Mexican Dinner Dip - by Mags

This is from Freezer Friendz (link on my side bar)

This works well as a dinner or as an appetizer for a party!

Ingredients:

• Deep square aluminum pan OR deep round Corning Wear dish OR shallow 9x13 pan.
  
• 1 lb. of ground beef
• 1 pkg. taco seasoning
• 1 bag shredded cheddar
• 1 can refried beans
• 8-10 oz. of your favorite salsa
  
• sour cream
• large bag of your favorite taco chips (I like "Scoops!")
  
• Optional: chopped tomatoes and shredded lettuce
• Optional: substitute taco shells for the taco chips

Procedure:

1. I used a deep square pan for a thicker dip. You can also use a 9x13" pan for a shallow dip -- either works fine!
2. Grease your pan!
3. Spread out the refried beans to be the bottom layer.
4. Brown and drain the ground beef. Add in taco seasoning and water according to taco pkg. directions.
5. Spread out the ground beef on top of your refried beans.
6. Spread the salsa out on top of the ground beef.
   
7. Spread out whole bag of cheddar cheese on top of beef.

To Bake Immediately: Bake at 350 for 10 minutes covered with aluminum foil. Then bake for 10 minutes uncovered until cheese is melted.

To Freeze for later: Cover with a couple layers of plastic wrap and foil, and freeze. On cooking day, thaw first, (remove any plastic wrap!), then bake at 350: 10 minutes covered with foil and 10 minutes uncovered until cheese is melted.

Add globs of sour cream on top of dip - or you can have people add this to their own plates. Scoop out big spoonfuls of the meal (be sure to get all of the layers!), and use your taco chips to dip!

You can also add chopped tomatoes, onions, or shredded lettuce to make taco salads. You could scoop up the mixture into taco shells for a fancy taco as well!

This is one of my favorites from growing up - my younger brother was in to cooking in junior high - this was his recipe! Enjoy!

CHEESY HAMBURGER HASH

1 lb. lean ground beef
1 bag frozen O'brien diced potatoes (with the onions and peppers)
1 can diced tomatoes with Italian herbs (undrained)
2 TBSP parsley
1/2 TBSP garlic powder
1 - 2 cups shredded colby jack cheese
salt and pepper to taste
Cook ground beef (seasoning it with salt and pepper). Remove beef from pan to drain, but leave a small amount of the fat in the pan to cook the potatoes in (the beef's lean, so this should be a very small amount). Heat remaining fat in pan on medium heat. Add frozen potatoes, cover and cook 10 minutes; stir occasionally. Season potatoes with salt and pepper to taste. To the potatoes, add beef, tomatoes, parsley and garlic powder; stir well. Cover and cook 5 minutes. Stir and pat mixture down. Sprinkle with cheese and cover and cook an additional 5 minutes.

I got this from Heidi over at Tried- and- True cooking!

Chinese Noodles with Ground Beef and Rice

1 lb. lean ground beef
1/2 cup chopped onions
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup white rice, uncooked
2 tbsp soy sauce
1 cup water
1/4 tsp black pepper
1 can chow mien noodles

Brown hamburger with onion, add remaining ingredients, except Chinese noodles. Pour into 9x9 baking dish and cover with foil. Bake @ 350 degrees for 45 minutes. Remove foil and cover with 1 can dry Chinese noodles. Return to oven and bake 10 minutes longer.

from Stone Creek Market

**At first when I pulled it out of the oven it was way to soupy, and i thought next time I'd use much less water, but it soaked it up good and was very moist. I wouldn't add the noodles until serving because they got soggy and kindof tough. Also Hubbie suggested just making the sauce part and serving over white rice. Which would be quicker. It was also very salty, I think from the soy sauce, so don't add more!

Cabbage Patch Stew

1 head of cabbage, diced or a pkg of coleslaw mix
1/2 cup onion chopped
1 lb. ground beef
2 16 oz can ranch style beans (or one family size)
2 canns tomato soup.

Fry hamburger with onion, add cabbage and add enough water to barely cover cabbage. Cook until cabbage is soft to your liking. Add all other ingredients and heat until warm. It will get better the longer it sits.

Roast

because I got tired of calling my Dad every time I wanted to make a roast. I finally decided I better write it down.

225 degrees for about 4 hours. (less if thawed).

Put about 1 cup of water and season as you like

Hearty Lasagna Soup

1 lb. ground beef
2 cans beef broth with onion
1 1/2 cups uncooked rotini
1/4 tsp. garlic powder
1 can (14 1/2 oz) diced tomato
1/4 tsp. dried italian seaoning crushed
1/4 cup grated parmesan cheese

Cook beef and garlic, drain fat. Add broth, tomatoes and seasoning. Bring to boil. Add pasta, cook over medium heat 10 minutes or until pasta is done. Stir in cheese.

