1 pound Ground Beef1 large clove garlic, minced1 can (15-1/2 ounces) red kidney beans, drained1 can (15-1/4 ounces) sweet corn, drained1 can (15 ounces) tomato sauce1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained1 package (1-1/4 ounces) chili seasoning mixSauce:3/4 cup dairy sour cream1-1/2 teaspoons green hot pepper sauce
Heat large nonstick skillet over medium heat until hot. Add Ground Beef and garlic; cook 6 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings.
Stir in beans, corn, tomato sauce, tomatoes and chili seasoning; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.
Meanwhile combine sour cream and pepper sauce in small bowl. Serve with chili.
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4 slices white Cheddar, pepper Jack, smoked Gouda or provolone cheese
4 whole wheat hamburger buns or pretzel rolls, split, toasted
Lettuce leaves, tomato slices and red onion slices
INSTRUCTIONS FOR ZESTY BBQ CHEESEBURGERS
Combine Ground Beef, onion and 2 tablespoons barbecue sauce in medium bowl, mixing lightly but thoroughly. Shape into four 1/2-inch thick patties.
Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 1 minute before burgers are done, brush with remaining 2 tablespoons barbecue sauce and top with cheese.
Line bottom half of each bun with lettuce leaves, tomato and red onion slices, as desired; top with burger. Close sandwiches.
1 pound ground round beef
1 small white onion, chopped
1 small can chopped green chilies
1 cup grated reduced fat cheddar cheese
1 jar (12 oz) picante sauce (mild or medium)
1 small can tomato paste
1 small can french fried onion rings, divided
18 large pasta shells (stuffable kind)
Cook pasta shells according to directions. Preheat oven to 350 degrees F.
In a bowl, combine tomato sauce, picante sauce and one cup of water. Set aside.
Brown meat with onions, salt and pepper. Add can of green chilies, 1/2 cup of cheese, half a can of onion rings and 1/2 cup of prepared sauce.
Stuff shell with meat mixture. Pour remaining sauce over shells. Bake uncovered for 30 minutes.
Sprinkle remaining onion rings and cheese over the top. Bake for 5 minutes, or until cheese is bubbly. Makes 6 servings.
I'm always looking for quick and easy recipes to make for myself and my kiddos so I turned to the Wisconsin Beef Council and found some great stuff! This week I made Fresh Tomato, Beef and Bow Tie Pasta...it was so yummy! Here's the recipe for you:
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So every year I get lots of requests for my mushroom casserole recipe. I make it every year for Thanksgiving and it is soooo good!! Trust me...once you go mushroom, you won't go back!!
3 beef bouillon cubes
1/4 cup hot water
4 Tablespoons all purpose flour
8 ounce heavy (whipping) cream
2 16-ounce containers sliced mushrooms
6 Tablespoons melted margarine or butter
1 1/2 cups herbal stuffing
Preheat oven to 350 degrees.
Dissolve bouillon cubes in hot water.
Melt margarine/butter and coat stuffing.
Spray casserole dish.
Spread sliced mushrooms evenly in casserole.
Combine water, cream, and flour. Spoon over mushrooms.
Sprinkle buttered herbal stuffing on top of mushrooms.
Bake in 350 degree oven for 20 minutes or until bubbly.