BEEF A RONI
2 lb. ground beef
16 oz. pkg. lg. elbow macaroni
1 lg. jar spaghetti sauce
1/4 onion
1/4 bell pepper
Cheddar cheese

Cook macaroni until done. Brown beef with onions and pepper. Add sauce to beef. Add macaroni to sauce mixture. Pour in oblong pan top with cheese. Bake at 325 degrees until cheese starts to brown.

HAMBURGER STROGANOFF

1 can cream of chicken soup
1 can cream of mushroom soup
1 lb. ground beef
1 c. sour cream
1 sm. onion, chopped

Brown meat and drain. Add onions. Add the chicken soup and mushroom soup. Heat well. Add sour cream. Serve over cooked noodles.

SALISBURY STEAK, ONION GRAVY

1 (10 1/2 oz.) Campbell's condensed onion soup
1 1/2 lb. ground beef
1/2 c. fine dry bread crumbs
1 egg, slightly beaten
1/4 tsp. salt
Dash pepper
1 tbsp. flour
1/4 c. catsup
1/4 c. water
1 tsp. Worcestershire sauce
1/2 tsp. prepared mustard

In bowl, combine 1/3 cup soup with beef, crumbs, egg, salt and pepper. Shape into 6 oval patties. In skillet, brown patties; pour off fat. Gradually blend remaining ingredients; stir to loosen browned bits. Cover; cook over low heat 20 minutes or until done. Stir occasionally. Makes 6 servings.

DUTCH MEAT LOAF

1 1/2 lbs. ground beef
1 c. bread or cracker crumbs
1 onion, chopped fine
1 1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. tomato sauce, divided
1 c. water
1 tbsp. prepared mustard
2 tbsp. vinegar
2 tbsp. brown sugar
Hot cooked noodles
Parsley

Combine beef, bread crumbs, onion, salt, pepper, and 1/2 cup tomato sauce. Press into a 9x5x3-inch loaf pan. Combine 1 cup tomato sauce, water, mustard, vinegar and brown sugar; blend well. Pour half of sauce over loaf. Bake at 350 degrees for 1 hour. Unmold loaf and place on noodles. Heat remaining sauce and spoon over meat loaf. Garnish with parsley.

CHIMICHANGAS

FILLING
1 lb. lean ground beef, browned
1/2 tsp. salt
1 clove garlic, crushed
1 tsp. (each) cumin, oregano
1/4 c. (each) chopped canned green chilies, bottled taco sauce, sour cream
2 tbsp. cider vinegar

Mix together and set aside. 6 to 8 large flour tortillas
1/2 c. oleo
4 oz. Cheddar cheese, shredded
1/2 c. (each) sour cream, Picante sauce
2 avocados, sliced

Melt oleo in a 10 inch skillet; place each tortilla in warm oleo until soft; drain and place on a flat surface; mound a large spoonful of filling in center of tortilla and fold envelope-fashion to seal filling inside. Place seam-side down in large baking dish; bake 450 degrees for 15 minutes. Sprinkle with cheese and return to oven for a few seconds to melt cheese (which carefully as they burn easily). Serve with sour cream, Picante sauce and avocado slices (or guacamole).

FROSTED MEAT LOAF

1 egg
1/3 c. ketchup or BBQ sauce
Dash of pepper
1 pkg. instant potatoes (enough for 4 servings)
3 slices American cheese
1/3 c. quick cooking oats
1/2 tsp. salt
1 1/2 lb. ground beef

In the bowl, mix eggs; add oats, BBQ sauce or ketchup, salt and pepper. Mix well. Add ground beef. Mix in with your hands. Put mixture into baking pan. Use an 8 x 4 inch loaf pan. Turn oven to 350 degrees and bake for 1 hour and 15 minutes. Remove from oven and drain off fat. Follow directions on package to fix the potatoes. Cover meat loaf on all sides and top. Bake for 15 more minutes. Turn oven off. Put cheese on top. Slice and serve.

SALISBURY STEAK

1 can condensed mushroom soup
1/2 c. fine dry bread crumbs
1 egg, slightly beaten
1 1/2 lbs. ground beef
1/4 c. onion, chopped
1/3 c. water

Mix thoroughly 1/4 cup soup, beef, bred crumbs, onion, and egg. Shape into 6 patties. In skillet, brown patties, pour off fat. Blend in remaining soup and water. Cover; cook over low heat 20 minutes or until done. Stir occasionally. Makes 6 servings.

MEAT LOAF WELLINGTON

1 can beef gravy
1 1/2 lb. ground beef
1 egg
1/4 c. onion
1 tsp. salt
1 pkg. crescent rolls
1 c. bread crumbs

Finely chop onions. Slightly beat egg. Mix well 1/4 cup gravy with beef, bread crumbs, egg, onion, salt and dash of pepper. Shape firmly into loaf. Place in a shallow baking pan. Bake at 375 degrees for 45 minutes. Separate rolls using 5-6 crescents. Place crosswise over top and down sides of loaf, overlapping slightly. Bake 15 minutes more. Meanwhile, heat remaining gravy. Serve with loaf.