Shipwreck Casserole

make several layers of:
sliced potato
sliced onion
uncooked ground beef (a leaner beef works good here)
pork n beans

then top with tomato sauce

cook at 1 1/2 hours at 350 degrees.

as strange as this sounds it's really good.

Beef stroganoff

1 boneless sirloin, cut into strips (ground beef would work too, but not as good)
1/3 cup butter
2 medium size onions-sliced
1 can condensed beef broth
1 tsp salt
2 tbps flour
1 cup sour cream

Add 1 tbsp butter to skillet and pan fry steak about 1 min on each side or until cooked to your preference. Remove steak, add rest of butter, stir in onion and saute 5 min. Stir in mushrooms and saute 3 min add beef broth and salt, simmer 5 minutes. stir flour into sour cream in a small bowl, blend in about 1 cup of the hot mixture and then return the sour cream mixture to skillet and cook, stirring constantly until mixture thickens and just begins to bubble (do not boil) add steak - serve with egg noodles or rice.

*from my mom*

CRUNCHY BURRITOS

1 pound ground beef
1 envelope taco seasoning
2 TBSP water
1 can refried beans
6 flour tortillas (12 inches), warmed
1 cup shredded Colby-Monterey Jack cheese
4 tsp canola oil
Sour cream and salsa

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through. Spoon about 1/3 cup of beans off-center on each tortilla; top with about 2 rounded tablespoons of beef mixture. Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up. In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.

LI'L CHEDDAR MEAT LOAVES

1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup chopped onion
1/2 tsp salt
1 pound ground beef
2/3 cup ketchup
1/2 cup Brown Sugar
1-1/2 tsp prepared mustard

In a large bowl, whisk egg and milk. Stir in the cheese, oats, onion and salt. Crumble beef over mixture and mix well. Shape into eight loaves; place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, brown sugar and mustard; spoon over loaves. Bake, uncovered, at 350° for 25-30 minutes.

Hot Nacho Dip

from Marla

1 ½ lbs lean ground beef
2 TBSP dehydrated onions or ¼ cup fresh chopped onions
1 cup salsa
1 10 oz can Cheddar Cheese Soup
1 7 oz can green chillies
1 5 oz can sliced black olives
1 ½ tsp garlic powder
1 tsp cumin powder
Dash of salt and pepper

Brown ground beef (with fresh onion) and drain off grease. Add other ingredients and stir to blend. Heat and serve with tortilla chips.

BBQ Meatballs

from Emily

2 T parmesan cheese, 2 slices bread crumbs, ¼ cup milk, garlic salt, 1 ½ lb. hamburger… Form into balls and place on cookie sheet. Makes approx 40-50 meatball. Bake 15minutes at 400º.

Sauce #1- 1 medium onion finely chopped, 1 cup brown sugar, ¼ cup vinegar, ¼ cup ketchup, 1 –12oz. Bottle BBQ sauce. Put meatballs and sauce into crock-pot. Simmer 2 hours until hot and flavors are blended.

Sauce #2- 12 oz. Jar grape jelly, 12 oz. Chili sauce, 1T brown sugar, 1 tsp. lemon juice. Put meatballs and sauce into crock-pot. Simmer 2 hours until hot and flavors are blended. SO GOOD!

Mexican Meat-zza: Mexican Deep-Dish Pan Pizza

Recipe courtesy Rachael Ray

2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil or, vegetable oil, for drizzling
Topping:
2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
1 pound ground beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
Salt
2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese
1/2 red bell pepper, chopped
1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced
2 tablespoons drained sliced green olives (salad olives)
1 to 2 tablespoons chopped cilantro leaves, optional garnish
Mild to medium taco sauce to pass at table, 1 cup



Preheat oven to 400 degrees F.
Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.

Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.

Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.

Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings, 2 slices each of Mexican deep dish pizza pie

Beef Stroganoff

1 lb. boneless beef top round, cubed
1 cup beef broth
1/3 cup dry sherry
1 small onion, chopped
2 garlic cloves, minced
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp freshly ground pepper
1/8 tsp dried thyme
1 bay leaf
1/2 cup fat-free sour cream
1/4 cup all purpose flour
2 TBSP water

Mix the beef, broth, sherry, onion, garlic, oregano, salt, pepper, thyme, and bay leaf in a slow cooker. Cover and cook on high until the beef is tender, 4-5 hours.

Mix the sour cream, flour, and water in a bowl. Stir about 1 cup of the hot liquid into the sour cream mixture, then stir the sour cream mixture into the stroganoff. Cover and cook until thick and bubbling, about 30 minutes. Discard the bay leaf before serving.

