More Re-Posting

[Chris in NM]

DEVILED BUNBURGERS

1 lb. ground beef
1/3 c. chili sauce
1 1/2 tsp. Worcestershire sauce
1 1/2 tsp. mustard
1 1/2 tsp. horseradish
1 tsp. chopped onion
1 tsp. salt
Dash of pepper
Hamburger buns
Melted butter

Combine all ingredients except buns and butter. Spread mixture on each half of buns. Place buns on cookie sheet. Broil 10 minutes about 5" from flame.

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WET BURRITOS

2 lb. hamburger meat
2 pkg. taco seasoning
1 can refried beans
Lettuce, cut up small
Tomatoes, cut up small
Shredded cheese
2 cans taco sauce
1 can nacho cheese sauce
Soft shells
Sour cream

Fry hamburger meat; drain. Add taco seasoning; simmer for 15 minutes. Add refried beans. Brown shells over burner. Roll hamburger meat, lettuce, tomatoes into shells. Pour sauces over shells. Lots of shredded and bake at 350 degrees for 45 minutes. Serve with taco sauce and sour cream.


CALICO BEANS WITH HAMBURGER



1/2 lb. bacon, diced
1 med. onion, chopped
1 (15 oz.) can kidney beans, drained
3/4 c. catsup
2 tsp. mustard
1 tsp. salt
1 lb. ground round or hamburger
1 (1 lb. 5 oz.) can pork 'n beans
1 tsp. salt
2 tsp. vinegar
1/3 c. brown sugar

Fry bacon until crisp and remove. Brown ground beef, add onions and cook lightly. Add all the beans and bacon. In small bowl, combine seasonings and add to beans. Place entire mixture in greased casserole and bake at 350 degrees for 30 to 45 minutes.

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QUICK VEGETABLE SOUP

1 to 2 lg. cans V-8 juice
2 lbs. lean hamburger
1 can okra, drained
1 can white corn, drained
2 (32 oz.) cans mixed vegetables or lg. bag of frozen vegetables
2 to 3 stalks celery, chopped
1 to 2 cans stewed tomatoes
3 tbsp. chopped cilantro
Garlic powder to taste
Ground pepper to taste

Brown meat, drain. Add V-8 juice and all other ingredients. Simmer at least 30 minutes, longer if possible. Serve with flour tortillas filled with low fat Mozzarella cheese and zapped in microwave until cheese has melted. Great on cold days!


QUICK V-8 SOUP

1 lb. hamburger, browned & drained of fat
1 env. dry onion soup mix
2 (1 lb.) cans Veg-All vegetables, juice & all
48 oz. of V-8 juice

Combine and simmer 15 minutes or longer.

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ARIZONA MOUNTAIN SOUP

1 1/4 c. dry pinto beans
3 slices bacon, chopped
2 med. onions, chopped
2 cloves garlic, minced
1 (16 oz.) can tomatoes, cut up
1 1/2 c. brown rice, cooked
2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
1 to 2 c. ham, browned hamburger, or other cooked meat (optional)

Rinse beans in 5 quart kettle. Combine beans and 3 cups water. Cover. Let stand overnight (or, bring to boiling. Reduce heat; simmer 2 minutes. Let stand 1 hour). Do not drain. Simmer, covered, 2 hours or until beans are tender. Drain reserving 2 cups liquid. In Dutch oven cook bacon until almost crisp. Add onions and garlic. Cook and stir until vegetables are tender but not brown. Stir in the cooked pinto beans, tomatoes, rice, salt, paprika and pepper. Add reserved bean liquid and 2 cups water. Add meat if desired. Bring mixture to boiling. Cover and simmer 1 hour, stirring occasionally. If soup is too thick, add water. Serves 8.


