Category: Beef

Mexican Squash and Ground Beef Casserole

This Mexican Squash and Ground Beef Casserole is really good and really easy. I love the blend of flavors. Very yummy and simple! Comes together quickly.

A simple combination of yellow squash, ground beef, and Mexican spices.

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Mexican Squash and Ground Beef Casserole
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Mexican Squash and Ground Beef Casserole
Ingredients
  • 1 lb ground beef or 1 lb Italian sausage
  • 1 tablespoon oil
  • 3 medium yellow squash sliced
  • 1 small onion sliced
  • 1 garlic clove minced
  • 1 14 1/2 ounce can diced tomatoes, undrained
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • salt and pepper
  • 1 cup cheddar cheese
Instructions
  1. In a large skillet over medium heat, cook the ground beef until evenly brown. Drain and set aside.
  2. Heat the oil in the skillet over medium heat. Mix in the squash, onion and garlic and sauté until tender.
  3. Add the ground beef and tomatoes (and water if fresh tomatoes are used) into the skillet. Season with chili powder, cumin, paprika, salt, and pepper.
  4. Turn mixture into an ovenproof casserole dish. Top with cheddar cheese. Bake in 400°F oven for 15 minutes.

Enjoy!

Up Next:

Scalloped Potatoes & Ham

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Recipe based on one by KelBel
Photo by *Parsley*

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Ground Beef Casserole – Mrs. Geraldine’s Recipe

I love this Ground Beef Casserole recipe! It tastes a lot unhealthier than it is. It’s from a local church cookbook and is by famous local Mrs. Geraldine.

 

The only downside of this dish is because it’s so tasty, we tend to eat more than a portion at a time.

This recipe freezes well. Do not bake before freezing. Just put it together, freeze it, thaw it and cook.

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Ground Beef Casserole
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Mrs. Geraldine's Ground Beef Casserole
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
 

Ground beef is cheap compared to other cuts of beef. This casserole makes a very inexpensive family meal.

Course: Main Course
Cuisine: American
Keyword: Ground Beef Casserole
Servings: 6
Calories: 385 kcal
Ingredients
  • 1 lb ground beef
  • 1 15 ounce can tomatoes
  • 1/4 cup chopped onion
  • 1/4 cup chopped bell pepper
  • 1/4 cup chopped celery
  • 1 8 ounce can mushrooms
  • 2 tablespoons brown sugar or 2 tablespoons sweet pickle juice
  • 2 tablespoons Worcestershire sauce
  • 1 10 3/4 ounce can cream of mushroom soup
  • 1/4 pound sharp cheddar cheese
  • 1 6 ounce package angel hair pasta, cooked
  • 1 8 ounce can tomato sauce
  • salt and pepper
Instructions

  1. Brown the meat in a large skillet or Dutch oven. Add the onions, pepper, and celery and simmer for 15 minutes.

  2. Add the tomatoes and tomato sauce, mushrooms, brown sugar, and Worcestershire sauce. Add the salt and pepper to taste. Cook in the skillet for 1 hour.

  3. Place the cooked pasta in the bottom of a large casserole dish. Spoon the mushroom soup over the pasta.

  4. Pour the sauce over the soup and top with cheese.

  5. Bake in 350°F oven for 30-45 minutes.

 

Enjoy this Ground Beef Casserole recipe!

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Ye Old Tavern Loosemeat Sandwich

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Recipe based on one by Jellyqueen
Photo by Tulip-Fairy

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Loose Meat Sandwich From Ye Old Tavern

A Loose meat Sandwich is a sloppy joe without the slop – not anything tomato-ey, please! This is a totally new flavor for a change!

 

These are great! I am so over regular sloppy joes.

These are typical Iowa tavern fare. This is supposedly the original recipe for the little dudes created in 1924 at Ye Old Tavern and served in the Midwest.

These little sandwiches are great for football parties, slumber parties, or with a cold beer on a sunny summer day.

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Loose Meat Sandwich
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Loose Meat Sandwich
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This is how they make loose meat sandwiches in Iowa restaurants.

Course: Main Course
Cuisine: American
Keyword: Loosemeat Sandwich
Servings: 4
Calories: 395 kcal
Ingredients
  • 1 lb of real good ground chuck
  • 1 tablespoon fat like lard just enough to lightly cover the bottom of your skillet
  • 2 teaspoons salt
  • 1 onion chopped fine
  • 1 tablespoon prepared yellow mustard
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • water to cover
  • salt and pepper to taste
Instructions

  1. Get out a cast-iron skillet-they are the best for loose meats-or other another kind if you have no iron skillet.

  2. Melt fat over medium heat and lightly salt bottom of the skillet.

  3. Break ground beef up in the skillet and start crumbling it with the back of a wooden spoon-this is very important-the meat must end up being cooked up into small crumbles. Add the chopped onion while browning meat. Keep working with the back of the spoon to break up meat.