SWEET AND SOUR GROUND BEEF

1 lb. ground beef
16 oz. Green Giant Valley combinations frozen broccoli carrot fanfare
1 tbsp. brown sugar
1/2 tsp. ginger
1/4 tsp. garlic powder
1/8 tsp. pepper
8 oz. can pineapple tidbits in its own juice, drained (reserve liquid)
2 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. cornstarch
2 tbsp. water
Hot cooked rice

In large skillet, brown ground beef; drain. Stir in vegetables, brown sugar, ginger, garlic powder, pepper, reserved pineapple liquid, soy sauce and vinegar. Blend well. Bring to a boil; reduce heat. Cover, simmer for 4-8 minutes or until vegetables are crisp-tender. Stir in pineapple. In small bowl, combine cornstarch and water; blend until smooth. Gradually stir into hot mix in skillet. Cook, stirring constantly, until thickened. Serve over hot cooked rice.

LAYERED CHILI PIE

1 lb. ground beef
1 med. onion, chopped
1 can peeled tomatoes
1 pkg. chili seasoning
1 sm. bag seasoned Doritos or Tostitos
1 can Ranch Style beans (opt.)
2 c. grated cheddar cheese

Brown and drain beef with onion. Add chili seasoning, tomatoes, and beans with their juices. Let simmer 10 to 15 minutes. Layer in casserole chips, cheese and meat. Repeat as necessary finishing with a layer of meat on top. Bake at 350 degrees for 20 minutes. Before serving, top with chips and cheese; return to warm oven until cheese melts.

MEXICAN CORNBREAD CASSEROLE

1 lb. ground beef
1/4 c. chopped onion
2 tbsp. chopped green chilies
2 eggs, beaten
1 can (1 lb.) creamed corn
2/3 c. milk
1 env. cornbread mix
4 slices American cheese

Preheat oven to 425 degrees. Brown beef until crumbly. Drain excess fat. Add onions and pepper. Combine eggs, 1/2 of corn and milk and add to cornbread mix. Stir until moistened. Pour half of cornbread batter into greased 9 inch square pan. Top with beef, cheese slices and remaining corn. Pour other half of cornbread mixture on top. Bake for 25 to 30 minutes.

ONION-MUSHROOM MEAT LOAF

1 envelope. onion mushroom soup mix
1 1/2 lbs. ground beef
1 c. soft bread crumbs
1 egg
1/2 c. water
1/4 c. catsup

Preheat oven to 350 degrees. In medium bowl, combine all ingredients. In shallow baking pan, shape into loaf. Bake 45 minutes or until done.

Makes about 6 servings.

BLACK EYED PEA SKILLET DINNER

1 lb. ground beef
1 1/4 c. chopped onion
1 c. chopped green pepper
2 (16 oz.) cans black-eyed peas, drained
1 (16 oz.) can whole tomatoes, undrained & chopped
1/4 tsp. salt
1/2 tsp. pepper
1/3 c. catsup (optional)

Cook ground beef, onion and green pepper over medium heat, until beef is browned. Drain grease. Add remaining ingredients and bring to boil. Reduce heat and simmer for 30 minutes, stirring often. Serves 6.

SOUR CREAM NOODLE BAKE

1 (8 oz.) pkg. med. noodles
1 lb. ground beef
1 tbsp. butter
1 tsp. salt
1/4 tsp. garlic salt
1/8 tsp. black pepper
1 c. tomato sauce
1 c. sm. curd Cottage cheese
1 c. sour cream
1 c. chopped green onions
1 c. shredded sharp Cheddar cheese

Cook noodles in boiling salted water. Rinse and drain. Brown meat in butter, then add salts, pepper and tomato sauce. Simmer for 5 minutes. Combine Cottage cheese, sour cream, chopped onions and noodles. Alternate layers of noodle mixture and meat mixture in a 2 quart casserole dish, beginning with noodles and ending with meat. Top with shredded cheese. Bake at 350 degrees for 25 minutes or until cheese is melted and browned. Serves 8.

BEEF PIES

1 lb. lean ground beef
1 onion, chopped
1/4 c. green pepper, chopped
2 (8 oz.) pkg. refrigerator biscuits
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano

Separate biscuits; then pat each on floured surface to 5 inch circles. Lightly brown all ingredients in a skillet. Pour off fat, add to the skillet and stir. Place heaping portion of meat mixture on each biscuit circle. Fold in half and seal edges with a fork. Deep fry until golden brown in 2 inches of oil at 375 degrees. Drain on paper towel.

MICROWAVE CHILE

1 lb. ground beef or turkey
1 med. onion, chopped
1 c. chopped celery
2 cans (10 3/4 oz.) tomato soup
1 can (16 oz.) kidney beans, undrained
1/4 c. water
1 1/2 to 2 tsp. chili powder
1 tsp. brown sugar
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne pepper

Combine meat, onion and celery in 3 quart casserole dish. Microwave on high 6 to 9 minutes or until meat is cooked and vegetables are tender. Drain fat and break up meat. Stir in remaining ingredients. Cover. Micro on high 5 minutes. Stir. Reduce power to 50 percent. Micro uncovered 30 to 35 minutes. Stirring twice. Makes 2 quarts.

