1940s Beef and Rice Supper Pie (From My Mother’s Recipe Box)

A simple old-fashioned supper made with ground beef, rice, tomato sauce, and cheese—easy, filling, and straight from my mother’s 1940 recipe box.

This handwritten recipe came from my mother’s recipe box, dated 1943, and it was one she often made because it was simple, filling, and made good use of leftovers. 

I believe the recipe came from her mother, who, from what I have heard, was an excellent cook and baker.  She passed away before I was born, but her love of cooking was passed down to my mother, who then passed it down me.  I am passing it on to my son who also loves to cook and try new things.   

My mom usually used leftover rice from the night before, which made supper come together quickly. Sometimes she used cracker crumbs instead of bread crumbs for a slightly different flavor, depending on what she had on hand.

It wasn’t a fancy meal, but it was hearty and dependable—the kind of supper that fed a family well and always disappeared fast.

I left the salt and pepper amounts exactly as she had them written down, but you can always adjust the salt to suit your own taste.

Ingredients: 

1 pound ground beef
1/2 c. fine dry bread crumbs
1 onion, chopped
1 green bell pepper, chopped
1 1/2 tsp. salt
1/4 tsp. black pepper
2 (8-ounce) cans tomato sauce, divided
2 c. cooked rice
1/2 to 1 c. shredded cheddar, pepper jack, or Colby cheese

Directions: 

Preheat oven to 350°F. Grease a 10-inch pie pan.

In a large bowl, combine ground beef, bread crumbs, onion, bell pepper, salt, pepper, and 1/2 cup tomato sauce. Mix well.

Press the meat mixture evenly into the prepared pie pan, pressing it up the sides to form a crust.

In the same bowl, combine cooked rice, shredded cheese, and the remaining tomato sauce. Mix well.

Spoon the rice mixture into the ground beef shell.

Sprinkle additional cheese over the top if desired.

Bake for 35 to 40 minutes, or until the meat is fully cooked, and the top is hot and bubbly.

Let rest for a few minutes, then cut into pie-shaped slices.
Makes 6 servings.

Tips for Best Success:

• Use day-old rice for the best texture
• Don’t overpack the meat crust—press gently
• Let the pie rest before slicing for cleaner pieces
• Freshly shredded cheese melts better than pre-shredded

Variations & Substitutions:

• Use cracker crumbs instead of bread crumbs
• Try pepper jack for a little heat
• Add mushrooms for extra flavor
• Use brown rice instead of white rice
• Add a little garlic powder for extra seasoning

Serving Suggestions:

• Serve with green beans or buttered corn
• Pair with a simple garden salad
• Add warm biscuits or dinner rolls
• Great with sliced tomatoes in summer

How to Store:

• Refrigerator:  Store covered for up to 4 days
• Freezer:  Freeze baked slices up to 2 months
• Reheating: Warm in oven or microwave until heated through

Frequently Asked Questions:

Can I make this ahead of time?
Yes—assemble it earlier in the day and refrigerate until ready to bake.

Can I use leftover rice?
Yes—that’s actually the best way to make it.

Can I use a different cheese?
Absolutely—cheddar, Colby, pepper jack, or even mozzarella all work.

Why is my pie falling apart?
Let it rest a few minutes after baking so it can firm up before slicing.

Old-Fashioned Creamy Hamburger Potato Soup

This old-fashioned hamburger potato soup is rich, creamy, and comforting—made with ground beef, potatoes, and cheese for an easy family dinner. 

This creamy potato and hamburger soup is one of those simple meals that proves you don’t need complicated ingredients to make something truly satisfying.

My mom always believed that meals didn’t have to be fancy—especially when you’re watching your pennies. What mattered most was that it tasted good and gave you more time to spend with your family.

This soup is hearty, creamy, and filling, made with everyday ingredients like ground beef, potatoes, and a handful of vegetables. It’s the kind of meal that warms you up and makes everyone feel at home.

Ingredients:

1 pound ground beef
1 onion, diced
2 garlic cloves, minced
4 c. beef broth
4 c. of peeled & diced Russet potatoes
1 1/2 c. frozen vegetable mix
2 tsp. dried basil
1 1/2 tsp. parsley flakes
3/4 c. milk
1 1/2 Tbs. cornstarch
Salt and pepper to taste
8 ounces cheddar, pepper jack or your favorite cheese cubed

Directions:  

In a large cast iron Dutch oven over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is tender. Drain excess grease if needed.

Stir in the garlic and cook for about 1 minute, until fragrant.

Add the potatoes, beef broth, frozen vegetables, basil, and parsley. Stir to combine.

Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer, stirring occasionally, until the potatoes are tender (about 15–20 minutes).

In a small bowl, whisk the cornstarch into the milk until smooth.

Gradually stir the milk mixture into the soup. Cook, stirring constantly, until the soup thickens.

Season with salt and pepper to taste.

Stir in the cubed cheese. Cover and let sit for a few minutes, stirring occasionally, until the cheese is fully melted and incorporated.

Ladle into bowls and serve warm.

Tips for Best Success:

• Dice potatoes evenly so they cook at the same rate
• Drain excess grease from beef for a cleaner flavor
• Stir frequently after adding cornstarch to prevent lumps
• Add cheese slowly and stir gently to keep the soup smooth
• If soup thickens too much, add a splash of broth or milk

Variations & Substitutions:

• Lighter Version: Use ground turkey instead of beef
• No Frozen Veg Mix: Use fresh carrots, corn, or peas
• Extra Creamy: Replace part of the milk with half-and-half
• Different Cheese: Try Colby Jack, Monterey Jack, or Velveeta-style cheese for extra smoothness
• Add Bacon: Stir in cooked bacon for extra flavor
• Spicy Version: Use pepper jack and add a pinch of red pepper flakes

Serving Suggestions:

• Serve with crusty bread or biscuits
• Pair with a simple green salad
• Add crackers for dipping
• Top with extra shredded cheese or fresh parsley

How to Store:

• Refrigerator: Store in an airtight container for up to 3–4 days
• Reheat: Warm gently on the stovetop or microwave, adding a splash of milk if needed
• Freezing: Can be frozen, but texture may change slightly due to potatoes and dairy

Frequently Asked Questions:

Can I make this ahead of time?
Yes, and the flavors deepen even more after a day in the fridge.

Why is my soup too thick?
Add more milk or broth to reach your desired consistency.

Can I use a different type of potato?
Yes—Yukon gold works well and gives a slightly creamier texture.

