Firecracker Beef

 Taken from RecipeTin Eats

Prep Time=3 minutes

Cook Time=10 minutes

Servings: 4

Calories: 326

Ingredients:

1 1/2 T oil

1 lb ground beef

2 garlic cloves, finely minced

1 tsp red pepper flakes

3 T water

Firecracker Sauce:

2 T soy sauce

2 T rice vinegar

4 T sriracha sauce

4 T brown sugar

To serve (optional):

Rice, soba, or vermicelli noodles

1 green onion, finely sliced

1 tsp sesame seeds

Diced cucumber, julienned carrot, finely sliced red radish

Extra sriracha sauce, if you dare!

Instructions:

1. Sauce: Mix Firecracker sauce ingredients in a small bowl and set aside.

2. Cook beef: Heat oil in a large frying pan over high heat. Add beef and cook, breaking it up as you go, until you can no longer see raw meat (2 1/2 minutes). Add garlic and chili flakes and cook for 1 minute.

3. Caramelize beef: Add firecracker sauce ingredients, stir to coat the beef. Cook for 5 to 7 minutes, stirring only every minute or so initially, then more towards the end, until the sauce reduces and you can see the beef caramelizing. Caramelize well for good flavor!

4. Water: Add the water and cook for 1 minute (the water makes the beef saucier!).

5. Serve over rice, sprinkled with sesame seeds, green onion and a squirt of extra sriracha if you're feeling brave! Add a pile of vegetables of choice on the side. Dive in!

Notes:

1. Other proteins: This recipe will work well with pork, chicken, and turkey mince. 

2. Rice vinegar: Substitute with apple cider vinegar.

*I've made this twice, and we've really liked it. We put the cucumbers, carrots, and radish on top and it adds a nice crunch and freshness to the dish. The second time, we had green onions and sesame seeds on top also. I think it would be yummy with ground turkey or chicken, too, but I haven't tried it yet.

One pot Ground Beef and Noodles

 Ingredients

1 lb ground beef

cooking spray

2 1/2 C milk

1 1/2 C hot water

2 C elbow macaroni

1 T cornstarch

1 T chili powder

2 tsp garlic powder

1 tsp sugar

3/4 tsp paprika

1/4 tsp cayenne pepper

pinch red pepper flakes

2 C shredded cheddar cheese 

Instructions

1. Heat a large skillet over medium-high heat.

2. Spray with cooking spray and add the ground beef. Brown until cooked through and no longer pink. Discard any fat.

3. Add the pasta, milk, water and spices and stir to combine.

4. Bring to a boil and turn the heat down to simmer.

5. Cover and cook for 10 to 12 minutes, or until the pasta is al dente. 

6. Add the cheese and stir to combine. Serve immediately.

The Best Ground Beef Tacos

author mel's kitchen cafe

yield 4-6 servings

Note:  I made these tonight and loved them!  Maria

Ingredients

• 1 pound ground beef or ground turkey
• 1/2 to 3/4 cup chopped white or yellow onion
• 1 to 3 garlic cloves, finely minced, or 1 teaspoon garlic powder
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon black pepper
• 8-ounce can tomato sauce
• 1 jalapeño, seeded and finely minced (optional)
• Taco shells
• Taco toppings of choice

Instructions

1. In a large skillet over medium heat, add the ground beef or turkey, onion, and a pinch of salt and pepper. Cook, stirring often and breaking the meat into small pieces, until the meat is cooked through, 5-7 minutes.
2. Off the heat, drain any excess grease, if needed.
3. Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper. Cook for about 30 seconds until the mixture smells fragrant.
4. Add the tomato sauce and minced jalapeños, if using. Simmer the mixture for about 5-10 minutes, stirring occasionally. Season to taste with additional salt and pepper, if needed.
5. Serve in taco shells with your choice of toppings (makes great taco salad, too!)  

