Beef Roll

BEEF ROLL

Ingredients

1 sweet green pepper
2 onions
1 lb. ground beef
1 cup bread crumbs
1 egg
2 teaspoons salt
1 tablespoon Worcestershire Sauce
5 or 6 slices of bacon

Sauce

1 cup tomato soup	1 teaspoon sugar
1 tablespoon flour	½ cup water

Pre-heat oven to 375 degrees—Wash the pepper and remove the seeds, add onions and chop together. Mix with meat, breadcrumbs and well beaten egg. Add seasonings and form into a roll. Cover with bacon and bake 45 minutes at 375 degrees. Remove to platter.  Take 1/2 cup drippings, add water, flour and sugar to make gravy - stirring until smooth - and strain into it the thickened tomato soup. Let it boil a few minutes then pour around the roll.

Beef Jumble Casserole

BEEF JUMBLE CASSEROLE

1 pound ground beef
1/4 cup onion, chopped fine
2 cups uncooked spiral noodles
1 can diced tomatoes
2 cups shredded cabbage
1 can sliced carrots, drained
1 can cream of mushroom soup
1 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper.

Pre-heat oven to 350 degrees.
Mix ground beef, onion, salt, pepper together and form into a large patty.  Brown on each side in a skillet - about 5 minutes each side - and then break the patty up into small bite size pieces.  Mix in remaining ingredients and pour into casserole dish.  Bake at 350 degrees for 40 minutes.

DEVILED STEAK

2 Tablespoons-butter
1 Tablespoon-onion, chopped
1½ lb. flank steak ¾ inch thick
2 Tablespoons-flour
1 teaspoon-salt
½ teaspoon-pepper
¹/₈ teaspoon-paprika
1 teaspoon-ground mustard
1 Tablespoon-vinegar
1 Tablespoon-flour
2 Cups-water

Melt the butter in a frying-pan over medium/high heat, add the onion and sauté gently until golden brown in color. Cut the flank steak into pieces three by two inches. Dredge these lightly in one tablespoon flour and sauté in the butter until well browned. Remove the meat from the frying-pan; add the salt, pepper, paprika, mustard, vinegar and flour. Mix all together and add the water slowly. Replace the steak in the pan, cover closely and simmer one hour, or until the steak is tender. Serve on a warm platter and pour the gravy over it.

Black Bean Casserole

I keep trying to find more ways of using black beans and this casserole turned out to be very tasty.  You could spice it up some by adding cayenne pepper, or use your favorite beans.
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Black Bean Casserole
1 can black beans, drained
1 can diced tomatoes, drained
1/2 pound ground beef
1 onion, chopped
1 cup cooked rice
1 cup seasoned bread crumbs
2 teaspoons chili powder
1/2 teaspoon garlic powder
salt & black pepper to taste
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Pre-heat oven to 350 degrees.  Cook ground beef and onion in medium sauce pan until well done.  Combine all ingredients except bread crumbs in casserole dish.  Top with bread crumbs.  Bake at 350 degrees for 30 minutes or until bubbly.

Beef Stew – As Seen on TV

 
Yes, I watch Doctor Oz.  He’s addictive.  Did you see the episode with Rachel Ray?  She made Autumn Beef Stew With Apple, Onion and Roasted Garlic.  It looked so good and so easy that I had to try it.  Of course, I made a few changes mostly because of the ingredients and local availability.  Also, my heart just wouldn’t let me make a beef stew without potatoes.  (Rachel Ray’s recipe calls for mashed potatoes on the side.)  So, I substituted the apples for potatoes. 
When I make this again, and I will be making it often, I’m going to make the chunks of beef and vegetables a little smaller.  I also won’t use quite as much butter.  As the stew cooked there was a large amount of grease that made it to the top.  I just skimmed it off every hour or so and the final dish wasn’t greasy at all.  I don’t have a Dutch oven, so I used a Crockpot.  It turned out just as well as it would have in the oven with the exception of an additional pan to wash. 
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Click here for Rachael Ray's Autumn Beef Stew With Apple, Onion and Roasted Garlic and here’s the version that I made.
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Simple Beef Stew
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2 bulbs garlic, roasted
Salt and pepper
4 slices of thick bacon cut in to small pieces
1 stick butter, divided
2 1/2 to 3 pounds beef chuck, cut into 2-inch cubes
Flour, for dredging plus 2 tablespoons
3 carrots, peeled and sliced
3 potatoes (about 2 and a half cups) peeled & cubed
3 ribs celery, chopped
1 large onion, chopped
2 1/2 cups cloudy organic apple juice
2 cans Campbell’s beef consommé
Herb bouquet, a few sprigs each parsley and sage tied together with kitchen string
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Combine and cook ingredients according to the original recipe – click here.  The exception is to use a Crockpot.  Combine all ingredients into your Crockpot (6 quart) and cook on high for 4 and 1/2 hours to 5 hours.  It turned out great in the Crockpot, but Santa could bring me a Dutch oven this year.  I’ve been good!