MICROWAVE BEEF CORN PIE

3/4 lb. of ground beef
1 sm. clove garlic (chopped very fine)
1 (8 oz.) can whole tomatoes drained (save 1/2 c. liquid)
1/2 tsp. salt
1/2 c. shredded cheddar cheese
2 tbsp. chopped onion
1 (8 oz.) can whole kernel corn
12 pitted olives, (optional)
2 tsp. chili powder
1 egg
1/2 c. yellow corn meal
Dash of paprika

Crumble ground beef into 1 1/2 quart casserole, add onion and garlic. Cover loosely and microwave on high (100%) 2 minutes. Break up beef and stir. Cover and microwave on high until beef is not pink, 2 or 3 minutes. Drain excessive fat. Stir in tomatoes, corn, olives, chili powder and salt. Cover tightly and microwave on high until mixture is hot and bubbly, 4 to 6 minutes. Stir. Beat egg in bowl, stir in corn meal and reserve tomato liquid. Pour over meat mixture. Sprinkle with cheese and paprika. Microwave uncovered on high until topping is no longer doughy, 3 to 6 minutes.

PIZZA HOT DISH

1 lb. ground beef
1 sm. onion, chopped
1 clove garlic, minced
1 (6 oz.) can tomato paste
1 (4 oz.) can mushroom pieces, drained
1/2 - 1 c. (2-4 oz.) chopped pepperoni
1/2 c. sliced ripe or green olives
1/3 c. chopped green pepper
1 tsp. salt
1/4 tsp. leaf oregano
1/8 tsp. pepper
2 c. water
2 c. uncooked noodles
1 c. (4 oz.) shredded Mozzarella cheese
1/4 c. Parmesan cheese

Crumble ground beef into 2 quart glass casserole; add onion and garlic. Microwave, uncovered, 5 to 6 minutes or until meat is set, stirring once. Stir remaining ingredients except cheeses into meat mixture. Microwave, covered, 15 to 17 minutes or until noodles are tender, stirring 2 or 3 times. Sprinkle with cheeses. Microwave, uncovered 1 to 1 1/2 minutes or until cheeses are melted. Serves 5 to 6.

SPAGHETTI WITH ITALIAN SAUCE

1 lb. ground beef
1/3 c. chopped onion
3 tbsp. finely chopped green pepper
1 lg. clove garlic, finely chopped
1 (15 oz.) can tomato sauce
1 (4 oz.) can mushroom stems & pieces, drained
1/2 c. dry red wine
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried basil leaves
3 c. hot cooked spaghetti

Crumble ground beef into 2 quart casserole; add onion, green pepper and garlic. Cover loosely and microwave on High (100%) 3 minutes; break up and stir. Cover and microwave until very little pink remains in beef, 3 to 4 minutes longer; drain. Stir in tomato sauce, mushrooms, wine, salt, pepper and basil. Cover tightly and microwave on High (100%) 6 minutes; stir. Cover and microwave until hot and bubbly, 5 to 7 minutes longer. Pour meat sauce over hot spaghetti. Serve with grated Parmesan cheese if desired. Yield: 4 servings.

GROUND BEEF DISH

1 lb. ground beef (raw)
1/2 sm. onion, diced
17 oz. can cream style corn
4 med. potatoes, peeled and cut in 1 inch cubes
Place ground beef raw in chunks on bottom of 2 quart casserole dish. Season with salt and pepper. Add onion. Layer potatoes over meat. Season with salt. Pour corn over potatoes. Dot with pats of butter. Bake in microwave about 25 minutes, stirring gently once or twice.

CABBAGE ROLLS

1 head cabbage, about 1 1/2 lb.
1 lb. lean ground beef
1/2 lb. ground pork
3/4 c. cooked rice
1 egg, lightly beaten
1 tsp. thyme
1 tbsp. chopped parsley
1 clove garlic, minced
2 tsp. salt
1/4 tsp. pepper
1/4 c. butter or margarine
1 can (16 oz.) tomato sauce

Remove core from cabbage. Remove any blemished leaves. Put cabbage in a 3 quart microproof casserole. Add 1/4 cup water. Cover with plastic wrap and cook on HI (max power) for 6 minutes. Cool cabbage slightly. Separate leaves. Remove tough centers from 6 to 8 of the large outside leaves. Combine ground beef, pork, rice, egg, thyme, parsley, garlic, salt, and pepper; mix. Divide mixture among the 6 to 8 large cabbage leaves. Wrap leaves tightly around mixture. Line bottom of a 3 quart microproof casserole with some of the leftover cabbage leaves. Place cabbage rolls on top of loose leaves. Cover with remaining cabbage. Top with butter. Pour tomato sauce over top. Cover and cook on 80 (reheat) for about 30 minutes, or until meat is cooked and rolls are fork-tender. Remove and let stand, covered, 5 minutes. Discard the top loose cabbage leaves before serving.

Copyright © 2005 All Easy Cooking Recipe Kitchen