Taco Seasoning, homemade, or we often use this.
1 lb. ground beef
12 oz. gluten free pasta (this is my favorite brand)
14.5 oz. can fire roasted tomatoes
2 cups chicken broth
Mexican Cheese blend, if you eat dairy

Directions:

1. Brown Ground beef, seasoning with taco seasoning and salt & pepper.
2. Add pasta, the whole can of fire roasted tomatoes, and the chicken broth.
3. Bring to boiling, then turn heat down to medium low and cover. Stir every few minutes and let simmer until pasta is done. Taste and add spices if needed. Stir in some cheese, or serve in bowls and top it with cheese.

1 box Wild Rice, cooked in a rice cooker.
1 lb Ground Beef, browned
Salt & Pepper
Chopped Vegetables: zucchini, yellow squash, carrots, onions, garlic, spinach, etc.

Start the rice in the rice cooker. Then, cut up whatever vegetables you have on hand. Cut them pretty small and all about the same size. Sauté the vegetables until softened and then take them out of the pan and set aside. (Some take longer than others, so for example start onions and carrots before adding in the zucchini).

Brown the ground beef, seasoning with salt and pepper. When the rice is done add the vegetables and rice back into the pan with the ground beef and stir everything together. If adding spinach, chop it up and then stir it in at the very end. The heat will wilt it.

The wild rice has a lot of flavor, so I don’t usually add much else, but if you want more flavor, add any spices that sound good. The main thing is to get the salt right for the ground beef.

1 lb. Ground Beef
1 jar Spaghetti Sauce
Salt & Pepper
Chili Powder
Smoky Paprika
Cayenne Pepper (will get spicy in a hurry)
Pinch of Sugar
Elbow Macaroni
Optional: Cheddar Cheese

Start by boiling some elbow macaroni. Meanwhile, brown the ground beef in a pan. Add spaghetti sauce and spices. Once the noodles are done, mix them in. Stir in cheese. then serve in bowls.

Saute onions in olive oil. Add ground beef. Once it starts to brown add garlic powder, cumin, paprika, cayenne, and salt. Let the beef finish cooking. Then add ketchup, water, and brown sugar. Stir and simmer about 10 minutes until thickened. Serve on toasted buns.

• 1 lb ground beef
• 1/4 cup oats
• 1/2 cup milk
• 1 egg
• 1 tsp salt

Sauce:

• 1 Tbsp Worcester sauce
• 1/2 Tbsp vinegar
• 1 Tbsp sugar
• 1/2 cup Ketshup
• 1/3 cup water.

Directions:

Mix ingredients for meat balls, shape in balls and brown. Drain on paper towels and wipe grease from skillet. Return meatballs to skillet. Mix sauce ingredients and pour over meatballs.

Simmer for a few minutes. My mom served over rice…But any sides you like would work.

• 2 tsp olive oil
• 1 yellow onion, diced
• 1 lb ground beef
• 1 medium yellow squash, chopped
• 1 medium zucchini, chopped
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp sea salt
• 1/2 pepper
• 1/2 cup corn kernels
• 1 cup black beans, rinsed well if using canned
• 4 corn tortillas, sliced into strips
• 12 ounces enchilada sauce
• 1/2 cup grated mozzarella or colby jack
• fresh cilantro, or green onions garnish

Instructions:

1. Heat oil in large skillet on medium; add onion & beef. Saute until meat is almost done, then add both squash – cook another 4-5 minutes.
2. Add spices, fresh corn, beans, tortilla strips, and enchilada sauce. While gently stirring, let heat to a nice bubbly consistency – about 4 more minutes.
3. Top with cheese & cilantro/green onions if desired.

mix all ingredients together, roll into balls and cook on a stove, once fully cooked, pour spaghetti sauce over the top and let it heat up on the stove. Is best with some spinach casserole..

Mix well with a fork. Place in a baking dish and shape into a loaf. Bake at 400 degrees for an hour.