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Mexican Potato Bake

Thelma Horton • Longmont, Colo.

  • 1 lb. Ground beef or ground turkey
  • 1 Bell pepper, chopped
  • 1/2 c. Broccoli florets, chopped
  • 2 Tomatoes, chopped
  • 3 Potatoes, thinly sliced, divided
  • 1 Tbsp. Chili powder
  • 1 Tbsp. Cumin
  • 1 Tbsp. Garlic powder (2 garlic cloves, chopped)
  • Salt and pepper to taste
  • Canola oil

Preheat oven to 350 degrees. In a skillet heat the Canola oil and mix in the ground beef, cook until browned. Add veggies and continue to cook until tender. Add seasoning and the chopped tomatoes, make sure to stir well so all flavors are blended. Arrange half of the potatoes in the bottom of a baking dish. Pour meat mixture over potatoes and add remaining potatoes in a single layer. Cover with foil and bake for 40 minutes. If desired, uncover and sprinkle with cheese and bake 10 more minutes.

Enchilada Casserole

Marlene Maurer • Lakewood, Colo.

  • 1 lb. Ground sirloin
  • 1 c. Onion, chopped
  • 1 Tbsp. Butter
  • 1 Tbsp. Garlic, minced
  • 1-1/2 Tbsp. All purpose flour
  • 1 c. Beef broth
  • 1 Tbsp. Taco seasoning mix
  • 1 (8 oz) can Tomato sauce
  • 4 (8-inch) Whole wheat flour tortillas
  • 1/3 c. Pepper jack cheese

Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook for 6 minutes, stirring to crumble. Preheat oven to 400 degrees. Melt butter in a medium saucepan over medium-high heat. Add garlic and saute for 1 minute. Sprinkle with flour and cook for 30 seconds, stirring constantly. Add broth, taco seasoning and tomato sauce to pan. Bring to a boil and cook for 2 minutes, stirring occasionally. Add 1-1/2 cups tomato mixture to beef mixture; reserve 1/2 cup. Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese and bake for 10 minutes or until cheese melts. Cool slightly then cut into 4 wedges.

Chili con Carne

Sharon Raasch • Imperial, Neb.

  • 1 lb. Ground beef
  • 1 Onion, chopped (1 cup)
  • 2 cloves Garlic, crushed
  • 1 Tbsp. Chili powder
  • 1/2 t. Salt
  • 1 t. Ground cumin
  • 1 t. Dried oregano leaves
  • 1 t. Baking cocoa, unsweetened
  • 1/2 t. Red pepper sauce
  • 28 oz. can Diced tomatoes, undrained
  • 19 oz. Red kidney beans, undrained

Cook beef, onion and garlic over medium-high heat for about 8 minutes, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low then cover and simmer for 1 hour, stirring occasionally. Stir in beans. Heat to boiling. Reduce heat to low then simmer uncovered for about 20 minutes, stirring occasionally, until desired thickness.

Sweet and Sour Meatloaf

Twilight Horst • Fruita, Colo.

  • 1-1/2 lb. Ground beef
  • 1 c. Bread crumbs
  • 1 t. Salt
  • 1/4 t. Pepper
  • 2 Eggs
  • 1 t. Onion, minced
  • 8 oz. Tomato sauce


  • 8 oz. Tomato sauce
  • 2 Tbsp. Brown sugar
  • 2 Tbsp. Vinegar
  • 1/2 c. Sugar
  • 2 t. Mustard

Mix together ground beef, bread crumbs, salt, pepper, eggs, onion and tomato sauce. Lightly shape into a loaf in a 9-by-5-by-3-inch pan. (Too much mixing and handling makes a hard loaf.) Mix together topping ingredients and pour over loaf before baking for a soft flavorful loaf. Bake at 350 degrees for 1 hour. * For a better stay-together-loaf, pour sauce on after baking.

Beef and Bacon Cheddar Meatballs

Ethel Williams • Papillion, Neb.

