Bacon Cheeseburger Meatloaf

Ingredients:
1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8 ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3 ounce) can French fried onions

Directions:
Preheat oven to 350 degrees.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9x5x3 inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake 10 to 15 minutes, or until meat is no longer pink.

Skillet Lasagna

Ingredients:
3/4 pound ground round
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes with basil, oregano and garlic, undrained
2 jars (14 ounces each) spaghetti sauce
2/3 cup condensed cream of onion soup, undiluted
2 eggs, lightly beaten
1-1/4 cups ricotta cheese
3/4  teaspoon Italian seasoning
9 no-cook lasagna noodles
1/2 cup shredded Colby-Monterey Jack cheese 

1/2 cup shredded mozzarella cheese


Directions:
1.  In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes and spaghetti sauce; heat through. Transfer to a large bowl.
2.  In a small bowl, combine the soup, eggs, ricotta cheese and Italian seasoning.
3.  Return 1 cup meat sauce to the skillet; spread evenly. Layer with 1 cup ricotta cheese mixture, 1-1/2 cups meat sauce and half of the noodles, breaking to fit.
4.  Repeat layers of ricotta cheese mixture, meat sauce and noodles. Top with remaining meat sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender.
5.  Remove from the heat. Sprinkle with shredded cheeses; cover and let stand for 2 minutes or until melted.

Ground Beef, Bean and Cheesy Casserole

Ingredients:
· 1 pound lean ground beef or turkey
· ½ medium onion, diced
· 1 can pinto beans, drained and rinsed
· 1 can black beans, drained and rinsed
· 1 cup milk chunky salsa
· 1 teaspoon chili powder
· 1 cup mild cheddar cheese or Mexican mix cheese, shredded

Directions:
1. Preheat oven to 375 degrees.
2. Cook the beef (or turkey) and onion in a medium skillet over medium heat until beef is fully cooked through. Drain off liquid.
3. In a large bowl, mix together the beef and onion mixture with the beans, salsa, and chili powder.
4. Put the mixture into a greased 9x13-inch casserole dish and cover with foil.
5. Bake for 40 minutes and then stir the ingredients. Top with cheese. Bake uncovered for another 5 minutes or until the cheese is melted.

Baked Beef Ravioli

Ingredients:
· 2 (9 ounce) packages refrigerated cheese-filled ravioli
· 1 ½ pounds ground beef
· 1 cup chopped onion
· 1 (14.5 ounce) can diced tomatoes, undrained
· 1 (10.75 ounce) can condensed tomato soup
· 1 teaspoon dried basil
· 1 teaspoon dried oregano
· 1 ½ cups shredded mozzarella cheese

Directions:
1. Preheat oven to 375 degrees. Cook ravioli according to package directions, drain. Return ravioli to hot pan and keep warm.
2. In a large skillet, cook ground beef and onion over medium-high heat until beef is browned and crumbled and onion is tender. Drain off fat. Stir in tomatoes, soup, basil and oregano. Gently stir in cooked ravioli.
3. Transfer mixture to an ungreased 3-quart shallow baking dish. Sprinkle with cheese. Bake for 20 minutes or until heated through.

Oven Tacos

Ingredients:
· 2 pounds ground beef (or turkey/chicken)
· 1 small onion diced
· 1 small can diced green chilies
· 1 recipe for Homemade taco seasoning (below) or 1 package of taco seasoning
· 1 (8 ounce) can low sodium tomato sauce
· 1 (16 ounce) can fat free refried beans
· 2 cups shredded reduced fat Colby-jack cheese
· 18-20 hard taco shells
· Optional garnishes – shredded lettuce, diced tomatoes, salsa, guacamole, sour cream, olives

Directions:
1.  Preheat the oven to 400 degrees.
2.  In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid.
3.  Return to pan, add chilies, taco seasoning, tomato sauce, and refried beans. Mix well and cook for a few minutes if mixture seems runny.
4.  Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell.
5.  Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
6.  Remove from the oven and top with any optional condiments for serving.


Taco Seasoning Ingredients:
· 1 tablespoon chili powder
· 1/4 teaspoon garlic powder
· 1/4 teaspoon onion powder
· 1/4 teaspoon crushed red pepper flakes
· 1/4 teaspoon dried oregano
· 1/2 teaspoon paprika
· 1 1/2 teaspoons ground cumin
· 1 teaspoon sea salt
· 1 teaspoon black pepper

Taco Seasoning Directions:
1.  In a small bowl, mix all together.

