Ground beef recipes quick to prepare

School is back into full swing for many families and that means busy schedules and supper on the run. My niece has two children involved in sports and many after school activities. I talk to her almost every day and it sure brings back memories of our busy days with children in school and after-school activities. She does a great job meal prepping and weekend cooking for the week, and I am so proud of her for cooking for her family and teaching them to cook as well.

Today I am sharing ground beef recipes that can be prepared and reheated as needed. Part of meal prep cooking is to brown ground beef in large batches and freeze in individual bags. It makes putting a recipe together a little faster when the meat is already browned and ready to go. Enjoy!

Cheesy Beef and Bacon Burger Meatloaf

• 1 pound bacon, crisply cooked, crumbled and divided
• 1-1/2 pounds ground beef sirloin
• 1-1/2 cups shredded Cheddar cheese
• 2 eggs, beaten
• 1/3 cup bread crumbs
• 1/3 cup mayonnaise
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup catsup
• 1/4 teaspoon hot pepper sauce
• 3 tablespoons Dijon mustard

Set aside 1/2 cup bacon for topping. Combine remaining bacon, ground beef, cheese, eggs, crumbs, mayonnaise, Worcestershire sauce, salt and pepper in a large bowl; set aside. Mix together catsup, hot sauce and mustard; set aside 3 tablespoons of mixture. Add remaining catsup mixture to beef mixture; blend well. Press into an ungreased 9-inch-by-5-inch loaf pan; spread reserved catsup mixture over top and sprinkle with reserved bacon. Bake, uncovered, at 350 degrees for 50 to 60 minutes, until done. Remove from oven; let stand five to 10 minutes before slicing. Serves six to eight.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/C28F55D3C113816B85257848006678CA

Easy Oriental Beef and Rice

• 1 pound ground beef
• 1 onion, chopped
• Salt and pepper, to taste
• 1 cup instant rice, uncooked
• 1 (10-3/4 ounce) can cream of mushroom soup
• 1 (10-3/4 ounce) can cream of chicken soup
• 1 cup warm water
• 1/4 cup soy sauce

Combine beef, onion, salt and pepper in a skillet; cook over medium heat until beef is browned and onion is tender. Drain; set aside. Mix rice, soups, water and soy sauce together; stir in beef mixture.

Spoon into a lightly greased 13-inch-by-9-inch baking pan; bake at 350 degrees for 50 minutes. Serves four to six.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/5362195CA86A72EA85257845005E7E0A

One-Pot Pasta Bolognese

• 2 tablespoons olive oil
• 2 onions, diced (about 3 cups)
• 2 carrots, diced (about 1 cup)
• 1 teaspoon salt
• 1 pound lean ground beef
• 1/4 cup canned tomato paste
• 1 can (28 ounce) fire roasted diced tomatoes, undrained
• 1 carton (32 ounce) beef broth
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons Italian seasoning
• 1 pound uncooked spaghetti
• 1/2 cup shredded Parmesan cheese
• 1/4 cup thinly sliced fresh basil leaves

In Dutch oven, heat oil over medium-high heat until hot. Cook onions, carrots and salt in oil 5 to 8 minutes or until softened. Add beef; cook 5 to 8 minutes, stirring frequently, until browned.

Stir in tomato paste and tomatoes. Stir in broth, pepper flakes and Italian seasoning; heat to simmering. Break pasta in half, then thoroughly rinse under cold water. Tuck pasta into simmering liquid, covering completely. Reduce heat to medium-low; cook 13 to 15 minutes or until pasta is soft and sauce is reduced slightly.

Top with Parmesan cheese and basil.

Source: www.bettycrocker.com/recipes/one-pot-pasta-bolognese/ac0d82a9-6ef5-47d0-937c-f3925e68535f

Ziti Lasagna

• 1/2 pound ground beef
• 2-1/2 tablespoons onion, chopped
• 2-1/2 tablespoons green pepper, chopped
• 2/3 cup tomato sauce
• 1/4 teaspoon Italian seasoning
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1-1/3 cups ziti pasta, cooked and divided
• 1/2 cup ricotta cheese, divided
• 2/3 cup shredded mozzarella cheese, divided

