Shepherd's Pie
a la Noell

1 lb lean ground beef
1 t garlic powder
1 t onion powder
salt and pepper to taste
1 can tomato soup
1/2 can cream of celery soup
1 can green beans
1 pkg frozen corn
4 cups instant mashed potatoes (already hydrated)
2 c shredded cheddar cheese

Preheat oven to 375
Brown ground beef in skillet and add seasonings.

Beef and Bean Burritos
a la the Pioneer Woman

2 pounds ground beef
1/2 medium onion
1 7 oz can mexican sauce or enchilada sauce (El Pato tomato sauce is best)
salt and pepper to taste
cumin, oregano, chili powder and garlic to taste.
1 28oz can refried beans
3/4 c grated cheddar cheese
12 burrito sized flour tortillas
extra cheese and sauce, for sprinkling
cilantro, for sprinkling
optional fillings- mexican rice, guacamole, sour cream, green chilies, pico de gallo

Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry. Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm. Heat tortillas in microwave for one minute.
Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Or, place all on a baking sheet at once in the oven until cheese melts. Serve immediately.

OPTIONAL: Fill burritos with any optional ingredients you like. (I love them full, but my boys like them very plain.)

pasta e fagioli
a la farm girl in the suburbs

1 lb. ground beef

1 small onion, diced

1 large carrot, chopped

1 stalk celery, chopped

2 cloves garlic, minced

1 quart of tomatoes (or 2 14.5 oz. diced tomatoes)

1 15-oz. can red kidney beans (w/ liquid)

1 15-oz. can Great Northern Beans (w/ liquid)
1 15-oz. can tomato sauce

1 T. white vinegar

1 ½ t. salt

1 t. oregano

1 t. basil

½ t. pepper

½ t. thyme

½ lb. Ditali pasta

1.  Brown the ground beef in a large stock pot or Dutch Oven over medium heat.

2. Add the onion, carrot, celery, and garlic, and saute for 10 minutes, until vegetables are tender.

3. Add remaining ingredients, except pasta, and simmer for 1 hour, stirring often.

4. At 50 minutes into simmer time, cook the pasta according to package directions, until al dente.  Drain the pasta and add to the pot of soup.

5. Simmer for 5-10 minutes and serve.  Top with freshly grated Parmesan cheese.

Korean Beef
a la Lizzy writes 

1 pound lean ground beef
1/4-1/2 c brown sugar (i used 1/4 and it was plenty!)
1/4 c soy sauce (low sodium is preferable)
1 T sesame seed oil
3 gloves garlic, minced
1/2 t fresh ginger
1/2-1 t crushed red pepper flakes
salt and pepper
1 bunch green onions, diced

heat large skillet over medium heat and brown meat with garlic and seseame seed oil. drain off most of the fat, and add sugar, soy sauce, ginger and pepper. simmer for a few minutes to blend the flavors. serve over rice or in lettuce wraps, topped with green onions.

chef's note: i used powdered ginger, and it was great. also, i didn't have the pepper flakes the first time, so it was less spicy, but the kids loved it.

Simple, Perfect Chili
a la Pioneer Woman

2 lbs ground beef
2 cloves garlic, chopped
1- 8oz can tomato sauce
2 T chili powder
1 t cumin
1 t organo
1 t salt
1/4 t cayanne pepper
1/4 c masa harina
2-  15oz cans beans

brown meat and garlic. drain fat, add tomato sauce and spices. simmer low for 1 hour. mix masa with 1/4 c water and mix in.
to eat right away, mix in beans and serve.
to freeze: place cooked beef/tomato/masa mixture in a ziplock in the freezer. defrost with a little water on stove, then add beans to serve.

chef's note: i didn't have masa harina, but i used cornmeal to give it that thickness and flavor.

