What can I make for dinner tonight with 1 lb of ground hamburger?

Question

I am bored with making the same thing. Please do not respond with any recipes for hamburger with spaghetti or meatloaf. If I make your recipe I will give you best answer! Thank you!

Answer 1

brown the ground beef with some taco seasoning. Cook some yellow rice. Add the cooked beef and yellow rice together. Add some black olives and red kidney beans and crushed up tortilla chips. Eat it with the scoop tortilla chips and sour cream. Yummy!!♥

Answer 2

Deep Dish Taco Squares

2 cups biscuit mix

½ cup cold water

1( 8-oz )carton sour cream

1/3 cup prepared Ranch salad dressing

1½ pounds ground beef

¼ cup green and/or red bell pepper – finely chopped**

2 Tbsp. chopped onion**

1 pkg taco seasoning mix (¼ cup)

1 (8-oz) can tomato sauce

½ cup mild salsa

2 cups shredded cheddar cheese

Combine biscuit mix and water, stirring with a fork until blended. Press mixture in bottom of a lightly greased 13 x 9 x 2” baking dish. Bake at 375ºF for 9 minutes.

Combine sour cream and Ranch dressing.  Spread over baked crust and set aside.

Cook ground beef, green bell pepper, and onion in a large skillet until meat is browned and crumbled; drain well. Stir in tomato sauce, salsa or picante sauce, and taco seasoning mix, spoon over Ranch filling.

Sprinkle cheese evenly over meat mixture.  Bake at 375ºF, uncovered, for 20 minutes or until casserole is lightly browned. Cut into 12 squares to serve.

** If serving to picky children, you can omit the bellpepper and use 2 tsp. onion powder instead of fresh onions.  Omit salsa and add a second can of plain tomato sauce.

--Sugar Pie

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Tamale Pie

Serves 6 to 8.

Ground beef mixture:

1½ lbs. lean ground beef

1 large or 2 medium onions, chopped

3 cloves garlic, chopped

1½ tsp. salt, or to taste

Black pepper and cayenne pepper, to taste

1 (16-oz.) can whole or chopped tomatoes

2 Tbsp. chili powder

1 Tbsp. ground cumin

1 cup corn, black beans or red kidney beans, optional

1 cup sliced olives (either black or pimento-stuffed)

Cornmeal mush:

6 cups water

1½ to 2 cups yellow cornmeal

1 tsp. beef granules or 1 beef bouillon cube dissolved in ¼ cup hot water

1 tsp. salt

1½ tsp. chili powder

1½ Tbsp. butter or margarine

2/3 cup grated Cheddar and/or American cheese for topping

1. Preheat oven to 325ºF.  n large skillet, sauté meat with onions, garlic, salt and pepper until meat is no longer pink. Add tomatoes, chili powder and cumin. Add optional vegetables, if you like. Stir and simmer for about 30 minutes, then add the sliced olives.

2. While meat is simmering, make the cornmeal mush: In 3-quart pot, whisk cold (tap) water and cornmeal together to blend. Add beef granules or bouillon cube, salt and chili powder. Cook on medium-high heat, stirring constantly, until mixture thickens and comes to a boil. Lower heat and continue stirring until mixture gets very thick.

3. Remove from heat and stir in butter or margarine. Let cool slightly. Preheat oven to 325 degrees.

4. Grease a 3-quart baking dish, then layer with about 1/2 of the mush; spreading it on the bottom and partially up the sides of the dish, using the back of a tablespoon.

5. Add the meat filling and top with dollops of the mush, spreading to cover most of the top. Sprinkle with cheese.

6. Bake for approximately 45 minutes.

--The Advocate, August 7, 2008

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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

Answer 3

Mexican Meatball soup, Tostada salad, taquitos..  

Answer 4

YUM! YUM! YUM!

Beef Florentine (my hub's fave!)

2 cups medium egg noodles

1 1/2 pounds ground beef

2 cloves garlic, chopped

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

2 (8 ounce) cans tomato sauce

1/2 cup water

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 (8 ounce) container cottage cheese

1/4 cup chopped onion

2 tablespoons grated Parmesan cheese

8 ounces shredded mozzarella cheese

Preheat oven to 350 F. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.

In a skillet over medium heat, brown the ground beef until evenly brown. Season with oregano, salt and pepper. Stir in tomato sauce and water. Remove from heat, and stir in cooked noodles.

