Million Dollar Casserole

 From Six Sisters Stuff

Ingredients:

• 8-10 ounces spaghetti noodles, uncooked
• 8-ounces cream cheese, softened
• 1/4 cup sour cream
• 8-ounces cottage cheese
• 1 pound ground beef
• 26-ounces spaghetti sauce
• 1/4 cup butter
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 350 degrees
2. Cook noodles according to directions
3. Mix together cream cheese, sour cream, and cottage cheese in a medium-sized bowl until smooth.
4. Place beef in a large skillet and brown until completely cooked through. Pour spaghetti sauce over meat and mix well. Salt and pepper to taste.
5. Spray a 9x13 pan with cooking spray.
6. Layer half of the noodles in the bottom of the dish.
7. Pour all of the cream cheese mixture over the noodles and spread it around evenly.
8. Layer the rest of the noodles next.
9. Slice up the butter and place on top of the noodles throughout the pan
10. Pour the red meat sauce mixture on top and cover the noodles completely.
11. Cook it uncovered for 30 minutes. Then take out of oven and spread shredded cheese evenly on top, covering the dish completely. Then return to oven, uncovered, for 15 minutes.

Lasagna Soup

From The Recipe Critic  (lots of helpful tips at original site)

Ingredients:

• 8-oz lasagna noodles, broken into pieces
• Extra-Virgin Olive Oil
• 1 onion, chopped
• 1 lb ground beef (or sausage)
• 3 cloves garlic, minced
• 1 tsp dried oregano
  
• 2 tbsp tomato paste
• 4 cups chicken broth (I prefer Better Than Bouillon brand)
• (1) 15-oz can crushed (or diced) tomatoes
• 1/2 cup chopped fresh basil (or just use dried basil to taste)
• 1/3 cup grated parmesan cheese, plus more for topping
• 1/4 cup heavy cream or Half and Half
• Ricotta cheese for garnish

Instructions:

• Cook lasagna according to package; drain and drizzle with olive oil to keep from sticking together
• Add olive oil to large soup pot and heat over medium-high heat; add onion and cook until it starts to soften; add beef, garlic, and oregano and continue to cook until beef is browned. (I like to add salt and pepper at this point as well.)
• Add tomato paste and stir for about two minutes.
• Add chicken broth, diced tomatoes, and 1 cup of water; cover and bring to a simmer. Uncover and cook until slightly reduced, about ten minutes.
• Stir in noodles, basil, parmesan, and heavy cream; simmer for two more minutes.
• Serve in bowls garnished with basil, parmesan, and ricotta cheese.

Tamale Casserole

Source Unknown

Ingredients:

• 3/4 cup cold water
• 1/2 lb lean ground beef
• 1/2 green bell pepper, chopped
• 1 8-oz can tomato sauce
• 1 cup whole kernel corn, frozen or canned, drained
• 1/4 cup chopped black olives
• 1/2 tsp salt
• 1 tsp chili powder
• 2 dashes ground cumin
• 1 cup cheddar cheese, shredded
• Sour Cream

Tamale Corn Meal Topping:

• 1/2 tsp salt
• 1/3 cup yellow cornmeal
• 1 tbsp butter

Instructions:

1. Pre-heat oven to 375 degrees.
2. In a medium-size pan over medium heat, brown the ground beef. Add the onions and green pepper, stir and cook until soft.
3. Add the tomato sauce, corn, black olives, salt, chili powder, and cumin. Add 3/4 cups water. Stir. Turn the heat down to low and simmer about 15 minutes. Add in the cheese and stir until melted.
4. Pour into an 8x8 inch baking dish.

Prepare the Topping:

• In a small saucepan on top of the stove, place 3//4 cup of cold water, salt, and corn meal. Stir. Bring to a boil and stir until thick. (Don't let it burn.)
• Take off the heat and add butter.
• Mix and spread evenly on top of casserole. 
• Bake uncovered at 375 degrees for about 40 minutes.
• Serve immediately. (Top with sour cream if you feel so inclined.)

Mom's Sloppy Joes

Ingredients:

• 2 lbs ground beef
• 1/2 of an onion, minced
• 6 oz ketchup
• 6 oz tomato juice
• 4 T water
• 2 T vinegar
• 2 T Worcestershire sauce
• 2 T mustard
• 2 T sugar
• Salt

Instructions:

• Brown beef and onion.
• Combine ketchup and tomato juice and pour over beef.
• Add all other ingredients, stir and simmer for 15-30 minutes.

