CREAMY BEEF NOODLE BAKE

Ingredients

• 1 lb ground beef
• 1 can (15 oz) tomato sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon onion powder
• 12 oz egg noodles
• 3/4 cup sour cream
• 1 container (16 oz) cottage cheese
• 2 cups grated cheese, I always use Colby Jack

Instructions

1. Heat oven to 350 degrees.
2. Cook the ground beef in a skillet until no longer pink. Drain any excess fat.
3. Add in the tomato sauce, salt, pepper, and onion powder into the meat and let simmer on low while you prepare the rest.
4. Cook the egg noodles according to package directions [don't forget to salt the water!]
5. In large bowl, mix together the sour cream and the cottage cheese.
6. Drain the noodles and pour them into the mixing bowl with the sour cream and cottage cheese. Stir to coat all the noodles.
7. In a 9x13 sprayed with cooking spray. Start with half the egg noodle mixture, top with half the ground beef mixture, and then half the shredded cheese. Repeat.
8. Bake for 20 minutes

Source: http://togetherasfamily.com/

Beef, Green Chili and Tomato Stew

Ingredients

• 1/4 cup vegetable oil 
• 3 pounds beef chuck roast, cut into 3/4 inch cubes 
• 2 onions, chopped 
• 2 cloves garlic, minced 
• 1 (28 ounce) can roma tomatoes, with juice 
• 2 (4 ounce) cans chopped green chile peppers, drained 
• 1 (12 fluid ounce) can or bottle beer 
• 1 cup beef broth 
• 2 teaspoons dried oregano, crushed 
• 1 1/2 teaspoons ground cumin 
• 2 tablespoons Worcestershire sauce 
• salt to taste 
• ground black pepper to taste 

Directions

1. In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done. 
2. In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute. 
3. Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste. 
4. Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Source: http://allrecipes.com/

Homemade Beef & Broccoli

Ingredients:

• 1 tablespoon vegetable oil  
• 1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 steak), cut into thin strips  
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup  
• 3 tablespoons soy sauce  
• 1 tablespoon apple cider vinegar  
• 1 teaspoon garlic powder  
• 1/4 teaspoon crushed red pepper  
• 3 cups fresh or frozen broccoli florets, cut into 1-inch pieces  
• 1 cup long grain white rice, prepared according to package directions (about 3 cups)  

Directions:

1. Heat the oil in a 10-inch skillet over medium-high heat.  Add the beef and stir-fry until well browned.
2. Stir the soup, soy sauce, vinegar, garlic powder and red pepper, if desired, in the skillet and heat to a boil.  Stir in the broccoli and cook until it's tender-crisp.  Serve the beef mixture over the rice. 

Source: Campbells Kitchen

Waikiki-Style Meatballs

Ingredients

• 1 1/2 pounds ground beef
• 2/3 cup plain breadcrumbs
• 1/3 cup minced onion
• 1/4 cup milk
• 1 egg
• 1 1/2 teaspoons salt
• 2 tablespoons cornstarch
• 1/2 cup brown sugar
• 1 (15 ounce) can pineapple chunks, juice reserved
• 1/3 cup vinegar
• 1/3 cup chopped green bell pepper

Directions 
 

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Thoroughly mix the ground beef, bread crumbs, onion, milk, egg, and salt together in a bowl. Roll the mixture into balls and arrange onto a baking sheet.
3. Bake in the preheated oven until the meatballs are browned on the bottom, about 25 minutes. Transfer to a slow cooker.
4. Stir the cornstarch and brown sugar together in the bottom of a saucepan and place over low heat. Add the reserved pineapple juice and vinegar; stir until smooth. Bring the mixture to a boil for 1 full minute before removing from heat; pour over the meatballs in the slow cooker.
5. Add the pineapple chunks and green bell pepper to the slow cooker.
6. Cook the mixture in the slow cooker on Low until the flavors are thoroughly combined, 3 to 4 hours.