MULLIGAN STEW

1 lb. hamburger
2 c. tomatoes
1/2 c. rice
1 med. onion, diced
4 carrots, sliced
3 c. potatoes, sliced or diced
1/2 c. water
1 tsp. salt
Pepper to taste

Brown the hamburger, combine it with the remaining ingredients in a casserole and bake at 350 degrees for 1 1/2 to 2 hours. Stir a few times while baking. Makes 6 to 8 servings. Calories per serving: 362. Sodium content: 535. Bessie Holub

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CABBAGE SOUP



4 slices of bacon, cooked & crumbled
1 lb. hamburger, cooked, crumbled & drained

Place in large kettle or slow cooker: the bacon and hamburger and add:
1 lg. onion, chopped
3 lg. potatoes, cubed
4 c. cabbage, shredded
3 bouillon cubes
3 c. water
1 lg. can crushed tomatoes or 1 qt. tomato juice
1 can kidney beans
Season to taste

Cook until all is tender and ready to eat (I cook all afternoon in slow cooker.)

[Chris in NM]

HAMBURGER WILD RICE SOUP

1 can cream of potato soup
1 can cream of asparagus soup
1 can cream of celery
3 or 4 cans of milk
1 or 2 c. Cheddar cheese
1 c. (uncooked) wild rice
1 1/2 lb. hamburger

Brown hamburger. Cook wild rice (according to directions). Makes 4 to 5 cups. Combine soup, milk and cheese. Simmer until cheese is melted. Add browned hamburger and cooked rice to soup, milk, cheese combination. Season to taste with salt and pepper. Simmer for 15 to 30 minutes. ENJOY! (You may want to thin with milk when reheating, thickens!)

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TEX - MEX BURGERS

1 1/2 lb. ground beef
1 (4 oz.) can green chilies, drained and chopped
3 oz. jack cheese, cut into 1/4" cubes
6 hamburger buns
6 tbsp. sour cream
6 tbsp. salsa
6 lettuce leaves (optional)

Heat grill or skillet. Shape ground beef into twelve 3 1/2" patties. Place six patties on waxed paper. Top each one with 1/6 of the chilies and cheese. Place remaining patties over stuffing. Press edges to seal. Grill or fry until burgers are done. Serve on buns with sour cream, salsa and lettuce.


FIRECRACKER ENCHILADA CASSEROLE

2 lb. ground beef
2 tbsp. chili powder
1 tsp. salt
6 frozen corn tortillas, thawed
1 (10 oz.) can Rotel tomatoes
1 lg. onion, chopped
2-3 tsp. ground cumin
1 (15 oz.) can Ranch style beans
1 1/2 c. shredded Cheddar cheese
1 can cream of mushroom soup

Cook ground beef and onion in a large skillet until meat is brown and onion is tender. Pour off drippings. Add chili powder, cumin and salt; stir well. Cook mixture over low heat for 10 minutes. Spoon meat mixture into a 13 x 9 x 2 inch baking dish. Layer beans, tortillas and cheese. Pour Rotel tomatoes over cheese. Spread soup over the top of the casserole. Cover baking pan and refrigerate 6-8 hours. Bake at 350 degrees, uncovered, for 1 hour. Makes 8-10 servings.

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SOMBRERO CASSEROLE

1 lb. ground beef
1/2 c. chopped onion
1/2 c. hot ketchup
1 tbsp. chili powder
1 tsp. salt
1 (16 oz.) can kidney beans, with juice
1/2 c. chopped olives
1/2 c. chopped onions
1 c. sharp cheese, shredded

Brown ground beef, add onions and cook until tender. Then add ketchup, chili powder, salt. Mash beans with juice and add to beef mixture. Heat through. Put into a flat baking dish. Garnish with onion, green olives and sharp cheese. Bake 20 minutes at 350 degrees. Serve with fritos or crackers.


