What is your favorite way to use ground Beef or hamburger? any recipes will do?

Inside out hamburgers


Ingredients


1/4 cup shredded Cheddar cheese


1/4 cup shredded Gruyere cheese


1 pound 90%-lean ground beef


1 tablespoon Worcestershire sauce


1 1/2 teaspoons paprika


1/4 teaspoon freshly ground pepper





Cooking Instructions


1. Preheat grill to medium-high or preheat the broiler.





2. Combine Cheddar and Gruyere in a small bowl.





3. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.





4. To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.





To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)





or





Delicious Scalloped Potato and Ground Beef Casserole





Ingredients


1 lb ground beef (or use bulk Italian sausage meat, can increase to 1-1/2 pounds if desired)


1 onion, finely chopped


1 small green bell pepper, seeded and chopped (optional)


1-2 tablespoon fresh minced garlic (or to taste)


1/2 teaspoon dried chili pepper flakes (adjust to taste) (optional)


1 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)


1/2 teaspoon fresh ground black pepper (or to taste)


5-6 russet potatoes (peeled and sliced thinly, or use as many as desired)


SAUCE


2 (10 3/4 ounce) cans cream of chicken soup, undiluted or cream of mushroom soup


1 small onion, chopped


3/4 cup milk


1/2 cup sour cream


1/4 cup grated parmesan cheese


1 teaspoon garlic powder


1 teaspoon seasoning salt


black pepper (to taste)


2 cups grated cheddar cheese (or to taste)


Directions


1In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colinder.


2Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.


3For the sauce; in a medium bowl mix together the undiluted soup with a small onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.


4In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top.


5Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.


6Bake covered with foil for about 1 hour at 350 degrees F.


7Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).


8Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.What is your favorite way to use ground Beef or hamburger? any recipes will do?
Ground Beef Wellington





1/2 cup chopped fresh mushrooms


1 tablespoon butter or margarine


2 teaspoons all-purpose flour


1/4 teaspoon pepper, divided


1/2 cup half-and-half cream


1 egg yolk


2 tablespoons finely chopped onion


1/4 teaspoon salt


1/2 pound ground beef


1 (4 ounce) package refrigerated crescent rolls


1 teaspoon dried parsley flakes





In a saucepan, saute mushrooms in butter until softened.


Stir in flour and 1/8 teaspoon pepper until blended.


Gradually add the cream.


Bring to a boil; cook and stir for 2 minutes or until thickened.


Remove from the heat and set aside.





In a bowl, combine the egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining pepper. Crumble beef over mixture and mix well.


Shape into two loaves.


Separate crescent dough into two rectangles on a baking sheet.


Seal perforations.





Place meat loaf on each rectangle.


Bring edges together and pinch to seal.





Bake at 350 degrees F for 24-28 minutes or until a meat thermometer inserted into meat loaf reads 160 degrees F.





Meanwhile, warm remaining sauce over low heat;


stir in parsley.





Serve sauce with Wellingtons.What is your favorite way to use ground Beef or hamburger? any recipes will do?
Baked Ziti





1 pound lean ground beef 1/2 cup chopped onion


1 green bell pepper, chopped, about 1/2 cup


1 can (14.5 ounces) diced tomatoes, undrained


1 can (8 ounces) tomato sauce


1/2 teaspoon dried leaf basil, crumbled


1/2 teaspoon dried leaf oregano, crumbled


1/2 teaspoon garlic powder or small clove garlic, minced


1 1/2 teaspoons salt


1/4 teaspoon pepper


8 ounces ziti or elbow macaroni, cooked and drained


2 cups (8 ounces) shredded mozzarella cheese, divided





Saut茅 ground beef, onion, and green bell pepper in a large skillet until onion is tender and beef is lightly browned. Drain off excess fat; add tomatoes, tomato sauce, basil, oregano, garlic powder, salt, and pepper. Stir well; stir in ziti or elbow macaroni and 1 cup of the cheese; transfer to a 2 1/2-quart casserole. Top with the remaining cup of cheese. Bake at 350掳 for 25 to 30 minutes, or until hot and bubbly.
SLOPPY JOE SQUARES





1 1/2 lbs ground beef





1 cup tomato sauce seasonings for sloppy joes


2t chopped onions





1/2 tsp. salt





2 cans crescent dinner rolls


2 cups shredded cheese (cheddar or mozzarella)








Brown ground beef and tomato sauce in skillet. Add your seasonings, onion and salt.


Separate each can of crescent rolls into two large rectangles. Press two into a large 9 by 13 pan.





Spoon on meat mixture and sprinkle the cheese on top.





Place two remaining rectangles of dough on top of meat and cheese.





Pinch edges and brush top with milk.





Bake at 425 for 15 to 20 minutes.


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Hearty beef pizza





Ingredients


2-3/4 to 3-1/4 cups all-purpose flour


1 package active dry yeast


1/4 teaspoon salt


1 cup warm water (120 degree F to 130 degree F)


2 tablespoons cooking oil


1/2 pound ground beef and/or bulk Italian sausage or pork sausage


1 cup chopped onion


1 3-1/2-ounce package sliced pepperoni


1 cup cut-up Canadian-style bacon


1 cup chopped green sweet pepper


2 cups shredded mozzarella cheese (8 ounces)


1/4 cup grated Parmesan or Romano cheese


3/4 cup chopped onion


2 cloves garlic, minced


1 tablespoon olive oil, margarine, or butter


1 14-1/2-ounce can tomatoes, cut up


1 8-ounce can tomato sauce


1 bay leaf


1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed


1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed


1 teaspoon fennel seed, crushed (optional)


1/2 teaspoon sugar


1/4 teaspoon pepper





Directions


1. Cook the 3/4 cup chopped onion and garlic in 1 tablespoon oil. Stir in tomatoes; tomato sauce; bay leaf; basil; oregano; fennel seed, if using; sugar; and pepper. Bring to boiling. Reduce heat; simmer, uncovered, for 35 to 40 minutes or to desired consistency, stirring occasionally. Discard bay leaf.





