Potato Pizza

5 C. peeled & thinly sliced potatoes (I used my slicing blade on my food processor for this)
Pepper
1 1/2 lbs. hamburger
1/2 small onion chopped
1 can (10 3/4 oz) Cheddar Cheese Soup
1 C. milk
4 oz melted cheddar cheese (OK, so in reality I use 2 full cups....there is no such thing as too much cheese)
1 can (10 3/4 oz) tomato soup
1 C. shredded mozzarella cheese.

Grease 9x13 glass Pyrex dish. Lay potatoes out flat in pan in layers. Sprinkle generously with pepper. Brown ground beef and onion. Drain. Stir cheese soup, milk, and melted cheddar cheese together until smooth (works best if cheese and soup are warm.  In fact, I do this in a sauce pan over heat as I melt the cheddar cheese). Mix ground beef and cheese mix, spread over potatoes. Bake @ 350 for 1 hour or until potatoes are done.

Top with tomato soup and mozzarella cheese. Bake 5 more minutes or until cheese is melted.

Blue Cheese Burgers

1 lb of extra lean ground beef
1/4 c bread crumbs
2 oz crumbled low sodium blue cheese
1/4 t pepper
pinch of salt

Mix ingredients together and form 4-6 patties. Broil, Foreman Grill, or BBQ. Garnish with Lettuce, Tomato and a whole wheat or multi-grain bun.

Picadillo

This is one of my favorite recipes. It came from a cookbook published by a fantastic restaurant in Buffalo Gap, TX: http://www.periniranch.com/. Some of my favorite recipes come from their cookbook. I highly recommend it. I have made my own ranch dressing from scratch, fantastic chicken fried steak, incredible cream gravy, and many, many more things from this book. It's the most-used and most-loved cookbook in my house. The following recipe is one I modified:

It is fantastic stuff! I make a big batch and then we have it in regular tacos, put it in our Queso, and wrap it up with eggs and cheese in a tortilla for a great breakfast taco...

Here's my modified version:

2 pounds lean ground beef
1 white onion, chopped
3 cloves garlic, pressed

Brown these together in a large frying pan on medium-low heat, then add:

1/2 cup chopped celery
1/2 cup sliced carrots
1 bell or sweet pepper, chopped

Stir those around, then add:

1 cup beef broth with 2 Tbsp flour mixed in

If the broth doesn't cover the meat mixture, add more until it just barely covers.

Cover and simmer on low for 10 minutes, then add:

1 white potato, peeled and cut into a 1/2 inch dice
2 whole jalapenos for flavor

Cover and simmer for another 10 - 15 minutes.*

*I typically remove the lid and let the liquid simmer off and evaporate for another 20 minutes or so.

Mmmmm!

Tator Tot Casserole

This was a favorite when my kids were younger and it was cheap too. It freezes well and can be reheated in the oven or microwave.

1 lb of lean ground beef
1 can of cream of mushroom soup
1 can (fill soup can) of milk
1/2 bag of frozen tator tots
1/2 bag of frozen peas
3 oz of cheese (optional)

Brown ground beef and drain. Combine soup and milk, mix thoroughly. In a 13x9 pan mix ground beef, soup mixture, tator tots and frozen peas. Sprinkle cheese on top (Optional) Bake at 375 for 40-45 minutes. Remove from oven and let set for 5 minutes before serving.

Spicy Veggie-Beef Soup

I found this recipe in a Southern Living Slow-Cooker Cookbook. But my mom in law's crock pot was too small, so I simmered it in a regular pot all afternoon. It was a hit... it's almost like a bean-less chili, which is a good thing because my hubby doesn't like beans and refuses to eat them.
Ingredients:

1 pound ground chuck
1 onion, chopped (I used a red onion)
2 (28-ounce) jars tomatoes, peppers, and spices pasta sauce
1 10 1/2 oz. can condensed beef broth, undiluted
1 1/2 c water
1/2 c dry red wine (I used sutter home merlot)
1 14 1/2 oz. can garlic and olive oil petite diced tomatoes, undrained (I used italian seasoned, generic brand)
1 10 oz can diced tomatoes and green chiles, undrained (I used mild)
1 16 oz package frozen mixed veggies, thawed (I didn't thaw them first, they did just fine)
1/2 tsp pepper (really, does anyone measure out their pepper? I just ground a bunch into it.)
1 heaping tsp minced garlic (not in original recipe, I added it)
several dashes of italian seasoning to taste

