Cottage Pie

Lisa Stephenson

3 pounds new potatoes (about 30) kosher salt and black pepper 1 cup whole milk 4 tablespoons unsalted butter 2 tablespoons olive oil 1 pound frozen pearl onions, thawed 1 1/2 pounds ground beef chuck 1/4 cup tomato paste 1 tablespoon Worcestershire sauce 1/4 cup all-purpose flour 2 cups low-sodium chicken broth 1 medium butternut squash (about 2 pounds),  peeled and cut into 3/4-inch pieces 1 cup frozen peas Directions: Heat oven to 350° F. Place the potatoes in a large  pot, add enough cold water to cover by 1 inch, and  bring to a boil. Add 1 teaspoon salt, reduce heat,  and simmer until tender, 15 to 18 minutes. Drain and  return the potatoes to the pot; add the milk, butter,  ½ teaspoon salt, and ¼ teaspoon pepper and  mash. Meanwhile, heat 1 tablespoon of the oil in a 5- to 6- quart Dutch oven over medium-high heat. Add the  onions and cook, stirring often, until beginning to  soften, 4 to 6 minutes; transfer to a medium bowl. Heat the remaining tablespoon of oil in the Dutch  oven. Add the beef, ½ teaspoon salt, and ¼  teaspoon pepper and cook, breaking the beef up  with a spoon, until no longer pink, 4 to 6 minutes;  mix in the tomato paste and Worcestershire sauce.  Sprinkle with the flour and cook, stirring, for 1  minute. Add the broth, squash, peas, and onions  and bring to a simmer. Transfer the beef mixture to a 9-by-13-inch or  some other 3-quart baking dish and top with the  potatoes. Bake until the potatoes are lightly golden, the filling  is bubbling, and the squash is tender, 40 to 45  minutes. Let cool for 5 minutes before serving. Number Of Servings:8 servings

Beef & Tater Bake

I'm normally not a fan of tater tot casserole, but this
was very good. The kids loved it as well.      Jill Dorrough

4 cups frozen tater tots 1 lb ground beef 1 pkg (16 oz) frozed chopped broccoli OR Italian- blend veggies 1 can cream of broccoli soup 1 medium tomato, chopped 1 can (2.8 oz) french-fried onions, divided 1 cup shredded colby-jack (or cheddar) cheese, divided 1/3 cup milk 1/4 tsp garlic powder 1/8 tsp pepper Directions: Place Tater Tots in an ungreased 13x9 inch dish.  Bake, uncovered, at 400 for 10 minutes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the broccoli, soup, tomato, 3/4 cup french-fried onions, 1/2 cup cheese, milk, garlic powder and pepper; heat through. Pour over tater tots. Cover and bake for 20 minutes. Uncover; sprinkle with remaining onions and cheese. Bake 5-10 minutes longer or until cheese is melted.

Layered Enchilada Bake

Lisa Stephenson

1 lb. lean ground beef 1 large onion, chopped 2 cups Salsa 1 can (15 oz.) black beans, drained and rinsed 1/4 cup Zesty Italian Dressing 2 Tbsp. Taco Seasoning Mix 6 Flour Tortillas (8 inch) 1 cup sour cream 1 pkg Mexican Style Shredded Four Cheese Directions: Line 13x9-inch baking dish with foil, with ends of foil extending over the sides of dish; set aside. Brown meat with onions in large skillet on medium-high head; drain. Add Salsa beans, dressing and chili powder; mix well. Arrange 3 of the tortillas in single layer on bottom of prepared baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil Preheat oven to 400 F. Bake covered, 20 min. Remove foil. Bake and additional 10 min or until casserole is heated through and cheese is melted. Let stand for 5 min before cutting to serve. Then top with with chopped tomatoes, shredded lettuce and chopped cilantro. When we make this we make a couple extra and freeze them. If you do that though you have to bake it for an hour at 400 F and then remove the foil and bake for an additional 15 to 20 minutes before you can eat it.

