MOM'S TACO SALAD

  • 2 lbs. ground beef,browned,drained and crumbled
  • 1 head of lettuce,chopped into bite-size pieces
  • 4 large tomatoes,chopped into bite-size pieces
  • 1 can of sliced black olives,drained
  • 1 large bag of nacho-style tortilla chips,crushed
  • 2 large bottles of spicy French dressing,like Kraft Catalina
  • 1 8 oz. bag of shredded cheddar cheese

  • Combine all ingredients except the cheese in a large bowl. Top with the cheese.

  • Serves 4-6



    BUSY DAY POT PIE

  • 3 cups of cooked cubed chicken or beef cubes
  • 2 cans of mixed peas and carrots, drained
  • 2 jars of either chicken or beef gravy
  • 1 double-batch of buttermilk baking mix biscuit dough

  • Combine meat,vegetables and gravy in a rectangular baking dish.Top with the biscuit dough.

  • Bake in a 425 degree oven for 10-15 minutes or until top is golden brown.

  • Serves 4-6



    MEATLOAF A~LA PEPPERS

  • 1 lb. of lean ground beef
  • 2 eggs
  • 2 cups of bread crumbs
  • 1 jar of sweet pepper relish
  • 1 cup or more of milk

  • Mix all ingredients well in a large bowl, adding only enough milk to moisten the mix-it should not be too wet.

  • Place the mix into a loaf-shaped baking dish. Bake in a 350 degree oven for 1 hour.

  • Serves 4-6



    VEGETARIAN STUFFED PEPPERS

  • 4 large green sweet peppers,cored and seeded
  • 3 cups of cooked instant brown rice
  • 1 can of mixed peas and carrots,drained
  • 4 slices of American cheese

  • Par-boil the peppers for 5 minutes to soften slightly. Drain.
  • Place the peppers in a square baking dish.
  • Combine the rice and vegetablesand fill the peppers with the mix.
  • Bake in a 350 degree oven for 20 minutes.
  • Top each pepper with a slice of cheese and bake for 10 minutes more.

  • Serves 4



    ITALIAN MEATBALLS

  • 2 lbs. of lean ground beef
  • 2 eggs
  • 1/2 cup chopped onion
  • 2 tsps. garlic powder
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup grated parmesan cheese
  • water

  • Combine all ingredients,using only enough water to moisten the mix. Mix well.
  • Shape into 2-inch balls. Place in a baking dish and bake in a 350 degree oven for 15 minutes,
  • Transfer the meatballs to a pot of simmering pasta sauce and simmer for 1 hour.
  • Makes several dozen meatballs.



    AMERICAN CHOP SUEY
    (macaroni and beef)

  • 2 lbs. of lean ground beef
  • 1 large can of crushed tomatoes
  • 1 large can of tomato paste
  • i large white onion,chopped
  • 1 green pepper,cored,seeded and chopped
  • 2 tbsps. Italian seasoning
  • salt and pepper to taste
  • 1 lb. of cooked elbow macaroni

  • In a dutch oven,brown the gound beef. Drain and crumble.
  • To the meat add everything but the cooked macaroni.
  • Cover and simmer for 1 hour.
  • Add the macaroni and heat over low until heated through.

  • Serves 4



    MILD-MANNERED CHILI

  • 2 lbs. of lean ground beef,browned,drained and crumbled
  • i large can of crushed tomatoes
  • 1 large can of tomato paste
  • 1 small can of tomato puree
  • 1 large onion, chopped
  • 2 cans of dark red kidney beans,drained
  • 2 tbsps. each of chili powder and cumin
  • salt and pepper to taste
  • 1 bag of shredded cheddar cheese

  • combine all ingredients except the cheese in a dutch oven or large pot.Taste and adjust seasonings as needed.
  • Cover and simmer over low heat 1 hour, stirring occasionally.
  • Serve in bowls topped with the shredded cheese.

  • Serves 4-6

  • To heat up this chili add red pepper flakes,chopped jalapeno peppers or your favorite hot spices before cooking