Taco Soup from Katie

1lb Ground Beef

Taco Seasoning

1 Tablespoon Sugar

1 Can Kidney Beans, drained

1 Can Corn, drained

1 Can Diced Tomatoes w/ Green Chilies

1qt Tomato Juice

Brown hamburger and mix in taco seasoning and sugar.  Let cool and place in ziplock bag.  Mix in all other ingredients.

Freezer Instructions:  Double bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Place in crockpot.  Cook on low for several hours.  Top with cheese, sour cream, etc or serve with tortilla chips.

Burrito Casserole from Katie

1 lb Ground Beef
½ Cup Onion, chopped
1 teaspoon Minced Garlic
1 (2 oz) Can Sliced Black Olives, drained
1 (4 oz) Can of Diced Green Chilies, drained
1 (10 oz) Can Diced Tomatoes, drained
1 (16 oz) Jar of Red Enchilada Sauce
1 (16 oz) Can Refried Beans
6 Tortilla Shells
6 oz Cheddar Cheese, shredded

Sauté Ground Beef in large skillet over medium heat for 5 minutes.   Add the Onion and Garlic and sauté until onions are translucent.  Drain excess fat, mix in the Olives, Green Chilies, Tomatoes, and Enchilada Sauce.  Stir, reduce heat to low and simmer for an additional 20 minutes.
 Spread a thin layer of Refried Beans on one side of each Tortilla Shell, set aside.
 In the bottom of a casserole dish, spread a thin layer of meat mixture, cover with layer of tortilla that have been smeared with refried beans, followed by layer of Cheddar Cheese.  Repeat until all tortillas are used.  Top with cheese.

Freezer Instructions:  Cover with heavy duty foil to avoid freezer burn.

Cooking Instructions:  Thaw.   Bake covered at 350 degrees for 20-30 minutes.

Cheesy Meatloaf from Stefanie

Beat together:
1 Egg

¾ Cup Milk
Add and Mix In:
1 Cup (4oz) Cheddar Cheese, shredded
½ Cup Quick Oatmeal
Onion and Salt to taste
Stir In:
1lb Ground Beef

Shape into desired size.  Makes about 6-8 individual loaves.  Place mixture in greased pan and cover with the following sauce:

Stir together:
2/3 Cup Ketchup
½ Cup Brown Sugar, packed

1 teaspoon Mustard 

Once meat is covered with sauce, bake @350 for 45-1hour. Meat thermometer should read 165.

Freezer Instructions:  Cover with heavy duty foil to avoid freezer burn.

Cooking Instructions:  Thaw.  Bake at 350 degrees uncovered for 45-60 minutes covered. 

Bacon Ranch Burgers from Susanne

1 lb Hamburger
1lb Bacon, cooked and crumbled
1 packet (1oz) Dry Ranch Hidden Valley Mix

Mix all ingredients together and form into hamburger patties.  Makes about 4-6 depending on size.
Layer in wax paper and place in freezer bag.

Freezer Instructions:  Double bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Grill to desired temp.
Suggestion: Top with Provolone or Swiss Cheese

Bobbi’s Chili from Mindy

1 ½ lbs Ground Beef

2 Cans Chili Beans

1 Can Tomato Sauce (15oz)

1 Can Tomato Soup

¼ Cup Ketchup

¼ Cup Mustard

Salt & Pepper to taste

1 teaspoon Garlic Salt

1 teaspoon Onion Salt

2 Tablespoons Chili Powder

1-2 Cups Water

Brown Ground Beef and place in large ziplock bag or freezer container.  Add remaining ingredients and mix.

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Place mixture in crockpot.  Heat on low for 4 hours.

Spaghetti and Meatballs from Katie

1pkg (6oz) Stuffing Mix for Turkey

1lb Ground Beef

1 Egg, beaten

½ Cup Water

2 Cups Fresh Mushrooms, sliced

2 Green Peppers, cut into strips

4 Cups Spaghetti Sauce

1lb Spaghetti, uncooked

1/3 Cup Grated Parmesan Cheese

Mix Mushrooms, Peppers, and Sauce.  Place in ziplock bag.

In separate bowl combine first four ingredients, shape into 1-inch balls.  Place in same bag.

Store Pasta and Cheese.

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Put mixture in crockpot.  Cook on Low for 6-8 hours (or high for 3-4 hours).  Cook Spaghetti as directed on package, omitting salt.  Drain spaghetti; serve topped with sauce and cheese.

Mini Mexican Pizza from Susanne

3-4 Large Wheat Tortillas
1 Cup Ground Beef
½ Cup Salsa
2 teaspoons Dry Taco Seasoning
½ Cup Low Fat Refried Beans
½ Cup Mexican Cheese

Optional: Black Olives, lettuce, sour cream, tomatoes

Spray 12 count muffin tin with non-stick cooking spray.
Lay each tortilla individually on flat service, use an empty can, glass cup, or cooking cutter to cut 3-4 medium circles out of each wrap.  Press each wrap circle into muffin tin so it fits snuggly.
In small bowl mix Ground Beef, Salsa, taco Seasoning, and Refried Beans.  Stir until well combined. Scoop 1/8 Cup of meat mixture into each wrap.
Top with Shredded cheese and Olives if desired.

