Mom's Meatloaf ~ by Sarah

Wes and I had a hankering for meatloaf, so I called Mom and she gave me the rundown on how she makes her delicious version.  Very easy and very delicious!

Ingredients:
2 lbs. ground beef
2 eggs
1 c. oatmeal
5 or so butter crackers, crumbled
1 can cream of mushroom soup
a few dashes of Worcester sauce
a long squirt of ketchup
salt, pepper, seasoned salt, garlic salt
1 packet dry onion soup
barbecue sauce

Directions:
Combine all of the above ingredients except the barbecue sauce and mix well.  Pat into a 8x8 or 9x9-inch baking dish.  Top with barbecue sauce in a pretty design.  (The barbecue sauce was my idea.  Mom tops hers with ketchup, but Granddad tops his with barbecue sauce and I like that topping better!)  Bake at 350 degrees for a good hour.  Delish!

Tator Tot Bake ~ by Sarah

A Facebook friend shared this recipe on my news feed and I thought it looked good, so I made it the next day.  It is delicious!  And even better the next day!  Easy, too!

Ingredients:
1 lb. ground beef
1 small onion (diced) (I used green onions, instead.)
1 garlic clove (minced)
1 small can black olives (sliced)
1 (1 ounce) package taco seasoning mix
1 (16 ounce) bag frozen corn
1 (4 ounce) can green chilies (diced and drained)
1 (12 ounce) can black beans (drained and rinsed)
1 (16 ounce) bag shredded Mexican cheese blend (I shredded my own jack and cheddar because I think bagged cheese is just not as good.)
1 (16 ounce) package frozen tater tots
1 (10.5 ounce fluid ounce) can enchilada sauce
Step 1: Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through.
Step 2: In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine.
Step 3: Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots.
Step 4: Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.

(Not my picture...)

Bean and Beef Enchilada Casserole~by Kelsey

I found this recipe on pinterest.  It originally came from recipes.com.  It's really tasty!  I did not chill it in the fridge first and it worked just fine.  I also doubled the beef.  Next time I would double the whole recipe, though, because it only makes 6-8 servings as-is.

Ingredients:
1/2  pound lean ground beef
1/2  cup chopped onion
1  teaspoon chili powder

1/2  teaspoon ground cumin

1  15-ounce can pinto beans, drained and rinsed

1  4-ounce can diced green chili peppers

1  8-ounce carton dairy sour cream or light dairy sour cream

2  tablespoons all-purpose flour

1/4  teaspoon garlic powder

8  6-inch corn or flour tortillas

1  10-ounce can enchilada sauce or one 10 1/2-ounce can tomato puree

1  cup shredded cheddar cheese (4 ounces)

In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.

In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.

Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.

To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.

*Not my photo!

Beefy Macaroni Skillet~by Kelsey

From the Campbell's Classic Recipes cookbook.  Quick, easy, cheap, and my kids love it.

Ingredients:
1 pound ground beef
1 medium onion, chopped
1 can (10 3/4 oz) Campbell's Condensed Tomato Soup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 cup shredded cheddar cheese
2 cups cooked corkscrew macaroni (about 1 1/2 cups uncooked), or you could use elbow macaroni


In medium skillet over medium-high heat, cook beef and onion until beef is browned, drain if necessary.  Add soup, water, Worcestershire sauce, cheese and macaroni.  Reduce heat to low and heat through.

Beef Taco Bake~by Kelsey

I found this in my Campbell's Classic Recipes cook book.  I made it according to directions and it was good, but we all agreed that next time I should add beans and/or corn.

Ingredients:
1 pound ground beef
1 can (10 3/4 oz) Condensed Tomato Soup
1 cup thick salsa or picante sauce
1/2 cup milk
6 flour or corn tortillas (small size), cut into 1 inch piecies
1 cup shredded cheddar cheese

(Again, I would add a can of kidney or black beans, or some frozen corn, as well.)

In a medium skillet, cook ground beef until brown.  Add soup, salsa, milk, tortillas, and HALF of the cheese.  Spoon into 2-qt shallow baking dish.  Cover.  Bake at 400 degrees for 30 minutes or until hot.  Sprinkle with remaining cheese.

