Whats your fav recipe for ground beef?

Question

no websites please - interested in YOUR recipes(smile)

Answer 1

I buy my organic beef from a local farmer. I won't apologize for eating meat.

I substitute ground beef for the meat in any beef stroganoff recipe. My kids like ground beef better than the sirloin steak I used to use.

Take a pound or so of ground beef and brown it with 1 medium onion. Transfer the beef and onion to a plate to drain the fat. In the same pan, saute a package of sliced mushrooms for a couple of minutes. Add the browned beef and onion mixture to the mushrooms. Add two tablespoons of good quality paprika and salt and pepper to taste. Mix in about a half a cup of beef broth. Stir in one cup of sour cream but don't let it boil or it will curdle. Serve over egg noodles.

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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Spanish Meatloaf
Serves 6

1-1/2 lb Ground Beef, lean
1 (5.5 oz envelope) Wyler's ''Hearty Beef Stew'' Soup Starter
1 (8 oz bag) Mexican Style Cheddar Cheese, shredded
1 (4 oz can) Diced Green Chili Peppers
1 (14-1/2 oz can) Diced Tomatoes, drained
1 Cup BBQ Sauce (recommended: Kraft Carb Well)

Instructions:
Preheat the oven to 350ºF

In a large bowl add the soup starter, diced green chili peppers, and the diced tomatoes; mix until the liquid is absorbed. Add the ground beef and BBQ sauce and mix thoroughly until well combined.

Place 1/2 of the mixture in a loaf pan, making a well in the meat, top evenly with the cheese and place the remainder of the meat mixture on top to seal.

Bake for 45 minutes; drain any residual fat if necessary.

Place the meatloaf on a warmed serving platter and serve immediately. Serve with mixed vegetables or a salad.

Answer 3

My favorite recipe for ground beef is the classic Tex-Mex Tamale pie. I think that the recipe I have is a good one.
1 onion, chopped
1 clove garlic, minced
1/2 green bell pepper, chopped
2 T. olive oil
1 lb. round steak, ground
2 cups canned tomatoes (or fresh)
1 can creamed corn.
1 tsp salt
1 dozen ripe pitted olives
1 tsp ground coriander
1-2 T. chili powder
1 C. yellow cornmeal
1 C. cold water
1 quart well-seasoned beef or chicken broth.
Butter

saute onion, garlic and pepper in the olive oil. Add beef and saute until lightly browned. Use a fork to crumble the meat. Add tomatoes, salt, olives, coriander and chili powder and simmer slowly for 20 minutes. Mix the cornmeal and cold water in the top of a double boiler. add the hot broth slowly and cook over boiling water until thickened, stirring occasionally. Line an oiled 2 qt. casserole w/ half of the mush mixture. Add meat mixture and top with the cornmeal mush. Let cool slightly and criss-cross the top with a knife. Dot top with butter. Bake for 45 min at 350 degrees.
An excellent dinner.
Serve with a tossed salad and cornbread on the side.

Answer 4

Kansas City Steak Soup

1 pound lean ground beef
1/2 cup butter or margarine (not spread)
1/2 cup flour
1/2 gallon water
4 tablespoons granulated beef bouillon
1 can stewed tomatoes
1 pound frozen mixed vegetables
3 celery stalks, chopped
2 carrots, chopped
1 small onion, chopped

Brown, salt, pepper and drain beef; set aside. In a large Dutch oven, melt butter and stir in flour. Cook and stir for a few minutes to make a roux. Add the water all at once, then the beef and the rest of the ingredients. Bring to a boil, then cover and simmer for 1 1/2 hours. If you don't have the frozen vegetables, you can clean out your vegetable rotter - oops, I mean, drawer - instead.

Hearty, inexpensive & DELICIOUS!

Answer 5

Ground Beef Calzones:

1 (3.5-ounce) package pepperoni slices
1/2 pound lean ground beef
1 medium onion, chopped
1 garlic clove, minced
1 (6-ounce) can Italian-style tomato paste
1/4 cup dry red wine
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese
1 large egg
1/2 cup milk
2 (10-ounce) cans refrigerated pizza crusts

Cut pepperoni slices in half, and set aside.

Cook ground beef, onion, and garlic in a large skillet, stirring until beef crumbles; drain.

Stir in tomato paste and next 3 ingredients; cook, stirring often, 5 minutes or until thickened. Remove from heat; stir in pepperoni and cheeses.

Combine egg and milk, stirring well; set aside.

Unroll pizza crusts; cut each into 4 squares. Spoon 1/3 cup ground beef mixture onto each square, leaving a 1-inch border around edges; brush borders lightly with egg mixture. Fold in half diagonally, and press edges together to seal. Place on lightly greased baking sheets; brush tops of calzones with egg mixture.

Bake at 350° for 15 minutes or until lightly browned.

Yield: 4 servings

Answer 6

This is going to sound so gross, but it's my family's big comfort food.
Mix a can of cream of celery soup,half a can of milk, a small bag of frozen green beans, and about a pound of cooked ground beef. Put in casserole dish, top with a bag of tater tots and bake for about 25 minutes on 400.
Ahh. It's like a TV dinner in a bowl.

