Recipe Giveaway

So I went to visit my dad on Sunday and help him with the cattle chores after I finished mine that morning. It was great to see part of the family and spend some time with em. Before I left dad was sure to throw an ice chest in the bed of my pickup. It was full of meat and enough ground beef to overflow my freezer. Can always count on dad to make sure I’m taken care of right?

I need to make a little room in the freezer so I can reach my pancakes again...

To help me make some room, I need some recipes for using ground beef. And I’m not talking hamburgers.

  1. Post your original recipe using ground beef in the comments below or on the Facebook page.
  2. I’ll choose a few with the most ‘Likes’ and put on my apron to try em out.
  3. The top three will get posted on my blog and each person will receive a prize in the mail.

Get to posting those recipes and help this ole farm boy use up some ground beef. Whether its an old Ranch recipe or a Family Tradition I want to see them.

Remember to come back and ‘Like’ your favorite recipes. I’ll do the cooking this weekend and let ya’ll know who wins next week.


  1. Shepard Pie
    1 pound ground chuck beef
    8 ounces mushrooms, chopped
    1/2 cup chopped onion
    2 large cloves garlic, pressed or finely minced
    1 teaspoon kosher salt
    Freshly ground pepper to taste
    1 Tablespoon Worcestershire sauce
    1 Tablespoon flour
    1/2 cup beef broth
    1/2 cup heavy cream
    1/2 cup frozen peas, unthawed
    2 cups shredded hash brown potatoes (frozen or deli-packed), packed
    1/8 cup chopped chives (or finely sliced green onions with tops)
    2 cups finely-shredded Cheddar cheese or cheese blend, divided use
    1 teaspoon kosher salt
    1/4 cup mayonnaise
    Sweet Hungarian paprika


    Preheat oven to 375 F.

    Place ground beef, mushrooms, onion, garlic, salt, and pepper in a large heavy skillet. Saute, breaking up ground beef, until the juices have almost evaporated.

    Stir in Worcestershire, then flour. Cook 1 minute, stirring often. Add beef broth, stirring to combine, then heavy cream. Simmer until gravy thickens. Pour into glass baking dish. Let cool slightly, then sprinkle green peas evenly on top of beef.

    In a mixing bowl, combine hash brown potatoes, chives, 1 cup of the Cheddar cheese, salt, and mayonnaise. Spread evenly on top of beef layer. Spread remaining cup of Cheddar cheese on top and sprinkle lightly with paprika.

    Bake about 45 minutes until cheese has melted and is slightly browned. Let rest 15 minutes before serving.

    Yield: 4 to 6 servings


    1 lb. ground beef
    1 sm. chopped onion
    1 c. converted rice
    8 oz. tomato sauce
    2 c. boiling water
    Sharp Cheddar cheese
    Brown ground beef with onion and salt and pepper to taste. Add converted rice, tomato sauce and boiling water. Stir well and pour into casserole dish. Cover top with grated cheese.
    Bake uncovered at 350 degrees for 20 minutes or until liquid is absorbed.

  3. I love these meatballs in a big soft roll . Mix ground beef , onions, eggs , bit of milk , bread torn up or crackers, salt and pepper and any other seasonings you might like . Roll into balls . Put Italian bread crumbs with cheese in a bowl. Roll the balls in the bread crumbs . Put in glass pan , cover with saran and cook in microwave for about 10 to 12 min. Put in a pan with lots of spaghetti sauce . I usually heat the meatballs and sauce in the oven til I am done at the barn. Fill those rolls up with the meatballs and lots and lots of mozzarella cheese . These are wonderful and so easy to make.

  4. Meatloaf 1 to 2 pounds of grounf beef, 1/2 can of Rotel tomatoes, 1/2 can of diced tomatoes or canned ones, one small can of tomato sauce, 1/2 cup of ketcup, Italian Bread crumbs, One egg, One Large sweet onion, Pepper to taste, Mix well, One top of meatloaf, 1/2 cup of Ketchup and brown sugar mix and place on top of meatloaf and bake 350 till done.. Great taste..

