One of my favorite Mexican casseroles, this makes a great potluck dish!

Notes from our test kitchen; lighten up by using ground turkey and low-fat cheese, the amounts listed serve a small family you may double into a 13 x 9-inch baking pan, make this as spicy as you like by using your choice of mild to spicy salsa, you may also add in crushed chili flakes to the beef mixture

For a low fat alternative use ground turkey and low-fat cheese

Servings 4-6

Ingredients:

2 cups coarsely crushed corn chips

1 pound ground beef

1 medium onion, chopped

4 large garlic cloves, minced

1/2 teaspoon crushed chili flakes (optional or adjust to heat level)

1  (1-1/4-ounce) packages taco seasoning mix (I use my taco seasoning mix)

1/4 cup water

salt and fresh ground black pepper

1 (14 or 15-ounce) can refried beans

2 cups shredded Mexi-blend or cheddar cheese, divided

1-1/4 cups salsa (mild, medium or spicy)

1/2 cup sliced black olives (can use more)

2 green onion, chopped

1 tomato chopped

Instructions:

Preheat oven to 350 degrees F.

Grease an 8 x 8-inch baking dish.

Sprinkle the crushed corn chips into the bottom of the baking dish.

Heat the refried beans on top of the stove until hot, then mix in 1 cup shredded cheese and 1-1/4 cups salsa; pour evenly over the corn chips.

In a skillet cook the beef with onion and garlic until no longer pink; drain fat then continue to cook until lightly browned.

Add in taco seasoning and water; simmer for about 8 minutes over low heat, then season with salt and pepper; sprinkle the mixture on top of the beans.

Sprinkle the remaining 1 cup shredded cheese on top then the green onions and olives.

Bake for about 20-22 minutes or until just heated through.

Sprinkle the chopped tomatoes on top.

Allow to stand for 10 minutes before serving.

Using  frozen bread dough makes this easy, plan ahead the dough will need to thaw according to package directions then rise until until doubled, I thaw the dough overnight in the fridge, you may of course make the filling then use your own dough…

don’t let the ingredients and instructions fool you these are not at all hard to make and I have listed step by step easy instructions that make this fool-proof,   you will be making these all the time they are that good!

Notes from our test kitchen; to save time you may cook the ground beef a day ahead and refrigerate, I just cook it when the dough is rising, this also will work well using bulk spicy pork sausage meat such as Jimmy Dean’s brand

Servings 6

Ingredients:

2 (1-pound) frozen bread dough, such as Rhodes (you will need 2 bread dough for this)

1 pound ground beef (skillet cooked with 3 minced garlic cloves, 1 teaspoon seasoned or white salt and 1/2 teaspoon fresh ground black pepper, and for heat add in 1/2 teaspoon or more crushed chili flakes cook the ground beef while the bread is rising)

3 eggs beaten

1/2 cup olive oil or vegetable oil

1 teaspoon garlic powder

3/4 teaspoon dry mustard powder

3/4 teaspoon dried oregano

1/4 pound finely chopped dry pizza pepperoni

2 cups shredded mozzarella cheese

1 cup shredded cheddar cheese

1 small onion, finely chopped

Instructions:

Place each thawed bread dough in a large greased glass bowl, cover with a clean tea towel and allow to rise until doubled (this may take a few hours).

In the meantime cook the ground beef with 3 minced garlic cloves,  1 teaspoon salt and black pepper until well browned; drain fat; set aside.

When the dough is ready roll each dough into a 15 x 12-inch rectangle (do one dough at a time).

In a small bowl whisk eggs with oil, garlic, salt, mustard and oregano; brush evenly over each dough to within 1/2-inch of the edges (do not use all of the egg mixture, reserve some to brush on top of the dough before baking).

Spread the ground beef,  pepperoni, both cheeses and onion over each rectangle to within about 1-inch of the edges (use half mixture for each dough).

Roll up both doughs into jelly-roll style starting with the long end first, then seal all edges very well.

Place seam-side down onto greased baking shett.

Brush tops with remaining egg mixture.

Bake in a preheated 375 degree F oven for 30 minutes

Let stand for 10 minutes before slicing.

This recipe was tested using Classico Tomato and Basil Sauce, adjust the chili flakes to suit heat level, if possible make this sauce a day in advance the flavors will “ripen” and intensify

Servings 4

INGREDIENTS:

6 slices uncooked thick bacon, chopped

1 (8-ounce) package fresh mushrooms, quartered or halved (depending on the size)

1/4 – 1/3 cup dry red wine

1 pound ground beef

1 medium onion, chopped

4-6 garlic cloves finely chopped

1/2 teaspoon crushed red chili flakes (optional)

2 teaspoons dried oregano

1 (24-ounce) jar tomato and basil pasta sauce

2 teaspoons salt (or to taste)

fresh ground black pepper

1/4 – 1/2 cup heavy cream

linguine pasta, uncooked (use as much as needed for your family)

fresh grated Parmesan cheese

INSTRUCTIONS:—————————————————

In a large heavy pot cook the bacon over medium-high heat until just crisp; add in mushrooms and cook for about 4 minutes.