Hamburger and Green Chili Casserole~by Kelsey

This recipe comes from my Bring 'Em On Home cookbook.  It is simple and really good, especially if you top it with sour cream and salsa.

Ingredients:
1 lb ground beef
1 cup chopped onions
1 1/2 cup milk
4 eggs
1 cup Bisquick
1/2 teasp salt
1/4 teasp pepper
1-7 oz can whole green chilies (I found these in the ethnic foods aisle)
1 cup shredded cheddar cheese

Brown hamburger, onions, and seasoning.  Place in the bottom of a casserole or deep pie dish (I used about a 9X9 pan, a 9X13 would have been to big.  Lay the green chilies over the beef mixture.  Cover the chilies with the cheddar cheese.  Beat together the milk, eggs, and Bisquick.  Pour it over the top of the cheese.  Bake at 375 degrees for about 30 minutes or until the eggs set.  Serve with salsa and sour cream.

Beef Enchilada Soup~by Kelsey

 I got this recipe from the BEEF magazine blog.  It was entered in a recipe contest.  I only used 2 lbs of ground beef when I made it.  It is really good, and very easy to make.  And it really does taste like enchiladas!

Ingredients:
4 lbs ground beef, browned & drained
1 large can tomatoes (crushed, diced or sauce--whichever you prefer)
1 can black beans
1 can kidney beans
1 can sweet corn
1 small can green chilies
1 regular-sized can enchilada sauce (One time I used a big can and it was too rich!)
2 cans beef broth
2 envelopes taco seasoning

Directions:
Put ingredients into crockpot on low for the day, or on high for a couple of hours. It can also be cooked on the stovetop. The key is to heat through and allow flavors to meld....it will also make your house smell wonderful and drive the family nuts!

Top with sliced flour tortillas--this is important! They act like noodles and are delicious. Also offer shredded cheese, avocado, cilantro, sour cream, additional seasoning,...anything that sounds good! Enjoy!
 

Manicotti Italian Casserole ~ by Sarah

I found this on AllRecipes.com and it was a big hit with my family.  So delicious!  And easy, too!

*I have no idea why it is named this...it doesn't really resemble manicotti at all!


Ingredients:
1 pound rigatoni pasta
1 pound ground beef
1 pound Italian sausage (I used "Hot" and it wasn't too spicy at all)
1 (8 ounce) can mushrooms, drained OR 1 package fresh mushrooms, sauteed
2 (32 ounce) jars spaghetti sauce
1 1/2 pounds shredded mozzarella cheese
thinly sliced pepperoni


Directions Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside. Meanwhile, brown ground beef and Italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a large bowl. Stir mushrooms, spaghetti sauce, and cooked pasta into bowl and mix with meat.   Pour mixture into large baking dish.  Sprinkle cheese and pepperoni over the top. Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.

Company Casserole ~ by Kelsey

This is from my "A Taste of Oregon" cookbook.  I am going to post the recipe as it is written in the book, but I will note the changes I made when I prepared it.  This was SO good.  Even Grace ate it, and she NEVER eats what I cook for dinner.  I completely left out the butter this recipe calls for, and it was still very rich!

Ingredients:
4 cups uncooked egg noodles
2 pounds ground beef ( I used 1.5 lbs since that's how ours is packaged)
1 tablespoon butter (again, I left out the butter)
4 8-oz cans tomato sauce
1 cup cottage cheese
1 8-oz package cream cheese
1/4 cup sour cream
1/3 cup chopped scallion or onion
1 tablespoon chopped green pepper (Now this confused me.  One tablespoon?  Seemed like a typo.  I used one whole green pepper)
2 tablespoons butter, melted (again, omitted by me)

Cook and drain noodles.  Saute beef in large skillet, using one tablespoon butter, until brown.  Stir in tomato sauce and remove from heat.  Set aside.  Combine in a bowl the cottage cheese, cream cheese, sour cream, scallion, and green pepper.  Using a 3-quart casserole, spread half the noodles, then cover with the cheese mixture.  Add the rest of the noodles. (I found it hard to spread the cheese on the noodles, so I ended up just mixing the cheese with the noodles.)  Pour two tablespoons of melted butter over top of noodles.  Cover with meat mixture.  Bake uncovered for 30 minutes at 375.

