n a skillet brown the ground beef with onion, garlic and jalapeno peppers
Mix ground beef with onion and pepper.
Add seasonings. Mix well.
Brown ground beef in medium pot.
No need to drain (beef should be lean).
Add noodles.
Add water just until noodles are covered.
Bring to boil.
Simmer between medium and high until noodles are cooked.
Water should be boiled down by now.
Simmer on high if water has not boiled down enough.
Turn off heat and cover pot for 5 minutes before serving.
Flavors will mix together.
Stir and serve.
olander over a sink, combine eggplant an 2 tablespoons of kosher
he eggplant into 1/2-inch slices. Sprinkle well with salt and
a skillet cook the ground beef with onion, garlic and bell pepper
nd yeast in a bowl with 2 teaspoons of salt. Pour
ntil hot and cook the ground beef with onion and garlic until the
lightly. Add the ground beef and cook, stirring with a wooden spoon to
Heat the oil in a frying pan and saute the corn and peppers until softened. Add the onions and saute for 2 mins. Remove from the pan and set aside. Add the ground beef to the pan and cook until crumbly. Add the tomato paste and cook for 5 mins.
Return the corn, peppers and onions to the pan, add 3/4 cup water and simmer for 10 mins. Add the thyme and season with salt and black pepper.
Place the sour cream in a bowl and season with black pepper. Serve alongside the ground beef and sliced baguette.
Cook the corn in boiling salted water for 10 mins. Drain.
Heat the oil in a large skillet on medium-high heat. Add the ground beef and cook for 5-6 mins until browned. Season with salt and black pepper. Add the corn, stock, tomatoes, beans, salsa and green onions. Bring to a boil. Reduce heat to low and simmer for 10 mins, stirring occasionally. Serve with bread, if desired..
In a large pot or skillet brown the ground beef with onions, garlic, celery, jalapeno peppers and chili flakes until the beef is no longer pink; drain fat.
Add in all the remaining ingredients; stir to combine bring to a simmer then transfer to the crock pot (or simmer on top of the stove over very low heat for about 3 hours).
Cover and cook on LOW heat for about 5 hours.
Season with salt and pepper about halfway through cooking.
large skillet brown the ground beef with onion, garlic, bell pepper and
Heat the oil in a Dutch oven over medium-high heat; add in ground beef with onion, bell pepper, garlic and chili flakes until no longer pink; drain fat, then continue cooking until the meat is browned (this may take 10-12 minutes, the beef must be browned!).
Mix in the taco seasoning mix until combined.
Add in all remaining ingredients including the juice from the canned tomatoes; bring to a boil over medium heat stirring constantly.
Reduce heat to low cover and simmer for about 30-35 minutes or until the rice is tender.
Brown ground beef with onion and drain well.
Return browned beef to pan and add all other ingredients.
Heat throroughly and serve over hot egg noodles.
Brown ground beef; drain.
Mix ground beef with cream of mushroom soup.
Peel potatoes.
Put 1/2 of ground beef mixture in bottom of small casserole dish.
Layer potatoes next.
Cover potatoes with rest of ground beef mix.
Sprinkle 1/2 package of Lipton onion soup mix over top.
Dot with butter.
Cook in a 400\u00b0 oven for 1 1/2 hours or until potatoes are tender.
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.
large skillet.
Brown ground beef with minced garlic, bell pepper, and
ame skillet add in the ground beef with chili flakes, onions, garlic and
Brown ground beef with onion and bell pepper in a large skillet or pot with lid. Drain grease.
Add garlic and seasonings. Stir.
Add zucchini and stir. Cover with lid and cook over medium heat for approximately 15 minutes until the zucchini is crisp tender (I don't add any water, the zucchini has enough). Stir about every 5 minutes.
Remove lid and stir in spaghetti sauce. Cook for another 5 minutes.
Great served with cottage cheese or topped with parmesan!
In a Dutch oven: brown ground beef with garlic powder and green pepper until beef and pepper are cooked through; drain off excess fat.
Add onion soup mix, pepper medley, can tomatoes, beef broth and vegetable juice; mix well.
Bring contents to a boil and simmer for 5-10 minutes until onions in soup mix are soft; add rice. Cover pot and remove from heat. Let stand for 6-7 minutes or until rice is cooked through.