[txjovigal]

what do you make for dinner... Thats easy??

Come on... give me your recipes...

[Brandiwine77]

Hmm, I make skillet spaghetti bake. (in an electric skillet cause its bigger)

Ground 1 lb ground beef & drain.
Add in noodles (I use ziti or bowties) UNCOOKED
1 jar sauce (chunky veggie, mmm)
and about 1/3 jar of water.

Cook until noodles are done and tender. May have to add a little more water if too thick. When noodles are done, top with a ton of different shredded cheese. I use 5 cheese Italian blend. Put lid on skillet and let it melt & then chow down!

[txjovigal]

If its cold like this past weekend.

TACO SOUP

INGREDIENTS:

1 Onion
2 lbs. Ground Beef
2 Cans Rotel Tomatoes (1 mild/1 spicy)
2 Cans Chicken Broth
1 Can Pinto Beans
1 Can Black Beans
1 Can Kidney Beans
1 Can Whole Corn
1 Can Hominy
1 Envelope Taco Seasoning Mix
1 Envelope Hidden Valley Ranch Seasoning
1 Green Pepper
1 Clove Garlic



INSTRUCTIONS:


Brown meat, onions, green pepper, and garlic. Drain off all grease. Add all the rest and juice and cook 45 minutes to 1 hour on low. Add more chicken broth if not “soupy” enough. Serve with cornbread. Can Freeze. Really good!

I tend to use onion and garlic powder with out the green pepper and you can skip whatever beans you don't want like for me hominy.... but I freeze it and its really good later..

[RainyDayGirl]

Ha, I actually don't have any recipes, I just wanted to see if it was the setup for a joke with the punchline in the thread like "You have a pound of ground beef . . . and not only is it grounded, but you took away it's allowance too!".

I sometimes cook with the veggie alternative to ground beef (really tasty, and low-fat, no cholesterol) like Smart Ground. This recipe turned out pretty well, and is very kid-friendly (I made it when babysitting for the evening).

Enchilada Bake (from the Peta Vegetarian Starter Kit)

12 oz. vegetarian burger crumbles (try Morningstar Farms brand—www.kelloggs.com)
1 packet taco seasoning
2 15.5-oz. cans enchilada sauce
18 corn tortillas
2 15.5-oz. cans pinto beans, drained
2 green onions, chopped
2 cups vegan cheddar cheese, shredded (try Follow Your Heart brand—www.followyourheart.com)
1 4.5-oz. can diced green chilies
2 cups Fritos corn chips, finely crushed

• Preheat the oven to 375°F.
• In a small bowl, combine the burger crumbles and taco seasoning and set aside.
• Spray a 9-inch by 13-inch pan with oil.
• In layers, spread a generous amount of enchilada sauce, 6 corn tortillas, 2 cans of pinto beans, a handful of green onion, a third of the shredded “cheese,” half the can of green chilies, lots more enchilada sauce, 6 more tortillas, all the seasoned burger crumbles, another third of the “cheese,” the remaining green chilies, more enchilada sauce, then the final 6 tortillas, more enchilada sauce, and the rest of the “cheese.” Cover in foil and bake for 30 minutes.
• Remove the foil, top the entire casserole with the Fritos, and bake for another 15 to 30 minutes or until bubbly and browned.

Makes 6 servings