• Cook beef and onion in a large skillet, stirring until beef crumbles and is no longer pink, drain well.
• Combine beef mixture, pasta sauce, and remaining ingredients in a 5 qt slow cooker
• Cover and cook on high 6 hrs or low 12 hours. Makes 4 quarts.

Goes great with grilled cheese sandwiches or garlic-cheese bread. And saltine crackers, for those who prefer to chew their soup and not sip it (like my hubby). My 2 year old loved it, too.

Ground Beef Enchiladas

I made these last night... Totally sinful. And delicious!

Serves 4 -6 depending on the appetite

1 tablespoon shortening
1 pound ground beef
3 tablespoons flour
1 (8 ounce) can tomato sauce
Water
2 tablespoon chili powder
Salt, to taste
3/4 teaspoon garlic powder
12 corn tortillas
1 pound longhorn cheese, coarsely grated
1 large onion, finely chopped

Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle meat with flour; mix in skillet. Add tomato sauce and 1 cup water. Mix 1/2 cup water with the chili powder to form a smooth paste; add to the meat mixture. Add salt to taste and garlic powder. Cook over medium heat, uncovered, until it is of gravy consistency. Cover and simmer over very low heat. Add more water if the chili gravy becomes too thick.

Dip tortillas one at a time in the hot chili gravy with a wide metal spatula. The tortillas will become pliable almost immediately, which will make rolling the enchiladas easier. Soaking too long will cause the tortillas to fall apart.

Place a good sprinkling of grated cheese and minced onion and about a tablespoon of the meat mixture to one side of the center of the tortilla. Roll tortilla tightly around the filling and place loose side down in a glass casserole baking dish. For best results place the enchiladas in a row with sides touching.

When all enchiladas have been formed, pour the remaining hot chili gravy over all, and sprinkle generously with grated cheese, and top with chopped onion. Bake at 350 degrees F until the cheese is melted. Serve immediately.

Poor Man's Stroganoff

I've never made this ahead and frozen it, so I don't know if it can be done or not. It is simply too easy to throw together at the last minute, though!

This recipe is one of my all-time favorite childhood recipes. We'd have it for dinner one night, then eat the leftovers cold out of the fridge the next day! I altered the recipe just a bit to be more healthy, but if you want to make it "full fat" then go for it!

1.5 pounds super lean ground beef (I used 96/4)
1 medium onion, diced
1 small can of mushroom stems and pieces, drained
1 Tbsp. flour
1 can condensed cream of mushroom soup (I used 98% fat free), plus 1/2 to 3/4 can water
1 8oz. carton sour cream (I used fat free)
1 Tsp. Paprika
Garlic powder, salt, pepper to taste
1 12oz. package egg noodles

Brown meat and onion over medium heat in a large skillet. Drain fat. Sprinkle with flour. Add mushrooms, soup, sour cream, and spices, stirring well. Add water to thin out sauce to desired thickness. Cover and simmer on low heat for about 20 to 30 minutes.

Prepare egg noodles according to package directions. Drain and return to pot. By this time the sauce has simmered for long enough. Remove from heat and combine with noodles.

Enjoy!

Spicy Meatloaf

1/2 lb of ground beef
1/2 c finely ground bread crumbs
1 egg
1/2 lb of mild Italian sausage
1/2 T of Worcestershire Sauce
1 t of Tabasco Sauce
1/8 c of dried onion

Mix above ingredients together. Spray a bread loaf pan with non-stick cooking spray. Put meat mixture into bread loaf pan and put into 375 oven. Bake for 40-45 minutes.

(We've frozen this after making it and then put it in the oven at 200-250 to reheat it) Kids love this as leftover and make meatloaf sandwiches.

