Gyros

Sorce	micheljensevern
Caloric	:1 Serving: Calories 395 (Calories from Fat 170 ); Total Fat 19 g (Saturated Fat 7 g); Cholesterol 75 mg; Sodium 620 mg; Total Carbohydrate 34 g (Dietary Fiber 2 g); Protein 24 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 20 %; Calcium
Ingridients	Prep Time:25 min Start to Finish:40 min Makes:4 sandwiches 4 pita breads (6 inches in diameter) 1/2 cup plain yogurt 1 tablespoon chopped fresh mint leaf or 1 teaspoon dried mint leaves 1 teaspoon sugar 1 small cucumber, seeded and chopped (3/4 cup) 1 pound ground lamb or beef 2 tablespoons water 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano leaves 1/4 teaspoon pepper 2 garlic cloves, finely chopped 1 small onion, chopped (1/4 cup) 2 tablespoons vegetable oil 2 cups shredded lettuce 1 medium tomato, chopped (3/4 cup)
Instructions	1. Split each pita bread halfway around edge with knife; separate to form pocket. 2. Mix yogurt, mint and sugar in small bowl. Stir in cucumber. 3. Mix lamb, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion. Shape mixture into 4 thin patties. 4. Heat oil in 10-inch skillet over medium heat. Cook patties in oil 10 to 12 minutes, turning frequently, until no longer pink in center. Place cooked patty in each pita pocket. Top with yogurt mixture, lettuce and tomato. Microwave Directions: Omit oil. Arrange patties on microwavable dish. Cover loosely with microwavable paper towel and microwave on High 7 to 9 minutes, rotating dish 1/2 turn after 3 minutes, until no longer pink in center. Let stand covered 3 minutes.

Mexican Beef- and Bean-Stuffed Peppers

Sorce	mnm
Caloric	:1 Serving: Calories 105 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 410 mg; Total Carbohydrate 26 g (Dietary Fiber 9 g); Protein 11 g Percent Daily Value*: Vitamin A 26 %; Vitamin C 60 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:1 hr 10 min Makes:8 servings 1 1/2 cups Fiber One® cereal 2 cups Progresso® tomato puree (from 28-oz can) 4 medium bell peppers 1/2 pound extra-lean ground beef 1 medium onion, finely chopped (1/2 cup) 1 cup Progresso® red kidney beans (from 19-oz can), drained, rinsed 1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained 2 teaspoons chili powder 1/2 teaspoon ground cumin 1/4 cup shredded reduced-fat Cheddar cheese, if desired
Instructions	1. Heat oven to 350ºF. Crush cereal.* Mix cereal and tomato puree; let stand 5 minutes. 2. Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in rectangular baking dish, 13x9x2 inches. 3. Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in cereal mixture and remaining ingredients except cheese. Divide beef mixture evenly among peppers. 4. Cover and bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes. *Place cereal in plastic bag or between sheets of waxed paper or plastic wrap; crush with rolling pin. Or crush in blender or food processor.

Beef Cassoulet with Herb Dumplings

Sorce	harleytz
Caloric	:1 Serving: Calories 440 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 6 g); Cholesterol 45 mg; Sodium 1340 mg; Total Carbohydrate 51 g (Dietary Fiber 7 g); Protein 26 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 10 %; Calciu
Ingridients	Prep Time:20 min Start to Finish:45 min Makes:6 servings 1 pound lean ground beef 1 cup water 1 teaspoon dried oregano leaves 1/2 teaspoon dried basil leaves 2 cloves garlic, finely chopped 1 medium celery stalk, thinly sliced (1/2 cup) 1 medium onion, chopped (1/2 cup) 1 can (15 to 16 ounces) navy or kidney beans, drained 1 can (14 ounces) beef broth 2 cups Progresso® diced tomatoes (from 28-oz can), undrained 2 cups Original Bisquick® mix 2/3 cup milk 1/4 teaspoon dried oregano leaves 1/4 teaspoon dried basil leaves
Instructions	1. Cook beef in 4-quart Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. 2. Stir water, 1 teaspoon oregano, 1/2 teaspoon basil, the garlic, celery, onion, beans, broth and tomatoes into beef. Heat to boiling; reduce heat. 3. Stir remaining ingredients until soft dough forms. Drop dough by 12 spoonfuls onto beef mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Southwestern Skillet Bake

