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Our Lady's Loom, Larder, and Laundry
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MarilynW
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Posted: Jan 19 2008 at 5:05pm | IP Logged Quote MarilynW

Please would you share your favorite ground beef recipes - I have the old faithfuls of spaghetti sauce, mini meatloaves and sloppy joes - but I am trying to add some variety,

Thank you

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dollylima
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Posted: Jan 19 2008 at 5:25pm | IP Logged Quote dollylima

I like to stir fry cabbage with garlic and onions in olive oil in my wok, then I add some cooked ground beef or pork (seasoned with just salt and red pepper) and a hot pepper( or more than one, depending on who's going to be eating) and rice (often leftover) to the cabbage and stir it up a bit more. I keep the cabbage on the crunchy side.

Then we heat up some flour tortillas, throw on a little bit of sour cream and it makes for a really yummy one-pan meal. If you dont want to eat that much starch, you can just eat it out of a bowl, which is often my choice for seconds.

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JodieLyn
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Posted: Jan 19 2008 at 5:35pm | IP Logged Quote JodieLyn

multiple mexican foods

I like making a brown gravy with browned hamburger in it.. and serving that over poatoes or pasta or such..

It can be used in stroganoff

you can do meatball soups

or meatballs in a sauce over noodles

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JennGM
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Posted: Jan 19 2008 at 5:42pm | IP Logged Quote JennGM

We can't do meatloaf b/c I haven't found a binder that doesn't have egg or wheat.

But tacos is a regular occurence. Only Daddy adds cheese or sour cream. Mostly we have the meat and the shells for my son. We've made soft corn tortillas, but also buy the fried. Other fixins: tomatoes, lettuce, refried beans (with chiles), salsa, guacamole, and for some cheese and sour cream.

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Paula in MN
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Posted: Jan 19 2008 at 8:03pm | IP Logged Quote Paula in MN

We make this every week!

Tater Tot Casserole

Brown a pound of ground beef and put on bottom of 9x13 pan. Cover with 1 bag tater tots. Mix 1 can cream of mushroom, 1 can cream of chicken and 1 can evaporated milk together and pour over top. Bake at 350 for 1 hour!

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Posted: Jan 19 2008 at 8:56pm | IP Logged Quote mavmama

Poor Man's Steak is a favorite of ours.

1# ground beef
1/2 cup crushed saltine crackers
1/2 cup water
2 tsp. salt
1 tsp. pepper
Combine all ingedients and mix well (I use my hands). Pat into thin patties and fry.

I usually make 2 recipes, and freeze the patties uncooked, between waxed paper. Makes a quick "Whatever can I fix tonight?" meal, and all the kids like it.

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Anne
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Posted: Jan 19 2008 at 8:58pm | IP Logged Quote Anne

We have this often

Beef Roll
Brown GB with onions and Green peppers. Drain well
Make biscuit dough and roll out into a large rectangle.
spoon meat over middle of dough and top with parmesan cheese and shredded mozzarella cheese. Fold up the ends and sides and press to seal.
Bake 350 for about 15 min (golden brown)
I rub butter on roll and slice and serve.
Yum Yum
This also freezes well.
You can make small rolls for each person!


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Posted: Jan 30 2008 at 12:43pm | IP Logged Quote Bella

Hi Jenn-I think I came across a recipe for meatloaf that used shredded cheese and crushed gluten free crackers instead of eggs and breadcrumbs.I think the recipe called for about 1.5 cups of the cheese, and 1/2 cup of the crushed crackers.

Thanks Ladies! I think I'm going to make some beef stew tonight...or maybe the tator tot casserole. Hmm...

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mary
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Posted: Jan 30 2008 at 2:33pm | IP Logged Quote mary

JennGM wrote:
We can't do meatloaf b/c I haven't found a binder that doesn't have egg or wheat.



i make meatloaf with salsa and oatmeal. would that work for you?

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Posted: Jan 30 2008 at 4:14pm | IP Logged Quote organiclilac

We are having stuffed red bell peppers tonight.

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Posted: Jan 30 2008 at 4:50pm | IP Logged Quote folklaur

Paula in MN wrote:

Tater Tot Casserole


My oldest dd18 LOVES tater tot casserole. I do it a little different, adding green beans (or peas) and I have started using shredded hash browns (no fat!) I make a huge tray and between DD18 and dh, there is usually very little left over
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MarilynW
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Posted: Jan 30 2008 at 5:03pm | IP Logged Quote MarilynW

I love the ideas above. I also have a whole host of new ones from my favorite new cookbook - Simply in Season - last night we had Bounty Rice (ground beef with cabbage, peppers, rice, onion, sour cream and mozarella). Tomorrow we are having tangy carrot chowder.

I also made an awesome slow cooker lasagne which I posted on another thread.

Sunday we are having "touchdown chili"

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stefoodie
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Posted: Jan 31 2008 at 9:14am | IP Logged Quote stefoodie

I posted a bunch of them here.

hth,

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MarilynW
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Posted: Jan 31 2008 at 11:01am | IP Logged Quote MarilynW

stefoodie wrote:
I posted a bunch of them here.

hth,


Thank you Stef. Yum yum. I am going to change my meal plans again! I too have a freezer full of grass fed ground beef which arrived a couple of weeks ago - hence my need for recipes.

