Tag Archives: hamburger

Meatloaf

Ingredients

1 egg
1/2 pounds ground beef
14 ounce, can diced tomatoes with green chile peppers
1 sleeve buttery round crackers, crushed
1 tspn onion flakes
1/2 tspn ground black pepper
1/2 tspn garlic powder
1/2 tspn seasoned salt

Directions

Preheat an oven to 375 degrees F.

Beat the egg in a mixing bowl, then add the ground beef, crushed crackers, and tomatoes.

Season with onion flakes, garlic powder, pepper, and salt .

Mix until evenly combined. Pack into a 9×5 inch loaf pan.

Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
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Cheesy 5-Star Enchiladas

Ingredients

1 lb. lean gr. beef
1 can kidney beans, drained & rinsed
1-10.5 oz. can corn, drained
1-4 oz. can diced green chilies
1/4 t. salt
1/4 t. cumin
1/4 t. chili powder
1/2 c. picante sauce or salsa
2-10 oz. cans mild enchilada sauce (or 1 mild, 1 medium}
1 can Campbell’s Cheddar Cheese soup
10 (6 1/2 in.) fajita tortillas
2+ handfuls grated Mexican cheeses

Instructions

Preheat oven to 375.

Brown gr. beef. Drain off & blot out extra grease. Mix in kidney beans, corn, diced green chilies, and spices.

In a separate bowl, combine salsa, enchilada sauce, and cheddar cheese soup. Warm up slightly to help un-condense the soup.

Add about 1 cup of sauce mixture to gr. beef filling and stir.

Put about 1/2 c. of prepared sauce in the bottom of a 9×13 pan.

Start generously filling tortillas and rolling them up, seam down.

Cook’s note: I left the cheese out of my enchiladas because of the cheesy sauce, but you can also sprinkle some grated cheese inside of each enchilada if you’d like.

Once all enchiladas are rolled up, cover with remaining sauce mixture.

Top with two generous handfuls of cheese, or more.

Cover with foil and bake for 25 minutes.

Remove foil and bake for another couple minutes, until cheese is melted.
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Hamburger Potato Cheese Casserole

Ingredients

5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick
2 -3 tablespoons chopped onions
1 lb ground beef ( really lean is preferable)
salt and pepper
Cheese sauce (the same one I use for macaroni and cheese)
2 cups milk ( I use skim)
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces shredded sharp cheddar cheese
ketchup ( optional condiment)

Instructions

Author’s note: I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish.

Preheat oven to 350.

Brown hamburger and onion.

Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is – you can always salt it later if it needs it).

Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).

Make Cheese sauce:.

Melt 3 T butter in saucepan over med-high heat.

Add 3 T flour, and the salt and pepper. Stir quickly to blend.

Add 2 cups milk; stir with whisk to incorporate butter/flour mixture.

Reduce heat, stir till thickened and bubbly.

Remove from heat and add shredded cheddar. Stir until cheese melts.

Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it’s well coated.

Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit.

Notes:

Even with the leanest ground beef, this can get little pools of grease on top – I just spoon these off. It doesn’t mean the whole thing is greasy – just cheesy.

My family members consider generous amounts of ketchup a necessary addition to this dish. I like it fine by itself (ok, maybe a spot of ketchup on the side).
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Bacon Wrapped BBQ Meatloaf Stuffed with Cheese

Ingredients

Meatloaf

1 lb ground beef
1 egg
2 Tbsp bbq sauce
1/4 c dry seasoned bread crumbs
1 1/2 tsp Parmesan cheese, grated
1/2 tsp garlic powder
1/8 tsp sea salt, optional
2 cloves garlic zested or minced
1/4 tsp rounded, dry mustard
1/4 tsp rounded, oregano
1/4 tsp rounded, basil
1/4 tsp rounded, black pepper fresh ground
2-3 green onions, white and green part, chopped finely
1/2 small green bell pepper, small dice
1 c shredded sharp cheddar cheese (reserve 1/4c for on top)

Topping

3 slice bacon cut in half (6 smaller slices total)
2 Tbsp bbq sauce
1 Tbsp rounded, light brown sugar not packed

Directions

Preheat oven to 375 F. Get out a 9×13 baking pan. Do not use a bread pan. You can line this with foil to help with clean up, or just spray with a non-stick spray. Set aside.

Keep hamburger in the refrigerator until the last minute. In a bowl, combine the bread crumbs, Parmesan cheese, garlic powder, salt, minced garlic, dry mustard, oregano, basil, pepper, onion and bell pepper. Stir it around a bit to get everything mixed. Add the 2 tsp bbq sauce and egg; mix.

Grab the rest of the ingredients, this will go quickly so the “loaf” holds its shape.

Take the hamburger and add this to the bowl, quickly mix together with clean hands, forget the spoon.

