Ground beef recipes that picky eaters will like and that aren't spicy?

Question

I have two kids that pretty much only like ground beef. And I am getting sick of feeding them meatloaf, meatballs and spaghetti.

Answer 1

Great website...lots of great "kid friendly" dishes that aren't too hard to make and don't take too long.

Answer 2

Manwich Night Meatloaf 1 1/2 lb Ground beef 1 c Soft fresh bread crumbs 1/2 c Finely chopped onions 1 Egg 1/2 ts Salt 1/4 ts Pepper 1 cn (15 1/2 oz) Manwich 1 tb Mustard In a bowl, mix first 6 ingredients with 1/2 cup sauce. Shape into loaf and place in shallow baking pan. Bake at 350 degrees for 40 minutes. Drain. Spread mustard over loaf and pour remaining sauce over all. Bake an additional 30 minutes.

Answer 3

You could try sloppy joe's, Shepherd's pie, hamburger casserole...

Shepherd's Pie (super easy and good)
Brown hamburger, drain
1 can green beans
1 sm can tomato soup
1/4 c. ketchup
Mix those together, just with a large spoon, pour into pan

Top with mashed potatoes, (instant or real) and about 1/2 cup cheese or more.
Cover and bake at 375 for 20-30 minutes or until juice is bubbling.

This is the only recipe I can remember...

Answer 4

Try a Cheeseburger Casserole. It consists of Ground Beef, Cheddar Cheese, Onion, and Bisquick. If they don't like onion you can leave it out. The recipe for it is on the Bisquick Box but you can also find a version of the recipe here:

http://www.bettycrocker.com/recipes/Recipe.aspx?recipeId=35487

Answer 5

Make homemade chili and pour over corn chips for Frito Chili Pie
Brown hamburger, drain excess oil
add chopped onions and cook till tender
add 1-2 cans chopped tomatoes
1 can tomato sauce
1 can Ranch Style beans
Salt, pepper, garlic powder, pinch of sugar and chili powder
Simmer one hour and serve

Answer 6

Cheeseburgers.

Answer 7

You can still use a grill. (Don't have it too close to the house, or on a balcony -- could cause a fire!)
Grill some burgers! Put cheese on them if they like that.

Answer 8

Hamburger stuffed shells.
Tacos.

Answer 9

best site for recipes is allrecipes.com!!!!!!!!!!!!!

Answer 10

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


Beef Enchilada Casserole Recipe
1 pound lean ground beef
1 to 3 teaspoons finely chopped jalapeno pepper
1 1/3 cup chopped onion, divided
1 tablespoon vegetable oil
1 can (8 ounces) tomato juice
1 can (14.5 ounces) diced tomatoes, undrained
1 can (10 ounces) chopped tomatoes with green chiles, undrained
1/2 teaspoon sugar
1/8 teaspoon salt
dash pepper
1 1/2 teaspoons all-purpose flour
1 tablespoon water
4 cups (16 ounces) shredded cheese - mixture of mild Cheddar and Monterey Jack or Mexican blend
1 dozen 6-inch corn tortillas

Cook ground beef in a large skillet until no longer pink, stirring to crumble. Drain and set aside. Sauté jalapeno pepper and 1/3 cup of the chopped onion in hot oil until tender. Add tomato sauce and next 5 ingredients; stir well. Bring to a boil; reduce heat and simmer for 15 minutes, stirring a few times.
Combine flour with water; stir into the tomato mixture. Cook over medium heat, stirring constantly, for about 1 minute, or until thickened.

Combine 3 cups of the shredded cheese with remaining onion; set aside remaining 1 cup of cheese for topping.

Using tongs, dip a tortilla into the hot tomato mixture; sprinkle about 2 tablespoons of ground beef and 1/4 cup of cheese mixture down the center of a tortilla. Roll up jelly roll style and place, seam side down, in a lightly greased 13x9x2-inch baking dish. Repeat with remaining tortillas. Spoon remaining tomato sauce over tortilla rolls; cover pan tightly and bake at 350° for 25 minutes. Uncover and sprinkle with reserved 1 cup cheese and continue to bake beef enchilada casserole, uncovered, for 5 minutes longer, or until cheese melts.
Beef Enchilada Casserole serves 6.



Beef and Noodle Casserole
1 pound lean ground beef
1 package (8 ounces) wide egg noodles, cooked until almost tender, drained
1 cup chopped onion
1 1/2 cups chopped celery
1 clove garlic, mashed and minced
2 tablespoons butter
1 can (12 ounces) corn, undrained
1 can (10 3/4 ounces) tomato soup, undiluted
1 can (4 ounces) sliced mushrooms, undrained
1/2 cup milk
1 1/2 teaspoons salt, or to taste
1/2 teaspoon black pepper
2 cups shredded Cheddar cheese

Brown beef in a large skillet over medium heat, stirring to break up meat. Drain off fat. Add drained beef to the cooked drained noodles; set aside. In the same skillet, sauté onion, celery, and garlic in melted butter until tender, about 6 to 8 minutes. Add to the beef and noodle mixture. Stir in corn, soup, mushrooms, milk, salt, and pepper. Blend well. Turn mixture into a large casserole or baking dish and sprinkle with the cheese. Bake uncovered at 400° for 25 to 30 minutes or until hot and bubbly.
Serves 6 to 8.



