Sloppy Joe With A Twist

Since we always have ground beef in the freezer, at least once a week I cook a meal using it. Sometimes more than once. And one of the things that always comes to mind when I am looking for my weekly hamburger recipe is sloppy joes...duh! 

We love a good sloppy joe, and I have found some unique ways to serve them. My Sloppy Potatoes and Mexican Sloppy Joes to just name a couple. And now we have another oh so yummy way to get our sloppy on.

A good Philly Cheese Steak isn't the easiest thing to come by here in Northern Indiana, but it remains one of our favorite sandwiches of all time, and inspired this mama to find a way to get those flavors in a whole new way!

Yep, we're taking the tasty stuff from a dripping good cheese steak, and putting them into a ground meat mixture instead.

These come together in almost no time, so perfect for the hustle and bustle of this time of year! 

Don't be afraid to take a classic loved dish and switch it up just a little bit. You never know what new favorite you'll find!

Philly Sloppy Joes

1 lb. ground beef

1 green bell pepper, chopped

1 (4oz.) jar sliced mushrooms, chopped

2 TBS butter

1 medium white onion, chopped

1 tsp. steak seasoning

1 TBS Worcestershire sauce

2 TBS ketchup

1 c. beef broth

1 TBS cornstarch

Salt and Pepper

Hamburger Buns, toasted

Provolone cheese

In a small bowl combine beef broth and cornstarch. Whisk until combined. Set aside. In a large skillet brown beef until no longer pink. Season with salt, pepper and steak seasoning. Remove from skillet. Melt butter. Saute' onions, peppers and mushrooms until soft, about 5-7 minutes. Add beef back to skillet with Worcestershire and ketchup. Stir well. Increase heat to high. Add beef broth mixture and stir constantly until slightly thickened. Assemble sandwiches, leaving tops off. Place in warm oven for a few minutes to melt cheese.

Inspired by Fox Valley Foodie

Shared at Weekend Potluck

Holiday House Guests

Are you hosting Thanksgiving this year? If so, hopefully you've got your menu planned, that shopping list made and a schedule of cooking times. Now, the next question is, are you holiday guests "meal only" people, or are they extended stay? If your house is about to get really full, you're going to need some extra meals too!

Did you just freak out a little? It's okay. Take a deep breath. If you're going to have extra mouths to feed for the entire week, I am here to help. Sure, you will have the leftovers for Friday, and maybe even Saturday, but you're going to need more than that!

Soup!! What a better way to feed a crowd, and maybe even have some leftover to do it again the next day! Oh, and if you, and/or some of your guests are planning on hitting the stores on Black Friday...this would be wonderful to come home to after standing in those long, sometimes cold lines!

We love stuffed peppers. I have a terrific, simple recipe for them I make whenever green peppers go on sale. But this time of year, that isn't often. So what's great about this is that is has all those same classic flavors, and only 2 peppers, so it's super budget friendly too!

Holiday house guests are what Thanksgiving and the holiday season are all about! (As long as they aren't like Cousin Eddie and camp out until New Years!) And there is nothing wrong with feeling a little stressed about feeding them, showing them a good time, and being a good hostess! So be sure to have some simple, delicious meals ready to go...starting with this soup!

Slow Cooker Stuffed Pepper Soup

1 lb. ground beef

1 medium white onion, chopped

2 medium green bell peppers, chopped

2 (8.8 oz) pouches ready to serve brown rice

3 TBS brown sugar, packed

1/2 tsp. dried basil

1/2 tsp. dried oregano

2 (15 oz.) cans tomato sauce

2 (14.5 oz.) cans diced tomatoes, with juice

1 (32 oz.) box + 1 (15 oz.) can beef broth

Salt and Pepper to taste 

Shredded cheese for garnish, if desired

In a large skillet, brown beef with onion. Drain if necessary. Transfer to slow cooker. Stir in remaining ingredients. Cook on LOW 5-6 hours. Serve with shredded cheese on side.

Shared at Weekend Potluck

The Turtles Are Coming

We are coming to the end of September so quickly, sad I know, but we have actually been looking forward to this time of year for a while now. Why? Because one of our favorite places to visit for a fun filled day, The Indianapolis Children's Museum, is getting a brand new exhibit on September 26th. 

The Teenage Mutant Ninja Turtles are coming!! That's right, these Heroes in the Half Shell are descending upon our great state with all their ninja skills and teamwork! Now, ya'll know how much a good ninja is near and dear to this Tae Kwon Do Family's heart, hence why we are super stoked!

