Mexican Melts

1 pound lean ground beef

1 (1.25-ounce) package Old El Paso Taco Seasoning Mix

2/3 cup water

1 1/2 cups Old El Paso Thick "n' Chunky Salsa

1 can (1 pound 0.3-ounce) can Pillsbury Grand Refrigerated Southern Style Biscuits

4 ounces (1 cup) shredded

Monterey Jack cheese or

Mexican cheese blend

1 cup sour cream, if desired

Heat oven to 375 degrees. Lightly spray large cookie sheet with nonstick coating spray or use nonstick cookie sheet.

Brown ground beef in a large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.

Add taco seasoning mix, water and 1/2 cup of the salsa; cook and stir 2 to 4 minutes or until mixture has thickened.

Separate dough into 8 biscuits. Press or roll each to form 6-inch round.

Spoon about 1/4 cup beef mixture onto center of each round.

Top each with 1 tablespoon of the cheese.

Bold dough over filling, press edges firmly with fork to seal. Place on
sprayed cookie sheet.

Bake at 375 degrees for 9 to 14 minutes or until golden brown.

To serve, top each sandwich with 1 heaping tablespoon remaining salsa and 1 tablespoon remaining cheese. Serve with sour cream.

Makes 8 servings.

Mexican Skillet Rice

3/4 pound lean ground pork or lean ground beef
1 medium onion, chopped
1-1/2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
3 cups cooked brown rice
1 (16-ounce) can pinto beans, drained
2 (4-ounce) cans diced green chilies
1 medium fresh tomato, seeded and chopped (optional)
Fresh cilantro sprig for garnish

Cook meat in large skillet over medium-high heat until brown, stirring to crumble; drain. Return meat to skillet. Add onion, chili powder, cumin and salt; cook until onion is soft but not brown. Stir in rice, beans and chilies; thoroughly heat. Top with tomato; garnish with cilantro. Serve immediately.

Microwave Oven Instructions

Combine meat and onion in 2- to 3-quart baking dish, stirring well. Cover with wax paper and cook on HIGH 4 to 5 minutes, stirring after 2 minutes, or until meat is no longer pink. Drain. Add chili powder, cumin, salt, rice, beans and chilies. Cook on HIGH 4 to 5 minutes, stirring after 2 minutes, or until thoroughly heated. Top with tomato.

Makes 6 servings.

Mexican Turnovers

DOUGH
1 1/4 cups warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
1/2 cup cornmeal
1/4 cup vegetable oil, at room temperature
1 teaspoon salt
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)

FILLING
3/4 pound ground beef, cooked and drained
1/2 cup prepared salsa
1 4-ounce jar diced pimientos, well drained
1 cup grated Monterey jack cheese
1 8 3/4-ounce can kidney beans, drained
2 teaspoons chili powder

Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in cornmeal, oil, salt and enough flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.

Meanwhile combine beef, salsa, pimientos, cheese, beans, chili powder, oregano and salt; reserve.

Punch dough down; divide into 10 equal pieces. On lightly floured surface, roll each to 6-inch circle. Place 1/3 cup filling on one half of each circle. Fold dough over filling; pinch seam to seal. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 400ºF for 25 minutes or until done.

Makes 10 turnovers. Serve warm with additional salsa, if desired.

Mock Fillet Mignon

1 pound ground beef
1 tablespoon vegetable oil if meat is lean
1 clove garlic minced
1 teaspoon salt
1/2 teaspoon seasoned pepper
4 strips bacon
1 can mushroom pieces drained (4oz)
3 tablespoons butter or margarine
1 tablespoon Worcestershire sauce
1 dash red pepper sauce
1/4 teaspoon seasoned pepper

Combine meat, oil, garlic, salt and pepper. Mix well. Shape into 4 patties. Wrap each with bacon, fasten with toothpicks.

Cook on grill 10 to 15 minutes on each side or to desired doneness. Serve with sauce made by sautéing mushrooms in melted butter and adding seasonings.

Serves 4.

