Beef and Bean Chimis....

Another great recipe from For the Love of Cooking!  I have loved every recipe I have tried of hers.  I love this type of recipe, one where I have every ingredient on hand!!!  Very yummy and even my kids enjoyed it!

1 tsp olive oil

1 lb lean ground beef

1/2 sweet yellow onion diced

3 cloves of garlic minced

1 tsp paprika

1 tsp chili powder

1 tsp ground cumin

1 tsp garlic powder

1 tsp oregano

dash of red pepper flakes

salt and pepper to taste

1 can of chili beans drained

  
Heat the olive oil in a large skillet over medium heat. Add the ground beef and break up the meat into crumbles. Add the onion and garlic as well as the seasonings then cook for 4-5 minutes, stirring occasionally. Add the drained can of chili beans to the beef mixture and stir until well combined. Set aside.

OTHER INGREDIENTS:

flour tortillas 

guacamole 

sour cream

cheese

salsa

  Heat another skillet coated in cooking spray over medium heat. Heat the tortillas in paper towels in the microwave for 20 seconds so they are soft and pliable. Layer the tortilla with some cheese then some beef mixture. Fold in the sides and roll into a burrito, making sure the ends are closed. Place seam side down in the hot skillet and cook for 3-4 minutes on each side until golden brown. Serve with guacamole, salsa and sour cream.

Italian Wedding Soup....

I have never had Italian Wedding Soup...but when I saw this recipe on For the love of Cooking, I KNEW I had to make it!!  It was SOOOO yummy.  It will definitely be a keeper for many years to come!! Thanks For the Love of Cooking!!!

Meatballs:

• 1 lb lean ground beef
• 2 tsp sweet yellow onion, diced finely
• 2 tbsp Asiago cheese, shredded
• 2 tbsp fresh parsley, chopped
• 1 egg
• 1/4 cup garlic and herb bread crumbs
• 2-3 cloves of garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Pinch of crushed red pepper flakes
• Sea salt and freshly cracked pepper, to taste

Preheat the oven to 350 degrees. Combine all the ingredients gently with your fingers until well mixed. Roll into very small meatballs.

Place the meatballs on a baking sheet coated with parchment paper or tin foil coated with cooking spray. Bake for 10 minutes or until done through. Don't overcook! Remove from oven and set aside.

Soup:

• 1-2 tsp olive oil
• 1/2 cup sweet yellow onion, diced
• 3 carrots, diced
• 2 stalks of celery, diced
• 3 cloves of garlic, minced
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Sea salt and freshly cracked pepper, to taste
• 1/2 - 1 tsp chicken bouillon granules or chicken base 
• 9-10 cups of chicken stock
• 1 cup of stars pasta
• 10 oz baby spinach
• Asiago cheese, grated for topping
• Fresh parsley, chopped for garnish

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots and celery and cook for 3-4 minutes; add the minced garlic and cook for an additional 60 seconds, stirring constantly. Add the basil, oregano, sea salt, freshly cracked pepper, chicken bouillon granules or chicken base and chicken stock. Simmer for 45 minutes over low heat. Turn the heat up to medium high then add the stars and meatballs; cook for an additional 10 minutes. Taste and re-season if needed. Add the spinach, mix thoroughly and serve!!!!

Slow Cooker Pot Roast....

I'll be honest. I am not a fan of hunks of beef (steak, roasts, etc.) But, I knew my hubby would love this so I made it for him...and he did. Enjoy!

INGREDIENTS
4 pounds chuck roast
montreal steak seasoning
1 packet dry onion soup mix
1 can beef broth
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped

DIRECTIONS
Take the chuck roast and season with montreal steak seasoing. Brown on all sides in a large skillet over high heat.
Place in the slow cooker and add the soup mix, broth, carrots, onion, potatoes and celery.
Cover and cook on low setting for 8 to 10 hours.

Nicole's Sloppy Joes....

Tonight I made a recipe from the blog of my Sister in Law, Nicole, I don't think I have ever made sloppy joes so I gave it a go. They were really good! Thanks Nicole for a great recipe. (I even stole the pic from her blog since I forgot to take a pic)
Ingredients:
1 1/2 lean ground beef
salt and pepper
1/2 onion (chopped)
1/2 green bell pepper (chopped)
1/2 or 1 whole can of olives (depends on how many olives you want in it)
1 can tomato soup
1/4 cup ketcup
2 Tbsp. mustard
1 Tbsp. Worcestershire sauce
2 Tbsp. vinegar
2 Tbsp. brown sugar
7 french sandwich rolls (I like Francisco roll)
2 cups of shredded cheese
7 sheets of tin foil

Directions:
Brown meat in skillet with onions and green bell peppers. Add remaining ingredients and simmer for 5 minutes.
Scoop of the bread inside the rolls to make room for the meat mixture. Add the meat and cheese to the rolls and wrap them in foil.
Bake at 350 for 15 minutes.

