ixing bowl. Set aside. Saute ground beef in skillet. Drain on paper
In a large skillet over medium heat, cook the ground beef until evenly brown. Drain and set aside.
Heat the oil in the skillet over medium heat. Mix in the squash, onion and garlic and saute until tender.
Add the ground beef and tomatoes (and water if fresh tomatoes are used) into the skillet. Season with chili powder, cumin, paprika, salt, and pepper.
Turn mixture into an ovenproof casserole dish. Top with cheddar cheese. Bake in 400\u00b0F oven for 15 minutes.
Brown ground beef; drain.
While meat is
Place 1/4 of the ground beef on top of the sour
large skillet cook ground beef, celery & onion until beef is brown & veggies
Brown steak and ground beef in skillet.
Drain and return to skillet.
Add onions, chilies and seasonings stir until well blended.
add sauce and simmer on low for 10 to15 minute.
Heat or fry tortillas according to directions on package.
Fill shells with meat filling and toppings.
arge skillet, cook beef until browned. Remove beef from skillet, drain, and
Brown ground beef and drain fat.
Chop tomatoes and cube cheese.
Put all ingredients in crock-pot.
Turn crock-pot on high until cheese melts, then turn to low until ready to serve.
Stir occasionally.
Serve with tortilla chips.
Cook ground beef in large skillet on medium
Brown ground beef and sausage.
Drain.
Mix other ingredients; put in slow cooker.
Set cooker on low.
Serve from slow cooker. Serve with nacho chips.
In a medium saucepan, brown ground beef and drain.
Add beef broth, picante sauce, cumin and pepper.
Bring to a boil.
Reduce heat. Cover and simmer 15 minutes, stirring frequently.
Stir in soup.
Heat gently, stirring frequently.
Do not boil.
Pour into serving bowls.
Garnish with tortilla chips and sour cream.
Makes 4 servings.
o use in recipes).
Add in the ground beef, onion and bell
In medium saucepan, brown ground beef; drain.
Add beef broth, picante sauce, cumin and pepper.
Bring to a boil.
Reduce heat; cover and simmer 15 minutes, stirring frequently.
Stir in soup. Heat gently, stirring frequently to prevent scorching.
Do not boil.
Pour into serving bowls; garnish with tortilla chips and sour cream.
Serves 4.
Melt margarine in 8-quart pan over low flame.
Add ground beef; turn flame to medium and cook until red color disappears. Add onion, celery and green pepper; cook until beef is brown and vegetables are tender.
Add soup, tomato sauce, salt and pepper; cover and simmer for 30 to 45 minutes, stirring occasionally. Cool and divide equally into 5 freezer containers.
May be thawed and used in a variety of recipes.
Cook ground beef in stockpot or Dutch oven,
large skillet brown the ground beef with onion, garlic, green bell
large bowl.
Bring beef broth to a boil and
Brown ground beef, onion and mango; drain.
Boil noodles until tender; drain.
Combine ground beef mixture and all three cans of soup.
Simmer for ten minutes, stirring often.
Add to noodles. Stir and spread in large casserole dish or pan.
Top with shredded Cheddar cheese.
Bake for 15 to 20 minutes at 350\u00b0 or until cheese is melted.
Pre-heat oven to 400 degrees.
Brown the ground beef.
mix corn bread mix, eggs, and milk while the ground beef is cooking.
drain ground beef.
return to heat ground beef, taco seasoning, corn, black beans, and Rotel.
Once, beef mixture is heated through, pour into baking dish.
Sprinkle on a layer of shredded cheese.
pour corn bread mixture on top and spread around evenly.
Bake for 20 minutes.
n a skillet brown the ground beef with onion, garlic and jalapeno