Requested Recipes

All of these recipes are MUCH quicker to put together when the meat is already cooked and waiting in the freezer!




Easy Taco Bake
1 lb. ground beef
1 sm. onion, diced
1 can nacho cheese soup
1 C milk
1/2 pkg taco seasoning (I use 1 Tbl. chili powder, 3/4 tea. cumin)
2 tubes crescent rolls
1 C nacho chips, crushed
1 C cheddar cheese


Brown ground beef and onion until done, drain; add taco seasoning. In a small bowl, mix soup and milk; pour into a greased 9x13 dish. Unroll crescent rolls. Form each tube into a rectangle and cut each into 8 squares (16 total). Fill each square with 1-2 Tbls. of beef mixture and draw corners of crescent together, sealing to make a pouch. Place each in the baking dish. Bake at 350 for 25-30 minutes, or until crescents are browned. Remove and top with shredded cheese. Return to oven until cheese melts. Prior to serving, top with crushed nacho chips.

Notes: This was a huge hit! We had only 2.5 little pouches left over which were gobbled for lunch the next day!


Au Gratin Beef Bake


1 lb. ground beef
1 large onion, chopped
1 celery ribs (I omitted - we're not celery people)
1/2 C green pepper (didn't have one of these around)
1 pkg. (5 1/4 oz) au gratin potatoes
1 can condensed tomato soup
1 tea. Worcestershire sauce
1 3/4 C water
2/3 C milk


In a large skillet, cook beef, onion, celery and green pepper until meat is no longer pink and vegetables are tender; drain. In a greased 2.5 qt. baking dish, combine beef mixture, potatoes with contents of sauce packet, soup, and W-sauce. Stir in water and milk. Bake uncovered at 400 for 45-50 minutes until potatoes are tender.


Notes: I was surprised at how well this went over. Bryan especially enjoyed it.




Chuck Wagon Beans

3 T bacon drippings or shortening (I didn't use this)
1/2 C chopped onion
1 lb. ground beef
1/2 clove garlic
2 8 oz. cans tomato sauce
1 can kidney beans (I doubled this)
1/4 C water
3/4 tea. salt
2 tsp. chili powder


Cook ground beef, onion, and garlic in drippings or shortening until browned. Add remaining ingredients and simmer. Serve with cornbread.

Notes: This is like a thick version of our regular chili (hear that Melanie?) that we love served on top of cornbread. I mixed in the crockpot at put it on high for two hours. Super yum!