Ingredients:

1 Can Red Kidney Beans
2 Cans Pinto Beans
1 Can Whole Kernel Corn
1 Can Diced Ro-Tel Tomatoes w/Peppers
1 Can Stewed “Mexican Recipe” Tomatoes
1-2 Pounds Ground Chuck or venison
1 Pkg. Dry Taco Seasoning
1 Pkg. Dry Ranch Valley Seasoning

Directions:

Add seasonings and one cup of water to browned and drained meat. Add all cans with their juices and bring to a boil. Simmer at least thirty minutes. Add water to desired soup consistency. ( I usually rinse out the bean cans and pour the water into the pot. I get all the goodie from the beans and cut down on smelly garbage at the same time.)

Serve with cornbread, crackers or Frito chips. Top with grated cheese and enjoy.

Ingredients:

1/2 cup soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
3 cloves garlic, crushed
1 large red onion, chopped
ground black pepper to taste
1 teaspoon red pepper flakes
2 tablespoons sesame seeds
2 leeks, chopped
1 small carrot, chopped
1 pound beef round steak, sliced paper thin

Directions:

In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, and red onion. Stir in the black pepper, red pepper flakes, sesame seeds, leeks and carrot. Mix in the meat by hand to ensure even coating. Cover and let marinate for at least 2 hours or overnight.

Brush the bottom half of a wok with cooking oil, and heat over medium-high heat. Put in all of the meat and marinade at once, and cook stirring constantly. The meat will be cooked after just a few minutes. Remove from heat and serve with rice or noodles.

For Korean style fire meat, roll the meat mixture up in a leaf of red lettuce.

Ingredients:

2 slices bacon
1 pound ground beef
1 tablespoon beef bullion powder
1 large green pepper (seeded and chopped)
2 stalks celery, chopped
1/2 pound shredded mild cheddar cheese
4 cups milk
4 tablespoons flour
1/8 teaspoon Lawry’s Seasoned Salt

Directions:

Fry bacon in medium pot. Remove bacon from grease and leave 1 1/2 tablespoons bacon drippings in pot. Stir in onion, celery and green pepper, lightly cook until done. Stir in the ground been and cook over medium heat until browned.

Slowly stir in the beef bullion and the seasoned salt. Stir in the flour, mixing well. Turn down heat to low and mix in the milk slowly. Mix thoroughly. Stir in the cheese and allow to melt.

Serve hot sprinkling some of the crumbled bacon bits in each bowl.

Ingredients:

90 g (3 oz) elbow macaroni
220 g (8 oz) premium lean ground beef
1/2 cup onion, chopped
1/2 cup red capsicum (red pepper), chopped
1 cup of tomato sauce
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 tsp ground black pepper
40 g (1 1/2 oz) low fat grated mozzarella cheese.

Directions:

Get your oven going, and preheat it to 350 F (180 C).

Next, cook the macaroni for about 10 minutes in a large pot of boiling water, and drain.

Now spray a non-stick frying pan with canola oil, and cook the beef for about 5 minutes, stirring constantly till the meat goes brown. Drain the fat (if any). Set aside on a large dish.

Spray the non-stick pan again with canola oil, and saute the chopped onion and capsicum over mid heat. Stir every now and then till the veggies go tender.

Now add the tomato sauce, thyme, black pepper and the beef, and continue stirring frequently for about 3 minutes or so.

Combine the macaroni with the sauce, and then remove from the heat.

Put the combined macaroni and beef sauce into a oven-proof baking tray and sprinkle with low fat grated cheddar cheese. Bake for about 20 minutes, and remove from the oven. Let it cool down a bit, and serve warm.

Prep/Cooking Time: Prep Time: 10 minutes / Cook Time: 30 minutes

Ingredients:

1 lb. ground beef
1 onion, chopped
2 cans (15.5 ounces) BUSH’S Chili Magic Chili Starter, any variety
1 can (14 1/2 ounces) diced tomatoes
1/2 lb. elbow macaroni
1 can (4.5 ounces) chopped green chilies
4 cups (16 ounces) shredded Mexican cheese blend, divided

Directions:

Preheat the oven to 350°F. Coat a 9″ x 13″ baking dish with nonstick cooking spray. In a large skillet, brown the ground beef with the onion over medium heat; drain if necessary. Add the Chili Magic and diced tomatoes; cover and cook for 10 minutes, stirring occasionally. Meanwhile, cook the macaroni according to the package directions; drain. In a large bowl, combine the chili, macaroni, green chilies, and three cups cheese; mix well and spoon into the baking dish. Top with the remaining 1 cup cheese then bake for 12 to 15 minutes, or until heated through and the cheese melted.

Makes 6-8 servings.

Prep/Cooking Time: Prep: 20 Minutes / Cooking: 30 Minutes

Ingredients:

3/4 pound lean ground beef
1 (16 ounce) jar spaghetti sauce
1 pound spaghetti
1 cup shredded mild Cheddar cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown. Mix spaghetti sauce into skillet. Reduce heat and simmer.

Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain.

Mix together spaghetti and meat mixture, pour into 9×13 pan. Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly.