  5. Are we only allowed one recipe? I have two top faves but this is one of my original favorites:
    KCC Ranch Beef Skillet
    1 1/2 # ground beef
    1-2 package(s) Lipton dry onion soup mix
    3-4 green onions sliced
    2-3 russet potatoes (the first time I made this dish the potatoes were leftovers which saved a lot of time–something to keep in mind when you have extra taters)
    1 1/2 cups wild rice (optional–originally I added because I was using up some leftovers)
    Dice up potatoes with skins ON and fry up with a little oil in a skillet (I prefer cast iron) You can add a package of the onion soup mix here if you’d like to add flavor to the potatoes. Set aside. Brown burger, Lipton soup mix and green onions. Add rice and taters. Good with biscuits. Dish up!

  6. Momma’s Meatloaf.. a N.C. recipe
    8 servings (1/2 the recipe for 2)
    2lb ground beef’
    2 eggs beaten
    1/2 cup milk
    1 cup bread crumbs
    1 small onion finely chopped
    1/2 cup catsup
    1 tbl sp mustard
    1 tsp seasoning salt
    dash black pepper
    1 small garlic clove grated/finely chopped
    dash of worcestershire

    Mix 1.4 cup catsup and 1/4 cup worcestershire to spread on top of loaf before baking.

    Mix all ingredients together, place in loaf/baking pan, shape into a loaf. Tblsp of oil in bottom of pan keeps it from sticking. Bake at 350 for 45 mins. or til firm in center.

  7. 1-13oz. can of evaporated milk
    3ibs of hamburger
    2c. of oatmeal
    2 eggs
    1/2 c. chopped onion
    1/2 tspngarlic powder
    2tsp salt
    1/2 tsp pepper
    2 tsp chilli powder
    mix then put in to balls
    2 c. catsup,,1 c. brown sugar, 1 n 1/2tbsp liquid smoke, 1/2 tsp garlic salt
    bake at 350 for 1 hour!!!!!!!

  8. Busy day casserole (works for lazy days, too!)

    1 small (8 ounce) package wide egg noodles
    1 pound ground beef
    1 teaspoon seasoned salt (any seasoned salt or salt mix works)
    1/2 jar spaghetti sauce
    1 small container sour cream (can use ‘lite’ if desired)
    1 cup cottage cheese (large or small curd)
    1 cup green onion, chopped
    1 cup shredded sharp cheddar cheese

    Cook noodles in boiling salted water for ~ 8 minutes. Drain, rinse with cold water and place in large bowl.

    Brown beef, pour off excess grease. Return to the pan and add seasoned salt and spaghetti sauce. Simmer ~5 minutes.

    Add cottage cheese, sour cream and green onion to the cooked noodles.

    Alternate layers of noodle mixture and meat mixture in a greased 2-quart casserole dish, beginning with noodles and ending with meat (noodles, meat, noodles, meat). Top with cheddar cheese. Cover and bake at 350 degrees F for 30 minutes or until cheese is melted and lightly browned.

    Allow to stand uncovered for about 5 minutes before serving.


    Quick Deep Dish Pizza


    1 1/2 pounds ground beef

    1 10 3/4 oz can condensed tomato soup

    1 11 oz can refrigerated bread sticks

    2 cups mozzarella cheese

    1/4 cup sliced black olives

    4 green onions, chopped

    1/2 teaspoon salt

    1/2 teaspoon granulated garlic

    1/2 teaspoon basil

    1/2 teaspoon oregano

    1/4 teaspoon black pepper

    Cooking Directions:

    Pre-heat oven to 375 degrees. Add ground beef to a skillet and season with salt and pepper. Cook, stirring often, until ground beef is well browned. Drain excess grease and add tomato soup, undiluted, and seasonings, stirring until well combined; remove from heat. Remove bread sticks from can, unroll and press seams together to form crust into bottom of a 9″ x 13″ baking dish (or equivalent). Pour meat mixture over crust, top with mozzarella cheese, green onions and olives. Bake for 30 minutes or until crust is baked through and crispy on the bottom. Cool for two or three minutes in pan before cutting and serving. So easy and delicious!


