Taco Pizza

Ingredients:

• Nonstick cooking spray
• 1  1  pound loaf frozen whole wheat bread dough, thawed
• 12   ounces lean ground beef
• 1/2  cup chopped onion (1 medium)
• 1/2  cup bottled salsa
• 1 1/2  cups chopped tomatoes (2 medium)
• 1/2  cup shredded cheddar cheese (2 ounces)
• 1/2 - 1   cup shredded lettuce and/or spinach
• 1   cup baked tortilla chips, coarsely crushed
• Light dairy sour cream and/or bottled salsa (optional)

Directions:

1. Lightly coat a 12- to 13-inch pizza pan with nonstick cooking spray. Pat dough evenly into prepared pan, building up edges slightly. (If dough is hard to pat out, allow to rest for 10 minutes.) Prick crust all over with a fork. Bake in a 425 degrees oven for 12 minutes.

2. Meanwhile, in a large skillet cook the ground beef and onion until meat is brown and onion is tender. Drain off fat. Stir in the 2/3 cup salsa. Top partially baked crust with meat mixture. Bake for 5 minutes more. Sprinkle with tomatoes and cheese. Bake for 2 to 3 minutes more or until cheese melts.

3. To serve, top with lettuce and tortilla chips. If desired, serve with sour cream and/or additional salsa.

Tip For a Stuffed Crust Pizza: Lightly coat a 12- to 13-inch pizza pan with nonstick cooking spray. Pat dough evenly into prepared pan, extending edges over pan slightly. (If dough is hard to pat out, allow to rest for 10 minutes.) Sprinkle 2 ounces shredded cheese in a thin strip around the edge of the dough. Moisten edge of dough. Fold down edge over cheese and seal tightly to enclose the cheese. Prick crust all over with a fork. Bake as above.

Source:  recipe.com

Pepper Relish Mini Meatloaves

Use pepper relish to add sweet-savory punch and a pretty glaze.

Ingredients:

• 1/2 cup soft, fresh breadcrumbs
• 1/4 cup spicy-hot vegetable juice
• 1/4 cup buttermilk
• 1 cup minced sweet onion (about 1 medium)
• 1 tablespoon olive oil
• 1 3/4 pounds ground round
• 1/4 cup finely chopped fresh basil
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup hot pepper relish, divided
• Garnish: fresh basil

Directions:

1. Preheat oven to 450°. Stir together first 3 ingredients; let stand 5 minutes.

2. Meanwhile, sauté onion in hot oil in a medium-size nonstick skillet over medium heat 5 minutes or just until tender.

3. Stir together bread mixture, onion, ground beef, next 5 ingredients, and 2 Tbsp. relish just until blended.

4. Shape into 8 loaves (about 1/2 cup each); place in cups of a lightly greased 8-cup mini loaf pan. (Each cup will be about 3 1/2 x 2 1/2 inches. Or arrange on a lightly greased wire rack in a foil-lined jelly-roll pan.)

5. Bake at 450° for 25 to 30 minutes or until a meat thermometer registers 155°, brushing with 1/3 cup relish during last 10 minutes of baking. Remove from oven; let stand 5 minutes. Serve with remaining relish.

Note: We tested with Howard's Hot Pepper Relish.

Source: Vanessa McNeil Rocchio, Southern Living
OCTOBER 2013

Salsa Verde Corn Chip Pie

Make this Texas Friday-night-football favorite your Tuesday supper.

Ingredients:

• 2 cups frozen whole kernel yellow corn, thawed
• 5 teaspoons olive oil, divided
• 1 (9-oz.) package garlic pork sausage links, casings removed
• 1 medium-size sweet onion, chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 (16-oz.) bottle salsa verde
• 2 (4.5-oz.) cans chopped green chiles
• 1 (16-oz.) can navy beans, drained and rinsed
• 2 tablespoons fresh lime juice
• 6 cups original corn chips
• 1 cup (4 oz.) shredded pepper Jack cheese
• Toppings: cilantro, radishes, avocado

Directions:

1. 1. Sauté corn in 3 tsp. hot olive oil in a large skillet over medium heat 3 to 4 minutes or until corn begins to char. Remove corn from skillet.
2. 2. Sauté sausage in skillet over medium-high heat 6 to 8 minutes or until browned. Remove from skillet, and drain on paper towels.
3. 3. Sauté onion in remaining 2 tsp. hot oil in skillet over medium-high heat 4 to 5 minutes or until tender. Stir in chili powder and cumin; cook, stirring often, 2 to 3 minutes. Stir in salsa, chiles, and sausage. Cook over medium heat, stirring often, 7 to 8 minutes or until slightly thickened. Remove from heat; stir in beans, lime juice, and corn.
4. 4. Divide chips among 6 plates. Spoon sausage mixture over chips; top with half of cheese. Serve with toppings and remaining cheese.
5. Note: We tested with Herdez Salsa Verde and Fritos Original Corn Chips.

