Ground Beef (hamburger) recipes?

Looking for some new receipes for ground beef... we always have so much ground beef and the same old stuff... burgers, meatloaf, meatballs, etc are getting old. Need something new.... anyone have some good recipes?Ground Beef (hamburger) recipes?
I was recently in the same boat and ended up searching www.Foodnetwork.com and found some awesome recipes.


Our family favorite ended up being





Salisbury Steak with wild mushroom gravy, smashed potatoes with garlic and hearb cheese





Potatoes:


2 pounds russet potatoes, peeled and chunked, 3 large potatoes


Salt and pepper


1/2 cup half-and-half or cream, eyeball it


4 ounces, 1/2 cup garlic and herb cheese (recommended: Boursin)


3 tablespoons chopped chives or, 2 scallions, thinly sliced


Meat and Gravy:


1 1/4 pounds ground beef sirloin


1 tablespoon Worcestershire sauce, eyeball it


1 small onion, finely chopped


1 tablespoon steak seasoning blend (recommended: Montreal Seasoning by McCormick) or, coarse salt and pepper


Extra-virgin olive oil, 3 tablespoons, 3 turns of the pan


12 crimini or baby portobellos, sliced


12 shiitake mushrooms, chopped


2 tablespoons butter


2 tablespoons all-purpose flour


2 cups beef stock











Place potatoes in a pot and covered with water. Cover pot with lid and bring water to a boil. Salt boiling water and potatoes. Leave lid off pot and simmer at rolling boil until tender, 8 to 10 minutes.


While potatoes cook, combine meat, Worcestershire, onion and steak seasoning or salt and pepper. Form 2 large, oval patties, 1-inch thick.





Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the mushrooms. Season mushrooms with salt and pepper and saute mushrooms until tender, 3 to 5 minutes.





To mushrooms, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute.





While sauce thickens, drain potatoes and return to hot pot. Smash potatoes with a little half-and- half or cream and garlic and herb cheese. Smash and incorporate chives. Add salt and pepper, to your taste.





To serve, pour gravy over Salisbury steak and potatoesGround Beef (hamburger) recipes?
Brown your ground beef with onions, garlic and mushrooms, put in a can of cream of mushroom soup, and some water. tighten it up with a rue made from oil and flour, right before you serve it stir in some sour cream. serve it over egg noodles or my favorite is over rice Poor mans beef stroganoff
hamburger corn casserole!


go to allrecipes.com or cooks.com!
Heavenly Hamburgers...





Hickory Hamburgers





Ingredients





1 lb. lean ground beef


1 egg


3/4 cup seasoned bread crumbs


1/2 cup Hickory flavoured BBQ sauce


2 Tbs. dijon mustard


1 tsp. garlic powder


1 Tbs. parsley flakes








Instructions:


Combine all ingredients in a large bowl and mix well.


Shape into patties and BBQ or cook under the broiler.


Serving Suggestions %26amp; Notes:


These are very flavourful, moist patties. We top them with a little extra


BBQ sauce, sliced onions, and fresh tomatoes on a toasted onion burger bun





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Meatballs...





Sweet %26amp; Sour Meatballs








Ingredients 1 lb. lean ground beef


1 1/2 cups soft breadcrumbs, about 2 slices of bread)


1/2 cup milk


1 egg, beaten


3/4 cup onnion, finely chopped


3 cloves garlic, minced


2 tsp. Worcestershire sauce


1 tsp. salt


Pepper to taste


Ingredients for sauce 1 Tbs. cornstarch


2 Tbs. brown sugar


2 Tbs. white vinegar


1/2 cup beef broth


1 green pepper, chopped


1 19 oz. can pinapple pieces (drain %26amp; reserve juice)


1/4 tsp. ginger


Dash soy sauce


Salt %26amp; pepper to taste








General Info:


Preheat oven to 450 degrees


This is a large recipe. You can use some for a family meal and freeze the leftovers for a quick appetizer or last minute lunch even.





