Goulash

2 c. dry macaroni noodles 
1 lb ground beef

1 lg onion, diced

jalapeño peppers (to taste), diced 

1 qt whole canned tomatoes

15 oz can tomato sauce

1 t oregano 

1 t. paprika

2 t. garlic powder

Cook noodles according to package directions, drain, and set aside. Meanwhile, brown beef, onions, and peppers until onions are tender. Drain grease and add remaining ingredients. Simmer for 30 minutes. Pour over cooked noodles and mix well. 

Meatloaf (2 recipes)

1 1/2 lb. ground beef (or mixture of ground beef and sausage)

2 eggs, beaten
salt
pepper
1 c.  rusk crumbs
3/4 c. milk

Combine ingredients and bake covered at 350 degrees  for 1 hour. Uncover and bake for additional 30 minutes. 

1 1/2 c. soft bread crumbs

1 envelope dry onion soup mix

2 lb. ground beef

2 eggs, beaten

3/4 c. water

1/3 c. ketchup

Combine ingredients. Shape into loaf. Place in pan. Bake at 375 degrees for 45-50 minutes. Serves 6 to 8.

Pizza Rice

3 cups dry rice, cooked
2 lbs. ground beef, browned
6 oz. sliced pepperoni
8 oz. cream cheese, cubed
1/4 c. chopped fresh basil
32 oz. spaghetti sauce
1/2 c. shredded cheddar cheese

Combine all ingredients except cheddar (Cream cheese should remain in cubes) and place in 13 X 9 inch baking dish. Bake in a 350 degree oven until heated through (about 30 minutes). Sprinkle with shredded cheddar. Bake 5 minutes more.

Meatballs

3 lb. ground beef  
1 c. cooked rice
3 eggs
seasonings of choice    

Mix well. Form into 1-inch balls and place on cookie sheets. Bake at 350 degrees for 25-30 minutes or until cooked through.

Caroline’s Ground Beef & Vegetable Soup

Yield: 10 servings

2 lb. lean ground beef
2 medium onions, chopped
8 stalks celery, diced
4 cubes beef bullion (gluten-free)
16 oz. frozen mixed vegetables (corn, peas, carrots, beans)
10 c. water
5 potatoes, cubed
12 oz. tomato paste
2 t. each: garlic powder, basil, & salt
1 t. pepper

In a large soup pot brown beef and onion; drain grease. Add next five ingredients; cook until vegetables are tender. Stir in remaining ingredients and cook until heated through.

(Not) Carne Guisada

2 lb. ground beef
1 small onion, chopped
2 cloves garlic, diced
1 t. cumin
½ t. chili powder
salt and pepper to taste
2 cans diced tomatoes with chilies
1 c. sour cream
rice

Brown beef, onions and garlic; cook until soft. Drain grease. Add spices, tomatoes, and sour cream. Cook until heated through. Serve over rice.

Recipe Notes: This recipe was adapted from a carne guisada recipe I tried one. I have made many changes to it, including substituting ground beef for the roast listed in the original recipe. And, while this no longer a recipe for carne guisada, that is  still what my family calls it.

Zucchini Swedish Meatballs

1 small onion
2 small cans mushrooms, drained
3 eggs
1 t. salt
3 lbs. ground beef
2 c. grated zucchini
1 can cream of mushroom soup

Whirl onion, mushrooms eggs and salt in blender. Mix with ground beef and zucchini. Form into small meatballs. Bake on large shallow baking sheet 30 minutes at 350º F. Carefully pour off grease, saving gravy-type liquid that forms. Add cream of mushroom soup and serve over brown rice.

Layered Taco Dip

You know a recipe's a winner when you bring it to a potluck and it's half gone before it's even time to eat . . .

