Beef & Bean Burritos

1 lb. ground beef
1 small onion, chopped
1 can Fiesta Chili Beef soup
1/4 cup water
8 flour tortillas
Shredded cheddar cheese
Salsa
Sour cream

Cook beef and onion in skillet until browned. Pour off fat. Add soup and water. Heat through. Spoon meat mixture down center of each tortilla. Top with cheese, salsa, and sour cream. Fold tortilla around filling.

Weeknight Lasagna Toss

1 lb. ground beef
2 cups chopped green peppers
3 cloves garlic, finely chopped
1 jar (26oz) spaghetti sauce
1 2/3 cups water
1/4 cup zesty Italian dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup mozzarella cheese
1/2 cup ricotta cheese

Brown meat in large saucepan on medium heat, drain. Add peppers, garlic, spaghetti sauce, water, and dressing, bring to a boil. Stir in noodles, reduce heat to medium-low. Cover. Cook, stirring occasionally 10-15 mins. or until noodles are tender. Remove from heat, stir in ricotta cheese into noodle mixture. Sprinkle with cheese. Cover, let stand 5 mins. or until cheese is melted.

One-Pan Taco Dinner

1 lb. ground beef
1 pkg. taco seasoning mix
2 cups water
2 cups instant white rice, uncooked
1 cup shredded cheddar cheese
lettuce
tomatoes

Brown meat, drain. Add seasoning and water, bring to a boil. Stir in rice. Sprinkle with cheese; cover. Simmer on LOW 5 mins. Top with lettuce and tomatoes just before serving

Rotini Bake

12 oz. uncooked curly rotini or penne
1 lb. ground beef
1 jar (26oz) spaghetti sauce
2 eggs, slightly beaten
1 carton (16oz) cottage cheese
2 cups grated mozzarella cheese, divided
1/2 cup Parmesan cheese

Preheat oven 350. Cook noodles according to package directions and drain. In frying pan, brown beef and drain beef. Stir spaghetti sauce into beef. In large bowl, combine eggs, cottage cheese, 1 cup mozzarella cheese, and Parmesan cheese. Gently fold cooked pasta in cheese mix. Spread 1/3 beef mix on bottom of greased 9x13 pan. Place 1/2 pasta mix on top. Layer 1/3 beef mix, then remaining noodles, then 1/3 beef mix. Cover, bake 40 mins. Uncover, sprinkle with remaining mozzarella cheese. Return to oven, bake 5-10 mins.

Tater Tot Casserole

1 lb. ground beef
1 med. onion, chopped
2 cans cream of mushroom or cream of chicken
1 can whole kernel corn, drained
1 cup grated cheddar cheese
1 pkg. (27-32oz) tater tots, frozen

Preheat oven to 350. Brown beef and onion together. Drain grease. Place beef mix in greased 9x13 pan. Spoon 1 can soup over top. Sprinkle corn and cheese over soup layer. Cover with tater tots (lay tots on their sides). Spread remaining can of soup over tater tots. Bake 40 mins. Makes 6-8 servings.

Onion Ring BBQ Bake

1 1/2 lbs. ground beef
1 med. onion, chopped
1 jar (18oz) hickory BBQ sauce
1 bag (16oz) frozen onion rings

Preheat oven to 425. Brown beef and onion together. Drain grease. Stir BBQ sauce into beef and onions. Spread beef mixture in greased 9x13 pan. Place onion rings on top. Bake 20-25 mins. or until onion rings are crisp. Serve like sloppy joes.

Baked Spaghetti

1 pkg. spaghetti, cooked
2 T. butter
1 cup grated Parmesan, divided
1 container (24oz) ricotta cheese
1 lb. ground beef
1 jar spaghetti sauce
1 pkg. (8oz) shredded mozzarella cheese
non-stick aluminum foil

Preheat oven to 400. Line 13x9 baking dish with foil. Combine hot cooked spaghetti with butter, stir til butter melts and coats spaghetti. Add 1/2 cup Parmesan; stir to coat. Arrange spaghetti in pan. Spread ricotta cheese over spaghetti. Sprinkle with 1/4 cup Parmesan. Brown ground beef; drain. Add pasta sauce and heat through. Spoon over cheeses. Top with mozzarella cheese. Cover with foil. Bake 30 mins. Remove foil; bake 15 mins. Let stand 10 mins. before serving.

