Mexican Style Lasagna

The "Mexican Style Lasagna" recipe can be found at Old El Paso.

Submitted by Cherryl Pergande

"Mexican Style Lasagna." Old El Paso, https://www.oldelpaso.com/recipes/mexican-style-lasagna. Accessed 1 April 2019.

Texas Sweet Chili

Ingredients:

• 1 - 1-1/2 lbs ground chuck
• 3/4 cup chopped celery
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 2 (15 oz.) cans stewed tomatoes
• 1-2 cans dark kidney beans
• 1 can (larger) tomato sauce
• 1 cup brown sugar*
• 2 bay leaves
• ¼ cup chili powder
• ¼ tsp. sage
• Grated cheddar cheese

Directions:

1. Brown chuck, onion, and green pepper and drain. Add all remaining ingredients and mix.
2. Simmer covered for 1 hour (or more until celery is tender), stirring occasionally. 
3. Serve with a sprinkle of cheddar cheese.

*You can add more brown sugar to sweeten to taste.

Submitted by Chris Schram

Cowboy Stew (Slow Cooker)

Ingredients:

• 1-1/4 lbs. beef stew meat
• 4 unpeeled potatoes, cut into 1 inch pieces
• 1/2 cup onion, chopped
• Salt and pepper to taste
• 1 (28 oz.) can baked beans in BBQ sauce

Directions:

1. Mix beef, potatoes, onion, and salt and pepper in slow cooker. Spread beans over beef mixture. Cover and cook on LOW heat for 8-10 hours or until beef is tender.

Submitted by Jan Luepke

Porcupine Meatballs

Ingredients:

Meatballs 

• 2 lbs. ground beef
• 2 eggs
• 1 large onion, chopped fine
• 2 tsp. salt
• 1 tsp. celery salt
• 1/2 tsp. garlic salt
• 1/4 tsp. black pepper
• 3 tsp. A-1 Bold sauce
• 3 tbsp. milk
• 1 cup bread crumbs
• cooked rice

 Sauce

• 1 (15 oz.) can tomato sauce
• 3 tsp. Worcestershire sauce
• 3/4 cup water

 Directions: 

1. Mix all mix all meatball ingredients together adding as much rice to the mixture as you would like. Shape into meatballs. Fry in melted shortening, turning frequently, until light brown but not crusty on all sides. Drain off fat.
2. Add sauce ingredients, mix well, or use the sauce of your choice. Simmer 45 minutes over low heat.

Submitted by Margene McLoughlin from Betty Crocker's Cooking for Two

Slow-Cooker Barbecue Bacon Cheeseburger Meatballs

Ingredients: 

• 1 lb. lean (at least 85%) ground beef 
• 2 slices bacon, chopped 
• 1/2 cup Progresso™ plain panko crispy bread crumbs 
• 1/2 cup finely chopped onion 
• 1/4 cup milk 
• 1 egg, slightly beaten 
• 1 tbsp. honey 
• 1 tbsp. Montreal steak grill seasoning 
• 1 tsp. salt 
• 24 (1/2-inch) cubes sharp Cheddar cheese (3 oz) 
• 1 (18 oz.) bottle barbecue sauce 
• 24 dill pickle slices

Directions:

1. Spray 3 1/2- or 4-quart slow cooker with cooking spray.
2. In large bowl, mix beef, bacon, bread crumbs, onion, milk, egg, honey, grill seasoning and salt. Shape into about 24 (1 1/2-inch) meatballs; tuck one piece of cheese in center of each meatball, and seal completely. Add meatballs to slow cooker. Add barbeque sauce, and gently turn to coat.
3. Cover; cook on Low heat setting 3 to 4 hours or until meatballs are thoroughly cooked (165°F); stir. Thread pickle slices on cocktail picks, and serve with meatballs.

Submitted by Sue Richichi from http://www.bettycrocker.com/recipes/slow-cooker-barbecue-bacon-cheeseburger-meatballs/61179872-40d1-4ebe-bbe1-c9015a9e9089

Italian Meatloaf

Ingredients:

• 1-1/2 lbs. ground beef
• 1/2 cup dry bread crumbs
• 1 (8 oz.) can tomato sauce
• 1 egg
• 1 tsp. oregano, divided
• 1 tsp. salt
• 1/8 tsp. pepper
• 1-1/2 cups shredded mozzarella cheese
• 2 tbsp. grated Parmesan cheese

Directions: 

1. Mix together ground beef, bread crumbs, half of the tomato sauce, egg, 1/2 tsp. oregano, salt, and pepper.
2. On waxed paper, pat meat mixture into a rectangle about 1/2 inch thick. Sprinkle with the mozzarella cheese.
3. Roll up starting with the short side. Seal edges and place in a glass loaf pan.
4. Microwave on high for 9 minutes, rotating after half the cooking time.
5. Reduce power to 50% and microwave for 11-14 minutes, again rotating after half the cooking time. Drain off the grease/juices.
6. Combine remaining tomato sauce and 1/2 tsp. oregano. Pour over meatloaf. Sprinkle with Parmesan cheese. Microwave 2 minutes more. Let stand 5 minutes.

Submitted by Jan Luepke