Cook ground beef, onion and green pepper in a skillet over medium heat until beef is browned; drain. Stir in tomato sauce and seasonings. Cook and stir until heated through, about 3 minutes. Spread half of meat mixture in a lightly greased one-quart casserole dish. Top with half each of ziti, ricotta and mozzarella. Repeat layers, ending with mozzarella. Bake, uncovered, at 350 degrees for 20 to 25 minutes, until hot and bubbly. Let stand for 5 minutes before serving. Serves 2.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/008CB7391D5D657A85257848006756B8

'Gourmet' Beef and Noodle Casserole

• 1 pound lean ground beef
• 14-1/2 ounce can diced tomatoes
• 8-ounce can tomato sauce
• 1/2 cup green pepper, chopped
• 4-ounce can sliced mushrooms, drained
• 1 clove garlic, chopped
• 2 teaspoons salt
• 2 teaspoons sugar
• 1/2 cup burgundy wine or beef broth
• 8-ounce package cream cheese, softened
• 1 cup sour cream
• 1/3 cup onion, chopped
• 2 cups shredded Cheddar cheese, divided
• 8-ounce package wide egg noodles, cooked

Brown ground beef in a skillet; drain. Add tomatoes, sauce, green pepper, mushrooms, garlic, salt, sugar and wine or broth; cover and simmer over low heat for 10 minutes.

In a medium bowl, blend cream cheese, sour cream, onion and one cup Cheddar cheese; set aside.

In an ungreased 13- x 9-inch baking pan, layer half the beef mixture, half the noodles and half the cheese mixture; repeat layers. Top with remaining Cheddar cheese.

Bake, uncovered, at 350 degrees for 40 minutes. Serves 6 to 8.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/EA03546A4A67E3D785257845005E4B6A

'Unstuffed' Stuffed Cabbage Casserole

Have you ever heard of an unstuffed cabbage casserole? What about a stuffed cabbage casserole? This recipe is a combination of the two to come up with "Unstuffed" Stuffed Cabbage Casserole. It's packed with those cabbage flavors you love, but it's also made with a fuss-free weeknight dinner in mind. We know things can get hectic, but you shouldn't have to sacrifice your favorite flavors because of time constraints. Now, with our "Unstuffed" Stuffed Cabbage Casserole, you don't have to.

• 1 small cabbage, cored
• 1 pound lean ground beef
• 1/2 cup chopped onion
• 1 (15-ounce) can plus 1 (8-ounce) can no-salt-added tomato sauce, divided
• 1 teaspoon tomato paste
• 2 tablespoons lemon juice
• 2 tablespoons light brown sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cup cooked rice

In a soup pot over high heat, bring 1-inch of water to a boil. Place cabbage in water, cored-side down. Cover pot, reduce heat to low, and steam 20 minutes or until cabbage leaves pull apart easily. Drain, then chop roughly; set aside.

Preheat oven to 350 degrees.

In a large skillet over medium-high heat, cook ground beef and onion 5 to 7 minutes or until browned. Add the 15-ounce can tomato sauce, the tomato paste, lemon juice, brown sugar, garlic powder, salt, pepper, and rice; mix well. Stir in cabbage, then place in a 9- x 13-inch baking dish. Place remaining tomato sauce over top, then cover with aluminum foil.

Bake 30 minutes, uncover, and continue baking 10 to 15 minutes or until heated through.

Source: www.everydaydiabeticrecipes.com/Casseroles/Unstuffed-Stuffed-Cabbage-Casserole

Down-Home Taco Casserole

• 1 pound ground beef, browned and drained
• 1 (10-3/4 ounce) can tomato soup
• 1 cup salsa
• 1/2 cup milk
• 1 (8-1/2 ounce) can peas and carrots, drained
• 7 (6-inch) corn tortillas, cut into 1-inch squares
• 1-1/2 teaspoons chili powder
• 1 cup shredded Cheddar cheese, divided

Combine all ingredients except 1/2 cup cheese; spread in a 2-quart casserole dish sprayed with non-stick vegetable spray. Cover and bake at 400 degrees for 30 minutes, or until hot. Sprinkle with remaining cheese; let stand until cheese melts. Makes 4 servings.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/C5A21E1FC87176FE852578D200491C04

One-Pot French Onion Soup Rice Skillet

• 1 pound lean ground beef
• 1 small yellow onion, diced
• 1 cup uncooked regular long-grain white rice
• 2 1/2 cups beef-flavored broth (from 32-ounce carton)
• 1 package (1 ounce) onion soup mix
• 1/2 cup grated Gruyère cheese

Heat 12-inch skillet over medium heat; add beef and onion. Cook until beef is no longer pink, crumbling beef as it cooks; drain.