Chimichangas

6-10 inch flour tortillas
2 lbs. cooked and shredded meat
1 small onion, chopped
1 4oz. can chopped green chilies
2 t. mild red chili powder
10 oz. can enchilada sauce
10 oz. can green chili salsa
1 lb. grated cheese (Monterrey or cheddar)
1 avocado, diced
1 pint sour cream
1 can black olives, sliced
oil

Heat tortillas in microwave for a few secs. to soften. In bowl, mix the enchilada sauce, green chili salsa, and chili powder. Add & stir in meat, onions, and green chilies. When this is mixed well, add cheese and stir gently. Spread about 1/2 cup over the lower third of the tortilla. Fold bottom edge up over filling. Fold both sides towards the middle roll in a cylinder. Fry tortillas in 1/2 inch of hot oil, turning until all sides are brown. Drain on paper towel. Keep the cooked ones warm in the oven while the remaining ones are being cooked. Garnish with sour cream, avocados, and lettuce.

Stuffed Pasta Shells

1/2 lb. ground beef, browned and drained
1/2 cup onion, chopped
1 cup grated mozzarella cheese
1/4 cup seasoned bread crumbs
1 t. minced garlic
1 1/2 t. dried parsley
1 egg, beaten
18 jumbo pasta shells, partially cooked*
2 jars spaghetti sauce
1/2 cup grated Parmesan cheese

Combine beef, onion, mozzarella, bread crumbs, garlic, parsley, and egg. Stuff partially cooked pasta shells with spoonful of meat mixture. Pour one jar of spaghetti sauce in greased slow cooker. Place stuffed shells on top of sauce. Pour remaining sauce evenly over pasta. Sprinkle with Parmesan cheese. Cover and cook on LOW 4-5 hours. DO NOT OVERCOOK.
*Only cook jumbo shells 7 mins. in boiling water. They will become mushy if overcooked.

Brooke's Cookies

1 1/2 cups butter
1 1/4 cups sugar
1 1/4 packed cups brown sugar
1 T. vanilla
2 eggs
4 cups flour
2 t. baking soda
1/2 t. salt
1 bag semisweet chocolate chips

Bake @ 350 for 10 mins. Makes 6 dozen.

Broth Simmered Rice

1 can chicken broth
1 cup water
2 cups uncooked minute rice

Heat broth and water to a boil. Stir in rice. Cover and remove from heat. Let stand 5 min. Fluff with fork.

Craisin Salad Courtesy of Steph Tarbet

1/2-3/4 bag of spinach
1/2 -1 bag romaine lettuce
1 cup Swiss or mozzarella cheese
1-2 cups craisins
1 cup cashews

Dressing:
3/4 cup sugar
1 t. salt
1/4 cup green onion
1 t. powdered mustard
1/3 cup cider vinegar
1 cup salad oil (canola, vegetable, olive)
1 1/2 T. poppyseed

***Salad does not take as much dressing as you might think. Add slowly to taste.

Bacon Spinach Salad

5 cups torn spinach leaves
1 cup sliced fresh mushrooms
1/2 cup thin red onion wedges
4 slices bacon, crisply cooked, drained, and crumbled
2 hard-boiled eggs, cut into wedges
1/2 cup Catalina dressing

Toss all ingredients except dressing in large bowl. Add dressing; mix lightly. Serve immediately.

Loaded "Baked Potato" Soup

1 lb. baking potatoes, cubed (about 2)
1 can chicken broth
1 cup milk
3 slices bacon, cooked, crumbled, & divided
1 cup cheddar cheese, divided
1 green onion, sliced, divided
1/4 cup sour cream

Microwave potatoes in large microwavable bowl on HIGH 5 min., stirring after 2 1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully crush potatoes with potato masher. Reserve 2 T. each of bacon and cheese and 1 T. onions for topping. Stir in remaining bacon, cheese, and onions. Serve topped with reserved bacon, cheese, and onions and sour cream. Serve with salad and rolls.

Zesty Potato Skins

6 med. potatoes
1 cup Italian salad dressing

Cook potatoes in boiled salted water just until tender; drain. While hot, cut potatoes diagonally into half in slices. Place in shallow glass dish; pour 1/2 cup dressing over hot slices. Let stand one hour turning slices once. Place on grill or cook in oven @ 350 for 8-10 mins. Season with salt and pepper.