  4. When the meat is browned, drain off any fat and return meat to skillet. Add the mustard, vinegar, sugar, and just enough water to barely cover the meat in the pan.

  5. Cook, at a simmer, till water is all cooked out-between 15-20 minutes.

  6. Adjust salt and pepper to taste.

  7. Heat your hamburger buns-they're traditionally steamed for loose meats-I like mine toasted lightly-do it the way you like it.

  8. When buns are warm, put yellow mustard on them and add some dill pickle slices-I put on lots!

Enjoy!

Serve your loose meat sandwich with Creamy Potato Salad With Homemade Bacon Bits and chips.

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Recipe based on one by plantfreek
Photo by HeatherFeather

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Cabbage Beef Bake – Quick, Easy, Inexpensive

This Cabbage Beef Bake is really delicious. Everyone I’ve served it to gives it a 2-thumbs up. Cabbage rolls without the hassle!!

 

Quick, easy, and inexpensive.

This is sooooo tasty!! If you’re a bit lazy… use shredded cabbage in a bag.

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Print
Cabbage Beef Bake
Prep Time
25 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 55 mins
 

This Cabbage Beef Bake is not only delicious but also easy, quick and inexpensive!

Course: Main Course
Cuisine: American
Keyword: Cabbage Beef Bake
Servings: 6
Calories: 375 kcal
Ingredients
  • 1 small cabbage shredded
  • 1 1/2 lbs lean ground beef can use lean ground turkey
  • 1 large onion chopped
  • 1/2 cup chopped red bell pepper
  • 1 15 oz can diced tomatoes, undrained
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar
  • 1 teaspoon caraway seed
  • 1 8 oz can tomato sauce
  • 1 cup reduced-fat sour cream
  • 1 cup shredded Swiss cheese can use mozzarella, cheddar, etc
Instructions
  1. Preheat oven to 350. Lightly grease/spray a deep 13 x 9 baking dish.
  2. Place the shredded cabbage in the bottom of the baking dish; set aside.
  3. Brown and crumble the ground beef (or turkey) with the onion and red bell pepper; drain and return to the skillet.
  4. To the drained beef mixture, add the diced tomatoes (undrained), salt, pepper, sugar and caraway seeds. Stir together well and spread this mixture over the cabbage in the baking dish.
  5. In a small bowl, stir together the tomato sauce and sour cream, blending well. Spread this mixture over the beef mixture in the baking dish.
  6. Cover and bake for 1 hour.
  7. Uncover, evenly sprinkle with the 1 cup of shredded swiss cheese and bake (uncovered) for an additional 15-20 minutes.

 

Enjoy!

Up Next:

Kielbasa Cabbage and Onions – Slow Cooker

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Recipe based on one by *Parsley*
Photo by Redsie

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French Dip Sandwiches – Easy Slow Cooker

I love French Dip Sandwiches. Finally I’ve found an excellent recipe to make them at home! The rich flavor of this recipe is heavenly.

 

It makes me feel all warm and fuzzy inside.

Put it together in the morning and come home to a great meal! Just add a green salad and some chips on the side.

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French Dip Sandwiches
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French Dip Sandwiches
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
 

French Dip Sandwiches are one of my favorite sandwiches. The slow cooker makes it easy!

Course: Sandwiches
Cuisine: French
Keyword: French Dip Sandwiches
Servings: 8
Calories: 425 kcal
Ingredients
  • 3 lbs chuck roast
  • 1 10 3/4 ounce can French onion soup
  • 1 10 3/4 ounce can beef consomme
  • 1 10 3/4 ounce can condensed beef broth
  • 1 teaspoon beef bouillon granules
  • 8 hoagie rolls
Instructions
  1. Cut the roast in half and place the pieces into a slow cooker. Combine the canned soups with the bouillon granules. DO NOT DILUTE THE SOUPS! Pour over meat.
  2. Cover, cook on low 8 hours.
  3. Remove the meat from the slow cooker and shred with forks.
  4. Skim the fat from the au jus in the slow cooker. Return the meat to the slow cooker to rewarm.
  5. Pile meat on the split rolls. Serve the juice as a dipping sauce on the side.

 

Enjoy!

Up Next: 

P. F. Chang’s Mongolian Beef

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Recipe based on one by mickie49
Photo by anniesnomsblog

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Easy Weeknight Beef Pasta – Quick Budget Meal

This Easy Weeknight Beef Pasta is a quick, inexpensive dinner made mostly with what you have on hand. I usually always have these ingredients in my freezer or in my pantry.

 

Great for weeknights because it doesn’t keep you in the kitchen all night.

