BEEF AND BEAN TACO CASSEROLE

1 lb lean ground beef
1 (16 oz) can refried beans
1(16 oz) jar thick & chunky salsa
1 (1 oz) pkg 40% less-sodium taco seasoning mix
2 1/2 cups coarsely broken tortilla chips
1/2 medium green bell pepper, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
2 medium tomatoes, chopped (1 1/2 cups)
1 cup shredded cheddar OR monterey jack cheese (4 oz)
1/4 cup sliced ripe olives
1 cup shredded lettuce

heat oven to 350°. in a 12" skillet, cook beef over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. stir in the refried beans, salsa & taco seasoning mix. reduce heat to medium. heat to boiling, stirring occasionally.

in an ungreased 2-qt casserole, place 2 cups of the broken tortilla chips. top evenly with beef mixture. sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese & olives.

bake, uncovered, 20-30 minutes or until hot & bubbly & cheese is melted. top baked casserole with lettuce, remaining 1/2 cup tomatoes & remaining 1/2 cup tortilla chips.

5 servings

AMISH MEATLOAF

2 lbs ground beef
1 cup cracker crumbs
1 tbs chopped onion
1 cup milk
1 tsp salt
1/4 tsp pepper
flour
1 can cream of mushroom soup
1/2 cup steak sauce

mix first 6 ingredients together and shape it into a loaf; refrigerate overnight. cut loaf into 1/2" slices & dip in flour. brown slightly on both sides; place in a casserole dish. mix cream of mushroom soup with steak sauce; pour over meatloaf. bake at 250° for 2 hours.

BEEF & POTATOES AU GRATIN

4 cups water
3 med potatoes, cut into 1/4" slices (about 3 cups)
1 lb lean ground beef
1 med stalk celery, thinly sliced (1/2 cup)
3 tbs butter OR margarine
3 tbs flour
1 tbs chopped fresh OR 1 tsp dried chervil leaves
1 tsp yellow mustard
1/4 tsp salt
1/4 tsp pepper
2 cups milk
1 1/4 cups shredded sharp cheese (5 oz)
3 tbs chopped fresh parsley
1/4 cup dry bread crumbs
1 tbs chopped fresh parsley
2 tsp butter OR margarine, melted

heat oven to 375°. heat water and potatoes to boiling in a 2 1/2 qt saucepan; reduce heat to medium. cook uncovered 8-10 minutes or just until potatoes are tender; drain. set aside.

while potatoes are cooking, cook ground beef and celery in a 10" skillet over medium heat 8-10 minutes, stirring frequently, until beef is brown; drain. remove beef mixture from skillet; set aside.

melt 3 tbs butter in the same skillet over medium heat. stir flour, chervil, mustard, salt and pepper into butter. cook, stirring constantly, until bubbly; remove from heat. stir in milk. heat to boiling, stirring constantly. boil & stir 1 minute. stir in cheese until melted. stir in 3 tbs parsley.

layer half of the potatoes in an ungreased 2-qt casserole. layer with beef mixture and remaining potatoes. pour cheese sauce over potatoes. bake uncovered 20-25 minutes or until bubbly.

mix bread crumbs, 1 tbs parsley & 2 tsp melted butter; sprinkle over potatoes. bake about 5 minutes longer or until crumbs are brown & crisp. let stand 5 minutes before serving.

4 servings

VIDALIA-TOPPED CAESAR BURGERS

1 lb ground beef
2 tbs chopped fresh parsley
1/2 cup caesar dressing
1/2 tsp peppered seasoned salt
1 small vidalia onion, cut into 1/4"-1/2" slices
1 1/2 cups shredded romaine
2 tbs freshly shredded parmesan cheese
4 sandwich buns, split

heat coals or gas grill for direct heat. mix beef, parsley, 2 tbs of the dressing & the peppered seasoned salt. shape the mixture into 4 patties, about 1/2" thick.

cover & grill patties 4"-6" from medium heat 12-15 minutes, turning once, until patties are no longer pink in center & juice of beef is clear. add onion slices to grill for last 8-10 minutes of grilling, brushing with 2 tbs of the dressing & turning once, until crisp-tender.

toss romaine, remaining 1/4 cup dressing & the cheese. layer romaine, burger & onion in each bun.

