Lawnmower Taco Casserole by Tiffany

https://lifeasmom.com/freezer-cooking-with-ground-beef-and-turkey/

Ingredients:

• 1 to 1 1/2 pound ground beef or turkey
• 1 to 2 tablespoons taco seasoning
• 1/4 cup flour
• 2 cups chicken or beef broth
• 9 ounces tortilla chips, crushed
• 2 cup grated cheese
• For day of serving: shredded lettuce, salsa, sour cream, black olives

Assembly:

1. In large skillet, brown ground beef. Stir in taco seasoning. Sprinkle flour over top. Stir to combine.
2. Stir in broth and bring to a simmer. Simmer until sauce thickens.
3. Once cooled freeze.

Serving Day:
On serving day, thaw.

Grease 9×13 inch baking pan. Place 1/2 of crushed chips across bottom of dish. Layer with half the meat sauce and then half the cheese. Repeat layers: chips, meat, cheese.

Place in 325° oven and bake for about 20 minutes or until bubbly, adding up to 10 to 15 minutes baking time, depending on how cold or frozen the casserole is at the start. Serve with toppings.

Cheeseburger Sliders by Beth

I got this recipe from a Facebook video around Super Bowl time.  It doubles as a good dinner or appetizer!  http://fox8.com/2016/01/29/super-bowl-snacks-heres-an-easy-cheesy-pull-apart-sliders-recipe/

Ingredients:
1 lb. ground beef
1 teaspoon salt
1 teaspoon pepper
1 teaspoon mustard powder
½ teaspoon paprika
2 cups diced onion (about 1 medium onion)
3 cloves garlic, minced
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles, drained
12 slices cheddar cheese
12 dinner rolls
Glaze:
½ cup butter
2 tablespoons Brown Sugar
1 tablespoon Worcestershire sauce
1 tablespoon mustard
1 tablespoon sesame seeds

Assembly:
In large skillet, brown the beef with onion and garlic.  Drain; return to skillet and add seasonings.  Stir in drained tomatoes until combined. Slice dinner rolls in half and place bottom half of rolls in 9x13 baking dish. Top with beef mixture & sliced cheese. Top with the top half of the buns.
Mix all the ingredients for the glaze in a sauce pan over medium heat (or microwave about 40 seconds) and mix until melted, smooth, and combined. Pour evenly over the buns.

Serving Day:
Thaw in fridge.  Bake at 350 for 25 minutes.

Beefy Burritos by Jackie

Ingredients:
1 1/2 lb. ground beef, browned and drained
1 (10 oz.) can of enchilada sauce, divided
1 can refried beans
8 taco size tortillas
1 c. shredded cheddar cheese


Assembly:
Place beef in a bowl.
Mix in just enough enchilada sauce to coat beef.  Spread 1 Tbsp. of enchilada sauce on each tortilla.

Spread refried beans (1 med. Pampered Chef scoop + 1 sm. Pampered Chef scoop) and ground beef (2 med. Pampered Chef scoops) down center of each tortilla.  Fold tortilla in thirds and place in a greased aluminum foil baking dish seam side down. Cover burritos with remaining enchilada sauce (about 3 Tbsp.) and top with shredded cheese.
Cover with foil pan lid. Freeze.

Serving Day:
Thaw completely. Uncover. Bake at 350 for 10-15 minutes or until cheese is melted and inside is warmed through. 

COPY CAT STOUFFER’S LASAGNA by Tiffany

• Ingredients:
1 pound cooked Ground Beef
1 pound cooked Ground Sweet Italian Sausage
34 ounces Tomato Sauce
2 tablespoons Italian Seasoning
1 teaspoon Nutmeg
1 teaspoon Red Pepper Flakes
½ teaspoons Black Pepper
½ cups Parmesan Cheese, Grated
15 ounces Ricotta Cheese
9 ounces No-Boil Lasagna
2 cups Mozzarella Cheese, Shredded
• Assembly:
• In a large pan over medium heat, combine ground beef, sausage, tomato sauce, Italian seasoning, nutmeg, red pepper flakes, and black pepper.
  Cook for 15 minutes.
  Set aside to cool.
  In a small bowl, stir together grated Parmesan and ricotta cheese.
  Pour 1/2 cup of sauce into the bottom of indicated number of pans.
  Top with enough lasagna noodles to cover the bottom.
  Layer meat sauce, ricotta cheese mixture, and then lasagna noodles ending with meat sauce on top.
  Cover top of lasagna with mozzarella cheese.
  Cover tightly with foil, label, and freeze.

• Serving Day:
Bake at 375 covered for 45 minutes.
Uncover and bake another 10 minutes.

