Big Mac Smash Tacos

 Big Mac Smash Tacos

Ingredients:

1 pound 90/10 ground beef
8 soft taco size flour tortillas
8 slices American cheese
2 cup shredded iceberg lettuce
1/2 cup diced onion
½ cup thousand island dressing
Pickle slices
Salt and pepper

Instructions:

Take your ground beef and divide into 8 equal portions.
Then with a tortilla, you will spread the meat onto the tortilla in a thin even layer.
Season with salt and pepper.
Heat a skillet on medium heat, and get the pan nice and hot.
Add the tortillas in a single layer, meat side down. Cook for 2-3 minutes or until the beef is fully cooked and browned.
Flip the tortilla over and allow the tortilla to get golden brown and a little crispy.
Add a slice of cheese on the burger.
Top with pickle, lettuce, onion and a drizzle of dressing.
Serve these Big Mac smash tacos fresh!

BBQ Bacon Cheeseburger Lasagna

 BBQ Bacon Cheeseburger Lasagna

Ingredients:

9 lasagna noodles
1 lb ground beef
2 cups shredded cheddar cheese
6 strips bacon, cooked and crumbled
1 cup BBQ sauce
1 large onion, diced
1 can (14 oz) diced tomatoes, drained
Salt & pepper to taste
Fresh cilantro for garnish

Instructions:

Cook the Noodles: Boil the lasagna noodles according to the package instructions. Drain and set aside.
Brown the Beef: In a large skillet, cook the ground beef with diced onion until browned. Drain excess fat, then stir in BBQ sauce, diced tomatoes, salt, and pepper. Simmer for 5 minutes.
Layer the Lasagna: In a greased baking dish, layer 3 lasagna noodles, half of the beef mixture, half the bacon, and 1 cup of cheddar cheese. Repeat layers, ending with a final layer of noodles.
Top & Bake: Sprinkle the top with remaining cheese and bacon. Cover with foil and bake at 350°F (175°C) for 30 minutes, removing foil for the last 10 minutes to allow the cheese to melt and turn golden.
Garnish & Serve: Let cool for 10 minutes, then garnish with fresh cilantro before slicing and serving!

Sizzling Chinese Pepper Steak with Onions

 Sizzling Chinese Pepper Steak with Onions

Ingredients:

1 lb flank steak, thinly sliced against the grain

2 tablespoons soy sauce

1 tablespoon cornstarch

1 tablespoon vegetable oil

1 large onion, thinly sliced

2 bell peppers (any color), thinly sliced

3 cloves garlic, minced

1 tablespoon ginger, minced

1/4 cup soy sauce

1/4 cup beef broth

2 tablespoons oyster sauce

1 tablespoon hoisin sauce

1 teaspoon sugar

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

Cooked rice (for serving)

Green onions, chopped (for garnish)

Instructions:

Marinate the Beef: In a medium bowl, combine the sliced flank steak, 2 tablespoons soy sauce, and cornstarch. Mix well and let it marinate for 15 minutes.

 

Cook the Beef: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through, about 4-5 minutes. Remove the beef from the skillet and set aside.

Stir-fry the Vegetables: In the same skillet, add the sliced onion and bell peppers. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Add Aromatics: Add the minced garlic and ginger to the skillet and stir-fry for another 1-2 minutes until fragrant.

Prepare the Sauce: In a small bowl, whisk together the 1/4 cup soy sauce, beef broth, oyster sauce, hoisin sauce, sugar, black pepper, and red pepper flakes (if using).

Combine and Cook: Return the cooked beef to the skillet and pour the sauce mixture over the beef and vegetables. Stir to combine and cook for another 2-3 minutes until the sauce has thickened and everything is heated through.

Serve: Serve the pepper steak over cooked rice and garnish with chopped green onions

Slow Cooker Sausage and Potato Casserole

 Slow Cooker Sausage and Potato Casserole

Ingredients:

32 oz bag cubed hash browns

14 oz kielbasa, cut into small pieces

1 small onion, diced

2 1/2 cups shredded cheddar cheese

10.5 oz can cream of chicken soup

1/2 cup milk

1/2 cup sour cream

Salt and pepper, to taste

Directions:

Spray the inside of the slow cooker with non-stick spray.

Add hash browns, kielbasa, onion, and 2 cups of cheese. Mix well.

In a separate bowl, combine cream of chicken soup, milk, sour cream, salt, and pepper. Pour over the potato mixture and stir.

Sprinkle remaining cheese on top.

