1 HEAT oven to 400°F. Brown ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook until melted, stirring frequently. Cool 10 min.

2 UNROLL dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one of the long sides. Rearrange if necessary so roll is seam-side down.

3BAKE 20 to 25 min. or until golden brown.

In your crock pot combine: Stew meat or substitute with hamburger 1 pkg. onion soup mix 1 can cheese soup 1 can mushroom soup Cook at 225 degrees all day in crock pot. Serve over hot rice or potatoes.

1-2 lbs. beef or venison stew meat 8 carrots, sliced thin 6 potatoes, sliced thin 2 apples, chopped 2 tsp. salt 1/2 tsp. thyme 2 tbsp. minced onion 2 c. apple cider Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook on low heat 10-12 hours. Thicken gravy.

lb hamburger brown drain
3 T catsup
2 t mustard
2 c velvetta
10 buns

Place hamburger in crockpot add next 2 Mix Top with cubed cheese Cover Cook Low 4 hours Mix Spoon on buns

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Ground Beef Baked Beans

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"I serve this hearty ground beef and bean bake with a tossed salad and some crusty bread for a balanced one-pot meal," relates Louann Sherbach of Wantagh, New York. "It's nice to have this casserole in the freezer for those nights when there's no time to cook."

Ingredients:

• 3 pounds ground beef
• 4 cans (15-3/4 ounces each) pork and beans
• 2 cups ketchup
• 1 cup water
• 2 envelopes onion soup mix
• 1/4 cup packed brown sugar
• 1/4 cup ground mustard
• 1/4 cup molasses
• 1 tablespoon white vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cloves

Directions:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; heat through. Transfer to two greased 2-qt. baking dishes. Cover and freeze one dish for up to 3 months.
Cover and bake the second dish at 400° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
To use frozen casserole: Thaw in the refrigerator. Cover and bake at 400° for 40 minutes. Uncover; bake 15-20 minutes longer or until bubbly. Yield: 2 casseroles (10-12 servings each). To use frozen casserole: Thaw in the refrigerator. Cover and bake at 400* for 40 minutes. Uncover; bake 15-20 minutes longer or until bubbly.

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Pizza Meat Loaf Cups

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Susan Wollin of Marshall, Wisconsin fixes and freezes these moist little meat loaves that are packed with pizza flavor. "They're great to reheat for an after-school snack or quick dinner on soccer night," she says. "My family likes to drizzle extra pizza sauce on top." Treat your gang to a few tonight.

Ingredients:

• 1 egg, lightly beaten
• 1/2 cup pizza sauce
• 1/4 cup seasoned bread crumbs
• 1/2 teaspoon Italian seasoning
• 1-1/2 pounds ground beef
• 1-1/2 cups (6 ounces each) shredded part-skim mozzarella cheese
• Additional pizza sauce, optional

Directions:

In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide among 12 greased muffin cups; press onto the bottom and up the sides. Fill center with cheese.
Bake at 375° for 15-18 minutes or until meat is no longer pink. Serve immediately with additional pizza sauce if desired. Or cool, place in freezer bags and freeze for up to 3 months.
To use frozen pizza cups: Thaw in the refrigerator for 24 hours. Heat on a microwave-safe plate on high for 2-3 minutes or until heated through. Yield: 1 dozen. To use frozen pizza cups: Thaw in the refrigerator for 24 hours. Heat on a microwave-safe plate on high for 2-3 minutes or until heated through.

1/2 lb. ground beef, browned	1/2 tsp. garlic powder
6 cups macaroni, cooked	1/2 tsp. onion powder
2 cups American cheese	salt (to taste)
1 can (15 oz.) tomato sauce

In a casserole, mix warm browned ground beef with warm noodles and add cheese; stir until melted. Add tomato sauce, garlic powder, onion powder, and salt. Heat in oven at 350° for 20 minutes. Serves 4.

Here is an easy twist on your Hamburger Casserole recipe:

Brown 1 lb hamburger, drain grease
Prepare 1 box mac n' cheese
When mac n' cheese is done/prepared, add the browned hamburger, a can of drained corn, and a can of tomato sauce. Yummy, kids LOVE it, and so do husbands!! :)

Submitted by PETITEBLONDE
500 Minutes to Prepare and Cook

Ingredients

Directions

mix potatoes, soup and spices together. Add enough water to just cover potatoes. Lay the steaks on top of the potatoes, adding more spices if desired. Cover and let cook for 8 hours on low or 5 hours on high.
Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user PETITEBLONDE.
Number of Servings: 6

4-5 potatoes, peeled & chopped in bottom of crock pot 1 med. onion, chopped 1-2 sliced carrots Corn Peas 1 lb. hamburger Salt & pepper 1 can tomato soup Starting with potatoes layer vegetables in crock pot. (You may use frozen vegetables but you will need to add about 1/2 cup water.) Place raw hamburger on top of vegetables and top with the tomato soup. Cook on high 4-5 hours or low 6-8 hours.

