Takoraisu

When I saw this recipe on La Fuji Mama's website I knew I had to try it. When on my mission, takoraisu was something that members made for us a lot, I think because they knew it was something that all the American missionaries loved. I hadn't had it since my mission, and it is just as good as I remember! Natsukashii!! You should try it, it's an Asian twist on tacos.

1 Tblsp. vegetable oil

4-5 cloves garlic, minced (her recipe calls for 3...I like garlic:))

1 cup onion, chopped

1 pound ground beef

3 Tblsp. soy sauce

1 Tblsp. chili powder

1 tsp. ground cumin

1 tsp. table salt

1 tsp. freshly ground black pepper

4 cups steamed Japanese Rice (I use Calrose rice...any short grain rice would probably be good)

2 cups lettuce, shredded

2 cup tomatoes, chopped

12 ounces, Queso Blanco, crumbled (or 2 cups shredded mozzarella)

1 cup salsa

4 Tblsp. sour cream

Heat the vegetable oil in a saute pan over medium heat. Add the garlic and onion and saute until the onions are barely soft. Add the ground beef and break it into small chunks. Once the meat is cooked, add the soy sauce, chili powder, cumin, salt, and pepper. Let this simmer until the liquid reduces.

Spread 1/2 to 1 cup of the steamed rice on each plate. Top with the seasoned beef.

Then top with shredded lettuce, tomatoes, queso blanco, and salsa, and finish it off with a dollop of sour cream.

Calico Baked Beans

So I got this recipe off the Platinum Wives Recipe Blog, and I would have NEVER looked at the ingredients and thought I should make it. The only reason I wanted to try it is because Jessica Stevenson posted it, and anything that I have tried that she made has been DELICIOUS! I wouldn't normally have this for a main dish, because it seems like such a big dish of meat, but if you took this dish of baked beans to a summer BBQ, everyone would think it's the BEST baked beans ever:)

1/2 lb. bacon, chopped

1 lb. ground beef

1 medium onion, chopped

1/2 tsp. salt

1/2 cup catsup

3/4 cup brown sugar, packed

1 tsp. dry mustard

2 Tblsp. vinegar

1 (16 oz.) can kidney beans

1 (16 oz.) can pork and beans

1 small can lima beans (drained)

Brown hamburger, bacon, and onion...drain. Add salt, catsup, sugar, mustard, and vinegar. Mix well and bring to a boil, then add beans to mixture. Put in 2 quart baking dish, leave uncovered, and bake in 350 degree oven for 1 hour.

Enchilada Casserole

This is another recipe from the 52 weeks of recipes for picky kids...our whole family really likes this!! I make the entire recipe, but I freeze half of the meat mixture and half of the sour cream mixture and only make 6 enchiladas, because they are huge! Even with only half the recipe, we can usually eat it for two meals.

1 cup sour cream

2 (10.75 oz.) cans cream of chicken soup

1 (4.5 oz.) can chopped green chilies

1 can olives, sliced

1 lb. ground beef

1 tsp. salt

1 tsp. ground black pepper

1 tsp. garlic salt

1/2 large yellow or sweet onion, chopped

1 (16 oz.) can refried beans

2 tsp. minced garlic

2 tsp. dried oregano

1 tsp. dried basil

1 Tblsp. cumin

1/2 cup fresh, chopped cilantro leaves

1 (10 oz.) can enchilada sauce

12 10" flour tortillas

1 pound mild cheddar cheese, shredded

Preheat oven to 350 degrees. Combine sour cream, soup, green chilies, and olives in a large bowl; set aside. In a large skillet over medium heat, brown ground beef with salt, pepper, garlic salt, onion, beans, garlic, oregano, basil, cumin, and fresh cilantro. Pour 1/2 of the enchilada sauce in a 9 x 13 inch baking dish; set aside. Fill the tortillas with 1 large tablespoon sour cream mixture, 1 large tablespoon meat mixture, and a handful of cheese. Fill all 12 tortillas and fold in sides. Roll up and place, seam side down, in casserole dish. Put remaining sour cream mixture on top of filled tortillas and the rest of the enchilada sauce. Top with remaining cheese. Bake for 35 minutes.

Josie's Lasagna

1 1/2 lbs. ground beef
1 1/2 Tblsp. oil
3 cloves garlic, minced
3 Tblsp. parsley flakes, divided
1 Tblsp. basil
1 tsp. salt
3 cans tomato sauce
1 1/2 cans water
1 10 oz. pkg. lasagna noodles (about 9)
3 cups cottage cheese
2 eggs, beaten
1/2 tsp. pepper
1/2 cup shredded parmesan cheese
1 lb. mozzarella cheese, thinly sliced

Brown ground beef in oil. Drain. Add garlic, 1 Tblsp. parsley flakes, basil, and salt. Mix with tomato sauce and water. Simmer, uncovered, until thick, about one hour. Stir occasionally. Cook lasagna noodles as directed on pkg., drain, and rinse in cold water. Preheat oven to 375 degrees. Mix cottage cheese with eggs, pepper, 2 Tblsp. parsley flakes, and parmesan cheese. Put a little sauce on bottom of 9 x 13 inch dish first, then half of noodles. Spoon on half of cottage cheese mixture. Next, place a layer of mozzarella cheese; then spoon on layer of meat mixture. Repeat the layers ending with layer of mozzarella on top. Bake for 30 minutes.

