Tater Tot Casserole

Ingredients

• 1 1/2 pounds lean ground beef or ground turkey
• 1 can corn or green beans, drained
• 3/4 C low fat sour cream
• 1 can low fat cream of mushroom soup
• 3/4 C skim milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 C shredded cheddar cheese
• 2 lb bag tater tots

Instructions

1. 1. Preheat oven to 375 degrees and lightly spray a 9x13 pan with nonstick spray.
2. 2. Heat a large skillet on high and add your ground beef or turkey. Season with the salt, pepper, garlic and onion powder. Cook on high, breaking it up into pieces as you go until the meat is completely cooked.
3. 3. Turn off the heat and add the sour cream, soup, milk and corn or green beans. Mix until combined and then pour it into the 9x13 pan. Top with the shredded cheese then add the tater tots to the top. Bake for 40-45 minutes until hot and bubbly. Sprinkle a bit of salt over the tater tots when you take the casserole out of the oven.

Chili Cheese Pasta

• 1 T. Oil
• 1 chopped onion
• 1 T. Chili Powder
• 1 T. Cumin
• Salt
• 4 Cloves Garlic
• 1 T. Brown Sugar
• 1 lb Ground Beef
• 2 c. Water
• 15 oz Tomato Sauce
• 2 c/8 oz pasta
• 8 oz Cheese
• Black Pepper

1. Saute onion, chili powder, cumin and 1/2 teaspoon salt over medium heat until onion is soft, stirring often so spices don't burn, about 5-7 minutes. Add the garlic and brown sugar and cook, continuing to stir, so garlic doesn't burn, for about 30 seconds.  Add the ground beef and brown lightly.
2. Add the water, 3/4 teaspoon salt and tomato sauce to the skillet and stir to mix.  Stir in the pasta and cover, increasing the heat to medium high.  Cook the mixture, stirring often and adjusting the heat to maintain a vigorous simmer. Continue to cook until the pasta is tender, about 9-12 minutes.
3. Take the skillet off the heat and add 1 cup of the cheese mixture.  Taste for seasoning and add salt and pepper to taste.  Top the skillet with remaining cheese and rest the mixture off heat a few minutes or until cheese melts.  Serve.

Hamburger Veggie Soup

• 2lbs ground beef
• 1white onion, peeled and diced
• ¹⁄₄teaspoon pepper more to taste
• ¹⁄₂teaspoon dry oregano, more to taste
• ¹⁄₂teaspoon dry basil more to taste
• ¹⁄₄teaspoon seasoning salt
• 1(1 1/2 ounce) envelope onion soup mix
• 6cups water, more to desired consistency
• 1(8 ounce) can tomato sauce
• 1tablespoon soy sauce
• 1(15 ounce) can diced tomatoes, undrained
• 2 c. frozen corn
• 1 cup chopped celery and leaves
• 1cup chopped carrot
• 1cup chopped potatoes
• garlic salt, to taste

1. Brown ground beef and onion in a large pot. Drain if needed.
2. Add spices and onion soup mix.
3. Stir in water, tomato sauce and soy sauce. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes.
4. Add the rest of the ingredients up to the potatoes bring to a boil; reduce heat, and simmer uncovered until potatoes and carrots are tender about 30 minutes. (Add more water if needed).
5. Season to taste with garlic salt.
6. Serve with shredded parmesan cheese and sour cream.

Goulash Soup

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
6 cups beef broth
1- 26.46 ounce can petite diced tomatoes
1- 26.46 ounce can tomato puree
1 T.  Worcestershire sauce
2 T.  brown sugar
1 teaspoon dried basil
1 1/2 teaspoons steak seasoning
2 cups elbow macaroni
salt and pepper, as desired

In a large sauce pan or soup pot, brown ground beef, onion and garlic until ground beef is no longer pink. Season with salt and pepper while browning.
Add broth, tomatoes, Worcestershire, brown sugar, basil and steak seasoning. Bring to slight boil over medium high heat, stirring occasionally. Reduce heat and simmer for 10 minutes.

Stuffed French Bread–Philly Cheesesteak Style

1 loaf french bread
1 pound ground beef
1 chopped onion
1 chopped bell pepper
1 tsp garlic
2 tsp worcestershire sauce
salt and pepper
1 T. beef stock
1 cup water
2 T.  butter
1/4 c.  flour
1 1/2+ c.  cheddar cheese
Dig our middle of french bread and break into pieces.  Cook ground beef, onions, and peppers together until beef is browned.  Add garlic, salt and pepper, and worcestershire sauce.  Make a rue from the butter and flour.  Add water and beef stock and continue to stir until it thickens.  Add gravy to meat and then add meat and cheese to the broken bread.  Stir together and put into hollowed out french bread.  Top with more cheese.  Wrap in foil tightly and bake at 350 for 15-20 minutes.

Korean Beef and Rice

1 lb ground beef
1 T. sesame oil
3 cloves garlic
1/4 c. brown sugar
1/4 c. soy sauce
1/4 t. ginger
1/4 t. crushed red pepper
salt and pepper

Brown beef in oil with garlic.  Add remaining ingredients and simmer for 5-10 minutes.  Serve over rice with diced green onions and sesame seeds.

Mexican Lasagna

1 pound ground beef

1 medium onion

1 bell pepper

1 package or 1/4 cup  taco seasoning

3/4 c. water

1 can tomatoes w/ green chilis

1 can beans, rinsed and drained (we prefer black or pinto)

1 c. frozen corn

1 can refried beans

2 c. grated cheese

6+ corn torillas

Preheat oven to 325.  Grease 9x13 pan.  Brown beef with chopped onion and pepper.  Drain.  Add water and taco seasoning.  Simmer 5 minutes.  Add tomatoes and beans.  Layer tortillas, refried beans, corn, and meat mixture.  Cook 20-25 min.  Serve with sour cream.

French Dip in the Crock Pot

4-5 lb beef roast
1 can beef consomme soup
1 soup can water
1 package dry auju mix
1 package dry italian dressing mix

Pour everything over meat.  Poke meat in several places with a knife or fork.  Cook in a crock pot on low for about 8 hours.  Remove meat and shred.  Serve on rolls toasted with provolone cheese and butter.