Slow Cooker Lumberjack Casserole

 

Ingredients

• 1 lb. ground beef
• 1 large onion, diced
• 5 medium potatoes, cut in 1″ cubes
• 1½ tsp. minced garlic (about 1 large clove)
• 1 can (15 ounce) of stewed tomatoes
• 1 can (16 ounce) kidney beans
• 1 can of cream of mushroom soup
• ½ tsp. oregano
• ¼ tsp. black pepper, freshly ground
• 1 tsp. kosher salt
• 1½ cups grated cheese, monterey jack or cheddar

Instructions

1. Brown ground beef in skillet, then drain the fat and put ground beef in slow cooker.
2. Pour tomatoes with juice into a medium bowl and smash up a little with a potato masher utensil. Add with juice to slow cooker.
3. Add the rest of the ingredients except for the cheese and stir to mix well.
4. Cover and cook on low for 8 hours. (4 hours on high).
5. Sprinkle the top with cheese and let cook for one more hour covered.
6. Serve piping hot. Great with a side of freshly baked biscuits.

California Cheeseburger Pie

 

Ingredients

1    pound    ground beef, 95% lean meat
2    parsley ( sprigs roughly chopped )
2    teaspoons    garlic powder
3    teaspoons    ground mustard
1/4    teaspoon    salt
1/4    teaspoon    black pepper
1    egg
2/3    cup    oats
3    teaspoons    worcestershire sauce
12    ounces    vegetable medley soup
3 1/2    ounces    processed cheese food, american ( 7 slices of Kraft singles )

Directions

1. Sweat off your onions and let them cool enough to be handled. 2. Mix together all ingredients exc ept frozen veggies a nd cheese. Form meat to a 9" pie dish as you would a pie.  Bake at 350 for 15 minutes.  Fill with Veggies and then bake an additional 50 minutes. Top with cheese and return to oven to melt cheese.

Slow Cooker Tamale Pie

Ingredients:
1 lb ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) corn bread/muffin mix (I used Jiffy brand)
2 eggs
1 cup (4 ounces) shredded Mexican cheese blend

Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.
Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through.
In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.
Makes about 8 servings. 

Honey Barbecue Meatloaf

Ingredients:
1 lb lean ground beef
1/2 cup panko bread crumbs
2 tablespoons plus 2 teaspoons Worcestershire sauce
1 tablespoon spicy brown mustard
3/4 cup your favorite barbecue sauce, divided
2 tablespoons honey, divided
1 teaspoon salt
1 teaspoon black pepper

Directions:
In a large bowl, use your hands to mix together the ground beef, panko bread crumbs, 2 tablespoons Worcestershire sauce, spicy brown mustard, 1/2 cup of the barbecue sauce, 1 tablespoon honey, salt, and black pepper.
Shape the mixture into a long, thick log and place a 8x4" loaf pan sprayed with non-stick cooking spray.
In a small bowl, whisk together the remaining 1/4 cup barbecue sauce, 1 tablespoon honey, and 2 teaspoons Worcestershire sauce. Spread half of this mixture evenly all over the meatloaf. Reserve the other half for serving.
Bake for 45 minutes at 350 degrees F. Slice and drizzle with reserved honey barbecue sauce.
Serves 4-5 people.

Crockpot Mongolian Beef

Ingredients:1 1/2 lbs. flank steak, cut into stir fry sized strips
1/4 cup cornstarch
2 tablespoons olive oil
1/4 teaspoon ginger
2 cloves garlic, minced
3/4 cup soy sauce
3/4 cup water
3/4 cup brown sugar
1/2 cup shredded carrots
3 medium green onions, chopped
Directions:Spray slow cooker with non-stick cooking spray. Put cornstarch in a small bowl and coat each piece of steak in it. Place steak in crockpot and discard any remaining cornstarch. Mix the remaining ingredients in a medium sized bowl and pour over beef. Cook on low for 4-5 hours or high for 2-3 hours. Serve over rice and add additional green onions on the top.

