Category Archives: 09. Ground Meat

Tater Tot Casserole

 

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Tater Tot Casserole

Serves 6

 

1 package frozen bite-size tots, divided (I used about half of a 5 pound bag)

1 pound ground meat

1 cup chopped onion

2 teaspoons Worcestershire sauce

2 teaspoons all purpose seasoning like Adobo

1 teaspoon garlic powder

1/2 teaspoon ground black pepper

 

1 (10.75 ounce) can condensed cream of (Your Choice) soup

1/2 cup milk

1/2 cup grated Cheddar cheese

1 teaspoon Worcestershire sauce

 

1 cup grated Cheddar cheese

 

Preheat oven to 350 degrees

Spread 30-40 tots in a 13×9-inch casserole dish coated with cooking spray

Bake in preheated oven until warmed through, about 10 minutes

Heat a large skillet over medium-high heat

Cook and stir beef and onion in the hot skillet until meat is completely cooked, 5 to 7 minutes; drain and discard grease

Season meat mixture with 2 teaspoons Worcestershire sauce, seasoning, garlic powder, and black pepper, remove from heat

Smash the warmed tots in the casserole dish to cover the bottom completely, I used a potato masher

Stir cream of (your choice) soup, milk, 1/2 cup Cheddar cheese, and 1 teaspoon Worcestershire sauce into the meat mixture.  Pour mixture evenly over the mashed tots

Top with remaining tots (I used about 80 tots)

Bake in preheated oven for 35 minutes

Sprinkle 1 cup Cheddar cheese evenly over the tots

Place back in oven until cheese is melted, about 5 minutes

* You can also add vegetables to the meat mixture

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Barbecue Beef Cups

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Barbecue Beef Cups

Makes 10 Cups

3/4 pound ground meat

1/2 cup barbecue sauce

1 tablespoon minced onion

1 clove minced garlic

1 teaspoon Worcestershire sauce

1 (12 ounce) package refrigerated biscuit dough, not Grands

1/3 cup shredded Cheddar cheese

1 Tablespoon brown sugar

 

Preheat oven to 350 degrees

Grease the cups of a muffin pan

In a large heavy skillet over medium heat, cook meat until evenly brown. Drain any excess fat.

Stir in barbecue sauce, Worcestershire sauce, onion, garlic and brown sugar

Simmer for a few minutes over low heat

Flatten each biscuit, and press into cups of the prepared muffin pan

Make sure the dough comes to the top of the pan

Before filling cups, bake in oven 2-3 minutes to firm up cups for filling

Spoon a portion of the meat mixture into each dough cup, filling about 3/4 full.  I used the back of the spoon to press the mixture into each cup.

Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.

 

You can also try these cups…

Pizza cups (meat, cheese, pizza sauce)

Breakfast (egg, cheese, bacon)

Buffalo chicken (shredded chicken, hot sauce mixed with cream cheese and ranch)

Dessert cups (replace biscuits with cinnamon roll dough and add apple pie filling)

Empanadas, Meat and Cheese

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Empanadas, Meat and Cheese

 

1 pound ground meat

1/2 cup chopped onion

1 teaspoon Adobo seasoning or any other seasonings you like

1 cup shredded cheese blend

1 (14oz) package Goya Discos, thawed (we use the orange ones)

Oil for frying

 

In a large skillet sauté ground meat until browned, about 10 minutes

Add onions and cook until soft, about 5 minutes

Season with Adobe and remove from heat

Spoon about 1-2 Tablespoons of meat mixture into middle of each discos

Top with shredded cheese

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Fold in half to form a half moon

Moisten edges with water and pinch to seal closed, or press closed with a fork

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Fill a deep saucepan with oil to a depth of 2 1/2-inches

Heat oil over medium-high heat until hot but not smoking

Cook Empanadas in small batches until crisp and golden brown, flipping once, 4 – 6 minutes

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Transfer to paper towels to drain

Reheat leftovers in oven

Feel free to add any other ingredients to the recipe that you would enjoy

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Meaty Stuffed Pepper Casserole

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Meaty Stuffed Pepper Casserole

6 servings

1 tablespoon butter

3 cups total of green, red, yellow bell peppers, chopped

1/2 large onion, chopped

1 clove garlic, chopped

1/4 pound each ground Italian sausage and ground beef

Salt and ground black pepper to taste

1/4 teaspoon each dried oregano and garlic powder

1 (14.5 ounce) can diced tomatoes

1 cup cooked white rice

1 teaspoon Worcestershire sauce

1 1/2 cups tomato sauce

1 cup shredded Cheddar cheese

 

