A quick-fix dinner idea from kraftrecipes.com :)
1 lb. lean ground beef
4 slices OSCAR MAYER Bacon, chopped
1 small onion, chopped
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust
HEAT oven to 400°F.
BROWN ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook 5 min. or until melted, stirring frequently. Cool 10 min.
UNROLL dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one long side. Rearrange if necessary so roll is seam-side down.
BAKE 20 to 25 min. or until golden brown.
** Kraft Kitchen Tips:
Serving Suggestion - Balance this indulgent "cheeseburger" with a mixed green salad and fresh fruit.
Special - Serve with your favorite condiments, such as CLAUSSEN Dill Burger Slices, mustard, ketchup, sliced tomatoes and/or TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa.
Variation - Prepare using VELVEETA 2% Milk Pasteurized Prepared Cheese Product and substituting 1 can (7 oz.) chopped mushrooms, drained, for the bacon
Posted by: Rachel
Showing posts with label ground beef. Show all posts
Showing posts with label ground beef. Show all posts
Friday, May 20, 2011
Two-Sauce Lasagna Bowls
(This one came from one of my Rachael Ray cookbooks, adapted to what I had on-hand.)
1 lb curly short-cut pasta (I used bow-ties)
2 tbsp olive oil
3/4 ground beef (original recipe called for ground beef/pork/veal mix)
1/2 carrot, peeled and grated
1 small to med. onion, chopped
3 cloves garlic, 2 chopped, 1 peeled whole
salt and pepper
3 tbsp tomato paste
1/2 dry red wine (I used a pinot noir)
2 cups beef stock
3 tbsp butter
2 cups milk
a couple pinches of nutmeg
1/2 cup grated parm cheese (I used more. There's never too much cheese. lol)
Bring a large pot of water to a boil for a pasta. Salt the water, add the pasta, and cook to al dente.
Meanwhile, heat the olive oil in a medium sauce pot over med-high heat. Add the meat and break it up as it browns (the original recipe calls to start the pot with some pancetta, but I didn't have any). Add the carrot, onions, chopped garlic, and salt and pepper. Cook a few minutes to soften the veggies, then work in the tomato paste and cook a few minutes more. Add the wine and cook for a minute, then stir in the stock and reduce the heat to a simmer.
While the red sauce is simmering and reducing, cut the peeled garlic clove in half and rub the inside of a medium sauce pot with it. Add teh butter and melt over medium heat. Add the flour and whisk together for a minute or so, then whisk in the milk and bring to a bubble. Reduce the heat and season the sauce with salt, pepper, and nutmeg. Cook 8-10 minutes to thicken, then stir in the cheese.
Toss the pasta in the white sauce. Serve in individual bowls and top each with the meat sauce.
Posted by: Erika
1 lb curly short-cut pasta (I used bow-ties)
2 tbsp olive oil
3/4 ground beef (original recipe called for ground beef/pork/veal mix)
1/2 carrot, peeled and grated
1 small to med. onion, chopped
3 cloves garlic, 2 chopped, 1 peeled whole
salt and pepper
3 tbsp tomato paste
1/2 dry red wine (I used a pinot noir)
2 cups beef stock
3 tbsp butter
2 cups milk
a couple pinches of nutmeg
1/2 cup grated parm cheese (I used more. There's never too much cheese. lol)
Bring a large pot of water to a boil for a pasta. Salt the water, add the pasta, and cook to al dente.
Meanwhile, heat the olive oil in a medium sauce pot over med-high heat. Add the meat and break it up as it browns (the original recipe calls to start the pot with some pancetta, but I didn't have any). Add the carrot, onions, chopped garlic, and salt and pepper. Cook a few minutes to soften the veggies, then work in the tomato paste and cook a few minutes more. Add the wine and cook for a minute, then stir in the stock and reduce the heat to a simmer.
While the red sauce is simmering and reducing, cut the peeled garlic clove in half and rub the inside of a medium sauce pot with it. Add teh butter and melt over medium heat. Add the flour and whisk together for a minute or so, then whisk in the milk and bring to a bubble. Reduce the heat and season the sauce with salt, pepper, and nutmeg. Cook 8-10 minutes to thicken, then stir in the cheese.
Toss the pasta in the white sauce. Serve in individual bowls and top each with the meat sauce.
Posted by: Erika
Hamburger Beef Bake
1 lb hamburger meat
1 large jar Prego Traditional Spaghetti sauce
3/4-1 cup of small elbow macaroni noodles
1/3 cup sweet yellow onion(diced)
1 bundle of green onions
1 8 oz. package of Philadelphia Cream Cheese(softened)
Kraft 100% Grated Parmesan Cheese(will be sprinkled on top)
Dice onions in skillet, brown hamburger meat with onions, drain grease once meat is cooked. While browning meat, boil macaroni noodles until tender, just as if you were using them for Spaghetti. Combine Prego, hamburger meat & onions in large sauce pan. Add the noodles once they are done to the sauce pan(you may not use all the noodles, you want to have a even amount of your meat sauce & noodles). Put the combination into a casserole dish, I use a Corningware 2 1/2 qt. Dice green onions small & combine with cream cheese(I often put the cream cheese in a microwavable bowl and heat for 1 minute to make it easier to mix) Spread evenly on top of your meat sauce & noodle combination & then sprinkle the parmesan cheese evenly as well. Depending on how fast you would like it to be done it can be baked in the oven between 350-400 degrees until the cream cheese starts to turn a little brown.
