Barbecue Beef and Corn Shepherd's Pie

Sorce	theIggs
Caloric	:1 Serving: Calories 440 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 9 g); Cholesterol 65 mg; Sodium 1000 mg; Total Carbohydrate 45 g (Dietary Fiber 3 g); Protein 21 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 16 %; Calci
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:6 servings 1 pound lean ground beef 8 medium green onions, sliced (1/2 cup) 1 cup barbecue sauce 1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained 1 can (4 ounces) Old El Paso® chopped green chiles, undrained 1/2 package (7-ounce size) Betty Crocker® Cheddar and bacon mashed potatoes (1 pouch) 1 1/2 cups hot water 1/3 cup milk 2 tablespoons butter or margarine 1/2 cup shredded Cheddar cheese (2 ounces) 1 cup corn chips
Instructions	1. Cook ground beef and 1/4 cup of the onions in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is brown; drain well. Stir in barbecue sauce, 3/4 cup of the corn and the chilies. Heat to boiling; reduce heat to low to keep warm. 2. Meanwhile, cook potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, hot water, milk and butter. Stir in remaining onions and corn; let stand 5 minutes. 3. Spoon potatoes onto center of beef mixture, leaving 2 1/2- to 3-inch rim around edge of skillet; sprinkle cheese over potatoes and beef mixture. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle corn chips around edge of skillet.

Mexican Pasta Bake

Sorce	Snappy
Caloric	:1 Serving: Calories 435 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 7 g); Cholesterol 45 mg; Sodium 700 mg; Total Carbohydrate 59 g (Dietary Fiber 8 g); Protein 27 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 20 %; Calciu
Ingridients	Prep Time:20 min Start to Finish:1 hr Makes:6 servings 1/2 pound lean ground beef 2 1/2 cups uncooked rigatoni pasta (8 ounces) 1 cup Green Giant® Niblets® frozen whole kernel corn 1 jar (24 ounces) Old El Paso® Thick 'n Chunky salsa 1 can (15 oz) Progresso® black beans, drained, rinsed 1 1/3 cups shredded Mexican cheese blend (6 ounces) 2 medium roma (plum) tomatoes, thinly sliced
Instructions	1. Heat oven to 350ºF. Grease 4-quart casserole. 2. Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain. 3. Cook and drain pasta in 4-quart Dutch oven as directed on package. Return pasta to Dutch oven. Stir in beef, corn, salsa and beans. Spoon half of the pasta mixture into casserole. Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese. 4. Cover and bake 35 to 40 minutes or until hot and cheese is melted.

Sweet-and-Sour Beef with Cabbage

Sorce	Sango
Caloric	:1 Serving: Calories 265 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 4 g); Cholesterol 65 mg; Sodium 190 mg; Total Carbohydrate 12 g (Dietary Fiber 2 g); Protein 25 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 18 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:20 min Makes:4 servings 2 tablespoons vegetable oil 1 pound cut-up beef for stir-fry 3 cups cut-up cabbage or coleslaw mix 1/2 cup sweet-and-sour sauce Hot cooked couscous, rice or noodles, if desired
Instructions	1. Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil; rotate skillet to coat side. 2. Add beef; stir-fry 2 minutes or until brown. Remove from skillet. 3. Add remaining 1 tablespoon oil; rotate skillet to coat side. Add cabbage; stir-fry about 3 minutes or until crisp-tender. Add beef and sweet-and-sour sauce; cook and stir about 2 minutes or until hot. Serve with couscous.

Lamb and Potato Skillet

Sorce	infra-red
Caloric	:1 Serving: Calories 300 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 7 g); Cholesterol 70 mg; Sodium 490 mg; Total Carbohydrate 22 g (Dietary Fiber 3 g); Protein 20 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 16 %; Calciu
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:4 servings 1 pound ground lamb 1 medium leek, chopped 1 garlic clove, finely chopped 1/2 cup beef broth 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed 1/2 teaspoon salt 1/4 teaspoon pepper 3 medium potatoes, cut into 1/4-inch pieces (3 cups) 1 dried bay leaf 2 small tomatoes, coarsely chopped (1 cup)
Instructions	1. Cook lamb, leek and garlic in 10-inch skillet over medium heat, stirring frequently, until lamb is brown; drain. 2. Stir remaining ingredients except tomatoes into lamb mixture. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring occasionally, until potatoes are tender. Remove bay leaf. Stir in tomatoes; heat through.

Slow Cooker Old-World Corned Beef and Vegetables

Sorce	eX-animate
Caloric	:1 Serving: Calories 340 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 6 g); Cholesterol 95 mg; Sodium 1120 mg; Total Carbohydrate 28 g (Dietary Fiber 3 g); Protein 20 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 12 %; Calc
Ingridients	Prep Time:15 min Start to Finish:9 hr 15 min Makes:10 servings 2 1/2 pounds medium new potatoes, (about 8), cut in half 2 cups baby-cut carrots 1 cup frozen small whole onions, thawed 1 corned beef brisket (3 to 3 1/2 pounds) 1/8 teaspoon pepper 1/2 cup water 1 tablespoon Worcestershire sauce 1 tablespoon cornstarch 2 tablespoons cold water
Instructions	1. Mix potatoes, carrots and onions in 4- to 6-quart slow cooker. 2. Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef. 3. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender. 4. Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables. 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.