Crunchy Rice Casserole~by Kelsey

This comes from my Taste of Home Ground Beef Cookbook, it's a must-have cookbook that I use ALL the time.  The kids LOVED this casserole, which is rare, and it disappeared so fast that I didn't even get a picture.  I will take one next time I make it.

Ingredients
1 pound ground beef
1 large onion, chopped
1/2 cup chopped green pepper
2 tablespoons ketchup
1/2 teaspoon ground mustard
1/4 teaspoon salt
1-1/2 cups cooked long grain rice
1-1/2 cups shredded cheddar cheese
1 can (10 3/4 oz) condensed cream of mushroom soup
1 cup milk
1 teaspoon Worcestershire sauce
2 cups corn flakes, coarsely crushed
3 tablespoons butter or margarine, melted

In a skillet, cook beef, onion, and green pepper over medium heat until meat is no longer pink.  Add the ketchup, mustard and salt.  Mix well.  Transfer to a greased 2-qt baking dish.  Top with cooked rice.  In a bowl, combine the cheese, soup, milk, and Worcestershire sauce.  Pour over rice.  Combine cornflakes and butter, sprinkle over top.  Bake, uncovered, at 375 degrees for 35 minutes or until heated through.

Won Tons~by Kelsey

Mom usually makes these.  They are really good, so I got brave and tried to make them myself.  They turned out pretty good for my first attempt.  They are so yummy, it's worth the effort.

Ingredients:
2 lbs ground beef
finely chopped cabbage
2 whisked eggs
pkg of bean threads (I find them with the Chinese food stuff in the ethnic foods aisle of Fred Meyer)
salt
garlic salt
soy sauce
egg roll skins (these are found in the refrigerated produce section, maybe with the mushrooms in Fred Meyer, I can't quite remember)
cooking oil (lots)

Mix hamburger, cabbage, eggs, seasonings, a little soy sauce.  Break up bean threads and pour hot water on them in a bowl so they will soften.  After they have softened, add them to the hamburger mixture.

Put about 1/4 cup of the mixture on an egg roll skin and roll up like a burrito.

Use a little water on your fingers to seal the edge.  Make sure you don't get it TOO wet, though, or it will fall apart.  Place the roll on wax paper on a tray.  They will stick together, so put wax paper in between each layer if you stack them.  Cook them in oil, (I use my deep-fat fryer with about five inches of oil in it).

The trick is to cook them completely inside without burning the outside.  When they turn crispy brown on the outside they should be done.  Let them cool and then serve with a mix of soy sauce and ketchup for dipping.

Pasta Fagioli Soup ~ by D'Lynn

INGREDIENTS

1.5 lbs of ground beef

2 cans (14oz) chicken or beef broth

(if using chicken broth compliment it with a TBLS of beef bouillon seasoning, it will make the broth richer

1 can (15oz) Great Northern Beans (white beans), rinsed and drained

1 can (14oz) diced tomatoes, undrained

2 medium Zucchini (shredded)

1 TB of EVOO

1-1 1/2 tsp of garlic

1/2 tsp basil

1/2 tsp oregano

1/2 to 3/4 Cup of Ditali (any type of "small" shell pasta)

Garnish: with shredded Asiago, Romano, or Parmesan cheese and serve with fresh baked french bread.

Pretty Darn close to Olive Garden!~

It's winter time still, even though the tulips are breaking thru the ground. I am tired of the gray, damp days, even more tired of this head cold, and because I have become more like my mother than I'd care to admit....I love making homemade soups (I will say I'm a better cook than her though!) and because this soup has Zucchini in it...I know anyone close to Kelsey's garden will be required to give it a try!

In a large soup kettle brown beef, drain off extra fat. Add broth, beans, tomatoes, zucchini, evoo, and seasonings. Salt and pepper to taste. Bring to boil and turn down to simmer for an hour or so, then add the dry pasta, let it cook 30-40 minutes...the pasta will soak up the broth quickly, so make sure you have enough liquid.

Chili Mac in the Slow Cooker ~ by Kelsey

Another fabulous recipe from my Taste of Home Ground Beef Cookbook.  It was good, the kids even ate it!  The onions, celery, and green pepper cook down to almost nothing, so the kids didn't even see them in there.