Lasagna

From:  Mel's Kitchen Cafe

INGREDIENTS

Red Sauce:
• 1 pound lean ground beef or ground turkey
• 1/2 cup chopped onion
• 28-ounce can crushed tomatoes
• 6-ounce can tomato paste
• 2 teaspoons sugar
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
Creamy Filling:
• 1 cup ricotta cheese
• 1 cup cottage
• 1 large egg
• 1/2 teaspoon dried basil
• 1 tablespoon parsley flakes
• 1/2 teaspoon salt
• 3/4 cup shredded parmesan cheese
Noodles and Cheese:
• 4 cups shredded mozzarella cheese
• 9 no-boil lasagna noodles 

DIRECTIONS

1. For the sauce, in a large, 12-inch nonstick skillet, cook the ground meat and onion until the meat is cooked through. Drain any excess grease. Stir in the tomatoes, tomato paste, sugar, dried basil, salt and pepper. Simmer the sauce for 20 minutes.
2. For the filling, in a medium bowl mix the ricotta, egg, basil, parsley, salt, and Parmesan cheese. 
3. To assemble the lasagna, lightly grease a 9X13-inch baking pan. Spread 1/2 cup or so of the sauce over the bottom into a thin layer. Layer as follows: 3 noodles, red sauce, creamy filling, mozzarella, 3 noodles, red sauce, creamy filling, mozzarella, 3 noodles, red sauce, remaining mozzarella. (Basically, all layers - the noodles, red sauce, mozzarella - are split into three layers and the creamy filling is divided among two layers.)
4. Cover with greased foil. Bake at 350 degrees for 30 minutes. Uncover, bake 20-30 minutes more until hot and bubbly. Let stand 10 minutes before cutting.
5. *Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of lightly greased aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to about 40 minutes covered and 20 minutes uncovered. If baking from frozen, bake covered for 1 hour and 30 minutes, uncover and bake 30-40 minutes longer.

Porcupine Meatballs

1/2 C uncooked long grain rice
1/2 C water
1/3 C chopped onion
 1 tsp salt
1/2 tsp celery salt 1/8 tsp pepper
1/8 tsp garlic powder
1 lb lean ground beef
2 T cooking oil
1 can 15 oz tomato sauce
1 C water
2 T brown sugar
2 tsp worcestershire sauce

    In a bowl combine the first seven ingredients. Ad beef and mix well. Shape into 1 inch balls. In a large skillet, brown meatballs in the oil and drain. Combine tomato sauce, water, brown sugar and worcestershire  sauce; pour over meatballs. Reduce heat, cover and simmer for one hour.

Chef Brad's White Quinoa Meatloaf

I've never been a big meatloaf fan because it is just so much meat.  However, when Asia and I were watching Chef Brad I thought this would be a good way to use quinoa and have meatloaf without so much meat.  I am sure you could also try this with wheat berries or brown rice or other grains.  Chef Brad calls this the "sneak method" of hiding grains in your family's food so they don't notice it and I thought it blended very nicely with the meat. I used ground turkey when I made this recipe.


Ingredients
2 lbs Lean Ground Beef or turkey meat
2 cups White Quinoa, cooked
1 cup Bread Crumbs
3 garlic Cloves, minced
1/2 Onion, diced
3 tablespoons Parsley, chopped
2 teaspoons Salt
2 tablespoons Italian spice, Tuscan Sunset from Penzeys works well
1 teaspoons fresh ground Pepper
6 Eggs, whipped
Tomato Ketchup


Directions
In a large mixing bowl, combine all of the ingredients but the ketchup. Using your hands, or even a potato masher, thoroughly combine everything.

Place mixture in a pan forming loaf and top with the ketchup. Cook in a 350-degree preheated oven for 30 minutes*** or until done.

***Note: I had to double the cooking time, which just about ruined the rest of the dinner and I halved the recipe.  I think you need to plan on at least an hour.  Chef Brad must have some magic fast cooking ovens.

