PIZZA BURGERS

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This is the recipe for you if you can't decide between two flavors. Recipe from Plain Chicken.

1 lb. ground beef
1/3 c. chopped pepperoni (I use turkey pepperoni)
3 T. pizza sauce
1 1/2 tsp. Italian Seasoning
1 egg
3 slices mozzarella cheese
Other "pizza" toppings of your choice:sauted mushrooms, onions, peppers, etc.

In a mixing bowl, combine the hamburger, pepperoni, Italian Seasoning, egg and pizza sauce. Form meat into patties. Grill or broil to desired doneness. Serve on buns or garlic bread. Top burgers with mozzarella cheese, pizza sauce, and any other desired toppings.

FIESTA RAVIOLI
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This meal comes together super fast. Use whatever taco toppings your family likes. It is also a great way to use up leftover taco meat. I use the cheese ravioli and just add the flavored taco meat in with the sauce.

1 pkg. (25oz.) frozen beef or cheese ravioli (we like walmart's)
1 can (10oz.) enchilada sauce (sometimes I also make this at home instead)
1/2 c. salsa
1-2 c. shredded monterey jack or cheddar cheese
1/2 c. sliced olives
1/2 c. chopped tomato
1/4 c. chopped green onion

Cook ravioli according to package directions. Meanwhile, in a large skillet, combine enchilada sauce and salsa. Cook and stir over medium heat until heated through. Drain ravioli; add to sauce and gently toss to coat. Top with cheese, olives, tomato, and green onion. Cover and cook over low heat for 3-4 minutes or until cheese is melted. Serve with sour cream.

BRANDI'S BEST BURGERS

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I have no idea who Brandi is, but I've just always known this recipe as "Brandi's". :) I use this recipe every time I make hamburgers.

2 lbs. ground beef
1 (1 oz) pkg. dry onion soup mix
1 tsp. Worcestershire sauce
1/4 c. bread crumbs
1/4 c. water

Gently combine meat with onion soup mix, Worcestershire sauce, bread crumbs, and water. Form into patties and grill, broil, or fry.

LASAGNA CUPCAKES

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Sounds kinda crazy, right? These are delicious and adorable to boot. Thanks goes to my new favorite recipe blog: Framed Cooks. These would be great for a party because the easiest way to eat them is with your hands -like a cupcake!

Use your favorite lasagna recipe substituting the wonton wrappers for noodles and following the muffin tin instructions or use this one:
1 c. pasta sauce
1 lb. ground beef (I used some sausage)
12 wonton wrappers
4 oz. ricotta cheese
3 oz. parmesan cheese, grated
8 oz. grated mozzarella cheese

Preheat oven to 375 degrees and coat 6 serving muffin tin with cooking spray. Cook meat, drain, and season to taste. Combine ricotta cheese and about half of the parmesan and shredded mozzarella. The remaining cheese will be used for the top. Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a spoonful of the ricotta mixture in each cup. Top with a little meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, meat and sauce, creating 2 of each layer in all, and ending with sauce. Sprinkle each lasagna with reserved parmesan and mozzarella. Bake until the lasagnas are nicely browned, about 20 minutes. Let cool in the pan for about 5 minutes, then run a knife around the edges and remove from pan.

SWEET & SOUR MEATBALLS

Serve over rice, noodles, or mashed potatoes for a warm comfort food dinner.

1 lb. ground beef

1/2 c. soda cracker crumbs

1 tsp. Worcestershire sauce

2 T. minced onion

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 c. milk

ground pepper to taste

1 egg

1/2 c. brown sugar

1 T. corn starch

1/4 c. rice vinegar

1 T. soy sauce

1 can pineapple tidbits (juice too)

1 bell pepper, your choice of color

1-2 carrots, sliced

other veggies are good too such as onion, oriental pea pods, celery, etc

Combine ground beef, cracker crumbs, Worcestershire, garlic powder, onion, salt, milk, and egg. Mix gently just until ingredients are combined. Form into meaballs and fry in a skillet until brown on all sides. Drain on paper towels. Wipe grease from pan. Add brown sugar, corn starch, vinegar, soy sauce, and pineapple. Heat to boiling, stirring constantly. Reduce heat. Add meatballs and veggies. Cover pan and simmer until vegetables are to desired tenderness. Sometimes I add some barbeque sauce to this for a different flavor.

BUBBLE UP PIZZA

I used to make this while still living at home and just recently revived the recipe to try on my boys. It got the "will you make this again?" seal of approval!

pizza toppings of your choice: 1 lb. ground beef or sausage, pepperoni, ham, sliced mushrooms, peppers, onions, olives...the possibilities are endless!
1 pound lean ground beef or sausage
1 clove garlic, minced
2 c. spaghetti or pizza sauce
2 cans (8 biscuits each), cut in half
1 c. mozzarella cheese, shredded

Preheat oven to 375. In a skillet, brown meat. When almost done, add garlic. Spray a 9×13 pan well with cooking spray. Place pizza sauce into a bowl. Add halved biscuits (kitchen shears make this really quick) and stir to coat. Pour into prepared pan. Top with pizza toppings, ending with shredded mozzarella. Bake for 30-35 minutes or until biscuits are cooked through.

