RECIPE: Any "different" recipes to use 1 lb of ground meat? I am thinking of Rec: Thai-Style Ground Beef

RECIPE:
REC: Stuffed Jumbo Shells

Stuffed Jumbo Shells

Can be made ahead and baked at last minute. The walnuts add a surprising flavor.

1/2 pkg. jumbo shell macaroni (about 20 shells)
1 tbl. salad oil
1-1/2 lb. ground beef
1 medium onion, minced
1 cup finely minced celery
2 garlic cloves, minced
2 tsp. salt
1 tsp. pepper
2 (15 oz) jars spaghetti sauce (homemade or in a jar)
1 cup walnuts, finely chopped
2 tbl. grated parmesan cheese

Cook shells according to label and drain well. Meanwhile, in a large skillet over med-hi heat, in hot salad oil, cook ground beef, onion, garlic, celery, salt and pepper until meat is well browned. Remove from heat and drain fat. Stir in walnuts and 1/2 jar of spaghetti sauce. Stuff rounded spoonful of meat mixture into each shell. Reserve remaining meat mixture.
Spoon 1 cup of spaghetti sauce into a 10x2” round casserole or a 12x8” rectangular baking dish; sprinkle with remaining meat mixture. Arrange stuffed shells over sauce in 1 layer. Spoon rest of spaghetti sauce evenly in and around shells; sprinkle with cheese. Bake at 350 deg. oven for 20 minutes or until heated through.

 
REC: Stir Fry Broccoli with Meatballs

Stir-Fry Broccoli with Meatballs
Redbook Magazine, Sept 1977

Makes 4 servings

2-1/2 to 3 cups fresh broccoli, cut into 1/2” pieces (about half a head)
1 lb. ground beef round or lean ground beef
1/4 cup fine dry bed crumbs (packaged or homemade)
1 egg
1/2 tsp. garlic powder
1/4 tsp. black pepper
1-1/2 cups beef broth (water + 1 rounded tsp. Better Than Bouillon beef base)
1/4 cup soy sauce
1/2 tsp. sugar
2 tbl. cornstarch
2 tbl. vegetable oil
Hot cooked rice

Wash and drain broccoli. In large bowl, combine the beef, bread crumbs, egg, garlic powder and pepper and mix well. Shape into small meatballs, using about 2 tbl. for each one. In a small bowl or measuring cup, combine broth, soy sauce, sugar and cornstarch and stir to blend. In large skillet or wok, heat oil over moderately high heat. Add meatballs and cook about 5 minutes until lightly browned, shaking pan frequently to keep them round. Stir the cornstarch mixture again and add to skillet, stirring. When sauce begins to thicken, place broccoli on top of meatballs, cover skillet, reduce heat to low and simmer 15 minutes or until broccoli is crisp-tender. Serve hot over rice.

 
REC: Stupidly Simple Taco Soup -- Woody posted this but I haven't tried it yet

I made this so many times last winter. I usually double the recipe and freeze to take to lunch at work. I don’t add the corn but that’s just my preference. Sorry I don’t remember which magazine this came from but there are many variations out there. woody

Stupidly Simple Taco Soup

Makes 10 servings (about 14 cups), Prep: 10 min Cook: 30 min

1 lb ground beef
2 (16oz) cans pinto beans, rinsed and drained
1 (32oz) container chicken broth
1 (15oz) can black beans, drained and rinsed
1 (11oz) can shoepeg corn, drained
1 (10oz) can diced tomatoes and green chiles
1 (1.25oz) package taco seasoning mix
Toppings: sour cream, shredded Monterey Jack cheese, fresh lime juice, tortillas chips

Cook ground beef in large Dutch oven over medium heat, stirring until beef crumbles and is no longer pink; drain and return to Dutch oven.

Stir in pinto beans and next 6 ingredients. Bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes. Serve with desired toppings.

 
Thanks everyone! I needed some inspiration. I ended up making the Mexican Potato Casserole

(Thanks Pat!) We really enjoyed it! I added onions to the beef mixture. Had sliced scallions on top. Served with a green salad. Very nice and different way to use ground beef!