Instructions:


Combine, ground beef, bread crumbs, milk, onion, garlic, egg, worcestershire, salt and pepper. Mix well and form into 1 inch meatballs. don not handle too much.


Place meatballs in a single layer in a lightly greased casserole and bake for 15 minutes.


In the meanwhile, make the sauce by combining cornstarch, brown sugar, vinegar, beef broth %26amp; 1 cup of the reserved pineapple juice in a saucepan. Bring to a boil, stirring often until thickened.


Add in green pepper, simmer 5 minutes.


Add in pineapple pieces and remaining seasonings. Heat through.


Pour over cooked meatballs and serve.





Serving Suggestions %26amp; Notes:


To use as a main meal, serve on top of rice with green beans on the side.


As an appetizer, simple transfer to a serving platter and spear with fancy tooth picks.





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Mmmmm Meatloaf...








Foolproof Meatloaf





Ingredients





1 1/2 lbs. ground beef


2/3 cup bread crumbs


1 onion, minced


1 clove garlic, minced


1 stalk celery chopped


2/3 cup milk


2 Tbs. ketchup or tomato paste


1 tsp. dijon mustard


1 egg, beaten


1 tsp. slat


1/2 tsp. pepper








General Info:


Preheat oven to 350潞


Instructions for loaf:





Place all ingredients is a large bowl and with your hands mix together well.


Pack meat mixture into a loaf pan, smoothing top with your hands or a fork.


Bake for 45-50 minuitres or until no longer pink; remove from heat and allow to stand for 10 minutes before slicing.





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Stroganoff Meatloaf





Ingredients





Loaf:


2 lb. hamburger


1 egg


dash nutmeg


1/4 tsp. black pepper


1/2 cup canned mushroom soup concentrate


1/2 cup onion, chopped


1/2 cup bread crumbs


1/3 cup spaghetti sauce


2 garlic cloves, minced


dash of salt, pepper, cayenne, and celery seed





Gravy:


8 oz canned mushroom soup concentrate (use the rest of the can)


3 oz mushrooms, sliced


1/2 cup sour cream


1/4 cup drippings (from baking the pan)











General Info:


Preheat oven to 425 degrees


Instructions for loaf:





Mix all ingredients together well, shape into loaf and put into a loaf pan.


Bake for 20 minutes uncovered, turn down the oven to 350 degrees and continue baking for about 45 minutes.





Instructions for the gravy:





Fry the mushrooms in the pan drippings and then combine with the mushroom soup and sour cream. Heat this mixture in a sauce pan.








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Memories of Moms Meatloaf








Ingredients





1 cup bread crumbs


3/4 cup minced onion


1/4 tsp garlic powder


2 eggs, slightly beaten


2 lbs. ground beef


2 Tbs. horseradish


Salt to taste


1/4 cup milk


1 Tbs. dry mustard


3/4 cup ketchup








General Info:


Preheat oven to 400 degrees





Instructions:





Combine all ingredients except for 1/2 cup of the ketchup.


Place into a loaf pan, or shape into a loaf on a baking sheet.


Spread the reserved ketchup on top of the loaf.


Bake for 40 minutes.








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Basic Meatloaf








Ingredients





1 lb. ground beef


1 cup seasoned bread crumbs


2 eggs, beaten


8 oz. tomato sauce


1/2 cup finely diced onions


1/2 tsp salt


1 tsp black pepper


Dash of cayenne pepper








General Info:


Preheat oven to 350 degrees





Instructions:


Combine all of the above and shape into a loaf or ring.


Bake approximately 45 min to 1 hour.





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Country Glazed Meatloaf








Ingredients





1 1/2 lbs lean ground beef


1/2 cup ketchup


1/2 cup tomato juice


1/2 tsp. pepper


1/4 tsp. salt


1/4 tsp cayenne pepper


2 eggs, beaten


3/4 cup fresh bread crumbs


1/4 cup onion, finely chopped


2 tsp. dry mustard


Glaze:


1/4 cup ketchup


1/2 tsp. dry mustard


2 tbsp. brown sugar


1/4 cup chopped fresh parsley








General Info:


Preheat Oven: 400 degrees


Serves: 5-6 people





Instructions:


In a large bowl combine mix together ketchup, tomato juice, salt, pepper, cayenne pepper, eggs, bread crumbs, onions, and mustard. Mix until thoroughly blended.