Lasagna
a la Mom

8 oz lasagna noodles
4 cloves garlic
2 can tomato sauce
1 t dried basil
2-3 t salt
1 to 1 1/2 lb browned hamburger
3/4 lb mozzarella cheese
2 medium onions
3 T olive oil
2 t dried oregano
1/4 c chopped parsley
1/2 lb sliced mushrooms
1/2 c grated parmesan cheese
2 c ricotta or cottage cheese

Cook noodles until tender. Rinse in colf water and set aside. Saute chopped onions and minced garlic in olive oil until soft and transparent, but not brown. Stir in tomato sauce, oregano, basil, parsley and salt. Cook in the sauce about 30 minutes, simmering and stirring often until it is thickened. Stir in sauteed mushrooms and hamburger.
Assemble lasagna- layer noodles, sauce, ricotta or cottage cheese, mozzarella cheese, parmesan cheese. Repeat twice for 3 layers. Bake 375 for 20 minutes.

Chili

a la Areta

1 1/2 lbs. ground beef or turkey

1 green pepper, chopped

1 can black beans

1 can pinto beans

1 can diced tomatoes, drained

1 can tomato sauce

1 cup frozen corn

1/2 c water

1 pkg taco seasoning

1 pkg ranch seasoning

 

 

Brown meat and drain. Add all ingredients to a big pot. Bring to a boil, and set to simmer for at least an hour. I leave mine in all day.

Hominy Casserole
a la Grandma Martineau

1 lb hamburger/ground beef
1 large can hominy
1 can cream of chicken/mushroom soup
1/2 can green chili
shredded cheese

Brown beef and drain grease. Add hominy, soup and green chili. Top with grated cheese. Bake at 350 for 25 minutes.

Stuffed Pepper Cups with Mom's Spanish Rice
a la mom

1 lb ground beef
1 onion, chopped
1/2 c rice
1 c grated cheese
3 green peppers
1 lb can tomatoes
1 t Worcestershire sauce
1/2 c water

Cut off tops of green peppers, and cook about 5 minutes in salted boiling water;drain. (For crisp pepper, omit precooking) Brown beef and onion, season with salt and pepper. Add tomatoes, water, rice and Worcestershire sauce. Cover and simmer until rice is tender, about 15 minutes. Stir in cheese. Stuff pepper cups and stand upright in pan. Bake, uncovered at 350 for 20-25 minutes.

for freezer: make rice as directed, without stuffing in pepper cups. defrost, and bake according to directions.

Spanish Rice
a la Grandma Martineau

Use above recipe, except sub a can of green chilies for green peppers. Save the cheese for the top. Put mixture in 9x13 pan and sprinkle generously with cheese. Bake at 350 for 30 minutes.

Easy Lasagna
a la Janelle

1 lb ground beef
32 oz jar of spaghetti sauce
3/4 c water
2 c cottage cheese
1/4 c parmesan cheese
3 c shredded mozzarella cheese
uncooked lasagna noodles
Brown ground beef and drain off fat. ( I add in some spices-garlic, onions, pepper) Add sauce and water to meat and set aside.
In a separate bowl, combine your cheese. In a 9x13 pan, layer sauce mixture, noodles, then cheese mixture, ending with the sauce layer. Throw some cheese on top. Bake, covered tightly with tin foil, at 375 for one hour.
Note: I make this sometimes in the morning, put the tin foil and a lid on it and throw it in the fridge. I will pull it out to bake it so it's right in time for dinner. Probably add an extra 10 minutes or so if it's refrigerated.

Cowboy Soup
a la Kristen

1 pound cooked/drained ground beef
1 can of each, do not drain:
chopped tomatoes
red kidney beans
white beans
white corn
1 package of each:
taco seasoning
ranch dressing
Add all ingredients, simmer for 30 minutes.
Serve with cornbread.

Pasta Bake
a la Erin

Cook macaroni pasta, about 3 cups and drain
Cook ground beef or chicken
Put meat and pasta together in a baking dish, and add sauce until pasta is covered. Sprinkle with parsley flakes. Cover with mozzarella cheese. Then cover with bread crumbs and Parmesan cheese.
Bake at 350 for about 20 minutes.