~ Beef – Ground

See also Meats – Italian


EMPANADAS (Chicken or Ground Beef)       (11/2004)
***FAMILY FAVORITE***

1 can Pillsbury GRAND Biscuits
Combine in small bowl:
2 c diced cooked chicken or browned ground beef, crumbled
½ c corn
1/3 c of your favorite salsa
¼ c shredded cheddar cheese
OPTIONAL:  sauté onions with meat; black olives sliced
OPTIONAL GLAZE:  1 egg, beaten;  OR: 1 egg white, 2T water, 1/4 t salt

Roll out each biscuit in 5″ circle.
Place approximately ¼ cup meat in center.
Fold over into a half-circle shape.  Crimp edges with a fork.
Brush with Glaze.  Prick with fork.
Bake at 375° for 13-17 min, til golden brown.
Quick, delicious and cute.


MEAT PIES   OR  EMPANADAS

1 pk of 10 GRAND biscuits
½ lb lean ground beef
¼ lb ground pork sausage
¼ c finely chopped purple onion
2 cloves garlic, minced
2 green onions, chopped fine
4 oz. fresh mushrooms, sliced thin
¼ t salt (to taste)
¼ t pepper
2 T flour
2-3 T water or beef broth
1 t horseradish
OPTIONAL:  Add slightly steamed coleslaw mix

Brown 2 meats in skillet with purple onion, and garlic til meat crumbles.
Melt 1 T oleo in microwave-able bowl.
Add mushrooms and sprinkle lightly with garlic salt.  Micro 2 min.
Mix into meat mixture:  flour, green onion and mushrooms with its juice.
Add  water/broth til mixture is slightly juicy.
Roll out each biscuit to 5″ circle.
Place approximately ¼ cup meat on one side.
Fold over into a half-circle shape.  Crimp edges with a fork so stays together.
Prick each Empanada about 3 times with fork.
Bake at 375° for 13-17 min, til golden brown.
Serve with horseradish or ketchup if desired.

OPTIONAL:  Brush with GLAZE of:
1 egg, beaten;  OR: 1 egg white, 2T water, 1/4 t salt
Bake at 375° for 13-17 min, til golden brown (per biscuit pkg directions).


STACK-A-ROLL        KRISTA LOVES!   (Rev 9/2014)
***FAMILY FAVORITE***

2 cans mushroom soup
(or 1 can mushroom and 1 can cream of chicken)
½ c sour cream
1 small can Durkee’s French fried onions
1 large can Hungry Jack refrigerated biscuits
1 lb ground beef
1 t each garlic powder, onion powder
salt, pepper to taste (depends on how salty soup of yr=choice is)
OPTIONAL:  mushrooms, cooked & drained (or can, drained)
OPTIONAL:  Green beans

Brown ground beef.
Mix soup, sour cream and ½ of onions.  Heat til warm.  Add meat and optional items.
Pour into casserole dish.
Meanwhile, cut each biscuit in two (make 2 half moons.)
Place biscuits around edge ONLY, overlapping, standing up, with flat side down into casserole.
Bake at degree shown on biscuit pkg., til biscuits are done, about 8-10 minutes usually.


PICCADILLY PATTIES        10/89
***FAMILY FAVORITE***

Mix:
2-1/4 lbs ground ROUND
10-1/2 oz. can beef broth soup
1 egg, beaten
1/2 c quick cooking oats
½ t salt
½ t pepper
½ t garlic powder
3T onion flakes, if desired
2 T oil

Ingredients for gravy:
½ c flour
1 c hot water, more or less
1 lb small mushrooms, sliced thin – optional
1/3 c cooking wine – optional

Empty soup in bowl.  Add egg, oats, salt, pepper.  Mix well.
Add beef and mix well.  Heat oil in large skillet.
With ice cream scoop, drop patties of meat in skillet.  Brown and turn over.
Then Do EITHER A or B:

A:  When meat is done, pour off all but 2 T oil.  Add flour.  Mix well.
Add water and wine (opt) & mushrooms (opt) and stir to make gravy.
OR

B:  Make French Onion Soup recipe, without toast or cheese.
Add meat to gravy and simmer 10 min.
Makes 20 meat patties total; serve over noodles
If desired, can add sliced fresh mushrooms to soup, before simmering.
One can soup with 2-1/4 lbs meat makes enough to freeze one batch for later.