Add ground beef, mix gently until combined. Line a loaf pan with tin foil, and gently press in the beef mixture. Don't press too hard or the meat loaf will be heavy.


In a separate bowl, combine all topping ingredients, blend well. Spread evenly over top of meat loaf.


Bake for 35-45 minutes until meat loaf is done and no pink shows when sliced.


Remove from overn, drain off fat and let sit for 5 minutes before serving.








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Miscellaneous Recipes


Farmhouse Barbeque Muffins








Ingredients:





1 tube refrigerator buttermilk biscuits


1 pound ground beef


1/2 cup ketchup


3 tablespoons brown sugar


1 tablespoon cider vinegar


1/2 teaspoon chili powder


1 cup cheddar cheese -- shredded








Instructions:








Separate dough into 10 biscuits; flatten into 5 in circles. Press each into the bottom and up the sides of a greased muffin cup; set aside.


In a skillet brown ground beef; drain.


In a small bowl, mix ketchup, brown sugar, vinegar and chili powder; stir until smooth. Add to the meat mixture and stir well.


Divide the meat mixture amongst the biscuit lined muffin cups, using about 1/4 cup for each.


Sprinkle with cheese and bake at 375 degrees for 18-20 minutes or until golden brown.


Cool 5 minutes before removing and serving.


Notes %26amp; Suggestions:


These make good snack or light lunches. You can cook them as directed and eat immediately or freeze them on a cookie sheet and pop them into freezer bags. When you want a quick snack, microwave from frozen for about 2 minute, and then pop in the oven for about 8-10 minutes at 350 to get them nice and crispy again.








Lizzie's Chinese Beef with Broccoli


Serves 3 to 4





Marinade for Beef:


1 egg


1/3 tsp (1.5 mL) salt


1 Tbsp (15 mL) cooking wine


1 Tbsp (15 mL) cornstarch


2 Tbsp water


1 1/2 Tbsp (20 mL) oil





Ingredients: 3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces





1 1/2 lb (750 g) broccoli, flowerets removed,


slice on the diagonal into thin slices


1 cup (250 mL) cooking oil


2 Tbsp (25 mL) light soy sauce


3/4 Tbsp (10 mL) dark soy sauce


1 Tbsp (15 mL) sugar


a few drops of sesame oil


2 cloves garlic, crushed


1/2 cup (125 mL) chicken broth


2 Tbsp cornstarch (if desired)


Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes. While beef is marinating, prepare the vegetables.


Heat wok or skillet. and add 1 cup of oil. When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.


Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through. Drain the wok. Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute.


Add vegetables (broccoli, snowpeas, or asparagus and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken.


Mix sauce together with other ingredients. Serve hot.








Marilyn's Manicotti With Meat Filling


(my favorite)


18 manicotti shells (Lancia)


1 1/2 pounds of ground beef


2 tablespoons of vegetable oil


3 slices bread, crumbled


2/3 cups milk (2%)


1 egg (beaten)


2 cups grated mozzarella cheese or Cheddar


1 tablespoon chopped parsley


1/2 teaspoon salt


dash pepper


28 ounce can of spaghetti sauce


1/4 cup grated parmesan cheese or grated mozzarella (very nice)


Cook Manicotti in large amount of boiling water add 1 tablespoon vegetable oil and 1 tablespoon of salt.


Cook 9 manicotti at a time for 6 minutes. until barely tender. Do not overcook, or manicotti will tear when filling.


Drain in a colander, or remove each one with a large slotted spoon and place on a large plate, ready to fill.


Brown meat in oil in frying pan. Drain.


Combine bread and milk.


Allow to stand 2 minutes.


Add cooked meat and remaining ingredients except spaghetti sauce and 1/4 cup of the grated parmesan cheese.


