Zesty Macaroni Soup

• 1 lb. ground beef
• 1 mdm onion, chopped
• 5 cups water
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (7 oz) whole kernel corn, drained
• 1 can (4 oz) chopped green chilies, optional
• 1/2 tsp ground mustard
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 pkg (7.5 oz) chili macaroni dinner mix
• salsa con queso dip

In saucepan, cook beef and onion til meat is no longer pink; drain if necessary. Stir in water, beans, tomatoes, corn and chilies if desired. Stir in mustard, salt, pepper and contents of macaroni sauce mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in contents of macaroni packet. Cover and simmer 10-14 minutes longer or til macaroni is tender, stirring once. Serve with salsa con queso dip if desired. 8-10 servings

Pizza Pasta Casserole

• 2 lbs ground beef
• 1 large onion, chopped
• 2 jars (28 oz each) spaghetti sauce
• 1 pkg (16 oz) spiral pasta, cooked & drained
• 4 cups (16 oz) shredded mozzarella cheese
• 8 oz sliced pepperoni

In a large skillet, cook beef and onion til meat is no longer pink; drain if necessary. stir in spaghetti sauce and pasta. Transfer to two greased 13"x 9"x 2" baking dishes. Sprinkle with cheese. Arrange pepperoni over the top.

Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350 degrees for 25-30 minutes or til heated through.

To bake frozen casserole ~ Thaw in the refrigerator overnight. ake at 350 degrees for 35-40 minutes or til heated through.  8-10 servings each

Minestrone Stew

• 1 lb. ground beef
• 1 small onion, chopper
• 1 can (19 oz) ready to serve minestrone soup
• 1 can (15 oz) pinto beans, rinsed & drained
• 1 can (14.5 oz) stewed tomatoes
• 1 can (11 oz) whole kernel corn, drained
• 1 can (4 oz) chopped green chilies
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

In a skillet, cook beef and onion til meat is no longer pink; drain if necessary. Transfer to a slow cooker, add remaining ingredients; mix well. Cover and cook on low for 4-6 hours or til heated through. 8 servings

Quick Tomato Mac 'N' Beef

• 1 lb. ground beef
• 1 cup chopped onion
• salt and pepper to taste
• 1 can (14.5 oz) diced tomatoes with garlic and onion (or plain), undrained
• 1 cup water
• 1 cup uncooked elbow macaroni
• 1 cup (4 oz) shredded cheddar cheese
• sliced green onions and sour cream to garnish, if desired

In a skillet over mdm heat, cook beef and onion til meat is no longer pink; drain if necessary. Season with salt and pepper, add tomatoes and water; bring to a boil. Stir in macaroni. Cover and simmer for 10 minutes or til macaroni is tender. Stir in cheese. Garnish with onions and sour cream, if desired. 4 servings

Beefy Barbecue Macaroni

• 3/4 lb. ground beef
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 3.5 cups cooked elbow macaroni
• 3/4 cup barbecue sauce
• 1/4 tsp pepper
• dash cayenne pepper
• 1/4 cup milk
• 1 tbsp butter/margarine
• 1 cup (4 oz) shredded sharp cheddar cheese
• additional cheddar cheese, optional

In a skillet, cook beef, onion and garlic til meat is no longer pink; drain if necessary. Add macaroni, barbecue sauce, pepper and cayenne, mix well. In a saucepan, heat milk and butter over mdm heat til butter is melted. Stir in cheese til melted. Pour over the macaroni mixture and mix gently. Sprinkle with cheese if desired. 4 svgs.

One Pot Dinner

• 1/2 lb ground beef
• 1 mdm onion, chopper
• 1 cup chopped celery
• 3/4 cup chopped green pepper
• 2 tsp worcestershire sauce
• 1 tsp salt, optional
• 1/2 tsp dried basil
• 1/4 tsp pepper
• 2 cups uncooked mdm egg noodles
• 1 can kidney beans (16 oz), rinsed and drained
• 1 can stewed tomatoes (14.5 oz)
• 3/4 cup water
• 1 beef bouillon cube

In a large saucepan or skillet, cook meat til no longer pink; drain if necessary. Add onion, celery and green pepper; cook for 5 min. or til veggies are crisp-tender. Add worcestershire sauce, salt if desired, basil and pepper. Stir in noodles, beans, tomatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 min. or til noodles are tender, stirring occasionally. 5 servings

Chili Beef Noodle Skillet

• 1 pkg (8 oz) egg noodles
• 2 lbs ground beef
• 1 mdm onion, chopped
• 1/4 cup chopped celery
• 2 garlic cloves, minced
• 1 can (28 oz) diced tomatoes, undrained
• 1 tbsp chili powder
• 1/4 to 1/2 tsp salt to taste
• 1/8 tsp pepper
• 1/2 to 1 cup shredded cheddar cheese

Cook noodles according to package directions. Meanwhile, in a large skillet cook beef, onion, celery and garlic over mdm heat til meat is no longer pink and veggies are tender; drain fat if necessary. Add tomatoes, chili powder, salt and pepper; mix well. Cook and stir for 2 min.