Hamburger Potato Casserole

1 lb. lean ground beef
3 cups thinly sliced potatoes (either peeled or with thin skins)
1/2 cup chopped onions
1 can Cream of Mushroom soup
3/4 cup milk
1 1/2 cups shredded cheese
salt and pepper to taste

Preheat oven to 350 degrees and lightly grease an 11 x 7 (2 quart) glass baking dish. In medium skillet, cook the onions and ground beef until done. Drain the grease. In a medium bowl, mix together the milk, soup, salt and pepper. Layer half of the potatoes, soup, cheese and then the hamburger meat. Repeat with the rest of the potatoes, soup, hamburger meat and then the cheese. Cover with aluminum foil and bake for 1 to 1 1/2 hours or until the potatoes are tender.

Big Red Soup

 

Ingredients

• 2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons canola oil
• 3/4 cup chopped onion
• 2 cloves garlic, minced
• 2 cans (14-1/2 ounces each) diced tomatoes in sauce
• 1 can (10-1/2 ounces) condensed beef broth, undiluted
• 1 can (10-1/2 ounces) condensed chicken broth, undiluted
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1/4 cup water
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon lemon-pepper seasoning
• 2 teaspoons Worcestershire sauce
• 1/3 cup picante sauce
• 8 corn tortillas, cut into quarters
• 1 cup (4 ounces) shredded cheddar cheese

Directions

• In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker; add the remaining ingredients except for tortillas and cheese. Cover and cook on low for 8-10 hours or until meat is tender.
• To serve, place enough tortilla quarters to cover bottom of each bowl. Pour soup over tortilla pieces; sprinkle with cheese. Yield: 12 servings (3 quarts).

Cowboy Casserole

Ingredients:

• 1/2 pound ground beef
• 1 can whole kernel corn, drained
• 1/2 onion, finely diced
• 1 can cup condensed cream of chicken soup, undiluted
• 1/2 cup shredded cheddar cheese, divided
• 1/3 cup milk
• 2 tablespoons sour cream
• 3/4 teaspoon onion powder
• 1/4 teaspoon pepper
• 4 cups frozen Tater Tots (half the frozen bag)

Directions

• In a large skillet, brown beef and onion over medium heat . Stir in the corn, soup, 1/4 cup cheese, milk, sour cream, onion powder and pepper.
• Place 1/2 the Tater Tots in a greased 2 quart baking dish. Layer with beef mixture and remaining Tater Tots; sprinkle with remaining cheese. Bake, uncovered, at 375° for 30 minutes or until golden brown.

Pizza Meatloaf

Ingredients

• 1 lb. ground beef
• 1 lb. sweet italian sausage, castings removed
• 2/3 cup pepperoni, diced or quartered
• 2 eggs, lightly beaten
• 8 oz. pizza sauce, divided
• 3/4 cup italian breadcrumbs
• 1/2 cup parmesan cheese, grated
• 1 cup mozzarella cheese, divided
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. *Preheat oven to 350 degrees F. In a mixing bowl combine beef, italian sausage, pepperoni, eggs, 3/4 cup bread crumbs, parmesan cheese, 1/2 mozzarella, onion powder, garlic powder, italian seasoning, salt & pepper; mix until combined. Lightly grease an 9 X 5 loaf pan. Gently pat into loaf pan.
2. Bake for 50 mins, drain grease. Top with remaining sauce then cheese. Bake for additional 12-14 minutes or until cheese is starting to brown.

Creamy Hamburger Casserole

Ingredients

• 1 pound Hamburger, Or Ground Turkey, Seasoned To Taste
• ½ cups Chopped Onion
• 15 ounces Tomato Sauce
• 10 ounces Tomato Soup
• 2 cups Colby Jack Or Casserole Cheese, Divided Use
• 1 cup Sour Cream
• 4 ounces, weight Cream Cheese
• ½ teaspoons Garlic Powder
• 1 teaspoon Salt
• ½ teaspoons Pepper
• 16 ounces, weight Egg Noodles (I Do Half White, Half Wheat)

  In a large skillet, cook hamburger with chopped onions, drain.
In a separate pot, cook noodles, drain and rinse.
Combine all remaining ingredients (except 1 cup cheese) in meat skillet, stirring on low heat, until cream cheese is dissolved. Add noodles, mix well.
Put in 9 x 13 casserole dish. Add remaining 1 cup cheese to the top and bake at 350* for 25-30 minutes.
Enjoy your creamy, “pink” Casserole!