LEFTOVER PIE

I'm always looking for something new to do with leftovers.  This 'pot pie' is so yummy, I usually don't want to wait for a roast.  Chicken works well and you can also add your favorite or leftover vegetables.

LEFTOVER PIE

• 1½ cups leftover beef roast
• 1 can cream of mushroom soup
• 1 cup milk
• 1 small onion, chopped
• ⅓ cup chopped pepper
• 1 can green peas, drained
• salt & pepper to taste
• 2 pie-crust (for top & bottom)

Pre-heat oven to 425 degrees.  Chop up beef and discard any fat.  Mix mushroom soup and milk in a saucepan.  Bring to a boil over medium heat.  Stir in the salt, onion and green pepper. Mix in cut-up meat and peas.  Pour it into pastry lined baking dish.  (a pie dish works fine) Pierce top of pastry with a fork in several spots.  Top with remaining pie  crust and bake at 425 degrees for 25 minutes or until golden brown on top.

Stuffed Green Peppers

I love stuffed green peppers.  Every time I make them, I wonder why I don't do it more often.  This is a nice way to bring a little sunshine into a dreary winter day.  You can also slice your peppers in half before filling them if you want to try something a little different.  The peppers will lay nicely in the bottom of your pan and won't take quite as long to cook.

STUFFED PEPPERS

• 1½ lbs. ground beef
• 6 green peppers
• 1 can condensed tomato soup
• 3 tblsp. rice, uncooked
• 2 eggs, beaten
• ½ tsp. salt
• 1/8 tsp ground black pepper

Pre-heat oven to 325 degrees.  Mix the meat, rice, eggs and seasoning together. Cut tops off the peppers and soak in hot water for a couple of minutes. Scoop out seeds and fill with the meat mixture. Stand them in baking pan, pour the tomato soup over them and bake at 325 degrees for 1 hour.

Crockpot Steak & Potatoes

It’s simple and makes the most delicious gravy.  I used top round steak, but you could make this with any kind of beef roast.  My favorite part about using a crock pot is that it doesn’t heat up the kitchen and you don’t have to worry about the food while it’s cooking.

What’s your favorite Crockpot meal?

Crockpot Steak & Potatoes

4 top round steak medallions, about an inch thick
1 jar (12 oz) medium chucky salsa (use mild if you prefer)
2 cups sliced portabella mushrooms
1 medium onion, sliced
2 tablespoons honey
1 tablespoon teriyaki sauce
12 small potatoes
2 tablespoons cornstarch
1/2 cup water

Place steak in Crockpot. Cover with salsa, mushrooms & onion.  Stir in honey and teriyaki sauce.  Cook on high for 2 hours.  Add potatoes.  Cook on high for 2-3 more hours or until ready to serve. Mix cornstarch and cold water until dissolved and add to Crockpot.  Stir until gravy thickens and enjoy.

Corn Beef Hash

Growing up, if times were good, we'd have a beef roast for Sunday Dinner.  Then on Monday, Mom would make Hash.  I ran across this recipe and it brought back memories so I thought I'd share it with you.  This uses corned beef, but you could use any leftover meat.

Corn Beef Hash

Corned Beef
Milk
Potatoes
Salt and Pepper
Lump of Butter

Chop the meat fine, add the same bulk of potatoes or a little more. Put into a saucepan or spider a lump of butter the size of an egg, and a few spoonfuls of milk or water. When bubbling, put in the meat and potatoes, and a little salt and pepper, if you like. Stir for a while, then let it stand ten or fifteen minutes, until a crust is formed at the bottom. Loosen from the pan with a cake-turner. Turn a warm platter over it. Turn pan and hash together quickly and serve. If you have a scant quantity, place it on slices of toasted bread, which have been buttered and wet with hot water.

Guest Recipe – Susan’s Taco Pie

 

Taco and Pie! What more can I say? Here's another great recipe from Susan.