Outlaw Tex-Mex Casserole (Chicken or Beef)

1 medium onion, diced
One 8-ounce can diced green chiles
1 can green enchilada sauce
1 can chicken broth
1 teaspoon chili powder
1 teaspoon cumin
1/2 diced bell pepper
4 diced chicken breasts or 3/4 pound lean ground beef
1 package corn tortillas (at least 20)
shredded cheddar or colby Jack cheese

Saute all ingredients, except tortillas and cheese, over medium heat.

Cut corn tortillas into 1/2 x 2-inch portions. Spray an 11 x 7-inch Pyrex dish with non-stick cooking spray. Layer tortillas to cover bottom; add 1/2 sauteed ingredients.

Repeat tortilla layer; add balance of ingredients. Cover with 1/4-inch of cheese.

Bake at 250 degrees for 30 minutes.

Quick Beef and Macaroni Casserole

1 lb. ground beef
3 tbsp. salad oil
1 cup chopped onion
1 cup chopped celery
1 can (10-oz.) cream of mushroom soup
1 can (10-oz.) tomato soup
1 1/4 cups water
1 tsp. chili powder
1 cup ready cut macaroni
seasoning (salt & pepper, etc. to taste)

Brown meat in oil. Add the onions and celery and cook until tender. Mix in mushroom soup, tomato soup, water, chili powder, and seasoning.

Cook macaroni in salted water. Drain and add to meat mixture.

Pour into large casserole and bake at 350º F. for 45 minutes.

Serves 4 to 5 people.

Russian Pastries

8 ounces Cream cheese, softened
1-1/2 cups All-purpose flour
1/2 cups Butter, softened
2 large Eggs
1/2 pound Ground beef
1 medium Onion, diced
1/4 cup Sour cream
3 tablespoon Sweet pickle relish
1/2 teaspoon Salt
1/2 teaspoon Dill weed
1/8 teaspoon Pepper

In medium bowl, with hand, knead cream cheese, flour, and butter until smooth. Shape dough into ball; wrap in plastic wrap or foil; refrigerate until chilled, about 1 hour.

Meanwhile, hard-cook 1 egg; chop.

In 10-inch skillet over high heat, cook ground beef and onion until meat is browned and all pan juices evaporate. Remove skillet from heat; stir in sour cream, pickle relish, salt, dill weed, pepper, chopped egg, and 1/4 c water; set aside.

On floured surface with floured rolling pin, roll dough 1/8-inch thick. With floured 2-3/4-inch round cookie cutter, cut out 20 dough rounds. Repeat with remaining dough and trimmings to make about 50 dough rounds in all.

Onto on half of each round, place one teaspoon of meat mixture. In cup, with fork, beat remaining egg; brush edges of dough round with some egg; fold dough over filling. With fork, firmly press edges together to seal; prick tops; brush with remaining egg. Arrange pastries on ungreased cookie sheet, about 1-inch apart. If not serving right away, cover with foil and refrigerate.

To serve, preheat oven to 425o F. Bake pastries 10 minutes or until golden.

Makes about 50 pastries.

TO FREEZE AND USE UP TO 1 MONTH LATER: Place unbaked pastries in freezer container with waxed paper between each layer; seal; label; and freeze. About 25 minutes before serving, preheat oven to 425o F. Arrange frozen pastries on ungreased cookie sheet and bake 15 minutes or until pastries are golden.

Salisbury Steak 1 pound ground beef 1/3 cup dry bread crumbs 1/2 teaspoon Salt 1/4 teaspoon pepper 1 egg 1 large onion 1 can mushroom soup 1 can condensed beef broth Mix ground beef, bread crumbs, salt, pepper, and egg; Shape into 4 oval patties, 3/4 inch thick. Cook in a 10 inch skillet over medium heat, turning occasionally, until brown about 10 minutes; Drain. Add onion, broth and mushroom soup. Heat to boiling Reduce the heat to simmer, and continue cooking until the meat is done. About 45 minutes. Remove the steaks, and you already have your gravy with mixture in pan. If not thick enough add a little cornstarch in water to thicken.

