Sunday, October 30, 2016

Impossibly Easy Taco Pie

Ingredients:
  • 1 pound lean ground beef
  • 1/2 medium onion, chopped
  • 1 package taco seasoning mix
  • 1 cup milk
  • 2 eggs
  • 1/2 cup Bisquick mix
  • 3/4 cup shredded Monterey Jack or Cheddar cheese
  • Salsa
  • Sour cream, if desired


Directions
  1. Heat oven to 400°F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate.
  2. Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.
  3. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.
Recipe from the kitchen of Betty Crocker.

Monday, October 10, 2016

Hearty Beef Stew

Ingredients:

  • 1 pound beef stew cubes
  • 4 carrots, sliced
  • 4 red potatoes, cut into large cubes
  • 1 package dry onion soup mix
  • 2 cans cream of mushroom soup
  • 1 (8 ounce) can tomato sauce
  • 1 (10 ounce) package frozen green peas


Directions:

  1. Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
  2. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on low for 7-10 hours (or high for 5-6 hours). Double bag this stew because it stuffs the freezer bag to the brim!
Recipe from the kitchen of the Six Sisters.

Sunday, October 9, 2016

Sloppy Joe Turnovers

Ingredients:
  • 1 pound ground beef
  • 1/4 cup chopped onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 cup ketchup
  • 1/4 cup sour cream
  • 16 ounce can refrigerated biscuits

Directions:
  1. Heat oven to 375 degrees. 
  2. Brown beef and onions; drain. Add spices, ketchup and sour cream; mix well. 
  3. On ungreased cookie sheet press each biscuit into a 4x4-inch square. Put approximately 1/4 cup beef mix on each square. Fold over in a triangle. Seal edges with fork. Cut 3 slits on top. Bake for 15-20 minutes.

Recipe from the kitchen of Cheryl Frederickson