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Tag: Ground Meat

Bacon Double Cheeseburger Loaf

Bacon Double Cheeseburger Loaf

4 slices bacon

1 1/2 lb. lean ground chuck or ground round

1 C. firm fresh white bread crumbs

1 C. coarsely shredded sharp Cheddar cheese (4 oz. s)

1 large sweet onion, such as Vidalia, chopped

2 T. mayonnaise

2 T. India or other sweet pickle relish

2 tsp. dry mustard

3/4 tsp. salt

1/2 tsp. freshly ground pepper

1 egg

1/4 C. ketchup

 

Preheat the oven to 350°F. In a medium skillet, cook the bacon over medium heat until limp and some of the fat is rendered, 3 to 4 minutes. Remove the bacon from the skillet and reserve it. In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, bread crumbs, 1/2 C. of the cheese, onion, mayonnaise, relish, mustard, salt, pepper, and egg. Pat the mixture into a shallow 2-quart baking pan. Spread the top of the loaf with ketchup, then lay the bacon strips over the ketchup. Bake until the loaf is firm and the bacon is crisp, 45 to 50 minutes, sprinkling the top the loaf with the remaining 1/2 cheese to melt during the last 5 to 10 minutes of baking. Let the meatloaf stand in the baking dish for 10 minutes, then cut into squares to serve.

 

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Fried Lasagna Bites

Fried Lasagna Bites

1lasagne bites4 to 16 manicotti shells
1 tablespoon vegetable oil, plus more for frying
1/2 pound sweet Italian sausage, casings removed
1/2 pound ground beef
1 white onion, diced (about 1/4 cup)
1 tablespoon Italian seasoning
1/4 cup chopped basil leaves
1 tablespoon ground black pepper
2 (8-ounce) cans tomato sauce
1 tablespoon red pepper flakes
1 pound shredded mozzarella
1 quart cottage cheese, strained
2 cups all-purpose flour
3 eggs, beaten
2 cups plain bread crumbs

Bring a large pot of water to a boil and add the pasta, cook for 6 minutes, then drain and spread out on a sheet pan to cool. Heat a large saute pan with 1 tablespoon of vegetable oil over medium-high heat. Add sausage, ground beef and onions; saute for 3 minutes. Add the Italian seasoning, basil and black pepper. Cook for about 8 more minutes, until the meat has browned. Stir in 1/2 cup of canned tomato sauce and cook until heated through. Set mixture aside to cool in a large bowl. Add the rest of the canned sauce into saute pan and stir in the red pepper flakes. Fold the mozzarella and cottage cheese and into the cooled meat mixture. Stuff each cannelloni shell with the meat mixture and then place the shells in the freezer for 5 minutes to firm up. When ready to fry, slice shells into thirds. Preheat oil to 350 degrees F. Place the flour, eggs and bread crumbs into separate bowls. Dredge the shells in the flour, then eggs, and then bread crumbs. Fry the bites until they are golden brown and crispy; about 4 to 5 minutes. Drain on paper towels and serve with the spicy tomato sauce.

Beefed Up Crescent Casserole

Beefed Up Crescent Casserole

1 lb. ground beef

1/2 c. chopped onion

1/4 c. diced green chilies or green pepper

1 c. (8 oz. can) tomato sauce

2 tsp. chili powder

1/2 tsp. garlic salt

1 can refrigerated crescent rolls

1 1/2 c. shredded cheddar cheese

1/2 c. sour cream

1 egg, beaten

 

In skillet brown beef, onion and chilies; drain fat. Stir in tomato sauce, chili powder and garlic salt. Simmer. Separate crescent dough into 4 rectangles. Put two rectangles on bottom of 8 or 9 inch square baking dish. Press dough to cover bottom. Combine 1/2 C. cheese, sour cream and egg; mix well. Remove meat from heat and stir in sour cream mixture. Spoon over dough. Arrange two remaining dough rectangles over top of meat; sprinkle with remaining 1 C. of cheese. Bake at 375 degrees for 25 to 30 minutes.

 

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Beef Samosas

Beef Samosas

4ae1596e96a857c9e58ab6c31d41d83c2 large potatoes, peeled
1 cup frozen peas, thawed
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 bay leaf, crushed
2 large onions, finely chopped
1 pound ground beef
4 cloves garlic, crushed
1 tablespoon minced fresh ginger root
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green chile peppers
1 quart oil for deep frying
1 (16 ounce) package phyllo dough

Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool. Heat oil in a large, heavy saucepan over high heat. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

Barbecue Beef Cups

Barbecue Beef Cups

17879321 lb. Lean ground beef
1 tsp. Onion powder
1/2 cup Barbecue sauce
1 tsp. Sugar
1 tube (10 count) Refrigerated biscuits
1 cup (4 oz.) Shredded American cheese

Brown beef until done. Drain fat. Add onion powder, barbecue sauce and sugar. The sugar improves the taste of the sauce. Press the biscuits into lightly greased muffin cups. Fill biscuit cups with meat mixture. Sprinkle grated cheese on top of meat. Bake at 400°F for 8-10 minutes.

Korean Beef

Korean Beef

korean beef1 pound lean ground beef
1/4 – 1/2 cup brown sugar
1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/2 – 1 teaspoon crushed red peppers (to desired spiciness)
Salt and pepper
1 bunch green onions, diced (don’t skip this!)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Note: here’s a trick I learned from Rachael Ray about fresh ginger. I love using fresh ginger in recipes but I never seem to have it on hand since it goes rotten in the refrigerator before I can use it. So, the next time you’re at the store grab a large piece of ginger. Peel the entire thing and cut it into 1/2 inch pieces. Put it into a storage bag and keep it in the refrigerator. When you need a few teaspoons or so, all you have to do it pull out one of the small pieces and grate the allotted amount with your Microplane or a zester. It grates really well frozen! Ta da!

