Bacon Cheeseburger Egg Rolls (Baked version)

FB Source: Julie Morgan

Ingredients:
1 lb ground chicken/turkey/beef/ (pick one)
1 package of egg roll wraps (approx. 12-14 slices)
1/2 package of turkey bacon (chopped)
1-2 cups shredded cheese
1/2 cup shredded carrots
1 tomato
1 onion
olive oil
chives
salt & pepper
parsley

Directions:

1. Ground 1 lb of your choice of meat in a pan or medium heat.
2. In a separate pan over medium heat, mix together bacon, onion, shredded carrots, tomato, salt pepper, chives, and parsley. Cook until carrots are tender and bacon is cooked.
3. Mix meat & veggie mixture together, sit aside
4. Pull out the egg roll wraps and place one egg roll, like a diamond in front of you. With a pastry brush, dab all 4 corners of the egg roll wrap with a little of olive oil, this will help the egg roll to stick together once rolled. 
5. Place shredded cheese on middle of wrapper (approx. 1 tsp), next add veggie & meat mixture on top of cheese (approx. 2 TBSP), lastly top off with shredded cheese (approx.1 tsp). Roll up the egg roll (fold in sides about half to rolling egg roll wrapper) The olive oil will help seal up the egg roll
6. Place rolled egg rolls on greased cookie sheet. Take a pastry brush and dip into olive oil, brush the tops of the egg rolls 
7. Bake 400 degrees for about 10-15 minutes. Until egg rolls are lightly brown. (Oven temperatures vary; you may need to bake a little longer)

Dip in your favorite sauce: sour cream, salsa, ketchup, etc. – ENJOY!

Bobby's Goulash

FB Source: Julie Morgan

ORIGINAL SOURCE: Paula Deen

Ingredients:
Goulash:

2 pounds lean ground beef

1 pound lean ground turkey
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups elbow macaroni, uncooked

House Seasoning:
1 cup salt
1/4 cup pepper
1/4 cup garlic powder

Directions:
Goulash:

1. In a Dutch oven, saute the ground beef  and ground turkey over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. 
2. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. 
3. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. 
4. Place a lid on the pot and allow this to cook for 15 to 20 minutes. 
5. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. 
6. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.

House Seasoning:
Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.Serve with garlic bread and a salad.

Per serving: Calories: 478; Total Fat 8 grams; Saturated Fat: 2 grams; Protein: 57 grams; Total carbohydrates: 46 grams; Sugar: 14 grams Fiber 5 grams; Cholesterol: 110 milligrams; Sodium: 3758 milligrams

Mexican Casserole

FB Source: Julie Morgan

Ingredients:

1-1 1/2 pound ground beef
1 pkg. Taco Seasoning
Flour (or wheat) tortillas
1 can Cream of Mushroom Soup
1 can Chili Beans
1 can Rotel (spiced diced tomatoes)
Shredded Cheese

Directions:

1. Brown gound beef
2. Add taco seasoning
3. Mix soup, beans, and Rotel together
4. Spray baking dish with Pam or oil
5. Line dish with Tortillas
6. Add 1/2 of ground beef 
7. Pour 1/2 of soup mixture over ground beef
8. Spread shredded cheese over the soup mixture
9. Make a 2nd layer of the remaining ingredients. Tortillas, ground beef, soup mixture, and cheese.
10. Heat in oven (about 350) until it is hot and the cheese is melted.

Mozzarella Stuffed Meatballs

FB Source: Julie Morgan

Ingredients:
1 lb ground beef
1 lb ground pork or mild Italian sausage
1 cup breadcrumbs
1 TBSP Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 lb mozzarella, cut into cubes
Olive Oil
Marinara (jar or homemade)

Directions:

1. In a large bowl mix beef through pepper ingredients.
2. Form into 2" balls. 
3. Press a cheese cube in the middle and seal the meat around it.
4. Heat 1/2" oil in a large skillet. Brown meatballs and then set aside on plate.
5. Pour marinara sauce into pan; bring to a simmer. 
6. Add meatballs and simmer until cooked through, about 30 minutes.
7. Serve over spaghetti or on top of a hoagie!!

Slow Cooker Taco Soup

FB Source: Fix-It and Forget-It

Ingredients:
2 lbs of ground beef
1 can of Kidney beans
1 can of Corn
1 can of Black Beans
1 can of Pinto Beans
1 can of Rotel.
2 cans of Diced tomatoes.
1 Package of dry ranch mix
1 Package of Dry Taco season mix

Directions:

1. Cook and season meat in pan. 
2. Mix all items above and cook on low 4 hours in slow cooker. 
3. Add chips to your bowl. 
4. Top with cheese as needed. 