4 servings

HONEY-GARLIC GLAZED MEATBALLS

2 eggs
3/4 cup milk
1 cup dry bread crumbs
1/2 cup finely chopped onion
2 tsp salt
2 lbs ground beef
4 cloves garlic, minced
1 tbs butter OR margarine
3/4 cup ketchup
1/2 cup honey
3 tbs soy sauce

in a lg bowl, combine eggs & milk. add the bread crumbs, onion & salt. crumble beef over mixture & mix well. shape into 1" balls. place in two greased 15"x10"x1" baking pans. bake, uncovered, at 400° for 12-15 minutes or until meat is no longer pink.

meanwhile, in a lg saucepan, saute garlic in butter until tender. stir in the ketchup, honey & soy sauce. bring to a boil. reduce heat; cover & simmer for 5 minutes. drain meatballs; add to sauce. carefully stir to evenly coat. cook for 5-10 minutes.

makes about 5 1/2 dozen

MARVELOUS MEATLOAF

1 1/2 lbs ground beef
12 oz pork sausage, casings removed
1 (8 oz) can tomato sauce
1 cup finely chopped onion
3/4 cup fine, dry bread crumbs
1/2 cup finely chopped celery
1 egg
1 tsp garlic salt
1/2 tsp rubbed sage
1/2 cup ketchup

in a lg bowl, combine ground beef, sausage, 1/2 cup tomato sauce, onion, bread crumbs, celery, egg, garlic salt & sage until well blended. place mixture in a shallow baking pan; forn into a loaf. bake, uncovered, at 375° for 1 hour & 15 minutes; drain. meanwhile, in a small bowl, stir together remaining tomato sauce & ketchup. spoon over loaf, coating well. bake 15 minutes longer.

8 servings

BEEF-TACO-RICE SKILLET

1 lb lean ground beef
1 (1.25 oz) envelope taco seasoning mix
1 1/2 cups water
1 cup thick & chunky salsa
1 cup frozen whole kernel corn
1 1/2 cups uncooked instant rice
3/4 cup (4 oz) shredded taco-seasoned cheese
1 cup shredded lettuce
1 medium tomato, chopped (3/4 cup)
sour cream, if desired

cook beef in a 10" skillet over medium heat 8-10 minutes, stirring occasionally, until brown; drain.

stir seasoning mix, water, salsa & corn into beef. heat to boiling; stir in rice. boil 1 minute; remove from heat. cover & let stand 8 minutes.

fluff rice mixture with fork; sprinkle with cheese. cover & let stand 1-2 minutes or until cheese is melted. sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. serve with sour cream.

5 servings

ROOSTER'S PIE

1 1/2-2 lbs ground beef
4 golden potatoes
1 white onion
2 lg carrots
1 can whole kernel corn, drained
2 (8 oz) cans tomato sauce
1 can green beans, drained
1 cup of your favorite shredded cheese
salt, to taste
pepper, to taste
1 tbs olive oil

brown ground beef & drain. stir in tomato sauce. season with salt & pepper to taste. peel & dice carrots & onion into & saute in a separate pan with just a bit of olive oil. add to ground beef mixture. while this is simmering, cut & boil potatoes. next, make mashed potatoes as you normally would & set aside. lastly, add corn & green beans to ground beef mixture, stirring until all is evenly mixed & warmed. put into a large baking dish & top with the mashed potatoes. sprinkle cheese on top. bake at 400° for approximately 10-15 minutes.

16 servings

FRIENDSHIP CASSEROLE

2 lbs ground beef
1 (48 oz) jar spaghetti sauce
2 tbs sugar
1 (16 oz) pkg medium egg noodles
1/2 cup margarine OR butter
1/2 tsp onion salt (or onion powder)
1/2 tsp garlic salt (or garlic powder)
1/2 cup grated parmesan cheese
1 (12 oz) pkg shredded mozzarella cheese

preheat oven to 350°. brown meat & drain fat. add spaghetti sauce & sugar to meat; simmer 20 minutes. cook noodle as directed (al dente); drain & toss with margarine, onion salt, garlic salt & parmesan cheese. spray two 9"x13" pans with pam. in both pans, layer half the sauce, all of the noodles, rest of the sauce; top with mozzarella cheese. cover with foil; bake 45 minutes.