One Pan Taco Skillet

From Six Sisters Stuff

Serves 6

Ingredients:

• 1.25 lb ground turkey (or beef)
• 2 green bell peppers, diced
• 1 onion, diced
• 2 tomatoes, diced
• 1/2 cup salsa
• 1 cup canned black beans
• 1 cup water
• 1 cup beef stock
• 1 cup long-grain rice
• 1 1/2 tsp cumin
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 cup cheddar cheese
• sour cream
• guacamole

Instructions:

• Begin browning meat in a skillet over medium heat. After slightly browned, add peppers and onions and cook until meat is completely browned. Stir in tomatoes, salsa, black beans, water, beef stock, rice, cumin, garlic powder, and chili powder. Cover and simmer for 15 minutes, or until rice is completely cooked and liquid has absorbed. Stir in the cheese and top with your favorite taco toppings, like sour cream and guacamole.

Meatball Subs

From Six Sisters Stuff

Ingredients:

• 24 frozen meatballs
• 1 24-oz jar of spaghetti sauce
• sliced provolone cheese
• 4 submarine rolls
• optional: fresh lettuce or basil for garnish

Instructions:

• Heat meatballs according to package directions.
• In a large saucepan, heat spaghetti sauce over med-high heat until warm.
• Add in cooked meatballs and let it simmer until heated through.
• Place 6 meatballs with sauce on an open roll, top with cheese slices, then place on baking sheet. Repeat for each sandwich.
• Broil sandwiches 2-3 minutes, until cheese is melted and the bread starts to turn golden.
• Top with lettuce (optional). Serve warm.

Slow Cooker Cheesy Italian Tortellini

Ingredients:

• 1/2 lb ground beef
• 1/2 lb Italian sausage, casings removed
• 1 (16-oz) jar marinara sauce
• Fresh mushrooms
• 1 (14.5-oz) can Italian-style diced tomatoes, undrained
• 1 (9-oz) package refrigerated cheese tortellini
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese

Instructions:

• Crumble the ground beef and Italian sausage into a large skillet. Cover over medium-high heat until browned. Drain.
• Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover and cook on low for 7 to 8 hours.
• Stir in tortellini and sprinkle the cheeses over the top. Cover and cook for 15 more minutes on LOW.

Steak with Balsamic Glaze

From BHG

Ingredients:

• 1 lb boneless top sirloin (about 1" thick and trimmed of fat)
• 1/2 cup water
• 1/2 cup apple cider (I used apple cider vinegar and it tasted good)
• 1/4 cup worcestershire sauce
• 1/4 cup balsamic vinegar
• 1/2 tsp crushed red pepper
• 1/4 cup honey

Instructions:

• Place steak in a ziploc bag. Add water, apple cider, worcestershire sauce, balsamic vinegar, and crushed red pepper. Seal bag. Marinate 20 minutes, turning occasionally.
• Heat a large skillet coated with nonstick cooking spray over medium-high heat. Remove steak from bag, reserving marinade. 
• Season with salt and pepper.
• Cook for 12 minutes, turn once, or until desired doneness. Remove and keep warm.
• For glaze, add marinade and honey to skillet; whisk to combine. 
• Bring to a boil. Boil gently, uncovered, about 7 minutes or until reduced to 1/3 cup. Serve glaze with sliced steak. 
• Makes 4 servings

Serves nicely with sauteed mushrooms. Also might consider a spinach/fruit salad combo.

Slow Cooker Steak Fajitas

From Six Sisters Stuff Cookbook

1 1/2 lbs sirloin steak
1 (4-ounce) can diced green chilies
1 envelope dry onion soup mix
2 cups water
1 onion
1 green pepper
1 tbsp olive oil


Soft tortillas
Shredded cheese
Salsa
Guacamole
Sour cream
(cilantro, corn, tomatoes)

Cut sirloin steak into bite-sized pieces. Place steak in slow cooker with chilies, soup mix, and water. Cook on low 6 to 8 hours. Just before serving, slice onion and green pepper into strips and saute in olive oil in a large skillet over medium heat. Remove meat from slow cooker using a slotted spoon and place meat, onion, green pepper, and whatever other toppings you would like on tortillas.