    Barbecue Bacon Cheeseburger Turnovers
    For Pizza Dough:
    1 3/4 cups warm water
    1 tablespoon sugar
    1 tablespoon active dry yeast
    6 cups all purpose flour
    1/4 cup olive oil, plus more for brushing over turnovers
    1 tablespoon salt
    For the Filling:
    1 pound lean ground beef
    1 pound bacon, cooked
    1/2 teaspoon granulated garlic
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 cup barbecue sauce
    1 cup cheddar cheese, shredded
    1 cup mozzarella cheese, shredded
    Cooking Directions:
    For the dough: Pour the water into a mixing bowl and dissolve in it the sugar and the yeast. When the yeast is active, add your first cup of flour, then the oil and salt. Add another 4 1/2 cups of flour, mixing with a large spoon until the dough comes away from the sides of the bowl and holds together. Sprinkle the last 1/2 cup of flour onto your kneading surface. Turn out the dough and knead until it begins to feel as if it really belongs together, adding only enough flour to keep it from sticking to the board or you. Let it rest while you clean and grease your bowl. Continue kneading the relaxed dough until it feels smooth and springy. (I usually knead the relaxed dough for a full five minutes.)

    Form the dough into a nice ball, place it in the greased bowl, turning it so the top is lightly greased also. Cover it and put it where it will be warm and cozy (no drafts). Let this rise until it is doubled (when you can poke your finger in it and the dough doesn’t spring back at you).

    While the dough rises, add ground beef, garlic, salt and pepper to a skillet and cook until browned. If you have excess grease, drain well. Stir barbecue sauce into meat. Cook for 5 minutes, stirring to coat meat completely. Set off of burner to cool. Chop bacon coarsely and stir into barbecued ground beef. Mix cheeses together in a bowl.

    Pinch off about a 2 inch size ball of dough and roll out on a floured surface into about a 4 to 5 inch circle. It doesn’t have to be perfect. Add about 2 tablespoons of meat mixture and about a tablespoon of cheese to the center of the dough. Fold dough over and seal the edges. Place on a lined or greased baking sheet. Repeat with remaining dough and filling. Lightly brush olive oil over turnovers. Bake at 400 degrees for 15 minutes or until turnovers are lightly browned. Remove from oven and cool slightly before serving.

    *My batch made 15 turnovers.

  11. Hamburger Soup

    1 and 1/2 lbs. lean ground beef
    1/4 tsp. pepper
    1/4 tsp. oregano
    1/4 tsp. seasoned salt
    1/4 tsp. basil
    1 envelope onion soup mix
    3 cups boiling water
    8 oz. can tomato sauce
    1 Tbsp. soy sauce
    1 cup sliced carrots
    1 cup sliced celery
    Optional: 1 cup macaroni, cooked and drained; Parmesan Cheese

    Brown beef and drain; crumble into crock pot. Add the four spices and the envelope of soup mix. Stir in water, tomato sauce, and soy sauce. Add celery and carrots. Cover, and cook on LOW about 6 hours. If desired, stir in cooked macaroni, and cover and cook on high another 20 minutes until heated through. Serve, and top with Parmesan cheese.

    ***Hint for busy cooks: The night before, brown the meat and store in a zip-loc bag in the fridge. Slice the carrots and celery, and store the same way. You can even measure out the spices, and store them mixed in a small airtight bag. Then, in the morning, just throw everything together in the pot and you are ready to go! The house smells wonderful when you come home!

  12. Tater Tot Casserole

    1 pound of ground beef, browned
    chopped onions to desired taste, browned with beef
    1 package frozen tater tots
    1 small bag frozen French-cut green beans (or any vegetable)
    1 can cream of mushroom soup, or any cream soup.
    1/2 soup can milk
    1 packet of onion soup mix
    pepper to taste

    1. Brown beef and onions.
    2. Line slow cooker with tater tots.
    3. Add beef and onions, green beans, salt, and pepper.
    4. Pour cream of mushroom soup and milk over top of casserole; then shake dried minced onions over top.
    5. Cook on high for 3 hours.
    6. Enjoy, and refrigerate leftovers if you have any.

