1 lb. ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 Tbsp. minced garlic
1/4 c. Parmesan cheese
3 to 6 oz. pepperoni slices, slices quartered
1 4 oz. can mushrooms pieces, drained
3 to 4 cups spaghetti sauce
16 oz. Rotini (spiral) pasta, cooked al dente
16 oz. mozzarella cheese
x 13 baking dish. Cook the ground beef with onions, green peppers and
garlic until beef is browned. Drain and add Parmesan cheese. Stir in
the pepperoni, mushrooms, and spaghetti sauce until well combined.
Simmer for 10 minutes.
the cooked pasta in the baking dish. Top with 1/2 the cheese,
beef/sauce mixture and the remaining cheese. Bake at 350 for 30 to 40
Porcupine Meatballs (I have to double the recipe for my large family)
Combine the first 7 ingredients with 1/4 c. of the tomato soup. Mix
well. Shape into about 20 balls and place in a skillet. Mix rest of
soup, water, and Worcestershire sauce and pour over meatballs. Bring
to a boil. Reduce heat, cover, and simmer for 40 minutes or until rice
is soft and meatballs are set. Serve with sauce.
Salisbury patties & gravy
1 lb. ground beef (I use ground turkey)
1 medium onion, chopped
1 to 1 1/2 cups coarsely crushed saltines
3 tsp. instant beef boullion granules, divided
2 to 3 cups water
3 Tbsp. cornstarch mixed in 3 Tbsp. water
together beef, onion, saltines, egg and 1 tsp. beef boullion granules.
Form patties with hands and fry in small amount of margarine on both
sides. When all patties are browned, cover with 2 cups water and rest of
beef boullion. Cover with lid and simmer for about 15 minutes. Remove
patties to a plate and make gravy by slowly adding the cornstarch/water
mix. You may add more water and beef boullion granules to taste.
and drain the ground meat. Add refried beans, taco seasoning and
water. Stir well and simmer for 15 minutes over low heat. Now come the
hard part: Divide the meat/beans into 10 fairly equal parts. Doing one
at a time, place a part of the meat/bean mixture on a warmed tortilla,
top with some tomatoes, lettuce and onion. Roll the tortillas according
the directions on the tortilla package, being sure to tuck the ends
in. Place in a 9 x 13 casserole dish or pan. Repeat with each tortilla.
Mix enchilada sauce and chicken soup together and pour over the top of
the burritos. Sprinkle the cheese over the top and bake 30 to 40
minutes at 350. These may be a bit too spicy hot for young kids (mine
love them) but any leftovers will keep in the fridge for a few days
Brown ground beef. Mix rest of
ingredients together and add to browned meat. Simmer for 5 to 10
minutes and serve on toasted buns.
Salsa Beef & pasta
1 lb. ground beef, browned
16 oz. salsa
2 c. water
8 oz. elbow macaroni, cooked & drained
1/4 lb. Velveeta, cubed
ground beef and add salsa and water. Bring to a boil and add macaroni.
Reduce heat, cover and simmer for 8 to 10 minutes until macaroni is
tender. Stir in Velveeta until melted.
1 can cream of mushroom soup
1 cup sour cream
16 oz. egg noodles, cooked
Brown ground beef with onion, drain. Add garlic, soup and sour cream. Stir well. Stir into hot noodles.
9 lasagna noodles, cooked and drained
1 6 oz. can tomato paste
16 oz. can diced tomatoes, do not drain
1 tsp. oregano
1/2 tsp minced garlic
16 oz. small curd cottage cheese or ricotta cheese
8 oz. mozzarella cheese
1/4 to 1/2 c. grated Parmesan cheese (optional)
ground beef. Add tomato paste, tomatoes, oregano and garlic. Simmer
for 5 minutes. In 9 x 13 pan, put a couple of spoonfuls of sauce and
spread on bottom of pan. Top with 3 lasagna noodles laid lengthwise,
then 1/3 sauce mixture, 1/3 cottage or ricotta cheese and 1/3 mozz
cheese. Repeat twice more. Sprinkle with Parmesan cheese. Bake at 350
degrees for 35 minutes; let stand 10 minutes before cutting.
1 c. chopped onion
1 c. chopped green pepper
1 Tbsp. butter or margarine
1 28 oz. can crushed or diced tomatoes with liquid
1 4 oz. can mushroom pieces, drained
2 tsp. dried oregano
1 lb. ground beef, browned and drained
16 oz. spaghetti, cooked and drained
8 oz. shredded cheddar cheese
1/4 c. water
1/4 c. grated Parmesan cheese
1 small can sliced black olives
large skillet, saute onion and green pepper in butter until tender.
Add tomatoes, mushrooms and oregano. Add ground beef. Simmer uncovered
for 10 minutes. Place half of the spaghetti in a greased 9 x 13 baking
dish. Tope with 1/2 of the tomato/beef mixture. Sprinkle with 1 cup
cheddar cheese. Repeat layer. Mix the soup and water until smooth;
pour over casserole. Sprinkle with parmesan cheese and top with sliced
olives. Bake uncovered at 350 degrees for 30 to 35 minutes.
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