Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 1 1/2 lbs. lean ground beef 1 can (14.5 oz. diced tomatoes with green chilies 1/2 c. water 1 c. sour cream 1 pkg. taco seasoning 8-12 oz. Colby-Monterey jack cheese, shredded Corn tortilla chips Directions: Preheat oven to 350 degrees. In a medium skillet over medium heat, brown the ground been and drain the fat. Add the diced tomatoes with green chilies, water, sour cream and taco seasoning; mix. Let simmer for 5-10 minutes. In the bottom of a greased 9x13 baking dish, place a layer of tortilla chips. Cover with a layer of meat mixture then a layer of cheese. Repeat this process until the last layer of cheese. Bake for 20 minutes, or until the cheese is bubbly. Note: You can always add any of the following ingredients if you would like: drained corn, drained and rinsed pinto/black beans, sliced olives, diced bell peppers or sliced jalapeno peppers.
Ingredients: 1 lb. ground beef 1 c. marinara 1 large zucchini 10 oz. ricotta cheese 4 oz. mozzarella cheese, shredded Directions: Preheat oven to 350 degrees. Peel zucchini into strips and leave out core. Salt and let sit for 15 minutes. Brown ground beef in pan and add marinara. Season well with salt and pepper. Layer into a small casserole dish: meat, zucchini, ricotta, meat, zucchini, ricotta, mozzarella. Cover with foil and bake for 30 minutes. Broil, uncovered, for 2-3 minutes to brown the top.
Ingredients: 2 lbs. lean ground beef (90% lean) 1 can (10 3/4 oz.) condensed golden mushroom soup, undiluted 1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted 1 pkg. (20 oz.) frozen crinkle-cut French fries
Directions: Preheat oven to 350 degrees. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in soups. Pour into a greased 9x13 baking dish.
Arrange French fries on top. Bake, uncovered, 50-55 minutes or until the fries are golden brown.
Ingredients: 1 lb. ground beef 1 can (10 1/2 oz.) condensed French Onion soup 4 slices cheese 4 burger buns with sesame seeds, split Directions: Shape beef into 4 burgers. Heat skillet over medium-high heat. Add burgers and cook until well browned on both sides. Remove burgers from skillet. Pour off fat. Stir soup in skillet and heat to a boil. Return burgers to skillet. Reduce heat to low. Cover and cook 5 minutes or until burgers are cooked through. Top burgers with cheese and cook until cheese is melted. Serve burgers on buns with soup mixture for dipping.
(Courtesy of Quick Cooking) Ingredients: 1 lb. ground beef 1 medium onion, thinly sliced 1 tsp. chili powder 1 tsp. ground cumin 1/2 tsp. salt 1/8 tsp. pepper 1 can (4 oz.) whole green chilies, drained and halved 4 slices Colby-Monterey Jack cheese 1/2 c. salsa 2 Tbsp. ketchup 4 sandwich buns, split Sour cream Directions: Shape beef into 4 patties. In a skillet over medium heat, brown patties on both sides. Top each with onion, chili powder, cumin, salt and pepper. Reduce heat; cover and simmer for 5 minutes or until meat is no longer pink. Top each patty with chilies and a slice of cheese. Cover and cook 3 minutes longer or until cheese is melted. In a small bowl, combine salsa and ketchup. Place burgers on buns; serve with salsa mixture and sour cream.
Ingredients: 1/2 lb. ground beef 4 Tbsp. butter, divided 3/4 c. chopped onion 3/4 c. shredded carrots 3/4 c. diced celery 1 tsp. dried basil 1 tsp. dried parsley flakes 1 3/4 lbs. (about 4 c.) cubed peeled potatoes 3 c. chicken broth 1/4 c. all-purpose flour 1 pkg. (16 oz.) Velveeta cheese, cubed 1 1/2 c. milk 3/4 tsp. salt 1/4-1/2 tsp. pepper 1/4 c. sour cream Directions: In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In the same saucepan, melt 1 Tbsp. butter over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.
