Taco Soup

This was tonight’s dinner.  Very flavorful and filling.  The only changes I made were to use Velveeta (I mixed it right in at the end, stirring until it melted) and topped it with a spoonful of sour cream and some tortilla strips.

 

Taco Soup

Prep Time: 5 min

Total Time: 25 min

Makes: 12 servings, 1 cup each

What You Need!

1 lb. Extra lean ground beef

1   onion, chopped

3 cans (15.5 oz. Each) mild chili beans, undrained

1 can  (14.5 oz.) whole tomatoes, undrained

1 can (14.25 oz.) corn, undrained

1 can  (8 oz.) tomato sauce

1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

1-1/2 cups  water

1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese

Make It!

BROWN meat with onions in large saucepan; drain.

ADD all remaining ingredients except cheese; stir, breaking up tomatoes. Bring to boil. Reduce heat to medium-low; simmer 5 min., stirring occasionally.

SERVE topped with the cheese.

Recipe courtesy of Kraft Foods.

Skillet Lasagna

SKILLET LASAGNA

 

CL's Note: I have issues with ricotta so I substitute low-fat cottage cheese, run round in the blender a time or two.

 

"Any brand of curly edged lasagna noodles will work here, but do not

use no-boil lasagna noodles. If the pasta is especially dry and

brittle, you may need to add extra water to the skillet while the

pasta cooks. To make things go even quicker, you can replace the

mozzarella and Parmesan with 3/4 cup shredded Italian cheese blend."

 

1/2 pound lean ground beef

1/2 pound ground pork

2 garlic cloves, minced

1/4 teaspoon red pepper flakes

Salt and ground black pepper

6 ounces curly edged lasagna noodles (8 noodles), broken into 2-inch pieces

1 (26-ounce) jar tomato sauce, such as marinara (about 3 cups)

2 cups water

1/2 cup mozzarella cheese, shredded

1/4 cup grated Parmesan cheese

3/4 cup whole-milk ricotta cheese

1/4 cup minced fresh basil

 

Cook meat in 12-inch nonstick skillet over high heat, breaking it

into pieces with wooden spoon, until fat renders, 3-5 minutes. Mince

garlic and measure out pasta while meat cooks. Drain meat and return it to skillet.

 

Stir in garlic, pepper flakes and 1/2 teaspoon salt and cook over

medium-high heat until fragrant, about 30 seconds.

 

Sprinkle broken noodles into skillet, then pour in tomato sauce and

water. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until noodles are tender, about 20 minutes.

 

Off heat, stir in half of mozzarella and half of Parmesan. Season

with salt and pepper. Dot heaping tablespoons of ricotta over

noodles, then sprinkle with remaining mozzarella and Parmesan. Cover and let stand off heat until cheeses melt, 3-5 minutes.

 

Sprinkle with basil before serving.

 

Serves 4

Source: The Best 30-Minute Recipe by the editors of Cook's Illustrated

Greatest Spaghetti Sauce

Greatest Spaghetti Sauce

 

2 lbs. Ground Beef

1 lb. Jimmy Dean ground Italian sausage

1 1/2 Cups Chopped Italian sausage link

6 cloves Garlic

1/2 cup Chopped white onion

1 cup Chopped white mushrooms

1 can Stewed or diced tomatoes

2 cans Tomatoes Sauce

1 can tomatoes paste

2 tbsp. Garlic Powder

2 tbsp. Garlic pepper

2 tbsp. Spaghetti Sauce seasoning (or one packet)

2 tbsp. minced onion

2 tbsp. onion powder

2 tbsp. minced garlic

Water

Spaghetti noodles

 

Brown and drain Ground beef, garlic, onions. Set aside. Brown and

drain ground sausage. Set aside. Add to crock pot ground beef mix and sausage. Add the rest of the ingredients. Stir. Cook on low heat for 6 hours. Stir every 2 hours. Add water as for desired consistency.

Boil noodles and serve. Delicious!!

To Die For Roast Beef

To Die for Roast Beef

Serving Size: 6

1 beef roast (any kind)

1 envelope Hidden Valley Ranch salad dressing mix

1 envelope brown gravy mix

1 envelope Italian dressing mix

1/2 cup warm water

Place roast in crockpot. Mix contents of all 3 envelopes and sprinkle over roast. Pour water into the bottom of the crockpot. Cover and cook on LOW for 6 to 7 hours. Serve over mashed potatoes or hot buttered egg noodles.

Notes:

If you would like to cut down on the salt in this recipe, use only half an envelope of ranch salad dressing mix.

If using a chuck roast, leave out the water