In
a bowl, blend ground beef, egg, salt, pepper, bread crumbs
In a bowl, blend ground beef, egg, salt, pepper, bread crumbs and water; mixture will be quite moist.
Cut a strip of waxed paper, 20 inches long.
Moisten top side.
Form a 4-inch wide strip of meat mixture the length of waxed paper.
Cut cream cheese into 8 sticks.
Place sticks along the length of the ground beef. Pick up waxed paper to help lift the meat over the filling.
Form a lengthwise roll; cut into 8 pieces crosswise.
Dust each piece with flour on all sides.
Blend ground beef, egg, salt, pepper, bread crumbs and water; mixture will be moist.
Roll in 20-inch long wax paper.
Form a 4-inch wide strip of the meat the length of the wax paper.
ntil hot and cook the ground beef with onion and garlic until
arge skillet, cook beef until browned. Remove beef from skillet, drain, and
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.
o use in recipes).
Add in the ground beef, onion and bell
Melt margarine in 8-quart pan over low flame.
Add ground beef; turn flame to medium and cook until red color disappears. Add onion, celery and green pepper; cook until beef is brown and vegetables are tender.
Add soup, tomato sauce, salt and pepper; cover and simmer for 30 to 45 minutes, stirring occasionally. Cool and divide equally into 5 freezer containers.
May be thawed and used in a variety of recipes.
Cook ground beef in stockpot or Dutch oven,
igh heat. Cook and stir beef in the hot skillet until
large bowl.
Bring beef broth to a boil and
parsley, and garlic. Add the ground beef and saute together until the
large skillet.
Brown ground beef with minced garlic, bell pepper
Brown ground beef and onions together.
Drain.
Add cream cheese that has been melted.
Add all other ingredients except biscuits.
Mix well.
Pour into 2 1/2-quart casserole dish.
Bake in 350\u00b0 oven for 10 minutes or until casserole begins to bubble around edges.
Place biscuits around edge.
Place half of stuffed olive in center of each biscuit.
Bake 20 minutes or until biscuits are golden brown.
Brown the ground beef and finely dice the tomato.<
Pre-heat oven to 400 degrees.
Brown the ground beef.
mix corn bread mix, eggs, and milk while the ground beef is cooking.
drain ground beef.
return to heat ground beef, taco seasoning, corn, black beans, and Rotel.
Once, beef mixture is heated through, pour into baking dish.
Sprinkle on a layer of shredded cheese.
pour corn bread mixture on top and spread around evenly.
Bake for 20 minutes.
Cut squash in half lengthwise; remove seeds.
Place cut sides down in baking pan; add 1/4-inch boiling water to pan.
Bake at 350\u00b0 for 30 minutes or until almost tender.
Saute ground beef until crumbly.
Add stuffing mix, parsley, salt, onion, pepper and bouillon; toss lightly to combine.
Turn squash, cut sides up. Fill with beef mixture; return to oven and bake for 20 or 30 minutes longer.
Saute mushrooms in butter; arrange over stuffed squash.
Brown ground beef and onion.
Drain.
Combine softened cream cheese, soup and milk.
Add salt, catsup, olives and ground beef. Pour into 2-quart casserole dish.
Bake 10 minutes at 375\u00b0.
Place biscuits around edge of casserole dish (if desired top with sliced olives).
Bake at 375\u00b0 for 15 to 20 minutes until golden brown. Makes 5 to 6 servings.
epper.
COMBINE in bowl ground beef, parsley, egg and breadcrumbs.
he ground beef with onion, garlic and green bell pepper until ground beef is