    Recipe: Taco Cheese Soup (Adapted from Paula Deen’s Taco Soup)
    2 pounds ground beef
    2 cups diced onions
    2 (15 1/2-ounce) cans pinto beans, drained and rinsed
    1 (15 1/2-ounce) can black beans, drained and rinsed
    2 cups frozen corn
    1 (14 1/2-ounce) can Mexican-style stewed tomatoes
    1 (14 1/2-ounce) jar mild salsa
    1 32oz. box beef broth
    2 (1 1/4-ounce) package taco seasoning mix
    1 (1-ounce) package ranch salad dressing mix
    1 medium pkg mild mexican velveta cheese, cubed
    Crisy Tortilla Strips- recipe follows
    Sour cream, for garnish
    Grated sharp cheese, for garnish
    chopped green onions, for garnish

    Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, salsa, beef stock, taco seasoning, velveta cheese and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove(if cooking soup on stove omit cheese and add at the end of cooking time- stir in until it melts) . To serve, top with sour cream, cheese, green onions and crispy tortilla strips.

    Tortilla Strips:
    3-4 large flour tortilla
    vegetable oil

    Heat a large skillet. Add 1 inch of oil in skillet and heat to 350 degrees. Cut tortillas into 1/2 inch strips. Add strips in skillet and watch them very carefully so they do not burn. Turn when brown. They only take a minute so watch them carefully.
    Remove from skillet and drain on a paper towel. Salt immediately. Yummy!

  14. Beef in Phyllo dough
    1 sleeve of phyllo dough – about 30 sheets
    1 lb ground beef
    1-1/2 cup fresh spinach leaves
    1 package of sliced baby portabella mushrooms – 8 oz.
    2 cups of sliced parboiled potatoes
    1/2 lb lorraine cheese slices (I use reduced fat version)
    1 sweet onion chopped
    1 envelope dry onion soup mix
    Salt and pepper to taste
    Paprika and garlic powder are also nice addition to this dish
    Melted butter for phyllo dough

    Saute onions in olive oil seasoned with garlic powder, paprika, salt and pepper until transluscent
    add ground beef, spinach and portabellas to pan and cook until meat is cooked through. sprinkle mixture with envelope of onion soup mix and add just a bit of water(1/2 cup approx) to moisten. Stir well and simmer water off. Set aside.
    Unroll phyllo sheets and cover with moist towel to keep from drying out.
    Add about four sheets of phyllo to a baking pan 9″ x 9″ cross sheets to cover the bottom and side of pan.
    lay in a slice or two of cheese, a layer of sliced potatoes and spoon in meat mix then fold in the phyllo that is outside the pan. Add more dough and repeat each layer. You’ll need to brush the dough with some melted butter. Once you’ve made all your layers the final layer is phyllo dough and build up the top layer with individual sheets of dough almost crumpled like tissue. Brush top of dough with melted butter and put dish into a 375 degree oven for about 45 minutes or until the dough is lightly browned and flaky on top. Cool a few minutes before cutting. The top is very crunchy so it is a bit messy to cut.

  15. Kraut Bierocks

    1 lb ground beef (some split w/ pork sausage)
    1 onion chopped
    1/2 head cabbage chopped
    1 can sauerkraut
    1 tbsp dill seed
    1 tsp oregano
    1 tbsp caraway seed
    salt & pepper

    Brown meat and drain, saute onions. Combine with meat and remaining ingredients. Cook mixture until cabbage is tender. That hot rolls but don’t let them raise. Flatten each roll into a circle. Place about 1/3 cup of meat mixture in middle of roll. Fold in edges to close into a ball or pouch. Place each, with crimped edges down, on a greased pan. Bake at 350 for 10-12 minutes, brush with butter while hot.

    These are basically the best hot pockets you will ever eat. Grab some for breakfast, or lunch on the go. Make sure to roll the dough thin, almost to a translucent state, it will thicken quite a bit.

