Mexican Casserole

1 lb Ground meat

1 Onion chopped

1 pkg Taco Seasoning

1 can Bush`s Chili Beans

1 can Cream of Mushroom Soup

1 can Rotel Tomatoes

1/2 bag Tostitos Chips 20 oz crushed

8 oz Cheese - Cheddar (shredded)

(to taste) Sour Cream - 16 oz

(to taste) Salsa - medium

Brown ground meat with onion: drain. Add taco seasoning and chili beans. Spread in 9 x 13-inch dish. Crush chips and place on top of meat. Mix soup and tomatoes and spread on top of chips. Cover with shredded cheese. Bake at 350 degrees for about 15- 20 minutes or until cheese is bubbly. Serve with sour cream and salsa. 

Rice Balls - Heather's Version

1 Green Bell Pepper - chopped

1 Onion chopped

1 pound Ground meat uncooked

1/2 cup Minute Rice uncooked

1/3 cup Milk

1 jar Ragu, Mushroom and Green Pepper, 14oz

2 cups Water

Saute onion and green pepper in butter or vegetable oil.

Mix ground meat, rice, milk, onion, and bell pepper. Form mixture into balls about 1-1/2 to 2 inches in diameter. Put in a casserole dish. Mix Ragu and water and pour over the meat balls.

Cover and cook slowly (350 degrees) for 45 minutes until rice is done. Uncover and cook for 15 more minutes.


Options: Rice balls can be individually frozen for later cooking. When we have done this, we've cooked them in the slow cooker on high for a little over 4 hours.

Tamale Pie

1 pound Ground meat browned

1/2 cup chopped Onion

1/2 cup chopped Green Pepper

1 can Corn, whole kernel - drained

1/2 cup pitted Black Olives sliced

1/2 tsp Salt

3 tsp Chili Powder

1 tsp Black Pepper

2 cans Tomato Sauce - 8 oz

1 clove Garlic minced

1 tbsp Sugar

1 1/2 cups Cheese - Cheddar (shredded)

Mix browned meat with all ingredients EXCEPT cheese. Simmer 20 to 25 minutes.

Add cheese and stir until melted.

Pour into 10 x 6 x 1-1/2 inch baking dish.

Bake at 375 degrees for 1 hour and 15 minutes.

Camp Chili

1 Ground meat

1 can Rotel Tomatoes

1 can Red kidney beans (15.5 oz)

1 can Chili Beans

1 can Pinto Beans (15 oz can)

Cook Ground meat. Add other canned ingredients. Heat. Serve with crackers, cheese, and/or sour cream.

Christy's Chili from Southern Plate Cookbook

Christy's Chili

This recipe comes from my Southern Plate Cookbook pg. 96 .

The Player

Ingredients - 

2 pounds ground meat (I used about 1 1/4)

One 29-ounce can kidney beans (with liquid) (I used 2 15.5 oz cans)

One 29-ounce can pinto beans (with liquid) (I used 2 15.5 oz cans)

One 29-ounce can tomato sauce

1 cup diced onions

1/2 cup diced green onions (I used a small can but can't remember the size)

3 medium tomatoes or one 29-ounce diced tomatoes (I used two bags of fresh tomatoes I had put up in the freezer this fall)

2 teaspoons salt

1 1/2 teaspoons black pepper

2 cups water

3 tablespoons chili powder

1/4 cup diced celery

2 teaspoons ground cumin

Meat, Onions, Celery, and Green Chillies

Seasonings

All the beans

Tomatoes, Tomato Sauce and Water to top off the crockpot

All done

All ready to eat topped with cheese and sour cream

Instructions - 

Brown the ground meat and drain off fat. (This time I didn't cook the onions with the ground meat but next time I will cook the onions some with the meat because they didn't all cook completely in the crockpot.)

In a large pot or crockpot (I used a crockpot), combine the ground meat with the remaining ingredients.

If cooking in a pot, bring to simmer over a low heat and cook, stirring every 15 minutes, for 2-3 hours.

If cooking in a crockpot, stir to combine and cover.

Cook on low for 7-8 hours or high for 3-4 hours. (For mine, I cooked it on high for 2 hours and on low for 4 more hours)

Top how you like your chili and ENJOY!

Sloppy Joes

Sloppy Joes1.5 lb Ground meat
1 small bottle BBQ Sauce
3 tbsp light Brown Sugar
12 Buns - Hamburger

Cook groundmeat and drain. Add BBQ sauce and brown sugar. Cook on low
for 10 minutes. Serve on buns.