Place 1/2 of the hamburger mix in the center of your pan. Make a “well” with your hand so it looks like a hollowed out 1/2 potato. Add 3/4 cup of the cheese and gently press it in.

Add the second half of the hamburger on top and press it together and shape like a log.

Lay the bacon strips on top of the loaf.

Smear the last 2 tbsp of bbq sauce on top of the bacon. Sprinkle brown sugar on top of the sauce and put this into the oven for 60 minutes. (temp should be 160°F internally)

After 60 minutes, you can sprinkle the remaining 1/4 c cheese on top and return it to the oven for 5 minutes, just to let the cheese melt. If you don’t want to to this, you can just stuff all the cheese inside and leave the outside to the bacon and bbq sauce.
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Ground Beef Stroganoff


Serves: 4

Ingredients

3 tbsp. extra-virgin olive oil, divided
8 oz. crimini mushrooms, sliced
salt and pepper
1/2 cup diced onion
2 cloves garlic, minced
1 lb. ground beef
2 tsp paprika
4 cups low sodium beef broth
8 oz. dry rotini
1/2 cup sour cream
fresh parsley, for serving

Instructions

Heat 1 tablespoon of the olive oil over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender, about 5 minutes. Season with salt and pepper, then remove from the pot into a bowl and set aside.

Heat the remaining 2 tablespoons of oil in the same pot. Add the onion, season with salt and pepper, and cook until translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Sprinkle the paprika over the top and stir to combine.

Pour in the beef broth and the pasta. Bring to a light boil then cover the pot. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. Remove the pot from the heat and stir in the mushrooms and sour cream.

Serve topped with fresh parsley.
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Tomato Sauce with Ground Beef


Serves: 18

Ingredients

1 spray(s) cooking spray
2 tsp olive oil
2 large uncooked onion(s), thinly sliced
4 clove(s) (medium) garlic clove(s), minced, or to taste
70 oz canned tomatoes, plum variety with basil, partially mashed into big chunks
6 oz canned tomato paste
5 leaf/leaves basil, or to taste, plus extra for garnish
1 tsp table salt, or to taste
1/2 tsp red pepper flakes, or to taste
1/4 tsp sugar
1 pound(s) uncooked lean ground beef

Instructions

Coat a large heavy pot with cooking spray and warm over medium heat; add oil. When oil is hot, add onions; cook, stirring occasionally, until lightly browned, about 10 to 12 minutes. Add garlic; cook, stirring a few times, about 1 minute. Add tomatoes, tomato paste, basil, salt, red pepper flakes and sugar; stir and bring to a boil, scraping down sides and bottom of pot.

Reduce heat to low, partially cover pot and cook for one hour, scraping bottom and sides of pot halfway through cooking.

Meanwhile, in a large nonstick skillet, brown beef over medium-high heat, breaking up clumps with a spatula or wooden spoon as it cooks, about 7 to 10 minutes; set aside.

After sauce cooks for 1 hour, stir beef into pot, lifting it out of skillet with a slotted spoon so any excess fat stays in skillet. Cook sauce for 1 hour more, scraping down sides and bottom of pot occasionally. Yields about 1/2 cup per serving.

Notes: Feel free to swap lean ground turkey or chicken, or chicken or turkey sausage (in casings) for the ground beef.
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Deluxe Cheeseburger Salad


Yield: 6 servings

Ingredients

4 sesame seed hamburger bun tops
1 small red onion, divided
2 plum tomatoes
3/4 lb (350 g) 95% lean ground beef
1/2 cup (125 mL) sliced dill pickles
3/4 cup (175 mL) ketchup
1 tbsp (15 mL) yellow mustard
8 cups (2 L) thinly sliced romaine lettuce
1 cup (250 mL) shredded cheddar cheese

Directions

Preheat oven to 425F (220C). Slice bun tops into 1/4-in. (6-mm) strips. (If bun tops are very thick, slice bottoms off horizontally before slicing into strips). Arrange in a single layer on Large Bar Pan; bake 8-10 minutes or until lightly toasted. Remove to Stackable Cooling Rack; cool completely.

Cut onion in half crosswise using Utility Knife. Slice half of the onion crosswise into thin rings using Ultimate Mandoline fitted with adjustable slicing blade on thin setting. Cut tomatoes lengthwise into quarters and slice crosswise. Set onion and tomatoes aside.

Cook ground beef in (8-in./20-cm) Saute Pan over medium-high heat 5-7 minutes or until no longer pink, breaking beef into crumbles using Nylon Turner. Meanwhile, chop remaining onion half using Food Chopper. Finely dice pickles using Utility Knife.

In Classic Batter Bowl, combine chopped onion, pickles, ketchup and mustard. Add cooked beef; mix well using Small Mix ‘N Scraper.

To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.
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