And there is nothing in the world Leonardo, Michelangelo, Raphael, and Donatello love to eat more than pizza! So I took some inspiration from them, and one of my little ninja's favorites, pasta, and came up with a meal that is sure to please any Ninja Turtle fan, from young to old!

A perfect weeknight meal, you can easily add your most loved pizza toppings! Or maybe a twist on Friday movie/pizza night! Any way you serve it, it's a meal the whole family will devour! 

If you are planning a trip to the Children's Museum any time soon, be sure to stop by the Turtles exhibit, you might just find your EMM ninja loving family there too! 

Pizza Pasta Skillet

1 lb. Italian sausage

1 green bell pepper, chopped
1 (4 oz.) can sliced mushrooms
1 (14 oz.) jar pizza sauce
1 (10 ¾ oz.) can cream of mushroom soup
½ c. pepperoni, chopped, reserve a few whole for top
¼ tsp. Italian seasoning, extra for top
¼ tsp. garlic powder
¼ tsp. onion powder
1 lb. elbow macaroni
½ c. grated Parmesan cheese
½ c. shredded mozzarella cheese

 Cook macaroni according to package directions. Meanwhile, in a large skillet, brown sausage, chopped pepperoni and pepper. Drain off extra grease. In a large bowl whisk together sauce, soup, garlic powder, onion powder, Italian seasoning and Parmesan cheese.  When macaroni cooked, drain well. Add to sausage mixture. Stir well. Pour sauce over mixture. Gently stir until incorporated. Reduce heat to low. Sprinkle with mozzarella and Italian seasoning. Top with extra pepperoni. Cover and keep on warm until cheese has melted.

Recipe Originally Developed for The Children's Museum
Shared at Weekend Potluck

Getting Excited Again

Do you have loose your craving for something? Like you plan a meal, and when it comes time to cook it, there is absolutely nothing that sounds appetizing about it anymore? Even if it is something you've good before, for some reason, at that moment in time, you would do anything not to eat it? That is exactly what happened to me last week.

I had a "regular" dish in our house on the menu, and when supper time rolled around, the thought of stepping into the kitchen and actually preparing it didn't exactly make me want to jump out of my recliner. So, I started thinking about what I could do to make it a bit more exciting. Why not add some spice? Not too much. Ya'll know how wimpy my tongue is, but enough to get my taste buds enthusiastic!

This comes together in almost no time, and while yes, you do need a bowl and a pan to make it, it's still pretty close to a one pot wonder, for those super busy nights we all seem to have too many of.

The amount of Cajun seasoning was just enough for us, some heat, but not too much. But if you are worried about it, start out with 1-2 tablespoons, and then taste it before adding more.

If you need a simple supper that doesn't taste simple, this needs to be on your menu soon. If you have a dish you've made forever, and need to get excited about it again, brainstorm and see what you can do!

Sausage, Potato & Pepper Bake

1 lb. polish sausage, sliced on a bias
2 green bell peppers, sliced
5 medium potatoes, cubed
1 (10 oz.) jar banana pepper slices, drained
3 TBS olive oil
3 TBS Cajun seasoning
Salt and Pepper to taste

Preheat oven to 400. Combine all ingredients in a large bowl. Toss well to coat. Transfer to a large, greased baking pan. Bake for 30-45 minutes until potatoes are tender.

Shared at Weekend Potluck

Kick Up Weekend Brunch

Brunch is one of my favorite things. See, I love breakfast foods, but I don't like breakfast. Or, shall I say I don't like breakfast at breakfast time. I've always been that way. Eating early in the morning just doesn't jive with my system. But give me some eggs, bacon and toast at about 10 am, or even noon, or for supper at 6 pm, and I'm a happy girl! 

So you can see why the idea of brunch appeals to me. Some of my favorite dishes, later in the morning when I'm ready for them. And one of my favorite things to order when we go out for brunch is an omelet. There is a diner here in Fort Wayne that serves them 100 different ways, and each one is as big as your head! 

But at home, omelets are a different story. I can't make them in a skillet to save my life. Seriously. I've tried. A lot. That is until I figured out I could easily let my oven do all the work while I take all the glory. Yep, bake 'em! Why not? It's just like a quiche with no crust. You get all the same flavors, but with no hassle of that dreaded skillet flip! 