Rigatoni

Freezes good! Sarajane Luper

8 oz. Rigatoni 1 lb. Ground beef 15 oz. Tomato sauce 2 tsp. Garlic salt 2 tsp. Sugar ¼ tsp. Pepper ½ tsp. Dried basil ½ tsp. Dried oregano ¼ tsp. Garlic powder 8 oz. Cream cheese 8 oz. Sour cream 1 bunch green onion (optional) 8 oz. Shredded mozzarella cheese Directions: Cook rigatoni. (Dont cook rigatoni if you are going to freeze this) Brown ground beef, drain. Stir in tomato sauce and seasonings. Heat to boiling. Reduce heat and gently simmer uncovered for 15 minutes. Combine cream cheese, 2/3 of the mozzarella cheese and sour cream. Stir green onion into cheese mixture. In greased 9X13 pan, layer cooked rigatoni, cream cheese mixture, meat sauce and remaining mozzarella cheese. Bake 50 minutes (or until bubbly) in 350 oven. (30 minutes with foil covering pan, then another 10-15 uncovered. Let stand 10 minutes before serving. Number Of Servings:8-10

Beef Taco Skillet

Fast & easy to make - only 1 pan to wash. My boys
loved it! Rebecca Child

1 lb. ground beef 1 can (10 3/4 oz.) Tomato soup 1/2 cup salsa 1/2 cup water 6 flour tortillas (6'') cut into 1'' pieces 1/2 cup shredded cheddar cheese Directions: 1. Cook beef in 10' skillet until well browned, stirring to break up meat. Pour off fat. 2. Stir in soup, salsa, water, tortillas. Heat to a boil. Reduce heat to low and cook for 5 min. Stir. Top with cheese. Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with soup. Ranchero Style: Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead cheddar. Number Of Servings:4 servings. Preparation Time:5 min Cook: 20 min.

Mexican Lasagna

Barb Creer

1 ½ lb. ground beef (browned) 15 oz. refried beans 1 pkg. taco seasoning 24 oz. Salsa 2 ½ cup water 16 oz. sour cream Shredded Monterey jack and cheddar cheese Chopped olives and onions Lasagna noodles (not cooked) Directions: Mix browned ground beef, beans and seasoning. Lay lasagna noodles on bottom of 9x13 pan. Spread ½ of beef and bean mixture. Sprinkle some cheese on then layer another layer of noodles. Spread remaining ½ of meat mix. Top with layer of Lasagna noodles. Pour salsa and water on top. Cover and bake at 350 degrees for 1 ½ hours. Pour rest of topping on. Bake another 20 minutes.

Manicotti

This makes too much for our family so we freeze the
second 9x13 pan for another dinner before we cook it.
Melissa Chandler

35 jumbo shells or 2 boxes manicotti 1 lb. hamburger 1 lb. Jimmy Dean mild sausage 1 egg 1 c. cottage cheese 2 c. mozzarella cheese salt and pepper parsley spaghetti sauce Directions: Cook pasta according to directions. Brown hamburger and sausage and drain. Mix the rest of the ingredients together. Add the meat to the cheese mixture. Stuff noodles. (If filling manicotti shells, put mixture in sealed plastic bag and cut corner of bag to squeeze mixture into shells). Pour spaghetti sauce over top (covered). Sprinkle top with additional Mozzarella. Bake at 350 for 30 minutes. If cooking frozen, increase cooking time to 60 minutes.

Meatloaf Muffins with Barbecue Sauce

This is a recipe from Rachael Ray on the food
network. It is a 30 minute meal. It was quick and
easy and everyone loved it.

1 2/3 to 1 3/4 pounds ground sirloin 1 medium onion, cut into chunks 2 ribs celery from the heart of the stalk, cut into 2- inch pieces 1 green bell pepper 1 large egg plus a splash of milk, beaten 1 cup plain bread crumbs 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 1 cup smoky barbecue sauce 1/2 cup tomato salsa 1 tablespoon Worcestershire sauce Vegetable oil or extra-virgin olive oil Directions: Preheat oven to 450 degrees F. Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.

Jake's Really Good Burgers

Really plain hamburgers that are made more gooder by adding stuff, Jake style
Jake Bradley

1 - 2 Lb. Ground Beef (21% - 27% Fat) 1/4 Cup Worchestershire Sauce 1/4 Cup Teriyaki Sauce 1 - 2 tbsp Onion Powder 1 - 2 tbsp Garlic Powder 1 tbsp Cajun Seasoning 1 tbsp Seasoned Salt Preheat grill to Low Mix the Ground Beef and Worchestershire sauce in a large mixing bowl. (If you use a small one you will get it all over the place) Make several patties and place on grill. Immediatally sprinkle 1/8 cup of Teriyaki sauce over the uncooked burgers Follow with half the other ingredients sprinkling them generously. (If you need more ingredients by now you are doing it right) Wait several minutes and turn the burgers over following the same procedure. Cook on Low heat for about 10 minutes or untill the burgers are cooked through. Serves 4 - 6 depending on how hungry your family is and how many patties they put on one burger. Can feed as little as 2 people if you can manage to put 3 patties on a single bun. No ketchup needed. Number Of Servings:2 - 6 See above

