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I'm making something with ground beef tomorrow, any ideas?

chefmindy Nov 18, 2010 06:15 PM

My husband wants it fried with canned tomatoes and macaroni. I'm thinking something a little more fun....any ideas?

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  1. q
    Querencia RE: chefmindy Nov 18, 2010 07:18 PM

    1) Picadillo: Saute the meat with onions, maybe some green pepper if you have it. Add an 8-oz can of tomato sauce, stuffed green olives, raisins, garlic powder, salt, and cumin (the "comino" is essential in this Hispanic dish). Simmer for a few minutes and serve with rice. 2) Meatloaf: put half an onion,half a green pepper, an egg, and some ketchup through the Cuisinart then mix it with the meat and enough bread crumbs to make the meat possible to form into a loaf, then do so. Coat the loaf with brown sugar moistened with ketchup plus add a few good shakes of nutmeg. Bake 45 min to an hour and serve with mashed potatoes and gravy; no husband will complain even if he was expecting Beefaroni.

    1 Reply
    1. re: Querencia
      TongoRad RE: Querencia Nov 19, 2010 03:22 AM

      I usually also add just a smidge of cinnamon or allspice to my picadillo. A great way to serve it is stuffed in a roasted sweet plantain split down the center lengthwise (like a banana split). Or you could just serve it with the maduros on the side, along with black beans and rice.

    2. Passadumkeg RE: chefmindy Nov 18, 2010 08:33 PM

      Go Greek, young woman, go Greek.

      4 Replies
      1. re: Passadumkeg
        Caroline1 RE: Passadumkeg Nov 18, 2010 08:43 PM

        TACOS!!! Or maybe Greek tacos? Picadillo in pita bread with tzatziki and jalapenos? Fuse, Baby, fuse! '-)

        1. re: Caroline1
          hill food RE: Caroline1 Nov 18, 2010 10:55 PM

          goluptsi (Eastern European stuffed cabbage with tomato sauce poured over) but with tzatziki inside and dump the macaroni unless it's wanted as an un-needed side.

          Caroline: have I ever expounded on my ideas for Russe-Tex-Mex?

          fuse, yes, but not the obvious choices.

          1. re: hill food
            Caroline1 RE: hill food Nov 19, 2010 04:00 AM

            Stroganoff gorditas or tortilla borscht? Sounds good to me! So what's on your menu? '-)

            1. re: Caroline1
              hill food RE: Caroline1 Nov 19, 2010 06:06 PM

              the only idea I've actually ventured to make was duck broth based borscht with jalapenos, cilantro and queso fresco served as a sort of a strained consomme.

              although I can see other intersections. esp. in technique if not ingredients.

      2. j
        Janet RE: chefmindy Nov 18, 2010 10:07 PM

        You can't beat a wonderful hamburger. Or meatloaf. Classics are the best.

        1. todao RE: chefmindy Nov 19, 2010 08:43 AM

          Empanadas - brown the ground beef and add onions, garlic, celery, tomato paste, chicken broth (don't let it get too wet) and anything else you might like and use it to fill Empanadas. Bake (of course) and serve with guacomole.

          1. mattstolz RE: chefmindy Nov 19, 2010 08:47 AM

            pastitsio! so good.

            or i also like the empanadas idea

            1. Passadumkeg RE: chefmindy Nov 19, 2010 08:49 AM

              Red or green chile enchiladas, stacked NM stye, w/ a fried egg on top!

              1. paulj RE: chefmindy Nov 19, 2010 10:36 AM

                SOS (see current thread)

                1. LA Buckeye Fan RE: chefmindy Nov 19, 2010 11:22 AM

                  How about a little cottage pie with mashed potatoes on top?

                  1 Reply
                  1. re: LA Buckeye Fan
                    CapreseStacy RE: LA Buckeye Fan Nov 19, 2010 07:04 PM

                    +1 on a shepherd's pie type of thing with mashed taters on top.

                  2. Breadcrumbs RE: chefmindy Nov 20, 2010 03:18 AM

                    Here's a recipe that came about one summer when I was just trying to use up some veggies I had on hand. I was in the mood for something w Mexican flavours. Mr bc loved it and insisted I write down what I'd put in it so he could have it again. He named it "Mexican Skillet Scramble" :

                    MEXICAN SKILLET SCRAMBLE


                    2 tbsp olive oil
                    1 lb ground beef
                    1 tbsp chopped garlic
                    1 large onion – chopped
                    1 large sweet pepper – chopped
                    1 hot pepper – diced
                    1 lb zucchini – cubed (approx 4 cups)
                    1 pkg taco seasoning
                    1 can Rotel
                    ¼ cup (Rick Bayless) taco sauce
                    ¼ cup Fontera Grill Chipotle Salsa
                    approx 3 cups chopped fresh tomatoes
                    1 ½ cups corn
                    1 can red kidney beans – drained
                    Salt & pepper to taste (after mixture has stewed for a bit)

                    Sour Cream
                    Grated Cheddar


                    Heat deep-sided skillet over med-high heat. Add oil then garlic, onion and peppers.

                    Once onion is translucent, add zucchini and soften. Stir in taco mix until combined then add Rotel, taco sauce, tomatoes and salsa. Cook until fresh tomatoes have broken down.

                    Stir in corn and beans and simmer until flavours have developed.

                    Add in remaining seasonings as necessary.

                    Serve w remaining ingredients on the side. Can be served as a stew w corn bread or tortillas or, over crisp tostadas or, in taco shells.

                    1. mcel215 RE: chefmindy Nov 20, 2010 03:43 AM

                      Soft tacos, with seasoned ground beef, topped with pico de gallo, shredded lettuce, and shredded cheese. Served with a cold beer. ;)

                      1. luckyfatima RE: chefmindy Nov 20, 2010 05:04 AM

                        ma po tofu

                        1 Reply
                        1. re: luckyfatima
                          paulj RE: luckyfatima Nov 20, 2010 08:04 AM

                          Is there such a thing as an Indo-Chinese version of ma po dofu? Ground lamb instead of pork or beef? heat level?

                          How about Keema - a South Asian style ground meat dish. In my simplest version the browned ground meat is generously seasoned with garam masala (could be a custom spice mix, or curry powder), and cooked with a liberal amount of diced vegetables (onion, carrot, potato, peas). I keep it on the dry side.

                        2. mamachef RE: chefmindy Nov 20, 2010 08:10 AM

                          Aushak, baby! It's time-consuming but worth every.stinkin'. minute. Pasta filled with "melted" leeks, sauced with a finely minced ground beef sauce (middle-Eastern spices) and sauced at table with cucumber and mint raita. Heaven in a bowl, with some pita and chopped tomato salad. I've got a recipe if anyone would like it.

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