Can I skip the cornstarch?
Yes, but the soup will be thinner.

What’s the best cheese to use?
Cheddar is classic, but any good melting cheese works well. 

Easy Hamburger Potato Casserole

A hearty skillet bake with seasoned ground beef, tender potatoes, and a creamy, cheesy sauce. 

This is the kind of meal my mom made when she wanted something filling, simple, and satisfying. Ground beef, potatoes, and a creamy sauce baked together into one comforting dish.

She didn’t need anything fancy—just a cast iron skillet and a handful of ingredients. Sometimes she would even add a little of her homemade hot sauce for extra flavor.

It’s a hearty, stick-to-your-ribs kind of meal that brings back memories of warm kitchens and family dinners around the table.

Ingredients:

1 pound ground beef 
1 onion chopped fine
2 cloves garlic, minced 
1 green pepper, chopped
salt and pepper to taste 
4 potatoes, sliced thin
1/4 tsp paprika
1 1/4 c. heavy cream
1 to 1/2 c. Shredded cheddar cheese, pepper jack or your favorite 

Directions:

Preheat oven to 375°.

In a cast iron skillet over medium-high heat, cook ground beef, onion, green pepper, and garlic until the beef is browned and vegetables are softened. Season with salt and pepper. Remove from heat and spread evenly in the skillet.

Thinly slice potatoes (about 1/8-inch thick) for even cooking.

Arrange half of the potatoes over the beef mixture. Season lightly with salt, pepper, and half the paprika. 

Pour half of the cream over the potatoes. Then sprinkle half of the cheese on top.

Add remaining potatoes. Season again lightly with salt, pepper, and remaining paprika.

Pour the remaining cream evenly over the top.

Cover the skillet with a lid or foil. Bake for 40–50 minutes, or until potatoes are nearly tender.

Remove the cover. Sprinkle remaining cheese over the top.

Bake uncovered for 10–15 minutes, until potatoes are fully tender, and the top is golden and bubbly.

Let sit for 5–10 minutes before serving to allow the sauce to thicken.

Serve and enjoy. 

Tips for Best Success:

Slice potatoes thin and even so they cook through
Cover tightly while baking to steam the potatoes
Don’t skip the resting time—it thickens the sauce
Use a mandoline if you have one for uniform slices
If potatoes aren’t tender, bake covered a bit longer

Variations & Substitutions:

Add hot sauce to the meat mixture
Add mushrooms: Cook with the beef
Swap protein: Ground turkey or sausage
Extra creamy: Add a little sour cream or cream cheese
Herbs: Add thyme or parsley

Serving Suggestions:

Serve with a simple green salad
Add buttered green beans or corn
Pair with warm bread or biscuits
Great as a one-dish meal

How to Store:

Refrigerator: 3–4 days in airtight container
Reheat: Oven or microwave with a splash of milk/cream
Freeze: Up to 2 months (best if slightly underbaked before freezing)

Frequently Asked Questions:

Why are my potatoes still firm?
They may be sliced too thick—cover and bake longer.

Can I make this ahead of time?
Yes, assemble and refrigerate, then bake when ready.

Can I use milk instead of cream?
Yes, but the dish will be less rich.

Do I need to peel the potatoes?
Optional—peeling gives a softer texture.

Old-Fashioned Oven Pot Roast

Tender, slow-baked pot roast with vegetables and rich, savory flavor

This pot roast is one of those meals that filled our home with comfort long before it ever reached the table. My mom believed in cooking things low and slow, letting simple ingredients turn into something truly special.

As it baked in the oven throughout the day, the rich aroma of beef, herbs, and vegetables would drift through the house, letting everyone know a hearty meal was on the way. By suppertime, the roast was tender, the vegetables were perfectly cooked, and the whole family was ready to gather around the table.

It’s a simple, dependable recipe — the kind that doesn’t need anything fancy, just time, care, and good ingredients.

Ingredients: 

2 c. beef broth (plus more if needed)
1 c. brewed coffee or red wine
4 cloves garlic, coarsely chopped
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried thyme
1 tsp. dried basil
1 bay leaf
3–4 lb. beef chuck roast or rump roast
Salt and black pepper, to taste
1 Tbsp. olive oil
1 onion, cut into quarters
1 lb. potatoes, cut in half or quartered 
4 carrots, cut into 2-inch pieces
2 ribs celery, cut into 1 1/2-inch pieces

Directions: 

Preheat the oven to 250°F.

In a medium bowl, combine the beef broth, coffee (or red wine), garlic, rosemary, thyme, basil, and bay leaf. Set aside.

Season the roast generously on all sides with salt and pepper.

In a large Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until nicely browned, about 3–4 minutes per side.

Add the onion around the roast.

Carefully pour the prepared broth mixture into the Dutch oven. Bring the liquid to a gentle simmer.

Cover with a tight-fitting lid and transfer to the oven. Bake for 2 hours.

Remove the Dutch oven from the oven and add the potatoes, carrots, and celery. If needed, add a little more beef broth so there is enough liquid.

Reduce the oven temperature to 225°F. Cover and return the Dutch oven to the oven.

Continue baking for an additional 6 to 8 hours, or until the roast is very tender and easily pulls apart with a fork and the vegetables are fully cooked.

Remove the bay leaf. Gently pull the beef into large pieces or slice as desired.

Serve with the pan juices, or thicken into gravy if desired.

Tips for Best Success:

• Sear the meat well for deeper flavor
• Use a tight-fitting lid to keep moisture in
• Don’t rush it—low and slow makes it tender
• Cut vegetables evenly so they cook at the same rate
• Let the roast rest a few minutes before serving

Variations & Substitutions:

• No coffee or wine: Use all beef broth
• Add mushrooms: Stir in during the last hour
• Use fresh herbs: Substitute 3x the amount of fresh
• Add potatoes later: For firmer texture, add in the last 90 minutes
• Make it richer: Add a splash of Worcestershire sauce

Serving Suggestions:

• Serve with warm crusty bread
• Add a side of green beans or buttered corn
• Spoon extra juices over mashed potatoes
• Pair with a simple side salad

How to Store:

• Refrigerate leftovers in an airtight container for up to 3–4 days
• Reheat gently on the stovetop or microwave with a bit of broth
• Freeze for up to 3 months

Frequently Asked Questions:

Can I use a different cut of beef?
Yes, chuck roast works best, but rump roast or bottom round can also be used.

Does it taste like coffee?
No—the coffee deepens the flavor without tasting like coffee.