Bowtie Shrimp Pasta

1 onion, chopped
1 red bell pepper, chopped
Olive oil
1 T. butter
Kosher salt
Garlic
Crushed red pepper
Shrimp
1/2 pint heavy whipping cream
Bow tie pasta

Saute onion and pepper in olive oil and butter. Add salt, garlic, and crushed red pepper, to taste. Set the sauteed onion and pepper aside. Saute shrimp in same skillet. Add whipping cream. Add onion and pepper back in. Toss in the cooked and drained bow tie pasta.

Asian Pork Tenderloin

1/4 cup chicken broth
2 T. soy sauce
1 T. lemon juice
1 t. sesame oil
1/4 t. garlic powder
1/8 t. ground ginger
7 oz. pork tenderloin

In shallow, non-metallic dish, mix broth, soy sauce, lemon, oil, garlic, ginger, and pepper. Add pork & turn to coat. Cover and refrigerate overnight, turning occasionally. Remove pork from marinade and discard marinade. Place pork in baking pan and bake @ 350 for 25 mins. or until fork tender.

Carribean Pork & Rice

1 lb. pork tenderloin, cut in chunks
1 T. oil
1 med. onion, chopped
2 med. carrots, chopped
1 can (14oz.) pineapple chunks, drained
1 can (14oz.) water
1/4 cup BBQ sauce
1 t. ground ginger
1 green pepper, chopped
2 cups instant rice, uncooked

Cook tenderloin in oil in large skillet. Add onion & carrots, cook until pork is no longer pink inside. Stir in pineapple, water, BBQ sauce, ground ginger, green pepper and rice. Bring to a boil; cover and let stand min. I used pineapple juice, 1/2 cup BBQ sauce, and 1/2 t. ginger. It still needs a little more flavor.

Chicken Bow-Tie Pasta Salad

2 cups bow-tie pasta, uncooked
2 cups fresh broccoli florets
1 pkg. (6oz.) grilled chicken breast strips
1 cup halved cherry tomatoes
1/2 cup zesty Italian dressing
1/2 cup Colby & Monterrey jack cheese crumbles
1/4 cup sliced black olives
1/4 cup Parmesan cheese

Cook pasta as directed on package, adding broccoli to the cooking water for the last 2 min. of pasta cooking time; drain. Toss chicken, tomatoes, dressing, cheese crumbles, and olives in large bowl. Add pasta mixture; mix lightly. Sprinkle with Parmesan cheese.

Monterey Chicken Fajitas

2 T. vegetable oil
1 lb. boneless chicken breasts, cut into strips
1 med. green pepper, cut into strips
1 med. onion, sliced
1 can cream of mushroom
1/2 cup chunky salsa
8 flour tortillas
1 cup shredded Monterrey jack cheese

Heat oil in skillet. Add chicken and cook til browned, stirring often. Add pepper and onion, cook til tender-crisp. Add soup and salsa, heat through. Spoon about 1/2 cup chicken mix down center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling.

Chicken & Stuffing

1/2 cup flour
3/4 t. seasoned salt
3/4 t. black pepper
4-6 boneless, skinless chicken breasts
1/4 cup butter
2 cans condensed cream of mushroom soup, undiluted (10 3/4 oz.)
1 pkg. (12oz.) seasoned stuffing mix, plus ingredients to prepare mix

Combine flour, seasoned salt, and pepper in large resealable plastic food storage bag. Add chicken; shake to coat with flour mixture. Melt butter in large skillet over medium-low heat. Brown chicken on both sides. Place in slow cooker; pour soup over chicken. Prepare stuffing according to package directions, decreasing liquid by half. Arrange stuffing over chicken. Cover; cook on HIGH 3-4 hours.

Meatloaf

1 1/2 lb. ground beef
1 cup corn flakes
salt & pepper
1 1/2 t. sugar
parsley flakes
1 onion, chopped
2 eggs
1/2 cup milk
8 oz. tomato sauce

Mix ingredients together. Mold in baking dish. Cook @ 350 for 1-1 1/2 hours. Let stand for 10-15 mins. before serving.

Sweet & Spicy Chicken

1 lb. boneless, skinless chicken breasts
1 T. oil
3 cups chopped mixed veggies ( red & green bell peppers, snow peas, baby carrots)
1 clove garlic, minced
1/4 cup Catalina dressing
2 T. soy sauce
1/4 t. crushed red peppers

Cook and stir chicken in hot oil in large skillet on high 3 min. Add vegetables and garlic; cook and stir 5-6 mins. or until chicken is lightly browned. Stir in remaining ingredients; cook an additional 2 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally. Serve over rice.

