All Easy Cooking recipes for ground beef page 5 of 8

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Welcome to All Easy Cooking Recipe Kitchen
Copyright © 2003 All Easy Cooking Recipe Kitchen

Ground Beef, Pages 1 2 3 4 5 6 7

ARIZONA MOUNTAIN SOUP
1 1/4 c. dry pinto beans
3 slices bacon, chopped
2 med. onions, chopped
2 cloves garlic, minced
1 (16 oz.) can tomatoes, cut up
1 1/2 c. brown rice, cooked
2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
1 to 2 c. ham, browned hamburger, or other cooked meat (optional)

Rinse beans in 5 quart kettle. Combine beans and 3 cups water. Cover. Let stand overnight (or, bring to boiling. Reduce heat; simmer 2 minutes. Let stand 1 hour). Do not drain. Simmer, covered, 2 hours or until beans are tender. Drain reserving 2 cups liquid. In Dutch oven cook bacon until almost crisp. Add onions and garlic. Cook and stir until vegetables are tender but not brown. Stir in the cooked pinto beans, tomatoes, rice, salt, paprika and pepper. Add reserved bean liquid and 2 cups water. Add meat if desired. Bring mixture to boiling. Cover and simmer 1 hour, stirring occasionally. If soup is too thick, add water. Serves 8.

MULLIGAN STEW

1 lb. hamburger
2 c. tomatoes
1/2 c. rice
1 med. onion, diced
4 carrots, sliced
3 c. potatoes, sliced or diced
1/2 c. water
1 tsp. salt
Pepper to taste

Brown the hamburger, combine it with the remaining ingredients in a casserole and bake at 350 degrees for 1 1/2 to 2 hours. Stir a few times while baking. Makes 6 to 8 servings. Calories per serving: 362. Sodium content: 535.

CABBAGE SOUP

4 slices of bacon, cooked & crumbled
1 lb. hamburger, cooked, crumbled & drained

Place in large kettle or slow cooker: the bacon and hamburger and add:
1 lg. onion, chopped
3 lg. potatoes, cubed
4 c. cabbage, shredded
3 bouillon cubes
3 c. water
1 lg. can crushed tomatoes or 1 qt. tomato juice
1 can kidney beans
Season to taste

Cook until all is tender and ready to eat (I cook all afternoon in slow cooker.)

HAMBURGER WILD RICE SOUP

1 can cream of potato soup
1 can cream of asparagus soup
1 can cream of celery
3 or 4 cans of milk
1 or 2 c. Cheddar cheese
1 c. (uncooked) wild rice
1 1/2 lb. hamburger

Brown hamburger. Cook wild rice (according to directions). Makes 4 to 5 cups. Combine soup, milk and cheese. Simmer until cheese is melted. Add browned hamburger and cooked rice to soup, milk, cheese combination. Season to taste with salt and pepper. Simmer for 15 to 30 minutes. ENJOY! (You may want to thin with milk when reheating, thickens!)

TEX - MEX BURGERS

1 1/2 lb. ground beef
1 (4 oz.) can green chilies, drained and chopped
3 oz. jack cheese, cut into 1/4" cubes
6 hamburger buns
6 tbsp. sour cream
6 tbsp. salsa
6 lettuce leaves (optional)

Heat grill or skillet. Shape ground beef into twelve 3 1/2" patties. Place six patties on waxed paper. Top each one with 1/6 of the chilies and cheese. Place remaining patties over stuffing. Press edges to seal. Grill or fry until burgers are done. Serve on buns with sour cream, salsa and lettuce.

FIRECRACKER ENCHILADA CASSEROLE

2 lb. ground beef
2 tbsp. chili powder
1 tsp. salt
6 frozen corn tortillas, thawed
1 (10 oz.) can Rotel tomatoes
1 lg. onion, chopped
2-3 tsp. ground cumin
1 (15 oz.) can Ranch style beans
1 1/2 c. shredded Cheddar cheese
1 can cream of mushroom soup

Cook ground beef and onion in a large skillet until meat is brown and onion is tender. Pour off drippings. Add chili powder, cumin and salt; stir well. Cook mixture over low heat for 10 minutes. Spoon meat mixture into a 13 x 9 x 2 inch baking dish. Layer beans, tortillas and cheese. Pour Rotel tomatoes over cheese. Spread soup over the top of the casserole. Cover baking pan and refrigerate 6-8 hours. Bake at 350 degrees, uncovered, for 1 hour. Makes 8-10 servings.