This one will put a little kick into your brunch this weekend. Amazing Mexican ingredients take your ordinary eggs to the next level. Don't worry about the heat level though. Ya'll know I'm a wimp, so if I can eat it, anyone can. Add some toast and fresh fruit on the side and watch the family flock to the table. Truthfully though, this makes an amazing simple supper too! Who doesn't love breakfast for supper? 

If you love brunch as much as I do, but the menu has gotten a little stale, it's time to kick it up a notch with a little Southwestern flare!

Baked Southwestern Omelet

Originally Published on Indiana Dairy

8 eggs
1 c. milk
¾ c. Mexican blend cheese, plus extra for top
1 TBS dried minced onion
1 small can sliced mushrooms, drained well
½ green pepper, diced
1 (10 oz.) can diced tomatoes with green chilies, drained well
Salt and Pepper to taste
Chopped Chives
Salsa
Sour Cream

 Preheat oven to 350. Grease a 8 x 8 baking dish. In a large bowl whisk together eggs and milk. Season with salt and pepper. Add mushrooms, green pepper, cheese and diced tomatoes.Stir to combine. Pour into prepared baking dish. Bake for 45-60 minutes until set and toothpick comes out clean. Garnish with extra cheese, salsa, sour cream and chives. Allow to sit 5 minutes before cutting to serve.

Shared at Weekend Potluck

$50 Meal Plan Challenge Month #3 { Indiana Family of Farmers}

Whew....where did May go? That's okay though. It's June 1st and that means we only have 7 more days of school. Yes, thanks to all those snow days we have class until June 8th. But the beginning of the month also means it's time for me to take the $50 meal plan challenge once again, and share my ideas with all of you! 

This meal plan was actually one designed around our Memorial Day weekend a couple weeks ago. One of our favorite summer time activities is heading to a local park, complete with splash pad, and let the boy run in the sun, play in the water, and then enjoy a tasty meal. And if I plan it just right, watch the sale ads, and buy carefully, a fun day can also be economical! I love when I can give my family great time, make some memories and still stay on budget!

Meal 1 (Picnic)

Fried Chicken

Tex-Mex Pasta Salad*

Deviled Eggs

Nectarines

Chips

Cookies

** I knew with the holiday weekend our local stores would have their deli fried chicken on special. I was able to get 8 pieces for only $4.99. The pasta salad was a great deal because it used many pantry items, and made enough for us to eat, and then have leftovers for lunch all week long. Plus, it's a new recipe to share with all of you!

Meal 2

Dijon Chicken Lettuce Cups

Fresh Pineapple

Cottage Cheese

** I love making salads and light meals during the hot days of summer; plus not serving it on bread or rolls can sometimes save some cash. Plus this week our local Aldi had a coupon for $3 off fresh meat. I got over 2 lbs. of chicken for about $2! Oh, and they had the pineapple for $.99 too. Seriously, if you have an Aldi in your area and have never shopped there, check it out! They have great food (even gluten free and organic) at GREAT prices!

Meal 3

Grilled Steaks

Baked Sweet Potatoes

Horseradish Coleslaw

** If this is your first time reading my challenge posts, seeing the word "steak" might confuse you when I'm supposed to be on budget. So let me explain for those of you who don't know. We have freezer beef on hands at all times. Sure, the initial cost might be something we have to save for, but over time it saves us a ton of money. If you have never looked into it, check with your local butcher and see if this might be an economical option for your family too.

Meal 4

Eggs

Sausage Links

Hashbrowns

Fruit Cocktail

** Breakfast for supper is a great way to feed your family on the cheap! For this menu, it was even better because I had already bought eggs for the picnic, so now had a great use for the extra ones.

So there you have it. Four meals for $50. I love being able to share these ideas with you, and maybe give you something you can start using to keep the weekly grocery store trip a little easier on the wallet!

Tex-Mex Pasta Salad

1 lb. tri color rotini, cooked, rinsed with cold water and drained

1 green pepper, chopped

1 (15 oz.) can black beans, rinsed and drained

3/4 c. canned corn

1/2 c. sliced black olives

1 (16 oz.) jar salsa

1/2 c. sour cream

2 tsp. garlic powder

3/4 tsp. cumin

2 TBS dried parsley

1/2 c. shredded Cheddar Jack cheese

Salt and Pepper to taste

2 green onions, chopped

In a medium bowl combine salsa, sour cream, cumin, and garlic powder. Mix well. In a large bowl combine pasta, green pepper, black beans, olives corn, parsley, and cheese. Toss to combine. Pour dressing over. Stir well. Season with salt and pepper. Chill for at least an hour before serving. Garnish with green onions. 