Stuffed Sweet Onions

Stuffed Sweet Onions

6 sweet onions, peeled & center removed

1 lb. ground beef

1/2 C. Parmesan cheese

1/2 C. finely diced sweet bell pepper

1 large egg, slightly beaten

1 C. fresh bread crumbs (place bread in food processor, process to crumbs)

Salt, pepper, & 1/2 tsp. ground nutmeg

3 C. tomato sauce

1 C. crushed or diced tomatoes

2 T. olive oil

 

Preheat oven to 350 degrees. Carefully slice the bottom of each onion, forming a flat surface so onion won’t tip over. Combine meat, cheese, diced onion, and eggs, and mix until ingredients are incorporated. Add the bread crumbs, salt, pepper, and nutmeg. Distribute the meat mixture, filling each onion evenly, pressing it down and shaping with your fingers or a spoon. Combine tomato sauce and crushed tomatoes, and spread in bottom of a baking dish. Place stuffed onions in the tomato sauce. Drizzle with oil and season with salt and pepper. Cover loosely with foil and bake for 30 minutes.

 

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Tamale Pie

Tamale Pie

1/2 lb. ground beef chuck
1/2 lb. ground pork (you could use all beef if you prefer, but I like the mix)
1 medium onion, diced
2 cloves garlic, minced
(you could add a half C. of green peppers here or a little jalapeno pepper, if you like)
salt and pepper to taste
2-8oz. cans tomato sauce
1 C. frozen, canned or fresh corn
12 black olives, chopped (could use green if you prefer)
1 T. chili powder
1/2 tsp. ground cumin
2 tsp. sugar
1 egg, beaten
3/4 C. cornmeal
1 1/2 tsp. baking powder
1 T. all purpose flour
1 T. sugar
1/2 tsp. salt
1/3 C. milk

 tamalepie

Preheat oven to 425 degrees. Put meat in skillet and begin to brown over medium high heat. Add diced onion and minced garlic to the meat as it browns so the vegetables get soft. Add salt and pepper to taste. Once meat is browned, reduce heat to medium and add two cans of tomato sauce, corn and chopped olives. Add chili powder, cumin and sugar. Let simmer for about 10-15 minutes. In the meantime, prepare your cornbread topping. In a bowl, beat egg. Add cornmeal, baking powder, flour, sugar, salt and milk and combine. Set aside. Grease a 2qt casserole dish. Put in meat mixture and even out the top with spoon or spatula. Spread corn topping over meat mixture in casserole dish – it should be completely covered. Put in 425 degree oven for 15 – 20 minutes, until topping is golden brown on top. Remove and let stand for five minutes. Serve with shredded cheese, sour cream, salsa or other toppings you like. Enjoy!

 

 

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Ground Beef Curry

Ground Beef Curry

groundbeefcurry1 ½ C. long grain White Rice

1 lb. lean Ground Beef

¼ C. chopped Onion

1 clove Garlic, finely chopped

2 T. grated Gingerroot

1 T. Tomato Paste

1 tsp. Salt

2 tsp. Cumin

2 tsp. Chili Powder

1 tsp. Garam Masala

2 14.5oz. cans diced Tomatoes, undrained

3 T. chopped Cilantro

 

Cook rice as directed on package.  Meanwhile cook beef, onion, garlic and gingerroot over medium-high heat 5-7 minutes, stirring occasionally, until beef is fully cooked.  Drain if desired.  Stir in remaining ingredients except cilantro into beef.  Reduce heat to medium and simmer uncovered 8 to 10 minutes, stirring occasionally until slightly thickened.  Serve beef over rice and garnish with cilantro.

 

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Giant Stuffed Picnic Burger

Giant Stuffed Picnic Burger

Giant Stuffed Picnic Burger2 lb. ground beef

1 tsp. salt

1 tsp. Worcestershire sauce

3/4 C. crushed seasoned stuffing mix

1 can (4 oz.) mushroom stems and pieces, drained

1/4 C. beef broth

1/4 C. minced fresh parsley

1/4 C. sliced green onions

1 egg, beaten

1 tsp. butter, melted

1 tsp. lemon juice

 

In a large bowl, combine the beef, salt and Worcestershire sauce. Divide in half; pat each half into an 8-in. circle on waxed paper. Combine the remaining ingredients; spoon over one patty to within 1 in of the edge. Top with second patty; press edges to seal. Grill, covered, over medium heat for 12-13 minutes on each side or until meat is no longer pink. Cut into wedges. Yield: 6 servings. Editor’s Note: Stuffed burger may be placed directly on the grill or in a well-greased wire grill basket.

 

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Fast Meatball Sandwiches

Fast Meatball Sandwiches

1 family meal-sized portion of frozen meatballs (approximately 4-5 meatballs per person)

6 hot dog buns (or hoagie rolls)

6 thin slices mozzarella cheese

2 C. prepared spaghetti sauce

 

Thaw meatballs and spaghetti sauce (if using frozen). Place both in medium saucepan. Heat until hot. Place meatballs into warmed buns. Ladle small amount of spaghetti sauce onto each sandwich; place mozzarella slice onto each sandwich.

 

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Master Meat Mix – Meatloaf and Meatballs

Master Meat Mix – Meatloaf and Meatballs

1 1/2 lb. ground beef

2/3 C. oats, uncooked

1/2 C. diced onion

1 tsp. salt

1/2 tsp. garlic powder

2 eggs

2/3 C. tomato sauce

 

Put ground beef, oats, onion, salt, garlic powder, eggs and tomato sauce in a large bowl. Mix together well with your hands.

 

MEATLOAF: Immediately put into a pan and bake at 350 degrees for 1 hour or until no pink shows in center. Cool 10 minutes before slicing and serving. Or put meat mixture in a 1 gallon freezer bag. Seal, label and freeze. To serve, thaw overnight and cook according to direction above.

