This came from recipezaar
Ingredients
1 1/2 lbs boneless beef chuck roast
1 large onion, sliced
1 (4 ounce) can chopped green chilies
2 beef bouillon cubes
1 1/2 teaspoons dry mustard
1 tablespoon minced garlic
1 teaspoon seasoned adobo seasoning (note that this Latino seasoning is made with salt, cumin and garlic and is not the Phillipine versio) or salt
6-8 peppercorns
1 cup salsa
Directions
Place beef in crockpot.
Cover roast with remaining ingredients except salsa. Cover crockpot and cook on low for 8-10 hours or until roast is tender and can be pulled with a fork.
Remove the beef from the crockpot and set the cooking liquid aside.
Using two forks, shred beef.
Optional: Mix beef with salsa, and if you like it a little moister, add some of the cooking liquid to the meat. I returned the beef to the liquid as I do not like my beef to dry out. Plus, the liquid off the beef was just YUMMY!7
Adjust the seasoning and add salt and pepper if necessary.
Use as a filling for tacos, burritos, enchiladas, chimis, etc.

Originally found on recipezaar

4 1/2 tsp active dry yeast
1/2 cup warm water
3/4 cup warm milk
1/4 cup sugar
1/4 cup shortening
1 egg
1 tsp salt
3 1/2 to 4 cups flour
1 1/2 pounds ground beef (only 1 pound if it is 90% or more lean)
1/4 cup chopped onion
1 can (8 ounces) tomato sauce
8 slices American cheese, quartered

In a mixing bowl, dissolve yeast in warm water. Add milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough flour to form a soft dough. Turn onto a floured surface, knead until smooth and elastic, about 4 -6 minutes. Place in a greased bowl, cover and let rise until doubled, about 30 minutes.
In a skillet, cook beef and onions until meat is no longer pink. Drain. Stir in tomato sauce. Remove from heat and set aside. Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out each piece into a 5-in. circle. Top each circle with 2 pieces of cheese and about 3 T of beef mixture. Bring dough over filling to center; pinch edges to seal.
Place seam side down on a greased baking sheet. Cover and let rise in a warm place, until double. About 20 minutes. Bake at 400 F for 8-12 minutes or until golden brown. Serve immediately. Makes 16 buns.
****For freezing, place in the freezer after filling the circles. Thaw on the counter, covered with saran wrap, for 4-5 hours. Bake on 375 for 10 – 12 minutes****

4 chicken breast halves
1 T oil
1 carrot, sliced
1 clove garlic, minced
1 cup sugar
4 T cornstarch
1 1/3 cups water
3 T oil
2/3 cup vinegar
4 T soy sauce
1 onion, chunked
1/2 red bell pepper, chunked
1/2 green bell pepper, chunked
1 small can pineapple chunks

Cook chicken and cut into 1 inch cubes. Saute carrots in garlic and oil. (If you are using boneless skinless chicken breasts, you can cut them into cubes and cook them with the carrots.) In another sauce pan, combine sugar and cornstarch. Stir in water. Add oil, vinegar, and soy sauce. Cook and stir until thick and clear. Remove from heat. Add chicken, carrots, vegetables, and pineapple. Cook just long enough for vegetables to start to be tender. ****If you are freezing this recipe, do not cook with the vegetables in it. Stir everything together, let it cool and then freeze.*****

1 1/2 lb ground beef
1 can kidney beans
1 can garbanzo beans
1 can corn
1 large can tomatoes (I like diced)
I packet taco seasoning

Brown ground beef. Combine ingredients and heat or freeze.

Top with:
sour cream
cheese
corn chips

32 oz. Bag Frozen hash browns
2 can cream of celery soup
1 1/2 cups cubed ham
1 8 oz cream cheese, softened
1 1/2 cups shredded monterrey jack cheese
1/2 cup minced onion
1/4 tsp pepper

Mix the cream cheese and cream of celery soup together. Stir in the ham, cheese, onion and pepper. Fold mixture into hash browns. ***Freeze at this point*** Put into a greased casserole dish and bake covered on 350 for 1 hour or until hot and bubbly. Uncover and top with cheddar cheese if desired and bake until cheese melts.

Ingredients:
8 slices of bacon
1 cup mozzarella cheese
1 cup cheddar cheese
1/3 cup of finely chopped onion
4 large eggs
2 cups of half and half
1/4 tsp. salt
1/4 tsp. pepper
frozen pie crust

- line the bottom of pie crust with bacon, cheese,and onion
- mix the remainder of ingredients together and then pour on top
- bake at 325 degrees for 40-50 minutes

To bake this from frozen, it will take nearly 2 hours.

Method:
1) brown beef adding Adobo, drain, THEN add sofrito, lastly add the jar of sauce
2) in separate container mix 2 eggs with cottage cheese and other cheeses
3) line bottom of pan with 1/2 cup of sauce
4) start with a row of Lasagna pasta and put 1/3 cheese mixture on top
5) then add meat
6) follow with another row of pasta…etc… until last layer you finish with meat sauce and sprinkle with mozarella cheese on top
7) Bake at 350 degrees for approx. 60 minutes or until noodles are tender
*Note: if baking from frozen then baking time will definitely be longer….. approx. 2 1/2 hours.

1-1lb box of pasta….i used tricolored, but think penne would work better

1 jar Alfredo Sauce

1 jar Chunky Pasta Sauce

3-4 cups cheese, divided. ( used 2 c mozzarella, and 1 c sharp cheddar)

Pour 1/4 of Pasta Sauce in bottom of 9×13 pan. Sprinkle with about 1/4 of the ground beef. TOp with layer of noodles. Pour jar of alfredo sauce evenly over noodle layer. Sprinkle with 1/2 of ground beef. Sprinkle with 1/2 the cheese. Layer noodles over shredded cheese, pour spaghetti (pasta) sauce over noodles, sprinkle with remaining ground beef and cheese.

At this point you can either bake at 350 for approx 30 minutes, till cheese is melted and sauce is bubbly at edges. Or wrapy with saran wrap and foil and freeze. To cook from frozen, Defrost, then bake at 350 for about 30 minutes. To cook from frozen, bake at 350 for 1 – 1/2 hours. Covered until the last 30 minutes.

Pizza Pasta

1 1/2 lbs ground beef

1 ½ cans Three Cheese pasta sauce (I use Del Monte)

1 Box spiral pasta

16 oz shredded cheese (I used ½ pizza blend and ½ Italian blend)

¼ cup Parmesan cheese

4 oz sliced pepperoni 

Cook pasta and drain.  Cook ground beef and drain.  Warm pasta sauce, pepperoni, cheese and beef in a large pan.  Pour sauce over cooked pasta and serve.  Or place in a 9X13 pan and cover.  Cook at 350 degrees for 30-40 minutes until bubbly. 
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