Hamburger Steaks with Brown Gravy

Hamburger Steaks:

1 pound ground beef

½ teaspoon salt

½ teaspoon pepper

½ teaspoon onion powder

½ teaspoon garlic powder

Brown Gravy:

2 tablespoons pan drippings

2 tablespoons flour

1 ¾ cups beef stock*

Salt & pepper to taste

Crumble ground beef in a medium bowl and add salt, pepper, onion powder and garlic powder; mix by hand until seasoning is evenly distributed taking care not to over-work the meat.  Shape ground beef into four thin hamburger steaks (about ½ inch thick).

Heat a frying pan over medium-high heat.  Once the pan is good and hot, cook steaks on each side for 4-5 minutes or until nicely seared.  Remove steaks to a plate and set aside (do not worry if they are cooked through, they will finish cooking in the gravy).

Reduce frying pan temperature to medium.  Pour off pan drippings into a cup or bowl then measure two tablespoons of the drippings and add back to the pan (the hamburgers should yield almost exactly two tablespoons but if you’re short, add melted bacon grease or butter).  Add flour to pan and whisk to incorporate.  Continue cooking and whisking for about 2 minutes or until roux is medium brown.  Add beef stock and continue whisking for 2-3 minutes or until gravy starts to thicken a little (gravy will be thin).  Add salt and pepper to taste.

Add hamburger steaks to gravy, reduce heat to medium-low and continue cooking uncovered for 10-15 minutes or until meat juices run clear and gravy has reduced and thickened.

Serve with white rice or mashed potatoes.

*If you don’t have beef stock, dissolve 1 beef bullion cube in 1 ¾ cups water as a substitute.  You can also just use water but be sure to season well with salt and pepper.

Köttbullar- Swedish Meatballs

• 2 slices white bread, torn into small pieces
• 1/4 cup milk
• 1 lb. ground beef
• 1/2 lb. ground pork
• 2 slices bacon minced
• 1 cup minced onion
• 1 Tbsp. unsalted butter
• 1 egg. slightly beaten
• 1/4 tsp. ground allspice
• 1/4 tsp. ground nutmeg
• 2 Tbsp. all-purpose flour
• 2 cups low-sodium beef broth
• 2 Tbsp. sour cream

Place bread and milk in a small bowl; let sit until soft, about 5 minutes.  

Add bacon to a medium skillet and cook until crisp.  Remove with a slotted spoon and drain on paper towel.  In same skillet, add 1 Tbsp. butter and onion and saute until lightly brown, about 5 minutes.  Transfer onion and bacon to a large bowl.  Add bread, ground beef, pork egg, allspice, nutmeg and salt and pepper and and mix until evenly combined.  Shape into meatballs.

In same skillet that you used to fry bacon and onion, add meatballs and cook, turning as needed until browned all over; about 6-8 minutes.  Transfer meatballs to a plate.  Drain all but 2 Tbsp. drippings from skillet.  Whisk in flour until smooth paste forms.  Stir in 2 cups stock;  bring to a simmer, whisking often.  Return meatballs to skillet.  Cover; simmer until meatballs are cooked through 7-10 minutes.  Remove from heat, whisk in sour cream, and stir to coat meatballs.

Serve with mashed potatoes or potato pancakes and Lingonberry preserves.*

Taco Stroganoff

 Ingredients:
1 onion chopped
1 lb ground beef
1 envelope taco seasoning
1/2 cup water
1 (14 1/2 ounce) corn with peppers
1 8 ounce package chive and onion cream cheese
1 cup shredded cheddar cheese
8 ounces egg noodles cooked and draines

Directions:
Cook onions and ground beef in large saute pan until beef is browned. Drain fat. Add taco seasoning, water and corn to beef mixture in pan; cook 1-2 minutes.