 

MEATBALLS: Form meatballs with your hands or a small cookie scoop. Cover a rimmed baking sheet with foil for easy clean-up. Put the raw meatballs on the baking sheet. Bake at 375 for 20-30 minutes, until lightly browned and no longer pink in the center. Cool. Package the cooled meatballs in appropriate size freezer bags or rigid container based on your family size. Seal, label and freeze. To serve, thaw, bake at 350 degrees for 10-20 minutes until hot. If you are serving the meatballs with a sauce, put them in a baking dish and pour the sauce over them. Bake at 350 degrees for 20 -30 minutes, turning the meatballs occasionally while they are cooking.

Serve as is, or over rice, pasta or potatoes, or make meatball subs.

 

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Big Beef Balls with Bucatini

Big Beef Balls with Bucatini

Big Beef Balls with Bucatini

Coarse salt

3/4 lb. bucatini (thick, hollow spaghetti)

1 lb. ground sirloin

6 garlic cloves, 2 minced, 4 chopped

1 egg

1/2-2/3 C. Italian-style bread crumbs

1/2 C. grated Parmigiano-Reggiano, plus some to pass at the table

1/4 tsp. ground allspice

coarse black pepper

3 T. extra-virgin olive oil (EVOO), plus some for drizzling

1 small to medium yellow onion, finely chopped

1/2 C. dry red wine

1 28oz can crushed tomatoes

1 8oz can tomato sauce

1/2 C. fresh flat-leaf parsley leaves, chopped

3 T. capers, drained and chopped

2 T. chopped fresh sage

1/4 lb. pancetta, chopped

12 cremini (baby portobello) mushroom caps, chopped

1/2 C. beef stock or broth

 

Heat a deep skillet over medium heat. Cook the onions in 1 T. of the EVOO for 5 minutes. Remove the onions and set them aside to cool. In a large bowl, mix the meat with half the onions, 3 cloves chopped garlic, the egg, bread crumbs, cheese, allspice, capers, sage, a handful of the chopped parsley, salt, pepper, and a healthy drizzle of EVOO. Score the meat into 4 sections and make 3 very large balls from each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but not hard. Drop the bucatini in the salted boiling water and cook until al dente. Drain. While the pasta and meatballs are cooking, heat another T. of EVOO in the skillet in which the onions were cooked. Add the pancetta and cook 3-4 minutes, then add the remaining garlic and the mushrooms and cook for 5 minutes. Season the mushrooms with salt and pepper. Add the remaining onions back and deglaze the pan with the red wine, cook for 1 minute, add the beef stock, and whisk up any brown bits. Stir in the tomatoes and season the sauce with salt and pepper. Stir in the remaining parsley. Simmer 5 minutes. Toss the pasta with half the sauce. Remove the meatballs from the oven and add to the remaining sauce, turning to coat. Serve 3 meatballs per person alongside the pasta. Spoon any remaining sauce over the pasta. Pass extra cheese at the table. Serve with a green salad.

Arabian Meatballs in Broth

Arabian Meatballs in Broth

 

1/2 C. quick-cooking rice cereal (1/2 minute to cook)

1 C. minced onion

2 T. minced garlic

1 1/2 T. tomato paste

6 C. beef broth

2 T. long-grain white rice

3/4 lb. ground lean (7% fat or less) beef

About 1/2 tsp. salt

About 1/4 tsp. pepper

1/4 C. chopped fresh mint leaves

2 T. chopped parsley

2 T. lemon juice

 

Mix rice cereal with 1/3 C. cold water; let stand at least 5 minutes. Meanwhile, in a 5- to 6-quart nonstick pan, stir half the onion and 1 tsp. garlic over medium-high heat until limp, about 4 minutes. Stir in tomato paste, broth, and rice. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until rice is tender to bite, 12 to 15 minutes. As rice cooks, mix beef with 1/2 tsp. salt and 1/4 tsp. pepper. Mix half the beef mixture with one-fourth of the rice cereal mixture, remaining onion and garlic, 1 T. mint, and parsley. In a food processor, whirl remaining beef mixture and remaining rice cereal mixture until it is a sticky paste. Shape each of the meat mixtures into 4 oval pieces. In your palm, flatten 1 piece of the beef paste until it’s 1/4 inch thick. Lay a coarse-beef oval over the thin piece and fold paste around it, shaping into a 3-inch-long football. Repeat to form each meatball, and as shaped, drop into simmering broth. Simmer over low heat, covered, turning meatballs once, until no longer pink in center (cut to test), about 10 minutes. Add lemon juice, remaining mint, and salt and pepper to taste. Ladle meatball soup into bowls.

Touchdown Taco Pockets

Touchdown Taco Pockets

 

4 cans refrigerator biscuits (any kind)

1 lb. ground beef

1 package taco seasoning

Water

Shredded cheese

Optional garnishes: lettuce, sour cream, salsa, shredded cheese

 

Preheat oven to 400 degrees. Brown ground beef in a medium skillet. Add taco seasoning and water as directed on package. Cook as directed. Remove from heat. On a cutting board, place 2 biscuits together and roll out into an oval with a rolling pin. Repeat with another 2 biscuits. Place a spoonful of taco meat and a spoonful of shredded cheese on one of the rolled out biscuits and place the other oval on top. Using a fork, press around edges to seal. Take a sharp knife and cut out a football shape. Make “laces” on top of the football with the scraps (see video tutorial). Bake on a greased cookie sheet for 8-12 minutes until done. Serve up with your favorite taco fixins’.

