Taco Pasta

1 lb. grass-fed ground beef

8-12 ounces medium pasta shells

1 small onion, chopped

1 clove garlic, minced

1 (14 oz.) can diced tomatoes with mild green chilies, or just plain diced tomatoes

1 packet taco seasoning

3 ounces cream cheese

1/2 cup sour cream

1/4 cup chopped cilantro

Salt and pepper

~ Directions: Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.  In a large skillet, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes.  Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 5 minutes to reduce the sauce a bit if it is still too thin.  Toss in the cilantro right before serving for some fresh color and flavor. Serve with a green salad.

(From: Green Cattle Blog)

Goulash

1 lb grass-fed ground beef

1/2 cup chopped onion

1 can red kidney beans(rinsed and drained)

1 8 ounce can tomato sauce

1 can Rotel

1/2 cup elbow macaroni

1/4 cup water

2 tsp. chili powder

1/2 tsp. garlic salt

1 cup shredded Monterey Jack Cheese or Cheddar

~ Directions:  Brown beef and onions.  Stir in beans, tomato sauce, Rotel, uncooked macaroni, water, chili power, and garlic salt.  Bring to boiling and reduce heat.  Simmer and cover about 20 minutes.  Stirring often.  Sprinkle with cheese then cover and heat about 2 minutes more.  I loved this dinner and I even forgot the cheese.  Definitely a first for me.  Enjoy!!

(From: GreenCattleBlog.com)

Mexican Haystacks

1 lb. grass-fed ground beef

1 small can of tomato sauce

salsa

tortilla chips

1 can Ranch Style Beans

favorite toppings:  lettuce, tomato, avocados, sour cream, shredded cheese

~ Directions:  Brown beef then add tomato sauce and salsa to your liking.  Put some chips on a plate, top with beef, beans and all your favorite toppings.  Could not be any easier than that!

(From: GreenCattleBeef.com - Leslie is a friend from college and now lives in Lubbock with her cute family raising her three boys, cattle and other farm animals and always has great recipes!)

French Dip Sandwich Rolls

2 lb chuck pot roast, trimmed
1 pkt. onion soup mix
1 can beef broth

1 pkg fresh baked hoagie rolls
1 pkg sliced swiss cheese

Combine beef broth and onion soup mix in crock pot. Add roast. Cook on low for 8 hours. Remove roast to slice and shred. Open rolls. Lay one slice of cheese on one side and toast in the toaster oven (or regular oven) until cheese melts and bread is toasted. Pile on meat and make sandwich. Serve with bowls of au jus for dipping.

(From e-Mealz, Dec 6, 2009 - Another one of Chris' favorites! I think he ate 2 1/2 sandwiches and can't wait for leftovers.)

Mini Meatloaves - 3 Versions

PREP: 10 Minutes
TOTAL: 45 Minutes
Makes 6-8 servings, 2 meatloaves each

What you need:
1 lb extra lean ground beef
1 pkg (6 oz) Stove Top Stuffing Mix (I used the chicken flavor)
1 cup water
3/4 cup shredded cheddar cheese

Make It:
HEAT oven to 375 degrees. Mix meat, stuffing mix, water and add-in (see options below). Press into 12 muffin cups sprayed with cooking spray.
MAKE an indentation in center of each meatloaf with spoon, fill with sauce (see options below).
BAKE 30 min or until cooked through (160 degrees). Top with cheese, continue baking 5 minutes until cheese is melted.

OPTION 1: American Style
ADD-IN - 1 tsp garlic powder
SAUCE - 3/4 cup barbeque sauce

OPTION 2: Italian Style
ADD-IN - 1 tsp Italian seasoning
SAUCE - 3/4 cup spaghetti sauce

OPTION 3: Mexican Style
ADD-IN - 2 tsp chili powder
SAUCE - 3/4 cup salsa

(KRAFT Food & Family Magazine, Fall 2008 - I recently made this for our family using the American Style add-ins and sauce and it was so yummy! Chris actually said it was really good and that I needed to make it again. Even the leftovers heated up well and were gone the next day!)