Simply Lasagna

Sorry for the lack of photo- but take my word that it not only looked good, but was easy and delicious. This is from the Kraft Food and Family magazine.

Simply Lasagna

1lb ground beef
2 1/2 cups shredded Mozzarella Cheese, divided
15 oz ricotta cheese
1/2 cup parmesan cheese- divided
1/4 cup chopped fresh parsely
1 egg, lightly beaten
1 jar (26 oz) spaghetti sauce
1 cup water- I used a bit more (almost a full jar, and it wasn't runny)
12 lasagna noodles, uncooked

Brown meat in large skillet, drain. Stir in spaghetti sauce and water. Stir until well blended. In separate bowl, combine 1 1/4 cups of mozzarella cheese, 1/4 cup parmesan, the ricotta cheeese, the parsely and egg. Mix until well blended. Set aside. Spread 1 cup of meat sauce unto bottom of 13 X 9 dish, top with a layer of 3 uncooked lasagna noodles. Spread 1/3 of the ricotta cheese mixture and 1 cup of meat sauce over noodles. Repeat layers two more times. Top with remaining 3 noodles and remaining meat sauce. Sprikle with remaining 1 1/4 cups mozzarella cheese and 1/4 cup parmesan cheese. Cover tightly with greased foil. Bake 45 minutes. Remove foil and continue baking 15 minutes. Let stand 15 minutes before cutting to serve.

Slow Cooker Italian Beef

My sister got this recipe from her friend and made it for Christmas dinner. It was SOOOOOO good that I had to get the recipe and make it as well. It is super good and super easy. It tastes really good on a yummy roll with or without cheese, such as provolone/pepper jack/or swiss. It is pictured on a hot dog bun because that is what I happened to have when I made it and wanted to use them up. I would give it 5 stars- the picture doesn't do it justice-try it!

3 Cups Beef Broth (I use low sodium broth)
1 Tsp of each of the following:
-salt (may want to use less, if desired)
-pepper
-oregano
-basil
-onion powder
-dried parsley
-garlic powder (or 2 cloves minced)
2 pkgs dry Italian Salad dressing mix
5 lb. chuck roast

Combine all ingredients, except the roast in a saucepan. Bring to a boil and stir well. Place roast in a crock pot and pour the liquid in the sauce pan over it. Cook on low 10 hours. Remove meat and pull apart (will be very easy- will be very moist and tender). Put meat back in crock pot and cook on low 2 hours more.

*note- When I took the meat out to pull apart, I also poured the liquid into a bowl. When I put the meat back in, I poured back in the amount of liquid I wanted and didn't use it all.
*also- due to the long cook time, I put it in before going to bed and let it cook over night. Then, at dinner time, all I had to do was heat it back up! It worked great!

Enjoy!!!

Baked Beans....

My mom has been making these for years. The recipe makes a lot and is great for parties or potlucks. Super easy and great recipe. Enjoy!!!

1 pound bacon (cut up)
1 pound ground beef
2 onions chopped
2/3 cup brown sugar
1/4 cup ketchup
1/4 cup barbecue sauce
4 tablespoons molasses
1 teaspoon chili powder
2 teaspoon dry mustard
2 teaspoon salt
1/2 teaspoon pepper
2 cans kidney beans
2 cans butter beans
2 cans pork and beans

Brown bacon, beef and onions together until cooked. Drain. Pour into crock pot. Add all other ingredients and mix. Cook until heated through (I prefer to cook on low for a couple of hours but you can put it on high until it is heated).

Beef Enchiladas....

ENCHILADAS
Pioneer Woman

THE SAUCE
1 tablespoon canola oil
1 tablespoons all-purpose flour
1 large (28-ounce) can enchilada or red sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped Cilantro
In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.

THE MEAT
1 1/2 pounds ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt
Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

TORTILLAS
10 to 14 corn tortillas
½ cup canola oil
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.

