Chili Colorado Burritos - Food Pusher

• 1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
• 1 large can mild (red) enchilada sauce* (at least 19 oz.)
• 2 beef bouillon cubes 
• 5-7 burrito size flour tortillas
• 1 cup or so of shredded cheddar cheese

Instructions:
Put beef, whole bouillon cubes (do NOT add water), and enchilada sauce*** into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.)  

When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Roll into a burrito (hopefully you know how to roll these). Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.

Cheesy Enchilada Casserole - Six Sister's Stuff

1 pound lean ground beef (90% lean) 
1 large onion, chopped or season with Onion powder or minced onion 
2 1/2 cups salsa 
1 can (15 ounces) black beans or red kidney beans, rinsed and drained 
1/4 cup reduced-fat Italian salad dressing 
2 tablespoons reduced-sodium taco seasoning 
1/4 teaspoon ground cumin 
6 flour tortillas (8 inches) 
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional) 
3/4 cup reduced-fat sour cream 
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend 
1 cup shredded lettuce 
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly. 
Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

Grandma Betty's Meatballs - The Parsley Thief

(I use a cookie scoop and get 20-25 meatballs. I also only make half the recipe.)

For the Meatballs:
1 3/4 cups fresh bread crumbs {3 3/4 ounces}
1/2 cup milk
2 pounds ground beef
3/4 cups freshly grated Parmigiano Reggiano cheese
2 large eggs, beaten
1/3 cup finely chopped flat-leaf parsley
1 teaspoon sea salt
freshly ground black pepper {about 10 grinds}

For the Sauce: 
2 {28 ounce} diced Italian tomatoes
1 large clove garlic, smashed
4 tablespoons butter
1/2 teaspoon sea salt, or to taste

(1 can tomato sauce)

Begin a double, modified batch of Tomato Sauce with Onion & Butter {or your favorite Marinara Sauce recipe} by adding all of the 'Sauce' ingredients listed above to a large, heavy saucepan, and bringing the mixture to a boil, over medium-high heat. Reduce the heat to maintain a gentle simmer, and cook, uncovered, for 45 minutes, stirring occasionally.

Begin the meatballs by preheating the oven to 350 degrees. Add the bread crumbs to a large mixing bowl, and pour in the milk. Toss to coat the bread crumbs, and let them soak for 10 minutes. 

Add all of the remaining 'Meatball' ingredients to the bread crumb mixture, and mix gently, using your hands. You want to mix just until all of the ingredients are evenly distributed, but try to avoid over-mixing. 

Using your hands, shape the mixture into 2" balls, and lay them out on a baking sheet. Bake for 20 minutes, then use tongs to transfer the meatballs to the sauce. Simmer the meatballs in the sauce for another 10-15 minutes. Serve with your choice of pasta, topped with an extra sprinkle of grated Parmesan.

Some Notes/Options:
// Store-bought, dry bread crumbs can be used in a pinch, but making your own is worth the effort, whenever possible. To make your own fresh breadcrumbs, process sliced bread in a food processor until evenly ground. Or, you can cube fresh, or day-old bread {crusts removed} by hand. Any type of sandwich bread will do - you can even use whole wheat, if that's your preference. I have given the proportion of bread crumbs by dry measure, and by weight, to make this easier.
// If you use extra-lean ground beef {i.e. ground sirloin, or 90% lean} you'll need to line your baking sheet with parchment, or give it a quick coating of non-stick cooking spray, to prevent the meatballs from sticking.