GROUND BEEF

MACARONI SUPREME

2 C uncooked elbow macaroni
1 lb lean ground beef
1 large onion, finely chopped
1 can (1 lb 12 oz) Italian Style tomatoes
1 pkg (10 oz) frozen peas
1 C sliced fresh mushrooms
3/4 C dry red wine
1/4 C chopped fresh parsley
1 t sugar
1 t salt
1/8 t pepper
2 C grated parmesan cheese, divided

Cook macaroni. Drain. Set aside. In 1-qt microproof casserole or bowl, combine meat and onions. Cook covered, on HI for 3 mins. Stir. Cook on HI another 2 mins, or until onion is transparent. Drain off fat. Add undrained tomatoes. With spoon, break up whole tomatoes into pieces. Add peas, mushrooms, wine,, parsley, sugar, salt and pepper. Cook, covered, on 50 percent power (simmer) 30 minutes. In 13 x 9 baking dish, layer half the sauce, half the cooked macaroni and 1 Cup of cheese. Add remaining macaroni and sauce. Top with remaining cheese. Cover w/waxed paper and cook on 60 10-12 minutes or until cheese is melted and casserole is bubbling. Let stand 5 minutes before serving. Yield: 6-8 servings. (Total cooking time, 1 hr, 1 min to 1 hr, 7 min)

SWEET AND SPICY BEAN-MACARONI SKILLET

1 lb lean ground beef
1 (28-oz) or 2 (16-oz) cans Bush Baked Beans
1 large onion, chopped
2 (15-oz) cans tomatoes, chopped
2/3 C elbow macaroni (uncooked)
1 t chili powder

In large skillet, cook ground beef and onion until meat is browned. Drain. Add remaining ingrediants. Bring mixture to a boil, cover, reduce heat, and simmer for 20 minutes or until macaroni is tender, stirring occasionally. Yield: 6 servings.

ITALIAN PASTA BAKE

1 lb ground beef or Italian sausage
4 C mostaccioli, cooked, drained
1 jar (28 oz.) spaghetti sauce
3/4 C Kraft grated parmesan cheese, divided
2 C Kraft Italian style shredded cheese

Brown meat in large skillet; drain. Stir in mostaccioli, spaghetti sauce and 2/3 C parmesan cheese. Spoon into 13x9-inch baking dish. Top with shredded cheese and remaining 1/4 C parmesan cheese. Bake at 375F for 20 minutes. YIELD 6 servings.

TEXAS HASH

1 or 2 lg onions, chopped
1 or 2 lg green peppers, chopped
1 lb hamburger or ground turkey
1 large can tomatoes
1/2 C uncooked rice
1 t chili powder
1-1/2 t salt
1/4 t pepper
1 t worcestershire sauce

Cook onions, green peppers and hamburger until browned. Add tomatoes and seasonings. Arrange this mixture and rice in large casserole dish. Bake in 375 oven for 45 minutes. Freezes well.

CHEESEBURGER CASSEROLE

1 can canned biscuits
1 pound ground beef
1/4 c chopped onion
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 c catsup
1 8 ounce can tomato sauce
1 8 ounce package American cheese slices

Combine beef and onion in skillet. Cook until meat is lightly browned. Drain and add salt and pepper. Stir in catsup and tomato sauce. Heat thoroughly. Turn into an 8 inch square or 1 1/2 quart casserole dish. Cut cheese into thin strips an sprinkle over meat. Top with biscuits. Bake at 425 for 20 - 25 minutes until biscuits are golden brown.

Susan

HAMBURGER PIE

1 lb Hamburger
1 onion
1 unbaked pie shell
1 small container cottage cheese
2 eggs (beaten)

Brown hamburger with salt and pepper and onion in skillet. Meanwhile, in bowl, combine 2 beaten eggs and cottage cheese. Drain hamburger and pour into pie shell. Pour cottage cheese mixture overtop. Bake in oven until top is gold brown (about 1 hour). Very versatile...add anything.

TWISTY BEEF BAKE

2 C macaroni twists, uncooked
1 lb ground beef
1 can (10-3/4 oz) cream of mushroom soup
1 can (14-1/2 oz) whole tomatoes, cut up
3/4 C (3 oz) shredded cheddar cheese
1/4 C chopped green pepper
3/4 t seasoned salt
1 can (2.8 oz) french fried onions

Cook macaroni as directed, drain. Brown ground beef, drain. Combine macaroni, beef and remaining ingredients except french fried onions. Pour half the macaroni mix into a greased 2-quart casserole. Top with 1/2 can onions. Pour remaining macaroni mix over onions. Cover and bake at 350 for 30 minutes. Uncover, top with remaining onions and bake 5 minutes longer. YIELD 4-5 servings.

