Chili-Mac Soup

Sorce	Talon-x
Caloric	:1 Serving: Calories 320 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 4 g); Cholesterol 50 mg; Sodium 940 mg; Total Carbohydrate 39 g (Dietary Fiber 3 g); Protein 19 g Percent Daily Value*: Vitamin A 30 %; Vitamin C 25 %; Calciu
Ingridients	Prep Time:25 min Start to Finish:35 min Makes:6 servings 1 lb lean (at least 80%) ground beef 1 medium onion, chopped (1/2 cup) 1/4 cup chopped green bell pepper 5 cups hot water 1 box Hamburger Helper® chili macaroni 1 teaspoon chili powder 1/2 teaspoon garlic salt 2 cups Progresso® diced tomatoes (from 28-oz can), undrained 1 can (7 oz) Green Giant® Niblets® whole kernel corn, undrained 2 tablespoons sliced pitted ripe olives
Instructions	1. Cook beef, onion and bell pepper in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain. 2. Stir in hot water, Sauce Mix, chili powder, garlic salt and tomatoes. Heat to boiling, stirring constantly. 3. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, corn and olives. Cover and cook 10 minutes longer. High Altitude (3500-6500 ft): Add pasta with the tomatoes.

Lasagna Florentine

Sorce	thegioihoctro
Caloric	:1 Serving: Calories 400 (Calories from Fat 140 ); Total Fat 15 g (Saturated Fat 7 g); Cholesterol 70 mg; Sodium 1190 mg; Total Carbohydrate 37 g (Dietary Fiber 2 g); Protein 28 g Percent Daily Value*: Vitamin A 60 %; Vitamin C 4 %; Calciu
Ingridients	Prep Time:5 min Start to Finish:35 min Makes:5 servings 1 pound lean ground beef 1 medium onion, chopped (1/2 cup) 4 cups hot water 1 package Hamburger Helper® lasagna 1 box (9 oz) Green Giant® frozen spinach, thawed and squeezed to drain 1 cup shredded mozzarella cheese (4 ounces)
Instructions	1. Cook beef and onion in 10-inch skillet over medium-high heat, stirring occasionally, until beef is brown; drain. 2. Stir in hot water, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally. 3. Reduce heat; cover and simmer 14 to 16 minutes, stirring occasionally, until pasta is tender. Stir in spinach; sprinkle with cheese. Cover and simmer about 3 minutes or until cheese is melted. High Altitude (3500-6500 ft) Decrease hot water to 3 3/4 cups and increase first simmer time to 17 min.

Potatoes Rancheros Casserole

Sorce	Janus
Caloric	:1 Serving: Calories 360 (Calories from Fat 160); Total Fat 18g (Saturated Fat 8g, Trans Fat 1/2g); Cholesterol 55mg; Sodium 870mg; Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 4g); Protein 18g Percent Daily Value*: Vitamin A 6%; Vitami
Ingridients	Prep Time:20 min Start to Finish: Makes:5 servings 1/2 pound lean ground beef 1 box (4.9 oz) Betty Crocker® au gratin potatoes 2 1/4 cups boiling water 2/3 cup milk 1 cup shredded taco-seasoned or Cheddar cheese (4 oz) 1 cup coarsely crushed tortilla chips
Instructions	1. Heat oven to 400ºF. 2. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir together Potatoes, Sauce Mix, boiling water and milk in ungreased 2-quart casserole. Stir in beef and 1/2 cup of the cheese. 3. Bake uncovered about 30 minutes or until top is light golden brown. Sprinkle chips over casserole; sprinkle remaining cheese over chips. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 2 minutes before serving. High Altitude (3500-6500 ft) Increase first bake time to about 35 minutes.

Garden Veggies and Beef Salad

Sorce	BuLLeT
Caloric	:1 Serving: Calories 370 (Calories from Fat 180 ); Total Fat 20 g (Saturated Fat 6 g); Cholesterol 65 mg; Sodium 960 mg; Total Carbohydrate 32 g (Dietary Fiber 3 g); Protein 18 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 46 %; Calciu
Ingridients	Prep Time:5 min Start to Finish:35 min Makes:6 servings 1 pound lean ground beef 3 1/2 cups hot water 1 package Hamburger Helper® beef pasta 1 large garlic clove, finely chopped 1 small head lettuce, shredded 1 medium green bell pepper, cut into 2-inch strips 1 medium red onion, sliced 1 cup cherry tomatoes, cut in half 1/2 cup Italian dressing 1/2 teaspoon Italian seasoning
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 and garlic. Heat to boiling, stirring occasionally. 3. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Uncover; simmer 5 minutes longer. Cool 5 minutes. 4. Mix remaining ingredients in large bowl. Add beef mixture; toss. Serve immediately. High Altitude (3500-6500 ft) No changes.

