Taco Soup

1 lb. hamburger, browned
1 can stewed tomatoes
1 onion, chopped
1 pgs. taco seasoning mix
1 can kidney beans
1 can corn
4 c tomato juice
1 can sliced olives
1 c. Nacho Cheese (if desired)

Mix in crock pot or heat over stove.   Cook and serve with nacho chips, grated cheese, avocado's, and sour cream.

-Dana Rae B

Wendy's Chili

1 Lb ground beef 

14.5 oz can tomato sauce  

14.5 oz can kidney beans (with the liquid)  

14.5 oz can pinto beans (with liquid)  

1 can diced green chilies 

½ diced onion  

¼ diced celery  

2 medium tomatoes chopped  

1 tsp cumin powder 

2 Tbsp chili powder  

1 tsp pepper  

2 tsp salt  

1 cup water  

 

Brown the ground beef in a skillet over medium heat; drain off the fat.  

 

Using a fork, crumble the cooked beef into pea-size pieces 

 

In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook stirring every 15 minutes, for 2-to 3 hours. Yield: 12 Servings. Can be cooked in crock-pot.

 

-Natalie P

 

 

Beef Stew

Brown stew meat or hamburger 

 

Put meat in a large pot with plenty of water boil until meat is tender. About 15 minutes in a pressure cooker or 1 hour on stovetop.  

 

Add: 1 Bay leaf, chopped onion, potatoes, carrots, celery and cabbage  

 

Sprinkle dried beef mix or cube over the top and cook until veggies are tender. A can of tomato soup & French onion is also good.   

 

You may like to add in elbow macaroni or rice  

 

-Natalie P

 

Taco-Pasta Salad

(This is SOOO fast and easy and also SOOO delicious!!

12-16 oz uncooked rotini pasta
1-1 1/2 lbs. ground beef
3/4 C. water
3 TBSP taco seasoning mix
2 or 3 green bell peppers, diced
salsa
sour cream
shredded cheddar cheese

Prepare pasta, according to package directions. Brown the beef and add water, taco seasoning and bell pepper to the cooked beef; simmer until the sauce thickens, stirring occasionally.  Serve with beef mixture on top of pasta.  Top with desired amounts of salsa, sour cream and cheddar cheese.
-Amy G

Corn Bread Casserole

Filling:
1-1 1/2 lbs. ground beef or turkey
1 (15-oz.) can black beans
1 1/2 c. salsa
1 c. shredded jack or cheddar cheese
1 tsp. cumin powder
1 tsp. chili powder
1/4 tsp. garlic powder

Brown meat in a large skillet, drain fat.  Add beans, salsa, cumin, chili powder, and garlic.  Simmer over low heat for 10 minutes.  Add cheese and transfer to a 9x13 pan.
 
Topping:
2 (6-oz) Pkgs. corn bread mix or use corn bread recipe below
1 (15-0z.) can corn or fiesta corn
1 c. shredded jack or cheddar cheese

Prepare corn bread as directed or make your own batter using corn bread recipe below.  Stir corn and cheese into cornbread batter.  Spread over the top of filling.  Bake at 350 degrees for 30-40 minutes until the topping is golden brown and cooked through.

Easy corn bread:
2 1/2 c. flour
1 1/2 c. corn meal
1/2 c. sugar
4 tsp. baking powder
1 tsp. salt (optional)
2 c. skim milk
1/2 c. oil
2 eggs, beaten

Combine dry ingredients.  Stir in milk, oil and egg, mixing just until dry ingredients are moistened.
Notes: This is a super easy casserole.  You can jazz the filling up any way you want, by adding green chilis, onions, more beans, tomatoes, etc.
-Amy G

Beef Barbeque

One Three pound boneless chuck roast
1 c. barbeque sauce (Bulls Eye Spicy Honey is good)
1/2 c. apricot preserves
1/3 c. chopped green pepper
1 small onion, chopped
1 T. Dijon mustard (or regular)
2 tsp. brown sugar
12 sandwich rolls, split

Cook roast in slow cooker until done.  Add sauce ingredients and simmer until flavors blend.  Serve on rolls.
-Amy G

Chili

Recipe from our October RS Activity:

* 2 cans red beans (drained)
* 2 cans kidney beans (drained)
* 2 cans black beans (drained) 
* 1 large onion (chopped)
* 2 cups mushrooms (chopped)
* 2 green peppers (chopped)
* 1/2 c. cilantro (chopped)
* 2 cans stewed tomatoes
* 5-10 oz cans tomato sauce
* 2 lbs ground beef (browned)
* 3-5 TBSP chili powder
* 1 bay leaf
* 1 TBSP Worcestershire sauce
* 1 tsp salt

Mix all together, cook over medium heat for 1 hour.  Then either eat it, or bag, label and freeze it for later!

Spaghetti Pie

6 oz. Spaghetti, cooked and drained 
2 Tbsp. butter
2 eggs, beaten
1/3 C. Parmesan Cheese
1 C. Cottage Cheese
1 lb. ground beef
1/4 small onion, diced
Salt and pepper to taste
1 can tomatoes
1 can tomato paste
1 tsp. sugar
 Salt to taste
 Oregano to taste
 1/2 C. Mozzarella cheese, shredded

Combine the spaghetti, butter, eggs, and cheese.  Press into the bottom of a pie plate, casserole dish, or baking dish.  Layer the cottage cheese on top.  Mix all remaining ingredients except the Mozzarella and layer the beef mixture on top of the cottage cheese. Bake at 350 degrees for 20 minutes.  Sprinkle the Mozzarella cheese on top and bake for another 5 minutes.

Frozen Burritos

These are great for the kids on Parents' night out, or for those evenings that you're rushing kids around and don't have much time to cook!  You can substitute Rosarita's spicy refried beans for regular, then omit the chilies if wanted. 
2 large cans refried beans
2 lb. ground beef, browned in a skillet
1 (12 0z.) bottle taco sauce (mild)
1 small can chopped mild green chilies
2 C. shredded cheese
30 flour tortillas
Mix the first five ingredients together.  Spoon evenly between tortillas. Roll to make a burrito.  Wrap separately in Saran Wrap. Freeze.  Take out of freezer and heat in microwave when wanted.
-Amy G