Grandma's Kid Friendly Chili

1 1/2 lbs ground beef, browned
1 can kidney beans
1 can romano beans
3 cans tomato soup
1/2 cup hot salsa
2 tbsp chili powder (or less)

Mix everything together and heat thoroughly. Let simmer for best flavour. You can add chopped onion and peppers. But it is good without this stuff if you have picky eaters.

Shepherd's Pie

No actual recipe.

about 1 1/2 ground beef, browned
I add some worcestershire sauce and onion flakes to meat as it cooks.
In a bowl, mix one can tomato soup, and one can peas and carrots. Add meat. Spread into baking dish. Top with hot mashed potatoes and spread evenly. Bake at about 350 F for 45 minutes.

I make this ahead, first thing in the morning, and keep refrigerated until time to bake.

Garlic Beef Enchiladas

1 lb ground beef
1 onion chopped
2 tbsp flour
1 tbsp chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp sage
1 can (14.5oz) stewed tomatoes

4-6 garlic cloves, minced
1/3 C margarine
1/2 C flour
1 can (14.5oz) beef broth
1 can (15oz) tomato sauce
1 tbsp chili powder
1 tsp ground cumin
1 tsp sage
1/2 tsp salt

10 7 inch flour tortillas
2 C shredded colby-jack cheese

In saucepan, over medium heat, cook beef and onion; drain. Add flour and seasonings; mix well. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, in another saucepan, saute garlic in margarine until tender. Stir in flour until blended. Gradually stir in broth, bring to a boil. Cook and stir for two minutes or until bubbly. Stir in tomato sauce and seasonings; heat thoroughly. Pour about 1 1/2 cups sauce into ungreased 9x13 baking dish. Spread about 1/4 cup beef mixture down the centre of each tortillas; top with 1 to 2 tbsp cheese. Roll up tightly; place seam side down over sauce. Top with remaining sauce. Cover and bake at 350 F for 30 to 3 minutes. Sprinkle with remaining cheese and bake uncovered for 10 minutes longer. 4 to 6 servings.

Island Beef Jerk

1 lb extra lean ground beef
1 onion chopped
1 sweet potato peeled & chopped in 1/2 inch pieces
2 cloves garlic minced
2 tsp pumpkin pie spice
1/4 tsp hot pepper flakes
1 C beef stock
1/2 C orange juice
2 tbsp soy sauce
2 tbsp cold water
2 tsp cornstarch
1/4 chopped fresh parsley

In large skillet over medium-high heat, combine beef, onion and sweet potato. Cook for about 10 minutes, stirring often and breaking up the beef, until beef is no longer pink. Stir in garlic, pumpkin pie spice and hot pepper flakes.
Stir in beef stock, orange juice and soy sauce. Bring to a boil of high heat. Reduce heat to medium-low; simmer covered for 10 minutes, until potato is tender.
Uncover skillet;increase heat to medium. I a small bowl, stir together water and cornstarch until smooth. Add to skillet;simmer, stirring often, for 3 minutes until thickened. Stir in parsley.
Serve over rice or pita bread.
Makes 4 servings.

Meatloaf

1 box stuffing
2 tsp Worcestershire sauce
1 egg, lightly beaten
1/2 C milk
1 1/2 lbs lean ground beef
1/4 C ketchup
1 tbsp brown sugar
1 tsp prepared mustard

Combine contents of crumb pouch and milk. Add egg, Worcestershire sauce and seasoning pouch from stuffing. Mix well. Add ground beef and mix until combined.
Press into a 9 inch pie plate. Blend ketchup, sugar and mustard. Brush sauce over meatloaf. Bake at 350 F for 35 minutes. Serves 6.

Notes - Make sure you use the pie plate. I add sauce about halfway through cooking, and I find I need to cook for about an hour.