Freezer Instructions:  Cover twice with heavy duty foil to avoid freezer burn.
Cooking Instructions:  Thaw.  Bake uncovered at 425 degrees for 12-15 minutes or until cheese is melted.

Hamburger Skillet Dinner from Susanne

1lb Hamburg, browned and drained Salt Pepper Onion 2 Tablespoons Chili Powder
1 Can Fiesta Corn 1 Cup Cheddar Cheese, shredded
1 package Beef Noodles
2 ¼ Cups Water

Mix Hamburg, Salt, Pepper, Onion, Chili Powder, and Corn in large ziplock bag. 

Freezer Instructions:  Place Cheese in separate plastic bag.  Double bag hamburger mixture with freezer bag to avoid freezer burn.  Place Cheese and Pasta mix in second bag.
Cooking Instructions:  Thaw.  Add everything to skillet, cook about 15 minutes.  Top with cheese.

Hobo Pie Dinners from Lisa

Add the following for one Dinner, as much as desired for servings

Approx 1/4lb Hamburger
Mushrooms
Potatoes
Corn
Carrots
Beans
Sliced or Chopped Onion
Season Salt (or salt and pepper) Garlic Salt or Powder
Worcestershire Sauce


Cut large sheets of heavy-duty foil.  Spray the bottom of each piece.  Place Hamburger in middle and top with vegetables, seasoning and sauce.  Fold foil to make a packet.

Make as many as wanted/needed.


Freezer Instructions:  Double foil or place packets flat, in freezer ziplock bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Grill for 30-45 minutes (can open up to check).  Before serving poke bottom of packet to drain access water/grease.

Baked Ziti from Katie

2 cups of dry Ziti pasta, cooked

1 Jar Spaghetti Sauce

1lb Ground Beef

¼ Cup Onion

15oz container Ricotta Cheese

1 Tablespoon Parsley Flakes

1 Egg, slightly beaten

¾ teaspoon Salt

¼ teaspoon Pepper

8oz Shredded Mozzarella/Parmesan Cheese (mixture is fine, need 8oz total)


Cook the Ziti pasta per package directions, drain.

Brown the Ground Beef with Onion until beef is no longer pink, drain. Stir in Ricotta Cheese, Parsley, Egg, Salt, Pepper and ½ of the Spaghetti Sauce. Add cooked ziti and toss to coat.

Put ziti mixture into a 13×9 baking pan and cover with the remaining Spaghetti Sauce. Sprinkle with Cheeses. Bake for 30 minutes or until cheese begins to brown


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake covered at 350 degrees for 30 minutes or until cheese begins to brown.

Pizza Casserole from Susanne

1lb Hamburg

Garlic Salt

1 teaspoon Oregano

1 Can Tomato Soup

½ Can Water

½ lb Velveeta Cheese

2 Cups Dry Noodles, cooked

1pkg Pizza Cheese, shredded


Brown Hamburg and add Salt, Oregano, Soup, Water, Velveeta Cheese, and cooked Noodles. Place mixture in 2qt casserole dish. Place Cheese on top.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake covered at 350 degrees for 30 minutes. Optional: Add toppings of your choosing; Pepperoni, Mushrooms, Green Peppers, etc

Hamburger Potato Casserole from Katie

1 ½ Cups Instant Mashed Potato Flakes
1 ½ Cups Sour Cream
1lb Ground Beef
3 Tablespoons Chopped Onions
1 Can Cream of Mushroom Soup
1 Can Corn, undrained
1 Cup Water
1 teaspoon Salt
½ teaspoon Pepper
½ Cup Cheddar Cheese, shredded
In ungreased 9x13 dish, blend Potato Flakes with Sour Cream and ½ Cup Water. Mixture should be crumbly. If not, add more potato flakes. Pat firmly into bottom of pan. Brown Ground Beef and Onions. Add remaining ½ Cup Water, Soup, Corn, Salt and Pepper to Meat Mixture. Spoon over Potatoes.
Sprinkle with Cheese.
Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.
Cooking Instructions: Thaw. Bake uncovered at 350 degrees for 25 to 30 minutes.

Goulash

Goulash from Rochelle
1 lb Ground Beef
1 Can Tomato Soup
1 Can Tomato Paste
2 Cups Macaroni, cooked
Italian Seasoning
Celery
Onion
Brown Ground Beef with Onion & Celery, drain.
Mix Macaroni, Tomato Soup, Tomato Paste, and Ground Beef. Add desired amount of Italian Seasoning.
Place in freezer safe container (won’t be baking in dish)
Freezer Instructions: If freezer container does not have a cover, use heavy duty foil to cover. Layer a couple times to avoid freezer burn.
Cooking Instructions: Thaw. Simmer in a skillet until warm.

