Stuffed Peppers

6 medium green peppers

1 lb. ground beef

1/3 c. chopped onion

1 lb. can of tomatoes

1/2 c. water

1/2 c. uncooked rice

2 TBSP worchestershire sauce

1 c. sharp American cheese, shredded

Cut off tops of green peppers, remove seeds and membrane. Precook in salted, boiling water (4-5 min), drain and sprinkle inside of pepper cups generously with salt.

Cook beef and onion till meat is lightly browned (season with salt and pepper)

Add tomatoes, water, rice, and worchestershire sauce. Cover and simmer till rice is tender (about 15 min).

Stir in shredded cheese. Stuff pepper cups and stand upright in a baking dish or cake pan.

Bake uncovered at 350 degrees for 20-25 minutes.

Taco Soup

1 pound ground beef

1-2 packets taco seasoning

1 med onion chopped

Salt and pepper

TOPPINGS:

Grated cheddar cheese

Sour cream

Scoops tortilla chips

CANS:

1can Red kidney beans

1can diced tomatoes

1can French cut green beans

1 can corn

Small can tomato sauce (not paste)

Season ground beef with salt and pepper and ½ of the packet of taco seasoning. Brown the ground beef with the chopped onion in the bottom of large soup pot. When meat is done add all of the cans including the liquid to the soup pot. Stir in the other half of the taco seasoning packet according to taste. Then, salt and pepper to taste. Bring soup to a boil, reduce heat and simmer for at least 20mins.

Serve with cheddar cheese and sour cream on top. Eat with chips as your spoon