To save time cook the ground beef and chop the lettuce and green onions a day in advance, amounts listed are only a guideline you may adjust to taste

Servings 6

INGREDIENTS:

1 pound ground beef, cooked

1 (12-1/2 ounce) package nacho tortilla chips

2 cups shredded Mexican cheese blend

1/2 cup sour cream

1/2 cup salsa

1/2 cup shredded lettuce

2 green onions, chopped

1/4 cup sliced ripe olives, optional

1/4 cup pickled jalapeno rings

Servings 12

INGREDIENTS:

2 pounds lean ground beef

1 medium yellow onion, chopped

2 (1-1/4 ounce) package taco seasoning mix

2 cups grated cheddar cheese

1 red onion, chopped

2 heads iceberg lettuce, chopped

4 tomatoes, chopped ( I use Roma)

2 avocados, peeled and chopped

1 medium red onion, chopped

1-1/2 cups black olives, sliced

12 cups nacho chips, 1 large bag ( I use Doritos)

1 (8 ounce) bottle Catalina dressing

INSTRUCTIONS:———————————————

This makes a huge amount so it’s great for a large family

Servings 12-14

INGREDIENTS

2-1/2 pounds ground beef

1 large onion, chopped

6 garlic cloves, minced (can use more, you can never use too much garlic!)

3 (15 ounce ) cans tomato sauce

2 (15 ounce ) cans pinto beans, rinsed and drained

1 (10 ounce) can diced tomatoes and green chilies, undrained

2 envelopes chili seasoning mix (use your favorite mix or see my recipe for chili seasoning mix)

1 teaspoon crushed chili flakes, or adjust to taste

1-1/2 pounds Velveeta process cheese, cubed

1/4 to 1/3 cup heavy (33-35%) whipping cream (can use more if desired)

2 (16 ounce) packages corn chips

sour cream, cheddar cheese, chopped green onions

Plan ahead the burgers must chill for at least 8 hours before cooking

Servings 6

INGREDIENTS:

3 green onions, chopped

1-1/2 tablespoons brown sugar

1-1/2 tablespoons minced fresh ginger

3 tablespoons low-sodium soy sauce

1 tablespoon dark sesame oil

4 large garlic cloves, minced

1 teaspoon each salt and fresh ground black pepper

2 teaspoons crushed chili flakes, or adjust to heat level (can use hot chili sauce)

1-1/2 pounds ground beef

6 hamburger buns, sliced then toasted

INSTRUCTIONS:—————————————

This is an easy comfort food recipe that’s quite tasty!

Purchase a good-quality gravy for this or you can use homemade, see my beef gravy recipe HERE

Servings 3-4

INGREDIENTS:

8 ounces uncooked wide egg noodles

1 pound ground beef

1 small onion, chopped

1 (8-ounce) package sliced fresh mushrooms

3 garlic cloves, minced (garlic lovers can use more)

1 teaspoon crushed chili flakes, or to taste

1 (12-ounce) jar prepared beef gravy

1 (8-ounce) carton sour cream

seasoned salt and fresh ground black pepper, to taste

freshly grated Parmesan cheese

INSTRUCTIONS:—————————————–

Prepare the egg noodles according to package directions.

I make these often using leftover pot roast, these are very good!

Yield 4

INGREDIENTS:

5 cups chopped leftover cooked beef pot roast (can use more, after shredded the beef you should have 4 cups, using 1 cup for each pocket)

1 (8 ounce) package refrigerated crescent dinner rolls

2 cups  finely shredded cheddar cheese, divided

1/2 medium onion, finely chopped

1/2 cup shredded cheddar cheese (can use more)

INSTRUCTIONS:———————————————

Preheat oven to 375 degrees F.

Squeeze out as much gravy from the beef as possible.

Slice the pot roast into fine shreds.

Unroll the crescent roll dough.

Separate into 4 rectangles and press the seams to seal, then pull the sides of the rectangles to enlarge slightly.

In a large bowl, combine the shredded beef,  1 cup shredded cheddar cheese and finely chopped onion; mix well to combine.

Divide the beef mixture into four even scoops.

Press the mixture to compact and place lengthwise down the center of each rectangle.

Fold the long sides of each rectangle over the filling, then pressing at the top to seal (the pockets should be sealed down the middle and at both top and bottom ends ends.

Place the pockets on a baking sheet, and sprinkle the tops with remaining shredded cheddar cheese.

Bake for about 13-16 minutes or until golden brown.

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Servings 4-6

INGREDIENTS:

5 -6 pounds beef  short ribs

1-1/2 cups all-purpose flour (or more or less)

2 teaspoons seasoning salt

1-1/2 teaspoons fresh ground black pepper ( to taste)

2 teaspoon garlic powder

1/2 teaspoon cayenne pepper (can use more)

oil, as needed for browning sauce

6 large garlic cloves, finely chopped(the more the better)

2 medium onions, chopped

2 teaspoons dried thyme, rubbed between fingers to release flavor ( or to taste)

2 cups beef broth

1 tablespoon Worcestershire sauce

1 cup dry red wine

8 ounces small white button mushrooms (optional)

INSTRUCTIONS:————————————————-

Preheat oven to 350 degrees F.

Heat bacon fat (or oil if using, can use both) in a large Dutch oven over medium-high heat.

In a shallow dish mix together flour, seasoning salt, black pepper, garlic powder and cayenne.

Dredge the short ribs in the flour mixture to coat, shaking off any excess flour on ribs.

Brown the ribs in oil in the Dutch oven working in batches until lightly browned on all sides; remove to a plate.

Pour off some fat if desired or leave it in;  add in the onions and thyme; saute until lightly browned.

Add in garlic; cook 2 minutes.

Add in broth, Worcestershire sauce and red wine; bring to a simmner stirring.

Return the ribs to the Dutch oven (if possible in a single layer).

Add in the fresh small button mushrooms (if using, no need to saute the mushrooms first).

Cover with a lid and simmer for about 2 hours, or until the ribs are desired tenderness.

Season with salt and pepper to taste.

This is only optional: remove the ribs to a platter to keep warm and drain the cooking liquid through a sieve, then transfer the liquid to a saucepan to simmer and reduce slightly and thicken, scimming any fat that has accumulated on top, or you can just serve the sauce just as is from the Dutch oven.

Pour the sauce over the ribs.

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