Mussolini Lips (AKA Stuffed Shells) by Beth

My mom would make these frequently when I was little.  I always wondered why she called them Mussolini Lips... 

Ingredients:
1 1/4 lb. ground beef
1 med. onion, chopped
1/2 tsp. garlic powder
8 oz. mozzarella cheese
1/2 c. Italian bread crumbs
1/4 c. dried parsley
1/2 tsp. salt
1/8 tsp. pepper
1 egg, slightly beaten
18 giant shell pasta
24 oz. spaghetti sauce
1/2 c. parmesan cheese
Assembly:
In a skillet, brown meat with onion until browned; drain; cool.  While cooling, cook the shells in boiling water for 9 min.  Drain and place in single layer on wax paper (to avoid sticking).  While shells cool, mix in the remaining next 7 ingredients to the beef.  Stuff the shells with the meat mixture.  Spoon about 1/4 of the sauce over bottom of greased 9x13 pan.  Place stuffed shells in single layer.  Pour remaining sauce over the shells.  Sprinkle with parmesan.  Cover and freeze.
Serving Day:
Thaw in fridge overnight.  Bake, uncovered,
 at 375 for 30-40 min. or until browned and bubbly. 

Italian Steak Sandwiches by Jackie

*Adapted from http://www.tasteofhome.com/recipes/italian-steak-sandwiches/print#

Ingredients: 

2 Tbsp. olive oil

3 garlic cloves, minced
1/8 + 1/16 tsp. crushed red pepper flakes
1 lb. sliced deli roast beef
3/4 c. beef broth
3 Tbsp. red wine or additional beef broth
1 Tbsp. dried parsley flakes
1 Tbsp. dried basil
1/4 + 1/8 tsp. salt
1/4 + 1/8 tsp. dried oregano
1/8 + 1/16 tsp. pepper
6 sandwich rolls, split
6 slices provolone cheese

Assembly: 

Heat oil in large skillet. Add garlic and pepper flakes; cook and stir 1 minute. Add roast beef, broth, wine and seasonings; heat through.  Cool.  Place meat and juices into quart size Ziploc freezer bag.  Place cheese slices into Ziploc sandwich bag.  Place package of rolls, meat bag and cheese bag into 2 gallon freezer bag.  Label.  Lay flat to freeze.

Serving Day:
Thaw.  Heat meat in small pan.  Bake rolls until lightly browned.  Place beef slices on rolls; drizzle with broth mixture. Top with cheese.

Hearty Beef and Potato Bake by Jackie

Ingredients: 

This is what it looks like before adding the topping.
I didn't have a picture of it with the cheese and onions. 

2 cups cooked ground beef
3/4 c. chopped onion
2 garlic cloves, minced
3/4 tsp. salt
3/4 tsp. dried thyme leaves
1/2 tsp. pepper
16 oz. bag frozen, mixed vegetables
1 18 oz. jar beef gravy
6 cups hot mashed potatoes (I made them in the slowcooker with this recipe: http://www.food.com/recipe/vs-do-ahead-slow-cooker-mashed-potatoes-196153)
2 cups French's fried onions, divided
1 cup shredded cheddar cheese, divided

Assembly: 
Brown ground beef with 3/4 c. chopped onion and garlic.
Mix 1/2 cup of fried onions and 1 cup of cheese into the potatoes.
Spread potato mixture in the bottom and on the sides of a greased 9"x13" aluminum pan to form a shell.
Mix gravy, meat, veggies and seasonings together and pour into potato shell.
Cover and freeze.
Place remaining cheese and fried onions in separate small freezer bags.

Serving Day:
Thaw completely.
Preheat oven to 350 degrees.
Bake uncovered for 30 minutes, or until heated through.
Top with remaining cheese and fried onions.
Bake for 3 minutes, or until cheese is melted and onions are golden brown.

Rerun: No Fuss Lasagna by Beth (originally Wendy's recipe)

Here is the link to the recipe. 

The only things I changed was:
1) Add 1/2 large onion (chopped) to the ground beef while browning.
2)  I did not get Zesty spaghetti sauce, so instead, I added 1 1/2 tsp. garlic powder and 1 1/2 tsp. of basil to the saucy beef mixture.

http://freezerfriendz.blogspot.com/2011/08/no-fuss-lasagna.html

Shepherd's Pie Stuffed Potatoes by Beth

adapted from https://www.facebook.com/buzzfeedtasty

Ingredients:
6 large baking potatoes
1/2 large onion, chopped
1 lb. ground beef
1/4 c. flour
1 tsp. thyme
3/4 tsp. salt
1/2 tsp. pepper
1 T. Worcestershire sauce
1 can beef broth
12 oz. pkg. frozen peas and carrots (cooked as directed on the package)
milk
butter
additional salt and pepper

Assembly:
Scrub and rinse potatoes thoroughly.  Place in 9x13, cover with foil, and bake at 400 for 1-1 1/2 hrs until soft (the time depends on the size of the potato).  Uncover and allow to cool.  In large skillet, cook onion and beef until beef is done; drain.  Return beef to skillet and add flour, seasonings, and Worcestershire sauce.  Mix until combined; add broth.  Cook until mixture is bubbly.  Add veggies; stir until combined; remove from heat.  Lay potato on cutting board, slice the top off (lengthwise) and scoop out the potato pulp leaving enough around the edges to make a boat. 

