Crock Pot Rosemary Garlic Beef Roast

1  tablespoon olive or vegetable oil
1  teaspoon Worcestershire sauce
5- to 6-lb beef boneless sirloin tip roast
2  cloves garlic, finely chopped
2  tablespoons chopped fresh rosemary leaves
1/2  teaspoon salt
1/2  teaspoon coarsely ground pepper
1  medium onion, sliced
1  cup Progresso® beef flavored broth (from 32-oz carton)
3  tablespoons chili sauce
1/3  cup all-purpose flour


In small bowl, mix oil and Worcestershire sauce; brush over beef roast. 

Rub roast evenly with garlic, rosemary, salt and pepper. 

In 5- to 6-quart slow cooker, add onion. 

Pour 1/4 cup of the broth over onion. 

Place beef roast on onion. Refrigerate remaining broth.

Cover and cook on Low heat setting 8 to 9 hours.

Remove beef from cooker; cover to keep warm. 

In small bowl, mix remaining 3/4 cup broth, the chili sauce and flour; stir into hot mixture in cooker. 

Increase heat setting to High. 

Cook uncovered 5 to 10 minutes or until thickened. 

Serve gravy with beef.

Shared by Mary Ann Hartley

Mexican Stuffed Shells

1 lb. ground beef
1 package low-sodium taco seasoning

4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. 

Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. 

While ground beef is cooking, cook the pasta shells according to directions; drain. 

Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. 

Cover shells with taco sauce. 

Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. 

Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Shared by Linda Gonzalez

Lasagna Style Stuffed Shells

1 box of Large Shell Pasta
1 pound Spicy Sausage
1 pound Hamburger
2 28oz cans of Italian Sauce (Dei Fratelli)
1 can of Hunt's Oregano/Basil diced tomatoes
1 small can of tomato paste
1 small onion
1 container of Ricotta cheese
2 bags (4 cups) of Shredded Italian blend cheese
1 bag of Parmesan cheese, or fresh grated
Oregano
Basil
Garlic Clove, diced
Onion Powder
Salt/Pepper
1 egg
splash of milk

Brown hamburger and sausage in a large pan. In a large pot, add tomato sauce, diced tomatoes, tomato paste, diced onion, finely diced garlic, spices to taste. 

Add meat to the sauce and simmer until the sauce thickens and the onions are soft.

Boil the pasta to Al Dente and toss in a little sauce to keep them from sticking.

In a medium size bowl add ricotta cheese, egg, and a splash of milk and mix.

Place shells in a large shallow glass baking dish, spoon in about a table spoon of the ricotta mixture, and meat sauce. 

Continue for each shell and then cover with remaining sauce, and top with shredded cheese. 

Bake in the oven on 425 for about 20 minutes, or until the cheese is melted.

Shared by Divalicious Dishes

Bacon Double Cheeseburger Dip

1/2 pound ground beef
6 strips bacon, cut into 1 inch pieces
1 small onion, diced
1 clove garlic, chopped
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded
1 tablespoon worcestershire sauce
2 tablespoon ketchup

Directions:
Cook the ground beef in a pan over medium heat, set it aside and drain the grease from the pan.

Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease.

Add the onion and saute until tender, about 5-7 minutes.

Add the garlic and saute until fragrant, about a minute.

Mix the ground beef, bacon, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, worcestershire sauce and ketchup and pour it into a baking dish.

Bake in a preheated 350F oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 minutes.

Shared by Mary Ann Hartley

Penne Pasta Bake

1 lb lean ground beef
1/2 medium yellow onion
3 cloves garlic
16 oz. penne pasta
2 (26 oz) marinara sauce jars
6 slices provolone cheese
6 oz. shredded mozzarella cheese
16 oz. sour cream

Bring a large pot of lightly salted water to a boil. 

Add penne pasta and cook until done (about 12 minutes) then drain.

In a large skillit, brown diced onion, 3 cloves of minced garlic and ground beef over MEDIUM heat. 

Add spaghetti sauce and warm through.

Preheat oven to 350 F. Lightly oil or spray a 9x13 baking dish.

Layer as follows; 1/2 pasta, 16 oz sour cream, 6 slices of provolone cheese, 1/2 sauce mixture, remaining pasta, remaining sauce mixture, 6 oz shredded mozzarella cheese.

Bake 35 minutes at 350 F or until cheese melts.