TACO SOUP


There are many variations on this recipe so you can pretty much make it how your family likes it or with what you have on hand. I like this version because it just doesn't get much easier than opening up cans and dumping them in a pot! :)

Taco Soup

1 lb ground beef, browned and drained
1 (8 oz) can tomato sauce
1 (15 oz) can diced tomatoes
1 (15 oz) can corn
2 (15 oz) cans kidney beans (or 1 can kidney beans & 1 can black beans)
1 (4 oz) can mild diced green chilis
1 pkg taco seasoning

Combine all ingredients - no need to drain beans or corn, just use their juice for the liquid. If needed, you can add a tomato sauce can full of water.

In a crockpot, cook on low for 4 hours.

In a pot on the stove, bring to a boil and let simmer for 5-10 minutes to heat through and blend flavors.

To serve, sprinkle broken corn chips into a bowl, add soup, then sprinkle cheese on top. My family also adds a spoon full of sour cream and stirs that into each bowl of soup.

PARTY MEATBALLS

I really love to use this sauce on meatballs but it is also

good on Lil Smokies or hotdogs sliced in rounds.

1 bag frozen meatballs (about 80 meatballs) OR

make your favorite recipe starting with app. 1 1/2 lb. of ground meat
1 bottle chili sauce
1 jar grape jelly
1/2 c. barbeque sauce
1-2 tsp. liquid smoke (optional)
hot sauce or cayenne pepper, to taste (optional)

In a crockpot, combine chili sauce, grape jelly, barbeque sauce, liquid smoke, and hot sauce if desired. Add cooked meatballs (frozen ones are already cooked but you will need to cook your homemade ones before adding to sauce). Stir to coat. Cover and simmer meatballs in the sauce until warmed through, about 2 hours on low. Prepare for compliments and recipe requests.

SPAGHETTI & GREEK MEATBALLS

Found at The Pioneer Woman's Tasty Kitchen. A classic with a twist of Feta.

1 lb. dried pasta

1 T. olive oil, divided

1/2 sweet onion, diced

1/4 tsp. kosher salt

freshly ground black pepper

1 garlic clove, finely minced

1 1/2 lb. ground meat (choice of ground beef, turkey, chicken, pork, or lamb)

1 T. Dijon mustard

1/2 tsp. ground coriander

1/4 tsp. nutmeg
1/2 tsp. ground cumin
2 T. parsley
1 jar your favorite spaghetti sauce
1/2 c. crumbled feta cheese

Cook pasta according package instructions. Drain and set aside. Add 1/2 T. olive oil to a large saute pan and heat to medium heat. Add the onions, salt, and pepper and cook until lightly browned and tender. Add garlic and cook for 1-2 minutes, taking care not to burn. Remove from heat. In a bowl, mix ground meat, Dijon mustard, coriander, nutmeg, cumin, 1 T. of parsley, and the onion/garlic mixture. Use your hands to mix thoroughly but gently. To form the meatballs, use a small ice cream scoop to make meatballs 1 1/2 inches in diameter. Heat remaining olive oil in saute pan over medium-high heat.  Add the meatballs (not touching) and cook for 2 minutes. Roll the meatballs and brown the other sides for 2 minutes each. When all sides are browned, pour the spaghetti sauce over the meatballs and bring to a simmer. Cook for an additional 10 minutes until the meatballs are cooked through. Serve over pasta topped with feta cheese and the remaining parsley.

TATER TOT CASSEROLE

I grew up eating this with the veggies listed, but feel free to substitute
with carrots, peas, etc.

1 lb. ground beef
1 can green beans, drained
1 can corn, drained
1 (16 oz) ctn. sour cream
1 can cream of mushroom soup
1 c. shredded cheddar cheese
1 (6 oz) can french fried onions (optional)
1 pkg. frozen potato rounds or tater tots
salt and pepper to taste

Preheat oven to 350 and spray a 9 X 13 baking dish with cooking spray. Brown hamburger in a large skillet, draining the fat when done. Add beans, corn, sour cream, and soup. Season with salt and pepper if desired. Pour into prepared dish. Top with shredded cheese, then onions (if desired), and top all with tater tots. Bake for 40 minutes or until tots are browned and casserole is bubbly.

MOM'S CALICO BEANS

1 large can pork and beans
1 can kidney beans, drained
1 can yellow butter beans, drained
1 can green lima beans, drained
1/2 lb. bacon, chopped
1 1/2 lbs. hamburger
1 onion, chopped
2 T. brown sugar
2 T. molasses
1/2 c. tomato sauce
2 T. apple cider vinegar
1 tsp. chili powder
1/2 tsp. horseradish
1 tsp. worcestershire sauce
salt and pepper to taste

Preheat oven to 350. Brown the bacon, hamburger, and onion. Drain some fat off. Add beans and remaining ingredients. Pour into a greased casserole dish and bake for 1 1/2 hours. These freeze well.