CALIFORNIA CASSEROLE  

1 lb ground beef
¼ t garlic powder
16 oz. tomato sauce
2-1/4 oz. sliced ripe olives
2 T chili powder
1 t sugar
1 t salt
1/4 t pepper
6 corn tortillas or flour
1 c mozzarella cheese, grated
1 c cheddar cheese, grated
1/2 c water
*OPTIONAL:
*1 med. onion, chopped
*chilies, chopped to taste
*1 c small curd cottage chs
*1 egg
*1/2 c sour cream
*2 green onions, chopped
*16 oz can whole kernel corn, drained

Brown meat, onion and garlic. Add tomato sauce, half of olives, chili powder, sugar, salt, pepper, chilies.
In separate bowl, mix egg with cottage cheese, if desired.
In round 2 qt. or larger casserole dish, alternate layers of tortillas, meat sauce and cheese sauce, and cheeses.
Top with cheese and remaining olives and green onions.
Pour water at edge of casserole dish.
Bake uncovered at 400° for 25 min.
Remove cover and let stand 5 min before serving.
Top with sour cream, or serve sour cream on the side.


STUFFED BELL PEPPERS

4 any color Bell peppers-with tops cut off, and insides removed.
1/2 lb ground beef
½ c onions
¼ c celery
½ t minced garlic
8 oz. Italian tomatoes, cut up. drained (or plain and add Ital. Seasoning)
1 c cooked white rice
1/2 c shredded Parmesan cheese
½ t garlic salt, ¼ t black pepper, 1/8 t thyme, parsley
1T Worcestershire
Optional:  whole kernel corn, drained;

Brown meat with onions, celery, garlic, chopped pepper tops til meat is browned. Drain.
Mix in tomatoes, rice, cheese and seasonings.
Use peppers whole with top cut off and insides removed OR cut in half vertically, remove insides and lay flat–for a smaller portion.
Some cooks blanch the pepper before stuffing…to soften the outer skin.
TWO METHODS TO BLANCH:
Dip in boiling water for 4 min. OR Microwave for 3-4 min.
OR stuff pepper WITHOUT BLANCHING and:
Bake covered at 350° for 30-35 min.
OR cover with plastic wrap, and microwave 3-4 minutes on High. Let stand 5 minutes before serving.


MEATLOAF

1 lb ground beef
½ c bread crumbs
½ c chopped onion
¾ t salt
1/8 t garlic powder or minced garlic
10 oz Rotel tomatoes and green chilies
Desired topping (picante sauce, catsup, etc)

Mix all ingredients, except topping.
Press in ungreased loaf pan Bake at 375° for 20-30 min, til done.
During last 10 min. of baking time, top with topping.
Let  cool slightly before slicing.


BEST MEATLOAF FROM COOKS.COM      (Kathy Lewis  12/09)

First, make the sauce.  In small bowl, mix well:
1 8 oz. can tomato sauce
1 cup ketchup
1/2 cup beef bullion
3 tbsp. Balsamic vinegar
3 tbsp. brown sugar
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce

Combine in large bowl:
1 1/2 pounds ground beef  about 9 or 10% fat
1 cup fresh Italian style bread crumbs
3-4 cloves garlic finely minced
1 large onion, finely chopped
1 large green bell pepper chopped
1 egg
1 1/2 tsp. salt; 1/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder

Add 3/4 cup of the tomato mixture from the small bowl.
Form into one greased (or use Pam) loaf or two small loaves in shallow bread pans.
Pour remaining liquid over the meat loaf to coat.
Bake at 350° for 1 hr 15 min, or less for the small pans.
Drain off any liquid before serving….except save the sauce.
Serve with mashed potatoes.

OPTIONAL:
Baste occasionally with your favorite barbeque sauce if you desire
Lay a strip of bacon on top…but it really isn’t needed. The flavor is out of this world.


SWEDISH MEAT BALLS  (Chester’s Recipe)
***FAMILY FAVORITE***

Makes 6 servings

1-1/2 lbs lean ground beef
2 med onions, chopped or pureed
3 slices fresh bread or 1 cup seasoned stuffing mix
½ c beef bouillon
2 eggs
1 T salt
½ t black pepper
1 T flour
1 c beef bouillon
½ cup milk
½ c sour cream
2 T sherry (optional)
Noodles, cooked

If chopped onion, fry in oil til golden brown.
Soak bread in milk.
Combine meat with bread mixture, onions, eggs, salt and pepper.
Roll into 1” balls.  (can use ice cream scoop.)
Fry in oil til evenly browned. (can flatten into patties).
Remove meat & set aside.
Add flour to oil and blend.  Add bouillon and ½ c milk.
Cook and stir til sauce is smooth and thickened.  Add sherry.
Correct seasoning if necessary.
Add meatballs, cover and simmer for 15 min.
Serve over cooked noodles or rice