• 1/2 lb extra-lean ground beef
• 1 small green & 1 small red pepper, finely chopped
• 1/3 cup BBQ sauce
• 1 (7.5 oz) can buttermilk biscuits
• 1/2 cup Mexican-blend shredded cheese

Heat oven to 375°

Brown meat with peppers in medium skillet. Remove from heat. Stir in bbq sauce.

Seperate biscuits. Press biscuits into muffic pan forming cups.

Spoon meat mixture into biscuit cups; press into cups with back of spoon.

Bake 10 minutes or until biscuits are lighlty browned. Top with cheese; bake 3-4 minutes or until melted.

• 3 lbs. ground beef
• 3 slices bread, soaked in milk
• salt & pepper
• 1 onion, chopped and browned
• 3/4 cup catsup
• 2 tsp lemon juice
• 3 tbsp brown sugar
• 1 tsp worcestershire sauce

Mix meat, bread, salt and pepper into patties. Combine rest of ingredients. Pour sauce into pan and place patties.
Bake for 1 hour at 350°.

• 1 large shells & cheese
• hamburger or sausage
• spaghetti sauce
• 2 cups italian cheese

Place half of shells on bottom.
Layer sauce & 1 cup of cheese.
Repeat. Bake at 350° for 15-20 minutes, uncovered

• 2 lbs stew meat
• 2 cans cream of mushroom
• 1 pack dry onion soup

Crockpot on low all day
Yummy over baked potatoes or noodles

• 1 lb shells
• 2 lbs ground beef
• 2 medium chopped onions
• garlic salt
• 1 (27 oz) spaghetti sauce
• 2 cans tomatoes
• 1 pack sliced mushrooms
• 1 cup sour cream
• 1/2 lb provolone
• 1/2 lb mozzarella

Cook shells. Cook beef. Add onion, salt, sauce, & tomatoes.
Simmer for 20 minutes. Pour 1/2 shells in deep casserole. Spread with sauce and 1/2 cup sour cream. Top with provolone. Repeat & end with mozzarella
Cover and bake at 350 for 30-40 minutes. Remove cover & bake until cheese melts.

• 1-1/2 lbs ground beef
• 1 cup bread crumbs
• 3 eggs
• 1 onion soup package
• 1/3 cup chili sauce
• salt & pepper

Sauce

• 1/3 cup chili sauce
• 1 tsp mustard
• 1/4 cup red wine vinegar
• 1/4 cup brown sugar

Bake at 350° for 1 hour.
Make sauce & baste onto meatloaf every 15 minutes.

• 1 boneless beef sirloin top roast (abt 3 lbs), cut in half
• 1/2 cup water
• 1 can (4 oz) diced jalapenos, drained
• 1 envelope italian salad dressing mix
• 12 crusty rolls (5 inches)

Place beef in 5-qt crockpot.

In a small bowl, combine water, jalapenos,& dressing mix. Pour over beef.

Cover & cook on low for 8-10 hours or until meat is tender. Shred beef, skim fat from the juices.

Serve on buns. (8 pts & 12 servings)

• 1 lb lean ground beef
• 2 green peppers, coarsely chopped
• 3 cloves garlic, minced
• 2 cups cooked long-grain white rice
• 1 (24 oz) jar spaghetti sauce
• 1-1/2 cups Kraft Shredded Italian Five Cheese with a TOUCH OF PHILADELPHIA, divided

Heat oven to 350°

Brown meat with peppers and garlic in a large skillet; drain. Stir in rice, spaghetti sauce, and 3/4 cup cheese.

Spoon into 2-qt casserole sprayed with cooking spray; top with remaining cheese.

Bake 25 minutes or until heated through

1 cup = 9 pts

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