Ground beef recipes!!!

Ah, one of the popular and inexpensive "cuts" of beef! And so many things to do with it!!!

My family always polishes this off!

"Boston Market" Meatloaf

2 lbs ground beef

1 c. tomato sauce

2 Tbsp. barbecue sauce

1 Tbsp. brown sugar

1/2 cup flour

3/4 tsp salt

1/2 tsp. onion powder

1/4 tsp. ground black pepper

2 dashes garlic powder

Combine tomato sauce, bbq sauce and sugar. Add to meat and stir. Add dry ingredients all at once and work it into the meat mixture well with your hands or a wooden spoon. Put into a baking dish. Bake at 350 degrees for one hour. You may top with ketchup before serving.

Copycat Manwich

• 1 lb. ground beef

  1 8 oz. tomato sauce

  1 c. ketchup

  1 Tbsp. dried onion flakes

  1 Tbsp. chopped green pepper

  1 tsp. salt

  1/2 tsp. minced garlic

  1/4 tsp. celery seed

  1 tsp. prepared mustard

  1/2 tsp. chili powder

  Brown ground beef. Mix rest of ingredients together and add to browned meat. Simmer for 5 to 10 minutes and serve on toasted buns.

Wet Burritos

• 1 lb. ground turkey or beef,
• 1 can refried beans,
• 1 pkt. taco seasoning,
• 1 c. water,
• 10 large flour tortillas,
• 8 oz. shredded cheddar,
• 2 chopped tomatoes,
• 1 to 1 1/2 c. chopped lettuce,
• 1 medium diced onion,
• 1 can mild enchilada sauce,
• 1 can cream of chicken soup.

Brown and drain the ground meat. Add refried beans, taco seasoning and water. Stir well and simmer for 15 minutes over low heat. Now come the hard part: Divide the meat/beans into 10 fairly equal parts. Doing one at a time, place a part of the meat/bean mixture on a warmed tortilla, top with some tomatoes, lettuce and onion. Roll the tortillas according the directions on the tortilla package, being sure to tuck the ends in. Place in a 9 x 13 casserole dish or pan. Repeat with each tortilla. Mix enchilada sauce and chicken soup together and pour over the top of the burritos. Sprinkle the cheese over the top and bake 30 to 40 minutes at 350. These may be a bit too spicy hot for young kids (mine love them) but any leftovers will keep in the fridge for a few days

Ramen noodle casserole:

• 1/2 lb. ground turkey or beef, browned.
• 1 can cream of mushroom soup,
• 1/2 c. water,
• 1/2 c. milk,
• 1/4 c. diced onion,
• 2 stalks celery, sliced,
• 2 packages of broken ramen noodles
• 1 beef seasoning packet from the noodles.
• Sprinkle with a little soy sauce if desired
• 4 oz. can of mushrooms if you want.

Bake at 350 degrees for 15 minutes, stir the noodles on top into the bottom, bake another 5 minutes.

Tator Tot casserole: brown 1 lb. ground turkey, put on bottom of casserole dish. top with a can of cream of mushroom soup and a can of veggies. Top with 1/2 pkg tator tots and bake at 350 for 30 min.

Shepherd's Pie:

• 1 lb. ground beef, browned with a bit of chopped onion
• 1 can tomato soup
• 1 can vegetable soup
• 2 cans (1 quart) green beans
• 3 cups mashed potatoes (I use instant)

Mix beef, soups and green beans, pour into casserole dish. Top with mashed potatoes and bake at 350 for 20 - 25 minutes.

Mexican Casserole:

16 oz. elbow macaroni, cooked and drained

1 lb. ground beef, browned

2 tsp. minced garlic, added to beef

1 medium onion, chopped and cooked with beef

16 oz. can diced tomatoes

15 oz. can tomato sauce

1 pkg. taco seasoning (or use my homemade recipe)

1 cup sweet corn kernels (canned, fresh or frozen)

1 small can sliced black olives (optional)

8 oz. cheddar or mexican blend shredded cheese

Put cooked macaroni in 9 x 13 pan. Combine rest of ingredients except for olives and cheese and put on top of macaroni. Top with cheese, then spread olives over the cheese. Bake at 350 degrees for 20 minutes.

