What are good recipes for ground beef that does not involve, tacos, spaghetti, or cheeseburgers?

my dad's company gives them a cow for a bonus and we have a whole freezer full of ground beef! And it seems like for the past 2 months all we have been eating is tacos, spaghetti or cheeseburgers and I am about to punch myself in the face!! please help!!What are good recipes for ground beef that does not involve, tacos, spaghetti, or cheeseburgers?
Mama's Cheesy Meatloaf





1 lb. ground chuck


1 egg, beaten


2 tbls. worcestershire sauce


1 cup ketchup


1/2 tsp. onion salt


3/4 stack Town House or Ritz Crackers, crushed


2 cups grated cheese (I like sharp)





Mix all ingredients, except cheese. Press meat out onto plastic wrap about 1/2 inch thick. Sprinkle cheese over meat evenly. Roll up the meatloaf, jelly roll style. Tuck in the ends, and secure with LOTS of toothpicks. Bake at 350 degrees for about 45 min.





Sauce:


陆cup ketchup


录 cup mustard


录 cup brown sugar





Combine, and heat thoroughly. About 15 min. or 20 min. before meatloaf is done, pour on some of the sauce, and finish baking. Keep the rest to pour onto the meatloaf slices at the table.


---------------------------





SUPERFAST SALISBURY STEAK





3/4 pound ground turkey breast


3/4 pound ground round


1/3 cup dry breadcrumbs


2 large egg whites


Cooking spray


3/4 cup water


3 tablespoons tomato paste


2 tablespoons Madeira wine or dry sherry


1 1/2 teaspoons Worcestershire sauce


1/4 teaspoon freshly ground black pepper


1 (10 1/2-ounce) can condensed French onion soup (such as Campbell's)





Combine first 4 ingredients. Divide meat mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 6 minutes or until browned, turning after 3 minutes. Remove patties from pan; keep warm. Stir in water and remaining ingredients. Bring to a boil; add patties. Cover, reduce heat, and simmer 10 minutes. Uncover and cook until wine mixture is reduced to 3/4 cup (about 10 minutes).





Yield: 6 servings (serving size: 1 patty and 2 tablespoons sauce)





Nutritional Information: CALORIES 210(25% from fat); FAT 5.9g (sat 2g,mono 1.9g,poly 0.8g); IRON 2.4mg; CHOLESTEROL 64mg; CALCIUM 38mg; CARBOHYDRATE 10g; SODIUM 621mg; PROTEIN 27.4g; FIBER 0.9g





--Cooking Light, JANUARY 2001


---------------------------





Hawaiian Meatballs





~Meatballs~


1 pound ground burger


1/2 teaspoon salt


1/4 teaspoon ginger





Mix together and form into balls and dip into a mixture of 1 egg and 1 teaspoon water. Then dip into flour. Saute in vegetable oil until brown and done.





~Hawaiian Sauce~


1 (16-oz) can pineapple chunks


1/4 cup brown sugar


2 TBS cornstarch


1/4 cup vinegar


2 TBS soy sauce


1 green and 1 yellow bell pepper, cut into strips





Drain pineapple and add water to syrup to make 1 cup.





After removing meat balls from pan, add syrup to drippings, stir in brown sugar mixed with cornstarch, vinegar and soy sauce.





Heat and stir until thickened. Return meatballs to sauce and then peppers and pineapple, stirring to coat. Cover and simmer 10 minutes.





Keep in crockpot on low to medium and stir often. Serve over rice or with long toothpicks as a fingerfood.


-------------------------------





Swedish Meatballs in Sauce





1 (1 lb.) pkg. frozen plain meatballs (not the Italian kind)


1 can cream of mushroom soup


1 can French onion bouillon (or 1 cup beef bouillon)


1 cup sour cream


1 tsp. Worcestershire sauce


1 dash Tabasco sauce


1/4 cup milk


Cracked black pepper





Mix sauce ingredients together and mix in meatballs. Cook on low until heated through. Serve w/ toothpicks as an appetizer, or serve as an entree over noodles or rice.


-------------------------





Use your HB meat instead of pork in this recipe:





PORK AND GINGER POTSTICKERS





2 cups chopped napa cabbage


1/2 tablespoon salt


1/2 pound ground pork (Don't get lean pork, the fat is good for juicy and flavorful dumplings)


2 tablespoons minced ginger


1 1/2 tablespoons minced garlic


2 tablespoons thin soy sauce


3 tablespoons sesame oil


1 egg


Round wonton wrappers


1 to 2 cups chicken stock or water





Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.





MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.





COOKING THE DUMPLINGS: In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them inWhat are good recipes for ground beef that does not involve, tacos, spaghetti, or cheeseburgers?
i have made this before and love the idea of this recipe. you could switch this up so many different ways.





GROUND BEEF WELLINGTON





INGREDIENTS


1/2 cup chopped fresh mushrooms


1 tablespoon butter or margarine


2 teaspoons all-purpose flour


1/4 teaspoon pepper, divided


1/2 cup half-and-half cream


1 egg yolk


2 tablespoons finely chopped onion


1/4 teaspoon salt


1/2 pound ground beef


1 (4 ounce) package refrigerated crescent rolls


1 teaspoon dried parsley flakes





DIRECTIONS


In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.


