Ground Beef Recipes

CLASSIC MEATLOAF Ingredient:
  • 1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
  • 1 cup dried breadcrumbs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 large eggs, lightly beaten
  • 1 medium onion, grated
  • 1 clove garlic, minced
  • 1/2 cup ketchup
  • 1 tablespoon plus 1 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons light brown sugar

Classic Meatloaf

Food & Cooking , Ingredients , Meat & Poultry , Beef Recipes , Ground Beef Recipes

Author: Food Network Kitchen

Keep This Meatloaf Recipe Handy: It's The Only One You'll Need.

Time: 1h25m

Yield: 6

Number Of Ingredients: 10

Steps:
  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
  • Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
  • Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
  • Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
Nutrition Facts:


EASY SPAGHETTI AND MEATBALLS Ingredient:
  • 1 egg
  • 3 tablespoons Italian-seasoned bread crumbs
  • 2 tablespoons chopped onion
  • 1 tablespoon grated Parmesan cheese
  • 1/8 teaspoon pepper
  • 1/4 pound ground beef
  • 1/4 pound bulk Italian sausage
  • 1 jar (14 ounces) spaghetti sauce or 1-1/2 cups homemade spaghetti sauce
  • Hot cooked spaghetti
  • Additional Parmesan cheese, optional

Easy Spaghetti And Meatballs

Food & Cooking , Dinner , Ingredients , Meat & Poultry , Beef Recipes , Ground Beef Recipes

Author: Taste Of Home

When I Was A Teenager, I Cooked Dinner Every Night For Our Family Of Four...mom, Dad, Grandmother, Who Lived Next Door, And Myself. Through The Years, I Have Modified And Changed This Recipe For Two People To Better Fit Our Tastes. That's One Of The Great Things About This Dish. It's Easy To Do Just That! -david Stierheim, Pittsburgh, Pennsylvania

Time: 35m

Yield: 2 servings.

Number Of Ingredients: 10

Steps:
  • In a large bowl, combine the first five ingredients. Crumble the meat over mixture and mix well. Shape into 2-in. meatballs., In a large skillet, brown meatballs over medium heat until a thermometer reads 160°; drain. Add spaghetti sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until heated through. Serve with spaghetti; sprinkle with cheese if desired.
Nutrition Facts:

Calories 388 calories, Fat 18g fat (7g saturated fat), Cholesterol 168mg cholesterol, Sodium 1503mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 4g fiber), Protein 26g protein.


BEEF TACOS Ingredient:
  • 1 tablespoon canola oil
  • 1 large onion, finely chopped
  • 1 jalapeno chile, minced
  • Coarse salt and ground pepper
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 pound ground beef
  • 1 can (14 1/2 ounces) diced tomatoes, with juice
  • 8 (6-inch) corn tortillas
  • Optional Toppings: cilantro, iceberg lettuce, diced jalapenos, pickled jalapenos, Monterey Jack cheese, sour cream
  • Pico de Gallo, optional
  • Guacamole, optional

Beef Tacos

Food & Cooking , main-dish , Ingredients , Meat & Poultry , Beef Recipes , Ground Beef Recipes

Author: Martha Stewart

Beef Tacos Are Fun To Put Together And Delicious To Eat. Fill The Tortillas With Lettuce And Beef, Then Each Person Can Add His Or Her Favorite Toppings.

Time: 25m

Number Of Ingredients: 13

Steps:
  • Heat oil in a large skillet over medium-high heat. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
  • Add garlic, chili powder, and cumin to skillet; stir until fragrant, about 1 minute. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Add tomatoes; simmer over medium-low heat, stirring occasionally, until thickened, 10 to 12 minutes. Season with salt and pepper, as desired.
  • Meanwhile, warm tortillas in a dry skillet over medium heat or directly over a gas burner, about 30 seconds on each side. At the table, fill tortillas with beef mixture and desired garnishes.
Nutrition Facts:


