Beef Taco Bake

1 pound ground beef

2 cans (10 3/4 ounces) Campbell's® Condensed Tomato Soup

2 cups Pace® Picante Sauce

1 cup milk

16 corn tortillas (6-inch), cut into 1-inch pieces

2 cups shredded Cheddar cheese (about 4 ounces)

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.

Stir the soup, picante sauce, milk, tortillas and half the cheese in the skillet.  Spoon the beef mixture into a 2-quart shallow baking dish.  Cover the baking dish.
Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbling.  Sprinkle with the remaining cheese.

Adapted From Campbell's Kitchen

Spicy Nacho Bake

1 pounds ground beef

1 large onions, chopped

1 large green peppers, chopped

1 cans (28 ounces each) diced tomatoes, undrained

1 cans (15-1/2 ounces each) hot chili beans

1 cans (15 ounces each) black beans, rinsed and drained

1 cans (11 ounces each) whole kernel corn, drained

1 cans (8 ounces each) tomato sauce

1 envelopes taco seasoning

1 packages (13 ounces each) spicy nacho tortilla chips

2 cups (16 ounces) shredded cheddar cheese

In a  Dutch oven or large kettle, cook the beef, onions and green peppers over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, corn, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (mixture will be thin).

In a greased 13-in. x 9-in. baking dish, layer 5 cups of chips and 4-2/3 cups of meat mixture. Repeat layers. Top each with 4 cups of chips and 2 cups of cheese.

Bake, uncovered, at 350° for 20-25 minutes or until golden brown.

From Taste of Home

Sombrero Pie

Filling

1 lb. ground beef

1 lg. onion, chopped

2 cans (14.5 oz) diced tomatoes

1 can (15 oz.) whole kernel corn, drained

1-2 Tbsp. chili powder

1 tsp. salt

¼ tsp. pepper

Cornmeal Pastry

1 ¼ C. flour

½ C. cornmeal

1 tsp. salt

½ C. salad oil

3 Tbsp. cold water

Cook and stir meat and onion in large skillet until onion is tender and meat is browned, stir in tomato juice, corn and seasonings.  Simmer 10 min. Pour mixture into greased 9x13 baking dish.  Cover with pastry.  Bake on 400 º for 30-35 min.

Pastry

Mix flour, cornmeal, and salt.  Mix in oil until mixture looks like fine crumbs.  Sprinkle with water and mix with fork.  Press firmly into a ball.  (If too dry to form into a ball, work in 1-2 Tbsp. more oil.)  Roll pastry between two sheets of wax paper into a 9 ½ x 13 ½ in rectangle.  Peel off top paper and invert onto meat mixture.  Peel off second piece, cut 3-4 slits near center of pastry.

From Mom

Beef Taco Skillet

1 lb. ground beef

onion

Salt and pepper

1 can Tomato Soup

1/2 C. salsa

1/2 C. water

6 corn tortillas (6", cut into 1" pieces)

1/2 C. shredded cheese

Cook beef with onion and salt pepper until well browned.  Stir in soup, salsa, water and tortillas.  Heat to a boil, reduce heat to low and cook for 5 min.  Stir, top with cheese.

From Campbells

Cheesy Shell Lasagna

1-1/2 pounds lean ground beef

2 medium onions, chopped

1 garlic clove, minced

1 can (14-1/2 ounces) diced tomatoes

1 jar (14 ounces) meatless spaghetti sauce

1 can (4 ounces) mushroom stems and pieces, undrained

8 ounces uncooked small shell pasta

2 cups (16 ounces) reduced-fat sour cream

11 slices (8 ounces) reduced-fat provolone cheese

1 cup (4 ounces) shredded part-skim mozzarella cheese

 In a nonstick skillet, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

Meanwhile, cook pasta according to package directions; drain.

Place half of the pasta in an ungreased 13-in. x 9-in. baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese.

Cover and bake at 350° for 35-40 minutes. Uncover; bake 10 minutes longer or until the cheese begins to brown. Let stand for 10 minutes before cutting.

