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Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Category: Beef (Page 3 of 6)

Any and all things beef, from hamburger to roast to steak.

Marvelous Mini Meatloaves

January 14, 2007 / / 0 Comments
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Recipe Source: Modified from a Kraft Foods recipe

Prep/Cooking Time: 45 min

Ingredients:

1 lb. extra lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix
1 cup water
3/4 cup spaghetti sauce (or substitute: 3/4 cup salsa)

One or more of the following seasoning options: 1 tsp. Italian seasoning, 2 tsp. chili powder, 1 tsp. dried oregano leaves, 1 tsp. garlic powder.

Directions:

Preheat oven to 375°F. Mix meat, stuffing mix, water and seasoning until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of spoon.

Spoon sauce (or salsa) evenly into indentations in meatloaves.

Bake 30 min. or until meatloaves are cooked through (160°F). Top evenly with cheese; continue baking 5 min. or until cheese is melted. Let stand 10 min. before serving.

Serves 6.

One Skillet Spaghetti

January 14, 2007 / / 0 Comments
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Recipe Source: swirlycinnacakes / recipezaar.com

Prep/Cooking Time: 50 min / 15 min prep

Ingredients:

1/2 lb hamburger
1 onion, chopped (about 1/2 cup)
2 cups whole tomatoes, undrained
1/4 cup green peppers, chopped
1/4 cup water
1 teaspoon salt
1/2 teaspoon sugar
3 1/2 ounces thin spaghetti, uncooked
1/2 cup cheddar cheese, shredded

Directions:

Cook and stir hamburger with onion in a 10″ skillet or Dutch oven until hamburger is light brown; drain off excess grease.

Stir in tomatoes, with liquid, green pepper, water, salt, sugar, chili powder and spaghetti, breaking up tomatoes with fork.

Heat to boiling; reduce heat.

Cover and simmer, stirring occasionally until spaghetti is tender, about 30 minutes. Add a little water during cooking if necessary.

Sprinkle with cheese; cover and heat until cheese melts.

Baked Macaroni Cheese and Beef Casserole

January 13, 2007 / / 1 Comment
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Recipe Source: Weight Watchers New 365 Day Menu Cookbook

Ingredients:

90 g (3 oz) elbow macaroni
220 g (8 oz) premium lean ground beef
1/2 cup onion, chopped
1/2 cup red capsicum (red pepper), chopped
1 cup of tomato sauce
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 tsp ground black pepper
40 g (1 1/2 oz) low fat grated mozzarella cheese.

Directions:

Get your oven going, and preheat it to 350 F (180 C).

Next, cook the macaroni for about 10 minutes in a large pot of boiling water, and drain.

Now spray a non-stick frying pan with canola oil, and cook the beef for about 5 minutes, stirring constantly till the meat goes brown. Drain the fat (if any). Set aside on a large dish.

Spray the non-stick pan again with canola oil, and saute the chopped onion and capsicum over mid heat. Stir every now and then till the veggies go tender.

Now add the tomato sauce, thyme, black pepper and the beef, and continue stirring frequently for about 3 minutes or so.

Combine the macaroni with the sauce, and then remove from the heat.

Put the combined macaroni and beef sauce into a oven-proof baking tray and sprinkle with low fat grated cheddar cheese. Bake for about 20 minutes, and remove from the oven. Let it cool down a bit, and serve warm.

Beef Empanadas

January 13, 2007 / / 0 Comments
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Recipe Source: cooks.com

Ingredients:

1 tbsp. olive oil
1/2 lb. ground beef
1/2 green pepper, chopped
2 tbsp. chopped garlic
1/3 c. chopped raisins
1/4 c. chopped stuffed green olives
1 1/2 tbsp. red wine vinegar
1 tbsp. flour
1 3/4 tsp. allspice
1 tsp. cumin
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. coarse ground black pepper
1 c. grated Monterey Jack cheese
1/3 c. chopped fresh cilantro
2 (12 oz.) pkgs. Big Country buttermilk biscuits
2 egg yolks (for glaze)

Directions:

Heat olive oil in skillet. Add ground beef, green pepper, garlic and cook until beef is browned, about 6 to 7 minutes.

