Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

Ground beef recipes

Posted by on Apr. 3, 2014 at 2:13 PM
  • 17 Replies

We buy our beef by the half, and somehow we always end up with a lot of burger meat left after the rest is long gone. I get tired of hamburgers, meatballs, tacos, and spaghetti.

What are some of your family's favorite ground beef meals?

by on Apr. 3, 2014 at 2:13 PM
Add your quick reply below:
You must be a member to reply to this post.
Replies (1-10):
by Melissa on Apr. 3, 2014 at 2:21 PM

I make a crock pot pizza that has ground beef in it.

Ingredients: 2 lbs ground beef
1 - 8 oz. package of rigatoni pasta (I use whatever catches my eye or is on sale)
1 - 16 oz. package shredded mozzarella cheese
1 - 10 3/4 oz. can of tomato soup
2 - 14 oz. jars of pizza sauce
1 - 8 oz. package sliced pepperoni

Bring a large pot of lightly salted water to a boil. Add past and cook for 8-10 minutes or until al dente; drain and set aside. Brown the ground beef and drain off the grease. Alternate layers of ground beef, noodles, cheese, soup, sauce and pepperoni (I cheat and just mix it all together). Cook on Low for 4 hours. 

by Ashley on Apr. 3, 2014 at 3:48 PM
crock pot chili
by Platinum Member on Apr. 4, 2014 at 12:00 AM


  • ½ tsp salt
  • 1 lb ground beef
  • 1 onion, finely chopped
  • 2-4 cloves garlic, minced
  • 1 can (14.5 ounce) diced tomatoes ( I use the garlic, basil, oregano flavor)
  • 1½ cups low sodium beef broth
  • 1 tsp minced fresh oregano or ½ tsp crumbled dried oregano
  • ¼ tsp pepper
  • 8 ounces orzo pasta, dried (1 cup) - try whole wheat if you can find it!
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • ½-¾ cup grated Parmesan cheese


  1. Sprinkle salt into a 10 to 12 inch frying pan over medium-high heat. Crumble beef into pan and cook, stirring often, until meat begins to brown, 3 to 5 minutes.
  2. Reduce heat to medium, stir in onion, and continue to cook, stirring, until onion is soft but not brown, about 5 minutes. Spoon off and discard excess fat.
  3. Add garlic, tomatoes (break them up with a spoon) and their liquid, broth, oregano, and pepper. Bring mixture to a boil then stir in pasta. Reduce heat, cover and simmer gently until pasta is tender to bite, 10 to 12 minutes.
  4. Meanwhile, squeeze as much liquid as possible from spinach. Stir spinach into pasta mixture just until heated through. Serve with cheese to add to taste.
by Platinum Member on Apr. 4, 2014 at 12:02 AM

THis is actually edible and pretty unique, we have it a couple times a year.

SKillet Cheeseburger macaroni

We combine the flavors of our favorite burger—ground beef, dry mustard, American cheese, and dill pickles—with the convenience and heft of a one-skillet meal.


We like Boar’s Head Kosher Dill Pickles.


  • 1pound 85 percent lean ground beef
  • 1cup finely chopped onion
  • 12ounces (3 cups) elbow macaroni
  • 2 1/2cups chicken broth
  • 1(15-ounce) can tomato sauce
  • 1tablespoon Worcestershire sauce
  • 1tablespoon dry mustard
  • Salt and pepper
  • 6ounces chopped deli American cheese
  • 1/2cup chopped dill pickles


  1. 1. Cook beef and 1/2 cup onion in 12-inch nonstick skillet over medium-high heat until beef is no longer pink, about 7 minutes.

