Quick Beef Casserole
1 lb Ground beef
1 md Onion, finely chopped
1 cn Spanish rice (15-oz)
1 cn Stewed tomatoes (16-oz)
1/2 c Cheddar cheese - 1/4" cubes
Fry beef and onions until browned. Drain. Add rice, tomatoes, and cheese. Simmer until mixture is heat through and cheese is melted. Serve with salad and toasted garlic bread.
Quick Beef Minestrone
1/2 lb Ground beef
16 oz Frozen Italian mixed vegetables
2 cn Water
2 c Shredded cabbage
Grated Parmesan cheese
1 cn Condenced tomato soup
1 ts Dried basil
1/2 c Uncooked elbow macaroni
In a soup pot, cook beef until well browned. Drain off fat. Stir in frozen vegetables, undiluted soup, water and basil. Heat to boiling, stirring occasionally. Simmer 15 minutes. Stir in cabbage and elbow macaroni. Cook until tender. Sprinkle with grated cheese. SERVES 6.
Quick Beef Pie
1 1/2 lb Ground beef
1 md Onion, chopped
1/2 ts Salt
1 cn Condensed tomato soup 10 1/2 oz. size
1 cn Cut green beans, drained 16 oz.
1/4 ts Pepper
2 c Potatoes, seasoned & mashed
1/2 c Chedder cheese, shredded
Crumble beef into large fry pan. Add onion and salt, and cook until browned. Drain off excess fat. Add soup, green beans and pepper. Simmer for 5 minutes. Pour into a greased 2 quart casserole. Spread mashed potatoes over the top. Sprinkle with cheese. Bake at 350 degrees for 20 minutes.
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