ONE MEAL DISH

 HAMBURGER STEW (SHARE to save to your wall to refer back to later!)
Note: Serve with buttered cornbread.
Ingredients
2 pounds ground beef
2 medium yellow onions, chopped
4 cans (14-1/2 ounces each) stewed tomatoes
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
1 to 2 tablespoons salt
1 to 2 teaspoons pepper

Directions
Cook beef and onions over medium heat; drain. Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes until vegetables and rice are tender. Uncover; simmer 20-30 minutes longer or until thickened!

Homemade Enchiladas: 
1 pkg. of yellow corn or flour tortillas (I make 2 pans, one of each kind)
1 purple onion (diced)
1 can diced green chiles
1 can of olives (sliced)
1 small can of tomato sauce
1 large can of enchilada sauce (red)
1 1/2 pounds of hamburger meat (lean)
1 large block of cheddar jack cheese (grated)
garlic powder
chili powder
pepper & salt to taste

Season meat with garlic powder, chili powder, salt & pepper and brown on med heat until cooked and set aside. Heat tortillas and set aside. In a glass bowl mix enchilada sauce with tomato sauce and set aside. Make sure all your other ingredients are prepped and ready to go. Spray glass baking dishes with non stick cooking spray. Ladle 
two spoons of sauce into baking dish, take a tortilla, fill with meat, add green chilis, olives, onion, and cheese and roll up and place at far end of dish. Repeat until there is no more room in the dish usually about 8-10 enchiladas for a 9x13" dish. Spoon more sauce on top of enchiladas and cheese bake at 350 for 20-25 min.

Potato Sausage Stuffing
1 pound lean pork sausage
 2 potatoes, peeled and diced
 1 1/2 cups chopped celery
 3/4 cup diced sweet onion
 3/4 cup butter
 9 cups soft bread cubes
 1/2 teaspoon dried thyme
 1/2 teaspoon ground sage
 1 teaspoon salt
 1/4 teaspoon ground black pepper
Directions

Preheat oven to 350 degrees F (175 degrees C).
Place sausage, potatoes, celery, onion and butter in a large, deep skillet. Saute over medium high heat until sausage is crumbled and evenly cooked.
Combine the bread cubes, thyme, sage, salt and pepper. Toss together with the sausage and potato mixture. Add chicken or vegetable broth if needed.
Bake stuffing in a covered casserole dish for 40 to 50 minutes.

1 (16 ounce) package fully cooked kielbasa sausage, cut into 1/2-inch pieces
 1 (8 ounce) package elbow macaroni
 1/3 cup butter
 1 small onion, chopped
 3 tablespoons all-purpose flour
 2 cups milk
 1 (10 ounce) package sharp Cheddar cheese, cubed
 salt and ground black pepper to taste
 1 cup dry bread crumbs, or more as needed
Directions

Cook and stir the cut-up kielbasa in a large skillet over medium heat for 6 to 8 minutes, until heated through and beginning to brown. Remove the sausage from the skillet, and set aside.
Fill a pan with lightly salted water, bring to a boil over medium-high heat, stir in the macaroni, and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in the skillet over medium-low heat, and cook and stir the chopped onion for about 5 minutes, until translucent. Whisk in the flour, stirring constantly to avoid lumps. Cook and stir the butter, onion and flour for 2 to 3 minutes to make a roux, and remove from the heat. Whisk in the milk a little at a time, stirring constantly, until all the milk has been incorporated, and return to low heat. Bring the sauce to a simmer, and cook over low heat for about 2 minutes, stirring constantly, to finish cooking the flour. Whisk in the Cheddar cheese, a few cubes at a time, until all the cheese has been incorporated and the sauce is hot and smooth.
Pour the macaroni into the cheese sauce, and stir to combine. Stir in the cooked kielbasa, salt, and pepper.
Spoon the macaroni mixture into the prepared baking dish, and sprinkle the bread crumbs over the top. Bake for about 20 minutes in the preheated oven, until the crumbs are brown and the casserole is bubbling. Let stand for 15 minutes after baking, to set before serving.