Nachoooo! Meat

Nacho Meat

2 1/2 lbs ground beef
8 oz can tomato sauce
1 small can tomato paste
red pepper flakes (to taste)
salt
pepper
2 TBS. taco seasoning
1 TBS dried onion flakes

Put everything in crockpot. Cook on high for 3 hours. At about 2 hours break the meat up and drain the oil. Use for any mexican dish that has meat; nachos, tacos, enchiladas, chimichangas, whatever!

Dinner in a Pumpkin

submitted by Missy




serves 6


1 small to medium pumpkin (cut off top and clean out seeds) be sure to select a pumpkin with a stem! It serves as a handle
2 T. vegetable oil
1 onion chopped
2 lbs. lean ground beef
2 T. soy sauce
2 T. brown sugar
1-4 oz. can sliced mushrooms
1 can cream of chicken soup
2 C. cooked rice
1 can water chestnuts drained (optional)

Preheat oven to 350°. Using sharp knife, cut 3-inch circle around stem of pumpkin. Remove seeds and pulp; discard (or save the seeds and roat them after dinner). Brush inside of pumpkin with margarine. Brush outside of pumpkin with salad oil; placed in center of a greased baking sheet. Bake at 375º for 30 minutes.

Brown meat and onion in large skillet. Drain fat and add soy sauce, brown sugar, mushrooms, soup and rice. Simmer for 10 minutes. Fill the inside with the mixture. Replace pumpkin lid and put on a cookie sheet. Bake for about one hour.

Cowboy Casserole

submitted by Missy

serves 6 (or more)

2 pounds extra lean ground beef
1 large onion, chopped
1 large green bell pepper, seeded, deribbed and chopped
2 cloves garlic, pressed
1 10-oz. can enchilada sauce
1 8-oz. can tomato sauce
1 6.5-oz. can sliced black olives, drained
2 tablespoons chili powder
Salt and pepper to taste
1 teaspoon oregano
1/2 teaspoon cumin
2 cups water
1 cup cornmeal mix
1 cup low fat Cheddar cheese, shredded

In a large skillet, cook ground beef together with onions, bell pepper and garlic. Drain off fat and place in slow cooker. In a mixing bowl, combine enchilada sauce, tomato sauce, olives, chili powder, salt, pepper, oregano and cumin. Pour over ground beef. Cover and cook on low heat setting for about 8 hours. 30 minutes before you are ready to serve, bring water to a boil. Add cornmeal mix and return to a boil. Lower heat to a simmer and continue to stir for another minute or so. Drop cornmeal batter by the spoonful into the slow cooker. Raise slow cooker heat setting to high; cover and cook for another 15 to 20 minutes, or until corn dumplings are done. Sprinkle with cheese and serve.

source: FlyLady.net