Fill each boat with beef mixture to the top (you may have leftover beef mixture based on the size of your potatoes).  In a large mixing bowl, make mashed potatoes by beating the potato pulp, milk, butter, and salt/pepper.  (Amounts of milk, butter, and seasonings is based on how much potato pulp you have and to your taste).  Pour mashed potato in gallon size plastic bag.  Cut a small hole in the corner and pipe mashed potatoes onto top of beefy boats.

Place boats in 9x13, cover, and freeze.

Serving Day:
Thaw completely in fridge.  Bake, uncovered, at 375 for 45-60 min.  These are thick and take awhile to get the inside hot.  Once hot throughout, broil the last 5 min. to get a slightly crispy potato top.  Enjoy!

Homemade Sloppy Joes by Jackie

Adapted from Best Loved Slow Cooker Recipes

*As of May 2009, this recipe can be made gluten free by using the products in parenthesis.

One recipe makes 16 servings.

Ingredients:
3 lb. ground beef
1 c. chopped onion
2 cloves garlic, minced or ¼ tsp. garlic powder
1 1/2 c. ketchup (*Heinz)
1 c. chopped green pepper (I used orange peppers too.)
1/2 c. water
4T. brown sugar (*organic)
4 T. prepared mustard (*French’s)
4 T. vinegar (*red wine vinegar)
4 T. Worcestershire sauce (*French’s or Lee & Perrins)
3 tsp. chili powder

Assembly:
In large skillet, brown ground beef, onion and garlic. Cook until meat is brown and onion is tender. Drain fat. In any size crock pot, combine remaining ingredients. Stir in meat mixture. Cover and cook on Low 6-8 hrs. or on High 3-4 hrs. Allow mixture to cool.  Divide meat between two gallon-size Ziploc freezer bags.

Serving Day:Place in microwave-safe bowl. Microwave until heated through. Serve on toasted buns
.

Spaghetti and Meatballs by Beth

adapted from http://www.kraftrecipes.com/recipes/the-best-meatballs-114119.aspx

Ingredients:
2 lb. ground beef
1 pkg. (6 oz.) stuffing mix for chicken
1 c. water
2 eggs
16 oz. spaghetti noodles
Jar of spaghetti sauce
Assembly:
Heat oven to 400.  In large bowl, mix beef, stuffing, water, and eggs with hands.  Using large scoop (about 1/4 c.), shape into balls.  This will yield about 28-34 meatballs.  Each time I got a different amount.  Place meatballs on greased 15x10x1 pan (line with greased foil for less clean up). 


Bake for 18-20 min. or until done (160 deg).   Cool completely and place in gallon size freezer bag.  I gave each friend 24 meatballs (serving size is 4 meatballs).  Place in freezer. 
Serving Day:
Thaw meatballs in fridge.  Cook noodles per box instructions.  In large saucepan, place sauce and meatballs.  Heat up until hot.  You could probably place frozen meatballs in with the sauce.  It would just take longer to heat up.

Rerun: Sweet & Sour Meatballs by: Jen

http://freezerfriendz.blogspot.com/2012/06/sweet-and-sour-meatballs-by-jackie.html


Enjoy!

Chicago Style Italian Shredded Beef Sandwiches by Jackie

*This is my variation of CHICAGO STYLE ITALIAN BEEF SANDWICHES from COOKS.COM
Servings: 12
Ingredients:
3 cloves garlic, minced
1 tsp. salt
1/4 tsp. freshly ground pepper
1 (4 lb.) beef bottom round roast
1 tbsp. instant beef bouillon granules
1 tsp. dried Italian seasoning
1/2 tsp. dried oregano leaves
1/2 tsp. crushed red pepper
1/4 c. water
green pepper slices, cooked (optional)
12 (6" each) crusty Italian or French hoagie buns, split
12 slices provolone cheese

Assembly:
Combine garlic, salt and pepper; rub evenly over roast. Place roast in slow cooker. Combine bouillon granules, Italian seasoning, oregano and red pepper & water in bowl. Pour over meat. Cook on low 10-12 hours until meat is easily shredded with fork. Cool meat. Place half of the meat and juice in each of 2 Ziploc freezer bags. Place 6 buns in each of 2 gallon Ziploc freezer bags. Place 6 slices of cheese in each of 2 pint size Ziploc freezer bags. If desired, place a meat, bun and cheese bag in a 2 gallon Ziploc bag to keep the meal organized.

