Porcupine Skillet

Ingredients

• 1 lb. ground beef 
• 1 pkg. dry onion soup mix
• 1 1/2 c. hot water
• 3/4 c. uncooked rice
• 1 (16 oz) can tomatoes
• 1 c. shredded cheese
• 1 small can mushrooms (optional, I don't normally add these)

Instructions

• In a large skillet, crumble beef and brown.
• Drain and stir in onion soup mix, water, tomatoes (optional mushrooms).
• Add rice and stir.
• Cover and cook on low heat for 25 minutes or until rice is tender.
• Sprinkle with cheese, melt and serve.

Crescent Casserole

Ingredients:
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
2 cloves garlic
2 teaspoons olive oil
1 cup pasta sauce
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups mashed potatoes
1 cup shredded cheddar cheese
1 (8 ounce) package refrigerated crescent rolls

Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onion, garlic and green pepper in oil until crisp-tender. Stir in the beef, pasta sauce, oregano, salt and pepper; heat through.
2. Spread mashed potatoes in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Top with beef mixture; sprinkle shredded cheese.
3.Unroll crescent dough. Separate into four rectangles; arrange rectangles over the casserole. Bake at 375 degrees F for 12-15 minutes or until top is browned.

Comments:
This was super yummy! Was sort of like a goolosh or shepards pie. Very filling and perfect for a cool rainy day.

Sweet & Sour Meatballs

Ingredients:
1 20oz can unsweetened pineapple chunks
1 egg
1 cup soft bread crumbs
1 teaspoon salt
1 garlic clove, minced
1/4 teaspoon pepper
1 1/2 pounds ground beef
1 teaspoon canola oil
2 large green peppers
1 cup chicken broth
1/2 cup sugar
3 tablespoons cornstarch
1/2 cup cider vinegar
3 tablespoon soy sauce

Directions:

Drain pineapple, reserving 1/2 cup juice. Set the juice and pineapple aside. In a bowl, combine the egg, bread crumbs, garlic, salt and pepper. Crumble beef over mixture and mix well. Shape into meatballs.
In nonstick skillet, brown meatballs in oil; drain. Cut green peppers into chunks. Add broth, peppers and reserved pineapple to meatballs. Bring to a boil. Reduce heat; simmer, uncovered for 5-7 minutes.
Combine sugar and cornstarch in a bowl. Stir in the vinegar, soy sauce and reserved pineapple juice until smooth. Add to meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Comments:

Beef Taco Bake

Ingredients:
1 lb ground beef
1 can condensed tomato soup
1 cup Salsa
1/2 cup milk
6 flour tortillas or 8 corn tortillas, cut into 1 inch pieces
1 cup shredded cheese


Directions:
Cook beef in skillet over medium heat until beef is browned stirring to separate meat. Pour off fat. Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2 quart shallow baking dish. Cover and bake at 400 for 30 minutes or until hot. Sprinkle with remaining cheese.

Sausage-Stuffed Green Peppers

Ingredients:

1 pound Italian Sausage
1 medium onion, chopped
1 teaspoon dried oregano leaves, crushed
1 cup shredded mozzarella cheese
4 medium green peppers, seeded and cut in half leangth wise
2 cups Pasta Sauce



Directions:

Cook sausage until browned, stirring to separate meat. Add onion and oregano and cook until tender. Pour off fat. Stir in Cheese.

Arrange peppers in 3 quart shallow baking dish or roasting pan. Spoon sausage mixture into peppers. Pour pasta sauce over peppers. Cover and bake at 400 for 40 minutes or until peppers are tender.