Meatballs with Peppers and Pineapple

http://thepioneerwoman.com/cooking/2010/12/meatballs-with-peppers-and-pineapple/

Meatball Ingredients:
1 1/4 pound ground beef
1/2 onion, diced very finely
1 egg
1/2 cup Panko bread crumbs (or regular breadcrumbs)
1 tsp Kosher salt
Freshly ground black pepper
1/2 tsp crushed red pepper, or more to taste
1/4 cup all-purpose flour
Canola oil, for frying

Sauce Ingredients:
2 green bell peppers, seeded and diced roughly
1 1/2 cups fresh pineapple chunks
2 cups beef stock or broth
2 Tbs soy sauce
1/2 cup sherry or white wine vinegar
1/3 cup sugar
1 Tbs cornstarch
Salt to taste
Crushed red pepper to taste
Extra beef stock, if needed

Preparation Instructions:

Combine ground beef, diced onion, egg, salt, pepper, breadcrumbs, and crushed red pepper. Mix with hands until combined. Roll meat mixture into small balls and place on a cookie sheet. Freeze on the pan for 15 minutes to firm.
Mix together beef stock, soy sauce, sherry (or vinegar), sugar, and cornstarch.
Heat canola oil over medium-high heat. Roll meatballs in flour, then fry in two batches until nice and brown, about two minutes per batch. Remove meatballs and set aside on a separate plate.
Pour off oil from pan and return pan to medium high heat. When pan is hot, throw in the chopped green peppers and cook for one minute. Add pineapple to pan and cook for one minute, stirring gently. Pour in stock/soy sauce mixture, then add meatballs. Stir gently to combine and allow to cook and bubble for a few minutes, or until sauce is thickened. Add salt and crushed red peppers to taste. (Hint: this dish is yummy if it’s a little spicy.)
Serve over cooked brown or white rice.
*We used apple cider vinegar
*We took out meatballs and sauce for Miriam before adding crushed red pepper. We like spicy food.

Mexican Lasagna

from melskitchencafe.com

*Note: this lasagna isn't super heavy on the sauce, just enough to plump up the pasta noodles perfectly and help everything hold their shape (not dry...just not overly saucy). I split all the ingredients (sauce, cheese, noodles) into three layers but feel free to simplify and just halve everything and do two layers only. Less noodles, more sauce. It's up to you. Also, the ingredient list looks long, but it comes together quickly, especially with the no-boil lasagna noodles.

*Serves 6-8

1 1/2 pounds lean ground beef or turkey
1 yellow onion, coarsely chopped
2 garlic cloves, finely minced
1 (6 ounce) can tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
dash of ground cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ½ cup frozen corn kernels, white or yellow
1 (6 ounce) can olives, chopped
9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup sour cream, light or regular
8 ounces cream cheese, light or regular


Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.

In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.

Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.

Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.

Sweet and Sour Meatballs

4 lbs. ground beef
4 Tbsp. cornstarch
8 Tbsp. chopped onion
4 eggs, lightly beaten
4 tsp. salt
pepper to taste

Mix all ingredients and form into the size of ping-pong balls (50). Brown in a small amount of oil. Drain.

For sauce:
3 Tbsp. butter
6 Tbsp cornstarch
6-8 Tbsp. vinegar
1 ½ cup sugar
3 cups pineapple juice
3 Tbsp. soy sauce
1 cup water

Heat together butter, juice, sugar, vinegar, and soy sauce. Mix water and cornstarch and add to hot juice and cook until thickened. Add meatballs, pineapple chunks, and ½ green pepper cut in bite size pieces. Heat, but not too long. Green pepper should be crunchy. Serve over rice. This is great to freeze or easy to cut in half. I sometimes use brown sugar and cider vinegar for a more zippy flavor.

Taco Soup

2 Cups dry pinto beans

1 C dry black beans

1 C wheat

1/2 lb. ground beef

3 cans tomato soup

8 oz. frozen corn

1 pkg. taco seasoning

Put beans and wheat in a large pot. Add 12 cups of water. Let it soak for 8 hours or overnight. Drain water.

