Mediterranean Ground Beef Stir Fry

 Ingredients

 1 lb ground beef

 2 tbsp olive oil

 1 onion, finely chopped

 3 cloves (1 Tbsp) garlic, minced

 1 red bell pepper, thinly sliced or chopped

 1 zucchini, cut into quarter moons

 1 cup cherry tomatoes, halved (2 regular tomatoes worked)

 1 tsp ground cumin

 1 tsp dried oregano

 1 tsp salt

 1/2 tsp paprika

 1/2 tsp red pepper flakes (optional, but I liked it. It wasn’t spicy.)

 1/2 tsp black pepper

 1/4 cup crumbled feta cheese

 2 tbsp fresh parsley, chopped

 Juice of 1/2 lemon (2 Tablespoons or 1/8 cup)

 Instructions

 Heat olive oil in a large skillet over medium heat. Sauté onion and garlic for 2-3 minutes until fragrant.

 Add ground beef, cook until browned (5-7 minutes), and drain excess grease if needed.

 Stir in bell pepper and zucchini, cooking for 3-4 minutes until slightly softened.

 Add cherry tomatoes, cumin, oregano, paprika, red pepper flakes, salt, and black pepper. Stir well and cook for another 3-4 minutes.

 Remove from heat, stir in lemon juice, and top with feta cheese and parsley. Serve warm and enjoy! This is a great low-carb dinner! Or you can serve it over rice.

Cheesy Tex-Mex Zucchini Skillet

 

• • 1 pound lean ground beef or ground turkey
  • ½ cup finely chopped onion
  • 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup frozen corn kernels or 1 can, drained
  • 1 can (14.5-ounces) diced tomatoes (don't drain)
  • 1 can (15-ounces) black, pinto, or white beans, drained and rinsed
  • 1 can (4-ounces) green chiles (mild or spicy), drained
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoons oregano
  • ¼ teaspoon paprika, smoked or sweet
  • 4 cups finely chopped zucchini (about 2 medium zucchinis)
  • 1 to 2 cups shredded Mexican-blend cheese

  (I might up the spices next time.)

  
  In a large, 12-inch nonstick skillet (it will be very full by the end, so don't use a smaller size) over medium heat, brown the ground beef, onion, garlic, salt and pepper. Break the meat into small pieces and cook until no longer pink. Drain grease.
• Add corn, tomatoes, beans, chiles, cumin, chili powder, oregano and paprika. Stir to combine. 
• Add the zucchini and stir until evenly combined. Bring the mixture to a gentle simmer over medium heat and cook, stirring often, until the ingredients are heated through and the zucchini is tender (I only cook for a few minutes so the zucchini stays al dente; cook longer if you want the zucchini softer). 
• Season to taste with additional salt and pepper, if needed. 
• Turn the heat to low. Pat the zucchini mixture into a mostly even layer, sprinkle with cheese, cover with a lid or loosely with foil, and let rest on the heat until the cheese is melted, 3-4 minutes. 
• Serve warm with toppings of choice: chips, sour cream, cilantro, olives, avocados, salsa, etc.

Zucchini Taco Casserole

 

Ingredients

• 2 cups cooked quinoa (could substitute white or brown rice)
• 1 pound ground beef
• ½ onion chopped
• 2 zucchini diced
• 1 red bell pepper diced
• 1 (15.5 ounce) can black beans (rinsed and drained)
• 1 cup salsa
• 1 ounce packet taco seasoning
• 1 cup shredded Mexican cheese blend
• 1 avocado diced (optional topping)
• 2 Tablespoons cilantrochopped (optional topping)
• ½ cup sour cream (optional topping)

Instructions

• Preheat oven to 350 degrees.
• Prepare quinoa according to package directions.
• In a large skillet, saute beef and onion until beef is cooked through and no longer pink.
• In a large bowl (or in the skillet if it’s big enough), toss together beef, quinoa, zucchini, pepper, beans, salsa, and taco seasoning until seasoning is completely incorporated.
• Dump mixture into a greased 9 x 13 inch pan and top with Mexican blend cheese.
• Bake for 25 minutes covered, or until zucchini and peppers have completely cooked through, and cheese begins to bubble on top.
• Serve with your favorite taco toppings, such as avocado, cilantro, and sour cream.

