside.

3. Cook the bacon in the same skillet until crispy. Drain bacon on paper towels, and crumble once cool. Discard drippings from pan.

4. Drain pasta and add to skillet.

5. Stir in soup, beef and bacon; heat through.

6. Sprinkle each serving with cheese.

**I thought this was a little dry, so I added a 1/2 can of milk, but you may want to use 2 cans of soup.**

Taco Bake

1 pkg (14 oz) Kraft Deluxe Mac and cheese
1 lb ground beef
1 pkg taco seasoning
2/3 cup water
3/4 cup s. cream
1 1/2 cups shredded cheese
1 cup salsa (opt)

Preheat oven to 400 degrees. Prepare dinner as directed on box. While
macaroni is cooking, brown meat, drain, add taco seasoning and water, simmer
5 min.

Stir in sour cream into prepared dinner, spoon half of the dinner mixture
into 8" square or 9" round baking dish. Top with layers of the meat mixture,
1 cup of the cheese and the remaining dinner mixture, cover.
Bake 15 min. Top with salsa and remaining cheese, bake uncovered 5 addl min
or until cheese is melted.

Stuffed Jumbo Shells

1 box Jumbo Shells
1 jar Tomato Sauce (your favorite spaghetti sauce)
1 pound ground beef
2 tablespoons extra virgin olive oil
1 box of frozen chopped spinach (thaw and squeeze out all water)
1 cup finely chopped onion
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 egg
1/4 cup freshly grated Parmigiano cheese

PREHEAT oven to 350 F.COOK Shells according to package directions; drain. COOK ground beef in a large skillet over medium-high heat 4 minutes or until no longer pink, stirring occasionally. Drain grease.ADD oil, spinach, onion, garlic; continue cooking 10 minutes, stirring occasionally. Remove from heat.ADD seasonings and blend well. Let mixture cool.STIR in egg and Parmigiano cheese.POUR 1 cup of the Tomato and Basil Sauce into a 13x9 inch baking dish.FILL Shells with meat mixture; place in dish. Pour remaining sauce over shells; cover with foil.BAKE for 30 minutes or until thoroughly heated. I top with grated mozzarella cheese Too!!!

Layered Enchilada Bake

1 lb. lean ground beef
1 large onion, chopped
2 cups Salsa (whatever kind you prefer)
1 can (15 oz.) black beans, drained, rinsed
1/4 cup Zesty Italian Dressing
2 Tbsp. Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese

HEAT oven to 400ºF.
BROWN meat with onions in large skillet on medium-high heat; drain. Stir in salsa, beans, dressing and seasoning mix.
ARRANGE 3 tortillas on bottom of 13x9-inch baking dish; cover with layers of half each meat mixture, sour cream and cheese. Repeat layers. Cover with foil.
BAKE 40 min.or until casserole is heated through and cheese is melted, removing foil after 30 min. Let stand 5 min. before cutting to serve.

Serving suggestion: Top with chopped tomatoes, shredded lettuce, and cilantro. We also added extra sour cream.

* We didn't have enough regular salsa so we used some that had corn in it, which was really yummy so I definitely suggest trying out different salsas.

*This is a great recipe to freeze.

*If you go to the Kraft website, you can watch a video showing how to make it. My suggestion is to not wrap your pan in foil as the lady suggests, it may be easier pan cleanup, but you end up with foil pieces in your food due to cutting that when you serve it.

Corn Beef and Cabbage

4 med red potatoes- large dice
2 handfuls of baby carrots
1 med onion- large dice
2-2 1/2 lb. corn beef with the seasoning packet
1 can of beer
Water
8 slices of cabbage

Put the vegetables around the bottom of your crockpot. Set the meat in the center. Top with season packet. Add the beer and enough water to just cover the meat. Cook on LOW for 10-12 hours. 30 minutes before you eat remove the meat and let rest. Add the cabbage and cook until softened (not mushy)...
Great Sauce for the meat:
Mix 1/2 cup of applesauce with 2 Tbsp. dijion mustard

Tator Tot Mush

1 Bag of Tator Tots
1 lb. Ground Beef
1 Big Can Cream of Mushroom Soup
1/3 of Soup Can Milk
1 Can of Corn, drained
2 Cups Shredded Cheddar Cheese
Onion, Garlic, Salt, Pepper to Taste

1. Cook 1/2 the bag of Tator Tots according to package directions.
2. Meanwhile, brown the ground beef (& saute the onions/garlic, if using).
3. In a large bowl, combine cooked/cooled Tator Tots, ground beef, and rest of ingredients.
4. Stir to mix.
5. Pour into a 9x13 pan. Place uncooked Tator Tots on top of casserole and bake at 350 degrees for about 45 minutes, or until everything is heated through.