    2. Add macaroni, broth, tomato sauce, Worcestershire, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to boil. Cover, reduce heat to low, and simmer, stirring occasionally, until macaroni is tender, 8 to 10 minutes. Stir in cheese, pickles, and remaining 1/2 cup onion. Season with salt and pepper to taste. Serve.

by Platinum Member on Apr. 4, 2014 at 12:04 AM

30 minute meatloaves

Homemade meatloaf is a family favorite, but most meatloaf recipes’ lengthy cooking time makes them impractical as a quick and easy weeknight meal. For a recipe that could be prepared in less than 30 minutes, we simplified the ingredient list, substituting onion powder and garlic powder for the… read more


If meat-loaf mix is not available, substitute 3/4 pound each of ground pork and 85 percent lean ground beef.


  • Meat Loaves
  • 17Saltine crackers, crushed fine (about 2/3 cup)
  • 1/4cup milk
  • 3tablespoon Worcestershire sauce
  • 1/3cup minced fresh parsley leaves
  • 1 - 1 1/2tablespoon Dijon mustard
  • 1large egg
  • 1teaspoon onion powder
  • 1teaspoon garlic powder
  • 1/8teaspoon cayenne pepper
  • Salt and pepper
  • 1 1/2pounds meat loaf mix
  • 2teaspoons vegetable oil
  • Glaze
  • 1/2cup ketchup
  • 1/4cup packed light brown sugar
  • 4teaspoons cider vinegar


  1. 1. For the meatloaves: Adjust oven rack to middle position, place broiler pan with slotted top on oven rack, and heat oven to 500 degrees.

    2. Mix cracker crumbs, milk, Worcestershire, parsley, mustard, egg, onion powder, garlic powder, cayenne, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add meat and mix with hands until evenly combined. Form into 4 tightly packed loaves, each measuring 4 by 3 inches.

    3. Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook loaves until well browned on top and bottom, 2 to 3 minutes per side.

    4. For the glaze: While meat is browning, combine ketchup, brown sugar, and vinegar in bowl.

    5. To finish: Carefully transfer loaves to slotted broiler-pan top and spoon 1 tablespoon glaze over each loaf. Bake until thermometer inserted in middle of loaf registers 160 degrees, 7 to 9 minutes. Let loaves rest on broiler pan for 3 minutes. Serve, passing remaining glaze separately.


    The loaves can be formed, wrapped with plastic, and refrigerated overnight. Let the loaves sit at room temperature for 20 minutes before proceeding with step 3.

by Platinum Member on Apr. 4, 2014 at 12:07 AM

Gotta love sloppy  jo's right??


Be careful not to cook the meat beyond pink in step 1; if you let it brown at this point it will end up dry and crumbly. The meat will finish cooking once the liquid ingredients are added. Serve, piled high on a bun, with your favorite pickles.



  1. 1. Heat oil in large skillet over medium-high heat until shimmering. Add onion and salt and stir until coated with oil. Reduce heat to medium, cover, and cook, stirring occasionally, until onion is soft, about 10 minutes (if onion begins to burn after 5 minutes, reduce heat to low). Add garlic and chili powder and cook, uncovered, stirring constantly, until fragrant, about 30 seconds. Add beef and cook, breaking up meat with wooden spoon, until just pink, about 3 minutes.

    2. Add 1/4 teaspoon pepper, brown sugar, tomato puree, ketchup, water, and hot sauce. Simmer until Sloppy Joe sauce is slightly thicker than ketchup, 8 to 10 minutes. Adjust seasonings. Spoon meat mixture onto hamburger buns and serve.

    Make Ahead

    If you find yourself with leftover Sloppy Joes or just feel like making a double batch, the meat mixture freezes well for up to one month. To return the meat mixture to its original consistency, you may need to add a little water when it is reheated.

by Platinum Member on Apr. 4, 2014 at 12:16 AM

Busy day lasagna toss

1 lb. ground beef
1 C. green pepper, chopped
1/2 C. onion, chopped
3 garlic cloves, minced
26 oz. jar spaghetti sauce
1 2/3 C. water
1/4 C. Italian salad dressing (prepared not dry)
1/4 C. brown sugar (I used 1 Tbsp. and it was plenty sweet)
12 no boil lasagna noodles, uncooked (or use regular noodles and just break them up, then cook them in a pot of water and add to the beef mixture)
1/2 C. ricotta or cottage cheese
1 C. shredded mozzarella cheese