Can I cook this at a higher temperature?
You can cook at 300°F, but the meat may not be quite as tender.

Can I make this in a slow cooker?
Yes—cook on LOW for 8–10 hours after searing.

Sloppy Joe Pasta Bake (Easy Family Casserole)

A hearty, budget-friendly dinner with ground beef, pasta, and a sweet and savory sloppy joe-style sauce.

My family has always loved sloppy joes, and this recipe is a lot like those boxed meals with the helping hand on the front—but made from scratch with simple, real ingredients.

It’s quick to make, filling, and easy on the budget. Growing up during the Great Depression, my mom learned how to stretch ingredients and still put nutritious meals on the table. This dish is a perfect example of that—simple pantry staples turned into a warm, comforting meal that feeds a family well.

Ingredients:

12 oz. penne pasta
1 pounds ground beef
1 onion, chopped
2 bell peppers, chopped
1 Tbs. paprika
2 tsp. garlic powder
2 tsp. salt
2 (15-ounce) cans tomato sauce
1/2 c. ketchup
2 Tbs. mustard
2 Tbs. Worcestershire sauce
2 Tbs. brown sugar
2 c. frozen yellow corn kernels
1 1/2 cups shredded Cheddar, Pepper Jack, or your favorite cheese, divided 

Directions:

Preheat oven to 350°F.

Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.

While pasta cooks, it's time to cook the ground beef. In a large skillet or Dutch oven over medium-high heat, add ground beef, onion, and bell peppers. Cook until beef is browned and vegetables are tender. 

Stir in paprika, garlic powder, salt, tomato sauce, ketchup, mustard, Worcestershire sauce, and brown sugar.

Bring to a gentle boil and cook for about 5 minutes, stirring occasionally, until slightly thickened. Taste the sauce to see if it needs more seasonings.

Remove from heat. Stir in cooked pasta, corn, and 3/4 cup of the cheese.

Sprinkle remaining 3/4 cup cheese evenly over the top.

Bake for 20 minutes, or until heated through and cheese is melted.

Let stand a few minutes before serving.

Tips for Best Success:

• Salt your pasta water for better flavor.
• Don’t overcook pasta—it will continue cooking in the oven.
• Drain excess grease to avoid a heavy sauce.
• Let the casserole sit 5–10 minutes before serving so it sets up nicely.
• Taste the sauce before baking and adjust sweetness or seasoning if needed.

Variations and Substitutions: 

• Spicy version: Add diced jalapeños or a pinch of chili flakes
• Different pasta: Elbow, rotini, or shells work well
• Ground turkey: A lighter option that still tastes great
• No corn: Leave it out or substitute beans

Serving Suggestions:

• Serve with a simple green salad
• Pair with garlic bread or dinner rolls
• Add a side of roasted vegetables
• Great for potlucks or casual family dinners 

 How to Store:

• Refrigerator: Store covered for up to 4 days
• Freezer: Freeze up to 2 months
• Reheat: Warm in oven or microwave with a splash of water if needed

Frequently Asked Questions:

Can I make this ahead of time?
Yes. Assemble, cover, and refrigerate. Bake when ready.

Can I freeze it before baking?
Yes—just thaw overnight in the fridge before baking.

Is it very sweet?
It has a classic sloppy joe sweetness. You can reduce the sugar slightly if preferred.

Can I use only one bell pepper?
Yes, the recipe is flexible.

Can I use a baking dish?
Yes, a 9x13-inch dish works well. However, I leave it in my large skillet or Dutch Oven for fewer dishes to wash. 

Old-Fashioned Pepper and Rice Casserole

All the Flavor of Stuffed Peppers Without the Fuss 

This recipe comes straight from my mother’s recipe box. She would make it when the garden peppers weren’t quite big enough to stuff, or when they were shaped a little funny and wouldn’t sit upright in the baking dish. Instead of fussing with stuffing each pepper, she would chop everything up and turn it into a hearty casserole.

No matter how she made it — stuffed or unstuffed — it was always delicious. The sweet peppers, seasoned beef, tender rice, and melted cheese come together in one warm, comforting dish that tastes like home.

It’s simple, filling, and perfect for feeding a family. And honestly, sometimes the “make-do” recipes end up being the very best ones.

Ingredients:

1 lb. ground beef
2 bell peppers, diced 
1 onion, chopped
3-4 cloves garlic, minced
salt and pepper, to taste
2 tsp. Italian Seasoning
3 Tbs. tomato paste
1 - 14.5 ounce can tomatoes, do not drain
3 c.  beef broth
1 1/2 c. uncooked long grain rice
2 c. shredded cheddar, pepperjack, colby, or your favorite cheese

Directions:

 Preheat oven to 350°F. Lightly butter or spray a 9" x 13" casserole dish, or use a cast iron Dutch oven for easy cleanup.

In a large skillet or Dutch oven over medium-high heat, cook the ground beef, onion, and diced peppers until the beef is nearly done, and the vegetables are tender. Add the garlic and cook for another minute, until fragrant.

Stir in the Italian seasoning, salt, pepper, tomato paste, beef broth, diced tomatoes (with juice), and uncooked rice. Mix thoroughly.

Transfer mixture to prepared casserole dish if needed.

Cover tightly with foil or a lid and bake for 1 hour, stirring after 30 minutes so the rice cooks evenly.

Once the rice is tender, remove from oven. Sprinkle cheese evenly over the top and return to oven, uncovered, for about 5 minutes, or until the cheese is melted.

Serve warm and enjoy.

Tips for Best Success:

•  Use long grain white rice for the best texture.
• Stir halfway through baking so the rice cooks evenly.
• If rice seems slightly firm, cover and bake an additional 5–10 minutes.
• Shred your own cheese for smoother melting.
• If your mixture looks dry before baking, add 1–2 tablespoons extra broth.

 Variations & Substitutions:

•  Ground turkey or ground chicken can replace beef.
• Add chopped green bell pepper for a more traditional stuffed pepper flavor.
• Stir in a handful of corn or black beans for extra texture.
• Swap cheddar for mozzarella for a more classic Italian-style finish.
• Use brown rice, but increase broth slightly and extend bake time by 15–20 minutes.

 Serving Suggestions:

 This is a complete meal on its own, but it pairs wonderfully with:

• Garlic bread
• Simple green salad
• Steamed green beans
• Buttered corn
• Sliced fresh tomatoes

 How to Store:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat in the microwave or covered in a 300°F oven until warmed through.
• This casserole freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

 Frequently Asked Questions:

Can I make this ahead of time?
Yes. Assemble the casserole and refrigerate up to 24 hours before baking. Add 5–10 minutes to baking time if starting cold.

