In a bowl, mix together all the ingredients (not the olive oil) until you have a nice stiff consistency.  Cover and leave in the fridge for about half an hour.  When ready, make your meatballs, taking about a tablespoon of mixture for each one.  Heat about a tablespoon of oil in a frying pan and fry the meatballs in batches on a med-high heat.  You want them nicely browned.  Add more oil if necessary for each batch.  Drain on some kitchen roll and keep warm.

For the sauce:

1 onion, chopped
1 clove garlic, finely chopped
1 16 oz can chopped tomatoes
3 to 4 teaspoons tomato puree
½ teaspoon cayenne pepper
4 fl oz dry white wine
4 fl oz chicken stock
4 oz frozen peas (or fresh peas)
freshly-ground black pepper
1 tablespoon olive oil

Use the same frying pan (but tip out any excess fat) to make use of the lovely meat juices that should have caramelised on the bottom.  Add the oil if necessary and cook the onion until soft and translucent, then add the garlic, a few grinds of black pepper and cook for another minute or so.  Make sure you don’t burn the garlic as it will taste bitter.  Add the wine and increase the heat to high, let the wine boil for a minute or so to intensify the flavour.  Add the can of tomatoes, the puree and the stock.  Bring back to the boil then simmer for about 10 minutes.  Add the peas, stir in the cayenne pepper and the meatballs and continue simmering for another 10 minutes.

Serve it up, piping hot, straight from the pan with plenty of crusty bread to mop up the sauce.

Recipe is from:
http://www.proper-spanish-tapas.com/tapas-recipes-meat.html

6 slices thick-cut bacon
2 slices study bread (white or whole wheat)
2 Tbsp. thick, smooth peanut butter

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Lay the bacon on the baking sheet.  Bake until done but not overly crisp, about 20 minutes.  Drain on paper towels. 

Toast the bread and spread 1 tablespoon of the peanut butter on each slice.  Lay the bacon on top of the peanut butter on the common slide, top with the other slide of bread and serve.

1 pound ground round or other lean ground beef
1 1/2 tablespoons chopped parsley
1 tablespoon drained capers, chopped
1 teaspoon minced anchovies
1 egg
2 to 4 tablespoons chopped green onions
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 large clove garlic, minced
1/2 cup ground crackers
Salt and freshly ground pepper to taste

Mix all ingredients together and form into five 5-ounce patties. Cook to desired doneness.

Thanks to the ultimatium chef for sharing this recipe.

2 Pounds lean ground beef
1/4 Cup olive oil
1 Cup finely diced onions
1 Clove minced garlic
1/2 Cup chopped green pepper
1 Can (16 ounce) diced tomato
1 Can (16 ounce) tomato sauce
1 Can (16 ounce) whole kernel corn
1 Teaspoon salt (or to taste)
1 Tablespoon chili powder
1/4 Teaspoon black pepper
1 Teaspoon cumin
1 Cup water
1/3 Cup corn meal
1 Cup black pitted California olives (sliced) Reserve 7 or 8 whole olives for top of casserole.
Recipe for Spoon Bread Topping:
1 and 1/2 Cups milk
1 Teaspoon salt
2 Tablespoons butter
1/2 Cup corn meal
1 Cup grated Cheddar cheese
2 eggs slightly beaten

1. Heat olive oil in large skillet.

2. Brown ground beef until no longer pink.

3 Add onion, garlic, green pepper and stir until onion is golden.

4. Add tomatoes, tomato sauce, corn, salt, chili powder, cumin and black pepper-simmer 15 minutes.

5. Mix water, corn meal, and add to meat mixture-cover and simmer 15 minutes.

6. Add sliced olives.

7. Pour mixture into 3 quart casserole.

8. Top with Spoon Bread*(Directions below) and reserved whole black olives.

refrigerate until 1 hour before serving time.

Directions for Spoon Bread Topping:

1. In a sauce pan, heat milk, salt and butter over low heat.

2. Slowly stir in corn meal and cook, stirring constantly until thickened

3. Remove from heat and stir in cheese and slightly beaten eggs.

4. Mix well and pour over meat mixture in casserole.

5. Garnish top with reserved whole black olives.

6. Bake at 350 degrees for 1 hour.

Thanks to nowurcooking for sharing this casserole recipe.

