Cheeseburger Wraps

This recipe comes from Six Sisters' Stuff.  This tastes better than it sounds.  

Ingredients:
1 lb ground beef
2 tablespoons ketchup
1 tablespoon mustard
1 teaspoon dried minced onion
1 tablespoon Worcestershire sauce
salt and pepper to taste
5 flour tortillas
1 1/2 cups cheddar cheese
additional hamburger toppings you like (tomatoes, lettuce, pickles, ketchup, mustard, etc)

Directions:
In a large skillet, brown hamburger until no longer pink. Add ketchup, mustard, onion, Worcestershire sauce, and salt and pepper and cook for about 2 minutes, until all combined.
Take a tortilla and line the middle with a small amount of cheddar cheese. Add some cooked hamburger beef and then top with your favorite hamburger toppings. Roll the tortilla up and tuck in the ends (like a burrito). You can either eat as is or throw on a grill (or even an indoor grill- like a George Foreman grill) for 3-5 minutes (just until you see grill marks).
These go perfectly with our Baked Tater Wedges and Fry Sauce!

This recipe from: http://www.sixsistersstuff.com/2013/07/cheeseburger-wraps.html#gGD8qf5KMBO4sdGG.99

Oven Baked Beef Tacos

Recipe from Six Sister's Stuff

These were one of the best tacos I've ever eaten!   Yummy!!

Makes 4-6 servings (depending on how many tacos each person wants!).

INGREDIENTS:
1 lb lean ground beef

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

1 medium onion, diced

1 (1 oz) packet taco seasoning (or 2-3 tablespoons of Homemade Taco Seasoning)

2 cloves garlic, minced

1 cup chunky salsa

12 hard taco shells

1 1/2 cups shredded cheddar cheese

DIRECTIONS:

Preheat oven to 400 degrees.

In a large skillet, heat oil and add onion and garlic – sauté for about 5 minutes until soft.  Add beef and taco seasoning, cooking until meat is browned. Add beans and salsa.  Mix well and let cook for a couple of minutes so that the flavors can meld and the mixture can thicken.

In a large 9x13" baking pan, line up all the taco shells. Fill each one with a couple of scoops of the beef mixture and pack down into the shell. Repeat until all the shells are filled. Top each taco with shredded cheese.

Bake for 8-10 minutes (or until all the cheese is melted).  Serve with your favorite taco toppings (tomatoes, lettuce, olives, sour cream, guacamole, pico de gallo , hot sauce, or whatever you like!).

Baked Spaghetti

This recipe come from my friend, Debbie Stevenson.  
Cutting the recipe in half is plenty for our family.  
Make half and freeze half for later.

Serves 12

INGREDIENTS:
12 ounces spaghetti

1 cup chopped onions

1 cup chopped green bell peppers

1 pound lean ground beef (1/2 ground beef, 1/2 sausage)

1 (16 ounce) can diced tomatoes

1 (4.5 ounce) can mushrooms, drained

1 teaspoon dried oregano

2 cups shredded mild Cheddar cheese

1 (10.75 ounce) can condensed cream of mushroom soup

1/4 cup water

1/4 cup grated Parmesan cheese

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.

In a large skillet over medium-high heat, sauté the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.

Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.

Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.

Nutritional Information:

1 serving (1 cup) equals 239 calories, 9 g fat (5 g saturated fat), 25 mg cholesterol, 500 mg sodium, 30 g carbohydrate, 3 g fiber, 10 g protein.

Recipe from Debbie Stevenson, Sand Springs Ward

Originally published as Baked Spaghetti in Taste of Home April/May 1994, p39

Chinese Casserole or (Dinner In a Pumpkin)

1 onion, chopped

2 Tablespoons vegetable oil

1-1/2 to 2 pounds ground beef

1 Tablespoons soy sauce

2 Tablespoons brown sugar

1 (4-oz.) can sliced mushrooms, drained

1 (10-3/4 oz.) can cream-of-chicken soup

1-1/2 cup cooked rice or (1/2 cup raw rice + 1-1/2 cups water)

1 (8-oz.) Can sliced water chestnuts, drained

Chinese noodles

DIRECTIONS:

In a large skillet, sauté onions in oil until tender.  Add meat and brown.  Drain drippings from skillet.  Add soy sauce, brown sugar, mushrooms and soup.  Simmer 10 minutes, stirring occasionally.  Add rice, water, and water chestnuts. 

Place mixture a 9x13 inch pan.  Cover with aluminum foil.  Bake at 350 degrees for 45 minutes.  Place Chinese noodles on top and bake another 15 minutes.

