Tag Archives: Ground Beef

Taco Braid

 

This Taco Braid is similar to a Calzone or Stromboli, except that the dough is braided together instead of folded or rolled up.  It is filled with a mixture of ground beef, beans and cheese.  You may notice that my picture doesn’t have any cheese in it.  No excuses, I completely forgot to add cheese until we were eating it.  It was delicious even without the cheese.

 

 

Ingredients:
1 lb Ground Beef
1 Tablespoon Taco Seasoning
1 Onion, diced
1 (10 oz) Can Rotel
15 oz Can Black Beans, drained/rinsed
2 Cups Shredded Cheese
1 Pizza Dough, allow to rise

 

 

Preheat oven to 350°F.

Brown the ground beef in a skillet over medium high heat, about 5 minutes.  Season with taco seasoning.  Add onion, cooking until softened, about 2–3 minutes.  Stir in Rotel and black beans.

Working on a baking sheet covered in foil or parchment paper, form pizza dough into a large rectangle that nearly covers the pan.  Spread mixture along the center of the rectangle, lengthwise.  Sprinkle with shredded cheese.

Using kitchen scissors, make cuts 1 inch apart along both sides of the dough on the long sides.  Fold the strips over the filling, alternating sides to braid it together.

Bake until golden brown, about 30-40 minutes.

 

Serves: 4-6

-Recipe adapted from 3 Mom’s and a Kitchen-

Skillet Lasagna

 

Lasagna doesn’t get easier than this Skillet Lasagna dish.  This is a one-pot meal that cooks the pasta right with everything else.  Skillet Lasagna is a perfect weeknight meal that your family will love.

 

Ingredients:
1 Tablespoon Olive Oil
1 Onion, thinly sliced
2 Cloves Garlic, minced
1 lb Ground Beef
8 oz Penne
15 oz can Tomato Sauce
14.5 oz can Petite Diced Tomatoes
1 Tablespoon Italian Seasoning
1 teaspoon Garlic Powder
24 oz Water
1 Cup Ricotta Cheese
8 oz Mozzarella Cheese, shredded

 

Heat olive oil in a large skillet over medium high heat.  Add onion and garlic and cook until softened, about 2-3 minutes.  Add ground beef, cooking until browned, about 5 minutes.

Add penne, tomato sauce, diced tomatoes, Italian seasoning, garlic powder and water.  Bring to a bubble, reduce heat and simmer covered until pasta is tender, about 15-18 minutes.  Stir halfway through cooking.

Remove from heat.  Dot the top with ricotta cheese and gently fold in, leaving streaks of ricotta throughout the dish.  Top with mozzarella cheese and let it melt before serving.

 

 

Yield: 6-8 Servings

Andouille Chili

 

I have been meaning to post this recipe for quite a while now.  While going through a box of recipes I found this recipe and realized I made it back in October of 2011…Now that we are coming up to 2013, I guess it’s time to post it.  This Andouille Chili is a delicious chili made with smoked andouille sausage and ground beef.  The roasted yellow squash gives this chili a deliciously nutty flavor.  Enjoy!

 

Ingredients:
1 Yellow Squash, diced
2 Tablespoons Olive Oil
Salt and Pepper
14 oz Smoked Andouille Sausage, sliced
1 lb Ground Beef
1 Onion, chopped
2 Green Bell Peppers, chopped
2 Cloves Garlic, minced
2 Tablespoons Chili Powder
1 teaspoon Cumin
2 teaspoons Paprika
1 Can Kidney Beans, not drained
1 Can Black Beans, not drained
1 Can Diced Tomatoes
1 Cup Frozen Corn
3 Cups Chicken Stock
Cilantro, for topping
Shredded Cheddar Cheese, for topping

 

Preheat oven to 400°F.

Place sliced squash on a baking sheet and lightly coat with olive oil.  Season with salt and pepper.  Roast in the oven until browned.

Heat a large pot to medium/high heat and brown the sausage.  Reserve on a plate.

Add ground beef to the pot, cooking until browned.  Add onion, bell peppers and garlic.  Cook until tender, about 5 minutes.

Stir in chili powder, cumin, paprika, kidney beans, black beans, tomatoes, corn and chicken stock.  Add the roasted squash and reserved sausage.  Bring to a bubble, reduce heat and simmer for at least 15-20 minutes.

Serve with chopped fresh cilantro and shredded cheese on top.

