Bev's Recipe Collection

• 2 pounds ground beef
• small sweet onion, chopped
• 2 large cloves garlic, crushed
• 2 (15 oz) cans diced tomatoes
• 2 (15 oz) cans tomato sauce
• 2 C ricotta cheese
• 2 t Italian seasoning
• 1/2 t oregano leaves
• 1/2 t basil leaves
• 3 C rotini or penne, cooked

Brown ground beef with onion and garlic.  Drain and rinse.  Place in slow cooker; add tomatoes, sauce, ricotta cheese, and seasonings.  Cook on high 2 1/2 hours.  Serve over pasta, topping with freshly grated cheese of your choice.

(Thanks for finding this one too, Julie!)

• 3 lbs. ground beef
• 15 oz. can Hunt’s tomato sauce, divided
• 2 eggs
• 3/4 C bread crumbs or oats
• 1/2 sweet onion, chopped
• 1 t salt
• 1/4 t pepper

• 8 oz. water
• 2 T vinegar
• 2 T molasses
• 2 t soy sauce
• 4 t mustard

Mix the first set of ingredients in a large bowl, reserving half of the tomato sauce.  Line a 13×9″ baking dish with parchment paper. Mold the meat mix into two loaves in the pan.  Mix the rest of the tomato sauce with the last set of ingredients and pour over loaves.  Bake at 350 degrees for 1 hour and 45 minutes, basting every 20 minutes.

• 2 pounds ground beef
• 1 T minced garlic
• 50 oz. spaghetti sauce
• 32 oz. chicken broth
• 36 oz. frozen mixed vegetables
• 6 C dry noodles
• shredded cheese

Brown ground beef, adding garlic halfway through. Drain and rinse. Place in a slow cooker with the spaghetti sauce, chicken broth, and frozen vegetables. Cook all day on low or all afternoon on high. Cook pasta. Serve beef mix over the pasta and sprinkle with shredded cheese.

• 1 pound ground beef
• small sweet onion, chopped
• 3 cloves garlic, crushed
• 2 15 oz. cans black beans (undrained)
• 3 C organic corn (frozen or canned and drained)
• 15 oz. tomato sauce
• 1T chili powder
• 1 1/2 t salt
• 1/4 t cayenne pepper
• Golden Cornbread ingredients (on this site)
• 8 oz. shredded cheese
• fresh diced tomatoes, optional

In a large skillet, brown beef with onion and garlic.  Drain and rinse.  Meanwhile, prepare Golden Cornbread recipe, placing the mix into two 13 x 9″ pans rather than one.  Bake cornbread at 375 degrees for 7 minutes. While that is baking, add black beans, corn, tomato sauce, chili powder, salt, and cayenne pepper to the meat.  Spread this filling on top of crusts that have been removed from oven.  Top with shredded cheese and bake for 20 more minutes.  Serve with diced tomatoes, sour cream, and salsa.  (Sides of salad and refried beans)

(adapted from a homeschool magazine)

• 3 pounds ground beef
• sweet onion, chopped
• 3 (15 oz.) cans chili beans
• 3 (15 oz.) cans Hunt’s Tomato Sauce
• 1 T chili powder
• 1 1/2 t salt

Brown the ground beef with the onion in a pot.  Drain and rinse.  Place back in pot and add remaining ingredients.  Bring to a simmer for awhile and serve.

My family likes this on top of rice or corn bread, with shredded cheese on top.

Note:  This is one of my rare “original” recipes.

• 4 lbs. ground beef
• 1 large sweet onion, chopped
• 3 cloves garlic, crushed
• 3 cans pinto beans, drained and rinsed
• 3 cans organic corn, drained (or 6 cups frozen)
• 3 (29 oz.) cans tomato puree
• 1/2 C dry ranch dressing mix
• 3/4 C ketchup
• 1 T chili powder
• 1 1/2 t ground cumin
• 7 C water

Brown ground beef, adding onion and garlic half way through.  Drain and rinse.  Add remaining ingredients and simmer at least 1 hour. (Or cook ground beef and onion, drain, and add all ingredients in two slow cookers; place on low for the afternoon).  Serve with shredded cheese, tortilla chips, sour cream and salsa.

(Thanks for this recipe too, Julie!)

• 3 lbs. ground beef
• onion, chopped
• 3 cloves garlic, minced
• 1 1/4 C ketchup
• 1 C water
• 1 C chopped red bell pepper
• 2 T sucanat (or brown sugar)
• 1/3 C soy sauce
• 3 T vinegar
• 3 T mustard
• 2 t chili powder

Brown ground beef, onion and garlic in large skillet. Drain and rinse.  Place meat mixture and other ingredients in slow cooker on low for the afternoon.

(from Favorite All Time Recipes)