This is a comfort food dish that is easy to make and you probably already have the ingredients on hand.
- 1 pound lean ground beef
- 3 cups peeled and thinly sliced potatoes
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup chopped onion
- 3/4 cup milk
- salt and pepper to taste
- freshly ground pepper, to taste
- 1 cup shredded Cheddar cheese
- Preheat oven to 350 degrees F.
- In a medium skillet over medium heat, brown the ground beef and then drain fat.
- In a mixing bowl stir together the cream of mushroom soup, onion, milk, salt and pepper to taste. Add in the cooked hamburger and mix well.
- In a 2 quart baking dish (11×17 inches), alternately layer potatoes, soup and meat mixture and then top with sprinkled cheese. Repeat layers.
- Bake for 1 to 1 1/2 hours, or until the potatoes are fork tender.
Ground Beef Enchiladas
- 1 pound lean ground beef
- 1 large onion, chopped
- 2 cups Taco Bell Thick ‘N Chunky Salsa
- 1 (15 ounce) can black beans, drained, rinsed
- 1/4 cup Kraft Zesty Italian Dressing
- 2 tablespoons Taco Bell Seasoning Mix
- 6 (8 inch) flour tortillas
- 1 cup Sour Cream
- 1 (8 ounce) package Mexican Style Shredded Four Cheese
- LaVictoria’s red mild taco sauce
Preheat oven to 400 degrees F. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.
Cover bottom of baking dish with mild taco sauce. Arrange 3 of the tortillas in single layer on bottom of 13×9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Sprinkle with LaVictoria’s red mild taco sauce. Repeat all layers. Cover with foil.
Bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted. Let stand 5 minutes before cutting to serve.
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.
Crockpot Beef Enchilada Filling
This is a very easy enchilada filling and it tastes great. It took about 15 minutes to put together. Cook on high for 3 hours.
1 pound ground beef
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels, frozen or canned
1 cup Tostitos Chunky Salsa
1 (4.5-ounce) can chopped green chilies, drained
1.2 dry package of taco seasoning (I used Ortega because that’s what I had)
1 (19-ounce) can Old El Paso enchilada sauce, half set aside*
4 9-inch flour tortillas
2 cups shredded Mexican blend cheese
1 avocado, diced, for serving
1 Roma tomato, diced, for serving
chopped fresh cilantro leaves
** 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 chilies, 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.
The best place to be when you’re sad is Grandpa’s lap. ~Author Unknown
Soak 1 cup of bread crumbs in 1/3 cup milk
1/4 cup minced onion, 1 lb ground beef, 1 slightly beaten egg, 1 1/2 teaspoons salt, 1/8 teaspoon pepper, 1/2 teaspoon nutmeg. Mix together thoroughly and shape to form 1-inch balls. Saute in 1 tablespoon butter until lightly browned. Remove balls and add 2 teaspoons flour to drippings and blend. Add 1 cup hot water, 1 beef bouillon cube and 1/2 cup milk and 1/2 cup sour cream. Cook and stir over medium heat until sauce is smooth and thick. Add meatballs, cover and simmer for 15 minutes. Serves 6.
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” –J.R.R. Tolkien
This is a yummy and simple recipe for stuffed green peppers.
- 6 green bell peppers
- 1 pound ground beef
- 1 small onion
- 1/2 cup chopped celery
- 1 can (10 1/2 oz) cream of mushroom soup
- 1/2 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon basil
- 1/2 teaspoon salt
- 1 1/2 cups cooked rice
- 1 can (10 1/2 oz) tomato soup
- 1 (8 oz) can tomato soup
Prehat oven to 350 degrees F. Cut tops from green peppers; discard seeds. Cook peppers in small amount of boiling water for 5 minutes. Drain and arrange in casserole dish. Brown ground beef and onion. Drain. Add celery, cream of mushroom soup, oregano, chili powder, basil, salt, and rice. mix well and spoon into green peppers. Combine tomato soup and tomato sauce and pour over top. Bake for 30 minutes. Sprinkle cheddar cheese over tops if you like. Makes 6 servings.