ASSEMBLY
Sauce (above)
Meat (above)
Tortillas (above)
3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ cup chopped cilantro
Preheat oven to 350 degrees.
Pour ½ cup red sauce in bottom of baking pan. Spread to even out.
Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.


***these were so yummy. I generally make chicken enchiladas but these were a nice treat. I didn't put the extra cilantro on top, but we really enjoyed these! For step by step pictures, visit here

Mexican Rollup

Mexican Rollup
The Biggest Loser

1/4 pound Jennie-O extra lean ground turkey or extra lean ground beef
1 whole wheat flour, low carb tortilla (7 1/2")
1 tablespoons fat free sour cream
1/3 cup shredded romaine lettuce
1/3 cup seeded, chopped tomato
2 tablespoons thick and chunky salsa

Brown turkey (or beef) in a medium pan on medium heat. When browned transfer to a plate and cover to keep warm. (if desired spike the meat with 1 1/2 teaspoons with Mrs. Dash Southwest Chipotle Seasoning or other salt free Mexican seasoning. Mix it in the meat before you start to brown it.)

Return the pan to medium heat. Place the tortilla in the pan. Cook for 30 seconds per side, or until warmed. Transfer to a serving plate.

Spread sour cream evenly over 2/3s of the tortilla. Scatter turkey over the sour cream. Top with the lettuce, tomato and salsa. Roll the tortill tightly and serve.

Makes 1 serving
Per serving: 234 calories, 34 g protein, 14 g carbs, 4 g fat, 46 mg cholesterol, 5 g fat, 582 mg sodium

Rachel Ray Apple Cheddar Burgers

Poultry seasonings, granny smith apple, cranberry sauce, mustard and hamburgers? Really strange combination, huh? Indeed. And equally delicious. (Don't worry HC police, I made it a few weeks ago.) :)

Ingredients:

2 pounds ground turkey breast
4 scallions, finely chopped
1/3 cup chopped flat-leaf parsley (a generous handful)
1 tablespoon grill seasoning
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil (EVOO)
1 apple, such as granny smith, cut into 12 slices
8 slices extra-sharp cheddar cheese
1/4 cup whole-berry cranberry sauce
2 tablespoons grainy mustard
4 sandwich-size english muffins, split and toasted
8 leaves red- or green-leaf lettuce

(I used turkey vs beef and didn't use the scallions and they were still great.)

Directions:

1. In a bowl, combine the turkey, scallions, parsley, grill seasoning and poultry seasoning. Form into 4 patties, pressing your thumb into the center of each to prevent it from bulging.

2. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the patties and cook for 6 minutes on each side for medium. Top each with 3 apple slices and 2 cheese slices, tent the pan with foil and cook until the cheese melts, 1 to 2 minutes.

3. In a small bowl, mix together the cranberry sauce and mustard; slather on the muffin tops. Pile 2 lettuce leaves on each muffin bottom, top with the patties and set the muffin tops into place.

Taco Stuffed Shells......

Taco Stuffed Shells
The Blog Chef

Ingredients:
1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream


Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Step 2: Pour salsa in the bottom of a 9 x 13 inch baking dish.
Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.
Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

We really enjoyed these!!! They were so yummy. The only thing that I am going to change next time is to put the chips on after everything is cooked. Baking it with the chips on it gave the chips a weird crispiness...next time I will add the cheese's and bake and then put the chips on when serving.

I put olives on it and sour cream after cooking and they were so good!!!

The Best Lasagne Ever!!

This is the Pioneer Womans recipe. She calls it "The best lasagne ever", I have to agree, it is pretty dang good. But, even more, its easy. I made this last night, and my hottie hubby stated "this is really tasty", I asked him to rate it and this one got a 9 out of 10. Its a keeper! Enjoy.

Sauce
1 1/2 lbs. ground beef
1 lb. Jimmy Dean hot breakfast sausage
2 cloves minced garlic
2 14.5 oz cans whole tomatos
2 6 oz cans tomato paste
2 tablespoons dried parsley
2 tablespoons dried basil
1 teaspoons salt

Cheese Mixture
3 cups lowfat cottage cheese
2 eggs beaten
1/2 cup parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt

Other Ingredients
lasagne noodles (I used oven ready)
1 lb. sliced mozzarella cheese

Brown beef, sausage, and garlic until browned. Drain half of the fat. Add tomatos,paste,parsley,basil, and salt. Mix and simmer uncovered 45 minutes, stirring occasionally.

