Category: Beef (Page 4 of 6)

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

Easy Oven Beef and Gravy

January 8, 2007 / Nicki / 0 Comments

Recipe Source: internetnut / recipezaar.com

Prep/Cooking Time: 2¼ hours / 5 min prep

Ingredients:

2 lbs boneless beef cubes
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can water
1 (1 7/8 ounce) envelope dry onion soup mix

Directions:

Mix the soups and water together using a electric mixer in a bowl.

Place the cubed beef in a oven proof dish.

Pour the soup mix over the beef and gently fold until all the meat is covered.

Cover the dish and bake at 325 for 2 hours, stirring several times.

Serve this over mashed potatoes or noodles.

Beef and Bean Enchiladas

November 28, 2006 / Nicki / 0 Comments

Recipe Source: deliciousdecisions.org

Ingredients:

1/2 cup no-salt-added tomato sauce
1/2 cup salsa
8 6-inch corn tortillas
1/2 pound lean ground beef
1 cup canned nonfat refried beans
1 teaspoon chili powder
1 teaspoon ground cumin
1/8 teaspoon black pepper
1/2 cup shredded low-fat cheddar cheese

Directions:

In a small bowl, stir together tomato sauce and salsa. Using about half the tomato sauce mixture, brush both sides of each tortilla. Stack tortillas on a plate and set aside. (This allows tortillas to soften.)

In a large skillet, cook beef over medium-high heat until brown, about 5 minutes, stirring occasionally. Place in a colander and rinse under hot water. Drain well. Wipe skillet with a paper towel. Return beef to skillet. Stir in refried beans, chili powder, cumin and pepper. Cook and stir for 2 minutes, or until heated through.

Preheat broiler.

Spoon about 1/4 cup of the mixture down the center of each tortilla. Roll up tortillas and place, seam side down, in a 10x6x2-inch or 9x9x2-inch glass baking dish. Top with remaining tomato sauce mixture.

Broil 4 inches from the heat for 5 minutes, or until browned. Sprinkle with cheese. Let stand 5 minutes before serving.

Serves 4; 2 enchiladas per serving

Cheesy Beef ‘n’ Rice in a Hurry

November 12, 2006 / Nicki / 0 Comments

Recipe Source: me 🙂

Ingredients:

1 lb ground beef
3/4 cup rice cooked
1 package taco seasoning (or use chili seasoning)
1 can cheddar cheese soup

Directions:

Cook your rice. Brown your meat in a large skillet. Add taco seasoning, soup and finished rice, mix well. Add a bit of water if sauce is too thick.

Top with cheese, salsa, sour cream, hot sauce, or your topping of choice. I served this with tortilla chips, but it’s also great wrapped up as a burrito!

Nicki’s Notes:

This is a recipe I threw together today, but I may come back and refine/change it later.

Cheeseburger Pasta

November 12, 2006 / Nicki / 1 Comment

Recipe Source: Campbell’s Soup Label

Prep/Cooking Time: 20 minutes

Ingredients:

1 lb ground beef
1 can (10.75oz) cheddar cheese soup
1 can (10.5oz) beef broth
1-1/2 cups water
1/2 cup ketchup
2 cups uncooked medium shell pasta

Directions:

Cook beef in skillet until browned. Pour off fat.

Add soup, broth, water, ketchup and pasta. Heat to a boil. Cook over medium heat for 10 minutes or until done, stirring often.

Serves 4.

Hearty Meatball Sandwich

November 6, 2006 / Nicki / 0 Comments

Recipe Source: Wyatt / allrecipes.com

Prep/Cooking Time: Ready in 1 Hr 40 Min

Ingredients:

1 1/2 pounds lean ground beef
1/3 cup Italian seasoned bread crumbs
1/2 small onion, chopped
1 teaspoon salt
1/2 cup shredded mozzarella cheese, divided
1 tablespoon cracked black pepper
1 teaspoon garlic powder
1/2 cup marinara sauce
3 hoagie rolls, split lengthwise

Directions:

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together the ground beef, bread crumbs, onion, salt and pepper, garlic powder, and half of the mozzarella cheese. Form the mixture into a log, and place it into an 8×8 inch baking dish.

Bake for 50 minutes in the preheated oven, or until the center is no longer pink. Let stand for 5 minutes, then slice into 1/2 inch slices. Place a few slices onto each hoagie roll, cover with marinara sauce, and sprinkle remaining mozzarella cheese over.

Wrap each sandwich with aluminum foil, and return to the oven for 15 minutes, until bread is lightly toasted and cheese is melted. Let stand 15 minutes before eating. Each sandwich serves 2.

Enchilada Casserole

November 5, 2006 / Nicki / 0 Comments

Recipe Source: Vickie Lege / Amy Hazelwood

Prep/Cooking Time: 2 hours

Ingredients:

2 pounds ground beef
1 package Corn Tortillas Chips
2 cans cream of mushroom soup
2 jars enchilada sauce
8 -10 slices of America – Cheddar slices. mozarella, or shredded cheese or your choice
1 large onion
1 large 15 oz can Rotel tomatoes
1 can mushrooms or fresh chopped
1/2 cup celery
1/2 cup green pepper
Cajun seasonings to taste or (salt, black pepper, cayenne, spices)

Directions:

Season the ground beef well with Cajun seasonings. In a medium saucepan, brown the ground meat. Add the celery, peppers and onions,and mushrooms and saute’ until soft.

