Category: Main Dishes

Description
A quick one-pot chili-style pasta with beef, tomatoes, beans, and cheddar.

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 8 ounces ground beef
• 4 cups chicken broth
• 1 can diced tomatoes
• 3/4 cup canned white kidney beans, drained and rinsed
• 3/4 cup canned kidney beans, drained and rinsed
• 2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• Salt and black pepper, to taste
• 10 ounces elbow pasta
• 3/4 cup shredded cheddar cheese
• 2 tablespoons chopped parsley

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the garlic, onion, and ground beef and cook until the beef is browned, breaking it up as it cooks. Drain excess fat if needed.
3. Stir in the broth, tomatoes, beans, chili powder, and cumin. Season with salt and pepper.
4. Bring to a simmer and stir in the pasta.
5. Bring back to a boil, cover, reduce the heat, and simmer 13 to 15 minutes until the pasta is cooked through.
6. Remove from the heat, top with cheddar, and cover briefly until melted.
7. Garnish with parsley and serve.

Description
Stuffed peppers made in the slow cooker with beef, rice, beans, corn, salsa, and cheese.

Ingredients

• 1 pound lean ground beef
• 1 1/2 cups cooked brown rice
• 1 1/2 cups shredded cheddar cheese, divided
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup salsa
• 2 tablespoons chopped cilantro
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and black pepper, to taste
• 6 bell peppers, tops cut off and seeded
• Sour cream, optional

Instructions

1. Lightly coat the inside of a slow cooker with nonstick spray.
2. In a large bowl, combine the beef, rice, 1 cup of cheese, black beans, corn, salsa, cilantro, cumin, and chili powder. Season with salt and pepper.
3. Spoon the filling into the peppers.
4. Arrange the peppers in the slow cooker and cover.
5. Cook on low for 5 to 6 hours or on high for 2 to 3 hours, until the peppers are tender and the beef is cooked through.
6. Top with the remaining cheese, cover again, and cook 10 to 15 minutes more until melted.
7. Serve with sour cream if you like.

Notes

• The source note says the beef does not need to be browned first.
• White rice or quinoa can be substituted.

Description
A fast layered beef-and-bean nacho-style dinner from the older family notes.

Ingredients

• 1 pound ground beef
• 1 packet taco seasoning
• 1 can Rotel
• 1 can Ranch Style beans
• 1 bag nacho cheese Doritos
• Mexican shredded cheese

Instructions

1. Brown the ground beef until no longer pink and drain if needed.
2. Stir in the taco seasoning, Rotel, and Ranch Style beans and heat through.
3. Serve the beef mixture over Doritos and top with shredded cheese.

Description
A simple casserole with beef, beans, Rotel, and cornbread baked on top.

Ingredients

• Cornbread mix
• 1 can cream corn
• Milk
• Eggs
• Ground beef
• Rotel
• Ranch Style beans
• Cheddar cheese

Instructions

1. Preheat the oven to 400 degrees F.
2. Cook the ground beef and drain it.
3. Stir the beef with the cream corn, Rotel, and Ranch Style beans.
4. Prepare the cornbread mix as directed on the package using milk and eggs.
5. Spread the beef mixture in a greased casserole dish.
6. Pour the cornbread batter over the top and sprinkle with cheddar cheese.
7. Bake about 45 minutes until the cornbread is set and golden.

Description
A bean-and-corn skillet bake topped with a cheesy masa crust.

Ingredients

• 1 tablespoon vegetable oil
• 3 butter pats
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 2 tablespoons masa
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 1/2 cups frozen corn, thawed
• 1 4-ounce can minced green chiles, drained
• 1 15-ounce can crushed fire-roasted tomatoes
• 1 15-ounce can kidney beans, drained and rinsed
• 1 15-ounce can black beans, drained and rinsed
• 1 1/2 cups shredded cheddar cheese
• Salt and pepper
• For the topping: 2 1/2 cups masa, 2 teaspoons baking powder, 1 teaspoon salt, 2 cups vegetable stock, 1 stick butter melted, and 1/2 cup shredded cheddar

Instructions

1. Preheat the oven to 400 degrees F.
2. Heat a 10-inch cast-iron skillet over medium heat. Add the oil and butter.
3. Add the onion, garlic, and bell pepper. Season with salt and pepper and cook 5 to 7 minutes until softened.
4. Stir in the masa, cumin, and chili powder.
5. Add the corn, green chiles, tomatoes, and beans. Season with salt and pepper and cook, stirring, for 5 minutes.
6. Turn off the heat and fold in the cheese.
7. In a bowl, whisk together the topping ingredients until combined.
8. Spread the topping over the bean mixture.
9. Cover with foil and bake 20 minutes, then uncover and bake 15 minutes more.