  • Brown beef in a large deep skillet over medium heat; drain.
  • Add pepper, onion, and garlic; saute until tender.
  • Stir in sauce, water, salad dressing and brown sugar. If using regular noodles, leave out the water
  • Bring to a boil.
  • Break each noodle into 4 pieces; stir into mixture.
  • Reduce heat to medium-low; cover and cook, stirring occasionally until noodles are tender, about 10-15 minutes.
  • Remove from heat.
  • Stir in ricotta or cottage cheese. 
  • Sprinkle with mozzarella cheese; cover.
  • Let stand for about 5 minutes, until cheese is melted. 
  • Serves 6.
by Platinum Member on Apr. 4, 2014 at 12:18 AM

Salisbury Steak


When shaping the patties in step 1, be sure to wet your hands to prevent sticking. Tawny port or dry sherry can be substituted for the ruby port. Do not use potato granules, which add an off-flavor.


  • 1/2cup milk
  • 7tablespoons instant potato flakes
  • 1pound 90-percent lean ground beef
  • Salt and pepper
  • 4tablespoons unsalted butter
  • 1onion, halved and sliced thin
  • 1pound white mushrooms, sliced thin
  • 1tablespoon tomato paste
  • 2tablespoons all-purpose flour
  • 1 3/4cups low-sodium beef broth
  • 1/4cup ruby port (see note)


  1. 1. Whisk milk and potato flakes in large bowl. Add beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper and knead until combined. Shape into four 1/2-inch-thick oval patties and transfer to parchment-lined plate. Refrigerate for 30 minutes or up to 4 hours.

    2. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Cook patties until well browned, about 5 minutes per side. Transfer to plate.

    3. Add onion and remaining butter to empty skillet and cook until onion is softened, about 5 minutes. Add mushrooms and 1/2 teaspoon salt and cook until liquid has evaporated, 5 to 7 minutes. Stir in tomato paste and flour and cook until browned, about 2 minutes. Slowly stir in broth and port and bring to simmer. Return patties to skillet, cover, and simmer over medium-low heat until cooked through, 12 to 15 minutes. Season sauce with salt and pepper. Serve.

by Platinum Member on Apr. 4, 2014 at 12:22 AM

ONE of MY FAVORITE, but coming from Kansas, you probably have it already


The combination of soft, sweet yeast dough surrounding a quick filling made with ground beef, browned cabbage, and cheese makes our Runsas (Beef and Cabbage Buns with Cheese) recipe both simple and addictive. Sweetened condensed milk is the surprise ingredient in the Runsas’ dough, and adding… read more


Don't overcook the cabbage-you want it to provide some crunch when you bite into these sandwiches.


  • Dough
  • 3/4cup warm water (110 degrees)
  • 1/2cup sweetened condensed milk
  • 1/4cup vegetable oil
  • 2tablespoons sugar
  • 1large egg
  • 3 1/2cups all-purpose flour, plus extra for rolling out dough
  • 2packages instant or rapid-rise yeast
  • 1teaspoon salt
  • Filling
  • 3tablespoons unsalted butter, 2 tablespoons melted
  • 1 1/2pounds 90-percent lean ground beef
  • 1large onion, chopped fine
  • 1/2small head cabbage, chopped (about 3 cups)
  • Salt and pepper
  • 8slices deli American cheese


  1. 1. For the dough: Lightly grease large bowl with cooking spray. Mix water, sweetened condensed milk, oil, sugar, and egg in large measuring cup. Mix flour, yeast, and salt in bowl of standing mixer fitted with dough hook. With mixer on low, add water mixture. After dough comes together, increase speed to medium and mix until shiny and smooth, 4 to 6 minutes. Turn dough out onto heavily floured work surface, shape into ball, and place in greased bowl. (To make dough by hand: Combine dry ingredients in large bowl, make well in center of dry ingredients, add wet ingredients, and mix with wooden spoon until shaggy dough forms. Turn dough out onto heavily floured work surface and knead until shiny and smooth, about 10 minutes.) Cover bowl with plastic wrap and let rest in warm place until doubled in size, about 1 hour.

