Taco Soup for Canning

Taco Soup for Canning

Yield 7 quarts, plus a little for lunch

1 dry cup each of pinto beans, red beans, Peruano beans, and black beans, soaked overnight and rinsed, or boiled and soaked for one hour,, and drained and rinsed. 

3 pounds ground beef, cooked and rinsed

Mix together:

2 green bell peppers, diced
1 yellow onion, diced small
6 Tbsp taco seasoning
32 oz tomato sauce
28 oz canned diced tomatoes
2 Tbsp black pepper
1 Tbsp salt

32 oz frozen corn

2 cups water or broth

In each jar, layer meat, tomato/spice/veggie mixture, corn until almost 3/4 full.  Add broth until 1.5” headspace.  Clean rims, add lids and rings. Pressure can at 10# pressure for 90 minutes.  

Chili With Beans for canning

This is from Creative Canning.  I usually can it this in pints, rather than quarts. We rarely eat chili for a main meal, but sometimes open a pint to spoon over a hamburger or hot dog on a summer afernoon. If you use pints, make sure to use HALF of this recipe in each jar!

Chili with Beans

Soak about three pounds of pinto beans overnight. You can also use a mix of red, pinto and black beans. 

In each quart jar add:

1/4 cup tomato paste
2 T chopped onion (I only use a pinch)
1t. chili powder
scant t. salt
1 t. cumin
pinch of pepper
1/4 t. garlic powder
pinch oregano
1/4 cup cooked ground beef
2 1/2 cups soaked beans

Fill to about an inch from the top of the jar with hot water. Process quarts for 95 minutes, pints 75 minutes at 10 pound pressure and adjusted to your altitude.

Primal Patties

I made this for dinner for myself and my husband.  It tasted really good!  I got the idea from the MDA forum, but adapted it a little.


Primal Patties


1 pound ground beef
1/2 Tbsp coconut oil or butter, melted
1 1/2 Tbsp ketchup
1 clove garlic, minced
1 egg, beaten
1/2 Tbsp coconut aminos
1/2 tsp salt 
1/2 tsp pepper
1/2 Tbsp A&D seasoning (or chili powder or other favorite seasoning blend)
a sprinkling of dried minced onion
3 oz cheddar cheese, shredded


Mix all ingredients together until well blended, being gentle with your mixing.  Form into patties and cook in a greased pan (cast iron is the best!) over medium heat until done.

Chili Con Carne

I can this very basic recipe in pints so we can have home-cooked chili for chili dogs quickly, without having leftovers. You could vary the meat, use fresh onion rather than dried or home canned tomatoes instead of purchased sauce.

Chili Con Carne

6 1/2 cup pinto beans, soaked overnight
7 1/4 cup water
2 Tbsp salt, divided
2 pounds ground beef
1 1/2 Tbsp dried minced onion
1 1/2 tsp black pepper
3 Tbsp chili powder
10 1/2 cups tomato sauce
Drain beans and rinse. Cover with fresh water and 1 heaping Tbsp of salt. Bring to a boil, cover and simmer for 30 minutes. When done, drain. Return to pot.

Meanwhile, cook ground beef and onion till done. Drain fat. Add beef, remaining salt, pepper, chili powder and tomatoes to the beans in pot. Simmer together for 5 minutes. Do not thicken.

Prepare jars, lids and rings.

Fill hot jars to 1" headspace. Process pints 75 minutes, quarts, 90 minutes. Yield is about 18 pints.

Primal Meatballs

This is my adaptation of a MDA recipe. These can be made up ahead of time to make a quick meal and even frozen.

Primal Meatballs

2 lb ground beef (or bison)
2 lb sweet Italian sausage
2 cloves garlic, minced
2 sprig fresh rosemary, minced OR 1 tsp dried rosemary, crushed
6 sprigs fresh thyme, minced OR 1 Tbsp dried thyme, crushed
2 long sprig fresh oregano, minced OR 2 tsp dried oregano, crushed
1/2 cup roughly chopped flat leaf parsley OR 2-3 Tbsp dries parsley, crushed
1 cup almond meal
4 eggs, whisked
2 tsp red pepper flakes
1/2 cup chopped onions OR 1 tsp onion powder (optional)
Several grinds black pepper (we use a teaspoon)
1/2 cup cream (optional)
1 cup finely shredded Parmesan (optional)
1/2 cup bacon fat or more, as needed

Remove sausage from casing, if needed. Mix all of the ingredients, except bacon fat, together until well combined. Heat bacon fat in a large cast iron pan. Use a disher to scoop meatballs out of bowl. Drop into hot fat and fry 5-7 minutes. Turn meatballs to opposite side and fry until that side is nicely browned, another 5-7 minutes. Cut one open to determine if it is fully cooked on the inside. If not quite done, turn heat to low and cover pan for a few more minutes or put meatballs in a warm oven while you fry another batch.

