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Servings 6

INGREDIENTS:

1 cup uncooked elbow macaroni

1 pound lean ground beef OR 1 pound Italian sausage links, casing removed

1 medium onion, chopped

4 garlic cloves, minced (garlic lovers can use more!)

1 teaspoon ground cumin OR can use 1/2 to 1 package taco seasoning mix

1 teaspoon crushed chili flakes, or adjust to taste

1 (28 ounce) can diced tomatoes, undrained

1/2 cup frozen corn (can use more)

1 (8 ounce) can tomato sauce

1 (4 ounce) can chopped green chilies

seasoned salt and fresh ground black pepper, to taste

shredded cheddar cheese (use as much as you like)

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Servings 8

INGREDIENTS:

1  (16 ounce) package uncooked elbow macaroni

1 pound ground beef

1 medium onion, chopped

1 jalapeno pepper, seeded and finely chopped (can omit or use pickled jalapeno)

4 large garlic cloves, minced (garlic loves can use more)

1 envelope taco seasoning mix (mild or spicy)

1 (14-1/2 ounce) ounce diced tomatoes, undrained

1 (10-3/4 ounce) can condensed tomato soup, undiluted

1 can (8 ounces) tomato sauce

seasoned salt and fresh ground black pepper, to taste

shredded cheddar cheese OR Mexi blend cheese (use as much as you like)

INSTRUCTIONS:————————————————–

Cook macaroni according to package directions; drain.

In a Dutch oven, cook beef with onion and jalapeno over medium heat until meat is no longer pink; drain.

Add in garlic and continue cooking until meat is lightly browned (about 10-12 minutes).

Add in taco seasoning mix; cook stirring for 1 minute.

Stir in the tomatoes, condensed soup and tomato sauce;  bring to a boil stirring, reduce heat to medium-low and simmer  uncovered for about 25-30 minutes or until thickened.

Stir cooked macaroni into meat mixture and heat through.

Season with salt and pepper to taste.

Sprinkle with shredded cheddar cheese and allow to melt.

You will also find this recipe on Recipezazz.com

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Plan ahead there is a 24 hour chilling time

Servings 6

INGREDIENTS:

1 pound ground beef

1 pound ground pork

3 slices white bread, coarsely crumbled

6 tablespoons milk

3 large egg, lightly beaten

8 large garlic cloves, minced

1/4 cup chopped fresh parsley

1 teaspoon dried Italian seasoning (rubbed between fingers to release the flavor)

1/2 cup freshly grated Parmesan cheese

2 teaspoons seasoned salt

2-3 teaspoons fresh ground black pepper

INSTRUCTIONS:

Place all ingredients in a bowl.

Using clean hands mix until well combined.

Cover and refrigerate for 24 hours.

Shape into desired size meatballs.

At this point you can freeze the meatballs or use right away.

Drop into simmering sauce or bake on a greased baking sheet in a preheated 350 degree F oven until cooked though.

You will also find the recipe on Recipezazz.com

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This freezes very well so make a double batch to have ready in your freezer, thaw overnight in refrigerator or in microwave for a quick thaw

If you are making the chili to freeze then do not add in the water and cornstarch

INGREDIENTS:

1 pound lean ground beef

2 medium onions, chopped

6 large garlic cloves, minced (garlic lovers can use more!)

1 tablespoons crushed chili flakes, or to taste

2 (14 ounce) cans petite diced tomatoes, undrained

1 (15 ounce) cans tomato sauce

1 cup beef broth

1 tablespoon chili powder, or to taste

2 teaspoons ground cumin

2 teaspoons seasoned  salt, or to taste

2 (15 ounce) cans red kidney beans, rinsed and drained

fresh ground black pepper, to taste

2 tablespoons cornstarch

1/4 cup water

INSTRUCTIONS:——————————————–

Cook ground beef with onions and garlic in heavy skillet until beef is no longer pink.