Rhena's Spaghetti Supreme

8-10 servings
Prep Time: 30 minutes
Cook Time: 1 hour, 10 minutes
Bake Time: 30 minutes

2 lbs lean ground beef or sweet Italian sausage (casing removed), crumbled, or a mixture of both
2 Tbsp olive oil
2 large yellow onions, chopped
1 medium green bell pepper, seeded and chopped
2 ribs celery, chopped
1 tsp chopped fresh garlic
2 (14.5oz) cans whole tomatoes, crushed with their juice
1 (6oz) can tomato paste
2 C water
1/4 C dry red wine (optional)
2 bay leaves
1 tsp salt
1 tsp dried oregano
1 tsp dried basil
1/8 tsp cayenne pepper
8 oz fresh white mushrooms, stems removed and wiped clean, sliced
1 (10oz) pkg spaghetti or angel-hair pasta
1 lb shredded cheddar cheese (or a combination of cheeses such as Cheddar, Monterrey Jack, and mozzarella)
Parmesan Cheese

IN A LARGE, HEAVY POT, brown beed and/or sausage in olive oil over medium heat. Add onions, bell pepper, and celery; cook for 5-8 minutes, or until vegetables are tender, stirring often. Add garlic and cook for 1 to 2 minutes, stirring constantly.
ADD tomatoes, tomato paste, water, wine (if using), and bay leaves. Season with salt, oregano, basil, and cayenne. Cook, partially covered, over medium hear for 1 hour, stirring occasionally. Add mushrooms. If sauce becomes dry, add more water. Cook for approximately 10 minutes longer.
IN ANOTHER POT, cook pasta in boiling water according to package directions. Drain and keep warm.
PREHEAT oven to 350 degrees.
IN A BAKING DISH, layer sauce, then pasta, and then Cheddar cheese and some Parmesan cheese. continue making layers until all ingredients are used.
BAKE for 20-30 minutes, or until cheese is melted and lightly browned.

(From: Taste of the South Magazine, Winter 2008)

Pepperoni Lasagna

The major difference in mine was that I add pepperoni to the sauce and since I don't care for ricotta cheese, I use small curd cottage cheese in it's place. But here is how I make it.

Sauce:
Brown 1 lb of either ground round or ground turkey and 1 lb of ground veal or pork.
When it is browned, I pour off the grease and add 1 small chopped onion.
Cook for a few minutes and then add 1 package of either McCormick or Lawry's Italian seasoning packet. Add about 1 teas garlic powder or 1 cloves of crushed fresh garlic.
Pour over meat mixture, 1 large can of Hunts Traditional Spaghetti Sauce.
Add 1 large can of tomato sauce, chopped tomatoes or another can of Spaghetti sauce.
Add 1 small package of pepperoni if desired.
I cook this in the oven covered for about 2 to 3 hrs, in a heavy covered saucepot or a crockpot all day. The longer it cooks, the thicker and dark and rich it becomes.

Cheese mixture: 1 16 oz. small curd cottage cheese
2 cups of shredded mozzarella cheese
1 egg
1/2 cup grated or powdered parmesan cheese
Add this altogether.

I use the oven ready Skinner Brand lasagna noodles that you don't have to preboil. It is an 8 oz. package

To prepare: Preheat oven to 350 degrees.
Spray a 9x13 pyrex dish with Pam.
Spoon about a cup of the sauce in the bottom. Lay noodles across the bottom of the pan, not touching the sides of the pan or each other, as they expand when cooked.
Spoon about 1/3 of the cheese mixture over the noodles. Pour sauce to cover the cheese mixture. Repeat this process until all sauce and cheese mixture is used. It might not take all the noodles. The last layer of sauce will be covered with sprinkled parmesan and about 1/2 cup mozzarella cheese. Cover with aluminum foil which you have sprayed with Pam to prevent sticking to the cheese while baking. Bake for about 30 min, but the last 10 min. uncovered.
Serve with salad and garlic bread.

(Trudy Cox made this for our family when she saw (from facebook) that we had spent the night in the hospital with Katelyn when she had a stomach bug and needed IV fluids. It was so thoughtful and now this is the only lasagna I make!)