Ingredients:
1 pound ground beef, cooked
2 cans (15 oz each) chili beans (The recipe calls for hot chili beans.  I used regular and it was plenty spicy!)
2 large green peppers, chopped
1 large onion, chopped
4 celery ribs, chopped
1 can (8 oz) tomato sauce
1 envelope chili seasoning
2 garlic cloves, minced
1 package (7 oz) elbow macaroni, cooked and drained

In a slow cooker, combine the first eight ingredients; mix well.  Cover and cook on low for 6 hours or until heated through.  Stir in cooked macaroni; mix well.  Season with salt and pepper as needed.  Don't forget to look up our cornbread recipe!

*When I made this, I made a few changes.  I didn't have elbow macaroni, I used the little round ones.  Also, I decided to throw the uncooked noodles in about an hour and a half before we ate.  It worked out fine, EXCEPT that the noodles will absorb all the liquid out of the crock pot while they cook.  Luckily I checked on it, because it was starting to burn and I had to add a couple cups of water.  In the end it was okay, but just be aware that if you add UNCOOKED noodles, you will have to add more liquid.  I have learned to always add the noodles in the last hour of cooking, too, otherwise they over-cook and turn to mush.

Mexi-Casserole ~ by Kelsey

This is a recipe passed down from Grandma Jessie.  I remember eating many, many meals of mexi-casserole while gathered around her little table in her little dining room.  It seems like it was often a meal served during a weekend of working cows.  It's a bitter-sweet memory now, since they have since moved to a new house and we won't have any more meals crowded around the old table, and grandma doesn't really cook any more now anyway.  I still love to make this casserole, though, and remember the good times!

Meat Layer Ingredients:
1 pound of ground beef
1 package of taco seasoning (reserve one tablespoon for later)
1 can of tomato soup
1 can of chili beans, drained

Cook ground beef, add taco seasoning, soup, and beans.  Spread in a 9X13 pan.

Topping Ingredients:
1 cup of pancake mix
1 tablespoon taco seasoning
1/2 cup milk
1 egg
1 cup cheddar cheese

Mix together.  Spoon on top and spread on the meat mixture.

Bake at 400 degrees for about 20 minutes.

Wendy's Chili ~ by Aunt D

Have you ever eaten Wendy's Chili? From the Wendy's fast food? It is my ABSOLUTE favorite. Corny maybe, but cheap and easy I am. When my friend Megan G. at work posted on her FB that she had the recipe I was salivating! And to make it even better it was 21 degrees out and clear today in beautiful Maple Valley. So off to the market I went in search of the basics I was missing. Side note: I also made a pan of Marie Callendar's Southwest Corn Bread, the variation that adds a can of corn to it. GREAT side dish for this.

*2 lbs of ground beef, browned

*one 29oz can Tomato sauce

*one 29oz can of Kidney beans (drain liquid)

*one 29oz can of Pinto beans (drain liquid)
*one 29oz can of diced tomatoes

*1 cup diced onion

*1/2 cup diced canned green chilies

*1 cup of diced celery

*2 tsps cumin powder

*3 TBSP of chili powder

*1 - 1/2 tsp black pepper

*2 tsps salt

Brown meat and drain off fat. In a large kettle combine beef, celery, onion, and green chilies.  Sweat them for 5-10 min.  Add all other ingredients and simmer over low heat, stirring every 15-20 min for 2-3 hours.

Mouthwatering!

Beefy Harvest Soup ~ by Sarah

This recipe is from the Oregon Beef Council.  It is one of Wes's favorites.  Definitely a good wintertime main dish!  I like it because, other than the sausage, I usually have all the ingredients in my kitchen.

Ingredients:
1 lb. ground beef
4 c. water
1 can (14 1/2 oz.) Italian-style stewed tomatoes, undrained
1 1/2 c. frozen mixed vegetables
4 t. beef bouillon
1 c. uncooked large elbow macaroni
6 oz. smoked beef sausage, cut in 1/2-inch pieces

Directions:
Brown ground beef.  In large saucepan combine water, tomatoes, mixed vegetables, and bouillon.  Bring to a boil.  Stir in macaroni and ground beef; return to a boil.  Reduce heat, simmer uncovered for 8 minutes, stirring occasionally.  Stir in sausage; continue simmering 2-4 minutes or until macaroni is tender.  Season with salt and pepper as desired.  (I also add Lawry's seasoning salt and garlic salt.)