Source: Vanessa McNeil Rocchio, Southern Living
OCTOBER 2013

Sloppy Cola Joe Dogs

Our Test Kitchen couldn't get enough of these new sloppy joes enlivened with a splash of cola, which gives the ground beef a sweet boost that plays well off the filling's spices. Try these with traditional or split-top hot dog buns or hoagie rolls. Garnish with your favorite coleslaw for crunch and color.

Ingredients:

• 1 medium-size red onion, thinly sliced
• 2 tablespoons olive oil
• 1 1/2 pounds ground round
• 1 (6-oz.) can tomato paste
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce
• 1 cup spicy, fruity cola soft drink (such as Dr Pepper)
• 1/2 cup jarred sliced pepperoncini salad peppers
• Ground red pepper
• 8 hot dog buns or hoagie rolls
• Store-bought coleslaw

Directions:

1. 1. Sauté onion in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until onions are caramel colored.
2. 2. Add ground beef to skillet, and cook over medium-high heat, stirring often, 5 to 6 minutes or until meat crumbles and is no longer pink; drain.
3. 3. Return beef mixture to skillet. Stir in tomato paste and next 2 ingredients, and cook, stirring occasionally, 3 to 4 minutes or until mixture thickens and color darkens. Stir in cola and 1/2 cup water, and cook, stirring constantly, 6 to 8 minutes or until bubbly. Remove from heat, and stir in pepperoncini peppers; add salt and red pepper to taste.
4. 4. Serve beef mixture immediately on buns with coleslaw.

Source: Vanessa McNeil Rocchio, Southern Living
OCTOBER 2013

Gyro Burgers With Tahini Sauce

You can find tahini paste on the imported food aisle of large supermarkets or in Mediterranean markets.

Ingredients:

• 1 pound extra-lean ground beef
• 1 teaspoon Greek seasoning
• 4 pita rounds
• 4 lettuce leaves
• 8 large tomato slices
• 4 thin red onion slices
• Tahini Sauce
• 1/4 cup feta cheese

Directions:

1. Combine beef and seasoning. Shape into 4 patties.
2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 6 minutes on each side or until beef is no longer pink.
3. Cut off 2 inches of bread from 1 side of each pita round, forming a pocket. Line each with 1 lettuce leaf, 2 tomato slices, and 1 red onion slice. Add burger. Drizzle each with 2 tablespoons Tahini Sauce, and sprinkle with 1 tablespoon cheese.

Southern Living
AUGUST 2003

Chili-Topped Potatoes

This recipe packs meat, corn, beans, and onions into a hearty spud. Finish this one-dish meal off with your favorite potato toppers.

Ingredients:

• 1 pound ground chuck
• 1 onion, chopped
• 1 (16-ounce) can pinto beans, undrained
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 1 (1 1/4-ounce) envelope taco seasoning mix
• 1 (1-ounce) envelope Ranch-style dressing mix
• 2 cups water
• 4 large baking potatoes
• Toppings: shredded Cheddar cheese, sour cream, chopped green onions

Directions:

1. Cook ground beef and onion in a Dutch oven, stirring until beef crumbles and is no longer pink; drain and return to pan. Stir in pinto beans and next 6 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes.
2. Scrub potatoes; prick several times with a fork.
3. Microwave potatoes 1 inch apart on paper towels at HIGH 14 minutes or until done, turning and rearranging after 5 minutes. Let stand 2 minutes. Split potatoes, and top evenly with chili. Serve with desired toppings.
4. Note: If you like less chili on your potato, freeze half of mixture up to 3 months. Thaw in refrigerator, and microwave at HIGH, stirring occassionally, until thoroughly heated.

Southern Living
NOVEMBER 1998

Mini-Cheeseburgers

Whether you're planning for pint-size palates or simply desire to serve appetizer-sized portions of the American classic, these mini burgers are a guaranteed crowd pleaser.