Instant Pot Lazy Lasagna

Ingredients

• 1 pound ground beef (can also use Italian sausage)
• ½ teaspoon garlic powder
• 1 Tablespoon Italian seasoning
• 12 ounces bow tie pasta
• 2 cups beef broth
• 26 ounces spaghetti sauce
• ½ cup sour cream
• ¾ cup shredded Mozzarella cheese
• ½ cup shredded Parmesan cheese (optional topping)
• Fresh Chopped basil (optional topping)

Instructions

• Press the SAUTE button and when it has heated up, add ground beef, garlic powder, and Italian seasoning. Cook until ground beef is no longer pink
• Drain grease if desired.
• Dump uncooked bow tie pasta on top of meat and spread evenly.
• Pour beef broth on top of the pasta, covering as much (if not all) of the pasta as possible.
• Pour the spaghetti sauce on top of the pasta. Do not mix – just leave as is.
• Place lid on top of Instant Pot and turn valve to SEALING (not venting).
• Press MANUAL (or PRESSURE COOK) and set timer for 4 minutes.
• Once it's done cooking, do a QUICK RELEASE of the pressure (if foam and bubbles start spewing out, move the valve back to venting and wait a minute or two for some of the pressure to die down before opening the valve back up).
• Remove the lid
• Stir in the sour cream and mozzarella cheese and mix until sour cream and cheese are completely melted and smooth.
• Dish and serve topped with Parmesan cheese and fresh basil.

Creamy ground beef and macaroni tomato soup

Ingredients:

• 1 pound lean ground beef
• 1 onion diced
• 3 teaspoons minced garlic
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 teaspoon oregano
• 4 cups chicken stock
• 26 ounces spaghetti sauce
• 14 ounces diced tomatoesdrained
• 4 ounces cream cheeseroom temperature
• 1/4 cup fresh basil roughly chopped, divided
• 1 1/2 cups whole wheat elbow macaroni or regular elbow macaroni

INSTRUCTIONS

• In a large skillet over medium heat, add the ground beef and onion and cook until the beef is no longer pink. Add in garlic and cook for a minute more.
• Add salt, pepper and oregano to the beef and stir to combine.
• Pour in chicken stock, spaghetti sauce, and diced tomatoes, then bring the soup to a simmer and cook for 10 minutes.
• Whisk in the cream cheese until it is completely mixed in and then add 1/2 of the fresh basil.
• Pour in the pasta, stir and let cook for another 10 minutes with the lid on or until the pasta is tender.
• Spoon into bowls and garnish with the leftover basil.

Shepherds Pie

 This is a great way to use leftover mashed potatoes and gravy.

Mix in a deep casserole dish:

1 lb. ground beef, browned

Frozen or canned vegetables of your choice (onions, peas, carrots, corn)

Gravy

Seasonings (salt, pepper, sage, thyme, parsley)

Top mixture with mashed potatoes.

Bake at 400 degrees for 30 minutes, uncovered.

Cheeseburger Soup

I got this recipe from Nancy Evans.

1 lb ground beef (already cooked saves time)
1/2 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp basil
1 tsp parsley flakes
4 Tbs butter divided
3 cups chicken broth
4 cups diced peeled potatoes,cut small to cook faster (A time saving option is to add shredded hashbrowns instead of the cubes)
1/4 cup flour
8 oz cubed Velveeta cheese (finely shredded cheddar works OK)
1 1/2 cups milk
3/4 tsp salt
1/2 tsp pepper
1/4 cup sour cream

In a 3 quart saucepan brown beef, drain, and set aside.
Saute onion, carrot, celery, basil and parsley in 1 Tbsp of butter for 10 minutes.  Add chicken broth, potatoes, and beef and bring to a boil.  Reduce heat, cover, and simmer until potatoes are tender (15-20 min).  Stir in cubed cheese until melted.  Keep on low heat.

In another pan melt the leftover butter with the flour and cook for about 1 minute while stirring.  Stir in the milk until thick and smooth.  Bring to a boil then pour into the soup and stir until mixed.  Serve with a dollop of sour cream.  Top with diced tomato.

Pasta Fagioli Soup

An Olive Garden favorite we now make at home!

1 lb ground beef, browned

1/2 onion, chopped

2 stalks celery, chopped

1 1/2 carrots, slivered or chopped

1 28 oz can diced tomatoes (with juice)

1 16 oz can white beans, drained and rinsed

1 15 oz can beef broth

1 1/2 tsp oregano

1/2 tsp pepper

2 1/2 tsp parsley

2 shots Tabasco (or less!)

