Dragon's Breath Chili

Ingredients
2 pounds ground beef or ground turkey
1 large onion, diced
3 tbsp crushed red pepper flakes, divided
3 tbsp minced garlic
1 tbsp seasoned pepper
2 4oz cans mushroom pieces
1 28oz can baked beans
2 15oz cans kidney beans with liquid
2 6oz cans tomato paste
1/8 cup sugar
3 carrots, sliced
3 stalks celery, sliced
1 green bell pepper, diced
1 red bell pepper, diced
2-3 jalapeno peppers, diced
1/4 cup beer
hto sauce (to taste)
1/3 cup barbeque sauce

In a large skillet over medium heat, brown meat together with onion, 1 tbsp red pepper flakes, garlic, and seasoned pepper.
Drain off fat, and place mixture into slow cooker.

Stir in mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, beer, and barbeque sauce.
Season with hot sauce and remainder of red pepper flakes.

Cover and cook on low for 4-5 hours.

Quesadilla Casserole

Ingredients
2 tsp chili powder
1 tsp cumin
1 tsp garlic, minced
1/2 tsp oregano
1/2 tsp crushed red pepper
1 lb ground beef
1/2 cup onion, chopped
2 8oz cans tomato sauce
1 15oz can black beans, drained and rinsed
1 can corn, undrained
1 4.5oz can chopped green chiles, undrained
6 flour tortillas
2 cups shredded cheddar cheese

Preheat oven to 350.
Brown beef and onion in large skillet over medium-high heat.
Add in all ingredients except crushed red pepper.
Bring to a boil, then simmer for 5 minutes.
Add crushed red pepper to taste.
Spread 1/2 cup of beef mixture in a greased 13x9 pan.
Top with 3 tortillas (overlapping).
Top with 1/2 of the remaining beef mixture and 1 cup cheese.
Top with another layer of 3 tortillas.
Top with remaining beef mixture and cheese.
Bake for 15 minutes.
Let stand for 5 minutes before serving.

* leftovers are even tastier than the first night!

Chunky Beef Vegetable Stew

Ingredients
3 cups V8 vegetable juice (or other brand)
2 cups hot water
1 lb beef, cubed
8 cups frozen mixed vegetables
2 medium potatoes, peeled and cubed
1 onion, chopped
1/4 cup ketchup
3 tbsp beef bouillon
1/2 tsp pepper

Pour vegetable juice and water into slow cooker.
Add beef, vegetables, ketchup, bouillon, and pepper. Stir gently.
Cook on low heat for 8-9 hours or high heat for 4-5 hours.
Serve with crusty bread such as italian, ciabatta, or french baguette.

Skillet Lasagne

Ingredients
1 lb ground beef
1 onion, chopped
1 package spaghetti sauce mix
1 lb cottage cheese
1 8oz box lasagne noodles
2 tsp basil
1tsp parsley
2 15oz cans whole peeled tomatoes, chopped
1 8oz can tomato sauce
1 cup water

In a large pot, saute ground beef and onions.
Sprinkle with half envelope spaghetti sauce mix powder.
Top with cottage cheese.
Crack lasagne noodles to fit pot and place them on top of cottage cheese.
Top with remaining spaghetti sauce mix powder.
Sprinkle with basil and parsley.
Top with tomatoes, tomato sauce, and water.
Bring to a boil, then cover and simmer for 35-45 minutes.

Stuffed Peppers

Ingredients
1 lb ground beef (or ground turkey)
1/2 lb ground pork
1/2 cup instant rice
1 egg
1/4 cup ketchup
1 medium onion, chopped
1 1/2 tbsp parsley flakes
1tsp garlic powder
1 tsp pepper
2 tbsp worcestershire sauce

Sauce:
3 large cans italian-style crushed tomatoes
1 tsp garlic powder
3 tbsp parsley flakes
2 tbsp worcestershire sauce

Cook rice as directed.
Add rice to remaining filling ingredients and mix well.
Slice tops off peppers and remove seeds and cores.
Fill peppers with uncooked filling.
Set peppers in a large saucepan, open side up.
In a large bowl, combine sauce ingredients. Pour overtop of peppers.
Cook over medium heat until filling is hot, then reduce to low heat and simmer, covered, until peppers are tender and meat is cooked.

Stuffed Tomatoes

Ingredients
1/2 cup quick-cooking brown rice
1 tbsp olive oil
1 medium onion, chopped
1 1/4 lbs ground beef (or ground turkey)
2 tsp cinnamon
1 tsp coriander
1 tsp cumin
1 tsp chili powder
6 large tomatoes
1/2 cup feta cheese
1/4 cup panko (japanese style breadcrumbs)

Preheat oven to 425.
Cook rice as directed.
In a large skillet, heat oil over medium heat.
Add onion and cook 10-12 minutes until lightly browned and tender.
Add ground beef, cinnamon, coriander, cumin, and chili powder. Cook 5-6 minutes until meat is browned.
Cut top off each tomato .
Using melon-baller or small spoon, remove tomato pulp and place in large bowl.
Remove 1 cup pulp from bowl and chop -- discard remaining pulp.
Return chopped pulp to bowl.
Add rice, feta, and beef mixture.
Scoop filling into hollowed tomatoes.
Place filled tomatoes in a jelly roll pan or casserole dish.
Sprinkle with panko and place in oven.
Bake 25-30 minutes until panko is browned and filling is heated through.

Super Sloppy Joes

Ingredients
1 1/4 lbs ground turkey
1 tbsp extra virgin olive oil
1/4 cup brown sugar
1 tbsp steak seasoning
1 medium onion, chopped
1 red bell pepper, chopped
1 tbsp red wine vinegar
1 tbsp worcestershire sauce
2 cups tomato sauce
3-4 tbsp tomato paste
sandwich buns
garnish: lettuce, tomato, cheese

Heat a large skillet over medium-high heat.
Add oil and meat to pan.
Combine brown sugar and steak seasoning. Add to pan and combine with meat.
Once meat is browned, add onion and red peppers.
Reduce heat to medium and add red wine vinegar and worcestershire sauce. Cook for 5 minutes.
Add tomato sauce and tomato paste.
Reduce heat to summer and cook for 5 more minutes.
Scoop mixture onto buns and garnish as desired.

Slow-Cooker Minestrone

Ingredients
1 lb boneless beef chuck, cut into 1/2-inch cubes
2 14.5oz cans diced tomatoes (with basil, garlic, and oregano)
2 14oz cans beef broth
1 15oz can cannellini beans, rinsed and drained
1 15oz can red kidney beans, rinsed and drained
1 cup thinly sliced carrots
1/4 tsp salt
1/4 tsp ground black pepper
1 cup dried bowtie pasta
1 medium yellow summer squash, halved lengthwise and sliced

In crockpot, combine beef, undrained tomatoes, broth, cannellini beans, kidney beans, carrots, salt, and pepper.
Cover and cook on low heat for 8-9 hours or on high heat for 4-4 1/2 hours.
Add pasta and squash.
Cover and cook 30-45 minutes more or until pasta is tender.