Bloody Mary Burgers with Horseradish Dressing

Bloody Mary Burgers with Horseradish Dressing

Bloody Mary Burgers with Horseradish Dressing

 

These are exceptionally good burgers; I’ve never known them fail to please anyone. They are essentially a kind of seared steak tartare – with the spicy seasonings leaning more toward a Bloody Mary. You can’t use any old ground beef for them. Ideally, ask your butcher to grind some top round for you, on a medium rather than a fine setting. If you’re shopping in the supermarket, go for ground sirloin – preferably organic. The better the meat, the more you can be inclined to serve these burgers pretty rare. As an alternative to the horseradish dressing, you could serve the burgers simply with hot mustard and mayonnaise.

1 tablespoon tomato paste

1 1/2 teaspoons prepared horseradish

1/2 teaspoon celery seeds

4 to 8 dashes hot sauce, plus more as necessary (recommended: Tabasco)

1/2 teaspoon Worcestershire sauce

1/2 teaspoon fine sea salt

Freshly ground black pepper

3 pounds ground round

A little canola or olive oil, for brushing

 

1 (3/4 to 1 1/4-inch piece) fresh horseradish root, freshly grated

2 tablespoons creme fraiche

1 teaspoon cider vinegar

Sea salt and freshly ground black pepper

 

4 good bread buns, ciabatta rolls, or thick slices of baguette

A few romaine lettuce leaves

A few tomatoes, sliced

Ketchup, optional

 

For the burgers: In a medium bowl, mix together the tomato paste, horseradish, celery seeds, hot pepper sauce, Worcestershire sauce, salt, and a generous grinding of black pepper. Add the beef and mix thoroughly with your hands, making sure the seasonings are spread throughout the meat. Let stand for at least an hour for the flavors to develop. Meanwhile, make the horseradish dressing. For the dressing: Mix the grated horseradish, creme fraiche and vinegar together in a bowl, seasoning with salt and pepper to taste. Break off a small piece of the beef mixture, the size of a walnut, and fry in a little oil until well cooked. Taste and adjust the seasonings, if necessary. To serve: Heat a grill. Shape the meat into 4 patties about 3/4-inch thick. Lightly brush each one with oil, then place on a grill over high heat. It’s hard to give exact cooking instructions due to variables such as the thickness of the burger, the heat of the grill, and personal preference. For a medium-rare burger, you will probably need to grill for 3 to 4 minutes, then flip over and cook the other side for a couple of minutes. If you’re cooking the burgers indoors, use a lightly oiled grill pan set over medium-high heat. Let the burgers rest for a minute or two while you prepare the buns. Toast the buns or other bread lightly on the cut side, then top with the lettuce leaves and tomato slices. Add the burgers and smear with horseradish sauce, and a dollop of ketchup if you like. Top with the other half of the bread. Good with French fries, obviously, but if they’re too much effort, really good potato chips will do.

Instant Pot Taco Soup

Instant Pot Taco Soup

Instant Pot Taco Soup

1 tablespoon avocado oil or other vegetable oil

2 cups yellow onion diced

2 pounds ground sirloin

taco seasoning

 

2 cans fire roasted diced tomatoes 14 ½ ounces each, with juices

1 can red kidney beans 15 ounces, with juices

1 can black beans 15 ounces, with juices

1 can pinto beans 15 ounces, with juices

1 can whole kernel corn 15 ¼ ounces, drained

2 cans diced green chiles 4 ½ ounces each

4 cups unsalted chicken stock

2 bay leaves

 

2 tablespoons chili powder

4 teaspoons ground cumin

2 teaspoons ground black pepper

2 teaspoons kosher salt

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon dried oregano

¼ teaspoon red pepper flakes

 

Turn the Instant Pot on ‘Sauté’ and using the ‘Adjust’ button, adjust the temperature setting to ‘More’ and allow the pot to heat up until the digital display reads ‘Hot’. Once the display reads ‘Hot’, add the avocado oil to the pot, allow it to heat up for about 30 seconds, and then add the diced onion. Sauté the onion, continually tossing until it becomes soft, slightly translucent, and begins to brown on the edges, 4 to 5 minutes. Add the ground sirloin to the pot and, using a large wooden or silicone spoon, break the ground sirloin up into small pieces as it cooks. Continue cooking until browned, 5 to 7 minutes. Add the taco seasoning, mix it into the beef, and continue cooking for another 1 to 2 minutes to allow the spices to release their aromas and flavors into the ground beef. Turn the ‘Sauté’ feature off and add the diced tomatoes, beans, corn, green chilis, and chicken stock to the pot. Mix everything together well and then add the two bay leaves to the pot. Close the pot and set it to ‘Sealing’. Select the ‘Soup’ function and set the cook time to 10 minutes. Once the cook time has completed, allow for a 10-minute natural pressure release (NPR). As soon as the 10-minute NPR has finished, release any remaining pressure from the pot before opening. Once the pot is open, remove the two bay leaves. Serve and enjoy.

Instant Pot Old Fashioned Meatloaf

Instant Pot Old Fashioned Meatloaf

Instant Pot Old Fashioned Meatloaf

1 lb ground beef

1 cup oats or crushed crackers

1 large egg

1/2 large onion diced

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup ketchup, plus some for topping

1 piece aluminum foil

1 cups water

 

Mix your ingredients (except the extra ketchup for topping and water) and mold into a loaf. Make a dent down the middle of your loaf. Place your loaf in a greased “boat” made of aluminum foil. Top your meatloaf with ketchup. Pour your water in your 6-quart Instant Pot.  Place your loaf boat in your instant pot (making sure the sides are much higher than the water). Place the lid on your Instant Pot and seal. Set on the meat setting for 30 minutes. Let it naturally release for 10-15 minutes. Quick release and serve! (If desired, put you loaf boat on a cookie sheet and broil on hi for about 90 seconds to 2 minutes to crisp up the edges and take your ketchup to the next level!)

