edium-high heat and cook ground beef until browned and crumbly, 5
). Spray a baking dish with cooking spray.
Bring a
Mince onion and bell pepper.
Heat oil in medium pan.
Put minced onion and bell pepper into small bowl and add garlic and toss around.
saute in oil on low until very lightly toasted.
Add ground beef and brown on medium.
Drain excess grease.
pour tomato sauce in medium bowl.
add onion powder, black pepper, garlic powder, and Italian seasoning and mix.
pour into pan with ground beef and simmer 7-10 minutes
serve over pasta for a delicious delight!
nd add ground beef in batches and brown. When all ground beef has been
mix 4 tbsp tomato paste with a little water then add
Mix garlic and yogurt then set aside. Combine cabbage with sugar and vinegar and season to taste then set aside for 30 mins to marinate. Add bell peppers, cucumber, olives and parsley. Season with olive oil.
Heat canola oil in a large skillet, brown ground beef, stirring. Season with gyros spice then add to salad along with onions. Season salad to taste then garnish with seasoned yogurt and pickled green peppers. Serve remaining yogurt on the side.
ender and lightly browned. Add ground beef and pancetta. Cook, stirring to
First, cook ground beef and onion together until meat is browned. Drain fat. Stir ranch dressing mix and taco seasoning into beef (may need to add a little water). Add remaining ingredients and simmer for up to 2 hours. Garnish with desired ingredients and serve.
Follow basic recipe for Creamy Macaroni and Cheese, but use pepper Jack cheese, not cheddar.
Heat a 10-inch skillet over medium-high heat. Cook ground beef, seasoning lightly with salt and pepper, until most of the liquid evaporates, about 5 minutes. Stir in chili powder, salsa and chilies; simmer, 2 to 3 minutes. Add cilantro, then stir mixture into macaroni. Serve hot.
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.
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.
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.
ead crumbs in a bowl with enough water to cover; set
ame skillet add in the ground beef with chili flakes, onions, garlic and
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.
ver medium heat cook the ground beef with green onions, jalapeno pepper (if
killet is hot, add the ground beef, making sure to break it
o a boil, add garlic with skin on and cook for
Fry ground beef and onions. Add taco seasoning. Set aside.
Combine sour cream and soup, put half of mixture into ground beef and mix well.
Fill soft shells with ground beef mixture, roll up, and place into 9x13 inch cakepan.
Top with the remaining soup mixture.
Sprinkle with cheese.
Bake 350 for 45 minutes.
Top with lettuce, tomatoes, black olives and salsa.
In a 5-quart Dutch oven or saucepot over high heat, cook ground beef, onion, celery and cabbage, stirring carefully so that meat stays in chunks, until all pan juices evaporate and meat and vegetables are lightly browned (about 10 minutes).
Add tomatoes, garbanzo beans and corn with all their liquid, zucchini, macaroni, bouillon, basil leaves and water.
Over high heat, heat to boiling, stirring to break up tomatoes.
Reduce heat to low, cover and simmer 8 to 10 minutes, until macaroni and vegetables are tender.