Cheesy Tater Tot Casserole Ingredients (6 Servings)
Prep Time: 15 Minutes
Cook Time: 45 Minutes

• 1 lb. extra lean ground round
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp. Worcestershire sauce
• 2 10oz. cans cream of mushroom soup
• 14oz. can mixed vegetables
• 1 package of frozen tater tots
• 1 cup cheddar cheese, shredded

Directions

• Preheat the oven to 400F.
• Lightly grease a 9” x 13” casserole dish with olive oil or cooking spray.
• Heat a large skillet over medium heat.
• Add the chopped onions, minced garlic, and ground round to the skillet and cook until the beef is no longer pink, and the onions are softened and translucent.
• Stir the Worcestershire sauce into the beef mixture.
• Remove the skillet from the heat and set aside.
• In a large bowl, stir together the cream of mushroom soup and mixed vegetables until well combined.
• Spread beef mixture evenly on the bottom of the casserole dish.
• Top the beef mixture with the cream of mushroom and vegetable mixture.
• Cover the casserole with the tater tots and bake it in the oven for 40 minutes.
• Remove the casserole from the oven and sprinkle the top with cheddar cheese.
• Bake the casserole for an additional 5 minutes, or until the cheese is all melted.
• Let the casserole cool off before serving.

Auguriamo un buon pranzo!

The post Cheesy Tater Tot Casserole Recipe appeared first on Marios Meat Market and Deli.

Baked Ground Beef and Cheese Penne (6 Servings)

• 8 oz. penne pasta
• 1 ½ tbsp. olive oil
• 1 lb. ground chuck
• ½ cup onion, chopped
• 1 green bell pepper, chopped
• 14.5 oz. can diced tomatoes, undrained
• ½ tsp. basil, dried
• 1 cup Cento all-purpose pasta sauce
• ½ tsp. oregano, dried
• ½ tsp. garlic powder
• 2 cups mozzarella cheese, shredded
• Sea salt, to taste
• Fresh ground black pepper, to taste

Directions

• Heat the oven to 350 F and lightly oil a large casserole dish.
• Following its package directions, cook the penne pasta in salted boiling water.
• Drain the pasta in a strainer and set it aside.
• In the meantime…
• Drizzle the olive oil into a large skillet and place it over medium heat.
• When the oil is hot, add the ground chuck, chopped onion, and green bell pepper.
• Cook, stirring the ingredients until the onion is tender and the beef is no longer pink.
• Drain off the excess fat and then add the diced tomatoes, sauce, basil, oregano, garlic powder, salt, and pepper.
• Bring to a simmer.
• Add the cooked penne pasta and half of the mozzarella cheese, stirring until well combined.
• Transfer the mixture to the prepared casserole dish.
• Top the casserole with the remaining mozzarella cheese.
• Cover the Ground Beef and Cheese Penne with tin foil and bake until it is hot and bubbly; for around 25 to 30 minutes.
• Uncover the casserole dish and continue baking for another 5 minutes or until the cheese begins to crisp.
• Remove the Baked Ground Beef and Cheese Penne from the oven and let it cool before plating and serving.

Buon Appetito!

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Ground Beef Pie (6 Servings)

• 1 lb. ground round
• 8 phyllo sheets, thawed
• 5 tbsp. extra virgin olive oil
• 1 onion, chopped
• 1/8 tsp. cayenne pepper
• 3 tsp. fresh lemon juice
• 3 tbsp. parsley, chopped
• 5 large eggs
• 3 tbsp. milk
• Sea salt, to taste
• Fresh ground black pepper, to taste

Directions

• Preheat the oven to 400 degrees F.
• Heat 1 tbsp. of the olive oil in a large skillet over medium heat.
• Cook the chopped onion until translucent, around 4 minutes.
• Add the ground round, cayenne pepper, and lemon juice.
• Season the meat mixture with salt and pepper.
• Cook the meat mixture, continuously stirring, until the beef is browned, around 10 minutes.
• Add the parsley; continuing to cook for 3 more minutes.
• Let the mixture cool slightly.
• In a large bowl, season the eggs with salt and pepper.
• Add the milk to the bowl, and whisk until well combined.
• Combine the egg and beef mixture.
• Lay 1 phyllo sheet on a clean work surface.
• Brush the phyllo sheet lightly with oil.
• Lay another sheet on top and repeat with remaining phyllo sheets and oil, rotating sheets slightly each time.
• Gently place the phyllo sheets in an 8-inch pie plate.
• Fill the pie plate with the meat mixture.
• Fold the phyllo edges over the top of the pie.
• Brush the pie with olive oil and bake at 400 degrees F until it is golden brown and the filling is set, around 20 to 25 minutes.
• Serve the meat pie hot, and sliced into wedges.

Buon Appetito!