(This recipe is taken from a A Dinner in a Pumpkin@ recipe.  To cook in a pumpkin, follow these directions:  Cut off the top of pumpkin and thoroughly clean out seeds and pulp.  Pain an appropriate face on the front of the pumpkin with a permanent marking pen or acrylic pain.  Preheat oven to 350 degrees.  Spoon ground beef mixture into the cleaned pumpkin shell.  Replace pumpkin top and place entire pumpkin with filling, on a baking sheet.  Bake 1 hour or until inside meat of the pumpkin is tender.  Put pumpkin on a plate.  Remove pumpkin lid and serve meat. )

Beefaroni

This is an easy, fast and tasty dish. 

Preheat oven to 350 degrees

Prep time: 15 min; Cook time: 30 min.

http://allrecipes.com/recipe/beefaroni/

1 pound ground beef

2 cups shredded Cheddar cheese

4 (8 oz) cans tomato sauce

2 Tablespoons butter

16 ounces uncooked elbow macaroni

salt and pepper to taste

DIRECTIONS:

Crumble ground beef into a large skillet over medium-high heat.  Cook, stirring frequently, until evenly browned.  Drain.

While ground beef is cooking, bring a large pot of lightly salted water to a boil.  Add macaroni, and cook until tender, about 8 minutes.  Drain and stir in butter.  Transfer to a large casserole dish, and mix in the ground beef, tomato sauce, and cheese.  Sprinkle a little salt and pepper over the top. Sprinkle a little cheese on top to make it look nice.  Bake uncovered for 30 minutes in the preheated oven, or until heated through and bubbly.

Super Sloppy Joes

This recipe come from Rachel Ray, TV cooking celebrity

Serves: 4

1 Tablespoon extra-virgin olive oil, 1 turn of the pan

1-1/4 pounds ground beef sirloin

1/4 cup brown sugar

2 teaspoons to 1 Tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning

1 medium onion, chopped

1 small red bell pepper, chopped

1 Tablespoon red wine vinegar

1 Tablespoon Worcestershire sauce

2 cups tomato sauce

2 Tablespoons tomato paste

4 crusty rolls, split, toasted, and lightly buttered

DIRECTIONS:

Heat a large skillet over medium high heat. Add oil and meat to the pan. (You only need to do this if you have very lean meat.)  Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine.

When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.

Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!  Garnish: sliced ripe tomatoes, pickles, Potato Salad

Navajo Tacos

1 loaf frozen bread dough (or Navajo Fry Bread Recipe)

1 15 oz can chili with beans

oil for frying (I used vegetable oil)

Topping options:
olives
sour cream
avocados
tomatoes
shredded lettuce
shredded cheddar cheese

DIRECTIONS:

Cut 1 inch slices of slightly thawed bread dough.  Stretch and shape in to flat, round scone.  Lay 1 piece at a time in skillet with hot cooking oil. Let fry until it bubbles and turn over and let other side get golden brown. Drain each bread piece on a paper towel and place each one on a separate plate.

Warm chili in a pan. 

Add layers to fried bread in this order: chili; onion; lettuce; tomatoes; cheddar cheese; sour cream

Poppin’ Fresh Barbecups

These are a family favorite.  Double, Triple the recipe because they love these as leftovers.  Katie fell in love with these.

Serves 5

INGREDIENTS:

1 pound ground beef

1/2 cup barbecue sauce

1/4 cup chopped onion

1 to 2 tablespoons brown sugar

12-ounce can Refrigerated Texas Biscuits

1/2 cup shredded Cheddar cheese

DIRECTIONS:

Heat oven to 400 degrees.  Spray 10 muffin cups with cooking spray. 

In large skillet, brown ground beef and drain.  Stir in barbecue sauce, onion, and brown sugar.  Cook 1 minute to blend flavors, stirring frequently.  Separate dough into 10 biscuits.  Place 1 biscuit in each greased muffin cup; firmly press in bottom and up sides, forming 1/4 inch rim.  Spoon about 1/4 cup beef mixture into each biscuit-lined cup.  Sprinkle each with cheese.

Bake for 10 to 12 minutes or until edges of biscuits are golden brown.  Cool 1 minute; remove from pan.

Recipe from Standard-Examiner -This is a Pillsbury Bake-Off recipe winner from 1968.

Spaghetti Plus!

This is Joshua’s favorite meal!  We made this for years without the canned tomatoes.  Then I got a recipe from Julie Hansen, my friend from the Country View Ward, and she added the can tomatoes.  We loved the flavor that it added!!