15 oz. refried beans
1 envelope taco seasoning
8 oz. cream cheese, softened
16 oz. sour cream
1 lb. ground beef, browned
½ c. red enchilada sauce
16 oz. mild salsa

1 tomato, seeded and diced
1 avocado, diced
2 t. lime juice
2 c. shredded cheddar cheese
3 green onions, sliced
2 T. sliced black olives

Combine taco seasoning and refried beans. Spread on the bottom of a 9X12 inch pan. Using a hand mixer, beat together cream cheese and sour cream. Spread over beans. Combine enchilada sauce and ground beef. Spread over cream cheese mixture. Pour salsa over top and sprinkle on ½ of the tomato. Toss avocado with the lime juice and sprinkle over the salsa. Top with cheese. Garnish with green onions, black olives, and remaining tomato. Serve with corn tortilla chips.

Beef Tostadas

Yeild: 6 servings

3 c. flour (all purpose or whole wheat)
5 t. baking powder
1 1/4 c. milk
1 lb. ground beef
2 garlic cloves, minced
4 oz. can green chiles
1 envelope taco seasoning
3/4 c. water
16 oz. refired beans
cooking oil (for frying tostadas)
toppings: salsa, shredded lettuce, diced tomatoes, shredded cheddar, cheese, sour cream

Combine flour and baking powder. Slowly add in milk to make a soft dough. Cover and set aside. Brown the beef and garlic; drain. Add chiles, taco seasoning, water, and refried beans. Cook until heated through; keep warm. Divide the dough into six portions and roll each into a 7-inch circle. In a deep-fat fryer or deep skillet, heat oil to 375 degrees. Fry tostadas until golden, turning once. Drain on paper towels. Top each tostada with meat mixture and toppings of choice.

Ground Beef and Vegetable Soup

1 lb. lean ground beef
2 medium onions, chopped
4 small zucchini, quartered & sliced
2 large carrots, cut in 1-in. strips
10 ½ c. beef broth
6½ c. spaghetti sauce
4 c. Great Northern beans
28 oz. diced tomatoes
4 t. oregano
2 t. pepper

In a large soup pot brown beef and onion; drain grease. Add zucchini and carrot; cook and stir one minute longer. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 45 minutes.


Recipe notes: can add cooked (1 cup before it is cooked) pasta at end of cooking time .

Taco Pitas

1 lb. ground beef, browned & drained
corn
black beans
chopped green onions
chopped avocados
chopped tomatoes
taco seasoning
shredded cheddar cheese

Mix all ingredients. Scoop into pitas and serve.

Lasagne

1/2 lb. hamburger
1 c. onion, chopped
2 cloves garlic, minced
2 t. oregano
2 cans tomato soup (condensed)*
1/2 c. water
2 t. vinegar
2 1/2 c. cottage cheese
8 oz. grated cheddar cheese
4. oz. grated mozzarella cheese
1/2 lb. lasagne noodles, cooked

Brown hamburger and onion, drain grease. Add next five ingredients and simmer for 1/2 hour. Place in layers in a 13X9 inch pan:

1. noodles
2. cottage cheese
3. beef mix
4. cheddar cheese
5. repeat 1-4

On very top, sprinkle mozzarella cheese. Bake at 350 degrees for 30 minutes. Let stand 15 minutes before serving.

*can substitute spaghetti sauce

Tex-Mex Beef and Rice

Makes 12 servings

2 lbs. ground beef
2 green peppers, chopped
2 onions, chopped
2 packages taco seasoning
1 c. water
8 c. cooked rice
20 oz. frozen corn
16 oz. Velveta, cubed

Brown meat with peppers and onions; drain. Add remaining ingredients; mix well. Spoon into two 13 X 9 inch baking dishes and cover with foil. Bake at 350 degrees for about 20 minutes; stir. Bake uncovered for 15 more minutes or until heated through.

"Stuffed" Peppers

Makes 8 servings



My cute little helper adds the cheese.



2 lbs. ground beef
1 medium onion, chopped
2 green peppers, chopped
2 garlic cloves
1 ½ t. salt
½ t. pepper
2 (10 oz.) diced tomatoes with chilies
15 oz. tomato sauce
1 T. cumin
6 c. cooked rice
1 c. grated cheddar cheese

Brown beef, onions, peppers, and garlic; drain. Add tomatoes, tomato sauce, and spices. Bring to a boil. Mix with rice, place in 13 X 9 inch pan, top with cheese and bake in a 350 degree oven until heated through.