2 boxes cornbread mix
1 lb ground beef
1 small can chopped green chilies
1 package taco seasoning mix
1 can regular corn
1 can creamed corn
1 1/2 cup shredded cheddar cheese

Brown ground beef add taco seasoning per package directions; add green chilies; set aside .
Mix cornbread per package directions; to corn bread add 1/2 can cream corn and 1/2 can drained regular corn
add 1/2 of cornbread mixture in bottom of 9×13 pan; On top of cornbread put meat mixture; remaining can of corn and cream corn over that; now add 1/2 of the cheese; top with remaining cornbread mixture and cheese all over top; bake 350* 35-40 min let set 5 min or so and cut into squares .

Thanks to mbellb for sharing this casserole recipe.

You may want to use our recipe to make your own taco seasoning mix.

1 head of lettuce, chopped
1 pound ground beef
1 onion, chopped
1 can red kidney beans, drained
1 jar Pace Picante Salsa
2 tomatoes, chopped
2 cups grated cheese
1 small package nacho chips, broken
Dressing:
1/2 cup mayonnaise
5 tbsp sugar
Salt & Pepper to taste
1 small jar Catalina Dressing (optional)

Brown onion and ground beef and drain. Add kidney beans and set aside to cool.
In a separate bowl, mix salsa and mayonnaise, salt and pepper and set aside. Place chopped lettuce in a large bowl. Add chopped tomatoes, cheese and beef mixture. Top with chips. Pour salsa mixture over top and mix well. After serving place small amount of Catalina Dressing on top and mix well.

I usually make my dressing while the onion and beef are cooking and set it aside. I do not add the Catalina Dressing to my other dressing as not everyone likes it. Also, do not add the chips until ready to serve.

Thanks to JTill0915 for this salad recipe.

Meatloaf
2 Lbs Ground Beef
2 Eggs
2 tsp. Thyme Leaves
2 tsp. Heinz 57 Sauce

Glaze
1/2 C Ketchup (I only use Heinz)
1/4 BBQ Sauce
1 Tbsp. Heinz 57
1/2 Med. Onion
1/2 Green Bell Pepper
2 Stalks of celery
Salt/Pepper to taste
1 Tbsp. Granulated garlic
1 C Italian Style Bread Crumbs
2 Tbsp. Lea & Perrins

Meatloaf

1. Puree ~ onion, green bell pepper & celery

2. Whip eggs, add Heinz 57, Lea & Perrins, thyme, salt/pepper, granulated garlic, vegetable puree (listed in step 1)

Mix well

3. Add bread crumbs and ground beef.

4. Mix until blended well (do not over mix)

5. Shape

6. Bake at 350 degrees for 45 minutes.

Glaze

1. Mix all ingredients well

2. Pour over cooked meatloaf

3. Return to oven until bubbly

Thanks to dallasblue for sharing this recipe.

1 lb. lean ground beef
Chili powder to taste
2 6oz cans Rotel tomatoes and green chili’s
2 8oz cans chili beans
1 16oz Campbell’s tomato juice
2 C. shredded cheddar cheese
1 package Frito chips
Sour Cream

Brown ground beef in large pot. drain. Return to pot. Add chili beans, rotel tomatoes and chili’s, and chili powder to taste. Simmer for 10 minutes.  Add tomato juice to desired consistency. Simmer for approximately 15 minutes.

Thanks to monalisa46 for sharing this chili recipe.

Bag Nacho Cheese Doritos
1 Lb. Hamburger cooked and drained.
1 Lb. Chorizo cooked and drained.
4 Cups Shredded Cheddar Cheese
1 med – large Onion Chopped
1 Can Light Red Kidney Beans
1 Can Chili Hot Beans
1 Can Cream of Chicken Soup
2 Cans (Rotel) Diced tomatoes with green chilies.
1 – 2 small cans sliced black olives
1 Tbsp. Paprika
3 Tbsp. Chili Powder
1 Tsp. Ground Cumin
(Optional Ingredients)
Shredded Lettuce
Sour Cream

1. In a two quart pot, Mix hamburger, chorizo, chili beans, kidney beans, cream of chicken soup, tomatoes and green chilies, onions, black olives, paprika, cumin, and chili powder. Simmer for 60 minutes.

