Pizza Pot Pies

Sorce	hoaivan
Caloric	:1 Serving: Calories 480 (Calories from Fat 235 ); Total Fat 28 g (Saturated Fat 11 g); Cholesterol 80 mg; Sodium 900 mg; Total Carbohydrate 27 g (Dietary Fiber 2 g); Protein 32 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 10 %; Calci
Ingridients	Prep Time:20 min Start to Finish:40 min Makes:4 servings 1 pound lean ground beef or Italian sausage 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 can (8 ounces) pizza sauce 1 can (4 ounces) sliced fresh mushrooms 1 cup shredded mozzarella cheese (4 ounces) 1 cup Original Bisquick® mix 1/4 cup very hot water
Instructions	1. Heat oven to 375ºF. Grease four 10- to 12-ounce casseroles. 2. Cook ground beef, onion and bell pepper in 10-inch skillet over medium heat, stirring frequently, until beef is brown; drain. Stir in pizza sauce and mushrooms. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Spoon beef mixture into casseroles. Sprinkle 1/4 cup cheese on each. 3. Mix Bisquick mix and very hot water; beat vigorously 20 seconds. Turn dough onto surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead about 10 times or until smooth. Divide dough into 4 balls. Pat each ball into circle the size of diameter of casserole. Cut steam vent in each circle with knife or cookie cutter. Place each circle on beef mixture in casserole. Bake 15 to 20 minutes or until very light brown. High Altitude (3500-6500 ft) Bake 22 to 25 minutes.

Spicy Chili Without Beans

Sorce	JvJ
Caloric	:1 Serving: Calories 400 (Calories from Fat 130); Total Fat 15g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 70mg; Sodium 1000mg; Total Carbohydrate 43g (Dietary Fiber 4g, Sugars 16g); Protein 25g Percent Daily Value*: Vitamin A 20%; Vitam
Ingridients	Prep Time:20 min Start to Finish:20 min Makes:4 servings (1 1/3 cups each) 1 lb lean (at least 80%) ground beef 2 cans (10 oz each) diced tomatoes with green chiles, undrained 1 can (19 oz) Progresso® Vegetable Classics tomato basil soup 1 cup Green Giant® Niblets® frozen whole kernal corn 1/2 cup uncooked instant rice 1 cup shredded Cheddar cheese (4 oz), if desired
Instructions	1. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. 2. Add tomatoes and soup; mix well. Heat to boiling. Stir in corn and rice. Reduce heat to medium; cook 7 to 9 minutes, stirring occasionally, until corn and rice are tender. 3. Sprinkle each serving with 1/4 cup cheese.

Impossibly Easy Taco Pie

Sorce	habtechman
Caloric	:1 Serving: Calories 305 (Calories from Fat 170 ); Total Fat 19 g (Saturated Fat 8 g); Cholesterol 130 mg; Sodium 630 mg; Total Carbohydrate 13 g (Dietary Fiber 1 g); Protein 22 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 8 %; Calciu
Ingridients	Prep Time:15 min Start to Finish:55 min Makes:6 servings 1 pound lean ground beef 1 medium onion, chopped (1/2 cup) 1 envelope (1.25 ounces) Old El Paso® taco seasoning mix 1 can (4.5 ounces) Old El Paso® chopped green chiles, drained 1 cup milk 2 eggs 1/2 cup Original Bisquick® mix 3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces) Old El Paso® salsa (any variety) Sour cream, if desired
Instructions	1. Heat oven to 400ºF. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies. 2. Stir milk, eggs and Bisquick mix until blended. Pour into pie plate. 3. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream. High Altitude (3500-6500 ft) Increase first bake time to about 28 minutes.

Beefy Bean Soup

Sorce	Shiva
Caloric	:1 Serving: Calories 210 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 25 mg; Sodium 670 mg; Total Carbohydrate 27 g (Dietary Fiber 8 g); Protein 19 g Percent Daily Value*: Vitamin A 94 %; Vitamin C 2 %; Calcium 4
Ingridients	Prep Time:20 min Start to Finish:1 hr 50 min Makes:8 servings 1 tablespoon vegetable oil 3/4 pound beef stew meat, cut into 1-inch pieces 1 medium onion, chopped (1/2 cup) 3 cups beef broth 1 cup dry white wine or beef broth 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves 1/4 teaspoon pepper 1 bay leaf 2 cans (15 to 16 ounces) navy, lima or great northern beans, rinsed and drained 4 medium carrots, cut into 1-inch pieces 2 medium celery stalks, cut into 1-inch pieces Chopped fresh parsley, if desired Crumbled cooked bacon, if desired
Instructions	1. Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown. 2. Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender. 3. Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon.

Taco Joes

Sorce	poserfobshelly
Caloric	:1 Serving: Calories 315 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 6 g); Cholesterol 50 mg; Sodium 360 mg; Total Carbohydrate 24 g (Dietary Fiber 4 g); Protein 20 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 14 %; Calciu
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:5 tacos 1 pound lean ground beef 1/2 medium celery stalk, chopped (1/4 cup) 1 small onion, chopped (1/4 cup) 1/2 jar (16-ounce size) Old El Paso® salsa (any variety) 1 can (11 ounces) Green Giant® Niblets® vacuum-packed whole kernel corn 5 Old El Paso® taco shells Shredded lettuce, if desired
Instructions	1. Cook beef in 10-inch skillet over medium-high heat about 6 minutes, stirring occasionally, until brown; drain. Stir in celery, onion, salsa and corn. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. 2. Heat taco shells as directed on package. Spoon beef mixture into taco shells. Top with lettuce.