Dirty Rice

Makes 12 servings

1 lbs. ground beef
4 garlic cloves, minced
4 celery ribs, chopped
2 medium onions, chopped
2 green peppers, chopped
2 c. water
2 t. salt
1 t. pepper
2 T. Worcestershire sauce
2 c. uncooked rice
3 ½ c. beef broth

Brown meat and vegetables in a Dutch oven or large pan. Add remaining ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 25 to 30 minutes or until rice is tender. 

Mock Lasagna Noodle Bake

2 lb. ground beef, browned
30 oz. tomato sauce
1 T. diced dried onions
1 t. salt
1/2 t. freshly ground pepper
16 oz. egg noodles, cooked
1 c. sour cream
2 1/2 c. cottage cheese
2 c. grated cheddar cheese

Preheat oven to 350 degrees. Combine beef, sauce, onions, and seasonings. In a separate bowl, combine noodles, sour cream, and cottage cheese. Place half of noodle mixture in bottom of a 13X9 inch baking dish. Spread half of the sauce over it. Top with half of the cheese. Repeat layers. Bake uncovered for 20-25 minutes.

Dutch Meatballs

Makes 4 servings

1/2 lb. ground beef

1/2 lb. ground pork

1/4 c. minced onion

1/2 clove garlic, minced

1 egg

2 slices white bread

4 T.  milk

1 t. salt

1/4 t. pepper

dash of nutmeg

fine dry bread crumbs

2 T. butter

2 T. vegetable oil

1 c. beef broth

Soak the bread in the milk. In a bowl combine beef, pork, onion, garlic, egg, soaked bread, salt, pepper, and nutmeg. Shape mixture into four balls. Coat with fine dry bread crumbs. In a large skillet, heat butter and oil until hot but not smoking. Brown meatballs over medium heat. Reduce heat, add broth, cover and simmer for 30-45 minutes.

Sweet and Sour Meatballs

Makes 50-60 balls

1 lb. hamburger
1 small onion, chopped fine
1/2 c. cooked rice
1 t. lemon juice
1/8 t. pepper
1 t. salt
1/4 c. bread crumbs
1 egg
2 t. brown sugar
pinch of garlic powder

Combine all the ingredients in a large bowl. Mix well; form into 50-60 small balls. Brown lightly in hot fat. Pour sauce over meatballs. Heat for 1/2 hour. Serve in a chafing dish or electric fry pan.

Sauce
1 medium sized bottle of ketchup
1 small jar grape jelly
1 handful of raisins
1 t. lemon juice
1 small onion, diced

Combine ingredients in a small saucepan. Stir and heat for 10 minutes.

String Pie

Serves 12-16

16 oz. spaghetti, cooked and cooled
2 medium onions, chopped
2 lb. ground beef
½ c. chopped green pepper
32 oz. spaghetti sauce
2/3 c. Parmesan
4 eggs, beaten
4 t. butter, melted
2 c. cottage cheese
1 c. mozzarella, shredded

Brown beef, onion, and green pepper in a large skillet; drain. Add sauce, mix well. Combine pasta, Parmesan, eggs, and butter in a large bowl. Place in bottom of two 13X9 inch baking pans. Spread cottage cheese over it and pour sauce mixture on top of that. Sprinkle mozzarella over top of casseroles. Bake for 20 minutes at 350 degrees.

Beef Stroganoff Sandwich

Serves 8



1 lb. ground beef
½ c. chopped, onion
½ c. diced green pepper
1 t. garlic powder
1 t. pepper
2 c. sour cream
1 loaf French bread
1 tomato, seeded and diced

2 c. shredded cheddar cheese

Brown beef, onion, and green pepper; drain grease. Add seasonings and sour cream. Cut bread in half lengthwise and place on baking sheet. Spread meat mixture on both halves. Sprinkle with tomatoes, then cheese. Bake at 350 degrees for 15-20 minutes.