HAMBURGER GREEN BEAN CASSEROLE

1 can cream of mushroom soup
1/3 c. bread crumbs
1/4 c. onion, chopped
1 egg
1 lb. ground beef
Salt & pepper

Mix 1/4 cup of the mushroom soup with the rest of the ingredients. Line a small casserole with this mixture like a pie shell. Mix remaining soup with 1 (16 ounce) can of green beans and fill centers of casserole. Top with crumbs or tater tots. Bake at 350 degrees for 35-40 minutes.

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TACO TARTLETTS



1 lb. lean ground beef
2 tbsp. taco seasoning mix
2 tbsp. ice water
1 c. shredded cheese

TORTILLA CHIP FILLING
1/2 pt. sour cream (1 c.)
2 tbsp. taco sauce
2 oz. chopped ripe olives
3/4 c. coarsely crushed tortilla chips

To prepare tart chip filling, mix all ingredients together in bowl; set aside. In a medium bowl mix beef, taco seasoning, and ice water with hands. Press into bottom and sides of 1 1/2-inch miniature muffin cups, forming a shell. Place a spoonful of filling into each shell, mounding slightly. Sprinkle cheese on top. Bake for 7-8 minutes. With tip of a knife, remove tarts from pan. Serve immediately or cool and freeze. Makes about 30.


MEXICAN LASAGNA



1 lb. ground beef
1/2 c. chopped onions
1 (15 oz.) can Mexican style beans(refried beans)
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped green chilies
1 pkg. taco seasoning
6 flour tortillas (8 inch each), halved
2 c. shredded Cheddar cheese

Heat oven to 350 degrees. Brown ground beef and onions, drain fat. Stir in Mexican style beans, taco seasoning, green chilies, and tomato sauce. Layer half the tortillas on bottom of 11 x 7 inch baking dish, spread half meat mixture over and sprinkle with half of the cheese. Repeat layers. Bake 30 minutes.

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BURRITO BAKE

1 (16 oz.) can refried beans
1 c. Bisquick
1/4 c. water
1 lb. ground beef
1 c. salsa
1 1/2 c. shredded cheese

Spray 9 inch pie pan with Pam. Mix refried beans, Bisquick and water together. Spread in pie pan and scoop out center to form crust. Brown ground beef - then put in shell. Pour salsa over beef, spreading evenly. Spread cheese over salsa. Bake at 375 degrees for 30 minutes.

[Chris in NM]

DEEP DISH TACO SQUARES

2 c. Bisquick mix
1 lb. ground beef
2 tbsp. chopped onion
8 oz. sour cream
1/3 c. mayonnaise
1/2 c. cold water
1 chopped green pepper
8 oz. can tomato sauce
1 c. shredded cheese

Combine mix and water, stirring until blended. Press into greased 12 x 8 x 2 inch baking dish. Bake at 375 degrees for 9 minutes. Cook beef, green pepper and onion until meat is brown; drain. Stir in tomato sauce; spoon over crust. Combine sour cream, cheese and mayonnaise. Spoon over meat mixture. Sprinkle with paprika. Bake uncovered for another 25 minutes.

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HAMBURGER RICE SKILLET

1 lb. ground beef
1 med. onion, sliced into rings
1 med. green pepper, chopped
1 clove garlic, minced
1 c. med. grain rice
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1 tsp. Worcestershire
1/2 tsp. dry basil, crushed

In skillet cook beef, onion, pepper, garlic until browned; drain. Add rice; cook, stirring constantly, for 2 minutes. Add undrained tomatoes, tomato sauce, Worcestershire sauce, basil, 1 1/2 cups water and 1 teaspoon salt. Bring to boiling. Reduce heat. Cover; simmer 25-30 minutes or until rice is tender. Stir occasionally.


CROCK POT SPANISH RICE

2 lbs. ground chuck or beef
1 med. onion, chopped
1 green pepper, chopped
1 (28 oz.) can stewed tomatoes
1 (16 oz.) can tomato sauce
1 1/2 c. water
2 1/2 tsp. chili powder (or to taste)
2 tsp. seasoned salt (to taste)
2 tbsp. Worcestershire sauce
2 c. raw rice, converted
3 stalks celery, chopped

Brown beef in skillet and drain off fat. Put all ingredients in crock pot. Stir thoroughly. Cover and cook on Low 7 to 9 hours or on High 3 hours. Stir in cheese and sprinkle on top (if desired).