Add 16 cups of fresh water. Bring to a boil. Cover pot. Reduce heat and simmer for 90 minutes. Drain water.

Cook ground beef and drain grease.

Add all ingredients ( cooked beans & wheat, tomato soup, frozen corn, and taco seasoning) to a large crock pot. ADd 1 1/2 soup cans full of water.

Cook on low 6 hours.

Campbell's Beef & Macaroni Skillet *

From: Campbell's Kitchen

Prep: 5 minutes
Cook: 20 minutes

Serves: 4

Ingredients:

1 pound ground beef
2 stalk celery, diced
1/2 teaspoon dried oregano leaves, crushed
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1 cup Pace® Picante Sauce
1 can (about 8 ounces) whole kernel corn, drained (I used 1 c. of frozen corn)
2 cup cooked elbow pasta
Shredded Cheddar cheese

Directions:

Cook the beef, celery and oregano in a 10-inch skillet until the beef is well browned, stirring to separate meat. Pour off any fat.

Stir the soup, Picante sauce, corn and pasta into the skillet. Cook and stir until hot and bubbling. Top with cheese and heat until the cheese is melted.

***This was a very easy dish I found on the back of the soup label when I was trying to think of a quick dinner. Everyone loved it.***

Crock-Pot Chili

1 lb ground beef
1 C chopped onion
1 C chopped green pepper
1 clove garlic, minced
1 (28 oz) can diced tomatoes, undrained
2 (16 oz) cans pinto beans, undrained (or whatever kind you prefer)
1 T chili powder
1 tsp salt
1 1/2 tsp ground cumin
1/2 tsp pepper
Brown ground beef with onion and green pepper. Remove excess grease. Transfer to crock-pot. Add remaining ingredients, stir to blend. Cover and slow cook 7-8 hours.

Cherise gave me this recipe.

Lasagna

1 lb ground beef
2 garlic cloves, minced
1 1/2 C water
1 15 oz can tomato sauce
1 6 oz can tomato paste
1 envelope onion soup mix
1 tsp dried oregano
1/2 tsp sugar
1/4 tsp pepper
9 lasagna noodles, cooked and drained
2 C small curd cottage cheese
4 C shredded mozzarella cheese
2 C grated Parmesan cheese

In a large saucepan, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Spoon 1/2 C meat sauce into greased 13X9 inch baking dish. Layer with three noodles and a third of the cottage cheese, mozzarella, meat sauce and Parmesan cheese. Repeat layers twice.
Cover and bake at 30 degree for 40 minutes. Uncover; bake 5-10 minutes longer. Let stand for 10 minutes before cutting.

Cheeseburger Soup

½ lb ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley
4 Tbsp butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 lb)
1/4 cup all-purpose flour
8 oz american cheese cubed (i.e. Velveeta)
1-1/2 cups milk
1/4 tsp pepper
1/4 cup sour cream

In a 3 qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 Tbsp butter until vegetables are tender, about 5 min. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 5 min or until potatoes are tender. Meanwhile, in a small skillet melt remaining butter. Add flour; cook and stir. Add to soup; bring to a boil. Cook and stir reduce to low heat. Add cheese, milk, salt and pepper; stir until melted. Remove from heat and blend in sour cream.

Sweet-N-Sour Meatballs

1 lb hamburger
1 C soft bread crumbs
1 egg, beaten
2 T minced onion
2 T milk
1 clove garlic, minced
½ tsp salt
1/8 tsp pepper
1 T vegetable oil
2/3 C chili sauce
2/3 C grape jelly

Combine first 8 ingredients, form into bite sized meatballs. Brown meatballs in oil; cover and cook on low five minutes. Drain. Combine chili sauce and jelly ; pour over meatballs. Heat, stirring occasionally, until jelly is melted. Simmer 10-12 minutes until sauce has thickened, basting occasionally.