Shared by Flora Morrison

Cheesy Enchilada Stack

1 lb. Lean ground beef
2 (10 oz) can Red Enchilada Sauce (Our favorite is the Old El Paso brand)
6 (8 inch) flour tortillas
1 (8 oz) bag Shredded Cheddar Cheese
1 (16 oz) can refried beans (or you can make your own)
2 (4 oz) cans diced green chilies
1 bunch green onions


Cook the beef in a skillet over MED-HIGH heat until well browned. Drain off fat.

Stir 1/2 cup enchilada sauce in the skillet with the beef. Spray a baking sheet with non-stick cooking spray.

Place 1 tortilla onto the baking sheet. Top with 1/3 of the beef mixture and 1/4 cup cheese.

Top with 1 tortilla, half the refried beans, 1/2 cup enchilada sauce, 1 can drained green chilies, and 1/4 cup cheese.

Repeat the layers one more time.

Top with 1 tortilla, remaining beef mixture and 1/4 cup cheese.

Top with remaining tortilla. Cover the stack with aluminum foil.

Bake at 400 F for 40 minutes or until the filling is hot. Uncover the stack and top with remaining enchilada sauce, cheese and green onion.

Bake 5 more minutes or until the cheese is melted.

Cut the stack into 6 wedges.

Shared by Linda Gonzalez

Navajo Tacos

4 flour tortillas (or see option at end of post)
1 lb. ground beef
1 package taco seasoning (we use taco bell brand)
1 can re-fried beans (or homemade re-fried beans which I will post in a different post later on)
shredded lettuce
sour cream
salsa
avocados
shredded cheese


Brown ground beef and drain. Add 3/4 cup water and taco seasoning packet to ground beef. simmer for 10 minutes.

Fry tortillas until golden brown

Top fried tortilla with beans, beef, cheese, lettuce, sour cream, salsa, and avocados.

We have the cheese, lettuce, sour cream, salsa and avocados all in serperate bowls or baggies so that you can add how much you want of what to your navajo taco

Enjoy!


If you prefer to make your own tortillas from scratch, try the recipe below:


Fry Bread:

3 cups flour
3 tsp. baking powder
1 tsp. salt
2 Tbsp. shortening
warm water


Sift flour, baking powder and salt together. 

Cut in shortening and add enough warm water (1 tsp at a time) to make dough. 

Mix until dough is no longer sticky. 

Pinch off a small handful and roll or pat out to 1/8 inch thick. Fry in deep fat fryer or on a griddle.

Shared by Megan Goodwin

Asian Style Round Steak

2 pounds beef top round steak, cut into 3-inch strips
2 tablespoons canola oil
1 cup chopped onion
3 celery ribs, chopped
1/4 cup reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 medium green peppers, julienned
1 can (15 ounces) tomato sauce
1 can (14 ounces) bean sprouts, rinsed and drained
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 tablespoon cornstarch
1/2 cup cold water
Hot cooked rice

Directions:

In a large skillet, brown meat in oil on all sides. Transfer meat and drippings to a 5-qt. slow cooker.

Combine the onion, celery, soy sauce, sugar, salt, garlic, ginger and pepper; pour over meat.

Cover and cook on low for 5-1/2 to 6 hours or until meat is tender.

Add the green peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on low 1 hour longer.

In a small bowl, combine cornstarch and water until smooth; stir into beef mixture.

Cover and cook on high for 30 minutes or until gravy is thickened.

Serve with rice.

Yield: 8 servings

Shared by Debbie McLean Warner

Enchilada Dip

2 cups seasoned browned hamburger meat
1 can (15 ounces) chili with beans
1 can (10 ounces) enchilada sauce
1 can (8 ounces) tomato sauce
3/4 cup corn chips
1 cup (8 ounces) sour cream
1/2 cup shredded cheddar cheese
Tortilla chips


In a large bowl, combine the hamburger mix, chili, enchilada sauce, tomato sauce and corn chips.

Transfer to a greased shallow 2-qt. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until heated through.

Dollop with sour cream; spread carefully. Sprinkle with cheese. Bake 3-5 minutes longer or until cheese is melted.

Serve with the tortilla chips.

Shared by Debbie McLean Warner

Savory Lasagna Soup

2 tsp. olive oil
1-1/2 lbs. Italian sausage or Ground Beef
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

The cheese portion:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese

Directions: 

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute.

Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes.

Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese

This is the best comfort food for cold nights.