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CROCK POT STEW

2 cans ranch style beans
2 cans minestrone soup
1 can Rotel tomatoes
1 lb. ground beef

Brown meat. Combine with canned stuff in crock pot. Cook for 5-6 hours.


CROCKPOT CABBAGE ROLLS

12 lg. cabbage leaves
1 lb. lean ground beef or lamb
1/2 c. cooked rice
1 (6 oz.) can tomato paste
3/4 c. water
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. leaf thyme
1/4 tsp. nutmeg
1/4 tsp. cinnamon

Wash cabbage leaves. Boil 4 cups water. Turn off heat. Soak leaves in water for 5 minutes. Remove, drain and cool. Combine ground meat; rice, salt, pepper, thyme, nutmeg and cinnamon. Place 2 tablespoons meat mixture on each leaf and roll firmly. Stack in electric slow cooker. Combine tomato paste and water; pour over stuffed cabbage. Cover. Cook on low setting for 8-10 hours.

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TOMATO BEEF MACARONI

1 to 1 1/2 lbs. ground beef
1/2 green pepper
1 sm. onion
Salt & pepper to taste
Chili powder to taste

Brown ground beef, green pepper and onion. Add salt, pepper and chili powder to taste. Slightly sprinkle garlic powder. After this cooks, drain off grease, then add to the mixture: 1 can stewed tomatoes
1 c. red kidney beans

Let simmer slowly. Meanwhile, cook 1 pound macaroni, then add all together. Serves 6.

[Chris in NM]

QUICK SKILLET MACARONI

1 lb. ground beef
1/2 c. chopped onion
1 tbsp. shortening
2 c. hot water
1 (1 lb.) can tomatoes, cut in bite pieces
1/4 c. Heinz 57 sauce
2 tsp. salt
1 tsp. sugar
Dash of pepper

Brown beef and onions in shortening. Drain off excess fat. Stir in water and next 5 ingredients. Add macaroni and mix well. Bring mixture to a boil. Then reduce heat to low. Simmer uncovered 15 to 20 minutes. Stir occasionally until macaroni is tender. Garnish with minced parsley, if desired. Makes 5 servings.

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MOCK FILET MIGNON


1 1/2 lbs. lean ground beef
2 c. cooked rice (day old - leftover is better)
1 c. minced onions
1/2 tsp. garlic powder
2 tbsp. Worcestershire sauce
1 1/2 tsp. salt
1/4 tsp. pepper
8 slices bacon
1 can cream of mushroom soup
1/4 c. milk
1 tbsp. hot sauce
(Toothpicks)

Combine all ingredients except bacon, soup, and milk and mix well. Divide into 8 equal parts and shape into round patties about 3/4 inch thick. Wrap bacon around edge and serve with toothpicks. Place on ungreased cookie pan or baking dish. Bake at 450 degrees for 15 minutes or until done. Mix soup and milk in a saucepan and heat, stirring. Pour soup over meat patties and bake 10 minutes. Best served with green and yellow vegetables.


PORCUPINE HAMBURGERS

1 c. minute rice (Success)
2 lbs. ground beef
1 sm. jar or can spaghetti sauce
Mozzarella cheese
Salt and pepper
Onion (optional)

Mix together uncooked rice and ground beef. Make into patties. Place patties in 13 x 9 inch glass pan. Top with sauce and seasoning and bake 15 minutes at 400 degrees. Top with Mozzarella cheese and bake another 10 minutes or until done to your liking.

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EASY BROCCOLI BEEF BAKE

Brown together until onions are tender: 1 1/2 lb. ground beef or turkey
1 lg. onion (about 1 c.)

