Ground beef recipes please!!

We make something that we call "Grandma's Hotdish." I'm sure my grandma didn't make it up, but she was the first one to make it for me, so that's what I call it. You brown 1 lb of ground beef, add 1 can of chicken noodle soup, fill the emptied can with Minute Rice, and add to the mix, then fill the can up with water, and dump in. Mix it all up, and simmer for about 15 minutes. I have the nutrition info already entered on here, if you search for Grandma's Hotdish. It's quick, easy, and I haven't found anyone that doesn't like it. Enjoy!

I tend to use ground turkey, Stuffed Bell Pepper (http://www.sparkpeople.com/resource/recipes.asp?recipe=11007) tastes really good (even my husband, who hates veggies, eats it).

I also make Porcupine meatballs (which are 1/2 meat, 1/2 brown rice with a little egg to keep together)
and Irish Porcupines (same thing, but use oats for rice). Bake either in the oven for about 20-30 minutes at 350 and eat with tomato sauce.

My brother swears by the websites:

http://www.laurasleanbeef.com/inTheKitchen/recipes/recipesearch.php

and

http://www.eatingwell.com/recipes/collections/healthy_ground_beef_recipes.html

and

http://www.foodtv.com

Make in a baking dish a layer of mashed potatoes, layer of corn, layer of browned ground beef then another layer of mashed potato. Sprinkle paprika on top and bake at 350 degree for 30 minutes.

I make a soup that the kids really seem to like:

ground beef, browned, drained and rinsed
low sodium tomato sauce
frozen green beans
carrots
celery
onion


or for the mexican style

ground beef
low sodium tomato sauce
black beans, rinsed and drained
frozen chuckwagon corn
diced green chilis
small can chipotle salsa

put in the crock pot in the morning and yummo by dinner time

my kids also love chili, burritos, spaghetti

The dish with ground beef that I like the most is Macaroni Casserole. You just cook some macaroni, brown the ground beef with some chopped onion and combine these all in an oven dish. Then you pour on it some warm milk with egg added in it (2 eggs + 3 desilitres/about one cup milk) or some beef tea (just some liquid in general, to make it more "juicy" and "succulent"). Then just cook the dish in the oven for about 30-45 minutes. I'm not sure about the degrees, but I usually do it in 200 Celsius.

I wasn't able to find a proper recipe for that in English, but in Finnish they are plenty :happy: Many people like this kind of macaroni casserole with some ketchup

i love to make meatloaf, or i ground up the beef and scramble some eggs in with it. it makes soo much and its good. another thing i do is make enchiladas.

Taco Soup is a great recipe. Got it from Weight Watchers several years ago. I thought eveyone knew about that one, but let me know if you want me to post it.:flowerforyou:

Taco Soup

Makes (12) 1 cup servings

1 1/2 lbs. lean ground beef (or ground turkey)
1 large onion, chopped
1 pkg. Hidden Valley ranch dressing mix
1 pkg. Taco seasoning mix
1 can Pinto Beans
1 can Chili Hot Beans
1 can whole kernel corn
1 can stewed tomatoes (Mexican flavor)
1 can stewed tomotoes (any flavor)

Brown meat and onions, drain. Mix ranch dressing mix and taco seasoning mix into meat. Then, without draining the cans, add all of the other ingredients. Simmer 1 hour. If you can find the reduced sodium taco and ranch dressing mixes it is very helpful.

The canned ingredients can be mixed up to please your taste.

I don't have counts for all of the ingredients. It could possibly be in the MFP data base.

The meatloaf muffins are AWESOME! My husband absolutely LOVES them. I might have to make them for supper now. :happy:

Hi!
Here is a recipe that I found on www.cookinglight.com. I'm making it this week for the first time but it looks really yummy!
I'm using low sodium tomato juice and canned tomatoes to cut down on the sodium a little more. Also, I'm using whole wheat pasta.