Mexican Pile On

2 pounds Ground meat, cooked
1 pkg Taco Seasoning
1 pkg Chili Mix (mild)
2 (8 oz) cans Tomato Sauce
2 cups Monterrey Jack and Cheddar Cheese - combo, shredded
1 bag Tortilla Chips
2 cups Salsa
2 Tomatoes, diced
1 cup Sour Cream
1 Lettuce, chopped

Add taco seasoning and chili mix to groundmeat following directions on packages. 


Pile it all on according to taste and enjoy! 

Beef Taco Foldovers

1/2 lb Ground meat
1/4 cup Onion, chopped
1/2 cup Black Beans (15 oz), drained
1 8 oz can Tomato Sauce
1 tbsp Taco Seasoning
1 can Biscuits, Pillsbury Grands! 
1 cup (4 oz) Cheddar Cheese, shredded
Salsa for garnish
Sour Cream for garnish

Heat oven to 375. Cook groundmeat and onions until brown, drain. Stir in beans, tomato sauce, and seasoning mix. Simmer 3-5 minutes, stirring occasionally, until liquid is absorbed. Seperate dough into 5 biscuits. Press or roll each to form 5-inch round. Spoon 1/2 cup meat mixture onto center of each flattened biscuit. Sprinkle cheese evenly onto biscuit. Fold half of biscuit over filling; press edges with fork to seal. Place on ungreased cookie sheet. Bake 12-15 minutes or until golden brown. Top with salsa and sour cream. 


YIELD: 5 sandwiches 

Taco Soup with Black Beans

1 pound Ground meat, browned and drained
1 can Crushed Tomatoes
1 can Corn, whole kernel - Can (SB), undrained
1 can Black beans, undrained
1 can Kidney Beans, undrained
1 pkg Ranch Dressing Mix
1 pkg Taco Seasoning
1 small Onion, chopped
1 bag Chips, Fritos or Tostidos
Cheese - Cheddar (shredded), 1 cup
1/2 cup Sour Cream

Combine all ingredients except chips, shredded cheese, and sour cream in crock pot.

Cover and cook on LOW 4 to 6 hours.

Garnish individual servings with chips, cheese, and sour cream.

Makes 6-8 servings. This is an easy recipe to double.

Rice Balls

Rice Balls


1 pound Ground meat

1/2 cup Rice, long-grain

1/3 cup Milk

1 can Tomato Soup

1 can Zesty Tomato Soup

Mix ground meat, rice, and milk. If desired, season with salt, pepper, chopped onions, celery, and green pepper or creole seasoning. Form mixture into balls about 1-1/2 to 2 inches in diameter. Put in a covered casserole dish. Pour tomato soups and 1 can of water over the meat balls. Cook slowly (250 degrees) for 1-1/2 hours. Check rice for doneness.

*** Can also be added - saute onions and bell peppers to add to the riceballs.

*** Can use minute rice for less cook time.

*** Instead of the tomato soups, use a spaghetti sauce that includes green peppers.

*** Highly recommended to eat these with Corn. Heather won't eat them unless they are served with corn! True story!

Hamburger Helper Oriental Rice

MAKIN' GROCERIES

(From facebook page)

Remember Hamburger Helper Oriental Rice? It was one of our family's favorite dishes. We think we've gotten pretty close to their recipe. Here's what we came up with:

1 lb. Ground meat
5 Beef Bouillon Cubes
1 tbsp Brown Gravy Mix Tone`s
2 cups Minute Rice
2-1/2 tbsp Soy Sauce

In a medium frying pan brown ground meat.

Add 2-1/2 cups water and heat to boiling. Reduce to a medium low heat andadd bouillon cubes and brown gravy mix; stir until dissolved.

Add rice, remove from heat, cover pan let sit for 5 to 7 minutes or untilrice is done.

Stir in soy sauce and enjoy.

Hamburger Potato Casserole

Hamburger Potato Casserole

1 pound ground meat
4 large potatoes, sliced
1 can cream of mushroom soup
8 slices American cheese
1 soup can of water

Brown ground meat and drain.
Layer ground meat, half of sliced potatoes, cheese slices, and finish with remainder of potatoes in a casserole dish.
Mix soup and water and pour over meat, potato, cheese layers.
Cover with aluminum foil and bake for 1 hour at 350*.

Upside-down Pizza

Upside-down Pizza

1/2 onion, chopped
1 1/2 pounds ground meat
1 jar pizza sauce
2 cups shredded Mozzarella cheese
1 can crescent rolls
1/4 cup Parmesan cheese
1 can slided black olives
10 slices bacon

Cook and crumble bacon. Brown onions and ground meat. Drain and add pizza sauce, bacon and black olives. In a 9x13inch pan, layer ground beef mixture, then Mozzarella cheese. Arrange crescent rolls to form a crust on top. Spray top with Pam or dot with butter. Sprinkle Parmesan cheese on top. Bake at 350* until brown.