Thanks again to all for the recipes/inspiration

 
REC: Beefy Mexican Cornbread Recipe (Sherry-TX)

Mexican Corn Bread

2 c. pian cornmeal (I use yellow)
2 eggs
large can cream style corn
2 c. cheddar cheese
1/2 c. oil
1 tsp. salt
1 tsp. baking soda
1 Tbsp. sugar
1 can chopped green chile peppers
1 c. buttermilk
1 lb. ground beef
1 onion, chopped

Brown the ground beef and onion until meat is no longer pink. I usually put in a colander and run under hot water to get a lot of the grease off. Mix all other ingredients except cheese and meat mixture in a mixing bowl. Spray a 13 x 9" pan with cooking spray. Put enough batter in bottom just to cover. Top with the ground beef and onion mixture and then the cheese. Pour on the remaining cornbread mixture and smooth evenly over pan. Bake at 450 for 30 minutes. I usually serve this with picante sauce for topping, sour cream and some good cole slaw. I also like to freeze leftovers in individual portions. It microwaves great.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=4601

 
REC: Crock Pot 'Baked' Beans (BobbiJoAZ)

Crock Pot 'Baked' Beans (BobbiJoAZ)

I frequently make this for gatherings.

1 lb. ground beef
3/4 lb. bacon cut in small pieces
1 cup onion, chopped
1 can kidney beans, drained
1 can butter lima beans, drained
2 tsp. liquid smoke
1 Tbs. white vinegar
1/4 cup brown sugar
1 cup ketchup
1 tsp. salt
dash of pepper

Brown the beef; drain off fat. Saute bacon and onions and drain. Put all ingredients in the crock pot. Simmer on high for 4 hours.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=14980

 
REC: Faux Maid-Rite (aka loose meat sandwich) (from darylGA)

Faux Maid-Rite (AKA, loose meat sandwich)

based on something i found on internet but modified to our tastes.

Serves 4-6.

1 lb. Ground Beef
1 tsp. fresh ground pepper
1 tsp. sugar
2 tsp. prepared yellow mustard (spicy mustard is better)
1-3 Tbls minced garlic (non-traditional but good)
½ tsp. kosher salt (or to taste)
6 oz. beer or other water-type liquid (i like newcastle or miller if domestic; 1/2 for meal half for chef.)

Combine ground beef, pepper, sugar, mustard garlic, salt and beer in heavy sauce pan. Cover top and heat for up to one-half hour, stirring occasionally. The longer it cooks, the more the flavors blend together. Toward the end, uncover to allow some of the liquid to boil off.

Use a slotted serving spoon to serve on hamburger buns with mustard, dill pickles and chopped onion.

My kids like with american cheese... ...i blaim it on their mother smileys/wink.gif

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=23502

 
REC: Dilly Beef Pie (Marg CDN)

I made something like this about 30 years ago and thought of it again when I saw the dinner rolls on sale this week. It worked out well, just like this, the first time. It was really good. Not one of those elegant meal items but it was fine for the 2 of us and heats up well in the oven the next day.

I'm learning to make notes now as I throw things together. Marg CDN

Dilly Beef Pie

1 lb. ground beef
2/3 c. chopped onion
3/4 t. salt, divided
scant 1/4 t. freshly ground pepper
2 T. Butter
1 ½ c. chopped (slices into quarters) unpeeled zucchini
1/3 chopped green pepper
1/4 to 1/3 c. chopped fresh dill
1 can (8 oz.) Refrigerated crescent dinner rolls
1 ½ c. shredded Tex-Mex cheese, divided
6-7 tomato slices

Saute onion and beef together, breaking lumps until meat loses its redness. Drain beef mixture into a bowl, discarding liquid. Mix in ½ t. salt and the pepper

In same pan, melt butter and saute zucchini and green pepper for 5 minutes. Stir frequently. Mix in remaining 1/4 t. salt and the dill.

Arrange dough triangles in a greased 9" pie pan, including the sides. Spoon meat mixture over and sprinkle meat with 3/4 c. of cheese. Spread zucchini mixture over meat and top with tomato slices.

Bake at 375 for 10 min. Sprinkle remaining cheese over top and return pan to oven for 15 minutes or until crust is browned slightly. Cool 5 minutes and cut into wedges.

Terrific with sour cream and alfalfa sprouts.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=30332

 
REC: Tacole Taco Dip

This is in my favorites, just ready for those Fritos cravings! cheezz

Tacole Taco Dip
Printed in the Los Angeles Times

1 6-oz. package corn chips (Fritos), coarsely crushed
1 15-oz. can chili with beans
1 lb. ground beef
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin
1 tbl. chili powder
1/4 cup beef broth
1/2 cup shredded cheddar cheese
Garnishes: chopped tomato, sliced onion, shredded lettuce, salsa

Line an 8x8” baking dish or round casserole dish with foil. Place 2/3 of the corn chips in bottom of pan. Spread chili with beans evenly over chips. In large frying pan, brown ground beef. Remove fat from pan with paper towels as in ‘Taco Casserole’ recipe. Stir in salt, pepper, cumin, chili powder and broth. Spoon this mixture over the chili and chips mixture. Place remaining chips evenly over meat. Sprinkle with cheese.
Bake at 350 deg. for 30 minutes or until thoroughly heated. Serve with garnishes.