Add in wine continue cooking stirring for about 5 minutes.

Add in ground beef, onion, garlic, chili flakes and oregano; cook until beef is no longer pink; drain fat and continue cooking until lightly browned (about 10 minutes).

Add in pasta sauce and 1/4 cup cream; bring to a simmer over medium heat.

Reduce the heat to low and continue simmering semi covered for about 1-1/2 hours stirring frequently.

Season with salt and pepper.

After about 20 minutes cooking time add in more cream if desired).

At the end of cooking time  cook the pasta in boiling water until al dente; drain and place in a large bowl, cover to keep hot.

Pour the sauce over the cooked pasta then sprinkle top with Parmesan cheese.

An easy recipe but big on flavor!

You could omit the wine but I strongly suggest to add it in for tenderizing and flavor, the alcohol will evaporate while cooking, because of the high sodium content in the dry soup mix I would suggest not to add in any extra salt

Since I am an extreme garlic lover I also add in a whole small bulb’s worth of  garlic cloves that I peel then  slice in half and add to the crockpot, if you love garlic then may I suggest to add them

Servings 8

Ingredients:

oil for frying (use enough to cover the bottom of your skillet

1 beef chuck roast (about 4 pounds)

fresh ground black pepper

1 tablespoon garlic powder (can use more)

1 (1-ounce) package dry onion soup powder

1-1/2 cups low-sodium beef broth (use only low sodium)

1/2 – 3/4 cup dry red wine

2 tablespoons Worcestershire sauce

1 large onion, chopped or sliced

3 medium carrots, peeled and coarsley chopped

3 large potatoes, peeled and cubed

8 ounces small white button mushrooms (do not slice, leave whole)

Instructions:

Season the roast generously with black pepper and garlic powder, then allow the roast to sit out at room temperature for about 1-1/2 hours.

Place the onion soup mix, broth, wine and Worcestershire sauce into the crock pot; mix to combine.

Heat oil in a pot or skillet over medium-high heat; add in the seasoned roast and brown well on all sides; transfer to crockpot and turn a few times to coat in the broth mixture.

Spoon some of the mixture on top of the roast (some of the dried onion will remain on top just leave it there).

Sprinkle the chopped or sliced onions, carrots, potatoes and mushrooms around the roast.

Cover and cook on LOW setting for 8-10 hours (about halfway through cooking time remove the lid and quickly turn the roast over basting the roast with the juices on the bottom, do this as quickly as possible as heat is lost in the crockpot when removing the lid increasing the cooking time).

Slice the roast and serve with the gravy.

You will also find this recipe at Recipezazz.com

You won’t find a better nacho recipe than this one, I always have requests to make this from friends and family, make this as spicy as you like by using mild medium, spicy or extra spicy salsa

Notes from our test kitchen; if desired you could add in a can of drained black beans to the ground beef mixture, to serve more that 6 people I would suggest to make two recipes and serve on two separate platters

The ground beef mixture may be prepared up until here** just heat and continue with the recipe

Servings 6

Ingredients:

1 pound ground beef

1 medium onion, chopped

6 large garlic cloves, finely chopped (garlic lovers can use more!)

1 jalapeno pepper, seeded and finely chopped (can omit or increase to two)

1 small green bell pepper, seeded and chopped

2-3 tablespoons chili powder

1-1/2 cups refried beans (can use more)

salt and fresh ground black pepper

1 (16-ounce) jar salsa (choice of mild to extra spicy)

1-1/2 plus 3/4 cups  shredded cheddar cheese, divided

tortilla chips (use as much as you like)

TOPPINGS:

sour cream

green onions

plum tomatoes, chopped

sliced black olives

Instructions:

In a skillet cook the beef with onions,  garlic, jalapeno, green bell pepper and chili powder until beef is no longer pink; drain fat.

Continue cooking until the beef has browned (this may take about 10 minutes the beef should be lightly browned for the best flavor) season with seasoned salt and pepper towards the end of cooking.

Mix in the refried beans and salsa; cook stirring until heated through.

** at this point you may cool and refrigerate up to 1 day in advance, when ready to serve heat in a skillet and continue with the remainder of the recipe.