Ingredients:

3 tbsp. BBQ sauce
4 tbsp. Teriyaki Sauce
1 tbsp. Soy Sauce
1/2 tbsp. McCormicks Grilling steak seasoning
2 Tri-Tip Steaks

Directions:

Mix BBQ sauce with Teriyaki sauce, soy sauce and McCormick’s seasoning. Place Tri-Tip steaks in mixture to marinade about one-half hour. Grill about 8 minutes per side, or to desired doneness.

Makes 2 servings.

Ingredients:

1/2 cup no-salt-added tomato sauce
1/2 cup salsa
8 6-inch corn tortillas
1/2 pound lean ground beef
1 cup canned nonfat refried beans
1 teaspoon chili powder
1 teaspoon ground cumin
1/8 teaspoon black pepper
1/2 cup shredded low-fat cheddar cheese

Directions:

In a small bowl, stir together tomato sauce and salsa. Using about half the tomato sauce mixture, brush both sides of each tortilla. Stack tortillas on a plate and set aside. (This allows tortillas to soften.)

In a large skillet, cook beef over medium-high heat until brown, about 5 minutes, stirring occasionally. Place in a colander and rinse under hot water. Drain well. Wipe skillet with a paper towel. Return beef to skillet. Stir in refried beans, chili powder, cumin and pepper. Cook and stir for 2 minutes, or until heated through.

Preheat broiler.

Spoon about 1/4 cup of the mixture down the center of each tortilla. Roll up tortillas and place, seam side down, in a 10×6x2-inch or 9×9x2-inch glass baking dish. Top with remaining tomato sauce mixture.

Broil 4 inches from the heat for 5 minutes, or until browned. Sprinkle with cheese. Let stand 5 minutes before serving.

Serves 4; 2 enchiladas per serving

Ingredients:

1 tbsp. olive oil
1/2 lb. ground beef
1/2 green pepper, chopped
2 tbsp. chopped garlic
1/3 c. chopped raisins
1/4 c. chopped stuffed green olives
1 1/2 tbsp. red wine vinegar
1 tbsp. flour
1 3/4 tsp. allspice
1 tsp. cumin
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. coarse ground black pepper
1 c. grated Monterey Jack cheese
1/3 c. chopped fresh cilantro
2 (12 oz.) pkgs. Big Country buttermilk biscuits
2 egg yolks (for glaze)

Directions:

Heat olive oil in skillet. Add ground beef, green pepper, garlic and cook until beef is browned, about 6 to 7 minutes.

Add raisins, olives, vinegar, flour, allspice, cumin, cayenne pepper, salt and black pepper, and cook over medium heat until thick, about 5 minutes. Remove from heat stir in the Monterey Jack cheese and the cilantro. Mix well and set aside to cool for at least 45 minutes.

Recipe to this point can be made up to 48 hours ahead and refrigerated until ready to use.

Beat the 2 egg yolks until smooth (glaze).

One at a time, roll biscuits out on lightly floured bread board, to discs of about 4 1/2″ in diameter. Brush a 1/2″ strip of the glaze around one half of the edge of each disc. Put one heaping tablespoonful of filling in the middle of each disc. Fold unglazed half over to form half circle. Crimp edges together using dinner fork dipped in flour. Put empanadas on ungreased cookie sheet, brush tops lightly with remaining glaze.

Bake at 375 degrees until golden brown on top, about 12 minutes.

Makes 20 empanadas. (Or, use one package of 10 biscuits, and save half of the filling to make 10 more a few days later.)

Prep/Cooking Time: 15 minutes

Ingredients:

1 lb lean ground beef
1 can tomato soup
1 cup salsa
1/2 cup shredded cheddar cheese

Directions:

Brown beef. Add soup and salsa. Heat through. Top with cheese. Serve on rolls or buns.

Makes 8 sandwiches.

Substitute: 1/2 can of any flavor Rotel tomatoes for salsa.

Prep/Cooking Time: 45 minutes

Ingredients:

1/2 pound ground beef
1 onion, chopped
1 cup thousand island salad dressing, or to taste
1 (12 inch) pre-baked pizza crust
1/2 teaspoon seasoning salt, or to taste
1 cup shredded American cheese
2 cups shredded lettuce
1 tomato, chopped
2 dill pickle slices

Directions:

Place the ground beef and onion in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Season with seasoning salt, drain off grease, and set aside.

Preheat the oven to 450 degrees F (230 degrees C). Spread salad dressing on the pizza crust. Top with a layer of ground beef and onion. Sprinkle shredded cheese over the top.

Bake for 8 to 10 minutes in the preheated oven, until cheese is melted. Allow pizza to cool for about 5 minutes, then slice into wedges and top with lettuce tomato and pickles, if desired.

Prep/Cooking Time: 20 minutes

Ingredients:

1 lb ground beef
1 can (10.75oz) cheddar cheese soup
1 can (10.5oz) beef broth
1-1/2 cups water
1/2 cup ketchup
2 cups uncooked medium shell pasta

Directions:

Cook beef in skillet until browned. Pour off fat.

Add soup, broth, water, ketchup and pasta. Heat to a boil. Cook over medium heat for 10 minutes or until done, stirring often.

Serves 4.