SALISBURY STEAK WITH ONION GRAVY Ingredient:
  • 1/4 cup safflower oil
  • 1 large onion, grated (about 1 1/3 cups)
  • 2 slices white bread
  • 1/2 cup whole milk
  • 2 pounds ground sirloin
  • 2 garlic cloves, minced (1 1/4 teaspoons)
  • 1 large egg
  • 2 tablespoons chopped flat-leaf parsley
  • 2 teaspoons plus a dash of Worcestershire sauce
  • Coarse salt and freshly ground black pepper
  • 1 teaspoon cornstarch, plus 1/4 cup for dusting
  • 1 1/2 cups beef broth

Salisbury Steak With Onion Gravy

Food & Cooking , Ingredients , Meat & Poultry , Beef Recipes , Ground Beef Recipes

Author: Martha Stewart

An Easy Freezer-friendly Dish, This Elevated Tv Dinner Reheats Beautifully In The Microwave Or Oven.

Time: 1h15m

Number Of Ingredients: 12

Steps:
  • Heat a medium saute pan over medium heat. Add 2 tablespoons oil and 1 cup onion. Reduce heat to medium-low, and cook, stirring occasionally, until onions are golden brown and caramelized, about 35 minutes. Set aside.
  • Soak bread in milk, flipping once. Finely chop. In a large bowl, combine the remaining 1/3 cup onions, the sirloin, garlic cloves, bread, egg, parsley, 2 teaspoons Worcestershire sauce, 2 teaspoons salt, and 1/4 teaspoon pepper. Mix with your hands to combine. Divide meat mixture into 6 oblong patties (about 5 inches long and 3/4 inch thick). Dust with cornstarch.
  • Heat a large skillet over medium-high heat. Add remaining oil, and reduce heat to medium. Cook patties, 3 at a time, for 6 minutes, without moving them. Flip, and cook until cooked through, about 9 minutes. Set aside on a plate. Repeat with remaining patties.
  • Make the gravy: Add cooked onions and 1 teaspoon cornstarch to same skillet, and stir for 1 minute. Raise heat to medium-high. Pour in broth and a dash of Worcestershire sauce, and whisk until broth is clear and slightly thickened, about 3 minutes. Remove pan from heat, and return patties and juices to skillet, spooning sauce on top.
Nutrition Facts:


GROUND BEEF TACO DIP Ingredient:
  • 1 pound lean ground beef (90% lean)
  • 3/4 cup water
  • 2 envelopes taco seasoning, divided
  • 2 cups fat-free sour cream
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups shredded iceberg lettuce
  • 1 cup shredded cheddar cheese
  • 3 medium tomatoes, finely chopped
  • 1 medium green pepper, finely chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Ground Beef Taco Dip

Appetizers

Author: Taste Of Home

Beef Up Your Snack Game And Serve This Easy Taco Dip With Meat. Full Of Classic Flavors, It's A Little Extra Satisfaction For Those Football-day Appetites. -errika Perry, Green Bay, Wisconsin

Time: 20m

Yield: 24 servings.

Number Of Ingredients: 10

Steps:
  • In a large skillet, cook and crumble beef over medium heat until no longer pink, 4-6 minutes; drain. Add water and one envelope taco seasoning; cook until thickened. Cool slightly., Beat sour cream, cream cheese and remaining taco seasoning until blended. Spread in a 3-qt. dish; add ground beef. Top with lettuce, cheddar, tomatoes, pepper and olives.
Nutrition Facts:

Calories 116 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 378mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.


LAYERED GROUND BEEF TACO DIP Ingredient:
  • 1/4 pound lean ground beef (90% lean)
  • 1 tablespoon chopped onion
  • 1/8 teaspoon salt
  • Dash pepper
  • 3/4 cup refried beans
  • 2 tablespoons chopped green chilies
  • 1/4 cup taco sauce
  • 1 cup shredded cheddar cheese
  • 2 tablespoons sour cream
  • Tortilla chips, optional

Layered Ground Beef Taco Dip

Appetizers

Author: Taste Of Home

This Is A Great Appetizer For Game Day. It Is A Quick And Easy Recipe That Doesn't Make A Lot When You Don't Need A Lot Of Food.-shirley Murphy, Jacksonville, Illinois

Time: 30m

Yield: 2-3 servings.

