5 degrees C).
Mix ground beef, onions, and parsley together
ish.
Cook and stir ground beef, sausage, onion, and bell pepper
Combine ground beef with onion and garlic in a large soup pot over medium-high heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cumin and chili powder; cook 2 minutes more.
Drop cream cheese into the pot by bits and mash it into the beef with a big spoon until no white spots remain, 3 to 5 minutes. Stir in broth, diced tomatoes, heavy cream, and salt. Cook until heated through, about 10 minutes more.
200 degrees C). Grease a 1-quart baking dish.
While
n a bowl.
Stir ground beef into onion mixture and cook
Mix minced onion, salt, chili powder, cornstarch, cumin, red pepper flakes, cayenne pepper, dried minced garlic, and oregano in a bowl.
Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet. Cook and stir until the beef is completely browned, 7 to 10 minutes. Drain and discard any excess grease.
Return ground beef to heat. Pour seasoning mixture and water over the beef; stir to combine. Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes.
Heat a large skillet over medium-high heat. Crumble in the ground beef, and cook until no longer pink, stirring frequently. Drain off grease.
Stir in the flavor packet from the noodles, tomatoes, and corn (with their juices). Break up the noodles slightly, and add them to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until noodles are tender. Stir occasionally to break up any clumps of noodles.
Heat 1 tablespoon butter and oil in
igh heat. Cook and stir beef in the hot skillet until
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Reduce heat to low. Stir mustard, balsamic vinegar, garlic, soy sauce, honey, paprika, and black pepper into the ground beef; bring to a simmer and cook until hot, about 3 minutes.
Brown 1 pound ground beef and 1/2 cup chopped peppers and 1/2 cup chopped onion; drain.
Add 2 cups of water and 1 bag Lipton beef noodles.
Cook on medium heat for 7 minutes.
Add 1 can of kernel corn, drained, and simmer for 5 minutes.
Add 1 cup shredded Cheddar cheese and simmer for 5 minutes.
Serve.
In Dutch oven, over medium heat brown and drain 1 pound ground beef.
Mix in diced tomatoes, ranch style chili beans, corn with liquid, minestrone soup. Season with salt and pepper to taste.
Cover and simmer 30 minutes.
In a large nonstick skillet, cook and stir ground beef until browned. Drain off excess fat.
Stir in salsa and water. Simmer for 10 minutes.
Meanwhile, cook pasta in boiling water until al dente. Drain.
Stir in green pepper and onions, and continue simmering until veggies are crisp/tender. Stir in noodles and sour cream. Sprinkle grated cheese on top, and cover pan until the cheese melts. Sprinkle chopped tomatoes on the top, and serve.
Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.
epper flakes, and cook for 1 minute more. Meanwhile, beat the
Brown onion; add 1 pound ground beef.
Brown.
Add mushroom soup.
Season well with garlic, salt, pepper and plenty of Worcestershire sauce.
Simmer 15 minutes.
Add sour cream.
Heat through.
Serve on rice or noodles.
Serves about 4.
Cook the ground beef with the garlic and mushrooms in a large skillet over high heat until no pink remains, about 10 minutes; do not drain. Add the flour and continue to cook for five minutes.
Pour in the Marsala wine, sherry, and water. Stir and bring to a boil; reduce heat to low and simmer covered for 10 minutes. Serve over the pasta of your choice.
Brown 1 pound ground beef.
Add salt, pepper, onion and garlic.
Combine sour cream, mushroom soup and water.
Add to meat mixture.
Serve over noodles or rice.
Brown ground beef and drain. Add tomato paste, water and seasonings. Cook 30-45 minutes to make stock. Add vegetables and simmer until vegetables are hot. Add thickening and stir until cooked.
1. Brown ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirring often, 10 to 12 minutes or until meat crumbles and is no longer pink and onion is softened; drain.
2. Stir in kidney beans, next 8 ingredients, and 4 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving. Serve with desired toppings.
Southern Living, JANUARY 2009