INGREDIENTS:
1 pound ground beef

1 package of dry spaghetti sauce mix (like Schilling or Western Family)

1 can diced tomatoes Italian style, undrained

1 package of spaghetti noodles (we like whole wheat noodles)

DIRECTIONS:

Noodles:  Prepare spaghetti noodles according to package.

Sauce: Brown the ground beef.  Add spaghetti sauce mix prepared according to package directions.  Chop can of tomatoes in a food chopper or blender.  Then add to sauce.  Heat then mix with spaghetti or serve separately.

Recipe from Julie Hansen, Country View Ward.

Speedy Shepherd’s Pie

This is Katie’s favorite dish.  She loves to have this for her birthday dinner!

325 degrees - 20 to 30 minutes

1 pound ground beef

1/2 cup Onions, chopped (or 1/4 cup dried onions)

1 can Cream of Mushroom Soup

1 can of green beans (I like French cut)

Whipped Potatoes (instant works great)

1 cup Cheddar cheese, grated

DIRECTIONS:

In a skillet, cook beef and onion over medium heat until meat is cooked through.  Stir in soup.  Simmer, uncovered, for 5 minutes.

In a casserole dish, layer the pie in the following order.  Put meat mixture on the bottom, then can of green beans, then whipped potatoes, and top with cheddar cheese.  Bake in a 325 degree oven for about 20-30 minutes.

Sixteen Minute Beef and Bean Burritos

Recipe from The Pioneer Woman

Just had these tonight and was reminded again how simple and delicious these are!  Love, love, love these.

Serves 6

INGREDIENTS:

2 pounds Ground Beef

1/2 whole Medium Onion

1 can (7 Oz) Mexican Tomato Sauce

           Or Enchilada Sauce (this is what I use, but never tried the other)

Seasonings:  Salt And Pepper, Cumin, Oregano, Chili Powder, Garlic to taste

-------------------------------------
1 can (28 Oz) Refried Beans

3/4 cups Grated Cheddar Cheese

-------------------------------------
12 whole Burrito-sized Flour Tortillas

Extra Grated Cheese, For Sprinkling

Extra Sauce, For Drizzling

Cilantro Leaves, Optional

Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo

DIRECTIONS:

Brown ground beef with onion and season to taste (with Salt/Pepper, Cumin, Oregano, Chili Powder or Garlic). Pour in sauce and simmer over low heat. Add water if mixture gets too dry.

Heat re-fried beans in a saucepan. Add cheese and stir in till melted. Keep warm. Heat tortillas in microwave for one minute.

Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.

OPTIONAL: Fill burritos with any optional ingredients you like.

Sour Cream Beef Enchiladas

 Sauce:

2 cans Cream of chicken soup

1 (4oz) can chopped olives

1 (4oz) can green chilies

1 pint sour cream        

Hamburger Mixture:

3 cups fried ground beef

1 can refried beans

1 (14 oz) can enchilada sauce

1 package Flour tortillas

2 cups cheddar cheese

DIRECTIONS:

Combine ingredients for ground beef mixture.  In another bowl, combine ingredients for sauce. (Note: Put a small amount of sauce on the bottom of the pan before putting in the rolled tortillas.) Spoon a line of meat mixture onto a tortilla.  Spoon a line of sauce on top of meat mixture.  Roll up and put in a 9x13 inch pan.  Spoon remaining sauce over top of enchiladas and sprinkle cheese on top of this.  Cover and bake at 350 degrees for 30 minutes.

This recipe can be frozen.  Unthaw before cooking.

Serving Suggestions: Green Salad, corn

Jackie’s Excellent Spicy Chili

This is a little on the spicy side, but excellent!!!

1 pound ground beef

1 cup onion

2 (16-oz.) can chili beans (Pinto Beans)

2 (8-oz) cans tomato sauce

2 (16-oz) cans Vegetable Juice – Spicy (4 cups)

1/2 teaspoon cumin

1/2 teaspoon pepper

3 Tablespoons chili powder

DIRECTIONS:

Brown the ground beef.  Drain grease and rinse.  Cook onions in the drippings from the ground beef.  In large pot add all the ingredients, including the beef and onions.  Heat and serve.  Can also be cooked in the slow cooker once the beef has been browned and onions cooked.

Serve with scones or Buttermilk cornbread.

Note: Jackie & Jeff Pack used to own a restaurant in Bountiful.  This was always a favorite and they always knew they would run out before the day was over.

Recipe from Jackie Pack - Sand Springs Ward

Things to do with leftover Chili:  Chili Cheeseburger, WalkingTacos (corn chips in bag), Chili StuffedRed/Green/orYellow Bell Peppers

Surprise Burgers

When Nate returned from serving his mission for The Church of Jesus Christ of Latter-day Saints, this was the meal he asked to have me fix for him first.  

