Servings 4

INGREDIENTS:

1 unsliced loaf French bread (1 pound)

1 pound ground beef

1 medium onion, chopped

1-1/2 teaspoons garlic powder

1 teaspoon seasoned salt

1 teaspoon fresh ground black pepper

1(10-3/4 ounce)  can condensed cheddar cheese soup, undiluted

1 medium green pepper, seeded and chopped

1 celery rib, finely diced

1 tablespoon Worcestershire sauce

6 slices process American cheese, halved

INSTRUCTIONS:——————————————

Cut off top of bread then carefully hollow out bottom of loaf leaving a 1/2-inch shell.

Cut removed bread into small cubes; set aside.

In a skillet cook the ground beef with onion until no longer pink; drain fat, then season with garlic powder, seasoned salt and pepper then continue cooking the beef until browned (about 10-12 minutes).

Add in condensed soup, green pepper, celery, Worcestershire sauce, salt and pepper; cook stirring for 3-4 minutes.

Stir in the reserved bread cubes.

Spread into bread shell.

Top with cheese slices, then replace bread top.

Place on an ungreased baking sheet.

Bake in a 350 degree F oven for 6-8 minutes or until cheese is melted.

You will need a 6-quart slow cooker for this, you can also make this in a Dutch oven and cook in the oven

Servings 4-6

INGREDIENTS:

3/4 cup all-purpose flour

2 teaspoons garlic powder

2 teaspoons seasoned salt

1 teaspoon fresh ground black pepper

1/2 teaspoon cayenne pepper (or to taste)

4 pounds boneless beef short ribs

oil, as needed

2 tablespoons butter

1 large onion, chopped

4 large garlic cloves, minced

2 teaspoons chili powder

1-1/2 cups beef broth

3/4 cup red wine vinegar

3/4 cup packed brown sugar

1/2 cup Heinz chili sauce

1/3 cup ketchup

1/3 cup Worcestershire sauce

1/2 teaspoon each seasoned salt and fresh ground black pepper

INSTRUCTIONS:———————————–

In a large resealable plastic bag, combine the flour with 2 teaspoons garlic powder,  2 teaspoons seasoned salt 1 teaspoon black pepper and cayenne;

Add in the beef and shake to coat (you may need to do this in batches).

In a large skillet heat oil with 2 tablespoons butter over medium-high heat (use enough oil to coat the bottom of the skillet.

Add in beef and brown on all sides.

Transfer beef to slow cooker.

In the same skillet add in onion and all remaining ingredients; cook and stir until mixture comes to a boil; pour over ribs.

Cover and cook on low for 9-10 hours or until meat is tender.

You will also find this recipe on Recipezazz.com

This is also delicious made with bulk Italian sausage meat, serve with hot cooked egg noodles

Servings 4

INGREDIENTS:

1 pound  ground beef

1 medium onion, halved and sliced

1/2 pound fresh sliced mushrooms

3 garlic cloves, minced

2 tablespoons butter

2 tablespoons all-purpose flour

1/2 teaspoon cayenne pepper, or to taste

1 (14-1/2 ounce) can beef broth

2 tablespoons tomato paste

1 cup sour cream

1/ teaspoon seasoned salt, or to taste

1/2 teaspoon fresh ground black pepper, or to taste

INSTRUCTIONS:——————————————-

In a large skillet cook the beef with onion and mushrooms over medium heat until meat is no longer pink; drain fat

Add garlic and continue cooking until the beef is lightly browned; remove to a bowl.

In the same skillet melt butter; stir in flour and cayenne until smooth; gradually add broth and tomato paste;  bring to a boil, cook and stir for 2 minutes or until thickened.

Return beef mixture to the pan.

Add the sour cream, seasoned salt and pepper; cook and stir until heated through (do not boil).

Servings 4-6

INGREDIENTS:

1-1/2 pounds ground beef (even better, a mixture of half ground beef and bulk Italian sausage meat)

4 garlic cloves, minced

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

2 (8 ounce) loaves French bread, halved lengthwise

1 (8 ounce) jar Velveeta cheese sauce (remove the sauce to a microwavable-safe bowl and warm in microwave slightly for easy pouring)

1 (4 ounce) can mushroom stems and pieces, drained

3 green onions, chopped

1 (4 ounce) can sliced jalapenos, drained

1 (8 ounce) can tomato sauce

1/2 cup fresh grated Parmesan cheese

4 cups shredded mozzarella cheese

INSTRUCTIONS:———————————————

In a skillet cook beef over medium heat until no longer pink; drain fat.

Add in garlic, seasoned salt and black pepper; continue cooking until meat is browned (about 10-12 minutes).

Place each bread half on a large piece of heavy-duty foil, then spread each slice with cheese sauce.

Top with beef mixture, mushrooms, green onions and jalapenos.

Drizzle with tomato sauce.

Sprinkle with Parmesan cheese, then mozzarella cheeses.

At this point you may wrap in foil then freeze for up to 2 months

When ready to use; unwrap loaves and thaw on baking sheets in the refrigerator.

Bake at 350 degrees F for 18 minutes or until cheese is melted.

