b>to 375 degrees F (190 degrees C). Spray a baking dish with
Brown ground beef (or turkey), onion, green pepper and mushrooms. Drain grease. Add Prego and simmer over medium heat. While simmering, boil spaghetti as directed on box and drain. Mix noodles and spaghetti sauce together and pour into a large baking dish. Top with Mozzarella cheese and bake at 350\u00b0 until cheese is melted. Let stand for 2 to 5 minutes prior to serving.
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!
To make the bolognese sauce, heat oil
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.
arge skillet, cook beef until browned. Remove beef from skillet, drain, and
Cook ground beef in stockpot or Dutch oven,
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.
Set oven to 350 degrees.
Grease
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.
Prepare the rice vermicelli according to package directions; set aside.
a bowl with enough water to cover; set aside to soak.
f salted water to a boil, add garlic with skin on and
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.
Preheat the oven to 350 degrees. Prepare rice per
ixing bowl. Set aside. Saute ground beef in skillet. Drain on paper
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.
Make out ground beef patties.
Put in frying pan and cover. Cook on low-medium heat. Slice onion.
Put on top of patties and simmer.
Make gravy according to package directions.
When patties are done, pour gravy over top and let set for 5 minutes.
arge soup pot, fry the ground beef over medium heat.
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