Ingredients: 1 lb. lean ground beef 1 vidalia onion, diced 2 garlic cloves, minced 1/2 tsp. kosher salt 1/2 tsp. black pepper 1 c. low-fat milk 2 1/2 c. chicken stock or broth 2 c. elbow macaroni 1 c. shredded colby jack cheese 1 c. shredded sharp cheddar cheese 5 slices american cheese, cut into small pieces Directions: In a large skillet over medium-high heat, brown the ground beef until completely cooked and no longer pink. Transfer to a bowl using a slotted spoon and drain off all but 2 Tbsp. of the fat. Add the onion to the pan and saute until softened. Add the garlic and cook for 1 minute. Stir in the salt, pepper and garlic powder. Return the beef to the pan. Stir in the milk, chicken stock and macaroni. Bring the mixture to a boil and then turn the heat to low. Cover and simmer for 10 minutes or until the macaroni is tender. Remove from the heat and stir in the cheeses until melted. Serve immediately.
Ingredients: 1 lb. extra-lean ground beef 1 yellow onion, chopped 1 c. each chopped red and yellow peppers 1 clove garlic, minced 1 Tbsp. chili powder 3 c. water 1 can (15 oz.) tomato paste 3 c. wagon wheel pasta, uncooked 1/2 c. frozen corn 1 c. Mexican-style shredded four cheese blend 1 green onion, cut diagonally into thin slices Directions: Brown meat with yellow onions in a nonstick Dutch oven or a large deep nonstick skillet. Add peppers; cook 5 minutes or until crisp-tender, stirring occasionally. Stir in garlic and chili powder; cook 1 minute. Add water and tomato sauce; stir. Bring to a boil. Stir in pasta; cover. Simmer 15 minutes or just until pasta is tender, stirring occasionally. Stir in corn; cook 3-4 minutes or until heated through, stirring frequently. Top with cheese and green onions.
(Courtesy of Kraft) Ingredients: 1 lb. extra-lean ground beef 1 each red pepper, large carrot and large onion, chopped 2 cloves garlic, minced 2 cans (14.5 oz. each) no-salt added diced tomatoes, undrained 2 c. chunky salsa 1 tsp. ground cumin 1 c. frozen corn 6 flour tortillas (8 inch), cut in half 1 can (16 oz.) refried beans 1 pkg. (8 oz.) Mexican style shredded cheese Directions: Heat oven to 400 degrees. Brown meat with peppers, carrots, onions and garlic in a large nonstick skillet. Add tomatoes, salsa and cumin; mix well. Cover; simmer 5 minutes. Remove from heat. Stir in corn. Spread 2 c. tomato mixture onto bottom of 9x13 baking dish sprayed with cooking spray; top with 4 tortilla halves, with cut sides of tortillas facing the sides of the dish. Cover with layers of half the beans, 2 1/2 c. of the remaining tomato mixture and 1/2 c. cheese. Repeat layers. Top with remaining tortillas, tomato mixture and cheese; cover with a sheer of foil sprayed with cooking spray.
(Courtesy of More Recipes From The Heart of Union County) Ingredients: 2 eggs 3/4 c. crushed saltine crackers 6-8 garlic cloves, minced 2 tsp. salt, divided 1 1/2 tsp. pepper, divided 1 lb. ground beef 1 can cream of chicken soup 1 c. sour cream 1 c. shredded cheddar cheese 1 large onion 1 pkg, (30 oz.) frozen shredded hash browns, thawed Directions: In a bowl, lightly beat eggs. Stir in cracker crumbs, garlic, 1 tsp. salt and 1/2 tsp. pepper. Crumble beef over mixture; mix well. Shape into 1 inch balls. In a covered skillet over low heat, cook the meatballs in a small amount of water until browned; drain. In a bowl combine the soup, sour cream, cheese, onion and remaining salt and pepper. Mix with hash browns. Transfer to a greased 9x13 baking dish. Arrange meatballs over top, pressing lightly into mixture. Cover and bake at 350 degrees for 45 minutes. Uncovered and bake for 15 minutes longer or until meat is no longer pink and potatoes are tender.
(Courtesy of Bicentennial Cookbook) Ingredients: 1 egg 1/2 c. milk 1 1/2 c. seasoned stuffing croutons 1 1/2 lb. ground beef 2/3 c. applesauce 3 Tbsp. finely chopped onion 1 1/2 tsp. salt 1/4 tsp. sage, optional 1/8 tsp. pepper 1 1/4 c. (10 1/2 oz. can) condensed tomato or cream of celery soup Directions: Beat egg with milk; add stuffing croutons and let stand about 5 minutes or until croutons are soft. Beat until smooth and fluffy. Add remaining ingredients except soup and water; combine thoroughly. Shape mixture into 24 balls (about 1 3/4 inches in diameter). Place in a shallow baking pan. Combine soup and water; pour over meat balls. Bake in a 350 degree oven for about 45 minutes. Serve in a heated serving bowl. Mix together the soup and water; pour sauce over meat balls and accompany with cooked rice or noodles.
