Grape Jelly Meat Balls

2 12 oz jars chili sauce
1 32 oz jar grape jelly
1 bag frozen meat balls

Put chili sauce and jelly in sauce pan and heat until jelly is melted and sauce is smooth.  Transfer to crock pot and add meat balls.  Cook on high for three hours and serve.

Cowboy Meatloat and Potato Casserole

• 1 package Ore-Ida® Steam n' Mash Garlic Seasoned Potatoes
• 1 pound ground meat lean
• 3/4 cup onion finely chopped
• 1/3 cup bread crumbs seasoned
• 1/4 cup Jack Daniel’s® Barbecue Sauce, Honey Smokehouse™
• 1 egg lightly beaten
• 2 teaspoon chili powder
• 3/4 teaspoon salt
• 2/3 cup evaporated milk
• 1 tablespoon butter
• 1 cup crumbled bacon real
• 1/4 cup crispy fried onions canned
• 2/3 cup Mexican blend cheese shredded

1. Preheat oven to 375 degrees F. Coat 9x9 baking dish with nonstick cooking spray. In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Gently press into bottom of baking dish. 
2. Bake uncovered for 20 to 25 minutes, or until cooked through. Carefully pour off any excess fat if needed. Adjust oven to broil and place oven rack 6 to 8 inches from heat source.  
3. Meanwhile, microwave Potatoes according to package instructions. In a large bowl, mix together hot Potatoes, milk and butter, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in bacon and fried onions. Spread evenly on top of beef mixture and sprinkle with cheese.
4. Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired.

Philly Cheesesteak Sloppy Joes

1 lb. ground beef
1 onion, chopped
1/4 c. steak sauce (A1)
1 c. beef stock
1 green pepper, chopped
1 pkg. sliced mushrooms
Provolone cheese, cut into slices or pre-sliced
Salt & Pepper to taste
Buns/Rolls

In large skillet over medium-high heat brown the ground beef, about 5-6 minutes. Add the onion, green pepper and mushrooms and cook another 3-4 minutes, until they start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 10 minutes.

Split open rolls, place one slice of cheese on one side and toast under broiler, keep your eye on them so they don't burn!

Place a scoopful of the meat on the bottom half of the bun.  Enjoy!

Creamy Beef Enchiladas

2 lbs. lean ground beef
1 c. chopped onion
1 can (10-3/4 oz.) condensed cream of mushroom or chicken soup
1 cup sour cream
1 can (4 oz.) chopped green chilies
3 c. shredded cheddar cheese, divided
3 cans (10 oz. each) enchilada sauce, divided
12 flour tortillas (8 in.), warmed

In a dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, sour cream, chilies, 1 c. cheese and 1/2 c. enchilada sauce; heat through.

Spread 1/4 c. enchilada sauce into each of two ungreased 9x13 baking dishes. Place 1/2 c. beef mixture down the center of each tortilla. Roll up and place seam side down in each prepared dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

Serves 12 or one pan can be frozen.

Beef Enchiladas

1 ½ pounds ground beef
1 can refried beans
1 small can chopped mushrooms
½ cup chopped onion
1 large can Rosaritas Mild Enchilada sauce
2 cups shredded cheese
Sour cream
Sliced ripe olives
1 package thicker flour tortillas

Brown hamburger and onion. Add mushrooms and refried beans Heat through. Pour 1/4 cup of enchilada sauce in bottom of your sprayed baking dish. Coat each tortilla with sauce, then fill with the meat mixture. Add some cheese. Roll up and place in dish seam side down. Pour remaining enchilada sauce over the enchiladas. Bake at 350 for 25 - 30 minutes. Add more cheese on top the last five minutes of bake time. Remove from oven. Top with sour cream and olives before serving.
Note: To freeze, add cheese to the top of the sauce and freeze. Remove from oven and allow to thaw before baking. Top with sour cream and olives.

Salisbury Steak

1 ½ lbs ground beef
2 eggs
2/3 cup Campbells French Onion Soup
½ cup dried bread crumbs
Salt and Pepper
Canned or fresh mushrooms (sauted)
2 can mushroom gravy

Mix together all ingredients, adding the Bread crumbs last. Shape into oval patties (mixture will be very soft) and fry gently on both sides. Pour remaining soup, mushrooms, and the gravy mix on top of patties. Add lid and gently simmer for about 30 minutes (or you can transfer to the oven if you prefer). Then either eat when it is done, or package for the freezer.