Drain - add: 1 (8 oz.) pkg. cream cheese
1 can cream of chicken soup

Stir until mixed and hot. Pour this mixture over 1 large package. Precooked chopped broccoli. Grate 2 kinds cheese (Jack and Cheddar, etc.) and sprinkle over top of beef mixture. Unroll 1 can (dairy case) crescent rolls into 2 strips and lay over top of cheese and bake per the directions for the rolls.


BEEF A RONI

2 lb. ground beef
16 oz. pkg. lg. elbow macaroni
1 lg. jar spaghetti sauce
1/4 onion
1/4 bell pepper
Cheddar cheese

Cook macaroni until done. Brown beef with onions and pepper. Add sauce to beef. Add macaroni to sauce mixture. Pour in oblong pan top with cheese. Bake at 325 degrees until cheese starts to brown.

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HAMBURGER STROGANOFF

1 can cream of chicken soup
1 can cream of mushroom soup
1 lb. ground beef
1 c. sour cream
1 sm. onion, chopped

Brown meat and drain. Add onions. Add the chicken soup and mushroom soup. Heat well. Add sour cream. Serve over cooked noodles.

[Chris in NM]

SALISBURY STEAK, ONION GRAVY


1 (10 1/2 oz.) Campbell's condensed onion soup
1 1/2 lb. ground beef
1/2 c. fine dry bread crumbs
1 egg, slightly beaten
1/4 tsp. salt
Dash pepper
1 tbsp. flour
1/4 c. catsup
1/4 c. water
1 tsp. Worcestershire sauce
1/2 tsp. prepared mustard

In bowl, combine 1/3 cup soup with beef, crumbs, egg, salt and pepper. Shape into 6 oval patties. In skillet, brown patties; pour off fat. Gradually blend remaining ingredients; stir to loosen browned bits. Cover; cook over low heat 20 minutes or until done. Stir occasionally. Makes 6 servings.


DUTCH MEAT LOAF

1 1/2 lbs. ground beef
1 c. bread or cracker crumbs
1 onion, chopped fine
1 1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. tomato sauce, divided
1 c. water
1 tbsp. prepared mustard
2 tbsp. vinegar
2 tbsp. brown sugar
Hot cooked noodles
Parsley

Combine beef, bread crumbs, onion, salt, pepper, and 1/2 cup tomato sauce. Press into a 9x5x3-inch loaf pan. Combine 1 cup tomato sauce, water, mustard, vinegar and brown sugar; blend well. Pour half of sauce over loaf. Bake at 350 degrees for 1 hour. Unmold loaf and place on noodles. Heat remaining sauce and spoon over meat loaf. Garnish with parsley.


CHIMICHANGAS

FILLING
1 lb. lean ground beef, browned
1/2 tsp. salt
1 clove garlic, crushed
1 tsp. (each) cumin, oregano
1/4 c. (each) chopped canned green chilies, bottled taco sauce, sour
cream
2 tbsp. cider vinegar

Mix together and set aside. 6 to 8 large flour tortillas
1/2 c. oleo
4 oz. Cheddar cheese, shredded
1/2 c. (each) sour cream, Picante sauce
2 avocados, sliced

Melt oleo in a 10 inch skillet; place each tortilla in warm oleo until soft; drain and place on a flat surface; mound a large spoonful of filling in center of tortilla and fold envelope-fashion to seal filling inside. Place seam-side down in large baking dish; bake 450 degrees for 15 minutes. Sprinkle with cheese and return to oven for a few seconds to melt cheese (which carefully as they burn easily). Serve with sour cream, Picante sauce and avocado slices (or guacamole).

