Taco Soup

Taco Soup

1 lb ground beef

1 taco seasoning packet

1 onion, diced

1 bell pepper, diced

3 cloves garlic, minced

2 cans Rotel, drained 

2 c beef broth

1/2 c heavy cream

1 block cream cheese

Lime juice, to taste

Optional toppings: shredded cheese, avocados, cilantro, sour cream, guacamole, & jalapenos

1. In a large pot, cook beef, onion, pepper, & garlic with taco seasoning.

2. When beef is cooked, add remaining ingredients and simmer for 30 minutes.

OR

1. Place everything except cream & cream cheese in slow cooker and cook on low for 6 hours, stirring those other ingredients in just before serving.

Homemade Hamburger Helper

Homemade Hamburger Helper

1 lb ground beef

1 small onion, chopped

2 rounded T tomato paste

1/2 t garlic powder

1/2 t chili powder

1 c uncooked elbow noodles

3 c beef broth

2 c Cheddar cheese

salt & pepper, to taste

1. In a large pot, cook beef and onion over medium-high heat, until meat has browned and onion has softened.

2. Stir in tomato paste, garlic powder, and chili powder; add broth and increase heat to high.

3. Once boiling, add noodles; reduce heat to medium and cook, uncovered, until noodles have softened (about 13-15 minutes), stirring occasionally.

4. Take pot off heat and stir in cheese, salt, and pepper.

Spaghetti - Pressure Cooker

Spaghetti - Pressure Cooker 
1 lb lean ground beef
1/2 t salt
1/2 t garlic powder
1/2 t onion powder
1/2 t Italian seasoning
1 lb spaghetti noodles, broken in half
1 - 24 oz jar spaghetti sauce
1 - 14.5 oz can diced tomatoes, drained
4 1/2 c water

1. Saute beef and seasonings in pressure cooker until cooked through; turn off pressure cooker and drain any grease.
2. Lay spaghetti over beef; add sauce, tomatoes, and water. If needed, push spaghetti down until it's completely covered with liquid.
3. Cook on high pressure for 8 minutes; quick release and stir well. Serve immediately.

Slow Cooker Ground Beef Stew

Slow Cooker Ground Beef Stew
1 lb ground beef
1 onion, finely diced
1 t salt
5 Yukon Gold potatoes, diced into 1" pieces
1 lb bag sliced carrots
1- 10.75 oz can tomato soup
1 - 6 oz can tomato paste
3 c beef broth
2 cloves garlic, minced
2 T beefy onion soup mix
1 t parsley
1 t Italian seasoning
1/2 t salt
1 1/2 c frozen peas

1. In a large pan over medium-high heat, cook ground beef, onion and salt until beef is cooked through. Drain and place in slow cooker.
2. Stir in remaining ingredients (except peas); cook on low for 6-7 hours.
3. Stir in peas one hour before serving.

Beef Lombardi

Beef Lombardi
1 T olive oil
1 lb 93/7 ground beef
1 onion, diced
salt and pepper
3 T tomato paste
4 cloves garlic, minced
3- 10 oz cans Rotel, drained
1 1/4 c sour cream
1 T cornstarch
12 oz wide egg noodles
4 oz cream cheese, softened
4 green onions, minced
2 c Cheddar cheese

1. In a large pan, heat oil over medium-high heat; add beef, onion, 1 teaspoon salt, and 1 teaspoon pepper. Cook until beef is browned.
2. Stir in tomato paste and garlic; cook until fragrant, about 30 seconds. Stir in tomatoes and cook until mixture starts to thicken. Remove from heat and set aside.
3. Preheat oven to 350* and grease a 9x13 pan. In a small bowl, whisk together sour cream and cornstarch.
4. Bring water and a tablespoon of salt to boil in a large pot and cook noodles until al dente; reserve 2 cups of noodle liquid and drain the rest.
5. In the empty pot, whisk cream cheese and reserved liquid; stir in noodles, sour cream mixture, green onions, 1 teaspoon salt, and 1/2 teaspoon pepper.
6. Spread noodle mixture evenly in 9x13 pan, spread meat mixture evenly over noodles, and sprinkle with cheese. Bake for about 30 minutes, until cheese is browned and edges are bubbly. Let cool for 15 minutes before serving.

