Ingredients:

• 2 pounds ground beef
• 1 large onion, chopped
• 1 can pinto beans
• 1 can whole kernel corn ,drained
• 1 can stewed tomatoes - mexican style
• 1 can Rotel tomatoes
• 1 pkg. taco seasoning mix -(opt.)
• 1 pkg. original hidden valley ranch dressing(dry)
• 2 1/2 cups water or more, to make soup broth

Directions:

Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour.

Tags: ground beef recipes, taco soup recipe, beef recipes, soup recipes

Ingredients:

1 (8.5-ounce) package corn muffin mix
1 1/2 cups water
2 large eggs
1 tablespoon chili powder
1/2 pound ground beef, cooked and drained
1 (16-ounce) jar ORTEGA Salsa - Homestyle Recipe (Mild)
2 cups shredded cheddar cheese, divided use
1 cup frozen corn, thawed
1 cup shredded iceberg lettuce

1. Preheat oven to 450°F (230°C). Lightly grease 12 x 8-inch baking dish.
2. Combine muffin mix, water, eggs and chili powder in medium bowl; add beef, salsa, 1 cup cheese and corn. Place into prepared baking dish.
3. Bake for 20 minutes; top with remaining cheese. Bake for an additional 5 minutes or until knife inserted near center comes out clean. Let stand for 10 minutes before serving. Serve over lettuce.

Makes 8 servings

Tags: ground beef recipes, beef tamale squares, hamburger recipes, mexican recipes

Ingredients:

• 1 pound lean ground beef
• 1 onion, chopped
• 2 (6 ounce) cans tomato paste
• 1 (14.5 ounce) can crushed tomatoes
• 2 cups water
• 1 tablespoon dried oregano
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon white sugar
• 12 ounces cottage cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 9 lasagna noodles
• 1 pound shredded mozzarella cheese

Directions:

1. In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

Tags: ground beef recipes, lasagna recipe, best lasagna, easy lasagna recipe

Ingredients:

• 1 1/2 pounds lean ground beef
• 1 can (approximately 15 ounces) stewed tomatoes
• 3/4 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup sliced celery
• 1/3 cup sweet pickle relish
• 1/2 cup ketchup
• 1 tablespoon Worcestershire sauce
• 2 teaspoons salt
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1/4 teaspoon pepper
• 1 package (10 ounces) cornbread mix, or 1 recipe cornbread batter

Directions:

Brown ground beef; add all ingredients except cornbread batter. Simmer mixture for 20 minutes; pour into a 9-inch square baking dish. Meanwhile, prepare cornbread batter according to package directions; spoon over meat mixture. Bake at 425° for 15 minutes, or until cornbread topping is golden brown.
Beef pie serves 6

Tags: ground beef recipes, hamburger recipes, barbecue recipes, barbecue beef pie

A chili meatloaf recipe, made with lean ground beef, chili powder, tomatoes, beans, and other ingredients.

Ingredients:

• 2 pounds lean ground beef, ground round
• 3 tablespoons minced onion, or 1 tablespoon dried minced
• 1 to 1 1/2 teaspoons salt
• 1 1/2 teaspoons chili powder
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 eggs, beaten
• 1/2 cup cracker crumbs
• 1 cup canned diced tomatoes (if using canned, reserve remaining tomatoes for topping or another use)
• 1 can (16 ounce) red kidney beans or pinto beans, drained, rinsed, partially mashed
• sliced pepper Jack or other cheese, about 4 slices, optional

Directions:

Combine all ingredients; mix gently but thoroughly. Use a 2-piece meat loaf pan or line a loaf pan (9-X5-X3-inch) with foil; press meat mixture into the pan. Bake at 350° for about 75 to 90 minutes, or until done. Top with reserved tomatoes or cheese, if using
Serves 8 to 10

Tags: meatloaf recipes, chili meatloaf recipe, ground beef meatloaf, ground beef recipes

Ingredients:

1 1/2 pounds ground beef
3/4 cup dry bread crumbs
1 large egg, beaten
1 (4-ounce) can green chili peppers, diced
1/2 cup shredded cheddar cheese
1 package taco seasoning mix
1 tomato, chopped
1/2 cup chopped green onion
2 tablespoons tomato ketchup
1 tablespoon salsa
1/2 teaspoon salt

1. Preheat oven to 350°F (175°C).
2. In a large bowl combine ground beef, dry bread crumbs, egg, green chili peppers, cheddar cheese and taco seasoning mix. Mix well. Pat meat mixture into a 7x3-inchloaf pan.
3. Bake 1 hour or until no pink remains. Let stand 10 minutes. Drain and remove from the pan.
4. In a small bowl combine tomato, green onion, ketchup, salsa and salt; toss lightly. Slice the meatloaf and serve with the tomato mixture.