Ingredients:

• 1 pound lean ground beef
• 2 tablespoons ketchup
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (7 1/2-ounce) package party rolls
• 5 (3/4-ounce) process American cheese slices, quartered 
• Condiments: mustard, ketchup, mayonnaise, minced onion, dill pickle slices, tomato slices, lettuce leaves 

Directions:

1. Combine first 4 ingredients. Shape mixture by tablespoonfuls into patties, and place on a rack in a broiler pan.
2. Bake at 350° for 15 to 17 minutes or until done.
3. Split rolls horizontally, and place a piece of cheese and a meat patty in each. Serve with desired condiments.
4. Note: Place in heavy-duty zip-top plastic bags; seal and freeze. Remove desired number of burgers from freezer; pack frozen in lunchbox. Sandwiches will thaw in approximately 2 1/2 to 3 hours.

Southern Living
SEPTEMBER 1997

One-Pot Pasta

Get the homemade taste without the fuss! Store-bought pasta sauce and refrigerated ravioli are mixed with plenty of fresh veggies and garlic to make this pasta speedy and delicious.

Ingredients:

• 1 pound lean ground beef 
• 1 small onion, diced 
• 1 (8-ounce) package sliced fresh mushrooms 
• 1 teaspoon vegetable oil
• 2 garlic cloves, minced
• 2 (26-ounce) jars tomato-basil pasta sauce
• 1 cup water
• 1 tablespoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (20-ounce) package refrigerated four-cheese ravioli
• 1 cup (4 ounces) shredded mozzarella cheese

Directions:

1. Cook ground beef in a Dutch oven over medium-high heat, stirring until it crumbles and is no longer pink; drain. Wipe Dutch oven clean.
2. Sauté onion and mushrooms in hot oil over medium-high heat 8 minutes or until tender. Add garlic, and sauté 1 minute. Stir in beef, pasta sauce, 1 cup water, and next 3 ingredients.
3. Bring sauce to a boil; add ravioli. Reduce heat to medium-low, cover, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is done. Stir in cheese. Serve immediately.
4. Note: For testing purposes only, we used Classico Tomato & Basil pasta sauce and Buitoni Family Size Four Cheese Ravioli.

Source: Edith Lyle Lessley, Homewood, Alabama, Southern Living
SEPTEMBER 2005

Smothered Enchiladas

Beef-filled tortillas served over Spanish rice and smothered with a creamy sauce make a filling and delicious weeknight supper. Garnish with salsa and sour cream.

Ingredients:

• 2 pounds ground beef
• 1 (1 1/4-ounce) package mild taco seasoning mix
• 1 (4.5-ounce) can chopped green chiles, divided
• 2 (10 3/4-ounce) cans cream of chicken soup
• 1 (16-ounce) container sour cream
• 8 (8-inch) flour tortillas
• 2 cups (8 ounces) shredded Cheddar cheese
• Garnishes: Homemade Salsa, sour cream, green onion curls, chopped fresh cilantro

Directions:

1. Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of chopped green chiles; set aside.
2. Stir together remaining green chiles, soup, and sour cream. Pour half of soup mixture into a lightly greased 13- x 9-inch baking dish.
3. Spoon beef mixture evenly down centers of tortillas; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.
4. Bake at 350° for 25 minutes or until thoroughly heated. Garnish, if desired.

Source: Sharon Machacek, Cedar Rapids, Iowa, Southern Living
MARCH 2005

Italian-Style Beef-And-Pepperoni Soup

Enjoy the hearty Italian flavors you love without the guilt! This low-calorie soup is best when topped with Parmesan cheese and fresh basil.

Ingredients:

• 1 pound extra-lean ground beef 
• 1 cup sliced turkey pepperoni (3 ounces)
• Vegetable cooking spray
• 1 cup sliced fresh mushrooms 
• 1 green bell pepper, seeded and chopped 
• 1 bunch green onions, chopped
• 2 garlic cloves, minced
• 1 teaspoon olive oil 
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes 
• 4 cups low-sodium fat-free chicken broth
• 1 tablespoon chopped fresh or 1 teaspoon dried basil
• 1 tablespoon chopped fresh or 1 teaspoon dried oregano
• 1 teaspoon freshly ground pepper
• Garnishes: sliced fresh basil, shredded Parmesan cheese
• Parmesan Toast Points (optional)

Directions:

1. Cook ground beef and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is no longer pink. Rinse and drain beef mixture.
2. Sauté mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes. Stir in beef mixture, tomato paste, and next 5 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. If desired, garnish and serve with Parmesan Toast Points.