Shared on The Country Cook June 5, 2015

Sunday Dinner At Grandma's Day 1 { A Gooseberry Patch Review & Giveaway}

Sunday dinners at Grandma's. Oh the images those words can conjure up in our heads. Maybe an Italian grandma slaving away over the stove all day making the perfect "gravy" for over some pasta. Or maybe a little lady taking a roast chicken from the oven with mashed potatoes boiling away stove top. Any way you cut it, the images lead to loved ones gathered around the table, enjoyed delicious food cooked with love.

For me, growing up 6 hours away from both of my grandmas, I wasn't lucky enough to have a lot of Sunday dinners with them, but that doesn't mean I can't appreciate how special it is! Plus, my son is so blessed to grow up about 20 minutes away from both of his grandmas, so he will be able to have those memories I was never able to. 

And now, thanks to my friends at Gooseberry Patch and their new cookbook, Sunday Dinner at Grandma's, we can all enjoy dishes that would make any granny proud, any day of the week! Oh, the yummy things they compiled in this one! It's cover to cover filled with so much deliciousness!

The minute I saw the word goulash, I was intrigued. Then when I went on to read the recipe, my curiosity was only solidified. This dish is unlike any goulash we've ever had. Okay, it has ground beef in it, but that is where the similarities end. Well, that and the fact they are super simple, perfect for a weeknight and sure to please your hungry bunch. To me, this tastes like something the cowboys would eat out on the trail off the chuck wagon! So hearty and full of protein, veggies and a little chili kick!

Be sure to read the note in the recipe to see the additions I made to the original recipes. Oh, and scroll down to the end of the post to see how you can win a copy of Sunday Dinner at Grandma's for yourself! Or maybe for your grandma!

Country Goulash

Submitted by Amy Woods Collinsville, TX Found on pg. 154

1 lb. lean ground beef

1 clove garlic, minced

1 onion, chopped

1 green pepper, chopped

16 oz. pkg. tri-color rotnini, cooked

1 (14 oz.) can diced tomatoes, drained

1 (16 oz.) can pinto beans, rinsed and drained

3 TBS chili powder

1/2 tsp. salt

In a large saucepan over medium heat, brown beef with garlic, onion and pepper. Drain. Add cooked pasta and remaining ingredients; toss to coat. Heat through over low heat. Serves 4-6. *NOTE* I used 1 tsp. garlic powder instead of fresh clove. I also added 2 TBS Worcestershire sauce after meat was browned. I topped mine with about 1/4 c. Monterrey Jack cheese and chopped green onions.

Shared on The Country Cook May 29, 2015

*********Giveaway*********

To Enter: Leave a comment telling me your favorite dish Grandma used to (or still does) make. Be sure to leave an email address so I can find you!

Extra Entry: Follow Gooseberry Patch on Facebook

(1) Winner will receive (1) copy of Sunday Dinner at Grandma's. 

Contest Ends: June 10, 2015

Disclaimer: I received a free cookbook in exchange for this review. All thoughts and opinions are my own. 

New Orleans At Home

My boys love creole/Cajun food. They can't get enough. For Mr. E. is steams from the trips he took to Louisiana to visit his aunt and uncle. Great memories made over delicious food. For the boy I think it's simply in his DNA, from Daddy of course. I'm sure his very varied and sophisticated palate has something to do with it too. He loves him some great flavor, what can I say?

One of the little guy's favorite restaurant dishes is the gumbo he used to get at Qdoba. See, when they first opened here in Fort Wayne, we won a year's worth of meals from them! So, we ate there a lot over the next 12 months, and enjoyed every bite. But when those meals ended, I will fully admit I was taken back a bit at how pricey they are. I'm not saying the food isn't worth the money, but for a place I would list in the "fast food" category (you order at the counter, you get your own drinks and condiments, there are no servers) it's just a little bit more than I'm willing to spend. Therefore, I had to come up with ways for us to enjoy our favorites at home.

This is the first gumbo recipe I was willing to try when it was given to me. Why? One reason. The words "easy and skillet". To me that meant another one pot wonder I could have on the dinner fast and then share with all of you!

This is a simple weeknight meal that is packed with flavor. You can decrease or increase the heat level depending on how much your family can stand. This was just right for me (the wimp) and the guys added some dashes of hot sauce to theirs for some extra heat.

Bring New Orleans into your kitchen with a delicious, fast meal that is sure to create some new creole fans of its own!

