Lasagna Soup

  • 2 pounds ground beef
  • small sweet onion, chopped
  • 2 large cloves garlic, crushed
  • 2 (15 oz) cans diced tomatoes
  • 2 (15 oz) cans tomato sauce
  • 2 t Italian seasoning
  • 1/2 t oregano leaves
  • 1/2 t basil leaves
  • 4 C water
  • 2 C pasta
  • 2 C ricotta cheese

Brown ground beef with onion and garlic.  Drain and rinse.  Place in slow cooker; add tomatoes, sauce, seasonings and water.  Cook on low 1 1/4 hours.   Add pasta and ricotta cheese and turn to high for 1 hour.  Serve with shredded cheese and Parmesan cheese.

(Thanks for finding this one too, Julie!)

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Mom’s Meatloaf

  • 3 lbs. ground beef
  • 15 oz. can Hunt’s tomato sauce, divided
  • 2 eggs
  • 3/4 C bread or cracker crumbs
  • 1/2 sweet onion, chopped
  • 1 t salt
  • 1/4 t pepper
  • 8 oz. water
  • 2 T vinegar
  • 2 T molasses
  • 4 t mustard
  • 2 t soy sauce

Mix the first set of ingredients in a large bowl, reserving half of the tomato sauce.  Mold into a loaf shape in the middle of a 13″ x 9″ glass baking dish (none touching the sides).  Mix the rest of the tomato sauce with the last set of ingredients and pour over loaf.  Bake at 350 degrees for 1 hour and 45 minutes, basting every 20-30 minutes.

(Thanks Mom, for this childhood favorite!)

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Beef and Veggie Pasta

  • 1 sweet onion, chopped
  • 6 cloves garlic, minced
  • 3 pounds lean ground beef
  • 1 1/2 t dried basil leaves
  • 1 1/2 t dried oregano leaves
  • 1 1/2 t dried thyme leaves
  • 1 1/2 t Italian seasoning
  • 3 cans (15 oz.) diced tomatoes
  • 20 oz. beef broth
  • 1 1/2 C water
  • 1 1/2 pounds carrots, sliced
  • 2 1/2 C pasta, your choice
  • 32 oz. frozen peas
  • grated Parmesan cheese

Saute onion in coconut oil over medium-high heat until half-cooked. Add garlic; cook for 3 or 4 minutes. Add ground beef. Cook, drain, rinse, and add to slow cooker, along with seasonings, tomatoes, broth, and carrots.  Cover and cook on low for 4 hours.  Add pasta and peas to slow cooker.  Cook on high for an additional hour.  Sprinkle Parmesan cheese over top to serve.

(adapted from Favorite All Time Recipes)

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  • 2 pounds ground beef, browned and drained
  • 60 oz. spaghetti sauce
  • 32 oz. beef or veggie broth
  • 36 oz. (or more) frozen mixed vegetables
  • 3 1/2 C pasta of your choice

Combine all, except pasta, in slow cooker.  Cook on low for 3-5 hours; add pasta and turn to high for another hour.

Thanks for this recipe, Auntie Karen!

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Tamale Pie Casserole

  • 1 pound ground beef
  • small sweet onion, chopped
  • 3 cloves garlic, crushed
  • 2 15 oz. cans black beans (undrained)
  • 3 C organic corn (frozen or canned and drained)
  • 15 oz. tomato sauce
  • 1T chili powder
  • 1 1/2 t salt
  • 1/4 t cayenne pepper
  • Golden Cornbread ingredients (on this site)
  • 8 oz. shredded cheese

In a large skillet, brown beef with onion and garlic.  Drain and rinse.  Meanwhile, prepare Golden Cornbread recipe, placing the mix into two 13 x 9″ pans rather than one.  Bake cornbread at 375 degrees for 7 minutes.  While that is baking, add black beans, corn, tomato sauce, chili powder, salt, and cayenne pepper to the meat.  Spread this filling on top of crusts that have been removed from oven.  Top with shredded cheese and bake for 20 more minutes.  Serve with diced tomatoes, sour cream, and salsa.  (Sides of salad and refried beans)

(adapted from a homeschool magazine)

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Bev’s Chili

  • 3 pounds ground beef
  • sweet onion, chopped
  • 3 (15 oz.) cans chili beans
  • 3 (15 oz.) cans Hunt’s Tomato Sauce
  • 1 T chili powder
  • 1 1/2 t salt

Brown the ground beef with the onion in a pot.  Drain and rinse.  Place back in pot and add remaining ingredients.  Bring to a simmer for awhile and serve.

My family likes this on top of rice or corn bread, with shredded cheese on top.

Note:  This is one of my rare “original” recipes.

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Taco Soup

  • 4 lbs. ground beef
  • 1 large sweet onion, chopped
  • 3 cloves garlic, crushed
  • 3 cans pinto beans, drained and rinsed
  • 3 cans organic corn, drained (or 6 cups frozen)
  • 3 (29 oz.) cans tomato puree
  • 1/2 C dry ranch dressing mix
  • 3/4 C ketchup
  • 1 T chili powder
  • 1 1/2 t ground cumin
  • 7 C water

Brown ground beef, adding onion and garlic half way through.  Drain and rinse.  Add remaining ingredients and simmer at least 1 hour. (Or cook ground beef and onion, drain, and add all ingredients in two slow cookers; place on low for the afternoon).  Serve with shredded cheese, tortilla chips, sour cream and salsa.

(Thanks for this recipe too, Julie!)

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Basic Mexican Beef or Chicken

  • 2 lbs. ground beef
  • 1/4 C ketchup
  • 1/3 C water
  • 2 t chili powder
  • 1 t ground cumin
  • 1 t onion powder
  • 1 t garlic powder

Brown ground beef over medium heat.  While draining and rinsing the beef mixture, mix the remaining ingredients in the same skillet. Add the rinsed beef mixture. Cook for another 5 minutes, stirring occasionally, until most of the water evaporates.

Serve with the flour tortillas, or in a taco salad.  I substitute chicken strips for the ground beef, and it’s excellent!

from The St. Petersburg Times

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Suzie’s Sloppy Joes

This is delicious served with potatoes, or as shown above with Whole Wheat Pita Bread.
  • 3 lbs. ground beef
  • onion, chopped
  • 3 cloves garlic, minced
  • 1 1/4 C ketchup
  • 1 C water
  • 1 C chopped red bell pepper
  • 2 T sucanat (or brown sugar)
  • 1/3 C soy sauce
  • 3 T vinegar
  • 3 T mustard
  • 2 t chili powder

Brown ground beef, onion and garlic in large skillet. Drain and rinse.  Place meat mixture and other ingredients in slow cooker on low for the afternoon.

(from Favorite All Time Recipes)

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