Italian Meatballs

Italian Meatballs
2 lb ground beef
1 lb ground turkey
2 eggs
2 T olive oil
1 t salt
1 t oregano
1 t basil
2 t rosemary
3 cloves garlic, minced
1 large onion, finely diced
29 oz tomato sauce

1. In a large bowl, combine beef, turkey, eggs, olive oil, salt, oregano, basil, and rosemary; gently mix until just combined.

2. In a large pot, over medium-high heat, heat 2-3 tablespoons oil. Drop golf ball-sized meatballs in the pot, brown on all sides, and remove to a plate. Repeat with remaining meat mixture.

3.When all meatballs are cooked and removed to the plate, add garlic and onion to the now-empty pot; cook until onions are clear.
4. Add tomato sauce and meatballs to pot and reduce heat to medium-low; simmer for 20-30 minutes.
Serve over spaghetti [squash].

Slow Cooker Sweet & Sour Meatballs

Slow Cooker Sweet & Sour Meatballs
1- 12 oz bottle chili sauce
juice of 1 lemon
1 c grape jelly
2 lb ground beef (or 1 lb beef and 1 lb turkey)
1 egg
1 onion, finely diced
1/2 t salt

1. In a small bowl, combine chili sauce, lemon juice, and jelly; pour enough in slow cooker to coat the bottom and set the rest aside.
2. In a large bowl, combine beef, egg, onion, and salt; roll into 2" balls.
3. In a large pan, sear meatballs; layer meatballs and sauce in slow cooker. Cook on low for 6-8 hours, stirring a few times. Serve over rice.

Mississippi Roast

Mississippi Roast
about 3 lb chuck roast
pepper and seasoned salt, to taste
1 oz envelope Ranch mix
1 1/4 oz envelope au jus mix
1/4 c butter, cut into pats
5-10 pepperchinis

1. Place roast in slow cooker and sprinkle with pepper, seasoned salt, Ranch mix, and au jus mix.
2. Arrange butter pats on roast and then peppers on top of the butter.
3. Turn slow cooker on low and cook for 8 hours.

Meat-Stuffed French Bread

Meat-Stuffed French Bread
1 loaf French bread
1 lb ground beef
2 T finely diced onion
1/2 c chopped celery
1/2 c chopped carrots
1 t minced garlic
1 can cream of mushroom soup
2 T milk
2 t Worcestershire sauce
salt and pepper, to taste
1 1/2 c Cheddar cheese

1. Preheat oven to 350*. Slice French bread in half, lengthwise, and tear out as much of the middle of the bread as you can. Place the torn pieces in a large bowl, making sure that they are pretty small pieces. Set the bread crusts on a large baking sheet and set aside.
2. In a large pan, brown ground beef and onion together over medium-high heat. Drain grease and add celery, carrots, and garlic; cook a few minutes until vegetables are tender.
3. Add soup, milk, and Worcestershire sauce, season with salt and pepper, and cook, stirring occasionally, until heated through.
4. Toss beef mixture with bread pieces and spoon in to one bread crust, sprinkle with cheese, and top with other bread crust.
5. Bake for 10-15 minutes, or until cheese is melted; remove from oven and let sit for 5 minutes before slicing and serving.

Sopa de Albondigas

Sopa de Albondigas
3/4 + 1/2 t salt, separated
1 c white rice
8 oz lean ground beef
8 oz ground pork
5 T cilantro, minced, separated
1 egg
3 cloves garlic, minced, separated
1 t oregano
1 t pepper
1/4 t cumin
2 tomatoes, roughly chopped
1/2 onion, roughly chopped
1/2 jalapeno, roughly chopped
1 T vegetable oil
8 c chicken broth
2 carrots, peeled and chopped
1 zucchini, chopped

