Tamale Pie

Ingredients:

1 Lb. Ground Beef
1 Onion - chopped
1 Packet Taco Seasoning
1 Can Rotel
1 Can Fiesta Corn
1 Can Cream Corn
1 Can Pinto Beans
1 Small Can Chopped Green Chiles
1 Cup Cheddar Cheese
2 C. Milk
1 Egg
2 Tbs. Sugar
2 Boxes Jiffy Corn Bread
Salt & Pepper

Preheat oven to 400.

1. Brown ground beef and onions until translucent. Add taco seasoning and Rotel and simmer for 10 minutes.

2. Add beans, Fiesta corn, 1/2 can cream corn to the beef mixture. Take off heat, cover and set aside.

3. In medium size bowl, combine corn bread mix, milk, egg, green chiles, sugar and a pinch of salt. Stir until combined. If you need to add a little milk to make it easier to pour, feel free.

4. In a 9X13, spread a thin layer of corn bread mix and pop it in the oven until slightly crusty on top.

5. Pour the meat mixture over the corn bread, cover with cheese and pour the remaining corn bread mixture on top.

6. Bake for 40 minutes.

Tangy Beef Stir-Fry

Ingredients for sauce
1/2 cup worcestershire sauce
1/2 cup water
2 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder

Ingredients for stir-fry
1 lb thinly sliced beef steak
3 cups sliced bell pepper

Directions
1) Combine ingredients for sauce. Marinate beef in 1/4 cup sauce for 5 min. Brown beef in skillet.
2) Add peppers. Cook 2 min. Add remaining sauce. Stir-fry until sauce thickens. Serve over hot ramen noodles or rice.

Beef Stew

Ingredients
1 lb ground beef
3 cloves garlic, minced
1 package (16 oz) Italian-style frozen vegetables
2 cups southern-style hash brown potatoes
1 jar (14 oz) marinara sauce
1 can (1o.5 oz) condensed beef broth, undiluted
3 tablespoons worcestershire sauce

Directions
1) Brown beef with garlic; drain. Add remaining ingredients. Heat to boiling. Cover. Reduce heat to medium-low. Cook 10 min until veggies are crisp.
2) Serve with bread

Stuffed Taco Shells

Ingredients

* 1 lb. ground beef or turkey

* 1 package taco seasoning

* 4 oz. cream cheese

* 12 jumbo pasta shells

* 1 cup salsa

* 1 cup taco sauce

* 1 cup cheddar cheese

* 1 cup monterey jack cheese

* 1 1/2 cups crushed tortilla chips

* 3 green onions (chopped)

* Sour cream

Directions

1. In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.

2. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.

3. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don't stick together.

4. Pour salsa on bottom of 9x13 baking dish.

5. Stuff each shell with the meat mixture. Place shells in 9x13 pan open side up. Cover shells with taco sauce.

6. Cover with foil and bake for 30 minutes at 350 degrees.

7. After 30 minutes, add shredded cheese and bake for 10-15 more minutes.

8. Add any condiments you'd like (onions, black olives, etc.) Serve with sour cream and/or more salsa.

Taco Soup

Taco Soup

1 lb extra lean ground beef (or turkey meat if you roll that way, I don't)

1 onion, chopped

3 cans (151/2 oz each) mild chili beans, undrained

1 can (14 1/2 oz) whole tomatos, undrained

1 can (14 1/4 oz) corn, undrained

1 can (8 oz) tomato sauce

1 p kg (1 1/4 oz) Taco seasoning mix

1 1/2 cups water

1 1/2 cups Shredded Cheese

• Brown beef with onions
• Add all remaining ingredients, except cheese. Stir breaking up tomatos. Bring to boil. Simmer on medium-low heat for 5 minutes stirring occasionally
• Serve topped with cheese

Nacho Bake

Ingredients:
1 pkg (12 oz) Velveeta Shells and Cheese dinner
1 lb. ground beef
1 pkg Taco Seasoning
3/4 cup water
3/4 cup Sour Cream
3/4 cup Shredded Cheese, divided
3/4 cup Salsa
1/2 cup coarsely crushed tortilla chips

Directions:
Preheat over to 400. While pasta is cooking, drown the meat and drain. Add taco seasoning mix and water. Simmer for five minutes. Stir sour cream in with pasta. Put half of pasta mixture into 8X8" pan. Top with layers of meat mixture, half of cheese and the remaining noodles. Cover. Bake 15 minutes. Top with salsa, remaining cheese and crushed tortilla chips. Bake, uncovered, an additional 5 minutes.

Crockpot Tostidos

Ingredients:
1.5 lbs hamburger (cooked and drained)
1 can chili with beans
1 can chili without beans
1 can rotel tomatoes
1/2 pint whipping cream
2 lbs velveeta cheese

Directions:
In crockpot, simmer all ingredients on low for approx 3 hours. Stir occasionally. serve with tortilla chips, lettuce, tomatoes, black olives, and sour cream.

Hamburger Pie

Ingredients:
2 lb hamburger
salt
pepper
chili powder
Cheese (shredded or sliced)
1 package of cornbread


Directions:
Brown hamburger meat. Season it with salt, pepper, and chili powder to taste. Drain meat and pour into casserole dish. Put whatever kind of cheese that you might like on top of hamburger. Mix 1 package of cornbread according to directions. Pour on top of cheese. bake at 400 degrees for 15-20 minutes or until golden brown.

Southwestern Taco Pot Pie

Ingredients:
1 pound lean ground beef
1 (1.25-ounce) package Taco Seasoning Mix
1/3 cup water
1 tablespoon oil
1 (1-pound) package frozen green, red and yellow peppers and onions (If using fresh peppers and onions, use 1 1/2 cups chopped onions and 2 1/2 cups chopped peppers and increase prep time and stove top cooking time.)
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 (11-ounce) can whole kernel corn, drained
1/2 cup salsa
1 (15-ounce) package refrigerated pie crusts, softened as directed on package
8 ounces (2 cups) shredded cheese recommended: Colby/Monterey blend or Mexican blend


Directions:
Preheat the oven to 400 degrees F.

Brown ground beef in large skillet over medium-high heat for 8 to 10minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated.

Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.

Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.

Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places.

Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving.

Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles.