ground beef recipes?

Question

anyone know simple recipes?

Answer 1

GROUND BEEF AND RICE CASSEROLE:

1 lb. ground beef
1 c. rice
1 (10 3/4 oz.) can cream of chicken soup
1/4 c. celery
1/4 c. green pepper
1/4 c. onion (optional)
1/2 tsp. black pepper and salt
1/2 c. mild Cheddar cheese

Brown ground beef with salt and pepper. Cook rice. Saute celery, green pepper, onion. Preheat oven 350-375 degrees. In medium baking dish, combine all ingredients. Mix well. Bake 30-35 minutes.
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Ground Beef Chili:

1½ hours 30 min prep
16 servings

3 lbs ground beef
1 large onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
2 (16 ounce) cans kidney beans, rinsed and drained
1 (29 ounce) can tomato puree
1 (16 ounce) jar salsa
1 (14 1/2 ounce) can diced tomatoes, undrained
1 can condensed beef broth, undiluted
1-2 cup water
1/4 cup chili powder
2 tablespoons Worcestershire sauce
1 tablespoon dried basil
2 teaspoons ground cumin
2 teaspoons steak sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarsely ground pepper
1 1/2 teaspoons browning sauce (optional)
additional chopped onions (optional)
shredded cheddar cheese (optional)

In a large Dutch oven, cook the beef and next 3 ingredients over medium heat until meat is browned and vegetables are tender; drain.
Stir in the beans and remaining ingredients,except for additional onions and cheddar cheese.
Bring to a boil; reduce heat; simmer uncovered, for 30 minutes or until chili reaches desired thickness.
Ladle into serving bowls; garnish with chopped onion and cheddar cheese, if desired.

Answer 2

I got this recipe off www.allrecipes.com I have cooked it three times. It's great and my boyfriend loves it.

Beef Nacho Casserole Serves 4

NGREDIENTS

* 1 pound ground beef
* 1 1/2 cups chunky salsa
* 1 (10 ounce) can whole kernel corn, drained
* 3/4 cup creamy salad dressing (e.g. Miracle Whip)
* 1 teaspoon chili powder
* 2 cups crushed tortilla chips
* 2 cups Colby cheese

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from the heat, and stir the salsa, corn, mayonnaise and chili powder into the beef. In a 2 quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top.
3. Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated.

Answer 3

Meatballs In Mushroom Gravy--
1lb. ground beef
1 tsp. salt
1/8 tsp garlic powder
1/8 tsp onion powder
1/2 tsp pepper
1 tbsp. Worcestershire Sauce
1 cup cracker crumbs
1 egg, beaten
Flour
1 can cream of mushroom soup
1/3 can of French Fried Onions

Mix first seven ingredients and shape into small meatballs. Roll balls in flour, brown in a little oil. Place in a casserole dish and pour mushroom soup over them. Cover and bake in a 350 F oven for 30 minutes. Remove, uncover, and top with the French Fried Onions. Return to oven for 5 minutes.. Serves 4 or 5

Answer 4

here is a family favorite. My mom hated to cook and if it wasn't easy to do - it wasn't going to happen.

Jimmy's favorite casserole:

Brown ground beef with salt, pepper - and if you liek some diced onion. Put in the bottom of a casserole and mix in 1 can of tomato soup (the condendsed kind). Top with a layer of frozen green beans, and then a layer of mashed potatoes (mom always used the instant kind). Top with some american or cheddar cheese. bake in oven at 350 for about 30 minutes until it is heated through and cheese has melted.

Answer 5

1 1/4 pounds lean 90 percent ground round
2 teaspoons salt, or to taste
2 (8-ounce) packages crescent roll tubes
2 (4-ounce) cans whole green chiles
1 (8-ounce) pack shredded mild cheddar cheese
1/2 medium onion, chopped
1 pint light sour cream
1 bunch scallions (about 8), diced
Black olives, chopped

Preheat oven to 375 degrees. Heat skillet on high temperature. Add ground round, salt to taste and brown for approximately 9 minutes. Roll out first package of crescent rolls onto a baking sheet. Separate into 4 individual squares. Do not separate into triangles. Lay one chile on each of the four crescent roll squares. Place 3 ounces cooked ground round on top of each of the 4 chiles. Sprinkle 1-ounce of cheddar cheese and chopped onion over the ground round on each of the 4 wraps. Open the second pack of crescent rolls and place the same square piece over each of the wraps. Top each wrap with another ounce of cheese. Place the wraps in the pre-heated oven. Bake for 13 minutes. Dollop sour cream on each wrap. Top with diced scallions and black olives.

Answer 6

Don't forget good ol' meatloaf. Mix 1 pound of ground beef with about a cup of dry bread crumbs, whatever seasonings you like, a beaten egg and some grated onion. Place into a loaf pan and glaze top of loaf with ketchup. Bake until brown and crusty.