Meanwhile mix the cottage cheese and eggs together. Add parmesan, parsley, and salt. Mix well.

In a 9x13 pan. Layer 4 lasagne noodles. Top with half of cottage cheese mixture. Top with 1/2 lb. mozzarella. Evenly spread a little less than half of sause mixture over mozzarella. Layer 4 more noodles, the rest of the cottage cheese mixture, the rest of the mozzarella and then the rest of the sauce. Sprinkle with parmesan cheese.

Bake at 350 degrees for 30 minutes or until hot and bubbly.

****If any questions, the pioneer woman website shows pictures step by step!
****the pioneer woman used regualar noodles. I used oven ready, I cooked it for 40
minutes to make sure they were cooked through!

Li'l Cheddar Meat Loaves

These little mini/personal size meat loaves are a fun twist on the original style of meat loaf. I got the original recipe out of a Quick Cooking magazine a few years ago and have made it several times with rave reviews each time. I have modified the recipe slightly, and the modifications are included here. I don't know if the picture quite does them justice- they are very tangy and yummy!

1 lb. lean ground beef
1 egg
1/4 cup milk
1 cup (4 oz.) shredded cheddar cheese
1/2 cup quick cooking oats
1 pkg. onion soup mix
2 cloves crushed garlic
1 tsp salt
1/2 tsp pepper
a few shakes Worcestershire sauce

Glaze
2/3 cup ketchup
1/2 cup brown sugar
1 1/2 tsp prepared mustard

In a bowl, combine first 10 ingredients and mix well. Shape into approx. 4 mini loaves. Place in a greased 13X9X2 pan. Combine ingredients for the glaze and spoon over loaves. Bake, uncovered, at 350 for 45 min. or until meat is no longer pink and meat thermometer reads 160deg. Serves 4

RUNZA CASSEROLE

when I lived in Nebraska there was a food chain called "Runza"...their specialty was a sandwich of homeade dough stuffed with ground beef and spices. This is an easy casserole that plays off the sandwich chain!!

1 lb. ground beef
1/2 head of cabbage shredded or 1 bag of preshredded cabbage
2 cans of pilsbury crescent rolles
Salt and pepper to taste
2-3 cups shredded cheddar cheese

Brown ground beef. Do not drain. Add cabbage and salt and pepper. Cook over low heat until cabbage is soft and thinner pieces are translucent. Drain meat/cabbage mixture. In greased 9x13 pan, line bottom with crescent roll dough. Fill with meat mixture. Sprinkle with cheese. Top with 2nd can of crescent dough. Bake until top crust is brown and flakey. (Approx. 40 min.)

Taco Seasoning Mix

This is from a Quick Cooking magazine I got several years ago. I haven't bought Taco Seasoning Mix since. Tacos have become one of my kids favorite dish, so I make it about once a week, since it is something they will eat well. It is very good. You just mix the seasonings together and store in a small tupperware dish. I just keep it in the cupboard with my other seasonings. One batch is good for about 4 lbs. of taco meat.

Mix following seasonings together:
2 Tbsp. chili powder
5 tsp. paprika
4 1/2 tsp. ground cumin
3 tsp. onion powder
3 tsp. salt
2 1/2 tsp. garlic powder
1/8 tsp. cayenne pepper

To make Tacos with ground beef:
Brown and drain 1 lb. ground beef. Add 2/3 cup water and 8 tsp. of the above mix. (Store the rest in an air tight container until the next taco night.) Bring to a boil and then reduce heat and simmer about 5 min.

Other notes:
I use this with shredded chicken as well. Just cook and shred chicken and follow directions above. Or, I have also done it with sliced chicken or steak. Then I just sprinkle the seasonings on while I am cooking the meat without adding water. This can also be used in any recipe calling for taco seasoning. Enjoy!!

Beef Pot Roast Tostada

Ingredients:
vegetable oil
corn tortillas

refried beans

leftover pot roast

garlic salt

lettuce

cheese

tomatoes

avacado

Guacuamole

1 avacado

sour cream

Pace Salsa

cilantro

lemon juice

salt and pepper

Directions:

Put the avacado cut up in the bowl and smash it up. Then add about 1 TBS of sour cream. 1 TBS of salsa, a couple leaves of cilantro 4-5 drops of lemon juice and salt and pepper to taste. Yummy!

Directions for Tostada:

Shred up your pot roast and put it into a pan. Heat it up and season it up with garlic salt and some pepper. Then place some oil in the pan and heat it up. Add the tortilla in the pan and fry the tortilla till it is crisp. Take it out and dab off the oil. Then start adding up your ingredients on your tostada.