Primal Meatlaof

This is from The Son of Grok's great website. I adapted it to our family size and preferences.

Sauce:
6 oz tomato paste
1 ½ teaspoon garlic salt
1 small green bell pepper, finely diced

Loaf:
3 lb ground beef
½ of a green bell pepper finely diced
½ of a red bell pepper finely diced
½ of an onion finely diced
3 eggs
6 oz tomato paste
12 slices of bacon chopped
1 Tbsp garlic salt
1 Tbsp black pepper
1 Tbsp salt
Chunks of Swiss or cheddar cheese to mix throughout (optional)

Preheat oven to 375. Mix all the "loaf" ingredients in a bowl. Form into desired loaf shape. I like to make hamburger patties and cook them on a grill.

Mix all the sauce ingredients. Spread sauce on top of loaves. Bake loaves 45-60 minutes. When done, add more sauce and serve.

Hamburger Stew

Hamburger Stew

Brown hamburger with a jar of diced tomatoes. *I used 2 pounds of burger and 1 quart homemade Mexican diced tomatoes.

Add lots of veggies of your choice. *I used 3 green squash and 1 orange squash, diced, 6 carrots diced, 1/2 a full bunch of celery, 2 cloves garlic, minced, 6 potatoes, diced. You can add whatever kind of veggies your family enjoys or you have on hand.

Add a complex carb or two. *I used 1 cup of hulled barley. You can use pearl barley, or lentils, canned beans or brown rice.

Add spices. *I used thyme, Italian seasoning, salt, pepper, garlic salt and onion powder. I would skip the onion powder if you use onions as one of your veggies. You just have to taste to see if you have enough spice. You use enough salt to make it just right. If it's bland, add a pinch more salt.

Add more water. *I used about 2 quarts. I also added a couple of tablespoons of Frontier Naturals Beef Bouillon powder.

Bring to a boil. Lower heat to simmer and let cook for an hour. Stir occasionally.

I serve it with buttermilk biscuits and raw milk.

Pepperoni Sausage

Pepperoni Sausage- Found at Sustainable Eats, Adapted from Charcuterie by Michael Ruhlman and Brian Polcyn

5 pounds lean, grass fed beef, ground
3 tablespoons kosher or sea salt
1/3 cup dry red wine
3 teaspoons cayenne pepper
1/2 teaspoon allspice
1 teaspoon fennel seeds
4 tablespoons organic sugar
2 tablespoons paprika

Combine all ingredients well then freeze as is or fry and freeze until needed for spaghetti, pizza or pasta salads. Another thing you could do is adapt these ingredients and make pepperoni beef jerky with it by slicing the meat as thinly as possible, marinating in this spice mix overnight and then drying on low in an oven or dehydrator until the meat is no longer moist.

For 1.5 pounds of ground beef (one serving for our family)

1 Tbsp salt

1 tsp cayenne

1/4 tsp allspice

scant 1/2 tsp fennel

4 tsp sugar

2 tsp paprika

Hamburger Noodle-y Stuff

This is one of our favorite weeknight meals.

Hamburger Noodle-y Sauce

1 1/2 pounds ground beef
1/2 cup chopped onions (optional)
1/4 cup butter
1/4 cup flour
1 tsp salt
2 cloves garlic, minced
1/2 tsp pepper
a 5x batch of cream of chicken...recipe
8 oz. cream cheese
2 pounds pasta

Make the 5x batch of cream of chicken soup. Melt the cream cheese into it when it's thick.

Begin the pasta water heating to a boil. Cook pasta so it is almost finished when the meat is done.

Cook the meat with the onion and garlic. When browned, melt the butter over it. Then sprinkle flour over that and stir to combine the flour and butter. Add the meat to the cream cheese sauce.

Combine prepared, drained pasta and the meat and cheese sauce. Serve with salad.

Beef Noodle Casserole

Beef Noodle Casserole

1 1/2 pounds hamburger, cooked, seasoned with pepper
1 1/2 pounds of egg noodles, or other shaped noodles, cooked and drained
a quadruple serving of Cream of... (made with red palm oil, if you can)
1 16 oz bag of frozen corn
8 oz (or more) shredded cheddar cheese (Tillamook brand, if possible!)