Can I use instant rice?
It’s not recommended, as the liquid ratios and baking time will differ.

Why is my rice undercooked?
Make sure the dish is tightly covered while baking and stir halfway through. Oven temperatures can vary.

Can I make this on the stovetop only?
Yes. Simmer covered for about 20–25 minutes, stirring occasionally, until rice is tender.

What type of peppers work best?
Any color! Green are more traditional, but red, yellow, or orange add sweetness.

Cheesy Taco Cream Cheese Pasta

A Creamy, Budget-Friendly Family Dinner That Stretches a Pound of Beef

This Cheesy Taco Cream Cheese Pasta is one of those simple family meals that was born out of necessity — and turned into a favorite. My mom made this dish to help stretch a single pound of ground beef to feed everyone at the table. It was affordable, filling, and always satisfying.

The creamy sauce, seasoned beef, and melted cheese make it warm and comforting, while the taco-inspired spices give it just enough flavor to keep everyone coming back for seconds. It’s the kind of easy baked pasta recipe that tastes even better the next day.

If you’re looking for a budget-friendly dinner that feels hearty and homemade, this one is a keeper.

Ingredients:  

3/4 bag ziti noodles, (or about 12 ounces; any pasta shape works)
1 lb. ground beef
1 onion, chopped
1 Tbsp. chili powder
1 1/2 tsp  cumin
1/2 tsp. smoked or regular paprika 
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. oregano
salt to taste
Pinch cayenne pepper
1 cup water
4 oz.  cream cheese, room temperature
1 1/2 cup shredded cheese   

Directions: 

Preheat oven to 350°F.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well and set aside.

While the pasta cooks, place a heavy oven-proof skillet (such as cast iron) over medium heat. Add the ground beef and chopped onion. Cook until the beef is no longer pink and the onion is soft and translucent. Drain excess grease if needed.

Stir in the chili powder, cumin, paprika, pepper, garlic powder, onion powder, oregano, salt, and cayenne. Mix well to coat the beef evenly with the spices.

Pour in the water and bring the mixture to a gentle simmer. Cook for about 5 minutes to allow the flavors to blend.

Add the cream cheese and stir until completely melted and creamy.

Stir in the cooked pasta and 1 cup of the shredded cheese. Mix until evenly combined.

Sprinkle the remaining ½ cup of cheese over the top.

Transfer the skillet to the oven (or pour into a greased baking dish if needed) and bake for 25–30 minutes, until hot and bubbly and the cheese is melted.

Serve warm and enjoy.

Tips for the Best Cheesy Taco Pasta:

• Do not overcook the pasta before baking — al dente works best.
• Soften the cream cheese before adding for smoother melting.
• Use freshly shredded cheese for better melt and texture.
• Taste before baking and adjust salt if needed.

Variations & Substitutions:

• Stretch It Further: Add 1 cup of frozen corn or black beans.
• Spicy Version: Increase cayenne or add diced jalapeños.
• Milder Version: Reduce chili powder and skip cayenne.
• Swap the Protein: Use ground turkey or ground chicken.
• Make It Extra Creamy: Add ¼ cup sour cream after the cream cheese melts.
• Add Veggies: Stir in diced bell peppers or tomatoes.

Serving Suggestions:

This hearty pasta pairs well with:

• Homemade coleslaw
• A simple green salad
• Garlic biscuits or dinner rolls
• Steamed green beans
• Buttermilk oven baked chicken (for a larger gathering)

How to Store & Reheat:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: Microwave individual portions with a splash of milk.
• Or warm in a 325°F oven, covered with foil, until heated through.

Frequently Asked Questions:

Can I make this ahead of time?
Yes. Assemble the pasta, cover, and refrigerate up to 24 hours before baking.

Can I skip baking it?
Yes. Once everything is combined and the cheese is melted, it can be served straight from the stovetop.

What cheese works best?
Cheddar, Colby Jack, or a Mexican blend melt beautifully. 

Old-Fashioned Mini Meatloaves with Sweet Brown Sugar Glaze

Individual Homestyle Meatloaves Just Like Mom Used to Make

Mini Meatloaves were one of those special meals in our home. Instead of slicing one large meatloaf at the table, everyone received their own perfectly shaped little loaf. It made an ordinary supper feel just a bit more special.

This version comes straight from my mother’s recipe box. Made with ground beef, oatmeal, tomato juice, and simple pantry seasonings, these individual meatloaves are tender, flavorful, and topped with a sweet and tangy glaze that caramelizes as they bake.

She often doubled the sauce, so there would be extra to pass at the table — because plain ketchup just wasn’t the same. If you love old-fashioned comfort food with a homemade touch, these mini meatloaves are sure to become a favorite.

Ingredients:

1 1/2 lbs. ground beef
1 onion, chopped
1 c. tomato juice
2/3 c. oatmeal
2 eggs, lightly beaten
1 tsp. Worcestershire sauce
1/2 tsp. liquid smoke (optional)
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. ketchup
3 Tbs. brown sugar
1 tsp. prepared mustard
1/4 tsp. nutmeg (optional)

Directions:

Preheat oven to 375°F. Line a baking sheet with parchment paper for easier cleanup if desired.

In a large mixing bowl, combine the ground beef, chopped onion, tomato juice, oatmeal, eggs, Worcestershire sauce, liquid smoke (if using), salt, and pepper. Mix gently with your hands or a spoon until just combined. Do not overmix, as this can make the meatloaves dense.

Divide the mixture into 6 equal portions. Shape each portion into a small loaf and place on the prepared baking sheet, leaving space between each one.

In a small bowl, whisk together the ketchup, brown sugar, mustard, and nutmeg until smooth. Spoon or brush the glaze evenly over the top of each mini meatloaf.

Bake for 25–30 minutes, or until the internal temperature reaches 160°F.

Remove from the oven and let rest for 5 minutes before serving.

Tips for Perfect Mini Meatloaves:

• Do not overmix the meat mixture — this keeps them tender.
• Finely chop the onion so it blends evenly.
• Use a meat thermometer to prevent overbaking.
• For extra glaze (like Mom made), double the sauce ingredients.