ENJOY!

From Fix-It and Forget-It: Check out this Taco Soup recipe from one of our Facebook fans! Feel free to message us with your favorite recipe and a picture! 

Mushroom Minute Steaks

FB Source: Carl Barbaro

Ingredients:
2 (six oz.) cubed steaks or hamburger patties
Black pepper to taste
1/2 lb. mushrooms, sliced
1/2 sm. Onion, sliced thick
2 Tbsp. shortening
2 Tbsp. Steak Sauce

Directions:

1. Season minute steaks or patties with pepper; slice thinly.
2. Melt shortening in skillet over medium high heat; add mushrooms and onions; cook until mushrooms are browned; remove from skillet; set aside.
3. Add more shortening if needed; brown steak pieces on both sides. Add steak sauce; add mushrooms and onions.
4. Reduce heat to simmer; cover and cook about 3 to 5 minutes or so until steak is done.

Granny's Favorites Cookbooks

Mexican Stuffed Shells

FB Source: Heather Armstrong

Ingredients:
1 pound ground beef (or ground turkey)
1 package taco seasoning
4 oz cream cheese
16 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese
3 green onions

Black olives, sliced

Sour cream

Directions:

1. Preheat oven to 350°.
2. In a pan brown the ground beef; add taco seasoning and prepare according to package directions.
3. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
4. While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
5. Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
6. After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa!

Yield: 16 shells

Chile Rellenos Casserole

FB Source: SkinnyWrapCowgirl

Original Source: Hello-Homebody

Ingredients:
1/2 lb. ground beef
1/4 onion (chopped)
10 oz. can whole green chiles
1 1/2 cups cheddar cheese
2 eggs
3/4 cups milk
1/8 cup flour
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper

Directions:

1. Preheat oven to 375F.
2. Cook ground beef and onion. Drain, then add cumin, salt, and pepper. 
3. Line the bottom of your pan with whole green chiles (chop extra green chiles for later).
4. Layer meat over green chiles. 
5. Top with cheese and chopped green chiles. 
6. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish. 
7. Bake for 35 to 40 minutes.

Serve right away while everything is hot and cheese is melted. Yum!

Stuffed Meatloaf Roll

FB Source: Terry Quinn

Ingredients:

2 pounds lean ground beef
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives
3/4 teaspoon salt
1 teaspoon leaf oregano
1 8 oz can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls

Directions:

1. In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside.
2. Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally. Discard top sheet of waxed paper.
3. Place meat mixture in center and spread out over dough.
4. Sprinkle meat with cheese, bell pepper mushrooms and olives, and top with remaining tomato sauce. 
5. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Discard waxed paper after rolling.
6. Place seam side down in non-stick 9 x 5" loaf pan. 
7. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes.

No-Carb Stuffed Tomatoes

FB Source: Denice Duszynski

Ingredients:

4 large tomatoes
1 finely chopped white onion
1 green pepper chopped bite-size
¼ pound extra-lean ground beef
½ cup finely chopped celery
Salt/pepper to taste
parsley, chopped or dried
Cheese for topping (about 1-2tbsp each tomato) Mozzarella, Parmesan, Cheddar, etc

Directions:

1. Preheat oven at 350.
2. Cut tops off tomatoes like you would a pumpkin and save. Scoop out tomato pulp with a spoon or melon baller.
3. Combine tomato pulp, ground beef, onion, celery, green pepper, salt and pepper in a large skillet. Brown the meat, stirring frequently.
4. Fill tomato shells with the meat mixture, and sprinkle with parsley and grated or shredded cheese.
5. Put the tomato tops back on and place in a shallow baking dish. Bake for 20 minutes, cheese should be bubbly or melted. 

Mexican Beef Casserole

FB Source: Karyn Lynnette Olson

Ingredients:
1 lb extra lean ground beef
1 medium onion chopped
1 can kernel corn drained
1 can black beans rinsed and drained
1 pkg taco seasonings mix
8 to 12 corn tortillas
3/4 cup nonfat sour cream
1/3 cup Mexican blend or taco cheese shredded
Sliced jalapeno peppers

Directions:

1. Brown ground beef and onions together for about 10 to 12 minutes, drain.
2. Add corn,beans,tomatoes and taco seasonings mix well and simmer for 5 minutes.
3. Spray baking dish 2 quart 8x12 inches.
4. Place half of tortillas in bottom.
5. Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture.
6. Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top.
7. Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve..

