Ground Beef // Managin The Mays // In The Kitchen with Momma Mel

 

Stuffed Pepper Skillet

Ingredients

• 1 tablespoon olive oil
• 1 pound 90% lean ground beef
• 1 cup diced sweet yellow onion
• 1 teaspoon minced garlic
• 2 tablespoons tomato paste
• 1 cup diced red bell pepper
• ½ cup diced green bell pepper
• 14.5 ounce can fire roasted diced tomatoes
• 1 cup long grain white rice like Jasmine
• 2½ cups low sodium beef broth
• 2 teaspoons Worcestershire sauce
• 3 tablespoons chopped fresh parsley divided
• 2 teaspoons Italian seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 cup shredded pepper Jack cheese
• ½ cup shredded sharp cheddar cheese

Instructions

• Heat the oil in a deep 12-inch skillet over MEDIUM heat. Add the ground beef, onion and garlic and cook, breaking up the beef with a spoon, until cooked through and crumbled. Drain the excess grease from the skillet and return it to the heat. Stir the tomato paste into the beef until well combined. Add the bell peppers, diced tomatoes, rice, beef broth, Worcestershire, 2 tablespoons fresh parsley, Italian seasoning, smoked paprika, salt and pepper. Stir to combine and bring the mixture to a boil.
• Reduce the heat to a simmer, cover and let cook until the rice is tender, 15 to 18 minutes.
• Stir the mixture to fluff the rice. Top with the cheese, cover and continue to cook over LOW until the cheese melts. Garnish with remaining parsley and serve.

Notes

Storing Leftovers

Refrigerator

Promptly refrigerate leftovers in an airtight container and use within 3 to 4 days for the best quality.

Freezer

For longer storage, transfer cooled leftovers to a freezer safe container and freeze for up to 3 months. Thaw safely overnight in the refrigerator before reheating in the microwave or in a pot on the stove.

Nutrition

Calories: 425kcal | Carbohydrates: 34g | Protein: 27g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 760mg | Potassium: 706mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1683IU | Vitamin C: 48mg | Calcium: 275mg | Iron: 3mg

Mexican Stuffed Shells

Like Mother, Like Daughter

Ingredients

  

• 1 pound ground beef
• 1/2 cup diced yellow onion (diced)
• 2 TBS taco seasoning
• 4 oz cream cheese
• 8 oz jumbo pasta shells*
• 10 oz enchilada sauce
• 1 cup salsa
• 1 1/4 cup cheddar cheese
• 1/2 cup mozzarella cheese

Instructions

• Bring a large pot of water to boil
• Boil your pasta shells for about 10 minutes, or until cooked al dente according to package directions. Rinse shells when they're done cooking.
• Preheat your oven to 350 degrees farenheit.
• Meanwhile cook up your ground beef and onions over medium high heat until cooked thoroughly. Drain excess grease from the pan.
• Add in the taco seasoning and stir to mix.
• Mix in the cream cheese and cook until the cheese is melted throughout. Set aside.
• Combine your enchilada sauce and salsa in a small bowl.
• Pour about half of your enchilada sauce salsa mixture into the bottom a 9x13 pan and spread around to cover the bottom
• Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into the pan with the sauce.
• Repeat until all the shells or meat mixture is gone.
• Pour the remaining enchilada sauce salsa mixture over the top of the shells.
• Wrap pan in aluminum foil.
• Bake for 30 minutes, or until the filling is hot throughout the shells.
• Remove foil and top with shredded cheeses.
• Return pan to oven and bake for an additional 10 minutes until cheese is melted and bubbly.
• Top with your favorite taco toppings, or enjoy as is.
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Cheesy Taco Sillet // Delish

Ingredients

• 1 tbsp. 

  vegetable oil

• 1 

  red bell pepper, chopped

• 1/4 c. 

  sliced green onions, plus more for garnish

• 2 

  cloves garlic, minced

• 1 tbsp. 

  chili powder

• 1 tbsp. 

  ground cumin

• kosher salt

• 1 lb. 

  ground beef

• 1 

  15-oz. can diced tomatoes

• 1 c. 

  black beans

• 1 tbsp. 

  Hot sauce

• 1 c. 