Add raisins, olives, vinegar, flour, allspice, cumin, cayenne pepper, salt and black pepper, and cook over medium heat until thick, about 5 minutes. Remove from heat stir in the Monterey Jack cheese and the cilantro. Mix well and set aside to cool for at least 45 minutes.

Recipe to this point can be made up to 48 hours ahead and refrigerated until ready to use.

Beat the 2 egg yolks until smooth (glaze).

One at a time, roll biscuits out on lightly floured bread board, to discs of about 4 1/2″ in diameter. Brush a 1/2″ strip of the glaze around one half of the edge of each disc. Put one heaping tablespoonful of filling in the middle of each disc. Fold unglazed half over to form half circle. Crimp edges together using dinner fork dipped in flour. Put empanadas on ungreased cookie sheet, brush tops lightly with remaining glaze.

Bake at 375 degrees until golden brown on top, about 12 minutes.

Makes 20 empanadas. (Or, use one package of 10 biscuits, and save half of the filling to make 10 more a few days later.)

Summer Lasagna

January 12, 2007 / / 0 Comments
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Recipe Source: bushbeans.com

Ingredients:

1 (15 1/2 oz.) can BUSH’S Chili Magic Chili Starter
1 pound lean ground beef
1 (8 oz.) can tomatoes
1 (15 oz.) carton part-skim ricotta cheese
1 egg, beaten
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
6 medium zucchini (about 2 1/2 pounds), thinly sliced
1 cup shredded mozzarella cheese

Directions:

In a skillet , cook ground beef until browned; drain. Stir in BUSH’S Chili Magic Chili Starter and tomatoes. Simmer, uncovered, for 30 minutes or until thickened, stirring occasionally. Combine ricotta cheese, egg, garlic salt, and pepper; mix well. Layer half of zucchini slices, cheese mixture, and meat mixture in lightly greased 2-quart oblong baking dish. Repeat layers. Sprinkle with mozzarella cheese. Bake at 375 for 30 minutes. Let stand 10 minutes before serving.

Makes 6 to 8 servings.

Fajita Casserole

January 12, 2007 / / 0 Comments
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Recipe Source: bushbeans.com & White Lily Foods

Ingredients:

1 can (15.5 ounces BUSH’S BEST Chili Magic
1 pound lean top round steak, cut into 1″ strips
1 small onion, cut into strips
1 green bell pepper, cut into strips
1 container (8 ounces) sour cream
9 (6-inch) corn tortillas, cut into one-inch strips
1 jar (16 ounces) salsa
2 cups (8 ounces) shredded Cheddar cheese

Directions:

Preheat Oven to 350° F. Drain Chili Magic, reserving the liquid. Pour the drained liquid over the steak strips. The steak may marinate for up to 24 hours or use immediately.

Pour the liquid and steak into large skillet. Cook steak, onion, and peppers over medium heat for 12 to 15 minutes or until steak is done.

In large bowl, combine drained Chili Magic and sour cream.

In lightly greased 9×13-inch baking dish, layer 1/3 of tortilla strips. Layer with half of steak mixture, half of bean mixture, and 1/3 of cheddar cheese. Repeat layers. Top with remaining tortilla strips. Spread with salsa. Bake for 25 minutes. Sprinkle top with remaining cheese. Bake 5 more minutes.

Makes 8 servings.