Number Of Ingredients: 10

Steps:
  • In a small nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Sprinkle with salt and pepper; set aside. , Spread refried beans on bottom of 9-in. pie plate coated with cooking spray. Top with meat mixture and chilies. Drizzle with taco sauce. Sprinkle with cheese. , Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted. Garnish with sour cream. Serve with tortilla chips if desired.
Nutrition Facts:

Calories 282 calories, Fat 16g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 690mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 19g protein.


TRUE TEXAS CHILI Ingredient:
  • 2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles)
  • 1 1/2 teaspoons ground cumin seed
  • 1/2 teaspoon freshly ground black pepper
  • Kosher salt
  • 5 tablespoons lard, vegetable oil, or rendered beef suet
  • 2 1/2 pounds boneless beef chuck, well trimmed and cut into 3/4-inch cubes (to yield 2 pounds after trimming)
  • 1/3 cup finely chopped onion
  • 3 large cloves garlic, minced
  • 2 cups beef stock , or canned low-sodium beef broth, plus more as needed
  • 2 1/4 cups water, plus more as needed
  • 2 tablespoons masa harina (corn tortilla flour)
  • 1 tablespoon firmly packed dark brown sugar, plus more as needed
  • 1 1/2 tablespoons distilled white vinegar, plus more as needed
  • Sour cream
  • Lime wedges

True Texas Chili

Fall , Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Beef , Winter , Pepper , Meat , Sauté , Vegetable , Super Bowl , Family Reunion , Chile Pepper , Tailgating , Ground Beef , Poker/Game Night

Author: Stanley Lobel

Yield: Serves 4

Number Of Ingredients: 15

Steps:
  • 1. Place the chiles in a straight-sided large skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don't let them burn or they'll turn bitter. Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.
  • 2. Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but don't wash away the flesh). Place the chiles in the bowl of a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside.
  • 3. Return skillet to medium-high heat and melt 2 tablespoons of the lard. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side, reducing the heat if the meat threatens to burn. Transfer to a bowl and repeat with 2 more tablespoons of lard and the remaining beef. Reserve.
  • 4. Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, until the meat is tender but still somewhat firm and 1 1/2 to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.
  • 5. Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. At this point, it may look like there is excess sauce. Turn off the heat and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce in the skillet, leaving the meat bathed in a thick, somewhat fluid sauce. Stir in additional broth or water if the mixture seems too dry. If the mixture seems a bit loose and wet, allow it to simmer a bit more (sometimes we like to partially crush the cubes of beef with the back of a spoon to let them absorb more sauce). Adjust the balance of flavors with a bit of additional salt, sugar, or vinegar, if you like.
  • 6. Reheat gently and serve in individual bowls with a dollop of sour cream on top and a lime wedge on the side.
Nutrition Facts:


THE PERFECT BURGER Ingredient:
  • 1 1/2 pounds ground beef chuck (80 percent lean)
  • Vegetable oil, for grates
  • Coarse salt and ground pepper
  • 4 hamburger buns, split and lightly grilled, or toasted
  • Lettuce, tomato, or other toppings, as desired
  • Pepper Jack Cheese
  • Salsa
  • Guacamole or Sliced Avocado
  • Sliced White Onion
  • Sliced Pickled jalapenos
  • Soft goat cheese
  • Garlic mayonnaise
  • Flat leaf spinach
  • Sprouts
  • Sliced cucumber
  • Sliced red onion
  • Barbecue sauce
  • Coleslaw or shredded cabbage
  • Sweet pickles or pickle relish
  • Cooked bacon

The Perfect Burger

Food & Cooking , Ingredients , Meat & Poultry , Beef Recipes , Ground Beef Recipes

Author: Martha Stewart

The Key Is To Buy Ground Beef Chuck With At Least 20 Percent Fat, Which Produces The Juiciest Burgers.