Mix the noodles, hamburger, Cream of, and corn well. Put into an ungreased 11 X 15 or 2 9 X 13's. Top generously with cheese. Bake at 350 for 10-20 minutes, until cheese is melted and as crisp as you like.

Chili #1 and #2

Chili 1
Sort, rinse and soak in lots of water six cups of beans overnight. I use pinto, kidney, pink and navy. Then rinse, add new water and about 1 Tbsp. salt and bring to a boil and softly boil, covered, until tender.

If you forget to soak them, you can sort and rinse, then cover with a lot of water and bring to a boil for three or four hours, till they are tender.

Cook 1 1/2 lb hamburger seasoned with pepper, 4 Tbsp. chili powder,
2 cloves minced garlic and about 1/4 cup chopped onion. Drain only if REALLY greasy.

When beans are ready, drain and return to pot. Add the seasoned meat and 4 18 oz. cans of tomato sauce. You can add a can of diced tomatoes and a can of Mexican stewed tomatoes if you wish. My family doesn't like the chunks of tomato, so if I add these, I puree them in the Vitamix. Bring back to a boil and then cover, and lower heat to simmer. Simmer, stirring occasionally, for about 1 hour, while you are making cornbread. Serve topped with shredded cheese.

If you are short on time:

Chili 2
Cook 1 1/2 lbs hamburger with 4 Tbsp chili powder and, if you wish, garlic, onion, salt, pepper.

When cooked, drain and rinse well, then add:

2 cans pinto beans
2 cans kidney beans
2 can white or pink beans
and
4 (15 oz) cans of tomato sauce
1 can diced tomatoes (optional)
1 can Mexican stewed tomatoes (optional)

Bring to a boil, then cover and simmer, stirring occasionally, for one hour. Serve with shredded cheese.

Super Sloppy Joes

Super Sloppy Joes

1 1/2 lbs ground beef
1/2 tsp onion powder
1/2 tsp garlic salt
2 celery ribs minced
1/8 cup bell pepper (any color), minced

Cook until browned. Add:

2 15 oz. cans tomato sauce OR 1 sauce, 1 diced tomatoes
1/4 cup ketchup
1 Tbsp white vinegar
1 Tbsp coconut aminos
1 Tbsp gf steak sauce
1/4 tsp EACH dry mustard, paprika

Bring to a boil, then simmer, uncovered, for about 20 minutes, until thick.
Serve on buns.

Enchilada Bites

Enchilada Bites
4 cups crumbled cornbread
a batch of enchilada sauce
1 tsp salt
3 pounds ground beef
1 cup Monterey Jack, shredded

Combine cornbread, 1 cup of the enchilada sauce, and the salt. Add the ground beef and mix well. Shape into meatballs. Place in a shallow baking pan and bake uncovered at 350 for 22 minutes. Move meatballs into crockpot and cover with remaining sauce . If serving at home, move to serving bowl rather than crockpot. Sprinkle liberally with cheese after serving on the plate.

These can be made ahead of time and refrigerated. Just take 1/2 hour to reheat in the oven at 350 and preheat the crock as well.

A Cheap Dinner

A Cheap Dinner

Soak 1 pound of lentils (and a handful or two of barley if you want) in water for a few hours.
Drain and put in a large pot with:
1 bay leaf
6 cups water or broth (I used homemade chicken broth)
2 tsp salt
Bring near a boil and then simmer for 30 minutes, stirring a few times.
Meanwhile, brown 1 or 1/2 pounds ground beef (or chicken, I guess)
Add to the simmering lentils along with:
2 cans of tomato sauce (I used diced tomatoes with the liquid and liked it)
4 stalks of celery, with leaves, chopped
2 carrots, chopped
1 onion, chopped (I used only about 1/4 of an onion)
2 cloves garlic, minced (I thought 3 would have been better)
1 Tbsp salt (yes, more, it won't kill you!)
1 tsp dried oregano

Bring back almost to a boil, then cover and simmer for one to one and a half hours, stirring frequently.