Makes 6 servings.

Tags: ground beef recipes, mexican meatloaf recipe, meatloaf recipes

Ingredients:

2 T canola or olive oil
1 c chopped onion
1 c chopped red pepper
4-5 garlic cloves mince(chop very fine)
8 T chopped Jalapeno peppers, (or to taste, split and seeded)
2 lb. extra lean ground beef
2 c crushed tomatoes (Heinz or Hunts)
4 t chili powder (more if you like it really hot)
3 T chopped FRESH parsley
1 t salt
4 thinly sliced potatoes (or grated to speed baking)
4-6 oz shredded SHARP cheddar cheese

Preheat oven to 425š. Using a non stick fry pan, heat 1 T oil over high heat.

Add onion, red pepper, Jalapeno pepper and garlic. Sauté until softened. Add ground beef and cook, stirring occasionally and breaking up meat until ground beef is browned. Add crushed tomatoes, chili powder, parsley and salt. Stir well to combine. Cook 2 - 3 minutes.

Spray casserole dish with Pan or other spray oil. Spread mixture evenly in casserole. Top with sliced potatoes. Brush lightly with remaining oil.

Bake until potatoes are tender and lightly browned (34 - 40 minutes). Sprinkle with grated cheese. Bake until cheese melts and starts to bubble

Tags: ground beef recipes, hamburger recipes, spicy burger bake

1 pound noodles
1/2 tablespoon dried onion flakes
1/2 cup milk - divided use
1 1/2 pounds lean ground beef
2/3 cup crushed crackers
1 large egg
1 teaspoon salt
1/4 teaspoon ground ginger
1 tablespoon vegetable shortening
1 (13.75-ounce) can pineapple chunks
2 tablespoons white distilled vinegar
1 tablespoon soy sauce
2 tablespoons cornstarch
1/2 cup sliced, seeded green bell pepper

1. Prepare noodles according to directions. Drain; set aside.
2. Soak dried onion flakes in 1/4 cup milk for about 5 minutes.
3. In a bowl, combine ground beef, crushed crackers, egg, salt, ginger, 1/4 cup milk, and the onion mixture. Shape into 1-inch balls and brown in shortening in a skillet. Remove the meatballs and drain.
4. Drain pineapple chunks reserving the liquid. Combine the pineapple liquid with vinegar, soy sauce and cornstarch; stir until smooth. Cook over medium heat, stirring constantly, until the mixture begins to thicken. Add green bell pepper and bring to a boil. Cook for 1 minute, stirring. reduce the heat and return the meatballs and pineapple; heat thoroughly.
5. Serve over prepared noodles.

Makes 6 servings.

Tags: Hawaiian Meatballs recipe, ground beef recipes, meatball recipe, hamburger recipes

1 onion

, chopped
1 celery rib, chopped
3 tablespoons butter
3/4 pound ground beef
1/2 teaspoon salt
1 cabbage, chopped
2 apples, cored and sliced

1. In a skillet, saute chopped onion and chopped celery rib in butter for 2 minutes. Add ground beef and salt; cook, stirring, for another 2 minutes.
2. Spread half of chopped cabbage in a 2-quart baking dish and cover with half of sliced apples and the meat mixture. Add the remaining cabbage and apple slices.
3. Cover and bake at 350°F (175°C) for 1 hour.

Makes 6 servings.

Tags: cabbage beef casserole, cabbage casserole recipe, casserole recipes, ground beef recipes

Ingredients:

1-1 1/2 lb. ground beef
1 sm. chopped onion
8 oz. pkg. Mueller's egg noodles
8 oz. sharp grated Cheddar cheese
32 oz. jar spaghetti sauce (Prego, Ragu, etc.)

Directions:

Brown ground beef and onion; drain. Add jar of spaghetti sauce. Cook noodles as directed. In a 13 x 9 inch dish, layer noodles, spaghetti sauce mixture with meat and top with cheese. Bake at 350 degrees until bubbly or about 45 minutes.

Tags: ground beef recipes, ground beef casseroles, noodle casserole recipe, ground beef noodle casserole

1 1/2 lbs. ground beef
1 medium onion, chopped fine
1 cup bread crumbs
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup tomato sauce
1 egg, beaten

Sauce:
1/2 cup tomato sauce
1 cup water
2 tablespoons vinegar
2 tablespoons prepared mustard
2 tablespoons brown sugar

Preheat oven to 350 degrees.

Mix the first 7 ingredients together and shape into a meat loaf. Place on a baking pan. Combine sauce ingredients and pour over meatloaf. Bake in a 350 degree oven for 1 1/2 hours, basting occasionally.