Fill Cooked manicotti with the meat mixture using a very small spoon. Divide 1 1/2 cups of the spaghetti sauce in bottom of two 13'; x 9'; x 2'; pans. Arrange 9 filled manicotti in each pan in a single layer. Pour over remaining sauce.


Divide the 1/4 cup of grated parmesan cheese and sprinkle on top. Bake covered, in 350 degree for 45 minutes or until thouroughly heated.








Mary's Sloppy Joes


1 - 2 lbs ground beef 1 medium onion (chopped) one 8 oz. can tomato sauce 1/4 cup ketsup 1-1/2 tsp. worcheshire sauce 1 Tablespoon brown sugar 1 Tablespoon vinegar salt and pepper


Brown hamburger meat - add remaining ingredients and simmer on low heat for several hours


Add a little water if necessary to obtain your desired consistancy. Serve on hamburger buns.








Donna's TEX MEX PIE


1 pound lean ground beef


1/2 cup chopped onion


1/2 cup coarsely chopped green sweet pepper


1 15-1/2-ounce can chili beans in chili gravy


1 8-ounce can tomato sauce


1 6-ounce can tomato paste


1 to 2 tablespoons chili powder


1/2 teaspoon ground cumin


1/2 teaspoon bottled hot pepper sauce (optional)


1 11-1/2-ounce package (8) refrigerated cornbread twists


1 8-ounce carton dairy sour cream


2 tablespoons all-purpose flour


1 cup shredded cheddar or Jack cheese, 4 oz.


2 cups corn chips , coarsely crushed


Chopped green pepper (optional)





Cook ground beef, onion and the 1/2 cup greep pepper until meat is brown; drain. Stir in undrained beans, tomato sauce, tomato paste, chili powder, cumin, and hot pepper sauce (if desired). Bring to a boil, reduce to simmer, uncovered for 5 min. stirring frequently.





Meanwhile, for crust, lightly grease a 9 or 10 inch pie plate. Unwrap and separate cornbread twists, but do not uncoil. Arrange twists in pie plate, pressing onto the bottom and up the sides of the plate, extending about 1/2 inch above plate rim. Spoon ground beef mixture into crust.


Combine sour cream and flour; spread atop beef mixture. Sprinkle with cheese and corn chips. Place on a baking sheet. Bake, uncovered @375 for 30 min. Let stand 10 min. before serving. Garnish with green pepper if desired. Serves 8.








Glennis' Taco Casserole


1 lb. ground beef


1 small onion, chopped


1 cup taco sauce


3/4 cup water


1 can (4 oz.) diced green chilis


1 pkg. taco seasoning mix


1 pkg. (12 oz) taco shells, broken


2 cups shredded cheddar cheese


Preheat oven to 375 degrees. Grease an 11 x 7 inch baking dish (9 x 9 works too)


Cook beef and onion until beef is browned; drain. Stir in taco sause, water, chilis and seasoning mix. Cook over low heat 3-4 minutes.


Layer HALF of the broken tortillas into the backing dish. Cover with HALF of the meat, then with HALF of the cheese. Repeat layers with remaining ingredients.


Bake at 375 degrees for 20-25 minutes until cheese is hot and bubbly.


Garnish with chopped tomatoes, sliced green onions, sliced jalapenos and/or sour cream if desired.








Sharon's Hamburger Fluffs (meatballs)


1 lb. ground beef


1/2 t worcestershire sauce


1 t salt


1/2 cup onion minced


pinch of thyme


1 egg


2 T flour


1/2 t pepper


1 cup Pet Milk


Mix all the ingredients together, cover bowl and let stand in refrigerator 4 hours. Form into small balls ..size of walnuts, and brown in cooking oil...Do not overcrowd. These may be cooked immediately, but the secret of fluffy texture is refrigerating for the 4 hours.











Rosemary's Peking Roast


This recipe is for cheaper cuts of roast beef. Even better if you use two different cuts of beef at the same time..like a boiling beef and a brisket.


Approximately, 3 to 5 lbs of beef roast. Insert slivers of garlic and onion into slits in the roast. (to your own taste).