2. Meanwhile in a large bowl combine 1-1/4 cups of the flour, the yeast, and the salt. Add warm water and 2 tablespoons oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover and let rest 10 minutes.





3. Grease two 11- to 13-inch pizza pans or baking sheets. On a lightly floured surface roll each half of dough into a circle 1 inch larger than pizza pan. Transfer to pans. Build up edges slightly. Flute edges, if desired. Prick dough generously with a fork. Do not let rise. Bake in a 425 degree F oven for 10 to 12 minutes or until lightly browned.





4. Meanwhile, in a large skillet cook ground beef and/or sausage and the 1 cup chopped onion until meat is brown and onion is tender. Drain fat. Spread pizza sauce over hot crusts. Sprinkle with beef mixture. Top with pepperoni, Canadian-style bacon, and green sweet pepper. Sprinkle with mozzarella and Parmesan or Romano cheese.





5. Bake for 10 to 12 minutes more or until cheese melts and sauce is bubbly. Makes 6 to 8 servings.





Make-Ahead Tips: Prepare pizza dough; divide into 2 equal portions. Place in plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using.





Prepare pizza sauce; cool. Transfer to freezer container. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using


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My family loves ';Porcupines';. Season your meat with a little salt pepper, throw in about a cup of uncooked rice, and a chopped up medium onion. Roll into little meatballs. Fry on the stove, you'll have to turn them a few times so they cook evenly. When they're all done, take them out and put a can of Cream of Mushroom soup in the leftover grease and make a gravy. You might want to add a little milk, to make it thinner. Put the meat balls back in the gravy and serve. Minute Rice works best, you'll have to cook longer if you use regular rice.





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Brown your ground beef with 1 small onion. Drain and combine with a bag (1/2 lb) of frozen mixed vegetables, 2 cans of cream of mushroom soup, 2-3 cups of shredded cheese (your favorite kind), and pour into a 9 x 13 pan that has been sprayed with Pam or other cooking spray. Cover this with sliced or shredded potatoes, season with salt %26amp; pepper, and bake for 30-45 minutes @ 375 degrees F. Enjoy!
Chili. I have never made a bad batch of chili. Plus you can make it in such HUGE portions, then freeze some of it for a later date.





* 1 pound ground beef


* 1 cup chopped onion


* 1/2 cup chopped green bell pepper (optional)


* 2 1/2 tablespoons chili powder (more or less)


* 1 clove garlic, minced


* 1 bay leaf


* 1/2 teaspoon ground cumin





* 1 (29 ounce) can diced tomatoes


* 1 (15 ounce) can tomato sauce


* 1 or 2 cans chili beans, undrained (or more than one can and mix them. Such as kidney beans, garbanzo beans, chili beans, pinto beans.)


* salt and pepper to taste








1. In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.


2. Add the chili powder, garlic, bay leaf, cumin, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.
With some ';Hamburger Helper'; !!





ONLY KIDDING !!





I use ground beef when making Shepherd's Pie. I cook it in a frying pan coated with some olive oil along with some fresh diced yellow onions, and a tablespoon each of A-1 Sauce and Lea %26amp; Perrins Worcestershire Sauce.





Before I spoon the ground beef mixture into the baking dish, I line its bottom with Durkee Fried Onions, followed by the beef mixture, home-made mashed red potatoes, and topped with some sauteed vegetables. The very last topping is a sprinkle of shredded cheese. Then into an oven on Bake 350 degrees for about 20 minutes to allow all ingredients to ';gel'; with each other.





YUMMY !!
If you're going to cook some ground beef, then there is no point mixing in all of that crap listed in the other answers like nasty sour cream, noodles, etc... and there is no good reason to waste so much time preparing all of that stuff; you're just ruining some perfectly good ground beef.





The best thing to do with it is to grill some nice, juicy burgers on the grill.
I use small chunks of ground beef (cooked beforehand of course) in my homemade chili. I use tomato soup with some spices put in, like oregano, chili powder, just a little bit what ever I am in the mood for. Onions, maybe a little bit of spaghetti.
well there are the obvious, taco's, lasagna, stroganoff... My fave is to use it in soups.. especially veggie and the kids don't know there's meat in it... Just put all your fave fresh veggies in a stock pan with some tomatoes (squished) and add your burger and let it go.. before you know it you've got a great soup and it can last for several meals and don't forget it freezes great!
hamburger stroganoff! brown a pound of beef in a skillet, %26amp; mix in a packet of onion soup mix and a container of sour cream. heat for a little bit, %26amp; serve over cooked egg noodles. it's so delicious!!
Hamburgers,Tacos,and Manwich
homemade cheeseburgers, hamburger helper, (shut up bakonfreek)
mini meat loaves made in muffin tins. make them all different and cook them all at one time