HOME > Chowhound > Home Cooking >


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

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

  1. Click to Upload a photo (10 MB limit)
  1. 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

      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.

      1. re: Passadumkeg

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

        1. re: Caroline1

          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

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

            1. re: Caroline1

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

        1. 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. pastitsio! so good.

            or i also like the empanadas idea

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

              1. SOS (see current thread)

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

                  1 Reply
                  1. re: LA Buckeye Fan

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

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

                        1. re: luckyfatima

                          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. 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.