Quick Spaghetti for a Bunch

Quick Spaghetti For A Bunch
1.5 to 2 pounds of ground beef
1 pound of Italian sausage
2-3 large cloves garlic, minced
1 1/2 Tbsp, Italian seasoning
2 tsp EACH basil, chives
1 tsp EACH sage, oregano, thyme, rosemary, fennel
5 cups water
1 #10 can of tomato sauce
2 pounds (7 cups) salad macaroni

Cover the bottom of a large pan with olive oil. Add garlic and sautè lightly. Brown the meats with the garlic. When meat is done, add the remaining ingredients. Bring to a boil, then reduce heat to a simmer. Cover and simmer, stirring quite often, for 20-25 minutes, until pasta is done. Serve with green salad and garlic bread.

This makes enough for dinner with some left over for lunch the next day. It works just as well if you leave out the meat.

Speedy Skillet Spaghetti

Speedy Skillet Spaghetti
1 pound Italian sausage
1 pound ground beef
2 cups water
2 cans (15 oz.) diced tomatoes
2 cans (15 oz.) tomato sauce
1 tsp Italian allspice
1/2 tsp EACH oregano, basil, parsley
1/4 tsp thyme
sprinkle of onion and garlic powders
8 oz. pasta, broken into pieces

Brown meats, drain if needed. Add all other ingredients and bring to a boil, stirring. Cover and reduce heat to simmer. Simmer, stirring occasionally, 16-18 minutes, until pasta is done.

Homemade Hamburger Helper

Homemade Hamburger Helper

Boil 1 1/2 pounds of pasta (I used elbows) and:

Brown:
1 pound of ground beef
2 stalks celery, chopped
1 small onion (or 2 tsp. onion powder)
salt and pepper to taste

Stir in:
1 (15 oz) can of tomato sauce
1 (28 oz) can of diced tomatoes, undrained
1/2 pound of frozen veggie of your choice (I used corn)
the cooked pasta

Simmer a few minutes, then stir in 4 oz of cream cheese.

When the cream cheese is melted, serve and top with shredded Monterey Jack cheese.

Pinto Bean Casserole

Pinto Bean Casserole
1 1/2 pounds ground beef
tortilla chips
2 (15 oz) cans diced tomatoes, drained
4 (15 oz) cans pinto beans drained and rinsed OR soak 2 cups dried pintos overnight, then cook until soft
2 cans tomato sauce
1 pound frozen corn
1/2 cup taco seasoning
shredded cheese

Brown the ground beef, then add the taco seasoning and 3/4 cups of water. Cook until most of the water is evaporated.

Combine seasoned ground beef, beans, tomatoes, corn and tomato sauce in a very large bowl.

Grease a 9x13 lightly with butter. Lay down a layer of crushed tortilla chips. Cover with the mixture from the large bowl. Top with shredded cheese. Repeat layers once.

Bake in a 350 oven for 15-20 minutes to warm everything and melt the cheese.

Pizza Meatloaf

Pizza Meatloaf
4 pounds ground beef
4 eggs
2 cups oatmeal
16 oz. pizza sauce, divided
1 cup EACH Parmesan and Mozzarella cheese, divided
1/4 cup EACH green pepper and onion, chopped
1 tsp. EACH seasoned salt, oregano
1/4 tsp pepper

Mix 1 1/4 cup pizza sauce with half the mozzarella cheese and all the other ingredients till well-combined. Pat into a greased 9 X 13 pan. Bake at 350 for 50 to 60 minutes till done. Drain if needed. Top with remaining sauce and cheese, return to oven 5-10 minutes or until heated through.

Simple Beef and Rice Dinner

This simple recipe got five stars from all my children! Yeah, a new popular (cheap, too!) dinner! I have this posted at The Grocery Cart Challenge's Recipe Swap.

Simple Beef and Rice Dinner
1 1/2 pound ground beef
1 medium onion, chopped (I used 1 Tbsp. dried, minced onions)
1 medium bell pepper, chopped (I used about 1/2 cup, minced)
2 cups white rice
2 (16 oz) cans diced tomatoes (I used quartered home-grown cherry tomatoes and 1 (7 3/4 0z.) can of El Pato jalapeno tomato sauce)
2 (8 oz) cans tomato sauce
2 tsp. coconut animos
1 tsp dried basil
3 cups water
2 tsp salt
1 cup grated sharp cheese

Brown the meat with the onions and bell peppers. Drain, if needed. Add the rice and cook two minutes. Add remaining ingredients (except cheese). Bring to a boil. reduce heat, cover and simmer 20-25 minutes, until rice is done. Stir, then serve, sprinkled with cheese.

That's it. Simple, tasty, and cheap. Just my kind of supper.