Easy Skillet Gumbo

2 TBS vegetable oil

2 (9 oz.) packages smoked sausage, sliced

1 green pepper, chopped

1 medium white onion, chopped

2 medium carrots, diced

2 celery ribs, diced

1 large clove garlic, minced

1 ( 14 oz.) can diced tomatoes, drained, leave a little juice

2 tsp. creole seasoning

1 TBS cornstarch

1 (15 oz.) can chicken broth

Salt and Pepper to taste

Dried Parsley, for garnish

Cooked Rice

In a large dutch oven, heat oil over medium-high heat. Add sausage, onions, peppers, garlic, carrots and celery. Saute' until sausage is browned and veggies are tender-crisp. Add tomatoes. Stir well. Sprinkle with cornstarch. Mix well. Add chicken broth. Stir to combine. Increase heat to high. Bring to a boil. Reduce heat to low and simmer 15 minutes until thickened. Serve over rice. Sprinkle with parsley if desired. 

Shared on The Country Cook May 8, 2015

Easy Family Dinner with Hamburger Helper #freebeef #helper #ad

You know I am the biggest advocate for taking a little help from the store where you can. I think there is absolutely no shame in it. We have all been there, and will be again. It's supper time, but there is no time. You need something fast, but still tasty.  Quick family meals are where Hamburger Helper comes in! 

Something from our childhood, made new again with some great new flavors! Plus, did you know you can feed your family with one box and one pound of ground beef? Yep, you read that correctly! And now, with the ground beef rebate (more about that in a minute) you can get dinner on the table for about $1.50! Almost too good to be true, I know. But it is!!

Helper is a great dinnertime solution because not only is it convenient, but it is a crowd pleaser. Watch it be gobbled up. Or if there does happen to be some leftovers, that's okay too...lunch the next day! 

Launched in the 1970's, Helper has always been a brand synonymous with value. It gives you the ability to stretch your dollar while giving your family a yummy and hearty meal. Oh, and let's not forget it gives you something else we all love...a chance for a "one pot wonder" supper! 

About that rebate! Right now, when you buy 3 boxes of Helper, you can go online and print out a rebate form for a free pound of ground beef! FREE!! How much do we love that word??!! 

I picked a variety I knew my family would love, something with an Italian flare. Then I decided to add a few extra veggies just for good measure, and ramp up the flavor even more. Plus, it lets me still only use one pound of beef for two boxes, because the veggies kind of act like "filler" instead of more meat.  In the end, it was a big skillet of a pasta that tasted like pizza...how can you go wrong? Plus, you can easily add your favorite pizza toppings! I think black and green olives would be delicious. Oh, and banana peppers. See, the possibilities are endless! Just remember to go and get the great rebate offer so you can feed your family on the cheap too!

One Skillet Pizza Shells
2 boxes Hamburger Helper Cheesy Italian Shells
Milk and Water, check box for amounts
1 pound ground beef
8 oz. button mushrooms, sliced
1 green bell pepper, chopped
1 tsp. garlic powder
1/4 tsp. red pepper flakes
1/2 c. shredded Parmesan cheese
Dried Parsley
Salt and Pepper to taste

In a large skillet over medium high heat, brown beef until no longer pink. Season with salt and pepper. When beef is almost done, add mushrooms and peppers. Stir to mix. Continue cooking until veggies are tender and beef is cooked through. Drain if necessary. Season with garlic powder and red pepper flakes. Add water and milk, per package instructions. Add pasta. Stir. Bring to a boil. Reduce heat, cover and simmer for 20-25 minutes, stirring frequently, until pasta is tender. Sprinkle with cheese and dried parsley. Replace lid. Allow to sit for about 5-7 minutes until cheese melts and sets.

Shared on The Country Cook April 24, 2015

Favorite Sandwich

One of my favorite sandwiches of all time is the all American Philly Cheese Steak. Those that know me really well assume this is because my parents hail form Pennsylvania, and most of my family is still back there. And it's a good guess, and makes for a very nice story, but here is my secret. For the hundreds of times I've been to the Quaker State in my life...I have never been to Philadelphia! 

Does that seem crazy to you? Maybe not so much once I explain. See, we live about 30 minutes from the Ohio state line. And where we visit in Pa, is about the same distance on the other side. It's about a 6 hour drive; but to then visit the City of Brotherly Love, it's another almost 6 hours! Yes, it's a huge state, and we've just never ventured that south into it. 