Chili Spaghetti

Sorce	scaryinyourbed
Caloric	:1 Serving: Calories 600 (Calories from Fat 190); Total Fat 21g (Saturated Fat 10g, Trans Fat 1g); Cholesterol 85mg; Sodium 1420mg; Total Carbohydrate 64g (Dietary Fiber 10g, Sugars 7g); Protein 38g Percent Daily Value*: Vitamin A 20%; Vita
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:5 servings 1 package (7 ounces) spaghetti 1 pound lean ground beef 1 medium onion, chopped (1/2 cup) 2 cups Progresso® diced tomatoes (from 28-oz can), undrained 1 can (19 oz) Progresso® red kidney beans, undrained 1 can (8 ounces) tomato sauce 1 tablespoon chili powder 1 teaspoon salt 1 1/4 cups shredded Cheddar cheese (5 ounces)
Instructions	1. Cook spaghetti as directed on package. While spaghetti is cooking, cook beef and onion in 3-quart saucepan over medium heat, stirring occasionally, until beef is brown and onion is tender; drain. 2. Stir in tomatoes, beans, tomato sauce, chili powder and salt. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until as thick as you'd like. 3. Drain spaghetti; divide among dinner plates. Top with beef mixture; sprinkle with cheese.

Mexican Lasagna

Sorce	milanoff
Caloric	:1 Serving: Calories 385 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 9 g); Cholesterol 60 mg; Sodium 550 mg; Total Carbohydrate 28 g (Dietary Fiber 3 g); Protein 24 g Percent Daily Value*: Vitamin A 22 %; Vitamin C 10 %; Calciu
Ingridients	Prep Time:20 min Start to Finish:1 hr 20 min Makes:8 servings 10 uncooked lasagna noodles 1 pound lean ground beef 1 medium onion, chopped (1/2 cup) 1/4 cup chopped fresh cilantro 1 teaspoon ground red chilies 1 container (15 ounces) ricotta cheese 1 jar (24 ounces) Old El Paso® salsa (any variety) 1 cup shredded Monterey Jack cheese (4 ounces)
Instructions	1. Heat oven to 375ºF. Cook and drain noodles as directed on package. 2. Cook beef, onion, cilantro and red chilies in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. 3. Place 5 of the noodles in bottom of ungreased rectangular baking dish, 13x9x2 inches. Layer with 1 1/2 cups of the beef mixture, 1 cup of the ricotta cheese and 1 1/4 cups of the salsa. Repeat with remaining noodles, beef mixture, ricotta cheese and salsa. Sprinkle with Monterey Jack cheese. 4. Bake uncovered 35 to 40 minutes or until hot. Let stand 10 minutes before cutting.

Zoned-Out Calzones

Sorce	guru
Caloric	:1 Serving: Calories 440 (Calories from Fat 225 ); Total Fat 25 g (Saturated Fat 7 g); Cholesterol 45 mg; Sodium 1080 mg; Total Carbohydrate 38 g (Dietary Fiber 1 g); Protein 17 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 2 %; Calcium
Ingridients	Prep Time:30 min Start to Finish:55 min Makes:10 servings 1 pound lean ground beef 3/4 cup pizza sauce 5 cups Original Bisquick® mix 3/4 cup water 3 tablespoons vegetable oil 1 1/3 cups shredded Cheddar cheese Grated Parmesan cheese with garlic and herbs
Instructions	1. Heat oven to 450ºF. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in pizza sauce. 2. Stir Bisquick mix, water and oil until dough forms (dough will be dry). Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 5 times. 3. Divide dough in half. Roll or pat each half into 12-inch circle. Place each dough circle on ungreased cookie sheet. Top half of each circle with Cheddar cheese. Top cheese with beef mixture. Fold other half of each circle over filling. Press edges together with fork to seal. Sprinkle with Parmesan cheese. 4. Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheets to wire rack. Cool 5 minutes. Cut each calzone into 5 wedges. High Altitude (3500-6500 ft) Heat oven to 475ºF. Increase water to 1 cup. Let dough rest 3 to 5 minutes after kneading. Bake 15 to 18 minutes.

Pork Chop Skillet Dinner

Sorce	DefactO
Caloric	:1 Serving: Calories 320 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 3 g); Cholesterol 65 mg; Sodium 570 mg; Total Carbohydrate 40 g (Dietary Fiber 6 g); Protein 27 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 16 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:50 min Makes:4 servings 4 pork loin or rib chops, 1 inch thick (1 1/2 pounds) 1/4 cup beef broth or Chicken broth 4 medium potatoes, cut into fourths 4 small carrots, cut into 1-inch pieces 4 medium onions, cut into fourths 3/4 teaspoon salt 1/4 teaspoon pepper Chopped fresh parsley, if desired
Instructions	1. Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown. 2. Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone. Sprinkle with parsley.

Ham and Asparagus Casserole

Sorce	monkeysquat
Caloric	:1 Serving: Calories 290 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 6 g); Cholesterol 40 mg; Sodium 1290 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 18 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 12 %; Calci
Ingridients	Prep Time:15 min Start to Finish:45 min Makes:6 servings 2 cups 1-inch pieces asparagus 1 1/2 cups diced fully cooked ham 1/2 cup milk 1 can (10 3/4 ounces) condensed cream of asparagus soup 1 cup shredded Italian-style cheese blend (4 ounces) 1 cup Original Bisquick® mix 3/4 cup milk
Instructions	1. Heat oven to 400°F. Heat asparagus, ham, milk, soup and 3/4 cup of the cheese to boiling in 3-quart saucepan, stirring constantly. Boil and stir 1 minute. Spread in ungreased 2-quart casserole. 2. Stir Bisquick mix, milk and remaining 1/4 cup cheese in small bowl until blended. Pour evenly over ham mixture. 3. Bake uncovered about 30 minutes or until golden brown and toothpick inserted in biscuit layer comes out clean. High Altitude (3500-6500 ft) Bake about 35 minutes.