Posts from the ‘Beef’ Category

Meatball Stew


18-20 meatballs, or 12 oz bag

3 potatoes, peeled and cubed

2 cups of carrots, cleaned and sliced

1 medium onion, finely chopped

3 celery stalks, cleaned and chopped

1 can of tomato soup

1 can of beef gravy

1 cup of water

1 envelope of onion soup mix

2 packets of Beef Herbox

~ Place all in the Crock Pot and cook on low 5-6 hours.

*I used a 24 ounce bag of meatballs, and 2 envelopes of powder beef gravy, so I also used 4 cups of water instead of one to create more liquid.


Cheeseburger Soup


1 1/2 quarts of water

2 cups cubed potatoes (your choice, I use red and leave the skins on)

2 small carrots, grated

1 small onion, chopped

1 small green pepper, chopped

1 garlic clove, minced

1 Tbsp beef bullion, or 1 packet of Beef Herbox

1/2 tsp salt

1 lb hamburg, cooked and drained

2 1/2 cups of milk

3 Tbsp flour

8 oz Velveeta cheese

1/2 lb cooked and crumbled bacon, or real bacon pieces

~ In a large pan, combine all ingredients up to and including salt. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes, until potatoes are cooked.

Stir in hamburger and 2 cups of milk. Heat through.

Combine flour and 1/2 cup of milk and stir until smooth.  Gradually stir into soup. Bring to a boil. Cook and stir for 2 minutes and the soup is thick and bubbly.

Reduce heat and stir in cheese. Continue stirring until all is melted and blended well.

Top with bacon and crackers.

Sour Cream Noodle Bake


1 1/4 lb ground beef or turkey

1 (15 oz) can of tomato sauce

1/2 tsp salt

1/4 tsp pepper

1/4 tsp onion powder

8 oz egg noodles

3/4 cup sour cream

1 1/4 cup small curd cottage cheese

2 cups of shredded cheddar

~Preheat oven to 350 degrees.

1. Brown beef. Season with salt, pepper, and onion powder. Drain. Add in the tomato sauce and simmer on low for 10 minutes.

2. Cook the noodles until al dente, drain and set aside. In a medium sized mixing bowl, combine the sour cream and cottage cheese. Add noodles and stir to coat.

3. Grease a 9×13 inch pan and layer with half of the noodles, half of the meat sauce, and top with half of the cheese. Repeat the layers and end with the cheese.

4. Bake for 20 minutes or until heated through and cheese melted.

Cheeseburger Burritos


1 lb of hamburger
1 tsp minced onion
Salt and pepper, to taste
1 Tbsp Worcestershire sauce
1 Tbsp ketchup
Shredded cheddar (I used slices) Shredded lettuce
Tomato slices
Mustard Large
tortilla shells

~ Brown hamburger, minced onion, salt and pepper. Drain. Add in ketchup and Worcestershire sauce and mix well. Lay tortilla shell flat. Place cheese in a line up the center. Add a couple scoops of the hamburger mix. Add a little mustard up the center, then lettuce and tomato. Fold bottom and top inward, then roll up from the side. Spray skillet and toast the burritos on each side until golden.

Mashed Potato Taco Pie


1/4 cup butter
2/3 cup milk
2 1/2 cups instant mashed potato flakes
1 packet taco seasoning
1 lb ground beef
1/2 cup chopped onions
1/2 cup salsa
Shredded cheddar
Shredded lettuce
Chopped tomatoes
Sour cream or Ranch

~Preheat oven to 350°.
Melt butter in medium sauce pan. Add milk and 2 Tbsp of Taco Seasoning. Heat to boiling and remove from heat. Mix in potato flakes.
Press potato mixture into the bottom of a pie dish and up the sides like a crust.
Bake 7-10 minutes.
While potato crust is baking, brown hamburger along with onions. Drain and return to pan. Mix in remaining taco seasoning and salsa. Heat through.
Pour meat mixture into the potato crust and even out.
Bake 15 minutes. Let stand 5 minutes.
Top with shredded cheddar, lettuce, tomato and any taco toppings of your choice.
Drizzle with Ranch or a dollop of sour cream.

Taco Pie


1 lb of ground beef
1 packet taco seasoning
Water according to seasoning packet
1 can of corn, drained
1 can of black beans, drained and rinsed
1/2 cup Salsa Con Queso
1 1/2 – 2 cups. Shredded Mexican Cheese Blend
3, 8 inch tortillas

~Preheat oven to 350°.
Brown hamburger, drain and return to pan. Add black beans, corn, taco seasoning and water.  Heat and simmer according to packet directions.
Remove from heat, stir in Salsa Con Queso until well blended.
Spray 8 inch round baking dish. Place one tortilla in the bottom of the baking dish. Place 1/3 of the taco mix on the shell and spread out. Then place 1/3 of the Mexican Cheese on top. Layer another tortilla, then 1/3 of the taco mix, then 1/3 of the cheese. Repeat one more time.
Bake 15-20 minutes.

Optional: your choice of toppings, such as ranch, shredded lettuce, diced tomatoes…

Lo Mein


3/4 lb spaghetti noodles
1 tsp dry minced garlic
4 Tbsp EVOO
3 tsp sesame oil + extra
1/2 Tbsp dry chives
3/4 cup soy sauce
2 Tbsp peanut butter ( use soy nut butter in place, if you have a peanut allergy)
2-3 chicken breasts cut into small strips or pieces
1 cup broccoli
1 cup matchstick carrots

~ Brown chicken in extra sesame oil, remove chicken and set aside. In same skillet, add a little more sesame oil and vegetables. Cook through and set aside.

Start water for pasta.

In a small saucepan heat the EVOO and 3 tsp of sesame oil. Add garlic. Mix in soy sauce, peanut butter, and chives. Simmer on low.

Cook pasta to al dente. Drain and return to pot.

Add chicken and vegetables. Pour sauce over and stir to coat.

*This can be done with beef, shrimp, pork, or as a vegetable lo mein as well.