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Ground beef recipes

Posted by on Nov. 1, 2010 at 10:11 PM
  • 21 Replies

Please post your ground beef recipes here:

I will try and go through posts and add them all, thanks!

Page 1:

Porcupine Meatballs
Hamburger Goulash
Easy Shepherds Pie
King Ranch Casserole with Beef
Salisbury patties & gravy
Wet Burritos
Cheeseburger Paradise Soup
Beef and Bean Tortilla Casserole
Tator Topped Casser

Page 2:

Beefy Nachos

by on Nov. 1, 2010 at 10:11 PM
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Replies (1-10):
by Rhonda on Nov. 1, 2010 at 10:16 PM

Porcupine Meatballs (I have to double the recipe for my large family)

Combine the first 7 ingredients with 1/4 c. of the tomato soup. Mix well. Shape into about 20 balls and place in a skillet. Mix rest of soup, water, and Worcestershire sauce and pour over meatballs. Bring to a boil. Reduce heat, cover, and simmer for 40 minutes or until rice is soft and meatballs are set. Serve with sauce.

by Rhonda on Nov. 1, 2010 at 10:17 PM

Hamburger Goulash:

  • 16 oz. box elbow macaroni
  • 1 lb. ground beef or turkey
  • 1 medium onion, diced
  • 2 cans tomato soup
  • 1 can stewed tomatoes
  • chili powder or other seasonings to taste

Cook macaroni in boiling water. While macaroni is cooking, brown beef with onion and drain. Drain macaroni. Add tomato soup and tomatoes to macaroni along with beef. Stir together, season and serve.

by Tiesha on Nov. 2, 2010 at 1:14 PM
1 mom liked this

Easy Shepherds Pie

1 lb. ground beef
2 cups  hot mashed potatoes
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 cup  Shredded Cheddar Cheese, divided
2 cloves garlic, minced
4 cups  frozen mixed vegetables, thawed
1 cup beef gravy
Brown meat and drain.  Mix potatoes, cream cheese, 1/2 cup Cheddar and garlic until well blended. Combine meat, vegetables and gravy; spoon into 9-inch square baking dish.  Cover with potato mixture and remaining Cheddar. Bake 20 min. or until heated through.
by on Nov. 2, 2010 at 1:39 PM
1 mom liked this

King Ranch Casserole with Beef

1 Medium Onion
1 Medium Bell Pepper
2 lbs. Of Ground Meat
1 can of Cream of Chicken
1 can of Cream of Mushroom
2 cans of Rotel Diced Tomatoes
12 Corn Tortillas (Qty may vary )
4 cups of Shredded Cheddar Cheese ( Size can vary )

Preheat oven to 350

Brown the ground meat with onions, bell peppers, and drain. Add the soups and Rotel and mix well. Grease a 13 X 9 casserole dish. Start layering with a thin layer of meat sauce in the pan, add a layer of tortillas, meat sauce, cheese, tortillas, and repeat layers. You should end up with cheese on the top. Bake casserole for approx. 30 minutes or until cheese is melted and bubbling on top.

by on Nov. 3, 2010 at 2:37 PM
  • by on Sep. 25, 2010 at 9:03 AM
  • Meatlloaf

    1.5 pounds of ground beef

    Onion, garlic and steak seasoning (Yes I sprinkle steak seasoning on it, it makes it tastier)

    Meatloaf seasoning that i buy in the spice aisle

    1 egg

    1/2 cup of itallian bread crumbs

    1/4 cup milk

    I mix that all together in a big bowl

    Shape the meatloaf together and put it in a cooking bag along with baked potatoes cut up.

    Cook it on 350 for about 35 min, then add carrots in the bag and put ketchup or Bar B Q sauce on the meatloaf and cook it for another 20 minutes.

    by on Nov. 3, 2010 at 2:45 PM

    Salisbury patties & gravy

    1 lb. ground beef (I use ground turkey)

    1 medium onion, chopped

    1 to 1 1/2 cups coarsely crushed saltines

    1 egg

    3 tsp. instant beef boullion granules, divided

    2 to 3 cups water

    3 Tbsp. cornstarch mixed in 3 Tbsp. water

    Mix together beef, onion, saltines, egg and 1 tsp. beef boullion granules. Form patties with hands and fry in small amount of margarine on both sides. When all patties are browned, cover with 2 cups water and rest of beef boullion. Cover with lid and simmer for about 15 minutes. Remove patties to a plate and make gravy by slowly adding the cornstarch/water mix. You may add more water and beef boullion granules to taste.

    Serving this with mashed potatoes, green beans, and some kind of apple dessert.

    by on Nov. 3, 2010 at 2:47 PM
    1 mom liked this
  • by on Oct. 9, 2010 at 8:11 AM
  • Wet Burritos

    • 1 lb. ground turkey or beef,
    • 1 can refried beans,
    • 1 pkt. taco seasoning,
    • 1 c. water,
    • 10 large flour tortillas,
    • 8 oz. shredded cheddar,
    • 2 chopped tomatoes,
    • 1 to 1 1/2 c. chopped lettuce,
    • 1 medium diced onion,
    • 1 can mild enchilada sauce,
    • 1 can cream of chicken soup.