SUPREME PIZZA TORTILLAS

This is a quick fix meal from Taste of Home Magazine. Customize yours to your choice of pizza toppings.

1/2 lb. ground beef
1/2 lb. bulk pork sausage
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. thinly sliced mushrooms or drained, canned mushrooms
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 lb. fully cooked ham, thinly sliced
8 flour tortillas (10 inches), room temperature
2 c. pizza sauce, divided
40 slices pepperoni
40 banana pepper rings
2 c. (8 ounces) shredded part-skim mozzarella cheese

In a large skillet, cook the beef, sausage, onion, green pepper, and fresh mushrooms over medium heat until meat is no longer pink; drain. Stir in canned mushrooms and olives; set aside.
Spread some pizza sauce on each tortilla. Place one slice of ham on each tortilla; top with about 1/2 cup beef mixture. Drizzle each with more pizza sauce. Layer with the pepperoni, banana pepper rings and cheese. Fold sides of tortillas over filling; secure with toothpicks.
Place in two 13-in. x 9-in. baking dishes. Bake, uncovered, at 400° for 10-15 minutes or until cheese is melted. Warm the remaining pizza sauce; serve with wraps. Yield: 8 servings.

MOR MOR CASSEROLE

This came from one of those old community cookbooks
that we love so much. My Mom and I put this together
quite often when needing a quick meal for the working crew!

1 lb. ground beef
1/2 c. chopped onion
1 large can tomato sauce + 1 T. chili powder OR
1 can enchilada sauce
+1 can water
1 can corn, drained
4 oz. egg noodles
1 c. shredded cheddar cheese

Preheat oven to 350. Cook egg noodles according to package directions, drain. Brown hamburger and onion together in a large pan. Drain off any fat. Add tomato sauce+chili powder or enchilada sauce (your choice). Add water and corn and stir until combined. Pour into a greased casserole dish. Sprinkle with cheese and
bake for 1 hour.

SUPER NACHOS

In honor of Cinco de Mayo, I give you this super easy SUPER good family favorite. It comes together especially fast if you have leftover taco fixins!

tortilla chips (i have used baked too)
choice of nacho toppings:
taco flavored ground beef or turkey
refried beans, black beans, or pinto beans
nacho cheese sauce (such as Cheez Whiz)
chopped tomato, onion or green onion, red or green peppers, jalapenos, black olives, cilantro, etc
shredded cheese
guacamole
sour cream
salsa
hot sauce

Preheat oven to 350. Lightly spray baking sheet with cooking spray. Place a single layer of tortilla chips on the pan and top with desired toppings! I end by sprinkling with shredded cheese and chopped green onion. Bake for app 10 minutes or until cheese is melted and your mouth is watering! Top with sour cream and hot sauce if desired. Eat right out of the oven so they don't get too soggy.
I always think of my Aunt Kaye when I make these because I remember her putting these together for huge groups of family at my Grandma's house.

CHEESE FONDUE
(drool)
1 8 oz pkg. cream cheese
1 small jar Old English Cheese Spread
1/2 tsp. Worcestershire sauce
1/4 tsp. garlic powder
dash hot sauce
1/4-3/4 c. evaporated milk
things to dip
(see ideas below)

In a fondue pot, saucepan, or crockpot, melt cream cheese and cheese spread over low heat. Add Worcestershire sauce, garlic powder, and hot sauce. Add enough evaporated milk to desired thickness. Serve warm.

Options to dip: chunks of cooked meat, hot dogs, cubed baked potato or bread, pretzels, lightly steamed broccoli, cauliflower, or other veggies.

BBQ MEATLOAF


1 lb. ground beef
1/2 c. your favorite BBQ Sauce, divided
1/2 c. oatmeal (I grind mine in the food processor to make it fine)
1/4 c. finely minced onion
1 egg, beaten
2 T. cooked, crumbled bacon

Preheat oven to 375. Combine ground beef, barbeque sauce-reserving 2 T, oatmeal, onion, egg, and bacon bits if desired. Grease loaf pan and pat miixture into pan. Bake 45-50 minutes or until cooked through. Let stand 5 minutes then brush with remaining barbeque sauce.

CROCKPOT LASAGNA

1 lb. ground beef
1 jar spaghetti sauce
8 oz pkg. lasagna noodles, uncooked
2-3 cups shredded mozzarella cheese
1 1/2 cups cottage cheese

Spray the interior of a 6 quart slow cooker with nonstick cooking spray. Brown the ground beef and drain the grease off. Add the spaghetti sauce, stirring to combine. Spread 1/4 of the meat sauce on the bottom of the slow cooker. Breaking the noodles into pieces, arrange 1/3 over the sauce. Combine the cheeses in a bowl. Spoon 1/3 of the cheeses over the noodles. Repeat these layers twice ending with the meat sauce. Cover and cook on low for 3-4 hours or until noodles are done.