Cheesy Italian Tortellini

Prep: 15 minutes ~ Cook: 8 hours + 15 minutes ~ Servings: 4 to 6

1/2 lb. ground beef

1/2 lb. bulk Italian sausage

1 container (15 oz.) refrigerated marinara sauce

1 C sliced fresh mushrooms

1 can (14 1/2 oz.) diced tomatoes with Italian herbs, undrained

1 package (9 oz.) refrigerated cheese tortellini

1 C shredded mozzarella cheese or pizza cheese blend (4 oz.)

1) Cook beef and sausage in 10-inch skillet over medium heat about 10 minutes, stirring occasionally until brown; drain.

2) Spray inside of 4 to 5-quart slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms and tomatoes in slow cooker.

3) Cover and cook on low hear setting 7 to 8 hours.

4) Stir in tortellini; sprinkle with cheese. Cover and cook on low heat setting about 15 minutes longer or until tortellini is tender.

Beefy, Beany, Cheesy Dip

(Makes 12 to 15 servings)

1 lb. ground chuck
1 medium onion, chopped
2 (8 oz.) packages of cream cheese, softened
1 (15.5 oz.) can black beans, drained and rinsed
1 (4.5 oz.) can chopped green chiles
1 cup sour cream
2 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. salt
1 (8 oz.) package shredded Monterey Jack cheese with peppers
1 (8 oz.) package shredded sharp Cheddar cheese, divided
Garnish: chopped fresh parsley

1) Preheat oven to 350 degrees. Lightly grease a 2-quart baking dish.
2) In a large skillet, combine ground chuck and onion; cook over medium-high heat until beef is browned and crumbles. Drain well. Stir in cream cheese, beans, and chiles. Cook, over medium heat, stirring frequently, until combined. Remove form heat. Stir in sour cream, cumin, chili powder, salt, Monterey Jack cheese, and 1 cup Cheddar cheese.
3) Spoon mixture into prepared baking dish. Sprinkle with remaining Cheddar cheese. Bake 30 minutes, or until hot and bubbly. Garnish with chopped fresh parsley, if desired. Serve with corn chips.

(From: Cooking with Paula Deen magazine)

Touchdown Taco Dippers

(Prep Time: 20 minutes; Cook Time: 10 minutes; Makes 12 dippers)

1 Tbsp. vegetable oil
1 package (1 oz.) Lawry's Taco Spices & Seasonings
1/2 lb. ground beef
1 container (13.8 oz.) refrigerated pizza crust
12 mozzarella string cheese sticks
1 jar (16 oz.) prepared salsa

1) Combine oil with 1 teaspoon taco seasoning; set aside.
In sauce pan, heat salsa with 1 teaspoon taco seasoning; set aside.
2) In nonstick skillet, brown ground beef with remaining taco seasoning; drain, if desired.
3) Roll pizza crust into 10x18-inch rectangle. Cut in half lengthwise, then cut each half into 6
strips. Arrange 1 tablespoon beef mixture and 1 cheese stick down center of each piece. Fold
edges over, then pinch to seal tightly.
4) Arrange dippers on greased baking sheet, seam-side down; brush tops with oil mixture. Bake
at 400 degrees, 10 minutes or until golden. Serve with salsa.

(From: the coupon section of the paper; I made these last night for the first time and they were a big hit!)

Pot Roast

Put this on in a Crock-Pot before leaving for work and come home in the evening to a mouthwatering dinner! (serves 6)

One 3-lb boneless chuck roast
1 1/2 tsp House Seasoning (see below)
1/4 C vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 cloves garlic, crushed
One 10 3/4-oz can condensed cream of mushroom soup
1/4 to 1/2 C Chardonnay wine

Sprinkle roast on all sides with House Seasoning; season well. In moderately hot skillet, brown roast on all sides in oil. Place roast in Crock-Pot. On top of the roast, layer onion, bay leaves, crushed bouillon cubes, crushed garlic, and cream of mushroom soup. Add Chardonnay. Cover with just enough water to cover all the ingredients (it shouldn't take very much) sufficiently. Cook on low setting approximately 8 hours.

