Machaca Beef

1 1/2 lb. beef roast
1 large onion, sliced
4-oz can chopped gren chilies
2 beef bouillon cbes
1 1/2 tsp dry mustard
1/2 tsp garlic powder
1 tsp seasoning salt
1/2 tsp pepper
1 cup salsa

1Combine all ingredients except salsa in slow cooker. Add just enough water to cover
2 Put lid on and cook on low 10-12 hours or until beef is tender. Drain and reserve liquid
3.Shred beef using 2 forks to pull it apart
4 Combine beef, salsa, and enough of te reserved liqud to make of desired consistency
5. Use for burritos, chalupas, quesadillas or tacos

Classic Diner Meatloaf

Prep time: 5 min l Bake time: 55 min l Serves: 6

1 1/2 lbs extra lean ground beef
1 can 10 3/4 oz condensed tomato soup, divided
6 oz package stuffing mix
1 egg, lightly beaten
1 onion, chopped
1tsp dried thyme leaves
1/4 cup chili sauce (this makes for an interesting and different taste for meatloaf)

1. Preheat over to 350*.

2. Mix meat, 1/2 cup of the soup, stuffing mix, egg, onion and thyme. Press evenly into 8x4 inch loaf pan sprayed with cooking spray.

3. Bake 55 min.

4. Heat remaining soup with chili sauce in small saucepan. Spoon over meatloaf just before serving.

Easy Shepherd's Pie

Prep time: 10 min l Bake time: 20 min l Serves: 6

1 lb ground beef
2 cups hot mashed potatoes (can be instant)
4 oz cream cheese, cubed
1 cup shredded cheddar cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

1. Preheat oven to 375*. Brown meat in large skillet. Drain.

2. Mix potatoes, cream cheese, 1/2 cup of the cheese and the garlic until well blended.

3. Stir vegetables and gravy into meat.

4. Spoon into 9 inch square baking dish.

5. Cover with potato mixture.

6. Sprinkle with remainin 1/2 cup shredded cheese. Bake for 20 minutes or until heated through.