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Ron Rollins for Sheriff

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October 19, 2018

1/12/2018 2:24:00 PM
Tasty ground beef casseroles

We all know recipes baked in a casserole  can be layered or mixed, have a flaky crust or be topped with buttery crumbs. Most often they can serve four to 14 or 16 servings. As I’ve said, casseroles and soups are versatile, economical and most often easy to make… a perfect meal for this cold weather.

Last week I had casseroles using chicken. Today it’s casseroles using ground beef, or as I say, hamburger, with a Southwestern or taco flavor to them.


1 lb. hamburger
1 – 16 oz. can chili beans, in sauce, undrained
1 – 8 oz. can tomato sauce
2 T. taco sauce or salsa
2-4 T. chili powder
1 t. garlic powder
2 c. coarsely broken tortilla chips
1/2 c. sliced  green onions, about 6 onions using half of green part
1 medium tomato, chopped (3/4 c.)
1 c. shredded cheddar or monterey jack cheese (4 oz.)
Additional chips

Cook hamburger in large skillet over medium-high heat 5-8 minutes, stirring occasionally, until brown; drain. Lower heat to medium; return hamburger to skillet. Stir in beans, tomato sauce, taco sauce, chili powder and garlic powder. Heat to boiling over medium heat, stirring occasionally .

Spread tortilla chips In ungreased 1-1/2 qt. casserole. Top with hamburger mixture. Sprinkle with green onions, tomatoes and cheese.  Bake uncovered at 350 degrees for 20-30 minutes or until hot and bubbly. Arrange additional chips around edge of casserole if you wish.  Makes 4 servings.


1 lb. lean hamburger
1 large onion, diced (1 c.)
1 medium rib celery, sliced 1/4 –inch thick  (1/2 c.)
2 cloves garlic, minced
2 cans cheddar cheese soup, undiluted
1 – 11 oz. can mexicorn (whole kernel corn, red and green peppers) drained
1/2 c. thick and chunky picante sauce
2 t. chili powder
1/4 t. pepper
1 – 16 oz, bag frozen potato nuggets (tater tots)
1/2 c. shredded taco-seasoned cheese (can use regular, medium cheese

Cook hamburger, onion, celery and garlic over medium-high heat 8-10 minutes, stirring often, until hamburger is browned; drain. Stir soup, corn, picante, chili powder and pepper into beef mixture. Spoon into ungreased 2-1/2 qt. casserole. Top with frozen nuggets.

Bake uncovered at 375 degrees for 40 minutes. Sprinkle with cheese. Bake 5-10 minutes or until bubbly and cheese is melted.   Makes 6 servings  (1-1/2 c. each).

 3 c. uncooked elbow macaroni
2 lbs. lean hamburger
1 c. milk
1/2 t. powdered garlic
1/4 t. pepper
2 cans cheddar cheese soup, undiluted
1 – 8 oz. pkg. cheddar cheese cubes or 8 oz. block of cheese cut in cubes
10 strips cooked bacon, drained on paper towel, cut into 1/2 –inch pieces
3/4  c. bread crumbs
2 T. butter or margarine, melted

Cook macaroni according to pkg. directions; drain. While macaroni is cooking, cook hamburger in a 4-qt. Dutch oven or large saucepan over medium high heat, stirring occasionally, until brown; drain. Stir in macaroni, milk, garlic, pepper, soup, cheese cubes and half of the bacon. Spoon into 3-qt. casserole.

Bake uncovered at 350 degrees for 20 minutes. Combine remaining bacon, bread crumbs and butter; sprinkle over casserole.  Bake uncovered 20 minutes.  Makes 8 servings (1-1/2 c. each).

Thought for the Day: If the TV set and the refrigerator  weren’t so far apart, some of us wouldn’t get any exercise at all.

A little prayer for everyday in 2018……Good Morning God – Stand beside me,  bless and guide me, always…..day by day.   Amen.

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Ron Rollins for Sheriff

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