House Seasoning:
1 C salt
1/4 C black pepper
1/4 C garlic powder
Mix well. Store in shaker near stove for convenience.

(From: The Lady & Sons cookbook by Paula Deen; this is another one of our favorite meals and it's so easy! Be sure and use those crock pot liners that you can buy at the grocery store near the ziploc section for easy cleanup!)

Brisket Tacos

Cook in a slow cooker on high for 6 hours or low for 12.

1 medium well trimmed roast – I used shoulder
1 can Rotel tomatoes – I used mild
1 can chopped green chilis
1 can cream of onion soup
½ can of water

After cooking ¾ of the way add two cans of pinto beans. Enjoy in soft flour tortillas with whatever taco toppings you like! It make a lot!

(From: Jana Bishop - she brought this to us for dinner when Mackenzie was born and it was one of our favorites!)

Taco Rolls

½ lb. ground beef – cooked and drained
1 C shredded cheddar cheese
1 pkg. taco seasoning
2 t. water
2 pkgs. Crescent rolls
½ head of lettuce
1 med tomato
1 small onion
1 C salsa
1 C sour cream

Preheat oven to 375 degrees. Combine meat, seasoning mix, cheese & water. Open crescent rolls and spoon meat mixture onto the largest part of the triangle. Pull up the sides and end of the roll around the meat mixture to enclose it. Bake 20-25 min.

The summer before Chris and I got married, he interned at First Baptist West Palm Beach under Keith Thomas and when the summer was over, I flew out to Florida to drive with him back to Texas. While there, the Thomas' had us over and they made these Taco Rolls that are now a Kouba Family Favorite!

Mexican Fiesta

4 lbs. ground beef
3 onions, chopped
2 large cans tomatoes
2 small cans tomato paste
4 T. chili powder
2-3 t. garlic salt
1 large can ranch style beans
1 large can tomato sauce

Directions:
Brown meat and drain grease. Add onions and all other ingredients and simmer and hour and a half. (This is good served with fresh fruit, green salad, or guacamole)

Serve in the following order:
1) Fritos (the regular small ones)
2) Meat mixture
3) White rice (8 servings)
4) Chopped red onion
5) Grated cheddar cheese
6) Chopped tomatoes
7) Lettuce
8) Green olives (chopped)
9) Chopped pecans
10) Coconut (1/2 bag)
11) Picante sauce
12) Raisins

This is a great meal to do for a lot of people. My mom served this up in Colorado a few summers ago when the Blanton and Burns families were all there for dinner.

Chili

1 pd ground beef
1 can kidney beans (drained)
1 can pinto beans (drained)
2 cans Hunts Seasoned Diced Tomato Sauce for Chili (15 oz)
1 can Hunts Tomato Sauce (29 oz)
1 package of Wick Fowlers 2 Alarm or False Alarm Chili Mix

Optional: Sometimes I sauté fresh onions and add, or sausage

Brown meat, add all other ingredients, and simmer for 30-60 minutes. Easy.

(From: Matt Burchett)

Matt Burchett always made this on our Christmas break ski trips to John Rolph's house in Breckenridge.

Brisket

Angus trimmed brisket (about 5 lbs.)
1 packet Lipton onion soup mix
1 bottle of liquid smoke (you pick flavor)

Get a large piece of foil (big enough to wrap completely around the meat) and lay it across a big cookie sheet. Place the meat in the foil fat side up, and rub with the soup mix. Pour the bottle of liquid smoke over and around the meat and gather the sides of the foil up like a tent. Cook on 225˚, 2 hours for every pound it weighs. I usually put it in before I go to bed and it is cooked and done when I wake up in the morning. When it is finished remove from oven and put in fridge to cool. Trim the fat and slice. Move to a casserole dish and cover with barbecue sauce, if desired. Before serving, cook for 1 hour on 350˚.

(From: Bill Simmons, Amanda Herbert's dad)

Amanda made this one time in college when we were roommates and it has been my favorite way to cook brisket ever since. I just put it in the oven before going to bed and when we wake up the house smells amazing. Then I put the brisket in the refrigerator in the morning to cool down. When it's time for dinner all I have to do is pull it out and reheat it in the oven for dinner that night!