On a scale of one – five: 4 (we were almost out of ketchup and, well, who eats a cheeseburger without ketchup? lol)

last week I shared this recipe on my Treats to Try.

K (2years old) LOVED it! He’s not really what I’d call ‘picky’, but lately, he just wants fruit – which is great, but, we’d like some variety – he scarfed this down in no time!

Hubby really liked it! I was worried about the onions, but he didn’t mind them (yay!) He did say that it could be spicier next time (next time, woot!) So, I will throw in…some Tony’s maybe? (If you like a kick and haven’t tried Tony’s…YUM, do it!)

I like it pretty much (I have a hard time eating things that are 90% ground beef after I’ve browned the meat…) I may have Hubby brown the meat next time! Also – I needed more ketchup – and I agree about the “extra kick” needed 🙂

But over all we really liked it!!!

Beef Noodle Casserole


Cooking instructions: Everything in the dish is fully cooked, so you just need to defrost and heat covered at 375 for about 1 hour (unitl bubbly). Uncover and turn the broiler on for the last few minutes to brown the topping.


1 lb egg noodles cooked and drained
1.25ish lbs ground beef browned and drained. (I use 85/15 so it’s still
1 lb once drained)
2 cans Campbell’s Cream of Mushroom soup
2 cans Campbell’s Cream of Chicken soup
1.5 – 2 cups Sour Cream (depending on your tastes)
1 can (15 oz?) corn drained, or frozen equivalent.

Combine all ingredients and spread in large casserole dish and sprinkle with topping:

1 stick melted butter
about 2 cups Progresso Italian bread crumbs (enough to make moist and crumbley)

Bake at 375 till bubbly, and broil to brown topping.

Enchilada Casserole


Burrito size tortillas
1 cn. of cr. of chicken soup
1 cn. of rotelle tomatoes
8 0z. of sour cream
Ground beef or shredded chicken
Pkg. of taco seasonings
2 cps of cheddar or Mexican cheese (i used a combo of both)

Mix soup, tomatoes, sour cream together in a large bowl.   Mix taco seasonings w/ cooked meat.  Layer a 9×13 pan w/ tortillas, sour cream mixture, meat and cheese (similar to a lasagna).  Bake @ 350 for about 30 minutes or until golden brown.
I serve it w/ shredded lettuce and sour cream. I also serve chips and salsa & Mexican rice.

Beef & Bean Enchiladas


1 pound ground beef
1/2 onion, chopped
1 can (15.5oz.) chili with beans
1 can (10oz.) enchilada sauce
1/2 cup salsa
10 flour tortillas
2 cups shredded cheddar cheese
1 small can sliced olives

Preheat oven to 350

In a skillet, add ground beef and onion. Cook until no longer pink & drain. Add chili beans, 1/2 can enchilada sauce and 1/4 cup  salsa to meat. Set aside.

Heat tortillas in microwave for about 5 seconds (to make them easier to roll)

Top each tortilla with meat mixture. Roll tortilla, placing seam side down into a 9×13 baking dish

Mix together remaining enchilada sauce and salsa. Top enchiladas with sauce, cheese and olives

Bake, uncovered for 20-25mins, or until bubbly

*This recipe usually makes about 10 enchiladas

Beef Taco Skillet


1/2 lb. ground beef
1 can tomato soup
1/2 cup salsa
1/2 cup water
6 tortillas (flour or corn)
1/2 cup shredded cheddar cheese
1 can black beans
Cook beef in skillet until well browned, stirring to break up meat.  Pour off fat.
Stir in soup, salsa, water, tortillas, and black beans.  Heat to a boil.  Reduce heat to low and cook for 5 minutes.  Stir.  Top with cheese.
From freezer, cook 30-45 minutes or until hot at 400 degrees

Enchilada Casserole


1 can bush’s chili magic-mild
2 tablespoons all-purpose flour
3 (10 ¾ oz) hunt’s tomato puree
1 1/2 teaspoons mild or hot chili powder
1lb ground beef
1/4 cup dehydrated onion flakes
Twelve 6″ old el paso flour tortillas
1 cup kraft 2% sharp cheddar cheese

To prepare sauce, in medium saucepan, stir 1/4 cup of the chili sauce and the flour until flour is dissolved.

