Ground Beef Casserole

                                 

8 oz. Noodles

2 cans cream of mushroom soup 

1⁄2 pound grated sharp cheese

1⁄2 cup chopped onion

2 lbs. Ground beef

Cook noodles and drain. Brown meat lightly. Add onion, salt and pepper/ Drain grease. Add soup to meat mixture and stir until blended. Put in large, greased casserole, adding alternate layers of noodles and ground beef and cheese. Bake at 350 about 30 minutes or until hot and bubblely. Serves 6 to 8 . Can be prepared ahead or frozen before baking.

As an alternative I sometimes just mix it all up and bake.

Individual Tamale Pies

This is a quick and easy dinner when you are in a hurry!!

1 lb lean ground beef

1 cup green sweet peppers, chopped

1 cup onion, chopped

2 t chilli powder

1 15-oz can tomato   sauce

1 cup corn

4-oz can diced green chili peppers

1/2 cup sliced pitted ripe olives

81/2-oz pkg corn muffin mix*

egg

milk

1/2 t ground cumin

Chili power

    Cook ground beef, green sweet peppers, and onion in a large skillet until meat is no longer pink. Drain off fat. Stir in the 2 teaspoons chili powder; cook and stir 1 minute more. Stir in tomato sauce, corn, half of the chili peppers, and the olives. Bring to boiling. Divide mixture evenly among six 10-to 16-oz individual casseroles. (I divide this between 2 casserole dishes. We eat one when I make it and freeze the other).

    Prepare corn muffin mix according to package, using egg and milk as directed. *I make my own cornbread because to me the mix is too sweet for this recipe. (I use roughly 1 cup self-rising cornmeal, 1/2 cup milk and 1 egg). Stir in remaining chili peppers and the cumin. Spoon mixture evenly over the hot ground beef mixture in the casseroles. Sprinkle the top with a little chili powder. Cook and serve or freeze.

    Preheat oven to 375F. Bake, uncovered, for 20 to 25 minutes.

Entrees!

 

Go, eat your food with gladness, and drink your wine with a joyful heart, for God has already approved what you do.

Ecclesiastes 9:7

Pork Tenderloin

Hamburger Barbecue

Ground Beef Casserole

Spaghetti Sauce

Tex Mex Lasagna

Country Fried Pork Chops

Tomato Pie & Pastry

Texas Hash (Spanish Rice)

Beef Stew

Baked Spinach Gnocchi

Black Bean Vegetable Noodle Stir-Fry

Chicken Divan

Burrito Pie

Braised Sirloin Tips

Bar-B-Q Pork

Bar-B-Q- North Carolina Style

Shells with Pesto, Mozzarella & Meat Sauce

Chicken Artichoke 

Family Sausage Supper

Patriotic Pasta

Pecan - Crusted Tilapia 

Poppyseed Chicken

Easy Baked Chicken 

Fettuccine with Fresh Tomato & Basil

Cornbread Salad

Bar-B-Q Pork

Open Sesame Noodles

Easy Paella 

Ginger Chicken

Taco Chicken

Easy King Ranch Casserole 

Chicken Tetrazzini

Beef and Bean One Pot Dinner

Chicken Marbella

Beef and Potato Stove Top

Herb and Garlic Pork Roast

John Wayne Casserole

Individual Tamale Pies

Southwestern Chicken Skillet

Casseroles!

 

Poppyseed Chicken 

Ground Beef Casserole

Tex-Mex Lasagna

Texas Hash (Spanish Rice)

Chicken Divan

Burrito Pie

Chicken Artichoke

Pineapple Casserole 

Easy King Ranch Casserole

Mama’s Summer Squash Casserole

Chicken Tetrazzini

John Wayne Casserole

Individual Tamale Pies

John Wayne Casserole

1 pound ground beef           

1/2 large onion

1 1/2 T taco spice

1 can rotel

1 can corn (I use frozen)

2 cups Bisquick mix(give or take)

1 cup water

1/2 cup mayonnaise

7 1/2 oz chive & onion whipped cream cheese

1/8 t garlic powder

salt and pepper

1 cup sharp cheddar

1 cup mozzarella cheese

    Brown the ground beef and onion. Stir in spice, rotel and corn. Mix in a small bowl the Bisquick and water. The dough will be sticky. Spread into a prepared casserole dish and top with meat mixture. Mix cream cheese, garlic powder, salt and pepper. Dollop and spread over meat and top with both cheeses. Bake at 325F for roughly 40 minutes. Top with sour cream and diced tomatoes.

Burrito Pie

Ingredients

2 pounds ground beef

1 onion, chopped 

2 teaspoons minced garlic 

1 (2 ounce) can black olives, sliced 

1 (4 ounce) can diced green chili peppers 

1 (10 ounce) can diced tomatoes with green chile peppers

 2 (16 ounce) cans refried beans 

12 (8 inch) flour tortillas 

9 ounces shredded Colby cheese 

Cooking Directions

Preheat oven to 350°F. 

In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes. 

Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese. 

Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly. 

Yield: 16 servings

Per Serving

Calories: 431 kcal 

Carbohydrates: 33 g 

Dietary Fiber: 4 g 

Fat: 23 g 

Protein: 19 g 

Sugars: 2 g 

The way I do it

My Way

Ground Beef Casserole

Spaghetti Sauce

Vegetable Soup

Chili

Pumpkin Bread

Honey Wheat Muffins

Cheese Grits

Creamed Spinach 

 

Texas Hash (Spanish Rice)

1 lb. ground beef

1 large onions, chopped

1 bell pepper

2 cans tomatoes

1 cup uncooked rice

2 t. salt 

½ t. black pepper

2 t. chili powder

 

Cook onions and green pepper slowly until onions are translucent. Add meat and saute until it loses red color; add tomatoes, rice, and seasonings. Arrange in large casserole. Cover and cook at 350 about 45 minutes. Remove cover and bake 15 minutes longer. Serves 4.

I usually add a little water to make sure the rice cooks.

This recipe freezes very well. Freeze before cooking. When I make this recipe I always make twice as much as I need so I have it made for another time when I am busy.