One-Pot Taco Casserole

Ingredients

• 2 pounds lean ground turkey
• 1 (15 ounce) can of corn, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed (or 1 3/4 cups cooked)
• 1.5 cups restaurant-style salsa, I used medium
• 1/2 large onion (3″ in diameter)
• 1 tablespoons taco seasoning
• salt and pepper to taste
• 1 cup shredded Mexican cheese

Directions

1. Preheat oven to 375ºF.
2. In a large bowl, mix together ground meat, diced onion, and salsa. Then, season with taco seasoning, salt, and pepper.
3. Place mixture into a large casserole dish. Then, pour on a can of black beans and corn.
4. Bake at 375ºF for 45 minutes. Use a large spoon to remove and grease that has come to the top. Sprinkle on cheese, place back in the oven for about 30 more minutes. Remove any more grease that has come to the top.
5. Serve with hard shell tacos, Greek yogurt or sour cream, and avocado.

Nutrition Information

Serves: 8 | Serving Size: 1 cup

Per serving: Calories: 310; Total Fat: 13g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Cholesterol: 100mg; Sodium: 682mg; Total Carbohydrate: 19g; Dietary Fiber: 4g; Sugars: 1g; Protein: 28g

Nutrition Bonus: Potassium: 216mg; Vitamin A: 10%; Vitamin C: 5%; Calcium: 14%; Iron: 15%

Quick and Easy Taco Soup

Ingredients

• 1 pound ground beef 
• 15 oz. can pinto beans
• 15 oz can kidney beans
• 15oz can black beans
• 2 -15oz cans fire roasted diced tomatoes
• 1 - 8oz can tomato sauce
• 1 cup water
• 2 packets taco seasoning
• 1 16oz bag frozen corn
• 1 cup diced onion
• sour cream (optional)

Instructions

1.       Brown ground beef; set aside.
2.       Drain & rinse pinto, kidney, & black beans; pour into pot large bowl (if freezing) or large pot (if cooking immediately).
3.       Add tomatoes, tomato sauce, & water to beans; mix well.
4.       Add taco seasoning; mix well.
5.       Add corn and onion; mix well.
6.       Add beef; mix well.
7.       If freezing, divide mixture into 2 labeled gallon size freezer bags and freeze.

8.    To cook: Thaw if frozen; cook in crockpot on high for 2-3 hours or bring to a boil on stove then reduce heat & simmer for 20 minutes until cooked.

Garlic Basil Cheeseburger

Ingredients

• 1 1/2 lbs Lean ground beef
• 2 Cloves garlic ( chopped)
• 1/4 Cup grated Parmesan cheese
• 1 Tbsp. Dried/frozen basil
• Cheddar/marble cheese
• 1 Tsp. Chili powder
• 1 Tsp. Dried Thyme
• 1 Tsp. Salt
• 1 Tsp. Black pepper

Method

1. Preheat oven to 350 degrees F
2. In a large bowl, add ground beef and all the dry ingredients and mix well together.

3. Form patties and place on roasting rack.

4. Bake for 35-40 minutes until no longer pink inside the meat ( you can peek if you need to)


5. Remove from oven and top with cheese; place back in the oven until melted.
6. ENJOY!

From Zesty

Sour Cream Noodle Bake

Ingredients

• 1-¼ pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• ½ teaspoons Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• ½ cups Sour Cream
• 1-¼ cup Small Curd Cottage Cheese
• ½ cups Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

1. Preheat oven to 350 degrees.
2. Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
3. Cook egg noodles until al dente. Drain and set aside.
4. In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper.
5. Add to noodles and stir. Add green onions and stir.
6. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese.
7. Bake for 20 minutes, or until all cheese is melted.
8. Serve with crusty French bread.

From the PioneerWoman

Garlic Toasted Spaghetti Pie

1 lb spaghetti noodles

2 Tablespoons extra virgin olive oil
1 onion, finely chopped
1 lb ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Lawry’s garlic salt
26 oz jar of your favorite pasta sauce
10 fresh basil leaves stacked, rolled and thinly sliced (chiffonade)
1/4 Cup fresh grated parmesan cheese
1 Cup shredded cheddar or mozzarella cheese

2 Tablespoons extra virgin olive oil
1/4-1/2 teaspoons Lawry’s garlic salt
1 roll Pillsbury French Bread Loaf

1. Preheat oven to 350 degrees F. Cook pasta according to package directions, drain and set aside.

2. Heat oil in large skillet over medium heat. Saute onions for 5 minutes then add beef, salt, pepper and garlic salt to brown, about 7-9 minutes. Reduce heat to low then stir in sauce, basil leaves and cooked pasta.

