Cowboy Cornbread

Hamburger meat, seasoned

1 can drained rotel

ranch style beans

Cornbread mix, mexican style

cream corn

shredded cheese

Brown and season hamburger meat, drain.  Add the rotel and ranch style beans, simmer for 10 min. Mix up the cornbread mix per directions, adding the cream corn to the mix.  Add shredded cheese to mixture, and pour half in the bottom of the pan.  Pour meat mixture, and top with cheese.  Pour remaining cornbread mix on toip and bake at 350 until cornbread is done (by package)

 

Beef Stroganoff

Ingredients:
- 1 lb. lean ground beef
- 1 (12-16 oz.) package egg noodles (we use Light 'N' Fluffy brand)
- 1 packet Lipton Beefy Onion Soup
- 1/4 - 1/2 cup water
- 1 (16 oz.) container of sour cream (we use light sour cream)

Directions:
1. Start water to boil for noodles. In medium skillet, brown beef over medium-high heat.

2. Once beef is brown, add soup packet with enough water to moisten it. Mix well until soup mix is combined with beef.

3. When water is boiling, add egg noodles and cook according to package instructions. Once done, drain. Return noodles to pot and put back on stove over low heat.

4. Add beef/soup mixture to noodles. Add sour cream until creamy (we usually end up using the whole container). Stir until well combined and heated through. Serve immediately.