Can reduce to smaller amounts.

6 lb. ground beef
3 tablespoons garlic powder
2 tablespoons salt
2 teaspoons ground black pepper
1 tablespoon Italian herbs (basil, thyme, rosemary)
6 tablespoons chopped fresh parsley
2 tablespoons onion powder
4 lb. sharp cheese, shredded (for topping)
chopped onions
mild chil1 powder (optional - for tacos only)

Combine meat with seasonings and onions. To make meatballs, add 3 cups of breadcrumbs, use 4 cups grated Parmesan cheese instead of sharp cheese, and add 6 eggs. Form a 2 1/2-inch meatball and brown in olive oil 1/3-inch deep, turning often.

To make taco filling, sauté in batches in a large skillet; stir in tomato sauce enough to cover lightly and season with taco sauce/seasoning as desired. Serve with shredded lettuce and sour cream in warm taco shells.

To make chili, brown beef in batches; add a number 10 can of dark red, kidney or chili beans. Add 2 tablespoons ancho chili peppers, or to taste. Keep warm in slow cooker while serving. As a stretcher, cooked elbow macaroni may be added.

For American Chop Suey, added 2 chopped green peppers, a #10 can of tomato sauce, 3 lbs. partially cooked ziti or elbow macaroni; top with grated cheese and bake as for Casserole, below.

For Casserole, combine all ingredients in a 9 x 13 inch pan. Pour over 2 large cans of Cream of Mushroom soup and mix lightly. Top with grated cheddar cheese. Bake for about 20-30 minutes at 350°F or until cheese is bubbly.