So while I have never had a traditional cheese steak, in the city where it was born, I have had lots of others. And before purists send me emails telling me this recipe is missing some things, and adding others, I'm aware. When I have a cheese steak, it has peppers, onions, and Provolone. I know. I know. Others are made differently. It's okay. Variety is a good thing. 

I love taking flavors of one favorite dish and using them in another application, especially when it's another favorite. So, a #1 sandwich in my world turned into an easy to make, weeknight friendly, casserole is a match made in heaven. 

Be sure to read the note in the recipe so you know your options when it comes to the biscuits, and my reasoning for baking them the way I do. 

Do you have a favorite sandwich you think might make a great casserole? Tell me about it in the comments!

Philly Cheese Steak Casserole
1 1/2 lbs. ground beef
8 oz. button mushrooms, sliced
8 slices provolone cheese
2 TBS butter
1 large onion, thinly sliced
2 green peppers, thinly sliced
2 cloves garlic, minced
1 (16.3 oz.) Grands biscuits
Salt and Pepper to taste

Preheat oven to 350. Grease a 9 x 13 baking dish. In a large skillet, cook beef and mushrooms, seasoned with salt and pepper until browned. Drain if necessary. Place in baking dish. Arrange cheese over beef mixture. In same skillet, melt better and saute onions and peppers until tender-crisp. Stir in garlic. Cook 1-2 minutes more. Spoon over cheese. Cover and bake for 35-40 minutes. Bake biscuits according to package directions. When ready to serve, spoon beef and pepper mixture over bottoms of biscuits and top with other half. *NOTE* You can also top the beef mixture with the uncooked biscuits, do NOT cover, and bake for same amount of time, but the bottoms can become a little soft, which we don't enjoy, so I bake them separately. 

Shared on The Country Cook Jan. 16, 2015

Early, Upon Request

If you follow me on Facebook, Twitter or Instagram, you know I'm notorious for posting "preview" pics or ones with new recipes I'm trying with the caption of "coming soon." It's just a little something I give my audience to keep ya'll coming back for more.  Like the really good previews at the movies. You know they suck you in. You just spend an arm and a leg to see this movie, and you start planning your next trip before the popcorn is even half gone! But I know many of you see something you like and have a hard time waiting, so this time I'm offering up the goods early!

So many of you commented on the preview I shared of this recipe I felt like I just had to adjust my normal schedule to accommodate. I can't say I blame you either. It's a great one. A mouth watering, filling, but still super simple meal your family will come running for.

Oh, and if you are feeding a crowd, this would easily do that too. Plus, it's so easy to adjust for even more people if need be. Remember, the holiday season is quickly approaching, and all of us are looking for ways to feed those out of town guests in an easy and budget friendly way!

This is what I like to call a pasta plus dish. Sure, it's a pasta, but it's so much more too. Plus, the flavor isn't the typical Italian flare you think of when you think of pasta. It's like what would happen if spaghetti and chili got together for a one night stand and had a baby...two favorites rolled into one.

I can't always share recipes as quick as fans would like me to. I have a schedule I like to keep. But rules have to bent every now again, especially for something this delicious. So, by request, here it is early. You're welcome!

Cowboy Spaghetti Casserole 

From Taste of Home

12 oz. spaghetti, cooked to al dente

1 lb. ground beef

1 green bell pepper, chopped

1 medium white onion, chopped

1 TBS brown sugar

1/4 tsp. garlic salt

1 tsp. chili powder

1 (15 oz.) can diced tomatoes, with juice

1 ( 8 oz.) can tomato sauce

3/4 c. colby jack cheese

Salt and Pepper to taste

Chives for top

Preheat oven to 350. While pasta is cooking, brown ground beef, green pepper and onion in a large skillet until no longer pink. Season with garlic salt, salt and pepper. Add tomatoes, tomato sauce, brown sugar and chili powder. Stir to combine. Bring to a boil, and then reduce heat to simmer, stirring often until slightly thickened. When pasta is cooked, drain well. Add to ground beef mixture. Mix well. Transfer to a greased 9x13 pan. Cover with foil. Bake for 30 minutes. Remove foil. Add cheese. Bake for an additional 5 minutes until melted. Garnish with chives.

Shared on The Country Cook Oct. 31, 2014

Spaghetti at Very Good Recipes

And from our family to yours.....

Disclaimer: As a Field Editor of Taste of Home, I share my own thoughts and opinions of this recipe. I am not a paid employee.