Sorce	madenTexasHSFootball
Caloric	:1 Serving: Calories 455 (Calories from Fat 235 ); Total Fat 26 g (Saturated Fat 12 g); Cholesterol 180 mg; Sodium 860 mg; Total Carbohydrate 27 g (Dietary Fiber 3 g); Protein 28 g Percent Daily Value*: Vitamin A 22 %; Vitamin C 14 %; Calc
Ingridients	Prep Time:15 min Start to Finish:35 min Makes:6 servings 1 pound lean (at least 80%) ground beef 1 jar (16 ounces) Old El Paso® Thick 'n Chunky salsa 1 can (11 ounces) Green Giant® whole kernel corn, drained 1 1/2 cups shredded Cheddar cheese (6 ounces) 1 cup Original Bisquick® mix 3 eggs
Instructions	1. Heat oven to 400ºF. Cook beef in 10-inch ovenproof skillet over medium-high heat 5 to 8 minutes, stirring occasionally, until brown; drain. Stir in salsa and corn; heat over medium-high heat until hot. 2. Reserve 2 tablespoons of the cheese. Stir Bisquick mix, eggs and remaining cheese in medium bowl until blended. Spoon batter around edge of beef mixture, leaving center uncovered. Sprinkle with reserved cheese. 3. Bake uncovered about 20 minutes or until golden brown and toothpick inserted in topping comes out clean.

Beef Pasta and Mushroom Soup

Sorce	neohosting
Caloric	:1 Serving: Calories 260 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 4 g); Cholesterol 50 mg; Sodium 1050 mg; Total Carbohydrate 25 g (Dietary Fiber 1 g); Protein 18 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2
Ingridients	Prep Time:35 min Start to Finish:35 min Makes:6 servings 1 lb lean (at least 80%) ground beef 1 medium onion, chopped (1/2 cup) 6 cups hot water 1 box Hamburger Helper® beef pasta 1/2 teaspoon dried basil leaves, crushed 1/2 teaspoon salt 1/8 teaspoon pepper 2 medium cloves garlic, finely chopped 1 can (4 oz) Green Giant® mushroom pieces and stems, drained 2 tablespoons dry red wine, if desired 2 tablespoons chopped fresh parsley
Instructions	1. In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. 2. Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Heat to boiling, stirring constantly. 3. Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, mushrooms and wine. Cover; cook 10 minutes longer. Stir in parsley. High Altitude (3500-6500 ft) Increase last cook time to 15 minutes.

Tomato-Vegetable Stroganoff

Sorce	Stephiroth
Caloric	:1 Serving: Calories 330 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4 1/2g, Trans Fat 1 1/2g); Cholesterol 55mg; Sodium 1090mg; Total Carbohydrate 34g (Dietary Fiber 3g, Sugars 11g); Protein 20g Percent Daily Value*: Vitamin A 15
Ingridients	Prep Time:5 min Start to Finish:25 min Makes:6 servings 1 pound lean ground beef 1 package Hamburger Helper® stroganoff 2 cups Green Giant® frozen cut green beans or Green Giant® frozen broccoli cuts 1 cup hot water 1 cup milk 1 can (19 oz) Progresso® Vegetable Classics tomato basil soup
Instructions	1. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. 2. Stir in Sauce Mix, beans, hot water, milk and soup. Heat to boiling; stir in uncooked Pasta. 3. Reduce heat; cover and simmer 15 minutes, stirring occasionally. High Altitude (3500-6500 ft) High Altitude (3500-6500 ft): Increase hot water to 2 1/4 cups; simmer uncovered. If using green beans, heat soup mixture to boiling; reduce heat, then simmer 5 minutes before stirring in uncooked Pasta.

Spicy Taco Salad

Sorce	metaphoenix
Caloric	:1 Serving: Calories 290 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3 1/2g, Trans Fat 1/2g); Cholesterol 45mg; Sodium 1010mg; Total Carbohydrate 31g (Dietary Fiber 4g, Sugars 6g); Protein 18g Percent Daily Value*: Vitamin A 40%; V
Ingridients	Prep Time:10 min Start to Finish:45 min Makes:6 servings 1 pound lean ground beef 3 2/3 cups hot water 1 package Hamburger Helper® chili macaroni 3 teaspoons chili powder 1/2 teaspoon dried oregano leaves 1/4 teaspoon red pepper sauce 1 large garlic clove, crushed 1/2 teaspoon ground cumin, if desired 1/8 teaspoon ground red pepper (cayenne), if desired 6 cups shredded lettuce 2 medium tomatoes, chopped (1 1/2 cups) 1 medium green bell pepper, chopped (1 cup) 1/3 cup sliced green onion 1/4 cup sliced ripe olives 1 can (4.5 ounces) Old El Paso® chopped green chiles, drained
Instructions	1. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. 2. Stir in hot water, uncooked Pasta, Sauce Mix, chili powder, oregano, pepper sauce, garlic, cumin and red pepper. Heat to boiling, stirring occasionally. 3. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Uncover and cook 5 minutes longer. Cool 5 minutes. 4. Mix remaining ingredients in large bowl. Add beef mixture; toss. Serve immediately or, if desired, cover and refrigerate at least 4 hours until chilled. High Altitude (3500-6500 ft) No changes.

