Velveeta Dip

1 lb. (16 oz.) Velveeta Cheese, cut into 1/2-inch cubes
1 can (10 oz.) Diced Tomatoes & Green Chilies, undrained
1 cup Shredded Mozzarella Cheese
1/2 lb. ground beef, cooked, drained

Mix all ingredients in a microwaveable bowl.

Microwave on high 5 minutes or until Velveeta is melted, stir once while its cooking! Garnish with green onions (optional).

Serve with yummy restaurant style tortilla chips!

*My Notes:*
-This recipe is from hip2save.com and is going to be on my list of appetizers for my birthday this year!

Crock Pot Hamburg Vegetable Soup

1 pound ground beef
1 can tomato soup
2 cans (small) beef broth
1-1/4 cup water
10 oz. frozen mixed vegetables
1 teaspoon garlic powder
1 envelope onion soup mix
14 oz. can diced tomatoes, undrained
Potatoes

Brown ground beef and drain, mix in the onion soup mix. Use fresh potatoes, par boil.

Add all ingredients to crock pot. 7-8 hours low or 5-6 hours high.

Can serve with noodles.

*My Notes:*
-Thank you Sharon!

Nana's Stuffed Zucchini

Slice zucchini lengthwise
Scoop out center
1 ½ pounds ground beef
3 cloves garlic (chopped)
1 medium onion (chopped)
1 cup rice to 1 ½ cup water (partially cooked)
Garlic powder, pepper, and salt
Tomato sauce-water(rinse can)
1 can tomatoes
Layer of cheese between meat and
Grated cheese

Pour tomato mixture over meat. Cover and bake one hour at 350 degrees.

*My Notes:*
-With this recipe, fresh zucchini from the garden is the best!
-Thanks Nana!

Nana's Piggys

MIX WELL:
1 ½ pound ground beef
¾ cup rice (rinsed good)
1 large onion diced
2-3 cloves garlic
Salt and pepper to taste
A couple teaspoons tomato soup and water in mixture to make moist.

--steam cabbage-fill and roll
Lay pieces of cabbage on bottom of pot.

ADD:
1 can tomato soup
¾ can water
1 can (2 cups) tomatoes
1 tablespoon vinegar
Dash of salt, pepper and sugar
Mix well.

Add piggys and simmer for 1 hour or more.

*My Notes:*
-This has been in my family for generations and is still a family favorite.
-Thanks Nana

Taglairini

2 pounds lean ground beef
1 large onion, chopped
1 small can whole corn or mexicorn
2 tablespoons chili powder
1 large package flat noodles
2 cans tomato sauce
1 small can ripe black olives, chopped
Salt to taste
Grated mild cheddar cheese

Cook noodles in salted water. Brown beef with onions. Combine both mixtures adding corn, olives, chili powder, tomatoes sauce and salt. Mix well. Place in large casserole dish and completely cover with grated cheese. Bake at 350 degrees for 30 minutes.

*My Notes:*
-Thanks Becky! My boyfriend raves about this one.....and he isn't a big spicy person, so it must be pretty good!

Stuffed Peppers

Par cook cleaned peppers - either whole, halved or quartered
2 to 2 1/2 pounds ground beef/pork or sausage (remove casing) - use equal parts of each
2 med. chopped onions
salt, pepper, garlic powder, oregano, Italian seasoning to taste
1 large can chopped or pureed tomatoes
1 cup water (I use the water from the par cooked peppers)
1 cup cooked rice
about 20 slices white american cheese
1 large can tomato sauce

Lightly brown meat and onions;drain off grease. Add seasonings, tomatoes, water and rice to meat. Simmer until rice is tender (about 15 mins).

Add cheese until melted

Line an 11-1/2" by 17-1/2" pan with peppers and spoon mixture in or on them. Top with tomato sauce.

Bake in 350 degree oven for about 30 mins.

*My Notes:*
-Thanks Aunt Dot

Cheeseburger Soup

1 ½ cups water
2 cups cubed peeled potatoes
2 small carrots, grated
1 small onion, chopped
¼ cup chopped green pepper
1 garlic clove, minced
1 tablespoon beef bouillon granules
½ teaspoon salt
1 pound ground beef cooked and drained
2 ½ cups milk, divided
3 tablespoons flour
8 oz. American Cheese, cubed
¼ to 1 teaspoon cayenne pepper,
optional

In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in beef and 2 cups of milk; heat through.

Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened or bubbly. Reduce heat; stir in cheese until melted. Add cayenne if desired. Serve or cool.

*My Notes:*
-Although this recipe may seem a bit odd, try it and I am sure the whole family will love it.

Tater Tot Casserole

2 pounds ground beef
2 pounds tater tots
2 can cream of muchroom soup
2 cups cheddar cheese, shredded
1/2 pound Velveeta cheese, in slices
Frozen Peas (optional)

Put ground beef in bottom of 13" x 9" pan.