Slow Cooker Italian Spaghetti Sauce

Sorce	malloy
Caloric	:1 Serving: Calories 125 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 3 g); Cholesterol 20 mg; Sodium 720 mg; Total Carbohydrate 10 g (Dietary Fiber 2 g); Protein 7 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 14 %; Calcium 4
Ingridients	Prep Time:15 min Start to Finish:9 hr 15 min Makes:24 servings (1/2 cup each) 2 pounds bulk Italian sausage or ground beef 3 medium onions, chopped (2 1/4 cups) 2 cups sliced fresh mushrooms (6 ounces) 6 garlic cloves, finely chopped 1 can (28 oz) Progresso® diced tomatoes, undrained 1 can (29 ounces) tomato sauce 1 can (12 ounces) tomato paste 2 tablespoons dried basil leaves 1 tablespoon dried oregano leaves 1 tablespoon sugar 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon crushed red pepper
Instructions	1. Cook sausage, onions, mushrooms and garlic in 12-inch skillet over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain. 2. Spoon sausage mixture into 5-quart slow cooker. Stir in remaining ingredients. 3. Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. (Total time will vary with appliance and setting.)

Slow Cooker Fresh Vegetable-Beef-Barley Soup

Sorce	sitekeeper
Caloric	:1 Serving: Calories 205 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 3 g); Cholesterol 40 mg; Sodium 900 mg; Total Carbohydrate 19 g (Dietary Fiber 4 g); Protein 8 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 18 %; Calcium 4
Ingridients	Prep Time:20 min Start to Finish:9 hr 20 min Makes:10 servings 1 1/2 pounds beef stew meat 1 small bell pepper, chopped (1/2 cup) 3/4 cup 1-inch pieces green beans 3/4 cup chopped onion 2/3 cup uncooked barley 2/3 cup fresh whole kernel corn 1 1/2 cups water 1 teaspoon salt 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves 1/4 teaspoon pepper 2 cans (14 ounces each) beef broth 2 cans (14 1/2 ounces each) diced tomatoes with garlic, undrained 1 can (8 ounces) tomato sauce
Instructions	1. Mix all ingredients in 3 1/2- to 6-quart slow cooker. 2. Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. (Total time will vary with appliance and setting.)

Garlic-Basil Burgers

Sorce	Martog
Caloric	:1 Serving: Calories 295 (Calories from Fat 180 ); Total Fat 20 g (Saturated Fat 8 g); Cholesterol 70 mg; Sodium 510 mg; Total Carbohydrate 6 g (Dietary Fiber 1 g); Protein 24 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 2 %; Calcium 2
Ingridients	Prep Time:10 min Start to Finish:20 min Makes:2 servings 1/2 pound lean ground beef 2 tablespoons Progresso® dry bread crumbs (any flavor) 1 teaspoon lemon juice 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon dried basil leaves 2 medium green onions, chopped (2 tablespoons) 1 small garlic clove, finely chopped 2 slices bacon
Instructions	1. Mix all ingredients except bacon. Shape mixture into 2 patties, about 3/4 inch thick. Place on microwavable rack in rectangular microwavable dish, 11x7x1 1/2 inches. Cover with waxed paper and microwave on High 2 minutes 45 seconds to 4 minutes or until just slightly pink in center. Remove from rack; let stand about 3 minutes or until burgers are no longer pink in center and juice is clear. 2. While burgers are standing, place bacon on rack in same dish. Cover with waxed paper and microwave on High 1 minute 30 seconds to 2 minutes 30 seconds or until almost crisp; drain on paper towel. Cut bacon slices in half; place on patties.

Slow Cooker Barbecue Beef Sandwiches

Sorce	T_Killer
Caloric	:1 Serving: Calories 375 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 5 g); Cholesterol 30 mg; Sodium 140 mg; Total Carbohydrate 68 g (Dietary Fiber 1 g); Protein 11 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 2 %; Calcium 34
Ingridients	Prep Time:20 min Start to Finish:8 hr 50 min Makes:12 sandwiches 3 pounds beef boneless chuck roast 1 cup barbecue sauce 1/2 cup peach or apricot preserves 1/3 cup chopped green bell pepper 1 tablespoon Dijon mustard 2 teaspoons packed brown sugar 1 small onion, sliced 12 kaiser or hamburger buns, split
Instructions	1. Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4- to 5-quart slow cooker. 2. Mix remaining ingredients except buns; pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender. 3. Remove beef to cutting board. Cut into thin slices; return to cooker. 4. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef mixture. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. (Total time will vary with appliance and setting.)

Slow Cooker Reuben Sandwiches

Sorce	JohnTDD
Caloric	:1 Serving: Calories 540 (Calories from Fat 315 ); Total Fat 35 g (Saturated Fat 12 g); Cholesterol 110 mg; Sodium 2390 mg; Total Carbohydrate 33 g (Dietary Fiber 6 g); Protein 29 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 14 %; Calc
Ingridients	Prep Time:15 min Start to Finish:11 hr 15 min Makes:8 sandwiches 1 package (2 pounds) refrigerated sauerkraut 1 package (2 to 3 pounds) corned beef brisket 1 cup Thousand Island dressing 16 slices pumpernickel rye bread, toasted 8 slices (1 ounce each) Swiss cheese
Instructions	1. Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.) 2. Cover and cook on Low heat setting 9 to 11 hours. 3. Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. High Altitude (3500-6500 ft) No changes.