Crock-Pot Spaghetti Meat Sauce

½ lb sweet Italian sausage (optional)
1 lb hamburger
1 medium onion, chopped
1 green pepper, seeded & chopped
2 cloves garlic, minced
2 T sugar
1 T salt
2 tsp leaf basil
1/8 tsp crushed red pepper
2 can (16 oz each) Italian style tomatoes
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste

Brown meat; drain well. Add to crock-pot with remaining ingredients; stir well. Cover and cook on low for 8 hours. Can add sliced mushrooms and olives the last hour of cooking. This sauce freezes very well.

Guacamole Cilantro Lime Cheeseburger**

INGREDIENTS

Guacamole:

2 avocados - halved, peeled, and pitted
1/2 lime, juiced
1 teaspoon chili powder
1 fresh jalapeno peppers, seeded and minced
1/2 cup chopped cilantro
1/4 cup minced onion
1 1/2 teaspoons minced garlic
1/4 teaspoon salt to taste

Burger:

2 pounds lean ground beef
1/2 lime, juiced
1 tablespoon minced garlic
1/2 cup diced onion
1/2 cup diced tomatoes
6 slices Monterey Jack cheese
6 hamburger buns

DIRECTIONS

1. Preheat an outdoor grill for medium heat.
2. To make the guacamole, mash the avocado in a medium bowl with the juice of half a lime, chili powder, jalapeno, cilantro, 1/4 cup onion, and 1 1/2 teaspoons of minced garlic; season to taste with salt, and set aside.
3. In a large bowl, mix together beef, the juice of half a lime, 1 tablespoon garlic, 1/2 cup diced onion, and tomatoes. Form the meat into 6 patties.
4. Cook the burgers to desired doneness on the preheated grill. Add a slice of cheese to each burger during the last minute of cooking. Serve on toasted buns with a dollop of guacamole.

Courtesy of www.allrecipes.com

Kierstin's Carrot Chowder**

(Lots of chopping and grating...I like to use my Bosch attachments)

1 lb. lean ground beef
1/2 tsp. salt
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
4 c. tomato juice
1 1/2 c. water
2 cans cream of celery soup (10.5 oz)
2 1/2 c. grated carrots
1 tsp. sugar
1/2 tsp. garlic salt or 3 cloves garlic minced
1/4 tsp. salt
1/2 tsp. pepper
1/8 tsp. ground marjoram
grated cheese

Brown beef in skillet; drain. Add 1/2 tsp. salt, celery, onion, pepper. Cover simmer on low heat until vegetables are tender, about 10 minutes. In large sauce pan, combine tomato juice, water, celery soups, carrots, sugar garlic, salt, pepper, marjoram. Add ground beef mixture, bring to boil. Simmer 30 minutes. Top individual bowls w/ grated cheese.

Stroganoff Sandwich**

This is one of our very favorite dinners. It is also very pretty.

1 unsliced loaf French bread
¼ c. chopped onion
1 lb. ground beef
1 T. milk
1 c. sour cream
1 T. Worcestershire sauce
1/8 tsp. garlic powder
2 tomatoes
1 green pepper
4 oz. cheese

Cut bread in half lengthwise. Wrap in foil. Heat 375˚ 10-15 min. Brown meat, onion and drain. Stir in sour cream, milk, garlic, Worcestershire. ¾ tsp. salt. Heat through.
Spread bread with butter. Spread half of mixture on each loaf half. Arrange tomato slices alternately with green pepper rings atop meat. Sprinkle with cheese. Place on baking sheet, Bake 375˚ for 5 min.

Oh No Burgers*

Kind of like sloppy joes

1 ½ -2 lbs lean ground beef
1 medium onion sautéed with beef
1 lb. grated cheese
1 can. Tomato soup
1 can chopped black olives
1 7oz. can mushrooms

Mix together. Add ketchup to taste. Broil open face. Cover with toasted top bun.