Zucchini Lasagna - Gluten Free

FB Source: High Protein Foods

Ingredients:
1 lb 93% lean beef
3 cloves garlic
1/2 onion
1 tsp olive oil
salt and pepper
28 oz can crushed tomatoes
2 tbsp chopped fresh basil
3 medium zucchini, sliced 1/8" thick
15 oz part-skim ricotta
16 oz part-skin mozzarella cheese, shredded
1/4 cup Parmigiano Reggiano
1 large egg

Directions:

1. In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.
2. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick.
3. Preheat oven to 350°.
4. In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
5. In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.
6. Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.

Rigatoni Pasta Pie

Noturavrage Granny

Ingredients:
1 lb rigatoni pasta
1 lb ground beef (I used ground sirloin)
2 garlic cloves (minced)
1/4 teaspoon fresh ground pepper
1 small jar of spaghetti sauce
cooking spray
salt
1 cup finely grated Parmesan cheese
2 cups grated mozzarella cheese
4 oz cream cheese
15 oz ricotta cheese
2 eggs
1 tsp basil
1 tsp oregano
1 cup onion
spring form pan

Directions:

1. Boil the noodles according to the directions on the box. Stop cooking when they're still very firm and avoid stirring so they do not fall apart. Once done, drain and run cold water over so they are cool enough to handle. You can add a little bit of oil if they start to stick.
2. Brown the ground beef and drain excess grease. Add chopped onion and garlic. After about 5 minutes add cream cheese and stir until melted. Add spaghetti sauce next. 
3. Use a small mixing bowl to mix the ricotta, Parmesan, basil, oregano and 2 eggs until smooth. Set aside.
4. Spray the bottom of the spring form pan with cooking spray to avoid sticking. Tightly pack pasta into pan, standing each piece on end.
5. Put a zip lock bag inside a tall glass and fill the bag with the cheese mixture. Close the bag and snip the corner of the bag and pipe a small amount into each noodle.
6. After piping, pour the red sauce over the whole top and push down as much as possible.
7. Top with 2 cups of mozzarella cheese. (Recipe calls for 2 cups but you could use low fat or skim to cut calories.)
8. Bake at 350 for 20 minutes and then broil until the cheese turns bubbly.

This one is off the chain!! OMG!!! (Photo is by "Mom's off her Meds again") If mom cooks like this off her meds then let's conspire to throw those meds away and invite mom OVER! 

Meatloaf Cupcakes with Mashed Potatoes

Kimberly J Graham Kelley

Ingredients:
Meatloaf:

1 pound extra lean ground beef
1/2 pound bulk sweet Italian sausage
1 cup Italian-seasoned breadcrumbs
1 cup shredded carrots
1 cup tomato pasta sauce
1/2 cup water
2 Eggs
1/2 cup finely chopped onion
1 teaspoon finely chopped fresh garlic
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
6 (3/4-ounce) slices deli cheddar cheese

Potato Topping:
1 1/4 cups water
6 (3/4-ounce) slices deli cheddar cheese, cut into quarters
2 cups mashed potatoes whipped with butter and milk
1/2 teaspoon salt and pepper to taste

Directions:

1. Heat oven to 450°F. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 9 x 13 inch baking pan; set aside.
2. Combine all meatloaf ingredients except cheese slices in large bowl; mix well. Stack 6 cheese slices. Cut into 4 even strips; then cut across into thirds to create 12 small square stacks of cheese.
3. Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. Press 1 stack cheese into center of each ball, covering evenly with meat mixture so cheese is in center. Place stuffed meatloaf mixture into muffin cups. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.
4. Meanwhile, combine left over mashed potatoes and 6 cheese quarters and cook over medium-high heat until cheese is melted. Top each cupcake with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired.

Recipe courtesy of Chef Ron Lock
Photo: @ Foodnfunstuff.com

Cowboy Cornbread

Erin Norman

Ingredients:

2 lbs ground beef

2 cans Rotel

1 can Ranch Style Beans

2 pkgs Mexican Style Cornbread (or 2 pkgs of your preferred 8x8 cornbread mix)

1 can Cream Style Corn

Shredded Cheese of your choice.

Directions:

1. Preheat oven to 350 F.
2. Brown and season hamburger meat, drain. Add two cans of drained Rotel tomatoes and one can of Ranch style beans. Simmer 10 minutes.
3. Mix two packages of cornbread per directions. Add a can of cream style corn to cornbread mix, toss in shredded cheese of choice and stir.
4. Pour half of your cornbread mix in the bottom of the greased 9x13* pan, pour meat mixture, top with more shredded cheese, pour remaining cornbread mix on top.
5. Bake at 350 F until cornbread is done. Refer to pkg instructions for baking time(s).

