Recipes for "ground beef"

Stir salt, chili powder, garlic powder, onion powder, ginger, black pepper, and cayenne pepper together in a large bowl; add ground beef and mix well.

Pass beef mixture through a meat grinder set with the finest blade.

Preheat oven to 250 degrees F (120 degrees C). Place wire-racks onto baking sheets.

Place 1/2 ground beef mixture between two sheets of heavy plastic on a solid, level surface. Firmly roll beef mixture to a thickness of 1/8 inch. Remove the top layer of plastic wrap, invert beef mixture onto prepared baking sheet, and remove the bottom layer of plastic wrap. Repeat for remaining beef mixture.

Bake beef mixture in the preheated oven with the oven door slightly ajar for 2 1/2 hours. Rotate the baking sheet. Bake until jerky is cooked through, another 3 hours. Remove jerky from oven and cut into strips while warm.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef to the prepared baking dish.

Add condensed soups, water chestnuts, celery, water, Colby-Jack cheese, almonds, mushrooms, soy sauce, and pepper to the baking dish; stir with beef until well combined. Cover the dish with aluminum foil.

Bake in the preheated oven for 45 minutes. Remove foil and sprinkle chow mein noodles over top of casserole. Continue baking until casserole is browned around the edges, about 30 minutes more.

Whisk together the water, soy sauce, brown sugar, cornstarch, garlic, ginger, and rice vinegar in a medium bowl until combined and the sugar is dissolved. Set aside.

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high until shimmering. Add the broccoli and cook, stirring occasionally, until tender-crisp and blackened in spots, 6 to 7 minutes. Transfer broccoli to a large bowl; set aside.

Reduce the heat to medium and add the remaining 1 tablespoon of oil to the skillet. Add the ground beef and sprinkle with salt. Cook, stirring occasionally to break the meat into crumbles, until browned, about 5 minutes.

Add the sauce. Bring to a simmer and cook, stirring constantly, until sauce thickens slightly and flavors meld, about 3 minutes.

Return the broccoli to the skillet and cook, stirring constantly, until the sauce has thickened and evenly coats meat and vegetables, about 3 minutes. Top with sesame seeds and green onions (if using). Serve over steamed white rice.

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Preheat the oven to 375 degrees F (190 degrees C). Scoop the inside of each zucchini half out to form a well for the filling. Chop reserved flesh and set aside.

Heat a large nonstick skillet over medium-high heat. Add ground beef and cook, crumbling with a wooden spoon and stirring occasionally until browned, 5 to 7 minutes. Add 1 teaspoon salt, 3/4 teaspoon of pepper, and onion powder and stir to combine. Remove from heat and stir in goat cheese until melted. Stir in reserved zucchini flesh, egg, and breadcrumbs. Divide meat mixture into prepared zucchini halves.

Stir tomato sauce, water, allspice, and remaining salt and pepper together in a bowl. Pour mixture into a 9x13-inch baking dish and arrange zucchini side-by-side in the dish. Cover with foil.

Bake in the preheated oven until zucchini are tender, uncovering during last 10 minutes of baking, 30 to 40 minutes. Sprinkle with Parmesan cheese and parsley if desired.

Crumble beef in a large skillet and cook over medium-high heat until the fat has started to render, about 2 minutes. Stir in potatoes and cook for 10 minutes. Stir in taco seasoning and cook for 2 minutes more.

Divide beef mixture, lettuce, olives, and Mexican cheese blend among the tostada shells.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.

Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes.

Add ground beef and basil. Cook and stir until beef is crumbly and browned, about 5 minutes.

Mix in green beans, tomatoes, and garlic; cook until beans are slightly softened, about 5 minutes more.

Transfer to the prepared casserole dish.

Mix together mashed potatoes, water, and beaten egg in a medium bowl until smooth. Spread evenly over beef mixture.

Bake in the preheated oven until potatoes start to brown on top, 15 to 20 minutes.

Sprinkle with cheese and continue baking until cheese is melted, about 5 more minutes.

Serve and enjoy!

Gather all ingredients.

Melt butter and oil in a skillet over medium-high heat. Add mushrooms, season with salt, and saute, stirring occasionally, until they turn golden brown, 5 to 10 minutes.

Add onion and ground beef. Cook, stirring, until meat is browned and crumbly, and onions turn soft and translucent, about 5 minutes. Season with black pepper and cayenne.

Stir in minced garlic and flour, and cook for 1 minute.

Pour in vodka and allow to evaporate, about 30 seconds.

Stir in beef broth and water and bring to a simmer. Cook, stirring occasionally, for 10 minutes.

Reduce heat to medium, and mix in noodles. Cover with a tight-fitting lid and simmer for 5 minutes. Uncover and stir thoroughly. Cover again and cook until noodles are just tender, about 3 minutes. (See Cook's Note.)

Once noodles are cooked, reduce heat to low, and stir in sour cream.

Serve immediately with additional sour cream and green onions or chives if so desired.

Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until browned, 5 to 8 minutes. Add beef and tomatoes. Cook, uncovered, until tomatoes break down, about 15 minutes.

Add curry powder, paprika, salt, pepper, chile powder, and cayenne. Cover and simmer until flavors combine, about 30 minutes. Uncover and stir in peas with liquid. Cook until heated through, 3 to 5 minutes.

In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes.

In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside.

Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.

Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.

Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil.

Shape the ground beef into patties and place in pan. Layer the vegetables on top of the beef patties, starting with the potatoes, then carrots and finally onions. Season with salt, pepper and garlic salt to taste.

Cover with aluminum foil and seal edges. Bake in the preheated oven until beef is no longer pink and vegetables are tender, about 1 hour.

In a large skillet over medium heat, brown ground beef with onion; drain fat.

Stir in ketchup, taco seasoning, and cold water. Reduce heat and simmer for 20 minutes.

Cook pasta according to package directions. Drain.

In a Dutch oven, brown ground beef over medium heat. Add chopped onion, and cook until onion is soft. Add green pepper and tomato sauce; cook until pepper is soft.

Serve sauce over pasta.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Cook and stir ground beef, sausage, onion, and bell pepper in a large skillet over medium heat until meat is completely browned and crumbled, 7 to 10 minutes. Drain grease from the skillet and return to the heat.

Stir flour, salt, oregano, and pepper into the skillet. Pour in spaghetti sauce and add mixed vegetables. Bring to a simmer and cook for 5 minutes. Transfer mixture to the prepared baking dish.

Roll crescent dough into a flat layer. Place dough over beef mixture and sprinkle Cheddar cheese over top.

Bake in the preheated oven until dough is golden and cheese is melted, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Heat a large skillet over medium-high heat. Add ground beef, onion, and garlic; cook and stir in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add mushrooms, oregano, hot sauce, salt, and pepper; simmer for 5 minutes.

Add spinach, condensed soup, and sour cream; cook until heated through, about 5 minutes. Transfer mixture to a casserole dish and cover with mozzarella cheese.

Bake in the preheated oven until cheese is melted, 15 to 20 minutes.

Heat a large skillet over medium-high heat. Cook and stir beef, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, bell pepper, carrot, and garlic to beef; cook and stir until onion is lightly browned, about 15 minutes.

Mix tomatoes, tomato sauce, mushrooms, Worcestershire sauce, and brown sugar into beef and vegetable mixture; season with salt and black pepper. Cook on low until liquid is reduced and flavors have blended, about 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and transfer pasta to a 9x13-inch casserole dish.

Spoon cream of mushroom soup over pasta; top with beef and vegetable mixture. Sprinkle Cheddar cheese on top.

Bake in the preheated oven until casserole is bubbling and Cheddar cheese is melted, about 45 minutes.

Heat the oil in a large, deep-sided skillet over medium-high. Add the beef, onion, and garlic. Cook, stirring often and breaking up the beef with a wooden spoon, until the beef is browned, 4 to 5 minutes. Do not drain the beef. Transfer to a medium heatproof bowl.

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Without wiping the skillet clean, add the butter and heat over medium-high until melted. Add the mushrooms. Cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes.

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Reduce the heat to medium. Add the flour and cook, stirring constantly, until lightly browned, about 2 minutes. Gradually whisk in the beef broth until smooth. Stir in the reserved beef mixture, Worcestershire sauce, mustard, thyme, and pepper.

Bring to a simmer over medium heat. Cook, stirring occasionally, until the flavors meld and the sauce thickens, 5 to 7 minutes. Taste, adding salt as needed.

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Remove from the heat. Garnish with fresh thyme leaves and serve over the cooked pasta.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

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Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Chop the eggplant, peppers, tomatoes, zucchini, and summer squash into bite-sized pieces and add them to a large bowl. Sprinkle the salt over the vegetables and toss to combine. Let sit for 15 minutes.

While the vegetables sit, heat the olive oil and garlic in a large, high-sided skillet, Dutch oven, or braising pan over medium heat. When the garlic begins to bubble around the edges, add the onion and sauté until the onion is softened and begins to brown just a bit, about 5 minutes.

Add the tomato paste, Herbes de Provence, black pepper, and red pepper flakes and sauté until fragrant, about 1 minute.

Add the ground beef to the skillet. Sauté, breaking up the meat with a wooden spoon or spatula while it cooks, until the beef is cooked through, about 5 minutes.

Add the salted vegetables to the skillet along with any liquid that has accumulated in the bowl. Stir to combine, using the wooden spoon to nudge up any cooked-on bits from the bottom of the pan.

Cover the pan and let cook, uncovering to stir every 5 minutes or so, until the vegetables are softened and cooked through but not mushy, 12 to 15 minutes.

Uncover the pot, give everything a final stir, then turn off the heat. Tear up the basil leaves and sprinkle them over the top of the ratatouille. Add a few grinds of black pepper and a generous drizzle of olive oil.

Spoon the ratatouille onto serving plates or into bowls and serve right away, with crusty bread on the side.