 Southern Living

DECEMBER 2000

Tomato ’n’ Beef Casserole With Polenta Crust

The combination of beef and tomato sauce on a hearty cornmeal crust makes the ultimate comfort food.

Ingredients:

• 1 teaspoon salt
• 1 cup plain yellow cornmeal
• 1/2 teaspoon Montreal steak seasoning
• 1 cup (4 oz.) shredded sharp Cheddar cheese, divided 
• 1 pound ground chuck
• 1 cup chopped onion 
• 1 medium zucchini, cut in half lengthwise and sliced (about 2 cups) 
• 1 tablespoon olive oil 
• 2 (14 1/2-oz.) cans petite diced tomatoes, drained 
• 1 (6-oz.) can tomato paste
• 2 tablespoons chopped fresh flat-leaf parsley

Directions:

1. Preheat oven to 350°. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup Cheddar cheese. Spread cornmeal mixture into a lightly greased 11- x 7-inch baking dish.

2. Brown ground chuck in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.

3. Sauté onion and zucchini in hot oil in skillet over medium heat 5 minutes or until crisp-tender. Stir in beef, tomatoes, and tomato paste; simmer, stirring often, 10 minutes. Pour beef mixture over cornmeal crust. Sprinkle with remaining 3/4 cup cheese.

4. Bake at 350° for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.

Italian Beef Casserole With Polenta Crust: Substitute Italian sausage for ground chuck and Italian six-cheese blend for Cheddar cheese. Prepare recipe as directed, sautéing 1 medium-size green bell pepper, chopped, with onion in Step 3.

Source: Kathy Gizzi, Rotonda West, Florida, Southern Living

APRIL 2009

Bubba’s Sloppy Joes

Our adult taste-testers described this dish as mildly hot. If your family prefers less kick, adjust the amount of pickled jalapeños (and liquid from the jar) to suit their tastes.

Ingredients:

• 1 1/2 pounds lean ground beef 
• 1 (14 1/2-ounce) can diced tomatoes 
• 1 1/4 cups ketchup 
• 1/2 cup bottled barbecue sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons chopped pickled jalapeños (optional)
• 1 tablespoon liquid from pickled jalapeños (optional)
• 8 hamburger buns, toasted

Directions:

1. Cook ground beef in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain well. Return cooked beef to skillet.
2. Stir in tomatoes, next 3 ingredients, and, if desired, jalapeños and liquid. Reduce heat to low, and simmer 15 minutes or until thickened. Serve mixture on toasted buns.
3. Note: For testing purposes only, we used KC Masterpiece Original Barbecue Sauce.

Source: Richard Coleman, Orange Park, Florida, Southern Living
MARCH 2006

Meaty Cheesy Manicotti

An 8-ounce package of manicotti shells has 14 shells; a couple may break, so we count on using 12 shells in this recipe.

Ingredients:

• 1 (8-ounce) package uncooked manicotti shells
• 1/2 pound hot Italian sausage
• 1/2 pound ground round
• 1 medium onion, chopped
• 1/2 cup dry white wine
• 2 cups whipping cream
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, drained
• 2 cups (8 ounces) shredded mozzarella cheese
• 3/4 cup shredded Parmesan cheese

Directions:

1. Cook pasta according to package directions; rinse in cold water. Drain. Place in a single layer on a wire rack; set aside.
2. Remove casings from sausage, and discard. Cook sausage, ground round, and onion in a large skillet, stirring until meat crumbles and is no longer pink. Drain and set aside.
3. Add wine to skillet, stirring to loosen browned bits; bring to a boil. Add whipping cream and next 3 ingredients; reduce heat, and simmer, stirring often, 15 minutes or until thickened. Remove from heat; cover and set aside.
4. Combine meat mixture, tomatoes, and mozzarella cheese. Spoon mixture evenly into 12 manicotti shells; arrange shells in a lightly greased 13- x 9-inch baking dish.
5. Bake, covered, at 350° for 20 minutes. Uncover and pour cream mixture evenly over shells; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 10 more minutes. Broil, 5 1/2 inches from heat, 2 to 3 minutes or until cheese is lightly browned.