From Taste of Home

Chili Mac Skillet

1-1/4 cups uncooked elbow macaroni

1 pound ground beef

1 medium onion, chopped

1 medium green pepper, chopped

2 garlic cloves, minced

2 cans (14-1/2 ounces each) diced tomatoes, undrained

1 can (16 ounces) kidney beans, rinsed and drained

1 package (10 ounces) frozen corn, thawed

2 tablespoons chili powder

1/2 to 1 teaspoon salt

1/2 teaspoon ground cumin

1/2 cup shredded pepper Jack cheese

Cook macaroni according to package directions.

Meanwhile, in a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the tomatoes, beans, corn, chili powder, salt and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.

Drain the macaroni and add to skillet; stir to coat. Sprinkle with cheese.

From Taste of Home

Beef Mozzarella Bake

3 C. dry pasta

1 lb. ground beef

1 ¼-½ tsp. basil

¼ tsp. pepper

¼ tsp. garlic powder

1 can tomato soup

1 can Cream of mushroom soup

¼ C. water

1 ½ C. mozzarella cheese, divided

Cook pasta until almost done.  Brown ground beef, basil, pepper, garlic powder.  Add soups, water, cooked pasta, and 1 C. mozzarella.  Put in a 2 qt. casserole dish.  Sprinkle with remaining ½ C. cheese.  Bake on 400º for 25 min.

From Jennifer

Traditional Lasagna

1 pound ground beef

3/4 pound bulk pork sausage

3 cans (8 ounces each) tomato sauce

2 cans (6 ounces each) tomato paste

2 garlic cloves, minced

2 teaspoons sugar

1 teaspoon Italian seasoning

1 teaspoon salt

1/2 teaspoon pepper

3 eggs

3 tablespoons minced fresh parsley

3 cups (24 ounces) 4% small-curd cottage cheese

1 carton (8 ounces) ricotta cheese

1/2 cup grated Parmesan cheese

9 no-boil lasagna noodles, cooked and drained

6 slices provolone cheese

3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan.

Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).

Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting.

Adapted From Taste of Home

Easy Meat Lasagna

1 16 oz. low fat cottage cheese

2 eggs., beaten

⅓ C. chopped fresh parsley (3T dry)

3 C. shredded mozzarella cheese

1/2 C. parmesan cheese (fresh is best)

1 Tbsp. onion powder

1/2 tsp. dried basil

⅛ tsp. pepper

1 qt. spaghetti sauce

3/4 lb. ground beef, browned and salted

12lasagna noodles

Mix first eight ingredients using only 2 C. mozzarella and 1/4 C. parmesan cheese; blend well.  Mix sauce and ground beef in a separate bowl.  Spread 3/4 C. meat sauce in bottom of 9x13 pan.  Layer noodles across pan, then1/2 cottage cheese mixture.  Then add 1 1/2 c. meat sauce.  Repeat layers with more noodles, other half of cottage cheese mixture, and 1 1/2 C. meat sauce.  Add a final layer of noodles and meat sauce.  Top with remaining1 C. mozzarella and 1/4 C. parmesan. (Feel free to be generous with the parmesan)  Cover with foil and bake at 375 for 45 min. or until tender and bubbling.  Remove foil and bake5-10 more minutes to brown top.  let stand 10 min. before serving.

From Kamber

Penne Pasta Casserole

1 lb. ground beef

1 large onion, chopped

1 can (14.5 oz.)  diced Italian style tomatoes

1 can (6 oz.) tomato paste

½ C. water

12 oz. (approx. 3 ½ C.) uncooked penne pasta, prepare according to package directions

3 C. shredded mozzarella cheese, divided

Cook ground beef and onion in a large skillet until no longer pink; drain.  Stir in tomatoes, paste, and water.  Salt and pepper to taste.  Heat through.  Combine cooked pasta with meat-tomato mixture, and 2 C. cheese.  Pour into greased 9x13 baking dish; top evenly with remaining cheese.  Bake uncovered in a preheated 350º oven for 20-25 min. or until heated through and cheese is melted.