Tags: ground beef recipes, meatloaf recipes, sweet sour meatloaf, hamburger recipes

1 pound ground beef
1 medium onion, chopped
1 packet taco seasoning
1 (14.5-ounce) can diced tomatoes
1 (11-ounce) can corn, drained
1/2 cup water
1 can (15-oz.) can kidney beans
1 (6.5-ounce) package corn bread mix
1/2 cup shredded cheddar cheese, (or monterey jack)

1. Brown ground beef in a 12-inch skillet with onion, about 5 minutes; drain fat. Add taco seasoning, tomatoes, corn, kidney beans and water. Simmer for about 15 minutes.
2. Prepare corn bread mix in bowl according to package directions, add cheese and spoon over beef mixture in skillet, spreading to cover. Cover and cook for approximately 20 minutes.

Makes 4 servings.

Tags: taco casserole recipe, mexican recipes, ground beef recipes, mexican casseroles

Ingredients:

3/4 to 1 lb. ground beef, browned, rinsed with hot water and drained
4 potatoes, cleaned and chopped into sm. chunks or sliced (leave skins on), then parboil
1 can green beans, drained
1 (4 oz.) can mushrooms, drained
1 pkg. Weight Watchers beef gravy (prepared per directions on pkg.)

Directions:

Combine ground beef, potatoes, green beans, mushrooms, onion and seasonings to taste. Add gravy and mix thoroughly. Heat through about 20-30 minutes.

Tags: ground beef recipes, ground beef potato casserole, ground beef casseroles

1/2 pound lean ground beef
1 can (12 oz.) whole kernel corn, drained, or 1 cup frozen corn, thawed and drained
1 bottle (12 oz.) chunky salsa
1 can (2-1/4 oz.) sliced ripe black olives, drained
1 cup cream-style Cottage cheese
1 carton (8 oz.) dairy sour cream (light or regular)
5 cups tortilla chips
2 cups (8 oz.) shredded Wisconsin Cheddar cheese
1/2 cup chopped fresh tomato

Preheat oven to 350 degrees Fahrenheit.

In a large skillet, brown ground beef; drain. Add corn and salsa; cook over low heat until hot. Reserve 2 tablespoons of olives. Stir remaining olives into meat mixture.

In a small bowl, combine Cottage cheese and sour cream.

In a 2 quart casserole dish, layer 2 cups of chips, half of meat mixture, 3/4 cup Cheddar cheese and half of Cottage cheese mixture. Repeat layers. Cover casserole with lid or tin foil.

Bake for 35 minutes. Remove from oven and stand remaining chips around the edge of the casserole. Top casserole with remaining olives, tomato and remaining Cheddar cheese. Continue baking for 10 minutes.

Makes 4-6 servings

Tags: ground beef recipes, southwestern supper recipe, hamburger recipes

Ingredients:

1 pound ground beef
1 medium onion, chopped
1 tablespoon chili powder
3 cups cooked rice
1 can (15-1/2-ounce size) chopped tomatoes
1 can (8-ounce size) whole kernel corn, drained
1 can (4-ounce size) chopped green chiles
1/2 teaspoon garlic salt
1 cup shredded Cheddar cheese


Directions:

Cook beef, onion, and chili powder in 10-inch skillet over medium-high heat until beef is browned, stirring to crumble. Drain; return to skillet. Add rice, tomatoes, corn, chiles, and garlic salt. Continue to cook until thoroughly heated. Sprinkle with cheese before serving.

Tags: chili beef bake, ground beef recipes

1 1/2 pounds ground beef
2 tablespoons sesame seeds
1/4 cup chopped onion
1/4 cup evaporated milk
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
6 hamburger buns
1 tomato, sliced for accompaniment
Lettuce leaves for accompaniment

1. Preheat barbecue grill.
2. In a large bowl mix together ground beef, sesame seed, chopped onion, evaporated milk, salt, worcestershire sauce, and pepper. Shape into patties, each about 3/4-inch thick.
3. Grill 4-inches from the heat, turning once, until done, about 10 to 15 minutes.
4. Serve with hamburger buns, sliced tomato, lettuce, or other condiments of your choice.

Makes 6 servings.