  Shredded Monterey Jack

• 1 c. 

  shredded Cheddar

Directions

• 1. Step 1In a large skillet over medium-high heat, heat oil. Add bell pepper and green onions and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chili powder and cumin and stir until combined, then season with salt.
  2. Step 2Add ground beef and cook until no longer pink, 5 minutes more.
  3. Step 3Add diced tomatoes and black beans and stir until combined. Stir in hot sauce, Monterey jack, and cheddar. Cover with a lid and let melt, 2 minutes, then garnish with green onions and serve.

  4. Beefy Tortellini Skillet

  5. Better Homes and Gardens

  6. Ingredients

     • 1 pound ground beef
     • 1/2 teaspoon Montreal steak seasoning
     • 1 cup water
     • 1 teaspoon beef bouillon granules
     • 1 package (19 ounces) frozen cheese tortellini
     • 1 cup shredded Italian cheese blend

     Directions

     1. In a large skillet, cook beef over medium heat until no longer pink, 5-6 minutes; crumble meat; drain. Stir in steak seasoning. Add water and bouillon; bring to a boil. Stir in tortellini; return to a boil. Reduce heat; simmer, covered, 3-4 minutes or until tortellini are tender.
     2. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.

     Nutrition Facts

     1-1/2 cups: 566 calories, 28g fat (13g saturated fat), 111mg cholesterol, 899mg sodium, 37g carbohydrate (2g sugars, 2g fiber), 39g protein.

  7. Skillet Pizza Pasta Casserole

  8. Ingredients

     • 1 lb Ground Meat
     • 1 small Onion, diced
     • 1 Pkg Pepperoni Slices
     • 24 oz jar Spaghetti Sauce
     • 3 cups Barilla Rotini Pasta
     • 2 cups Water
     • 2 cups shredded Mozzarella

     Instructions

     1. Brown ground beef and onion in a large, oven proof skillet and drain excess fat.
     2. Add 25 slices of pepperoni and spaghetti sauce.
     3. Add pasta and water, stir and bring to a boil.
     4. Reduce heat, cover and simmer for 15 minutes until the most of the liquid is absorbed and pasta is tender.
     5. Remove lid and sprinkle top with cheese and remaining pepperoni.
     6. Broil until the cheese is lightly browned.

     
     
  9. Slow Cooker Salisbury Steak

  10. Ingredients  

      • ▢6 ounces sliced mushrooms
      • ▢½ onion , sliced
      • ▢1 ½ cups beef broth (low sodium)
      • ▢1 ounce package brown gravy mix (dry)
      • ▢2 tablespoons ketchup
      • ▢1 teaspoon dijon
      • ▢2 tablespoons fresh parsley
      • ▢2 tablespoons corn starch
      • ▢4 tablespoons water

      Beef Patties

      • ▢1 ½ pounds lean ground beef
      • ▢1 egg yolk
      • ▢¼ cup minced onion
      • ▢⅓ cup Panko bread crumbs
      • ▢3 tablespoons milk
      • ▢1 clove garlic
      • ▢salt & pepper to taste

      Instructions 

      • Place mushrooms & onions in the bottom of your slow cooker.
      • Combine beef patty ingredients and form 6 patties. Brown over medium high heat (about 3 minutes per side).
      • Layer beef patties over mushrooms. Combine remaining ingredients except water and cornstarch. Pour over beef and cook on low 5 hours.
      • Once cooked, remove patties and set aside.
      • Turn slow cooker onto high. Combine cold water and cornstarch. Stir into the broth and let cook a few minutes until thickened. Add beef back into the sauce to coat.
      • Serve over mashed potatoes or rice.

      
      

  11. SLOPPY JOE CORNBREAD BAKE

  12. Ingredients:

      • 1 (8.5oz) pkg cornbread mix
      • 1 (14.75-oz) can creamed corn
      • 2 eggs
      • ½ cup milk
      • 2 cups shredded cheddar cheese, divided
      • 1½ lb ground beef
      • 1 (15-oz) can Manwich sloppy joe sauce

      Instructions:

      • Preheat oven to 400ºF. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Set aside.
      • In a large bowl, combine muffin mix, corn, eggs, milk, and 1 cup of the cheese. Pour into prepared baking dish. Bake for 20 minutes.
      • In a large skillet over medium heat, cook ground beef until no longer pink. Drain fat. Add sloppy joe sauce. Cook for an additional 5 minutes.
      • Spread beef mixture over cornbread and top with remaining cup of cheese. Bake for and 20 additional minutes.
      • Allow to cool for 5 to 10 minutes and cut into squares.

