Ideas for meals with ground beef?!


Question: Anybody have any good recipes that call for ground beef? I'm getting tired of making the same dishes and would like to try something different.


Answers: Anybody have any good recipes that call for ground beef? I'm getting tired of making the same dishes and would like to try something different.

1 pound beef
4-6 potatoes cooked and sliced
2 -cans Cream of chicken or cram mushroom soup
1 or 2 cans whole corn

Fry and drain the beef
Boil and then peel potatoes and then slice them
Then Layer all these ingredients and cook for 25 minutes and salt and peeper to your taste.
My Kids like this it is cheap easy and tasty!

You can use ground beef to make beef and noodle
you will need
egg noodle
beef
2 or 3 cans beef gravy
Boil and drain the noodle
fry and drain the beef
add all these in a pan and put on stove to simmer then serve with mashed potatoes and a vegetable/

Fry Up some hamburger patties and take a jar of beef gravy and pour over them and serve with mashed potatoes.

make beef shepherds pie, tacos, chili, meatballs, meatloaf, salisbury steak, or sloppy joes.


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Ground Beef Chili:

1? hours 30 min prep
16 servings

3 lbs ground beef
1 large onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
2 (16 ounce) cans kidney beans, rinsed and drained
1 (29 ounce) can tomato puree
1 (16 ounce) jar salsa
1 (14 1/2 ounce) can diced tomatoes, undrained
1 can condensed beef broth, undiluted
1-2 cup water
1/4 cup chili powder
2 tablespoons Worcestershire sauce
1 tablespoon dried basil
2 teaspoons ground cumin
2 teaspoons steak sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarsely ground pepper
1 1/2 teaspoons browning sauce (optional)
additional chopped onions (optional)
shredded cheddar cheese (optional)
In a large Dutch oven, cook the beef and next 3 ingredients over medium heat until meat is browned and vegetables are tender; drain.
Stir in the beans and remaining ingredients,except for additional onions and cheddar cheese.
Bring to a boil; reduce heat; simmer uncovered, for 30 minutes or until chili reaches desired thickness.
Ladle into serving bowls; garnish with chopped onion and cheddar cheese, if desired.

not sure what you have been making, and I do not eat ground beef, but I do love to make my own lasagna, you could always use ground beef for that. It is good and not too expensive to make on your own. I hope that this helps you.

make tostadas. Cook ground beef, add taco seasoning to it. Fry corn tortillas in oil. Heat up some refried beans. cut up some lettuce and tomato and shred some cheese.

On tortilla, layer beans, ground beef, lettuce, tomatoes, and cheese. I like to squeeze some lemon juice over it and sprinkle some salt too.

You may want to add some salsa if your into it. Fast and easy dinner for two.

well you dont say what you usually do with the meat, so i will just list some ideas and if you would like the recipe for it then just send me an email and i will be happy to share

chile
spaghetti sauce
sweet and sour meatballs
porcipine meatballs
or any meatballs
meatloaf, i have a great recipe for this- called magic meatloaf
stuffed peppers
cabbage rolls
hamburger patties-i add onion soup mix to mine
lasagna
hamburg stew
macaroni, beef, tomato casserole
chinese casserole
tacos
salisbury steak
ground beef stroganoff
enchiladas
thats all i can think of rite now, hope this helps

Have you ever made stuffed cabbage rolls? Omg - they are so good - and perfect for the cooler weather! (it's easier than it looks! - and you can use all ground beef! I do it all the time!)

Sweet and Sour Tomato Sauce:
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper

Cabbage Rolls:
11/4 cup extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each

To make the sauce:
Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.

Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.

Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.

Preheat the oven to 350 degrees F.

Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.