 
REC: Meatballs or Porcupines in Sauce (Olga_D_Ont)

MEATBALLS OR PORCUPINES IN SAUCE

A mild creamy sauce from a convenient shelf product. If making porcupines you must add 1 1/4 cups water to the condensed cream of mushroom soup.

1 egg
1/2 cup milk
1/2 cup dry bread crumbs
1/4 cup chopped onion
3/4 tsp. salt
1/4 tsp. pepper
1 lb. ground beef
2 tbsp. cooking oil

FOR THE SAUCE:

1 (10 oz.) can condensed cream of mushroom soup
1/4 cup milk

Beat egg in bowl with spoon. Mix in next 6 ingredients in order given. Shape into 25 balls.

Brown meatballs in cooking oil in frying pan. Pile into 2 quart (2 L) casserole.

Mix soup and remaining milk together. Pour over meatballs. Bake covered in 350 F. oven for about 1 hour.

PORCUPINES: Add 1/4 cup long grain rice to meat mixture. Shape into at least 25 balls. Place in single layer in pan allowing room for expansion. Combine soup with 1 1/4 cups water. Pour over top. Cover. Bake in 350 F oven for 1 hour or until rice is cooked. Serves 4 to 5.

Company’s Coming Main Courses

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=58965

 
Rec: 10-10-10-10 Southwest Crescent Pie (DawnNYS)

10-10-10-10 Southwest Crescent Pie

1 lb. ground beef (80% - 85% lean)
1 can (15-16 ounces) chili beans in chili sauce
1 can (15 ounces) chili-seasoned stewed tomatoes, undrained
1/2 cup frozen or drained canned Mexican-style corn
1 package (8 ounces) refrigerated crescent dinner rolls
1/2 cup shredded Cheddar-Jack cheese with jalepeño peppers

Preheat oven to 375F. Heat large nonstick skillet over medium heat and add ground beef Pan-fry for 10 minutes, stirring occasionally; drain.

Stir in beans, tomatoes, and corn; boil for about 10 more mintes until most of the liquid has evaporated, stirring occasionally.

While that is cooking, separate crescent roll dough into 8 triangles and line a 9-inch pie plate with dough triangles, placing narrow tips toward center. Firmly press edges of dough together to form a crust. Bake at 375F for 10 minutes then remove.

Spoon cooked beef mixture into crust and top with cheese. Bake 10 minutes more, until edges of crust are golden brown and cheese is melted.

Makes 4-6 servings.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=134369

 
REC: Wild Rice Meatloaf (cheri)

Wild Rice Meatloaf

1 cup diced portabello mushrooms
1/4 cup diced yellow onion
1 Tbl. minced garlic
1 cup cooked wild rice
2 Tbs. olive oil
1 lb. ground beef
1 lb. ground pork
1 cup bread crumbs
1/3 cup ketchup
1/4 cup finely chopped italian parsley
1 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. paprika
1 tsp. salt

Preheat oven to 350. Saute mushrooms, onion and minced garlic in olive oil until tender. Add wild rice, stir to combine. Allow mixture to cool. In lg. bowl, combine meats, bread crumbs, ketchup, parsley, pepper, garlic powder, paprika and salt. Knead mixture lightly, with hands (don't overmix)
Divide into 6 or 8 equal pieces. Shape into individual loaves. Bake for 30 minutes or until done.

I made a sauce of sauteed mushrooms and onions to which I added brown gravy and leftover marinara sauce, then served over a bed of mashed potatoes.
Yum!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=137017

 
REC: Keftedakia (Greek Meatballs) (Evelyn/Athens) - this is a T&T recipe

Keftedakia (Greek Meatballs)

1 pound ground beef
1/2 cup grated onion
1 tablespoon minced garlic
salt and pepper to taste
1/4 teaspoon dried oregano
1/4 teaspoon dried mint
1 or 2 slices white bread from sourdough or Italian-style dense loaf
1/2 cup dry white wine or water
1 egg
flour for rolling vegetable
oil for frying

Mix meat, onion, garlic, salt, pepper, oregano, and mint. Remove crusts from bread slices and moisten in wine or water. Add bread and egg to meat. Knead mixture.

