Thursday, May 13, 2010

Ground beef recipes wanted!

I'm looking for easy to prepare ground beef recipes. I'm so bored with the same old same old. I rotate four recipes on a fairly regular (too often) basis. They are meatloaf, pasta & meat sauce, shepherd's pie and cheeseburgers. I need something else!

If you've got a family favorite that's quick and easy to prepare (or can be thrown in the crock pot), I'd love to try it. If it's a hit with my family I'll share it on my blog. Email your recipe ideas to me by clicking here.



The Littlest Thistle said...

How about Taco meatballs, makes 10-15 servings. I make a simple tomato sauce to go with them and serve with rice:

• 1 ½ lb lean beef mince
• 1 package taco seasoning mix (Taco Bell, Ortega, etc.)
• 1 spring onion, finely diced
• 2 eggs
• 1 clove garlic, minced
• 1 block sharp cheddar, cut into small cubes


1. Preheat the oven to 425°F.

2. Beat eggs and mix all ingredients except the cheese together.

3. Mould a tablespoon of meat around a cube of cheese to form a small shaped meatball, then repeat with remaining meat.

4. Place on edged cookie sheet (sprayed with PAM) and bake at 425°F for 7 - 10 mins or until meat is done and cheese has melted

The Littlest Thistle said...

Or beef and black bean chilli, makes 6 servings (passata is tomato sauce):

• 1 lb beef mince
• 2 tins black beans
• 1 cup salsa
• 1 carton passata
• 1 pkg chilli seasoning mix
• Low fat sour cream to serve
• Grated low fat cheddar to serve


1. Cook meat in large saucepan over medium-high heat until meat is browned, stirring until it crumbles. Drain if necessary.

2. While meat cooks, drain, rinse and mash 1 tin of black beans. Add mashed beans, the other tin of beans (undrained), salsa, passata and seasoning mix to saucepan. Stir well, and cook over medium heat for 10 mins or until thoroughly heated.

3. Spoon into serving bowls. Top each bowl with 1 tbsp sour cream and 1 tbsp cheese.

The Littlest Thistle said...

Or Cabbage patch stew:

• 1 lb beef mince
• 2 medium onions, thinly sliced or diced
• 1 ½ cups cabbage, chopped
• 1 stalk celery, chopped
• 1 tin stewed tomatoes
• 1 tin kidney beans
• 1 cup water
• 1 - 2 tbsp chilli powder


1. Cook and stir mince in a large frying pan until brown, drain well.

2. Add onion, cabbage and celery and cook, stirring, until veggies are light brown.

3. Stir in tomatoes, kidney beans with liquid and water, and season.

4. Heat to boiling then simmer for 10 mins and serve.

The Littlest Thistle said...

Or Cheesy baked penne, serves 4, normal pasta and full fat cheeses can be used:

• 8 oz wholemeal penne
• 8 oz lean beef mince
• 1 cup low fat mozzarella, grated
• 1 cup half fat ricotta
• ¼ cup fresh parsley, chopped
• 2 cups passata
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp garlic powder
• ¼ tsp black pepper
• ⅛ tsp hot red pepper flakes
• 2 tsp parmesan, grated


1. Preheat the oven to 375 F.

2. Cook pasta according to directions and drain.

3. While pasta is cooking, cook beef in a large frying pan over a medium heat, stirring until browned, about 5 mins, then drain off any excess fat.

4. In a large bowl, combine beef, pasta, mozzarella, ricotta and parsley, season and mix well.

5. In a small bowl, combine passata, oregano, basil, garlic powder, black pepper and red pepper flakes.

6. Pour ¼ cup passata into an 8-inch square baking dish and spread over the bottom of the dish. Spread pasta mixture over the sauce and top with remaining passata and parmesan.

7. Bake pasta until heated through and sauce bubbles, about 30-35 mins.

The Littlest Thistle said...

Or Cincinatti Chill (are you regretting asking yet? ;o) ) serves 8:

• 2 lbs mince (I use half turkey and half beef)
• 1 medium onion, chopped finely
• 4 cloves garlic, crushed, or 2 teaspoons garlic powder
• 3 tbsp chilli powder (depending upon the heat of the powder and your taste)
• 1 tsp allspice
• ⅛ tsp cloves
• 2 tsp cinnamon
• 1 tbsp paprika
• 1 tbsp Worcestershire Sauce.
• 1 oz unsweetened chocolate, roughly chopped
• 2 bay leaves
• 1 tbsp beef Better Than Bouillon or 3 stock cubes
• 1 15 oz tin passata
• 1 tbsp red wine vinegar (optional and traditional)
• ¼ cup red wine (very optional and very non-traditional)


Originally, the meat for the chilli was boiled instead of browned. This gives a different consistency to it - the pieces of meat are very small and separated - no clumps. Most recipes I've seen do brown the meat with the onions, though. This is the way I do it, which is kind of a cross between the two:

1. Put the meat and onions in a stock pot or large deep frying pan and cook for 5 mins, then add about 2 cups of water and mix and chop with a spatula until the mince is pretty well broken up.