Add cream cheese and cheddar; cook until it heated through and cheese melts.

Comfort Meatballs

1 1/2 pounds ground beef, 90/10 or better (otherwise it can get really greasy)
1 1/2 cups bread crumbs or 3/4 cup quick oats
1 cup milk
3 Tbsp. very finely minced onion
1 1/2 tsp. salt
ground black pepper
4 Tbsp. canola oil
1/2 cup flour
1 cup ketchup
2 Tbsp. sugar
3 Tbsp. white vinegar
2 Tbsp. Worcestershire sauce
4 to 6 Tbsp. minced onion
Dash of Tabasco

Meatballs: Combine ground beef and breadcrumbs. Add in milk, 3 Tbsp. finely minced onion, salt and pepper. Roll into tablespoon-size balls and refrigerate to firm for 30-45 minutes. Preheat your oven to 350 degrees and heat up the canola oil in a large skillet over medium heat. Dredge meatballs in flour and brown in batches in the skillet until light brown. As they brown, place them in a rectangular baking dish.
Comfort Sauce: Stir together ketchup, sugar white vinegar, Worcestershire sauce, minced onion and dash of Tabasco.
Drizzle the Comfort Sauce over the meatballs and bake for about 45 minutes, or until hot and bubbly.
Serve with mashed potatoes and a vegetable to your hungry, soon-to-be overjoyed family.
*Note: Sometimes I will make 1 and 1/2 recipe of the sauce. It is sooooo good over the mashed potatoes.

Here's how you make the meatballs:
Combine the ground beef, bread crumbs, milk, minced onions, salt and pepper.

Roll into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm up.

Preheat your oven to 350 degrees and heat up the oil in a large skillet over medium heat. Dredge meatballs in flour.

Cook the meatballs in small batches until light brown in color. Place in rectangular pan as they brown.

Here's how you make the sauce:
Stir together ketchup, sugar, white vinegar, Worcestershire sauce, minced onions and a dash of Tabasco.

Pour the sauce evenly over the meatballs and bake for about 45 minutes until bubbly and hot.

Beef and Cheese Foldover

1 lb.  ground beef

1 onion, chopped

1 cup  frozen corn

1/4 cup  ketchup

2 Tbsp.  A.1. Original Steak Sauce

1/2 cup  hot water

2 cups  all-purpose baking mix

1 cup  KRAFT Mexican Style Finely Shredded Four Cheese

1/2 tsp.  parsley flakes

Make It

HEAT oven to 375ºF.

BROWN meat with onions in large skillet; drain. Return to skillet. Stir in corn, ketchup and steak sauce; set aside.

ADD water to baking mix; stir until mixture forms dough. Shape into ball. Place on lightly floured surface; knead 5 times or until smooth and no longer sticky. Roll into 12-inch circle; transfer to baking sheet sprayed with cooking spray.

SPOON meat mixture onto center of dough; spread to within 2 inches of edge. Fold edge of dough over meat, leaving center uncovered.

BAKE 20 min. Top filling with cheese; bake 5 min. or until melted. Sprinkle with parsley.

Parmesan Meatloaf

1 pound ground chicken or beef
1 egg, lightly beaten
1/2 cup breadcrumbs
1 teaspoon Italian seasoning
2-3 cloves garlic, minced
1/2 cup parmesan cheese
1/2 cup marinara sauce
1/2 cup shredded mozzarella cheese

1. Preheat the oven to 350 degrees.

2. In a large bowl combine the ground chicken, egg, breadcrumbs, Italian seasoning, garlic, and parmesan cheese. Mix the mixture with your hands. Place into a greased loaf pan and form the chicken mixture into a loaf shape. Top the meatloaf with the marinara sauce.

3. Bake for 50-55 minutes or until chicken is cooked. When done remove and remove and add the mozzarella cheese on top. Return the meatloaf to the oven until the cheese is melted. Remove from the oven and let the meatloaf rest for 5-10 minutes before serving.

