Zippy Beef Bake Recipes

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add the butter, zucchini, mushrooms and onions; cook and stir until vegetables are tender. Drain. Stir in the chili powder, salt and garlic powder. Add the rice, chilies, sour cream and half of the cheese. , Transfer to a greased 2-qt. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-22 minutes or until cheese is melted.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bring a saucepan of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• Cook ground beef in a skillet over medium heat, stirring until evenly browned; drain. Stir in cooked macaroni, condensed soup, milk, and ketchup until well blended. Mix in the Cheddar cheese, green pepper, and minced onion. Season with salt, and pour into a 2 quart baking dish.
• Cover, and bake for 40 minutes in the preheated oven. Uncover, sprinkle the top with potato chips, and bake for another 5 to 10 minutes, until chips are toasted.

Steps:

• Heat oven to 350 degrees.
• Cook and stir meat until brown.
• Drain off fat.
• Prepare elbows as directed on package; drain.
• In ungreased 2 quart casserole mix all ingredients except potato chips.
• Cover and bake for 40 minutes.
• Uncover, sprinkle with potato chips and bake and additional 5 minutes.

Steps:

• •In a large skillet, cook beef over medium heat until no longer pink; drain. Add the butter, zucchini, mushrooms and onions; cook and stir until vegetables are tender. Drain. Stir in the chili powder, salt and garlic powder. Add the rice, chilies, sour cream and half of the cheese. • Transfer to a greased 2-qt. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-22 minutes or until cheese is melted. Yield: 4 servings. Nutritional Analysis: 1 cup equals 462 calories, 27 g fat (15 g saturated fat), 109 mg cholesterol, 944 mg sodium, 23 g carbohydrate, 2 g fiber, 29 g protein.

Steps:

• In a large skillet over medium heat, cook beef until no longer pink. Add zucchini, mushrooms and onions cook and stir until vegetables are tender. Drain. Stir in chili powder, salt and garlic powder. Add rice, chilies, sour cream and half of the cheese. Transfer to a greased 2 quart baking dish top with remaining cheese. Bake, uncovered, at 350 for 20 minutes or until cheese is melted

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour and seasonings until blended. Add the water, tomato sauce and vinegar; cook for 10 minutes or until heated through. Cut each tortilla into six wedges. , In a greased 13x9-in. baking dish, layer half of the tortillas, meat mixture, cheese and olives; repeat layers. Bake, uncovered, at 350° for 35 minutes or until heated through.

Steps:

• Heat oven to 350 degrees. Cook and stir meat until brown. Drain off fat. Cook macaroni as directed on package; drain. In ungreased 2-quart casserole, mix all ingredients. Cover; bake 40 minutes. Uncover; sprinkle with crushed potato chips if desired and bake 5 minutes longer. Per Serving: 629 Cal (45% from Fat, 28% from Protein, 27% from Carb); 43 g Protein; 32 g Tot Fat; 13 g Sat Fat; 11 g Mono Fat; 4 g Poly Fat; 42 g Carb; 2 g Fiber; 231 mg Calcium; 1876 mg Sodium; 127 mg Cholesterol

Steps:

• In a large skillet over medium heat, cook beef until no longer pink.
• Add butter, zucchini, mushrooms and onions; cook and stir until vegetables are tender.
• Drain.
• Stir in chili powder, salt and garlic powder.
• Add rice, chilies, sour cream and half of the cheese.
• Transfer to a greased 2-qt.
• baking dish; top with reamining cheese.
• Bake, uncovered, at 350 for 20 minutes or until cheese is melted.