Taco Salad

1 lb. ground beef, cooked and seasoned with Taco seasoning
1 head of lettuce, shredded (I usually use Romaine lettuce)
2-3 green onions, chopped
2 avacados, cut in small pieces
1/4 lb. cheddar cheese shredded
4 small tomatoes, chopped
1 pkg tortilla chips, crushed (Nacho Cheese Doritos are best!)
1 can red kidney beans drained (or your favorite beans)
8 oz. French (or catalina) dressing

Mix all ingredients except chips together and coat with dressing. Serve over crushed chips.

Cheesy Noodle Bake

6 oz. egg noodles, cooked and drained
8 oz. lean ground beef, cooked and drained
4 oz. cream cheese
1/2 cup cottage cheese
1/2 cup sour cream
1/2 - 3/4 of a 26 oz. can spaghetti sauce (or 3 (8 oz.) cans tomato sauce and 1 1/2 Tblsp. Shirley J Pizza and Pasta Seasoning)

Mix softened cream cheese, sour cream, and cottage cheese in one bowl. In another bowl mix the ground beef and spaghetti sauce. In a 3 quart slow cooker, place a little bit of the sauce on the bottom. Then layer noodles, cream cheese mixture, and meat sauce two times. Cover and cook on low heat for 3 hours. Sprinkle with parmesan cheese and serve.

Meatballs with Stroganoff Sauce

Meatballs

3 lbs. hamburger
1 pkg. Lipton onion soup mix
1/4 cup Parmesan cheese

Mix together and scoop into balls. Broil for 8 minutes. Roll around and broil for another 8 minutes.

Sauce

3 cans cream of chicken soup
1/2 cup milk
1 tsp. Dill weed
1 1/2 cup sour cream

Put meatballs and all sauce ingredients in crock pot on high until hot. Serve over noodles or rice.

No Cook Noodle Lasagna

1 lb. ground beef
1/2 cup chopped onion
2 cloves garlic
28-32 oz. spaghetti sauce
3/4 cup water
8 oz. package oven ready (no boil) lasagna noodles
2 cups cottage cheese
1/2 cup grated Parmesan cheese
1 Tblsp. chopped parsley
3 cups shredded Mozzarella cheese

Cook the ground beef with the onion and garlic. Add spaghetti sauce and water.

In a separate bowl, mix together cottage cheese, parmesan cheese, and parsley.

Layer everything. Start with spaghetti sauce mixture. Then noodles, then cottage cheese mixture, then mozzarella. Repeat. End with spaghetti sauce mixture then mozzarella cheese.

Cover and bake at 375 degrees until done. About 30-45 minutes. I usually cut into the middle, and if the noodles are cooked through, and it is warm all the way through, then it is done.

Stuffed Peppers

6 large bell peppers, any color
1 pound lean ground beef
1/2 onion, chopped
1 1/2 cups cooked rice (measure AFTER cooking, measurement is approximate)
1 tsp. salt
2 cloves garlic, finely chopped
1 can (15 oz.) tomato sauce
3/4 cup shredded mozzarella cheese

Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. Cook peppers in enough boiling water to cover; 4-5 minutes, drain.

Cook beef and onion in a skillet over medium heat, until beef is brown, drain. Stir in rice, salt, garlic, and 1 cup of the tomato sauce; cook until hot.

Heat oven to 350 degrees.

Stuff peppers with beef mixture. Stand peppers upright in ungreased square baking dish, 8 x 8 x 2. Pour remaining tomato sauce over peppers.

Cover and bake 45 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Manicotti

1/2 lb. ground beef
1/2 of an onion, chopped
1 clove garlic, crushed (or use garlic powder)
1 cup cottage cheese
4 oz. mozzarella cheese
1/2 tsp. salt
1/2 cup mayonnaise
about 12 manicotti, cooked
16 oz. bottle spaghetti sauce
1/2 tsp. oregano leaves
parmesan cheese

Preheat the oven to 350 F.

Brown the ground beef, garlic, and onion.

Add to the cottage cheese, mozzarella cheese, salt, and mayo.

Cook manicotti.

Fill each manicotti with 1/3 cup of filling. Place in dish. Cover with spaghetti sauce. Sprinkle with oregano leaves and parmesan cheese.

Bake covered for 15 minutes. Remove foil. Bake for 10 more minutes.