I usually bake some texas toast with it that you can get in the freezer section!
P.S. I sometimes use a little over 1 lb. of hamburger meat(we're meat lovers. lol.) I also purchase a small jar of traditional sauce as well just to make sure so its not to dry. This is a very easy and reasonably cheap dish to make and anyone who has ever tried it, has absolutely loved it!
I think this is it! lol. If you have any questions, just let me know! You can't mess this up, so don't worry! :) Good luck & let me know what you think! :)
Posted by: Rachel
1 large jar Prego Traditional Spaghetti sauce
3/4-1 cup of small elbow macaroni noodles
1/3 cup sweet yellow onion(diced)
1 bundle of green onions
1 8 oz. package of Philadelphia Cream Cheese(softened)
Kraft 100% Grated Parmesan Cheese(will be sprinkled on top)
Dice onions in skillet, brown hamburger meat with onions, drain grease once meat is cooked. While browning meat, boil macaroni noodles until tender, just as if you were using them for Spaghetti. Combine Prego, hamburger meat & onions in large sauce pan. Add the noodles once they are done to the sauce pan(you may not use all the noodles, you want to have a even amount of your meat sauce & noodles). Put the combination into a casserole dish, I use a Corningware 2 1/2 qt. Dice green onions small & combine with cream cheese(I often put the cream cheese in a microwavable bowl and heat for 1 minute to make it easier to mix) Spread evenly on top of your meat sauce & noodle combination & then sprinkle the parmesan cheese evenly as well. Depending on how fast you would like it to be done it can be baked in the oven between 350-400 degrees until the cream cheese starts to turn a little brown.
I usually bake some texas toast with it that you can get in the freezer section!
P.S. I sometimes use a little over 1 lb. of hamburger meat(we're meat lovers. lol.) I also purchase a small jar of traditional sauce as well just to make sure so its not to dry. This is a very easy and reasonably cheap dish to make and anyone who has ever tried it, has absolutely loved it!
I think this is it! lol. If you have any questions, just let me know! You can't mess this up, so don't worry! :) Good luck & let me know what you think! :)
Posted by: Rachel
Taco Salad
1 lb. ground sirloin OR ground turkey
1 small can tomato sauce
1 can black beans
1 can corn OR 2 cups frozen corn, thawed
2-3 plum tomatoes, diced and seeded
1-2 (depending on size) bunches of romaine lettuce, chopped
1 cup shredded cheese (whatever you like)
1 bag tortilla chips (or half a Family Size bag), crushed
2 tbsp. ground cumin
2-3 tbsp. chili powder
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. oregano
salt and pepper (to taste)
hot sauce (optional)
sour cream or ranch dressing
Brown the ground beef or turkey with the cumin, chili powder, garlic powder, onion powder, oregano, and salt & pepper (and a few dashes of hot sauce if you like). Add the tomato sauce and one can of water and simmer until it thickens. In a very large bowl, toss together the lettuce, tomatoes, corn, beans (drained and rinsed), and half the cheese. Put the salad on a plate or in a bowl, top with the taco meat, a little more shredded cheese, sour cream or ranch dressing, and crushed tortilla chips.
Posted by: Erika
1 small can tomato sauce
1 can black beans
1 can corn OR 2 cups frozen corn, thawed
2-3 plum tomatoes, diced and seeded
1-2 (depending on size) bunches of romaine lettuce, chopped
1 cup shredded cheese (whatever you like)
1 bag tortilla chips (or half a Family Size bag), crushed
2 tbsp. ground cumin
2-3 tbsp. chili powder
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. oregano
salt and pepper (to taste)
hot sauce (optional)
sour cream or ranch dressing
Brown the ground beef or turkey with the cumin, chili powder, garlic powder, onion powder, oregano, and salt & pepper (and a few dashes of hot sauce if you like). Add the tomato sauce and one can of water and simmer until it thickens. In a very large bowl, toss together the lettuce, tomatoes, corn, beans (drained and rinsed), and half the cheese. Put the salad on a plate or in a bowl, top with the taco meat, a little more shredded cheese, sour cream or ranch dressing, and crushed tortilla chips.
Posted by: Erika
Chili Meatball Bites with Cheesy Dipper
Found these on Rachael Ray's website yesterday and tried them for dinner-AMAZING!!! AND, my kids ate them too!!
Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil, plus extra for drizzling
1 small onion, finely chopped
1 bell pepper, finely chopped
2 to 3 cloves garlic, finely chopped or grated
2 tablespoons chili powder
2 teaspoons ground cumin
Salt and ground black pepper
1 1/2 to 2 cups crushed tortilla chips (just use the bits in the bottom of the bag)
1 14.5-ounce can kidney beans, drained, rinsed and patted dry
1 1/2 pounds ground sirloin
2 tablespoons butter
2 tablespoons flour
1/2 cup beef stock
1 cup milk
1 cup shredded sharp yellow cheddar cheese
Yields: Serves 4 as a snack
Preparation
Preheat oven to 400ºF.
Place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion, bell pepper and garlic to the pan, and cook until the veggies are tender, about 5 minutes. Add the spices to the pan and cook another minute. Season the veggies with salt and pepper, and transfer to a bowl to cool.
Spread the crushed chips out on a plate or in a pie dish.
When the veggies are cool, add the beans and meat to the bowl, season with salt and pepper and combine. Shape the mixture into two-bite-sized balls and roll each of them in the crushed chips. Arrange the meatball bites on a baking sheet, drizzle lightly with EVOO and bake until golden brown and cooked through, about 15 minutes.
While the meatballs are baking, place a pot over medium heat with the butter. When the butter has melted, sprinkle the flour over top and cook about 1 minute. Whisk the stock and milk into the butter-flour mixture and bring up to a bubble. Season with salt and pepper, and simmer until thickened, about 2 minutes. Remove pot from heat and whisk in the cheese until melted.
Serve the chili meatball bites with the cheesy dipper alongside.
Posted by: Erin
Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil, plus extra for drizzling
1 small onion, finely chopped
1 bell pepper, finely chopped
2 to 3 cloves garlic, finely chopped or grated
2 tablespoons chili powder
2 teaspoons ground cumin
Salt and ground black pepper
1 1/2 to 2 cups crushed tortilla chips (just use the bits in the bottom of the bag)
1 14.5-ounce can kidney beans, drained, rinsed and patted dry
1 1/2 pounds ground sirloin
2 tablespoons butter
2 tablespoons flour
1/2 cup beef stock
1 cup milk
1 cup shredded sharp yellow cheddar cheese
Yields: Serves 4 as a snack
Preparation
Preheat oven to 400ºF.
Place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion, bell pepper and garlic to the pan, and cook until the veggies are tender, about 5 minutes. Add the spices to the pan and cook another minute. Season the veggies with salt and pepper, and transfer to a bowl to cool.
Spread the crushed chips out on a plate or in a pie dish.
When the veggies are cool, add the beans and meat to the bowl, season with salt and pepper and combine. Shape the mixture into two-bite-sized balls and roll each of them in the crushed chips. Arrange the meatball bites on a baking sheet, drizzle lightly with EVOO and bake until golden brown and cooked through, about 15 minutes.
While the meatballs are baking, place a pot over medium heat with the butter. When the butter has melted, sprinkle the flour over top and cook about 1 minute. Whisk the stock and milk into the butter-flour mixture and bring up to a bubble. Season with salt and pepper, and simmer until thickened, about 2 minutes. Remove pot from heat and whisk in the cheese until melted.
Serve the chili meatball bites with the cheesy dipper alongside.
Posted by: Erin
Slow-Cooker Lasagna
1lb. ground beef
1 jar (26 oz) spaghetti sauce
1 c. water
1 container (15 oz) ricotta cheese
1 pkg. (7-8 oz) shredded mozzarella, divided
1/4 c. parmesan cheese, divided
1 egg
2 tbsp. chopped parsley ---> I replaced this w/ 2 tbsp italian seasoning when I made it
6-8 lasagna noodles, UNcooked
Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 c mozzarella, 2 tbsp. parmesan, egg, and parsley.
Spoon 1 c. meat sauce into slow cooker; top with layers of half EACH of the noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, ceese mixture and meat sauce. Cover with lid.
Cook on LOW 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered 10 minutes or until melted.
Cook on low, 4-6 hours, or until liquid is absorbed.
Posted by: Erika
1 jar (26 oz) spaghetti sauce
1 c. water
1 container (15 oz) ricotta cheese
1 pkg. (7-8 oz) shredded mozzarella, divided
1/4 c. parmesan cheese, divided
1 egg
2 tbsp. chopped parsley ---> I replaced this w/ 2 tbsp italian seasoning when I made it
6-8 lasagna noodles, UNcooked
Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 c mozzarella, 2 tbsp. parmesan, egg, and parsley.
Spoon 1 c. meat sauce into slow cooker; top with layers of half EACH of the noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, ceese mixture and meat sauce. Cover with lid.
Cook on LOW 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered 10 minutes or until melted.
Cook on low, 4-6 hours, or until liquid is absorbed.
Posted by: Erika
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