Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Category: Beef (Page 2 of 6)

Any and all things beef, from hamburger to roast to steak.

Wild Rice Casserole

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Recipe Source: Betty Maithonis

Ingredients:

3 tablespoons salad oil
3 tablespoons chopped onion
1 pound lean ground beef
1 10 1/2-ounce can cream of chicken soup
1/2 cup water
3/4 teaspoon celery salt
3/4 teaspoon minced garlic
3/4 cup wild rice, cooked according to package directions, without salt

Directions:

Preheat oven to 375 degrees. Saute onion in oil in large skillet. Add ground beef and brown. Drain off grease. Stir in soup, water, seasonings, and cooked wild rice. Pour into a buttered casserole dish. Bake covered for 30 minutes.

Serves 6.

Western Casserole

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Recipe Source: Cookingfor7 / recipezaar.com

Prep/Cooking Time: 1¼ hours

Ingredients:

1 lb cooked lean ground beef, seasoned with taco seasoning
1 (10 ounce) can Rotel Tomatoes
1 (15 ounce) can ranch style beans
8 ounces tomato sauce
3/4 cup Minute Rice, uncooked
1 1/2 cups shredded cheddar cheese, divided

Directions:

If cooking right away, pre-heat oven to 350°F.

Combine all ingredients except 1/2 cup cheese in a large casserole dish and bake for 45 minutes.

Sprinkle with remaining cheese and bake for another 15 minutes.

Nicki’s Notes:

If you are like I am, and prefer not to use “instant” rice products (like Minute Rice), simply cook your rice beforehand until about 3/4 of the way done and then add to casserole and follow the rest of the instructions.

Also, with the seasoning, I use anywhere from 1/2 to a whole packet per pound of beef.

Simply Lasagna

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Recipe Source: kraftfoods.com

Prep/Cooking Time: 1 hr 35 min

Ingredients:

1 lb. ground beef
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked

Directions:

Preheat oven to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside.

Drain meat; return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended.

Spread 1 cup of the meat sauce onto bottom of 13×9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.

Bake 45 min. Remove foil; continue baking 15 min. or until heated through. Let stand 15 min. before cutting to serve.

Genuine Creole Jambalaya

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Recipe Source: Ruby Williams

Ingredients:

2 tablespoons butter or margarine
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1 tablespoon chopped parsley
1 clove garlic, minced
2 cups cubed fully cooked ham,
1 (28-ounce) can diced tomatoes, undrained
1 (10 1/2-ounce) can beef broth,
10 1/2 ounces water
1 cup uncooked long grain rice
1 teaspoon sugar
1/2 teaspoon dried crushed thyme leaves
1/2 teaspoon chili powder
1/2 teaspoon pepper
1 1/2 pounds raw shrimp, peeled and deveined

Directions:

Melt the butter in a Dutch oven. Add the onion, celery, green pepper, parsley. and garlic. Cover and cook until tender. Add the ham, tomatoes, broth, water, rice, sugar, thyme, chili powder, and pepper. Cover and simmer until the rice is tender, about 25 minutes. Add the shrimp, and simmer until the shrimp are cooked through, about 10 minutes.

Yield: 6 to 8 servings

Tips: Add some hot sauce for extra heat. Smoked sausage is a great substitute for ham.

Touchdown Taco Dip

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Recipe Source: Pamela Shank

Ingredients:

2 pounds ground beef
1 (14-ounce) can refried beans
1 (1 1/4-ounce) package taco seasoning mix
1/4 cup water
2 cups shredded Cheddar cheese
1 (16-ounce) container sour cream
1 (16-ounce) jar salsa
2 cups shredded lettuce
1 large tomato, diced
4 green onions, chopped
2 cups shredded Mexican-style cheese
Large bag of corn chips

Directions:

In a large skillet, brown ground beef; drain. Add refried beans, taco seasoning and water. Stir well and cook over over low heat until heated through.

Spread mixture in a 13-by-9-inch baking dish. Sprinkle Cheddar cheese on top. Cover with sour cream. Pour salsa over sour scream. Cover with shredded lettuce, tomato, green onions and Mexican-style cheese.

Serve with corn chips to dip.

Corn Bread Taco Bake

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Recipe Source: Bettie Wedlock

Ingredients:

1 pound ground beef
1 package taco seasoning
1/2 cup water
1 12-ounce can whole kernel corn, drained
1/2 cup chopped green pepper
1 8-ounce can tomato sauce
1 8 1/2-ounce package corn muffin mix
1 2.8-ounce can french fried onions
1/3 cup shredded sharp cheese

Directions:

Preheat oven to 400 degrees. Brown beef in a skillet and drain. Stir in taco seasoning, water, corn, pepper, and tomato sauce. Pour into a 7-by-12-inch glass dish or 2-quart casserole dish. In a bowl, mix corn muffin mix according to package directions, then stir in one-half can onions. Spoon corn muffin mixture around outer edge of casserole. Bake uncovered for 20 minutes, take out of oven, and sprinkle cheese and remaining onions on the corn muffin topping. Bake 2 to 3 minutes.

Serves 6.

Tip: Try adding one 12-ounce can of kidney, chili, or black beans to add fiber and more flavor.