The kids love it, too!

Lasagna ~ by Sarah

I have had this recipe for years.  I believe it is Aunt Elaine's that Mom got from her years ago.  I was really surprised when I got my Pioneer Woman cookbook and the same recipe was in there.  The only difference is that PW adds fresh herbs (totally worth it!) and hot breakfast sausage (also totally worth it!).  Grandma Shirley had this on Sunday night and she says it's the best lasagna she's ever had!

Ingredients:
1 T olive oil
salt
10 oz. lasagna noodles
1 lb. mozzarella cheese, grated
1 1/2 lbs. ground beef
1 lb. hot breakfast sausage
4 garlic cloves, finely chopped
2 14.5-oz. cans whole tomatoes (I cut them up with kitchen scissors before using them)
2 6-oz. cans tomato paste
freshly ground black pepper
10-12 fresh basil leaves
1/4 c. chopped flat-leaf parsley
3 c. low-fat cottage cheese
2 eggs, beaten
1 c. grated Parmesan cheese (she uses the finely grated stuff in a can, I always buy the shredded)

Directions:
In a large skillet over medium heat, saute the hamburger, sausage, and garlic until brown.  Drain excess fat.  Add the tomatoes with their juice, tomato paste, salt, and pepper.  Stir together well.  Simmer over low heat, uncovered, for 45 minutes, stirring occasionally.  Chop basil and parsley.  Add half of them to the meat mixture.  (You can use dry herbs, but it's not as good!)

While meat is simmering, combine cottage cheese, eggs, 1/2 cup Parmesan cheese, and the other half of the herbs.  Also while the meat is simmering, boil the noodles according to package directions.

In a 13x9-inch pan, layer 4 lasagna noodles on the bottom, overlapping them slightly.  Spoon half the cottage cheese mixture over the noodles and spread it out evenly.  Sprinkle half the mozzarella cheese on top of the cottage cheese mixture.  Spoon just under half of the meat mixture on top of the cheese and spread evenly.  Repeat the process beginning with another layer of noodles, then cottage cheese mixture, mozzarella, then meat.  Sprinkle the remaining Parmesan over the top.

Bake at 350 degrees for 35-45 minutes--until bubbly.  Allow to stand for 10 minutes before cutting.

*Pioneer Woman picture. I forgot and it didn't last long!

Smoky Beef-and-Bacon Chili ~ by Sarah

This recipe originally came from Sunset Magazine, but was given to me by my co-worker, MaryRuth.  It is so delicious and will definitely be replacing our regular chili recipe!  It is a bit spicy, so you might want to back down on the cayenne pepper and chili powder if you're wimpy like me.

Ingredients:
4 slices thick-cut bacon, finely chopped
1 large onion, finely chopped
2 large garlic cloves, minced
1 1/2-2 lbs. ground beef (she said this is also really good with elk burger)
1 T plus 1 1/2 t. chili powder
1 1/2 t. ground cumin
1 1/2 t. smoked paprika (You might have trouble finding this in the grocery store--I had to borrow some from MaryRuth!)
1/2 t. to 1 1/2 t. cayenne pepper
1 t. salt
1 can (14.5-oz.) crushed or diced fire-roasted tomatoes
1 can (8 ox.) tomato sauce
1 c. Indian Pale Ale (IPR) or pilsner
1 t. Worcestershire sauce
1 can pinto beans, drained
1 can black beans, drained
sour cream, green onions, and/or grated cheddar cheese for topping

Directions:
In a large, heavy-bottomed pot over medium-high heat, cook the bacon, stirring until it just begins to brown, about 4-7 minutes.  Stir in garlic and onion and cook for about 1 minute.  Add ground beef and break up.  Cook 6-8 minutes; until it loses its raw color.  Stir in spices and cook 1 minute.  Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil.  Reduce heat to low, cover partially, and cook 30 minutes.  Add beans and cook 10 more minutes, uncovered.  Season to taste with additional salt.