(Courtesy of Favorite Recipes Press) Ingredients: 1 lb. ground chuck 1/2 lb. sweet Italian sausage, sliced 2 cloves garlic, minced 1 onion, chopped 1/4 c. olive oil 1 can (35 oz.) Italian tomatoes 1 can (6 oz.) tomato paste 1 tsp. basil 1 tsp. oregano 1 1/2 tsp. salt 1/2 tsp. pepper 1/2 lb. lasagna noodles, cooked al dente 1 lb. ricotta cheese 1 lb. mozzarella cheese, sliced 2/3 c. grated Parmesan cheese Directions: Saute ground beef and sausage with garlic and onion in olive oil in a hot skillet. Add tomatoes, tomato paste, seasonings and 1 c. water; mix well. Simmer, covered, for 2-3 hours. Alternate layers of sauce, noodles, ricotta cheese, mozzarella cheese and Parmesan cheese in a large shallow baking dish until all ingredients are used. Bake at 350 degrees for 45 minutes.
Ingredients: 2 tubes (13.8 oz. each) refrigerate pizza crust 1 can (8 oz.) pizza sauce 2 c. seasoned taco meat 2 medium tomatoes, seeded and chopped 2 c. (8 oz.) shredded part-skim mozzarella cheese Shredded lettuce and/or sour cream, optional Directions: Unroll pizza dough and place in a 15x10 baking pan. Spread with pizza sauce; sprinkle with the taco meat, tomatoes and cheese. Bake at 400 degrees for 15-20 minutes or until crust is golden brown. Top with shredded lettuce and sour cream, if desired.
(Courtesy of Food Writers Favorites) Ingredients: 1 lb. lean ground beef 1 envelope (1 1/2 oz.) taco seasoning mix 1 can (16 oz.) refried beans 2 c. water 1 pkg. (8 oz.) taco-flavor tortilla chips, crumbled 2 c. grated cheddar cheese (about 8 oz.) Chopped lettuce Chopped tomatoes Salsa Sour cream or low-fat yogurt Directions: In a large skillet, brown ground beef; drain off fat. Add taco seasoning mix, refried beans and water. Heat mixture, stirring occasionally, until it begins to boil. Spread tortilla chips in the bottom of a 9x9 baking dish. Pour meat mixture over chips. Sprinkle cheese on top. Bake in a preheated 350 degrees oven for 15-20 minutes, or until cheese begins to bubble. Pass lettuce, tomatoes, salsa and sour cream at the table and let each diner add toppings of choice to his/her serving.
(Courtesy of Food Editor's Favorites) Ingredients: 1 clove garlic, minced 2 lbs. ground beef 2 eggs 3 Tbsp. chili sauce 2 Tbsp. dried parsley flakes 1/2 tsp. salt 1/2 tsp. pepper, divided 1 quart (32 oz.) cocktail vegetable juice 1 box (1 lb.) light brown sugar 1 c. white vinegar 3 cloves garlic, halved 30 prunes, pitted Directions: Mash minced garlic with ground beef, eggs, chili sauce, parsley flakes, salt and 1/4 tsp. pepper. Shape meat mixture into 75-85 meatballs. Combine vegetable juice, brown sugar, vinegar, garlic cloves and remaining pepper; bring mixture to a boil. Drop meatballs into juice mixture. Reduce heat to low; cook 40 minutes. Add prunes; cook 20 minutes more. Drain off most, but not all, sauce before putting meatballs and prunes into a chafing dish. Serve hot with toothpicks. Note~ You can make this a day ahead of time. Refrigerate until serving time. Skim the fat off of the top of the mixture before reheating.
Ingredients; 2 lbs. ground beef 1 lb. bulk hot Italian sausage 1 large onion, chopped 1 large green pepper, chopped 4 garlic cloves, minced 1 jar (16 oz.) salsa 1 can (16 oz.) hot chili beans, undrained 1 can (16 oz.) kidney beans, rinsed and drained 1 can (12 oz.) pizza sauce 1 pkg. (8 oz.) sliced pepperoni, halved 1 c. water 2 tsp. chili powder 1/2 tsp. salt 1/2 tsp. pepper 3 c. shredded part-skim mozzarella cheese Directions: In a Dutch oven, cook the beef, sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, pizza sauce, pepperoni, water, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Sprinkle servings with cheese. Freeze option: before adding the cheese, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle each serving with cheese.