Shape into 1- inch balls, roll in flour, and saute in hot vegetable oil. When meatballs are cooked and browned on all sides. Good hot or at room temperature.

Yield: 1 1/2 to 2 dozen. NOTE: I used ground turkey instead of beef and loved it!

http://eat.at/swap/forum3/14_Keftedakia_Greek_Meatballs

 
REC: Loupy's Sour Cream Enchiladas - this is a T&T recipe

Loupy's Sour Cream Enchiladas

I like this best with ground beef, but you can substitute chicken and it's delicious.

1 lb. lean ground beef
1/2 cup chopped onion
1/2 tsp salt
8 corn tortillas
1/2 c. vegetable oil
1/2 cup of your favorite taco or enchilada sauce, or salsa
1 cup shredded Monterey Jack cheese
1/4 cup butter
6 tbsp flour
2 cups chicken broth
1 cup sour cream
4 oz. can chopped green chilies, mild, regular or hot, whichever you prefer

Saute meat and onions till meat is browned; drain off fat; sprinkle with the salt. Heat the 1/2 cup vegetable oil in a separate skillet. Dip tortillas, one at a time into hot oil for just a few seconds till softened. Place on paper towels to drain. (Sort of mentally divide your meat mixture into 8 equal portions.) Spoon a portion of the meat onto a tortilla. Top w/1 tbsp of the taco sauce and 1 tbsp of the shredded cheese.
Roll up; place seam side down in lightly oiled 10x6 (approx) baking dish.

In a medium saucepan, make your basic sauce by melting the butter; stirring in the flour; let it cook for a little bit but don't brown; add the broth and stir till smooth. Cook until thickened; remove from heat; stir in sour cream and drained chilies. Pour over enchiladas. Top with remaining grated cheese. Bake at 400 degrees for 15 minutes.

http://eat.at/swap/forum3/20_Loupys_Sour_Cream_Enchiladas

 
REC: Mexican Meatball Soup With Rice and Cilantro (Dawn_MO) - this is a T&T recipe

Mexican Meatball Soup With Rice and Cilantro

* Exported from MasterCook *
Mexican Meatball Soup With Rice and Cilantro

Recipe By : Jill Cole/Bon Appetit

2 tablespoons olive oil
2 3/4 cups chopped onion -- divided use
4 cloves garlic, minced -- divided use
2 small bay leaves
4 cans beef broth (14 1/2 ounce cans)
28 ounces canned diced tomatoes in juice
1/2 cup fresh chunky salsa -- medium-hot
1/2 cup chopped fresh cilantro -- divided use
1 pound lean ground beef
1/4 pound bulk pork sausage
6 tablespoons cornmeal
1/4 cup whole milk
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 cup long-grain white rice

Heat oil in a heavy largepot over medium-high heat. Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; saute 5 minutes. Add broth, tomatoes with juices, salsa and 1/4 cup cilantro; bring to a boil. Cover and simmer for 15 minutes.
Meanwhile, combine ground beef, sausage, cornmeal, milk, egg, salt, pepper, and cumin, then remaining 1 cup onions, 2 garlic cloves and 1/4 cup citlantro in a bowl. Mix well.
Shape meat mixture by generous tablespoonfuls into 1 to 1 1/4 inch meatballs. Add rice and meatballs to soup and bring to a boil, stirring occasionally. reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. Ladle into bowls and serve.

http://eat.at/swap/forum19/13_REC__Mexican_Meatball_Soup_With_Rice_and_Cilantro

 
Rec: Stupidly Simple Taco Soup (woody) - this is a T&T recipe

I made this so many times last winter. I usually double the recipe and freeze to take to lunch at work. I don’t add the corn but that’s just my preference. Sorry I don’t remember which magazine this came from but there are many variations out there.

Stupidly Simple Taco Soup

Makes 10 servings (about 14 cups), Prep: 10 min Cook: 30 min

1 lb ground beef
2 (16oz) cans pinto beans, rinsed and drained
1 (32oz) container chicken broth
1 (15oz) can black beans, drained and rinsed
1 (11oz) can shoepeg corn, drained
1 (10oz) can diced tomatoes and green chiles
1 (1.25oz) package taco seasoning mix
Toppings: sour cream, shredded Monterey Jack cheese, fresh lime juice, tortillas chips

Cook ground beef in large Dutch oven over medium heat, stirring until beef crumbles and is no longer pink; drain and return to Dutch oven.

Stir in pinto beans and next 6 ingredients. Bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes. Serve with desired toppings.

http://eat.at/swap/forum26/30_Stupidly_Simple_Taco_Soup

 
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