  16. Beef Stuffed Peppers

    1 lb ground beef
    1 can Rotel diced tomatoes and chiles
    1 can tomato sauce
    1- 1 1/2 c rice of your choice
    4 good sized bell peppers
    your favorite cheese ( I like mozzarella)
    Worcestershire sauce
    Tabasco sauce
    seasoned salt
    black pepper
    Chile powder

    Cut the tops off your bell peppers and remove the guts. Set these in a 9×9 baking dish.

    In a skillet, brown the ground beef. Add the salt, pepper, chile powder, W sauce, and T sauce to cook in the flavor! Dump in the can of rotel and tomato sauce. Cook this on low heat while you prepare the rice according to the directions on the box. Mix the rice into the sauce. Give it a taste, and add more seasoning if necessary.

    Spoon the contents of the skillet into the bell peppers, pack the leftover beef mix around the outside. Cover with foil and bake 350 for 20-30 minutes or till the peppers are as tender as you like. Remove foil and sprinkle with cheese. Bake 5 minutes or till cheese is melty and wonderful.

    Enjoy! 🙂

  17. Granny’s Hamburger Soup
    I really don’t measure anything, so these are approximate measurements. Be your own judge 🙂

    1 pound Ground Beef
    1 can Rotel, if you like it hot, use the Hot Rotel
    Salt and Pepper to taste
    Parsley, approx. 2 teaspoons
    Garlic and Pepper, approx. 1 teaspoon
    canned Tomato Juice
    medium to large Onion, diced
    oh yeah, don’t forget the Potatoes! Approx. 6 to 8 med., diced

    Brown 1 pound ground beef with onion and spices.
    Meanwhile, cook diced potates until almost done.
    Add ground beef to potates, then add tomato juice and rotel.
    Let simmer for a few minutes, then eat and enjoy!!!

      1. I remember you guys always loved it. It made me soooooooo proud to be able to make something you all liked.
        You should pick the one that is your favorite. Of course I would really like it if mine is chosen.
        Thanks so much!!! LA

  18. Mexican Casserole

    1 lb. ground beef
    1 pkg. Doritos chips, nacho flavored
    1 jar picante sauce
    1 can cream of mushroom soup
    1 lg. pkg. colby & monterey jack cheese, shredded

    Brown beef. Drain any fat. Add picante sauce & soup w/ ground beef, mix w/ chips pour into 8×8 baking dish. Top w/cheese. Bake @ 350 for approx. 20 minutes or until cheese is melted. Enjoy!!

  19. Meatloaf

    ¼ cup milk

    1 egg

    1 pound lean ground beef

    1/4 cup dry bread crumbs (any flavor)

    1package (0.4 ounce) ranch dressing mix

    1tablespoon Worcestershire sauce

    Heat oven to 350ºF.

    Spray meat loaf pan with cooking spray.

    Beat milk and egg with fork in large bowl. Mix in beef, bread crumbs and salad dressing mix (dry). Place in meat loaf pan.

    Drizzle with Worcestershire sauce.

    Bake uncovered 50-60 minutes or until no longer pink in the center.

    For pictures visit my Meatloaf blog post at

  20. Although I don’t read mystery stories, I bumped into this recipe when doing a search for zucchini recipes. It is from the 27 Ingredient Chili Con Carne Murder book. We tried and loved this soup. We use it for the main course with fresh bread or biscuits. It is outstanding, and from ingredients usually found in my pantry.

    Chef Dennis’s Albondigas Soup
    2 lbs. lean ground beef
    ½ teaspoon garlic powder
    ½ teaspoon ground cumin
    1 pinch oregano
    1 pinch cilantro
    3 ounces butter
    1 cup diced fresh tomatoes
    ½ cup green chili peppers diced
    4 cloves garlic chopped
    2 medium chopped onions
    1 lb. cabbage, green chopped
    1 medium zucchini finely chopped
    ½ bunch cilantro chopped
    3 quarts beef broth
    salt and pepper to taste
    In mixing bowl, mix beef, garlic, cumin and cilantro. Shape into 1-ounce
    In a large pot, saute in butter, the next seven ingredients (the tomato
    through cilantro). Add broth. Just before broth comes to a boil, add the
    meatballs, one at a time. Add salt and pepper to taste. Simmer for 30
    minutes. Top with remaining chopped cilantro just before serving. Serves
    12 to 15.