Cook on low for 6 hours or high for 3-4 hours until potatoes are tender.

Prep Time: 10 minutes | Cook Time: 6 hours | Total Time: 6 hours 10 minutes

Kcal: 691 | Servings: 8

Super easy. It’s a dump meal

 Super Easy Dump Meal: Budget-Friendly and Feeds a Crowd

When life gets busy, there’s nothing like a meal that’s simple to prepare, easy on the wallet, and hearty enough to feed a crowd. This Super Easy Dump Meal checks all the boxes. With minimal prep, a short ingredient list, and a total cost of around $12, you’ll have a delicious and satisfying dish on the table in no time.

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What’s a Dump Meal?

A dump meal is a no-fuss recipe where you “dump” all the ingredients into one pot, slow cooker, or casserole dish and let them work their magic. It’s the ultimate solution for weeknight dinners, meal prep, or feeding hungry guests with minimal effort.

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Why You’ll Love This Recipe

1. Effortless Prep: No complicated steps—just assemble and cook.
2. Affordable: Perfect for budget-conscious households.
3. Feeds a Crowd: Great for family dinners or potlucks.
4. Customizable: Swap out ingredients based on what you have.

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Ingredients

• 1 pound ground beef or turkey
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) corn (drained)
• 1 can (15 oz) black beans (drained and rinsed)
• 1 packet taco seasoning
• 2 cups cooked rice or pasta (optional, for serving)
• 1 cup shredded cheese (cheddar or a Mexican blend)
• Optional toppings: sour cream, green onions, or avocado slices

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Instructions

1. Brown the Protein

1. In a large skillet, cook the ground beef or turkey over medium heat until browned. Drain any excess fat.

2. Dump and Mix

1. Add the diced tomatoes (with juice), corn, black beans, and taco seasoning to the skillet. Stir to combine.

3. Simmer

1. Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally. This allows the flavors to meld.

4. Serve and Enjoy

1. Spoon the mixture over cooked rice or pasta, if desired.
2. Sprinkle with shredded cheese and let it melt.
3. Add your favorite toppings, such as sour cream, green onions, or avocado slices.

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Tips for Success

• Make It Your Own: Swap ground beef for chicken or go meatless with extra beans or vegetables.
• Spice It Up: Add diced jalapeños or a splash of hot sauce for extra heat.
• Bulk It Up: Stir in cooked pasta, rice, or quinoa for a heartier dish.
• Slow Cooker Option: Combine all ingredients (except the cheese) in a slow cooker and cook on low for 4-6 hours. Add cheese before serving.

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Serving Ideas

This dump meal is versatile and pairs well with:

• Tortilla Chips: Use it as a dip for a fun, interactive meal.
• Salad: Serve with a side of greens for a balanced plate.
• Taco Night: Spoon the mixture into taco shells or tortillas for a quick taco variation.

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Conclusion

This Super Easy Dump Meal proves that delicious doesn’t have to be complicated or expensive. With a total cost of about $12, it’s a budget-friendly lifesaver for busy families, potlucks, or meal prep days. Give it a try and see how this simple recipe becomes a go-to favorite in your household!

Old-fashioned meatloaf

 *ingredients°2 pounds ground meat°2 cups oats or crunchy breadcrumbs°2 eggs°1 large onion or 2 small onions, cubed°1 teaspoon salt°1/2 tsp pepper°1 cup ketchup plus garnish supplement*DirectionsMix all your ingredients in a bowlSpray the pan with the cooking spraySqueeze the chopped mixture into the pan and make a groove in the middlePut on some ketchup or whateverCover and simmer for 4 to 6 hoursEnjoy !

Chicken and dumplings

 Easy Crock Pot Chicken and Dumplings

Juicy chicken breasts cooked to tender perfection in the slow cooker in a rich creamy sauce.

Shortcut dumplings make this deliciously comforting meal effortless for a family favorite everyone will agree on.

Ingredients :

4 boneless skinless chicken breast

1 can chicken broth

2 cans cream of chicken

sliced carrots

sliced celery

1/2 can peas

1/2 onion

crumbled bacon

parsley

garlic powder

salt and pepper

1 can flaky biscuits

Instructions:

Place chicken breasts in bottom of crockpot
Pour chicken broth and both cream of chickens over it
Add in carrots, celery and onion. How much ever you prefer
Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer
Cook on high for 3 hours
Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together.

Break up the flaky biscuits, uncooked, and put in the crockpot. I break each roll in about 3 parts and just place them on top.
Remain cooking for another hour or so on high or until done.

Enjoy!