Susan's Taco Pie
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1 pound ground beef
1 Taco Seasoning packet
1 pkg (8-Inch) Flour Tortillas, 8-Count
1 can refried beans
1 jar salsa , mild
2 cups shredded, cheddar cheese
sour cream, lettuce, etc. for toppings
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Pre-heat oven to 350 degrees. Brown ground beef - drain off excess fat. Add a packet of taco seasoning - prepare as per the package directions. Spray a pie pan with Pam - cover the pan with flour tortillas. Spread a can of refried beans (more or less according to your likes) over the tortillas. Mix about 1/2 jar of salsa with ground beef. Layer the beef mixture over refried beans. I prefer mild salsa- but this is to your taste also - then cover with shredded cheddar cheese. Cut a few of the tortillas into triangles and place on top - (or you can just place the entire tortilla on top.) Heat in a 350 degree oven - 30 minutes or until it is heated through and the tortillas are getting a little brown.
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Susan says "You can serve with sour cream on a slice of the pie and salad on the side w/cheese and salsa - or place a slice of pie on a bed of lettuce with salsa drizzled over it and sour cream on top of the pie. Sorta like a taco salad."

Beef & Broccoli Stir-Fry

I’m all about easy.  Recently I tried one of those frozen dinner kits meant to taste like Chinese take-out.  To say I was disappointed is putting it mildly.  First, I felt like saying ‘Where’s the Beef?”.  Second, there really weren’t a lot of veggies either.  The kit included meat, vegetables, rice and a sauce packet.  The cost was $5.99 (on sale) and I had a $1 off coupon.  So, I thought the $4.99 cost for a meal kit meant for 2 servings wasn’t a bad deal.  Even if I was happy with the portion size, I definitely wasn’t happy with the taste – too salty and the beef tasted really ‘off’ – like it had been, well, frozen.  The whole experience made me determined to try again with my own version. 

Like I said, I’m all about easy.  First, I chose Kikkoman Stir-Fry Sauce. Second, I chose Bird’s Eye Steamers – the plain veggies you steam right in the bag.  With all kinds to choose from, I decided on 2 bags of broccoli flowerets and one bag of stir-fry vegetables (sugar snap peas, carrots, water chestnuts, and broccoli).  The beef?  Top sirloin steak that was on sale.  The rice?  Uncle Ben's Instant Brown Rice.  All in all, the total cost was around $13, but this made approximately 5-6 good sized servings.  The time involved?  About 20 minutes which wasn’t much longer than the meal kit.  The taste?  So, so wonderful!  Even if I did cook it myself, I have to say it was as good as what you’d get in a Chinese restaurant. 

The next time you’re tempted to buy one of those kits, think about trying this version instead.  You won’t be disappointed.  Check out my next post for the Fried Brown Rice recipe I served with this meal.

Beef & Broccoli Stir-Fry

2 sirloin steaks (totaling approx. 1 lb)

1/4 cup Kikkoman Teriyaki Marinade & Sauce

1 clove garlic, minced

1 teaspoon grated ginger

1 bottle Kikkoman Stir-Fry Sauce, 11.75 fl oz

2 packages Bird’s Eye Steamers – Broccoli (12 oz bag)or 3 cups

1 package Bird’s Eye Steamers – Stir-Fry Veggies (12 oz bag)or 1 & 1/2 cups

1 can Baby Corn (drained)

1 tablespoon Canola Oil

Cut steak into thin strips.  (Place in freezer for about 20 minutes before slicing & meat will be easier to slice thinly).  Combine steak, garlic, ginger, and teriyaki sauce in bowl.  Stir well to make sure steak is coated well.  Store in refrigerator until ready to cook or about 20 minutes.  Heat 1 tablespoon canola oil in large, non-stick skillet over medium high heat.  Remove steak from bowl & place in skillet.  (Discard remaining marinade).  Cook, stirring well, until browned on both sides, and remove from heat.  In the meantime, cook frozen vegetables in microwave according to package directions.  Return skillet to heat and add bottle of stir-fry sauce and canned baby corn.  Heat until bubbly.  Add vegetables and stir well.  Serve over rice.

Check out more great recipes at The Grocery Cart Challenge Recipe Swap.