* Leftover night was so yummy. It really was really good.

Beef Pot Roast

1 (12-ounce) bag frozen onions
1 (8-ounce) bag frozen baby carrots
1 (8-ounce) package sliced mushrooms
1/2 pound small new potatoes, halved
4 pounds beef chuck roast, rinsed and patted dry
Salt and pepper
2 tablespoons canola oil
1 (10.75-ounce) can condensed cream of celery soup
1 packet onion soup mix
1 cup low-sodium beef broth
1/4 cup steak sauce

Into a slow cooker, put the onions, carrots, mushrooms, and potatoes. Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables. In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

* This picture doesn't do it justice. It was good and even better that it was done in the crock pot.
* I got the recipe off of foodtv.com Sandra Lee Semi Homemade

Marlboro Man's Favorite Sandwich

Ingredients:
2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rollsButter, man
Lawry’s Seasoned Salt
Worcestershire Sauce
Tabasco

Directions:
-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!And go get on the Stairmaster. Now.
**this is where I got the recipes http://thepioneerwomancooks.com/2007/06/marlboro_mans_f.html
** Oh My Goodness. I thought this sandwich was great. Not for those on a diet. But so good.
** I added mushrooms in with my onions and put monterey jack cheese on it. Don't put too much Tabasco sauce on either.
* I didn't get to take a picture because we ate it up too quick. It looks just like how my sandwich looked though.

KRAFT Meatloaf

Kelly told me about this recipe. I made it the next night (last night). Easy. Yummy. And still I didn't want to take a picture. Even good meatloaf looks bad. To me. But as Kelly said, she doesn't normally like meatloaf but likes this. (I used turkey and loved it.)

From Kraftfoods.com
***

Stove Top® Easy Pleasing Meat Loaf
Prep: 10 minutesBake 25 minutes (Yes, really just 10 minutes!)
2 lb. ground beef or 2 pkg. (16 oz. each) frozen LOUIS RICH Ground Turkey, thawed
1 pkg. (6 oz.) STOVE TOP Stuffing Mix, any variety
1 cup water
2 eggs, beaten
1/2 cup KRAFT Original Barbecue Sauce, divided

MIX all ingredients except 1/4 cup of the barbecue sauce.
SHAPE meat mixture into two oval loaves, side by side, in 13x9-inch baking dish; top with remaining 1/4 cup barbecue sauce.
BAKE at 375°F for 25 minutes or until center is no longer pink. Makes 6 to 8 servings.
Note: Recipe can be prepared in muffin pans. Prepare as directed, pressing into 12 muffin cups. Bake at 375°F for 30 minutes or until center is no longer pink.
Variation: For Easy Southwestern Meatloaf, add 1-1/2 teaspoons chili powder and 1/2 teaspoon hot pepper sauce to meat mixture. Continue as directed.
Tip: Leftover meatloaf makes great sandwiches! Just spread slices of bread or split roll with MIRACLE WHIP Salad Dressing, add sliced meatloaf and additional KRAFT Original Barbecue Sauce, if desired.

Perfect Winter Beef Stew

Okay, first I just have to plug the Kraft Food & Family magazine. If you don't already subscribe then you should because they usually have some pretty easy recipes... and it's free. This recipe takes a little bit of work but it is so good.

3/4 c. Zesty Italian Dressing
2 lb. beef for stew, cut into 1-inch chunks
6 slices bacon, chopped
3 c. sliced mushrooms
1 c. chopped onion (about 1 large)
3 c. sliced carrots (about 6 medium)
1 1/2 lb. potatoes, peeled, cut into large chunks (about 4 cups)
1 can (14 1/2 oz.) stewed tomatoes, undrained
1 can (14 1/2 oz.) beef broth

Pour dressing over meat in large ziplock. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 minutes to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 minutes or until crisp, stirring occasionally. Remove bacon from saucepan; drain drippings.

Add mushrooms and onions to same saucepan; cook on medium-high heat 10 minutes or until tender, stirring occasionally. Remove meat from marinade; discard marinade. Add meat, carrots, potatoes, tomatoes, broth and bacon to saucepan; stir.

Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 1 hour 15 minutes. Uncover; simmer an additional 15 minutes or until meat is cooked through and sauce is thickened, stirring occasionally.

Makes 8 servings, 1 1/4 cups each.