Ground Beef and Tots Casserole
Kirkland Signature/Orleans International
2 pounds Kirkland
Signature ground beef
(85% lean or leaner)
1 tablespoon butter
or margarine
1 onion, chopped
1 green bell pepper,
chopped
1 10.75-ounce can
condensed cream of
mushroom or cream
of chicken soup
1 soup can full of milk
1 2-pound package frozen
potato tots, thawed
Preheat oven to 350°F. Grease a 2- or
2½-quart casserole.
In a sauté pan, brown beef over medium
heat. Drain off the grease. Remove the beef
from the pan and set aside.
In the same pan, melt butter. Add onions
and bell pepper; sauté over medium heat
until softened.
Return the beef to the pan, then add soup
and milk. Stir to combine, and cook for a
few minutes.
Line the bottom of the prepared casserole
with half of the tots. Add the meat mixture in
an even layer. Top with another layer of tots.
Bake for 45-60 minutes, or until the tots are
browned and the meat mixture is bubbling.
Makes 8 servings.
Tasty Chili Mac and Cheese
Kirkland Signature/Orleans International
2 pounds Kirkland
Signature lean
ground beef
1 1-ounce package chili
seasoning (or make your
own with chili powder
and your favorite spices)
1 onion, chopped
1 teaspoon minced garlic
1 4-ounce can
diced jalapeños
1 28-ounce can
crushed tomatoes
Salt and pepper
1 15-ounce can chili beans
(optional)
1 pound seashell pasta (or
elbow macaroni or penne)
1½ cups grated Cheddar or
Monterey Jack cheese
In a medium-size pot or Dutch oven, brown
ground beef over medium heat. Drain off
excess fat.
Add chili seasoning to taste, onion, garlic,
jalapeños and tomatoes and their juice.
Simmer for 30 minutes over medium heat.
Add water to keep a good consistency if
needed. Season to taste with salt and pepper.
Add beans.
Cook pasta according to package directions.
Drain and rinse, then add to the mix and stir
to combine.
Sprinkle grated cheese over the top and put
the lid on the pot until the cheese has melted.
Makes 6 servings.