Instant Pot Dirty Rice

Instant Pot Dirty Rice

Instant Pot Dirty Rice

 

1 lb. lean ground beef

1 lb. ground sausage

1 cup yellow onions diced

3/4 cup green bell peppers diced

1/2 cup celery diced

1 Tbsp. creole seasoning

2 cups long grain white rice

2 cups chicken stock

4 thyme sprigs

2 bay leaves

1/4 cup green onions thinly sliced

2 Tbsp. parsley finely chopped

 

Using sauté setting – add beef and sausage to pot along with onions, peppers, celery, and creole seasoning. As the meat begins to brown, break up as much as possible and cook until meat is browned thoroughly. Add rice to pot, along with chicken stock, and mix well. Place thyme and bay leaves on top (so that you can easily remove them later). Lock lid and cook for 12 minutes at low pressure. Once cook time is complete, allow pressure to release naturally (will take about 10 minutes). Remove thyme sprigs and bay leaves, then mix. Finally, add green onions and parsley, then mix really well one last time.

Monster Mouth Pasta Shells

Monster Mouth Pasta Shells

 

1 tsp. vegetable oil

1 medium onion, chopped

4 slices bacon, chopped

1 pound ground beef

2 medium plum tomatoes, seeded and chopped

1/2 tsp. salt

1/4 tsp. black pepper

4 slices American cheese, chopped

1/2 package (12 ounces) jumbo pasta shells (about 18 shells), cooked and drained

baby carrots, olives, red bell pepper, small pickles and cheese slices for decoration

 

Preheat oven to 350 degrees. Lightly grease 13×9 inch baking dish.  Heat oil in large skillet over medium heat. Add onion and bacon. Cook until onion is tender. Add beef, then cook and stir about 5 minutes or until beef is no longer pink. Stir in tomatoes, cheese, salt and black pepper. Spoon mixture into cooked shells, then place in prepared baking dish.  Cut carrots into very thin strips. Cut small slit in each olive and poke one end of thin carrot strip into each olive for “eye.” Cut red bell pepper into fang shapes. Slice pickle lengthwise to make tongue shape. Cut cheese slice into zigzag pattern for teeth.  Bake 3 to 5 minutes or until hot and remove from oven.  Decorate as desired with olive and carrot eyes, bell pepper fangs, pickle tongue and cheese teeth. Serve immediately.

Taco Salad Casserole

Taco Salad Casserole

Taco Salad Casserole

 

1 pound ground beef

1/4 cup chopped onion

1/4 cup chopped green pepper

1 envelope taco seasoning

1/2 cup water

1 cup crushed tortilla chips

1 can (16 ounces) refried beans

1 cup shredded cheddar cheese

Toppings: Chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce

 

In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese. Bake, uncovered, at 375° until heated through, 15-20 minutes. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.

Meat Lover’s Pizza Hot Dish

Meat Lover’s Pizza Hot Dish

Meat Lover’s Pizza Hot Dish

1 pound ground beef

1 pound bulk Italian sausage

1 medium onion, chopped

1 cup sliced fresh mushrooms

4 cans (8 ounces each) no-salt-added tomato sauce

2 cans (15 ounces each) pizza sauce

1 package (16 ounces) penne pasta

1 cup water

1 can (6 ounces) tomato paste

1 package (3-1/2 ounces) sliced pepperoni

1 teaspoon Italian seasoning

2 cups shredded part-skim mozzarella cheese, divided

2 cups shredded cheddar cheese, divided

 

In a large skillet, cook beef, sausage, onion and mushrooms over medium heat until meat is no longer pink and vegetables are tender, breaking up meat into crumbles, 10-12 minutes; drain. Transfer meat mixture to a greased 6-qt. slow cooker. Stir in tomato sauce, pizza sauce, pasta, water, tomato paste, pepperoni and Italian seasoning. Cook, covered, on low until pasta is tender, 3-4 hours. Stir thoroughly; mix in 1 cup mozzarella cheese and 1 cup cheddar cheese. Sprinkle remaining cheese over top. Cook, covered, until cheese is melted, 15-20 minutes longer.

 

Serving Size: 1 1/3 C.

Calories: 653

Fat: 35g

Fiber: 6g

Dutch Oven Camp Chili

Dutch Oven Camp Chili

Dutch Oven Camp Chili

 

2 lb. hamburger

2 onions, diced

2 large cans of kidney or red beans, or a combination of both

2 cans cream of tomato soup, undiluted or 2 cans diced tomatoes

4 tsp. chili powder

2 tsp. garlic powder or two cloves of minced garlic

pepper to taste

grated Cheddar cheese (optional)

 

Brown meat and onions in pot. Drain off excess fat. Add beans, tomatoes or soup, chili powder, garlic and green pepper. Simmer together for about 20-30 minutes to one hour. Top with cheese. Serves 12.

Dutch Oven Beef & Bean Goulash

Dutch Oven Beef & Bean Goulash

Dutch Oven Beef & Bean Goulash

 

1 lb. hamburger

1 onion, chopped

1 green pepper, chopped

1 c. catsup

1 can kidney beans

1 c. elbow macaroni (cooked)

1 small can mushrooms or 6 oz. pkg fresh mushrooms

 

Brown hamburger in skillet with onions and green pepper, stirring until crumbly. Drain off excess fat. Add catsup, bean and mushroom mix together and cook for 10 minutes. Stir in macaroni and simmer for 15-20 minutes. Serves 6-8.

Dutch Oven Meaty Beans

Dutch Oven Meaty Beans

Dutch Oven Meaty Beans

 

1 lb. hamburger

5 cans pork and beans

1 c. catsup

1/4 c. prepared mustard

2 onions, chopped

1 cup barbecue sauce

1/2 c. packed brown sugar

1/4 c. pancake syrup

 

Brown meat and onions in pot (or Dutch oven), pour off excess fat. Mix in remaining ingredients and cook covered for approximately 46 minutes. Serves 10-12.

