Ground Beef Greats
CLICK HERE to go to recipes as seen in the magazine.
TACO BAKE
Submitted by: DIXIE SEYMOUR, CAINSVILLE, MO.
1 lb. ground beef
1 package taco seasoning
½ cup water
1 (12 oz.) can whole kernel corn, drained
1 (12 oz.) can kidney beans
½ cup green pepper, chopped
1 (8 oz.) can tomato sauce
1 (8.5 oz.) package corn muffin mix
1 (2.8 oz.) can French fried onions
¹⁄³ cup sharp cheddar, shredded
Heat oven to 400°. Brown beef in a skillet and drain. Stir in taco seasoning, water, corn, beans, pepper and tomato sauce. Pour into a 7x12-inch glass dish or a 2-quart round casserole dish. In a bowl, mix corn muffin mix according to package directions, then stir in one-half can onions. Spoon corn muffin mixture around outer edge of casserole. Bake uncovered for 20 minutes, remove from oven, and sprinkle cheese and remaining onions on corn muffin topping. Bake 2 to 3 minutes longer. Yields 8 servings.
Chili Burgers
Submitted by: JOSEPHINE STEINMAN, ARGYLE, Mo.
1 lb. ground beef
1 egg, slightly beaten
¼ cup ketchup
1 ½ tsp. chili powder
1 tsp. seasoned salt
1 to 2 tsp. Worcestershire sauce
2 tbls. onion, chopped
1 ½ cup corn flakes, crushed
Combine all ingredients. Shape mixture into patties and cook on a grill. Yields 4 burgers.
Hamburger Stroganoff
Submitted by: KRISTY BLANCHARD, SHELDON, Mo.
1 lb. ground beef
1 medium onion, chopped (about ½ cup)
½ tsp. minced dry garlic
3 tbls. flour
1 tsp. instant beef bouillon
¾ tsp. salt
¼ tsp. pepper
1 (4 oz.) can mushroom stems and pieces, drained
1 cup water
1 cup sour cream
2 cups cooked noodles or rice
Stir meat, onion and garlic in large skillet; cook until meat is brown. Drain fat. Mix in flour, bouillon, salt, pepper and mushrooms. Stir in water; heat to boil, stirring constantly. Reduce heat; cover and simmer 10 minutes. Stir in sour cream. Serve over noodles or rice. Yields 4 servings.
Beef and Cheddar Biscuits
Submitted by: ESTER MILLER, STANBERRY, Mo.
1 lb. ground beef
4 tbls. barbeque sauce
2 tubes (4.5 oz. each) refrigerated biscuits
1 (4 oz.) cup shredded cheddar cheese
Heat oven to 350°. Brown and drain ground beef. Combine beef and barbecue sauce in a small bowl; set aside. Place one biscuit in each of 12 greased muffin cups; press firmly into the bottom and up the sides. Spoon 1 to 2 tablespoons of beef mixture into each cup; sprinkle with cheese. Bake for 15 to 18 minutes or until biscuits are golden and cheese is melted. Yields 1 dozen.
Low Cal Beef and Cabbage Casserole
Submitted by: MARILYN BRINKER, WASHINGTON, Mo.
1 small head (4 cups) cabbage, shredded
1 lb. lean ground beef
1 small onion, chopped
¼ cup celery, chopped
¹⁄³ cup uncooked rice
1 (4 oz.) can mushrooms
1 (10 oz.) can condensed tomato soup with one can water
¹⁄8 tsp. oregano
Bread crumbs
Heat oven to 350°. Place chopped cabbage in baking dish. Brown meat, onion and celery. Stir in rice. Pour mixture on top of cabbage. Mix soup, water and oregano; pour over entire casserole. Sprinkle with bread crumbs. Bake for 1 hour. Add more water if casserole is too dry. Yields 8 servings.
Mashed Potato Beef Casserole
Submitted by: BARBARA GINGERICH, CLARK, Mo.
2 bacon strips, diced
1 lb. ground beef
1 large onion, finely chopped
¼ lb. fresh mushroom, sliced
1 large carrot, finely chopped
1 celery rib, finely chopped
3 tbls. all-purpose flour
1 cup beef broth
1 tbls. Worcestershire sauce
1 tsp. dried tarragon
¼ tsp. pepper
3 cups hot mashed potatoes
¾ cup shredded cheddar cheese, divided
Paprika
Heat oven to 350°. In a skillet, cook bacon until crisp; drain, reserving 1 teaspoon of drippings. Set bacon aside. Cook beef in drippings over medium heat until no longer pink; drain. Toss onion, mushrooms, carrot and celery in flour; add to skillet with the broth, Worcestershire sauce, tarragon and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until vegetables are tender. Add bacon; transfer to a greased 2-quart baking dish. Combine potatoes and ½ cup of cheese; spread over beef mixture. Sprinkle with paprika and remaining cheese. Bake uncovered for 20 to 25 minutes or until heated through. Broil 4 inches from the heat for 5 minutes or until bubbly. Yields 4 to 6 servings.
Chopped Chop Suey
Submitted by: SYLVIA YODER, CLARK, Mo.
1 lb. ground beef
¼ cup onion, chopped
1 ¾ beef broth
1 tbls. soy sauce
1 ½ tsp. sugar
1 package frozen Chinese vegetables with sauce
1 ¹⁄³ cup minute rice,
uncooked
Brown ground beef with onion in large skillet, stirring until ground beef is crumbly; drain well. Add broth, soy sauce, sugar and vegetables; simmer, covered for 2 minutes. Stir in uncooked rice. Cover; remove from heat. Let stand for 5 minutes. Serve with Chow Mein noodles. Yields 4 servings.
Sweet and Sour Meatballs
Submitted by:EDNA MILLER, STANBERRY, Mo.
1 egg, beaten
¼ cup milk
½ cup dry bread crumbs
2 tbls. onion, finely chopped
¾ tsp. salt
½ tsp. Worcestershire sauce
1 lb. lean ground beef
Sauce:
½ cup packed brown sugar
2 tbls. cornstarch
1 (20 oz.) can pineapple chunks with juice
¹⁄³ cup vinegar
1 tbls. soy sauce
1 medium green pepper, cut into bite-size pieces
Mix together first 6 ingredients; add beef and mix well. Shape into 1 ½-inch balls. In skillet, brown meatballs on all sides, turning often; remove and set aside. Drain fat. Sauce: combine brown sugar and cornstarch in skillet. Stir in pineapple with juice, vinegar and soy sauce. Bring to boil. Cover and simmer for about 10 minutes or until sauce thickens, stirring occasionally. Add green pepper; cover and simmer until tender (about 5 minutes). Return meatballs to skillet and heat through. Yields 4 to 6 servings.
Brownies/bars recipes will be featured in the April issue of Today’s Farmer. To be eligible for consideration, your recipe must be received by Dec 18. recipies must be submitted with serving estimates. send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to: This email address is being protected from spambots. You need JavaScript enabled to view it.