Seven-Layer Beef Casserole

1 cup raw rice
2 small (about 6-ounce) cans tomato sauce
1 (15- to 16-ounce) can whole kernel corn, undrained
Finely chopped onion and/or bell pepper
1-1 1/4 pounds ground beef
2 slices bacon, cut in half

Layer ingredients in a 1 1/2-quart casserole dish in the following order: the rice, one can of tomato sauce, the corn with its liquid, the onion and/or pepper; the ground beef (shape it into a large patty); the other can of tomato sauce; and the bacon slices.

Bake covered at 375° for 1 hour and 15 minutes; remove cover and continue to cook until bacon is brown. (Casserole is even better if it rests 30 minutes before serving.)

Makes at least 4 servings.

Southwestern Supper

1/2 pound lean ground beef
1 can (12 oz.) whole kernel corn, drained, or 1 cup frozen corn, thawed and drained
1 bottle (12 oz.) chunky salsa
1 can (2-1/4 oz.) sliced ripe black olives, drained
1 cup cream-style Cottage cheese
1 carton (8 oz.) dairy sour cream (light or regular)
5 cups tortilla chips
2 cups (8 oz.) shredded Wisconsin Cheddar cheese
1/2 cup chopped fresh tomato

Preheat oven to 350 degrees Fahrenheit.

In a large skillet, brown ground beef; drain. Add corn and salsa; cook over low heat until hot. Reserve 2 tablespoons of olives. Stir remaining olives into meat mixture.

In a small bowl, combine Cottage cheese and sour cream.

In a 2 quart casserole dish, layer 2 cups of chips, half of meat mixture, 3/4 cup Cheddar cheese and half of Cottage cheese mixture. Repeat layers. Cover casserole with lid or tin foil.

Bake for 35 minutes. Remove from oven and stand remaining chips around the edge of the casserole. Top casserole with remaining olives, tomato and remaining Cheddar cheese. Continue baking for 10 minutes.

Makes 4-6 servings.

Texas Beef Skillet
I bet this would also be good with a small can of diced green chilies added.
 
1 pound Ground Beef
3/4 cup Onion -- chopped
1 1/2 tsp Chili Powder
1/2 tsp Salt
1/2 tsp Garlic Salt
1 16 oz Can Tomatoes -- cut up
1 15 oz Can Red Kidney Beans
3/4 cup Quick Cooking Rice
3/4 cup Water
3 Tbsp Green Pepper -- chopped
3/4 cup Shredded Cheddar Cheese

In skillet cook ground beef and onion till beef is brown and onion is tender; drain off fat. Sprinkle meat mixture with chili powder, salt, and garlic salt.

Stir in undrained tomatoes, undrained beans, uncooked rice, water, and green pepper. Cover and simmer, stirring occasionally, for 20 minutes.

Top with cheese. Cover and heat till cheese melts, about 3 minutes longer.

Sprinkle with crushed corn chips, if desired.

Servings: 6

Texas Shepherd's Pie

1 1/2 pounds peeled baking potato -- cut into 1/4-inch thick slices
1/3 cup low-fat buttermilk
1/2 teaspoon salt -- divided
1/2 teaspoon pepper -- divided
1 pound ground round
1/2 cup chopped onion
1/3 cup chopped celery
1/4 cup shredded carrot
1/2 teaspoon fennel seeds -- crushed
1 teaspoon instant minced garlic
1 1/2 cups salsa
Cooking spray
1/2 cup(2 ounces) shredded reduced-fat sharp cheddar cheese

Preheat oven to 375º

Place potato slices in a medium saucepan. Cover with water; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until tender; drain. Return potato slices to pan.

Add buttermilk, 1/4 teaspoon salt, and 1/4 teaspoon pepper; beat at medium speed of a mixer until smooth. Set aside.

Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble; drain. Return meat to pan. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, onion, celery, carrot, fennel seeds, and garlic; cook over medium heat 5 minutes or until vegetables are crisp-tender, stirring frequently. Add salsa; simmer over medium-low heat 10 minutes.

