Kitchen

[Iwantcoffee]

My favorite is chili. I also make burgers, meatloaf, meatballs, tacos, enchiladas, burritos, soup, and sour cream noodle bake.

Sour Cream noodle bake. I use 2 cups of light sour cream and omit the cottage cheese. I like this with lots of freshly ground black pepper on the noodles and sour cream.

Sour Cream noodle Bake from The Pioneer Woman

• 1-1/4 pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• 1/2 teaspoon Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

[Zhills]

Picadillo recipe

Ingredients

• 1 lb ground beef
• 2 tbs olive oil
• 1 medium large yellow onion, diced
• 6 garlic cloves, finely chopped
• ½ bell pepper, diced
• 1 tbs cumin
• 3 small potatoes, peeled and cut in small pieces
• ¾ cup dry white wine
• ½ cup whole green olives, stuffed w/ pimentos
• ½ cup raisins
• ¼ cup capers, drained
• 2 cans of tomato sauce (8 oz cans)
• Salt and pepper to taste

Instructions

1. In a medium-size frying pan, brown the ground beef with a dash of cumin and pepper, drain off any excess grease, and set aside.
2. In a large frying pan, heat 2 tbs of olive oil over med-low heat and cook the diced onion until soft
3. Add the chopped garlic and cook until almost golden.
4. Mix in the bell pepper, cumin, pepper and a little salt – not too much as the olives and capers are salty.
5. Add the potatoes pieces and cook for about 5 minutes.
6. Add the ground beef and the wine, let the liquid reduce.
7. Add raisins and tomato sauce when the potatoes are about half-cooked (a knife can easily through the first part but the center is still very firm).
8. Cook for 5 more minutes and then add the olives and capers.
9. Continue cooking over medium heat, stirring occasionally, until the potatoes are ready. If the sauce thickens too much, you can add some more wine or a little bit of water. Taste and adjust any seasonings: salt, pepper, cumin or additional olives/capers.
10. Serve with rice, fried ripe plantains and a small salad.

STUFFED EGGPLANT

1 medium eggplant (about 1 lb) cut in half

Scoop out pulp leaving ½ inch shells. Save.

Filling:

4 oz ground beef crumbled

Saute until browned, add:

1 sm onion

1 sm green pepper

1 clove garlic

eggplant pulp, diced small

Saute 5 minutes

Stir in:

½ C bread crumbs (plain or seasoned)

2 T grated Parmesan

½ t salt

Spoon mixture into eggplant halves.

Pour 1 cup spaghetti sauce into skillet or large pot. Add eggplant halves.

Cover and simmer 15-20 min. until eggplant is tender.

Spoon sauce over top of eggplant halves. Sprinkle with Parmesan!

Skillet Moussaka

In Greece, moussaka is made with beef or lamb, layers of sliced eggplant and a creamy béchamel sauce all baked together in the oven. This variation takes plenty of liberties to make it easy, quick and healthful. Serve over whole-wheat pasta or with potatoes.

4 servings, about 1 cup each | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

·1 small eggplant (see Tips), 8 to 10 ounces

·4 tablespoons extra-virgin olive oil or canola oil, divided

·3 cloves garlic, finely chopped, divided

·1 pound 93%-lean ground beef, lamb (see Tips) or bison

·2 teaspoons dried oregano, divided

·3/4 teaspoon salt

·1/4 teaspoon freshly ground pepper

·3/4 cup tomato puree or crushed tomatoes

·1/2 cup water

·1/3 cup low-fat or nonfat plain Greek yogurt, plus more for serving

·1 medium onion, finely chopped

·1/2 cup shredded part-skim mozzarella

·1/2 cup chopped fresh mint or parsley

Preparation

1. If your eggplant is skinny, cut crosswise into 1/4-inch-thick slices; if it’s fatter, first cut it in half lengthwise, then cut crosswise into slices. Using 1 tablespoon oil, lightly brush eggplant slices on both sides. Set aside.

2. Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add half the garlic and cook, stirring, for 30 seconds. Add meat, 1 teaspoon oregano, salt and pepper. Cook, stirring and breaking up the meat, until no longer pink, 4 to 8 minutes.

3. Using a slotted spoon, remove meat and garlic from the pan, draining well, and transfer to a medium bowl. Add tomato puree (or crushed tomatoes), water and 1/3 cup yogurt to the meat mixture; stir to combine.