Cuban Beef Picadillo

Cuban Beef Picadillo

 

1 T. EVOO

3/4 C. diced Onion

1/2 C. diced Red Bell Pepper

1 1/2 tsp. minced Garlic

1 lb. Ground Beef

1 tsp. Cumin

1 tsp. Salt

1/4 tsp. Pepper

1/2 C. Tomato sauce

1/2 C. dry White Wine

10 Green Olives

1/4 C. Raisins

 

Heat oil in large skillet over medium high heat.  Add onion, pepper and garlic and cook for a few minutes, until onion softens.  Add ground beef and spices and cook until beef is no longer pink, breaking up meat with a spoon as it cooks.  Stir in tomato sauce, wine, olives and raisins.  Reduce heat to low and simmer uncovered for 5 to 8 minutes, or until sauce had thickened slightly.  Season with additional cumin, salt and pepper to taste.  Serve warm over white rice.

Ground Beef Layered Casserole

Ground Beef Layered Casserole

 

3 potatoes, peeled and sliced

3 carrots, peeled and sliced

1/2 cup uncooked rice

1 onion, sliced

1 pound ground beef or turkey

1 quart canned tomatoes

Salt and pepper to taste

1 T. brown sugar

 

Layer the ingredients as listed, ending with salt and pepper. If desired, sprinkle with brown sugar.  Bake at 300 degrees for 3 hours.

Homemade Hamburger Helper Mix (with Variations)

Homemade Hamburger Helper Mix (with Variations)

 

Homemade Hamburger Helper Mix

 

1 1/4 tsp. black pepper

1 T. garlic powder

2 T. dried parsley

1/3 cup instant onion

3 T. onion powder

1 T. salt

1 2/3 cup dry milk

3 1/2 T. beef bouillon

Mix this all up and store in a glass jar or other sealed container.

 

Use 1/2 cup for each pound of ground meat.

 

Basic recipe:

 

1 pound ground beef

1/2 cup of mix (above)

1 to 2 cups noodles (elbow macaroni for example)

1 1/2 to 3 cups water

flavorings

 

Brown and drain the ground beef. Stir in the dry mix, then add 2 cups hot water and 2 cups noodles. You can add more or less water and noodles, proportionately, depending on much you need to stretch that pound of beef. Bring to a boil, then turn down to a simmer, cover, and cook until noodles are tender, about 20 minutes.

 

Cheeseburger skillet: add 1 cup dehydrated cheese with the dry mix. Or cook as above, then stir in 2 cups grated Cheddar or Colby cheese before serving.

 

Stroganoff: add a bit of 1/2 tsp of onion powder and 1/2 tsp celery salt with the dry mix. Stir in a 1/2 cup fresh or canned mushrooms. After cooking noodles, stir in 1/4 cup sour cream just before serving.

 

Chili: Add one 14.5 oz can diced tomatoes, 1 T. chili powder.

 

Potato variation: Instead of macaroni, add 2-3 cups very thinly sliced potatoes. Simmer 20-30 minutes until potatoes are tender. Uncover and simmer until liquid has evaporated.

Creamy Beef Rigatoni Casserole

Creamy Beef Rigatoni Casserole

 

1 lb of Rigatoni Pasta

1 lb of ground beef

1 jar of seasoned spaghetti sauce

1 T. Parsley

1 C. sour cream

1 C. softened cream cheese

salt and pepper to taste

1 egg

1 T. olive oil

2 C. of shredded mozzarella cheese

 

Preheat oven to 375. Cook pasta according to directions on package or until al dente; drain. Brown beef in skillet. Cook over medium-high heat until evenly brown. Season with salt. Reduce heat to low, and simmer for 10 minutes. If you like, you may add onion or garlic if to suite your palette. In a bowl, mix together sour cream, egg and cream cheese. I prefer to use my Kitchen Aid because it makes it nice and fluffy. Stir in spaghetti sauce with the cheese mixture. (You will want to use as seasoned spaghetti sauce. I used a garlic, basil, oregano. If you are using a plain marinara, you can season it) Do not use mixed for this, hand stir. Add in 1 C. of the shredded mozzarella. Stir in ground beef. Mix together. Place pasta in casserole in dish. Mix cheese/sauce mixture in casserole dish with pasta. Sprinkle cheese on top and sprinkle parsley on top. Cook for 25-35 in preheated oven until cheese is bubbly.

Taco Mac

Taco Mac

1 lb. ground beef

1/2 onion, diced

1 T. chili powder

1 T. cumin

2 t. garlic powder

1 t. salt

1/2 lb. elbow macaroni

1 1/2 C. beef stock or broth

1 8 oz. can tomato sauce

1 14.5 oz. can crushed tomatoes

2 C. frozen corn

1 C. shredded cheese

 

Brown ground beef and onion. Drain. Stir in seasonings. Add noodles, stock, tomato sauce and crushed tomatoes to the skillet. Bring to a boil, reduce heat to low. Cover skillet and simmer, stirring occasionally, until noodles are tender, about 15 – 20 minutes. Stir in corn until heated through. Top with cheese and serve.

Biscuit-Topped Beef Casserole Recipe

Biscuit-Topped Beef Casserole Recipe

1/2 pound lean ground beef

1/4 C. chopped onion

1/2 C. water

1/2 C. tomato sauce

1/4 C. tomato paste

1/8 tsp. pepper

1 C. frozen mixed vegetables, thawed

1/2 C. shredded part-skim mozzarella cheese, divided

1 tube (6 ounces) refrigerated flaky buttermilk biscuits

1 tsp. butter, melted

1/4 tsp. dried oregano

 

In a small saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce, tomato paste and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.  Remove from the heat; stir in vegetables and 1/4 C. cheese. Transfer to a 1-qt. baking dish coated with cooking spray (dish will be full).  Separate each biscuit horizontally in half; arrange around edge of dish. Brush with butter; sprinkle with oregano. Sprinkle remaining cheese over beef filling.  Bake, uncovered, at 375° for 18-22 minutes or until heated through and biscuits are golden brown.

