{Nacho cheese beef bake}

Okay so this name is totally wrong for the dish. When I read this I think fatty, disgusting, Gonna have the runs when I'm done kind of meal. It's totally not that way. It was so yummy and healthier than it sounds.

Recipe and Image from Tasteofhome.com

2 cups uncooked egg noodles 
1 pound ground beef 
1 can (14-1/2 ounces) diced tomatoes, undrained 
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted 
1 jar (5-3/4 ounces) sliced pimiento-stuffed olives, drained (I don't like these. I did not add them.)
1 can (4 ounces) chopped green chilies 
1-1/2 cups (6 ounces) shredded cheddar cheese 
 2 cups crushed tortilla chips 
1/3 cup prepared ranch salad dressing 
Shredded lettuce, sour cream and/or salsa, optional


Cook noodles according to package directions; drain. Meanwhile, in a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, soup, olives and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in noodles.
Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with cheese. Bake at 350° for 15-20 minutes or until heated through. Top with tortilla chips; drizzle with salad dressing. Serve with lettuce, sour cream and/or salsa if desired. Yield: 4 servings.

We always put a ton of lettuce and fresh tomatoes on top. We served it with fruit. Can totally serve 6.
Nacho Cheese Beef Bake Recip

{lasagna casserole}

8 servings

411 cal., 14 g. fat, 3 g. fiber

WW points: 9

12 oz. medium no yolk noodles
1 lb. ground beef
3 cans tomato sauce
1 tsp. salt
1/8 tsp. pepper
1 1/2 tsp. oregano
1/4 tsp. garlic salt
1 c. cottage cheese
1 c. sour cream
3/4 c. cheddar cheese
4 green onions, diced

Cook noodles in boiling water until done. In the meantime brown meat. Rinse and drain noodles and meat. Into meat, stir in tomato sauce, salt, pepper, oregano and garlic salt. Simmer 5 minutes. Combine noodles, cottage cheese, sour cream and diced onions.

In 2 quart casserole dish, alternate layers of noodle mixture and meat mixture, starting and ending with noodles. Top with shredded cheese. Bake at 350 for 20-25 min.

{beef chimichangas}

My Mom made these for us when we went to go visit her a couple of weeks ago! They were so so so so yummy that I decided to give them a try! A NEW recipe for my in-laws and they turned out great!!! Seriously... give them a try.

 900 calories, 45 grams of fat and 2 grams of fiber per serving

If you leave out the tortilla you can substitute out 200 calories and if you don't fry it, you can save yourself 200 calories.

It becomes

497 calories, 19 g fat, 1 g fiber

ww points: 11

for 10 servings

5 lb. beef roast
3 T shortening
1 Large Onion, diced
1 4 oz can chopped green chiles
2 7 oz cans green chili salsa
2 cups juices
1 T lemon juice
1 t garlic
4 T flour
3 t salt
1 t cumin

Cook Roast in crockpot for several hours until well done and tender. (I cooked mine on low for 10 hrs, maybe a little too done on the edges.) Remove meat from crock pot, reserve juices, cool, then remove fat and bones. Shred meat and set aside. Melt shortening in large skillet, add onions and saute' until clear. Add flour and make roux. Add liquid, bring to a boil, stirring constantly. Add remaining ingredients. Cook over low heat about 5 min. stirring to avoid sticking.

Freeze half at this point to use at a later time in burritos, chimichangas or tacos.

For chimichangas:
Have flour tortillas soft. Put about 3/4 cup meat @ about 1 1/2 inches from bottom of tortilla. Roll up bottom, fold in sides and roll. Secure with tooth picks. Fry in pan filled with 1/2 to 3/4 inch canola or vegetable oil. Test oil temperature with a piece of tortilla. Place chimichangas in oil. Cook for 20-30 seconds until golden brown. Turn, brown other side. Remove to thick paper towel before putting on serving dish.

Garnish: Sour Cream, Salsa, tomato, guacamole, olives, lettuce, etc....

I'll be sure to post a picture when I make them again. I'm not the best at rolling these up, but they still tasted FANTASTIC!!!

{lasagna!!!}

12 servings
381 calories, 17 g. fat, 2 g. fiber
WW Points: 8


Peter's Gen-u-ine Italian Lasagna
click to print text only
1 recipe pasta and lasagna sauce you must use this, it's delicious!
12 no-boil lasagna noodles
8 oz. shredded mozzarella, divided
4 oz. shredded fresh Parmesan
1 egg, lightly beaten
1 16-oz. tub Ricotta
Béchamel Sauce

1/4 c. (1/2 stick) real butter, NO SUBSTITUTES
1/4. c. white flour
2 1/2 c. milk
Preheat oven to 350.
To prepare Béchamel sauce, melt butter over medium-low heat in a medium saucepan. When melted, whisk in flour until combined. Slowly add milk, whisking constantly. Heat until bubbly and thickened to a medium consistency that that looks like this on a spoon:
Now...this is where I start tinkering with his recipe. And it was ONLY tinkering out of an attempt to make things easier and less messy, not that I thought I could make things better. Traditionally, when you make a lasagna with Béchamel sauce, you have a layer of red sauce and then a layer of Béchamel on top. But for me, I could never get the proportions of red sauce to white sauce right. So one day, I just mixed the two. Maybe I'm a blasphemer, but I do it all for the sake of lasagna-eaters everywhere who want to eat it more than once every five years. So if you feel like taking a walk on the wild side, mix the Béchamel in with the red sauce. What are you, chicken? Come on, you know you want to...

After you've made (and mixed) the Béchamel, combine 6 oz. mozzarella (about 1 3/4 c.), ricotta, Parmesan, and the beaten egg. At this point, I like to set up a little lasagna-making station:

Using a ladle that measures 1/2 c. (or a 1/2 c. measuring cup), spread 1 c. of sauce onto the bottom of a 9x13 pan. Add 3 noodles. Spread a layer of the cheese mixture. Spread 1 1/2 c. sauce and repeat so you have 4 layers of noodles. You should end with a layer of sauce on top. Sprinkle with remaining mozzarella (and some extra Parmesan if you have some left over).


Cover tightly with foil and bake about 50 minutes.


Remove from oven and remove foil. It will probably look a little runny. Don't be scared--you still need to let it stand about 15-20 minutes. During that time, it will thicken up nicely and it won't even be that oozy when you cut it.

 This serves 12. And wanna know what's awesome? If you use super lean ground beef, it has around 250 calories and 5 Weight Watcher points! Seriously, the TASTIEST, most filling 5 points you'll ever have in your life.