I've often thought of making Taco Soup, but never have. I'm sick of making tacos, but wanted tacos (does that make any sense at all?), so I decided to try making taco soup for something just a little different. I searched on here for Lesa's recipe, and then I searched the internet to compare. I sort of combined the two, and I'm happy w/ the results.

I browned about 1.5 pounds of ground beef, then drained. Added a cup of water and 2 envelopes of taco seasoning.

To that, I added a can of beef broth, can of corn (ideally should be the fiesta corn), can of black beans, and a can of diced tomatoes. Simmer.

I didn't think it had enough kick, so I poured in a few tablespoons of taco sauce. The I found some fresh salsa from Sam's Club. I added a few tablespoons of that too.

I'll serve it w/ crushed tortilla chips and some shredded cheese. I might even try a little spoon of sour cream too.

1 teaspoon olive oil
1 lb bulk Italian sausage (sweet or hot) broken into pieces
5 large garlic cloves, minced
1/2 teaspoon red pepper flakes
1 head escarole, trimmed and cut into 2-inch pieces
3 cups cooked or canned white beans, such as great northern or navy, drained and rinsed, if canned
3 cups chicken stock
1/2 stick butter
1/2 cup finely grated Parmigiano-Reggiano or Pecorino Romano
2 plum tomatoes, diced
2 tablespoons chopped fresh flat-leaf parsley
salt and pepper to taste
Accompainiment: extra-virgin olive oil for drizzling and shaved grated Parmigiano-Reggiano

Heat oil in a deep, 12-inch skillet over moderately high heat until hot but not smoking. Brown sausage, stirring for 7 to 10 minutes.

Add garlic and red pepper flakes and cook, stirring until garlic is softened, about 2 minutes.

Add escarole and cook, stirring until wilted, about 2 minutes.

Add beans and cook, stirring for 1 minute.

Add stock and bring to a gentle boil. Stir in butter, cheese, tomatoes and half the parsley.

Cook stirring, until butter is melted and stew is heated through.
Season with salt and pepper. Ladle stew into bowls and sprinkle with remaining parsley. Serve with extra-virgin olive oil and Parmesan.

I have now made enough jerky over the past few years that I can tell you from experience my basic. Use eye of round beef roast. Steaks are too thin. Thaw it only partially or freeze it until it is half solid. Slice it at number 5 on a meat slicer--about 1/8 -3/16 inch. Slice it across the grain and not with the grain. It is easier to chew. There are dozens of marinades out there to soak the meat in--pick your pleasure--this is the one I use most often. It is for 1 lb of beef so adjust for more. I usually make marinade for 3 lbs even if I have 4 pounds of beef--it is enough.

1 lb lean beef

1/2 c brown sugar
2/3 c soy sauce
1/4 c teriyaki sauce
1/4 c worcestershire sauce
1/3 c balsamic vinegar
5 T liquid smoke
1/2 c pineapple juice

Marinate at least 3 hours.

mix together :

1 T onion powder
1 T garlic powder
2 t cracked pepper

sprinkle over each tray of beef

Then follow the instructions for your dehydrator.

Stuffed Shells
For original recipe, but I changed it some...
http://www.foodnetwork.com/recipes/sand ... index.html

Ingredients
1 box uncooked jumbo pasta shells
1 (26-ounce) jar chunky tomato sauce with onion and garlic ( I used prego garlic and onion all natural)
1 (28-ounce) can peeled whole tomatoes
1-1.5 lb ground beef
1 (15-ounce) container ricotta cheese
3 tablespoons grated Parmesan
1/2 cup shredded provolone cheese (I used a mixture of shredded mozzarella and parmesan)
1 egg
1 teaspoon dried parsley
1 teaspoon Italian seasoning ( I used Badia to taste)
Some fresh parsley
1 (8-ounce) package shredded mozzarella cheese (whole milk)
Special equipment: 1 (13 by 9-inch) baking dish or 1 (10-inch) round baking dish ( I used 13 x 9 dish) and Foil to cover dish
Directions
Preheat oven to 350 degrees F.

Prepare shells according to the directions on the box. After cooking shock in an ice bath.

Add some olive oil to pan, sautee ground beef with seasoning, garlic, pepper and fresh parsley finely chopped. Drain meat.

In the large bowl combine the tomato sauce, and the can of peeled whole tomatoes. Break up the tomatoes with a fork. Add done meat in the sauce and mix well making a thick meat sauce.

In a medium bowl combine the ricotta, Parmesan, shredded provolone (or mozzarella), egg, parsley and Italian seasoning. Stir until well blended.

Pour the ricotta cheese mixture into a resealable bag. Cut 1 corner of the bag and use it to fill each pasta shell with cheese mixture.

Pour 1 inch of the sauce and meatball mixture in the baking dish. Add cheese stuffed shells onto the sauce ( I make about 22 shells with the cheese filling), top with remainder of the mozzarella cheese and pour the remaining sauce mixture over shells. I also added some provolone cheese slices on top of the shells before adding the sauce, gives a nice MELT…

Cover with foil, and place in oven and bake for 50 minutes to 1 hour. Remove from oven and let cool 5 minutes before serving. I baked mine for 1 hour at 355 but my stove is not as hot as others.

Very yummy

Slow Cooker Lasagna-makes 6 servings/8 pts ea.
1lb uncooked lean ground beef(93% lean)
1 small onion,chopped
1 medium garlic clove,minced
28oz. canned crushed tomatoes
15 oz. canned tomato sauce
1 tsp table salt
1 tsp dried oregano,1/2 tsp dried basil,1/4 tsp crushed red pepper flakes
1 cup part skim ricotta cheese
1 1/2 cups part skim mozzarella,shredded,divided
6 dry lasagna noodles,no cook
1/2 cup shredded Parmesan cheese

Heat a large,nonstick skillet over med-high heat. Add beef,onion,and garlic;cook,stirring frequently,breaking up meat with a wooden spoon as it cooks,about 5-7 min. Stir in 2 cans of tomatoes,salt,oregano,basil and red pepper flakes;simmer 5 min to allow flavors to blend.Meanwhile ,in a separate bowl stir together 1 cup mozzarella and 1 cup ricotta together.

WW Slow Cooker Lasagna-continued-

Spoon 1/3 of beef mixture into a 5 qt slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture;top with half of ricotta mixture. Repeat with another layer(1/3 meat,3 noodles,cheese) and finish with1/3 of the beef mixture.
Cover slow cooker and cook on low setting 4-6 hours. Remove cover;turn off heat and season to taste.
In a small bowl combine the remaining 1/2 cup mozzarella and parmesan;sprinle over top.Cover and set aside until cheese melts and lasagna firms up.

We added some spices we like to the beef/tomato mixture and I simmered it for about an hour the night before we made the lasagna. My husband sliced up a zucchini and added it ti the middle of the lasagna. Also my error-I had my husband in the 4 qt. slow cooker-oops . I have been warned by others to not cook it for anymore than 5 hours.