Add the soup, enchilada sauce and Rotel Tomatoes (if you can not find the Rotel brand use a small can (10 oz)of diced tomatoes and a small can (2 oz) of diced green chili peppers, mild or hot).

Cook on top of stove over medium heat for 30-45 minutes. Do not forget to stir.

In a sheet cake pan, layer the corn tortilla chips , add sauce, then cheese slices or shredded cheese. Continue the layering process and add lots of cheese on top.

Bake the casserole in a preheated 350 degree oven until cheese is melted approximately 20-25 minutes.

This recipe can be frozen and served at a later date but do not add cheese until time for actual meal.

Recommended side: Spanish Rice or Mexican Dips

Author’s Note:

You could use the flour tortillas to make it more like real enchiladas but its so quick and easy and not really time consuming. Most cooks have the ingredients on hand – so enjoy!

Nicki’s Note:

I omitted the mushrooms and used cream of chicken soup (instead of mushroom) and used flour tortillas, and it turned out wonderful! Highly recommended with a good spicy rice or similar side dish. 🙂

Sausage and Vegetable Soup

November 5, 2006 / Nicki / 0 Comments

Recipe Source: Ken Meaux

Prep/Cooking Time: 1 hour

Ingredients:

1 can 14 1/2 oz can of chicken broth
1 can 14 1/2 oz beef broth
1 can 14 1/2 oz Italian stewed tomatoes
2 cups hash browns potatoes
1 package 16 oz soup vegetables frozen, or any brand
8 ounces smoked sausage sliced
salt and pepper to taste
1 tsp sugar

Directions:

Combine broths and undrained tomatoes in a large sauce pan and bring to boil. Stir in soup vegetables, sausage, and salt and pepper. Bring to a boil again. Reduce heat and simmer for 20 minutes untill vegetables are almost done. Add hash browns and simmer untill soft.

Season to taste and ladle in bowls and sprinkle with a little parmesan cheese. If you want it a little thinner add more liquid. Recommended Sides serve with corn bread or french bread.

Italian Meatballs

November 5, 2006 / Nicki / 0 Comments

Recipe Source: Jo Ann / allrecipes.com

Prep/Cooking Time: 5 Hrs 15 Min

Ingredients:

3 pounds lean ground beef
5 tablespoons ground oregano
5 tablespoons dried parsley, crushed
1 clove garlic, chopped
1 (1 ounce) package dry onion soup mix
2 cups Italian-style dry bread crumbs
3 (28 ounce) jars spaghetti sauce

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10×15 inch jelly-roll pan.

In a large mixing bowl, combine ground beef, oregano, parsley and garlic. Mix in onion soup mix and seasoned bread crumbs. Mix thoroughly.

Using a 1 ounce scoop, scoop and shape the meat mixture into balls. Place in the prepared pan and bake in a preheated oven for 1 hour or until meatballs are browned and cooked through.

In a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. Reduce heat and simmer for 4 hours.

Big Cheeseburger Pizza

November 5, 2006 / Nicki / 0 Comments

Recipe Source: Liagiba / allrecipes.com

Prep/Cooking Time: 45 minutes

Ingredients:

1/2 pound ground beef
1 onion, chopped
1 cup thousand island salad dressing, or to taste
1 (12 inch) pre-baked pizza crust
1/2 teaspoon seasoning salt, or to taste
1 cup shredded American cheese
2 cups shredded lettuce
1 tomato, chopped
2 dill pickle slices

Directions:

Place the ground beef and onion in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Season with seasoning salt, drain off grease, and set aside.

Preheat the oven to 450 degrees F (230 degrees C). Spread salad dressing on the pizza crust. Top with a layer of ground beef and onion. Sprinkle shredded cheese over the top.

Bake for 8 to 10 minutes in the preheated oven, until cheese is melted. Allow pizza to cool for about 5 minutes, then slice into wedges and top with lettuce tomato and pickles, if desired.

Jimmy’s Mexican Pizza

November 4, 2006 / Nicki / 0 Comments

Recipe Source: Jimmy Simian / allrecipes.com

Prep/Cooking Time: 45 minutes

Ingredients:

1/2 pound ground beef
1 medium onion, diced
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 (16 ounce) can refried beans
4 (10 inch) flour tortillas
1/2 cup salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2 green onions, chopped
2 roma (plum) tomatoes, diced
1/4 cup finely chopped jalapeno peppers
1/4 cup sour cream

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.

Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.

Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.

Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.

Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.

Category: Beef (Page 4 of 6)

Easy Oven Beef and Gravy

Beef and Bean Enchiladas

Cheesy Beef ‘n’ Rice in a Hurry

Cheeseburger Pasta

Hearty Meatball Sandwich

Enchilada Casserole

Sausage and Vegetable Soup

Italian Meatballs

Big Cheeseburger Pizza

Jimmy’s Mexican Pizza

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