Corned Beef and Cabbage

Ingredients:
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

Directions:
Rinse the corned beef under running water.
Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes.
Remove meat and let rest 15 minutes. Then slice meat across the grain.
Place vegetables in a bowl and add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want.
Serve immediately.

Inside Out Bacon Cheeseburgers

Ingredients:
1.5 pound lean ground chuck
½ cup of shredded cheddar cheese
½ cup bacon bits
¼ cup of steak or BBQ sauce
Salt and pepper to taste
Hamburger Buns
1 Vidalia Onion, sliced thin
1 package fresh mushrooms

Directions:
Preheat grill. In a large bowl, mix ground beef, cheese, bacon, sauce, salt and pepper until well blended.
Shape mixture into 4 patties.
Place patties on grill. Cover grill, cook over medium heat for 13-15 minutes, turning once, until meat thermometer inserted in center of patties reads 160 degrees or until well done.
In a grill pan, sprayed with cooking spray, add onion and mushrooms.
Cook for about 15 minutes on medium heat or until onions are clear.
Serve on top of burgers.

Italian Club Sandwich

Ingredients: 
1/2 (16 ounce) loaf Italian bread
1/4 cup Italian dressing
1/3 cup shredded Parmesan cheese
1/2 cup mayonnaise
1/2 cup mustard
1/2 pound thinly sliced salami
1/2 pound thinly sliced bologna
4 (1-ounce) provolone cheese slices
Romaine lettuce leaves
3 plum tomatoes, sliced
8 bacon slices, cooked and cut in half
Garnish: pimiento-stuffed green olives

Directions:
1. Preheat oven to 375 degrees.
2. Cut bread diagonally into 12 (1/4-inch-thick) slices; arrange on a baking sheet. Brush slices evenly with Italian dressing, and sprinkle with Parmesan cheese.
3. Bake for 5 to 6 minutes or until lightly toasted.
4. Spread untoasted sides of bread slices evenly with mayonnaise and mustard. Layer 4 bread slices, mayonnaise side up, with salami, bologna, and provolone. Top with 4 bread slices, mayonnaise side up; layer with lettuce, tomato, and bacon. Top with remaining 4 bread slices, mayonnaise side down. Cut in half, and secure with wooden picks.
5. Garnish with olives, if desired.

Super Bowl Nacho Bar

Ingredients:
· 2 pound box original Velveeta cheese, cut into cubes
· 1 cup mild taco sauce
· 1 cup sour cream
· 2 pounds ground beef, cooked and crumbled
· 1 package taco seasoning
· ¾ cups water
· Nacho chips
· 1 jar salsa
· 3 or 4 tomatoes, chopped
· 1 jar sliced jalapenos
· 2 bunches green onions, chopped
· 1 (16-ounce) container sour cream
· 1 large can sliced black olives, drained
· 1 can black beans, rinsed and drained
· ½ bunch fresh cilantro, chopped

Directions:
1. In a slow cooker, put the Velveeta cubes, taco sauce and sour cream. Cook on high for 1 ½ to 2 hours. If cheese sauce is too thick, add milk to reach desired consistency.
2. In a large saucepan, combine ground beef, taco seasoning and water over medium heat. Simmer 5 minutes then transfer to slow cooker.
3. To assemble Nacho Bar, put nachos chips in a large bowl. Put salsa, tomatoes, jalapenos, onions, sour cream, olives, black beans and cilantro in serving dishes.
4. Assemble nachos with desired toppings.

Taco Ring

Ingredients:
¾ pound lean ground beef
1 package taco seasoning mix
1 cup shredded cheddar cheese
2 tablespoons water
2 (8 ounce) cans refrigerated crescent rolls
Salsa
3 cups shredded lettuce
1 medium tomato
¼ cup onion, chopped
½ cup pitted ripe black olives
Sour cream

Directions:
Cook beef over medium heat until no longer pink. Drain meat. Remove pan from heat.
Stir in taco seasoning mix, cheese and water.
Preheat oven to 375 degrees.
Unroll crescent rolls and separate into triangles.
Arrange triangles in a circle on a large round pizza stone or greased pizza pan with wide ends overlapping in center and points towards outside.
Scoop meat mixture onto widest end of each triangle. Bring point end of triangle up over meat mixture and tuck under the wide ends of dough at center of ring. Filling won’t be completely covered and that’s okay.
Bake 20-22 minutes or until rolls are golden brown.
Serve with salsa, lettuce, tomato, onion, black olives and sour cream.