Variations and Substitutions:

• Replace 1/2 pound of the ground beef with spicy pork sausage for a slightly smoky, flavorful twist. If using seasoned sausage, reduce the salt slightly.
• Use ground turkey or ground chicken instead of beef.
• Substitute crushed saltine crackers for oatmeal.
• Add 1/4 cup shredded cheddar cheese to the meat mixture.
• Mix in 1 tablespoon chopped fresh parsley for brightness.
• Add a dash of smoked paprika for deeper flavor..

Serving Suggestions:

These old-fashioned mini meatloaves pair beautifully with classic comfort food sides.

Serve them with:

• Creamy mashed potatoes
• Buttered green beans
• Crispy Oven Roasted Sweet Potato Wedges
• Macaroni and cheese
• Half Hour or 30 Minute Dinner Rolls

For a complete family-style meal, add a simple side salad and finish with Chocolate Chip Torte for dessert.

How to Store and Reheat:

Refrigerator:
Store leftovers in an airtight container for up to 4 days.

Freezer:
Wrap individually and freeze for up to 2 months.

To Reheat:
Microwave for 1–2 minutes or warm in a 325°F oven until heated through.

Frequently Asked Questions:

Can I make these ahead of time?
Yes. Shape the loaves and refrigerate up to 24 hours before baking.

Can I bake them in a muffin tin?
Yes. Lightly grease the tin and bake for 20–25 minutes.

Why use oatmeal instead of breadcrumbs?
Oatmeal keeps the meatloaf moist and tender while adding texture.

Can I double this recipe?
Absolutely. This recipe doubles very well for gatherings.

Old-Fashioned Beef Goulash

A Simple, Filling Supper That Always Brought Us to the Table.

Beef Goulash was one of those dependable weekend meals in our home — simple ingredients, one big pot, and plenty to go around. Mom would let it simmer on the stove while the house filled with the warm scent of tomatoes, spices, and beef. It wasn’t fancy, but it was comforting, filling, and always welcomed at the table.

This version leans to hearty and flavorful, with ground beef, tender macaroni, sweet corn, and a blend of spices that give it a cozy Southwestern twist. It’s the kind of meal that tastes even better the next day and makes you glad you made a big batch. 

Ingredients:

1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
1 hot pepper, chopped (optional)
2 cloves garlic, minced
1 (28 ozs.) can diced tomatoes with green chilies
1 (8 oz.) can tomato sauce
1 1/2 c. beef broth
2 Tbs. Worcestershire
2/3 c. frozen corn, or 1 can of corn
2 Tbs. cumin
2 Tbs. chili powder
1/2 tsp. garlic powder
2 tsp. paprika
salt and pepper to taste
1 c. macaroni, uncooked

Directions:

In a large skillet or Dutch oven over medium heat, cook the ground beef, onion, green bell pepper, hot pepper (if using), and garlic. Cook until the beef is no longer pink and the vegetables are softened. Drain any excess grease.

Stir in the diced tomatoes with green chilies, tomato sauce, beef broth, corn, Worcestershire sauce, cumin, chili powder, garlic powder, paprika, and uncooked macaroni. Season with salt and pepper to taste. Stir well to combine.

Increase the heat and bring the mixture to a gentle boil.

Reduce the heat to medium-low and simmer uncovered for about 15–20 minutes, stirring occasionally, until the macaroni is tender and the mixture has thickened. Taste and adjust salt and pepper as needed. 

Serve warm and enjoy.

Tips for Best Success:

• Stir occasionally, so the pasta doesn’t stick to the bottom.
• Keep the simmer gentle—too high and the liquid may reduce before the pasta cooks.
• If it thickens too much, add a splash of broth or water.
• Let it sit for 5–10 minutes before serving—it thickens up nicely.
• This dish tastes even better the next day as the flavors deepen.

Variations and Substitutions:

• Milder version: Skip the hot pepper and use mild diced tomatoes.
• No corn: Leave it out or swap for beans (kidney or black beans work well).
• Different pasta: Use small shells, elbows, or rotini.
• Ground turkey or chicken: Works as a lighter option.
• Cheesy version: Stir in 1–2 cups shredded cheddar at the end.
• More traditional goulash: Reduce cumin and chili powder, and add Italian seasoning instead.

Serving Suggestions:

• Serve with warm buttered bread or dinner rolls
• Pair with a simple green salad
• Add a sprinkle of shredded cheese or fresh parsley on top
• Great with a side of cornbread for a heartier meal

How to Store:

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze for up to 2–3 months (note: pasta may soften slightly)
• Reheating: Warm on the stovetop or microwave with a splash of broth or water to loosen

Frequently Asked Questions:

Can I cook the pasta separately?
Yes. If you prefer firmer pasta, cook it separately and stir it in before serving.

Why is my goulash too thick?
The pasta absorbs liquid as it sits. Just add a little broth or water when reheating.

Can I make this ahead of time?
Absolutely. It’s even better the next day.

Is this traditional goulash?
This is an American-style goulash with a Southwestern twist, not the Hungarian version.

Can I make it in a slow cooker?
Yes—brown the beef first, then cook on low for 6–7 hours. Add cooked pasta at the end.

Mom’s Classic Meatloaf with Sweet & Tangy Glaze

A tender, flavorful meatloaf with a sweet and tangy glaze—simple comfort food at its best

Meatloaf was one of those dependable meals my mom could make without even glancing at a recipe card. She mixed it by feel, shaped it by memory, and somehow it always came out just right. It was simple, filling, and stretched a pound of beef into a hearty family supper.

This version is moist and tender, gently seasoned with pantry spices and topped with a sweet and tangy glaze that caramelizes beautifully in the oven. It’s the kind of meal that makes the house smell warm and welcoming — especially on cool evenings when everyone gathers around the table.

Serve it with mashed potatoes and green beans, and you’ve got a meal that feels like home.

Ingredients:

1 lb. ground beef
1 onion, chopped fine
1 c. breadcrumbs cracker crumbs or crushed stuffing mix 
1 egg
1/2 c. milk
2 tbsp. ketchup
1 tbsp. Worcestershire sauce
2 tsp. hot sauce (optional)
1 tsp. dried parsley leaves
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. pepper
1/4 tsp. cayenne pepper

Topping:

1/4 c. ketchup
2 to 3 Tbs. brown sugar
1 Tbs. prepared mustard

Directions:

Preheat your oven to 350°F. Lightly grease a 9 x 5-inch loaf pan and set aside.

In a large mixing bowl, combine the ground beef, chopped onion, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, hot sauce (if using), parsley, salt, garlic powder, onion powder, pepper, and cayenne.