Answer 7

CAROL’S STOVE-TOP HAMBURGER PIE

1 -1/2 lbs. hamburger, crumbled
1 can cut green beans, drained
1 can tomato soup OR beef gravy
1 onion, shopped
Salt and pepper to taste
1/2 can water
Hot mashed potatoes

Saute onion and brown hamburger in a skillet. Season with salt and pepper. Stir well. Add green beans and tomato soup or beef gravy. Stir well. Add water and cook 4-5 minutes more. Serve over hot mashed potatoes with a salad, biscuits and gelatin with whipped topping for dessert.

SHIPWRECK

2 large onions
salt and pepper
2 medium potatoes
1 lb. ground beef
1/2 c. long grain rice
1 c. chopped celery
1 can boiling water
1 can tomato soup

Peel onions and slice. Lay sliced onions over bottom of 2 quart casserole. Sprinkle with salt and pepper. Slice potatoes and place on top of onions. Salt and pepper. Pat ground beef on top of the potatoes and sprinkle with salt and pepper. Put rice over beef, followed by celery. Mix soup and water together. Pour over top. Bake, covered in 350 F. oven for 2 hours. Makes 4 servings.

STUFFED PEPPERS

4 lg. green peppers
1/2 to 3/4 lb. hamburger
1 onion, chopped
Salt and Pepper
Parsley (dried) to taste
1-1/2 c. cooked white rice (any kind)
1 small can tomato sauce

Cut tops "caps" off of the peppers and put aside. Core peppers and remove seeds. Remove as many of the membranes as you are able. (They will make the peppers bitter.) Boil water in a large pot and add peppers and "caps." Meanwhile, saute the onion in a skillet and then add hamburger, salt, pepper and parsley. Mix with cooked white rice. Remove peppers from water, and stuff with mixture. Do not top with caps yet. Pour tomato sauce over peppers. Add "cap" and place in a shallow baking dish. Add a little water to the dish to keep from sticking. Bake at 350 F. until peppers are soft. Check often to see if pan needs more water.

Answer 8

GROUND BEEF STROGANOFF

1 pound ground beef, lean
1 small onion, chopped
1/2 teaspoon garlic salt
1/4 teaspoon pepper
10 3/4 ounces cream of mushroom soup, condensed
4 ounces mushroom stems and pieces, drained
3/4 cup sour cream, or yogurt

In medium skillet, brown ground beef and onion; drain excess fat. Stir in garlic salt, pepper, soup and mushrooms. Simmer covered, 15 to 20 minutes. Stir in sour cream; heat through, but do not boil. Serve over rice, noodles or chow mein noodles.

Answer 9

brown a pound of ground beef, drain off the fat, pou a jar of spaghetti sauce in the pan, stir, take 3 cups of pasta, any kind put it in a baking dish for lasagna, add 6 cups of water, and ground beef- sauce mixture, stir in shredded mozzarella cheese, and top with sliced pepperoni. cover with aluminum foil, and bake on 350 for 35 minutes.... its called pizza casserole.

Answer 10

spaghetti

serve this with Toasted Garlic Bread and a salad
50 min 20 min prep
Change to: servings US Metric
1 lb spaghetti (I use Dreamfields, and cook about 11 mins. after it starts boiling)
2 cups breadcrumbs
1 tablespoon italian seasoning
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 cup vegetable oil
4 thin veal fillets
2 egg whites
1/2 cup kraft mozzarella cheese, I use fat-free
3-4 cups spaghetti sauce, I use my own without the sausage (Linda's Meaty Spaghetti Sauce)
parmigiano-reggiano cheese, shredded (optional)

Boil water for spaghetti, and cook as directed on box. When done, drain, and set aside with cover on pan, to keep hot.
Meanwhile put the bread crumbs on a lg. dish. Add the Italian seasoning, salt, and pepper. Mix well. Set aside.
Beat the egg whites in a bowl.
Dip veal fillets first in the egg whites, then in the bread crumb mix.
Turn heat on high, and place a lg. frying pan on burner. Add oil, and let get nice and hot.
Add veal fillets, and cook on both sides until golden brown. Drain on paper towels. Set aside.
In a 9x13" pan spread out enough spaghetti sauce to cover where you will be placing the fillets.
Place the fillets on the sauce mixture. Cover with cheese.
Top with spaghetti sauce, and bake in a 350 oven, for 20-25 minutes or until cheese is bubbly.
Add about 1 cups of sauce into drained spaghetti. Mix in well.
Serve spaghetti onto plates.
Add more spaghetti sauce on top.
Place fillets onto plate.
Note:.
You can sprinkle Parmesano Reggiano cheese on top of each serving.