Potato and Beef-Tortilla Skillet

Sorce	Naddy
Caloric	:1 Serving: Calories 400 (Calories from Fat 180 ); Total Fat 20 g (Saturated Fat 9 g); Cholesterol 80 mg; Sodium 910 mg; Total Carbohydrate 32 g (Dietary Fiber 2 g); Protein 25 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 1
Ingridients	Prep Time:10 min Start to Finish:35 min Makes:5 servings 1 pound lean ground beef 1 package (4.9 ounces) Betty Crocker® au gratin potatoes 3 1/4 cups hot water 1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained 1 cup shredded taco-seasoned, Cheddar or Monterey Jack cheese (4 ounces) 1 cup coarsely crushed tortilla chips
Instructions	1. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. 2. Stir in Potatoes, Sauce Mix and hot water. Heat to boiling; reduce heat. Simmer uncovered 17 to 18 minutes, stirring occasionally, until potatoes are tender. 3. Stir in corn; sprinkle with cheese. Cover and simmer 2 to 3 minutes, without stirring, until corn is hot and cheese is melted. Sprinkle with tortilla chips immediately before serving. High Altitude (3500-6500 ft) Increase hot water to 3 1/2 cups. Cover skillet loosely and simmer. After adding cheese, cover and simmer 3 to 4 minutes.

Potatoes Stroganoff

Sorce	Still Rich
Caloric	:1 Serving: Calories 280 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 6 g); Cholesterol 50 mg; Sodium 890 mg; Total Carbohydrate 29 g (Dietary Fiber 2 g); Protein 14 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 10
Ingridients	Prep Time:5 min Start to Finish:50 min Makes:4 servings 1/2 pound lean ground beef 1/2 teaspoon garlic powder 1 package (4.9 ounces) Betty Crocker® au gratin potatoes 2 cups hot water 2/3 cup milk 1 can (4 ounces) Green Giant® mushroom pieces and stems, drained 1/3 cup sour cream
Instructions	1. Cook beef and garlic powder in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in Potatoes, Sauce Mix, hot water and milk. 2. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until potatoes are tender. 3. Stir in mushrooms and sour cream; heat just until hot. High Altitude (3500-6500 ft) No changes.

Slow Cooker Tamale Pie

Sorce	jcmeaydin
Caloric	:1 Serving: Calories 590 (Calories from Fat 220); Total Fat 24g (Saturated Fat 9g, Trans Fat 2 1/2g); Cholesterol 115mg; Sodium 1310mg; Total Carbohydrate 65g (Dietary Fiber 7g, Sugars 15g); Protein 27g Percent Daily Value*: Vitamin A 25%;
Ingridients	Prep Time:15 min Start to Finish:5 hr 15 min Makes:4 servings 1/2 pound lean ground beef 1 medium onion, chopped (1/2 cup) 2 cups Progresso® red kidney beans (from 19-oz can), drained, rinsed 1 can (10 ounces) Old El Paso® enchilada sauce 1 pouch (6.5 ounces) Betty Crocker® cornbread & muffin mix 1/3 cup milk 2 tablespoons margarine or butter, melted 1 egg 1/2 cup shredded Colby-Monterey Jack cheese (2 ounces) 1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained 1/4 cup sour cream 4 medium green onions, chopped (1/4 cup)
Instructions	1. In 12-inch nonstick skillet, cook beef and onion over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in beans and enchilada sauce. 2. Place beef mixture in 3 1/2- to 4 1/2-quart slow cooker. In medium bowl, stir cornbread mix, milk, margarine and egg just until moistened (batter will be lumpy). Stir cheese and chiles into batter. Spoon over beef mixture in slow cooker. 3. Cover and cook on low heat setting 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Serve with sour cream and green onions.

