Ingredients

• 1 1/4 pounds ground beef
• 1/2 cup chopped onion
• 1/4 cup chopped green chile pepper
• 1 (8 ounce) can tomato sauce
• 2 teaspoons chili powder
• 1/2 teaspoon garlic salt
• 1 (10 ounce) can refrigerated buttermilk biscuit dough
• 1 1/2 cups shredded Monterey Jack cheese, divided
• 1/2 cup sour cream
• 1 egg, lightly beaten

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.

Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.

Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.

Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.

Ingredients

• 1 pound ground beef
• 1 can water
• 1 package macaroni and cheese, prepared
• 1 bell pepper, chopped
• pepper to taste
• 1 big can tomato sauce
• 1 can kernel corn, drained
• 1 onion, chopped
• salt to taste

Directions

Brown seasoned ground meat. Add onion and green pepper; saute for 10 minutes. Add the tomato sauce and one can water. Cook for 30 minutes on low heat stirring to prevent scorching or sticking. Add the corn and prepared macaroni and cheese. Remove from heat.

Ingredients

• 1 lb. ground sirloin
• 1/2 tsp. black pepper
• 1 (10-oz.) pkg. frozen spinach, partially thawed
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1-1/2 cups egg noodles
• 2 (10-oz.) cans original Ro-tel tomatoes
• 1 cup shredded Italian blend cheese

Directions

1. Brown beef on stove-top over medium-high heat, sprinkling in black pepper. Place in slow cooker.

2. Add partially thawed spinach, onion, garlic, noodles and tomatoes.

3. Cook on Low for 6 hours, making sure noodles are well stirred into casserole.

4. Top with shredded Italian blend cheese and serve.

Ingredients

• 1 (1.25-oz.) pkg. dried onion soup mix
• 1/2 tsp. black pepper
• 1 (3- to 4-lb.) chuck roast
• 1 cup baby carrots
• 5 beef bouillon cubes
• 1 cup water

Directions

1. Season roast with black pepper.

2. Place in slow cooker with all other ingredients and cook on Low for 8 hours.

3. Cooked meat can be sliced or shredded. Serve as is or in hamburger buns, as hot roast beef po-boys or as a filling for a large baked potato.

The Advocate – Baton Rouge, La

Ingredients

• 1 lb. lean ground beef
• 1/2 onion, chopped
• 1/2 bell pepper, chopped
• 1 or 2 cloves garlic, minced
• 1 (16-oz.) can diced tomatoes with juice
• 1 (8-oz.) can tomato sauce
• 1 tsp. sugar
• 2 tsps. salt, or to taste
• Black pepper and cayenne pepper, to taste
• 1 bay leaf, optional
• 1 (5-oz.) pkg. thin egg noodles, cooked and drained
• 1 (3-oz.) pkg. cream cheese
• 1 cup sour cream
• 6 green onions, chopped
• 1 cup grated Cheddar cheese
• 1 (8-oz.) pkg. sliced mozzarella cheese or 1 cup shredded

Directions

1. In large skillet, brown meat, then drain off fat. Add onion, bell pepper, garlic, diced tomatoes with juice and tomato sauce.

2. Season with sugar, salt, black pepper and cayenne. Add bay leaf if desired. Simmer for about 20-30 minutes.

3. Meanwhile cook and drain noodles according to package directions. Add cream cheese, sour cream and chopped green onions to noodles. Set aside.

4. Grease a 9×12-inch glass baking dish.

5. Begin layering with half the noodles, half the meat mixture and half the cheese. The layers will be thin.

6. Repeat with another layer of noodles, meat and cheese.

7. Bake in a 350-degree oven for 25 to 35 minutes or until hot and bubbly.