NOTE: SINCE THIS RECIPE MAKES ENOUGH FOR TWO CASSEROLES, PLAN ONE FOR YOUR FAMILY & ONE FOR A FRIEND. THINK OF SOMEONE WHO MIGHT NEED A REMINDER THAT THEY HAVE FRIENDS WHO CARE ABOUT THEM - A NEW MOM IN YOUR NEIGHBORHOOD, A FAMILY WHO IS MOVING, SOMEONE WITH AN ILLNESS...

TACO FILLING

1 lb ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
1 (8 oz) can tomato sauce
1 tsp worcestershire sauce
1/8-1/4 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp salt

in a 2 qt casserole, break up ground beef. add onion, green pepper & garlic. cover. microwave at HIGH 10 minutes, stirring after 4 minutes. drain well. add tomato sauce, worcestershire sauce, cayenne pepper, chili powder & salt. cover. microwave at HIGH 8-10 minutes, stirring after 4 minutes.

BROWNIE BURGER/DOG SAUCE

2 lbs ground beef
5 medium onions, finely chopped
4 tsp paprika
1 (8 oz) can tomato paste
5 cups water
1/2 tsp cumin
6 tbs chili powder

combine & simmer 3-4 hours. skim the fat if you want...or not. use as a sauce for cooked burgers and/or hot dogs.

SLOPPY JOES

1 1/2 lbs hamburger
2/3 cup finely chopped onion
1/2 cup diced celery
1/4 cup diced green pepper
1/2 cup ketchup
1 tbs worcestershire sauce
1/2 teaspoon salt
1/8 tsp pepper

in a 2 qt casserole, crumble beef. add onion, celery, & green pepper. cover; microwave on HIGH 10-12 minutes, stirring every 3 minutes. drain meat well. add ketchup, worcestershire sauce, salt & pepper. cover; microwave on HIGH 7-8  minutes until hot.

SALISBURY STEAK

1 envelope dry onion soup mix
2 cups water
1 1/2 lbs ground beef
1/4 cup lightly packed chopped fresh parsley
1/4 cup flour
1 1/2 tbs butter
1 large onion, sliced
12 oz sliced mushrooms
1 beef bouillon cube

mix 2 tbs of the soup mix with 1/4 cup of the water in a bowl. mix in the ground beef & parsley & mix well. shape into 4 oval patties (or more if you want to make them smaller).

coat patties with 1 1/2 tbs of flour. melt butter in a lg skillet. add patties  & cook about 10 minutes, turning once, until crusty & no longer pink in the middle. remove to plate & keep warm.

add mushrooms & onions & 1/4 cup water to drippings in the pan, scraping up any brown bits on the bottom. reduce heat to medium. cover & cook, stirring occasionally, about 10 minutes.

mix remaining soup mix in 1 1/2 cups water & 2 1/2 tbs flour in pan. add bouillon cube and bring to a boil, cooking until thickened, about 3 minutes. return patties to skillet until heated, turning once.

4 servings

COCKTAIL MEATBALLS

1 lb ground beef
1/2 cup bread crumbs
1/3 cup finely chopped onion
1/4 cup milk
1 tbs chopped fresh parsley
1 tsp salt
1/2 tsp worcestershire sauce
dash pepper
1 egg
1 (12 oz) bottle chili sauce
1 (10 oz) jar grape jelly

heat oven to 400°. mix together all ingredients except chili sauce and jelly. shape into 1" meatballs. place in a 13"x9"x2" baking dish.

bake, uncovered, about 20 minutes, or until no longer pink in middle.

heat chili sauce & jelly in a dutch oven over medium heat, stirring constantly, until jelly is melted. stir in meatballs until coated. simmer, uncovered, 30 minutes. serve hot with toothpicks, or over rice. 

makes approx 36 meatballs

MOZZARELLA STUFFED MEATBALLS

2 tablespoons extra virgin olive oil
1 pound lean ground beef
1 large egg
1/2 cup finely chopped white onion
1/2 cup panko bread crumbs
1/2 cup freshly grated parmesan cheese
1/4 cup milk
2 tablespoons minced garlic
1 tablespoon worcestershire sauce
1 tablespoon yellow mustard
1 teaspoon hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic salt
10 (1 inch) mozzarella balls

preheat oven to 350°. grease a 9"x13" baking dish with oil.

