Enchilada Casserole

Jennifer S.

1 package of Fritos
3/4 pound of ground beef, crumbled and fried
8 ounces of cheddar cheese, cut up
1 onion, chopped
1 1/2 cans of enchilada sauce

Put layer of crumbled fritos in bottom of dish, put layer of cheddar cheese, layer of onion, layer of beef. Repeat. Cover with enchilada sauce. Bake in 350ºF. oven for about 30 minutes.

Cheeseburger 'n Fries Casserole

Jennifer S.

2 pounds of lean ground beef
one 10 3/4 ounce can of condensed golden mushroom soup, undiluted
one 10 3/4 ounce can of condensed cheddar cheese soup, undiluted
one 20 ounce package of frozen crinkle cut French fries

In a skillet, brown the beef, drain. Stir in soups. Pour into a greased 13x9x 2 inch baking dish. Arrange the French fries on top. Bake, uncovered at 350ºF. for 50 - 55 minutes or until the fries are golden brown. 6 - 8 servings

Crock Pot Sloppy Joes

Jennifer S.

2 lbs. lean ground beef
1 onion, chopped
1/4 cup water
1/2 tsp. salt
1/4 tsp. pepper
12-oz. bottle chili sauce or ketchup
1/4 brown sugar, packed

Preparation:
Cook ground beef in a skillet until brown and crumbly. Drain thoroughly and place in slow cooker. Add remaining ingredients and mix well. Cover crock pot and cook on low for 3-5 hours until onions are tender. Serve in sandwich buns or on tortilla chips.
Do not do this recipe on HIGH setting, the sugar in the recipe will burn.

One-Pan Spaghetti

Jennifer S.

1(14-ounce) can vegetable broth or chicken broth
1-3/4 cups water
1(6-ounce) can tomato paste
2 teaspoons Italian seasoning
1/2 teaspoon instant minced onion
1/8 teaspoon garlic powder
6 ounces dried spaghetti, broken up, or medium shell macaroni
2 cups Morningstar Farms® Meal Starters® Sausage Style Recipe Crumbles OR precooked, drained hamburger meat.
Shredded Cheddar cheese, mozzarella cheese or Parmesan cheese (optional)
Red, yellow or green bell pepper cut-outs (optional)

In medium saucepan combine chicken broth, water, tomato paste, Italian seasoning, onion and garlic powder. Bring to boiling over medium-high heat.
Add spaghetti, a little at a time, stirring constantly. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes.
Add Morningstar Farms® Meal Starters® Sausage Style Recipe Crumbles OR hamburger, a little at a time, stirring constantly.
Return to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until spaghetti is tender and sauce reaches the desired consistency, stirring very frequently. Let stand for 5 minutes.
Serve topped with cheese or bell pepper cut-outs, if desired.

ITALIAN MEAT SAUCE

Kim F.

 

1 cup chopped onion

1 pound ground beef

2 cloves garlic, minced

1 1-pound 14-ounce can tomatoes, cut up

1 1-pound can tomatoes, cut up

1 6-ounce can tomato paste

1/4 cup snipped parsley

1 tablespoon brown sugar

1 teaspoon salt

1 1/2 teaspoons dried oregano, crushed

1/4 teaspoon dried thyme, crushed

1 bay leaf

Hot cooked spaghetti

Shredded Parmesan cheese

 

In Dutch oven, combine onion, meat, and garlic; cook till meat is browned and onion is tender.  Skim off excess fat; add next 9 ingredients and 2 cups water.  Simmer, uncovered, 3 hours, or till sauce is thick; stir occasionally.  Remove bay leaf.  Serve over hot spaghetti.  Pass bowl of shredded Parmesan cheese.  Makes 6 servings.

Baked Penne

1 lb. Penne Pasta
1 onion (optional)
1 lb. Ground beef
2 jars Spaghetti Sauce
8 slices Sliced Provolone
1 1/2 c. Sour cream
1 16-oz Cottage Cheese
8 oz. Shredded Mozzarella
2 T. Grated Parmesan
Boil Pasta according to package. Fry hamburger with onion, drain. Add Spaghetti sauce and pasta to meat and onion, stir well. Put 1/3 of mixture in 9X13 pan. Layer provolone cheese then sour cream blended with the cottage cheese on top. Add another 1/3 layer pasta then add mozzarella, then pasta sprinkle Parmesan on top. Bake 350 degrees for 30 min.

Beef and Bean Burrito Skillet

Jennifer S.

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
1 can (19 oz.) kidney beans, rinsed
1 cup Thick 'N Chunky Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2-inch pieces
1 cup Mexican Style Finely Shredded Four Cheese
1/3 cup Sour Cream
1 large green onion, chopped

BROWN meat in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix, beans, salsa and water; stir. Bring to boil. Simmer on medium-low heat 5 min.
STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.