Source: Traci Meador, Hermitage, Tennessee, Southern Living
FEBRUARY 2005

Shepherd’s Pie

This potato-topped shepherd’s pie gets extra flavor from the cheese and carrots that are added to the mashed potato crust. And you can take a shortcut with the crust because the recipe calls for frozen mashed potatoes.

Ingredients:

• 1 1/2 pounds ground round $
• 1 cup chopped onion $
• 1/2 (8-oz.) package fresh mushrooms, sliced
• 1 garlic clove, minced
• 1 cup frozen peas, thawed
• 4 teaspoons beef bouillon granules
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon all-purpose flour
• 1 (14 1/2-oz.) can stewed tomatoes
• 1 bay leaf
• 2 tablespoons red wine vinegar
• Cheese-and-Carrot Mashed Potatoes

Directions:

1. Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon; reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.

2. Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon Cheese-and-Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon.

3. Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving. 

Note: To make ahead, prepare recipe as directed through Step 2. Cover tightly with aluminum foil. Freeze up to 1 month. Thaw in refrigerator 24 hours. Bake at 400° for 40 minutes or until thoroughly heated, shielding with aluminum foil after 25 minutes to prevent excessive browning.

Source: Alberta Watson, Chicago, Illinois, Southern Living
JULY 2008

Mexican Lasagna

Let your lasagna go Mexican by layering ground beef and sausage with corn tortillas, tomatoes, green chiles, enchilada sauce, and cheese. It's a convenient weeknight dinner that the kids will love as much as the grownups.

Ingredients:

• 1/2 pound ground mild pork sausage
• 1/2 pound ground beef
• 1 (15-ounce) can jalapeno ranch-style pinto beans, drained
• 2/3 cup canned diced tomatoes and green chiles
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (10 3/4-ounce) can cream of celery soup
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1 (10-ounce) can enchilada sauce
• 9 (6-inch) corn tortillas
• 2 cups (8 ounces) shredded Cheddar cheese
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 medium tomato, seeded and diced
• 4 green onions, chopped
• 1/4 cup chopped fresh cilantro
• 1 medium avocado, chopped

Directions:

1. Cook sausage and ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain. Stir in beans and next 5 ingredients; cook until thoroughly heated.
2. Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.
3. Spoon one-third of sauce onto bottom of a lightly greased 13- x 9-inch baking dish; top with 3 tortillas. Spoon half of beef mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers ending with tortillas. Sprinkle with Monterey Jack cheese and next 3 ingredients.
4. Bake at 350° for 30 minutes. Top with avocado.

Southern Living
DECEMBER 2001

Chili In A Biscuit Bowl

Try serving chili in a biscuit bowl for a new presentation of an old favorite.

Ingredients:

• 2 cups biscuit mix
• 2/3 cup milk
• 1/2 teaspoon ground red pepper
• 1 pound ground beef
• 1 medium onion, chopped
• 1 medium-size green bell pepper, chopped
• 2 (14 1/2-ounce) cans Mexican-style stewed tomatoes, undrained
• 1 (15-ounce) can kidney beans, drained and rinsed
• 2 teaspoons chili powder
• Toppings: sour cream, sliced green onions
• Garnish: green onions

Directions:

1. Stir together first 3 ingredients. Turn dough out onto a surface sprinkled with biscuit mix. Shape into a ball, and knead 3 to 4 times. Divide into 6 portions.
2. Invert 6 (6-ounce) custard cups several inches apart on a lightly greased baking sheet. (Or use an inverted muffin pan.) Coat outsides of cups with vegetable cooking spray.
3. Roll or pat each dough portion into a 6-inch circle. Place each on a custard cup; press into a bowl shape.
4. Bake at 450° for 10 to 12 minutes. Cool slightly; remove biscuit bowls to a wire rack.
5. Cook beef, onion, and bell pepper in a Dutch oven over medium heat until meat crumbles and is no longer pink; drain. Stir in tomatoes, beans, and chili powder.
6. Bring beef mixture to a boil; cover, reduce heat, and simmer 35 minutes. Spoon into biscuit bowls, and serve with desired toppings. Garnish, if desired.

Southern Living
SEPTEMBER 1998

Lean Green Lettuce Tacos

Queso fresco is Spanish for "fresh cheese." It has a soft and crumbly texture (similar to feta) with mild flavor. You can find it in the dairy section of larger supermarkets.

