Category Archives: Beef

Cheeseburger Bites

1 egg yolk, beaten
1/2 pound lean ground beef
2 tablespoons grated onion
1/2 teaspoon salt
Dash pepper
6 slices bread
24 cubes Cheddar cheese (1/2-inch cubes)

In a bowl, combine egg yolk, ground beef, onion, salt and pepper. Shape mixture by teaspoonfuls into 24 balls. Remove crusts from bread; roll flat and cut into 1-1/2-in. rounds. Place meatballs on bread rounds; make a depression in each ball and fill with a cube of cheese, making sure bread is covered with meat mixture. Place on a baking sheet. Broil in preheated oven about 6 in. from heat for 3-5 minutes or until no pink remains. Garnish with ketchup, mustard, sliced green onions or sliced dill pickles if desired. Yield: 2 dozen.

Grilled Cheese Burgers

1 egg
1/2 cup quick oats
1/3 cup finely diced onion
1/2 cup chopped fresh spinach
1 lb ground beef
1/2 cup tbsp shredded Cheddar cheese
Salt and pepper to taste
4 hamburger buns
2 large tomatoes, sliced
1 avocado, sliced

In a large bowl, beat the egg. Add the next six ingredients and blend well with your hands. Form four patties. Place them on a grill and cook for 6 minutes on each side or to your desired level of doneness.

Place the burgers on buns and top with tomato and avocado slices.

Frito Pie

1 can (15 ounces) chili with or without beans
2 individual packages (1-1/2 ounces each) Fritos corn chips
1/2 cup shredded cheddar cheese
1-1/2 cups chopped lettuce
1 small tomato, chopped
1/2 cup salsa
2 tablespoons sliced ripe olives
2 tablespoons sour cream

Heat chili – either on the stove or in the microwave. Divide corn chips between two plates; top with chili. Layer with cheese, lettuce, tomato, salsa, olives and sour cream. Serve immediately. Yield: 2 servings.

Chili Noodle Casserole

1 1/2 lbs. ground beef
1/2 cup chopped onion
3 stalks celery, chopped
1 (15 oz.) can chili
1 (14.5 oz.) can peeled and diced tomatoes with juice
1/4 cup taco sauce
1 (15 oz.) can corn
1 (8 oz.) package egg noodles
1/4 cup shredded Cheddar cheese

Preheat oven to 350 degrees. In a large skillet over medium high heat, sauté the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer.

Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9×13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.

Hamburger Pizza Casserole

2 lb. ground beef
2 medium onions, chopped
1/2 cup chopped green bell pepper
4 tsp. dried Italian seasoning, divided
1/4 cup all-purpose flour
26 oz. jar spaghetti sauce
2 cups shredded mozzarella cheese, divided
13.8 oz. can refrigerated pizza crust or 1 11.3 oz. refrigerated pizza
1 Tbs. olive oil
2 Tbs. grated Parmesan cheese

Cook first 3 ingredients and 3 tsp. Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well, and return to skillet. Add 1/4 cup flour, stirring until blended. Stir in pasta sauce. Bring mixture to a boil over medium-high heat, stirring constantly. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 1/2 cup mozzarella cheese.

Unroll pizza crust, and place on top of cheese. (Tuck edges into baking dish, if necessary.) Brush with olive oil, and sprinkle evenly with remaining 1/2 cup mozzarella cheese, Parmesan cheese, and remaining 1 tsp. Italian seasoning. Bake at 425 degrees for 15-20 minutes or until golden brown.

Walking Tacos

1 lb Ground Beef
1 pkt. taco Seasoning Mix
Tomato, chopped
Lettuce, shredded
Onion, chopped
Shredded Cheese
Sour Cream
Taco Sauce or Salsa
Individual Lunch-sized Bags of Doritos

Brown ground beef, drain.
Add Taco seasoning mix according to directions on packet.

TO ASSEMBLE: Using scissors, cut a slit in the side of a bag of Doritos. Squeeze the bag to crumble the Doritos inside.

Layer taco meat and other ingredients as desired on top of crushed Doritos in the bag. Add anything else you like on your “taco,” such as black olives or jalapeno peppers. Note: You might want to use a napkin to hold the bag, since the taco meat will probably be hot at first.