Time: 20m

Number Of Ingredients: 20

Steps:
  • Evenly divide meat into 4 portions. With a light touch, gently form each one into a ball, then shape into a 3/4-inch-thick patty. With thumb, make a 1/4-inch-deep indentation in the center of each (this prevents burgers from getting rounded tops during grilling). Transfer to a plate; cover with plastic wrap, and refrigerate until ready to cook, up to 1 day.
  • Heat grill to high (it should be difficult to hold your hand above the grates). Moisten a folded paper towel with vegetable oil; grasp with tongs, and quickly wipe over the grates.
  • Generously season patties on both sides with salt and pepper. Place patties on grill; cover, and cook to desired doneness, 2 to 4 minutes per side for medium-rare. Serve burgers on buns with desired toppings.
Nutrition Facts:


CLASSIC SLOPPY JOES Ingredient:
  • 1 tablespoon canola oil
  • 1 medium onion, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 celery stalk, finely chopped
  • 2 cloves garlic, minced
  • Coarse salt and ground pepper
  • 1 pound ground beef
  • 1 can (15 ounces) tomato sauce
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 4 hamburger buns, split and toasted

Classic Sloppy Joes

Food & Cooking , Ingredients , Meat & Poultry , Beef Recipes , Ground Beef Recipes

Author: Martha Stewart

Soft Sandwich Buns Work Best With This Classic Kid-friendly Sloppy Joe Recipe-as Do Chips And Pickles. The Beef Mixture Can Also Be Served Over Pasta.

Time: 40m

Number Of Ingredients: 11

Steps:
  • In a large skillet, heat oil over medium-high heat. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring frequently, until vegetables are softened, 5 to 7 minutes.
  • Add ground beef to skillet. Cook, breaking up meat with a wooden spoon, until it is no longer pink, 6 to 8 minutes.
  • Stir tomato sauce, ketchup, and Worcestershire sauce into beef mixture in skillet. Simmer until thickened, stirring occasionally, 6 to 8 minutes.
  • Season the mixture with more salt and pepper, as desired. Spoon onto buns, and serve immediately.
Nutrition Facts:


CHEESY GROUND BEEF MANICOTTI Ingredient:
  • 14 uncooked manicotti shells
  • 1 lb lean (at least 80%) ground beef
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 jar (26 to 30 oz) tomato pasta sauce (any variety)
  • 2 boxes (9 oz each) frozen chopped spinach, thawed
  • 2 cups small curd cottage cheese
  • 1 can (8 oz) mushroom pieces and stems, drained
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 2 cups shredded mozzarella cheese (8 oz)
  • 2 tablespoons grated Parmesan cheese

Cheesy Ground Beef Manicotti

Entree

Author: Betty Crocker Kitchens

Add Something Tasty To Your Family's Italian Dinner Tonight! Serve Baked Manicotti Shells Placed On Beef Mixture Sprinkled With Cheese.

Time: 1h35m

Yield: 7

Number Of Ingredients: 13

Steps:
  • Cook and drain manicotti as directed on package using minimum cooking time (cooking for the minimum time helps prevent the shells from tearing while filling).
  • Meanwhile, in 10-inch skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in pasta sauce.
  • Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray.
  • Squeeze thawed spinach to drain; spread on paper towels and pat dry. In medium bowl, mix spinach, cottage cheese, mushrooms, 1/3 cup Parmesan cheese, the nutmeg and pepper.
  • In baking dish, spread 1 cup of the beef mixture. Fill manicotti shells with spinach mixture. Place shells on beef mixture in dish. Pour remaining beef mixture evenly over shells, covering shells completely. Sprinkle with mozzarella cheese and 2 tablespoons Parmesan cheese.
  • Cover and bake 30 minutes. Uncover and bake 20 to 25 minutes longer or until hot and bubbly.
Nutrition Facts:

Calories 570, Carbohydrate 55 g, Cholesterol 70 mg, Fat 1, Fiber 6 g, Protein 39 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 12 g, TransFat 1/2 g


Listing 49 Results Ground Beef Recipes

No result

5/5 - (11 votes)

Please leave your comments here:

Comments