Source: http://allrecipes.com

Beef Stroganoff III

Ingredients:

• 2 pounds beef chuck roast
• 1/2 teaspoon salt 
• 1/2 teaspoon ground black pepper 
• 4 ounces butter 
• 4 green onions, sliced (white parts only) 
• 4 tablespoons all-purpose flour 
• 1 (10.5 ounce) can condensed beef broth
• 1 teaspoon prepared mustard
• 1 (6 ounce) can sliced mushrooms, drained
• 1/3 cup sour cream
• 1/3 cup white wine
• salt to taste
• ground black pepper to taste

Directions:

1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Source: http://allrecipes.com/

ZUCCHINI LASAGNA

Ingredients: 

• 1 lb 93% lean ground beef
• 1 1/2 teaspoons kosher salt
• 1 tsp olive oil
• 1/2 large onion, chopped
• 3 cloves garlic, minced
• 1 (28 oz can) crushed tomatoes
• 2 tbsp chopped fresh basil
• black pepper, to taste
• 3 medium (8 ounces each) zucchini, sliced 1/8″ thick
• 1 1/2 cups part-skim ricotta
• 1/4 cup Parmigiano Reggiano
• 1 large egg
• 16 oz (4 cups) shredded part-skim mozzarella cheese

Directions:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Read more at http://www.skinnytaste.com/zucchini-lasagna/#t4QliVOifQTEGoCF.99

Over the Top Nachos

Ingredients

• 1 pound ground beef 
• 1 onion, finely diced 
• salt and pepper to taste 
• 2 cups shredded Cheddar cheese 
• 1 (16 ounce) can refried beans 
• 1 (14.5 ounce) package tortilla chips 
• 1 fresh jalapeno pepper, sliced

Directions

1. In a large frying pan, brown ground beef with onion, salt and pepper over medium heat. Break the meat into very small pieces while it is cooking. After the meat is thoroughly cooked, drain off the grease.
2. Arrange chips on a microwavable platter. Spread beans over the chips. Layer with 1/2 of the cheese, the ground beef mixture, and remaining cheese. Arrange jalapeno peppers on top.
3. Microwave on medium-high until cheese has melted. Serve immediately.

Source: Allrecipes.com

Festive Taco Nachos

What You'll Need

• 1 1/2 pounds ground beef 
• 1 jar (16 ounces) Pace® Picante Sauce 
• 1 package (about 11 ounces) tortilla chips 
• 2 cups shredded Mexican blend cheese or shredded Cheddar Jack cheese (about 8 ounces) 
• 1 small tomato, chopped (optional) 
• 2 tablespoons sliced pitted black olives (optional) 
• 2 tablespoons sliced green onions (optional) 

How to Make It

1.  Set the oven to 350°F.
2.  Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
3.  Stir the picante sauce in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the beef is cooked through.
4.  Arrange the tortilla chips on a rimmed baking sheet. Top with the beef mixture and cheese.
5.  Bake for 5 minutes or until the cheese is melted. Top with the tomato,  olives and green onion.

Source: Campbell's Kitchen

Homemade McDonalds BigMac

Ingredients: makes 4 burgers

SAUCE

• 2/3 cup Whole egg mayonnaise
• 1/3 cup sweet pickle relish
• 2 teaspoons yellow mustard
• 3/4 teaspoon white vinegar
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 400g Beef mince or 14 Oz Ground Beef
• Salt & Pepper to season
• 4 Sesame seed buns
• 4 teaspoons finely chopped white onion
• 2 cups shredded iceberg lettuce
• 4 slices cheddar cheese
• 12 pickles

Method

1. Mix together the sauce ingredients and set aside. 
2. Mix the salt and pepper into the beef, split the mixture into 4 and roll into balls. 
3. Place baking paper down and place beef on top, using another sheet of paper press down and shape the patty. 
4. Place into a non stick pan with 1 teaspoon oil and cook the beef patties for 3 minutes each side. 
5. Meanwhile, slice the burger buns into 3 and slightly toast them. 
6. To assemble, spread the special sauce over the base and middle bun. 
7. Add onion and lettuce on both buns. 
8. On the bottom bun add cheese and one of the burger patties, on the middle bun add 3 pickles and burger patty. 
9. Life the middle on top of the base and finally add the crown. 
10. Serve immediately and enjoy!