Grab a fork and eat right out of the bag!

Swedish Meatballs

1 1/2 lb. ground Chuck
3 slices Bread, crumbled
1 Egg
1 cup Milk
1 tsp. Paprika
1/2 tsp. Salt
1/8 tsp. Pepper
1 Tbsp. Worcestershire Sauce
1 cup Celery, finely chopped
1 cup Onion, finely chopped

Sauce (recipe below)

Mix ground chuck and all ingredients (to make this easier, put celery, onions, milk and eggs in blender to mix).

Make meatballs about the size of a hickory nut. Place on cookie sheet and broil till brown on both sides.

These (meatballs) may be made in advance and frozen up to 3 months.

SAUCE

1/4 cup Flour
1/4 cup Shortening
1/2 tsp. Salt
1 can Cream of Mushroom Soup
2 cubes Beef Bouillon
2 cups boiling Water
1/8 tsp. Pepper
1/2 cup Sour Cream

Brown flour in shortening; dissolve bouillon cubes in boiling water and add to flour mixture. Add salt, pepper, soup and sour cream. Mix well. Pour over meatballs and simmer for 20 minutes.

The crock pot can be used and kept on low heat for 8 to 12 hours.

– From Nana’s Collection

Ham Balls

1 lb. Ham, ground
1 lb. Pork, ground
1 cup Bread Crumbs
1/2 tsp. Salt
2 Eggs
1/2 cup Milk
1/4 cup chopped Onion

Sauce (recipe below)

Grind together ham and pork, add bread crumbs, eggs, milk & onion. Shape into balls and place in shallow pan. Mix together ingredients for sauce (recipe below). Pour over meatballs. Bake at 350 for 60 minutes.

SAUCE

1 can crushed Pineapple
1/3 cup Ketchup
2 Tbsp. Soy Sauce
1 tsp. Sugar
dash of Pepper
1/2 tsp. prepared Mustard

Mix all ingredients together to pour over meatballs.

– From Nana’s Collection

Hash Quiche

1 can corned beef hash
1 cup shredded Swiss cheese
1 tsp. celery salt
¼ cup chopped green onions
4 eggs
1 cup milk
½ cup biscuit mix

Combine has and one egg. Mix well and press into lightly greased 9: pie pan (quiche dish) to form crust. Sprinkle celery salt, cheese and half of green onions into hash crust. Mix remaining eggs and biscuit mix until smooth. Blend in mile and pour over all. Sprinkle with remaining green onions. Bake at 375 for 35-40 minutes. Let stand 5 minutes before cutting.

Recipe submitted by Cande.

Tamales

Warning – this makes a lot! From the Haws’ kitchen . . .

Put 1 1/2 lbs Corn Husks to soak in warm water.
Prepare Meat Filling (below).
Fix Tamale Dough (below).

Drain and rinse Corn Husks.  Put tablespoon Tamale Dough on husk and spread evenly – roll husk back and forth.  Place filling in center of dough, adding small amounts to cover. Roll up husks lengthwise; tie or twist ends and fold under.

Place tamales in steamer and steam for about 1 hour.

Recipe yields about 3 dozen. You can freeze what you don’t need right away.

——————
Tamale Meat Filling
5 lbs Pork or Beef
1 tsp. Salt
1 tsp. Chili Powder
3 (6 oz) cans Tomato Sauce
3 Tbsp. Cornstarch
1 cup Chili Puree
1 tsp. Salt
3 cloves Garlic, crushed
1 1/2 cup Broth
Oil

Boil meat with 1 tsp. salt until tender. Save broth.

Grind meat in grinder on coarse. Put small amount of oil or grease in deep pan. Put meat, cornstarch, chili powder, crushed garlic, chili puree, tomato sauce, and broth in skillet and simmer until thick, stirring often. Remove from heat.
——————
Tamale Dough
8 cups Masa Harina
1 1/3 cup Vegetable Shortening or Lard
2 tsp. Salt
6 cups warm Beef or Pork Broth

Combine ingredients, mixing well until dough has consistency of thick frosting.