Teriyaki Steak

I love this recipe - so simple, yet so tasty. You can also substitute chicken breasts for the steak. Hope you enjoy it!
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Teriyaki Steak
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3 lbs. steak cut 1 inch thick (round steak works well)
1/3 cup soy sauce
1 tablespoon vinegar
2 tablespoons sugar
1 tablespoon dark brown sugar
1 and 1/2 teaspoons ginger
1 clove garlic, minced
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Mix all ingredients well (except steak). Put steak in a large, shallow dish. Pour mixture over meat. Marinate 30 minutes, turning meat once or twice. You could also use a gallon size ziploc bag.
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Set oven temperature to Broil. Remove steak from marinade and place on the broiler rack. Put into broiler with top of steak 3 inches from heating element. Broil 9-12 minutes depending on whether you want your steak rare or well-done. Turn and broil second side 9-12 minutes.

Flat-Iron Steak Tips & Veggies

 

I really enjoy eating out for a change of pace and it has become a welcome luxury.  Since it’s not something I do a lot given today’s economy, I’ve become pretty choosey.  Normally, I like to order something I would not fix at home.  Recently though, I ordered steak tips at a local restaurant.  I have to admit the entire dish was delicious, but it had one major flaw.  It was too salty.  I have to wonder when we began to rely on salt to flavor everything.  As you know from my recipes, I don’t use it a lot.  Once you make this choice, the salt content in food becomes very noticeable.  Of course, I decided to revamp the restaurant dish into my on version.  You’ll notice that I do not have salt listed as an ingredient.  This is because there’s plenty of sodium in the other ingredients.  When all was said and done, it could have used  a dash, but I definitely felt healthier.  At the end of the day, I’d rather add some salt at the table than to serve a salty dish!

Flat-Iron Steak Tips & Veggies

1 – 2 lb flat iron steak (or sirloin) cut into 1-inch pieces

2 cloves garlic, minced

2 tablespoons teriyaki sauce

1 tablespoon Worchestershire sauce

2 tablespoons olive oil

1 tablespoon Mrs.. Dash original flavor

2 tablespoons apple cider vinegar

1 large onion, sliced

2 cups fresh Monterey mushrooms, sliced

1 tablespoon butter

1 tablespoon olive oil

1 pkg (16 oz) frozen broccoli, carrot, cauliflower mix (cooked to package directions)

Combine steak, garlic, teriyaki sauce, Worchestershire sauce, olive oil, Mrs.. Dash, and vinegar in a zip lock bag.  Marinate for 1 hour. 

In a large sauce pan, heat butter and remaining olive oil over medium high heat.  Add mushrooms & cook until slightly browned.  Remove mushrooms from pan and set aside.  Add onions to pan and cook until tender.  Remove from pan.  Add a bit more oil to the pan, if necessary.  Remove steak from marinade & add to pan.  Cook over medium high heat until medium rare (or to own taste).  Add onions, mushrooms, and vegetables to pan along with 1/2 cup water.  Continue to cook, scraping bottom of pan to make your ‘gravy’.  Add salt & pepper to taste.  Serve over rice, if desired.

Check out more great recipes at The Grocery Cart Challenge Recipe Swap.

Brats & Cabbage

 

This is a remake of a Bangers & Mash recipe I saw recently.  I wanted to re-make this recipe without using mashed potatoes.  I love turnips and thought they would add some distinct flavor.  As an added benefit, I took made the leftovers into a hearty soup the next night!

Simple Cookery Brats & Cabbage

1 pkg brats – 5 links

1 large red onion, sliced in rings

1 head cabbage, chopped

6-8 turnips, peeled and diced

2 cups chicken broth or stock plus water

1 tablespoon olive oil

2 tablespoons spicy brown mustard

1/4 cup water

In large pot, combine cabbage, turnips, chicken broth and enough water to cover all.  Bring to a boil.  Reduce to simmer and cover.  Continue to simmer for 45 minutes or until cabbage reaches desired texture and turnips are fork tender.  If you like your veggies a little firmer, reduce cooking time.  Meanwhile, cook brats according to package directions and remove from skillet.  Cover with foil to keep warm.  In same skillet, add olive oil.  Add onions, and cook over medium low heat until slightly browned.  Add water and mustard, scraping the bottom of the pan to make your ‘gravy’.  Remove cabbage mixture with slotted spoon to reserve cooking liquid.  Layer in a casserole or serving dish.  Top with onion mixture and brats. 

Bonus recipe for leftovers:

By reserving the cooking liquid, you have a delicious start to a hearty soup.  Dice any leftover brats and store overnight in cooking liquid.

