Black Beans, Beef and Rice

Sliced Honeydew Melon
4 slices of bacon, cut into 1” pieces
1 lb lean ground beef
½ c chopped onion
Green pepper, chopped
2 gloves garlic, minced
1 c long grain rice
14.5 oz can diced tomatoes, undrained
15.5 oz can black beans, drained & rinsed
(1 ½ t dried Italian seasoning)
(1 t salt)
1 c shredded mozzarella cheese
Honeydew melon, chilled, sliced

Cook bacon in large skillet over med-high heat. Add
ground beef, onion, green pepper & garlic. Cook until
beef is done, stirring often. Add water, rice, tomatoes,
black beans, Italian seasoning & salt. Mix well.
Reduce heat, cover & simmer until liquid is absorbed
& rice is done-about 20 min. Sprinkle with cheese.
Serve with sliced honeydew melon.




**Note from Emily**
 it says to add water.....but i don't know how much. i guess however much i am supposed to use when cooking 1 cup of the rice.

Mexi Shells

• Mexi Shells
  
  
  18 uncooked jumbo pasta shells
  1 lb lean (at least 80%) ground beef
  1 small onion, chopped (1/4 cup)
  1 tablespoon chopped fresh cilantro
  1 teaspoon ground cumin
  1 can (4.5 oz) chopped green chiles, drained
  1 can (15 oz) chili beans in sauce, undrained
  2 jars (16 oz each)salsa
  1 cup shredded Monterey Jack cheese

**Its good with diced green peppers too!

1. Heat oven to 350°F. Cook and drain pasta shells as directed on package.

2. Meanwhile, in 2-quart saucepan, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cilantro, cumin, chiles and beans.

3. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the salsa. Spoon about 1 1/2 tablespoons beef mixture into each shell. Place shells, filled sides up, on salsa in dish. Pour remaining salsa evenly over shells. Sprinkle with cheese.

4. Cover with foil; bake 30 minutes. Uncover; let stand 10 minutes before serving.

Baked Ziti

Baked Ziti

* 1 (16 ounce) package dry ziti pasta

* 1 pound lean ground beef

* 1 onion, chopped

* 2 (28 ounce) jars spaghetti sauce

* 6 ounces sliced provolone cheese

* 6 ounces sliced mozzarella cheese

* 1 1/2 cups sour cream

* 1/2 cup grated Parmesan cheese

* 1/4 cup chopped fresh basil

• I also lay fresh tomatoe slices over the top before baking. Yum!
  
  
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
  3. Preheat oven to 350 degrees
  4. In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
  5. Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
  6. Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.

Emily's Shepard Pie

 Ground Beef

 chopped onion. 

add i can tomato soup to the "meat", simmer till its bubbling.

 put in dish, then layer 1 can whole corn and

 1 can creamy corn (mixed) on top meat,

 then mashed potatoes (sound cream and chives), 

then top with shredded cheddar cheese or whatever you have. 

cook 350*, until sides bubble and cheese is melted.