2. Add the rest of the ingredients and simmer for 45-60 mins.

3. Correcting the seasoning at the end is important. Although Cincinnati chilli isn't supposed to be super-spicy, you can add heat if you like, or a little vinegar to perk up the flavour, or salt, or a bit of sweetener if it's harsh.

In Cincinnati, you can have it as above with or without cheese and/or onions. Or you can have:

• Two-way chilli - on spaghetti (we use spaghetti squash)
• Three-way chilli - on spaghetti with cheddar
• Four-way chilli - on spaghetti with cheese and onions
• Five-way chilli - all of the above, plus kidney beans

Nutritional Information: Each serving has 6 grams effective carbohydrate plus 2.5 grams fibre, 23 grams protein, 13 grams fat and 240 calories.

The Littlest Thistle said...

Mock Cornbread and beef casserole, serves 6:

• 1 tin haricot beans, drained and rinsed
• 4 large eggs, beaten
• 1 tbsp cumin
• 1 tsp salt
• 1 tsp baking powder
• 2 tbsp olive oil
• 1 tsp Tabasco
• ¼ cup Splenda
• 1 lb lean beef mince, cooked and drained
• 1 10 oz tin Rotel tomatoes with green chillies, drained
• 1 tsp cumin
• 2 tbsp chilli powder
• ½ tsp garlic salt
• ¼ cup fresh coriander, chopped
• 2 tbsp tinned jalapenos, diced
• 2 courgettes, chopped
• 1 red pepper, chopped
• 1 cup shredded low fat or fat free cheddar, divided
• Fat free sour cream to serve


1. Combine the first 8 ingredients in a blender and blend until smooth. Pour ½ of the mixture into a greased 11x7 pan and bake in a preheated 400 F oven for 15-20 mins.

2. Combine remaining ingredients except for cheese and sour cream.

3. Remove mock cornbread from oven and sprinkle with a ⅓ cup cheese. Top with the meat mixture and sprinkle with another ⅓ cup cheese.

4. Pour the rest of the batter on top of the meat mixture and top with the remaining cheese.

5. Bake casserole for 30-45 mins, until mock cornbread is cooked through and has turned a golden brown.

6. Serve with a dollop of fat free sour cream.

The Littlest Thistle said...

Or Lasagne in a bowl, serves 6, and I usually use spinach to give layers rather than squash:

• Beef mince, cooked and drained (1 lb makes about 6 servings)

Per Serving:

• ⅓ cup ricotta
• ½ cup sugar-free spaghetti sauce
• ¼ cup mozzarella, grated
• 2 tbsp parmesan, grated
• 1 cup cooked spaghetti squash, or other low carb pasta alternative


1. Cook the "pasta alternative", be it spaghetti squash or something else

2. Cook the meat with salt and pepper to taste. Drain off the fat.

3. Heat the ricotta (microwave works best)

4. Layer in bowl: pasta alternative, ricotta cheese, mince, mozzarella, sauce, parmesan.

Nutritional Information (with spaghetti squash): 19 grams effective carbohydrate, plus 3 grams fibre, 38 grams protein and 435 calories

The Littlest Thistle said...

Taco stew, serves 8:

• 1 lb extra lean beef mince
• 1 small onion, chopped
• 1 tin pinto beans, drained and rinsed
• 1 tin red kidney beans, drained and rinsed
• 1 cup fresh or frozen corn
• 8 oz passata
• 2 cups water
• 2 tins chopped tomatoes
• 4 oz green chillies, deseeded and chopped
• 1 oz packet taco seasoning mix
• 1 cup low fat cheddar, grated
• ½ cup fat free sour cream


1. In a medium frying pan, cook the mince over a medium heat until browned, then drain and set aside.
Place the mince, onion, beans, corn, passata, water, tomatoes, chillies and taco seasoning mix in an ovenproof casserole dish, mix well and simmer over a low heat for 3-4 hours.

3. To serve, ladle into individual serving bowls and top each with ⅛ cup cheese and a tbsp of fat free sour cream.

4. Serve with wholemeal tortillas if desired.

The Littlest Thistle said...

