1 pound hamburger
1 large onion
1 clove of garlic
1 can regular beef soup
1 can Italian tomato soup
1 can kidney beans—drained
¼ c. salsa
1—16 oz can tomatoes
2 cans corn—drained
¾ c. water
1 T. taco seasoning
Brown hamburger, onion and garlic. Add rest of ingredients. Serve with white corn tortilla chips in bottom of bowl. Top with sour cream, green onions, shredded cheese.
2 ½ c cooked chicken
2/3 c salsa
1/3 c green onions sliced
1 ½ tsp cumin
1 ½ tsp oregano
½ tsp salt
¾ c grated cheese
1 can refried beans
8 Flour tortillas
margarine
shredded cheese
tomatoes
lettuce
guacamole
salsa
Combine first 8 ingredients (chicken through beans) and simmer until cheese is melted. Brush 1 side of tortilla with margarine. Add 1/3 c of mixture into unbuttered side of tortilla. Fold 2 sides over the filling. Fold top and bottom. Place seam side down on baking sheet. Bake at 475˚ x 13 minutes or until crisp and golden brown. Can top with cheese.
½ c reduced-sodium soy sauce
½ c rice wine vinegar
3 T orange juice
1 T sesame oil
2 garlic cloves, minced
2 tsp ground ginger
1 tsp peanut butter
¾ tsp salt
½ tsp cayenne pepper
12 oz uncooked spaghetti
1 c fresh broccoli florets
1 c fresh or frozen show peas, thawed
1 c julienned zucchini
1/2 c thinly sliced celery
1 pound boneless beef sirloin step, cooked and cut into thin strips
2 T seasame seeds, toasted
For dressing, combine the first 10 ingredients in a blender; cover & process until blended. Cook spaghetti according to pkg; drain and place in a lg bowl. Add broccoli, peas, red pepper, zucchini, celery & cooked beef. Add dress and toss to coat. Cover and refrigerate for at least 2 hrs. Just before serving, sprinkle with sesame seeds.
1—2 pound bag of tater tots
1 pound hamburger
1 onion
½ tsp onion salt
¼ tsp garlic salt
1 can cream of chicken soup
1 c. milk
½ tsp salt
Cheese
Frozen peas
1—2 pound bag of tater tots
1 pound hamburger
1 onion
½ tsp onion salt
¼ tsp garlic salt
1 can cream of chicken soup
1 c. milk
½ tsp salt
Cheese
Frozen peas
½ c. Milk
1 Slice of bread—crumbled
2 Pounds hamburger
1 Egg
2 tsp. Salt
Pepper
Garlic salt to taste
2 c. Beef bullion
1 can pineapple
¾ c Green pepper
¾ c. Vinegar
4 c. Pineapple Juice
½-1 c. Sugar
5 T. Soy Sauce
2 tsp. Salt
½ c + 2 T. Corn Starch
Cold Water
Cooked Rice
Pour milk over crumbled bread to soften. Add to combined meat, eggs, salt, pepper and garlic salt. Mix well. With wet fingers, form into walnut-sized meatballs. Brown meatballs in butter, shaking pan frequently so balls keep round shape.
While browning meat balls, simmer together for about 15 minutes, all other ingredients except for corn starch. Moisten corn starch in a little cold water and stir into boiling liquid. Simmer and stir until sauce is clear and thickened. Add browned meatballs and simmer 10-15 minutes. Serve with fluffy hot rice or noodles.
2 large green peppers cut in half and cleaned out
8 oz. beef
¼ c. chopped onion
1—14.5 oz tomatoes drained and cut up
½ c water
1/3 c long grain rice
1—4.5 oz diced green chili peppers, drained
1 tsp chili powder
½ t. garlic salt
¼ t. cumin
1 c. frozen corn
Immerse green peppers in boiling water for 3 minutes then drain. Cook and drain beef and onion. *****
Cook: 2 pounds hamburger
1 onion
Add: 2—15 oz cans of tomato sauce
2—12 oz cans of tomato paste
2 envelopes Spaghetti mix with mushrooms
3 c water
1 T sugar
1 bay leaf crumbled
¼ c brown sugar
1 tsp oregano
2 cloves garlic
2 cans mushrooms
¼ c margarine (optional)
Garlic salt
Onion Salt
Add all ingredients and simmer
3 c sliced raw potatoes
1 pound hamburger
¼ c onion
3 c sliced carrots
½ c instant rice
3-4 c tomatoes
2 tsp salt
1 can cream of mushroom soup
Pepper
Flour
Bake at 375 ˚ for 2 ½ hours
1 pound extra lean ground beef cooked
Taco seasoning
1—8oz can tomato sauce
2 c cooked Rice
Water if needed for moisture
1 pkg Frito Lay corn chips
1 head shredded lettuce
1 pound grated cheese
2 tomatoes diced
Green onion
Salsa
Ranch dressing or Sour Cream
Olives
Put Fritos in a large bowl first. Then add meat mixture, cheese and then lettuce. Add remaining ingredients.
2 large zucchini
1 ½ pounds hamburger
1 onion
½ pound cheese, shredded
1 can cream of mushroom soup
¾ c milk (if needed)
12 cabbage leaves
1 pound hamburger
1 c cooked rice
2 T onion
1 tsp salt
¼ tsp pepper
1 egg
2 T oil
2—8 oz cans tomato sauce
¼ c. water
Blanch/ partially cook cabbage leaves for 2 min in salt water. Remove and drain. Combine next 7 ingredients. Divide meat mixture into 12 portions. Wrap leaves, hook shut with tooth picks, brown in oil. Reduce heat, add sauce & water. Cook for 40 min. with pan covered.
½ c minced onion
¼ c butter
1 pound ground beef
4 T. flour
1 tsp salt
¼ tsp pepper
1—8 oz can mushrooms
1 c sour cream
2 cans of cream of mushroom soup
Saute onion in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup and simmer uncovered for 10 minutes. Stir in sour cream. Heat thoroughly. Serve with noodles.
from Melissa Garber
1 can enchilada sauce
1 pkg flour tortillas
1 pound browned hamburger
1 onion
1 can refried beans
1 pkg taco seasoning
Cheese
Brown hamburger and diced onion. Add refried beans. Open taco seasoning and fill pkg with water then add to meat. Fill tortillas. Top with enchilada sauce and cheese. Cook at 350˚ until hot.
Cook: 1 pound ground beef
1 tsp dried basil leaves, crushed
¼ tsp pepper
1/8 tsp garlic powder
1 can Cambell’s condensed Italian Soup
1 can Cream of Mushroom soup
1 ¼ c water
1 ½ c mozzarella cheese
4 c cooked medium shell macaroni
Stir in soups, water and 1 c mozzarella cheese. Add macaroni. Put in dripper pan. Sprinkle with remaining cheese. Bake at 400˚ for 25 minutes.