The Best Meatloaf Ever

Jill Dorrough

2 1/2 pounds ground beef 4 eggs 3/4 c crushed saltine crackers 3/4 c water 1 1/2 heaping teaspoons beef base 3/4 tsp onion salt 3/4 tsp garlic salt 1 1/2 tsp worcestershire sauce 10 TBSP ketchup 6 TBSP finely chopped onion Directions: Disolve beef base in water. Combine beef, eggs, cracker meal. Add beef broth, then add onion salt, garlic salt, worcestershire sauce, 6 TBSP ketchup and onion. Mix well. Pack lightly into loaf pan. Spread remaining ketchup over top. Bake in a 325 over for 1 1/2 hours, or until middle is 165 degrees.

Sheet Pan Sweet and Sour Meatballs with Roasted Potatoes and Broccoli

From Mels Kitchen Cafe

Yield: 4-5 servings Prep Time 25 minutes Cook Time 25 minutes Total Time 50 minutes Ingredients Sweet and Sour Sauce: 1/2 cup apple cider vinegar or unseasoned rice vinegar 1/2 cup BBQ sauce (my favorite homemade recipe here) 1/3 cup lightly packed brown sugar 2 teaspoons Worcestershire sauce 1 teaspoon dry mustard Meatballs: 3/4 to 1 pound lean ground beef or ground turkey 1/4 cup breadcrumbs (I use panko) 2 tablespoons milk 1 tablespoon Worcestershire sauce 1 large egg 1 teaspoon salt (I use coarse, kosher salt) 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon black pepper (I use coarse black pepper) Veggies: 3 to 4 medium potatoes, peeled and diced small (1/4 inch pieces) 2 to 3 cups broccoli florets 1 tablespoon olive oil Salt and pepper to taste Instructions Preheat the oven to 400 degrees F. Place an oven rack in the middle or lower middle position. For the sauce, whisk together all of the ingredients in a small saucepan. Remove about 1/3 cup of the sauce mixture and set aside in a small bowl (you'll use this to baste the meatballs). Simmer the remaining sauce for 5-10 minutes, stirring often (you can cook the sauce while the meatballs/veggies roast in the oven to maximize time). For the meatballs, in a medium bowl, combine all the meatball ingredients and mix until evenly combined. Place the potatoes in a single layer across the bottom 1/3 of a half sheet pan (a large rimmed baking sheet about 12X18-inches). Place the broccoli florets next to the potatoes in a single layer leaving the top 1/3 of the sheet pan for the meatballs. Drizzle the potatoes and broccoli with 1-2 tablespoons of olive oil and season with salt and pepper. Give the potatoes and broccoli a quick toss to coat with the oil and seasonings (keeping each vegetable in a single layer in their own section of the sheet pan after tossing). Lightly grease the remaining open spot on the sheet pan with cooking spray. Portion the meat mixture into about 8 to 10 meatballs (about golf ball size) and place them in two even rows on the remaining 1/3 area of the sheet pan. Brush the meatballs with the reserved sauce. Place the sheet pan in the oven and bake for 20-25 minutes until the meatballs are cooked through (165 degrees F on an instant-read thermometer) and the potatoes and broccoli are tender. {You can flip the vegetables halfway through cooking, but I never bother.} Right out of the oven, brush the meatballs with some of the simmered sauce. Serve the meatballs and veggies with the remaining sweet and sour sauce. Notes I double this recipe for our family of 7 (gives us maybe one serving of leftovers). I split the ingredients up onto two sheet pans and cook both pans at the same time on convection setting in my oven (same temp as in the recipe). For a doubled recipe, I only 1 1/2 the sauce part. You want the vegetables in a single layer, so if your potatoes are gigantic, you may only want to use two instead of the 3-4 medium-sized potatoes called for in the recipe. Just eyeball it so that the potatoes and broccoli don't overcrowd the sheet pan.