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Too much ground beef!

In preparation for my next 1/2 cow order, I'm defrosting my chest freezer today and I learned that it's deeper than I thought so I have way more ground beef than I thought I had. ACK! I want to use as much as possible between now and cow pickup day, so could you please share with me your favorite ground beef recipes? Thanks! I want something other than burgers for the next two weeks ;)


( 36 comments — Leave a comment )
Dec. 30th, 2012 04:49 pm (UTC)
Make Shepard's Pie

In the bottom of a deep casserole dish, create a layer of cooked ground beef.
Over this, put either creamed corn or kernal corn (if just "almost cooked"). Or a mix of both.
Over that, put chopped cooked to al dente stage broccoli or cauliflower, or even both.
Over that, put smashed or mashed potatoes.

I also add a layer of sharp cheese (whatever cheese is your favourite!) over the mashed potatoes and some fresh herbs and garlic.

Bake until cheese is melted and everything is heated through.

Have gravy on hand just in case, although I usually eat it with a splash or two of Louisiana Hot Sauce.
Dec. 30th, 2012 04:51 pm (UTC)
Meatloaf, meatballs, tacos, shepards pie, , sloppy joes or throw into some mac n cheese. Oh and my son loves if I mix it with some chili and rice and stuff into bellpeppers, then top with cheese.
Dec. 30th, 2012 04:52 pm (UTC)
Chili-stuffed peppers are awesome.
Dec. 30th, 2012 04:51 pm (UTC)
We were actually just talking minute ago about bacon-wrapped meatloaf. The only problem is that we didn't actually have a recipe, we were just talking about what goes into it.
Basically, ground beef eggs, breadcrumbs, garlic, onions, ketchup, hot sauce, and some spices. The best thing to do is take a bit, fry it off, taste it, and see if you need to add anything else.
Cover the whole thing in bacon, cover that with a ketchup/brown-sugar mixture, and bake it.
Dec. 31st, 2012 09:45 pm (UTC)
Oh, you mean this.
Dec. 30th, 2012 05:02 pm (UTC)
Make a whole shitload of Alton Brown's meatballs! I always make 40-50 at a time and then freeze them so I can make easy spaghetti and meatballs when I don't feel like cooking much.
Dec. 30th, 2012 05:05 pm (UTC)
While I already have a meatball recipe that I love, those look great so I'll definitely give them a try! I love his meatloaf, so I'm sure his meatballs won't let me down :D

Dec. 30th, 2012 05:13 pm (UTC)
I love these meatballs. I'm making a batch today because we are out. And they are so easy, just bake in the muffin tins.
Dec. 30th, 2012 05:03 pm (UTC)
meat-sauce spaghetti!
Dec. 30th, 2012 05:09 pm (UTC)
You got a lot of great suggestions, but if you want to try something a little different and are an eggplant fan

I've made this dish alternatively with ground beef or lamb and it was pretty great with either.
Dec. 30th, 2012 05:12 pm (UTC)
I am a huge eggplant fan and that recipe looks delicious. Thank you :D
Dec. 30th, 2012 05:13 pm (UTC)
You're welcome! Here's another dish along similar lines
Dec. 31st, 2012 11:31 am (UTC)
If you like trhat, you coudl try Mousakka?

It says lamb, but I've made it with beef plenty of times :)
Dec. 30th, 2012 05:19 pm (UTC)
wild rice, ground beef, and cheddar cheese stuffed in broiled green peppers -

make about a cup of wild rice, set aside, cook about a half lb of ground beef in a skillet, take it out of the skillet, drain it on a paper towel, wipe out the skillet, cook some shallots or red onions in oil and butter and parsley until transluscent, add in ground beef and wild rice and mix with fresh herbs of your choice. Cut the hearts out of six green peppers, stuff them with the rice and beef mixture, top them with cheddar and broil until the peppers are cooked and the cheese is melted. Yum!

taco salad/taco dip and meatloaf/meatballs are always a good use for ground beef too, so is meat ravioli or meat sauce

Dec. 30th, 2012 07:48 pm (UTC)
That sounds delicious!
Dec. 30th, 2012 09:28 pm (UTC)
This sounds spectacular! I'll have to make it for myself though, since one person won't eat ground beef and the other won't eat cheddar.
Jan. 8th, 2013 05:41 am (UTC)
Since the cheddar is on top, leave it off some of the peppers. I can't eat the peppers, so I'd be baking my share in ramekins...
Dec. 30th, 2012 05:34 pm (UTC)
Taco pasta

brown your ground beef & drain it
Mix in taco seasoning & water (I use a little extra water)
mix with cooked/drained pasta
top w/ cheeses, sour cream, etc
Dec. 30th, 2012 05:41 pm (UTC)
Tacos! This is the recipe that my mom and I created. It is to die for.