place beef, egg, onion, bread crumbx, parmesan, milk, garlic,  worcestershire, mustard, hot sauce, salt, pepper and garlic salt into a large mixing bowl, stirring until just combined. take 1/4 cup beef mixture and press into center with your thumb to make room for the cheese ball. place cheese in the middle, then with your hands, enclose the cheese with the beef, making sure the cheese is completely covered. place meatballs into prepared baking dish. bake for 30-35 minutes, or until cooked through.

makes 10 meatballs

GROUND BEEF AND BAKED BEANS CASSEROLE

2 tablespoons vegetable oil OR olive oil
2 large onions, finely chopped (2 cups)
1 pound ground beef
2 (15 oz) cans boston-style baked beans
2 medium tomatoes, finely chopped (1 cup)
1/4 cup packed light brown sugar
1 tablespoon dijon mustard
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
5 slices bacon

preheat oven to 350°. coat a 2-quart casserole dish with pam; set aside.

in a large skillet, heat the oil over medium heat. add the onion; cook about 5 minutes or until softened. add the beef; cook about 10 minutes or until brown, breaking meat up with a fork as it cooks.

in a large bowl, combine the beef mixture with the remaining ingredients except the bacon; mix well. pour beef mixture into the prepared casserole; arrange the bacon slices on top. cover with a lid or aluminum foil. bake about 45 minutes or until thick and bubbly. uncover dish and preheat broiler. broil for 1-2 minutes or until the bacon is crisp.

8-10 servings

CLASSIC MEATLOAF

1/2 cup milk
3 slices whole wheat OR white bread, cubed
1 egg, beaten
1 medium onion, chopped
2 tablespoons chili sauce
2 teaspoons worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
2-5 drops hot pepper sauce
2 lbs lean ground beef

in a large bowl, pour milk over bread. add egg, onion, chili sauce, worcestershire sauce, salt, pepper and hot pepper sauce; mix thoroughly. add ground beef; mix well. shape meat mixture into an 8"x4" oval.

bake in a shallow pan at 350° for 1 1/4 hours or until no pink remains. drain.

8-10 servings

GOAT CHEESE AND SPINACH TURKEY BURGERS

1 1/2 pounds ground turkey breast
1 cup frozen chopped spinach, thawed and drained
2 tablespoons goat cheese, crumbled

preheat the oven broiler.

in a medium bowl, mix ground turkey, spinach, and goat cheese. form the mixture into four patties.

arrange patties on a broiler pan and place in the center of the preheated oven. broil 15 minutes or until done.

4 servings

MELT-IN-YOUR-MOUTH MEATLOAF

2 eggs
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1 1/2 pounds ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon worcestershire sauce

in a large bowl, combine the first 6 ingredients. crumble the ground beef over the mixture and mix well (the mixture will be moist.) shape into a round loaf. place in a 5 quart slow cooker. cover and cook on LOW for 5-6 hours or until a meat thermometer reads 160°.

in a small bowl, whisk the ketchup, brown sugar mustard and worcestershire sauce. spoon over the meatloaf. cook 15 minutes longer or until heated through. let stand 10-15 minutes before cutting.

6 servings

JUST-LIKE-THANKSGIVING TURKEY MEATLOAF

1 cup seasoned stuffing cubes
1/2 cup milk
1 egg, beaten
1 rib celery, finely chopped
1 small onion, grated
1 small carrot, grated
1/4 cup dried cranberries
1/2 teaspoon salt
1/4 teaspoon pepper
3-4 1/2 teaspoons minced fresh sage, divided
3 teaspoons minced fresh rosemary, divided
1 1/2 pounds lean ground turkey
1/2 cup whole-berry cranberry sauce
1/2 cup ketchup
1/8 teaspoon hot pepper sauce

in a large bowl, combine stuffing cubes and milk. let stand for 10 minutes; break up stuffing cubes with a fork. stir in the egg, celery, onion, carrot, cranberries salt and pepper. combine sage and rosemary; add half to the mixture. crumble turkey over mixture and mix well. pat into an ungreased 9"x5" loaf pan.

bake, uncovered, at 375° for 25 minutes; drain if necessary.

combine the cranberry sauce, ketchup hot pepper sauce and remaining herbs; spread over meatloaf. bake 20-25 minutes longer or until no pink remains and a meat thermometer reads 165°.

6 servings