Ingredients:

• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1/2 pound extra-lean ground beef
• 1 tablespoon olive oil
• 1 (1.25-oz.) taco fresco seasoning
• 1 (8-oz.) can no-salt-added tomato sauce
• 2 tablespoons chopped fresh cilantro 
• 1 tablespoon lime juice
• 8 romaine lettuce leaves 
• Toppings: diced tomato, chopped fresh cilantro, chopped red onion, crumbled queso fresco* 

Directions:

1. Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until meat crumbles and is no longer pink. Stir in seasoning until blended; cook 1 minute.

2. Reduce heat to low; stir in tomato sauce, and cook, stirring often, 3 to 4 minutes or until thoroughly heated. Remove from heat, and stir in cilantro and lime juice.

3. Serve meat mixture in romaine lettuce leaves with desired toppings.

*2% reduced-fat shredded Cheddar or Monterey Jack cheese may be substituted.

Note: For testing purposes only, we used Nueva Cocina Taco Fresco Ground Beef Seasoning.

Note: 

 

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Adapted from Nueva Cocina Web site, Southern Living
SEPTEMBER 2008

All-In-One Spaghetti

Only 15 minutes of prep and just one pan to clean makes this homemade pasta sauce labor-light.

Ingredients:

• 1 pound ground beef
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 (8-ounce) can tomato sauce
• 1 (6-ounce) can tomato paste
• 3 cups tomato juice
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 to 3 teaspoons chili powder
• 1 teaspoon dried oregano
• Dash of pepper
• 1 (7-ounce) package spaghetti, uncooked
• Grated Parmesan cheese
• Garnish: fresh Italian parsley sprigs

Directions:

1. Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles and is no longer pink; drain well. Return beef mixture to pan. Stir in tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes.
2. Add pasta; cover and simmer, stirring often, 20 minutes or until pasta is tender. Serve with cheese, and garnish, if desired.

Southern Living
NOVEMBER 1998

Red Bean Chili

Kidney beans round out this beefy chili. Just brown ground beef with onion, stir in five additional ingredients, and let it simmer. Prepare it in a slow cooker during the day for super-fast evening prep.

Ingredients:

• 2 pounds lean ground beef 
• 1 large onion, chopped 
• 2 (15-ounce) cans light red kidney beans 
• 1 (12-ounce) can tomato juice
• 1 (10 3/4-ounce) can tomato soup
• 2 tablespoons chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
• Garnish: chopped onion 

Directions:

1. Cook beef and onion in a large Dutch oven over medium-high heat 10 to 12 minutes, stirring until beef crumbles and is no longer pink. Drain, and return beef mixture to Dutch oven.
2. Stir kidney beans and next 5 ingredients into beef mixture; reduce heat, and simmer, stirring occasionally, 1 hour. Garnish, if desired.
3. Slow-Cooker Red Bean Chili: Cook ground beef and onion according to recipe directions; drain, and place in a 4 1/2-quart slow cooker. Add beans and next 5 ingredients. Cover and cook at HIGH 5 hours. Garnish, if desired.

Southern Living
JANUARY 2002

Old-Fashioned Meatloaf

This Southern meatloaf recipe features Creole and Greek seasonings and a hint of garlic. A few tablespoons of Worcestershire sauce spice up the traditional ketchup topping.

Ingredients:

• 1 tablespoon butter
• 3 celery ribs, finely chopped 
• 1/2 large onion, finely chopped 
• 2 pounds lean ground beef 
• 2 tablespoons Worcestershire sauce, divided
• 1/2 cup Italian-seasoned breadcrumbs
• 1/3 cup ketchup 
• 2 teaspoons Creole seasoning
• 1 teaspoon Greek seasoning
• 1 teaspoon garlic powder
• 2 large eggs, lightly beaten 
• 1 (8-ounce) can tomato sauce
• 3 tablespoons tomato paste
• 1 tablespoon ketchup 
• Garnish: chopped fresh flat-leaf parsley

Directions:

1. Melt butter in a medium nonstick skillet over medium heat; add celery and onion, and sauté 7 minutes or just until tender.
2. Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into a 10- x 5-inch loaf; place on a lightly greased broiler rack. Place rack in an aluminum foil-lined broiler pan.
3. Bake at 350° for 45 minutes. Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste, and 1 tablespoon ketchup until blended; pour evenly over meatloaf, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.
4. Note: For testing purposes only, we used Tony Chachere's Original Creole Seasoning and Cavender's All Purpose Greek Seasoning.

Source: Gina Jester, Fairfield Grocery & Market, Southern Living
APRIL 2005