These amounts should give you 8 or 9 enchiladas, I use my own red enchilada sauce recipe to make this

Feel free to add in some drained black beans to the mixture after cooking, I sometimes add in 8 ounces of soft cream cheese also

If you have a large enough skillet double the recipe and freeze half for another time, make this as spicy as you like by adjusting the cayenne

INGREDIENTS:

2-1/2 pounds ground beef (or half beef and ground bulk sausage meat)

1 large onion, finely chopped

1 green bell pepper, seeded and chopped

1 jalapeno pepper, seeded and finely chopped (diced pickled jalapenos are okay also)

6 large garlic cloves, minced

3 tablespoon oil (this will help to brown the ground beef)

1 small can green chilies

1/2 to 3/4 cup refried beans (can omit I like to add them in)

1 package taco seasoning mix

2 teaspoons beef bouillon granules

1/2 teaspoon cayenne pepper (or adjust to heat level)

1-1/2 cups spicy red enchilada sauce

1 teaspoon seasoned salt, or to taste

fresh ground black pepper, to taste

INSTRUCTIONS:————————————

In a large skillet cook the ground beef with onion, bell pepper and jalapeno pepper until no longer pink; drain fat.

Add in garlic and 3 tablespoons of oil and continue cooking over medium-high heat until the meat is browned (this may take about 10-12 minutes).

Add in green chilies, refried beans, taco seasoning mix, beef bouillon granules and cayenne; cook stirring until well combined (about 5 minutes).

Mix in enchilada sauce and continue cooking over low heat uncovered for about 20-25 minutes stirring frequently and seasoning with salt and pepper about halfway through cooking time.

Divide and fill in flour tortillas for enchiladas.

Taken from my “Favorites” folder!

Yield about 3 quarts

INGREDIENTS:

1-1/2 pounds lean ground beef (can use 2 pounds)

1 medium onion, chopped

6 garlic cloves, minced

1 large jalapeno pepper, seeded and chopped

2 teaspoons crushed chili flakes, or adjust to heat level

1 envelope spicy Old El Paso taco seasoning mix

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

2 (14-1/2 ounce) cans diced tomatoes, undrained

1 to 2 (4-ounce) cans green chilies

2 cups chicken broth or water

1 (15 ounce) can black beans, rinsed and drained

1 (14-3/4 ounce) can cream-style corn

1 envelope Hidden Valley dry ranch salad dressing mix

seasoned salt and fresh ground black pepper, to taste

sour cream

corn chips

INSTRUCTIONS:——————————————–

In a large Dutch oven, brown beef and onion until no longer pink.

Drain fat add in garlic, jalapeno and chili flakes and continue cooking until the beef is browned (this may take aboput 10-12 minutes I like to add in a few tablespoons of oil to speed up the browning).

Add the pinto beans, tomatoes, green chilies, chicken broth or water, black beans, corn and salad dressing mix; bring to a boil then reduce heat, cover and simmer for about 45 minutes, stirring occasionally and seasoning with seasoned salt and pepper about halfway through cooking and then again at the end if needed.

Ladle into bowls and dollup with sour cream and serve with corn chips.

This recipe will need some time to cook and develop the flavors, it’s an easy recipe that is done all in one pot and even tastes better the next day, the addition of the cornstarch mixed  with water is only optional add in for a thicker sauce

Servings 4

INGREDIENTS:

oil, as needed

1-1/2 to 2 pounds sirloin tip steaks (do not slice, can use top round steaks)

2 medium onions, chopped

2 stalks celery, diced

1 large green bell peppers, seeded and chopped

1 teaspoon dried chili pepper flakes (or can use 1 jalapeno peppers, seeded and chopped)

3 teaspoons dried oregano (rubbed between fingers to release the flavors

4 large garlic cloves, minced (garlic lovers can use more)

2 small bay leaves ( or use 1 large)

3 cups sliced mushrooms

2 (16 ounce) cans stewed tomatoes, with juice (use only stewed tomatoes 

1 tablespoon beef bouillon powder

2  tablespoons Worcestershire sauce

seasoned salt and black pepper, to taste

1 cup water, mixed with 2 tablespoons cornstarch (optional)

INSTRUCTIONS:—————————————–

Heat oil in a large Dutch oven over medium heat (use enough oil to lightly coat the bottom of the Dutch oven)..

Add in 2 steaks at a time and brown on each side, remove to a plate.

Continue with remaining steaks and remove to a plate.

Add more oil into the pot if needed.

Add in onions, celery, bell pepper, chili flakes (if using) and dried oregano; saute stirring with a wooden spoon for about 3 minutes scraping up any browned bits on bottom of the pot.

Add in garlic and bay leaves and saute for 2 minutes.

Add in mushrooms, stewed tomatoes with juice, Worcestershire sauce and beef bouillon powder;bring to a simmer over medium-high heat.

Add the browned steaks back to the pot.

Season with salt and black pepper to taste.

Reduce heat to just about low and cook covered for about 1-1/2 hours seasoning with seasoned salt and pepper about halfway through cooking time.

If you wish to thicken the juice, remove the beef to a bowl or plate.

For a thicker sauce; mix the water or beef broth with cornstarch until smooth and add into the simmering liquid, stir until thickened (about 2 minutes) then add in the steaks back to the pot.

You will also find this recipe on Recipezazz.com