[JoeSixPack1]

WOW, copying all your recipes for later eating! Tank u !!!!!! :-)

[kcvl]

HOT TACO RICE

1 lb. ground beef
1 onion, chopped
1 1/2 c. med. salsa
1 can (8 oz.) tomato sauce
1 chicken bouillon cube
1 1/2 c. Minute Rice

GARNISHES:
Chopped tomatoes
Sour cream
Shredded Cheddar cheese
Tortilla chips
Sliced pitted ripe olives

Brown beef and onion in skillet. Add salsa, tomato sauce and bouillon cube. Bring to a full boil; cover, reduce heat and simmer 5 minutes. Meanwhile, prepare rice as directed on package. Serve beef mixture over rice; top with garnishes. Makes 4 servings.

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DEEP DISH TACO SQUARES

2 c. Bisquick mix
1 lb. ground beef
2 tbsp. chopped onion
8 oz. sour cream
1/3 c. mayonnaise
1/2 c. cold water
1 chopped green pepper
8 oz. can tomato sauce
1 c. shredded cheese

Combine mix and water, stirring until blended. Press into greased 12 x 8 x 2 inch baking dish. Bake at 375 degrees for 9 minutes. Cook beef, green pepper and onion until meat is brown; drain. Stir in tomato sauce; spoon over crust. Combine sour cream, cheese and mayonnaise. Spoon over meat mixture. Sprinkle with paprika. Bake uncovered for another 25 minutes.

[kcvl]

TOMATO BEEF MACARONI

1 to 1 1/2 lbs. ground beef
1/2 green pepper
1 sm. onion
Salt & pepper to taste
Chili powder to taste

Brown ground beef, green pepper and onion. Add salt, pepper and chili powder to taste. Slightly sprinkle garlic powder. After this cooks, drain off grease, then add to the mixture:
1 can stewed tomatoes
1 c. red kidney beans

Let simmer slowly. Meanwhile, cook 1 pound macaroni, then add all together. Serves 6.

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EASY BROCCOLI BEEF BAKE

Brown together until onions are tender: 1 1/2 lb. ground beef or turkey
1 lg. onion (about 1 c.)
Drain - add: 1 (8 oz.) pkg. cream cheese
1 can cream of chicken soup

Stir until mixed and hot. Pour this mixture over 1 large package. Precooked chopped broccoli. Grate 2 kinds cheese (Jack and Cheddar, etc.) and sprinkle over top of beef mixture. Unroll 1 can (dairy case) crescent rolls into 2 strips and lay over top of cheese and bake per the directions for the rolls.

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MEXICAN CORNBREAD CASSEROLE

1 lb. ground beef
1/4 c. chopped onion
2 tbsp. chopped green chilies
2 eggs, beaten
1 can (1 lb.) creamed corn
2/3 c. milk
1 env. cornbread mix
4 slices American cheese

Preheat oven to 425 degrees. Brown beef until crumbly. Drain excess fat. Add onions and pepper. Combine eggs, 1/2 of corn and milk and add to cornbread mix. Stir until moistened. Pour half of cornbread batter into greased 9 inch square pan. Top with beef, cheese slices and remaining corn. Pour other half of cornbread mixture on top. Bake for 25 to 30 minutes.

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MICROWAVE CHILE

1 lb. ground beef or turkey
1 med. onion, chopped
1 c. chopped celery
2 cans (10 3/4 oz.) tomato soup
1 can (16 oz.) kidney beans, undrained
1/4 c. water
1 1/2 to 2 tsp. chili powder
1 tsp. brown sugar
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne pepper

Combine meat, onion and celery in 3 quart casserole dish. Microwave on high 6 to 9 minutes or until meat is cooked and vegetables are tender. Drain fat and break up meat. Stir in remaining ingredients. Cover. Micro on high 5 minutes. Stir. Reduce power to 50 percent. Micro uncovered 30 to 35 minutes. Stirring twice. Makes 2 quarts.