  • 2 Tbsp. Olive oil
  • 1 medium Onion, minced
  • 8 oz. Bacon, diced, uncooked
  • 2 lbs. Ground beef
  • 6 oz. Cheddar cheese, grated
  • 1/2 c. Bread crumbs
  • 3 Eggs, lightly beaten
  • 2 Tbsp. Salt

Preheat oven to 450 degrees. Brush 13-by-9-inch baking pan with 1 Tbsp. olive oil. Heat remaining olive oil in a large skillet. Add onions and bacon and sauté; stirring until golden brown, about 10 minutes. Transfer onions and bacon from the pan to a small plate to cool. Combine bacon, onions and the rest of the ingredients in a large bowl and mix by hand. Roll the mixture into 24, golf ball size meatballs, making sure to pack the meat firmly. Place the balls into the baking dish and roast until cooked through, 18-20 minutes.

All in One Goulash Bake

Sharon Raasch • Imperial, Neb.

  • 1 lb. Ground beef
  • 1 (32 oz) jar Spaghetti sauce
  • 1/2 c. Water
  • 1 Green bell pepper, chopped
  • 1 Onion, chopped
  • 2 cloves Garlic, minced
  • 1-1/2 c. Elbow macaroni, uncooked
  • 1/2 t. Salt
  • 1/2 t. Black pepper
  • 1-1/2 c. Mozzarella cheese, shredded, divided

Crumble beef into a microwave-safe 3-quart casserole dish and cook in microwave at 80 percent power for 3-4 minutes, until no pink remains. Stir in spaghetti sauce, water, bell pepper, onion, garlic, uncooked macaroni, salt, pepper and 1 cup mozzarella cheese. Cook at 80 percent power for 15-16 minutes. Sprinkle remaining 1/2 cup mozzarella cheese over top of goulash and cook at 80 percent power for 1-2 minutes, or until cheese melts. Let stand 5 minutes before serving.

Stuffed Burgers

Marcey Dyer • Pierce, Colo.

  • 1-1/2 lbs. Ground beef chuck
  • 8 Tbsp. Cheddar cheese, shredded
  • Salt and Pepper to taste

Gently shape ground beef into four balls. Press your thumb halfway into each to form a well. Pack 2 Tablespoons full of shredded cheese into the middle of each ball. Shape the meat around the cheese and gently form into 3/4-inch thick patties. Chill at least 30 minutes. Preheat grill to medium high and oil the grates. Season patties with salt and pepper. Grill for 5-6 minutes per side.

Tomato Shepherds Pie

Diane Klein • Loveland, Colo.

  • 1 lb. Hamburger
  • 1/2 c. Onions, chopped
  • 1/2 c. Green bell peppers, chopped
  • 1 can Cut green beans
  • 1 small can tomato paste
  • 1 can tomatoes
  • Mashed potatoes
  • Butter

Fry hamburger, onions and then green bell peppers, until brown. Add tomato paste and tomatoes, stir until mixed. Add pinch of salt, pepper, garlic salt, celery salt and all season salt (about a little less than 1/4 teaspoon). Stir again and add green beans and continue stirring until everything is all mixed together. Put in a pyrex dish, cover with mashed potatoes and put butter on top of potatoes. Broil until golden brown.

Spice Rub for Meat

Marlene Maurer · Lakewood, Colo.

  • 1/2 Tbsp. dark brown sugar
  • 2 Tbsp. paprika
  • 1 Tbsp black pepper
  • 1 Tbsp chili pwder
  • 1 Tbsp. salt
  • 1 Tbsp. onion powder
  • 1 Tbsp. garlic powder

Mix together all ingredients. Rub onto beef, chicken or pork.

Allow to rest for five minutes before grilling or wrap meat and refrigerate overnight.

Yields about one cup. Covers two-three pounds of meat.

Rub can be prepared in advance and stored in an airtight container.

Potluck stew

Sharon Raasch · Champion, Neb.

  • 8 lbs. stew meat
  • 2 c. dry bread crumbs
  • 2 t. salt
  • 4 large onions cut into eights
  • 4 lbs. baby carrots
  • 7 stalks celery
  • 15 lbs. potatoes, peeled and cubed
  • 2 Tbsp. basil
  • 2 c. quick cooking tapioka

Toss stew meat with bread crumbs, salt and pepper.

Place beef in pan and add remaining ingredients, stir well.

Cover and roast at 250 degrees for 4 to 5 hours or until meat and vegetables are tender.

Use oven or roaster.