Put the beef in a bowl and pour 1 cup of vinegar over it..making sure the vinegar runs into the slits. Refrigerate 24 to 48 hours. When ready to cook, disgard vinegar solution, place meat in heavy pot, (iron if possible), brown in oil until nearly burned on both sides. Then pour 2 cups of very strong coffee over the roast and 2 cups of water, and cover.


Cook this at a simmer, for 6 hours on top of the stove. Do not season with anything else until 20 minutes before serving, then season with salt and pepper. In Peking, they add 1/2 cup of gin or whiskey to the boiling mixture. The gravy may be thickened if desired.


Another thing, if you cook too fast or lid is not tight enough, you may need to add some water, never add more than 1 cup at a time. The meat is very dark, serve with baked potato, green peas, and cranberry sauce.


This was a dish my mother used to make, and I used it for many years. It comes from Heloise's Housekeeping Hints.





Tortilla Beef Bake


*This is *SO* quick and easy! Perfect for those ';what I'm cooking for dinner'; situations!*


1 1/2 lbs ground beef


1 can Cream of Chicken, undiluted


1 jar (16 oz) salsa of your choice


1 1/2 C cheese - shredded


2 1/2 C Tortilla chips - preferably unsalted


Brown beef and drain fat; add soup and let simmer together while you prepare the baking dish.


Spray a rectangular baking dish - I use a glass 9X13 - with Pam and sprinkle crushed tortilla chips on the bottom to cover well. Take the meat mixture and spread on top of the chips, then add salsa and cheese. Bake at 350 for 30 minutes. Then sprinkle more crushed chips ontop of mixture and bake for 3-5 minutes to crisp the chips.


*NOTE: I usually use more than the 2 1/2 C of tortilla chips - I just eyeball it! :)








Maryliz's Sloppy Joes


Brown 2 pounds ground beef, with 1 medium onion chopped.


Add: 6 t. mustard


6 t. worcestershire


1 regular size bottle of ketchup


3 t. brown sugar


salt and pepper - simmer all





Meatballs


Mix:


5 pounds ground beef


3/4 cup chopped onion


3/4 cup cold water


4 slices of soaked bread


Heat until gentle boil:


2 #2 1/2 size cans of tomatoes


2 cans tomato soup


1 can tomato paste


Shape meatballs and drop in sauce, cook 1 hour.


Add:


1 box dark brown sugar


1/2 cup lemon juice


1/2 cup vinegar


10 crushed ginger snaps


Let cook 1 1/2 hours longer - Yield 135 meatballs








Doris' Better Homes and Gardens Very Easy Beef Pot Pie


1/2 (1 crust) of a 15-ounce package folded refrigerated unbaked pie crust


1-1/2 pounds lean ground beef


2 cups refrigerated diced potatoes with onions or frozen loose-pack diced hash brown potatoes with onions and peppers


2 cups loose-pack frozen mixed vegetables


1 15-ounce can Italian-style or regular tomato sauce


1 14-1/2-ounce can Italian-style stewed tomatoes, undrained


2 teaspoons Sesame seeds


1. Let pie crust stand at room temperature while preparing ground beef mixture.


2. In a large skillet, cook ground beef until brown. Drain well. Stir in potatoes, mixed vegetables, tomato sauce, and stewed tomatoes. Bring to boiling, then remove from heat. 3. Meanwhile, unfold pie crust; cut into eight wedges.


4. Spoon ground beef mixture into a 3-quart rectangular baking dish, spreading evenly. Place half of the pastry wedges along one long side of the dish, with points toward center, overlapping wedges slightly at the base. Repeat with the remaining pastry wedges on opposite side. Sprinkle with sesame seed.


5. Bake in a 400 degree F oven for 18 to 20 minutes or until pastry is golden brown. Let stand for 10 minutes before serving.


Makes 8 servings.