      Notes:

      Can substitute ground turkey for ground beef.

      I used a box of Jiffy Mix cornbread mix.

      Can freeze partially baked casserole for a quick meal later. Prepare through Step 4 and freeze instead of baking. To finish baking the casserole after freezing, thaw and bake at 400ºF for 30 minutes, until cornbread is baked.

      Plain Chicken

  13. SLOPPY JOE TATER TOT CASSEROLE

      Author: Plain Chicken

  14. Ingredients:

      • 2 -lbs lean ground beef
      • 1½ cups ketchup
      • 6 Tbsp water
      • 1 Tbsp brown sugar
      • 1 Tbsp Worcestershire sauce
      • 1 Tbsp yellow mustard
      • 1½ tsp chili powder
      • ¾ tsp garlic powder
      • ¾ tsp onion powder
      • salt and black pepper to taste
      • 4 -oz Velveeta cheese
      • 2 cups shredded cheddar cheese, divided
      • 1 (32-oz) bag tater tots

      Instructions:

      • Preheat oven to 350ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
      • In a large skillet, brown ground beef. Drain fat. Stir in ketchup, water, brown sugar, Worcestershire, mustard, garlic powder, onion powder, salt, and black pepper. Simmer for 5 minutes. Add Velveeta cheese and cook until melted. Remove from heat.
      • Spread meat mixture into pan. Top with 1 cup of shredded cheese. Spread tater tots over the meat and cheese mixture.
      • Bake uncovered for 45 minutes.
      • Sprinkle cheese over the top of the casserole and bake an additional 5 to 10 minutes.

      Notes:

      • Substitute ground turkey or ground chicken for lower calories.
      • Variations/Additions:
        • diced tomatoes
        • diced onions
        • green bell peppers
        • mushrooms
      • Can substitute a can of sloppy joe sauce instead of making a homemade sauce.
      • I use sharp cheddar cheese. You can use any cheese that you enjoy. Colby-Jack cheese or a Mexican cheese blend is great.
      • Can I Make Sloppy Joe Casserole in advance? Yes! Assemble the casserole and cover the casserole dish with plastic wrap. Store in the fridge for 3-4 days.
        • If using a glass pan, bring the casserole to room temperature before baking.
      • Can Sloppy Joe Tater Tot Casserole be frozen? Yes! Assemble the casserole and cool to room temperature. Cover the casserole dish with plastic wrap and aluminum foil. Store in the freezer for up to 3 months.
        • When ready to bake, thaw and bake as directed.
      • Store leftovers in an airtight container in the refrigerator.

      
      

  15. SLOW COOKER RAVIOLI LASAGNA (EASY)

  16. Ingredients

      • 1 pound lean ground beef, cooked, drain fat
      • 22-24 ounce frozen bag of your favorite cheese ravioli
      • 24 ounce jar of your favorite spaghetti sauce (or homemade)
      • 2 cups shredded mozzarella cheese (or Italian cheese blend)
      • 1  1/2 teaspoons of favorite Italian seasoning blend
      • salt & pepper to taste

       

      Directions

      Spray 6-7 quart slow cooker with non-stick cooking spray.

      In a medium size skillet over medium-high heat, brown beef with Italian seasoning, salt and pepper. Cook until no longer pink, drain fat.

      Layer cooker with sauce, ravioli, meat, cheese – repeat finishing top layer with cheese.

      *Depending on the size and shape of your slow cooker, you will have 2 to 3 layers. Do not worry, you cannot mess this up – just be sure to coat the bottom of  the slow cooker with sauce.  You can divide the sauce, ravioli, beef and cheese in half or in thirds for the layers. 

      Cook on low for 3 – 4 hours.  Enjoy!

      Great meal served with Parmesan cheese, a side salad and garlic bread.

  17.