In a medium bowl, combine spinach, cottage cheese, onion, and Parmesan cheese. Spread half of noodle mixture in a large casserole dish. Layer with all of spinach mixture, then cover with remaining noodle mixture. Bake in preheated oven for 15 minutes. Cover with mozzarella, and continue cooking 10 minutes, or until cheese is melted.

Answer 5

Enchiladas

Brown/drain 1lb ground beef. Add 1 Tbls each cumino, chili powder, garlic powder, onion powder, achiote powder, and a dash of salt. Add 1 can of hot dog chili and mix 'til warm. Roll into warmed corn tortillas...20 count...you can warm them in the microwave for 30 sec's to 1 minute to soften before filling w/ meat. Lay in 9 x 13 baking pan and cover with 1 large can of enchilada sauce, 8 oz of shredded cheddar or cubed Velveeta, and bake for 15 minutes at preheated 350 degrees. Serve with diced onions, black olives, sour cream and salsa, and sliced canned jalapenos for extra heat.

Answer 6

1 lb of hamburger

1 can of cream of mushroom soup

2 boxes mac & cheese.

Brown hamburger, drain add mushroom soup. Make mac & cheese according to box. Add the hamburger mixture to the mac & cheese and dinner is done.

Or you can do a hamburger gravy.

brown hamburger with 1 onion, drain grease, add water, beef bouillon to your liking and thicken with corn starch. I add some gravy master to give it a darker look. Serve over mashed potatoes with a side of sweet corn.

Answer 7

I have been making this recipe since I was 12 years old.

Sweet sour meatballs

Make one inch meatballs with the ground beef and some finely chopped onion. Brown them in a skillet and then cook them in a mixture of  1 1/2 cups grape jelly (a small jar) and about 1 cup of chili sauce (I use Heinz--not the chinese chili sauce).  

Serve this over rice or baked potatoes along with a green vegetable or salad.

Answer 8

i made the first one last night it was yummy!

CHEESEBURGER BISCUIT PIE

1 can (12 oz) Pillsbury® Golden Homestyle® refrigerated buttermilk biscuits

1 lb lean (at least 80%) ground beef

1/4 cup chopped onion (1/2 medium)

1/3 cup ketchup

3 tablespoons yellow mustard

1/4 teaspoon salt

1/4 teaspoon pepper

7 slices (3/4 oz each) American cheese

DIRECTIONS

1. Heat oven to 400°F. Grease 9-inch pie pan with shortening. Separate dough into 10 biscuits. Press 6 biscuits in bottom and up side of pie pan to form crust. Cut remaining 4 biscuits into quarters; set aside.

2. In 10-inch skillet, cook ground beef and onion over medium heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in ketchup, mustard, salt and pepper. Cook uncovered until bubbly. Spoon into biscuit-lined pan.

3. Arrange cheese slices on top of beef mixture. Place biscuit quarters, point side down, around edge of hot beef mixture.

4. Bake 15 to 17 minutes or until biscuits are golden brown.

MEXICAN SLOPPY JOES

2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1/2 lb lean (at least 80%) ground beef

2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

1 cup Old El Paso® Thick ‘n Chunky salsa

1 cup shredded Cheddar-Jack with jalapeño peppers cheese blend (4 oz)

1 egg, beaten

1 tablespoon cornmeal

DIRECTIONS

1. Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll both cans of dough on work surface; press into two 12x8-inch rectangles. Cut into total of 8 rectangles.

2. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked. Stir in taco seasoning mix and salsa; simmer 5 minutes. Spoon about 1/4 cup meat mixture in center of 1 dough rectangle. Sprinkle with 2 tablespoons cheese. Fold rectangle over to form triangle; press edges with fork to seal. Place on cookie sheet. Brush with egg; sprinkle with cornmeal. Repeat with remaining dough and filling.

3. Bake 10 to 15 minutes or until deep golden brown.

Answer 9

stuffed peppers

combine cooked beef with cooked white rice and cheese a little tomato sauce and seasonings

fill peppers top with more cheese and bake for 30 min

Answer 10

Beef Stroganoff

1 lb ground beef

1/2 lb sliced mushrooms

1 medium onion, diced

butter

4tbs flour

1/8 tsp nutmeg

1/4 cup sherry

2 cups beef broth

1/2 cup sour cream

Saute ground beef, mushroom and onions until beef is brown and vegetables begin to brown.

add enough butter to fat in pan to equal 4 tbs

add flour and stir constantly until flour starts to brown.

Add Sherry, broth, nutmeg (salt and pepper to taste)

cover and simmer for 15 min on med to med low heat until thick. Turn heat down to low and add sour cream.

Serve over egg noodles.