Answer 7

TEX-MEX STYLE ENCHILADAS

TEXMEX-ENCHIL - Central Texas style Mexican enchiladas

We cook beef enchiladas in two ways-the traditional rolled
enchilada and the easier-to-cook New Mexico stacked style.
Both procedures are given. Also, we used to cook the enchi-
lada sauce/chili from scratch but more recently began using
a shortcut with canned Old El Paso brand enchilada sauce,
since it is not only faster (20 minutes vs. 4+ hours) but
also has a very authentic spice combination.

INGREDIENTS (Serves 6-8)
2 lb extra lean ground beef (as little fat as possible)
2 medium onions, chopped
4 Tbsp flour
2 1/2 cups
enchilada sauce (2 standard cans)
1 lb sharp cheddar cheese, grated

PROCEDURE (SAUCE AND FILLING)
(1) Brown ground beef and 1 chopped onion in a large
skillet. There should be enough fat in the beef
to eliminate any need for extra oil and also to
sauté the onions at the same time. While you are
browning the beef (it should be completely cooked
with no pink or red color left), be sure to break
it up so that it is granular in texture, as
opposed to chunky, when completely browned.
Onions should be limp and translucent but not
brown.

(2) Add about 4 Tbsp of flour and sauté until flour is
completely incorporated into the meat mixture.

(3) Add the enchilada sauce. Heat over low heat. If
the mixture is too thick, add a little water. The
consistency should be that of a thick gravy, but
not soupy. Simmer over low heat for 20-30
minutes.

PROCEDURE (ROLLED ENCHILADAS)
(1) Rolled enchiladas are tougher to assemble, but
more authentic. Have ready a large baking pan-we
always use an oblong Pyrex pan.

(2) One at a time, dip each tortilla in the enchilada
sauce just enough to coat and slightly soften.

(3) Lay the tortilla flat in the baking pan, spoon
about 3 Tbsp of the enchilada sauce in a line down
the middle, top with about 1 tsp chopped onion and
about 3 Tbsp of grated cheese.

(4) Roll the tortilla tightly into a cylinder with the
seam on the bottom, and position against the bot-
tom edge of the baking pan. Repeat until the pan
is full. This can get tricky (but it is possible)
as the pan gets full. Assembling the enchilada
outside of the pan is usually a messy disaster.
Depending on the size of the pan and how tightly
each enchilada is rolled, you can get 8-12 enchi-
ladas in a pan. This recipe should make about
16-24 enchiladas.

(5) Spoon enchilada sauce over the assembled enchila-
das to thinly cover. Sprinkle generously with
grated cheese. Bake at 425 deg. F for 20 minutes.

PROCEDURE (STACKED ENCHILADAS)
(1) This is the New Mexico style. It is much easier to
assemble. Have plates ready. One at a time, sub-
merge each tortilla in the enchilada sauce (which
should be cooking on low heat during this process)
and cook until limp but not falling apart-this may
take a little practice to gauge the time.

(2) Remove the tortilla from the sauce and place flat
on a plate. Spoon a little sauce, including meat,
over the tortilla, add 1 Tbsp chopped onion and
about 4 Tbsp grated cheese.

(3) Repeat the process untill you have a stack of 3-4
tortillas on a plate, depending on the appetite of
the person who will eat them. Top the last tor-
tilla with a generous amount of sauce and cheese.
Serve immediately.

NOTES
The fundamental difference between these two styles is the
method used to cook the tortillas. In the rolled style, the
sauce is cooked into the tortilla through the baking pro-
cess. In the stacked style, the tortilla is cooked directly
in the sauce. Only the appearance differs-the taste is the
same with either style.

I always use Old El Paso canned enchilada sauce, though it
is possible to make your own.

Answer 8

Before you chow down, how about reading a little about what Howard Lyman---a former 4th-generation cattle rancher---has to say about the meat industry, and what's actually in that ground beef you're eating?:

http://www.madcowboy.com/

Then you may want to consider some basic health, humanitarian, and environmental facts like these:

Ten Reasons To Be A Vegetarian
http://www.vegecyber.com/others/about_vegetarianism.shtml

(Just a suggestion.)

Answer 9

beef and mac skillet -
(this happens to be my favorite food in the whole world)

1 to 1 1/2 lb ground beef browned in lg skillet, drain fat
then add a chopped white onion, chopped green pepper, 1 to 1/2 cups uncooked elbows, 32oz tomato sauce (not pasta sauce), 1 cup water and 2-3 tsps Worcestershire sauce, salt/pepper to taste
simmer 20 min covered

Answer 10

Sloppy joe's:
3 lbs.ground beef (yes it's alot, but it goes fast, or freezes well!)
1 med/large onion,chopped
1 large green pepper, chopped Fry all together. Put in crock pot.
Add:
2 cans tomato soup
1 cup ketchup
2 teas.sugar
1 tablespoon yellow mustard (large squirt)
1 tablespoon on white vinegar
cook on low for a few hours.
broil hamber buns, open faced, add a slice of cheese to top bun.
until brown..watch them, doesn't take long! Put a heaping of Sloppy joe mixture on top of cheesy bun..and enjoy!
it's been a family favorite for years. my husbands, army buddy 's wife made these for them when he was in the service. when i met my husband, he told me about these sloppy joes he loved so much. I tracked down his army buddy and wife, at got the recipe and surprised him with them 25 years ago! Try it! Kim