2. Crush bag of Doritos and sprinkle the bottom of a casserole dish with 1/3 of the Doritos.

3. Sprinkle 1 cup of cheese over the Doritos.

4. Add 1/2 of the mixture from step 1.

5. Add another layer of Doritos and cheese.

6. Add remaining mixture from step 1.

7. Add remaining Doritos and cover with remaining cheese.

8. Bake, uncovered, at 350 for 30 minutes.

9. Let cool and cut into lasagna sized servings.

10. (Optional) Top with Shredded Lettuce and Sour Cream

Thanks to Sunny1135 for this casserole recipe.

½ lb hamburger fried
½ lb bacon fried
1 large onion sautéed
3 cloves of garlic sautéed
1-can baked beans un drained
1-can kidney beans drained
1-can pinto beans drained
1-can butter beans un drained
1-can navy beans un drained
1-can Three bean salad use half the juice
½ cup brown sugar
½ cup ketchup
1 tsp honey
1 tsp vinegar
1 tsp Dry mustard

Cook Hamburger, Bacon, and Onion and garlic until done.

Mix all everything together in crock-pot and cook on low for 2 hours or longer.

Thanks to Julie0045 for sharing this recipe.

1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 tsp salt
1/4 tsp ground black pepper
1 small onion, chopped
1/4 tsp ground ginger
3/4 cup finely crushed saltine cracker crumbs

Lightly grease a 5×9 inch loaf pan.  Press brown sugar in bottom of loaf pan and spread ketchup over sugar.   In mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf.  Place on top of the ketchup.   Bake at 350 – 1 hour or until juices are clear.

Be sure to heat up some biscuits or add in a dessert that needs to go into the oven at the same time.  This way you get to make another dish without having to heat the oven up again.

1 lb. Hamburger
1 medium onion, chopped
1 (14 oz.) can tomato soup
1 (14 oz.) can chili beans in chili sauce (Ranch Style Beans work well too!)
1 (10.5 oz.) beef broth
1 Tbsp. Chili powder (or more if you like)
Salt and Pepper according to your taste

Place hamburger and onion in frying pan and cook until done.  Drain grease off.  Add the remaining ingredients and bring to a boil.  Simmer for about 10 to 12 minutes before serving.

2 lbs ground beef
1 cup chopped onion
1 can (29 oz) tomato sauce
3.5 lbs Cabbage, chopped
1 cup uncooked white rice
1 tsp salt
2 cans of beef broth (14 0z)

Preheat oven to 350 degrees F. In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9×13 baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for one hour. Stir, replace cover and bake for another 30 minutes.

2 1/4 pounds ground chuck
3 eggs, whipped
1 cup diced onion
1 cup diced celery
1/2 cup green bell pepper, chopped fine
1/3 cup water
1 1/4 cups bread crumbs
2 tablespoons parsley flakes
1 tablespoon salt
1/2 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/3 cup ketchup

Mix all ingredients except ketchup together and fill a loaf pan that has been sprayed with cooking oil. Press loaf tightly into pan and chill overnight.

Cover surface with the 1/3 cup ketchup and cover with foil. Bake at 350 degrees for 2 hours. Slice into 9 slices and serve.

1 LB Ground Beef
3 TBSP Minced Onion
2 TBSP Italian Seasoning
1 tsp Garlic Powder
1 tsp Onion Powder
2 Cups Shredded Hash Browns, thawed
1 Can Cream of Chicken Soup
1/2 Cup Milk
1 1/2 Cup Shredded Cheese (Velveeta tastes best)
Frozen Tater Tots

Brown the ground beef with the onion, Italian seasoning, garlic powder, and onion powder; drain fat. In a large mixing bowl, combine hash browns, soup, milk, and cheese, stirring well. Add ground beef. Place in a greased 2 QT casserole dish. Place tater tots in a single layer over entire casserole. Bake at 350 degrees for 30-45 minutes, or until thoroughly heated and tater tots are crispy.

Thanks to crazzee for sharing this casserole recipe.