SOMBRERO CASSEROLE

1 lb. ground beef
1/2 c. chopped onion
1/2 c. hot ketchup
1 tbsp. chili powder
1 tsp. salt
1 (16 oz.) can kidney beans, with juice
1/2 c. chopped olives
1/2 c. chopped onions
1 c. sharp cheese, shredded

Brown ground beef, add onions and cook until tender. Then add ketchup, chili powder, salt. Mash beans with juice and add to beef mixture. Heat through. Put into a flat baking dish. Garnish with onion, green olives and sharp cheese. Bake 20 minutes at 350 degrees. Serve with fritos or crackers.

HAMBURGER GREEN BEAN CASSEROLE

1 can cream of mushroom soup
1/3 c. bread crumbs
1/4 c. onion, chopped
1 egg
1 lb. ground beef
Salt & pepper

Mix 1/4 cup of the mushroom soup with the rest of the ingredients. Line a small casserole with this mixture like a pie shell. Mix remaining soup with 1 (16 ounce) can of green beans and fill centers of casserole. Top with crumbs or tater tots. Bake at 350 degrees for 35-40 minutes.

TACO TARTLETTS

1 lb. lean ground beef
2 tbsp. taco seasoning mix
2 tbsp. ice water
1 c. shredded cheese

TORTILLA CHIP FILLING
1/2 pt. sour cream (1 c.)
2 tbsp. taco sauce
2 oz. chopped ripe olives
3/4 c. coarsely crushed tortilla chips

To prepare tart chip filling, mix all ingredients together in bowl; set aside. In a medium bowl mix beef, taco seasoning, and ice water with hands. Press into bottom and sides of 1 1/2-inch miniature muffin cups, forming a shell. Place a spoonful of filling into each shell, mounding slightly. Sprinkle cheese on top. Bake for 7-8 minutes. With tip of a knife, remove tarts from pan. Serve immediately or cool and freeze. Makes about 30.

MEXICAN LASAGNA

1 lb. ground beef
1/2 c. chopped onions
1 (15 oz.) can Mexican style beans(refried beans)
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped green chilies
1 pkg. taco seasoning
6 flour tortillas (8 inch each), halved
2 c. shredded Cheddar cheese

Heat oven to 350 degrees. Brown ground beef and onions, drain fat. Stir in Mexican style beans, taco seasoning, green chilies, and tomato sauce. Layer half the tortillas on bottom of 11 x 7 inch baking dish, spread half meat mixture over and sprinkle with half of the cheese. Repeat layers. Bake 30 minutes.

BURRITO BAKE

1 (16 oz.) can refried beans
1 c. Bisquick
1/4 c. water
1 lb. ground beef
1 c. salsa
1 1/2 c. shredded cheese

Spray 9 inch pie pan with Pam. Mix refried beans, Bisquick and water together. Spread in pie pan and scoop out center to form crust. Brown ground beef - then put in shell. Pour salsa over beef, spreading evenly. Spread cheese over salsa. Bake at 375 degrees for 30 minutes.

DEEP DISH TACO SQUARES

2 c. Bisquick mix
1 lb. ground beef
2 tbsp. chopped onion
8 oz. sour cream
1/3 c. mayonnaise
1/2 c. cold water
1 chopped green pepper
8 oz. can tomato sauce
1 c. shredded cheese

Combine mix and water, stirring until blended. Press into greased 12 x 8 x 2 inch baking dish. Bake at 375 degrees for 9 minutes. Cook beef, green pepper and onion until meat is brown; drain. Stir in tomato sauce; spoon over crust. Combine sour cream, cheese and mayonnaise. Spoon over meat mixture. Sprinkle with paprika. Bake uncovered for another 25 minutes.