Cheeseburger Soup

Cheeseburger Soup

1/2 lb. ground beef

3/4 C. chopped onion

3/4 C. shredded carrots

3/4 C. diced celery

1 tsp. dried basil

1 tsp. dried parsley flakes

4 T. butter or margarine, divided

3 C. chicken broth

4 C. diced peeled potatoes

1/4 C. flour

8 oz. cheese, cubed or shredded

1-1/2 C. milk

3/4 tsp. salt

1/4 to 1/2 tsp. pepper

1/4 C. sour cream

 

In a 3-quart saucepan, brown beef; drain and set aside.  In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 T. butter until vegetables are tender, about 10 minutes. Add broth, potatoes, and beef; bring to a boil.  Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter.  Add flour; cook and stir for 3-5 minutes or until bubbly.  Add to soup; bring to a boil.  Cook and stir for 2 minutes.  Reduce heat to low.  Add cheese, milk, salt, and pepper; cook and stir until cheese melts.  Remove from the heat; blend in sour cream.  Makes 8 servings.

Beef Taco & Cheese Pockets

Beef Taco & Cheese Pockets

1 C. refrigerated fully-cooked taco sauce with seasoned ground beef

1 C. frozen vegetable mixture, such as broccoli, corn and red peppers

3/4 C. shredded Mexican cheese blend or Cheddar cheese

1 package (17.3 oz.) refrigerated grand biscuit dough

Cooking spray

All-purpose flour

 

PLACE an oven rack in the center of the oven. HEAT oven to 375°F.   PLACE the taco sauce with beef, vegetable mixture and cheese in a medium bowl. STIR with a fork to mix well.   SPRAY a large baking sheet with cooking spray to coat it lightly.   Adult help needed: OPEN the biscuit dough package following the label directions. (Note: Package may make a loud pop when opened.)   SPRINKLE a wooden board or clean countertop with flour to coat lightly. PLACE 1 biscuit on the floured board.   RUB a rolling pin with flour to coat lightly. ROLL biscuit with rolling pin as follows: START at the center of the biscuit and roll out to the top edge. REPEAT strokes, rolling back and forth from the center out, until you have a 7 x 4-1/2-inch oval piece of dough.   PLACE a heaping 1/4 C. of the beef mixture on one side of the dough oval. FOLD the other side of the dough over the filling to cover it.   PLACE the pocket on the baking sheet. FIRMLY PRESS the edges of the dough together with the tips of the tines of a fork to seal the dough.   REPEAT steps 6 through 8 to make a total of 8 pockets.   Adult help needed: Place baking sheet on the rack in the center of 375°F oven. BAKE 13 to 15 minutes or until dough is golden. .  Adult help needed: Careful! Baking sheet will be very hot. Using pot holders, REMOVE the baking sheet from the oven and PLACE it on a wire rack. Using pot holders, carefully REMOVE the pockets from the baking sheet with a metal spatula to serve. Careful! Filling will be very hot.

Easy Stromboli

Easy Stromboli

1/2 lb. lean ground beef

1 (13.8-oz.) can Pillsbury® Refrigerated Pizza Crust

1/4 C. pizza sauce

4 oz. (1 C.) shredded mozzarella cheese

1/4 C. chopped green and/or red bell pepper, if desired

1/4 tsp. dried Italian seasoning

 

Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside.    Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12×8-inch rectangle.    Spread sauce over dough to within 2 inches of long sides and 1/2 inch of short sides. Place cooked ground beef lengthwise down center, forming 3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese, bell pepper and Italian seasoning. Fold long sides of dough over filling; press edges to seal.    Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.

Easy Cheesy Beef and Bow-Ties

Easy Cheesy Beef and Bow-Ties

2 1/2 C. uncooked bow-tie (farfalle) pasta (6 oz) 

1 lb lean (at least 80%) ground beef

1/2 C. chopped green onions (8 medium)

1 can (10 3/4 oz) condensed Cheddar cheese soup

1 C. Old El Paso® Thick ‘n Chunky salsa

1 1/2 C. shredded Cheddar-American cheese blend (6 oz)

 

Cook and drain pasta as directed on package. Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.  Reserve 2 T. onions for garnish; stir remaining onions, the soup and salsa into beef. Heat to boiling. Reduce heat to medium-low; cook 5 minutes.  Stir in cooked pasta; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Sprinkle with cheese; cook just until melted. Sprinkle with reserved 2 T. onions.

Ground Beef Reuben Melts

Ground Beef Reuben Melts

1 lb. ground beef

1/4 C. onion, chopped

1 tsp. garlic, minced

1 C. sauerkraut

6 slices rye bread, toasted

1/2 C. thousand island dressing

 

In medium skillet, combine ground beef, onion and garlic. Cook over medium-high heat 8 to 10 minutes or until beef is thoroughly cooked and onion is tender. Drain. Meanwhile, in a small saucepan, heat sauerkraut. Drain. Arrange toasted slices of bread on broiler pan. Add salad dressing to beef mixture; mix well. Spoon beef mixture evenly onto bread slices. Top each with sauerkraut mixture and Swiss cheese. Broil sandwiches 4 to 6 inches from heat for 3 to 4 minutes or until cheese is melted and bubbly.