Serving Day:
Thaw meat, buns & cheese. Heat meat just until warm in microwave. Spread melted butter on rolls. Toast them in oven on broil. Put meat on roll. Add cooked green peppers if desired. Place cheese on top. Place in oven until cheese is melted.

Beefy Burritos by Jackie

Ingredients:
1 1/2 lb. ground beef, browned and drained
1 (10 oz.) can of enchilada sauce, divided
1 can refried beans
8 large whole wheat tortillas
1 c. shredded cheddar cheese


Assembly:
Place beef in a bowl.
Mix in just enough enchilada sauce to coat beef (about 1/3c.).  Spread 1 Tbsp. of enchilada sauce on each tortilla.

 Spread refried beans (1 med. Pampered Chef scoop + 1 sm. Pampered Chef scoop) and ground beef (2 med. Pampered Chef scoops) down center of each tortilla. Fold in thirds.  Place in 2 - gallon size Ziploc freezer bag.  Place 1/4 cup enchilada sauce in snack size Ziploc bag.  Place 1 cup of cheese in snack size Ziploc bag. Place both sauce and cheese bags into the burrito bag.  Lay flat to freeze.

Serving Day:
Thaw completely. Grease large baking dish.  Place burritos seam side down in baking dish.  Cover all burritos with remaining enchilada sauce (about 2 tsp. per burrito) and top with shredded cheese. Bake at 350 for 10-15 minutes or until cheese is melted and inside is warmed through. 

Melt-in-Your-Mouth Beef by: Jen

*adapted from Recipes.com

Ingredients: 

3 lbs. beef rib steak
2 tablespoons packed brown sugar
3 cloves garlic, minced
1/4 cup all-purpose flour
1 can (10 1/2 ounces) Condensed Cream of Mushroom Soup
1 bottle (12 fluid ounces) dark ale or beer 
Hot mashed potatoes or egg noodles

Note: Add 1 teaspoon dried thyme leaves, crushed if desired.  

Assembly:
Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat.  Stir the soup and ale in a small bowl. Pour over the beef.  Cover and cook on LOW for 8 to 9 hours OR on HIGH for 4 to 5 hours.-- until the beef is fork-tender. Serve with the mashed potatoes or egg noodles. 

Serving Day:
Thaw completely.
Cover and cook on LOW for 8 to 9 hours Or on HIGH for 4 to 5 hours. or until the beef is fork-tender. Serve with the mashed potatoes or egg noodles.  

Smoked Beef Sausage Primavera by Jackie

Overstuffed Mexican Peppers by Jackie

Ingredients:
3 large or 4 regular size bell peppers
1/2 c.  quinoa, uncooked
1 lb. ground beef
1/4 tsp. black pepper
3/4 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried oregano
1/2 tsp. paprika
1 1/2 tsp. ground cumin
1 tsp. sea salt
1/2 c. water
1 (15oz.) can black beans, drained and rinsed
1 Roma tomato, seeded and diced
1 (4oz.) can diced green chilies
1/2 c. cilantro, minced
3/4 c. picante sauce
1 1/2 c. grated Mexican cheese (Monterrey Jack, Cheddar, Queso Quesadilla & Asadero combo), divided
1 (15 oz.) can mild, red enchilada sauce

Assembly:
Add quinoa, 1 cup of water and a pinch of salt to small saucepan and bring to a boil over medium-high heat.  Boil 5 minutes.  Turn off heat.  Cover and let steam for 15 minutes.  Fluff with a fork. 

Brown beef and onion in skillet.  Drain fat and return meat to skillet.  Add seasonings and water.  Cook for 5 minutes. 

Add quinoa, beans, chilies, cilantro, picante sauce and 1 cup cheese.  Mix well. 

Pour enchilada sauce into aluminum freezer pan. 

Cut peppers in half.  Place in baking dish.  Divide filling equally into each pepper.  Sprinkle with remaining 1/2 c. cheese.  Cover.  Freeze.

Serving Day:
Thaw completely.  Bake covered for 25-30 minutes on 375 degrees.  Remove foil.  Bake another 5 minutes. 

*If you prefer spicy, top peppers with enchilada sauce from the bottom of the baking dish.  If you like things more mild, I recommend not putting the sauce on the peppers.