Country Fried Steak and Gravy

Ingredients:
4 cups buttermilk, divided
8 (4-ounce) tenderized cube steaks
1 1/2 cups, plus 2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
2 teaspoons seasoning salt
2/3 cup vegetable oil
1 1/2 teaspoons salt
1 quart whole milk

Directions:
At least one hour (and up to 12 hours) before cooking, place meat in a large bowl and cover with 2 cups buttermilk. Cover bowl and place in refrigerator.
Combine 1 ½ cups flour and ¼ teaspoon of pepper in a small bowl. Sprinkle the meat with the seasoning salt, and then dredge it in 2 cups buttermilk and then flour.
Heat 1/2 cup oil in a heavy skillet or electric skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.
Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly.
Slowly add the whole milk, stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low. Cover the pan, and let simmer for 30 minutes.

Lasagna Rolls

Ingredients:
· 6 lasagna noodles, cooked according to package directions
· 1 pound ground beef, Italian sausage or combination of both
· 1 jar of sliced mushrooms
· 1 teaspoon garlic powder
· 1 teaspoon garlic pepper
· 1 jar (14-ounce) spaghetti sauce
· 1 (15-ounce) package of ricotta cheese
· 2 cups shredded mozzarella cheese, divided

Directions:
1. Preheat oven to 375 degrees.
2. While lasagna noodles are cooking, brown the beef, crumble and drain. Stir in mushrooms, garlic powder, garlic pepper and spaghetti sauce. Simmer over medium-low heat for about 15 minutes.
3. Drain noodles and pat dry. Lay out and spread ricotta cheese on each noodle then cover with meat sauce. Sprinkle with about 2 tablespoons cheese.
4. Roll noodles up and place seam side down in an 8-inch square baking dish. Top with remaining sauce and cheese.
5. Bake for 15-20 minutes or until heated through and cheese is melted.

Italian Beef Sandwiches

Ingredients:
3 pound Sirloin Tip Roast
2 packages of Au Jus dry mix
2 packages of brown gravy with mushrooms dry mix
1 package Italian salad dressing dry mix 
Hoagie Rolls

Directions:
Place roast in greased slow cooker. Add 1 cup water. Sprinkle dry mixes on top of roast.
Cook on low for 8 hours. 

Slice meat into thin slices.
Serve on hoagie rolls with mayonnaise and mustard.
Prepare additional Au Jus mix for dipping.

Italian Beef Sandwiches

Okay, can you stand one more? I've made this Italian Beef recipe for my family for more than 20 years. I've had friends and family request it; taken it on picnics; and fixed it for a group of hungry teenage boys more times than I can count. It's always a hit. Add a little bowl of au jus next to it for dipping; maybe some potato salad and some baked beans and you're good to go! 

Italian Beef Sandwiches:

Ingredients:
3 pound Sirloin Tip Roast
2 packages Au Jus dry mix
2 packages brown gravy with mushrooms dry mix
1 package Italian salad dressing dry mix
Hoagie rolls
Optional: Mayonnaise, Mustard

Directions:
1. Place roast in greased slow cooker. Add 1 cup water.
2. Sprinkle 1 package au jus dry mix, 2 packages of brown gravy mix and 1 pack Italian dressing mix on top of roast.
3. Cook on low for 8 hours.
4. Slice meat into thin slices.
5. Serve on hoagie rolls with mayonnaise and mustard.
6. Prepare additional Au Jus mix for dipping.

Buttermilk Pot Roast

Ingredients:
2 tablespoons Dijon mustard
1 bottom round roast, approximately 3.5 pounds
4 1/2 teaspoons onion soup mix
1/4 teaspoon pepper
8 medium potatoes, peeled and halved
8 medium carrots, halved
8 small onions, cut into wedges
1 cup buttermilk

Directions:
Preheat oven to 350 degrees. Spread mustard over roast, place in Dutch oven.
Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top.
Cover and bake for 2.5 to 3 hours or until meat and vegetables are tender.
Transfer meat and vegetables to a platter and keep warm.
Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables.

Tuscan T-Bone Steak

Ingredients:
2 T-Bone Steaks from 1 to 1.5 inches thick
¼ cup olive oil
¼ cup minced garlic
4 teaspoons salt
2 teaspoons pepper
2 teaspoons minced rosemary
3 tablespoons of lemon juice

Directions:
In a small bowl combine the olive oil, garlic and rosemary.
Preheat a grill to high heat and leave one burner on.
Brush the olive oil mixture from the bowl on the T-Bone steaks.
Then grill on high heat for 2 minutes and move to a cooler section of the grill and continue cooking for 6 to 7 minutes.
Let the steak rest for 15 minutes before cutting or serving.
Enjoy!

