Beefy Noodle Soup
1 lb ground beef
1 small onion, chopped
1 can (10 3/4-oz) condensed cream of celery soup
1/2 c frozen peas
2 c tomato juice
1 1/4 c water
1/4 tsp basil
1/4 tsp marjoram
1/8 tsp pepper
1 bay leaf
1 cup uncooked egg noodles
Cook beef and onion in 4-quart dutch oven over med heat, stirring frequently, until beef is brown; drain. Stir in remaining ingredients except noodles. Heat til boiling. Stir in noodles; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until noodles are tender. Remove bay leaf.
Serves 4.
Cheesey Beef-Potato Casserole
2 c Mashed potato flakes (dry)
1/3 c margarine
1 lb ground beef
1 med onion, chopped
1 Tbs Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
2 eggs
1 c small curd creamed cottage cheese
2 tomatoes, sliced
1 c shredded Cheddar cheese
Heat oven to 350 degrees. Mix potato and margarine; reserve 1/2 cup. Spread remaining potato mixture in ungreased square baking dish, 8x8x2-inches.
Cook beef and onion in 10-inch skillet;stirring frequently until beef is brown;drain. Stir in Worcestershire sauce, salt and pepper. Spoon mixture in to baking dish. Mix eggs and cottage cheese;spoon over beef mixture. Top with tomatoe slices. Sprinkle with reserved potato mixture. Bake uncovered about 20 minutes or until set. Serves 8.
Spanish Rice and Beef
1 lb ground beef
1 c uncooked rice
1 med onion, chopped
2 Tbs vegetable oil
2 1/2 c water
1 can (8oz) tomato sauce
1 small green bell pepper, chopped
1 1/2 tsp salt
3/4 tsp chili powder
1/8 tsp garlic powder
Cook ground beef in 10-inch skillet, stirring frequently until brown; drain and remove from skillet. Cook rice and onion in oil in the same skillet, stirring frequently, until rice is golden brown and onions are tender. Stir in beef and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender. Serves 4.
Another ideas are: Sloppy Joes and Taco Salad