Using clean hands, gently mix everything together just until combined. Try not to overmix, as this can make the meatloaf dense and tough.

Transfer the meat mixture to the prepared loaf pan and gently shape it, smoothing the top evenly.

In a small bowl, stir together the ketchup, brown sugar, and mustard until smooth. Spread the glaze evenly over the top of the meatloaf.

Bake for 55–65 minutes, or until the internal temperature reaches 160°F.

Remove from the oven and allow the meatloaf to rest for 5–10 minutes before slicing. This helps the juices redistribute and keeps each slice moist.

Serve warm and enjoy.

 Tips for Best Success:

• Do not overmix to keep the meatloaf tender
• Finely chop the onion so it blends well into the meat
• Let the meatloaf rest before slicing
• Use a thermometer to ensure it reaches 160°F
• For extra flavor, sauté the onion before mixing 

 Variations and Substitutions:

Meat options: Use ground turkey or a beef/pork mix

Breadcrumbs: Substitute oats or crushed crackers

No spice: Omit cayenne and hot sauce for a milder version

Extra flavor: Add shredded cheese or chopped bell peppers

Glaze variation: Add a splash of Worcestershire or vinegar for tang 

 

Serving Suggestions:

This meatloaf pairs beautifully with classic comfort sides:

• Creamy mashed potatoes (don’t forget extra gravy!)
• Buttery green beans or garden peas
• Warm dinner rolls or biscuits
• Scalloped or roasted potatoes
• Honey-glazed carrots
• Coleslaw for a fresh contrast
• Baked potatoes
• Corn on the cob or canned corn
• Simple side salad

How to Store:

Refrigerator: Store in an airtight container for up to 4 days

Freezer: Wrap tightly and freeze up to 3 months

Reheat: Warm in the oven or microwave with a little extra sauce

Frequently Asked Questions: 

Why is my meatloaf dry?
It may have been overcooked or had too many dry ingredients.

Why is my meatloaf falling apart?
It may need more binding (egg or crumbs) or more resting time before slicing.

Can I make this ahead of time?
Yes, assemble and refrigerate, then bake when ready.

Can I bake it without a loaf pan?
Yes, shape it on a baking sheet for more browned edges.

Can I double the recipe?
Yes, use a larger pan or make two loaves.

Homemade Chili Spice Blend

 A cozy, budget-friendly seasoning you can mix once and use through all seasons.

When the weather turns cold and soup season settles in, chili is usually the very first thing I think of. It’s warm, filling, and easy to adapt for everyone at the table. In my house, chili preferences vary—one child loves it spicy with plenty of heat, while another wants no beans at all. No matter how you make your chili—beef, chicken, with beans or without—this homemade chili spice blend works beautifully every time.

If you’re looking to stretch your grocery budget and cut back on store-bought packets, mixing your own spice blends is a wonderful place to start. Most prepackaged blends are made from simple pantry spices you likely already have on hand. Making your own not only saves money, but it also lets you control the flavor and skip unnecessary additives.

Once this blend is mixed, you’ll have everything ready in one jar—no need to pull out several spice bottles every time you want to make a pot of chili. It’s simple, cozy, and practical cooking at its best.

Ingredients

5 Tablespoons chili powder

2 Tablespoons cumin

2 Tablespoons paprika

2 Tablespoons garlic powder

1 ½ Tablespoons onion powder

1 Tablespoon oregano  

Optional Ingredients 

 

2 tsp. salt

1 tsp. pepper

 

Directions:

Add all of the spices to a clean, dry jar with a tight-fitting lid. Using a slightly larger jar than needed makes mixing easier and helps keep the fine spice dust from escaping.
Secure the lid tightly and shake well until the spices are evenly combined.
Label the jar with the name and date, then store it in a cool, dry place with your other spices.

How to Use

When you’re ready to make chili—or any dish that needs a warm chili flavor—use 2½ tablespoons of this chili spice blend in place of a store-bought packet. Taste as you cook and adjust seasoning as needed.

Tips for Best Success:

• Use fresh spices for the best flavor
• Shake the jar before each use to keep the blend evenly mixed
• Store in an airtight container away from heat and light
• Start with less seasoning and adjust to taste as your chili cooks
• If omitting salt, remember to season your dish separately

Variations and Substitutions:

• Spicier blend: Add cayenne pepper or crushed red pepper flakes
• Milder version: Reduce chili powder slightly and add more paprika
• Smoky flavor: Use smoked paprika instead of regular
• Low-sodium: Leave out salt and season per recipe
• Herb variation: Add a pinch of thyme for deeper flavor

 Serving Suggestions:

• Chicken chili or white chili
• Seasoning for tacos, burritos, or enchiladas
• Sprinkle over roasted potatoes or vegetables
• Add to soups, stews, or slow cooker meals

 How to Store:

Store in a sealed jar in a cool, dry place

Best used within 6 months for strongest flavor

Keep away from heat and moisture to prevent clumping

Frequently Asked Questions:

How much equals one packet of seasoning?
About 2 1/2 tablespoons equals one standard store-bought packet.

Is this blend spicy?
It’s mild to medium. Add cayenne if you prefer more heat.

Do I have to add the salt?
No, it’s optional. You can season your dish separately to taste.

Can I double or triple the recipe?
Yes, this recipe scales very easily.

Can I use this for other recipes?
Absolutely—it works well in tacos, soups, roasted vegetables, and more.

Homemade Salisbury Steak with Onion Gravy

A comforting classic with tender beef patties and rich onion gravy—just like the old TV dinners, only better

Who remembers those old Salisbury steak TV dinners? Back then, they were an affordable, filling meal with generous portions and rich gravy that soaked into every bite. Now when you buy them, you can’t help but notice—they’ve shrunk.

This homemade version brings back all that comfort, but with simple ingredients and made right in your own kitchen.

This recipe comes from my mother’s recipe file, filled with the kind of meals that fed a family well—simple, hearty, and satisfying. Tender beef patties are seasoned just right, then simmered in a savory onion gravy that tastes far better than anything from a freezer box. It’s the kind of meal that fills the house with good smells and brings everyone to the table.

Serve it with mashed potatoes, egg noodles, or even a slice of bread to soak up every bit of that rich gravy.