Deep-Dish Pizza Casserole

Recipe By : Cooking Light

6 Points per serving

1 pound ground round

1 15-oz can chunky Italian-style tomato sauce

cooking spray

1 10-oz can refrigerated pizza crust dough

6 1-oz slices part-skim mozzarella cheese -- divided

Cook meat in a medium nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary and return to skillet. Add tomato sauce, and cook until heated. While meat cooks, coat a 13 x 9 x 2-inch baking dish with cooking spray. Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Line bottom of pizza crust with 3 slices mozzarella cheese. Top with meat mixture. Bake, uncovered at 425º for 12 minutes. Top with remaining 3 cheese slices, and bake 5 additional minutes or until crust is browned and cheese melts. Cool 5 minutes before serving.

Servings: 6

NOTES: I add spinach, red peppers, and mushrooms to this reciepe and everyone loves it and half of them do not even know it is a weight watchers recipe!-Shared by: Leigh Ann

Nutritional analysis per serving, per recipe: 277 calories; 7.7 g. fat; 1.6 g. fiber; 49 mg. cholesterol; 667 mg. sodium

Shared by Dina on 11/3/99.

Meatballs:
1 egg
5oz Evaporated milk
1 Cup Oats
1/2 cup finely chopped onion (white)
1 t. Salt
1 t. chili powder
1/4 t. garlic powder
1/4 t. pepper
1 1/2 lbs ground beef

sauce:
1 Cup Ketchup
3/4 cup packed brown sugar
1/4 cup chopped onion (red/white)
1/2 t. liquid smoke
1/4 t. garlic powder

Combine the ingredients and mix well. Shape into 1" balls.
put in 13x9 baking dish and bake uncovered at 350 for 18-20 minutes
or until meat is no longer pink.
While cooking, combine sauce ingredients in a saucepan, bring to boil.
drain liquid from meatball pan, pour sauce over meatballs, stir.
Bake 10-15 minutes longer.

Filling
1 1/2 cups carrots, chopped
1 Tbsp. water
4 Tbsp. butter or margarine
2 chicken bouillon cubes
4 medium potatoes, peeled and diced
1/2 onion, chopped
1/2-1 lb. ground beef, turkey or chicken, cooked
salt and pepper (to taste)

Dough
Use leftover pie crust or use the following recipe:

1 cup shortening
1/4 tsp. salt
3 cups flour
6 Tbsp. water

In a saucepan, simmer the carrots in the water, butter, and chicken bouillon cubes. Add potatoes, onion, meat and salt and pepper. Divide into fourths. Mix dough ingredients and roll into four 10- inch circles. Put the meat mixture on one side of the dough. Fold the other half of the dough over and seal with fingers or a fork. Bake 1 hour at 375°. Serves 4-6.
You can also add other vegetables. This is a good way to use those leftovers, so be creative!

1 batch ninety minute roll dough
1/4 lb. hamburger
1/2 tsp. onion salt
1/2 tsp. garlic salt
salt and pepper (to taste)
cheddar cheese, grated

Make ninety minute roll dough. Roll into twelve 3 inch circles. In a saucepan, brown hamburger. Drain. Add onion salt, garlic salt, salt and pepper. Put 1 tablespoon hamburger mixture and 1 tablespoon of cheese in the center of the 6 circles. Then press another circle on top and seal the edges. Bake at 350° for 10-15 minutes (until golden brown).

1 round steak, cut into serving-size pieces
1 tsp. oregano
1/4 tsp. red pepper flakes
1/4 tsp. pepper
1 (15 oz. can) tomato sauce
1 onion, sliced
Flour meat, blend remaining ingredients, except onion. Put meat in crock pot, top with sliced onion, pour
on sauce. Cover, cook on low 6-8 hours.

3 lbs. pot roast meat
1 lg. jar of spaghetti sauce (16 and 24 oz size both work)
1 (8 oz.) jar Picante sauce
Place ingredients in crock pot and cook on high for 6 hours or low for 8 hours. Then take the lid off the
pot and stir the meat around until it falls apart. Serve it ladled over toasted English muffins.

1 beef roast
8 ounces of mushrooms
2 potatoes
4 carrots
Parsley
1 can French onion soup
Mix all the ingredients together in the morning, cook on low in the crock pot all day, and you’ve got one
tender roast with gravy too.

2 lg. potatoes, sliced
2 to 3 med. carrots, sliced
1 can of peas, well drained
3 med. onions
1 1/2 lbs. ground beef, browned
2 stalks of celery, sliced
1 can of cream of tomato soup
1 soup can water
Place layers of the vegetables in the order given in crock pot. Season each layer with salt and pepper. Put
the lightly browned ground beef on top of the celery. Mix the tomato soup with the water and pour over
the layers. Cover and set on low for 6 to 8 hours, stirring occasionally. Serves 4 to 5.