Taco Casserole

3c. uncooked bowtie pasta
1lbs. ground beef
1/4c. chopped onion
1 jar (16oz) salsa
2c. shredded cheese
1 can diced tomatoes
1 envelope taco seasoning
2c. tortilla chips, crushed

Cook pasta. Meanwhile in skillet, cook onions and meat until no longer pink. Add cheese, taco seasoning, tomatoes, and salsa. Combine with cooked pasta. Pour into 11x7 baking dish.

Bake covered at 350 degrees for 20 minutes. Remove cover and add chips. Bake 10 minutes more.

Cheeseburger Pasta

1-1/2c. uncooked wheat penne
3/4 lbs. ground beef
1 can no-salt added diced tomatoes
2T. finely chopped onion
2T. ketchup
2T. dill pickle relish
2T. mustard
2tsp. steak seasoning
1/4tsp. salt
3/4c. shredded cheese

Cook pasta according to directions. Meanwhile in large skillet, cook beef, and onions over medium heat until no longer pink, drain. Drain pasta and add to meat. Stir in tomatoes, relish, mustard, ketchup, steak seasoning, and salt. Bring to boil. Reduce heat; simmer uncovered for 5 minutes. Sprinkle with cheese. Remove from heat.

Beef Taco Skillet

1lbs. ground beef
1 can tomato soup
1/2c. salsa
1/2c. water
6 flour tortillas cut into 1"squares
1/2c. shredded cheese

Cook beef in 10" skillet. Brown well. Stir in soup, salsa, water, and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Serve when cheese is melted.

Alternative #1
1/2c. sour cream with soup
Alternative #2
Use tortilla chips instead of flour tortillas.

Beef Wellington

6 beef tenderloin steaks (1-1/2 to 2 inches thick and 8oz each)
4 T. butter, divided
3 sheets frozen puff pastry, thawed
1 egg, lightly beaten
1/2 lbs. sliced fresh mushrooms
1/4 c. chopped shallots
2 T. all-purpose flour
1 can (10-1/2 oz) condensed beef consomme, undiluted
3 T. port wine
2 tsp. minced fresh thyme

In a large skillet, brown steaks in 2 T. butter for 2-3 minutes on each side. Remove and keep warm.

On a lightly floured surface, roll each puff pastry sheet into a 14-in. x9-1/2in. rectangle. Cut into two 7-in. squares (discard scraps). Place a steak in the center of each square. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly. Cut four small slits in top of pastry.

Place in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with egg. Bake at 400 degrees for 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees).

Meanwhile, in the same skillet, saute mushrooms and shallots in remaining butter for 3-5 minutes or until tender. Combine flour and consomme until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine and thyme. Cook and stir 2 minutes longer. Serve with beef.

Kid's Choice Meatballs

1-1/2 lbs. ground beef
1/4 c. dry seasoned bread crumbs
1/4 c. grated Parmesan cheese
3 T. Worcestershire sauce
1 egg
2 jars spaghetti sauce

In bowl, gently mix beef, bread crumbs, cheese, Worcestershire sauce, and egg. Shape into 1in. meatballs. Place meatballs on rack in roasting pan. Bake at 425 degrees for 15 minutes or until cooked through.

In large saucepan, combine meatballs and spaghetti sauce. Cook until heated through. Serve over pasta.

*I add about 1/2 c. mozzarella cheese instead of Parmesan cheese. Also, I eat this without the spaghetti sauce. It is very good this way.*


**Recipe donated from Amber Fisher