Tags: hamburger recipes, ground beef recipes, sesame seed hamburgers

1 onion, chopped
2 tbsp. butter
2 tbsp. vinegar
2 tbsp. brown sugar
1 tbsp. lemon juice
2 lb. ground beef
1 c. water
2 c. tomato catsup
2 tsp. salt
2 tbsp. Worcestershire sauce
1 sm. bay leaf, optional
1 c. diced celery

Fry together the onion, butter, vinegar, brown sugar, lemon juice and ground beef until beef is brown. Add 1 cup water and the remaining ingredients. Cover and simmer 45 minutes. 24 servings

Tags: barbecue recipes, barbecue ground beef, ground beef recipes

Ingredients:

1 1/2 to 2 lbs. extra lean ground beef
1/3 c. soy sauce
1 clove garlic, crushed
1/8 tsp. salt
1/8 tsp. pepper
1 1/2 tbsp. brown sugar

Directions:

Mix all ingredients together in a good sized mixing bowl. Use your hands to make sure the seasonings are evenly distributed throughout the meat. Refrigerate the mixture for at least a couple of hours or up to 24 hours for a stronger flavor. Roll the meat out in strips or patties and dry in 150 degree oven with the door ajar for 4 to 8 hours.

Drying time will vary depending on humidity and the fat content of the meat. Once removed from the oven jerky is cooled and stored in an open container to allow drying to continue. Seal the container to prevent further drying. Store in refrigerator or freezer

Tags: ground beef recipes, jerky recipes, ground beef jerky

1 pound ground beef
1/2 cup plain bread crumbs
1 large egg, beaten
2 tablespoons finely chopped fresh parsley
3 MAGGI Garlic & Onion Flavor Seasoning Cubes, crushed - divided use
2 tablespoons vegetable oil
1 (14-ounce) can tomato sauce
1/2 cup water
2 chipotle chiles in adobo sauce from a can, seeded and finely chopped
2 teaspoons canned adobo sauce from the chipotle chiles
Hot, cooked rice for accompaniment

1. Mix beef, bread crumbs egg, parsley and one crushed seasoning cube in large bowl. Shape into 16 balls.
2. Heat oil in large skillet over medium heat. Cook meatballs on all sides until browned. Add tomato sauce, water, chiles, adobo sauce and remaining 2 crushed seasoning cubes; bring to a boil. Reduce heat to low; cover. Cook for 8 minutes. Uncover; cook for an additional 10 minutes. Serve with rice.

Makes 4 servings.

Tags: ground beef recipes, meatballs recipe, chipotle meatballs

1 bag of frozen tater tots, country cube potatoes, or hashbrowns

1 lb of ground beef

1 package of taco seasoning

cheese, shredded

1.Brown beef and drain. Add taco seasoning according to package directions.

2.In a greased casserole dish mix meat mixture together with potatoes or tater tots, stir in cheese.

3.Add additional cheese on top.

4.Bake at 350 degrees for 30 to 45 minutes

Tags: hashbrowns recipe, ground beef recipes, taco casserole

1 pound Ground Beef
3/4 cup Onion -- chopped
1 1/2 tsp Chili Powder
1/2 tsp Salt
1/2 tsp Garlic Salt
1 16 oz Can Tomatoes -- cut up
1 15 oz Can Red Kidney Beans
3/4 cup Quick Cooking Rice
3/4 cup Water
3 Tbsp Green Pepper -- chopped
3/4 cup Shredded Cheddar Cheese

In skillet cook ground beef and onion till beef is brown and onion is tender; drain off fat. Sprinkle meat mixture with chili powder, salt, and garlic salt.

Stir in undrained tomatoes, undrained beans, uncooked rice, water, and green pepper. Cover and simmer, stirring occasionally, for 20 minutes.

Top with cheese. Cover and heat till cheese melts, about 3 minutes longer.

Sprinkle with crushed corn chips, if desired.

Servings: 6

Tags: ground beef recipes, texas beef skillet, beef recipes

1 pound ground beef

1 small diced onion

28 ounces diced tomatoes -- canned, undrained

1 cup diced carrots

1 cup diced celery

1 cup potatoes -- peeled and cubed

Salt and Pepper to taste

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomatoes, carrots, celery, and potatoes. Bring to a boil. Reduce heat; cover, and simmer for 30 minutes or until vegetables are tender. Sprinkle with salt and pepper.

Yield: 6 servings

Tags: baltimore hash, ground beef recipes, hamburger recipes

1 pound ground beef
4 medium green, red or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked regular white rice
3 tablespoons ketchup
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Sauce:
1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
1 tablespoon ketchup
1/2 teaspoon dried oregano

1. Heat oven to 350°F. Cut tops off bell peppers; remove seeds.
2. Combine ground beef, onion, rice, 3 tablespoons ketchup, salt, 1/2 teaspoon oregano and pepper in large bowl, mixing lightly but thoroughly. Spoon into peppers; stand peppers in 8 x 8-inch baking dish.
3. Combine sauce ingredients; pour over peppers. Cover dish tightly with aluminum foil. Bake in 350°F oven 1 1/2 hours to medium (160°F) doneness, until beef is not pink in center and juices show no pink color.