Spanish Rice

1 lb. hamburger

1 small chopped onion

¼ C. chopped green pepper

salt

pepper

2 tsp. sugar

2-4 tsp. chili powder

1 can (14.5 oz.) diced tomatoes

1 can (6 oz.) tomato paste

1 ½ C. water

¾ C. rice

Combine hamburger, onion, green pepper, salt, and pepper in large fry pan.  Cook until meat is no longer pink.  Add remaining ingredients. Stir well.  Cook on low 30 min. or until rice is cooked.

From Mom

Hawaiian Meatballs

1 ½ lbs. lean ground beef

2 Tbsp. minced green onion

2 Tbsp. minced green pepper

½ tsp. salt

1 (10 ¾ oz.) can tomato soup

⅓ C. water

½ C. crushed pineapple, drained

1 tsp. soy sauce

Dash ground ginger

Cooked rice

Turn on oven to 350º.  Combine beef, onion, pepper, and salt, mix well.  Shape into meatballs.  (This can also be done ahead of time.  Freeze meatballs on cookie sheet, then place in bag.  Bake for 45 min)  Bake for 30 min. or until done.  Combine soup, water, pineapple, soy sauce, and ginger.  Place meatballs and sauce in large fry pan.  Cover and cook over low heat for 20 min.  Stirring occasionally.  Serve over rice.

Beef Chow Mein

1 lb. ground beef

2 Tbsp. cornstarch

¼ tsp. salt

Dash pepper

2 Tbsp. soy sauce

3-4 Tbsp. salad oil

1 ½ C. thinly sliced strips of green pepper

½ tsp. garlic salt

3 tomatoes, peeled and cut into wedges

½ C. beef bouillon

Chinese noodles and/or cooked rice

Brown ground beef.  Mix together cornstarch salt, pepper, and soy sauce.  Stir in ground beef until well coated; set aside.  Cook green peppers lightly in oil, remove.  Add garlic salt and beef, cook 2-3 min.  Add peppers, tomato and bouillon.  Cook until sauce is thickened, about 5 min.  Serve over noodles or rice.

From Mom

Mexican Variation From Natalie

Use the same as above except instead of soy sauce add 2 Tbsp. salsa ½ tsp. chili power, 1 tsp. cumin, ¼ tsp dried cilantro, & ¼ tsp dried oregano. Add a can of corn with the tomato and peppers.  Serve with Rice and crushed corn chips



Frito Pie

1 lb. hamburger

1 C. onion

2 cloves garlic (⅛-¼ tsp. minced garlic)

1 tsp. oregano

8 oz. can tomato sauce

2 ½ C. water

1 can (6 oz.) tomato paste

2 Tbsp. sugar

1 ½ tsp. salt

2 dashes Tabasco

⅔C. rice uncooked

Pepper to taste

Fritos

Toppings

Cheese

Lettuce

Tomatoes

Salsa

Sour cream

Olives

Brown together hamburger, onion, garlic, butter, and oregano.  Add tomato sauce, water, tomato paste, sugar salt, Tabasco, rice and pepper; cook until rice is done, approx. 30 min.  Serve over Fritos.  Top with desired toppings.

From Grandma Matheson

Hamburger Rice Casserole

1 lb. hamburger

1 med. onion diced

1 can cream of mushroom soup

1 can cream of chicken soup

1 ¼ C. warm water

¼ tsp. pepper

1 Tbsp. soy sauce

½ C. rice

Brown meat and onion.  Add remaining ingredients.  Bake on 350º covered for 30 min.  Remove cover and bake an additional 30-45 min.

From Karen

Italian Meatloaf

2 lbs. ground beef

2 beaten eggs

¾ C. cracker or bread crumbs

½ C. milk

½ C. Parmesan cheese (divided)

¼ C. finely chopped onion

1 tsp. Worcestershire sauce

1 tsp. garlic salt

½ tsp. Italian seasoning

Mix all ingredients.  Put in greased pan sprinkle with 2 Tbsp. Parmesan cheese and Italian seasoning.  Bake at 350º approx. 1 hour or until done.

From Jennifer