Unique Ground Beef Recipes?
Not unique per se, but you can make beef chili, meatball, and meat sauce for spagetti.
Since you have so much, you can make a big batch of meat sauce (with tomato and so forth), separate into smaller portions and put them into individual ziplock bags and just freeze them. Then next time you will have meat sauce readily available for quick dinners!
Empanadas! If you have a latin population where you live the supermarket should have the dough ready made, which I understand is as good as homemade. the filling is much like the first response above (maybe minus the paprika), and perhaps with some golden raisins if you are doing s. American style. Serve red or green salsa and fried sweet plaintains on the side.
Meat, Corn, Potato...in that order...always a pleaser.
Sautee meat with minced celery and onion, salt, pepper, poultry seasoning and a few spoons of plain bread crumbs. Add a litle water or chicken broth if dry.
Warm canned corn. (I use fresh shucked corn when in season)
Your favorite mashed potatoes.
Grease a round pan with butter and layer meat, corn and potato. Sprinkle with parmesean cheese and bake.
Talk about not fancy, here's the exact recipe for Taco Bell Mexican Pizza (especially good after drinking or during a hangover; in other words, New Year's Eve and Day):
1/2 lb ground beef
2 tablespoons all-purpose flour
1 1/2 teaspoons chili powder (Spanish blend is best)
3/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
dash garlic powder
dash onion powder
2 tablespoons water
8 small (6" diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 16-ounce can refried beans
2/3 cup mild Picante salsa
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/3 cup diced tomato
1/4 cup chopped green onions
1. In a medium bowl, combine the ground beef with the flour,
chili powder, salt, dried onion, paprika, garlic powder, and
onion powder. Use your hands to thoroughly incorporate everything
into the ground beef.
2. Preheat a skillet over medium heat, and add the ground beef
mixture to the pan along with the water. Brown the beef mixture
for 5 to 6 minutes, using a wooden spoon or spatula to break up
the meat as it cooks.
3. Heat oil or Crisco shortening in a frying pan over medium high
heat. If oil begins to smoke, it is too hot. When oil is hot,
fry each tortilla for about 30 to 45 seconds per side and set
aside on paper towels. When frying each tortilla, be sure to pop
any bubbles that form so that tortilla lays flat in oil. Tortillas
should become golden brown.
4. Heat up refried beans in a small pan over the stove or in the
microwave. Preheat oven to 400 degrees.
5. When meat and tortillas are done, stack each pizza by first
spreading about 1/3 cup refried beans on the face of one tortilla.
Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat
your pizzas with two tablespoons of salsa on each, then combine
the cheeses and sprinkle the blend evenly over the top of each pizza.
Split up the diced tomato and arrange evenly over the cheese on
each pizza, followed by the green onion.
6. Place pizzas in your hot oven for 8-12 minutes or until cheese
on top is melted. Cut each pizza into 4 slices and serve.
Makes 4 pizzas.
Picadillo: This is the Spiced ground beef filling for empanadas, tacos, burrito's, sopes, nachos, etc., only it's 100% authentic and totally non-americanized. I grew up eating it with white rice, El Milagro Corn tortillas, salsa, and pinto bean soup...quite tasty.
3 lbs of quality ground chuck at room temperature (no lean beef/must have 15-20% fat content). Try and get at least one notch higher grade than the basic store grade ground chuck. This makes a world of a difference.
Two medium ripe tomato's seeded, drained, and chopped
1 large onion coarsely chopped
2-3 large garlic cloves chopped fine
1 to 1 1/2 14 ounce cans of chicken broth
1 medium potato chopped in 3/4" chuncks
2 large bay leaves
1 1/2 to 2 tablespoons of dry oregano (I prefer Italian or Greek over the Mexican variety...Mexican Oregano can be harsh) rubbed with hands
1 teaspoon of dried thyme rubbed with hands
3 whole cloves(don't add more than this)
2 whole allspice(don't add more than this)
1 tablespoon of ground cumin (strong stuff so be careful when adding more).
Salt to taste towards end of cooking time. Keep in mind that the chicken broth is salted.
4 tablespoons of Extra Virgin Olive Oil
Saute onions in olive oil for a couple of minutes and then add garlic. Saute until onion is translucent. Do not brown the onions and garlic.
Add ground beef, mix thoroughly, and brown until redness is gone.
Add tomato, herbs, and spices, mix thorougly, and saute for a few minutes.
Add chicken broth and cook for about 15 minutes on medium heat until liquid starts to reduce.