Meat Balls & Mushroom Soup

Meatballs:
1 lb of lean ground beef (can be substituted for ground chicken/turkey)
1/2 c bread crumbs
1 egg
2 t of garlic powder
1 t of oregano
1/8 c diced or minced onion

3 T of cooking oil
1/4 c flour

Combine ground beef, bread crumbs, egg, garlic powder, onion and oregano, and roll into balls the size of walnuts. Heat oil in skillet until hot. Roll meatballs into flour and place in hot oil. Cook until meat is thoroughly cooked through careful to rotate sides of meatballs.

Gravy:
1-10oz can of cream of mushroom soup.
1-10oz can of milk (optional)

I heat a can of mushroom soup without the milk (it's thick) until a slow boil. Some may not like it that thick and wish to dilute it with milk.

I serve meatballs and gravy over rice or boiled potatoes or mashed potatoes. Spices (oregano, garlic) and onions are optional.

Taco Soup

First of all I love this site. Very good for the beginner or expert cooker.

I don't know how to add it to the side, but it looks good! I love the pics.

http://thepioneerwomancooks.com/




Taco Soup

1lbs of Ground beef
2 medium Onions chopped
2 Cans of Tomatos- One Rotel and one plain- I use my homemade salsa sometimes for this.
1 can of Corn
1 can Hominy
2 Can of Chili beans
1 pkg of Taco Seasoning
1 pkg Hidden Valley Ranch Buttermilk Dressing Mix
Tomato juice

Brown Meat and onion, drain off any grease, add to a big pot. I usually put the taco and Ranch packets in first. Add all other ingedients and do not drain the corn, hominy, chili beans or tomatos. Add as much tomoto juice as you like. We like it soupy here. Bring to a boil and serve.

Depending on how spicy you like things you can use more rotel to make it spicy. It is suitable for kids at the current receipe. When I use my homemade salsa it is spicy.

Serve with Fritos, Doritos, and shredded cheese.

Enchilada Casserole

Prep Time : approx 30 minutes
Cook Time : 30 minutes

Serves : 4 and up depending on your family's appetite

Ingredients

1 package of your favorite flour tortillas
1 pound of Colby, Cheddar, or a Cheddar/Jack blend, shredded
1 can Old El Paso Enchilada sauce (your heat choice)
1 can Cream of Chicken Soup
1 can Cream of Mushroom or Celery Soup
1 C milk
salt
pepper
onion (fresh, powder, or minced all work the same)
1 pound ground beef*

Directions:

In a skillet, brown ground beef, adding salt, pepper and onion to your taste. Drain and set aside.

In a large bowl, mix together the soups, milk, and enchilada sauce.

In a 13 x 9 baking pan, spread a small amount of the sauce mixture. Add one layer of tortillas, to cover the bottom of the pan ( I use 1 whole, and 2 halves to cover more of the pan, with the broken edges at the 9 inch edge, with the whole one in the middle). Spread half of the ground beef on the tortillas, cover with 1/3 to 1/2 of the cheese, saving about 1/2 cup or so for the very top. Spread with sauce mixture, covering the entire layer well. Repeat with another layer. For the third layer, simply spread with sauce mixture, and sprinkle with the remaining cheese.

Bake at 350 for 30 minutes or until bubbly and golden. Let sit for 5 minutes before serving.

I serve with shredded lettuce, diced tomatoes, sliced olives, sour cream, salsa.

I've never tried freezing this because of the milk and the cream soups, but it does store in the fridge and tastes better as leftovers... :)

* you can substitute cooked, shredded chicken

Feta Burgers

Servings: 8

Ingredients

8 servings Hamburger Buns
2 pound 85% lean/15% fat raw ground beef
2 Tbsp fresh oregano
1/2 tsp garlic powder
1 cup Athenos Reduced Fat Feta
8 oz mushroom(s)

Instructions

Combine ground beef, oregano, garlic, feta and mushrooms and form hamburger patties. Grill or Broil.

My Family absolutely loves these. I serve them on whole wheat hamburger buns with a bit of mayo.

