I am looking for some innovative recipes for Ground Beef?

Question

I have most of the typical ones - pasta sauce, meatballs, lasagna, stuffed stuff! Any good ideas? Spicey is okay, too! Thanks!

Answer 1

I love this recipe that my mom used to make. And it's super easy. I don't know that I would consider it "innovative" though :-)

Ground Beef & Rice Casserole

1 lb. ground beef
1 med. onion, chopped
4 ribs celery, chopped
1 1/2 c. water
1 c. uncooked rice (not instant)
1 can cream of mushroom soup
1 can cream of chicken soup

Brown meat; set aside. Saute onions. Add celery and water and simmer 5
minutes. Add rest of ingredients. Mix well and place in casserole. Bake 1 1/2 hours at 350 degrees.


Stuffed Cabbage by Martha Stewart
1 large green cabbage (about 2 1/2 pounds)
2 quarts water
2 tablespoons unsalted butter
1 large onion, chopped
1 clove garlic, finely chopped
2 cups cooked rice
8 ounces ground beef
8 ounces ground pork
Coarse salt and freshly ground pepper
1 tablespoon dried parsley flakes
1 medium green pepper, grated
2 celery stalks with leaves, finely chopped
4 cups tomato puree
1 Granny Smith apple, peeled, cored, and chopped
1/2 cup sour cream, plus more for garnish

Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve 4 large outer leaves to line bottom of pan.

In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.

Add about 1/3 cup rice filling to 1 cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling. Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven. In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over stuffed cabbage leaves to almost cover them. Sprinkle apple over top of cabbage leaves.

Bring to a gentle simmer, adding additional tomato sauce as needed, for 1 hour or until cabbage is very tender. Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.


Picadillo Recipe (Cuban)

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 4 servings

1 medium onion, chopped
1 clove garlic, chopped
1 medium green bell pepper, chopped
1 tablespoon olive oil
1 pound ground beef
1/4 cup stuffed pimento olives, chopped
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1 (8-ounce) can tomato sauce
Rice and beans, or tortillas, for serving

In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.
Serve with rice and beans or tortillas.

Cook's Note: For a slightly healthier alternative, use ground turkey or ground soy burgers instead of beef.


I used to get something like this at Fanuel Hall in Boston (without the sauce though):

Stuffed Rice Balls, Roman Style: Suppli al Telefono (Mario Batali)

Recipe Summary
Prep Time: 3 minutes
Cook Time: 40 minutes
Yield: Yield: 6 servings

3/4 cup dried porcini mushrooms
2 tablespoons tomato paste
2 cups beef stock
1 (16-ounce) can peeled San Marzano tomatoes and their juices, crushed by hand
3 tablespoons plus 1 tablespoon butter
1 2/3 cups Vialone, Avorio or Arborio rice
2 eggs
2/3 cup freshly grated Parmigiano-Reggiano
1 onion, chopped
2 ounces prosciutto, finely chopped
7 ounces ground beef
Salt and freshly ground black pepper, to taste
5 ounces mozzarella, cut into 1/4-inch dice
3/4 cup unseasoned bread crumbs
1 liter extra virgin olive oil

Soak the mushrooms in 1/2 cup water for 2 hours. Drain the mushrooms, reserving the mushroom water, and chop finely. Dissolve the tomato paste in the mushroom water and set aside.
Meanwhile, in a medium saucepan, combine the beef stock, crushed tomatoes and 3 tablespoons butter, mix well and bring to a boil. Add the rice, reduce the heat to a simmer and cook until the rice is done, stirring occasionally. Turn the rice mixture out into a serving bowl and gradually stir in the eggs and Parmigiano. Set aside to cool.

Meanwhile, in a 12 to 14-inch saute pan, melt the remaining tablespoon of butter over low heat. Add the onion and prosciutto and cook over high heat 3 minutes. Add the ground beef and cook until well browned. Add the mushrooms, mushroom water-tomato paste mixture, and salt and pepper to taste, and keep at a simmer. With a spoon, make egg-shaped portions of the rice, and make an indentation in the center of each one. Place a teaspoon of filling in the center of each ball of rice, along with a few cubes of the cheese. Roll each ball in the bread crumbs so that it is completely coated, and set aside.

In a large, heavy bottomed pot, heat the olive oil over high heat until it is almost smoking in batches, fry the balls in the hot oil until they are golden brown, about 5 minutes. Remove with a slotted spoon and allow to drain on paper towels while seasoning with salt and pepper. Serve with tomato sauce, if desired.


Yes, I know this is chicken, but I've used cooked and drained ground beef in place of chicken and loved them. You could make them a meal with refried beans and spanish rice.