Spoon into an 8-inch square baking dish coated with cooking spray; spread potato mixture over meat mixture. Sprinkle with cheese.

Bake, uncovered, at 375º for 20 minutes or until thoroughly heated.

Possibly Hubby's favorite recipe in the world. Ingredients look odd and the whole thing doesn't look right until you dish it out, but if you love stuffed cabbage, do try it.

It's also a very forgiving dish. Cook it longer if 1 1/2 hours isn't convenient. Simmering an extra 30 minutes with the lid off will reduce the liquid. Make it ahead of time if you like; it freezes beautifully. 

1 large head cabbage
1 ginger ale
28 - 32 oz. Heinz ketchup
2 lbs. lean ground beef
1 med onion
1/4 cup chopped parsley
3-4 egg whites
1/4 cup raw rice
15 oz broken peeled tom with juice
brown sugar
sour salt (or cider vinegar)

Trim and core the cabbage and cut it into one-inch strips. Put the strips into an 8-quart dutch oven or stock pot and add the ginger ale and ketchup. Bring to a boil, stir, cover and let simmer while you prepare the meat.

Put the ground beef in a large mixing bowl. Grate the onion over the beef and mix it in with your hands. Manually work in the egg as well, then the rice. Form into 6 - 10 patties no more than 1" thick (they'll plump up as they cook).

After the cabbage has simmered for 15 minutes, stir again and add the meat patties carefully in two layers, being sure that the sauce and cabbage completely surround and cover each patty. I dissolve brown sugar in a little water and add now, then sour salt (or vinegar) to your taste

Cover and simmer 1 1/2 hours.

Serve over hot white rice in soup plates. Buttered rye bread is nice for dipping in the juice.

Makes 6 servings.

Vegetable Beef Casserole

3 medium unpeeled potatoes, sliced
3 carrots, sliced
3 celery ribs, sliced
2 cups fresh or frozen green beans
1 medium onion chopped
1 pound lean ground round
1 teaspoon dried thyme
1 teaspoon pepper
4 medium tomatoes, peeled, seeded and chopped
1 cup (4 ounces) shredded reduced fat cheddar cheese

In a 3-quart casserole, layer half of the potatoes, carrots, celery, green beans and onion. Crumble half of the uncooked beef over vegetables. Sprinkle with 1/2 teaspoon each of thyme and pepper. Repeat layers. Top with tomatoes.

Cover and bake at 400º for 15 minutes. Reduce heat to 350º; bake about 1 hour longer or until vegetables are tender and meat is done. Sprinkle with cheese; cover and let stand until cheese is melted.

Yield: 8 servings.

Baked Cavetelli

Makes 6 main-dish servings or 8 to 10 potluck servings.

8 ounces dried cavatelli pasta
1 14 1/2 ounce can whole Italian-style tomatoes
1/2 of a 6-ounce can (1/3 cup) Italian-style tomato paste
1/4 cup dry red wine or tomato juice
1/2 teaspoon sugar
1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper
1 pound extra-lean ground beef
1/2 cup chopped onion
1/4 cup sliced, pitted ripe olives
1/2 cup shredded part-skim mozzarella cheese (2 ounces)

1. Cook pasta according to package directions. Drain well. Set aside. Meanwhile, in a blender or food processor container, combine undrained tomatoes, tomato paste, wine, sugar, oregano, and pepper. Cover; blend until smooth. Set aside.

2. In a large skillet, cook ground beef and onion until beef is no longer pink. Drain well. Stir in tomato mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in pasta and olives.

3. Spoon the pasta mixture into a 2-quart casserole. Bake, covered, in a 375°F oven for 30 minutes. Sprinkle with mozzarella cheese. Bake, uncovered, about 5 minutes more or until heated through.

Or, chill unbaked casserole, covered, in the refrigerator for up to 24 hours. Bake in a 375°F oven for 45 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes more.

Source:BH&G