Makes 4 servings

Tags: stuffed peppers recipe, ground beef recipes

1-1/2 pounds 85% lean ground beef
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup finely chopped onion
1 egg, lightly beaten
1 can (8 oz.) tomato sauce
1/2 teaspoon black pepper

SECRET SAUCE
1/3 cup mayonnaise
2 tablespoons catsup

TOPPINGS:
8 large (about 4” x 6” each) slices cheddar cheese
8 strips thick-sliced bacon, crisp-cooked and halved
2 medium tomatoes, sliced
8 hamburger buns or other favorite roll or bread, split and toasted (optional)

Heat oven to 350°F. Spray 13” x 9” metal baking pan with cooking spray.

For meatloaf, combine all meatloaf ingredients in large bowl; mix lightly but thoroughly. Press mixture into pan.

Bake 30 to 35 minutes or until meatloaf is to medium doneness (160°F) and center is no longer pink. Drain off any juices. Heat broiler.

For secret sauce, combine ingredients in small bowl; mix well. Spread over hot meatloaf, completely covering; cut meatloaf into 8 rectangles. (Do not remove from pan.) Top each rectangle with cheese, 2 half pieces bacon and tomato slices.

Broil meatloaf 5 to 6 inches from heat source 2 to 3 minutes or until cheese melts. Serve, if desired, on bun or bread.

8 SERVINGS

Tags: bacon cheeseburger meatloaf, meatloaf recipes, ground beef recipes

2 pounds Ground beef
dash Pepper
1 teaspoon Tabasco sauce
1 Garlic clove, crushed
1/3 cup Chili sauce
1/2 package Dry onion soup mix
1/2 cup Beer

Preheat oven to 400.

Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix, and 1/4 cup beer. Shape into 6 patties.

Bake at 400. until brown, about 10 minutes. Baste with remaining 1/4 cup of the beer.

Continue baking for an additional 10-15 minutes, until well done.

Yield: 6 servings

Tags: beer burgers, baked burgers, ground beef recipes, hamburger recipes

1 1/2 lb, ground beef
1 T sugar
1 clove garlic, minced
8 oz. fine noodles (cooked)
3/4 tsp. salt
16 oz. tomato sauce or spaghetti sauce
diced onion
8 oz. cream cheese
pepper
cheddar cheese
1/2 c of sour cream

Brown beef in skillet - add seasonings, sugar & tomato sauce. Simmer 45 minutes.

In another bowl combine cream cheese, sour cream and onion. Cook noodles according to package. In buttered baking dish, place 3/4 noodles, top with meat mixture. Spread cheese mix over meat. Top with remaining noodles - grate cheese over top. Store in refrigerator overnight.

Bake at 325 degrees for 45 minutes.

Serves 6 to 8

Tags: hamburger recipes, ground beef recipes, hamburger delight

1 pound lean ground beef

1 (1.25-ounce) package Old El Paso Taco Seasoning Mix

2/3 cup water

1 1/2 cups Old El Paso Thick "n' Chunky Salsa

1 can (1 pound 0.3-ounce) can Pillsbury Grand Refrigerated Southern Style Biscuits

4 ounces (1 cup) shredded

Monterey Jack cheese or

Mexican cheese blend

1 cup sour cream, if desired

Heat oven to 375 degrees. Lightly spray large cookie sheet with nonstick coating spray or use nonstick cookie sheet.

Brown ground beef in a large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.

Add taco seasoning mix, water and 1/2 cup of the salsa; cook and stir 2 to 4 minutes or until mixture has thickened.

Separate dough into 8 biscuits. Press or roll each to form 6-inch round.

Spoon about 1/4 cup beef mixture onto center of each round.

Top each with 1 tablespoon of the cheese.

Bold dough over filling, press edges firmly with fork to seal. Place on
sprayed cookie sheet.

Bake at 375 degrees for 9 to 14 minutes or until golden brown.

To serve, top each sandwich with 1 heaping tablespoon remaining salsa and 1 tablespoon remaining cheese. Serve with sour cream

Tags: ground beef recipes, mexican recipes, mexican melts recipe, hamburger recipes

1 pound ground beef
1/3 cup dry bread crumbs
1/2 teaspoon Salt
1/4 teaspoon pepper
1 egg
1 large onion
1 can mushroom soup
1 can condensed beef broth

Mix ground beef, bread crumbs, salt, pepper, and egg; Shape into 4 oval patties, 3/4 inch thick. Cook in a 10 inch skillet over medium heat, turning occasionally, until brown about 10 minutes; Drain.

Add onion, broth and mushroom soup. Heat to boiling Reduce the heat to simmer, and continue cooking until the meat is done. About 45 minutes. Remove the steaks, and you already have your gravy with mixture in pan. If not thick enough add a little cornstarch in water to thicken.

