I first found this recipe over at Blissfully Domestic, but I’ve adapted it just a little by adding black beans. My family loves it! It’s a quick and easy meal and is perfect for big family get togethers because it is filling and everyone can top it their own way!
2 pounds ground beef, browned
1 can black beans (drained and rinsed)
1 (10-ounce) can Ro-Tel tomatoes
1 envelope taco seasoning
2 (8-count) refrigerated crescent rolls
1 (8-ounce) box Mexican Velveeta, sliced
Preheat oven to 400 degrees
Combine browned ground beef with Ro-Tel tomatoes, black beans, taco seasoning, and cheese in skillet. Stir and cook just long enough to melt cheese.
For your crust, simply press 1 can of crescent rolls into bottom of a lightly greased 9×13 pan.
Layer beef mixture on top of crust and spread other can of crescent rolls on top.
Bake 15-20 minutes.
Suggestions: Serve with sour cream, lettuce, tomato, olives, rice and beans for a true Mexican meal!
This is another recipe of Ruth Adams, who was my mother-in-law, and Tanya and Deanna’s grandma. She used to make this often to take to church pot-luck dinners.
1 & 1/2 lbs. ground beef
1 & 1/2 C. milk
1 C. oats
2 T. grated onion
1 & 1/2 t. salt
1/3 t. pepper
1/2 t. chili powder
Mix and shape into small patties or balls. Put in baking pan. Pour Barbecue sauce (see recipe below) over and bake uncovered 1 hour at 350 degrees.
2 medium onions finely chopped
3/4 C. catsup
3/4 C. water
2 T. vinegar
2 T. Worchestershire sauce
1 t. chili powder
1 t. paprika
Mix all ingredients and simmer uncovered for 30 minutes.
This is an easy and quick recipe to throw together. I’m not sure where the recipe came from, but it’s one I have been making for years. I used to make a double recipe and put 1/2 in the freezer. Then they can be taken out and tossed in some spaghetti sauce for a quick meal.
2 lb ground beef
1 & 1/2 C. bread crumbs (3 slices)
1/2 C. milk
1/4 C. finely chopped onion
1 & 1/2 t. salt
Mix together, and make into one inch balls. Cook on 15 1/2 x 10 1/2x 1 in. baking pan at 375 degrees for 20-25 minutes.
Note: These can easily be cooked in the microwave also.
This recipe was sent in by my friend Lyndy. It sounds delicious! I can’t wait to try it.
Lyndy says, “Jerry and I love this recipe. It makes enough for the 2 of us to have a good meal and a few leftovers. Very hearty and great for these cold days!! It is also fairly quick and simple.”
1 pound ground beef, fresh or frozen
1 teaspoon vegetable oil
1 large onion about 1 cup chopped
1 (15-oz) can black beans
1 (14-oz) can chili-style chopped tomatoes
1 (8 oz ) can tomato sauce
1 (11.5 oz) package refrigerated cornbread twists
Cheddar cheese and sour cream (optional)
Preheat oven to 375 degrees
Heat oil over medium-heat in a cast-iron skillet. If you don’t have a cast-iron skillet, just use a normal skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the beef to the skillet and brown/cook thoroughly.
Meanwhile, rinse and drain the beans. Set them aside. When the beef is no longer pink, reduce heat to medium. Add tomatoes with their juice, tomato sauce, two handfuls of cheese and reserved beans. Stir well. Remove from heat.
If you do not have a skillet that will transfer to the oven, pour the stirred mixture into a square baking dish…about a 9×9 pan. Do this before the next step.
Open the corn-twists package and separate the dough into strips. Lattice the dough over the top of the chili in the skillet. Carefully place the skillet in the preheated oven. Bake until the corn twists are lightly browned, about 12 -15 minutes. Remove and serve with cheese and sour cream if desired.
This recipe used to be a favorite of my kids because they could make it themselves. I am not sure where it originated, but my daughter Tanya, at age 9, submitted it to be published in a Cookbook put together by the Smithton United Methodist Women.
1 lb ground beef
½ c barbecue sauce
¼ tsp pepper
1/8 c chopped onion
1 tsp brown sugar
1 large can pork and beans
Pinch of garlic salt or powder
Directions: Crumble ground beef into skillet; stir while browning. Drain meat. Add remaining ingredients, simmer 15-20 minutes. Serve open face on hamburger buns. Yields 8 servings.
So technically it isn’t spaghetti, but that’s what I’ve always called it. This is a really simple recipe that can be adapted to your tastes easily. It is one I always fall back on when I’m looking for something a little different for dinner. It is also a great recipe to throw together and freeze for later if you like to plan ahead.
12 oz. bag of rotini pasta
1 lb ground beef (optional)
1 jar spaghetti sauce (or homemade sauce if you are adventurous)
2 cups Mozzarella or Parmesan cheese
Directions: Brown ground beef and drain grease. Cook pasta as directed on package. Combine pasta, beef, and spaghetti sauce and mix together (for added flavor you can add chopped onion, peppers, or other vegetables). Put half of the mixture in a 2 quart casserole dish and spread with a spoon. Sprinkle 1 cup of cheese over the top. Add the rest of the mixture on top and cover with remaining cup of cheese. Bake at 350 degrees for 20-30 minutes or until cheese is well melted.