Chuck Roast

1 Chuck Roast
1 can Italian Stewed Tomatoes
1 onion, largely chopped
Kosher salt

Salt both sides of roast generously. Add everything to a crock pot and cook on high 5 hours.

Sweet & Sour Meatballs

1 (12oz) Jar Chili Sauce
1 (16oz) Jar Grape Jelly
2lbs Frozen Meatballs

Mix chili sauce and grape jelly in large saucepan until well mixed

Pour in meatballs, stir until completely covered

Cook on low 1-2 hours until heated.

Beef Stroganoff

1 (8 ounce) package egg noodles
1 pound ground beef
1/2 small onion, chopped
1 can cream of mushroom soup
1 can beef broth
1 T garlic powder
1 T Worcestershire sauce
1/2 cup sour cream
1/2 t. paprika
salt and pepper to taste


Prepare the egg noodles according to package directions and set aside.

In a separate large skillet over medium heat, saute the ground beef and onion over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup,broth, Worcestershire sauce and garlic powder. Simmer for 10 minutes, stirring occasionally.

Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper and paprika to taste.

Old-Time Beef Stew

Courtesy of Paula Deen

2 lbs. stew beef
2 T. vegetable oil
2 c. water
1 T. Worcestershire sauce
1 clove garlic, peeled
1-2 bay leaves
1 medium onion, sliced
1 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. paprika
Dash ground allspice
3 large carrots, sliced
3 ribs celery, chopped
6 new potatoes, diced
2 T. cornstarch

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots, celery and potatoes. Cover and cook 30-40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

Lasagna

1 lb ground beef
2 large cloves garlic, crushed
1 (28 oz) jar spaghetti sauce
1/2 cup water
1 large egg, lightly beaten
1 (12 oz) container cottage cheese
1 1/2 t pepper
8 lasagna noodles, uncooked
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Brown beef with garlic. Stir in spaghetti sauce and water. Combine egg, cottage cheese, and pepper. Spread 1/2 cup meat sauce in a 13 x 9 x 2 inch baking dish. Top with half each of uncooked noodles, cottage cheese mixture, meat sauce, and mozzarella cheese. Repeat layers, and cover with foil. Bake at 350 for 50 minutes. Sprinkle with Parmesan cheese and bake uncovered 10 more minutes. Let stand 10 minutes before serving.

Sweet Sloppy Joes

1 1/2 lbs ground beef
1 small onion, chopped
1 small green pepper, seeded and chopped
1 (10 3/4 oz.) can tomato soup, undiluted
1 (8 oz.) can tomato sauce
1 cup ketchup
2 T brown sugar
1 T Worcestershire sauce
1 tsp. prepared mustard
1/8 tsp. garlic powder
4 sesame seed hamburger buns, toasted

Cook first 3 ingredients in a large skillet until beef is browned, stirring until it crumbles; drain. Stir in soup and next 6 ingredients; simmer 10 to 15 minutes, stirring often. Serve on toasted buns. Yield: 4 servings.

*If you don't like your sloppy joes sweet, just omit the brown sugar

Taco Soup

1lb lean ground beef
1 onion
2 cans black beans
2 cans Original Rotel Tomatoes
1 can whole kernal corn
1 Hidden Valley Ranch seasoning packet
1 Taco Bell Taco seasoning packet
1 28 oz can crushed tomatoes
28 oz water

Brown beef with Ranch and Taco Seasoning and onion...Dump it all in a 6 quart stockpot and simmer until hot.

***This freezes VERY nicely! I like to freeze a few containers that feed the whole family and also a few individual containers for lunches and such...and depending on the price of your ground beef it costs about $8 to make!

Weeknight Enchiladas

Prep: 7 minutes Cook: 29 minutes
1 lb. ground chuck
1 small onion, chopped
1 (10 ¾ ounce) can tomato soup, undiluted
1 (10 ounce) can mild enchilada sauce8
(7-8 inch) flour tortillas
2 cups shredded Cheddar Cheese, divided

Cook beef and onion in a large skillet over med-high heat until meat is browned, stirring until it crumbles; drain and return to skillet. Stir soup and enchilada sauce into meat mixture. Spread ¼ cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas; place, seam side down, in a greased 13x9x2 inch baking dish. Pour remaining meat mixture over tortillas.Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese melts. Serve with sour cream and olives, if desired. Yield: 4 servings

***I prefer corn tortillas, but then you have to use hot oil to make them pliable. A also use co-jack cheese, not cheddar, and I use El Pato enchilada sauce…it’s the best!