Cowboy Beans

1 lb. hamburger meat
1 chopped medium onion
1 chopped bell pepper
1 can (16oz.) pinto beans
1 can (16oz.) great northern beans
1 can (16oz.) kidney beans
1 bottle Hunt's BBQ sauce
1 cup ketchup
1 lb. polish sausage, sliced

Brown hamburger, onions and bell peppers in skillet. Put meat mixture into crock pot. Add beans, ketchup, and BBQ sauce. Cook on LOW for 6-8 hours. The last 30 mins. of cooking time add sliced polish sausage. Works best with Hunt's Original BBQ sauce.

Tortilla Stack

1 1/2 lb. lean ground beef
8 corn tortillas, each cut into 6 wedges
1 can cheddar cheese soup
1 pkg. taco seasoning
3 med. tomatoes, chopped
1/4 cup sour cream
2 cups shredded lettuce
1/4 cup chopped green onion
1 avocado, peeled, chopped

Crumble 1/4 ground beef into bottom of slow cooker. Top with 1/4 tortilla wedges. In small bowl, combine soup and taco mix. Spread 1/4 of soup mixture over tortillas in pot. Sprinkle with 1/4 tomatoes. Repeat layering until all ingredients are in slow cooker. Cover and cook on LOW 4-5 hours. Spoon onto individual plates. Top with sour cream, lettuce, green onions and avocado.
Makes 6-7 servings.

Mango Shrimp Tacos

Shrimp- cut into bite-size pieces. Saute in butter and honey until done. Cut up mango. Use either flour or corn tortillas. Add lettuce, cheese, and sour cream.
Easy to make and Kyle loves them!!

Honey Spice-Rubbed Pork Tenderloin

1 pork tenderloin (1 lb.)
1/4 cup Catalina dressing, divided
1 t. chili powder
1 t. garlic powder
1 t. dry mustard
1/2 t. paprika
1/4 t. dried thyme leaves
1 T. honey

Preheat oven to 425. Brush meat with 2 T. dressing. Mix dry ingredients; rub onto meat. Place in baking dish. Mix remaining 2 T. dressing & honey; set aside. Bake 15 mins; brush with dressing mixture. Bake additional 10 min or until cooked thru. Remove meat from oven; cover with foil. Let stand 5 min. before slicing.

Taco Salad Bowls

4 flour tortillas (8 inch)
1 Tablespoon chili powder, divided
3/4 lb. extra lean ground beef
1 cup match-like carrot sticks
1/2 cup plus 2 T. salsa, divided
2 T. light mayo
4 cups torn salad greens
1 large tomato, chopped
1/2 cup four cheese Mexican style cheese
1/4 cup chopped fresh cilantro

Preheat oven to 425. Crumble 4 large sheets of foil to make four 3 inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 t. chili powder. Bake 6-8 mins. or until golden brown. Brown meat with carrots and remaining chili powder in large skillet on medium-high heat; stirring occasionally. Add 1/2 cup salsa; cook 2 mins. Mix mayo and remaining 2 T. salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese, and cilantro.

Quick Taco Salad

1 lb. lean ground beef
1 cup chopped onions
1 package taco seasoning mix
1/4 cup water
10 cups torn romaine lettuce (1 large head)
1 1/2 cups chopped tomatoes (2 med.)
1 cup shredded cheddar cheese
2 cups tortilla chips, coarsely crushed
1/4 cup ranch dressing

Brown meat in large skillet sprayed with cooking spray on medium-high heat; drain. Return meat to skillet. Add onions; cook 5 mins., stirring occasionally. Add taco seasoning and water; mix well. Bring to a boil. Reduce heat to medium-low; simmer 3 mins. Divide lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese, and tortilla chips. Drizzle with dressing.

Garlic Steak & Onions

1 boneless beef sirloin steak (1 lb.)
1/2 teaspoon freshly ground black pepper
2 teaspoons minced garlic
1 large onion, cut into thin slices
1/4 cup sun-dried tomato dressing
2 Tablespoons Parmesan cheese

Heat large skillet sprayed with cooking spray on medium heat. Add steak; sprinkle with pepper. Cool steak 5-6 mins. on each side or until medium doneness. Remove from skillet, reserve drippings in skillet. Place steak on cutting board, cover loosely with foil. Add onions and garlic to skillet. Stir in dressing; cover with lid. Cook 5 mins.; stir. Cook an additional 4-5 mins. or until onions are tender, stirring occasionally. Meanwhile, cut steak across grain into thin slices; place on serving platter. Top steak with onion mix. Sprinkle with cheese