Give me your ground beef recipes?

Question

Not for hamburgers or tacos or spaghetti sauce. Casseroles are welcome!

Answer 1

Here you go - tons of 'em...


http://southernfood.about.com/od/groundbeefrecipes/a/15groundbeef.htm

http://homecooking.about.com/library/archive/blbeef36.htm

http://www.recipezaar.com/recipes/ground-beef

http://www.razzledazzlerecipes.com/ground-beef-recipes/index.htm

http://www.cdkitchen.com/recipes/cat/255/0.shtml

Answer 2

I like to make Poor Mans' Ghoulash
Take 1 lb of ground beef, brown in a skillet with onions and green peppers chopped. In another pot, boil 2 cups of macaroni. When done, add to hamburger mixture. Then pour 2 or 3 small cans of tomato sauce over all, mix well. Let cook on low for another 5 minutes. Top with slices of Velveeta Cheese and let melt. This is delicious and a good rib sticker!! Good on a cold night for dinner.

Answer 3

Stuffed Peppers

INGREDIENTS
1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.


I actually found that I like to use BBQ sauce instead of tomato sauce. It gives it a little different taste. Also, I use yellow peppers because they are milder.

Answer 4

Potato Soup with a Kick

INGREDIENTS
1 pound ground beef
6 potatoes, peeled and cubed
1 onion, chopped
1 (16 ounce) can whole peeled tomatoes, with liquid
1 (8 ounce) can tomato sauce
3 cups water
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon hot pepper sauce

DIRECTIONS
In a skillet, brown ground beef and onion. Drain
In a large saucepan, combine hamburger mixture, tomatoes (in juice), potatoes, and tomato sauce. Mix well. Stir in water, salt, pepper, and hot pepper sauce, and bring to a boil. Reduce heat, cover and simmer for 45 minutes or until potatoes are fork tender.

Answer 5

Sloppy Joes
Serves 4; prep time: 20 minutes; total time: 40 minutes

1 tablespoon canola oil

1 medium onion, finely chopped

1/2 green bell pepper, finely chopped

1 celery stalk, finely chopped

2 garlic cloves, minced coarse salt and ground pepper

Coarse salt and ground pepper

1 pound ground beef

1 can (15 ounces) tomato sauce

1/4 cup ketchup

1 tablespoon Worcestershire sauce

4 hamburger buns, split and toasted

1. In a large skillet, heat oil over medium-high heat. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring frequently, until vegetables are softened, 5 to 7 minutes.

2. Add ground beef to skillet. Cook, breaking up meat with a wooden spoon, until it is no longer pink, 6 to 8 minutes.

3. Stir tomato sauce, ketchup, and Worcestershire sauce into beef mixture in skillet. Simmer until thickened, stirring occasionally, 6 to 8 minutes.

4. Season the mixture with more salt and pepper, as desired. Spoon onto buns, and serve immediately.

Note: Sloppy Joe mixture keeps in the freezer up to three months. Freeze individual portions, then defrost as needed.

Everyday Food Nov. 2003

Answer 6

I made this on Sunday. It's a greek lasagne-type dish. Make sure to make a Greek salad to go with it.

PASTITSIO

8 ounces elbow macaroni, cooked & drained according to package directions
1 lb lean ground beef or ground lamb (or combo)
2 cloves garlic, minced
3 tablespoons sweet unsalted butter
3 tablespoons all-purpose flour
3 large eggs
2 medium onions, chopped
2 (8 ounce) cans unseasoned tomato sauce
2 teaspoons ground cinnamon, divided
2 1/4 cups milk
salt, to taste
pepper, to taste
ground nutmeg, to taste


In a nonstick skillet sprayed with nonstick spray, saute the onion over medium-high heat until translucent, 2-3 minutes or so.
Add meat to the pan and cook over medium heat until browned all the way through; drain fat.
Add tomato sauce, garlic,just 1 tsp of the cinnamon, and some salt to taste.
Simmer on low heat 20 minutes.
Meanwhile, in a medium saucepan, melt the butter.
Once the butter has melted, stir in the flour, whisking until blended.
Remove pan from heat and whisk in the milk slowly until blended.
Return pan to heat and let simmer over low heat about 5 minutes, stirring often,or until thick and smooth.
Remove sauce from heat and let cool slightly.
In a bowl, beat eggs and then add small portion of the cream sauce, whisking quickly as you do.
Whisk in a bit more of the sauce, then add all the rest and whisk well until smooth.
(You can to be careful not to add too much at first or you will cook the eggs.) Season sauce with some salt& pepper and a dash of nutmeg to taste, mixing well.
Grease a 9x13" casserole with deep sides well and place hot macaroni in it.
Top with meat sauce, then sprinkle meat sauce with remaining 1 tsp cinnamon.
Pour cream sauce over all to cover.
You may need to shake the pan a little to make everything settle in (not too hard- you don't want sauce flying everywhere).
You may have a little extra cream sauce left over, depending on how deep your pan is.
Bake in a preheated 350 F oven for approximately 40 minutes or until custard is firm (no jiggling).
Let cool 10 minutes before serving.

Answer 7

You can substitute ground beef for the sausage in this recipe and it turns out very well. I have also used 1/2 beef and 1/2 sausage. Very good, filling and easy.

Tomato and Sausage Risotto

Serves 4; Prep time: 10 minutes; Total time: 55 minutes



1 can (28 ounces) diced tomatoes in juice

1 tablespoon olive oil

3/4 pound sweet or hot Italian sausage, casings removed

1 small onion, finely chopped

Coarse salt and ground pepper

1 cup Arborio rice

1/2 cup dry white wine

1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)

1/2 cup grated Parmesan cheese, plus more for serving (optional)

2 tablespoons butter

1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.

2. In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.

3. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.

4. Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).

5. Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

Per serving: 411 cal; 19.4 g fat (8.6 g sat fat); 23 g protein; 33.5 g carb; 2.1 g fiber

Answer 8

Well, sounds goofy, but I like to make hamburger gravy over mashed potatoes! :)

I fry hamburger and chopped onions, doesn't matter how much, and add Lawry's seasoning salt, and black pepper (ground), stirring well so it doesn't stick, and gets thoroughly cooked, then add regular, general purpose flour to it just enough to lightly coat all the fried hamburger, then add milk SLOWLY until it is starting to thicken, then add more as needed until you get the thickness, or consistency you want/like. Then just pour it over homemade mashed potatoes (and/or fresh bread!!!!) , it's really good! :)

Answer 9

BEEF AND BEAN CHILI:

A fine version of a hearty classic.

1 tablespoon olive oil
2 large red onions, chopped
5 tablespoons chopped jalapeño chilies with seeds
8 garlic cloves, chopped
2 1/3 pounds ground beef (15% fat)
1/4 cup chili powder
2 tablespoons ground cumin
1 teaspoon sweet paprika
1 28-ounce can diced tomatoes in juice
2 15 1/4-ounce cans kidney beans, drained
1 14-ounce can beef broth

Sour cream
Grated cheddar cheese
Chopped green onions
Chopped fresh cilantro

Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)

Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.

Makes 6 servings.
Bon Appétit

Answer 10

This is my favorite site for ground beef recipes. I get a recipe off this site at least once a week!

http://www.txbeef.org/recipes.php3?Ground+Beef