Macaroni pasta, canned tomatoes, and garlic cloves work wonders as a recipe base — and only get better when you add ground beef and Parmesan cheese to the mix.

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Easy Weeknight Beef Pasta
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Easy Weeknight Beef Pasta
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Easy Weeknight Beef Pasta is perfect weeknight meal. Budget friendly too!

Course: Main Course
Cuisine: American
Keyword: Easy Weeknight Beef Pasta
Servings: 6
Calories: 295 kcal
Ingredients
  • 1 lb lean ground beef
  • 1 15 oz can diced tomatoes
  • 1/2 cup onion chopped
  • 2 garlic cloves minced
  • 8 ounces tomato sauce 1/2 can
  • 3/4 cup parmesan cheese more if you like cheese as we do
  • 2 1/2 cups elbow macaroni dried
Instructions
  1. Sauté the onion and garlic on medium heat for 5 minutes. Turn the heat up to medium-high and add beef. Cook until no pink remains.
  2. Add the tomatoes, tomato sauce, and Parmesan cheese and lower the heat and simmer for 20 minutes.
  3. Cook macaroni while the beef mixture is simmering. Drain and combine the macaroni and beef mixture together. Let sit for a few minutes.
Recipe Notes

Pairs well with crusty bread and a salad.

 

Enjoy!

Up Next:

Pasta With Cajun Cream Sauce

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Recipe based on one by Mama_Jennie
Photo by *Parsley*

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Ground Beef Fried Rice – One Pot

Ground Beef Fried Rice is great if you’re looking for something different to do with ground beef. You should certainly give this recipe a try! You’ll love it!

 

A great way to use leftover rice.

This is a good, economical meal, and it makes quite a bit so you get to have leftovers too.

So easy and so delicious and the fact that it’s all made in one pot means cleanup is a snap!

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Ground Beef Fried Rice
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Ground Beef Fried Rice
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Ground Beef Fried Rice is easy to make and just uses one pot.

Course: Main Course
Cuisine: Asian
Keyword: Ground Beef Fried Rice
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 lb ground beef or use half ground beef and ground pork
  • 5 -6 large garlic cloves chopped (not minced the more garlic, the better!)
  • 1/4 teaspoon ginger powder or 1 teaspoon minced fresh ginger
  • 2 tablespoons oil not olive oil
  • 1 red bell pepper cut into about 1/2-inch pieces
  • 1 1/4 cups small broccoli florets
  • 3 cups cold cooked white rice
  • 3 -4 tablespoons soy sauce
  • 2 teaspoons dark sesame oil
  • 4 green onions chopped
  • salt and pepper optional
Instructions
  1. In a wok or a large skillet brown the ground beef with garlic and ginger over medium heat (about 10 minutes) breaking up into small pieces; drain the fat, then transfer to a bowl.
  2. Heat 2 tablespoons oil in the same skillet over medium-high heat until hot.
  3. Add in bell pepper and pea pods; cook for 3 minutes or until bell pepper is crisp-tender, stirring occasionally.
  4. Stir in the cold cooked rice, soy sauce, and sesame oil.
  5. Return the cooked ground beef back to the skillet; toss to combine and heat through, then stir in the chopped green onions.
  6. Season with salt and pepper and more soy sauce if desired.

 

Enjoy!

Up Next: 

Old Fashioned Raisin Pie

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Recipe based on one by Kittencal
Photo by Pam-I-Am

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Indian Fry Bread Tacos California Style

California Style Indian Fry Bread Tacos are something you’ve surely seen if you’ve ever been to the state fair in Sacramento.

 

There’s booth after booth selling them and one definitely makes a meal!

However, you don’t have to go to the fair to enjoy one. They’re really easy to make at home.

Just follow the instructions in this recipe and they come out tasting exactly like the ones at the fair.

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Indian Fry Bread Tacos
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Indian Fry Bread Tacos California Style
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

You don't have to go to the state fair to enjoy these Indian Fry Bread Tacos

Course: Main Course
Cuisine: American
Keyword: Indian Fry Bread Tacos
Servings: 4
Calories: 380 kcal
Ingredients
Bread Ingredients
  • 1 cup unbleached flour
  • 1/2 teaspoon salt
  • 1 teaspoon powdered milk
  • 1 teaspoon baking powder
  • 1/2 cup water
  • vegetable oil for frying
Taco Ingredients
  • 1 lb ground beef
  • 1 cup diced onion
  • salt and pepper
  • 1 head lettuce shredded
  • 3 to matoes diced
  • 2 cups cheddar cheese shredded
  • 1 3 oz can diced green chilies, drained
  • sour cream optional
Instructions
Make the bread:
  1. Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
  2. Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball.
  3. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
  4. Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.
  5. Use a large dutch oven and heat about 1 inch of vegetable oil to 350°F (If you don't have a thermometer you can tell if the oil is ready for each batch when a un-popped popcorn kernel is dropped in and pops immediately!).
  6. Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.
  7. The bread can be kept warm in a 200°F oven for up to 1 hour. They refrigerate well and can be reheated in a 350°F oven for 10 to 15 minutes before serving.
Make the Tacos:
  1. In a large frying pan over medium-high heat, brown ground meat and onions until cooked; add salt and pepper to taste. Remove from heat.