Gradually stir in remaining chili sauce, tomato puree and chili powder. Bring mixture to a boil over medium-high heat, stirring occasionally; cook, stirring constantly, 2 minutes, until slightly thickened.

Remove from heat; let cool.

Meanwhile, place large nonstick skillet over medium-high heat; add beef. Cook, stirring to break up meat, 4-5 minutes, until beef is no longer pink; stir in onion flakes.

Remove from heat; set aside.

Preheat oven to 375.

Spray 13 x 9″ casserole with nonstick cooking spray.

Spread 1/2 cup of the cooled sauce over bottom of prepared casserole.

Dip 12 tortilla quarters into remaining sauce; arrange evenly in casserole.

Sprinkle evenly with one third of the beef mixture, one fourth of the cheese.

Top evenly with 1/2 cup of the sauce.

Repeat layers 2 more times. Dip remaining 12 tortilla quarters into remaining sauce; arrange over sauce in casserole.

Top evenly with remaining cheese and sauce.

Bake, covered, 35 minutes. Uncover; bake 25-30 minutes longer. Let stand 5 minutes.

Taco Stew


1 can of Corn
1 can of Black Beans
1 can of kidney beans
2 Cans Rotel
2 peices of chicken breast
1 package of taco seasoning
(if you want it a little soupier add in a can of tomato paste,but I like it thicker)

Just throw everything into the crockpot and let it cook all day long put your chicken breast on top. 30 minutes before it’s ready remove the chicken breast and shread put back in the soup and let cook 30 more minutes.

Terra’s Crock Pot Chili


*Double everything to make extras to freeze

1lbs. ground beef
1 can of corn (undrained)
1 can of red kidney beans (drained)
1 can of chili beans (drained)
1 8oz. can of tomato sauce
Carroll Shelby’s chili mix

Brown meat, drain

Dump all ingredients in crock pot

Season to taste

Cook on low for 4-6 hours, sitrring occasionally

My Mama’s Sloppy Joes


1 lb. ground beef
1 small onion
1 tsp. salt
½ tsp. pepper
½ tsp. Worshashire sauce
2 tbs. flour
¾ cup ketchup (we add a lil more)

Brown meat, drain
Cook meat, salt, pepper, onion
Blend in flour
Add 1 ¼ cup water, worchashire sauce and ketchup
Simmer 15-20 minutes

Marvelous Mini-Meatloaves


1 lb. ground beef
1 pkg. (6 oz) Stove Top Stuffing
1 cup water

Then you have 4 options:

1. The Italian Option – Seasoning – 1 tsp. Italian Seasoning; Add-In – 3/4 cup Spaghetti Sauce; Cheese – 3/4 cup shredded Mozzarella

2. The Fiesta Option – Seasoning – 2 tsp. Chili Powder; Add-In – 3/4 cup salsa; Cheese – 3/4 cup Shredded Mexican

3. The Mediterranean Option – Seasoning – 1 tsp. dried Oregano leaves; Add-In – 3/4 cup roasted red peppers; Cheese – 3/4 cup feta cheese

4. The BBQ Option – Seasoning – 1 tsp. Garlic powder; Add-In – 3/4 cup BBQ sauce; Cheese – 3/4 cup shredded cheddar

Pick which option you’d like then –

Preheat oven to 375. Mix meat, stuffing mix, water and the Seasoning until well blended. Spray a muffin pan with cooking spray. Press meat mixture into muffin cups (not the paper kind, but you know, the metal muffin pan, lol) & make an indentation in center of each with back of spoon.

Spoon in Add-Ins into indentations

Bake 30 minutes (or until meatloaves are cooked through)

Top evenly with cheese; bake another 5 minutes (or until cheese is melted)

Let stand 10 minutes before serving

**Jazz it up a little – add 2 tbsp. of A-1 sauce to meat mixture.**