Add potato chunks and continue cooking until liquid is nearly gone.
Add salt to taste and more chicken broth if needed.
Reduce liquid and continue tasting and adding chicken broth or a touch of herbs and spices until you reach optimal flavor.
Nachos would be a great start. Pile some picadillo (drained) over oven toasted tortilla chips, whole or refried beans, & melted cheese. Next add chopped green onion, chopped tomato, canned sliced pickled jalapeno, & sour cream. Guacamole and salsa piled on top is great as well.
You could brown it and then freeze in portions so you can use it in recipes as you need it.
This recipe for Keema and we love it:
-= Exported from BigOven =-
Serving Size: 6
-= Ingredients =-
1 pound lean Ground beef
3 t Butter
1 cup Onion ; chopped
1 clove Garlic ; minced
1 tablespoon Curry powder
1 teaspoon Salt
1/2 teaspoon Cinnamon
1/2 teaspoon Ginger
1/2 teaspoon Tumeric
2 cups Canned tomatoes
2 cups Potato ; diced
2 cups Peas ; frozen
-= Instructions =-
Saute onion and garlic and butter. Add ground beef. Brown well and stir in the rest of ingredients. simmer 25 mintues and serve with rice.
** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **
Her are a few of my family stlye in a hurry meals that I cook when I don't have a lot of time. However everyone in this house loves them.
FYI when I add garlic, its at least 4-5 cloves sliced it will breakdown when cooked , I always use a med to a large white onion it just gives that extra flavor.
Here are a few of my good old standbys and they are made with approx. 1lb or a tad bit more to allow for shrinkage.
Chinese spaghetti - brown the meat with garlic and onion and ginger root about 2 inches, add a large can of tomato sauce, a couple of tablespoons of tomato paste, chicken broth - let it reduce and thicken and cook down a bit, add a bit of sugar to off set the tomato, soy sauce, and about 1 to 1/12 Tablespoon of sesame oil. Finish with sliced scalliions on top. Serve with angel hair pasta or thin spaghetti.
Oh and you'll laugh at this one, but we actually made it the other night and it was soooo comforting---
Mashed potatoes with hamburger gravy..
Saute the hamburger with onion and garlic and thyme, drain, and then make a white cream sauce - thicken and serve it over mashed potatoes. Lots of fresh chopped parsley and chive for the top
Another one called Val's Slumgolian a take off from a recipe I found in a popular Napa Valley cookbook
wide egg noodles- cook as usual
Brown the meat with garlic and onion,oregano mushrooms bell pepper and thyme, then add jar of marinara as though you were making spaghetti and a can of tomato paste , salt and pepper and red pepper flakes to your taste, add frozen corn and a can of chopped (not minced)black olives, top with mozzerella and bake at 350 for about 35 minutes until hot and bubbly. ---- another favorite.
Tatertot casserole - brown the meat and drain excess fat, put the tots on a cookie sheet and bake until golden and hot, saute garlic and onion, In a bowl mix 2 cans of cream of mushroom soup with a little milk and garlic powder and pepper and salt. Steam the brocolli til barely al dente, mix the meat the sauce, then layer with the brocolli ending on top then add a nice layer of the tots, and then cover with cheddar cheese - broil until the tots are a little crunchy - great comfort dish!
Soft tacos- I use taco seasonings, and flour tortillas that are warmed so soft, brown the meat, drain the fat, add the taco seasonings, onions, garlic, lime juice and serrano chilies, then make lots of extras, cheeses, sour cream lettuce tomatoes jalapenos, olives,cilanro or whatever else you like.
Thai lettuce wraps,(I usually use turkey) saute the meat with onion, garlic, ginger root 2 inches grated, green onion, juice of 2 limes, cilantro, soy sauce and 2 chopped fine, serrano chilies. Before plating, top with more sliced scallion and cilantro.
Serve in Living lettuce leaves (Boston) or Romaine, along with with soy sauce, cilantro, extra lime to squeeze, green onion, unsalted heated peanuts, and chilie paste.
You'll love this one!~
While the picadillo recipe posted above is surely delicious, it is a long recipe with many ingredients that may scare people off. This very simple dish can be...simple: saute ground beef with onion and possibly some green pepper. Add a small can of tomato sauce and a can of water, salt, season with comino aka cumin, add a handful of raisins and some green olives, and simmer for a few minutes. Very quick, tasty, freezes perfectly. Eat with rice.