[Chris in NM]

FROSTED MEAT LOAF

1 egg
1/3 c. ketchup or BBQ sauce
Dash of pepper
1 pkg. instant potatoes (enough for 4 servings)
3 slices American cheese
1/3 c. quick cooking oats
1/2 tsp. salt
1 1/2 lb. ground beef

In the bowl, mix eggs; add oats, BBQ sauce or ketchup, salt and pepper. Mix well. Add ground beef. Mix in with your hands. Put mixture into baking pan. Use an 8 x 4 inch loaf pan. Turn oven to 350 degrees and bake for 1 hour and 15 minutes. Remove from oven and drain off fat. Follow directions on package to fix the potatoes. Cover meat loaf on all sides and top. Bake for 15 more minutes. Turn oven off. Put cheese on top. Slice and serve.

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SALISBURY STEAK



1 can condensed mushroom soup
1/2 c. fine dry bread crumbs
1 egg, slightly beaten
1 1/2 lbs. ground beef
1/4 c. onion, chopped
1/3 c. water

Mix thoroughly 1/4 cup soup, beef, bred crumbs, onion, and egg. Shape into 6 patties. In skillet, brown patties, pour off fat. Blend in remaining soup and water. Cover; cook over low heat 20 minutes or until done. Stir occasionally. Makes 6 servings.


MEAT LOAF WELLINGTON

1 can beef gravy
1 1/2 lb. ground beef
1 egg
1/4 c. onion
1 tsp. salt
1 pkg. crescent rolls
1 c. bread crumbs

Finely chop onions. Slightly beat egg. Mix well 1/4 cup gravy with beef, bread crumbs, egg, onion, salt and dash of pepper. Shape firmly into loaf. Place in a shallow baking pan. Bake at 375 degrees for 45 minutes. Separate rolls using 5-6 crescents. Place crosswise over top and down sides of loaf, overlapping slightly. Bake 15 minutes more. Meanwhile, heat remaining gravy. Serve with loaf.

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SWEET AND SOUR GROUND BEEF


1 lb. ground beef
16 oz. Green Giant Valley combinations frozen broccoli carrot fanfare
1 tbsp. brown sugar
1/2 tsp. ginger
1/4 tsp. garlic powder
1/8 tsp. pepper
8 oz. can pineapple tidbits in its own juice, drained (reserve liquid)
2 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. cornstarch
2 tbsp. water
Hot cooked rice

In large skillet, brown ground beef; drain. Stir in vegetables, brown sugar, ginger, garlic powder, pepper, reserved pineapple liquid, soy sauce and vinegar. Blend well. Bring to a boil; reduce heat. Cover, simmer for 4-8 minutes or until vegetables are crisp-tender. Stir in pineapple. In small bowl, combine cornstarch and water; blend until smooth. Gradually stir into hot mix in skillet. Cook, stirring constantly, until thickened. Serve over hot cooked rice.


LAYERED CHILI PIE

1 lb. ground beef
1 med. onion, chopped
1 can peeled tomatoes
1 pkg. chili seasoning
1 sm. bag seasoned Doritos or Tostitos
1 can Ranch Style beans (opt.)
2 c. grated cheddar cheese

Brown and drain beef with onion. Add chili seasoning, tomatoes, and beans with their juices. Let simmer 10 to 15 minutes. Layer in casserole chips, cheese and meat. Repeat as necessary finishing with a layer of meat on top. Bake at 350 degrees for 20 minutes. Before serving, top with chips and cheese; return to warm oven until cheese melts.

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MEXICAN CORNBREAD CASSEROLE

1 lb. ground beef
1/4 c. chopped onion
2 tbsp. chopped green chilies
2 eggs, beaten
1 can (1 lb.) creamed corn
2/3 c. milk
1 env. cornbread mix
4 slices American cheese

Preheat oven to 425 degrees. Brown beef until crumbly. Drain excess fat. Add onions and pepper. Combine eggs, 1/2 of corn and milk and add to cornbread mix. Stir until moistened. Pour half of cornbread batter into greased 9 inch square pan. Top with beef, cheese slices and remaining corn. Pour other half of cornbread mixture on top. Bake for 25 to 30 minutes.