Make a package of beef Rice a Roni (follow directions) Put aside. Brown ground beef with 1 onion. .Pour off fat.. Add 1 can of cut Green Beans or fresh cooked Beans heat till beans are warmed then mix together with Rica a Roni. then serve Make sure to use a large enough pan when mixing all ingredients

I make a chicken and veg. soup and put little meatballs in it!! start out with a pot of water. Add celery, carrots, onion, chicken [dark and white meat], chicken stock [dry], escrole [or you can use spinach],. let cook for 1/2 hour, skimming top ot soup. for the meatballs use 1lb, ground beef,2 eggs, grated cheese, fresh parsley, fresh basil, garlic, salt and pepper,and crushed red pepper. Mix together with hands, then roll small meatballs with the palm of your hands and drop into soup. let cook for another 25 min. and serve over didalini pasta or rice.Its called Ital. wedding soup!! you'll love it

Buy the Better Homes and garden Cookbook. They have a section just for ground beef. Shepherds Pie, casseroles, Sloppy Joes, Chili-Mac, stuffed peppers/zucchini/cabbage, tacos, Swedish meatballs, lasagna, spaghetti, etc

Taco Casserole, Meatloaf (we had this last night, delicious), Lasagna, Shephards pie, Mussaka, Meat filled Samosas, etc...

Here are some recipies I have out of a church cookbook...

Meatball Minestrone

10 oz. pkg. frozen chopped spinach, thawed
16 oz can tomatoes, chopped
1 ? lbs. lean ground beef
16 oz can kidney beans
1/3 c. bread crumbs
? t. oregano leaves
1 egg
? t. basil
? t. pepper
1 c. carrots, sliced
1 t. salt
1 c. celery sliced
1 lg. onion, coarsely chopped
1 c. macaroni
2 T. veg. oil
4 (14.5 oz) cans beef broth

With hands, squeeze as much moisture from spinach as possible. Mix in large bowl with ground beef, bread crumbs, egg, salt, and pepper. Make into 1 inch balls. Heat oil in Dutch oven over medium heat. Add meatballs and brown. Remove from pan and leave drippings. Repeat until all are browned. Add onion and cook and stir occasionally until soft. Stir in broth, tomatoes, beans, oregano, and basil. Cover and simmer for 10 minutes. Add carrots and celery, cover and simmer 10 minutes more. Stir in pasta, cover and simmer until pasta is al dente, about 10 minutes. Place meatballs in soup and heat through. Makes 14 cups. Pass Parmesan cheese at the table if desired.


Elbow Macaroni Dish

1 lb. box macaroni
1/3 c. onion, chopped
1 lb. lean hamburger
1 stalk celery, chopped
1 qt. tomatoes, chopped
? t garlic
1 can tomato soup
1-1/2 t salt
1 small can corn, drained

Fry meat till done, drain. Cook macaroni in salted water until done, drain. Put meat and macaroni into large pot. Add tomatoes, soup, corn, onion, celery, and garlic. Simmer on low heat for 30-45 minutes. Stir every 10-15 minutes. For a variation, make meatballs.




Western Mac

1 box macaroni & cheese dinner
? c. chopped onion
1 lb ground beef
1 can tomato soup
? c. sliced celery
? c. water
? c. chopped green pepper
1 t. salt
2 c. whole kernel corn, drained
Dash pepper

Prepare macaroni and cheese dinner as directed. Brown beef and add celery, green pepper and onion. Cook until tender. Stir in corn, tomato soup, water, salt and pepper. Add macaroni and cheese, mix well. Pour into 2 quart casserole. Bake at 350 deg for 15-20 minutes.


BAR-BE-CUPS

? lb. hamburger
1 (8 oz) can refrigerator biscuits
? c. barbecue sauce
? c. shredded American or Cheddar cheese
1 T. instant minced onion

Brown hamburger and drain. Add barbecue sauce and onion. Set aside. Place 1 biscuit in each ungreased muffin cup. Press dough up the sides to the edge of the cup. Spoon meat mixture into cups. Sprinkle with cheese. Bate at 400 deg for 10 minutes or until golden brown.





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