Teresa's Hot Dog Chili

1 pound of ground chuck

~ 1 cup of ketchup

1 teaspoon of chili powder

In medium size saucepan, brown the ground chuck.  Spoon of the fat.  Add the chili powder and ketchup.  You may need a little more or less ketchup.  Add to make the ground chuck moist.  Let simmer on low heat for around 15 minutes.  

Teresa's Pot Roast

2 tablespoons vegetable oil

3 ½ to 4 pounds chuck pot roast

1 can cream of mushroom soup

1 pouch dry onion soup mix

1 ¼ cups water

6 medium potatoes, quartered

6 carrots, cut into 2” pieces

2 tablespoons all-purpose flour

In 6 quart saucepot, in hot oil, brown roast on all sides.  Spoon off fat.  Stir in mushroom soup, onion soup mix and 1 cup water.  Reduce heat to low.  Cover and cook for 2 hours.  Add vegetables and cover and cook for 45 minutes or until roast and vegetables are fork tender.  Remove roast and vegetables.  Stir together flour and remaining ¼ cup water until smooth.  Gradually stir into soup mixture.  Cook until mixture boils and thickens, stirring constantly.

Taco Salad

1 small pkg of hamburger

2 cups shredded Mexican cheese

8 oz sour cream

Jar of Salsa

1 package of shredded lettuce

Tomato (diced)

Salt and pepper

Taco seasoning

Brown hamburger with Taco seasoning.  Drain.                                                                                             

Then in a 13x9 pan layer:   

Hamburger

Cheese  (1 cup)

Sour cream

Salsa

Lettuce

Tomatoes

Salt and pepper

Amber's Mexican Casserole

1 lb hamburger

1 can of cream of mushroom

1 can of cream of chicken

1 can (7 ¾ oz) of ELPATO Tomato Sauce

½ jar of Ortega Taco Sauce

Mexican Cheese

Doritos

Heat oven to 350°.  Brown hamburger.  Mix hamburger, cream of mushroom, cream of chicken and tomato sauces together in a bowl.  Layer the Doritos and mixture in a casserole dish.  Top with cheese.  Bake in oven for 30 minutes.

Hamburger & Macaroni Casserole

1 medium onion, chopped 1 pound of hamburger meat

¼ cup chopped bell pepper  1 can cream of mushroom soup

1 can diced tomatoes         1 8-ounce package macaroni

½ teaspoon A-1 sauce       Grated cheddar cheese

½ teaspoon ketchup

Brown hamburger meat and drain.  Add onion, bell pepper, tomatoes, A-1 sauce, ketchup and salt and pepper to taste.  Cover and cook for 30 minutes.  Cook macaroni and drain.  Add soup to the macaroni and mix well.  Add this to meat mixture.  Put in 3 quart casserole dish and cook at 325° for 30 minutes.  Top with cheddar cheese and heat until melted.

Baked Ziti

½ pound lean ground beef   1 jar pasta sauce

16 oz Ziti noodles, cooked   1 can (8oz) tomato sauce

2 cups shredded Mozzarella cheese 1 large onion, chopped (1 cup) 

½ cup grated parmesan cheese

1 teaspoon oregano                                

2 cloves garlic, minced or 2 teaspoons garlic powder

Brown beef, onion and garlic for 3 minutes on medium-high heat.  Stir in pasta sauce, tomato sauce and oregano and bring to a boil.  Remove from heat.  Combine 1 cup of sauce with the Ziti.  Spoon half of Ziti mixture into 13x9 baking dish.  Top with 1 cup Mozzarella, 1 cup sauce, remaining Ziti mixture and sauce.  Cover and bake 350° for 20 minutes.  Sprinkle with remaining 1 cup Mozzarella and parmesan.  Bake uncovered 10 more minutes.

Pizza Pasta Casserole

2 pounds ground chuck

1 large onion, chopped

2 28oz jars of spaghetti sauce

1 16oz package spiral pasta, cooked and drained

4 cups shredded mozzarella cheese

8oz sliced pepperoni

Brown ground chuck and onion; drain.  Stir in spaghetti sauce and pasta.  Transfer to 2 greased 13x9 baking dishes.  Sprinkle with cheese.  Arrange pepperoni over the top.  Cover and freeze one casserole for up to 3 months.  Bake the second casserole, uncovered at 350° for 25-30 minutes or until heated through.  To use frozen casserole:  Thaw in the refrigerator overnight.  Bake at 350° for 35-40 minutes or until heated through.

Teresa's Lasagna

1 pound ground chuck 2 teaspoons salt

¾ cup chopped onion 1 teaspoon sugar

1 can diced tomatoes 1 teaspoon garlic powder

12 oz tomato paste ½ teaspoon oregano

2 cups water ½ teaspoon black pepper

1 tablespoon parsley 2 cups mozzarella cheese

8 oz package lasagna noodles Parmesan cheese

Brown ground chuck and onion and drain.  Add tomatoes, tomato paste, water and spices and mix well.  Simmer uncovered for about 30 minutes.  Cook lasagna noodles and drain.  In 13x9 dish, alternate layers of sauce, noodles, mozzarella cheese and parmesan cheese, ending with Parmesan.  Bake at 350° for about 40 minutes.