ZUCCHINI AND GROUND BEEF CASSEROLE
6 c. sliced zucchini
1/4 c. chopped onion
1 lb. ground beef
1 tbsp. butter
1 pkg. Stove Top stuffing mix
1 1/2 c. water
1 c. cream of chicken soup
1 c. sour cream
1 c. shredded carrots
Cook zucchini in a small amount of salted water in saucepan for 3 minutes; drain well. Brown onion and ground beef in butter in skillet, stirring until ground beef is crumbly; drain.Prepare stuffing mix according to package directions, using 1 1/2 cups water. Combine soup and sour cream in bowl. Add zucchini, ground beef and carrots. Spoon half the stuffing into greased 9×13 inch baking pan. Layer ground beef mixture and remaining stuffing on top. Bake at 350 for 40-50 minutes or until golden brown.
Recipe source: http://slowcooker.cooktopcove.com/
Here’s a simple recipe to put together for a delicious dinner. You probably have all the ingredients on hand as well.
1 lb. ground beef
¼ tsp. salt
¼ tsp. pepper
¼ tsp. onion powder
1 cup sliced white onion
1 cup sliced celery
2 cups peeled and sliced carrots
2 cups sliced russet potatoes
1 (10.75-oz.) can cream of celery soup (do not add water)
1. In a skillet, cook the ground beef until brown.
2. Mix in salt, pepper, and onion into the meat.
3. Layer the ingredients one by one into your slow cooker –start with the ground beef and end with the cream of celery on top of the potatoes.
4. Let the slow cooker do the rest of the work — Put it on LOW for 5 hours while fully covered.
“Never assume that you can make it alone. You need the help of the Lord. Never hesitate to get on your knees in some private place and speak with Him.” –Gordon B. Hinckley
Old Fashioned Goulash
- 2 lbs ground beef or turkey
- 3 tsp minced garlic
- 1 large yellow onion, diced
- 2 1/2 cups water
- 1/2 cup beef broth
- 1/3 cup olive oil
- 2 (15 ounce) cans tomato sauce
- 2 (15 ounce) cans diced tomatoes
- 1 T Italian seasoning
- 1 T Adobo seasoning
- 3 bay leaves
- 1 T seasoned salt
- 1/2 T black pepper
- 2 cups elbow macaroni, uncooked
- 1 cup shredded Mozzarella cheese
- 1/2 cup shredded Cheddar cheese
1. In a large pan, saute your ground meat in skillet over medium high heat until HALF cooked, remove from heat. 2. Add garlic, onions, olive oil & saute until meat is fully cooked. 3. Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, and seasoned salt, pepper and Adobo seasoning. Mix well. 4. Lower heat and cover allow to cook for about 20 minutes, stirring occasionally. 5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined 6. Cover once again and allow to simmer for about 30 minutes 7. Once cooked, remove the bay leaves 8. Add only the cheddar cheese and mix until combined 9. Add mozzarella cheese just before serving.
“Defend your beliefs with courtesy and with compassion, but defend them.”–Elder Jeffrey R. Holland
This is a very easy enchilada filling and it tasted fantastic! It took about 15 minutes to put together. You can leave it cooking for three hours on high while in church and have it when you return.
- 1 pound ground beef
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, frozen or canned
- 1 cup salsa (I used Tostitos Chunky Salsa as I had it on hand)
- 1 (4.5-ounce) can chopped green chilies, drained (I used Ortega because that’s what I had on hand)
- 1.2 dry package of taco seasoning (I used Ortega because that’s what I had)
- 1 (19-ounce) can enchilada sauce (I like old El Paso), half set aside
- 4 9-inch flour tortillas (I used La Banderita Home Style Flour because it’s what I had)
- 2 cups shredded Mexican blend cheese
- 1 avocado, diced, for serving
- 1 Roma tomato, diced, for serving
- chopped fresh cilantro leaves
- sour cream
** Using a 19-oz can of enchilada sauce leaves enough left over to pour over the bottom of your baking dish before placing tortilla on top and enough to drizzle over the top of the enchiladas.
- In a large pot, brown ground beef and drain any excess fat. Remove from heat. Add to crockpot.
- Add to crockpot: drained black beans, corn.
- Add salsa, green chiles, taco seasoning and enchilada sauce, reserving about 1/2 cup.
- Cook on high heat for about 3 hours.
- When ready, you can serve it up in enchilada shells or taco shells.
- Topping ideas: sour cream, chopped avocado, tomatoes, grated cheese, chopped cilantro, etc.
1.5 lbs ground beef
1 carrot, shredded
1 zucchini, shredded or finely diced
1 onion chopped
1 bell pepper finely chopped
2 cups frozen corn
1 can whole olives (sliced them up)
1 packet taco seasoning
2 15-oz cans tomato sauce
Serve with cornbread
Brown the ground beef, carrot, zucchini, onion and bell pepper until done. Drain and cool because you are going to be putting this in a gallon zip lock bag and you don’t want it to melt the bag. Add the remaining ingredients. Freeze. When you need it, thaw and cook in crock pot on low for 5-6 hours or high 3-4 hours. Serve “sloppy joe style” over cornbread. Mmm. Cornbread. How easy was that?
“If we choose the wrong road, we choose the wrong destination.” –-Elder Dallin H. Oaks
I got this recipe from my daughter, who got it at her wedding shower.
- 1 lb. ground beef
- 2-8oz. cans tomato sauce
- 2-6oz. cans tomato paste
- 2-8oz. cans filled with water
- 2 Tablespoons dried parsley
- 1 Tablespoon dried oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- 2 dried bay leaves
- 1 teaspoon salt and pepper
- 2-3 Tablespoons sugar
Instructions: Brown ground beef over medium high heat. Drain any excess oil. Add tomato sauce and paste and fill the 2 tomato sauce cans with water and add. Stir to combine. Add all the spices. Stir. Let sauce come to a slow bubble on medium heat, then turn heat down and let simmer. Put a lid partially on pot and let simmer two hours. (You can eat it before but it tastes better the longer it has to combine flavors.) Serve over your favorite noodles.