3. Open French Bread and unroll it to rectangle. With a knife cut it in 2 equal parts. Take one piece and press into the bottom of a well greased springform pan pressing up the sides slightly. Bake for 10 minutes then remove from oven. Transfer approximately 3/4 of the spaghetti into the pan (or fill about 3/4 way to the top of pan) (save leftover spaghetti for later). Sprinkle top with parmesan and cheddar cheese. Take remaining piece of dough and place it over top of spaghetti trying to cover entire surface. Brush olive oil over top of dough then sprinkle with garlic salt. Bake for 20-25 minutes or until bread is just golden brown. Let cool for 10-15 minutes before slicing. Enjoy!

Slow Cook Lasagna

 

1 lb. ground beef

1 jar  (24 oz.) spaghetti sauce

1 cup water

1 container  (15 oz.) Ricotta Cheese

1 pkg. (7 oz.) Mozzarella Cheese

1/4 Cup Grated Parmesan Cheese

1 egg

6 lasagna noodles, uncooked

 

BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, and egg.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

White Castle Sliders

1 1/2 pounds hamburger
1 onion, finely chopped
1 package Lipton onion soup mix
1 tablespoon peanut butter (yes, peanut butter.. trust me)
1/2 cup milk
Sara Lee Classic Dinner Rolls (or the really soft small-sized dinner rolls from the bakery), sliced in half
Cheese slices (you can use Kraft Singles or sliced Velveeta cheese)

In a large bowl mix (with your hands or a spoon) the hamburger, Lipton onion soup mix, peanut butter, and milk. Spread the meat mixture on a cookie sheet with a lip. Use a cup or rolling pin to roll over the meat to smooth it out.

Put it in a 350 degree oven for about 10 minutes. The meat will shrink. Take it out of the oven and put the diced onions all around the edges to flavor the meat.

Place back in the oven for about 15 minutes.Take it out of the oven. If you want onions on your sliders then spoon them onto the meat from the sides. Add your cheese slices.

Put it back in the oven for 7-10 minutes (until cheese is melted). Then add the tops of your rolls (the bottom part of the rolls will just sit on the counter) and place back in the oven for about 5 more minutes.

Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.

Cowboy Spaghetti

Cowboy Spaghetti

1 pound spaghetti, cooked and drained
1 tablespoon olive oil
3 slices bacon, chopped
1 pound ground beef
1 medium onion, chopped
3 cloves garlic, minced
ground black pepper
salt
1 tablespoon Worcestershire sauce
1/2 cup beef stock
1-14 oz can diced fire roasted tomatoes
1-16 oz can tomato sauce
1/8 - 1/4 teaspoon cayenne pepper (optional)
1 tablespoon chili powder
8 oz sharp cheddar, shredded
4 green onions, sliced

Heat oil in a deep skillet. Add bacon and saute till browned. Turn off heat and spoon out excess fat leaving enough to coat the bottom of skillet. Add beef, onion, and garlic and cook till meat s browned, breaking up meat as it cooks. Season meat with salt and pepper. Add Worcestershire and 1/2 cup beef stock and let cook for 5 minutes. Stir in tomatoes, tomato sauce, cayenne (optional), and chili powder. Bring to a boil and simmer for 10 minutes.

Serve over spaghetti and sprinkle individual servings with cheese and green onions.

Freezer Meal Option: Make the sauce, let cool then place in a gallon ziploc bag to reheat and serve over spaghetti later.

"Dinner" - so something like it, anyway

Start cooking some rice.

In a single frying pan:

On one half:

• ground beef
• horseradish
  

On the other half:

• olive oil
• garlic
• cubed turnips
• green onions
• red onion
• white onion
• spanish onion
• red bell pepper
• green bell pepper
• yellow bell pepper
• orange bell pepper

When the meat browns up, mix everything together.

5 or 6 eggs, break them up in a bowl, pour into frying pan. Mix it all together.