Sloppy Joe pitas:

• 10 mini wholemeal pitas
• 1 small onion, chopped
• 1 tsp chilli powder
• 1 clove garlic, crushed
• 4 tbsp vegetable oil
• 1 ½ lbs extra lean beef mince
• 1 level tbsp cumin powder
• 1 tin chopped tomatoes
• ¼ pt sugar-free tomato ketchup or ¼ pt passata plus 1 tbsp Worcestershire sauce and a little Splenda and seasoning to taste


1. Sauté onion and garlic in the oil for 7-8 mins until soft. Add beef and cook on high for 4-5 mins until lightly browned, then drain off excess fat.

2. Add cumin and chilli and season, then cook for 1 min, reduce heat to medium and add tomatoes and ketchup.

3. Cook, covered, for 20-30 mins until thick and sloppy.

4. Serve mixture in pitas with low fat soured cream and low fat cheddar, grated

The Littlest Thistle said...

Meat crust pizza:

• 2 lb extra lean beef mince
• 2 cups low fat mozzarella, grated (mixing)
• 1-2 cups low fat mozzarella, grated (topping)
• 1 cup pizza sauce (e.g. Ragu pizza sauce, no sugar in it)
• Canadian bacon or low fat pepperoni slices
• onions, peppers (optional)


1. Brown mince.

2. Preheat oven to 350 F.

3. Put beef in a large bowl & mix well with 2 cups of mozzarella

4. Spread mixture out like a pizza crust on a cookie sheet or a baking stone.

5. Put pizza sauce on the mixture and top with 1-2 cups of mozzarella.

6. Top with Canadian bacon and/or low fat pepperoni slices, onions and peppers. (I usually just use the Canadian bacon)

7. Cook 15 min.or until top cheese starts to brown, putting foil on rack below to catch any drippings.

The Littlest Thistle said...

Kofta Kebabs, serves 4:

• 1 lb beef mince
• 1 tbsp ground coriander seed
• 1 tsp ground cumin seed
• 1 tsp cinnamon
• ½ tsp allspice
• ¼ tsp ground ginger
• ¼ tsp black pepper
• pinch of cayenne or other hot pepper (or a little harissa paste)
• 2 cloves garlic, minced or 1 tsp garlic powder
• ½ small onion, finely minced, or 2 teaspoons onion powder
• 3 tbsp chopped parsley
• salt (about 1 ½ teaspoons works well)


1. It's easiest to mix all the ingredients together, which is what I used to do, but I have found that the flavours come out and blend together better if I warm the spices in about a tablespoon of olive oil, just until it sizzles.

2. Traditionally, these are moulded into sort of long meatballs (about 3 to 4 inches long and 1 ½ inches in diameter) and put on skewers to grill. I just skip the skewers.

Nutritional Information: Each serving has 2 grams effective carbohydrate plus 1 grams fibre, 29 grams protein and 303 calories.

The Littlest Thistle said...

Think that lot should keep ya going!

The Littlest Thistle said...

South of the border meatballs, serves 6:

• 1 ¼ lb lean beef mince
• 1 pkg taco spices and seasonings
• ¼ cup wholemeal bread crumbs, toasted (1 slice bread, toasted and processed)
• ½ small onion, finely chopped
• ½ green pepper, finely chopped
• 1 egg, beaten
• 1 ½ cups salsa, chunky


1. In a large bowl, combine all ingredients except salsa, blending well, then form into 1 inch balls.

2. In a large frying pan, brown meatballs on all sides then drain fat.

3. Add salsa to frying pan, bring to a boil and reduce heat then simmer, uncovered, for 10 mins.

Judy said...

Wow Katy!! You rock! Thanks!

Diana Joy said...

I think you kept a lot of us! Thanks.

Robin said...

lots of recipes there

we use ground beef for our meals usually as burgers, tacos, spaghetti sauce or with a hamburger helper. Occasionally we use it for sloppy joes, lasagna, meatballs, or a topping on a homemade pizza

Tracy said...

Now I have a few recipes to try, thanks for posting these recipes. I needed some new recipes. And I hate to cook.

Colleen said...

here is just one of my families favorites
Seven Layer Supper

Recipe taken from "The Machine Shed Great Farm Fixins’ " cookbook

2 C. sliced raw potatoes
2 C. chopped celery
2 C. raw hamburger
1 C. sliced raw onion
1 C. chopped green pepper
2 C. canned tomatoes
1 can cream of chicken or cream of mushroom soup
2 tsp. salt
½ tsp pepper

Place ingredients in layers in the same order as listed in greased baking dish.
Bake at 350° for about 2 hours

Yield: 4 to 5 servings

I will try to post a few others this weekend, when I am home

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