Easy Beef Taco Dish

Sorce	wolfUltraCorp
Caloric	:1 Serving: Calories 400 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4g, Trans Fat 1/2g); Cholesterol 55mg; Sodium 880mg; Total Carbohydrate 46g (Dietary Fiber 6g, Sugars 5g); Protein 27g Percent Daily Value*: Vitamin A 10%; Vitam
Ingridients	Prep Time:5 min Start to Finish:30 min Makes:5 servings 1 pound lean ground beef 3 2/3 cups hot water 1 package Hamburger Helper® beef taco 2 cups Progresso® red kidney beans (from 19-oz can), drained, rinsed 1/4 cup milk 1 cup shredded lettuce 1 large tomato, chopped (1 cup) Sliced ripe olives, if desired
Instructions	1. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. 2. Stir in hot water, Sauce Mix and beans. Heat to boiling, stirring occasionally. Stir in uncooked Pasta. 3. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender (sauce will thicken as it stands). Meanwhile, stir Topping mix and milk in bowl 30 seconds; set aside. 4. Remove from heat. Spoon and lightly spread topping evenly over beef mixture. Sprinkle with remaining ingredients. High Altitude (3500-6500 ft) No changes.

Tortilla Casserole

Sorce	ZaKKtoxedo
Caloric	:1 Serving: Calories 530 (Calories from Fat 230 ); Total Fat 25 g (Saturated Fat 11 g); Cholesterol 80 mg; Sodium 1450 mg; Total Carbohydrate 48 g (Dietary Fiber 2 g); Protein 29 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 0%; Calciu
Ingridients	Prep Time:10 min Start to Finish:45 min Makes:6 servings 1 pound lean ground beef 1 small onion, chopped (1/4 cup) 1 1/3 cups hot water 1 cup Old El Paso® Thick 'n Chunky medium salsa 1/2 cup milk 1 package Hamburger Helper® cheesy nacho 6 Old El Paso® flour tortillas (6 inches in diameter) 1 1/2 cups shredded Cheddar cheese (6 ounces)
Instructions	1. Heat oven to 350°F. Cook beef and onion in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in hot water, salsa, milk, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 7 minutes, stirring occasionally, until pasta is tender. 2. Cut tortillas in half. Spread 2 cups beef mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches, or shallow 2-quart casserole; top with 6 tortilla halves and 3/4 cup cheese. Spread with 2 cups beef mixture; top with remaining tortilla halves. Top with remaining beef mixture and cheese. 3. Bake uncovered 15 to 20 minutes or until hot and cheese is melted. High Altitude (3500-6500 ft) Increase hot water to 1 3/4 cups.

Easy Oven Enchiladas

Sorce	danieledge
Caloric	:1 Serving: Calories 560 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 10 g); Cholesterol 70 mg; Sodium 1690 mg; Total Carbohydrate 64 g (Dietary Fiber 2 g); Protein 27 g Percent Daily Value*: Vitamin A 30 %; Vitamin C 0%; Calciu
Ingridients	Prep Time:15 min Start to Finish:50 min Makes:6 enchiladas 1 pound lean ground beef 1/2 cup milk 1 1/3 cups hot water 1 package Hamburger Helper® cheesy enchilada 6 Old El Paso® flour tortillas for burritos (8 inches in diameter) 1 jar (16 ounces) Old El Paso® salsa (any variety) 1 cup shredded Cheddar cheese (4 ounces) 3 tablespoons milk
Instructions	1. Heat oven to 350°F. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in 1/2 cup milk, 1 1/3 cups hot water, uncooked Rice and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until rice is tender. 2. Spoon 2/3 cup beef mixture on each tortilla. Roll up tortillas; place seam sides down and widthwise in ungreased baking dish, 13x9x2 inches. Spread with salsa; sprinkle with cheese. 3. Bake uncovered 15 to 20 minutes or until hot. Stir together 3 tablespoons milk and the Topping mix 30 seconds; drizzle over enchiladas. High Altitude (3500-6500 ft) Increase hot water to 2 cups and simmer time to about 12 minutes.