Top with your favorite Mexican-style toppings, such as shredded lettuce, chopped tomatoes and/or chopped avocados, just before serving.

Beef and Bean Chili

Jennifer S.

2 lbs. ground beef
1 large onion, diced
1 red sweet pepper, cored and diced
4 cloves garlic, thinly sliced
6 TBS chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp cayenne
1/2 tsp salt
1 (28-oz) can fire-roasted, diced tomatoes
1 (15-oz) can tomato sauce
1 TBS sugar
1 TBS tomato paste
2 (15-oz) cans dark kidney beans, drained and rinsed
shredded cheese, sour cream, green onions

Brown beef with onions, sweet pepper and garlic. Drain and add to crock pot.
Add rest of ingredients EXCEPT for cheese, sour cream and green onions. Stir well. Cook on low for 5 hours or high for 2 hours.
Top with cheese, sour cream and green onions.

BEEF STEW

Shelli C.

Season to taste, salt, pepper, garlic.
1 can of Basil Spaghetti Sauce
1 can tomato sauce
1 can diced Italian (Flavor) Stewed Tomatoes, pour in entire can, not drained
1 can kidney beans, pour in entire can, not drained
1 can Corn, pour in entire can, not drained
1 can Green Beans, pour in entire can, not drained
1 cup noodles, (noodles will cook in stew)
1 lb ground beef, cook ground beef and drain, season to taste w/ Italian herb, salt and pepper

Put all contents in Cock pot for a few hours, on high.

Crock Pot Hearty Ground Beef Chili

Jennifer S.

1-1/2 lb. lean ground beef
1 can (16 oz.)tomato sauce
1 can (15 oz.) dark red kidney beans, rinsed
1 can (15 oz.) light red kidney beans, rinsed
1 can (15 oz.) black beans, rinsed
1-1/2 cups Thick 'N Chunky Mild Salsa
1 can (15 oz.) corn, drained
1 onion, chopped
2 Tbsp. chili powder
1 cup Mexican Style Finely Shredded Four Cheese

Brown meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
Stir just before serving.
Serve topped with the cheese.

Chili con Carne

Jennifer S.

2 medium onions, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
1-1/2 lb. lean ground beef, browned and drained
1 can (28 oz.) whole peeled tomatoes in tomato sauce, undrained, cut up
1 can (19 oz.) red kidney beans, drained
1 can (14-1/2 oz.) beef broth
1 can (6 oz.) tomato paste
2 Tbsp. chili powder
2 tsp. dried oregano leaves
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. crushed red pepper
6 cups hot cooked rice
1 cup Shredded Cheddar Cheese
1 cup Sour Cream

Add all except rice, cheese and sour cream to crock pot. Stir, cover and set on low for 3-5 hours or high for 1 1/2 - 2 1/2 hours.
Remove lid for last 30-45 minutes of cook time to allow Chili to thicken.
Serve over rice. Top with the cheese and sour cream.
.

A.1. Chili

Jennifer S.

1-1/2 lb. lean ground beef
1 large green pepper, chopped
1 large onion, chopped
1 clove garlic, minced
3 Tbsp. chili powder
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup water
1 can (15.5 oz.) kidney beans, drained
1/3 cup A.1. Original Steak Sauce

BROWN meat with peppers, onions and garlic in large saucepan. Stir in chili powder; cook and stir 1 min.
STIR in tomatoes and water. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally.
ADD beans and steak sauce; mix well. Simmer, covered, 5 min.

Top each serving with 2 Tbsp. Shredded Cheddar Cheese and 1 Tbsp. Reduced Fat or Light Sour Cream.

Easy Baked Taco Pie

Jennifer S.

1 lb. extra-lean ground beef
1 onion, chopped
1 Tbsp. chili powder
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn, thawed, drained OR 1 can whole kernel corn drained
6 whole wheat tortillas (6 inch)
1 cup Mexican Style Finely Shredded Four Cheese, divided
1/4 cup Reduced Fat or Light Sour Cream

HEAT oven to 375ºF.

BROWN meat with onions and chili powder in large skillet on medium-high heat. Add tomatoes and corn; cook 5 min. or until heated through, stirring occasionally.

SPOON 1 cup meat mixture into 2-qt. round casserole; cover with 3 tortillas, overlapping if necessary to fit in dish. Top with 2 cups of the remaining meat mixture and 1/2 cup cheese. Cover with remaining tortillas and remaining meat mixture; cover.

BAKE 25 to 30 min. or until heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Cut into wedges. Serve topped with sour cream.

Garnish each serving with 1 Tbsp. chopped fresh cilantro or thinly sliced green onions.

