What is a good, easy ground beef recipe?

Question

I need to use my ground beef and have no idea what to do. I don't want to make any kind of meatloaf. I do know that. Any ideas?

Answer 1

Shepherd's Pie Recipe

INGREDIENTS:
2 cups cooked chopped meat
1 tablespoon finely chopped onion
2 cups gravy
salt and pepper
2 cups mashed potato, prepared with milk and seasonings as desired
salt and pepper
1/8 teaspoon paprika
1 tablespoon butter
PREPARATION:
Combine meat, gravy, and chopped onion; season with salt and pepper to taste. Line the bottom of a buttered baking dish with a layer of half of the seasoned mashed potatoes. Add meat mixture then cover with remaining mashed potatoes.
Or, meat and gravy can be put in the baking dish first then topped with all of the mashed potatoes. Dot mashed potato topping with butter, sprinkle with salt, pepper, and paprika, then bake for about 30 minutes at 400°, or until potato topping is browned and the Shepherd's pie is thoroughly heated.
This shepherd's pie recipe serves 4.

Answer 2

Crock Pot Enchiladas
Serves 6

1 lb Ground Beef, lean
1 (8.5 oz) White Onion, chopped
1 (4 oz can) Chopped Green Chilies
1 (14 oz can) Enchilada Sauce
1 (10-3/4 oz can) Golden Mushroom Soup
1 (10-3/4 oz can) Cheddar Cheese Soup
1 (10-3/4 oz can) Cream of Mushroom Soup
1 (10-3/4 oz can) Cream of Celery Soup

Instructions:
Brown hamburger and chopped onion and pour off grease.

Put all ingredients in crock pot. Mix and cook low 4-6 hours.

Answer 3

Easy Beef and Potato Casserole

Prep time: 20 mins.
Cooking time: 1 hr. 15 mins.

1 lb. (or so) lean ground beef
1 tbsp. Oil
½ c. (or so) finely chopped onion
½ c. (or so) finely chopped celery (w/ leaves)
1 can condensed cream of mushroom soup
1 c. frozen mixed vegetables, thawed
½ c. milk
1 tsp Worcestershire sauce (optional)
1 tsp pepper
1 1/4 tsp salt
4 large baking potatoes (thinly sliced - I use the food processor)

Break up ground beef. Saute in large skillet over medium heat in oil until browned, 8 to 10 mins. Add onion, celery and celery leaves and saute 5 minutes. Stir in mushroom soup, vegetables, milk, Worcestershire sauce, pepper and 1/4 tsp of the salt.

Place half of the potatoes in a greased 2½ (or larger) quart baking dish. Sprinkle with ½ tsp salt. Spoon half of the ground meat mixture over potatoes. Cover with remaining potatoes and the rest of the salt. Layer the other half of the meat mixture over all. Cover and bake in 400-degree oven for 1 hour or until potatoes are tender when pierced with a fork.

Answer 4

brown that ground beef up and drain it.
mix in some packaged or jar beef gravy and some sauteed mushroom if you like them.
pour it into a casserole dish.
put mashed potatoes on top. if you use the instant kind make them a little thicker than normal.. spread them around the pan over the grounds beef,
leave some room for steam to escape(like a corner not covered with potatoes)
sprinkle whatever cheese you like best on top and bake for 30 minutes at 350 degrees.
it is my kids favorite thing to eat when i am in a hurry.

Answer 5

My dad used to make this, we call it sludge....it's better than it sounds!

You brown the ground beef in a skillt with a bit of oil and a chopped onion. Add some frozen veggies, or chopped fresh ones if you've got some. Peas, corn, green beans, peppers, whatever you're in the mood for. Add a splash of BBQ sauce, or worcestershire sauce, and a can of condensed cream soup, any kind. (we usually used Campbell's cream of mushroom).
Stir it up, simmer a couple minutes and serve with rice, pasta, or fresh bread. OR, add a can full of water when you add the soup, and a handfull of rice or small pasta (like macaroni, tiny shells, or egg noodles) and cook them right in the simmering skillet until done. Voila, Sludge. No matter what you've got in the pantry, you can throw this one together.

Answer 6

I am a Pampered Chef consultant, and we've got lots of great recipes on our main website that have ground beef. Here is one of them. Enjoy!

For more info on products or consulting, visit
www.pamperedchef.biz/ candiceskitchen

Enchilada Soup

Ingredients:
3 1/2 cups beef broth
2 cups water
1/2 pound 95% lean ground beef
1/2 cup diced red bell pepper
1 garlic clove, pressed
1/4 cup masa harina (instant corn masa mix) or all-purpose flour
2 cans (10 ounces each) enchilada sauce
1 can (15 ounces) black beans, drained and rinsed
1 cup thinly sliced zucchini
1/4 cup snipped fresh cilantro
2 tablespoons lime juice
Grated Monterey Jack cheese (optional)

Directions:
1. Using Easy Read Measuring Cups, measure broth and water; set aside. In (4-qt.) Dutch oven, cook beef over medium-high heat 6-8 minutes or until no longer pink, breaking beef into crumbles. Add bell pepper and garlic to Dutch oven; cook and stir 2 minutes. Add masa harina, enchilada sauce, beans, broth and water. Bring to a boil; reduce heat to a simmer.

2. Add zucchini to soup; simmer, uncovered, 2-3 minutes or until zucchini is crisp-tender. Remove from heat; stir in cilantro and lime juice. Ladle soup into bowls; sprinkle with cheese, if desired.

Yield: 8 servings (about 10 cups)

Nutrients per serving: (about 11/4 cups): Calories 130, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 14 g, Protein 10 g, Sodium 680 mg, Fiber 3 g

©The Pampered Chef, Ltd. 2003

Answer 7

SLOPPY JOE SQUARES

1 1/2 lbs ground beef

1 cup tomato sauce seasonings for sloppy joes
2t chopped onions

1/2 tsp. salt

2 cans crescent dinner rolls
2 cups shredded cheese (cheddar or mozzarella)


Brown ground beef and tomato sauce in skillet. Add your seasonings, onion and salt.
Separate each can of crescent rolls into two large rectangles. Press two into a large 9 by 13 pan.

Spoon on meat mixture and sprinkle the cheese on top.

Place two remaining rectangles of dough on top of meat and cheese.

Pinch edges and brush top with milk.

Bake at 425 for 15 to 20 minutes.

Answer 8

I'm a big fan of Rachel Ray and her 30 minute meals. Here is a Mexican Lasagna I made using ground beef instead of groud chicken like the recipe called for. It was super easy and very yummy!


3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (14-oz) can stewed tomatoes or fire-roasted chopped tomatoes
1 cup medium heat taco sauce
1 (15-ounce) can black beans, drained
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil – twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add stewed tomatoes or fire-roasted chopped tomatoes and taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.

Answer 9

Brown hamburger with cut up onions. Pour off fat. Cook macaroni separately. Add a can of tomatoes to beef. Add salt, pepper and other spices if you want. Mix together well in large frying pan. Add grated cheese on top. Let sit on low for cheese to melt. Anyone I've fed this too loves it.

Answer 10

My family's favorite is what we call "American Chop Suey".

Brown 1 lb ground beef. Cook 1 cup (dry) elbow macaroni according to pkg directions. Add 1 can tomato soup to beef, and cooked macaroni. Add salt & pepper to taste.

A variation is to use 1 can cheddar cheese soup as well for Cheeseburger Macaroni.