Famous Meatloaf

4 pounds lean hamburger

4 eggs

8 slices wheat or white bread

2 packets Lipton onion soup mix or half an onion diced

6 ounces catsup

Mix hamburger, eggs, bread and onion soup mix in large mixing bowl. Form into one large loaf. Put loaf into covered roasting pan. Spread catsup over entire top of loaf and cover. Cook in oven at 325 degrees for 2 hours and 30 minutes. 

Loaded Vegetable Nachos

8 ounces sturdy tortilla chips

1 can (15 ounces) pinto beans, rinsed and drained, or 1 ½ cups cooked pinto beans

1 packed cup (4 ounces) shredded cheddar cheese

1 packed cup (4 ounces) shredded Monterey Jack cheese, or additional cheddar

1 medium red bell pepper, finely chopped

1/3 cup crumbled feta cheese

Pickled jalapeños, to taste

Avocado dip, thinned with water until it reaches a drizzly consistency, or guacamole

⅓ cup chopped green onions

2 radishes, chopped

2 tablespoons chopped cilantro

Your favorite salsa

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place handfuls of chips on the baking sheet and distribute evenly, minimizing the gaps between chips. Set aside.

1. Sprinkle the prepared pan of chips generously and evenly with the beans, followed by the shredded cheese, bell pepper, crumbled feta and pickled jalapeños (use more if you really love jalapeños, less if you don’t). Bake until the cheese is melted and bubbling, about 9 to 13 minutes. Remove the nachos from the oven and set aside.
2. While the nachos are baking, make the avocado sauce and prepare the garnishes.
3. Once the nachos are out of the oven, drizzle avocado sauce on top as shown—any extra can be served on the side. (If using guacamole instead, dollop the guacamole over the nachos like polka dots.) Sprinkle the nachos with chopped green onion, radish and cilantro. Serve immediately, with salsa on the side.
4. Once the nachos are out of the oven, drizzle avocado sauce on top as shown—any extra can be served on the side. (If using guacamole instead, dollop the guacamole over the nachos like polka dots.) Sprinkle the nachos with chopped green onion, radish and cilantro. Serve immediately, with salsa on the side.

Ultimate Nachos

1 pound ground beef

2 tablespoons taco seasoning

1 (16-ounce/454g) can refried beans

¼ cup water

1 (13-ounce/368g) bag tortilla chips

2 cups shredded cheese (I used a mix of cheddar and Monterey Jack)

¼ cup pickled jalapenos

For the Toppings

3 roma tomatoes, diced

½ cup diced red onion

1 avocado, diced

1/3 cup sour cream

¼ cup roughly chopped fresh cilantro leaves

Preheat the oven to 400°F(200°C).

Add the ground beef to a skillet over medium heat and cook for about 5 minutes, using a spatula to break up the meat as it cooks. Drain any fat. Then add the taco seasoning and cook for 5 minutes more, until browned and slightly crispy.

Add the refried beans and water to the skillet and stir until combined.

On a rimmed sheet pan, add a layer of tortilla chips and top with the ground beef mixture, cheese and jalapenos. Bake for about 10 to 15 minutes, until the cheese is melted and the edges of the tortilla chips are golden.

Remove from the oven and add the diced tomatoes, onion, avocado, sour cream, and cilantro. Serve while warm.

Rice with Carrots and Ground Meat

2 cups uncooked rice

1-2 pounds ground meat (lamb, beef or turkey)

2 bags shredded carrots

1 large onion, sliced

2 cups tomato sauce 

oil for frying

salt and pepper to taste

In a frying pan, fry the carrots until golden, take the carrots out leaving the oil in the pan. Brown the meat in the remaining oil and the onion. Then add the carrots and the tomato sauce. Cook altogether for 10-15 minutes. Cook rice according to package instructions. Put one layer white rice and one layer of the mixture and so on until done. Top layer should be rice. 

Wahonpi Soup

Ingredients

3 cups cooked, cubed beef or bison meat

6 cups beef broth

3 medium potatoes, peeled and cubed

3 medium carrots, cut in half

1 tablespoon worcestershire sauce

salt and pepper to taste

Instructions

Add the cooked meat to the broth in a stockpot.

Add carrots, potatoes, and worcestershire sauce.

Simmer over low heat for 45 minutes.

If using bison, add the meat to the pot in the last 15 minutes of cooking.

Season with salt and pepper to taste.

Bison Chili

Ingredients

1 pound ground bison (can substitute beef)

1 medium onion, chopped

15.5 ounce can pinto beans, rinsed and drained

2-15.5 ounce cans tomatoes

½ cup water

2 teaspoons chili powder

½ teaspoon ground cumin

½ teaspoon salt

½ teaspoon ground pepper

¼ cup fresh cilantro, chopped

Directions

In a non-stick skillet, cook the ground bison and onion in a small amount of oil until the meat is browned and the onion is tender.

Add the pinto beans, tomatoes, water and seasonings. Cover and simmer for 1 hour, adding more water if chili becomes too thick.

Add chopped cilantro and simmer an additional 10 minutes.

Spoon into bowls and garnish with grated cheese or diced jalapenos, if desired.