Shared by Nancy Smythe

Lasagna Cups

12 lasagna sheets, cooked until just softened
500g (17.64 ounces) lean beef mince
1 large onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2tsp crushed garlic
6 tomatoes, finely chopped (or use 1 can of chopped tomatoes with 2tbsn tomato paste)
1/2 cup beef stock
2 Bay leaves
1tsp thyme leaves
2tsp sugar
salt & pepper to taste
‘white sauce’
1 cup creme fraiche
1/2 cup mascarpone
juice of 1/2 lemon
1 cup pecorino, finely grated
salt & pepper to taste
grated mozzarella, for topping

Directions:

In a large pot, fry the mince until it’s nicely browned. Remove from the pot and set aside.

In the same pot, fry the onion, carrots, celery and garlic until soft and translucent.

Add the mince back to the pot along with the tomatoes, beef stock, bay, thyme and sugar.

Allow to simmer for 15-20 minutes, covered.

Pre-heat the oven to 180°c. Grease and line (with baking paper) a 6-hole jumbo muffin tray.

Combine all the ‘white sauce’ ingredients in a small bowl and set aside.
Adjust the seasoning of the meat sauce.

To make the lasagna cups, press 2 lasagna sheets into the prepared muffin tray.

Place a few spoonfuls of the meat sauce into the lasagna cup, followed by a bit of the white sauce.

Top with grated mozzarella and place in the pre-heated oven.

Bake for 15-20 minutes until the cheese is golden and bubbling and the exposed pasta has gone crispy (my favorite part).

Serve with salad and crusty bread.

I used my jumbo muffin tray but if you only have a standard 12-hole muffin pan, then by all means use it. You’ll probably only need one sheet of lasagna in that case. I served the Lasagna cups with a green salad and crusty garlic bread and my family were thoroughly impressed. You can also use a mini muffin tray to make as Appetizers.

Shared by Mary Ann Hartley

Mexican Meatloaf

1/2 cup diced up onion
1 diced carrot
1 minced fat garlic clove
1/2 a yellow bell pepper, finely diced
1 roasted (whole in the oven at 400 for 20 minutes) poblano pepper, diced
1 lb ground beef
6 oz Mexican chorizo
1/2 cup panko breadcrumbs
2 eggs, beaten
1/4 cup ketchup
1/4 cup sour cream (or crema)
1 teaspoon cumin
1/2 teaspoon chipotle powder (plus a little pinch more)
salt and pepper
olive oil

Directions:
Saute onions, garlic, carrot and bell pepper in olive oil for eight minutes, until soft and shiny.

Roast the poblano and remove its skin, then dice.

Combine eggs, breadcrumbs, spices and condiments and add to the mixture comprised of ground beef, chorizo and cooked vegetables.

Mix well by hand then pour (it’s a bit wet) into a loaf pan.

Bake in a 375 degree oven for 40-45 minutes.

Shared by Linda Gonzalez

Olive Garden Pasta Fagioli

2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes , undrained
1 (16 ounce) can red kidney beans , drained (I skipped this, not a fan of red kidney beans!)
1 (16 ounce) can white kidney beans , drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Directions:

Brown beef in a skillet. Drain fat from beef and add to crock pot with everything except pasta. 

Cook on low 7-8 hours or high 4-5 hours. 

During last 30 min on high or 1 hour on low, add pasta.

**This makes 12 servings, so you could definitely cut it in half if you are making it for only a few people.**

Chili in a Jar

3 cups dried beans (pink, red, or kidney -- sorted). Put into a jar or large bag.

3 Tbsp. mild chili powder
2 Tbsp. dehydrated onions
1 Tbsp. granulated garlic
1 tsp. oregano
2 tsp. salt
1/2 tsp. cayenne pepper (optional)

Combine spices and put into a small bag.

Include in your gift basket:
1 8 oz. can tomato sauce
2 14oz. cans diced tomatoes in juice

Label: 

Wash beans. Put into pot with spices. 

Cook until done, about 1 to 1 1/2 hours. 

Meanwhile, brown 1 lb. ground beef (if desired), and drain. 

Add meat to the beans with the tomatoes and sauce. 

Simmer to blend flavors.

Shared by Mary Ann Hartley

Slow Cooker Meatball and Tortellini Soup

½ bag of frozen Italian Meatballs (1 pound)
1 bag (1 pound) frozen cheese tortellini
Beef Broth (32 oz.)
1 can (15.5 oz) Cannellini Beans
1 can (14.5 oz.) Italian Diced Tomatoes (has basil, garlic & oregano in it)
1 small yellow onion, finely diced
2-3 cloves garlic, minced
2 stalks celery, finely diced
½ tbsp. Italian Seasoning
Salt & Pepper, to taste
Grated Parmesan Cheese


Directions:
Pour beef broth in slow cooker and add beans (do not drain), diced tomatoes (do not drain), onion, garlic, celery, Italian seasoning and frozen meatballs.
Set slow cooker on low for 6-8 hours.