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Hearty Chili Ingredients (12 Servings)

• 2 lbs. ground chuck
• 1 lb. Italian sausage
• 3 15 oz. cans chili beans, drained
• 1 5 oz. can chili beans in spicy sauce, do not drain
• 2 28 oz. cans diced tomatoes, do not drain
• 1 6 oz. can tomato paste
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chili peppers, seeded and chopped
• 1 tbsp bacon bits
• 4 cubes beef bouillon
• 1/2 cup beer
• 1/4 cup chili powder
• 1 tbsp. Worcestershire sauce
• 1 tbsp. garlic, minced
• 1 tbsp. dried oregano
• 2 tsp. ground cumin
• 1 tsp. dried basil
• sea salt, to taste
• fresh ground black pepper, to taste
• 1 tsp. cayenne pepper
• 2 tsp. Tabasco
• 1 tsp. paprika
• 1 tsp. white sugar
• Shredded cheddar cheese (optional)
• Scallions, chopped (optional)

Directions

Heat a large pot over medium-high heat.

Add the ground chuck and ground Italian sausage into the hot pan, breaking apart and cooking until it is well combined and evenly browned; about 10 minutes.

Drain the excess grease from the pot.

Pour in the chili beans, spicy chili beans, diced tomatoes, and tomato paste and stir until well combined.

Add the onion, celery, bell peppers, chili peppers, bacon bits, bouillon, and beer, again mixing until well combined.

Season the ingredients with the chili powder, Worcestershire sauce, garlic, oregano, cumin, Tabasco, basil, sea salt, fresh ground pepper, cayenne, paprika, and sugar.

Stir thoroughly to blend and cover to simmer over low heat for at least 2 hours, stirring occasionally.

After at least 2 hours, taste the chili, and adjust the seasonings if necessary.

The longer the chili simmers, the more aromatic it will taste.

Remove the chili from the heat and serve.

Top the chili with chopped scallions and shredded cheddar cheese if desired.

Buon Appetito!

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Meatball Vegetable Stew Ingredients: (8 Servings)

The Meatball Ingredients:

• 2 lbs. ground round
• ½ cup Italian bread crumbs
• 2 cloves garlic, minced
• ½ cup Parmesan cheese, grated
• 2 eggs
• ¼ cup fresh parsley, finely chopped
• ½ cup onion, minced
• sea salt, to taste
• fresh cracked pepper, to taste

The Stew Ingredients:

• 1 tbsp. extra virgin olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 large carrot, peeled and diced
• 1 cup celery, diced
• 6 cups chicken broth
• 1 red bell pepper, diced
• 1 large potato, peeled and diced
• fresh parsley, finely chopped for garnish
• 1 can (14.5 oz.) diced tomatoes
• sea salt, to taste
• fresh cracked pepper, to taste

Directions:

Preheat the oven to 400F.

In a large bowl, add the ground round, Italian breadcrumbs, eggs, parsley, onion, garlic, sea salt, fresh ground pepper, and Parmesan cheese.

Use your hands to mix all the ingredients until well combined.

Scoop the meatball mixture with a medium cookie scoop, rolling gently to shape into a ball.

Spray cooking oil on a baking sheet and place the meatballs on it, about an inch apart from each other.

Bake the meatballs for approximately 15-20 minutes, or until they are a golden brown.

Set aside when done.

In the meantime…

Heat the olive oil in a large pan over medium heat.

Add the onion, carrot, bell pepper, potato, celery, and garlic to the large pan.

Sauté the ingredients until tender, around 15 minutes.

Add the tomatoes, broth, sea salt, and fresh ground pepper to the pan.

Bring the ingredients to a boil and let it simmer, partially covered, for another 15 minutes.

Add the meatballs to the stew.

Allow the stew to cook for another 10 minutes or until the meatballs are fully-cooked.

Garnish the meatball vegetable stew with fresh chopped parsley and let it cool before serving.

Buon Appetito!

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Classic Stuffed Peppers Ingredients (6 Servings)

• 1 lb. ground round
• 6 bell peppers cut at the top or in half through the stem, cleaned
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 2 tbsp. extra virgin olive oil
• 1½ cups instant white rice
• 1 cup water
• 2 cups tomato sauce
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 tbsp. kosher salt
• 1/4 tsp. coarse ground black pepper
• 1 tsp. Italian seasoning

Directions

Preheat the oven to 350F.

Heat a large skillet on medium-high heat on the stovetop and add in the ground round, breaking it apart with a wooden spoon as it cooks.

Remove the ground round from the skillet once browned, drain out the fat with a strainer and set the ground round aside.

Add the extra virgin olive oil and diced onion to the skillet.

Reduce the heat on the stovetop to medium and cook for 5-7 minutes.

Add in the minced garlic, instant white rice, water, tomato sauce, Worcestershire sauce, kosher salt, black pepper, and Italian seasoning to the skillet and mix.

Then add the ground round back into the skillet and mix all the ingredients until it is uniform.

Add 2 cups of beef broth and the sliced bell peppers to a deep baking dish.

Fill the sliced bell peppers with the ground round mixture from the skillet and wrap the baking dish tightly with foil.

Bake the classic stuffed peppers for 60 minutes, and let it cool before serving.

Garnish the classic stuffed peppers with Parmesan cheese.

Buon Appetito!

Click here to check out our weekly specials and see if any of the needed ingredients are on sale this week!

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