BAKED ZITI

1 lb lean ground beef
1 onion, chopped
1 green pepper, chopped
1 can (16 oz) whole tomatoes, cut up
1 can (8 oz) tomato sauce
1 t Italian seasoning, or 1/2 t each basil and oregano
1-1/2 t salt
1/4 t pepper
1/2 lb ziti or elbow macaroni, cooked and drained
1 package (8 oz) mozzarella cheese, diced

Preheat oven to 350F. Saute beef onion, and green pepper in large skillet until onion is transparent and meat is lightly browned. Drain off excess fat. Add tomatores, tomato sauce, Italian seasoning, salt, and pepper. Stir to mix. Add ziti and half the cheese; stir well. Spoon into 2-1/2 qt casserole and sprinkle with remaining cheese. Bake 25 to 30 minutes, or until hot and bubbly and top is lightly browned.

YIELD: 6 Servings

TEX-MEX CASSEROLE

1 lb ground beef
1 medium onion, chopped
1/2 1.25-oz envelope taco seasoning mix (2 T)
1/2 15-16 oz jar Salsa
1/4 C sour cream
1-1/2 C tortilla or corn chips (about 16-18)
1/4 C grated Cheddar or Monterey Jack cheese

In medium bowl, combine ground beef, onion, and taco seasoning mix; cook, covered, on High 4 to 6 minutes until beef is no longer pink, stirring once halfway through cooking. Stir in salsa and sour cream.

In 1-1/2 qt casserole, layer half of meat mixture, all of tortilla chips, then remaining meat mixture. Cook, covered, 1 to 2 minutes until hot. Uncover; sprinkle with cheese. Cook 1 to 2 minutes until cheese melts.

YIELD: 6 servings

LASAGNA PIE

2 deep dish frozen pie shells
1 lb ground beef
1 (32 oz) jar spaghetti sauce

1 L container sour cream (cottage cheese may be used)

1 to 2 C shredded mozzarella cheese

Bake pie shells as directed for empty pie shells. Brown beef in large skillet and drain. Add spaghetti sauce to make a thick mixture and simmer at least 10 minutes. Pour mixture into baked pie shells; dividing equally and if your family is small, freeze one pie for later.

Spread sour cream on top of beef mixture as you would meringue on a pie. Sprinkle mozzarella cheese on top of sour cream.

Bake in 350 oven for 30 minutes or until cheese is slightly brown. Let stand for 15 minutes for better slicing.

SHIPWRECK SKILLET DINNER

1 lb ground beef
1 t vegetable oil
1 large onion (for 1 cup chopped)
1 T Worcestershire Sauce
1 t bottled minced garlic
1/2 t seasoning salt or plain salt
1 medium green bell pepper (for 1 cup chopped)
1 can (14-1/2 oz) beef broth, fat removed
1-3/4 C Minute Rice
1 C frozen yellow corn kernels
Ground black pepper to taste

Heat oil over medium heat in an extra deep, 12-inch nonstick skillet that has a lid. Peel and coursely chop the onion, additing it to the skillet as you chop. Add the beef and raise the heat to high. Cook, turning and breaking up the meat and stirring from time to time until the meat is crumbled and browned, about 5 minutes.

While the meat cooks add the Worcestershire sauce, garlic and seasoning salt. Rinse and seed the bell pepper and cut into bite size pieces. Set aside. Open the beef broth and remove all visible fat. Measure out the rice and set aside. Add the broth to the skillet. Add the rice, green pepper and corn. Stir well and cover the skillet. Reduce the heat the Medium High.

Boil, covered, 3 minutes. Uncover and stir well. Cover and continue to boil until the rice is tender and absorbs most of the broth, about 2 more minutes. Season with black pepper to taste. Serve at once or remove from the heat until ready to serve. Serves 4.

NOTE: Half a cup of frozen green peas can be substituted for the green pepper.

SCHOOLDAY CASSEROLE

1 lb ground beef
2 T chopped onion
1 C cooked macaroni
1 t salt
1 #2 can tomatoes
1 pkg beef stew seasoning mix
Grated cheese

Brown ground beef and onions. Add remaining ingredients except cheese. Pour into 1-1/2 qt casserole and sprinkle cheese over top. Bake at 375F until bubbly, about 25 minutes.