Cannelloni Recipe
In this cannelloni recipe, pasta shells are stuffed with a mixture of ground beef, garlic, spinach, and cheese.
Serving Size : 6

12 cannelloni shells
3 (8-ounce) cans tomato sauce
2 tablespoons grated Parmesan cheese
1 pound ground beef
1/4 cup chopped onion
1 clove garlic -- minced
1 (10 ounces) Package frozen chopped spinach -- thawed and well drained
1/3 cup grated Parmesan cheese
2 tablespoons milk
2 eggs -- slightly beaten
1/2 teaspoon dried leaf oregano, crumbled
1/4 cup Butter or margarine
1/4 cup plus 2 tablespoons all-purpose flour
2 cups half-and-half
1/8 teaspoon white pepper

Cook cannelloni according to package directions; drain and set aside.Combine tomato sauce and 2 tablespoons Parmesan cheese; spread 1 cup tomato mixture in a lightly greased 13- x 9- x 2-inch baking dish; set aside dish and remaining sauce.Cook beef, onion, and garlic in a large skillet until beef is browned, stirring to crumble meat; drain well. Add spinach; saute 3 minutes. Add 1/3 cup Parmesan cheese, milk, eggs, and oregano; stir well. Stuff cannelloni shells with beef mixture. Place filled cannelloni on tomato mixture in baking dish; set aside.Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in pepper. Pour over cannelloni; spoon remaining tomato mixture over cream sauce. Bake, uncovered, at 375 degrees for 20 minutes. Yield: 6 servings.


Swedish Meatballs
2 cups soft bread crumbs
2/3 cup milk
1 tablespoon butter
1/2 cup finely chopped onion
1 1/2 pounds lean ground beef
3 eggs, slightly beaten
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon nutmeg
1 teaspoon paprika
3 tablespoons butter
3 tablespoons flour
1 tablespoon beef base and 1 cup water or 1 can condensed beef broth, undiluted
1 cup sour cream

Soak bread crumbs in milk until softened. Melt 1 tablespoon butter in a saucepan or skillet and saute onion over low heat until softened. Mix softened bread crumbs, cooked onion and ground beef. Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until well blended. Shape meat into small balls, dusting hands with flour frequently while shaping the balls. Melt remaining 3 tablespoons butter in large skillet. Add meat balls and fry until browned, turning carefully to brown all sides. Remove from pan, pour off all but about 3 tablespoons of drippings, then stir 3 tablespoons of flour into the remaining drippings. Stir untl well blended. Add beef broth, and a dash of pepper. Cook, stirring constantly until thickened. Reduce heat to low and cook 5 minutes. Stir in sour cream, a little at a time, stirring until thoroughly blended after each addition. Return meatballs to sauce; cover pan and simmer gently 5 minutes. Serve with hot buttered noodles. Makes about 6 dozen meatballs.



Hamburgers Parmigiana

1/4 cup minced scallions
1 tablespoon fresh basil -- minced
OR 1 tsp dried basil -- crumbled
1 tablespoon Italian parsley -- minced
1 1/2 tablespoons parmesan cheese -- fresh grated
1/4 teaspoon nutmeg -- fresh grated
1/2 teaspoon fresh ground black pepper
1 cup dry bread crumbs -- fine
2 large egg whites
1 1/2 pounds ground beef, extra lean
1 tablespoon water
3/4 cup tomato sauce -- (recipe follows)
6 thin slices mozzarella cheese, part skim milk
LIGHT TOMATO SAUCE

2 tablespoons olive oil
1/3 cup red onion -- finely minced
1/3 cup peeled carrots -- finely minced
1 1/2 teaspoons garlic -- minced
1 28 oz can Italian plum tomatoes -- coarsely chopped
1/2 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
1 teaspoon sugar
2 tablespoons fresh basil -- minced
OR 2 tsp crumbled dried basil

Hamburgers:
Adjust oven rack to upper portion of oven and preheat to 425F. Lightly grease a shallow baking pan with vegetable cooking spray; set aside. In a deep bowl, combine scallions, basil, parsley, Parmesan cheese, nutmeg, pepper, and 1/2 cup bread crumbs. Stir in 1 egg white. Add meat and mix well. Shape into 6 oval patties. In a small bowl, beat remaining egg whites with water. Place remaining 1/2 cup bread crumbs on a piece of wax paper. Dip patties in egg white mixture and thoroughly coat with bread crumbs. Place in prepared pan and bake until coating is crisp and lightly golden, about 15 minutes. Remove from oven and spoon 2 tablespoons of tomato sauce over each patty. Place one slice of cheese on top of each and return to oven. Bake until sauce begins to bubble and cheese is melted, about 5 minutes. Transfer to platter and serve.
TOMATO SAUCE:
In a 12-inch skillet, heat oil over medium heat. Turn heat to low; add onion and carrot. Cook, stirring constantly, until soft but not brown, about 4 minutes. Add garlic and continue to cook for an additional minute. Stir in tomatoes, salt, pepper, sugar, and basil. Turn heat to high and bring to a boil. Reduce heat to medium and cook, stirring frequently, until slightly thickened, about 25 minutes. Remove from heat,
cover pan, and let sauce rest for at least 1 hour before using.