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Posts Tagged ‘ground beef’

Runza

Runza
Ingredients
4-1/2 cups all-purpose flour, divided
1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup shortening
2 eggs

FILLING:
1 pound ground beef
2 small onions, chopped
4 cups chopped cabbage
1 teaspoon salt
1/2 teaspoon pepper

Directions
Place 1-3/4 cups flour, sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120°-130°. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, about 6-8 minutes.

Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cabbage, salt and pepper; cook until cabbage is wilted.

Punch dough down; roll into twelve 6-in. squares. Top each square with 1/3 cup meat mixture. Fold into triangles. Pinch edges tightly to seal and place on greased baking sheets. Bake at 350° for 20 minutes or until golden brown. Serve hot. Yield: 12 servings.

Recipe found here: Runza

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Cheeseburger Pepper Cups

Cheeseburger Pepper Cups

Ingredients
4 medium sweet red, yellow or green peppers
1/2 pound ground turkey or beef
1/4 cup finely chopped onion
2 cups cooked brown rice
1 can (6 ounces) tomato paste
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon spicy brown mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 cup vegetable broth
1 cup (4 ounces) shredded cheddar cheese

Directions
Cut peppers in half lengthwise and remove seeds; set aside. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, tomato paste, ketchup, Worcestershire sauce, mustard, garlic salt and pepper. Spoon into peppers.

Place in a greased 13-in. x 9-in. baking dish; pour broth around the peppers. Cover and bake at 350° for 30 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Yield: 4 servings.

Recipe found here: Cheeseburger Pepper Cups

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BBQ Cheeseburger & Rice Skillet

BBQ Cheeseburger & Rice Skillet

what you need
1 lb. ground beef
1/2 cup chopped onion
1-3/4 cups water
1 cup KRAFT Original Barbecue Sauce
2 cups instant white rice, uncooked
1 cup KRAFT Shredded Cheddar Cheese

make it

BROWN meat with onion in large skillet; drain.

ADD water and barbecue sauce; mix well. Bring to boil.

STIR in rice; cover. Reduce heat to low; cook 5 minutes. Stir. Sprinkle with cheese.

kraft kitchens tips VARIATION Omit onion. Brown meat in large skillet; drain. Add 1-1/2 cups water, barbecue sauce and 1 cup frozen or canned whole kernel corn, drained; stir. Bring to boil. Stir in rice. Continue as directed.

Recipe found here: BBQ Cheeseburger & Rice Skillet

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Bacon Cheeseburger Buns

Bacon Cheeseburger Buns

Ingredients
2 packages (1/4 ounce each) active dry yeast
2/3 cup warm water (110° to 115°)
2/3 cup warm milk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
2 eggs
2 teaspoons salt
4-1/2 to 5 cups all-purpose flour

FILLING:
1 pound sliced bacon, diced
2 pounds ground turkey or beef
1 small onion, chopped
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 pound process cheese (Velveeta), cubed
3 to 4 tablespoons butter, melted
Ketchup or barbecue sauce, optional

Directions
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat.

Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into an 12-in. x 8-in. rectangle; cut each into six squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal.

Place 2 in. apart on greased baking sheets. Bake at 400° for 9-11 minutes or until lightly browned. Brush with butter. Serve warm with ketchup if desired. Yield: 2 dozen.

Recipe found here: Bacon Cheeseburger Buns

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Cheeseburger Soup

Cheeseburger Soup

Ingredients
1/2 pound ground turkey or beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta), cubed
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

Directions
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).

Recipe found here: Cheeseburger Soup

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Unstuffed Cabbage

Unstuffed Cabbage

Ingredients
1 tablespoon olive oil
1 1/2 to 2 pounds lean ground beef
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1 tablespoon cider vinegar or wine vinegar
1/2 teaspoon ground cinnamon
dash nutmeg
1/2 teaspoon ground black pepper
1 teaspoon sea salt

Preparation
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.

Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, vinegar, cinnamon, nutmeg, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Recipe found here: Unstuffed Cabbage

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Hearty Cheese Tortellini

Hearty Cheese Tortellini

Ingredients
1/2 pound bulk Italian sausage
1/2 pound 90% Lean Ground Beef
1 jar (24 ounces) marinara sauce
1 can (14-1/2 ounces) Italian diced tomatoes
1 cup sliced fresh mushrooms
1 package (9 ounces) refrigerated cheese tortellini
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions
In a small skillet, cook sausage and beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the marinara sauce, tomatoes and mushrooms. Cover and cook on low for 6-7 hours or until heated through.

Prepare tortellini according to package directions; stir into meat mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted. Yield: 6 servings.

Recipe found here: Hearty Cheese Tortellini

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Cajun Beef Casserole

Cajun Beef Casserole

Ingredients
1 package (8-1/2 ounces) corn bread/muffin mix
1 pound ground beef
2 cans (14-1/2 ounces each) diced tomatoes, drained
2 cups frozen mixed vegetables, thawed
1 can (6 ounces) tomato paste
1 to 2 teaspoons Cajun seasoning
1 cup (4 ounces) shredded cheddar cheese
2 green onions, thinly sliced

Directions
Prepare corn bread batter according to package directions. Spread into a greased 11-in. x 7-in. baking dish.

In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Add the tomatoes, vegetables, tomato paste and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over top. Sprinkle with cheese.

Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Sprinkle with onions. Yield: 6 servings.

Recipe found here: Cajun Beef Casserole

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Beef and Noodle Casserole

Beef and Noodle Casserole

Ingredients
1-1/2 pounds ground beef
1 tablespoon butter
1 large onion, chopped
1 cup chopped green pepper
1 tablespoon Worcestershire sauce
6-1/4 cups uncooked wide egg noodles, cooked and drained
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (4 ounces) shredded cheddar cheese

Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. In the same skillet, melt butter over medium-high heat. Saute onion and pepper until tender. Stir in the beef, Worcestershire sauce, noodles and soups.

Transfer to a greased 3-qt. baking dish; top with cheese. Bake, uncovered, at 350° for 45-50 minutes or until heated through. Yield: 8 servings.

Recipe found here: Beef and Noodle Casserole

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Beef-Stuffed Zucchini

Beef-Stuffed Zucchini

Ingredients
4 medium zucchini
1 pound ground beef
1/2 cup chopped onion
3/4 cup marinara or spaghetti sauce
1 egg, beaten
1/4 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese, divided
Additional marinara or spaghetti sauce

Directions
Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells.

Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.

Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese.

Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. Serve with additional marinara sauce. Yield: 4 servings.

Recipe found here: Beef-Stuffed Zucchini

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