Brat & Cabbage Soup

4 cups leftover cabbage, turnip, onion, brat mixture

1 small onion, chopped

1 tomato chopped

1 teaspoon olive oil

to taste – red pepper flakes, salt, pepper

1-2 cups chicken broth

Heat olive oil in skillet over medium heat.  Add onion and tomato.  Cook until tender.  Combine all ingredients in medium sauce pan – adding the desired amount of chicken broth depending on how thick you like your soup.  Bring to a boil.  Reduce to a simmer and continue to cook another 15 minutes. 

Roasted Ground Sirloin Steaks

 

I love using ground sirloin in dishes because it’s leaner than ground beef.  It can be expensive, but I usually buy a couple of packages when it’s on sale.  I’ll brown it with onion and spices and then freeze it for later.  Sometimes I get lazy and just freeze the whole package.  Then I’m stuck with thawing it before cooking.  That can be a problem if you forget to do it before dinner!  So, I had this idea to put it in the Crockpot like a roast.  Once it had cooked/thawed enough to break apart, I broke it into six ‘steaks’.  It turned out to be delicious and easy.

Roasted Ground Sirloin Steaks

1 and 1/2 pounds ground sirloin

1 large onion

1 cup fresh mushrooms, sliced

2 tablespoons Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/8 teaspoon salt, or to taste

1 cup beef broth

1/4 cup flour & 1/4 cup water

Leave ground sirloin whole and place in Crockpot with all ingredients except flour and water.  Cook on high for 2 hours.  Break beef into smaller steaks.  Continue to cook another hour and reduce to low.  Mix flour and water and add to Crockpot to thicken broth.  After 15 minutes reduce to warm until ready to serve.

Beef Nachos

Years ago there was a little Pub in a nearby town that served the most wonderful nachos.  I think they were actually made with Nacho flavored Doritos, but the salsa was made in their little kitchen.  I’ve spent a lot of years trying to duplicate their recipe and haven’t quite succeeded.  But, this version is quick and easy.  It’s a great way to use up leftover ground beef.

Beef Nachos

Tortilla Chips – enough to cover the bottom of pan

*1 cup cooked, seasoned ground beef with onions

3/4 cup medium salsa

1/2 cup cheddar cheese

1/2 cup Monterey Jack cheese

sour cream – optional topping after cooking

Layer chips on bottom of a cookie sheet or pan.  Top with beef/onion, salsa and cheese.  Cook under broiler for about 10-15 minutes or until cheese is melted to your liking.  Top with sour cream and enjoy!

*If you’re not using leftover ground beef, season your meat with garlic, pepper, cumin and salt to taste.  Brown over medium heat with 1/2 cup diced onion.  Drain well and you’re ready to top your tortilla chips.

Check out more great recipes at this weeks The Grocery Cart Challenge Recipe Swap.

Swedish Meatballs & Noodles

 

I cheated a lot in this recipe.  I know it’s healthier to make your own meatballs, but there’s a local store brand that I love.  I usually keep a package on hand for a quick meal like this one.

1. Swedish Meatballs & Noodles

1 pound frozen Swedish meatballs

1 medium onion, sliced

1 small can sliced mushrooms, drained

1 can cream of mushroom soup

1/2 cup sour cream

2 cups wide egg noodles, cooked

1/2 teaspoon coarse ground black pepper

Heat meatballs according to package directions.  Sauté with onions and mushrooms over medium heat until onions are tender.  In the meantime, cook noodles according to package directions and drain.  Mix soup and sour cream together and add to meatballs.  Mix well and heat until bubbly.  If sauce is too thick, add some liquid from the cooked noodles or a little milk.  Add noodles and stir to coat.  Sprinkle with pepper, if desired, and serve.

Simple Roast Beef Dinner

I love roast beef.  This is a quick and easy dinner that tastes like you’ve spent hours in the kitchen.  I used an inexpensive cut of roast and then put it in the slow cooker for a few hours.  The result was tender and delicious. 

Simple Roast Beef Dinner

1 roast

1 can beef broth

1 large onion, sliced

1 tablespoon Worcestershire sauce

1 tablespoon Mrs. Dash

Combine all ingredients in a slow cooker.  Cook on high for one hour.  Reduce heat to low and continue to cook 4-6 hours.  Shred beef and allow it to soak up remaining juices.  Serve over toast with mashed potatoes.

