- 1 package (7 ounces) elbow macaroni
- 2 pounds ground beef
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (6 ounces) tomato paste
- 1 can (4 ounces) chopped green chilies, drained
- 1.5 tsp salt
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp pepper
- 2 cups shredded monterrey jack cheese
- 2 jalapeno peppers, seeded and chopped
- Preheat oven to 375.
- Cook macaroni according to package directions.
- Meanwhile, brown meat with onion in a LARGE saucepan. Add garlic and cook one minute longer, then drain.
- Stir in the tomatoes, beans, tomato paste, chilies, and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes.
- Drain macaroni and stir into beef mixture.
- Transfer to two greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375 for 30 minutes. Uncover and bake 10 more minutes, or until bubbly and heated through.
- Serve one casserole. Cool the second casserole, cover and freeze up to 3 months.
*TO USE FROZEN CASSEROLE: Thaw in the refrigerator for 8 hours. Cover and bake at 375 for 20-25 minutes or until heated through.
❤ Amanda Bonds
- 1 pound ground beef
- 1 large onion, chopped
- 2 cups cheese
- 1 cup salsa
- 1 can (4 oz) chopped green chilies
- 1 tsp garlic powder
- 1/2 tsp hot pepper sauce (didn’t have any so I used 1/4 tsp cayenne pepper)
- 1/4 tsp salt
- 1/4 tsp ground cumin
- 3 tubes (8 oz each) refrigerated crescent rolls
- Chives, sour cream, pico de gallo (for toppings)
- In a large skillet, brown beef with onion, drain. Stir in cheese, salsa, chilies, garlic powder, hot pepper sauce, salt, and cumin.
- Unroll the crescent roll dough and separate into 12 rectangles. Place on ungreased baking sheets; press perforations to seal. Place 1/2 cup meat mixture in the center of each rectangle. Bring four corners to the center and pinch to seal.
- Bake at 350 for 25-30 minutes or until golden brown. Serve with garnishes.
Makes 12 hot taco pockets, which are pretty filling (I could only eat two). Leftovers can be frozen in a heavy-duty freezer bag. To use frozen taco pockets, bake on an ungreased baking sheet at 350 for 20 to 25 minutes.
❤ Amanda Bonds
1 1/2 pounds lean ground beef (I use shredded chicken- just boil and shred)
1 large onion
2 envelopes ranch-style dressing mix
1 envelope taco seasoning mix
2 cans shoe peg corn, drained
1 can black beans, undrained
1 can pinto beans, undrained
1 can kidney beans, undrained
1 can tomatoes, canned, undrained
1 can tomatoes with green chilies, undrained
Brown meat and onion (If using beef) until tender; drain. If using chicken, boil and shred when cool. Cook onions in a separate pan using a little bit of olive oil) Add all other ingredients, and bring to a boil. Reduce heat and simmer for about 2 hours. Top individual servings with grated cheddar cheese and a dollop of sour cream if desired. Cilantro is also a good topper!
After cooking your meat and onion, place all ingredients in crock-pot and simmer on low for 8 hours.
❤ Crystal Barnhill
- 1 egg
- 3/4 cup milk
- 1/2 cup quick cooking oats
- 1/2 cup onion, chopped
- 1 tsp. salt
- 1 lb. ground beef
- 2/3 cup ketchup
- 1/2 cup brown sugar, packed
- 1 1/2 tsp. mustard
In a bowl, beat the egg and milk. Stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into 8 loaves and place in a greased 9×13″ baking dish (I’ve used a baking sheet too and it turns out fine). Combine ketchup, brown sugar, and mustard. Pour over loaves. Bake uncovered at 350 for 45 minutes, or until the meat is no longer pink.
One note, I usually bake these on a baking sheet and put foil down because the sauce will kind of carmelize and can be hard to get off the pan. Enjoy! ❤ Kristen Neely
15 uncooked jumbo pasta shells
1 pound lean ground turkey
1 (10 ounce) can enchilada sauce
1/2 teaspoon dried minced onion
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 cup fat-free refried beans
1 cup shredded reduced-fat Cheddar cheese
1. Cook pasta according to package directions; drain. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir in enchilada sauce and seasonings; set aside.
2. Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray.
3. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
❤ Amanda Bonds
- 6 ounces garlic-flavored croutons
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1/2 onion, roughly chopped
- 1 carrot, peeled and broken
- 3 whole cloves garlic
- 1/2 red bell pepper
- 18 ounces ground chuck
- 18 ounces ground sirloin
- 1 1/2 teaspoon kosher salt
- 1 egg
For the glaze:
- 1/2 cup catsup
- 1 teaspoon ground cumin
- Dash Worcestershire sauce
- Dash hot pepper sauce
- 1 tablespoon honey
Heat oven to 325 degrees F.
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
❤ Shelley Nordine Recipe courtesy of Alton Brown
1 lb of Ziti pasta or you can use Penne
1 Onion, chopped
2 TSP of minced garlic
1 lb lean ground beef
1 1/2 jars of spaghetti sauce of your choice
1 C. Sour Cream
1 C. Ricotta cheese
2- 3 C. of Shredded mozzerella cheese
Set the oven to 375. Boil your pasta until cooked. Saute onion and garlic until tender, add your meat and cook until no longer pink. Dump spaghetti sauce into the meat mixture and mix well. (Oh, I usually add a bit of garlic salt, pepper and italian seasoning to it as well.) Spray your pan or casserole dish with cooking spray real well then add your cooked pasta noodles, dump the sauce/meat mixture on top of the noodles and make sure you mix the noodles in it really well so they don’t get dry. Sprinkle some parmesan over that, mix your sour cream and ricotta together in a small bowl and then spread that over what you’ve already put in the casserole dish. Sprinkle some mozzerella and then another layer of the noodles and sauce, another layer of the parmesan and sour cream/ricotta and cheese, etc etc… you can really layer it however you want. I usually just make sure the last layer is topped with a bunch of shredded cheese and Parmesan!
Cover with foil and cook for about 30 minutes or until heated throughout and cheeses are melted.
❤ Anna Burud