About 30-45 minutes before you’re ready to eat, add frozen tortellini (or pasta).

Allow to cook thoroughly. Add salt & pepper to taste (I usually add about a tsp. of table salt and ½ tsp of freshly ground black pepper).

Ladle into bowls and top with grated Parmesan cheese.

Shared by Debbie McLean Warner

Beef Tostadas

3 pounds boneless beef chuck roast, trimmed of fat and cut into 1 1/2 inch cubes

1 to 2 limes

2 medium onions 

1 quartered 

1 diced

1 jalapeno, seeded and diced (optional)

9 cloves garlic

6 smashed and peeled

3 minced, divided

1/4 cup cilantro, cleaned and chopped

15 sprigs thyme

Salt and pepper to taste

2 dried ancho chile peppers

Queso fresco (Mexican cheese) or feta cheese, crumbled, to garnish

Cilantro leaves, cleaned and picked, to garnish

2 tablespoons olive oil

Sour cream, to garnish

1 (15 ounce) can tomato sauce

Diced tomatoes, to garnish

3 dried chipotle peppers, finely ground

Lime wedges, to garnish

12 (6-inch) corn tortillas, or more, if desired

Vegetable oil spray or 2 tablespoons vegetable oil

6 avocados


Put beef cubes, quartered onion, 6 smashed garlic cloves, thyme sprigs, ancho chile peppers, 1 tablespoon salt and 7 cups of water in a Dutch oven, and turn heat on to high. 

Bring just to a boil, then turn down to a gentle simmer and cook for 2 to 2 1/2 hours.

While beef is stewing, prepare the tostadas. Preheat oven to 450 degrees Fahrenheit. 

Spray both sides of the tortillas with vegetable oil. (You can also use a pastry brush to apply the oil.) 

Arrange tortillas in a single layer on 2 baking sheets. 

Place a wire rack upside down on top of each sheet of tortillas to keep them flat while they bake. 

Bake in the oven until just browned and crisp, about 12 to 14 minutes, switching the position of the sheets on the racks halfway through for even baking.

To make the guacamole, halve the avocadoes and remove seeds. Scoop out avocadoes with a spoon and place in a mixing bowl. 

Add 2 minced garlic cloves and squeeze lime juice from 1 lime over the avocadoes. 

Mash avocadoes using a fork, being careful not to over-mash. 

Season with salt and pepper to taste. Stir gently. 

Add more lime juice to taste. Fold in cilantro and jalapeno. 

Cover with plastic wrap, making sure to press the wrap directly onto the surface of the guacamole to help prevent oxidation. 

Refrigerate until ready to serve. 

Prep the rest of the garnishes and refrigerate until ready to serve.

When beef is tender, drain liquid from the Dutch oven, making sure to reserve 1 1/2 cups of the cooking liquid. 

Discard the onion, garlic and thyme. 

Add the beef back to the Dutch oven and shred into pieces using a potato masher or 2 forks.

In a large saute pan or skillet over medium-high heat, add olive oil. 

When oil is hot, add the shredded beef and diced onion, and cook until browned, about 8 to 10 minutes. 

Stir often. Add 1 minced garlic clove and cook for about 1 minute.

Add tomato sauce, reserved cooking liquid and chipotle powder to the pan. 

Stir, then reduce heat and simmer until most of the liquid has cooked out, about 6 or 7 minutes.

Shared by Debbie McLean Warner

Chinese Chile Beef Stir Fry

3 tbsp soy sauce, preferably dark sauce
1 garlic clove, crushed and chopped
2 tbsp rice vinegar1 tsp peeled and grated fresh ginger
1 tsp Chinese five spice powder1 cup broccoli florets
1 lb (450 g) beef round steak, cut into thin strips
1 cups now peasfreshly ground black pepper
1 tsp cornstarch
4 tbsp vegetable oil
1/2 cup beef stock
1/2 red bell pepper, seeded and thinly sliced
few drops of Asian sesame oil
1 fresh hot red chile, seeded and finely chopped


Mix the soy sauce, vinegar, and five spice powder together in a bowl. Add the beef and toss well. Season well with black pepper.