Quick question - I noticed that you can have black beans with kidney bean allergy - are they not the same family? I thought if kidney beans showed up you could not do black beans - there would be more options for us if we could do black beans.

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Posted: Jan 31 2008 at 3:02pm | IP Logged Quote stefoodie

Someone told me kidney beans were closer to peanuts and therefore those with peanut allergies should stay away from them. I haven't really researched how true that is. I just know that my dh and kids CAN take other beans/chickpeas. If I find out anything else I'll let you know:)

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Cay Gibson
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Posted: Feb 27 2008 at 9:23am | IP Logged Quote Cay Gibson

Anne wrote:
We have this often

Beef Roll
Brown GB with onions and Green peppers. Drain well
Make biscuit dough and roll out into a large rectangle.
spoon meat over middle of dough and top with parmesan cheese and shredded mozzarella cheese. Fold up the ends and sides and press to seal.
Bake 350 for about 15 min (golden brown)
I rub butter on roll and slice and serve.
Yum Yum
This also freezes well.
You can make small rolls for each person!


I have 3 lbs. of ground meat I must cook tonight and came here looking for something different other than hamburgers, chili, shepherd's pie, meatballs, spaghetti, etc.

Thank you, Anne. This is "different" and I'm going to give it a try tonight.

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Posted: Feb 27 2008 at 5:10pm | IP Logged Quote Maddie

I try to stretch our ground beef as far as possible with a ground beef soup.

I boil down some veggies like carrots, lima beans, broccoli, and whatever and puree them to add to the broth. (I usually keep frozen veggie puree in the freezer. I also save drippings in the freezer from any meat I cook like sausage or roast beef and add that too)


I fill my 6 qt pot with water and add the meat, puree, potatoes, (we like corn) and any other veggies you like. Occasionally I'll use a few bullions for extra flavor. It makes a quick lunch. I love having a pot of soup on the stove.

Season with salt, pepper, oregano if you like. I use onion powder as I'm the only one who likes onion in my soup.

I add this very quick bread on good days.

Mix
4 c flour
1/2 c sugar
6 tsp. baking powder
1tsp salt

Cut in 2/3 c butter
Gradually add 1 1/2 - 2 cup milk (or buttermilk)
Dough shouldn't be sticky. Do not over mix lest if fail to rise. Knead 10 times. Plop on greased cookie sheet, spread out.

Bake at 425
about 18 minutes or until brown.

Sorry it's not more concise, it's a very loose interpretation to a recipe I read long ago. It's not fancy, but we love it.


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Posted: Feb 27 2008 at 10:19pm | IP Logged Quote Anne

Cay Gibson wrote:
Anne wrote:
We have this often

Beef Roll
Brown GB with onions and Green peppers. Drain well
Make biscuit dough and roll out into a large rectangle.
spoon meat over middle of dough and top with parmesan cheese and shredded mozzarella cheese. Fold up the ends and sides and press to seal.
Bake 350 for about 15 min (golden brown)
I rub butter on roll and slice and serve.
Yum Yum
This also freezes well.
You can make small rolls for each person!


I have 3 lbs. of ground meat I must cook tonight and came here looking for something different other than hamburgers, chili, shepherd's pie, meatballs, spaghetti, etc.

Thank you, Anne. This is "different" and I'm going to give it a try tonight.


Cay let me know how your family likes this.

We have another recipe I made up
We call it :

Mexican Sombreros

I make Spanish rice following box directions using a can of diced tomatoes. You can make it spicy using green chilies and tomatoes as well.

We use any left-over meat (roast beef or pork) or fresh ground beef cooked with onions and green peppers

Season the meat with Mexican seasonings. I use generic taco seasoning. Just enough for the amount of meat you have. One pack last us 3 meals.
I reheat the meat mixed with the seasoning and a bit of water.

Use fresh or canned black beans drained mixed with a can of corn. Heat on the stove until beans are soft.

Layer the rice around the outer circle of a round pan. I use the Pampered Chef round baker. Next drain the beans and corn mixture and put in the center of the circle. Sprinkle the meat over the rice and top the whole thing with shredded cheddar cheese. Sometimes I top it with a little sour cream or diced fresh tomatoes.   Heat it in the oven until the cheese is melted. About 350 degrees for 10 min.

We make this at least once every 10 days and we alter it some. We have at times used tortilla rounds to make burritos or mix all of the ingredients together in one big casserole dish and call it Mexican goulash. O'lay!


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Posted: Feb 28 2008 at 7:28am | IP Logged Quote DeAnn M

We love this Rachel Ray recipe for, Super Sloppy Joes. I'm sorry but I haven't taken the time to learn how to provide a direct link.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_ 23182,00.html

The Montreal Steak Seasoning really makes it have a great flavor.

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Posted: Feb 28 2008 at 8:10pm | IP Logged Quote MarilynW

We had bacon cheddar burgers tonight (make burgers - stuff with crispy bacon and onions and cheese) - made on my new George - with organic french fries - it was a hit!



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