Nonnie's Spaghini Stick-to-Your-Ribs Soup
Yield: 13 servings (serving size: 1 1/2 cups)

Nutritional Information
Calories: 163 (10% from fat)
Fat: 1.9g (sat 0.6g,mono 0.6g,poly 0.4g)
Protein: 14.7g
Carbohydrate: 22.8g
Fiber: 3.3g
Cholesterol: 19mg
Iron: 3.4mg
Sodium: 625mg
Calcium: 59mg

Ingredients:
•1 pound lean ground beef
•5 cups water
•4 cups chopped green cabbage (about 1 pound)
•3 1/2 cups tomato juice
•1 tablespoon dried oregano
•1 1/2 teaspoons garlic powder
•1 teaspoon salt
•1 1/2 teaspoons pepper
•1/4 teaspoon dried thyme
•3 (15-ounce) cans kidney beans, drained
•3 (14.5-ounce) cans whole tomatoes, undrained and chopped
•2 (14 1/4-ounce) cans no-salt-added beef broth
•8 ounces uncooked angel hairpasta

Preparation:
Cook the ground round in a large Dutch oven over medium heat until browned, stirring to crumble. Drain the meat in a colander, and set meat aside. Wipe the drippings from pan with a paper towel.
Return meat to pan. Add water and the next 10 ingredients (water through broth), and bring to a boil. Reduce heat, and simmer, uncovered, 2 hours, stirring occasionally.
Break pasta in half; stir into soup, and cook an additional 5 minutes or until the pasta is done.

Also, when I have an ingredient that I want to use, I go to a recipe website and put the ingredient name in its search box. This is really helpful when I have something that I need to use up!


Created by MyFitnessPal.com - Online Calorie Counter

I made this over the weekend and it was a great hit with my family. It gets better everyday that you warm it up to.

Nonnie's Spaghini Stick-to-Your-Ribs Soup
Yield: 13 servings (serving size: 1 1/2 cups)

Nutritional Information
Calories: 163 (10% from fat)
Fat: 1.9g (sat 0.6g,mono 0.6g,poly 0.4g)
Protein: 14.7g
Carbohydrate: 22.8g
Fiber: 3.3g
Cholesterol: 19mg
Iron: 3.4mg
Sodium: 625mg
Calcium: 59mg

Ingredients:
•1 pound lean ground beef
•5 cups water
•4 cups chopped green cabbage (about 1 pound)
•3 1/2 cups tomato juice
•1 tablespoon dried oregano
•1 1/2 teaspoons garlic powder
•1 teaspoon salt
•1 1/2 teaspoons pepper
•1/4 teaspoon dried thyme
•3 (15-ounce) cans kidney beans, drained
•3 (14.5-ounce) cans whole tomatoes, undrained and chopped
•2 (14 1/4-ounce) cans no-salt-added beef broth
•8 ounces uncooked angel hairpasta

Preparation:
Cook the ground round in a large Dutch oven over medium heat until browned, stirring to crumble. Drain the meat in a colander, and set meat aside. Wipe the drippings from pan with a paper towel.
Return meat to pan. Add water and the next 10 ingredients (water through broth), and bring to a boil. Reduce heat, and simmer, uncovered, 2 hours, stirring occasionally.
Break pasta in half; stir into soup, and cook an additional 5 minutes or until the pasta is done.

Chili! I just made a great one from the Fresh Food Fast cookbook, but you could search in any recipe website and find lots to choose from.

Here's a casserole that I've loved since I was a kid:

1 1/2 lb ground beef
1/2 box pasta noodles such as farfalle, elbow noodles, rotini, or shells
1 green pepper
1 bottle of pasta sauce
8 slices of cheese

Brown the ground beef and parboil the noodles (only cook them for half the time it says on the box or they will get soggy in the casserole). Mix in the ground beef, noodles, past sauce, and chopped green pepper in a casserole dish. Once mixed, use a spatula to lift up some of the meat mix and put 4 slices of cheese underneath the mixture around the dish. cover and bake for about 40-50 minutes. Then put the remainin cheese on top. Great because there are always leftovers, plus you can use different types of cheeses (I like to use pepperjack every once and a while) and pastas to change it up. Enjoy!:happy:

all of those sound AWESOME!