When the eggs are cooked, toss in the rice. mix it all together again. Add some salt and pepper.

We had it with crackers, you could also do corn tortillas.

We would have had corn with it, but I discovered tonight that we are all out of corn... We need to take another trip to Costco.

Taco Spaghetti Casserole

5 ozs. dried spaghetti
1 lb ground beef
1 lg onion, chopped (about 1 cup)
3/4 C. water
2 Tbsp taco seasoning mix
1 (11 oz) can corn
1 C. shredded cheddar cheese
1/2 C. salsa
1 (4oz) can green chilies
6 C. shredded lettuce
1 C. broken tortilla chips
1 Med. tomato cut into thin wedges

1. Cook pasta according to directions. Drain pasta and rinse with cold water. Drain again.
2. In a 12'' skillet, cook ground beef and onion until the meat is brown. Drain fat.
3. Stir in water and taco seasoning. Brind to a boil; reduce heat. Simmer uncovered for 2 minutes.
4. Stir in cooked pasta, corn, shredded cheese, salsa and chilies.
5. Transfer mixture to a lightly greased 2 Qt. round casserole dish. Cover and bake at 350 degrees for 15-20 minutes.
6. Sprinkle with remaining cheese. Serve with lettuce, tortilla chips and tomato wedges.

One-Pot Salsa Beef Skillet

1 lb lean ground beef
2 cups water
1 cup salsa
1 pkg mac-n-cheese dinner
2 cups frozen corn
1/2 cup shredded mexican cheese
1 green onion, chopped

1. Brown meat in skillet, drain. Return to skillet.
2. Stir in water, salsa and macaroni. Bring to a boil. Reduce heat to low; cover.
3. Simmer 10 min or until macaroni is tender, stirring twice. Add corn and cheese sauce mix (or add the ingredients from mac-n-cheese box according to directions). Cook 2 min or until heated through and blended.
4. Ladel into bowls. Sprinkle with shredded cheese and green onion.

Cheesy Mac-Topped Casserole

1 pkg (14oz) Mac-n-cheese dinner
1 lb ground beef
3 cloves of garlic, minced
1 1/ 2 tsp. dried oregano leaves
1 can (28oz) diced tomatoes, undrained
1 pkg (9oz) frozen green beans, thawed and drained
1 cup shredded mild cheddar cheese

Preheat oven to 375 degrees.
Prepare mac-n-cheese as directed on box. Meanwhile, brown meat with garlic and oregano in large nonstick skillet; drain. Add tomatoes with their liquid and the beans; mix well.
Spoon meat mixture into 13''x9'' baking dish; top evenly with mac-n-cheese. Cover with foil.
Bake 30 minutes or until heated through. Remove from oven; uncover. Sprinkle with cheese. Let stand 5 minutes or until cheese is melted.

Makes 6 servings, 1 1/2 cups each.
390 cal, 11g fat, 4g fiber, 30g protein

Jambo Burgers a la Tomahawk

Ingredients for 8 hungry campers:

• 3 or 4 medium onions
• 2-1/2 to 3 pounds hamburger
• 2 cans vegetable soup
• 2 cans vegetable-beef soup
• 1/2 teaspoon salt
• 2-2/3 cups pre-cooked rice
• Shortening (or 2 strips of bacon)

Preparation:

1. Put two frying pans over bed of hot coals with about 2 tablespoons of shortening in each.
2. Remove outer layers from the onions and cut the ends off. Dice into small pieces.
3. Divide onions into the two hot frying pans.
4. While onions are being browned, form hamburger into balls about the size of quarters. Press so that each patty has two flat sides.
5. Thoroughly brown each side of a few patties at a time in the frying pans.
6. Open the soup and pour into an 8-quart dutch oven or kettle. Add one can of water.
7. Put kettle on a low fire and allow this to come to a boil. Stir occasionally.
8. Add 1/2 teaspoon of salt to soup.
9. When soup starts to boil, add 2/3 cups of pre-cooked rice and move kettle to a lower fire to simmer. Stir bottom occasionally.
10. When patties are browned, add them and the onions to the soup. Do not add the grease. (When you run out of time, just brown the remaining hamburger.)
11. Stir, but try not to break up the patties. Add more water if the mixture is too dry.
12. Ready to serve about five minutes after adding the rice.

Shepherd's Pie