Can someone give me some ideas on new recipes using hamburger?

please no hamburger, spaghetti, or hamburger helperCan someone give me some ideas on new recipes using hamburger?
shepards pie..... ummm good and easy to make..


Cook hamburger add while cooking: garlic salt or powder, 1 medium onion diced up small, cook together until done, drain and set aside for a while.


boil enough potatoes to make a good sized portion of mashed potatoes, drain mash and spread 1/2 oh the mix in a glass baking dish, put the hamburger mixure over it, then put a thin layer of your favorite shredded cheese( sharp ched is good or mexican cheese), then put the other half of of mashed potatoes over that with more cheese on top, bake at 350 until cheese is slightly brown on top and take out cool and serve. add whatever spices you like to mashed potatoes before you spread them out and it is a nice and easy meal which tastes good and is filling.Can someone give me some ideas on new recipes using hamburger?
Sweet-And-Sour Meat Loaf





1 1/2 lbs ground beef


1 cup dry breadcrumbs


1 teaspoon salt


1/4 teaspoon pepper


2 eggs


1 teaspoon instant minced onion





In a bowl, lightly beat the egg.


Add 2 tablespoons of ketchup, mustard, bread crumbs, dry soup mix, salt and pepper.


Crumble beef over mixture and mix well.


Shape into an oval loaf.


Place in a shallow 1-qt microwave-safe dish; cover with waxed paper.


Microwave on high for 11-12 minutes or until meat is no longer pink, rotating a half turn once; drain.


In a small bowl, combine the sugars, vinegar and remaining ketchup; drizzle over meat loaf.


Cover and microwave on high for 3-5 minutes.


Let stand for 10 minutes before slicing.


1 (15 ounce) can tomato sauce, divided


TOPPING


reserved tomato sauce


2 tablespoons brown sugar


2 tablespoons vinegar


1/2 cup sugar


2 teaspoons prepared mustard





6 servings
Take a large piece of foil for EACH person. (maybe 15 x 15)





Place on foil: in separate piles-


a large serving of hamburger


a sliced potato


a sliced onion


a sliced carrot


Fold up the foil - to make a little pouch.


Poke a SMALL hole in the top for steam to escape.


Bake in oven or on grill.





This is great for camping, too - you can make them ahead of time!
Lasaunga. Make your own sausages. Open faced sandwiches


(piece of bread, cooked ground hamburger, cheese, gravy on top).
you can make a pizza burger. Cook the burger as you do normally; when its browned, add the marinara sause and the mozzerella chees.
PORCUPINE MEATBALLS





1 1/2 pound lean ground beef


2/3 cup long-grain rice, uncooked


1/2 cup water


1/4 cup finely chopped onion


1 teaspoon seasoned salt


1/4 teaspoon garlic powder


1/8 teaspoon pepper


1 large can (15 ounces) tomato sauce


1 cup water


2 teaspoons Worcestershire sauce





PREPARATION:


Directions for porcupine meatballs


Mix ground beef with rice, 1/2 cup of water, chopped onion, seasoned salt, garlic powder, and pepper. Shape porcupine ground beef mixture by tablespoon into 1 1/2-inch balls.


Place the porcupine meatballs in an ungreased 2-quart shallow baking dish


Mix the remaining ingredients and pour over the porcupine meatballs. Cover and bake at 350掳 F. oven for about 45 minutes. Uncover and bake porcupine meatballs 15 to 20 minutes longer.


Serves 4 to 6.








GRILLED MEATLOAF





3 eggs


3/4 cup ketchup or barbecue sauce


3 Tbs. Creole mustard or any strong mustard


1/4 cup onion, small dice


3 Tbs. garlic, minced


1/4 cup celery, diced


Kosher salt


Ground black pepper


1/4 cup chopped parsley


1 lb. ground beef


1 lb. ground veal or lean pork


1 Tbs. Lea %26amp; Perrin's Worcestershire sauce


2 cups cornflakes





Preheat the oven to 350 degrees.





In a glass bowl, lightly beat the eggs. Stir in the next eight seasoning ingredients, from ketchup to parsley.





Add the two meats and work the mixture together with your hands. Mix in the cornflakes and the Worcestershire sauce.





Press the meat mixture into a nonstick loaf pan, preferably 9 by 5 by 2. Bake the meatloaf in a 350-degree oven for an hour to an hour and 10 minutes. If you have a pocket thermometer, take the meatloaf out when it registers 160 degrees internally.





Remove the meatloaf from the oven and let it rest for 30 minutes. Chill the meatloaf, still in the pan, in the refrigerator for at least six hours, or preferably overnight. Turn the meatloaf out of the pan. It should be firm. Cut it into 3/4-inch slices, like store-bought bread.





Preheat a grill or grill pan. Brush both sides of each slice of meatloaf lightly with olive oil. Grill the meatloaf slices for two to three minutes on each side until they have grilling stripes and are reheated.


