Tater Tot Casserole

1 2-lb package frozen tater tots
1 lb ground beef
2 10-oz cans cream of mushroom soup
1 soup can milk
Shredded cheddar cheese
Salt, Pepper, & Garlic Powder to taste

Place tater tots in 9x13 pan. Brown ground beef; drain. Spoon over tater tots. Mix soup and milk in bowl. Pour over top. Sprinkle with spices and cheese. Bake covered with foil for 1 hour on 350. Remove foil and bake an additional 30 minutes.

FOR FREEZER GROUP: bake covered for 2 1/2 - 3 hrs on 300.

Cocktail Meatballs

Meatballs:
12 saltine cracker squares
Splash of milk
2 lbs ground beef
1 egg
1/2 cup finely chopped onion
salt, pepper, garlic to taste

Sauce:
1 10-12 oz jar grape jelly
1 10-12 oz jar chili sauce

If making from scratch: Crush crackers and moisten with small amount of milk in large bowl. Add ground beef, onion, egg and seasonings. Roll into small balls. Brown in skillet: drain. Heat grape jelly and chili sauce to a boil or until jelly is melted. Add to pan drippings. Place meatballs in sauce. Simmer until heated through (approx. 1 hour).

From frozen state: Thaw meatballs and sauce. Place meatballs in pan and pour sauce over the top. Simmer on stove until heated through (approx. 1 hour).

Souperior Meat Loaf

1 envelope Lipton Beefy Onion Soup Mix
2 lbs ground beef
3/4 cup plain dry bread crumbs
2 eggs
3/4 cup water
1/3 cup ketchup

Glaze: Combine 1/2 cup ketchup & 1/4 to 1/3 cup brown sugar. Stir until sugar is mostly dissolved.

Let meatloaf thaw completely. Place in baking or roasting pan. Baste with glaze (using a brush or a spoon). Bake 350 for 1 hour. Let stand before serving.

Tater Tot Casserole

1 2-lb package frozen tater tots
1 lb ground beef
2 10-oz cans cream of mushroom soup
1 soup can milk
Shredded cheddar cheese
Salt, Pepper, & Garlic Powder to taste

Place tater tots in 9x13 pan. Brown ground beef; drain. Spoon over tater tots. Mix soup and milk in bowl. Pour over top. Sprinkle with spices and cheese. Bake covered with foil for 1 hour on 350. Remove foil and bake an additional 30 minutes.

FOR FREEZER GROUP: bake covered for 2 1/2 - 3 hrs on 300. Serving suggestion: Serve with corn.

Taco Soup

1 large (29 oz) can Whole Kernal Corn with liquid
1 large can Kidney beans (drained & washed)
1 small can stewed tomatoes
1 (or 2) small cans diced tomatoes
1 small can tomato sauce
1/2 small onion, chopped (I often used dried onions)
1 Cup water (or more if you like a more juicy consistency)
1/2 lb ground beef (browned & seasoned with taco seasoning mix)

FOR FROZEN DINNER GROUP: defrost enough to loosen from container. Place in crock pot on low and let cook throughout the day. You could also 1/2 the time on HIGH. Or, defrost in microwave and heat through on the stove. Garnish with grated cheese, sour cream, guacamole, and corn/tortilla chips.

WHEN MAKING ABOVE RECIPE: Combine all ingredients in crock pot. Cook on high 2 hours or low for 3-4 hours. You can also combine ingredients in large pot and cook on stove until warmed through. Garnish with grated cheese, sour cream, guacamole, and corn/tortilla chips