  2. Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chiles onto top of each Fry Bread. Top with sour cream, if desired.

 

Enjoy!

Up Next:

Classic Beef Tacos – Best Ground Beef Taco Recipe

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Recipe based on one by That Napa Chicken Ranch
Photo by Bonnie G #2

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Taco Bell Chalupa Copycat Recipe

This Taco Bell Chalupa Copycat Recipe is a super copycat of Taco Bell Chalupas. The meat mixture is also perfect when I want to make tacos.

This is just what I needed to fill that taco bell void!!!

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Taco Bell Chalupa Copycat
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Taco Bell Chalupa Copycat Recipe
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 

This Taco Bell Chalupa Copycat Recipe duplicates Taco Bell exactly.

Course: Main Course
Cuisine: Mexican
Keyword: Taco Bell Chalupa Copycat
Servings: 4
Calories: 325 kcal
Ingredients
Taco Bell Chalupa Indian fry bread
  • 2 1/2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable shortening
  • 1 cup milk
  • oil for deep frying
Taco Bell Chalupa Supreme filling
  • 1 lb ground beef
  • 1/4 cup flour
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 tablespoon dried onion flakes
  • 1/2 cup water
  • oil for deep-frying
  • sour cream
  • shredded lettuce
  • shredded cheddar cheese or Monterrey jack cheese
  • diced tomato
Instructions
  1. To make Indian Fry Bread: Mix the dry ingredients together. Cut in the shortening and then add the milk. Shape the dough into a long cylinder and cut into 8 equal parts.
  2. Flour your hands and then work the pieces into 6" tortillas.
  3. Fry in oil until golden brown.
  4. To Make the Filling: Mix the dried onion with water in a small bowl and let stand for five minutes.
  5. Combine the ground beef, flour, chili powder, paprika, and salt. Mix well. Add the onions and water. Mix again.
  6. In a skillet, cook the beef mixture until browned. Stir often while cooking so no large chunks form; it should be more like a paste. Remove from the heat and keep warm.
  7. Build The Chalupas: Starting with the meat, then sour cream, lettuce cheese, and tomatoes in that order.
  8. Top with hot sauce or salsa if desired.

Enjoy!

Up Next:

Taco Bell Mexican Pizza – Copycat

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Recipe based on one by paula&matt
Photo by anniesnomsblog

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Easy Company Hamburger Casserole

This Easy Company Hamburger Casserole is a good one-dish meal for potlucks or just a weeknight meal. It’s easy to make and very versatile.

 

You can use your imagination and add many other ingredients to make it different.

I often add mushrooms and use bread crumbs instead of noodles.

The creamy texture of the cheese mixture is terrific. A really enjoyable dish that I’ll make again. Good reheated.

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Easy Company Hamburger Casserole
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Easy Company Hamburger Casserole
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
 

This Easy Company Hamburger Casserole is pocket book friendly and delicious!

Course: Main Course
Cuisine: American
Keyword: Easy Company Hamburger Casserole
Servings: 6
Calories: 365 kcal
Ingredients
  • 8 ounces egg noodles
  • 1 lb ground beef
  • 1 15 oz can tomato sauce
  • 1 8 oz package cream cheese
  • 1/4 cup sour cream
  • 1 cup small curd cottage cheese
  • 1/2 cup chopped green onion
  • 2 tablespoons chopped green peppers
  • 2 tablespoons melted butter
Instructions
  1. Cook the noodles; drain and set aside.
  2. Brown the meat; drain. Add the tomato sauce to the beef; remove from heat.
  3. In a separate bowl, mix the cream cheese, cottage cheese, sour cream, onions, and peppers.
  4. Butter a casserole dish and spread 1/2 the noodles in the bottom.
  5. Cover the noodles with 1/2 of the cheese mixture, then 1/2 of the meat mixture, then 1 more layer of noodles, then cheese mixture and then meat mixture.
  6. Pour 2 tablespoons of butter over the top; press down slightly.
  7. Bake at 375° for 1 hour to 1 hour 15 minutes.
  8. If drier casserole is desired, cook 15 minutes longer.

 

Enjoy!

Up Next: 

Ground Beef One-Pot Meal – Very Little Cleanup

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Recipe based on one by Darlene Summers
Photo by *Parsley*

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