Ingredients: 1/2 lb. ground beef 1 small onion, chopped 1 prebaked 12 inch pizza crust 1 can (8 oz.) pizza sauce 6 bacon strips, cooked and crumbled 20 dill pickle slices 2 c. (8 oz.) shredded park-skim mozzarella cheese 2 c. (8 oz.) shredded cheddar cheese 1 tsp. Italian seasoning Directions: Cook beef and onion in a large skillet over medium heat until meat is no longer pink; drain and set aside. Place crust on an ungreased 12 inch pizza pan. Spread with pizza sauce. Top with beef mixture, bacon, pickles and cheeses. Sprinkle with Italian seasoning. Bake at 450 degrees for 8-10 minutes or until cheese is melted.
Ingredients: 2 lbs. lean (at least 80%) ground beef 1/2 tsp. salt 1/4 c. chopped pepperoni (about 1 oz.) 2 Tbsp. sliced ripe olives 1/2 c. pizza sauce 6 slices (3/4 oz. each) mozzarella cheese, cut in half diagonally 6 burger buns, split, toasted 6 leaves lettuce Directions: Heat gas or charcoal grill. In a large bowl, mix ground beef and salt. Shape mixture into 12 thin patties, each about 4 inches in diameter. In a small bowl, mix pepperoni, olives and 1/3 c. of the pizza sauce. Spoon rounded tablespoon pepperoni mixture onto center of 6 patties; spread slightly. Top with remaining patties; press edges together firmly to seal. Place patties on grill; cover grill. Cook with medium heat for 8-12 minutes, turning once, until thermometer inserted in center of patties reads 160 degrees (avoid inserting in filling). During last 1-2 minutes of cooking time, top each patty with cheese and rounded teaspoon of remaining pizza sauce, and place buns, cut side down, on grill; cook until cheese is melted and buns are slightly toasted. To serve, place lettuce and patties on bottom halves of buns. Cover with top halves of buns.
Ingredients: 1 1/2 lbs. lean ground beef (90% lean) 1 can (10 3/4 oz.) condensed tomato soup, undiluted 3/4 c. water 1 envelope taco seasoning 1 can (12 oz.) refrigerated buttermilk biscuits 2 c. (8 oz.) shredded cheddar cheese TOPPINGS: 2 c. torn leaf lettuce 2 medium tomatoes, seeded and chopped 1 c. salsa 1 c. (8 oz.) sour cream 1 can (2 1/4 oz.) sliced ripe olives, drained Green onions, optional Directions: Cook beef in a large skillet over medium heat until no longer pink; drain. Stir in the soup, water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Meanwhile, cut each biscuit into 8 pieces. Remove beef mixture from heat and gently stir in biscuit pieces. Transfer to an ungreased 9x13 baking dish. Bake, uncovered, at 375 degrees for 20-25 minutes or until biscuits are golden brown. Sprinkle with cheese; bake 8-10 minutes longer or until cheese is melted. Serve with toppings.
(Courtesy of Ale Alysum) Ingredients: 1 slice good quality bread (Texas toast) 2 1/2 lb. lean ground beef 1 c. stout 1 egg 1/4 medium yellow onion, finely diced 4 garlic cloves, finely minced 2 Tbsp. Dijon mustard 2 Tbsp. ketchup 1 Tbsp. chopped fresh rosemary 1 Tbsp. chopped fresh basil 2 Tbsp. chopped fresh parsley 1 tsp. hot sauce 1/4 tsp. Worcestershire sauce 2 tsp. salt 1/2 tsp. ground pepper Directions: Make bread crumbs by putting bread into food processor. Pulse until fine. Add breadcrumbs to a large mixing bowl and add all ingredients, mixing until evenly incorporated. Cover bowl with plastic wrap and place in the refrigerator overnight to allow meat to fully absorb the beer and the other flavors. Divide mixture into 4 (6 oz. each) balls (the size depends on the size of buns being used). Squish each ball down to 1 inch thick. Patties will see a bit on the soft side. Place patties on a preheated grill (medium-high). Cook on each side for 4-5 minutes before flipping. Total cooking time should be 8-10 minutes.
