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.

Servings 2-4

INGREDIENTS:

1 pound ground beef

1 medium onion, chopped

1 jalapeno pepper, seeded and finely chopped (optional)

4 large garlic cloves, minced

1 package taco seasoning mix

1 teaspoon seasoned salt, or to taste

1 teaspoon fresh ground black pepper, or to taste

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

1 cup Pace Picante sauce

1/2 cup milk

6 (8-inch) flour or corn tortillas, cut into about 1-inch pieces (for easier slicing use a pizza cutter)

2 cups shredded cheddar cheese, divided

INSTRUCTIONS:—————————————

Grease a shallow 2-quart baking dish.

In a medium skillet cook the beef with onion and jalapeno pepper over medium-high heat until no longer pink; drain fat.

Add in garlic; and continue cooking the beef until browned (about 10-12 minutes).

Stir in taco seasoning, seasoned salt and black pepper; mix until combined.

Stir  in the tomato the soup, salsa and milk until well combined (season with more salt and pepper if needed).

Stir in the tortillas and half the cheddar cheese (1 cup) in the skillet.

Spoon the beef mixture baking dish.

Cover the baking dish.

Bake in a 400 degree F oven for 30 minutes or until the beef mixture is hot and bubbling.

Sprinkle with the remaining cheese.

This will also work well using three large crusty Italian rolls

Servings 4

INGREDIENTS:

1 (1-pound) loaf French bread (do not slice in half)

1 pound ground beef

1 small onion, chopped

4 garlic cloves, minced

1/2 teaspoon crushed chili flakes, or adjust to heat level

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

1 medium green pepper, seeded and chopped

1 celery rib, chopped

1 tablespoon Worcestershire sauce

1 teaspoon season salt, or to taste

1/2 teaspoon fresh ground pepper

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

6 slices process American cheese (can use more)

INSTRUCTIONS:——————————————-

Cut off top of bread loaf.

Carefully hollow out bottom of the loaf leaving a 1/2-inch shell.

Cut removed bread into small cubes; set aside.

In a skillet brown the ground beef with onion; drain.

Add in garlic and chili flakes, then continue cooking the beef until lightly browned.

Add in condensed soup, green pepper, celery, Worcestershire sauce, seasoned salt, pepper and mushrooms; cook stirring for about 8-10 minutes.

Remove skillet from heat then stir in the reserved bread cubes until combined.

Spread the ground beef mixture into bread shell.

Top with American cheese slices

Replace bread top.

Place on an ungreased baking sheet.

Bake at 350 degrees F for 6-8 minutes or until cheese is melted.

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

Servings 8-10

INGREDIENTS:

1-1/2 pounds ground beef

1 medium onion, chopped

4 garlic cloves, minced

1/2 teaspoon crushed chili flakes, optional or to taste

1 (16 ounce) can refried beans

1 package taco seasoning mix

2-1/2 cups salsa (mild or medium)

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

1 (10 ounce) can Old El Paso enchilada sauce

1 (4 ounce) can chopped green chilies

1/2 teaspoon fresh ground pepper

seasoned salt, to taste

6 (10-inch) flour or corn tortillas

3 cups shredded cheddar cheese, divided (can use more)

chopped tomatoes and sour cream, optional

INSTRUCTIONS:———————————–

Preheat oven to 375 degrees F.

Set oven rack to lowest position,

Grease a 13 x 9-inch baking dish.

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic and crushed chili flakes; cook 1 minute longer.

Stir in taco seasoning mix and refried beans until combined.

Drain fat then stir in the salsa, black beans, enchilada sauce, green chilies; cook stirring over low heat for about 20 minutes.

Season with seasoned salt and black pepper.

Spread 1 cup meat mixture into baking dish.

Layer with two tortillas, a third of the meat mixture and 1 cup cheese.

Repeat layers.

Top with remaining tortillas and meat mixture.

Cover and bake for for 30 minutes.

Uncover then sprinkle with remaining cheese then return to oven and bake 5-8 minutes longer or until cheese is melted.

Let stand for 10 minutes before serving.

Garnish with tomatoes and sour cream if desired.

The stuffing mixture is only optional if you are using it prepare in advance and cool, for some heat add in 2-4 teaspoons crushed chili flakes to the beef/pork mixture

Servings 6-8

INGREDIENTS:

2 pounds ground beef

1/2 pound ground pork

1 medium onion, finely chopped

4 garlic cloves, minced (or use 1-1/2 teaspoons garlic powder)

1/2 cup mild Heinz chili sauce (or can use 1/4 cup of each 1/2 ketchup and chili sauce)

1/2 cup seasoned dry bread crumbs ( more if needed)

1/4 cup milk

2 eggs, slightly beaten

3 tablespoons Worcestershire sauce ( one more tablespoon won’t hurt!)

1/2 to 1 teaspoon dried oregano

1 to 2 teaspoons dried basil

2 teaspoons seasoning salt ( can use white salt)

1 teaspoon fresh ground black pepper ( or to taste)

3/4 cup ketchup

brown sugar ( start with 2 tablespoons and add in more to taste

Stuffing Mixture (this is only optional)

4 tablespoons butter

1/2 pound fresh sliced mushrooms

1 medium onion, chopped

1 teaspoon dried thyme ( rubbed between fingers to release the oils)

2 cups fresh breadcrumbs

2 tablespoons fresh parsley

1/2 teaspoon seasoned salt ( or to taste)

fresh ground black pepper ( or to taste)

INSTRUCTIONS:—————————————

Preheat oven to 350 degrees F

Prepare a 9 x 5-inch loaf pan and a baking sheet covered with foil to place underneath to catch any drippings.

Using clean hands mix together all meatloaf ingredients except the 1/2 to 3/4 cup ketchup and the brown sugar, until well combined in a large bowl (adding in a little more breadcrumbs if needed).

Pack the mixture into prepared pan.

Place the pan on a foil-lined baking sheet to catch any spills.

Bake for about 1 hour.

In a small bowl combine the ketchup with enough brown sugar to taste (start with 2 tablespoons adding in as much brown sugar as you desire to reach desired sweetness).

After the 1 hour of baking, remove the meat loaf (at this point you can carefully drain off some of the fat if desired) and spread the ketchup/brown sugar mixture over the top.

Place back in the oven and bake for another 15-20 minutes, or until the meat loaf is pulling away from the sides of the pan.

For stuffing mixture (this is only optional)

Melt butter in a skillet over medium heat.

Add in mushrooms, onion and thyme, cook stirring until the mushrooms brown and loose their moisture.

Add in the soft breadcrumbs and cook until lightly browned.

Season with salt and pepper.

Spread evenly onto the bottom layer of beef mixture, then press down slightly.

Top with layer of beef mixture and bake as stated.

You will also find this recipe on Recipezazz.com