 

Serves: 6-8

Skillet Shepherd’s Pie

 

I don’t know about you, but I always seems to have the ingredients to make Shepherd’s Pie on hand.  This Skillet Shepherd’s Pie is great because most of the cooking is done right in the skillet and even browns up in the oven in the skillet.  So, make sure you are using an oven-safe skillet for this meal.  Skillet Shepherd’s Pie is a wonderfully comforting dinner that will warm you on the cold days ahead of us.

 

Ingredients:
2 lbs Potatoes, cut into 2 inch chunks
2 Tablespoons Butter
1/4-1/2 Cup Milk

1 1/2 lbs Ground Beef
1 Onion, thinly sliced
3 ribs celery, sliced
2 Cloves Garlic, minced
Salt & Pepper
2 Tablespoons Butter
2 Tablespoons Flour
2 Cups  Beef Stock
1 Tablespoon Italian Seasoning
1 Cup Frozen Peas
1 Cup Frozen Corn

 

 

Preheat oven to 350°F.

Add the potatoes to a large pot of water.  Bring to a boil, reduce and simmer until very soft, about 20 minutes.  Drain and return to pot.  Mash with butter and enough milk to make them smooth.  Season with salt and pepper to taste.

While the potatoes are cooking, brown the beef in a large oven-safe skillet over medium/high heat.  Add onion, celery, and garlic.  Cook until soft and season with salt, pepper and Italian Seasoning.

Push all the veggies to the sides of the pan.  Melt the butter in the center of the pan.  Sprinkle flour on the melted butter and whisk to combine.  Whisk in the stock then stir to combine.  Let bubble for a couple minutes to thicken.  Add peas and corn.  Top with mashed potatoes.  Transfer to preheated oven until the mashed potatoes are browned, about 20 minutes.

 

 

 

Yield: 6 Servings

Hungarian Meatballs

 

My daughter, Chloe, claims every night at dinner that she isn’t hungry even though she has been saying she is hungry the whole time I have been making dinner.  Mysteriously not hungry, unless we are eating quesadillas, peanut butter and jelly sandwiches or smoothies.  Surprisingly, these Hungarian Meatballs really hit the spot for her.  She gobbled up the noodles first even though she doesn’t normally touch pasta, then she ate her entire meatball while we stared in disbelief.  Then the craziest thing happened…she asked for seconds!  These Hungarian Meatballs are delicious, and hopefully your family will love them too.  We ate our Hungarian Meatballs over egg noodles, but they would be great over rice or even alone.

 

 

Ingredients:
8 oz Extra Broad Egg Noodles
1 1/2 lbs Ground Beef
1/2 Cup Bread Crumbs
1 Egg
Salt and Pepper
2 Tablespoons Olive Oil
2 Large Carrots, chopped
1 Rib Celery, chopped
1 Small Onion, Chopped
2 Tablespoons Paprika
2 Cups Beef Broth

 

Bring a large pot of water to a boil.  Salt the water and add the noodles.  Cook until al dente, drain.

While the water is coming to a boil, combine ground beef, bread crumbs, egg, salt and pepper together in a bowl.  Form into 12 meatballs.

Heat the olive oil in a large skillet over medium/high heat.  Add meatballs and brown quickly, 3-4 minutes.  Reserve on a plate.

Add carrots, celery and onion to the skillet.  Cook until softened, about 2-3 minutes.  Return meatballs to the skillet along with the paprika and broth.  Bring to a boil, reduce heat and simmer until the meatballs are cooked through, about 5 minutes.

Serve over the noodles.

 

Yield: 4 Servings

-Recipe adapted from a Rachael Ray recipe-

Sloppy Bacon Blues

 

Bacon, beef and blue cheese are quite the delicious combination!  These sloppy joes are ridiculously good.  I’m fairly certain I could eat these every single day.

Ingredients:
5 Strips Thick Cut Bacon, chopped
1 1/2 lbs Ground Beef
1 Onion, thinly sliced
Salt & Pepper
15 oz Can Tomato Sauce
1 Tablespoon Worcestershire Sauce
Gorgonzola Cheese
4-6 Hamburger Buns

 

Brown the bacon in a skillet over medium-high heat.  Drain on a paper towel.  Reserve.

Add the ground beef to the same skillet over medium-high heat.  Cook until browned.

Add the onion and season with salt and pepper.  Cook 3-4 minutes to soften the onion.

Stir in the tomato sauce and Worcestershire sauce.  Bring to a bubble, reduce heat and simmer until thickened, about 10 minutes.

Stir in the bacon and serve on buns with Gorgonzola cheese on top.

Yield: 4-6 servings