Taco Casserole/Loaf from Susanne

1lb Hamburg
½ Cup Onion, Chopped
1 Package Taco Seasoning
1 ½ Cups Milk
¾ Cup Bisquick
3 Eggs
1 Cup Cheddar Cheese, shredded
Diced Tomato
Sour Cream
Brown Hamburg and Onion, drain. Add Taco Seasoning, Milk, Bisquick, and Eggs. Mix Well. Pour into well greased loaf pan. Place Cheese in Freezer bag and freeze with meal. Save Tomato’s and Sour Cream until ready to bake.
Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.
Cooking Instructions: Thaw. Bake uncovered at 350 degrees for 25 minutes. Remove from oven, top with cheese and tomatoes. Bake an additional 5 minutes. Frost with Sour Cream.

Bubble-Up Pizza from Rochelle

2 Cans Buttermilk Biscuits

2 Jars (14oz) Pizza Sauce

Pizza Toppings (pepperoni, mushrooms, sausage, etc)

1lb Ground Hamburg, browned and drained 3 Cups Mozzarella Cheese (reserve 1 Cup) 2 Tablespoons Brown Sugar


Cut Biscuits into quarters. Add jars of Pizza Sauce, Toppings, Hamburg, 2 cups Cheese, and Brown Sugar. Mix well.

Place in greased 9x13 dish. Top with remaining 1 cup Cheese.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake uncovered at 350 degrees for 40-45 minutes. (If you prefer a softer cheese, bake covered for portion of the time)

Porcupine Balls from Lisa

1 ½ lbs Ground Beef

½ Cup Rice, uncooked

1 teaspoon Salt

1/8 teaspoon Pepper

1 Small Onion, finely chopped

1 Can Tomato Soup


Mix all ingredients minus soup, form into balls (makes about 10-12). Place in shallow pan and cover with Tomato Soup.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake covered at 350 degrees for 1 hour 15 minutes.

Tatertot Casserole from Rochelle

1lb Ground Hamburg, cooked and drained 1 Can Corn 1 Can Cream of Mushroom Soup Sliced Cheese (American suggested) Tatertots Combine Hamburg, Corn, and Soup; mix well. Place in baking dish.

Layer cheese on top of meat mixture then top with a layer of Tatertots.

Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake covered at 350 degrees for 40 minutes.

Pizza Casserole from Katie

1lb Ground Beef, browed and drained

15oz Can of Pizza Sauce

Mushrooms, sliced

Pepperoni

1 Tablespoon Dried Oregano

1 teaspoon Garlic Salt

2 Cups Rotini Pasta, cooked and drained

2/3 Cup Milk

2 Cups Mozzarella Cheese, shredded


Combine Beef with Pizza Sauce, Mushrooms, Pepperoni, Oregano, and Garlic Salt. Mix well.

Combine Pasta and Milk.

In 9x13 layer half of Meat mixture, half of Pasta mixture, and Cheese. Repeat layers. If desired, all of Mozzarella Cheese could be placed on top instead of in middle.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 350 degrees for 25-30 minutes, covered.

Creamy Burrito Casserole from Lydia

2lbs Ground Beef

1 Cup Onion

10-12 Burrito Flour Tortillas

1 Packet Taco Seasoning

2 Cups Cheese, shredded

½ Cup Water

1 Can Cream of Chicken Soup

16oz Refried Beans

8oz Sour Cream

16oz Salsa


Cook Ground Beef and Onions until done, drain.

Add Water, Taco Seasoning, and Refried Beans. Continue to cook over medium heat for 5-10 minutes.

Put meat mixture and a little cheese (save some cheese for the top) into each Tortilla. Wrap like a burrito and place seam side down in 9x13 dish.

Mix Soup, Sour Cream, and Salsa in bowl. Store in freezer safe container.

Place remaining Cheese in small ziplock bag, freeze for later.

(Sauce and cheese are stored separate from dish when freezing to prevent burritos from getting soggy)


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw Burritos, Sauce, and Cheese. Pour Sauce over Burritos, top with Cheese. Bake at 350 degrees for 30 minutes, covered. Bake uncovered for an additional 30 minutes.
**Please Note, if this meal is prepared and served the same day (not frozen and thawed later) the Cooking Instructions would be as follows: Bake uncovered for 20-30 minutes.

Teenagers Delight Casserole from Katie

1lb Ground Beef

1 teaspoon Minced Onion

¼ teaspoon Salt

1 Can Cream of Mushroom Soup

¼ Cup Milk

16oz frozen French Friend Potatoes

1 Cup Cheddar Cheese, grated

3oz French Fried Onion Rings


Brown Ground Beef with Onions. Season with Salt and drain off grease. Place meat in medium size bowl.

Combine Soup with Milk in small bowl. Add to meat mixture, stirring until well blended

In 7x11 or casserole dish, cover bottom with half of meat mixture. Layer with half frozen French Fries.

Repeat layers, ending with frozen French Fries.

Save Cheddar Cheese and French Friend Onion Rings for cooking.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 350 degrees for 1 hour, covered. Remove cover and sprinkle with cheese. Bake uncovered for an additional 10 minutes. Place Onion Rings on top. Return to oven for 5 more minutes.