Serve: 4

Burgers:

1 pound ground beef

1 teaspoon salt

4 canned pineapple slices, drained

Sauce:

4 Tablespoons brown sugar

4 Tablespoons ketchup

4 teaspoons mustard

DIRECTIONS:

Shape meat into 8 thin patties.  Sprinkle with salt.  Put 1 slice of pineapple on each of 4 patties. Top with remaining 4 patties and seal edges.

Put burgers on broiler pan rack. Broil with burgers 4 inches from heat until brown, 3 to 5 minutes.

Mix brown sugar, ketchup and mustard.  Turn burgers. Spoon brown sugar mixture on burgers and broil until done, approximately 3 to 5 minutes. Very surprising and delicious taste.

Note: Nate loves these!

Meatloaf

I made this recipe for a Country View Ward Relief Society cooking contest and won 2^nd place in Main Dishes!!  It's simple and yummy.

(I just found a picture of meatloaf.  I usually cook mine in a 8X8 pan.)

Meatloaf:

1 pound ground beef

1 egg

3/4 cup quick oats

3 tablespoon dried onions

1 tablespoon Worcestershire sauce

1 8-oz. can tomato sauce

1/2 teaspoon salt

1/4 teaspoon garlic powder

pepper to taste

DIRECTIONS:

Mix ingredients together in a bowl.  Spray and 8" x 8" pan lightly with cooking spray or line with foil for easy clean up.

Sauce:

1 cup ketchup

1/2 to 3/4 cup brown sugar

1-1/2 teaspoon prepared mustard

DIRECTIONS:

Mix all the sauce ingredients in a small bowl.  Pour over the top of the meatloaf.  Bake at 350 degrees for 45-60 minutes. 

Ground Beef Stroganoff

INGREDIENTS:
1 onion, diced

1 pound ground beef, browned with onion

1‑2 cans cream of mushroom soup

Worcestershire sauce, to taste (optional)

milk‑‑to make sauce thinner

8 oz. of sour cream

Rice or egg noodles (rice 1/4 cup dry or noodles 2-3 oz per person)

DIRECTIONS:

Cook rice or egg noodles.

While those are cooking, brown the ground beef and onion in a pan.  Add Cream of Mushroom soup, Worcestershire sauce, and mix well.  Add milk to sauce if you like it thinner.  Turn off heat, add sour cream and mix in.

Serve over Rice or egg noodles.

Taco Soup

INGREDIENTS:
1 pound hamburger

1 medium onion, chopped

1 can kidney beans

1 can pinto beans 

1 package taco seasoning 

1 can corn

1 28-ounce can tomatoes

3 cups water

Add When Serving:

tortilla chips

cheese, shredded

olives

sour cream

DIRECTIONS:

In pot large enough to hold all the soup, brown hamburger, add onions and sauté until clear.  Add the rest of the ingredients and bring to a boil.  Simmer 30 minutes.  Serve with tortilla chips, shredded cheese, olives, and sour cream.

Calories: 2,364 calories per recipe divided by 10 cups = 236 calories per cup of soup

Recipe from Tina Francis, Country View Ward

Sweet 'n Sour Meatballs

This is one of Katie's favorite meals.  Although she doesn't like it with the pineapple or green peppers.  This is yummy served over rice, or you can use it as an appetizer. (Oh and remember, Jill doesn't like meatballs.)

Meatballs: (or buy pre-made frozen meatballs)

(Makes about 4 dozen meatballs)
1-1/2 pounds ground beef

3 to 4 Tablespoons chopped water chestnuts

3/4 cup quick oatmeal

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1 egg, beaten

1/2 cup milk

1/2 teaspoon soy sauce

MEATBALL DIRECTIONS:

Combine meatball ingredients; shape into 1‑inch balls and brown on all sides in oil. Drain and set aside.

Sauce:  
(I would suggest doubling this recipe, if you would like extra sauce for the meatballs.  This amount is good for about 18-24 meatballs)

1 cup brown sugar

1/2 cup beef broth

1/3 cup vinegar

2 Tablespoons cornstarch

2 teaspoons soy sauce

Optional:

1 can (8 oz.) pineapple tidbits, drained

1/2 cup chopped green pepper

SAUCE DIRECTIONS:

Combine sugar, beef broth, vinegar, cornstarch, and 2 teaspoons soy sauce in a large deep skillet or Dutch oven; bring to a boil.  Boil sauce mixture until thickened; stir in pineapple, green pepper, and meatballs. Simmer for 30 minutes.