Ingredients:  

1 1/2 Lbs. ground beef
1/4 c. ketchup
3 tsp. mustard
2 tsp. smoked paprika
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. pepper
3 Tbs. Worcestershire sauce, divided
2 large eggs, beaten
1 1/4 c. bread crumbs (See notes)
1 onion, chopped, divided
2 Tbs. butter, for frying

For the Gravy

2 Tbs. butter
1 Tbs. olive oil
6 Tbs. flour
5 c. beef broth
1 can sliced mushrooms, drained (Optional)

Directions: 

In a large mixing bowl, combine the ground beef, ketchup, mustard, smoked paprika, onion powder, garlic powder, pepper, 2 tablespoons Worcestershire sauce, beaten eggs, bread crumbs, and half of the chopped onion.

Using your hands, gently mix just until combined. Do not overmix, as this can make the patties dense.

Cover and refrigerate for at least 30 minutes to help the mixture firm up and hold its shape.

While the meat mixture chills, prepare the gravy.

In a large skillet or Dutch oven, melt the butter with the olive oil over medium heat. Add the remaining chopped onion and cook, stirring occasionally, until soft and translucent, about 8–10 minutes.

Sprinkle the flour over the onions and cook, stirring constantly, for about 2 minutes to remove the raw flour taste.

Reduce heat to medium-low. Slowly whisk in the beef broth along with the remaining 1 tablespoon Worcestershire sauce, stirring constantly to keep the gravy smooth.

Bring to a gentle simmer and cook until thickened, about 8–10 minutes, stirring occasionally.

If using mushrooms, stir them in during the last few minutes. Transfer gravy to a bowl and set aside.

Remove the meat mixture from the refrigerator and divide into 6–8 portions. Shape into oval patties about 1/2 inch thick.

In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Add patties and cook for 2–3 minutes per side, until nicely browned.

(They do not need to be fully cooked through at this stage.)

Return the gravy to the skillet, spooning it over the patties.

Reduce heat to low and simmer for 5–10 minutes, or until the patties are fully cooked through (internal temperature 160°F) and the flavors have blended.

Serve hot with plenty of gravy.

Tips for Best Success:

• Use 80/20 ground beef for the best flavor and tenderness
• Finely chop the onion so it blends well into the patties
• Chill the mixture to help patties hold together
• Don’t overmix to avoid tough meat
• Brown first, then simmer for the best texture and flavor
• Whisk broth in slowly to keep the gravy smooth and lump-free

Variations and Substitutions:

• Meat options: Use ground turkey or a beef/pork mix
• Breadcrumbs: Use panko, regular, crushed crackers or crushed stuffing mix
• No mushrooms: Leave them out or substitute fresh sautéed mushrooms
• Extra flavor: Add a splash of soy sauce or a pinch of thyme to the gravy
• Lighter version: Use less butter and a lower-fat beef

Serving Suggestions:

• Creamy mashed potatoes (classic choice)
• Egg noodles or buttered pasta
• White or wheat bread for soaking up gravy
• Side of green beans, peas, or corn
• A simple side salad for balance 

 How to Store:

Refrigerator: 
Store in an airtight container for up to 4 days

Freezer: 
Freeze patties and gravy together for up to 3 months

Reheat: 
Warm gently on the stovetop or microwave, adding a splash of broth if needed

Frequently Asked Questions:

Why are my patties falling apart?
The mixture may need more chilling time, or the onion pieces may be too large.

Can I make this ahead of time?
Yes, it reheats very well and may taste even better the next day.

Can I bake instead of pan-frying?
Yes—brown them first if possible, then finish in the oven with gravy at 350°F.

Is the gravy supposed to be thick?
Yes, this is a classic thick, hearty gravy. Thin with extra broth if desired.

Can I skip the eggs?
They help bind the patties, but you can substitute with a bit of milk if needed.

Beef Taco Pie

 Beef Taco Pie

If you are short on time, then this recipe will serve you well for the supper dilemma of what to make. This recipe is a quick and easy way to get supper on the table in a hurry and only uses one skillet to prepare this meal in.  Top it with your favorite toppings of salsa, lettuce, sour cream and you have a great meal.  

This is one of our favorite go to recipes when we don't want to spend a lot of time in the kitchen cooking. 

Ingredients:

1 lb. ground beef

1 onion, chopped

1 red bell pepper, finely chopped

Salt and pepper to taste 

1 Tbs. chili powder

2 tsp. ground cumin

1 tsp. paprika (sweet or smoked)

1/2 tsp. dried oregano

1/2 tsp. onion powder

1/2 tsp. garlic powder

Pinch of cayenne pepper or crushed red pepper flakes

1 can (4.5 oz) chopped green chiles, drained (optional)

2 eggs

1 c. milk

1/2 c. baking mix like Bisquick

3/4 c. shredded Monterey Jack or Cheddar cheese 

3/4 c. chopped tomato

 

Additional ingredients, if desired 

Shredded lettuce

Salsa

Sour cream

 

Directions:

 

Heat oven to 400°F. 

 

In an ovenproof cast iron skillet over medium heat, cook ground beef, onions and pepper until the beef is browned and the onions are translucent. Season with salt and pepper to taste.

 

Stir in chili powder, cumin, paprika, oregano, onion powder, and garlic powder.

 

Top with chiles.

 

In a small bowl, beat eggs and milk together.  Add baking mix, mixing until blended. Pour the mixture evenly over the top of the ground beef mixture.

  

Bake about 25 minutes, or until a knife inserted in the center comes out clean. Sprinkle with cheese. Bake another 2 to 3 minutes, or until cheese is melted. Cool 5 minutes. Serve with lettuce, salsa and sour cream. 

 

Mashed Potato Casserole

Moist, juicy ground beef base, with creamy mashed potatoes, bacon and cheese over the top.  This recipe is simple to prepare and loaded with flavor.  It's a dish that my kids love to eat and request it often.  

Ingredients

6 strips bacon
2 lb. potatoes, peeled and cut into quarters
1 (5 ounce) can evaporated milk or whole milk
2 Tbs. butter
salt and pepper to taste
1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 c. frozen whole kernel corn
1/4 c. barbecue sauce
1 Tbs. Worcestershire sauce
1 1/2 tsp. smoked paprika
1 tsp. Dijon mustard
1/2 c. shredded Cheddar or pepper Jack cheese

Directions

Heat oven to 375°.  2 quart baking dish optional. I use my cast iron skillet to finish baking the dish in the oven.  

In a large, deep, cast iron skillet over medium heat, cook the bacon until it is crisp. Remove the bacon and place on a paper towel lined plate.  Drain off bacon fat. When the bacon is cool, crumble the bacon into smaller pieces.   

