Easy BBQ Meatloaf

I have never ever liked meatloaf. The recipe I have is so bland and boring. Jared however loves meatloaf. I've been mainly searching for a recipe that the kids and I would enjoy. My mom found one from Kraft Foods that my dad and sisters enjoy (if my teenage sisters will eat it I know I am sure to like it, they are pickier than a 3 yr old...:) Anyway, I tried it last night and it was actually pretty good.

I should have taken a picture in the pan...it looks like a mess here, but you get the idea.


2 lbs ground beef
1 cup water
2 eggs
1 box stovetop stuffing
1/2 cup BBQ sauce, divided

Mix egg and water, add stuffing. Stir well, add bbq sauce and meat. Mix well, shape into loaf. I made four smaller ones to use my new loaf stone. Spread the remainder of bbq sauce on loaf. Bake on 400 for about 45 min. The recipe said 30, but I went a little longer to be sure.

Fiesta Taco Casserole

1	lb lean (at least 80%) ground beef
1	can (15 to 16 oz) spicy chili beans in sauce, undrained
1	cup Old El Paso® Thick 'n Chunky salsa
2	cups coarsely broken tortilla chips
4	medium green onions, sliced (1/4 cup)
1	medium tomato, chopped (3/4 cup)
1	cup shredded Cheddar or Monterey Jack cheese (4 oz)
	Tortilla chips, if desired
	Shredded lettuce, if desired
	Additional Old El Paso® Thick 'n Chunky salsa, if desired

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Serve with...

Total Time: 35 min

1.	Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.
2.	In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese.
3.	Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.

BBQ Chili Bake

1 lb ground beef
1/2 cup BBQ sauce
1/2 cup chopped onion
1 can hormel chili
1 pkg. macaroni and cheese

Preheat oven to 350. Brown meat add onion; drain. Add BBQ sauce, and chili. Prepare Mac and cheese to pkg directions, omitting the milk.
Layer half the mac and cheese, then add meat mixture, cover with rest of mac and cheese. Cover with foil and bake for 30 min.

Beef and Bean Chimichangas

Ingredients:

	1 pound ground beef
	2 tablespoons Crisco® Vegetable Oil
	1 medium onion, chopped
	2 cloves garlic, minced
	1 small red bell pepper, diced
	1 (16 oz) can whole tomatoes, drained and chopped
	1/3 cup salsa
	1-1/2 teaspoons chili powder
	3/4 teaspoon ground coriander
	1/2 teaspoon ground thyme
	1/2 teaspoon salt
	1/8 teaspoon cayenne pepper
	1/8 teaspoon ground cumin
	1 cup refried beans
	1 cup cooked black beans
	6 (8 inch) flour tortillas, warmed according to package directions for easier folding
	Crisco® Pure Corn Oil
	3/4 cup shredded Monterey Jack cheese
	Shredded iceburg lettuce (optional)
	Additional salsa (optional)
	Guacamole (optional)
	Sour Cream (optional)

Directions:

Brown ground beef in a medium skillet over medium high heat. Drain. Remove beef from skillet; set aside. Add all-vegetable oil to the same skillet.

Add onion, garlic and red bell pepper. Cook and stir over moderate heat until onion is tender. Stir in cooked ground beef, tomatoes, salsa, chili powder, coriander, thyme, salt, cayenne and cumin.

Cook over medium-low heat, stirring occasionally, 10 to 15 minutes, or until mixture is thickened. Remove from heat.

Stir in refried beans and black beans.

Place 1/2 cup beef mixture in center of each tortilla. Fold opposite sides of tortilla toward center over beef mixture. Fold ends toward center; secure with wooden pick. Chill 15 minutes.

Heat 2 inches all-vegetable oil in deep-fryer or large saucepan to 375°F.

Fry 1 or 2 chimichangas at a time 1 1/2 to 2 minutes or until golden brown. Drain on paper towels. Sprinkle top of each chimichanga with 2 tablespoons Monterey Jack cheese.

Serve immediately on a bed of shredded iceberg lettuce with salsa, guacamole and sour cream, if desired.

Yield: 6-8 Servings