Tags: salisbury steak recipe, ground beef recipes, beef recipes

1 1/2 lb. lean ground beef
1/4 cup Italian dressing
1/4 cup finely chopped green onions
2 tbsp. grated Parmesan cheese
2 large cloves garlic, finely chopped
4 hamburger buns
4 slices Mozzarella or Provolone cheese
lettuce
tomato slices

In medium bowl, combine ground beef, Italian dressing, green onions, Parmesan cheese and garlic; shape into four 3/4-in. thick patties.

Grill 13 to 15 minutes to medium doneness (160º F.) or until centers of patties are no longer pink and juices show no pink color, turning occasionally.

Serve on buns with Mozzarella or Provolone cheese, lettuce and tomato.

Makes 4 servings

1 pound lean ground beef
1 medium onion, chopped
2 garlic cloves, finely minced

2 tablespoons butter
4 tablespoon all-purpose flour
2 1/2 cups beef broth
1 teaspoon dried parsley leaves
1 tablespoon ketchup
1 teaspoon coarse salt
Freshly ground pepper to taste
1 (4-ounce) can mushrooms, any style
1 cup sour cream
1 (12-ounce) package egg noodles

1. Cook noodles according to package directions. Set aside and keep warm.
2. In large skillet, brown ground beef and drain. Add onions and garlic; cook until onion has softened. Add butter and melt; add flour and cook for 1 minute, stirring constantly. Slowly stir in beef broth. Add remaining ingredients, except the sour cream. Bring sauce to a boil, reduce heat and simmer for 10 minutes.
3. Stir in sour cream and heat through. Do not boil. Serve over cooked noodles.

Serves 6

3 medium unpeeled potatoes, sliced
3 carrots, sliced
3 celery ribs, sliced
2 cups fresh or frozen green beans
1 medium onion chopped
1 pound lean ground round
1 teaspoon dried thyme
1 teaspoon pepper
4 medium tomatoes, peeled, seeded and chopped
1 cup (4 ounces) shredded reduced fat cheddar cheese

In a 3-quart casserole, layer half of the potatoes, carrots, celery, green beans and onion. Crumble half of the uncooked beef over vegetables. Sprinkle with 1/2 teaspoon each of thyme and pepper. Repeat layers. Top with tomatoes.

Cover and bake at 400º for 15 minutes. Reduce heat to 350º; bake about 1 hour longer or until vegetables are tender and meat is done. Sprinkle with cheese; cover and let stand until cheese is melted.

Yield: 8 servings

12 ounces spaghetti
1 cup chopped onions
1 cup chopped green bell peppers
1 pound ground beef
1 (16 ounce) can diced tomatoes
1 (4.5 ounce) can mushrooms, drained
1 teaspoon dried oregano
2 cups shredded mild Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese

1 Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.

2 In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.

3 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat.

In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.

4 Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.

Makes 8 servings

1 pound ground beef

1/2 cup chopped celery

1/2 cup chopped onion

1/4 cup chopped green pepper

1 (14 1/2-ounce) can ready-cut tomatoes, undrained

1 (10-ounce) can enchilada sauce

1/4 cup sliced ripe olives

1 teaspoon salt

2 cups shredded cheddar cheese, divided

1 cup cream-style cottage cheese

1 large egg, beaten

1/2 cup vegetable oil

8 corn tortillas

1. Combine first 4 ingredients in a skillet; cook over medium heat, stirring to crumble meat. Drain. Add tomatoes and next 3 ingredients; stir well. Bring mixture to a boil; reduce heat and simmer 10 to 15 minutes, stirring occasionally. Set aside.
2. Combine 1 cup cheddar cheese, cottage cheese and egg; stir well. Set aside.
3. Heat oil in a skillet. Cut 2 tortillas into quarters; cook in oil until crisp. drain and set aside. Cook remaining whole tortillas crisp; drain and crumble.
4. Spoon 1/3 of meat mixture into a lightly greased 12 x 8 x 2-inch baking dish. Spoon half of cheese mixture over meat mixture; top with half of crumbled tortillas. Repeat layers, ending with meat mixture. Top with quartered tortillas.
5. Bake at 350*F (175*C) for 30 minutes. Sprinkle with remaining 1 cup cheese; bake an additional 5 minutes. Let stand 5 minutes before serving.

Makes 6 servings.