Remove from heat and stir in about 3/4 cup shredded cheddar cheese until melted.

Place the tortilla chips on a large platter or plate, then top with beef mixture.

Sprinkle the hot beef mixture with 1-1/2 cups shredded cheddar cheese.

Top with sour cream, green onions, tomatoes and sliced black olives.

You will also find this recipe on www.recipezazz.com

I use my Parmesan meatballs to make this but you may use your own favorite meatball recipe, you may need to adjust the brown sugar amount to suit you taste

Servings 6

Ingredients:

1-1/2 pounds ground beef (shaped into about 1 to 1-1/2-inch meatballs using your favorite meatball recipe)

oil for browning the meatballs

SWEET AND SOUR SAUCE:

3 tablespoons oil (or as needed)

1 medium onion, chopped

1 teaspoon dried oregano

1 teaspoon dried basil

4-6 garlic cloves, finely chopped

pinch red chili flakes (optional or adjust to suit heat level)

2 (14-ounce) cans tomato sauce

1 (10-ounce) can condensed tomato soup (I use Campbell’s)

1/2 cup water

1 tablespoon Worcestershire sauce

2 tablespoons cider vinegar

1/4 – 1/3 cup brown sugar

seasoned salt or white salt and fresh ground black pepper

Instructions:

In a medium to large saucepan heat oil over medium-high heat; add in the shaped meatballs and brown lightly on all sides (do not cook completely) remove to a bowl.

Add in onion, oregano and basil; cook stirring for 3 minutes or until the onions are softened.

Add in garlic and chili flakes; cook stirring for 2 minutes.

Add in all remaining ingredients; bring to a simmer over medium heat until combined.

Place the meatballs into the sauce and bring back to a simmer.

Reduce heat to low and simmer uncovered for about 1 to 1-1/2 hours stirring frequently (if you prefer a sweeter sauce then add in more brown sugar during cooking and season with more salt and black pepper).

Serve with cooked rice.

I suggest to save time prepare the pasta sauce up to 2 days ahead, use your own favorite meatless sauce… a good lasagna needs lots of sauce and a good quality Italian sauce so don’t skimp on either!  I make this lasagna using my pasta sauce that I keep in my freezer

Servings 8

INGREDIENTS:

9 cooked lasagna noodles (you can use more if desired)

1 pound Italian sausages with casings removed (spicy recommended)

6 cups meatless pasta sauce (1/2 cup more won’t hurt!)

salt and fresh ground black pepper, to taste

1/3 cup grated Parmesan cheese

2  cups shredded mozzarella cheese

CHEESE FILLING:

4 cups ricotta cheese

1 cup cottage cheese

2 large eggs, lightly beaten

1/2 teaspoon garlic powder

1/3 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1/2 teaspoon seasoned salt

1 teaspoon fresh ground black pepper

INSTRUCTIONS:———————————–

Grease a 13 x 9-inch baking pan (or better yet use a lasagna pan).

For the sauce; in a skillet cook the Italian sausage meat until no longer pink; drain fat then continue cooking until the meat is lightly browned (this may take about 12-15 minutes, the meat should be lightly browned).

Add in the pasta sauce; bring to a simmer stirring.

Reduce heat to low and simmer partially covered for about 45 minutes or more, seasoning with salt and pepper about halfway through cooking time (a good tomato sauce needs a fair amount of salt so don’t be shy with the salt!).

About halfway through cooking if your sauce is too thick add in a little water and continue cooking (after cooking and at this point you may cool and refrigerate for up to 2 days, warm slightly before using for the lasagna).

Meanwhile for the filling; mix all ingredients in a bowl using a wooden spoon until thoroughly combined, adjusting salt and pepper to taste if needed).

Preheat oven to 350 degrees F (oven rack set at lowest position).

To assemble;

Spread one-third of the meat sauce into the bottom of the baking dish, then place three noodles lengthwise over the sauce.

Dollup then spread half of the cheese mixture over the noodles leaving about 1-inch space from the edge of the dish (the cheese mixture does not have to completely cover the noodles).

Repeat with three noodles, remaining cheese mixture then half meat sauce.

Top with remaining three noodles then remaining one-third meat sauce.

Sprinkle one-third cup or more of grated Parmesan cheese on top.

Place the dish onto a baking sheet to catch any spills.

Cover tightly with foil and bake for about 1-1/2 hours or until hot and bubbly.

Remove from oven and sprinkle 2 cups shredded mozzarella cheese on top; return to oven and continue baking uncovered for an additional 12-15 minutes or until the cheese is melted

Allow to stand for 20 0r more minutes before slicing (the longer you leave this stand the easier it will be to slice).

You will also find this recipe on Recipezazz.com