Batter-Dipped Fondue Meatballs


Ingredients:


Meatballs


1-1/2 pounds ground chuck beef


1 large egg


1/4 cup dry bread crumbs


2 Tablespoons beer or apple juice


1 teaspoon garlic salt





Frothy Batter


1 cup biscuit baking mix


1/2 cup beer or apple juice


1 large egg





Mustard Sauce


1/2 cup mayonnaise or salad dressing


2 tablespoons prepared mustard


1 tablespoon onion, finely chopped





Horseradish Sauce


1/2 cup dairy sour cream


1 tablespoon horseradish


1/8 teaspoon Worcestershire sauce





2 cups salad oil


1/2 cup butter (do NOT use margarine) Note: You can omit butter and increase salad oil to 2-1/2 cups.





Instructions:


Prepare mustard and horseradish sauce: Mix ingredients together for each and refrigerate until serving time.


Prepare meatballs: Mix meat, egg, bread crumbs, beer and garlic salt. Shape mixture into 3/4-inch balls.


Prepare frothy batter: Mix all of ingredients with a fork. (Batter will be slightly lumpy.)


Heat oil and butter in a metal fondue pot to 375 degrees F.


Spear meatballs with a fondue fork, dip into batter and cook in hot oil to desired doneness, about 2 minutes.


Serve with both sauces.








Jeanie's Stroganoff Loaf


This is an easy to prepare ahead %26amp; assemble at the last minute recipe. Great for having friends over after a game.


Serve it up with fresh fruit %26amp; chips of course!


1 loaf French bread, cut in 陆 lengthwise


Combine and cook following:


1# hamburger


录 cup chopped green onion


1 tsp. worchershire


garlic powder to taste


1 tbs. milk


Add 1 cup sour cream last


Heat bread in 375潞 oven for 10-15 minutes


Spread butter on hot loaf.


Spread meat mixture on top.


Add tomatoe %26amp; green pepper slices on meat.


Sprinkle with 1 cup grated cheese of your choice.


Bake @ 375潞 until cheese melts ... uncovered.


Serves 8








Sherron's Chili


1 pound ground meat


1 onion


1 green pepper


2 cans of spicy kidney beans


1- 28 ounce can of whole tomatoes cut in half


1 -28 ounce can of diced tomatoes


1 package of McCormick chilli seasoning - mild or hot you can add more as needed











Kat's EASY MICROWAVE MEAT LOAF


MEATLOAF


1 lb Lean Ground Beef


1 lb Lean Ground Pork


1 Egg, lightly beaten


1 Medium Onion, minced


1/4 cup Cracker Crumbs {or Bread}


1 1/2 tsp Salt


1/4 tsp Pepper


Combine and mix well.


Shape into Microwave Ring Mold,


{or Round Baking Dish with Coffee Cup in center}.


SAUCE


1 cup Ketchup


1/4 tsp Dry Mustard


1/4 cup Apple Cider Vinegar


1/2 cup Brown Sugar, firmly packed


Combine and mix well.


Pour evenly over Meatloaf.


Bake, uncovered, on Roast {70% Power} for 25 Minutes. Cover, and let rest 10 minutes.








2 ALARM CHILI


2 lbs lean, course ground or diced meat.


{I prefer to use 1/2 Beef %26amp; 1/2 Pork.


You may substitute to your taste.}


Sear till greyish in color.


Then add :


1 tsp Ground Red Pepper


2 1/2 tsp Ground Cumin


1 1/2 tsp Salt


1 tsp Ground paprika


3 1/2 tsp Dried Minced Onion


6 1/2 tsp Chili Powder


Cover and simmer 1 hour %26amp; 15 minutes,


or till meat is tender, stirring occasionally.


Skim off grease.


Mix 2 Tbsp Masa Flour with warm water,


into a thick but flowable mixture.


Stir this into the Chili to 'tighten' it,


and add flavor.


Let simmer another 10-15 minutes,


then taste for meat tenderness and salt seasoning.


PS~~~Red Pepper may be varied for desired hottness.








Stacie's Oven Roasted Beef for Sandwiches


4 lbs. roast beef


1 tsp. oregano


1 tsp. garlic salt


1 tsp onion salt


1 tsp. chili powder


2 cans beef consomm茅


1 can water


Bake at 325 degrees for 4 hours.








