Crock-pot spaghetti

1 16 oz package of spaghetti cooked
1 16 oz container of sour cream
1 package of mozzarella cheese, cheddar cheese, and sharp cheese
Sauce:

1 cup of beef broth
4 cans of whole tomatoes
2 can of tomato paste
4 can of tomato sauce
Chopped basil
Chopped cilantro
Chopped sage
Chopped oregano
Chopped onion
Chopped garlic
2 pounds of ground beef

In a sauce pot, combine all of the tomato products and broth and bring to a simmer. Brown the herbs and garlic and onion with ground beef and add to sauce pot.

Put all the ingredients into the crock-pot and cook on low for 4 hours.
It is important that you do not add hot liquids into a cold crock-pot. Doing so could fracture the crock.

This is a great recipe for kids to get involved in. there is no danger of getting hurt, however supervision is needed when children are in the kitchen.


Incredible burgers

2 lbs of ground beef
1 large onion diced
1 tsp Salt
1 tsp Pepper
1 tsp Garlic powder
1 package of sesame seed hamburger rolls

12 slices of each; aged Swiss cheese, mild cheddar, Monterey Jack cheese.

Mix all the ingredients with the ground beef, and grill to your taste. Add 1 piece of each cheese to the burgers.

Brush rolls with butter and grill till toasted.

Putting the burgers together is fun; first add mayo, lettuce, and tomato to the top bun. Put the cheeseburger on the bottom bun and put it together.


Stuffed Peppers

6 bell peppers (You can use any color pepper, however it is important that they are about the same size and can stand on their own.)

2 cups of cook rice
1 pound of ground beef browned
1 can of whole tomatoes drained
1 can of your favorite spaghetti sauce
1 onion chopped
1 clove garlic chopped

Sautee the onions and garlic until browned. Chop up the canned tomatoes and combine all ingredients.

Cut the tops off of the peppers, taking care not to damage them in any way and seed the peppers. Stuff them with the rice mixture and replace the top of the pepper.

Brush them with olive oil and bake covered at 400 for 20 minutes. Serve hot.


Easy Meatballs

2 pounds of ground beef
1 tsp of onion powder
1 tsp of garlic powder
1 tsp of basil minced
1 tsp of oregano minced
1 tsp of chives minced
1 tsp of coriander minced
1 tsp of olive oil
½ cup of breadcrumbs
2 large eggs

Mix all of the ingredients together and roll into small balls and fry in batches. Can be used in meatball subs, Swedish meatballs, or spaghetti.


A Texan's Chili

6 strips bacon
2 lbs. boneless beef cubes
2, 15 oz. cans kidney beans, drained
1, 28 oz. can tomatoes, cut up
1, 8 oz. can tomato sauce
1 cup finely chopped onion
1/2 cup thinly sliced carrots
1/2 cup finely chopped green pepper
1/2 cup finely chopped celery
2 tablespoons minced parsley
2 cloves garlic, minced
1 bay leaf
2 tablespoons chili powder
1 teaspoon salt
1/8 teaspoon pepper

Fry the slices of bacon and drain on a paper towel. Place the beef cubes in the bacon pan, brown the meat with the bacon drippings for about 4 to 5 minutes. Add the meat to the slow cooker. Stir the bacon and the rest of the ingredients into the slow cooker. Cover and cook on a low setting for 10 hours or until the meat is tender and done. Stir occasionally.


Guacamole and Beef Casserole

Ingredients:

1 lb. ground beef
1 small onion
1 (5.3 oz.) can evaporated milk
1 pkg. dry enchilada spice mix
1 (10 oz.) can cream of mushrooms soup
1 (4 oz.) can chopped green chilies
Tortillas chips
3 C. shredded cheddar cheese
Sour cream and guacamole (optional)

Directions:

Preheat oven to 350 degrees F. Brown ground beef and onion in a skillet, stirring until ground beef is crumbly. Drain. Stir in milk, enchilada spice mix, soup, and green chilies. In a 9 x 13 inch baking pan, make 2 layers of chips, ground beef mixture, and cheddar cheese. Bake for 30 minutes. Serve with sour cream and guacamole, if desired.



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