Baked Mexican Chili Pasta

January 12, 2007 / / 0 Comments
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Recipe Source: bushbeans.com

Prep/Cooking Time: Prep Time: 10 minutes / Cook Time: 30 minutes

Ingredients:

1 lb. ground beef
1 onion, chopped
2 cans (15.5 ounces) BUSH’S Chili Magic Chili Starter, any variety
1 can (14 1/2 ounces) diced tomatoes
1/2 lb. elbow macaroni
1 can (4.5 ounces) chopped green chilies
4 cups (16 ounces) shredded Mexican cheese blend, divided

Directions:

Preheat the oven to 350°F. Coat a 9″ x 13″ baking dish with nonstick cooking spray. In a large skillet, brown the ground beef with the onion over medium heat; drain if necessary. Add the Chili Magic and diced tomatoes; cover and cook for 10 minutes, stirring occasionally. Meanwhile, cook the macaroni according to the package directions; drain. In a large bowl, combine the chili, macaroni, green chilies, and three cups cheese; mix well and spoon into the baking dish. Top with the remaining 1 cup cheese then bake for 12 to 15 minutes, or until heated through and the cheese melted.

Makes 6-8 servings.

Fast Hamburger Casserole With a Mexican Twist

January 8, 2007 / / 0 Comments
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Recipe Source: Leggy Peggy / recipezaar.com

Prep/Cooking Time: 55 min / 25 min prep

Ingredients:

10 ounces pasta (I used spirals)
1 1/2 lbs hamburger
1-2 medium onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
1-2 ounce taco seasoning (I used a whole sachet)
1 cup water
1 cup taco sauce (I used medium heat, but any other would be okay)
1 cup sour cream
3 cups cheddar cheese, grated
1/4 cup jalapeno peppers, minced, add to taste
1/4 cup black olives, sliced, add to taste

Directions:

Cook pasta in salted boiling water according to package directions. When done, drain and set aside. By the way, I managed to finish everything else in the time that it took the pasta water to come to a boil and the pasta to then cook.

When pasta water comes to a boil, preheat oven to 350 degrees.

Saute the hamburger in a large frying pan. Mash with the back of a wooden spoon, so it crumbles into little pieces.

When the hamburger has lost most of its pink, add the onion, bell pepper and garlic. Saute until everything is softened to your taste.

Add the taco seasoning and the water. Stir well and simmer, uncovered, for 5–10 minutes—until the water evaporates.

Turn off heat to frying pan.

If your frying pan is big enough, you can keep adding ingredients to it and cook it all in the same pan. Otherwise transfer the meat mixture to a Dutch oven before continuing.

Add the taco sauce, sour cream, 2 cups of the cheese, and the jalapeños and olives if you are using them. Stir well.

Bake in oven for 30–40 minutes—until it’s nice and bubbly.

Ten minutes before the casserole is done, sprinkle the last cup of cheese over the top.

Macaroni Beef

January 8, 2007 / / 0 Comments
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Recipe Source: Dee-licious! / recipezaar.com

Prep/Cooking Time: 35 min / 15 min prep

Ingredients:

750 g minced beef
1 large brown onion, chopped
4 slices bacon, chopped
500 g dry pasta
2 (450 g) cans condensed tomato soup

Directions:

Cook pasta according to directions on packet. In a large pot, saute onion and bacon until cooked. Add mince and cook until brown and all lumps are broken up. Pour in the soup, add half a tin of water if needed. Simmer for 20 minutes. Stir through pasta and serve.

Melanie’s Chili

January 8, 2007 / / 0 Comments
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Recipe Source: Melanie / allrecipes.com

Prep/Cooking Time: 30 Min

Ingredients:

1 pound ground beef
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (16 ounce) can pinto beans
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon minced garlic

Directions:

In a large saucepan over medium-high heat, cook beef and onion until meat is no longer pink. Stir in tomatoes, tomato sauce, beans, chili powder, cumin, cayenne and garlic. Cover, reduce heat and simmer 20 minutes.

Melanie’s Notes:

To make a double batch, double everything except the meat and onion. Use 1 can each of pinto and kidney beans, that is how I normally make it.

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