Mexican Sausage Skillet

1 cup uncooked long grain white rice

2 ears corn, husks and skin removed

1 medium onion

8 oz. smoked sausage

2 garlic cloves, pressed

1 tbsp chipotle rub

2 cans diced tomatoes with green chilies

1 can black beans, drained and rinsed

Fresh cilantro and lime wedges (optional)

Cook rice according to directions.

Meanwhile, remove corn kernels from cobs. Chop onion. Cut sausage into 1/2 in. slices. Lightly spray skillet with nonstick cooking spray. Add corn to skillet in a single layer. Cook without stirring over medium heat 4-6 minutes or until onion is tender.

Add tomatoes and beans to skillet; bring to a boil. Serve bean mixture over rice; garnish with cilantro and lime. If desired.

Southwest Stew

2 lbs. ground beef

1 1/2 c. diced onion

1 envelope taco seasoning

2 (15oz.) cans diced tomatoes w/ juice

2 (15oz.) cans pinto beans, rinsed and drained

1 (15oz.) can black beans, rinsed and drained

1 c. salsa

2/3 c. water

1 tsp. ground cumin

1/2 tsp. garlic powder

1/2 tsp. black pepper

salt to taste

In a skillet, brown beef and onions. Drain any excess fat. Add remaining ingredients and bring to a boil. Simmer, covered, for 15-20 minutes. Garnish with shredded cheddar cheese.

Tater- Tot Casserole

This is one of my family's favorites. We have it at least once a month and the leftovers are really good too. I make this in a large rectangle casserole dish, so that I get leftovers. You can cut the recipe in half if you don't want the leftovers.

2lbs. ground beef
taco seasoning (I don't measure
salt, to taste
pepper, to taste
2 cans cream of mushroom soup
1 can corn or any vegetable
tater-tots
shredded cheddar cheese

Press the ground beef into a large rectangle dish, evenly. Sprinkle on the taco seasoning, enough to somewhat cover the meat(I think the more the better) and the salt & pepper. Spread on the soup, evenly, over the meat. Sprinkle on the corn. Place the tater-tots on top of the corn in rows, to cover the whole thing. Then add a layer of shredded cheese (again, I think the more the better). Cook at 400 for 1 hour, or until the ground beef is done.

Mexican Casserole

This is one of our all time favorites. I got this recipe from Taste of Home.


1-1/2 pounds ground beef
1 envelope taco seasoning
1/2 cup water
1 can (16 ounces) refried beans
1/2 cup salsa
6 flour tortillas (6 inches)
2 cups frozen corn, thawed (or canned)
2 cups (8 ounces) shredded cheddar cheese
Shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream, optional

Directions: In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave for 1-2 minutes or until spreadable. Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half of the beef, bean mixture, corn and cheese; repeat layers. Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 5 minutes. Serve with lettuce, tomatoes, olives and sour cream if desired. Yield: 6 servings.

Tailgate Chili

2 lbs. Ground beef
1 lb. Italian Sausage
4 (15 oz.) cans chili beans, drained
2 (28 oz.) cans diced tomatoes with juice
1 (6 oz.) can tomato paste
1 large yellow onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chili peppers, seeded and chopped
1 Tbsp. bacon bits
4 cubes beef bouillon
¼ c. chili powder
1 Tbsp. Worcestershire sauce
1 Tbsp. minced garlic
1 Tbsp. dried oregano
2 tsp. ground cumin
1 tsp. dried basil
1 tsp. salt
1 tsp. ground black pepper
1 tsp. cayenne pepper
1 tsp. paprika
1 tsp. white sugar
Bag of corn chips
Shredded cheese

1. Cook the ground beef and sausage in a pan until brown. Drain off all the grease.

2. Put the meat and all the other ingredients into a 6 quart or bigger crock-pot. Stir well. Cook on low over night for about 18 hours.

Beef and Broccoli Lo Mein

My family loves this recipe. I got it from familyfun.com.

8 oz. spaghetti
1 tsp. dark sesame oil
1 Tbsp. vegetable oil
3 c. (I use more) chopped broccoli
1 1/2 c. sliced onion
1 Tbsp. minced peeled fresh ginger
4 garlic cloves, minced
12 oz. sirloin tips, cut crosswise into thin strips (or any kind of tender beef)
3 Tbsp. beef broth
3 Tbsp. low-sodium soy sauce
2 Tbsp. brown sugar
1 Tbsp. oyster sauce (I did not use this because I couldn't find it, and it still tasted great)

1. Stir the spaghetti into a pot of lightly salted boiling water and cook according to package. Drain noodles well, then return them to the pot and toss then with the sesame oil.

2. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccoli and onion and cook, stirring often, for 3 minutes. Add the ginger and garlic and continue stirring while the mixture cooks for another 30 seconds. Add the beef and cook it, stirring often, for 5 minutes or until it is no longer pink.

3. In a small bowl, mix the broth, soy sauce, brown sugar, and oyster sauce. Add the soy sauce mixture and the pasta to the skillet and continue cooking, stirring often, for 1-2 minutes or until everything is heated through. Serve hot. Makes 4-6 servings.