4. Pour off any liquid in the pan and wipe the pan clean. Heat the remaining 1 1/2 tablespoons oil over medium heat. Add onion, the remaining garlic, the remaining 1 teaspoon oregano and the eggplant; cook, stirring, until the eggplant is softened, 3 to 4 minutes.

5. Reduce heat to medium-low and add the meat mixture. Cover and cook, stirring occasionally, until the onion and eggplant are soft, 12 to 15 minutes. Sprinkle cheese and mint (or parsley) on top and stir to combine. Serve topped with extra yogurt, if desired.

Joe's Special

Joe's Special, a scramble of eggs, ground beef, and spinach, is savory and satisfying and is a staple on every Joe's menu in the San Francisco Bay Area.

Ingredients

· 2 Tbsp. olive oil

· 5 cloves garlic, minced

· 1 medium yellow onion, finely chopped

· 8 oz. ground chuck

· 8 oz mushrooms, sliced (optional)

· 1 (10-oz.) package frozen chopped spinach, thawed and squeezed dry in paper towels

· 1 tsp marjoram OR Italian seasoning

· 8 eggs, lightly beaten

· Salt & Pepper to taste

· ¼ cup finely grated Parmesan

Instructions

1. Heat oil in a large skillet over medium-high heat. Add garlic and onion; cook until onion starts to brown.

2. Add meat and mushrooms (if using), cooking and stirring, until browned.

3. Add the spinach and marjoram, and cook until heated the excess moisture is evaporated.

4. Add the eggs and cook, stirring until eggs are done. The mixture should be slightly dry.

5. Season with salt and pepper to taste.

6. Sprinkle with Parmesan cheese for garnish.

[Zhills]

http://www.southernliving.com/food/whats-for-supper/ground-beef-recipes/print?print

[151949]

I like to make meatballs but I also make what I call beefy stroganoff - instead of using strips of steak I use ground meat and it is delicious. My hubby also likes when I buy an enchilada kit and instead make an enchilada casserole.

[Sooner]

On 11/3/2014 lork said:

We eat more ground beef than any other meat. My favorite is hamburgers quickly followed by chili (or taco soup). Meat loaf, meatballs, tacos, spaghetti, sloppy joes, stuffed cabbage, stuffed peppers, etc.; it's all good. I do not like hamburger pizza, hamburger gravy, vegetable soup with hamburger. Being from Kansas and a farmer's daughter, I only hope the current high price of beef is being trickled down to the hardworking cattlemen!

I agree with you--we raised cattle when I was growing up too. Good hamburger should be as tasty as a steak! I often grind my own or go to a local butcher I can trust. The KitchenAid mixer attachment does a good job of making burger meat!

I also mix hamburger with ground chicken or turkey for chili and as spicy as mine is, you really can't tell a lot of difference. Sometimes I add small cubes of beef to it too and that is wonderful along with the ground meat for a meaty texture.

I ADORE stuffed peppers too! And I like veggie soup with hamburger ONLY if I really brown the meat a lot first, then take it out, make the soup in the pot with the brown bits on the bottom and add back the hb later in the cooking process.

[ChynnaBlue]

Chili or tacos

[chickenbutt]

Tacos here too! I can take one lb ground beef and have two tacos a day for four days! Cheap eats, but I really love tacos anyway.

If I had to purchase 2-3lbs at a time, however, I'd probably break it up into 1lb blocks, freeze them, and vacuum seal them individually. That way I could spread it out a lot further instead of eating beef day in and day out for weeks.

It's always a good idea to spread out beef consumption anyway. I might eat beef once a week, or more often than not, less than that.

[mima]

Chili, tatortot casserole, shepards pie, and tacos.

[ivey]

On 11/3/2014 lovesrecess said:

hamburgers with all the trimmings

Depending on how many you cook for, I would make several hamburger patties. Have a good old fashioned fully loaded hamburger. Then freeze the others. They freeze well and you can cover them with gravy, sauces, etc. in other dishes.

Or split the meat and use part of it for sheperd's pie and load with plenty of veggies to round out a good meal.

[Free2be]

That sour cream noodle bake from Pioneer Woman looks good but there is no seasoning in it. I'd have to add something even if it is only parsley but probably at least some garlic and or Italian type seasonings.

Spaghetti pie is an alternative to regular spaghetti. A thin layer of cream cheese on top makes it deliciously decadent.