1 lb - ground beef
1 can - condensed tomato soup
1 cup - salsa or pic-ante sauce
1/2 cup - milk
1/2 cup - uncooked instant white rice
1/2 cup - crushed tortilla chips
1/2 cup - shredded cheddar cheese
Brown beef in skillet, drain fat. Stir in soup, salsa, milk and rice into skillet. Spoon mixture into a casserole dish and cover with foil. Bake at 400 degrees for 25 minutes. Sprinkle the chips around the edge of the casserole. Sprinkle middle with cheese.
ground beef
1 med onion chopped fine
2 cups water
3 can consomme
1 can tomato soup
4 carrots chopped
1 bay leaf (i use dried basil)
3 sticks celery
parsley
1/2 tsp thyme
pepper to taste
3 tbsp barley
brown meat, sprinkle with paprika, montreal steak spice & oregano
add 1 pack lipton onion soup in stead of consomme
add diced/crushed tomatos & 1 can tom paste
add in a couple sun dried tomato's
add chopped garlic clove
I add 1 lb of homemade meat sauce to this.....
Directions
In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.
In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.
Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.
1lb - ground beef
1tsp - basil leaves
1/4tsp - black pepper
1/8tsp - garlic powder
1 1/4c - Italian sauce
1 can - cream of mushroom soup
1 1/4c - water
1 1/2c - shredded mozzarella cheese
3c - cooked, drained shell shaped pasta
Cook the beef, basil, black pepper and garlic powder in a 10 inch skillet over medium high heat until well browned, stirring frequently to separate meat. Pour off any fat. Stir the Italian sauce, soup, water and 1 cup of mozzarella cheese into the skillet. Stir in the pasta to coat with the sauce mixture. Spoon in to a 2 quart shallow baking dish. Sprinkle with the remaining cheese. Bake at 400 degrees for 25 minutes.
15oz - ground beef
1c - chopped onion
3c - sliced raw potato
1 1/2c - chopped celery
2c - sliced carrots
1 1/2c - frozen peas
2 tsp - Italian seasoning
1 3/4c - tomato sauce
Brown ground beef in skillet. Place potatoes, celery, carrots and onion into crockpot. Sprinkle peas over. Spoon ground beef on top of vegetables. Stir seasoning into tomato sauce and pour evenly over meat. Cook on low for 6-8 hrs.
1 1/2 lb - ground beef
1/4c - chopped onion
1/4c - rolled oats
1 egg, beaten
Combine ingredients. Mix well and then shape into balls. Brown in skillet. Drain off fat; place in slow cooker.
Mix 1/2c ketchup, 2 tbsp brown sugar and 2 tsp mustard in a bowl. Pour over meatballs. Cook for 5 hrs on low. Serve over noodles or rice
Preheat oven to 375ºF. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
Bake 20 min. or until heated through.
