Food network

2 lbs. ground meat
1/2 c. chopped onion
3 1/2 c. water
2 (16 oz.) cans tomatoes, chopped
2 (16 oz.) cans kidney beans, undrained
1 env. Lawry’s taco seasoning mix
2 (8 oz.) cans tomato sauce

DIRECTIONS:

Cook meat and onions until brown. Drain off fat. Add water, tomatoes, kidney beans, taco seasoning mix and tomato sauce. Simmer 20 minutes.
Garnish at table with: 1 small avocado, chopped, corn chips, shredded cheddar cheese and sour cream. Serves 8.

1/2 lb. ground beef
1 1/2 c. water
1 (16 oz.) can kidney beans
1/2 env. taco seasoning mix
Shredded Cheddar cheese
Sour cream
1/4 c. chopped onion
1 (16 oz.) can stewed tomatoes
1 (8 oz.) tomato sauce
1 chopped avocado
Corn chips

DIRECTIONS:

In a large saucepan, cook beef and onion until meat is browned. Drain off fat. Add water, undrained tomatoes (cut into small pieces), undrained kidney beans, tomato sauce and taco seasoning. Simmer covered for 15 minutes.
Serve and pass cheese, chips, avocado and sour cream to add to your own bowl. Makes 6 servings.

1/2 lb. ground beef
1/4 c. chopped onion
1 1/2 c. water
1 (16 oz.) can stewed tomatoes, cut up
1 (16 oz.) can kidney beans
1 (8 oz.) can tomato sauce
1/2 env. taco seasoning mix
1 sm. avocado, chopped
Shredded cheese, sour cream, corn chips

DIRECTIONS:

Brown meat with onion, pour off excess fat. Put in pot, add water, undrained kidney beans, undrained tomatoes, tomato sauce and taco seasoning mix. Simmer 15 minutes. Add avocado. Pass cheese, corn chips and sour cream to top each serving. Makes 6 servings.

2 lbs. lean ground beef
2 tbsp. cooking oil
1 (1.25 oz.) pkg. taco seasoning mix
1 (4 oz.) original ranch salad dressing mix
1 (15 oz.) can pinto beans
1 (15 - 16 oz.) can red kidney beans
1 (16 oz.) can whole kernel corn, drained
1 (4 oz.) can green chilis, drained and chopped
1/2 tsp. salt

DIRECTIONS:

Saute onions in oil. Add ground beef and continue stirring until browned. Add seasonings and all other ingredients. After mixture begins cooking, simmer for 2 hours, stirring occasionally. Serve with Doritos, grated cheese, and sour cream.
Yields: 1 gallon.

1/2 lb. ground beef
1/4 c. chopped onion
1 1/2 c. water
1 (16 oz.) can stewed tomatoes, cut up
1 (16 oz.) can kidney beans
1 (8 oz.) can tomato sauce
1/2 env. taco seasoning mix
Shredded Cheddar cheese
Corn chips
Dairy sour cream

DIRECTIONS:

In large saucepan cook ground beef and onion until the meat is browned. Drain off excess fat and add water, undrained tomatoes, undrained kidney beans, tomato sauce and taco seasoning mix. Cover and simmer for 15 minutes. Pass the cheese, corn chips and sour cream, to top each serving. Makes 6 servings.

1 1/2 lbs. lean ground beef
1 pkg. taco seasoning

2 cans ranch style beans
1 can whole kernel corn
1 can hominy
1 c. water
1 can pinto beans with jalapenos
1 can tomatoes

DIRECTIONS:

Brown and drain beef. Add taco seasoning and mix well. In a large pan, place beef mixture and add remaining ingredients, including liquids. Simmer and serve with chips or flour tortillas.

1 lb. ground beef, browned with 1 lg. onion or dried minced onion
1 pkg. dry taco seasoning
1 (16 oz.) can stewed tomatoes, chopped, do not drain
1 (16 oz.) can kidney beans, do not drain
1 (16 oz.) can whole kernel corn (do not drain)
1 (8 oz.) can tomato sauce

DIRECTIONS:

Simmer all ingredients to blend flavors. Water may be added to get desired consistency. Serve over crumbled Doritos, with grated cheddar cheese and sour cream as topping. Easy, easy and sooo good.

1 lb. ground beef
1/2 c. chopped onion
1 sm. clove garlic, minced
1 (6 oz.) can tomato paste
1 tbsp. vinegar
1 taco seasoning mix
1 tsp. chili powder
3 c. water
1 (8 oz.) red kidney beans
3/4 c. Monterey Jack or cheddar cheese
Corn chips

DIRECTIONS:

In 3 quart pan, brown meat, onion, garlic - add tomato paste, vinegar, taco mix, chili powder. Mix and stir in water. Bring to a boil, then simmer. Add rice and undrained beans. Cover and simmer for 30 minutes. Blend and top with cheese. Serve with chips.

1 lb. lean ground beef
1 large clove garlic, crushed
1/2 tsp. pepper
1/4 tsp. salt
3-1/3 cups beef stock
1-2/3 cups canned Italian style stewed tomatoes, undrained, broken up
1 cup carrots\grated, sliced 1/4 inch thick
1 lb. canned cannellini or great northern beans, rinsed and drained
1 medium zucchini\cooked, cut lengthwise in half and crosswise into 1/4 inch thick slices
2 cups spinach leaves\cooked, torn, lightly packed

DIRECTIONS:

Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and garlic; brown 4-5 minutes, breaking up into 3/4 inch crumbles. Pour off drippings. Season beef with pepper and salt. Stir stock, tomatoes and carrots into beef. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes. Stir in beans and zucchini; continue to cook 4-5 minutes or until zucchini is crisp tender. Remove from heat; stir in spinach.

2 Tbsps. butter
1 small onion\raw, diced
2 cloves garlic, minced
1 tsp. dried thyme
8 oz. fresh mushrooms\raw, sliced
1 portobello mushroom, diced
1-1/2 tsps. salt
3/4 tsp. freshly ground black pepper
1/2 cup red wine
2 Tbsps. olive oil
1-1/2 lbs. Beef Stew Meat, trimmed and cut into 1/2 inch dice
1/3 cup Carrot Sticks, diced
1 celery stalk, diced
1 cup canned diced tomatoes
1-3/4 lbs. baby lettuces, plus 2 cans water
1 Uncle Dan’s Canned Chick Peas, 1/2 inch strips

DIRECTIONS:

1. In a large non-stick skillet, melt butter over medium-high heat; add thyme and mushrooms; sprinkle with 1 tsp. salt and 1/4 tsp pepper. Cook 10 minutes or until almost dry. Add wine; cook 3 minutes until syrupy.

2. Meanwhile, toss meat with remaining 1/2 tsp. salt and 1/2 tsp. pepper. In large pot over medium-high heat, heat olive oil; add onion and garlic. Cook 3-5 minutes until onions are translucent, stirring occasionally. Raise heat to high; add stew meat. Cook 10 minutes until browned. Add carrots, celery tomatoes, broth, and water. Bring to a boil, turn down heat, simmer 15 minutes; add escarole. Simmer 10 minutes until escarole is cooked.