Serve the grilled slices with mashed potatoes and steamed green beans. Garnish with grilled onions and then ladle brown or mushroom gravy or barbecue sauce over the meatloaf.
For recipes try going to:


www.foodnetwork.com %26amp; www.pillsbury.com
go to allrecipes.com!
I brown the Hamburger drain off grease add onion and a package of gravy mix with water. Then I make mashed potatoes, salad or vegie and you have a good meal.
brown 1 lb. hamb. drain %26amp;rinse


add 1 can of cream of mushroom soup


put in 9 x 9 baking dish


cover with tater tots


bake aprox. 30 min @ 350 deg.


enjoy you may add parm cheese and any other spices or herbs you like.....
Beef %26amp; Cheese Burritos


Quick and easy and the kids will love it!


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Prep: 10 minutes


Cook: 10 minutes


Servings: Serves 4


1-1/2 lbs. ground beef


or - 1 tub fully cooked shredded beef


1-1/4 cups prepared thick and chunky salsa


1/2 lb. Velveeta Pasteurized Process Cheese, cut into 3/4-inch chunks


8 flour tortillas (approximately 8 inches)


-- Thinly sliced lettuce


-- Chopped tomato


-- Ripe olive slices














In large nonstick skillet, brown ground beef over medium heat 8-10 minutes or until beef is no longer pink.


Pour off drippings. Stir in salsa and Velveeta. Heat until cheese is melted.


To use fully cooked shredded beef, stir into salsa and Velveeta. Heat until cheese is melted and proceed as below.


To serve, spoon 1/3 cup beef mixture in center of each tortilla. Fold bottom edge up over filling. Fold sides to center, overlapping edges.


Top with lettuce, tomato and olive slices as desired.











Beefy Mexican Lasagna


Put a Mexican twist on an Italian family favorite.


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Prep: 20 minutes


Cook: 30 minutes


Servings: Serves 6-8


1 1/2 lbs. ground beef sirloin (95% lean)


9 corn tortillas


2 cans (10 oz. each) mild enchilada sauce


1 can (15 oz.) black beans, rinsed, drained


1 1/2 cups frozen corn


1 tsp. ground cumin


1 1/2 cups shredded Mexican cheese blend


1/2 cup chopped tomato


2 Tbsp. chopped fresh cilantro


-- Crunchy tortilla strips:














Heat oven to 350掳F. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into crumbles. Pour off drippings. Stir in 1 can enchilada sauce, black beans, corn and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.


Spray 11-3/4 x 7-1/2 inch baking dish with nonstick cooking spray. Arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas; cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.


Cover with aluminum foil. Bake in 350掳F oven 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake, uncovered, 5 minutes or until cheese is melted. Top with tortilla strips, if desired, tomato and cilantro.





Crunchy Tortilla Strips: Heat oven to 400掳F. Cut 1 corn tortilla in half, then crosswise into 1/4-inch wide strips. Place strips in single layer on baking sheet. Spray lightly with nonstick cooking spray. Bake 4-8 minutes, or until crisp.














Bistro Beef 'Steaks' with Wild Mushroom Sauce


A winning recipe from the 1999 National Beef Cookoff.


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Prep: 10 minutes


Cook: 20 minutes


Servings: Serves 4


1 1/4 lbs. ground round


1 medium onion, cut in half


3/4 tsp. salt


-- salt and pepper


8 oz. sliced assorted fresh wild mushrooms, such as oyster, cremini and shiitake (about 3 cups)


1 1/2 cups (12 oz.) beef, preferably honey lager, or non-alcoholic beer


1 package (.87 to .88 oz.) brown gravy mix


2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme leaves, crumbled














Finely chop half onion. Thinly slice remaining half; set aside.


Combine chopped onion, ground beef and 3/4 tsp. salt in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick oval ';steaks';. Sprinkle tops with salt and pepper, as desired.


Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 10-12 minutes to medium (160潞F) doneness, turning once. Remove from skillet; keep warm.


Add sliced onion, mushrooms and 1/4 cup beer to same skillet; cook over medium-high heat 5 minutes or until vegetables are tender, stirring occasionally.


Combine gravy mix with remaining beer in small bowl, mixing until smooth, stir into mushroom mixture in skillet. Add 1 tsp. of chopped thyme; simmer 1 minute or until thickened, stirring frequently. Spoon sauce over patties; sprinkle with remaining 1 tsp. chopped thyme.


Garnish with thyme, if desired.














Cheese Steak Pizza


A pizza that's good any time.


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Prep: 20 minutes


Cook: 10 minutes


Servings: Serves 4


1 lb. ground beef


1 small green or red bell pepper, cut into thin strips


1 small onion, thinly sliced, separated into rings


3/4 tsp. salt


1/2 tsp. pepper


1 large (16 oz.) prepared baked pizza crust (approx. 12 inches)


2 cups shredded low-moisture part-skim Mozzarella cheese














Preheat oven to 400掳F.


In large skillet, brown ground beef over medium heat 6 minutes.


Add bell pepper and onion. Continue cooking 3-4 minutes or until beef is no longer pink and vegetables are crisp-tender. Season with 3/4-tsp. salt and 1/2-tsp. pepper.


