Spicy Beef Quesadillas

From Angie...

1 lb. lean ground beef
1 cup green giant frozen corn
1/2 cup chopped green onions
2 t. chili powder
1/2 t. salt
1/2 t. cumin
4 (8-10 inch) flour tortillas
5 oz shredded hot pepper Monterrey jack cheese
1/4 cup salsa
1/4 cup sour cream

In medium skillet, cook ground beef, corn and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in chili powder, salt and cumin. Cook 1 min.

Spray large skillet with nonstick cooking spray. Heat over medium heat until hot. Place 1 tortilla in skillet. Layer tortilla with 1/3 cup cheese and 1/4 cup of beef mixture Fold tortilla over. Cook over medium heat for 2 min. Carefully turn Quesadilla; cook an additional 2 min.

Repeat with remaining tortillas and filling. Cut each Quesadilla into wedges. Serve Quesadillas with salsa and sour cream.

(Holy Cow these are GOOOD!!! And really quick to make -Angi)

Better-Than-Ever Cheesy Lasagna

From Elle...

3/4 lb. extra-lean ground beef
3 cloves garlic, minced
1-1/2 tsp. dried oregano leaves
1 jar (26 oz.)spaghetti sauce
1 large tomato, chopped
1 egg
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1/4 cup KRAFT Grated Parmesan Cheese
9 lasagna noodles, cooked
1 pkg. (7 oz.)KRAFT 2% Milk Shredded Mozzarella Cheese, divided

Heat oven to 375°F. Brown meat with garlic and oregano in large saucepan. Stir in spaghetti sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes. Mix egg, cottage cheese and Parmesan. Spread 1/2 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 noodles, half the cottage cheese mixture, 1/2 cup mozzarella and 1 cup sauce. Repeat layers. Top with remaining noodles and sauce; cover. Bake 30 min. or until heated through. Top with remaining mozzarella. Bake, uncovered, 5 min. or until melted. Let stand 5 min. before serving.

Easy Shepherd's Pie

From Elle...

1 lb. ground beef

2 cups hot mashed potatoes
4 oz. (1/2 of 8-oz. pkg.)PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Cheddar Cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

Heat oven to 375ºF. Brown meat in large skillet; drain. Mix potatoes, cream cheese, 1/2 cup Cheddar and garlic until well blended. Combine meat, vegetables and gravy; spoon into 9-inch square baking dish. Cover with potato mixture and remaining Cheddar. Bake 20 min. or until heated through.

Lasagna

From Mandy F....

Lasagna noodles (I’ve used manicotti ones too)

1 lb ground beef

Large Pasta sauce (pick a good one or add extra seasoning and use tomato sauce & paste)

Large Cottage cheese

Shredded mozzarella, abt. 2 cups

Parmesan cheese, abt. ½ cup

1 egg

Preheat oven to 375. Cook ground beef with salt and pepper, drain fat. Pour in pasta sauce and simmer for a while. Mix the 3 cheeses together. Place noodles in a sprayed 9x13 add a layer of cheese mixture, then meat mixture, then repeat. End with extra parmesan on top, cover with foil and cook for 1 hour. No need to cook noodles first if you cook it this way. I also like to add a layer of pepperoni in the middle, makes it special and delicious.

French Bread Dinner

From Mandy F....

1 loaf French Bread

1 lb ground beef

1 can cream of mushroom soup (I’ve used brown gravy in place of this too)

Shredded cheddar cheese

Some onion, either powdered or dehydrated

Powdered garlic

Cook ground beef with seasoning of your choice, I usually use onion, garlic & salt & pepper.

Drain fat. Add back to pan and add soup and cook till hot. Slice off the top of the French bread. Pull out some stuffing and fill with warmed mixture, cover with cheese. Broil until cheese is melted, put on the top of the loaf and slice into pieces to eat.

Enchilada Casserole

From Aunt Kitt...

1 lb. cooked ground beef

1 pkg. taco seasoning

Corn tortillas

15 oz can of Enchilada Sauce (red or green)

Shredded Cheese

(You can add whatever you like, tomatoes, green chilies etc.)

Cook ground beef and drain fat. Add taco seasoning and reheat. Shred 6 corn tortillas in sprayed baking dish. Add cooked meat to the top of the tortillas. Add any extra ingredients you want. Pour on can of Enchilada sauce. Sprinkle with cheese and bake 350* for 25 min.

Chili Macaroni/ Lazy Lasagna

From Kitt (original recipe from Aunt Shannon)

1 lb. hamburger

1 med. green pepper, chopped

1 med onion, chopped

2-3 tsp. chili powder

1 - 16 oz. can tomatoes (undrained)

1 1/4 cup water

1 cup elbow macaroni (cooked)

1 tsp. sugar

1/2 tsp. salt

1/2 cup grated cheese

(Kitt adds a cup or more of cottage cheese)

Start about 35 minutes before serving. Cook macaroni separately. In a large pan, cook hamburger, green pepper, and onion until all juices have evaporated and meat is brown. Stir in chili powder, tomatoes, water, sugar and salt. Let simmer for 15 minutes. Add cooked macaroni, cottage cheese, and cheese. Cover and simmer until cheese is melted, about 2 minutes.