Cook noodles according to package directions; drain. Stir into beef mixture and heat through. Remove from heat. Sprinkle with cheese; cover and let stand for 5 in or til cheese is melted. 8 svgs.

Hamburger Vegetable Soup

• I lb ground beef
• 1 mdm onion, chopped
• 2 garlic cloves, minced
• 4 cups V8 juice
• 1 can (14.5 oz) stewed tomatoes
• 2 cups coleslaw mix
• 2 cups frozen green beans
• 2 cups frozen corn
• 2 tbsp worcestershire sauce
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp pepper

In a saucepan, cook beef, onion and garlic over medium heat til meat is no longer pink; drain. In a slow cooker, combine the remaining ingredients. Stir in beef mixture. Cover and cook on low for 8-9 hours or til the vegetables are tender. 10 svgs.

Hearty Pork 'N' Beans

• 1 lb. ground beef
• 1 mdm green pepper, chopped
• 1 small onion, chopped
• 1 pkg (16 oz) smoked sausage, halved lengthwise and thinly sliced
• 1 can (16 oz) pork and beans, undrained
• 1 can (15 1/4 oz) lima beans, rinsed and drained
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 cup ketchup
• 1/2 cup packed brown sugar
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp pepper

In a skillet, cook beef, green pepper and onion over mdm heat until meat is no longer pink, drain. In a slow cooker, combine the remaining ingredients. Stir in beef mixture, cover and cook on high for 4-5 hours or til heated through.  Can be cooked in oven for 50 minutes at 350 degrees.  8 servings.

Johnny Marzetti | Inez's Recipe Collection

I remember eating this quite often when I was growing up in the 60's. What about you?

Ingredients:

• 1 lb ground beef
• 1/2 cup diced onion
• 1.5 cups diced celery
• 1 lb noodles
• 1 qt. tomatoes
• 1 tbsp soy sauce
• 1 tsp Worcestershire Sauce
• Sales and pepper to taste

Cook noodles until tender. Saute beef, add onions and celery and cook until tender and meat done. Add cooked noodles, tomatoes, salt, pepper, soy sauce and Worcestershire sauce. Put in shallow pan and bake 20 to 30 minutes at 350 degrees.

Sloppy Joes | Inez's Recipe Collection

Ingredients:

• 2 lbs ground beef
• 2 onions chopped fine
• 3 stalks celery chopped
• *green pepper diced (optional)
• .5 tsp Worchestershire Sauce
• .5 tsp dry mustard
• .5 tsp. powdered cloves
• .5 tsp chcili powder
• 1/4 cup brown sugar
• 1/4 cup pickle relish
• 1/2 cup vinegar
• 2 cans tomato soup
• 2 tbsp corn starch (to thicken if necessary)

Preparation:

Saute the first four ingredients until meat loses its red color.  Add rest of ingredients (except cornstarch).  Simmer 30 minutes and add cornstarch to thicken, if necessary.  Yield: 20 sandwiches on buns

Porcupine Meatballs

Mix together:

• 1/4 cup tomato soup
• 1 lb. ground beef
• 1/4 cup uncooked rice
• 1 egg (slightly beaten)
• 1/4 cup minced onion
• 2 tbsp minced parsley
• 1 tsp salt

Shape into balls about 1/2" in diameter (makes about 16).

Brown in a large skillet with 2 tbsp shortening and 1 sm. garlic clove (minced).  Blend in the rest of the can of soup and 1 cup water; cover.  Simmer about 40 mins or til rice is tender, stirring now and then.

4 servings

Cheesy Beef and Macaroni Casserole

• 1 cup elbow macaroni, cooked and drained
• 1 lb. ground beef
• 1/2 cup chopped onion
• 1 (14 1/2 oz) can stewed tomatoes with basil, oregano and garlic
• 1/2 lb Borden pasteurized process cheese spread, cut into cubes (or Velvetta)

Preheat oven to 350 degrees.  Brown beef and onion in large skillet; drain fat.  Stir in tomatoes; simmer 5 mins.  Stir in cheese.  Cook and stir til cheese melts.  Remove from heat.  Combine meat mixture and macaroni.  Spoon into 2 qt shallow casserole.  Bake 20 mins or til hot and bubbly.

Preparation time - 3 minutes.  Cook time -  5 minutes.

TIP:  If your kids don't like tomato chunks, blend the stewed tomatoes in a processor for a couple of seconds to smooth it out and avoid the complaints.

No Fuss Beef Lasagna

• 1 lb. lean ground beef
• 1/4 tsp salt
• 28 oz jar spaghetti sauce
• 14 1/2 oz can diced tomatoes, drained
• 1 tsp ground red pepper
• 15 oz. ricotta cheese
• 1/4 cup grated parmesan
• 1 egg, beaten
• 10 uncooked noodles
• 1 1/2 cup shredded mozzarella

In large skillet, brown beef, pour off drippings.  Season with salt and papper, stir in sauce, tomatoes and red pepper, set aside.  Meanwhile, in a medium bowl combine ricotta cheese, parmesan and egg.  Spread 2 cups beef sauce over bottom on 13 x 9" baking dish.  Arrange lasagna noodles lengthwise in single layer - press into sauce.  Spread entire ricotta cheese mixture over noodles, sprinkle with 1 cup mozzarella cheese and top with 1 1/2 cups beef sauce.  Arrange remaining noodles in single layer, press lightly into sauce, top with remaining beef sauce and bake at 375 degrees for 45 minutes or til noodles are tender.  Sprinkle remaining mozzarella cheese on top and tent lightly with aluminum foil and let stand 15 mins. before cutting.

