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BEEF |
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TACO BAKE
1-2
lbs. ground beef
1
(1.25 oz.) package taco seasoning
1
(16 oz.) can refried beans
1
(16 oz.) package fresh or canned salsa
2
cups shredded cheddar cheese
1.
Preheat
oven to 325 degrees.
2.
In
large skillet, brown hamburger and drain fat. Mix in dry taco
seasoning.
3.
Spoon
browned meat into a 9x13-inch glass baking dish. Spoon a layer
of refried beans over meat, then salsa. Top with shredded
cheese and bake for 20-25 minutes.
Serves 4
ROAST IN CROCK POT
1-3
to 4 lb. roast
1
onion, finely chopped
3
cans cream of mushroom soup
water (to make it soupy)
salt and pepper to taste
Pour one can of cream of mushroom soup in bottom of crock
pot.
Salt and pepper the roast and place it on top of the
soup.
Put
rest of soup and onions on top of roast.
Add
water to cover roast completely
Cook on high for 5-6 hours, checking to make sure there is
always enough liquid to cover the roast.
SHEPHERD'S PIE
1
lb. ground beef, cooked and drained
1
cup frozen corn
1
cup frozen green beans
1
large jar Prego spaghetti sauce
2
cups shredded cheddar cheese
3
cups mashed potatoes
Preheat oven to 375 degrees.
Cook frozen vegetables in microwave until thawed, but not
cooked completely.
Place ground beef, corn, green beans, cheddar cheese and
half of the Prego in a large bowl and mix well.
If
the mixture is dry, add as much Prego as needed to make it moist,
but not soupy (the potatoes will soak up some of the
moisture).
Place mixture in casserole dish or pie
pan.
Cover with the mashed potatoes, spreading them out like a
crust on top.
Bake for 30-40 minutes, or until top is slightly brown and
crisp. |