Mix cheddar cheese and mushroom soup together. Put on top of meat, then put Tater Tots on top of soup.

Cover and bake for 1 hour at 350 degrees. Put Velveeta slices on top during the last 10 minutes.

*My Notes:*
-This is a recipe with a short prepration time, so it is perfect for after work when you don't have that much time.
-Kids love it!

Little Cheddar Meat Loaves

1 egg
3/4 cup milk
1 cup (4 oz.) shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup onion, chopped
1 teaspoon salt
1 pound lean ground beef
1/3 cup ketchup
1/4 cup packed brown sugar
1/2 teaspoon prepared mustard

In bowl, beat the egg and milk. Stir in cheese, oats, onion, and salt. Add beef. Mix well. Shape into small loaves, place in greased baking dish.

Combine ketchup, brown sugar, and mustard; spoon over loaves.

Bake, uncovered at 350 degrees for 45 minutes or unitl the meat is not longer pink and meat thermometer reads 163 degrees.

*My Notes:*
-This recipe beats the normal meatloaf. With it's hint of cheddar and moist inside, you will never go back.

Festive Burgers

Instead of grilling frozen burgers from the store next time, try adding some flavor to your cookout.

1 egg
½ cup cottage cheese
1 cup cooked long grain rice, if desired
1 small onion, finely chopped
½ cup shredded cheddar cheese
2 tablespoons plus 1 ½ teaspoons onion soup mix
2 tablespoons flour
2 tablespoons grated parmesan cheese
1 ½ teaspoons Worcestershire sauce
3 garlic cloves, minced
½ teaspoon salt
¼ pepper
1 ½ pounds ground beef

In a large bowl, combine first 12 ingredients. Crumble beef over mixture and mix well. Shape into 10 patties.

Grill, uncovered over medium/high heat for 9-12 minutes on each side or until meat is no longer pink.
Yield 10 servings.

My Notes:
*This is a Taste of Home Recipe that my family enjoys, usually during family cookouts.

Homemade Cheesy Hamburger Helper

This is a perfect last-minute-meal recipe! It is quick, easy, and tasty (and makes more than enough for 4 people)!

1 ½ pound ground beef
Small jar of Cheese Whiz
1 onion, diced
1 can tomato soup
Box of shell noodles, cooked

Brown ground beef, with onion and drain. At same time time boil the noodles. Add soup, cheese whiz, and cooked noodles to meat mixture. Stir until heated through.

Taco Filled Pasta Shells

2 pounds ground beef
2 envelopes taco seasoning
1 pkg. (8 oz.) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter or margarine, melted
ADDITIONAL INGREDIENTS:
1 cup salsa
1 cup taco sauce
1 cup (4 oz.) shredded cheddar cheese
1 cup (4 oz.) shredded Monterey Jack or Mozzarella cheese
1-1/2 cups crushed tortilla chips
1 cup (8 oz.) sour cream

In a skillet, cook beef until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer for 5-10 minutes or until melted. Transfer to bowl; chill for 1 hour.

Cook pasta. Gently toss with butter.

Spoon salsa into a greased baking dish.

Fill shells with meat mixture and place into baking dish. Top shells with taco sauce.

Cover and bake at 350 degrees for 30 minutes.

Uncover, sprinkle with cheeses and chips. Bake 15 minutes longer until heated through. Serve with sour cream.

My Notes:
*Shells could be frozen for up to 3 months.

Mom's Meatballs

1/2 pound ground beef
1/2 pound ground pork
1 cup soft bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons minced parsley
1 egg, well beaten
1 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients and blend thoroughly. Shape meat mixture into balls. Heat in skillet 2 tablespoons olive oil and 1 clove minced garlic. Add meatballs and brown on all sides. Pour off fat as required. Remove meatballs from skillet and add to sauce about 1/2 hour before sauce is done if desired.

Egg Roll Filling

This is a recipe my family has perfected over years of cooking Chinese food. It may not be exactly what you eat in a Chinese resturant, but take a bite, I bet you are going to enjoy it.

3/4 pound hamburger or ground turkey
1 medium onion, thin slices
1 teaspoon fresh garlic, minced
1/2 cup shredded cabbage
1/2 cup shredded carrots, fine
salt an pepper to taste
garlic powder to taste
seasoned salt to taste
1 pkg. egg roll wrappers

Add all ingredients to pan. Cook until beef or turkey is done. Drain off fat. Fill egg roll wrappers and cook in oven according to package directions or until golden brown on the outside.

My Notes:
*You may add more cabbage or carrots, remember cabbage cooks down.
*Egg roll wrappers are sometimes difficult to find. Try looking in a store that has a wide selection of international foods.
*The directions on how to role the wrappers is inside the package.
*Make sure to let the egg rolls cool for a few minutes before biting into them. They will be very hot on the inside!