**The measurements of the ingredients is really an estimation. This is one of those recipes that you add/subtract according to what your family likes. Sometimes I've increased the amount of meat & soup, sometimes no cheese, part of a frozen bag of corn instead of canned, etc. You could also sub a different veggie if your kids like peas better. My boys ask for this by name!!**

Sweet & Sour Meatballs

20 oz. Pineapple Tidbits
1 Small Green Pepper, chopped
1 1/4 c. Sugar
2 Tbsp. Cornstarch
1 tsp. Chicken Flavor Instant Bouillon
1 c. Liquid from the Pineapple (add water if you don't have enough)
1/2 c. Ketchup
1/2 c. Vinegar
1 Garlic Clove, minced
1 lb. Frozen Meatballs

1. In saucepan, combine sugar, cornstarch, bouillon.
2. Add pineapple liquid, ketchup, vinegar, and garlic.
3. Cook & stir over medium heat until thickened and bubbly.
4. Add tidbits and green pepper. Cook until heated through.
5. Add meatballs to crockpot and pour sauce over top (appetizer) or add meatballs to saucepan and heat through if serving right away.

**Good as an appetizer or a dinner, served over rice**

Beefy One Pot Dinner

1 lb. lean ground beef
1 cup chopped onions
1 cup thinly sliced carrots
1 cup finely chopped potatoes
1 cup water
1 can (14 oz.) baked beans
1/2 cup KRAFT Original Barbecue Sauce
1 cup KRAFT Shredded Cheddar Cheese

1. Brown meat in large nonstick skillet on medium-high heat; drain.
2. Add vegetables; cook 5 min., stirring occasionally.
3. Stir in water. Reduce heat to medium-low; cover and simmer 10 min. or until vegetables are tender.
4. Stir in beans and barbecue sauce. Cook 5 min. or until heated through.
5. Sprinkle with cheese.

Cheesy Meatballs

I got this recipe from Kraft Foods. Click on the title and it will take you to the website.

1 lb. lean ground beef

10 Saltine Crackers, crushed (about 1/2 cup)

1/4 cup Zesty Italian Dressing, divided

1 beef bouillon cube, dissolve in 1/2 c. boiling water

1/2 cup Sour Cream

1 cup Shredded Cheddar Cheese

1. Mix meat, cracker crumbs and 2 Tbsp. of the dressing until well blended. Shape into 32 (1-inch) balls.



2. Heat remaining dressing in nonstick skillet on medium-high heat. Add meatballs; cook 8 min. or until browned, turning occasionally. Add bouillon; simmer 5 min. or until meatballs are cooked through (160°F).



3. Stir in sour cream; cook 30 sec. or until heated through but not simmering, stirring frequently.



4. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

(When I make this, I don't make my own meatballs. I use a small bag of frozen meatballs. I warm them up in the skillet with all of the Italian Dressing. Then I follow the recipe as above, starting with the bouillon. I melt some cheese in the sauce and sprinkle it over top, too!)

Taco Pie

1 lb ground beef
1 pkg taco seasonings mix
½ cup water
1/3 cup olives (opt)
1 can Pillsbury quick crescent rolls
1 ½ cup crushed corn chips (divided)
1 cup sour cream
1 cup shredded sharp cheddar cheese

Brown ground beef in large skillet – stir in taco seasoning, water, and olives
Simmer 5 minutes

Separate crescent rolls. Place into ungreased 9” pie dish and press to form a crust
Sprinkle 1 cup corn ships over bottom
Spoon meat over corn chips
Spread sour cream over meat, cover w/cheese and sprinkle remaining chips on top.
Bake at 350 degrees for 25 minutes.
Serve in wedges garnished with shredded lettuce.
Serves 6.

