Beefy Black Bean Chili

• 1 sm. can black olives
• 2 (15 oz) cans black beans undrained
• 2 (8oz) cans tomato sauce
• 1 lb lean ground round
• 1 cup medium or hot chunky-style salsa
• 1 tbsp chili seasoning mix
• shredded cheddar cheese
• sour cream

1. Cook meat in a large saucepan over med-high until browned stirring until it crumbles.  Drain.  
2. Drain and mash 1 can of beans.  Add mashed beans, undrained beans, salsa, tomato sauce and seasoning mix to sauce pan; stir well.  
3. Cook over medium heat 10 minutes or until thoroughly heated. 
4.  Top with sour cream and cheese.

Favorite Turkey Burger

• 1 1/2 lbs. ground turkey (92-93% lean)
• 1/2 cup finely grated Gruyere cheese
• 4 scallions, thinly sliced
• 1/4 cup dried breadcrumbs
• 1/4 cup Dijon mustard
• 1 garlic clove
• Coarse salt
• ground pepper
• vegetable oil for grill
• 4 hamburger buns

1. Heat grill to high.
2. In medium bowl, use fork to gently combine ground turkey with Gruyere, scallions, breadcrumbs, mustard, and garlic.  Season generously with salt and pepper.  Gently form mixture into 4 (1-inch-thick) patties.
3. Lightly oil grill.  Place patties on hottest part of grill.  Sear for 1 to 2 minutes per side or until browned. Move to cooler part of grill.  Continue grilling for 5 to 10 minutes per side or until cooked through.
4. Toast buns on grill.  Place burgers on buns.

Florentine Casserole

• 6 oz. farfalle, cooked until tender
• 2-3 cups spaghetti sauce
• 1 lb. ground beef, cooked and drained
• 1 cup sour cream
• 1 cup cottage cheese
• 10 oz pkg. frozen chopped spinach, thawed and well drained, divided
• 1/2 cup grated Parmesan cheese, divided

1. Preheat oven to 375°.  Lightly grease a 2-quart casserole dish.  Mix the beef with the spaghetti sauce and fold into cooked noodles until well blended.  Cool.
2. Mix together sour cream and cottage cheese.
3. In prepared pan, place half the noodle mixture.  Scatter half the spinach over the noodles and top with half the sour cream/cottage cheese mixture.  Sprinkle with half the Parmesan cheese.  
4. Repeat layers.  Bake 30 minutes or until bubbly and golden on top.  

Country Salisbury Steak

• 1 1/2 lb. extra lean ground beef
• 1 pkg. (6 oz) Stove Top Stuffing Mix
• 1 1/2 cups water, divided
• 3/4 cup chopped onions
• 1 pkg. (8 oz.) fresh mushrooms, sliced
• 1/2 cup barbecue sauce

1. Preheat oven to 375°.  Mix meat, stuffing mix, 1 1/4 cups water, and onions until well blended.  Shape into six 1/2-inch-thick oval patties.  Place on 15 x 10 x 1-inch greased baking pan.  
2. Bake 25 min. or until cooked through (160°).
3. Spray large nonstick skillet with cooking spray.  Add mushrooms; cook on medium-high heat 5 min. or until lightly browned, stirring occasionally.  Add barbecue sauce and remaining 1/4 cup water.  Reduce heat to low.  Cook 1 to 2 min. or until sauce is heated through.  Serve over patties. 

Baked Hash Brown Potatoes

• 30 oz. package frozen hash brown potatoes
• 1/4 cup melted butter
• 1/4 cup minced onion or onion flakes
• 1 can cream of mushroom or cream of chicken soup
• 2 cups sour cream
• 1 1/2 cups shredded cheddar cheese
• 2 cups crushed corn flakes
• salt and pepper

Topping:

• 2 cups crushed corn flakes
• 1/4 cup melted butter

1. Mix together the melted butter, onion, soup, sour cream, cheese and salt and pepper.  Fold in hash browns.  
2. Place in greased 9 x 13 pan or casserole.  
3. Toss cornflakes and melted butter.  Spread across top of potatoes
4. Bake at 350° for 1 hour or until golden brown.

BBQ Meatballs

• 1/2 cup bread cubes
• 1/2 cup milk
• 1 lb. ground beef (lean)
• 3 tsp. minced onion
• 1 tsp. salt and pepper
• 1/2 cup brown sugar
• 1/2 cup catsup
• 2 tsp. white vinegar

1. Soak 1/2 cup bread cubes (about 1 slice of bread torn) in 1/2 c milk.  Add hamburger, minced onion, salt and pepper.  
2. Form into meatballs and place in a cake pan.  
3. To prepare topping:  mix brown sugar, catsup and vinegar.  Spoon over meatballs.  Bake 1 hour at 350°.

Scalloped Sweet Potato Stacks

Servings:  12  Hand on:  25 min.  Total Time:  1 hr., 5 min.

• 1 1/2lb. small sweet potatoes, peeled and thinly sliced
• 2 tsp. chopped fresh thyme, divided
• 1 cup (4 oz) freshly shredded mozzarella cheese, divided
• 2/3 cup heavy cream
• 1 garlic clove, pressed
• 1/2 to 3/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• Garnish: fresh thyme

1. Preheat oven to 375°.  Layer half of sweet potatoes in a lightly greased 12-cup muffin pan.  Sprinkle with 1 1/2 tsp. thyme and 1/2 cup cheese.  Top with remaining sweet potatoes.  (Potatoes will come slightly above the rim of each cup.)
2. Microwave cream, next 3 ingredients, and remaining 1/2 tsp. thyme at HIGH 1 minute.  Pour cream mixture into muffin cups (about 1 Tbsp. per cup).
3. Bake at 375°, covered with aluminum foil, 30 minutes.  Uncover and sprinkle with remaining 1/2 cup cheese.  Bake 5 to 7 minutes or until cheese is melted and slightly golden. 
4. Let stand 5 minutes.  Run a sharp knife around rim of each cup, and lift potato stacks from cups using a spoon or thin spatula.  Transfer to a serving platter.  Garnish, if desired.  

*Gruyère cheese may be substituted for mozzarella cheese.