Chicken Empanadas Recipe (Paula Deen)

Recipe Summary
Difficulty: Medium
Prep Time: 40 minutes
Cook Time: 15 minutes
Yield: 12 to 15 empanadas

3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Water

Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

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I was also looking for recipes for Swedish Meatballs and Beef Stroganoff make with ground beef, but I must have misplaced them. www.foodtv.com has recipes for both.

Answer 2

1

Answer 3

Mexican Lasagna-Innovative and Easy

1 pkg Aztec taco salad shells (dairy aisle in a white box4 per pkg)
1 1/2 lb ground beef
1 pkg chi chis taco seasoning (no artificial color in this brand)
2 8 oz pkg shredded co-jack (you can just use cheddar too)
1 medium onion choppped
1 can diced green chiles drained
1 16 oz jar of salsa (homemade at this time of year would be awesome)

make your taco meat like the directions say. In a big bowl, combine your onion, chiles and the cheese. to make lasagne
layer 1 shell, some of the meat mix, some of the cheese mix. Repeat that til you have used the 4 shells. Then pour a jar of salsa on top and bake at 350 for at least 45 minutes. I serve it with some spanish rice on the side and lots of good sour cream.

Answer 4

I just learned this one from a Friend any it is a great light dinner and fun to eat.

saute onion garlic in pan in another pan start to brown ground beef once the onion and garlic are a little transparent add to the ground beef add a little fresh parsley and Mc Cormicks Bayou Cajun spice in the mixture and just a little tomato sauce simmer for just enough time for all to be hot enough put in dish serve wit tostitos the big flat ones make a nice salad and it is easy and fun to eat my kids love when I make that cause they love to dig into the meat mixture with the chips.

Hope you like this
Have a good day

Answer 5

Crockpot Fondue Italiano

1 pound ground beef, lean
8 ounces mozzarella cheese
1 package spaghetti sauce mix
30 ounces tomato sauce two 15 ounce cans
2 tablespoons cornstarch
1 pound sharp cheddar cheese
1/2 cup red wine dry
n a skillet or crockpot with a browning unit, cook beef until crumbly; pour off excess fat. In the crockpot, combine beef with dry spaghetti sauce mix, tomato sauce, cheddar and mozzarella cheeses. Cover and cook on low for 2 hours. Dissolve cornstarch in the wine. Turn control to high. Add dissolved cornstarch. Heat on high for 10 to 15 minutes. Dip chunks of italian bread into the fondue while keeping the mixture hot in the crockpot.

Forfar Bridies (Irish)

12 ounces beef, ground
1 medium onion chopped
3/4 teaspoon worcestershire sauce
Salt, freshly pepper ground
2 tablespoons beef broth or stock
pastry double crust
1 egg white frothed lightly with a fork
Directions
1. Cook meat until it is no longer pink; drain thoroughly and add
stock or broth to moisten the mixture.

2. Heat oven to 350 degrees. Roll pastry on a floured board to
a 1/8-inch thickness.

Cut into rounds; depending on preference, they can be from 3
to 6 inches in diameter.

3. Spoon filling onto the bottom half of each circle; fold over and

Brush lightly with egg white and cut three slashes in top of each.

4. Place on flat baking sheet. Bake until golden, 30 to 35
minute

Answer 6

Mexican Beef Wraps

Seasoned ground beef rolled with salsa, corn and Cheddar cheese into a flour tortilla.

Salsa:
canned tomatoes, drained, coarsely chopped 3 quarts
onions, chopped 2 quarts
green bell pepper, chopped 5 cups
tomato paste 1 1/2 pounds
white vinegar 2 cups

Answer 7

Chinese casserole
1lb. ground beef
1 package family size beef flavored rice a roni
1/2 cup chopped onion
1/2 cup chopped celery OR 1 can cream of celery soup
1-2 tespoons of soy sauce
1 large can of crunchy cow mein noodles
.
Brown your beef drain add onion and celery(or can of soup) cook till soft. now you will start the rice prepare as directions on package say, when it comes to the part where you add the water add the beef mixture and soy sauce as well. once it comes to a boil cover and cook for about 20-25 min. serve chow mein noodles on top.

Answer 8

goulash, cabbage rolls, ground beef pizza, homemade burgers, lasagna, hamberhelper, n ground beef fried up with mushrooms onions n a good sauce might tase alright..

Answer 9

Tacos, beef macaroni, shepherd's pie, meatloaf, and chili.

Answer 10

look fer da cookbook called 1001 uses fer ground beef........ is from da 60 or 70's....... lots an lots of great recipes........

Answer 11

check out these web sites for some great recipes...

allrecipes.com (my favorite..can search by specific ingredient)
yumyum.com (hubby prefers this one)