Description
A very simple chicken and dumplings recipe built with biscuits and broth.

Ingredients

• 6 cups water
• 6 bouillon cubes
• 1 can biscuits
• 1 large can chicken or 1 chicken breast cut into pieces

Instructions

1. Cook the chicken first if using raw chicken breast.
2. Cut the biscuits into half pieces.
3. Bring the water and bouillon to a boil.
4. Add the chicken and biscuit pieces.
5. Boil until the biscuits are cooked and the broth thickens to your liking.

Notes

• The original note says the longer it boils, the thicker it gets.

Description
An easy crockpot taco soup with beans, corn, Rotel, ground beef, and pantry seasonings.

Ingredients

• 1 can black beans
• 1 can pinto beans
• 1 can ranch style beans
• 1 small can corn
• 1 can Rotel
• 1 pound ground beef, browned
• 1/2 small onion, diced and sauteed
• Chopped cilantro
• Onion powder
• Garlic powder
• Taco seasoning
• Seasoned salt
• 1/2 cup water
• 1/2 cup milk

Instructions

1. Add all ingredients to the crockpot.
2. Cook on high for about 30 minutes.
3. Taste and add more seasoning if needed.
4. Serve with tortilla chips.

Notes

• The original note says this serves 4 to 8.

Description
A creamy potato soup topped like a loaded baked potato.

Ingredients

• 3 russet potatoes
• 2 green onions
• 2 cups milk
• 1/2 cup bacon bits
• 1 1/2 cups shredded cheese
• 4 tablespoons butter

Instructions

1. Cut the potatoes into smaller pieces and boil until soft.
2. Pour most of the cooking water into a separate pot and save it for later.
3. Mash the potatoes to your preferred texture.
4. Add the milk and stir well.
5. Add a little reserved potato water if needed to thin the soup.
6. Stir in the green onions, bacon bits, butter, and shredded cheese.
7. Add more reserved water if needed and serve hot.

Notes

• The original note suggests topping each bowl with extra cheese, sour cream, green onion, and bacon bits.

Description
Italian sausage cooked with peppers, onion, tomatoes, and a little broth.

Ingredients

• 3 pounds Italian sausage links, cut into 3/4-inch slices
• 4 medium green peppers, cut into thin strips
• 1 medium onion, thinly sliced and quartered
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 tablespoons chicken broth
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon lemon juice
• 6 plum tomatoes, coarsely chopped
• Hot cooked polenta, optional

Instructions

1. In a Dutch oven or large skillet, cook the sausage over medium heat until no longer pink, then drain.
2. Add the peppers, onion, butter, olive oil, chicken broth, parsley, salt, pepper, and lemon juice.
3. Cover and cook 10 to 12 minutes, stirring occasionally, until the vegetables are crisp-tender.
4. Add the tomatoes and heat through.
5. Serve as is or over hot polenta if desired.

Description
A fast skillet pasta that delivers lasagna flavors in a one-pot weeknight format.

Ingredients

• 1 tablespoon olive oil
• 3 Italian sausage links, casing removed
• 1 14.5-ounce can diced tomatoes
• 1 8-ounce can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes, optional
• 8 ounces farfalle pasta
• Kosher salt and black pepper, to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup ricotta cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sausage and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
3. Stir in the diced tomatoes, tomato sauce, oregano, basil, garlic powder, and red pepper flakes. Season with salt and pepper.
4. Bring to a simmer, then stir in the pasta and 2 cups water.
5. Bring to a boil, cover, reduce heat, and simmer 13 to 15 minutes until the pasta is cooked through.
6. Remove from the heat and stir in the mozzarella and Parmesan.
7. Top with dollops of ricotta, cover briefly until warmed through, and garnish with parsley.