Mexican Beef Stew

• 2 tbsp oil
• 3 lbs stew meat cut into 1" pieces
• salt
• 1 cup mild or medium salsa
• 1 can beef broth
• 2 mdm zucchinis
• 15 oz can black beans, rinsed and drained
• 1/2 cup frozen corn
• 2 tbsp cornstarch
• Chopped tomato, chopped fresh cilanto and sour cream for toppings (optional)

In dutch oven, heat oil.  Add beef, half at a time and brown evenly.  Pour off drippings.  Season with 1/2 tsp salt.  Stir in salsa and broth.  Bring to a boil, then reduce heat to low.  Cover tightly and simmer 1 1/4 hrs. or til beef is tender.  Cut zucchini in half, then slice.  Add to pot with beans and corn.  Bring to a boil, reduce heat to low, cover and continue cooking 15 to 20 mins til vegies are tender.  -Mix cornstarch with 3 tbsp water and add to pan, cook and stir 1 min. or til sauce thickens and is bubbly.

Texas Beef Skillet

• 1 lb. ground beef
• 1 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 15 1/2 oz. can red kidney beans
• 3/4 cup water
• 3/4 cup shredded sharp cheddar cheese
• 3/4 cup chopped onions
• 1/2 tsp salt
• 16 oz can tomatoes cut up
• 3/4 cup quick-cooking rice
• 3 tbsp chopped green peppers

In a skillet, cook hamburger and onion - drain.  Sprinkle meat mixture with chili powder and salt.  Stir in undrained tomatoes, undrained beans, uncooked rice, water and green peppers.  Cover and simmer, stirring occasionally for 20 mins.  Top w/cheese and cover til cheese melts.  Sprinkle with corn chips if desired.  4-6 svgs.

Cabbage Casserole

• 1 tbsp butter
• 1 lb. lean ground beef
• 1 medium head cabbage, cut up
• 1 medium onion, chopped
• 1 tsp salt & dash pepper
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 cup herb seasoned stuffing mix, crushed

Brown beef; add cabbage, onion, salt/pepper.  Cover and cook slowly til cabbage is translucent (about 10 minutes).  Add cheese and sour cream - mix and heat thoroughly.  Put in a warmed and greased casserole dish.  Top with herbed stuffing crumbs - bake at 400 degrees til the crumbs are browned (10-15 mins).  Serves 4-6 people

Hamburger Casserole

 cups noodles
1 can tomato soup
1 can cream of mushroom soup
1 cup celery
1 cup water
1 lb. hamburger
1 onion
1 cup grated cheese

Boil noodles in water til done.  Cook celery in 1 cup water.  Brown hamburger and onions together.  Pour noodles, celergy, liquid in casserole dish (2-3 qt. size).  Add soups and grated cheese.  Save some cheese to sprinkle on top.  Bake at 350 degrees for 1 hour.  **You can experiment with different soups, like Cream of Broccoli or Cheddar Cheese**

Plantation Supper

1 1/2 lbs ground beef
1 mdm onion, chopped
1 can (15 1/4 oz) whole kernel corn, drained
1 can (10 3/4 oz) condensed crm of mushroom soup
1 pkg (8 oz) cream cheese, cubed
1 cup milk
1 tsp beef bouillon granules
1/4 tsp pepper
4 1/2 cups uncooked wide egg noodles

In lrg skillet over mdm heat, cook beef and onion til meat is no longer pink; drain.  Add the corn, soup, cream cheese, milk, bouillon and pepper.  Cook and stir til cheese is melted.  Meanwhile, cook noodles according to pkg directions; rinse and drain.  Add to skillet; heat through.  8 svgs.

Biscuit Pizza Bake

• 1 lb ground beef
• 2 tubes (12 oz ea) refrigerated buttermilk biscuits
• 1 can (15 oz) pizza sauce
• 1 cup chopped green pepper
• 1/2 cup chopped onion
• 1 can (4 oz) mushroom stems and pieces, drained
• 1 pkg (3 1/2 oz) sliced pepperoni
• 1 cup (4 oz) shredded mozzarella cheese
• 1 cup (4 oz) shredded cheddar cheese

In a skillet, cook beef over mdm heat til no longer pink.  Meanwhile, quarter the biscuits; place in a greased shallow 3 qt. baking dish.  Top with pizza sauce.  Drain beef; sprinkle over biscuits and sauce.  Layer with green pepper, onion, mushrooms, pepperoni and cheeses.  Bake, uncovered, at 350 degrees for 25-30 mins or til cheese is melted.  Let stand for 5-10 mins before serving.  Yield:  6-8 svgs.