Enchilada Casserole (Shalene)

Ingredients:

1 lb. Ground Beef

1 medium Onion Chopped
1 Package Taco Seasoning
1 can Tomato Sauce
1 can Kidney or Black Beans (drained)
2 cups Mexican blend shredded cheese
Dozen Corn or Flour Tortillas

Directions:
Brown hamburger and onion then drain. Add taco seasoning and tomato sauce and drained beans.  Rip tortillas and place in a 9" X 13" baking dish.  Layer with meat, cheese, and more ripped tortillas; twice. End with a final layer of cheese.
Bake in a preheated 350 oven for 20 minutes or until hot and bubbly.

Stuffed Peppers (Emlyn)

4 -5 peppers of any color(cut off top and clean out inside)
1-1.5 lbs raw ground beef
1/2 - 1 cup cooked rice (brown or white)
1/2 tsp salt
1 egg
1/2 cup salsa
1/2-1 chopped onion

Take prepared peppers and set aside. Mix Rest of ingredients. Place meat mix in peppers until full. Place in greased pan. Top w salsa and cook 350 for an hour uncovered. They cook better if not touching.

(I like mine w less meat and more rice so naturally I did 1 lb meat and 1 cup rice)
- Becca Fitts

Beef Stroganoff (Emlyn)

2 lb.s. flank or round steak (London Broil is best); cut in strips
1 onion, sliced
1 clove garlic, minced
1 can mushrooms, drained
2 C. beef broth
1 Tbsp. catsup
1 Tbsp. Worchestershire sauce
1/4 C. cooking sherry

Roux: 2 Tbsp. flour and 2 Tbsp. butter mixed together

1 C. sour cream (use low or non-fat for the light version of the recipe)

Brown meat with onions. Put in crock-pot. Add remaining ingredients (mixed together) except roux and sour cream. Cook on low about 8 hours. Add roux and mix well until thickened. Tun off heat. After a few minutes add sour cream. Serve over cooked egg noodles.