Preheat oven to 350 degrees

Melt butter in a large pot over medium heat

Sauté bell peppers, onion, and garlic until vegetables are slightly soft, 2 minutes

Stir sausage and ground beef into bell pepper mixture

Cook until meat is crumbly and browned, stirring often, 10 to 12 minutes, drain any excess grease

Season mixture with salt, black pepper, oregano, and garlic powder

Mix diced tomatoes, rice, and Worcestershire sauce into meat mixture

Simmer about 5 minutes, stirring occasionally until heated through

Spread mixture into a baking dish

Pour tomato sauce over meat mixture

Bake in the preheated oven until casserole is heated through, about 20 minutes

Top with Cheddar cheese and return to oven for about 10 minutes

Slow Cooker Cheeseburger Soup

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Slow Cooker Cheeseburger Soup

Makes about 6 servings

 

3/4 pound ground meat

1/2 cup onion, diced

2 cloves garlic, minced

Salt and Pepper to taste

 

14 oz can of diced tomatoes

4 cups chicken stock

 

1/2 cup heavy cream

1/4 cup flour

2 cups shredded sharp cheddar cheese

1 cup uncooked pasta, I used Barilla Ditalini pasta

 

In a large skillet, sauté the ground meat and onion until meat is no longer pink

Add garlic and sauté until fragrant, about one or two minutes

Season with salt and pepper

Add ground meat to slow cooker

Stir in the chicken stock and the can of tomatoes, including the juice

Cook on high for 3 hours or 6 hours on low

Thirty minutes before serving: Whisk together the heavy cream and flour in a small bowl until no clumps remain, this is to thicken the soup

Whisk into the soup

Add the cheese and stir until it’s melted

Cook on low for 25-30 additional minutes

While that’s cooking, cook pasta according to instructions on box

Drain and add to slow cooker, stir to combine

Serve the soup with toppings such as additional cheese, crumbled bacon, sour cream and chopped pickles.

*Leftovers will thicken a lot as they sit in the fridge. To reheat, add a little water or extra chicken stock.

Salisbury Steak with Onions and Mushrooms

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Serves 4

1 pound ground meat

1 egg

1/4 cup bread crumbs

1/8 teaspoon ground black pepper

1/2 teaspoon each seasoning salt, onion powder, garlic powder

1 teaspoon Worcestershire sauce

 

1 Tablespoon vegetable oil

1 cup sliced onion

1/2 cup sliced mushrooms

2 cloves garlic, chopped

 

4 Tablespoons all-purpose flour

2 cups beef broth

2 Tablespoons vanilla

1/2 teaspoon seasoned salt

 

In a large bowl, mix together the ground meat, egg, bread crumbs, pepper, seasoning salt, onion powder, garlic powder, and Worcestershire sauce

Form into 8 balls, and flatten into patties

Heat the oil in a large skillet over medium heat

Fry the patties, onion, mushrooms and garlic in the oil until patties are nicely browned, about 4 minutes per side

Remove the patties to a warming plate

Sprinkle flour over the onions, mushrooms, garlic and drippings in the skillet

Stir in flour scraping bits of meat off of the bottom as you stir

Gradually mix in the beef broth and vanilla, season with seasoning salt

Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens

Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes

Enjoy with a side of mashed potatoes or pasta

Cabbage Rolls

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Cabbage Rolls

Makes 6-8 servings

1/2 cup uncooked rice

2-3 pound head of cabbage

1.5 pounds ground meat, I used Pork

1/2 cup chopped onion

1 egg, slightly beaten

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon Adobo seasoning

2 tablespoons tomato sauce

Sauce

2 1/2 cups tomato sauce

3 tablespoons brown sugar

3 tablespoons lemon juice

1 tablespoon Worcestershire sauce

 

Cook rice according to package directions

In a large sauce pan, bring water to a boil

Add cabbage leaves and boil until soft, 4-6 minutes, and then drain

Mix together ground meat, rice, onion, egg, salt, pepper, garlic powder, Adobo and 2 tablespoons tomato sauce

Combine 2 1/2 cups of tomato sauce, brown sugar, lemon juice and Worcestershire sauce

Pour a small amount on bottom of 9×12 baking pan

Divide mixture evenly among cabbage leave and roll up.  Do not overstuff

Place rolls, seam side down in baking pan

Pour remainder of sauce over the top of the rolls

Lay any extra cabbage leaves on top of mixture, this helps keep the tops from drying out during baking

Bake, covered, in a 350 degree preheated oven for 1-1.5 hours until the rolls have an internal temperature of 160 degrees

Enjoy!