Cheddar Burger Veggie Packets

Cheddar Burger Veggie Packets

1-1/2 C. baby carrots

1 lb. extra-lean ground beef

1 C. shredded Cheddar cheese

1 T. Worcestershire sauce

1/4 C. minced onion

2 T. steak sauce

1/2 tsp. seasoned salt

1/8 tsp. pepper

2 summer squash, sliced

2 medium potatoes, thinly sliced

1 pint cherry tomatoes

1 green bell pepper, chopped

1/4 tsp. seasoned salt

1/8 tsp. pepper

 

Prepare and heat grill. Spray nonstick cooking spray on half of one side of four 18×12″ sheets of heavy duty aluminum foil. Bring a small pot of water to a boil, and cook carrots for 3 minutes.  Mix beef, cheddar cheese, Worcestershire sauce, minced onion, steak sauce, 1/2 tsp. seasoned salt and 1/8 tsp. pepper in medium bowl. Form into 4 patties, each about 1″ thick.  Place potatoes on prepared side of foil sheets. Top with beef patty, drained carrots, summer squash slices, tomatoes, and green bell pepper. Sprinkle with 1/4 tsp. seasoned salt and 1/8 tsp. pepper and top each with a tablespoon of steak sauce.  Fold foil over food so edges meet and fold to seal, making a 1/2″ fold; fold again. Make sure to allow space on sides for expansion; don’t fold the foil tightly around the food.  Grill packets 6″ from medium coals for about 20-25 minutes, rearranging and turning often, or until potatoes are tender and beef is thoroughly cooked.  You can also bake the packets in a preheated 450 degrees F oven for 20-30 minutes until done. 4 servings

French Dip Burgers

French Dip Burgers

1 C. water

1 (1-oz.) pkg. dry onion soup mix

2 T. water

1 lb. lean ground beef

8 (½-inch-thick) diagonal slices French bread

 

 

In small saucepan, combine 1 C. water and 2 T. of the soup mix. Bring to a boil. Reduce heat to low; simmer while preparing burgers. In medium bowl, combine 2 T. water and the remaining soup mix; mix well. Add ground beef; mix well. Shape mixture into 4 oval-shaped patties, ½ inch thick. Place patties on broiler pan. Broil 4 to 6 inches from heat for 10 to 13 minutes or until patties are thoroughly cooked, turning once. During last 1 to 2 minutes of broiling, place bread slices on broiler pan; broil until lightly toasted, turning once. Place each patty between 2 slices of toasted bread. Serve with hot onion broth for dipping.

Cheesy Garlic Burgers with Lemon Butter Zucchini Noodles

Cheesy Garlic Burgers with Lemon Butter Zucchini Noodles

Cheesy Garlic Burgers with Lemon Butter Zucchini Noodles

1 1/4 lb (650g) lean ground beef

5 garlic cloves, minced

1/2 C. chopped fresh parsley, divided

1 tsp. crumbled beef bouillon cube

Crushed red chili pepper flakes, optional

1 T. steak seasoning (we used Mc Cormick’s Grill Mates Hamburger)

4 medium zucchini, spiralized or julienned

4 cheese slices (cheddar, mozzarella, provolone…)

2+2 T. butter

1 T. hot sauce (we used Sriracha)

Salt and fresh cracked pepper

1 tsp. Italian seasoning

Juice of 1/2 lemon + lemon slices, for garnish

 

To make the cheesy garlic burgers with lemon butter zucchini noodles: Add ground beef to a medium bowl, breaking it up as you do. Sprinkle with steak seasoning, red chili pepper flakes, fresh cracked black pepper, half of the minced garlic, bouillon cube, and parsley. Mix with a fork or by hand until the ingredients are just combined. Divide the seasoned ground beef into 8 even portions and form into round patties (you can use a ring mold). Top half of beef patties with a slice of cheese and arrange another beef puck on top to make the “sandwich”. Melt 2 T. butter in a large skillet over medium-high heat. Cook the beef patties 5 to 6 minutes on each side, depending on the desired doneness. While cooking, baste the beef with the mix of butter and juices. Remove to a clean plate and set aside. In the same skillet melt 2 T. butter; then add remaining garlic, lemon juice, hot sauce, Italian seasoning, and red pepper flakes. Stir in the fresh parsley, then add the zucchini noodles and toss for two to three minutes to cook it up. Allow the cooking juices to reduce for one minute if the zucchini renders too much water. Push zucchini on one side of the skillet and add the beef patties back to the pan and reheat for a minute or two. Serve the cheesy garlic burgers with lemon butter zucchini noodles immediately with a lemon slice on the side. Enjoy!  Notes:  Zucchini tends to render a lot of water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to take off excess water. Rinse well to get rid of salt and drain thoroughly in a colander before cooking.

Time-saving Taco Bake

Time-saving Taco Bake

Time-saving Taco Bake

1 lb. lean ground beef

1 bell pepper, cut lengthwise into thin strips and then halved

1/2 C. chopped onions

1 (11-oz.) can yellow and white corn

1 small can chopped green chiles

1 (1.25) pkg taco seasoning mix

1 (8-oz.) jar taco sauce

3 C. coarsely crushed tortilla chips

2 C. shredded Mexican blend cheese

To serve on side: sour cream, diced tomatoes, shredded iceberg lettuce, lime slices and guacamole

 

Cook ground beef in 12-inch skillet over medium high heat until thoroughly cooked, stirring frequently. Drain. Add pepper, onions, corn, chiles and taco seasoning to the beef and stir to mix well. Cook 3 to 5 minutes or until vegetables are tender, stirring often. Stir in taco sauce. Remove from heat. Spoon half of the mixture evenly into a lightly greased 2 quart baking dish. Cover with 2 C. of the chips. Sprinkle 3/4 C. of cheese over the chips. Spoon remaining half of beef mixture evenly over the cheese. Sprinkle with 1 C. cheese and top evenly with remaining C. of chips. Spray non-shiny side of a sheet of foil with nonstick cooking spray and place, sprayed side down, over baking dish. (If you are making this ahead of time, refrigerate covered casserole for up to 24 hours.) Bake covered in a preheated 375-degree oven for about 20 minutes (if it has been refrigerated cook for 30 minutes). Remove from oven and immediately sprinkle 1/4 C. cheese over the top.