Spaghetti with Meatballs & Italian Sausage

Aunt Dorcus P. got this recipe when she lived in Italy

Sauce
In a large pan, heat 2 Tablespoons olive oil and brown 1 chopped onion, 3 cloves garlic and 2 sweet Italian sausages, in casings.
Cut cooked sausages into 2 inch pieces.
Add 1/2 lb mushrooms & saute also.
Add 1 qt. canned tomatoes with juice, 2 small cans tomato paste, 2 small cans tomato sauce, 2 cans of water from the empty paste cans (Total 2 cans water) and 2 bay leaves.
Let simmer while making meatballs.

Meatballs
In a separate frying pan add oil to half way. Medium heat. You can also place the formed meatballs on a greased baking sheet and bake at 350 degrees for 20 minutes
In large mixing bowl add 1 egg, 2 lbs hamburger, 1 T each dry parsley, dry basil, dry oregano, and
1/4 C Parmesan cheese, 2 t salt, 1/2 t pepper, 3/4 c breadcrumbs, 1/2-3/4 c water.
Form into golf ball size brown on outsides remove with with slotted spoon & add to sauce to finish cooking.
Simmer 45 min. til all meats are cooked.

Serve over hot cooked pasta.

Bolognase Sauce

Summer S.

Serves 8
A very dense, meaty ragu sauce from the region of Bologna, Italy.

2 medium onions
4 celery ribs
2 medium carrots
5 cloves garlic
1 lb mushrooms
1/8 cup olive oil
1/8 cup butter
1/8 lb bacon (I don’t use, but highly recommended for bacon lovers)
1 lb ground veal or beef (or turkey)
1 lb ground pork (or chicken sausage)
1 (6 oz) can of tomato paste
1 (28 oz) can of tomato puree
1 cup whole milk (I make with skim and it’s still pretty good)
1 cup water
1 cup red or white wine. Optional: you can add more water
1 t fresh (1 T dried) thyme
1 t fresh (1 T dried) basil
2- 3 bay leaves
Salt & pepper to taste
Pasta of choice
8 oz Parmigiana, Asiago, or Romano cheese, garnish



Directions
Place onion, celery, carrot, garlic and mushrooms in food processor or blender. Drizzle in 1/8 cup of olive oil. Puree into a coarse paste. In a large pan over medium heat, melt butter. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
Add bacon and cook for 5 minutes (if using, if not, omit step). Add ground meats and BROWN them (brown food just tastes better). Use a wire whisk to break up meat to ensure a velvety finished texture. Don’t rush this step. Cook another 15- 20 minutes.
Stir in tomatoes, tomato paste, milk, wine, water, bay, basil and thyme. Gently simmer, uncovered*, until sauce is thickened, 1 to 1 1/2 hours. Stir with wire whisk every 15- 20 mins. Add salt and pepper and remove from heat.
30 minutes before you want to eat, cook your pasta (rigatoni is my FAV, but others eat spaghetti, penne, or fat homemade noodles). When your pasta is done, take 1 cup of pasta water and add it into the sauce. Toss ¼ of the sauce with pasta and then top with your desired amount. Top generously with cheese and enjoy!

Believe it or not, some people actually use this as their red sauce for lasagna. Whew, too much work.

*A splatter screen really comes in handy at this point. Once the liquid starts to reduce, the bolognase will begin to bubble and splatter everywhere unless you have something covering the pot. You don’t want to place the lid on the pot because then the liquid won’t be able to evaporate. Since a splatter screen is made out of a fine mesh, the liquid can still evaporate, but the erupting sauce won’t splatter all over the stove, kitchen walls, and most important of all, you!

Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.

Yum-A-Setta

Michelle H.

1 ½ to 2 lbs. Hamburger
1 onion, chopped
1 can tomato soup
1 can cream of chicken soup
12 oz. Extra wide noodles
8 oz. Velveeta
1 tbsp. brown sugar
salt & pepper to taste

Brown hamburger with onion. Drain off fat. Salt and pepper. Add tomato soup and brown sugar. Mix well. Cook noodles. Drain, then add cream of chicken soup. Mix well. Layer hamburger mixture, then noodle mixture with cheese sliced between layers in a 9 x 13 inch pan. Bake for 20 minutes or until heated through.

Mexican Pasta Skillet

Jennifer S.

1 lb extra-lean ground beef
1/2 cup onion, minced
16 oz mild salsa
1 cup tomato sauce (from 15-oz can)
1 1/2 cups water
2 cups uncooked regular or multigrain elbow macaroni
1 can corn, drained
1 can black beans, drained and rinsed
1 cup shredded Cheddar cheese (2 oz)

In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni, corn and beans. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.