Cheeseburger Crescent Bake

Cheeseburger Crescent Bake

I first tasted this at my sister-in-law's home. Thanks Lori for the great recipe! My son and daughter both like this meal, which is very unusual, so I know I will keep making this!
http://www.pillsbury.com/recipes/cheeseburger-crescent-bake/039f0f1d-769d-4b4d-812a-1626e1e3188a/

INGREDIENTS
1 lb. ground beef, cooked, drained
1/2 c. ketchup
1/4 c. dill pickle relish
1 1/2 c. shredded American cheese (6 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

DIRECTIONS

1. In 10-inch skillet, mix beef and ketchup. Heat to boiling over medium-high heat, stirring occasionally; stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate.
2. Separate dough into 8 triangles; roll up 1 inch on shortest side of dough. Place dough on top of meat mixture in spoke pattern with points towards center. Sprinkle with remaining 1/2 cup cheese.
3. Bake at 375°F 15 to 20 minutes.

Hamburger Corn Casserole

Hamburger Corn Casserole
from: Jessi Nickelson

This is a very easy and delicious casserole. It's a whole meal in itself!

Ingredients:

1 lb. ground beef
3/4 c. onion, chopped
1 can whole kernel corn, drained
1 can cream of mushroom soup
1 can cream of chicken soup
6 oz. egg noodles
1 c. sour cream
bread crumbs

Directions:

1. Preheat the oven to 350 F.
2. Brown the meat and onion.
3. In a large mixing bowl, combine meat, onion, corn, soups, sour cream, and noodles.
4. Pour all the ingredients in a baking dish and top with bread crumbs.
5. Bake at 350 for 45 minutes.

Lasagna

Lasagna
by: Ronna Corsini & Katie Corsini Reid

This delicious recipe is from our pastor's wife, Katie. She watched her mom make it this way growing up. Katie said, "You can choose to leave out the olives. Sometimes I use Ricotta instead of Cottage Cheese and you can use any combination of ground beef and/or Italian sausage. I also add more or less tomato sauce if it seems dry. Enjoy!"

I personally love this recipe! We had the whole Boyd Family over and there wasn't a bite left! I can't wait to make it again!

Ingredients:

1 lb. ground beef
1/2 of a medium sized onion
1 box lasagna noodles
1 jar or can of pre-made spaghetti sauce
1 small can of sliced olives
garlic to taste (powder, minced, or fresh)
2 c. of cottage cheese
2 c. shredded cheddar cheese

Directions:

1. Chop the onion and cook it while browning the ground beef.
2. Boil the noodles if you have the regular kind. I use the "oven ready" noodles that you don't have to boil.
3. Once the meat is cooked, drain off the fat and return it to the stove on low heat.
4. Add the spaghetti sauce, olives, garlic, and cottage cheese. Mix all of this together while cooking on low heat.
5. Layer the bottom of a 9x13 pan with 3 noodles. Top it with meat/sauce mixture and then sprinkle shredded cheddar cheese on top. Repeat these layers: noodles, meat/sauce mixture, cheese, until you've used up your ingredients.
6. Bake at 350 for 45 minutes or until bubbly. Allow to cool for 5 minutes before cutting and serving. Enjoy!

Santa Fe Soup

Santa Fe Soup (some call it "Taco Soup")
by: Barbara Childs

Ingredients:

* 1 lb ground beef
* 1 med chopped onion
* 1 pack Hidden Valley Ranch Dressing Mix
* 1 pack Taco Seasoning mix
* 1 tsp. garlic
* 1 28oz. can diced tomatoes
* 1 can Rotel tomatoes, undrained
* 1 can pinto beans, undrained
* 1 can black beans, undrained
* 1 can kidney beans, undrained
* 1 can shoe-peg corn, undrained

Directions:

Brown beef and drain. Next add the onion and seasoning packets, adding ½ -1 cup water with seasonings. Put in large pot then add all the cans. Stir and cook on low for 2 hours. You may have to add extra water. You can add another pound of meat and another package of taco seasoning if you are serving a lot of people. Serve with tortilla chips, cheese, and sour cream.

You can also make this in the crock-pot very easily! Cook your meat and add it to all the other ingredients in the crock pot. Wa-la! So incredibly yummy!

Taco-Stuffed Pasta Shells

Taco-Stuffed Pasta Shells

Can't decide if you want to cook Mexican or Italian food tonight?? Try this delicious blend of both!!

Ingredients

* 16 jumbo pasta shells
* 1 pound ground beef
* 1 (1.25 ounce) package taco seasoning mix
* 1 cup water
* 1 (16 ounce) can refried beans
* 3/4 cup shredded Cheddar cheese
* 1 (16 ounce) jar salsa, divided
* 1/4 cup sliced green onion (optional)
* 1/4 cup shredded Cheddar cheese
* 1/2 cup sour cream (optional)

Directions

1. Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
2. Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
3. Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
4. Bake at 350 F for 40 minutes. Remove from oven. If desired, sprinkle with sliced green onion, additional shredded Cheddar cheese, and sour cream.

Three Meat Baked Beans

Three Meat Baked Beans

My mom has made this bean dish for years now and it is always a hit at family gatherings! Usually there are NO leftovers!

Ingredients

* 1/2 pound Polish sausage (or turkey smoked sausage), cut into 1/4-inch slices
* 1/2 pound ground beef (or ground turkey)
* 3 tablespoons chopped onion
* 5 slices bacon, cooked and crumbled
* 2 (16-ounce) cans pork and beans
* 1/3 cup ketchup
* 1/4 cup firmly packed brown sugar
* 2 tablespoons molasses
* 1 1/2 teaspoons Worcestershire sauce
* 1 1/2 teaspoons prepared mustard

Preparation

Brown Polish sausage in a skillet; remove from skillet, and discard drippings. Set sausage aside.

Combine ground beef and onion in skillet; cook, stirring until meat crumbles and is no longer pink. Drain.

Stir together ground beef mixture, sausage, bacon, and remaining ingredients in a lightly greased 11- x 7-inch baking dish.

Bake, uncovered, at 350° for 30 minutes.
Southern Living, MAY 2003

Slow Cooker Enchiladas

I first tasted this recipe when American friends in Macedonia invited us over for lunch. Then I found the recipe on allrecipes.com and started cooking it myself. We have enjoyed it many times now! It's great for having company because it makes a lot!







Ingredients

* 1 pound lean ground beef or ground turkey
* 10 (6 inch) corn tortillas, quartered
* 1 (1 ounce) package taco seasoning mix
* 1 1/4 cups water
* 1 (12 ounce) jar chunky salsa
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.75 ounce) can condensed cream of chicken soup
* 4 cups shredded Mexican cheese blend

Directions

1. Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
2. In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
3. Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
4. Cover, and cook on High for 45 minutes to 1 hour.

http://allrecipes.com/Recipe/Slow-Cooker-Enchiladas/Detail.aspx?prop31=1