Salsa Beef & pasta

1 lb. ground beef, browned

16 oz. salsa

2 c. water

8 oz. elbow macaroni, cooked & drained

1/4 lb. Velveeta, cubed

Cook ground beef and add salsa and water. Bring to a boil and add macaroni. Reduce heat, cover and simmer for 8 to 10 minutes until macaroni is tender. Stir in Velveeta until melted.

Pizza Casserole:

1 lb. ground beef

1 large onion, chopped

1 medium green pepper, chopped

1 Tbsp. minced garlic

1/4 c. Parmesan cheese

3 to 6 oz. pepperoni slices, slices quartered

1 4 oz. can mushrooms pieces, drained

3 to 4 cups spaghetti sauce

16 oz. Rotini (spiral) pasta, cooked al dente

16 oz. mozzarella cheese

Grease 9 x 13 baking dish. Cook the ground beef with onions, green peppers and garlic until beef is browned. Drain and add Parmesan cheese. Stir in the pepperoni, mushrooms, and spaghetti sauce until well combined. Simmer for 10 minutes.

Place the cooked pasta in the baking dish. Top with 1/2 the cheese, beef/sauce mixture and the remaining cheese. Bake at 350 for 30 to 40 minutes.

Hamburger Stroganoff:

1 lb. ground beef

1 medium onion, chopped

1 Tbsp. minced garlic

1 can cream of mushroom soup

1 cup sour cream

16 oz. egg noodles, cooked

Brown ground beef with onion, drain. Add garlic, soup and sour cream. Stir well. Stir into hot noodles.

Salisbury patties & gravy

1 lb. ground beef

1 medium onion, chopped

1 to 1 1/2 cups coarsely crushed saltines

1 egg

3 tsp. instant beef boullion granules, divided

2 to 3 cups water

3 Tbsp. cornstarch mixed in 3 Tbsp. water

Mix together beef, onion, saltines, egg and 1 tsp. beef boullion granules. Form patties with hands and fry in small amount of margarine on both sides. When all patties are browned, cover with 2 cups water and rest of beef boullion. Cover with lid and simmer for about 15 minutes. Remove patties to a plate and make gravy by slowly adding the cornstarch/water mix. You may add more water and beef boullion granules to taste.

Lasagna

9 lasagna noodles, cooked and drained

1 lb. ground beef

1 6 oz. can tomato paste

16 oz. can diced tomatoes, do not drain

1 tsp. oregano

1/2 tsp minced garlic

16 oz. small curd cottage cheese or ricotta cheese

8 oz. mozzarella cheese

1/4 to 1/2 c. grated Parmesan cheese (optional)

Brown ground beef. Add tomato paste, tomatoes, oregano and garlic. Simmer for 5 minutes. In 9 x 13 pan, put a couple of spoonfuls of sauce and spread on bottom of pan. Top with 3 lasagna noodles laid lengthwise, then 1/3 sauce mixture, 1/3 cottage or ricotta cheese and 1/3 mozz cheese. Repeat twice more. Sprinkle with Parmesan cheese. Bake at 350 degrees for 35 minutes; let stand 10 minutes before cutting.

Baked Spaghetti:

1 c. chopped onion

1 c. chopped green pepper

1 Tbsp. butter or margarine

1 28 oz. can crushed or diced tomatoes with liquid

1 4 oz. can mushroom pieces, drained

2 tsp. dried oregano

1 lb. ground beef, browned and drained

16 oz. spaghetti, cooked and drained

8 oz. shredded cheddar cheese

1 can cream of mushroom soup

1/4 c. water

1/4 c. grated Parmesan cheese

1 small can sliced black olives

In large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms and oregano. Add ground beef. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 9 x 13 baking dish. Tope with 1/2 of the tomato/beef mixture. Sprinkle with 1 cup cheddar cheese. Repeat layer. Mix the soup and water until smooth; pour over casserole. Sprinkle with parmesan cheese and top with sliced olives. Bake uncovered at 350 degrees for 30 to 35 minutes.

...and of course there's tacos, burgers, etc!!!