    Notes:A Eugenia Potter Mystery Written by Nancy Pickard (creator of Jenny Cain)
    character created by Virginia Rich
    “This is even better the next day.”
    Eugenia Potter, Soups & Stews


    Pickard. The 27 Ingredient Chili Con Carne Murders

    12 servings

  21. You have a lot of supper ideas, how about a breakfast or “brinner” recipe. Super fast, easy and affordable. Also, you can add or change ingredients based on what’s in the fridge:

    1/2 lb ground beef
    3 eggs
    1 medium-sized onion, diced
    2 medium sized tomatoes, diced
    1/2 cup potatoes, diced
    1 teaspoon salt
    1/4 teaspoon ground black pepper
    3 tablespoons cooking oil

    Cooking procedure:
    1. Heat a frying pan and pour-in the cooking oil
    2. When the oil is hot enough, sauté the onion, and tomatoes
    3. Add the ground meat and cook for 8 to 10 minutes.
    4. Add salt and pepper then stir to distribute. Put-in the potatoes and cook for 5 minutes.
    5. Whisk the eggs then pour over the ground meat then use a spatula to distribute the meat and eggs evenly.
    6. Cook each side for 3 minutes or until you see that the eggs are fully cooked. If you mess up the flipping, call it a frittata and plate that thing.
    7. Turn off the heat and transfer to a serving plate.
    8. Serve with hot sauce (Cholula is great with this) or ketchup.

  22. Here is one for when you know you are going to be eating supper in the pasture. Easy portable meal. Can even make a big batch and freeze for busy times.

    Farmhouse Muffins:
    1 (10 ounce) can refrigerated buttermilk biscuits
    1 pound ground beef
    1/2 cup ketchup
    3 tablespoons brown sugar
    1 tablespoon cider vinegar
    1/2 teaspoon chili powder
    1 cup shredded Cheddar cheese
    Onion is optional
    Separate dough into 10 biscuits; flatten into 5-in. circles. Press each into the bottom and up the sides of a greased muffin cup. In a skillet, brown ground beef; drain. In a small bowl, mix ketchup, brown sugar, vinegar and chili powder and stir until smooth. Add to meat and mix well. Add the onion if you want it in there. Divide the meat mixture among biscuit-lined muffins cups, using about 1/4 cup for each. Sprinkle with cheese. Bake at 375 degrees F for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from tin and serving.

  23. Sweetish Meatball Sandwich
    I don’t have exact measurements.

    1lb ground beef
    quick cook oatmeal

    Combine above ingredients and form into slightly smaller than golf ball sized meatballs. You want the mixture to stick together when you form a ball. Don’t over mix, as the beef has a tendency to get “stringy” and sort of mushy. Bake at 375 for 20-30 minutes. Bake times vary depending on meatball size.

    yellow or orange pepper
    can of diced tomatoes
    can of tomato soup
    tomato paste
    sriracha sauce (can substitute for any chili sauce, I just like the heat)
    Worcestershire sauce
    brown sugar

    Dice up the carrots, celery, onion, pepper and garlic. Melt butter in a pan and add veggies. Sprinkle with salt and pepper and saute over medium heat until carrots are softened. Add tomatoes, soup and about 1 to 2 tblsps paste. Simmer on medium heat for about 5 minutes. Add brown sugar, sriracha sauce, Worcestershire and simmer 10 – 15 more minutes.

    Once meatballs have cooked, allow to cool slightly so you can actually bite into them once your sandwich is assembled.

    Butter a hoagie roll, hamburger bun, hot dog bun….piece of bread. Whatever you have for bread works, but hoagie and brat buns work the best. I like to slightly toast my bread first before I add toppings, but to each their own. Slather one side of the bun with horseradish sauce. Add a layer of meatballs, and then dollop on some sauce. Add a slice of smoked provolone and broil on low until cheese is slightly melted.

    Sometimes if I’m lazy, I just brown the ground beef and add directly to the sauce, and then eat it like a sloppy joe.


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