Ground Beef Recipes // Sammi May

 Mama'sDunbar Cheese Pie:

1-2 pounds ground beef or venison 1-2 tbsp beef bouillon powder 1 Tbsp fire & smoke society onion butter, 1 can petite diced tomatoes 1 can tomato sause 8-12 oz. cheese sauce 1 8 oz block cheddar cheese 16 oz Pasta cooked to box directions And a large skillet, brown ground beef and seasonings together until you no longer see any pink in the ground beef Drain grease if needed or use paper towels to get the grease out of the skillet Add in your petite, diced tomatoes, tomato sauce, and cheese sauce, stir together . Next add in 8oz of shredded cheese then stir, add in cooked pasta and stir until combined. Serve with a sprinkle of cheese and parsley if desired and enjoy! 📌Taco Bubble Up: https://www.thecountrycook.net/wprm_p... 📌OPEN FACE SOUPY JOES - Ingredients: 1 lb Ground Beef 1 10.5 oz can vegetable beef soup 1 small sweet onion, diced 1/2 cup Ketchup 1/3 cup yellow mustard 1 tsp chili powder 1 loaf Frenchbread(sliced thick), toasted or buttered sliced white bread Directions: Brown hamburger and diced onions Add soup (direct from can, do NOT add water), ketchup, mustard & chili powder then mix well. Bring to a boil & then reduce to simmer Simmer for 15 minutes to allow the flavors to meld together. Serve over on buttered toasted bread of your choice. Enjoy. 📌Creamy Italian Beef & Rotini Ingredients 1 lb ground beef 1 medium onion, diced 1-2 Tbsp garlic, minced 1 12oz. jar roasted red pepper, drained & diced 8 oz Rotini 1 (14.5 oz) can diced tomatoes 1 cup beef broth 1 tsp dried basil 1 tsp dried oregano ½ tsp salt ¼ tsp black pepper ½ cup heavy cream 1/2 c. Shredded Parmesan Cheese Fresh parsley, chopped (for garnish) Olive oil (for cooking) Instructions Brown the Beef: Heat a small amount of olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat. Sauté Vegetables: Add diced onion, minced garlic, and roasted red peppers and tomatoes Add Pasta and Liquids: Stir in rotini, beef broth, Mix to combine. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed. Cream Finish: Stir in heavy cream and Parmesan. Simmer uncovered for an additional 5 minutes, allowing the sauce to thicken and flavors to meld. Serve: Garnish with chopped fresh parsley and serve hot. Notes: For extra richness, top with grated Parmesan before serving. Substitute ground turkey or Italian sausage if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

BACON CHEESEBURGER BISCUITS Author: Stephanie Parker Plain Chicken

Ingredients:

  • 1 lb lean ground beef
  • ½ cup cooked chopped bacon
  • 1 Tbsp McCormick Grill Mates Hamburger seasoning
  • 1 Tbsp Worcestershire sauce
  • 8 -oz Velveeta cheese cubed
  • ½ cup shredded cheddar cheese
  • 2 (6-oz) can refrigerated biscuits

Instructions:

  • Preheat oven to 350ºF. Spray a regular muffin pan with nonstick cooking spray.
  • In a large skillet, cook ground beef over medium-high heat until no longer pink. Drain excess grease.
  • Add bacon crumbles, hamburger seasoning, Worcestershire sauce, and Velveeta cheese to the pan. Cook over very low heat and stir just until the cheese starts to melt. (Don't overcook and make a runny dip!)
  • Open a can of refrigerated biscuits. Separate biscuit dough into 10 biscuits. Using a rolling pin, roll each biscuit into a large circle. Firmly press dough in the bottom and up the side of each muffin cup.
  • Spoon the beef mixture into the biscuit cups. Top each biscuit with grated cheese.
  • Bake in a preheated oven for 17 to 20 minutes, until the biscuits are golden brown. Sprinkle with dried parsley.

Taco Bubble Up

Ingredients

  • 1 pound ground beef (I used 80/20)
  • 1 ounce packet taco seasoning (see notes below)
  • 10 ounce can enchilada sauce (see notes below)
  • 10 ounce can diced tomatoes with green chilies (Rotel) (see notes below)
  • 2 (6 ounce) cans Pillsbury homestyle grands biscuits
  • 8 ounce block colby jack cheese, shredded
  • your favorite taco toppings
  • fresh cilantro, for garnish (optional)

Instructions

  • Preheat the oven to 375°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
  • In a large skillet over medium-high heat, brown and crumble the ground beef until there isn’t any pink left, 8-10 minutes. Drain well.
  • Add the taco seasoning, enchilada sauce, and diced tomatoes with green chiles (Rotel) to the skillet, stir to combine. Take off the heat and set aside.
  • Cut the biscuits into 8ths and place them in a large bowl.
  • Add the taco meat mixture to the bowl and gently fold the biscuit pieces in.
  • Transfer the mixture to the baking dish.
  • Top evenly with the shredded cheese.
  • Bake, uncovered for 25-30 minutes until bubbly around the edges, the cheese has browned, and the biscuits are cooked through.
  • Allow to cool for 10 minutes before serving with your favorite taco toppings and fresh cilantro on top, if using.

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