Tag Archives: hamburger

Million Dollar Spaghetti Squash


Servings: 6

Ingredients

2 1/2 cups cooked spaghetti squash
1 cup shredded mozzarella cheese

Meat Sauce

1/2 lb ground beef
2 tsp minced onion
1/2 tsp seasoned salt
1/8 tsp black pepper
12 oz pasta sauce

Alfredo Sauce

1 cup heavy cream
1 tsp minced garlic
1/2 tsp black pepper
2 oz cream cheese
2 tbsp butter
1 1/2 cups shredded Parmesan cheese

Instructions

Brown the ground beef with the minced onions, seasoned salt, and black pepper. Drain the excess grease. Stir in the pasta sauce and set aside.

Bring the heavy cream, minced garlic, and black pepper to a simmer over medium heat. Add the cream cheese and butter. Stir in the shredded parmesan, one bit at a time, until smooth. Remove from heat and set aside.

Spread half of the spaghetti squash in a greased 9×9 pan. Pour the alfredo sauce over the spaghetti squash. Top with the remaining spaghetti squash. Spread the meat sauce over the spaghetti squash. Top with the shredded mozzarella cheese. Bake at 350F degrees for 35-45 minutes.
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Meatball Soup

Ingredients

1 can (large) solid pack tomatoes
1 quart water
1 clove garlic
2 onions, chopped
2 fresh green chile peppers
1 tablespoon cooking oil
1 teaspoon chili powder
1/2 teaspoon oregano
salt, cayenne pepper to taste
1/2 pound ground beef
1/2 pound lean ground pork or pork sausage
1 cup cornmeal
2 eggs

Instructions

Put tomatoes and water to boil.

Saute garlic, one onion and one chopped, seeded chile in oil.

Add chili powder and one half cup of soup water to vegetables.

Stir until smooth and add to soup. Season with one quarter teaspoon oregano, salt Cayenne. Continue simmering.

To make meat balls, combine meat, other onion, other chile pepper, seeded and chopped, one quarter tsp oregano, salt, corn meal, and eggs.

Mix by hand for at least 10 minutes until everything is incorporated.

Gently pat out the meatballs the size of walnuts (and fill with desired fillings – a stuffed green olive, a wedge of boiled egg or chopped nuts) and drop into soup.

Cook for another hour. Serve soup in large bowls with toasted French bread and fresh salsa.
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Baked Meatballs

Ingredients

1 lb lean ground beef
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh basil

Directions

Mix all ingredients with hands.

Form into golf ball sized meatballs.

Bake at 350 degrees for 30 minutes.
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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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