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Food court 3-6

Published: Wednesday, March 5, 2014 11:00 a.m. CDT

How about some recipes for ground beef? That meat is a favorite of mine, as you can do so much with ground beef. You can use it every night and always have something different.

Taco Tureen

1 pound ground beef

1 medium onion, chopped

1 small green pepper, chopped

1 can Campbell’s beef broth

1 can Campbell’s tomato soup

1 can Campbell’s Golden Mushroom soup

1 28-ounce can Campbell’s pork and beans

1 soup can water

1 package taco seasoning mix

In large saucepan, brown beef and cook onion and pepper until tender. Use shortening, if needed. Stir to separate meat. Pour off fat and add remaining ingredients. Simmer 10 minutes. Stir often. Makes 9 cups.

Stovetop Goulash

1 pound ground beef

1 16-ounce package frozen mixed vegetables, thawed

2 10 3/4-ounce cans condensed tomato soup, undiluted

1 cup water

1 small onion, chopped

2 teaspoons Worcestershire sauce

1 teaspoon garlic salt

1 teaspoon chili powder

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1/8 teaspoon ground cinnamon

1/8 teaspoon pepper

1 24-ounce package refrigerated mashed potatoes

Cook beef in a large skillet over medium heat until no longer pink. Drain. Add mixed vegetables, soup, water, onion, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat, simmer, uncovered, 10 minutes or until slightly thickened. Meanwhile, heat potatoes according to package directions. Serve with goulash.

Chili Coney Dogs

1 pound lean ground beef (90% lean)

1 15-ounce can tomato sauce

1/2 cup water

2 tablespoons Worcestershire sauce

1 tablespoon dried minced onion

1/2 teaspoon garlic powder

1/2 teaspoon ground mustard

1/2 teaspoon ground mustard

1/2 teaspoon chili powder

1/2 teaspoon pepper

Dash of cayenne pepper

8 hot dogs

8 hot dog buns split

Shredded cheddar cheese, relish and chopped onion

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, water, Worcestershire sauce, onion and spices. Place hot dogs in a 3-quart slow cooker, top with beef mixture. Cover and cook on low for 4 to 5 hours or until heated through. Serve on buns with cheese, relish and onion.

Beefy Vegetable Soup

1 pound ground beef

1 medium onion, chopped

1 garlic clove, minced

2 8-ounce cans tomato sauce

2 16-ounce cans kidney beans, rinsed and drained

1 10-ounce package frozen corn

1 cup shredded carrot

1 cup chopped green pepper

1 cup chopped sweet red pepper

1 cup chopped fresh tomato

1 tablespoon chili powder

1/2 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

Shredded cheddar cheese, sour cream and tortilla chips

In a skillet, cook beef and onion over medium heat until the meat is no longer pink. Add garlic and cook 1 minute longer; drain. Transfer to a 5-quart slow cooker. Stir in the tomato sauce, beans, vegetables and seasonings. Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally. Serve with cheese, sour cream and chips.

All Day Meatballs

1 cup milk

3/4 cup quick cooking oats

3 tablespoons onion, finely chopped

1 1/2 teaspoons salt

1 1/2 pounds ground beef

1 cup ketchup

1/2 cup water

3 tablespoons vinegar

2 tablespoons sugar

In a large bowl, combine the first four ingredients. Combine and crumble beef over above mixture. Shape into 1-inch meatballs. Place in a 5-quart slow cooker. In small bowl combine ketchup, water, vinegar, water and sugar. Pour over meatballs. Cover and cook on low for 6 to 8 hours until meat is not longer pink.

Meatloaf Burgers

1 large onion, sliced

1 celery rib, chopped

2 pounds lean ground beef (90% lean)

1 1/2 teaspoons salt, divided

1/4 teaspoon pepper

2 cups tomato juice

4 garlic cloves, minced

1 tablespoon ketchup

1 teaspoon Italian seasoning

1 bay leaf

6 hamburger buns split

Place onion and celery in 3-quart slow cooker. Combine beef, 1 teaspoon salt and pepper. Shape into 6 patties. Place over onion mixture. Combine tomato juice, garlic, ketchup, Italian seasoning, bay leaf and remaining salt. Pour over patties. Cover and cook on low for 7 to 9 hours or until tender. Discard bay leaf. Serve patties on buns.

Cheesy Chili

2 pounds ground beef

2 medium onions, chopped

2 garlic cloves, minced

3 10-ounce cans diced tomatoes and green chilies, undrained

1 28-ounce can diced tomatoes, undrained

2 4-ounce cans chopped green chilies

1/2 teaspoon pepper

2 pounds process cheese (Velveeta)

In a large saucepan, cook the beef, onions and garlic until meat is no longer pink; drain. Stir in the tomatoes, chilies and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 12 to 15 minutes. Stir in cheese until melted. Serve immediately or allow to cool before freezing. May be frozen for up to 3 months. To use frozen chili: Thaw in the refrigerator. Heat in a saucepan or microwave.

Open Faced Texas Burgers

2 tablespoons chopped onion

1 small garlic clove, minced

1/8 teaspoon dried thyme

2/3 cup shredded Colby-Monterey Jack cheese, divided

2/3 pound ground beef

2 slices frozen garlic Texas toast

1/2 cup tomato sauce

1 1/2 teaspoon packed brown sugar

1/2 teaspoon Worcestershire sauce

1/2 teaspoon A1 steak sauce

In a large bowl, combine the onion, garlic, thyme and 1/2 cup cheese. Crumble beef over mixture and mix well. Shape into two oval patties. In a large skillet, cook burgers over medium heat for 5 to 6 minutes on each side or until meat is not longer pink. Meanwhile, prepare Texas toast according to package directions. Drain burgers, set aside and keep warm. Add the tomato sauce, brown sugar, Worcestershire sauce and steak sauce to the skillet. Bring to a boil, cook and stir for 1 to 2 minutes or until slightly thickened. Return burgers to skillet turn to coat. Sprinkle with remaining cheese. Serve burger on toast.

Meatballs Stroganoff

1 egg, lightly beaten

1/2 cup soft bread crumbs

2 tablespoons chopped onion

1/2 teaspoon celery salt

1/4 teaspoon dried marjoram

1/8 teaspoon garlic salt

1/8 teaspoon pepper

1 pound ground beef

2 tablespoon all purpose flour

1 tablespoon canola oil

1 10 3/4-ounce can condensed cream of mushroom soup, undiluted

3/4 cup water

1/3 cup sour cream

Hot cooked egg noodles

In a large bawl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1 1/2-inch balls. Placate flour in a large shallow bowl, gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain. Return to the pan. Combine soup and water, pour over meatballs. Bring to a boil. Reduce heat. Cover and simmer for 20 to 25 minutes or until meat is no longer pink, stirring occasionally. Stir in sour cream, heat through — do not boil. Serve with noodles.

If you have any recipes you would like to share with our other readers, you can send them to my email at judyd2313@frontier.com or send a note to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. I would sure like to hear from some of you good cooks. I know you’re out there!

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