This was deeeelicious and fantastically simple!
- 1 pound lean ground beef
- 1 (12 oz) package bow tie noodles (or any other kind of noodle), uncooked
- 1 (26 oz) jar of your favorite spaghetti sauce (or pizza sauce)
- 1 T olive oil
- 1 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1 teaspoon Italian Seasoning
- 1⁄2 cups Mozzarella cheese
- 1⁄2 cups plain Greek yogurt
Brown ground beef in small pan. Meanwhile, cook noodles according to package directions. After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce.
Add your browned beef, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
Note: Instead, of Italian seasoning, I used a combination of oregano, rosemary, marjoram, cilantro, and basil.
From Six Sisters’ Stuff
- 1 lb ground beef
- 1 onion, chopped, large
- 1 green pepper, chopped
- ½ tsp garlic salt
- ¼ tsp dried whole oregano
- ¼ tsp dried whole basil
- 14 oz pizza sauce
- 8 oz macaroni, uncooked
- 3 ½ oz pepperoni, sliced
- 4 oz mozzarella cheese, shredded
Combine beef, onion and green pepper in large Dutch oven. Cook until meat is browned, stirring to crumble. Drain well. Return to Dutch oven. Add garlic salt, pepper, oregano, basil and pizza sauce. Stir well. Cover, reduce heat and simmer 15 minutes. Cook macaroni according to directions, omitting salt; drain. Add to meat mixture, stir well. Spoon into a lightly greased 8″ x 12″ x 2″ baking dish. Top evenly with pepperoni. Cover and bake at 350° for 20 minutes. Top with cheese and bake uncovered 5 minutes.
This funny-colored recipe is a hit with everyone who has had the nerve to close their eyes and give it a try! 🙂
- 1 lb ground beef, cooked
- 8 oz noodles, cooked
- 15 oz tomato sauce or soup
- 8 oz cottage cheese
- 8 oz cream cheese
- ¼ cup sour cream
- onion, chopped (optional)
- green pepper, chopped (optional)
Combine all ingredients and cook in microwave for 10 minutes.
- 1 ½ lbs ground beef
- 1 envelope Lipton Recipe Secrets Onion Soup Mix
- 1 cup water
- 1 cup ketchup
- 2 T brown sugar, packed
In 10” skillet, brown ground beef over medium-high heat. Drain. Stir in remaining ingredients. Bring to a boil over high heat.
Reduce heat to low and simmer uncovered, stirring occasionally, 8 minutes or until mixture thickens. Serve on hamburger buns.
- 2 lbs ground beef
- 1/2 onion
- 2 T Worcestershire sauce
- 2 T McCormick Montreal Steak Seasoning
- 3 T Italian dressing
Grate garlic and onion into meat. Add rest of ingredients. Can cook right away or marinate. (Score meat into 4 sections.)
Excellent! These sandwiches are very easy to make but different from the everyday sloppy joe – they have a bit of a kick, but not too bad.
- 2 ½ cups Vidalia or other sweet onion
- 7 oz chipotle chiles in adobo sauce
- 1 lb ground sirloin
- ½ cup green bell pepper, chopped
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- 8 oz no-salt-added tomato sauce
- 5 hamburger buns, toasted
Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside.
Remove 1 teaspoon adobo sauce from can; set aside. Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chopped chipotle chile, adobo sauce, tomato paste, kosher salt, cumin and tomato sauce; cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.
- 1 cup uncooked wagon wheel pasta
- 1 pound lean ground beef
- ½ cup onion, chopped
- ½ cup green pepper, chopped
- 15 ounces turkey chili with beans
- 14 ounces stewed tomatoes, undrained
- 1 cup baked corn chips, coarsely crushed
- 4 ounces reduced-fat cheddar cheese, shredded
- ¼ cup uncooked instant rice
- 1 teaspoon chili powder
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in chili, tomatoes, corn chips, 1/2 cup cheese, rice, chili powder, salt and pepper. Drain pasta; add to beef mixture.
Transfer to a 2 quart baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted.
From Taste of Home: Guilt-Free Cooking
GREAT sauce & freezes well too!
- 3 lbs ground beef
- 12 oz evaporated milk
- 1 cup oatmeal
- 1 cup cracker crumbs
- 2 eggs
- ¾ cup onion, chopped
- 1 tsp garlic powder
- 2 tsp salt
- ½ tsp pepper
- 2 tsp chili powder
- 2 cups ketchup
- 1 cup brown sugar
- ½ tsp liquid smoke
To make meatballs, combine beef, milk, oatmeal, cracker crumbs, eggs, ½ cup chopped onion, ½ tsp garlic powder, salt, pepper and chili powder. Mixture will be soft. Shape into walnut-size balls.
To make sauce, combine ketchup, brown sugar, liquid smoke, ½ tsp garlic powder, and ¼ cup chopped onion.
Stir until sugar melts. Place meatballs in 13” x 9” x 2” pan. Pour sauce over meatballs. Bake at 350° for 1 hour.
To freeze: Place meatballs in a single layer on wax paper-lined cookie sheets. Freeze until solid. Store frozen meatballs in freezer bags until ready to cook.
- 2 T extra-virgin olive oil
- ½ tsp red pepper flakes
- 1 lb ground sirloin, 90% lean
- 1 green bell pepper, cored, seeded and chopped
- 1 small onion, chopped
- 5 large garlic cloves, chopped
- ¼ tsp nutmeg, freshly grated
- coarse salt and pepper
- 1 medium portobello mushroom cap, finely chopped
- ½ cup red wine, a couple of glugs
- ¾ cup beef stock
- 14 oz crushed tomatoes
- ¼ cup fresh flat-leaf parsley, a generous handful, chopped
- 6 T butter, super soft
- 1 cup fresh basil, about 10 leaves, chopped
- 4 ciabatta or hoagie rolls
- ½ cup Parmigiano-Reggiano or Pecorino Romano cheese, grated, a few handfuls
- 1 ball fresh mozzarella cheese, cut into 8 slices
Preheat the broiler to high. To make the meat sauce, heat a deep skillet or heavy-bottomed pot over medium-high heat.
Add olive oil, red pepper flakes and ground beef. Break up the meat. Add green pepper, onions, ¾ of the garlic, nutmeg and a little salt and pepper to the beef. Cook together, using the back of a wooden spoon to break the meat into tiny bits as it browns.
Add mushroom and cook 5 minutes more. Add wine and cook for 1 minute, then add beef stock and tomatoes. Bring mixture to a bubble, reduce heat to medium low, and gently simmer for 10 minutes. Stir in chopped parsley.
While meat in simmering, combine remaining garlic with softened butter, chopped basil and a little salt and pepper. Split rolls in half lengthwise without separating the halves. Press open rolls, flattening them out a little bit. Slather the insides with garlic butter and toast until golden brown under broiler.
Top one side of garlicky, toasted rolls with a heap of meat and sprinkle with grated cheese. Top that with 2 slices of mozzarella. Transfer them to broiler to melt cheese.
- 1 lb ground beef
- 1 can refried beans
- 8 ounces sour cream
- green onions
- cheddar cheese
- taco seasoning
- 1 ¼ teaspoon chili powder
Browning ground beef. Add refried beans, taco seasoning, 1 t. chili powder. Put in pie pan. Spread sour cream that’s mixed with 1/4 t. chili powder on top of this. Sprinkle with veggies and cheese.