In a bowl, combine the egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining pepper. Crumble beef over mixture and mix well. Shape into two loaves. Separate crescent dough into two rectangles on a baking sheet. Seal perforations. Place meat loaf on each rectangle. Bring edges together and pinch to seal. Bake at 350 degrees F for 24-28 minutes or until a meat thermometer inserted into meat loaf reads 160 degrees F.


Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.





how about a tater to casserole,sloppy joes, salisbury steak, stuffed meatloaf(ive done a pizza one,cordon bleu,even broccoli and cheese)


if i think of more i will post again, good luck!
Do your parents have a seperate deep freezer for all of that meat? They need to store it, or sell it. You guys cant eat a whole cow in like 3 months lol.





In the meantime, you can try putting ground beef on home made pizzas. Season and cook the meat, drain, cool a little, then add it to a raw pizza that youre going to put in the oven.





You guys could also have a few dinner parties / cook outs to use up some of that meat. Free burgers for all the guests :-)





You could also see if any local homeless shelters or children's group homes might want some of the meat, versus it going bad at your house.
hambuerger helper! LOL JK





I make something I call Poor Mans Shepards Pie





I use:





2Lb Ground Beef


1 can cream of mushroom (but you can use any of your favorite creamed soup)


1 can greenbeans


1 can corn (vegetables can be modified with fresh or frozen already cooked to your taste I use GB and corn because those are my kids favorite)


2 cups cheese, shredded


6-8 servings mashed potatoes, instant or real (homecooked taste better in my opinion LOL)





all you have to do is brown the beef, drain the fat and mix in the soup and vegetables once combines together put in a casserole dish top with mashed potatoes and cheese and cover with foil and bake at 350 for about 20 minutes, let set for about 5 mins and it is done.





or you can also make Enchalatas (sorry bad spelling)





mix 2LB seasoned (taco season) ground beef with a small can of refried beans, roll in tortilla and top with salsa and cheese and bake until cheese is melted. It is kinda like Taco's but has a different taste so it wont taste like tacos LOL





Good Luck
You can make meatloaf, chili, casseroles that call for ground beef like a pizza casserole/rice casserole, make soups that call for ground meat.





That is about all I can think of. You are right, there isn't a lot to do with ground meat.





Go online and look it up. I know some sites let you look up ingredients and then it finds recipes for you. I think the Betty Crocker site does.
shepherds pie (aka - corn, mashed potatoes, hamburger)





Beef rice - (similar) corn, beef flavored rice, hamburger - sprinkle with paprika, chili powder and cheese (cheddar or colby jack)





stroganoff noodles - 1# burger, 1# egg noodles, 1 can cream of mushroom, 1 cup sour cream, packet of onion soup mix






Try Stuffed Peppers. Mix the ground beef with some rice and tomatoe paste (or something tomatey that isnt pasta sauce) and season, put into hollowed-out peppers and broil until the peppers are tender. they're amazing. You could even put some parmesan cheese on top.
Lasagna


a number of casseroles


Sloppy Joes


Meat Ball Subs


Meat loaf


Stroganoff


Hobo Dinners


Hearty Soups


Taco Salad


Stir fry


Stuffed peppers


Enchiladas


Chimichungas


Nachos



Well, there's variations of meatloaf


ground beef and macaroni with tomatoes


chili
Meatballs, Meatball sandwiches, Enchiladas, Chili
how about lasagna.? my mom made some last night.!
I'm making this tonight


Ground beef Potato Casserole


SERVES 8





* 1 lb ground beef (or use bulk Italian sausage meat, can increase to 1-1/2 pounds if desired)


* 1 onion, finely chopped


* 1 small green bell pepper, seeded and chopped (optional)


* 1-2 tablespoon fresh minced garlic (or to taste)


* 1/2 teaspoon dried chili pepper flakes (optional or adjust to taste)


* 1 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)


* 1/2 teaspoon fresh ground black pepper (or to taste)


* 6 large russet potatoes (peeled and sliced thinly, or use as many as desired)





SAUCE





* 2 (10 3/4 ounce) cans cream of chicken soup, undiluted (or use cream of mushroom soup)


* 1 small onion, chopped


* 3/4 cup milk


* 1/2 cup sour cream


* 1/4 cup grated parmesan cheese


* 1 teaspoon garlic powder


* 1 teaspoon seasoning salt


* black pepper (to taste)


* 2 cups grated cheddar cheese (or to taste)





1. In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colinder.


2. Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.


3. For the sauce; in a medium bowl mix together the undiluted soup with a small onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.


4. In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top.


5. Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.


6. Bake covered with foil for about 1 hour at 350 degrees F.


7. Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).


8. Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.



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Hi and Welcome. A quick introduction, I'm Brian. Nature and the outdoors have been a passion of mine from as far back as I can remember. One thing led to another and I soon became fascinated by the art of outdoor cooking. It was only a matter of time before the versatility of the hamburger started to captivate my imagination.





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