10 oz spaghetti sauce

4 oz pasta (ditalini/salad macaroni), COOKED

Simmer veggies 10 min, then add rest and simmer 45 min.  Add pasta at end.

OR

Cook in crockpot (add cooked pasta at end)

Beef Enchiladas

ground beef OR shredded beef
add a bit of enchilada sauce
Roll into tortillas and place in baking dish
Cover with sauce and shredded cheese
Bake

Spaghetti

1 lb ground beef
2 cans tomato sauce
1 can diced tomatoes
spaghetti seasoning (4 T)
noodles

Tacos or taco salad

ground beef, browned
taco seasoning
lettuce
tomato, chopped
salsa or taco sauce
sour cream
cheese, shredded
tortillas (or chips)

Tater Tot Casserole

In 11x13 pan, cook a large pkg. of tater tots according to the pkg. directions. Brown 2 lbs. hamburger (I usually use only one pound.) Mix 2 cans cream of mushroom soup and 1 can milk. Spread meat over cooked tater tots, cover with sauce, and top with shredded cheddar cheese. Cook at 400 for 30 min.

Potato Topped Meatloaf

Combine ½ cup brown gravy, 1 egg, 1 cup soft bread crumbs, ¼ cup chopped onion, ½ tsp each salt and pepper, and 1 ½ lbs ground beef. Mix well!  Form into a loaf. Bake 1 hour at 350. While meat is baking, make 2 ½ cups mashed potatoes. Spread potatoes over meatloaf and dot with butter. Bake an additional 20 min. Let stand 5 min. then pour 1 cup brown gravy over potatoes.

Cheeseburger Macaroni

Brown 1 lb. ground beef and 1 cup chopped onion. Add one can diced tomatoes and one can crushed tomatoes. Meanwhile, cook 2 cups elbow macaroni. Drain. Stir into meat mixture. Add 1 cup shredded cheddar cheese.  Salt and pepper to taste.

Porcupine Meatballs

This was one of our favorites growing up.

1 can (10 ½ oz) condensed tomato soup

1 lb. ground beef

¼ cup uncooked rice or 1 cup cooked rice (I suggest using cooked instead of uncooked; it's really bad if it's still crunchy...)

1 egg, slightly beaten

¼ cup minced onion

2 T. minced parsley

1 t. salt

1 small clove garlic, minced

2 T. shortening

1 cup water

Mix ¼ cup soup with beef, rice, egg, onion, parsley, and salt. Shape into balls. Brown meatballs and garlic in shortening in skillet; blend in remaining soup and water. Cover; simmer 40 minutes or until rice is tender; stir often.

Taco Soup

In a large cooking pot, brown 1 lb. ground beef with 1 large onion, chopped. Drain fat. Add:

1 can 16 oz. corn, drained

2 cans 14 oz. stewed tomatoes (or 1 diced & 1 crushed)
1 can pinto beans (rinsed)

1 can 8 oz. tomato sauce

1 pkg dry taco seasoning mix

½ cup water (or more)

Stir well. Bring to a boil then simmer about 30 min. Serve with grated cheese and tortilla chips. Garnish with a dollop of sour cream.

Lasagna

Meat sauce: Brown 1 lb. ground beef, stir in 2 (8 oz.)cans tomato sauce, 1 can water, and 1 pkg. spaghetti seasoning.

  Cheese filling: Mix together with spoon 1 lg. carton small curd cottage cheese, 1 T. parsley, and 1 lb. grated mozzarella cheese.

In a large baking dish, layer meat sauce, uncooked lasagna noodles and cheese filling in that order. Repeat layers, ending with meat sauce (7 layers total). Sprinkle with Parmesan cheese. Bake, covered,  at 350 for 45-60 min.

If you want to replace the noodles with zucchini, here are some tips:

* Slice zucchini quite thin lengthwise with a mandoline.

* Set slices on paper towels, sprinkle them with salt, then cover with another paper towel. Let sit for 15 minutes while you prepare the rest of the ingredients. This gets rid of a lot of the moisture, since zucchini is 95% water.

* When preparing your meat sauce, make it as thick as possible. It will get more liquidy as it cooks. (This is the opposite of regular lasagna, where the noodles soak up liquid as it cooks.)