Taco Soup

1 lb. lean ground beef
1 small onion, chopped
2 cans diced Rotel
1 can black beans, undrained
1 can kidney beans, undrained
1 C frozen corn
1 envelope Ranch Dressing mix
1 envelope dry taco seasoning mix

Toppings: grated cheese, sour cream, tortilla chips


Brown beef with onion until done; add to crock pot along with remaining ingredients (except for toppings). Cook on low 4-6 hours.

From Fix It and Forget It Cookbook. This is a big favorite in our house.

Stuffed Bell Peppers

6 large green bell peppers
1 lb. lean ground beef
1 onion, chopped
1 C cooked rice
1 can diced, stewed tomatoes
1 tsp. salt
1/4 tsp. garlic powder
1 egg
1 C shredded cheese

Cut tops off bell peppers and remove seeds. Brown beef in skillet with chopped onion, until beef is browned and crumbly. Stir in remaining ingredients, except for cheese. Fill peppers with beef mixture and top with cheese. Bake at 350 degrees for 30-40 minutes.

Can be cooked in a crock-pot on high for 3-4 hours or low 6-8 hours. Add cheese during last 30 minutes.

Salsa Chicken

4-6 frozen chicken breasts
1 jar salsa
1 can green enchilada sauce
1 can black beans, drained and rinsed
1 C frozen corn

Place chicken in crock pot. Stir together salsa and sauce; mix in beans and pour over chicken. Cook on low 5-6 hours. Serve over rice; with flour tortillas or tortilla chips.

Basic Meatloaf

1 lb. lean ground beef
1 1/4 tsp. salt
1/4 tsp. pepper
1/2 C chopped onion
1/2 C chopped bell pepper
1 egg, lightly beaten
8 oz. canned diced tomatoes, undrained
1/2 quick-cooking oats

Preheat oven to 375 degrees. Mix all meat loaf ingredients well and place in a baking dish. Shape into a loaf.

Topping

1/2 C ketchup
2 T brown sugar
1 T mustard

Mix all ingredients together and spread on loaf. Bake for 1 hour, or until done.

From The Lady and Sons Cookbook

Squash Casserole

1 large onion, chopped
4 T butter (1/2 stick butter)
3 C cooked squash, drained, all water squeezed out
1 C crushed Ritz crackers, plus additional for topping
1/2 C sour cream
dashes of salt, pepper and garlic powder
1 C grated cheddar cheese

Preheat oven to 350 degrees. Saute onion in butter for 5 minutes. Remove from pan and mix all ingredients together. Pour into buttered casserole dish and top with additional cracker crumbs. Bake for 30 minutes.

From The Lady and Sons Cookbook.

Crispy Oven Fried Chicken

1 Qt. water
1 tsp. salt
1 (3 1/2 lb.) pkg. chicken pieces
1/2 C lowfat buttermilk
3 C crushed cornflakes
2-3 tsp. Creole seasoning
2 tsp. dried Italian seasoning
1/2 tsp. garlic powder
1/8 tsp. pepper
1/8 tsp. red pepper

Stir together water and salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, pat dry. Place chicken in shallow dish; pour buttermilk over chicken, turning to coat. Combine crushed cornflakes, next 4 ingredients, and red pepper, if desired, in large plastic zipper bag. Add chicken, 2 pieces at a time; seal and shake to coat. Place chicken on lightly greased baking pan. Bake on lowest rack at 400 degrees for 45 minutes, without turning.

From Southern Living Everyday Menus.

Chunky Beef and Tomato Chili

1 pound lean ground beef
2 (14.5 oz.) cans diced Rotel
1 (10 oz.) can beef broth
2 garlic cloves, pressed
3 T tomato paste
1 T chili powder
1 tsp. ground cumin
1/2 tsp. pepper
1/2 tsp. red pepper
1 (15 0z.) light red kidney beans, drained
1 (15 oz.) dark red kidney beans, drained

toppings: chipotle hot sauce, shredded cheddar cheese, chopped green onions, sour cream

Cook ground beef until browned; drain. Stir both cans of tomatoes and next 7 ingredients ; reduce heat and simmer uncovered, stirring occasionally, 1 hour. Stir in kidney beans and simmer 15 minutes. Serve with corn chips and desired toppings.

From Southern Living Everyday Menus.