Makes 6 servings.
322 calories per serving

Crock Pot Beef Carnitas

Crock Pot Beef Carnitas 

Ingredients: 2 lbs flank steak 1 yellow onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1 jalapeno, seeded and chopped For spice rub--- 2 tsp chili powder 1 tsp cumin 1/4 tsp onion powder 1/4 tsp garlic powder 1/4 tsp cayenne pepper 1 tsp salt 1/2 tsp black pepper For serving--- corn tortillas avocado slices cilantro your favorite salsa limes Directions: Mix together all spices in a small bowl. Rub the spices all over your flank steak--- be generous here! Then, place your steak at the bottom of your crock pot.  Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn  heat on LOW and cook for 8 hours. After 8 hours, remove meat from crock pot and shred with a fork. It should be  incredibly easy to shred. You can either stick the shredded meat back in the pot  for another hour or serve as is. To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas  on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime. Serve with this Avocado Salsa for best results! :) Time: active time--10 min total time---8 hours

Cheese Enchilada Casserole

Cheese Enchilada Casserole (From Six Sisters STUFF)

1 lb extra lean ground beef
1 large onion, chopped
2 1/2 cups salsa
1 (15-oz) can black or kidney beans, rinsed and drained
1/4 cup reduced fat Italian salad dressing
1/2 cup reduced fat sour cream
1 (15-oz) can corn, drained
2 tbsp red-sodium taco seasoning
1/4 tsp ground cumin
2 cups grated, reduced fat Mexican cheese blend, divided
6 (8-inch) flour or corn tortillas
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
Olives, sliced

Preheat oven to 400 degrees.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salsa, beans, dressing, sour cream, taco seasoning, corn, and cumin. Spoon a layer of meat mixture into a 2-qt (I say try 3-qt) baking dish. Sprinkle with about 1/2 cup grated cheese. Place 1 or 2 tortillas on top of meat mixture. Layer with half of the remaining meat mixture and cheese. Repeat. The final layer should be a healthy handful of cheese. Coat a piece of foil with nonstick cooking spray, cover casserole dish and bake 25 minutes, or until hot and bubbly.
Cool for 5 minutes before topping with lettuce, tomato, cilantro, and olives.
Makes 6 to 8 servings.

20-Minute Skillet Lasagna

1 lb lean ground beef
1 (12-oz) package bow tie noodles
1 (26-oz) jar spaghetti sauce
1 tbsp olive oil
1 tsp salt
1/2 tsp garlic powder
1 tsp Italian seasoning
1/2 cup shredded mozzarella cheese
1/2 cup sour cream

Brown ground beef in a small pan over medium heat. Meanwhile, cook noodles according to package directions. After noodles are cooked, drain off water and drizzle noodles with olive oil. Mix in spaghetti sauce. Add browned beef, seasonings, cheese, and sour cream. Fold together and allow it all to combine and heat through over low heat for about 5 minutes, or until cheese is melted. Serve with simple green salad and load of French bread to complete your meal.
Makes 6 servings.

Baked Ziti

Baked Ziti (From Six Sisters STUFF recipe book)

1 lb ziti noodles, uncooked
1 onion, chopped
1 lb lean ground beef
Salt
Pepper
1/4 tsp garlic powder
2 26-oz jars of spaghetti sauce
8 slices provolone cheese
1 1/2 cups sour cream
6-oz mozzarella cheese, shredded
2 tbsp grated parmesan cheese

• Preheat oven to 350 degrees. Spray two 8x8-inch pans with nonstick cooking spray.
• Bring a large pot of lightly salted water to a boil. Add ziti and cook until al dente, about 7-8 minutes; drain.
• In a large skillet, brown onion and ground beef over medium heat. Season with salt, pepper, and garlic to taste. Add spaghetti sauce and simmer 15 minutes.
• Layer as follows in each prepared pan: 1/4 of the cooked zita, bout 1 1/2 cups of sauce, 4 slices of provolone cheese, 3/4 cup sour cream, 1/4 of the cooked ziti, 1/4 of the mozzarella cheese, and another 1 1/2 cups sauce.
• Top with grated Parmesan cheese and remaining mozzarella cheese. 
• Bake, covered, for 30 minutes or until cheeses are melted. 
• Ingredients fill the 8x8-inch pans to the top, so I cook mine on a large cookie sheet- just in case they bubble over.

Eat one for dinner now and freeze the other one for dinner another day!
Makes 10-12 servings.

