Mix the browned and drained ground beef, Ragu, sour cream and cheese.
Pour into a large casserole dish sprayed with a nonstick spray.
Top with a crust made from the rolls.
Bake for 20 to 25 minutes at 375\u00b0.
ute the carrots, celery, onion and shallot for 4-5 minutes
ver medium heat. Cook and stir ground beef and ground turkey in the pot until
Brown onion and ground beef together.
Drain fat from pan and add 3/4 can of beef broth.
In remaining broth mix flour to thicken and add to pan.
Stir in sour cream, ketchup, Worcestershire, and mushrooms.
Salt and pepper to taste and cook until thickened, about 15 minutes.
Serve over egg noodles.
Boil water and butter in a medium pot; cook pasta until tender.
While the noodles are cooking, brown the ground beef, onions and mushrooms in a large skillet until the meat crumbles.
Drain fat and add the beef gravy, Worcestershire sauce, sour cream, wine, garlic powder, onion powder, black pepper and salt; give a good stir.
Cook over medium heat for approximately five (5) minutes - until thoroughly heated, stirring well.
Serve over the cooked egg noodles. Garnish with parsley.
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, saute the ground beef for 5 minutes, or until browned. Drain excess fat and set aside.
In a medium bowl, combine the cream cheese, soup, ketchup and milk. Mix well and stir in the ground beef. Pour into a 9x13-inch baking dish.
Bake at 350 degrees F (175 degrees C) for 15 minutes, place the biscuits on top and bake for 15 minutes or until biscuits are golden brown.
Brown ground beef; drain well. Place 1/2 noodles in casserole dish. Layer ground beef, Ricotta cheese, spaghetti sauce and shredded Cheddar cheese, then
another layer of noodles, Ricotta, ground beef, sauce and Cheddar cheese. Cook at 375\u00b0 for 45 minutes until bubbly. Serve with French loaf bread.
Brown your ground beef and drain.
Cream potatoes.
In a casserole dish, put ground beef in the bottom of dish.
Open can of creamed corn and put over ground beef (cold) not heated.
Put mashed potatoes on top.
Ready to serve.
In large pot, brown 2 onions in about a Tbspn of oil.
At this point you can add the ground beef as is and brown, or you can make the ground beef into meat balls.
Add the rest of the ingredients and simmer for 1 hour or place in oven-proof casserole and bake for 1 hour.
Brown ground beef, onion and garlic in large frying pan.
Add chilies, tomatoes, lemon juice, cumin and salt and pepper to taste.
Simmer uncovered 15 to 20 minutes.
Heat shells according to package directions.
Fill shell with taco mixture.
Top with sauce, sour cream, cheese and lettuce.
In 12-inch skillet, brown ground beef over medium-high heat, drain.
Stir in remaining ingredients.
Bring to a boil over high heat.
Reduce heat to low and simmer covered, stirring occasionally, 20 minutes.
Serve, if desired, over hot cooked rice.
Follow directions on Field chili log. Add cooked ground beef, beans and salsa. Cook until thoroughly heated. May need to add water or tomato juice for your desired consistency.
Brown ground beef.
Pour off excess fat.
In large pot (great in crock-pot) combine meat with onion, salt, chili powder, bay leaf, Worcestershire sauce, tomato sauce and kidney beans.
Cover and cook on low on top of stove (or cook on high in crock-pot for 2 to 3 hours also) for 2 to 3 hours.
Remove bay leaf.
Makes 6 to 7 servings.
Season to taste and set aside.
Mix ground beef, breadcrumbs, 4 tbsp
milk, 1/2 tsp salt and cheese then knead with your
Heat oil in a frying pan and saute ground beef until browned. Add crushed peppercorns and chopped tomatoes. Bring to a boil and cook over medium heat for 10 mins. Season and add cayenne. Distribute 2/3 of ground beef mixture between tacos. Mix corn, olives and lettuce together then distribute over tacos. Top with remaining meat.
he pot to a boil and add onion powder, dried onion
In a large saucepan, cook the ground beef with onion, garlic, jalapeno and green pepper (if using) .
Stir in tomato juice, salsa, beans, undrained tomatoes, tomato soup and chili seasoning mix; mix well to combine and bring to a boil.
Simmer, covered for about 40-45 minutes (can cook longer if desired).
Serve in bowls and top with grated cheese and onions.
Heat a large skillet over medium-high heat. Add ground beef, add onions, garlic, and mushrooms; saute until onion is golden brown. Season with salt and black pepper.
Stir 2 cups hot water, bouillon cubes, and tomato paste into meat mixture. Stir together 1 1/2 cups cold water and flour; stir into pan. Reduce heat to low, and simmer for 1 hour.
In small bowl, combine Yogurt Sauce ingredients, mixing well. Cover and refrigerate.
Heat oven to 350\u00b0F.
In medium bowl, combine ground beef and seasoning ingredients, mixing lightly but thoroughly.
Divide beef mixture into 16 equal portions and shape into patties 2 inches in diameter.
Place patties on rack in broiler pan.
Bake in oven 10 minutes or until no longer pink OR GRILL over medium heat.
To serve, place equal amounts of beef and tomato in each pita half; top with yogurt sauce.