1. In a large pot, bring 4 cups water and salt to a boil; add rice, return to boil, and cook for 8 minutes, stirring occasionally. Drain rice, rinse with cold water, and drain again.
2. In a large bowl, mix half of the rice with the beef, pork, 3 T cilantro, egg, 1 clove garlic, oregano, 1 t pepper, remaining 1/2 t salt, and cumin until thoroughly combined. Roll into 1" meatballs and place on rimmed baking sheet.
3. In a food processor, process tomatoes, onion, jalapeno, and remaining 2 cloves garlic until smooth.
4. In the original pot, heat oil over medium-high heat; carefully add tomato mixture and cook, stirring frequently, until liquid has evaporated, about 10 minutes.
5. Stir in broth and carrots, bring to simmer, and cook until carrots are almost soft, about 10 minutes.
6. Stir in zucchini and remaining rice, then gently add meatballs and simmer until meatballs are cooked through, about 10-12 minutes. Stir in remaining 2 T cilantro and season with salt and pepper, to taste.

Minestrone Soup

Minestrone Soup
1/4 lb ground pork
1 lb lean ground beef
1 large garlic clove, minced
1/2 onion, chopped
salt and pepper, to taste
2 t oregano
1 c beef broth
1 c water
1 1/2 t basil
3 carrots, sliced
2 T parsley
2- 14 oz cans stewed tomatoes, chopped
1- 14.5 oz can green beans, with juice
1- 15.5 oz can garbanzo beans, with juice
1 c macaroni noodles, cooked
2 zucchini, diced and precooked until softened
Parmesan cheese

1. In a large skillet, brown pork and hamburger with garlic, onion, salt, and pepper.
2. Drain meat and place in a slow cooker with oregano, beef broth, water, basil, carrots, parsley, and one can of tomatoes.
3. Turn slow cooker on high heat for 6 hours.
4. Turn slow cooker down to low, add green beans, garbanzo beans, macaroni, zucchini, and the other can of tomatoes, and cook for another hour.
5. Season with salt and pepper; serve topped with Parmesan cheese.

Easy Picadillo

Easy Picadillo
1 lb ground beef
1 green bell pepper, chopped
1- 14.5 oz can salsa-style chunky tomatoes
1 c canned black beans, drained and rinsed
1/2 c golden raisins

1. In a medium pan, cook beef and pepper over medium heat until beef is browned, about 8-10 minutes; drain.
2. Stir in remaining ingredients and reduce heat to low. Cover and simmer for 5-7 minutes, stirring occasionally, until heated through.

Tuesday Night Dinner

Tuesday Night Dinner
1 lb ground beef
1 lb frozen mixed vegetables
1- 15 oz can Italian-style tomato sauce
1 1/2 c uncooked macaroni or small pasta shells
3/4 t garlic salt
1/4 t pepper
1/2 c Parmesan cheese

1. Preheat oven to 400*.
2. In a small pan, cook beef over medium heat until cooked through, about 8-10 minutes; drain.
3. Stir in vegetables, tomato sauce, pasta, garlic salt, and pepper; spoon into a 2-qt casserole dish.
4. Cover and bake for 30 minutes, or until pasta is cooked and vegetables are tender. Stir in cheese.

Shishkabobs

Shishkabobs
1 1/2 - 2 lb boneless sirloin or top round beef steak, cut into 1/2"  strips
1/2 c soy sauce
2 T canola oil
3 T honey
2 cloves garlic, crushed
1 T fresh grated ginger (1-2 large fingers)
sliced vegetables, opt
wood skewers

1. Mix all ingredients and place in a large ziploc bag in the fridge for at least 3 hours.
2. Preheat oven to 350* and line a baking sheet with foil.
3. Thread beef on to skewers and discard marinade; place skewers on baking sheet and bake for 20 minutes, turning halfway through cooking time.

Nana's Meatloaf

This is my Nana's meatloaf recipe.
Nana's Meatloaf
3 lb ground beef
1/2 lb ground pork
1/2 onion, grated
2 cloves garlic, minced
20 low-sodium saltine crackers, finely crushed
2 eggs
1/2 c milk
salt and pepper, to taste
ketchup

1. Preheat oven to 350* and grease two loaf pans.
2. Mix all ingredients in a large bowl and press in to pans; flatten and spread ketchup on top with a fork.
3. Bake for 75-90 minutes.