Cheeseburger and Fries Casserole

From The Cooking Mom

Ingredients:
2 pounds ground beef
1/2 cup finely diced onion
Salt and pepper
2 cans (10.75 ounces each) cream of mushroom soup
1 1/2 cups milk
2 to 3 cups shredded cheddar cheese
1 package (32 ounces) frozen French fries
2 teaspoons seasoning salt
Ketchup
Mustard
Dill pickle chips

Directions:
Brown ground beef and onion in a big skillet until beef is crumbly and no longer pink. Drain any grease. Season beef with a little salt and pepper. Stir in soup and milk. Spoon mixture into 9 x 13 inch baking dish that has been sprayed with cooking spray. Sprinkle cheese over the top. Arrange French fries on top of cheese. Sprinkle seasoning salt on top of fries. Bake uncovered in a preheated 350 degree oven for 40 to 50 minutes or until bubbly and French fries are golden. Serve with ketchup, mustard and pickles.

No Peek Beef Tips

From Mommy's Kitchen

Ingredients: 
2 lb - beef tenderloin tips, stew Meat, chuck roast or chuck eye, cubed
1 - 10.5 oz can cream of mushroom soup
1 – 0.87 packet brown gravy mix
1 - 1.25 packet lipton dry onion soup mix
1 – 4 oz can mushrooms
1 - cup water or ginger ale soda 

Directions: 
Add cubed meat to a 9 x 13 inch pan.

In a large bowl mix the remaining ingredients together and pour over the meat.

Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 3 Hours.

Do not remove foil until done.

Serve over rice, mashed potatoes or egg noodles.

Servings: 6 - 8 

Mom's Terrific Lasagna

1 lb ground beef or turkey
1 large jar marinara sauce
1 16 oz carton nonfat cottage cheese
1 lb grated monterey jack or mozzarella cheese (can use fat-free)
1 cup grated cheddar cheese
1 8-oz pkg lasagna noodles

Brown meat and drain.

Cover bottom of 9x13 dish with thin layer of marinara sauce.  Top with one layer of uncooked noodles.  Mix remaining sauce with meat and spread half over noodles.  Spread cottage cheese on top and cover with half of mozzarella cheese.  Another layers of noodles, meat sauce, then top with remaining cheeses.

Cover tightly with foil and bake at 400 degrees for one hour.

Carne Asada

From Simply Recipes

INGREDIENTS

• 2 pounds flank or skirt steak
• Olive oil
• Kosher salt and freshly ground black pepper
Marinade:
• 4 garlic cloves, minced
• 1 jalapeño chile pepper, seeded and minced
• 1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
• 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
• Kosher salt and freshly ground black pepper
• 2 limes, juiced
• 2 tablespoons white vinegar
• 1/2 teaspoon sugar
• 1/2 cup olive oil

METHOD

 

1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.

2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

(Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.

(Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.

Yield: Serves 4-6.

Homemade Gourmet Hamburgers

1 1/2 pounds lean ground beef
1/2 cup finely chopped onion
2 slices bacon, diced
1 tbsp Worcestershire sauce
1 1/4 cups fresh soft bread crumbs
1 egg
1/2 tsp salt
1/4 tsp pepper
2 tbsp flour
2 tbsp vegetable oil
4 hamburger buns, split and toasted

Prep: Combine ground beef, onion, bacon, Worcestershire sauce, breadcrumbs, egg, salt, and pepper.  Mix with hands until blended.  Shape into 4 to 6 burgers and coat lightly with the flour.  Heat oil in a large skillet over medium heat.

Fry, boil, or grill the burgers for 7 to 10 minutes on each side, or until cooked to desired doneness.  Serve in toasted buns.

Serves 4-6.

Slow Cooker Italian Beef

From Mel's Kitchen Cafe

1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast

Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.

Place roast in slow cooker, and pour salad dressing mixture over the meat.  Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.  When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot).  Serve on crusty rolls with cheese, lightly broiled.

The Perfect Pot Roast

From The Pioneer Woman
(but I found it here)


1 whole (4-5 Pounds) Chuck Roast (note to self: 3 lbs serves 4 people)
2 Tablespoons Olive Oil
1 whole Onion
6 whole carrots
Kosher Salt
Pepper To Taste
2-3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste
(Note to self: go easy on the thyme and rosemary)

First generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.  When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Serve with The Pioneer Woman's delicious mashed potatoes.