Hamburger Steaks with Sauteed Mushrooms

1 lb. ground beef
1 TBS Worcestershire sauce
2 garlic cloves, grated and divided
1 tsp onion powder
1 tsp dried parsley, divided
8 oz. button mushrooms, sliced
2 TBS butter
Salt and Pepper to taste

In a medium bowl combine ground beef, Worcestershire half the garlic and parsley, onion powder, salt and pepper. Mix well using hands. Divide into 4 equal patties. Preheat grill to medium. Spray with cooking spray. Cook patties for 6-7 minute per side until well done. Meanwhile heat butter in a small skillet on medium. Add mushrooms and remaining garlic. Saute until brown, about 10 minutes. Season with salt and pepper. Add remaining parsley. To serve, top each patty with mushrooms.

Sweet 'n Sour Sloppy Joes

Ingredients:

1 TBSP olive oil
1/2 red pepper, finely diced
3 scallions, trimmed and chopped
2 cloves garlic, sliced
1/4 tsp Italian seasoning
1/4 tsp black pepper
1 pound ground chicken (I used ground turkey)
1 8 oz. can tomato sauce
1/2 cup bottled barbeque sauce
2 TBSP sugar
4 hamburger buns or soft rolls

Directions
1. In a medium-size skillet or saute pan, heat oil over medium to medium-high heat. Add red pepper, scallions, garlic, Italian seasoning and pepper. Cook 4 minutes, stirring frequently.
2. Add ground chicken (or turkey). Cook, breaking apart with a wooden spoon, for 4 minutes, until no longer pink.
3. Stir in tomato sauce, barbeque sauce and sugar. Simmer 3 minutes, until slightly thickened. Remove from heat and spoon into hamburger buns or rolls.

The Best Sloppy Joe Recipe

Ingredients:

recipe from: Mels Kitchen Cafe
2 Tbsp. vegetable oil
2 medium onions, roughly chopped
2 ½ lbs. ground beef
2 Tbsp. tomato paste
2/3 cup BBQ sauce
½ cup ketchup
¼ cup Worcestershire sauce
¼ cup soy sauce
Freshly ground black pepper
8 to 12 potato rolls

Preheat oven to 300 degrees.
Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Add the beef and cook, stirring and breaking up the meat, until it is finely crumbled, the liquid boils off and the meat begins to brown, about 10 minutes. Drain the grease off the meat and onions. Stir in the tomato paste, and keep stirring until the meat is coated. Add the BBQ sauce, ketchup, Worcestershire, soy sauce, and pepper, and bring to a boil. Cook until the sauce is slightly thickened, 4 to 5 minutes. You can make the sloppy joe meat up to 2 days in advance and reheat it over low heat or in the microwave.
Wrap the rolls in aluminum foil and warm in the oven for about 10 minutes.
Serve the sloppy joes hot with the warmed rolls.
*Freezable Meals: The leftover sloppy joes can be frozen. Store it in a freezer-safe container and then thaw in the refrigerator prior to serving. Reheat on medium-low heat in a saucepan on the stove.

Green Chili Burritos

Ingredients:

 

3-4 lb Cross Rib Roast

3 (4 oz) cans of diced Green Chilies

3-4 tablespoons Flour

1 Onion, chopped

2 tablespoons Oil

1 teaspoon Garlic Powder

1 teaspoon Cumin

Salt & Pepper, to taste

Cook the roast in a crockpot on low for 8-10 hours, or until it falls apart. Take roast out of crockpot and shred. Set aside.

Remove the fat from the drippings and set drippings aside.

In a large skillet, saute the onion in the oil until onion turns translucent. Then add green chilies and the drippings. Stir in the flour and whisk to create a gravy. Add in the seasonings. Add salt & pepper to your desired taste.

Put the roast back into the crockpot, and then stir in gravy. Put lid back on and let heat for 10-15 minutes. Serve in tortillas with your favorite 'taco' toppings.  (Salsa, Sour Cream, Cheese)