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

Gone All Day Casserole

• 1 cup uncooked wild rice, rinsed and drained
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 cans (4 oz each) mushroom stems & pieces, drained
• 1 large onion, chopped
• 1 garlic clove, minced
• 1/2 cup slivered almonds (optional)
• 3 beef bouillon cubes
• 2.5 tsp seasoned salt
• 2 lbs boneless round steak, cut into 1" cubes
• 3 cups water

Place ingredients in order listed in a slow cooker (do not stir). Cover and cook on low for 6-8 hours or til rice is tender. Stir before serving - 12 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.