adapted from Mommy, I’m Hungry
2 pounds ground beef
1 onion, diced
1 (4 ounce) can diced green chilies
1 packet of taco seasoning
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
shredded cheddar cheese
hard taco shells
Preheat the oven to 400 degrees.
In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.
Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
Preheat oven to 350 degrees. In large bowl combine egg, water, bread crumbs, onion, salt and pepper and combine. Add ground beef, broken into chunks, and use your hands to combine. Form into meatballs about 1″ in diameter and place on a broiler pan. Bake at 350 degrees for 25-30 minutes until meatballs are no longer pink in center. Cool and freeze, or serve with pressure cooker marinara sauce.
Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Add layer of fresh (or thawed) shrimp, then sprinkle a generous layer of Old Bay seasoning (or one pack of dried Italian seasoning) over all of it. Bake at 350 degrees for 15 min.