Crock Pot Chili with Baked Potatoes

2 lb ground beef
1 large onion, chopped
1 large green pepper, chopped
1 cove garlic, chopped
1 (14.5 ounce) can diced tomatoes
2 (15-16 ounce) cans kidney beans, drained
2 (8 ounce) cans tomato sauce
4 tsp chili powder
1 tsp dried basil
I also sprinkle chipotle seasoning to taste

1. Brown beef, onion, green pepper, and garlic in saucepan. Drain.
2. Combine all ingredients in slow cooker.
3. Cover. Cook on low 5-6 hours.
4. Serve over baked potatoes with cheese, sour cream, bacon, and broccoli.

My Favorite Taco Salad

My Mom made this for us growing up, and it is one of those recipes that I have continued to make for my own family. I simply love it! The only thing I've added over the years is the can of black beans. It stretches the meat filling. Yum!

Brown together 1 lb ground beef and 1 small onion, chopped
Add:
6 oz can tomato paste
8 oz can tomato sauce
3 6-oz cans of water
2 Tbsp sugar
2 cloves garlic, crushed
1 tsp each: oregano, chili powder, and cumin

Cover and simmer slowly for 40 minutes. Add 1 cup cooked white rice and a can of black beans.

Serve on top of fritos corn chips and garnish with cheese, lettuce, tomatoes, ranch dressing, sour cream, avacado, or any combination of the above! Beware: it really adds up—don’t overload that plate! ☺

How CandyMan likes to eat it:

How Reese likes to eat it:

Shepherd's Pie

1 lb ground beef
1/4 medium onion, chopped
1 1/2 cups frozen mixed vegetables
About 3 cups prepared mashed potatoes
About 1 cup gravy (I used my homemade turkey gravy. You can add more or less depending on
how creamy you like your pie)
3/4 cups shredded cheddar cheese

Brown ground beef with onions, drain. Add gravy to ground beef and then add vegetables. Mix. Place beef mixture on a casserole dish and cover with a layer of mashed potatoes. Sprinkle with cheese and heat in a 350 degree oven for about 15-20 minutes.

Super easy! KitKat had 4 servings of it the first time I made it and has begged for it again since then. Yum! Only my picky BOYS wouldn't try it.

Necco’s famous Spaghetti Pie

Please excuse the end-of-the-day hair-do!

Prep: 30 minutes
Bake: 20 minutes
Oven: 350°
Makes: 6 servings

4 ounces dried spaghetti
1 Tbsp butter or margarine
1 egg, beaten
¼ cup grated parmesan cheese
8 ounces ground beef
½ cup chopped onion
½ cup chopped green pepper
1 clove garlic, minced
1 8-oz can tomato sauce
1 tsp dried oregano
1 cup cottage cheese
½ cup shredded mozzarella cheese

1. Cook spaghetti according to package directions; drain. Return to pot and keep warm.
2. Stir butter into hot pasta until melted. Stir in egg and parmesan cheese; Set aside.
3. Meanwhile, in a medium skillet, cook ground beef, onion, pepper, and garlic over med-high heat until meat is brown. Drain. Stir in tomato sauce and oregano. Heat through.


4. Coat a 9-inch pie plate with non-stick cooking spray. Press spaghetti onto bottom and sides, forming a pasta crust. Spread cottage cheese on top. Spread meat mixture on top of cottage cheese. Sprinkle with mozzarella.
5. Bake in a 350° oven for 20-25 minutes until bubbly and heated through. To serve, cut into wedges.

Variation: Instead of tomato sauce and oregano, use pre-made spaghetti sauce. We always double this recipe. It can be made in a 9x13 baking dish when doubled. We also like to go a little heavier on the sauce.