Game Day Sliders & Refried Beans

Are you ready for the BIG game?  Even if you’re not a football fan, I bet you like the Superbowl commercials!  And, how about the food??? Every year, I try to come up with something a little different. So, I was very happy when Old El Paso provided me with a ‘Tackle the Taste’ gift pack through MyBlogSpark.  Not only did I receive Old El Paso Green Chiles to try, I also received this great serving platter and table decorations.  I’ve actually used Old El Paso Green Chiles for years in a lot of my recipes.  But, I decided to try something a little different this time. 

I love the idea of ‘sliders’.  This recipe incorporates all the ease of my favorite meatloaf recipe. And, Old El Paso Green Chiles gave it an extra kick.

 

 
GAME DAY SLIDERS
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1 pound ground chuck
1 can Old El Paso Green Chiles (4.5 oz)
1/2 cup ketchup
1 small onion, chopped finely
1 cup crushed saltine crackers
1 egg, beaten
1 teaspoon Worcestershire Sauce
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon salt
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Pre-heat oven to 400 degrees. Combine all ingredients and form into small patties, about two and a half inches in diameter. Heat a small amount of oil in a non-stick skillet over medium high heat. Brown patties quickly on both sides. Remove to an oven-proof casserole dish. Bake 15 minutes at 400 degrees. Serve on small rolls.

I also decided to add something extra to my homemade refried bean recipe.  I’ve used dark red kidney beans for years to make refried beans.  I love the flavor they give.  I kept my recipe the same and added Old El Paso Green Chiles.  The results were terrific.  I’ll definitely be doing this again.

REFRIED BEANS
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1 can dark red kidney beans (do not drain)
1/2 cup water
1 teaspoon garlic powder
1 can Old El Paso Green Chiles (4.5 oz)
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Combine beans, water and garlic powder in a saucepan and bring to a boil. Continue to boil approximately 10 minutes, or until most of the liquid has cooked down and beans are soft. You will need to stir the beans once in a while to keep from sticking. Remove beans to a boil and mash to desired consistency. Add chiles and stir well.

How would you use Old El Paso Green Chiles to spice up your recipe? 

Old El Paso, through MyBlogSpark, has provided an additional gift pack to give away.  Leave a comment for a chance to win your very own Old El Paso “Tackle the Taste” gift pack.  If you’re a follower of this blog, you are automatically entered.  Feel free to leave a comment for an extra entry!  Hurry though, because this offer will end on January 27, 2010. THIS CONTEST HAS ENDED. THE WINNER WAS MO MO!

And, click here to save $0.55 on one can of Old El Paso Green Chiles today!

Broccoli Cheeseburger Dinner

It's easy to stretch your budget with ground beef. A little can go a long way in casseroles or other meals. I like to buy ground sirloin or chuck on sale. Then I'll brown it up with onion, garlic and pepper. When it cools, I'll freeze it in a Ziploc bag. It's handy to take out some of it for a quick casserole, soup or spaghetti dinner.
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Another great way to stretch a meal is to add frozen vegetables. Almost any casserole or stove top meal you make can be easily be increased in size by adding frozen broccoli or cauliflower. It's a great way to sneak in some veggies and was the inspiration for this easy casserole. I used a quick homemade cheese sauce, but you could use condensed cheese soup.
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Broccoli Cheeseburger Dinner
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1 pound ground sirloin
1 medium onion, chopped
2 cups pasta shells
16 oz. bag frozen broccoli and cauliflower
1/2 cup hot water
salt, pepper, garlic powder to taste
Cheese Sauce (see recipe below)
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Brown ground sirloin, onion, salt, pepper and garlic powder over medium heat. Drain, if necessary. Cook pasta shells according to package directions. Cook frozen vegetables according to package directions and reserve 1/2 cup of cooking water. Mix pasta, vegetables, and water with ground sirloin and simmer over low heat while you make the cheese sauce. Stir in cheese sauce and simmer another five minutes.
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Cheese Sauce
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1 cup cold milk
1 tablespoon corn starch
2 tablespoons margarine or butter
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded cheddar cheese
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In saucepan, gradually stir milk into corn starch. Add butter, salt and pepper. Stirring constantly bring to a boil over medium heat. Boil 1 minute. Stir in shredded cheese and continue to stir until cheese melts.
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If you want to make this into a casserole, pour into a medium-sized casserole dish and top with some extra shredded cheese. Bake at 350 degrees until bubbly and cheese is melted - about 20 minutes.