Mexican Lasagna

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Recipe Source: Edna Harter

Ingredients:

2 pounds ground chuck
3/4 teaspoon minced garlic
2 teaspoons oregano
1 teaspoon ground cumin
1 (16-ounce) can refried beans
15 lasagna noodles, uncooked
1 (16-ounce) jar chunky mild salsa
16 ounces water
2 cups sour cream
1 (6-ounce) can sliced black olives
3/4 cup chopped green onions
8 ounces shredded Monterey Jack cheese

Directions:

Preheat the oven to 350 degrees. Lightly grease a 13 x 9-inch baking dish. Brown the beef in a large skillet. Drain it, and return it to the pan. Add the garlic, oregano, and cumin. Mix well, and stir in the beans. Layer 5 lasagna noodles over the bottom of the prepared dish. Spread 1/3 of the meat mixture over the noodles. Add 5 more noodles and another 1/3 of the meat mixture. Repeat the layers with the remaining noodles and meat mixture. Pour the salsa evenly over all. Fill the empty salsa jar with water, and pour it over the top. Cover the lasagna with foil, and bake for 1 hour, until the noodles are tender.

Mix the sour cream, olives, and green onions together. Spoon this evenly over the lasagna. Top with the cheese. Return to the oven, and bake until the cheese is melted.

Yield: 6 to 8 servings

Cincinnati Chili

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Recipe Source: Jean Kressy, “Relish the American Table,” February 19, 2006 (relishmag.com)

Ingredients:

3/4 pound ground lean beef
1 cup diced onion
1 garlic clove, pressed
1 (15-ounce) can lower-sodium tomato sauce
1 1/2 cups water
2 teaspoons unsweetened cocoa
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper, or to taste
1 1/2 teaspoons cider vinegar
6 ounces uncooked spaghetti, cooked according to package directions (3 cups cooked)
1 (15-ounce) can red kidney beans, heated
Chopped onion
1/2 cup shredded Cheddar cheese

Directions:

Crumble beef into a large nonstick skillet and cook over medium-high heat. Add diced onion; cook, mixing with a large spoon to break up meat, until beef is browned. Add garlic, tomato sauce, water, cocoa, chili powder, salt, allspice, cinnamon, cumin, red pepper and vinegar. Bring to a simmer, reduce heat and simmer slowly, uncovered, 1 hour.

Stir occasionally and add more water as necessary to make consistency of a meat sauce.

Spoon sauce over cooked spaghetti, top with beans, onion and cheese. Serve with oyster crackers.

Serves 4.

Creamy Ground Beef Burrito Bake

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Recipe Source: cheapcooking.com

Ingredients:

1 pound ground beef
1/2 an onion, diced
1 clove garlic, minced
1 tsp ground cumin
8 ounces tomato sauce
1/2 cup water
1 15-ounce can refried beans
1 10.5-ounce can of “cream of” soup (I used mushroom)
8 ounces sour cream or yogurt or a combination
flour tortillas (quantity could vary, I used 10)
grated cheese, about 3/4 pound

Directions:

Brown the ground beef, onion, and garlic. Drain off any accumulated grease. Add the cumin and cook another minute or so, then add the tomato sauce and water and simmer 5-10 minutes. If it gets too try, add a bit more sauce or water. Stir in the refried beans.

In a small bowl, mix together the sour cream or yogurt and the “cream of” soup. You can always make your own “cream of whatever” soup to use instead. Spread a bit of this on the bottom of a 9×13 baking pan. Reserve the rest for topping the burritos.

Heating the tortillas in the microwave in a tortilla warmer or between paper towels makes them a bit easier to roll up.

Spread a bit of the bean and meat mixture down the middle, top with some grated cheese, and roll up and fold burrito-style, placing the burrito seam-side down in the baking dish. Repeat until all the filling is used up. Spread the sauce over the top of the burritos and sprinkle some cheese on top. Bake at 350 for 20-30 minutes.

Serve with salsa, more sour cream, guacamole, sliced olives, or whatever else sounds good for topping. I poured some green tomatillo sauce on mine, which was fantastic. The girls ate theirs plain.

Clean the Freezer Soup

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Recipe Source: Alicia Ross / desperationdinners.com

From Alicia:

When I came home from the publicity tour, I didn’t have a clue what was in my pantry, refrigerator or freezer. So I took stock. What I found was a bunch of half-used and nearly-used bags of everything in the freezer and not much of anything anywhere else. Time for Clean the Freezer Soup.

Cook’s Notes:

How fast you can make this soup depends on how fast you can clean your freezer, but assembly should take no more than 10 minutes of actual effort. Anything goes in this soup, except do not use broccoli, cauliflower, Brussels sprouts or frozen spinach.

Ingredients:

8 ounces frozen extra-lean meat, such as round steak, hamburger or chicken
6 cups assorted frozen vegetables, such as corn, peas, beans, potatoes, carrots
3 cups water
1 can (14 1/2 ounces) nonfat chicken broth
1 1/2 cups bottled spaghetti sauce or tomato sauce
1 can (14 1/2 ounces) crushed or stewed tomatoes, optional
1 cup (1 large) onion, peeled and coarsely chopped
2 teaspoons Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon each salt and pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 teaspoon reduced-sodium chicken-flavor bouillon crystals (or 1 cube), optional

Directions:

Put all ingredients in an electric slow-cooker (3-quart or larger). (If freezer vegetables do not include potatoes, you can add 1 1/2 cups fresh potato cubes.)

Cook on low heat overnight or for 8 to 10 hours. When the soup is cooked, remove any large pieces of meat and shred them. Return meat to pot and stir. Soup keeps refrigerated for several days.

Makes 8 servings (1 1/2 cups each).

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