Hungarian Goulash

From Mindy Scholten:
Cook together 3 strips of bacon, 1-2 medium onions, 1 clove of garlic until bacon is cooked through.
Add 1 lb of stew beef cut in bite sized pieces and cook until well browned.
Add 1 Tbls of paprika, 1 1/2 tsp salt, pepper to taste, dash of sugar,
1 lg can stewed tomatoes, 3 C beef broth, 3 lg potatoes (cubed) and green beans (as many as you like). Cook about 2-2.5 hrs or until meat is tender and veggies are done.
Serve with sour cream as desired.

Great for supper on a cold day. Enjoy!

Taco Pie

Since I keep browned ground beef in the freezer, this one is easy for one of my boys to make for dinner.

1 lb lean ground beef
1/3 cup onion, finely chopped
1 envelope (1/4 cup bulk) taco seasoning
1 4-oz. can diced green chiles, drained
1 cup milk
1 cup Bisquick
2 eggs
1 cup shredded cheese
Garnish: chopped tomatoes, sour cream, lettuce

In large skillet, cook and stir ground beef and onion until beef is browned; drain. Combine beef with taco seasoning and 3/4 cup water. Cook for a few minutes, then spread mixture in 10-inch pie plate. Sprinkle with diced green chiles.

Beat milk, Bisquick, and eggs until smooth. Pour over beef mixture. Bake at 400F for 35 minutes. Sprinkle with 1 cup shredded cheese. Bake until golden brown 8-10 minutes. Top with chopped tomatoes, sour cream and lettuce.

Italian Burger Bake

I keep browned ground beef in 1 pound packages in the freezer, so this dish goes together very quickly on a busy night.

Filling:
1 lb ground beef
1/2 cup chopped onion
1 clove garlic, minced
16 oz. tomato sauce
1 1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper

Grated mozzarella

Dough:
2 cup flour
1 TBSP baking powder
1/2 tsp salt
1/3 cup oil (olive or canola)
1 egg
3/4 cup milk

Brown beef, onions, and garlic; drain. Add remaining filling ingredients and simmer while making dough.

Combine flour with other dry ingredients. Add wet ingredients and mix lightly.

Pat 1/2 of dough into greased 8x8 pan. Top with some cheese. Pour filling on top and sprinkle on more cheese. Add the rest of the dough on top by spoonfuls and add a final sprinkling of cheese.

Bake at 400 F for 15 - 20 minutes or until light brown.

Black Bean, Corn, Quinoa Salad

2 cups cooked quinoa
1/2 cup diced red onion
1 cup corn
1 (15 ounce) can black beans, drained
1/4 cup chopped cilantro
1 large tomato, diced (I remove the seeds and juicy stuff)
1/2 cup fresh lime juice, or to taste
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp cayenne pepper
3/4 tsp coarse salt (or 1/2 tsp table salt)
black pepper to taste

In a large salad bowl, mix together red onion, corn, black beans, cilantro, tomato; lightly stir in the quinoa. In small bowl, whisk together lime juice, red wine vinegar, olive oil, and spices. Season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.

This is my own version of a salad I found online. I've made significant enough changes that I can call it my own. The cayenne adds a nice kick!