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ground beef recipes

Easy Beef Pot Pie
Ingredients

1/2 of a 15-ounce package (1 crust) folded refrigerated unbaked piecrust
1-1/2 pound lean ground beef
2 cups refrigerated diced potatoes with onions or frozen loose-pack diced hash brown potatoes with onions and peppers
2 cups loose-pack frozen mixed vegetables
1 15-ounce can Italian-style or regular tomato sauce
1 14-1/2-ounce can Italian-style stewed tomatoes, un-drained
2 teaspoons sesame seed

Directions
Let piecrust stand at room temperature while preparing ground beef mixture. In a large skillet, cook ground beef until brown. Drain well. Stir in potatoes, mixed vegetables, tomato sauce, and stewed tomatoes. Bring to boiling, then remove from heat. Meanwhile, unfold piecrust; cut into eight wedges. Spoon ground beef mixture into a 3-quart rectangular baking dish, spreading evenly. Place half of the pastry wedges along one long side of the dish, with points toward center, overlapping wedges slightly at the base. Repeat with the remaining pastry wedges on opposite side. Sprinkle with sesame seed.
Bake dish in a 400 degree F oven for 18 to 20 minutes or until pastry is golden brown. Let stand for 10 minutes before serving. Makes 8 servings. Dietary Exchanges: 2 starches, 1/2 vegetable, 1-1/2 lean meat, 2 fat.


ground beef recipes

Slow Cooker Lasagna II

1-pound ground chuck
1-package lasagna noodles
1-teaspoon garlic powder
12 ounces cottage cheese
12 ounces tomato paste
12 ounces shredded mozzarella cheese
1/2 pound smoked sausage, diced
1 chopped onion
3/4-cup water
1-tablespoon parsley
1-tablespoon sugar

Break noodles into one inch pieces & cook until slightly tender. Drain. Brown ground chuck and sausage in a frying pan. Spray Crock Pot with cooking spray. Pour all ingredients into Crock Pot. Mix thoroughly. Cook on low 6 to 8 hours.


ground beef recipes

Tortilla Pie
12 servings | 1 hour 25 minutes 15 mins prep

1 lb ground beef
1/4-cup onions, dried or fresh chopped
16 ounces tomatoes, canned
1-teaspoon garlic, minced
1-teaspoon beef base
1-tablespoon chili powder
1-tablespoon cumin
8 ounces salsa (hotness to taste)
6 ounces black olives, sliced
Texas Pete (to taste)
6 corn tortillas
1 1/2 cups cheddar cheese, shredded

Brown ground beef and onion in a heavy skillet. Drain off excess grease. Add remaining ingredients and simmer for about 30-45 minutes. In a 2 quart casseroles, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. Pour 1/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes.
Remove and let stand for 5 minutes before cutting. Garnish with sour cream and chives.
Serve with side salad.


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