Approximately 1 pound ground meat
1 large chopped onion
1 chopped green pepper
1 small can (4.5 oz.) green chilies and/or spicy jalapeños to taste
(jalapeños are much spicier)
6 minced large cloves garlic

(in order of amount from most to least in a very loose way)

Chili powder (for 1 pound of ground meat, about 1 ½ teaspoons)
Chile powder is a blend of chili pepper, red pepper, oregano, cumin, salt, & garlic
(Spices listed first are in larger amounts and descending
Cilantro (dried or fresh)
Paprika (mostly for color) – I think Hungarian paprika tastes the best
Cayenne pepper and/or red pepper flakes (same spice, but red pepper flakes are spicier)
(can also use chili sauce, which gives some more nice color)
Fresh black pepper

In pan #1 sauté garlic, onion, and green pepper together in olive oil or Pam
When soft, add green chilies and/or jalapeños
If using fresh green chilies or fresh jalapeños, put in at same time as garlic, onion,
and green pepper.

In pan #2 sauté ground meat with the spices
If using fresh cilantro, add toward the end of the sautéing
Can use more cilantro is using fresh rather than dry

When meat is done to taste, combine with the vegetable mixture
Dec. 30th, 2012 05:53 pm (UTC)
Cottage pie, burritos, Swedish meatballs, stir fry :D
Dec. 30th, 2012 06:43 pm (UTC)
- Meatloaf, if you have a good recipe for it.

- The completely not authentic American-ized "goulash"; it's hot and filling and tasty, though:

Cook macaroni. Brown ground beef and onions together with seasonings--pepper, paprika, garlic powder, and chili powder or cayenne pepper. Add macaroni and beef to the biggest pot you have, along with canned diced tomatoes and tomato paste; for two pounds of beef, I use two big cans of tomato paste and two cans of diced tomatoes. Stir. Let simmer on the stove a couple hours. It goes a long way, and it freezes pretty well if I remember (it doesn't last long enough to freeze at my place).

- Make a big pot of chili--I don't have a good recipe, since we just throw things in as we go--and freeze it?
Dec. 31st, 2012 12:57 am (UTC)
I agree with the chili suggestion

Here's a link to the chili recipe I posted to my LJ a while back as well as lots and lots (14 at last count) of ideas of what you can do with the chili once you have it made other than just eating it. You can certainly boost the amount of ground beef used per batch to 1 1/2 pounds if you want to use up the beef faster.

Edited at 2012-12-31 12:59 am (UTC)
Dec. 30th, 2012 07:07 pm (UTC)
Hamburger Stew Casserole! This is one of my favorite things to eat in the winter.

3 medium sized potatoes, peeled and sliced
2 large carrots, sliced
1 large onion, sliced
1 lb ground beef (raw)
1 cup instant rice
1 large can stewed tomatoes partly drained
garlic powder

Layer 8x8 casserole pan in order of recipe and bake on 350 for 1 hour.

It's simple and delicious! One of my favorite meals growing up.
Dec. 30th, 2012 08:02 pm (UTC)
Meatloaf. Meatballs, either with the pasta of your choosing or in sandwiches, or even Swedish style if you'd care to throw a party. Tacos.

I'm sure you already have favorite recipes for all of the above, and honestly those are things I eyeball, so I'm not much help with an actual recipe.

My Nana used to make a casserole with 2 lbs of ground beef, browned and drained like you were making tacos, then mixed with one of the giant, family size cans of condensed vegetable soup. The whole mess was then poured into a casserole dish of appropriate size and topped with biscuit dough, straight from the Pillsbury can, and baked off at 350 for .... I don't remember how long, until the biscuits look done on top (though they'll still be gooey on the bottom, and this is my favorite part of this casserole). I haven't made this in years, so I have no idea why it came to mind. Super simple though, and very comforting to me because of memories from my childhood.
Dec. 30th, 2012 08:48 pm (UTC)
Someone up above mentioned stuffed bell peppers, but theirs is broiled to my family's stewed:

1 medium onion, diced
Olive oil or butter (for the onions)
2-4 good sized bell peppers (typically green, but any color could work)
Equal amounts:
   white rice (cooked)
   ground beef (raw)
approx. 14 oz tomato sauce

Please note: how much of the rice/meat mixture you need entirely depends on the size of your peppers. If they're 4 small ones, you probably don't want more than ½ cup each of rice and meat.

Brown the diced onions in butter or oil over medium-low heat, stirring intermittently. When the onions are soft and golden, add your ground beef and cook until browned and crumbly. Drain off the fat and stir in the rice, cooking until just warm and combined. Set aside.

Cut the tops of the peppers, about ¼ to ½ inch down -- just far enough that you don't clip the stem, but still have a good base for stuffing. Set the cut caps aside and remove the seeds and pith, hollowing the pepper. Spoon the rice mixture into the peppers until level with the top cut edge, cap them, and set into a pot large enough to accommodate all your peppers.

Add the tomato sauce, then salt and pepper to your taste, stirring gently to avoid knocking down the peppers. Top the sauce off with water to bring the liquid's level about half to three-quarters up the peppers, cover your pot, and bring to a boil over medium heat. When the peppers and caps have become fork-tender, the peppers are ready: Gently lift out, serve in a plate or bowl, and spoon the thin tomato sauce into the rice, and enjoy.
Dec. 30th, 2012 09:53 pm (UTC)
Here's a link to my grandmother's Hamburger stew. I a certain you could up the meat.
Dec. 30th, 2012 10:13 pm (UTC)
Laab. It's more typically made with ground pork, but you can use anything - beef, lamb, chicken, even seafood.