Em's Last Minute Casserole


*Yes, I'm always last minute when it comes to dinner! This is a variation of my mom's best casserole.*


1 1/2 lbs ground beef


2 C elbow macaroni


1 (16 oz) can tomato sauce or your favorite spaghetti sauce


Shredded cheese


Cook macaroni and brown beef; drain fat from beef. Once the macaroni has been cooked and drained, add beef and tomato sauce. Cook together until hot. Layer cheese on top and cook on low until cheese is melted.


Serve with garlic bread and a nice chianti :)


NOTE: Sometimes I won't add the cheese and will save it to sprinkle on top when I serve it.








Sally's Fast %26amp; EZ Hamburger Soup


Brown a pound or so of ground beef. Drain (and rinse, if desired, to remove extra fat).


Put in large pan and add:


2 cups cooked elbow macaroni or other pasta, noodles, etc.


1 pound or so frozen veggies (any assortment of corn, peas, carrots, greenbeans, veggie mix, etc)


Add a can of tomatoes - your favorite style


Add a large can of V8 or tomato juice.


Season to your liking - salt, pepper, celery seed, bullion, etc.
OMG, this is the best recipe for ground beef ever! You will love it!





Thai Style Ground Beef





Cooking spray


1 cup thinly sliced leek


1 teaspoon bottled minced garlic


1 pound lean ground sirloin


1 teaspoon red curry paste (such as Thai Kitchen)


1 cup tomato sauce


1/2 cup light coconut milk


1 tablespoon brown sugar


1/4 teaspoon grated lime rind


1 1/2 tablespoons fresh lime juice


1 tablespoon Asian fish sauce


3 cups hot cooked short-grain rice


Iceberg lettuce wedges (optional)


Chopped cilantro


Chopped green onions (optional)





Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add leek; saut茅 5 minutes. Add garlic; saut茅 1 minute. Add beef; cook 7 minutes or until lightly browned, stirring to crumble. Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes). Add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened. Serve with the rice and lettuce wedges, if desired. Garnish with cilantro and green onions, if desired.
Many here! Enjoy!!


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One of my daughters favorite meals w/ ground beef is one of the simplest things I have ever made.





Just ground the beef with your favorite herbs, then mix with a can of corn and throw it all into some white or brown rice and mix it all together. So simple and so yummy!
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Have you tried a loosemeat (or tavern depending on what part of the country you're from)? Just cook up the ground beef, drain and you can season to your liking with things like garlic salt, mustard, brown sugar, tavern, ketchup, vinegar, beer, worchestier sauce, horse radish...well you get the picture and then you eat them on a bun. Hmmmmm.....


Depending on your mood you can make them sauce (lots of ketchup) or dry.


I usually cook the hamburger up, very crumbled, drain, add garlic salt, pepper, a few squirts of mustard, some brown sugar, lots of horseradish (cause I love it), a splash of worchestier and then mix in ketchup. You can't mess these up, believe me.
Hamburger casserole








2 lbs of ground beef


4 cups of mashed potatoes prepared thickly


2 cans of cream of mushroom soup


1 can of milk or water*


1 can of unsalted corn


1 can of unsalted carrots


1 can of unsalted green beans


1 can of unsalted peas


2 tsp of adobo, divided in half


2 tsp of lemon pepper, divided in half


2 tsp of onion powder, divided in half


2 tsp of garlic powder, divided in half


1 tsp of steak seasoning








Begin by browning your ground beef with half of the adobo, lemon pepper, onion powder, and garlic powder and all of the steak seasoning. Drain the browned meat. Add the cans of vegetables, cream of mushroom soup, and milk or water. Stir together until soup is thoroughly combined with the vegetables. Now poor the beef and vegetables into a casserole dish. Spoon on the mashed potatoes closely together and spread gently leaving a 1-inch width of space from the potatoes to the edge of the pan so soup doesn鈥檛 bubble over.








Note: you may either add milk or water to the soup, it鈥檚 up to what you like in your cream soup.