Easy Cheesy Beef and Bow-Ties

Easy Cheesy Beef and Bow-Ties

Ingredients

• 2 1/2 cups uncooked bow-tie (farfalle) pasta (6 oz), cooked according to package directions
• 1 lb lean (at least 80%) ground beef
• 1/2 cup chopped green onions (8 medium)
• 1 can (10 3/4 oz) condensed Cheddar cheese soup
• 1 cup Old El Paso™ Thick 'n Chunky salsa
• 1 1/2 cups shredded Cheddar-American cheese blend (6 oz)

METHOD

In 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.

Reserve 2 tablespoons onions for garnish; stir remaining onions, the soup and salsa into beef. Heat to boiling. Reduce heat to medium-low; cook 5 minutes.

Stir in cooked pasta; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Sprinkle with cheese; cover and cook just until melted. Sprinkle with reserved 2 tablespoons onions. Enjoy !

Beef LTA Burger

Beef LTA Burger

Ingredients

• 16 slices bacon
• 3 pounds lean ground beef
• 2 teaspoons salt
• 8 leaves green-leaf lettuce
• 2 large tomatoes, thickly sliced
• 2 ripe avocados, peeled, thickly sliced
• 8 hamburger buns, toasted

Preparation

1. In a large skillet, cook bacon until crisp. Remove bacon; drain on paper towels.

2. In a large bowl, combine beef and salt. Mix gently and form into 8 1-inch-thick patties.

3. Preheat grill to medium; oil grates. Cook burgers for 7 to 8 minutes for medium rare, turning once halfway through.

4. Stack lettuce, tomato, burgers, avocado and bacon between buns and serve. Enjoy!

Greek Ground Beef Baked Ziti

Greek Ground Beef Baked Ziti

Ingredients

• 12 ounces ziti pasta
• 1 small yellow onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 1/2 pounds lean ground beef
• 2 (15-oz.) cans tomato sauce
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons dried oregano
• 1 teaspoon sugar
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons kosher salt, divided
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups milk
• 1 cup grated Parmesan cheese
• 1/2 teaspoon freshly ground black pepper
• Vegetable cooking spray
• 1 (8-oz.) package shredded mozzarella cheese
• 1/3 cup fine, dry breadcrumbs

Preparation

1. Preheat oven to 350°. Cook pasta in a Dutch oven according to package directions.

2. Meanwhile, sauté onion in hot oil in large skillet over medium-high heat 4 to 5 minutes or until tender. Add garlic; sauté 30 seconds. Add beef; cook, stirring occasionally, 5 minutes or until crumbled and no longer pink. Drain mixture, and return to skillet.

3. Stir tomato sauce, next 4 ingredients, and 1 tsp. salt into meat mixture. Bring to a simmer over medium-high heat, and cook, stirring occasionally, 2 minutes. Remove from heat.

4. Melt butter in a large saucepan over low heat. Whisk in flour, and cook, whisking constantly, 2 minutes. Gradually whisk in milk. Increase heat to medium, and cook, whisking constantly, 5 to 7 minutes or until thickened and bubbly. Stir in Parmesan cheese, pepper, and remaining 1/2 tsp. salt. Add sauce to pasta, stirring to coat.

5. Transfer pasta mixture to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with beef mixture, mozzarella cheese, and breadcrumbs.

6. Bake at 350° for 20 to 25 minutes or until mixture is bubbly and cheese is melted. Let stand 10 minutes before serving. Enjoy it!