Bacon Cheeseburger Soup

Ingredients: 
·1 (32-ounce) bag frozen shredded hash browns
·1 pound ground chuck, cooked and crumbled
·½ pound bacon, cooked and crumbled
·2 pounds Velveeta cheese, cut into cubes
·32 ounces chicken broth
·1 teaspoon pepper
·1 tablespoon dried, minced onion flakes
·1 teaspoon garlic powder

·2 teaspoons Worcestershire sauce

Directions:
1. Combine all ingredients in a slow cooker.
2. Cook on low for 6-8 hours.
3. Serve with crumbled potato chips, if desired.

Jack O' Lantern Cheeseburger Pie

Ingredients:
· 1 pound ground beef
· 1 medium onion, chopped
· 2 tablespoons minced garlic
· Salt and Pepper, to taste
· ¼ cup ketchup
· 1 teaspoon Worcestershire sauce
· 1 package refrigerated pie crusts
· 1 tablespoon mustard
· 3 cups shredded Monterey Jack cheese, divided
· 2 tablespoons water
· 1 large egg
· Red and yellow liquid food coloring

Directions:
1. Preheat oven to 425 degrees.
2. Cook ground beef, onion, garlic, salt, and pepper in a large skillet over medium-high heat, stirring until beef is crumbled and no longer pink; then drain. Stir in ketchup and Worcestershire sauce and cool.
3. Unfold one pie crust and place on a lightly greased baking sheet. Spread mustard evening over crust. Stir together meat mixture and 2 cups cheese. Spoon mixture onto center of crust, leaving a 2-inch border.
4. Unfold remaining pie crust and put out a jack o’ lantern face, reserving pastry cuts to use as a stem. Place crust over meat mixture; crimp edges of crust and fold under. Place stem on top of jack o’ lantern.
5. Whisk together 2 tablespoons water, egg and 1 drop each of red and yellow food coloring. Brush over crust.
6. Bake for 20 minutes; remove from oven and brush again with egg mixture. Fill eyes, nose and mouth with remaining 1 cups cheese. Bake 5 to 10 more minutes or until golden brown.

Old Fashioned Beef Stew

Ingredients:
· 3 tablespoons olive oil, divide
· 1 pound sirloin tip roast (cut into 1 inch chunks) or stew meat, fat removed
· Salt and pepper to taste
· 1 cup chopped onion
· 2 tablespoons minced garlic
· 2 ½ cups + ¼ cup beef broth, divided
· 1 bay leaf
· 4 medium red potatoes (about 1 pound) cut into 1-inch chunks
· 2 large carrots, sliced ¼ inch thick
· 2 ½ tablespoons flour

Directions:
1. Heat 2 tablespoons olive oil in a dutch oven over medium-high heat. Brown the meat on one side for 5 minutes and sprinkle with salt and pepper.
2. Turn meat over and add another tablespoon of oil; brown another 2-3 minutes. With the meat browned, reduce heat to medium. Add onion and garlic. Cook for 2-3 minutes until onion is browned.
3. Add broth and bay leaf and bring to a boil. Cover and simmer for 2 hours. Then stir in potatoes and carrots. Cover and simmer 10 to 15 minutes until vegetables are done.
4. Combine flour with ¼ cup beef broth, whisking until there are no lumps. Stir into stew and cook 5 more minutes until thickened. Serve immediately.

Hot Tamale Pie

Ingredients:
· Cooking spray
· 1 ½ pounds ground beef or turkey
· 1 onion, diced
· 3 tablespoons minced garlic
· 1 envelope taco seasoning
· 1 teaspoon each salt and pepper
· 1 16-ounce salsa
· 2 cups diced poblano peppers (can use green, red, yellow peppers)
· 1 can black beans, drained and rinsed
· 2 8.5-ounce boxes corn muffin mix
· 2 eggs
· 2/3 cup milk, divided
· 1 cup shredded cheddar cheese, divided
· 1 cup shredded Monterey Jack cheese, divided
· 1 cup canned or frozen corn, thawed


Directions:

1. Preheat the oven to 350 degrees F.
2. Spray a 9x13-inch casserole dish with cooking spray.
3. Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes. 
4. Reduce heat to medium and stir in onion, garlic, taco seasoning, salt, pepper, salsa, and peppers; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes. 
5. Add black beans to meat mixture. 
6. Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.
7. Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.
8. Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
9. Bake in the preheated oven for 50-60 minutes, until golden brown.
10. Serve with sour cream, black olives, tomatoes, guacamole, and/or salsa.