The price of greatness is responsibility. –Winston Churchill
I got this recipe as a newlywed and I love it. Yes, it has cream cheese in it and yes, it has sour cream in it, but sometimes you need a little comfort food and when you do, this is a great little recipe.
- 1 package (8 oz.) noodles
- 1 lb. ground beef
- 3 cans (8 oz. each) tomato sauce
- 1 cup cottage cheese
- 1 package (8 oz.) cream cheese
- 1/4 cup sour cream, thick
- 1/3 cup green onions, chopped
- 1 tablespoon green pepper, chopped
- 1 tablespoons butter, melted
Boil noodles in salted water for 10 minutes. Drain. Brown ground round beef in heavy skillet. Stir in tomato sauce. Remove from heat. Combine cottage cheese, cream cheese, sour cream, green onions and green pepper. Spread half the noodles in buttered 2 quart casserole. Cover with cheese mixture; top with remaining noodles. Pour melted butter over noodles. Put beef mixture on top. Bake at 350 degrees for 25 minutes. Serves 6.
Recipe adapted from BettyCrocker
If people knew how hard I had to work to gain my mastery, it would not seem so wonderful at all. –Michelangelo
I love this recipe. It’s so easy and you can almost make it faster than you can set the table.
- 1 pound lean ground turkey (or beef)
- 1 (10 ounce) can Old El Paso Enchilada sauce
- 1 (8 ounce) can tomato sauce
- 1 16 oz can Pillsbury Grand biscuits
- 2 cups shredded Mexican Cheese
- Green onions
- Sour cream
- Black olives
- 1 can of black beans, drained
- 1 can of corn, drained
- 1 can of kidney beans, drained
- 1 4 oz. can chopped mild chilies (I like chilies so I doubled the amount)
- optional: serve with sour cream and Scoop style Fritos
Preheat oven to 350 degrees. Brown ground beef and drain if needed. Mix in a can of enchilada sauce and tomato sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Add chilies, drained can of kidney beans and drained can of corn. Pour it all in a greased casserole dish and bake for 30 to 45 minutes or until biscuits are done. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.
I got this recipe from a friend’s facebook wall:
Yield: 16 shells
1 pound ground beef (or ground turkey)
1 package low-sodium taco seasoning
4 ounces cream cheese
16 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese
3 green onions
Preheat oven to 350°.
In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.
Yield: 16 shells
“Honesty is more than not lying. It is truth telling, truth speaking, truth living, and truth loving.” –James E. Faust
This recipe/photo is from LDS Living Magazine.
Serves 8–10; Prep Time: 30 minutes
For a veggie version, substitute 4 (15-ounce) cans of drained pinto or black beans for the ground meat.
• 3 pounds russet potatoes, peeled and cut into 1-inch pieces
• 1 cup low-fat milk
• 2 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 pounds lean ground beef or turkey
• 1 large onion, chopped
• 2 cloves garlic, minced, or ½ teaspoon garlic powder
• ¾ cup smoky barbecue sauce
• 1 tablespoon yellow mustard
• 1 tablespoon brown sugar
• 3 cups frozen corn kernels, thawed
• 1½ cups grated sharp cheddar cheese
• 2 tablespoons chopped green onions or cilantro, for garnish
Preheat the oven to 400º F and grease a 9×13-inch baking dish.
Place potatoes in a large pot of cold water over medium-high heat. Bring to a boil, reduce heat, and simmer. Cook potatoes for 15 minutes, or until tender. Drain potatoes and mash with milk and butter; add salt and pepper and set aside briefly.
Meanwhile, in a large saucepan, cook meat with onions and garlic, breaking up with the back of a spoon until meat is just cooked through. Stir in barbecue sauce, mustard, and brown sugar.
Transfer meat mixture to prepared casserole dish. Top with corn, scattering evenly over the top. Carefully spread the mashed potatoes over the top and sprinkle with cheese. Bake at 400º F for 40 minutes, or until potatoes are nicely browned and meat mixture is bubbling. Cool completely and wrap tightly to refrigerate or freeze. Reheat thawed casserole at 350º F for 30 minutes. Sprinkle with green onions or cilantro just before serving.