Tag Archives: Ground Beef

Slow Cooked Beef and Barley Soup


This Beef and Barley Soup is packed full of veggies and deliciousness!


1 lb Ground Beef
Salt and Pepper
3 Tablespoons Olive Oil, divided
2 Cups Sliced Carrots
1 Cup Chopped Celery
1 1/2 Cup Chopped Onion
2 Cups Sliced Mushrooms
1 Zucchini, chopped
4 Cloves Garlic, minced
1 Jalapeno, diced
1 Tablespoon Dried Thyme
64 oz Beef Broth
8.8 oz Barley
3 Tablespoons Worcestershire Sauce


Heat 1 Tablespoon olive oil in a large skillet over medium/high heat.  Add beef and cook until browned, about 5-7 minutes.  Season with salt and pepper.  Place in slow cooker.

Add 2 Tablespoons olive oil to the skillet along with carrots, celery, onions, mushrooms, zucchini, garlic, thyme and jalapeno.  Cook until veggies are softened, about 5-7 minutes.  Season with salt and pepper.  Place in slow cooker.

Add broth, barley and Worcestershire sauce to the slow cooker.  Stir to combine.

Cook on high 3-4 hours or low 7-8 hours.

Yield: 8-10 Servings (Slow Cooker Full of Soup)

Taco Stuffed Shells



Taco Stuffed Shells are a different take on the typical stuffed shell recipe.  These are filled with beef and cheese and smothered in enchilada sauce.


1 lb Ground Beef
2 Tablespoons Taco Seasoning
1/2 Cup Salsa
1/4 Cup Water
1 Cup Cottage Cheese
2 Cups Shredded Cheddar Cheese, divided
12 oz Package Jumbo Shells, at least 21 shells
12 oz Enchilada Sauce


Preheat oven to 425°F.

Cook shells as per box instructions, set aside.

While the pasta is cooking, brown beef over medium/high heat in a skillet.  Drain off any excess fat.  Add taco seasoning, salsa and water.  Simmer for 5 minutes.

Mix together cottage cheese, 1 cup cheddar cheese and beef mixture together in a large bowl.

Stuff the shells with the beef and cheese mixture.  Place them in the prepared casserole dish.  Top with enchilada sauce and remaining 1 cup cheese.  Bake until bubbly, about 30 minutes.

Yield: 4-6 Servings

-Recipe from Plain Chicken

Nacho Casserole



Nacho Casserole is a quick and filling weeknight meal.  This can be make as a freezer meal as well by freezing instead of baking it.  Thaw the casserole and bake until heated through.



1 lb Ground Beef
1 -2 Tablespoons Taco Seasoning
1/4 Cup Flour2 Cups Chicken Broth
9 oz Tortilla Chips
2 Cups Cheddar Cheese, shredded
Salsa and Sour Cream for optional topping


Preheat oven to 350°F and lightly grease a casserole dish.

Brown beef in a skillet over medium-high heat.  Season with taco seasoning.  Sprinkle on flour, stir and let cook for 1 minute.  Slowly stir in broth and bring to a bubble.  Simmer until the sauce thickens.

Add half of the chips to the prepared casserole dish.  Layer in half the meat and half of the cheese.  Repeat with remaining chips, meat and cheese.  Bake until the cheese is bubbly, about 20 minutes.

Serve with salsa and sour cream.

Yield: 6 Servings

-Recipe from Life As Mom

Cheesy Taco Soup


This is a wonderfully cheesy soup that is perfect for fall!


1 lb Ground Beef
2 Tablespoons Butter
2 Tablespoons Flour
2 1/2 Cups Milk, divided
Salt & Pepper
1 Cup Shredded Cheddar Cheese, and more for topping
1-2 Tablespoons Taco Seasoning
10 oz Can Rotel
12 oz Can Black Beans, drained and rinsed
Tortilla Chips, crushed for topping


Heat a large soup pot over medium-high heat.  Brown beef and season with salt and pepper.  Drain off excess fat and return beef to the pot.

While the beef is cooking, melt the butter in a small saucepan over medium heat.  Whisk in flour, cook 1 minute.  Whisk in 1 cup milk and season with salt and pepper.  Using a wooden spoon, stir occasionally for 3-4 minutes to thicken sauce.  Remove from heat.  Stir in shredded cheddar cheese until sauce is smooth.

To the soup pot, add taco seasoning, Rotel, black beans, cheese sauce and remaining milk.  Stir to combine.  Bring to a bubble, reduce heat and let simmer for about 10 minutes.  Serve with  additional cheese and tortilla chips.


Yield: 4 Servings

-Recipe from Iowa Girl Eats

Tater Tot Casserole


I used to make a (not so good) version of this when I first got married.  It was made of raw ground beef smashed in the bottom of the pan, raw onions, frozen veggies, cream of mushroom soup, cream of chicken soup and tater tots.  This casserole has come a long way and is pretty tasty now!


1 lb Ground Beef
1 Onion, chopped
2 Cloves Garlic, finely grated
Salt and Pepper, to taste
3 Tablespoons Butter
3 Tablespoons Flour
2 Cups Chicken Stock
12 oz Frozen Peas
1 1/2 Cups Shredded Cheddar Cheese
1 lb Tater Tots or Tater Rounds


Preheat oven to 375°F.

Brown ground beef in a skillet over medium/high heat.  Add onion and garlic, cooking until softened.  Season with salt and pepper.

Push the beef mixture to the sides of the pan and add butter to the pan.  Once the butter is melted, sprinkle on the flour and whisk for 1 minute.  Whisk in chicken stock, bring to a bubble, reduce heat to thicken sauce.  Stir in peas.

Pour beef mixture into a lightly greased casserole dish (9X13 size).  Top with tater tots.

Bake until tater tots are golden brown, about 30-40 minutes.

Top with cheese and return to oven to melt cheese for a few minutes.


Yield: about 6 serivings

Deep Dish Pizza


Deep Dish Pizza made in a casserole dish.  Try mixing it up with your favorite toppings.


Pizza Dough, enough for one pizza – see my pizza dough recipe here1 Tablespoon Extra Virgin Olive Oil
1 lb Ground Beef
4 oz Mushrooms, sliced (canned or fresh)
1/2 Cup Pizza Sauce
1/2 Green Bell Pepper, diced
1 Cup Mozzarella Cheese, shredded


Preheat oven to 425°F.  Grease a 9 inch by 13 inch casserole dish with non-stick cooking spray.

Press dough on bottom of casserole dish and halfway up the sides of the pan.

Heat olive oil in a skillet over medium-high heat.  Add ground beef, cooking until browned.  When the beef is almost done, add the mushrooms.  Drain on paper towels.

Spread sauce onto pizza dough.  Top with beef and mushrooms, bell pepper and cheese.  Bake until golden brown, about 20-25 minutes.


Yield: 9 inch x 13 inch deep dish pizza/about 6 servings