Southwestern Layered Beef Casserole

Southwestern Layered Beef Casserole
1 T vegetable oil
3/4 c uncooked rice
1- 10 oz can Rotel
1/2 c chicken broth
1 t salt, divided
1/2 t pepper, divided
1 lb ground beef
1 onion, finely chopped
1 bell pepper, finely chopped
1 T chili powder
2 cloves minced garlic
1 t cumin
1 t coriander
1- 8 oz can tomato sauce
1- 15 oz can pinto beans, drained and rinsed
1 1/2 c shredded Monterrey Jack cheese
1 c frozen corn, thawed
2 green onions, sliced

1. Preheat oven to 350* and grease a 9x13 pan.
2. Heat oil in a medium skillet over medium-high heat; add rice and cook, stirring frequently, until light brown, about 5 minutes.
3. Transfer rice to greased pan; stir in Rotel, broth, 1/2 t salt, and 1/4 t pepper.
4. Place beef, onion, bell pepper, 1/2 t salt, and 1/4 t pepper in the skillet and cook over medium heat until beef is cooked through and vegetables have softened.
5. Stir chili powder, garlic, cumin, and coriander in to the beef mixture and cook until fragrant, about a minute; stir in tomato sauce and cook until slightly thickened.
6. Add beef mixture to pan and spread evenly over rice mixture; layer on beans, cheese, and corn.
7. Cover dish tightly with foil and bake for 60-70 minutes, until liquid is absorbed. Uncover, sprinkle with onions, and let sit for 10 minutes before serving.

Pot Roast

Pot Roast
2 T olive oil
2 onions, roughly chopped
2 lb (or about 10) carrots, roughly chopped
3-5 lb chuck roast
salt and pepper
3 c beef broth
2 t rosemary
2 t thyme

1. In a large pan, heat olive oil over medium-high heat; add onions and, covered, brown.
2. Remove onions to a plate and set aside; add carrots to pan and heat for about 2-3 minutes, covered, until browned. Reserve the carrots with the onions.
3. Generously salt and pepper roast; turn burner up to high heat. If needed, add some more olive oil to the pan before adding the roast.
4. Sear roast for about a minute on each side until it's brown all over; place in slow cooker.
5. Combine broth, rosemary, and thyme in a small bowl.
6. Deglaze the pan by adding about cup of broth mixture (it may smoke a bit) and scraping the bits off of the bottom; pour contents over roast.
7. Add vegetables to slow cooker and then pour in remaining broth mixture.
8. Cook on low for 8 hours, or until fall-apart tender.

Pizza Casserole

Pizza Casserole
45 oz jar spaghetti sauce
1 lb box of pasta (rotini, macaroni, etc), cooked
1 lb ground beef, browned
3-4 c shredded mozzarella
1 pkg pepperonis

1. Preheat oven to 350*.
2. In a 9x13 pan, spread a thin layer of spaghetti sauce
3. Layer half each of the pasta, beef, remaining sauce, cheese, and pepperoni; repeat.
4. Cover with foil and bake for 30 minutes; uncover and bake for 15 more minutes.
5. Let rest for 10 minutes before serving.

Man Dip

Man Dip
1 lb breakfast sausage or ground beef
1 block [light] cream cheese
1- 10 oz can Rotel

1. Brown the meat in a large pan; drain.
2. Melt cream cheese in to meat and stir in Rotel.
Serve warm with tortilla chips.

Meat & Potatoes Casserole

Meat & Potatoes Casserole
1 lb lean ground beef
1 onion, finely chopped
1- 10.75 oz can cream of mushroom soup
1/4 c milk
3 c frozen mixed vegetables
1-1 1/2 c Cheddar cheese
16 oz bag frozen potatoes (hash browns, tater tots, new potatoes, etc)

1. Preheat oven to 400*; lightly grease a 9x13 pan.
2. In a large pan, sweat onions over medium-high heat; add beef and cook thoroughly.
3. In a small bowl, mix soup and milk; combine with onions and beef, and spread evenly on the bottom of the 9x13 pan.
4. Layer veggies, half of the cheese, the potatoes, and the rest of the cheese.
5. Bake for 45-50 minutes, until cooked through and cheese melted.