*Stacie says: No real pan size was given, but since you're using two 8x8 pkgs of corn bread mix, it only stands to reason that you would use a 9x13" pan, which is nearly double the area of an 8x8" pan.
(Hey! Maybe I really DID learn some math from Mr Bingham in 9th grade!)

Taco Pasta Salad

Becka Hancock Ward

Taco Pasta Salad

Ingredients:
16 oz pkg Spiral Pasta
1 lb Ground Beef
3/4 C Water
1 envelope Taco Seasoning
2 C (8 oz) Shredded Cheddar Cheese
1 large Green Pepper, chopped
1 medium Onion, chopped
1 medium Tomato, chopped
2 2.25 oz cans Sliced Black Olives
16 oz bottle of Catalina or Western Salad Dressing

Directions:

1. Cook pasta according to package directions.
2. Brown the ground beef over medium heat until cooked through; drain. Add water and taco seasoning and simmer, uncovered, for 15 minutes.
3. Rinse pasta in cold water, drain, place in a large bowl.
4. Add beef mixture, cheese, green pepper, onion, tomato and olives. Mix well.
5. Add the dressing and toss to coat well.
6. Cover and refrigerate for at least 1 hour.

Sprinkle cheese on top after serving, if desired.

Runza Casserole

Empty Stomach

Runza Casserole:

2 Lbs. Ground Beef
1 Med. Onion, Chopped
1 Can Cream of Mushroom Soup
4 to 4 1/2 C. Finely Chopped Cabbage
2 Tubes Crescent Rolls
1 Can Cheddar Cheese Soup

Brown ground beef; drain well. Add onion, mushroom soup and cabbage. Stir together and cover. Simmer 15 minutes. Line 9x13" baking dish with 1 tube crescent rolls. Add meat mixture, then spread cheese soup on top. Top with other tube of crescent rolls. Bake 350 degrees for 30 minutes. Let cool slightly before cutting to allow to set firmly as to not crumble when serving.
*Great served with fresh garden salad and sweet corn

Slow Cooker Pasta Fagioli

Karyn Walker-Sloan

Pasta Fagioli slow cooker crock pot version... just like Olive Garden

2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Directions:
1 Brown beef in a skillet.
2 Drain fat from beef and add to crock pot with everything except pasta.
3 Cook on low 7-8 hours or high 4-5 hours.
4 During last 30 min on high or 1 hour on low, add pasta.

Chili Rellenos Casserole

Christy Keeter

Chili Rellenos Casserole

1 lb.ground beef
1/2 onion, chopped
2 cans whole green chilies
1 can green chiles, chopped
1 cup shredded cheese
4 eggs
1 1/2 cups milk
1/4 cup flour
red pepper

~ Directions: Preheat oven to 375. Brown meat and onion. Add salt and pepper and about 1 T. of red pepper. In a casserole dish, place whole green chiles on the bottom.

Top with cheese, then meat.

Add another layer of grated cheese and then the can of chopped green chilies. Mix 4 eggs and milk. Add flour, mix well and pour over dish.

Bake at 375 for about 50 minutes. Cover with foil halfway through cooking if it gets too brown

Taco Cups

Hillbilly Recipes.

Ingredients:
1 1/2lb lean ground beef
15-oz. can spicy chili beans, undrained
1 pkg (1.25 oz) Old El Paso®  taco seasoning mix
1/2 cup water
1can (16.3 oz) Grands!® refrigerated buttermilk biscuits
1cup shredded Cheddar cheese (4 oz)
1/2cup shredded lettuce, if desired
1/2cup chopped tomato, if desired
1/2cup sour cream, if desired
1/2cup Old El Paso® Salsa, if desired

Directions:

1. Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2. Add chili beans, taco seasoning mix and water; mix well. Reduce heat to medium; simmer 10 minutes or until ground beef mixture is slightly thickened, stirring occasionally.
3. Meanwhile, spray outside bottom and sides of 8 (6-oz.) custard cups lightly with nonstick cooking spray. Separate dough into 8 biscuits. Roll or pat each biscuit to form 4 1/2-inch round. Place rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10x1-inch baking pan.
4. Bake at 375°F. for 14 to 16 minutes or until deep golden brown. Remove pan from oven. Carefully remove biscuit cups from custard cups. Place biscuit cups, right side up, in same baking pan. Spoon beef mixture evenly into each cup.
5. Top with cheese, lettuce, tomato, sour cream and salsa.