Spaghetti Pie

From Bethany...

Spaghetti or Angel Hair Pasta (1 pkg)

3 Eggs

1-2 cups Parmesan Cheese

1 small onion

1 lb Hamburger

1 jar of your favorite red sauce

Other yummy things like marinated artichoke hearts or olives

Cheese (sliced or shredded)

Crust

Cook the pasta. Beat the eggs and Parmesan in a separate bowl - when you are done it resembles a paste. Drain the pasta and return to the pot. Add the egg/cheese mixture to the noodles while they are still hot (the hot pasta cooks the egg a little). This pasta mixture serves as the "crust" of your pie. Divide the noodles in half and put each half into a pre-greased glass pie pan. Using a spoon press the noodles into the bottom and sides of the pan leaving an area in the middle for the pie filling.

Filling

Dice and saute the onion until soft. Add the hamburger and brown - pour out grease. Add the sauce and other additions, stir and allow to simmer (I usually do this while the pasta is cooking). Spoon the meat mixture into the pasta pie crusts. Top with cheese (my family likes cheese so much we also add shredded cheese to the meat mixture). Bake the entire thing at 350 degrees until the cheese is bubbly. FYI: This recipe freezes really well. I usually make two pies and freeze one for later.

Vegetable Casserole

From Jen H....

2 large potatoes, thinly sliced

shredded carrots

1 lb ground beef, browned and grease drained

Layer in 9 x 13 in glass baking pan in order given

Heat: 2 cans cream of chicken soup, 1 can milk, 1 1/2 tsp salt, 3 Tbsp dried onions
Pour over layers. Cover with tin foil and bake for 1 1/2 hrs at 350 degrees. Remove foil, then top with 2 cans of green beans (drained) and 1 to 2 cups of grated cheddar cheese. Bake 15 more minutes.

Taco Soup

From Jen H.....

1 lb lean ground beef

1/2 pkg taco seasoning

2 c Water

1- 8 oz can tomato sauce

1 can corn undrained

1 can kidney beans undrained

1 can chilli beans

1 small can green chilies

Topping: Frito Chips, Sour Cream, and Grated Cheddar Cheese

In a large saucepan, cook the ground beef, then drain off the grease, and then stir in taco seasoning. Mix in the remaining ingredients EXCEPT for the toppings. Bring soup to a boil, reduce the heat, cover, and simmer for 15 minutes. Top each serving of soup with frito chips, sour cream, and grated cheese.

Meat Pie

From Shandi...

• 2 lbs. ground beef or ground turkey
• 1 pkg. coleslaw mix (found near pre-packaged salad)
• Fresh garlic or garlic powder to taste
• Chopped onion or onion powder to taste
• 2 pkgs dry brown gravy mix
• 1 pkg frozen Puff Pastry Sheets (found near the Philo dough in the freezer section)

Defrost sheets at room temperature for about 20 minutes. Make gravy according to package directions. Brown meat and drain. Add garlic and onion to taste. Add gravy and coleslaw and cook through. Lay one pastry sheet in bottom of 9x9 baking dish. Fill with meat and top with remaining pastry sheet. Bake at 400 º for about 20 minutes or until golden brown.

Hamburger Stroganoff

This is what we make when we don't know what to make.

My favorite recipes are the ones with 5 ingredients or less.

1 lb. Ground Beef (browned, seasoned with dried onion flakes, and season salt)

1 can cream of mushroom soup

1/2 cup - 1 cup Sour Cream (I like less, Matt likes more)

Wide Egg Noodles or Rice

Start cooking rice or noodles than brown the beef. Drain ground beef than add soup, cooking on medium. Cook until it's heated through. Then add desired amount of sour cream. Cook for an additional minute or two than serve over rice or noodles.

Crock Pot - It is a special treat when I cook it in the crockpot. Which doesn't happen very often because this is usually a last minute meal idea. Brown and drain the ground beef, add to crock pot. Mix in soup. Then for a special treat add a chopped up small yellow onion. YUM! After it cooks all day it is sweet and yummy and tastes oh sooo good. Sometimes I add mushrooms but the kids don't love them. Cook on low 5-6 hours. Serve over Noodles or Rice.

The Best Taco Soup Ever

Seriously I could eat this all day everyday!

1 lb. ground beef (browned and drained)

2 cans corn (undrained)

2 cans kidney beans (undrained)

2 cans stewed tomatoes (undrained, I use italian recipe)

1 pkg dry taco seasoning (1/4 cup if you use the Sam's Club container)

1 pkg dry ranch dressing (1/4 cup)

Frito's

Cheddar Cheese

Sour Cream

Add beef, corn, kidney beans, tomatoes (I put them in the blender so there's no huge chunks or the kids won't eat it), taco seasoning, and ranch dressing in a crock pot. Mix together and cook 6-8 hours on low or 3-4 on high. Serve and top with frito's, cheese, and sour cream. (For a healthier soup just add a couple spoonfuls of cottage cheese for your topping. I think I like it that way better.)