Makes 4 servings

Points per serving: 5

Serve over rice or egg noodles.

Beef Stew

1 1/2 lb boneless beef bottom round, cubed
3 TBSP all purpose-flour
1 lb. small new potatoes, quartered
1 16 oz. bag baby carrots
1 can diced tomatoes
1/2 cup dry red wine
1 onion, chopped
2 garlic cloves, crushed
1 tsp dried thyme leaves, crumbled
1 TBSP balsalmic vinegar
1/2 tsp salt

Mix the beef and flour in a large zip-close plastic bag; seal the bag and shake to coat the meat.

Mix the beef and flour, the potatoes, carrots, tomatoes, wine, onion, garlic, and thyme in a slow cooker. Cover and cook on high until the beef is tender, 5-6 hours. Stir in the vinegar and salt.

Makes 8 servings

points per serving: 4

Beef Fajitas

1 lb. flank steak, trimmed and cut into 6 pieces
1 can mexican style stewed tomatoes, drained
1 sweet onion, sliced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1/4 cup canned diced jalapeno peppers
2 garlic cloves, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
6 flour tortillas
1/3 cup shredded reduced-fat taco cheese blend

Mix the beef, tomatoes, onion, bell peppers, jalapenos, garlic, chili poder, cumin, coriander, and salt in a slow cooker. Cover and cook on high until the beef is tender, 4-5 hours.

Transfer the meat to a cutting board and cool slightly. Shred and return to the tomato sauce.

Just before serving, heat the tortillas according to pkg directions. Sprinkle the cheese along the center of the tortillas, then top with the beef mixture and fold.

Good topped also with chopped avovado and tomato, salsa, shredded lettuce, and fat-free sour cream.

Serves 6

points per serving: 6

Creamy Beef and Noodles

6 oz. wide egg noodles
10 oz. lean boneless beef loin, cut into strips
1 onion, thinly sliced
2 cups small white mushrooms
1 TBSP unsalted butter
4 tsp all purpose flour
1 cup low sodium beef broth
1 tsp dijon mustard
1/2 tsp paprika
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 cup light sour cream

Cook the noodles according to package directions. Drain and keep warm.

Meanwhile, brown the beef in a nonstick skillet. Transfer the feef to a plate. Spray the skillet with nonstick spray. Saute the onion and mushrooms until browned. Transfer to the plate with the beef.

Melt the butter in the skillet, then sprinkle in the flour. Cook, stirring constantly, until bubbling. Contiune to stir, slowly pour in the broth, then add the mustard, paprika, salt, and pepper. Cook, stirring constantly, until thickened. Stir in the sour cream. Stir in the beef and vegetables and heat to serving temp. Serve over the noodles.

Serves 4

Points per serving: 6

Beef with Asparagus and Cherry Tomatoes

24 asparagus spears, cut diagonally into 1 in pieces
1/4 cup water
10 oz. lean boneless sirloin steak, cut into 1/4 in strips
1/2 tsp salt
1/4 tsp freshly ground pepper
4 scallions, thinly sliced on the diagonal
1 large garlic clove, thinly sliced
24 cherry tomatoes, halved

Combine the asparagus and water in a skillet and bring to a boil. Reduce the heat, cover, and simmer until the asparagus is tender, about 2 minutes. Pour off the water.

Sprinkle the beef with the salt and pepper; add it to the asparagus along with the scallions and garlic. Saute until the beef is cooked through. Add the tomatoes and saute until heated through, about 2 minutes longer.

Serves 4

Points per serving: 3

Chili-beef quesadillas

1/2 lb lean ground beef
1 small onion, diced
1 garlic clove, minced
1 4oz. can diced green chiles, drained
1 TBSP chili powder
1/4 tsp. salt
4 medium fat-free flour tortillas
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup fat-free sour cream
1 large tomato, diced
2 TBSP chopped cilantro

Preheat the oven to 400 degrees. In a large nonstick skillet, cook the beef, onion and garlic, breaking apart the beef with a wooden spoon, until it is no longer pink, 3-5 minutes. Stir in the chiles, chili powder, salt and 1/4 cup water; cook, stirring occasionally, until the liquid evaporates, about 10 minutes.

Place 2 of the tortillas on a baking sheet; top with the beef mixture, then sprinkle evenly with the cheese. Top with the remaining 2 tortillas, pressing lightly. Bake until the cheese melts, about 8 minutes. Let stand 5 minutes. Cut each quesadilla in half, then cut each half into 3 wedges. Top with the sour cream, tomato, and cilantro and serve.

Serves 4 (3 wedges each)

Points per serving: 8