Mostaccioli and Beef

6 ounces mostaccioli/penne noodles ( 1 ½ cups)
1 pound lean ground beef
Onion (I use onion powder)
½ tsp oregano
¼ tsp salt
¼ tsp cinnamon
1/8 tsp nutmeg
1 can (8 oz) tomato sauce (I use the one with Basil, Oregano)
1 clove of garlic
1 Tbsp margarine
2 Tbsp flour
Dash of nutmeg
1 ½ cup milk
¼ cup Romano or Mozz cheese

Cook noodles, drain and set aside. Cook ground beef and onion in skillet. Stir in oregano, salt, cinnamon, nutmeg, tomato sauce, and garlic.

Alternate layers of noodles and beef mixture in ungreased 2 qt casserole.

Heat margarine in saucepan over low heat until melted. Stir in flour and dash of nutmeg. Cook over low heat, adding milk slowly. Whisk to remove lumps. Stir constantly until smooth and boiling. Spoon over noodles and meat.

Sprinkle with cheese and bake uncovered at 350 degrees for 35 minutes.

Meatloaf

2 eggs, beaten
3/4 c. milk
2/3 c. dry italian seasoned bread crumbs
1 tsp. salt
1/8 tsp. pepper
1/4 c. onion, finely chopped
1 1/2 lbs. ground beef
In a bowl, combine eggs and milk then graudually add in salt, pepper and bread crumbs. Add meat and mix well. Lightly pat mixture into an 8x4x2-inch loaf pan.
Bake at 350 degrees for 1-1 1/4 hours. Spoon off fat and then top with catsup or mushroom gravy. Return to oven for another 10 minutes. Let cool for 10 mintutes before serving.

Bacon Cheeseburger Roll Up

1 lb. lean ground beef
4 slices OSCAR MAYER Bacon, chopped
1 small onion, chopped
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust
HEAT oven to 400°F. Brown ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook until melted, stirring frequently. Cool 10 min.
UNROLL pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one of the long sides. Rearrange if necessary so roll is seam-side down.
BAKE 20 to 25 min. or until golden brown.
(You can leave out the bacon or substitute in mushrooms!)

Asian Beef Noodles

Previously contributed by Rachel:
(this recipe is from Pampered Chef "Light & Simple" cookbook)

1 lb. Lean boneless beef top round, cut into ¼-inch strips
3 garlic cloves, pressed
2 small pieces (½-inch) fresh gingerroot, peeled and pressed
2 cups water
2 pkg. (3 oz. Each) baked beef-flavor ramen noodles
3 cups broccoli florets
2 carrots, sliced
2 green onions, sliced

Heat wok or large skillet for stir-frying over medium heat until hot. Lightly spray with vegetable oil (or you can just add about 1 T. of oil to the pan when heating). Stir-fry beef, half at a time, 3-4 minutes. Remove beef from wok; set aside. Add garlic and ginger to wok; stir-fry 30 seconds. Add water; bring to a boil. Add noodles, broken into pieces, broccoli, carrots and seasoning packets from ramen noodles. Bring to a boil; reduce heat. Simmer 3 minutes or until noodles are tender and most of the liquid is absorbed. Return beef to wok; heat through. Sprinkle with green onions.

Beef Stroganoff

Previously contributed by Michelle Z.:

2.5 lbs cubed beef
half to full pack portobella mushrooms
1 TBLS Worcestershire sauce
1 package Lipton Beefy Onion soup mix
1 cup water
Garlic – to taste…I use a heaping TBLS
1 medium onion – chopped
1-2 tsp dry mustard
1 beef bouillon cube
1 cup sour cream


Mix together everything above, except the sour cream. Cook on low in crock pot for at least six hours (I've cooked up to eight hours before, but only if beef is cubed a bit larger, as it will fall apart if cooked too long).

Add 1 cup sour cream ½ hour before serving.

Serve over egg noodles and with peas if you need a veggie. Enjoy!