Cover and refrigerate for at least 2 and up to 12 hours.

Heat 2 tbsp oil in a wok over high heat.

Add the bell pepper and stir-fry until crisp-tender, about 3 minutes. Add the chile, garlic, and ginger and stir-fry for 1 minute.

Add the broccoli and snow peas and stir-fry for 2 minutes. Transfer to a platter.


Add the remaining oil to the wok and heat over high heat.

Drain the beef from the marinade, reserving the marinade.

Add the beef to the wok and stir-fry for 1 minute.

Return the vegetables to the wok and pour in the marinade.

Dissolve the cornstarch in the stock, and stir into the wok.

Stir-fry the steak and vegetables until the sauce is boiling.

Transfer to a plate, drizzle with the sesame oil, and serve at once.

Shared by Mary Ann Hartley

Grilled Ribeye Steaks and Potatoes with Smoky Paprika Rub

2 beef ribeye steaks, cut 1 inch thick (about 12 ounces each)
2 tablespoons vegetable oil
1/2 teaspoon salt
2 large russet potatoes, cut lengthwise into 8 wedges each
Salt
1 tablespoon minced green onions
Sour Cream and Onion Sauce (recipe follows) (optional)

Seasoning:
2 tablespoons smoked or Spanish paprika
1-1/2 teaspoons sugar
1-1/2 teaspoons chili powder
1 teaspoon ground black pepper
1/2 teaspoon ground red pepper

Combine seasoning ingredients in small bowl; remove and reserve 2 tablespoons.

Press remaining seasoning evenly onto beef steaks; set aside. Combine reserved seasoning, oil and salt in large bowl. Add potatoes; toss to coat.

Place steaks on grid over medium, ash-covered coals; arrange potatoes around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Grill potatoes 14 to 17 minutes (over medium heat on preheated gas grill, 13 to 15 minutes) or until tender, turning occasionally.

Carve steaks into slices; season with salt, as desired. Sprinkle green onion over potatoes.

Serve potatoes with Sour Cream and Onion Sauce for dipping, if desired.

Sour Cream and Onion Sauce:

Combine 1/2 cup dairy sour cream and 2 tablespoons minced green onion. Sprinkle with smoked or Spanish paprika, as desired. Yield: 1/2 cup.

Shared by Debbie McLean Warner

Sirloin with Sugar Snap Pea & Pasta Salad

1 boneless beef top sirloin steak, cut 3/4 inch thick (about 1 pound)
2 cups fresh sugar snap peas
2 cups cooked gemelli or corkscrew pasta
1 cup grape or teardrop tomatoes, cut in halves
3 cloves garlic, minced
1 teaspoon black pepper
Freshly grated lemon peel
Chopped fresh parsley (optional)

Gremolata Dressing:
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
2 teaspoons freshly grated lemon peel
1/4 teaspoon salt
1/8 teaspoon black pepper

Bring water to boil in large saucepan. Add peas; cook 2 to 3 minutes until crisp-tender. Drain; rinse under cold water. 

Combine peas, pasta and tomatoes in large bowl. Set aside.

Whisk Gremolata Dressing ingredients in small bowl until well blended. Toss 2 tablespoons dressing with pasta mixture. Set aside.

Combine 3 cloves minced garlic and 1 teaspoon pepper; press evenly onto beef steak. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.

Carve steak into thin slices; season with salt, as desired. 

Add steak slices and remaining dressing to pasta mixture; toss to coat evenly. 

Garnish with lemon peel and parsley, if desired.

Shared by Mary Ann Hartley

Coney Island Taters

1 pound ground beef
1 medium onion, chopped
1 cup prepared barbecue sauce
2 large all-purpose potatoes
1/2 cup shredded Cheddar cheese
1/4 cup sliced green onions (optional)

Heat large nonstick skillet over medium heat until hot. Add ground beef and onion; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. 

Pour off drippings. 

Stir barbecue sauce into beef; cover and simmer over medium-low heat 10 minutes.

Meanwhile pierce potatoes in several places with fork. Place on paper towel in microwave oven. Microwave on HIGH 10 to 11 minutes or until tender, rearranging potatoes halfway.

Cut potatoes lengthwise into quarters. 

Cut each quarter crosswise in half. 

Arrange 4 pieces potato on each serving plate; top with beef mixture. 

Sprinkle with cheese; top with green onions, if desired.

Shared by Debbie McLean Warner