Beef Enchiladas

These are the best enchiladas I've ever made. The secert is to use corn tortillas. I've also found I can make my own enchilada sauce fairly easy and cheeper then buying. I usually make a big batch of the sauce and then freeze the rest for a later time.

Ingredients:

1 lb. Ground Beef
2 (10 oz.) cans Enchilada Sauce (Old El Paso - Mild)
2 cups Shredded Cheese
1 (12-ct.) pkg. Corn Tortillas (El Milagros are my favorite)

Directions:

Heat oven to 375. Lightly grease 13x9 glass baking dish. Brown ground beef over medium/high heat, stirring occasionally, until cooked thoroughly. Drain. Stir in 3/4 cup of Enchilada sauce, and 1 cup of cheese. Warm until cheese is melted and bubbly.

In another skillet or griddle over medium/high heat. Heat 1 corn tortilla at a time for 20 to 30 seconds per side until hot. Spoon enchilada filling onto tortillas; roll up and place seam sides down in baking dish.

Poor remaining enchilada sauce over top. Sprinkle with remaining 1 cup cheese. Bake 15-20 minutes or until hot.

Taco Hot Dish

Recipe compliments of Christy Kirby



1 – 1.5 ground beef or turkey
2 cups shredded cheese
1 pkg taco seasoning mix
1 8oz can tomato sauce
1 sm 2.25 oz can sliced black olives (skip if you don't like)
1 can Condensed Tomato Soup
8-10 Hard Shell Taco Shells

Brown meat, drain. Line 9 x 13 pan with 8-10 hard taco shells. Fill each taco shell with meat and put small amount of shredded cheese in each shell.

Mix 1 can of tomato soup with 1 can of water (use soup can) and heat on stovetop in saucepan. In another saucepan heat and mix 1 can of tomato sauce, 1 can of water (use tomato sauce can), 1 small can of olives, 1 package of taco seasoning mix.

Pour mixture of tomato sauce, water, olives and taco seasoning over shells in 9 x 13 pan. Then pour mixture of tomato soup and water over top. Layer top of hotdish with shredded cheese.

Bake at 350 for 45 minutes. Allow to sit for 10 minutes before serving. Server with all your favorite taco condiments.
Makes great leftovers.

Baked Parmesan Meatballs

1 lb. ground beef
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
1 egg
1 clove garlic, minced

Preheat oven to 375. Mix meat, cheese, parsley, egg and garlic. Shape into 12 meatballs. Place in foil-lined baking pan. Bake 25 min or until cooked through.
I add these to spaghetti or some form of pasta. They would also be great as a meatball sub with some marinara sauce or served as an appetizer.

Fiesta Taco Casserole

1 lb. ground beef
1 cup salsa
1/2 cup sour cream
1 medium tomato, chopped
1 can spicy chili beans, undrained
2 cups broken tortilla chips
4 medium green onions, sliced
1/2 cup shredded cheddar cheese

Brown meat in skillet. Add beans and salsa. Heat to a boiling, stirring occasionally. Place broken tortilla chips at the bottom of ungreased 2 quart casserole dish. Top with beef mixture. Spread sour cream over beef mixture. Sprinkle with onions, tomatoes and cheese. Bake uncovered 20-30 minutes at 350. May garnish with salsa, lettuce, tortilla chips and more cheese. Can substitute taco seasoning for beans. Makes 4 servings.

Grandma Kelly's Meatloaf

1.5 - 2 lbs. ground beef
1/2 - medium onion, chopped
1/4 cup green pepper, chopped (optional)
12 saltine crackers
3/4 cup ketchup
1/4 cup milk
1 egg
2 stocks of celery, diced small (optional)

Crumble saltines until crumbs. Mix all ingredients and patty into loaf. Place loaf into greased bread pan. Bake at 350 for 60-90 minutes or until done.

Tamale Pie

Tamale Pie (from Full Bellies, Happy Kids)

1 lbs. ground beef

1 can (10 oz.) diced tomatoes and green chilies, drained

1 cup chunky salsa verde, La Victoria

1 pkg (8.5 oz.) corn muffin mix, Jiffy

1 cup cream-style corn

1 can (2.25 oz.) sliced black olives, drained

1 cup shredded Mexican cheese blend

Preheat oven to 350 degrees.

In a medium saucepan, over medium heat, cook and stir ground beef until browned, breaking up clumps. Drain off fat; stir in tomatoes and salsa until thoroughly combined. Transfer to 1.5-quart casserole dish.

In a small bowl, stir together muffin mix and corn just until combined. Spread over mixture casserole. Sprinkle with olives.

Bake in preheated oven for 45 to 50 minutes or until bubbly. (If edges start to brown, cover with foil.) Top with cheese. Bake for 5 minutes more or until cheese is melted.

Karlene's Note: I loved this dish it was delicious. I did make a couple adjustments. I did not use salsa verde, instead used Pace picante sauce, which is a standard in my household. Also I did not measure out a cup of the cream style corn I just dumped the whole can in.

Quick & Easy Shepherd’s Pie

1 lbs. ground beef
1 can of cream of mushroom soup
2 cans cut green beans, drained
1/2 cup chopped onion
3-4 cups mashed potatoes
1 cup cheddar cheese shredded

Preheat oven to 350 degrees
Brown ground beef with onions. Drain off fat; stir in can of soup. Transfer to 3-quart casserole dish. Top meat mixture with drained green beans then mashed potatoes. Bake for 20-25 minutes. Top with cheese. Bake for 5 minutes more or until cheese is melted

Karlene’s notes:
I have never been a big fan of mashed potatoes therefore to save on time I use instant. For all my food storage friends this is a great opportunity to use potato flakes or pearls. I prefer and use the pearls. It is also a great way to use leftover mashed potatoes.

Speedy Beef Stroganoff

1 lb. ground beef
1 can cream of mushroom or 98% fat free cream of mushroom soup
1/2 cup sour cream
1 tbsp. worcestershire sauce
1/3 milk
1/2 chopped onion
optional : fresh mushrooms or can of sliced mushrooms
egg noodles

Brown meat and onion together, drain. Add soup, sour cream, worcestershire, milk and fresh or canned mushrooms. Heat through. Serve on noodles. Serves 4

Easy Hamburger Patties

1 lb. ground beef
4-6 saltine crackers
2 Tbs. of Ketchup
chopped onion - dry or fresh (to your families liking)
1/8 tsp. pepper
1/8 tsp. salt
1/8 tsp. Lawry's seasoned salt
4 drops of worcestershire sauce

Crumble crackers until crumbs. Mix all and patty