1 pound lean ground beef
1 medium onion, chopped
1/2 medium green pepper, chopped
1 cup uncooked instant rice
1 can (15 ounces) tomato sauce
3/4 cup hot water
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar

In a skillet, brown beef, onion, green pepper and rice. Add remaining
ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 20-25 minutes or until the rice is tender. Yield: 4-6 servings

1 tablespoon vegetable oil
1 (15-ounce) can tomato sauce
1 tablespoon chili powder
1/8 teaspoon salt
2 cups water
1 pound lean ground beef

2 medium onions, chopped, divided use
8 (6-inch) corn tortillas
1 pound shredded cheddar cheese

1. In a medium heavy skillet, heat oil until shimmering; add tomato sauce, chili powder
   
   and salt; then stir in water. Simmer, stirring occasionally, until hot. Do not boil. Remove from heat and set aside.
2. In a separate skillet over medium-high heat, brown the beef. Add half the onion and cook until fragrant and translucent, 3 to 5 minutes. Moisten with part of the enchilada sauce.
3. Preheat oven to 400°F (205°C).
4. Dip corn tortillas into the sauce for a few seconds to soften. Lay tortillas flat in bottom of 13 x 9 x 2-inch baking dish
   
   , overlapping. Begin filling tortillas with beef, cheese and onion, using up all the beef but setting aside some of the cheese and onion for the topping. As each one is filled, roll it tight and place seam-side down in a row.
5. Top enchiladas with remaining sauce, cheese, and onion. Cover with aluminum foil and bake until cheese is bubbling, about 15 minutes. Let cool slightly, then serve.

Makes 12 servings

1 pound ground beef
1 medium onion, chopped
1 (10 3/4-ounce) can cream of celery soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (2-pound) bag onion-flavor Tater Tots
2 cups shredded mild cheddar cheese

Brown the beef and onion in a skillet. Add both cans of soups. In a 1 1/2-quart casserole, layer about half of the Tater Tots, half of the beef mixture, the rest of the Tater Tots, then the rest of the beef mixture. Sprinkle cheese on top. Bake at 375° until browned, about 45 minutes

2 lbs. ground beef
4 cups diced onions
2 garlic cloves, minced
3 medium green peppers, diced
4 cups diced celery
1 jar (5 3/4 oz.) stuffed green olives, undrained
1 can (4 oz.) mushroom stems and pieces, undrained
1 jar (8 oz.) picante sauce
18 oz. barbecue sauce
2 tblsp. Worcestershire sauce
3 to 4 cups medium egg noodles, cooked and drained
1 cup (4 oz) shredded cheddar cheese

In a Dutch oven, brown ground beef with onions and garlic. Add remaining ingredients except cheese. Mix well. Cover and bake at 350° F. for 1 hour or until hot and bubbly. Sprinkle with the cheese just before serving. Yields 16 to 20 servings

2 lbs. lean ground beef
1 cup Italian seasoned bread crumbs
1 egg, lightly beaten
1/3 cup chopped onion
1/3 cup chopped green bell pepper
2 tsp. seasoned salt
3/4 tsp. dried oregano
1/4 tsp. pepper
1 cup pizza sauce, divided
2 cups (8-oz.) shredded mozzarella cheese

Stir together first 8 ingredients and 1/2 cup pizza sauce; shape mixture into a 10 x 7-in. loaf. Place on a lightly greased rack in a broiler pan. Bake at 350° F. for 1 hour. Top with remaining 1/2 cup pizza sauce, and sprinkle with cheese; bake 10 more minutes or until cheese melts.

Yield: 6 servings

1 lb. ground beef
1 can (10 3/4 oz.) condensed tomato soup, undiluted
1 tsp. salt
1/8 tsp. pepper
1 cup small curd cottage cheese
1 cup (8 0z.) sour cream
6-8 onions with tops, sliced
8 oz. medium noodles, cooked and drained
1 cup (4 oz.) shredded cheddar cheese

In a skillet, brown beef; drain. Add soup, salt and pepper; simmer for 5 minutes. Remove from the heat. In a large mixing bowl, combine cottage cheese, sour cream, green onions, and noodles. Layer noodle mixture alternately with meat sauce in a greased 2-qt. casserole.

Cover and baker at 350 degrees for 25 minutes. Sprinkle with cheese; return to oven for 5-10 minutes or until cheese melts.

Yield: 6-8 servings

Ingredients:

• 1 1/2 pounds lean ground beef
• 1 teaspoon chili powder
• 1 teaspoon dried leaf oregano
• 1/2 cup taco sauce
• 1 can (8 ounces) tomato sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon salt, or to taste
• dash of Tabasco sauce
• 6 ounce bag corn chips, slightly crumbled
• chopped onion
• chopped tomato
• grated cheese
• chopped lettuce

Instructions:

Pan Size: 3 quart casserole Oven Temp: 350 Time: 10-15 minutes Brown ground beef; mix in the taco sauce, tomato sauce, chili powder, garlic salt, oregano, Tabasco sauce. Simmer 10 minutes. Put half on bottom of a 3-quart casserole. Top with about half of the crumbled chips. Add remaining ground beef mixture, some chopped tomato, onion, chopped lettuce, and grated cheese (use 1 cup or more). Put remaining corn chips on top. Bake at 350° for 12 minutes, or until hot and cheese is melted.