Place bread shell on baking sheet. Remove beef and vegetables from skillet with slotted spoon and arrange on top of bread shell.


Sprinkle cheese on top of beef and vegetable mixture.


Bake 8-10 minutes or until cheese is melted. Cut into 8 wedges and serve hot.














Easy Beef Stuffed Peppers


Created to use ingredients you're likely to have on hand.


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Prep: 10 minutes


Cook: 1-1/2 hours


Servings: Serves 4


1 lb. lean ground beef


or - 1 package fully cooked ground beef


4 medium green, red or yellow bell peppers


3/4 cup chopped onion


1/4 cup uncooked rice


3 Tbsp. catsup, divided


1 tsp. dried oregano leaves, divided


1/2 tsp. salt


1/4 tsp. pepper


1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained














Cut tops off bell peppers; remove seeds and membrane.


Combine ground beef, onion, rice, 2 Tbsp. catsup, 1/2 tsp. oregano, salt and pepper, mixing lightly but thoroughly. Spoon an equal amount of meat mixture into each bell pepper. Place in 8x8-inch baking dish.


Combine tomatoes, remaining catsup and remaining oregano; pour over stuffed peppers.


Cover baking dish tightly with foil. Bake in 350掳F oven 1-1/2 hours.














Mexican Meatballs in Tomato and Chipotle Sauce


A south-of-the-border idea from Chef Miguel Ravago.


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Prep: 20 minutes


Cook: 50 minutes


Servings: Serves 6


1-1/2 lbs. lean ground beef


2 small zucchini squash


2 eggs


1/2 tsp. oregano


8 peppercorns


3/4 tsp. salt


1/4 tsp. cumin seeds


1/3 onion, chopped


2 lbs. tomatoes


3-4 chipotle chile peppers en adobo (about 1/3 of a 7-oz. can)


3 Tbsp. vegetable oil


3/4 cup beef broth


-- salt, to taste














Chop the zucchini very finely and add to the ground beef. In blender, blend eggs with the oregano, peppercorns, salt, cumin seeds and onion. Combine with the beef and mix well. Make 24 meatballs, about 1-1/2 inches in diameter.


Cover the tomatoes with boiling water and cook for about 5 minutes. Drain and blend the cooked tomatoes with the chiles until smooth.


In a sauce pan, heat the oil and add the sauce. When it starts boiling, cook over high heat for about 5 minutes. Add the broth and bring to a simmer. Add the meatballs and bring to a simmer once again.


Cover and cook over low heat until the meatballs are done, about 50 minutes. Season and serve.














Pale Ale Beef Chili


A great recipe from Texas Hot Chef Brian Luscher.


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Prep: 20 minutes


Cook: 2 hours


Servings: Serves 8


1 Tbsp. vegetable oil


2 lbs. course ground beef


1 onion, diced


1 red bell pepper, diced


1 stalk celery, diced


1 clove garlic


1-2 ancho chili, reconstituted, deseeded, pureed, strained


6 oz. tomato paste


1 Tbsp. chili powder


1 can (16 oz.) kidney beans, undrained


1 can (16 oz.) diced tomatoes


1 can (16 oz.) pale ale (such as Sierra Nevada)


1 Tbsp. cumin


1/4 tsp. cayenne pepper


2 tsp. seasoned salt


-- Tabasco, to taste


-- Worchestershire, to taste


-- salt and pepper, to taste














Preheat a large stock pot over medium-high heat. Place oil in heated pot, then add ground beef and brown. Remove browned meat and half of remaining oil from pot.


Add onions and cook until slightly softened. Add peppers, celery and garlic. Cook until garlic aroma is apparent, then add ancho paste, chili powder, and tomato paste and cook until dry.


Add kidney beans and tomatoes and cook until dry again, then add browned meat and remaining ingredients and simmer for 1-1/2 hours.


Season to taste. Best if prepared the day ahead.

















Three-Way Cheesy Beef Pockets


Not only will kids enjoy eating, they can help make them too.


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Prep: 15 minutes


Cook: 25 minutes


Servings: Serves 8


1 lb. lean ground beef


1/2 cup chopped onion


1/2 tsp. salt


1/4 tsp. pepper


1 cup (4 oz.) shredded Cheddar cheese


3/4 cup prepared barbecue or taco sauce


2 cans (10 oz. each) refrigerated pizza crust














Preheat oven to 425潞F. In large nonstick skillet, brown ground beef and onion over medium heat 8 to 10 minutes, or until beef is no longer pink, breaking into crumbles. Remove from heat; pour off drippings. Season with salt and pepper; stir in cheese and sauce.


On lightly floured surface, unroll each can of pizza dough; cut each into quarters. Spoon approximately 1/3 cup beef mixture onto center of each. Bring together 4 corners of dough over filling, pinching to seal. Loosely close straight edges of dough to form square-shaped pockets. (It is not necessary to seal edges completely.) Carefully transfer to ungreased baking sheet.


Bake in 425潞F oven 12 to 14 minutes, or until golden brown.
How about swedish meatballs? Find various recipes on the net. Serve with rice or noodles.
Pudding burgers