Vegetable Lasagna (With Meat) ~ by Sarah

It's lasagna--without the carbs! I got most of this recipe from my ground beef cookbook, but I changed it quite a bit to more closely resemble the regular lasagna I make. You can add or subtract vegetables as you wish. My kids don't usually eat spinach, zucchini, or mushrooms, and they ate them in this. They had no clue they were in there! It was really, really good!

Ingredients:
1 lb. ground beef
1 onion, chopped
1 jar marinara sauce
1 can Italian stewed tomatoes
1 package sliced mushrooms
4 zucchini or 2 zucchini and 2 yellow squashes, sliced lengthwise into 1/4-inch slices
2 T flour
1 to 2 cups fresh spinach
2 T chopped fresh basil
16 oz. small curd cottage cheese
2 eggs, beaten
shredded mozzarella cheese  (I used reduced-fat and it was fine)
shredded Parmesan cheese

Directions:
Brown ground beef and onion over medium-high heat.  Season as desired.  If you have Italian Seasoning, dump some in!  Drain.  Add marinara sauce, stewed tomatoes, and mushrooms.  Mix well (I used the spatula to chop the mushrooms into smaller pieces) and simmer over low heat for 10-15 minutes.

 While the meat is simmering, grease a baking dish and layer the bottom with zucchini and yellow squash.  Sprinkle with 1 tablespoon flour.

In a small bowl, combine cottage cheese with beaten eggs.  Add 1 tablespoon fresh basil.  Pour half of the mixture over the zucchini and squash and spread evenly.  Add a layer of half of the meat sauce, then another layer of zucchini and squash with 1 tablespoon flour.  Spread the second half of the cottage cheese mixture over that.  Sprinkle with as much spinach as desired.

Spread with the last of the meat mixture.  Add as much Parmesan and mozzarella cheese as desired.  Sprinkle with remaining basil.  Bake at 375 degrees about 40 minutes or until cheese is golden and bubbly.  Let stand 10 to 15 minutes before serving.

As you can see, it's pretty watery due to all the vegetables.  The flour is to help that, but the more veggies you use, the watery it will be.  It didn't bother us, though!  This is nice because it doesn't require a side dish.  I baked some garlic bread, but that was it!  A meal in one!

Taco Bake ~ by Sarah

I got this recipe from Tasty Kitchen. I LOVED it! I love all things bread and this has a bread-like crust. It was easy, too!

Ingredients:
FOR THE CRUST:
1/2 cup crushed corn chips (like Fritos)
2 cups flour
1 package (7g packet) yeast
1 tablespoon sugar
2 teaspoons minced fresh onion
3/4 teaspoons salt
2/3 cup very warm (not hot) water
2 Tablespoons oil

FOR THE FILLING:
1 pound ground beef
1/2 onion, chopped
1 envelope taco seasoning
water (amount according to taco seasoning packet's directions)

Directions:
Put crushed corn chips, flour, yeast, sugar, minced onion and salt in a food processor bowl. Pulse a few times to combine.  (Note: Next time I make this, I'm going to add a tablespoon or so of taco seasoning to give the crust a little more flavor.)

With processor running, add the warm water and oil in a thin, steady stream to the dry ingredients. Keep pulsing and mixing until the dough forms a ball.

Grease a deep, 9-inch cake pan or spring-form pan.

Press the dough evenly over the bottom and at least a couple of inches up the sides. This is a yeast dough and, while it doesn’t rise a lot, it’ll get puffy. You’re going to fill this shell with taco meat and want to give the dough room enough to puff and also to hold the meat.

Put it aside in a warm area, cover it with a towel and let it rise anywhere from 20 minutes to 3 hours.

About 20 minutes before baking, cook the hamburger and chopped onion. When the onion is translucent and the meat no longer pink, drain the fat and add taco seasoning and water.

Simmer 7-10 minutes, uncovered, then gently pour into the waiting dough shell.

Bake for 25-30 minutes at 350 degrees or until crust is a nice golden brown.

Top with anything you’d put on a taco: grated cheese, salsa, lettuce, tomato or avocado.