Italian Beef with Mashed Potatoes

Sorce	rfree
Caloric	:1 Serving: Calories 320 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 70mg; Sodium 730mg; Total Carbohydrate 32g (Dietary Fiber 5g, Sugars 8g); Protein 28g Percent Daily Value*: Vitamin A 30%; Vita
Ingridients	Prep Time:35 min Start to Finish:35 min Makes:4 servings (1 cup beef mixture and 1/3 cup potatoes each) 2 teaspoons vegetable oil 1 lb boneless beef sirloin, trimmed of fat, cut into thin bite-size strips 1 can (6 oz) Italian-style tomato paste 1 cup water 1 packet (from 1.1-oz box) very-low-sodium beef-flavor bouillon 1/2 teaspoon crushed red pepper flakes 1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed, drained 1 1/3 cups Betty Crocker® Potato Buds® mashed potatoes (dry) 1 1/3 cups water 1/3 cup fat-free (skim) milk 1 tablespoon butter or margarine 1/2 teaspoon salt
Instructions	1. In 12-inch skillet, heat oil over medium-high heat. Add beef; cook and stir about 5 minutes or until browned. 2. In medium bowl, mix tomato paste, 1 cup water, the beef bouillon and red pepper flakes. Add tomato mixture and stir-fry vegetables to skillet. Cook about 3 minutes, stirring occasionally, until mixture boils. Cook 3 to 5 minutes longer or until vegetables are tender. 3. Meanwhile, make mashed potatoes as directed on package, using 1 1/3 cups water, the milk, butter and salt. Serve beef mixture over mashed potatoes. High Altitude (3500-6500 ft): No change.

Beef and Potato Casserole

Sorce	jugernot
Caloric	:1 Serving: Calories 460 (Calories from Fat 245 ); Total Fat 27 g (Saturated Fat 12 g); Cholesterol 110 mg; Sodium 1200 mg; Total Carbohydrate 32 g (Dietary Fiber 4 g); Protein 22 g Percent Daily Value*: Vitamin A 34 %; Vitamin C 28 %; Cal
Ingridients	Prep Time:15 min Start to Finish:45 min Makes:6 servings 1 pound lean ground beef 1 large onion, chopped (1 cup) 1 package (8 oz) sliced fresh mushrooms 1 teaspoon salt 3/4 cup water 2 tablespoons butter or margarine 1 cup Betty Crocker® Potato Buds® mashed potatoes (dry) 3/4 cup sour cream 2/3 cup Original Bisquick® mix 2 teaspoons chopped fresh chives 1 egg 3 tablespoons Original Bisquick® mix 1 can (18.8 oz) Progresso® Vegetable Classics creamy mushroom soup 1 bag (1 lb) Green Giant® frozen broccoli cuts, thawed and drained 1/4 cup ketchup
Instructions	1. Heat oven to 400ºF. Cook beef, onion, mushrooms and salt in 12-inch skillet over medium heat, stirring occasionally, until beef is brown. 2. While beef is cooking, heat water and butter to boiling in 2-quart saucepan; remove from heat. Stir in potatoes (dry) and sour cream. Let stand 1 minute, then stir vigorously until smooth. Stir in 2/3 cup Bisquick mix, the chives and egg. 3. Drain beef mixture. Stir 3 tablespoons Bisquick mix into soup. Stir soup mixture, broccoli and ketchup into beef mixture. Heat to boiling. Boil uncovered 1 minute. Pour into ungreased 3-quart casserole. Scoop potato dumpling mixture around edge of casserole. 4. Bake uncovered 25 to 30 minutes or until dumplings are light golden brown. High Altitude (3500-6500 ft) Cook beef, onion, mushrooms and salt in 12-inch skillet over high heat. Bake 30 to 35 minutes.

Italian Hamburger Deep Dish

Sorce	zentrotemwarsltd
Caloric	:1 Serving: Calories 280 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 9 g); Cholesterol 60 mg; Sodium 460 mg; Total Carbohydrate 17 g (Dietary Fiber 2 g); Protein 16 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 12 %; Calciu
Ingridients	Prep Time:15 min Start to Finish:45 min Makes:8 servings 1 pound lean ground beef 1 teaspoon salt 1/8 teaspoon pepper 1 garlic clove, finely chopped 2 2/3 cups water 2/3 cup milk 1/4 cup butter or margarine 1 teaspoon salt, if desired 2 tablespoons instant minced onion 1 teaspoon dried oregano leaves 2 2/3 cups Betty Crocker® Potato Buds® mashed potatoes (dry) 3 to 4 medium medium tomatoes, sliced 4 ounces mozzarella cheese, shredded or sliced
Instructions	1. Heat oven to 350ºF. Grease rectangular baking dish, 11x7x1 1/2 inches. Cook beef, 1 teaspoon salt, the pepper and garlic in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. 2. Heat water, milk, butter, 1 teaspoon salt, the onion and oregano to boiling in saucepan. Remove from heat. Stir in dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip with fork until as fluffy as you'd like. Spread half of the potato mixture on bottom of baking dish. Layer with beef and half of the tomatoes. Top with remaining potatoes and tomatoes; sprinkle with cheese. 3. Bake uncovered about 30 minutes or until hot and bubbly. High Altitude (3500-6500 ft) Bake about 35 minutes.