    Brown and drain the ground meat. Add refried beans, taco seasoning and water. Stir well and simmer for 15 minutes over low heat. Now come the hard part: Divide the meat/beans into 10 fairly equal parts. Doing one at a time, place a part of the meat/bean mixture on a warmed tortilla, top with some tomatoes, lettuce and onion. Roll the tortillas according the directions on the tortilla package, being sure to tuck the ends in. Place in a 9 x 13 casserole dish or pan. Repeat with each tortilla. Mix enchilada sauce and chicken soup together and pour over the top of the burritos. Sprinkle the cheese over the top and bake 30 to 40 minutes at 350. These may be a bit too spicy hot for young kids (mine love them) but any leftovers will keep in the fridge for a few days

    by on Nov. 3, 2010 at 2:50 PM
    1 mom liked this
  • by on Oct. 16, 2010 at 8:23 AM
  • •·         Cheeseburger Paradise Soup



    •·         6 medium potatoes, peeled and cubed

    •·         1 small carrot, grated

    •·         1 small onion, chopped

    •·         1/2 cup chopped green pepper

    •·         2 tablespoons chopped seeded jalapeno pepper

    •·         3 cups water

    •·         2 tablespoons plus 2 teaspoons beef bouillon granules

    •·         2 garlic cloves, minced

    •·         1/8 teaspoon pepper

    •·         2 pounds ground beef

    •·         1/2 pound sliced fresh mushrooms

    •·         2 tablespoons butter

    •·         5 cups milk, divided

    •·         6 tablespoons all-purpose flour

    •·         1 package (16 ounces) process cheese (Velveeta), cubed

    •·         Crumbled cooked bacon


    In a soup kettle, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through. In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon. 14 servings (about 3-1/2 quarts).

    by on Nov. 3, 2010 at 2:51 PM
    1 mom liked this
  • by on Oct. 16, 2010 at 8:25 AM
  • Beef and Bean Tortilla Casserole


    Nutrition Facts

    Servings Per Recipe 8 servings

    •·         Amount Per Serving

    •·         Calories 396

    •·         Total Fat (g) 13

    •·         Saturated Fat (g) 6

    •·         Cholesterol (mg) 73

    •·         Sodium (mg) 942

    •·         Carbohydrate (g) 36

    •·         Fiber (g) 6

    •·         Protein (g) 33

    Percent Daily Values are based on a 2,000 calorie diet


    •·         1-1/2  pounds lean ground beef

    •·         1  large onion, peeled and chopped

    •·         2  teaspoons hot chili powder

    •·         1/2  teaspoon ground cumin

    •·         1/4  teaspoon salt

    •·         2-1/2  cups prepared reduced-sodium salsa (such as Muir Glen Organic or Green Mountain Gringo)

    •·         8  fajita-size flour tortillas

    •·         1  can (15 ounces) red kidney beans, drained and rinsed

    •·         2  cups shredded reduced-fat taco cheese blend (such as Sargento)


    1. Heat oven to 375°. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Set aside.

    2. Spray a large nonstick skillet with nonstick cooking spray; heat over medium-high heat. Crumble in ground beef and onion. Cook for 8 minutes, stirring occasionally. Add chili powder, cumin and salt and cook 1 minute. Stir in 1 cup of the salsa and heat through.

    3. Line the prepared baking dish with 2 of the tortillas. Cut a third tortilla into pieces, and use some of the pieces to completely cover bottom of dish. In a medium-size bowl, coarsely mash the beans and stir in 1 cup of the salsa. Spoon mixture evenly over the tortillas in the baking dish. Sprinkle 2/3 cup of the cheese over the top.

    4. Place another layer of tortillas (and tortilla pieces) over beans and cheese. Evenly spoon beef mixture over tortillas. Sprinkle with 2/3 cup of the cheese. Place the remaining tortillas over the beef and cheese layer. Top with the remaining 1/2 cup salsa and the rest of the cheese.

    5. Cover with foil and bake at 375° for 45 minutes. Remove from oven and allow to set for at least 10 minutes before serving.

    by on Nov. 3, 2010 at 2:53 PM
  • by on Oct. 23, 2010 at 8:57 AM
  • tator topped casserole

    1 lb. ground beef
    1 small  onion, finely chopped
    1 can (10-3/4 oz.) condensed cream of mushroom soup
    1/4 cup  milk
    1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
    1 cup  KRAFT Shredded Cheddar Cheese
    1 lb. (1/2 of 32-oz. pkg.) frozen bite-size seasoned potato nuggets

    Make It

    HEAT oven to 375ºF.

    BROWN meat with onions in large skillet, stirring occasionally; drain. Spoon into 2-qt. casserole.

    MIX soup and milk; pour over meat mixture; top with layers of remaining ingredients.

    BAKE 45 min. or until potatoes are golden brown and casserole is heated through.

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