Ingredients:

1LB Lean Ground Beef

1TSP fresh chopped garlic (about 3 cloves)

1/4 cup bar-b-q sauce (your fav)

1/4 cup crushed vegetable crackers

chopped onion (as much or little as you like)

sharp cheddar cheese (chopped into tiny cubes or shredded)

Mix all ingredients together in a bowl.  Mix well.  Makes about 5-6 burgers depending on how big or small you like them.

3/4 lb. ground beef
2 onions chopped
2 cloves garlic minced
1 -19oz. can tomatoes
1 cup water
1 – 51/2 oz. can tomato paste
2 tsp. dried oregano
1 tsp basil
pepper
9 lasagna noodles
2 cups skim or 2% cottage cheese
2 cups shredded part skim mozzarella cheese
1 egg slightly beaten
1/2 cup freshly grated parmesian cheese

Vegetarian Style
Instead of ground beef 
and egg.
Use 8 cups shredded zucchini, and 3/4 lb coarsely chopped mushrooms along with onions and garlic. 
Use 1 tbsp. oil in pan and cook until tender. 
Continue with recipe as instructed.

In large non-stick skillet or dutch oven cook beef over medium heat until browned. Pour off fat.
Add Onions and garlic, cook 3-5 minutes or until softened. 
Add tomatoes, breaking up with a fork.
Add water, tomato paste, oregano and basil, and bring to boil. 
Reduce heat to medium-low and simmer for approximently 20 minutes or until mixture has a spaghetti sauce consistency. 
Season with pepper to taste.
In a large pot of boiling water, cook noodles 10-12 minutes until tender but firm. Drain and rinse under cold water. 
Combine cottage cheese, mozzarella, egg and half the parmesian.
Cover the bottom of a 13″ x 9″ baking dish sparingly with some tomato sauce.
Top with layer of lasagna noodles. Cover with 1/2 cheese mixture, 
Repeat with remaining sauce, noodles and cheese to make 3 layers of each then a final layer of tomato sauce.
Sprinkle with remaining parmesian cheese
Bake uncovered in 350 F. oven for 45 minutes or until hot and bubbly. 
Remove from oven and let stand 10-15 minutes before serving.

Mexican Lasagna

10 burrito shells (medium sized)
1 lb. lean ground beef
Salt and pepper to taste
1 tsp onion powder
1 can tomato soup
1/2 can water
2 tsp. chili powder
1/2 tsp cayenne pepper
1/4 cup salsa (hot or mild)
1 sweet pepper chopped
shredded cheddar cheese

Brown ground beef with salt and pepper and onion powder. Drain excess fat.
Add tomato soup, water, chili powder, cayenne pepper salsa and sweet pepper. stir and heat for about 5 minutes. (While shredding cheese.)
in a shallow pan, spread some sauce from the meat mixture. Lay out two burrito shells beside each other.
Begin layering burrito shells, meat, cheese on each shell until you have four to five layers. 
Add any additional sauce and cheese on top.
Heat covered with foil in 350 F. oven for 20 minutes and then remove cover and continue heating 5 more minutes. 
Remove from oven, cut into wedges and serve!

Quick and Easy Burrittos or Tacos

browned ground beef, leftover chicken, roast or steak, (any meat will do. approximently one lb.  or so)
1/2 cup Hot and/or mild salsa 
1 can kidney beans – well drained
1 onion or 1 tsp. onion powder
2 tbsp. chili sauce
chili powder to taste (1-3 tsp)
hot cayenne pepper (optional)
1/3 can tomato soup.

any size burrito or taco shells
lettuce – shredded
cheese- shredded 
Sour cream – Optional
your favorite hot sauce or salsa for top

Mix all the ingredients in your skillet down to the tomato soup.
Bring to boil then turn down to simmer for 5 minutes or until most of the watery liquid is absorbed. 

Heat shells in microwave or oven and shred lettuce and cheese while waiting for the mixture to heat. 

Fill each shell with the meat mixture, top with lettuce, cheese and/or sour cream and serve with hot sauce or salsa on the side.

Cabbage Casserole

1 lb. lean ground beef
1 can tomato  rice soup
1 small cabbage
1/2 tsp. each salt and pepper 
1/4 tsp. garlic  powder
1 tsp. onion powder

Chop cabbage coarsely and place on bottom of casserole 
Place ground beef with  over cabbage and sprinkle the spices on top 
Pour soup over all with 1/4 can of water
bake 350 F. for 1 to 11/2 hour

Nacho Casserole

1 lb. ground beef (lean) 
1/2  onion and green pepper – chopped 
11/2 cups cooked rice 
1-3 tsp. chilli powder (to taste) 
1-3  tablespoons salsa (to taste) 
           (Mild or hot salsa can be used) 
1/2 tsp. pepper 
1/2 tsp. celery salt 
12-15 Whole nachos (plain) 
nacho crumbs (coarsely broken) 
1 can tomato soup 
1 cup cheddar cheese. 
lettuce chopped 
Shredded carrot and cheddar for top

Brown ground beef with onion and green pepper 
Add the cooked rice, pepper, celery salt, chilli powder and  salsa  and mix well. 
Cover the bottom of a casserole dish with about 12 nachos. Add ground beef mixture and press down. Add one cup of cheddar cheese, generously sprinkle coarsely crushed nacho’s on top and pour the can of tomato soup over all 
Cook in a pre-heated 350 degree oven for 30 minutes. 
Place chopped lettuce on plate,. Serve casserole on top with a few extra nachos and shredded carrot and cheese sprinkled on top.