Add in garlic and chili flakes; continue to cook until the meat is browned (this may take about 12 minutes). vegetables are tender; drain.

Add in all ingredients except cornstarch and water; bring to a boil stirring constantly.

Reduce heat to low cover and simmer uncovered for 50-60 minutes.

If you want a thicker chili, mix cornstarch and water in small bowl until smooth and add to chili, stirring vigorously, then and simmer for about 10 minutes, until slightly thickened.

If you are making the chili to freeze; do not add cornstarch and water. Cool

Cool to room temperature then place in refrigerator for 24 hours or up to 3 days.

Divide in plastic containers and freeze until solid.

To reheat, place chili in saucepan with 1/4 cup water and cook over medium heat, stirring occasionally until reheated (at this point you can add the cornstarch and water mixture if you’d like a thicker chili).

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This is an OAMC recipe, cool then freeze in 3-cup plastic containers for meals in a jiffy,  just thaw overnight in the fridge warm on top of the stove with an additional water or broth, this is also great with bulk Italian sausage meat

Yield 15 servings

INGREDIENTS:

2 pounds ground beef

2 medium onions, chopped

8 large garlic cloves, minced

1 tablespoons crushed chili flakes

4 (14-1/2 ounce) cans stewed tomatoes, undrained

8 medium carrots, thinly sliced

4 celery ribs, diced

2 large potatoes, peeled and cubed

1 cup water

1 cup beef broth

3/4 cup uncooked long grain rice

1 tablespoon seasoned salt, or to taste

2 teaspoons fresh ground black pepper

water or beef broth (to be added in after thawing and when heating on the stove)

INGREDIENTS:————————————————

In a Dutch oven cook beef and onions over medium heat until meat is no longer pink; drain.

Add in garlic and chili flakes; cook until meat is browned (about 10-12 minutes).

Add the tomatoes, carrots, celery, potatoes, broth, water, rice, salt and pepper; bring to a boil,  reduce heat cover and simmer for 30 minutes or until vegetables and rice are tender.

Uncover, then simmer 20-30 minutes longer or until thickened.

Cool completely then freeze in 3-cup portions for up to 3 months.

When ready to use; thaw in the refrigerator for 24 hours.

Transfer to a saucepan; add broth or water cook until hot and bubbly.

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For the best flavor the meatballs and sauce should simmer for at least 1-1/2 hours

Servings 6

INGREDIENTS:

1-1/2 pounds lean ground beef (prepared into your favorite meatball recipe then shaped into about 1-inch balls or as desired)

oil, as needed

Sauce:

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Make this as spicy as you like by adjusting the jalapeno and/or crushed chili flakes

Servings 6

INGREDIENTS:

1 pound ground beef OR bulk sausage meat

1 medium onion,chopped

1-2 jalapeno peppers, seeded and chopped

6 garlic cloves, minced

1 (4 ounce) can green chilies

1 (1 ounce) envelope spicy Old El Paso taco seasoning mix

2 (16 ounce) cans light red kidney beans, rinsed and drained

1 (15 ounce  can black beans, rinsed and drained

2 (14.5 ounce) cans can petite diced tomatoes, undrained

3 (14 ounce) cans beef broth OR chicken broth

2 cups frozen yellow and white whole kernel corn

crushed chili flakes, as desired

seasoned salt and fresh ground black pepper

sour cream

INSTRUCTIONS:——————————————————

In a Dutch oven cook the ground beef with onion and jalapeno over medium-high heat stirring often (about 10 to 12 minutes)  drain fat.

Add in garlic; cook for about 2 minutes.

Add in green chilies and taco seasoning mix; stir 1 minute.

Add in kidney beans, next 4  ingredients; bring to a boil, cover, reduce heat to low and simmer partially covered for about 45 minutes, stirring often.

Season with crushed chili flakes, seasoned salt and pepper about halfway through cooking time.

Ladle into bowls then add a dollup of sour cream.

You will also find this recipe on Recipezazz.com