All American Burgers

This is what I made for dinner tonight. They were really good, almost too moist for the grill.

All American Burgers
Perfect for year round grilling, this easy recipe honors the classic burger with delicious, mouthwatering flavor.

Prep Time: 10 minutes
Cook Time: 12 minutes
Makes 4 servings.

Ingredients:
1 pound lean ground beef
2 tablespoons ketchup
1 tablespoon McCormick® Grill Mates® Hamburger Seasoning
1 teaspoon Worcestershire sauce
4 slices Cheddar or American cheese (optional)
4 hamburger rolls
8 slices cooked bacon (optional)

Directions:
1. Mix ground beef, ketchup, Hamburger Seasoning and Worcestershire sauce in bowl. Shape into 4 patties.
2. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open-side down, about 30 seconds.
3. Serve burgers with bacon slices on toasted rolls. Garnish with desired toppings and condiments.

I added liquid smoke, maybe a teaspoon. I also used Colby Jack cheese instead and I used a steak seasoning I had on hand.

Enchiladas

Prep Time: 50 Min.
Bake Time: 40 min
Oven Temp: 375
Serves: 12

4-5 Boneless Skinless Chicken Breasts
2-10 oz cans of your favorite enchilada sauce (I use ole el paso mild)
4 cups of shredded Mexican cheese, or cheddar
1 package of flour tortillas

Boil Boneless, Skinless Chicken breasts until done. Wait till cooled and then shred chicken to small shredded pieces.

Take shredded chicken, 1 can of enchilada sauce and 1/2 of the cheese and mix together.

Spoon mixture onto flour tortillas and roll tortillas into a burrito. (Do not close ends off) Place into a 13x9 greased pan (I spray mine with pam). If any mixture is remaining I put mine over the top of the enchiladas. Open 2nd can of enchilada sauce and drizzle over the top. Sprinkle remaining cheese over the top. Place aluminum foil over top of pan and bake in a 375 oven for 35 minutes. Remove Foil and bake an additional 5 minutes. Remove and let stand.

I serve with refried beans or Spanish rice, sour cream, and salsa. Family really loves this one and I taught Farm Fairy how to make this one for Bruno. It's now one of their favorite dishes.

You can substitute chicken for ground beef if you want for something different. (I've made it both ways.)

Picadillo Egg Rolls

Servings: 8 Preparation Time: 20 min Cooking Time: 25 min Level of Difficulty: Easy

Packed with the wonderful flavors of cumin, almonds, tomatoes and raisins, these beefy egg rolls make great Mexican tapas. Serve them with mango or peach salsa for full effect.

Ingredients

3 sprays cooking spray
1 medium shallot(s), minced
1 small garlic clove(s), minced
1/2 pound uncooked lean ground beef (with 7% fat)
1 medium tomato(es), diced and drained (about 1/2 cup)
4 tsp canned tomato paste
2 Tbsp raisins
2 Tbsp slivered almonds
1/4 tsp table salt
1/4 tsp black pepper
1/4 tsp ground cinnamon
1/8 tsp ground cumin
8 egg roll wrapper(s)
1/2 cup salsa

Instructions

Preheat oven to 400ºF.

Coat a nonstick skillet with cooking spray. Add shallot and garlic and cook over medium heat for 30 seconds; add beef to skillet. Brown beef, stirring frequently with a wooden spoon to break beef into small pieces, about 5 minutes; drain off all liquid. Stir in tomato, tomato paste, raisins, almonds, salt, pepper, cinnamon and cumin; simmer for 3 minutes to blend flavors.

Place an egg roll wrapper on a flat work surface with the corners set vertically (pointing up and down like a diamond shape). Arrange 3 slightly rounded tablespoons of filling down the center of wrapper, leaving 1/2 inch at the bottom and top.

Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients.

Place filled wrappers on prepared baking sheet; lightly spray surface of wrappers with cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes. Yields 1 roll and about 1 tablespoon of salsa per serving

I make this for the hubby and kids, they like dipping it in sourcream and salsa. I serve this with tortilla chips and spanish rice sometimes refried beans.