Let any leftovers cool to room temperature, then store in an airtight container in the fridge for 3 to 4 days. Reheat a serving in the microwave for about 2 minutes, stirring halfway through.

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Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with nonstick spray.

Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with 1/2 teaspoon of salt; mix until potatoes are thoroughly coated. Arrange potato slices in overlapping slices to cover the bottom and sides of the dish.

Bake in the preheated oven until potatoes are tender when pierced with a fork, 20 to 30 minutes.

While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper; mix until well combined.

Remove potatoes from the oven. Spread beef mixture on top and return to the oven. Bake until heated through, about 15 minutes. Top with remaining Cheddar and bake until melted, 4 to 5 more minutes.

Gather all ingredients.

Combine ground beef, onion, garlic, and green pepper in a large saucepan over medium-high heat. Cook and stir until meat is browned and crumbly and vegetables are tender, 5 to 7 minutes. Drain grease.

Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

Serve hot and enjoy!

Gather all ingredients.

Place cabbage, tomatoes with juice, onion, Italian seasoning, salt, and pepper into a Dutch oven or large pot over low heat; cook and stir until it begins to simmer.

Add lean ground beef on top; cover and cook, stirring occasionally, until cabbage is tender and ground beef is cooked through, about 45 minutes.

Serve and enjoy!

Melt butter in a large wok or skillet over high heat; saute onions and garlic until onions are almost transparent, about 5 minutes.

Combine curry powder, salt, turmeric, cayenne pepper, black pepper, ginger, and cinnamon in a bowl.

Stir ground beef into onion mixture and cook, breaking beef into small crumbles, until beef is cooked through and browned, 5 to 7 minutes. Add curry mixture to ground beef mixture and stir well.

Mix potatoes and tomatoes into ground beef mixture, reduce heat to medium, cover wok, and cook until potatoes are tender, about 20 minutes.

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain.

Combine cornstarch, salt, parsley, garlic powder, and onion powder in a small bowl.

Pour cornstarch mixture, milk, beef stock, and egg noodles into the skillet; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, until noodles are tender, about 5 minutes. Stir in sour cream and Parmesan cheese until just combined.

Gather all ingredients.

Mix minced onion, salt, chili powder, cornstarch, cumin, red pepper flakes, cayenne pepper, minced garlic, and oregano in a bowl; set seasoning mix aside.

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 7 to 10 minutes. Drain and discard any excess grease.

Pour water and seasoning mix over beef; stir to combine. Bring to a simmer and cook until mixture thickens slightly, about 5 minutes.

Gather all ingredients.

Heat olive oil in a large saucepan over medium-high heat. Add onion; cook and stir until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, add water and stir to loosen.

Stir ground beef, garlic, ginger, serrano chile, and cilantro into the pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low.

Stir in coriander, salt, cumin, cayenne pepper, and turmeric; cook and stir until flavors blend, about 5 minutes.

Add potatoes and tomatoes; cover and simmer until potatoes are tender, about 15 minutes.

Stir in green peas and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes.

Sprinkle garam masala over top, cover, and let stand for 5 minutes before serving.

Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.

Stir in carrots, celery, and onion; cook and stir until vegetables are soft, about 5 minutes.

Stir in potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with black pepper; add bay leaf and thyme.

Pour in 1/4 cup water if needed, replenishing as needed while cooking.

Bring soup to a simmer; cover and cook, stirring regularly, until potatoes are tender, about 1 hour.

Serve hot and enjoy!

Heat olive oil in a large heavy pot or a 6-quart Dutch oven over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes.

Break ground beef into small chunks and add to the pot; cook and stir, continuing to break the beef into smaller pieces, until the beef is completely browned, 5 to 7 minutes.

Season beef mixture with garlic powder, red pepper flakes, Italian seasoning, and a dash of salt. Stir cabbage, diced tomatoes, and tomato sauce with the beef mixture; bring to a boil, reduce heat to low, and cook mixture at a simmer until cabbage is fork-tender, about 25 minutes. Season with salt and pepper.

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low; cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

Preheat an oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish.

While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the condensed tomato soup and chili powder; cook until heated through.

Spread 1/3 of the rice into the bottom of the prepared baking dish and cover with 1/3 of the ground beef mixture. Place 2 slices of processed cheese over the meat, then cover with 2 more layers of rice and meat. Arrange the remaining 6 slices of cheese over the top.

Bake in the preheated oven until the casserole has heated through and the cheese is bubbly and browned, about 20 minutes.

Heat canola oil in a very large skillet or wok over medium heat. Add garlic and ginger; cook and stir until fragrant, 1 to 2 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.

Stir white and red cabbage, carrots, and bell pepper into beef; cook, stirring occasionally, until vegetables are just tender, 5 to 6 minutes.

Stir in soy sauce, sesame oil, and 1 dash hot sauce until combined; season with salt and black pepper. Serve slaw with fresh cilantro, lime wedge, and hot sauce.

Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. Remove pot from heat.

Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon.

Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour.

Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.