Source: NickosKitchen.com

Signature Secret Ingredient Chili

Ingredients:

• 2 lbs. ground beef
• 1 lg. chopped onion
• 4 tsps. minced garlic
• 1 1/2 tsps. cumin
• 2 tsps. salt
• 2 Tbsps. chili powder
• 2 cans diced tomatoes
• 2 cans kidney beans
• 1 1/2 Tbsps. tomato paste
• 1 jalapeño, halved
• 1 1/2 Hershey bars
• Shredded cheese and sour cream to garnish

Instructions:

1. Begin browning ground meat in large pan.
2. Add onion and garlic, mix well.
3. Continue cooking until all the meat is brown.
4. Add cumin, salt, and chili powder. Mix well.
5. Transfer meat and seasonings to a slow cooker.
6. Add tomatoes and kidney beans, mix well.
7. Top with halved jalapeño peppers.
8. Cook on high setting for 4-5 hours.
9. In the last hour, remove the peppers.
10. Add chocolate. As it melts, mix thoroughly into the chili.
11. Continue cooking for another 30 minutes or so.
12. Garnish with cheese and sour cream, if desired.
13. Serve immediately, and enjoy!

For step-by-step instructions, check out: LittleThings.com

MEAT PASTY

Ingredients

Pastry:

• 3 cups all-purpose flour, plus extra as needed
• 2/3 cup ice water, plus extra as needed
• 1/2 cup (1 stick) cold, unsalted butter, cubed
• 1/2 cup shortening or lard
• 1 teaspoon salt
• 1 egg, lightly beaten

Filling:

• 8 oz. ground beef (or skirt steak, finely chopped)
• 1 russet potato, peeled and diced
• 1 small turnip, peeled and diced
• 1 large carrot finely diced
• 1/2 white onion, chopped
• 3 tablespoons unsalted butter, divided
• 1/2 teaspoon fresh thyme, chopped
• 1/2 teaspoon fresh rosemary, chopped
• kosher salt and freshly ground pepper, to taste
• brown mustard, garnish

Directions

1. In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
2. Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
3. With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form. Note: if mixture is too dry, add more ice water, 1-2 teaspoons at a time.
4. Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
5. Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes, or until chilled.
6. While dough chills, combine beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
7. Preheat oven to 400º F and line a baking sheet with parchment paper.
8. Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.
9. Spoon 1/2-2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter.
10. Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.
11. Seal edges with a fork and repeat with remaining pasties.
12. Transfer to lined baking sheet and brush the tops of dough with beaten egg.
13. Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15-20 minutes, or until golden brown.
14. Serve hot with brown mustard and enjoy!

Source: http://www.farmgirlfare.com/

Beef Meatballs & Picante Glaze

What You'll Need

• 1 pound 80% lean ground beef 
• 1/4 cup plain dry bread crumbs 
• 1 egg, beaten 
• 3 cloves garlic, minced 
• 1 jar (16 ounces) Pace® Picante Sauce 
• 1/3 cup grape jelly 
• 1 tablespoon fresh thyme leaves 

How to Make It

1. Heat the oven to 375°F.  Line a rimmed baking sheet with aluminum foil. 
2. Thoroughly mix the beef, bread crumbs, egg, garlic and 1/4 cup picante sauce in a large bowl.  Shape the mixture firmly into 40 (1-inch) meatballs.  Place the meatballs onto the baking sheet.
3. Bake for 15 minutes or until the meatballs are cooked through, turning them over once halfway through the bake time.
4. Heat the remaining picante sauce and jelly in a 12-inch skillet over medium-high heat to a boil.  Reduce the heat to low.  Cook for 15 minutes or until the mixture is reduced to 1 cup.  Stir in the thyme, if desired.
5. Add the meatballs to the skillet and cook until the meatballs are hot, stirring occasionally.  Serve the meatballs on toothpicks.

Campbells Kitchen

Daria's Slow Cooker Beef Stroganoff

Source and full recipe: allrecipes.com