Fill a large pot with water.  Add potatoes and bring the water to a boil.  Cover and continue to boil the potatoes until the potatoes are fork tender.  This can take about 15 to 20 minutes.  Drain the potatoes. Leaving the potatoes in the pot, add evaporated milk, and butter. Mash the potatoes well with a potato masher.  Season with salt and pepper to taste. Stir in 1/4 cup of crumbled bacon into the potatoes

In the skillet you cooked the bacon in, over medium heat, add the ground beef, onion, garlic, and bell pepper.  Breaking up the ground beef, cook and stir until the meat is browned and cooked through. This takes about 8 to 10 minutes.

Add corn, barbecue sauce, Worcestershire, paprika, and mustard. Cook and stir until hot and bubbling.  Season with salt and pepper to taste.  Remove from heat. Smooth out the ground beef mixture. 

Spread the mashed potatoes over the top of the ground beef.  Sprinkle the top of the potatoes with the cheese and the rest of the bacon. 

Bake for 20 to 25 minutes, or until mixture is bubbly and cheese is melted.

Serve and enjoy.

Ground Beef Noodle Skillet Meal

 

Growing up, my mom used to make this dish quite often.  It was an easy recipe that went together quick.  The taste was so much better than buying the processed box mixes you buy at the store. It tastes delicious, and it is comfort food that brings back good memories.   

I remember she would ask me to go to the grocery store, to get a pound of fresh ground beef.  The vegetables, she already had on hand, because she grew them in her garden. In no time at all, she had the meal prepared and on the table.

Ingredients

1 lb. ground beef
2 slices bacon (cut up)
1 onion, chopped
1 sweet bell pepper, chopped
1 hot pepper, chopped (Optional)
1 (20 oz.)  can tomatoes
1/2 c. water
1/2 c. chili sauce
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tbsp. parsley flakes
1/2 tsp.  pepper
salt and pepper to taste
2 c. egg noodles

Directions

In a cast iron skillet, over medium high heat, cook the ground beef, bacon, onion, green pepper and hot pepper.  Cook until the meat is no longer pink, and the onion is translucent. 

Mix in tomatoes, water, chili sauce, garlic powder, onion powder, parsley flakes.  Season with salt and pepper to taste.  Bring the mixture to a bubble.

Stir in the egg noodles and bring to a boil. Cover and reduce heat.  Cook for about 35 minutes, stirring occasionally, until the noodles are soft.  If it needs more moisture for the noodles to cook, add more water or tomato juice.

Season with more salt and pepper if desired. You can also add some shredded cheese, like sharp cheddar, Parmesan, pepper jack or Colby, over the top. Cover and continue to cook until the cheese is melted.

Serve and enjoy. 

Chili Soup

 Chili Soup

Colder weather means it is time to make some chili soup.  My mom used to make delicious chili soup. Try as I might, I can never get mine to taste as good as hers did.  However, this recipe is pretty close to the one she made.  

The secret ingredient she used was a bit of unsweetened cocoa powder. It brings out the flavor of the soup

Ingredients:

1/2 c. dry chili beans or kidney beans
1 bay leaves
1/2 tsp. salt
1 lb. ground beef
1 onion, chopped
1 stalk celery, diced fine
1 sweet pepper, diced
1 or more hot peppers, chopped (Depending on how spicy you want the chili)
1 clove garlic, minced
1 Tbs. chili powder
1 Tbs. cumin powder
3/4 tsp. granulated garlic
2/3 tsp. brown sugar
1/2 to 1 tsp. crushed red pepper or ancho chili powder
1 tsp. unsweetened cocoa powder
1/2 tsp. soy sauce
1/2 tsp. Worcestershire sauce
1/2 Tbs. BBQ sauce
1 1/4 c. diced tomatoes
2 Tbs. tomato paste
2/3 c. V-8 juice
Cheese (Optional)
Sour cream (Optional)
Salsa (Optional)

Directions

 Wash and sort the beans to remove any rocks or bad looking beans.  In a large saucepan, add beans, bay leaf and salt.  Cook according to package directions.

In a cast iron Dutch oven over medium high heat, brown the ground beef until browned. 

Add the onion, celery, sweet pepper, hot pepper, minced garlic, chili powder, cumin powder, granulated garlic, brown sugar, crushed red peppers and cocoa powder.  Lower heat to medium low and cook for 20 to 30 minutes.  Stir frequently to keep the meat and vegetables from sticking to the bottom and burning.    

Stir in the soy sauce, Worcestershire sauce, BBQ sauce, diced tomatoes, tomato paste, and V-8.  Bring to a bubble, then lower heat to a simmer. Cover the pot with a lid and simmer for 1 hour or longer. 

Add the beans that you cooked. Heat until the mixture is bubbling.  Season with salt and pepper as desired. 

Serve with some shredded cheddar cheese sprinkled over the top.  You can also add some sour cream, or salsa if desired. 

 Easy Beef and Beans With Biscuits

This is an easy recipe to make for supper if you are low on time.   Ground beef, pork and beans, onions, peppers cooked up together with biscuits over the top.  It is comfort food, and this is a dish that my mom used to make when I was growing up. 

Ingredients

1/2 lb. bacon (Optional)
1 lb. ground beef
1 c. chopped onion
1/2 c. chopped bell pepper
1 can (16 ounces) pork and beans
2/3 c. barbecue sauce
2 Tbs. brown sugar
1 tsp. salt, or to taste
1 can refrigerator biscuits
1 c. shredded Cheddar cheese (optional)

Directions

Heat the oven to 350 F.

In a large cast iron skillet, cook bacon over medium heat until evenly browned. Remove the bacon to a plate lined with paper towels.  Pour the bacon grease through a strainer into a container to keep and use for another cooking project.  

Crumple the bacon into bite size pieces and set aside. 

In the skillet you cooked the bacon in, add the ground beef, onion, and bell pepper. Cook over medium heat, until the beef is no longer pink and the onion is translucent. 

Stir in the pork and beans, barbecue sauce, brown sugar and salt.  Cook, stirring occasionally, until the mixture is hot and bubbling.

If you are not using an oven-proof cast iron skillet, pour the beef and bean mixture into a 2-quart baking dish. 

Separate the biscuits; cut them in half. Place the biscuits, cut side down, over the top of the hamburger mixture. Sprinkle cheese over the top if desired.

Bake for 25 to 30 minutes, or until the biscuits are golden brown.