    2. For the filling: Melt 1 tablespoon butter in large skillet over medium-high heat. Add beef and cook until just beginning to brown, about 6 minutes, breaking up any large clumps. Using slotted spoon, transfer beef to paper towel-lined plate.

    3. Pour off all but 2 tablespoons fat from pan. Add onion and cook until softened, about 3 minutes. Add cabbage and toss until just beginning to wilt, 2 to 4 minutes. Return beef to pan and season with salt and pepper.

    4. To assemble and bake: Adjust oven racks to the upper-middle and lower-middle positions and heat oven to 350 degrees. Coat 2 baking sheets with cooking spray. Divide dough into 8 equal pieces. Working on lightly floured work surface, roll each piece of dough into 7-inch circle. Place one dough round in deep cereal bowl and top with one slice of cheese. Spoon 3/4 cup filling over cheese and pinch edges of dough together to form bun. Transfer bun, seam side down, to prepared baking sheet. Repeat with remaining dough, cheese, and filling, placing 4 buns on each baking sheet. Cover buns with plastic wrap and let rise until puffed, about 20 minutes.

    5. Bake buns until golden brown, about 20 minutes, switching and rotating position of baking sheets halfway through baking time. Brush buns with melted butter and serve.

by Platinum Member on Apr. 4, 2014 at 12:27 AM

Make ahead shepards pie


The beef mixture should look very loose after simmering in step 2.


  • 2tablespoons unsalted butter
  • 1large onion, chopped fine
  • 2pounds 85 percent lean ground beef
  • Salt and pepper
  • 5tablespoons all-purpose flour
  • 2tablespoons tomato paste
  • 3cups low-sodium chicken broth
  • 1/4cup heavy cream
  • 2tablespoons Worcestershire sauce
  • 1tablespoon minced fresh thyme
  • 1(1-pound) bag frozen peas and carrots
  • 2 1/2pounds red potatoes, peeled and cut into 2-inch pieces
  • Salt and pepper
  • 6tablespoons unsalted butter, melted
  • 2tablespoons cream cheese


  1. 1. BROWN MEAT Melt butter in large skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Add meat, 1 teaspoon salt, and ½ teaspoon pepper and cook until beef is no longer pink, about 10 minutes. Add flour and tomato paste and cook until paste begins to darken, about 2 minutes.

    2. SIMMER SAUCE Add broth, cream, Worcestershire sauce, and thyme and simmer over medium heat, stirring occasionally, until mixture is slightly thickened, 6 to 8 minutes. Remove from heat, transfer sauce to large bowl, and refrigerate until completely cooled, about 30 minutes.

    3. MASH POTATOES Bring potatoes, 1 teaspoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes in colander, transfer to large bowl, and mash with butter and cream cheese until smooth. Season with salt and pepper. Refrigerate until cooled, about 30 minutes.

    4. ASSEMBLE AND FREEZE Transfer cooled meat filling to 13 by 9-inch baking dish. Top evenly with frozen peas and carrots, pressing down gently on vegetables. Spread potatoes evenly over vegetables (see photo 2, left), using spatula to smooth top. Drag fork across top to make ridges. Tightly wrap dish in plastic, then in foil. Freeze for up to 1 month.

    5. BAKE Adjust oven rack to middle position and heat oven to 425 degrees. Remove and discard plastic from baking dish. Re-cover with foil and bake until heated through, about 80 minutes. Increase heat to 450 degrees, remove foil, and bake until top is golden brown, about 10 minutes. Serve.

Add your quick reply below:
You must be a member to reply to this post.
Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)