Ingredients

• 3 tablespoons canola oil
• 1 red onion, minced
• 1 jalapeno, seeded, minced
• 1 green bell pepper, minced
• 1 red bell pepper, minced
• 2 tablespoons garlic, minced
• 1 cup Roma tomatoes, diced
• 3/4 pound ground beef or turkey
• 2 cups long-grain rice
• 8 ounces kidney beans
• 2 cups chicken stock
• 1 1/2 cups water
• 1 teaspoon paprika
• 1 tablespoon chili powder
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons green onion, sliced, for garnish

Directions

In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned.

Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes.

Fluff with fork and garnish with green onions.

Serves 4-6

Ingredients:

• 1 pound extra-lean ground beef
• 2 to 3 teaspoons olive oil
• 1 large onion, yellow or sweet, chopped
• 1 cup diced celery
• 1/2 cup diced sweet red bell pepper
• 1/2 cup julienne sliced carrots
• 3 medium yellow or red potatoes, peeled, cubed, about 3 to 4 cups
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried herb seasoning blend or dried leaf basil
• 1 quart chicken broth
• 4 tablespoons butter
• 1/3 cup flour
• 2 cups half-and-half or milk
• 8 ounces sharp Cheddar cheese, shredded or cut in cubes
• salt and pepper, to taste

Instructions:

Brown ground beef, onion, and celery in a large saucepan or stockpot; add a little olive oil if necessary. Add the diced red bell pepper and cook for 1 minute longer. Add the chicken broth, carrots, potatoes, parsley, and basil or herb seasoning blend. Bring to a boil. Reduce heat to low; cover and simmer for 30 minutes, or until vegetables are tender. In a saucepan, melt butter over medium low heat; stir in flour until smooth, about 30 seconds. Slowly stir in the half-and-half or milk. Stir in cheese. Continue cooking, stirring, until cheese is melted and the mixture is thick and begins to bubble. Stir the milk mixture into the soup mixture until well blended. Taste and add salt and pepper as needed. Heat thoroughly. Serve with biscuits or crusty rolls.

Serves 6

INGREDIENTS:

• 4 ounces mushrooms, chopped
• 2 teaspoons butter
• 1 1/2 pounds lean ground beef
• 1/2 pound ground pork, or more ground beef
• 1/2 medium onion, finely chopped onion
• 1 can (10 1/2 ounces) beefy mushroom soup
• 1/2 cup fine dry bread crumbs
• 2/3 cup quick cooking rolled oats
• 1 egg, lightly beaten
• 1/4 teaspoon pepper

PREPARATION:

Saute mushrooms in butter over medium-low heat until browned and tender. In a large bowl, combine mushrooms and remaining ingredients, mixing lightly until thoroughly blended. Spray a 7x11-inch or 9x13-inch baking dish with cooking spray. Fashion a rack with a piece of foil and place in the baking dish (this will keep the meat loaf out of the drippings). Place the meat mixture on the "rack" dish and pat into a loaf shape. Bake at 350° for 1 hour and 15 minutes to 1 1/2 hours. Let stand for 15 minutes before serving.
Serves 6 to 8.

Ingredients:

• 1 1/2 cups chopped onion
• 2 pounds ground beef, lean
• 1 tablespoon olive oil
• 1 cup diced red and green bell pepper
• 4 cloves garlic, finely minced
• 1 can (4 ounces) chopped mild green chile peppers, drained
• 1 to 2 tablespoons finely chopped jalapeno chile peppers
• 2 cans (14.5 ounces each) diced tomatoes, undrained (chili style, fire-roasted, or plain)
• 1 can (15 ounces) pinto beans or kidney beans, drained and rinsed, optional
• 1 1/2 tablespoons chili powder
• 1 teaspoon ancho chile powder
• 1/2 teaspoon chipotle chile powder
• 1 teaspoon salt
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon dried leaf oregano
• 1/4 teaspoon black pepper

Directions:

In a large skillet over medium heat, brown the ground beef with onions. When beef is no longer pink, add the garlic and bell peppers; cook, stirring, for 2 minutes longer. Add chile peppers, tomatoes, beans (if using), and seasonings. Reduce heat to medium-low and bring to a simmer. Simmer the chili, uncovered, for 15 minutes. Cover and simmer for about 15 to 20 minutes longer.
Serve with crackers, cornbread or corn muffins, or a crusty bread.
Serves 6.