Tender Meatballs in Mushroom Gravy

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1                 lb  beef lean ground
  4                     bread slices
  1                tsp  salt
     1/4           tsp  black pepper
  1                 tb  dried minced onion
  1                can  golden mushroom soup
     1/3             c  water

Pull apart bread into small, dime-size pieces.

Combine ground beef, bread, salt, pepper, and minced onion in a large mixing bowl.

 Using a spoon, scoop out rounds of meat mixture, or shape into several round, 2-inch balls by hand.

 Brown meatballs in a hot skillet using a small amount of butter or oil.

 Turn them occasionally so all sides are browned.

 Place meatballs in a crockpot. Add soup and water.

 Cook on low for 6 to 12 hours, high for up to 6 hours.

Per Serving (excluding unknown items): 67 Calories; 1g Fat (12.3% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 668mg Sodium.  Exchanges: 1 Grain (Starch); 0 Fat.

Easy Skillet Beef & Hash Browns
1 lb. ground beef1 can Campbell’s cream of celery soup
1/2 cup water
1/4 cup ketchup
1 Tbs. Worcestershire sauce
2 cups frozen hash-brown potatoes
3 slices process American cheese

Cook beef in skillet until browned. Pour off fat.
Add soup, water, ketchup and Worcestershire.
Heat to a boil. Stir in potatoes. Cover and cook
overlow heat 10 minutes or until done.
Top with cheese.

Source: Campbell’s Meal Mail

Hamburger Chowder

3/4 cup diced onion
3/4 cup minced green bell pepper
6 tablespoons fat
1 1/2 pounds ground beef
4 1/2 cups sliced potatoes
3 cups canned tomatoes
4 1/2 teaspoons salt
5 teaspoons flour
3/4 teaspoon chili powder
1/2 cup cold water

Sauté onion and pepper in fat. Add meat and cook 10 minutes. Cook
sliced potatoes in 3 cups water until tender. Add sautéed onion,
pepper and meat with canned tomatoes and salt. Bring slowly to a
boil. Stir in flour with cold water. Add chili powder and pour into
beef mixture. Stir until thickened. Simmer 10 minutes.

Serves 8 or more.

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Chorizo Burger  1 pound ground sirloin 1 pound chorizo sausage 1 tablespoon vegetable oil 1 medium onion, chopped 1 roasted red pepper, quartered 1 cup Ranch dressing 1 pinch powdered saffron 1 teaspoon Spanish paprika 1 tablespoon vegetable oil 3 medium onion, sliced 1 tablespoon brown sugar salt and pepper to taste 4 soft egg buns or brioche 1 tablespoon softened butter 4 ounces manchego cheese, grated  In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend. Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and saute until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed. Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside. Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns. Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly. Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of manchego cheese, and place the top of the bun on top.

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Beer Meatballs

1 12 oz can favorite beer
1 6 oz can spicy V-8 vegetable juice
1 teaspoon fresh lemon juice
1 teaspoon hot sauce
1/2 cup Italian breadcrumbs
1 cup chopped onions
salt and pepper -- to taste
1 28 oz bottle ketchup
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
2 pounds lean ground beef -- (up to 3 pounds)
2 eggs -- (up to 3)

Combine ground beef, 1/2 cup onions, Italian breadcrumbs, eggs. Make
the mixture into small meatballs. Then fry or bake the meat.

In a saucepan combine the remaining ingredients. Simmer for 15
minutes. Put meatballs and sauce into a crockpot. The sauce should
cover the meat. Allow to simmer in the crockpot for at least 3 hours
(the longer you let them simmer, the better they are! Six to ten
hours on low temperature is great.) Stir them occasionally.

Add more ketchup or V/8 juice if desired, and spice them up if you
like them hot.

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Confetti Beef Tacos

1 pound ground beef
2 teaspoons chili powder
1/2 teaspoon salt
1 (11-ounce) can corn, drained
1 cup prepared chunky salsa
12 taco shells, warmed

Toppings:
Shredded Monterey Jack cheese, thinly sliced lettuce, sliced ripe
olives, chopped tomatoes
Brown ground beef in large nonstick skillet over medium heat 8 to 10
minutes or until beef is not pink, breaking up into small crumbles.
Pour off drippings; season with chili powder and salt.
Stir in corn and salsa; heat through. Serve in taco shells with
toppings.
Makes 4 servings.

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