Throw 'laab' into Google and it will come up with about a billion recipes, and they're all easy. Think ground meat, lime juice, fish sauce, cilantro, and lots and lots of chilli. Have it with rice or with salad greens.
Dec. 30th, 2012 10:15 pm (UTC)
what about cheeseburger pie??

There are lots of ingredients online for them. They are simple and good!
Dec. 30th, 2012 10:43 pm (UTC)
Dec. 30th, 2012 11:09 pm (UTC)
Mashed Potato & Beef Croquettes
(serves 6-8)

2 to 3 cups leftover cold mashed potatoes
2 cups browned ground beef
1/2 onion grated
1 carrot, grated
3 eggs
1/3 cup grated cheese (any type that you like)
1/4 tsp white pepper
1/4 tsp sweet paprika
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried parsley flakes
1/8 tsp nutmeg (optional)
1/8 tsp salt
1/8 tsp black pepper
1 cup raw spinach or kale or green bok choy leaves or any favorite dark leafy green veggie
1 tablespoon water
1/2 cup flour
2 cup japanese panko bread crumbs
Olive oil for deep frying (1/4 to 1/2 cup)

Take your spinach, put in a microwave safe bowl and put in 1 tablespoon water. Cover with cling film/saran wrap/clear wrap and nuke in microwave (high) for 30 to 40 seconds. Drain excess water. Put cooked spinach in paper towel and squeeze as much water as you can out of it. Remove from paper towel. Let cool completely. Chop, finely. Blitz in blender or food processor to finely chop if you do not want to do this by hand.

Cook 2 cups ground beef, a 1/8 tsp salt, 1/8 tsp black pepper in a little olive oil (2 tsp olive oil) in a saute pan until nicely brown. Let cool.

In a large bowl, mix together 1 egg, cold mashed potatoes, cooled ground beef, grated onion, grated carrot, white pepper, paprika, oregano, thyme, parsley flakes, nutmeg, cheese, chopped cooled spinach. Dust your hands with flour to prevent the potato mixture from sticking to your hands. Form into cylindrical sausage-like shapes about 2 inches in diameter (5 centimeters) and 2 inches in length (5 centimeters). There will be about 6 to 8 (or more) pieces, depending on the size of your croquettes. Refrigerate for 10-15 minutes.

Meanwhile, beat 2 eggs in a small bowl . In another bowl dump in your flour and in another bowl your panko bread crumbs. Remove croquettes from refrigerator and dredge first in flour, then egg, then panko breadcrumbs. Make sure croquettes are completely covered in panko bread crumbs. Refrigerate again for 10 minutes.

In a wok , heat oil over medium high heat. Deep fry the croquettes a few at a time (2 to 3), so they have some room in between, until golden brown, 5 to 6 minutes.Transfer to paper towels and let oil drain. Serve immediately.

Dip in tonkatsu sauce:
Dec. 31st, 2012 01:23 am (UTC)
Mexican stuffed shells - freaking delicious! I use hamburger or turkey instead of the sausage (and a Hot and Spicy taco seasoning packet instead of the replicated taco seasoning in the recipe because the fam likes heat). A fav

Edited at 2012-12-31 01:24 am (UTC)
Dec. 31st, 2012 01:33 am (UTC)
I love making beef patties (I mix the beef with onions, garlic, salt, and pepper), then gravy and serving that over rice. I also add ground beef to mac and cheese, and mix with salsa rice (1 cup cooked rice, 1/2 cup salsa, ground beef to taste, sprinkle with cheese).
Dec. 31st, 2012 12:43 pm (UTC)
Seconding someone's rec of Cheese-Burger Pie. Also why not some homemade Hamburger Helper on the days you don't feel like cooking much? I stopped buying the boxed stuff almost a year or so ago because this recipe is just too damn tasty. I even got my mom to give up the boxed stuff and she's been a fan for decades.

Also Taco Stuffed Crescent Rolls are pretty damn awesome too. My boyfriend makes a variation he calls Italiano Crescent Rolls, which is basically subbing in a bit sauce & mozzarella cheese instead of the salsa, cream cheese and cheddar cheese mixture. Very tasty.
Dec. 31st, 2012 09:54 pm (UTC)
Taco rice! "Taco Rice, or “Takoraisu” as it’s called in Japan, is a popular Okinawan dish invented in the 1960s by a Japanese chef who took the idea of tacos, so popular among the American military stationed on Okinawa, and combined it with rice, a staple item in the Okinawan diet. The dish has since become, ironically enough, one of the most well-known Okinawan dishes."

Here is my go-to recipe for taco rice. It's so popular in my household that we make it several times a month.
Jan. 1st, 2013 07:04 am (UTC)
Rissoles ;)
Jan. 3rd, 2013 07:24 pm (UTC)
Holishkes. This is how I make them now, but I have other recipes I used to use for them if you decide you want more.
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