Ingredients:
2 pounds of ground meat
2 Tablespoons of tomato paste
2 Zucchinis
1 Sweet Potato
2 Carrots
Onion
3 cloves Garlic
Handful of Chopped Mushrooms
3 Eggs
Oregano
Salt n Pepper

Olive oil
1- 4 to 5lb beef roast
1 large onion, chopped
1T minced garlic
½ green pepper, chopped (or a few mini peppers)
2 cups cranberries
¼ cup water
½ cup honey
1t salt
½ t pepper

Ingredients:

1/2 tsp chopped garlic

1 C vegetable oil

1/2 C white vinegar

1 tsp salt

1/4 tsp pepper

2 tsp dry mustard

2 tsp Worcestershire sauce

1 dash Tabasco sauce

2 pounds beef flank steak

1 pound lean ground beef
1 pound beef chuck stew meat, cut into bite-size pieces
3 cans (15 ounces each) pinto beans, rinsed and drained
1 jar (16-ounce) hot chunky salsa
1 bag (14-ounce) frozen Southwest vegetable mix
1 can (4-ounce) diced roasted green chile peppers
1 packet (1.25-ounce) Tex-Mex chili seasoning

Ingredients

1 pkg beef rice a roni

1 lb ground beef ( I use the leanest I can find)

1 egg, beaten

2 1/2 C HOT water

Directions:

1 1/2 pounds ground beef ( I use the leanest I can find)

1 onion chopped

1 pkg mixed veggies (carrots, peas, corn)

2 pounds potatoes diced

1 stick of butter 

1/2 C beef broth

1 tsp worcestershire sauce

Salt

Pepper

Boil potatoes until tender.

 2 pounds Stew Meat

1 bottle of your favorite BBQ Sauce ( or make your own)

2 cups diced celery

1 pkg Beef Onion Soup Mix

Mix all ingredients together and put into a freezer bag. Squeeze out air and lay bags flat in the freezer.  

To cook, Put BBQ Beef into the crock pot cook on  low 5-6 hours, high 3-4 hours.

 1 Pound Cooked Meat (ground beef, shredded turkey, or shredded chicken)

1 Large Jar Enchilada Sauce

12 Corn Tortillas

1 Jar Green Chili's diced (however hot you like it)

1 bag Mexican Cheese