Stir in rice, broth, and onion soup mix. Heat to boiling; reduce heat to simmering. Cover and cook about 15 minutes, stirring halfway through, until rice is tender.

Remove from heat; stir in cheese. Cover; let stand about 2 minutes or until melted.

Source: www.bettycrocker.com/recipes/one-pot-french-onion-soup-rice-skillet/ce842217-3de8-41c3-85c0-a34f584eed6a

Open Faced Lone Star Burgers

• 1/4 cup onion, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon dried thyme
• 1-1/2 cups shredded Colby Jack cheese, divided
• 1-1/2 pounds ground beef
• 6 slices frozen garlic Texas toast
• 1 (8-ounce) can tomato sauce
• 1 tablespoon brown sugar, packed
• 1 teaspoon Worcestershire sauce
• 1 teaspoon steak sauce

In a large bowl, combine onion, garlic, thyme and one cup cheese. Crumble beef over top and mix well. Form into 6 oval-shaped patties.

In a large skillet, cook patties over medium heat for 5 to 6 minutes per side, to desired doneness. Meanwhile, prepare toast according to package directions. Drain patties; set aside and keep warm.

Add remaining ingredients to the skillet. Bring to a boil; cook and stir for 2 minutes, or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese.

Serve burgers on toast. Makes 6 servings.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/84AF6AC820522D82852579180063FE8F

My Family's Favorite Casserole

There's nothing homier or more welcoming than a hearty casserole at the end of a busy day. My Family's Favorite Casserole is a different one that's even better the day after, if there's any left.

• 3/4 cup uncooked elbow macaroni
• 1 pound lean ground beef
• 1/2 cup sliced celery (about 2 ribs)
• 1/2 cup diced onion (about 1/2 of a small onion)
• 1 (28-ounce) can whole peeled tomatoes, broken up (undrained)
• 2 tablespoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preheat oven to 350 degrees.

In a medium pot of boiling salted water, cook pasta just until tender; drain.

Meanwhile, in a large skillet, brown beef over medium-high heat; drain off excess liquid.

Combine all ingredients in a 2-quart casserole dish and bake, covered, for 30 minutes.

Uncover and bake 30 additional minutes, or until top is light golden and crunchy.

Source: www.mrfood.com/Casseroles/My-Familys-Favorite-Casserole-3326

Hamburger Crunch

• 2 pounds ground beef
• 1 tablespoon onion, minced
• 2 (10-3/4 ounce) cans tomato soup
• 1 teaspoon chili powder
• 4 cups corn chips
• 1 (8-ounce) package shredded Cheddar cheese

Brown ground beef and onion together in a large skillet over medium heat; drain. Stir in soup and chili powder. Spread in an ungreased 13- x 9-inch baking pan; top with corn chips. Bake, uncovered, at 350 degrees for 20 to 25 minutes. Remove from oven; sprinkle with cheese. Bake for an additional 5 minutes, until cheese melts. Serves 6 to 8.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/5A7F64AB947C0DEB85257768004D09F9

Two Boys Casserole

Everyone at the table will be pleased to find creamy, beefy goodness underneath a layer of crispy potato tots!

• 2 pounds ground beef
• 1 onion, chopped
• Salt and pepper to taste
• 1 (12-ounce) package frozen peas
• 1 (10-3/4-ounce) can cream of celery soup
• 1/2 cup milk
• 1/4 cup sour cream
• 2 cups shredded Colby Jack cheese, divided
• 1 (30-ounce) package frozen potato tots, thawed

Preheat oven to 375 degrees. Coat a 9- x 13-inch baking dish with cooking spray.

In a large skillet over medium-high heat, cook beef, onion, salt, and pepper until meat is browned. Add peas and stir. Add soup, milk, sour cream, and 1 cup of cheese; stir to combine.

Place half the potato tots in baking dish, top with meat mixture, then remaining potato tops. Sprinkle with remaining cheese.

Bake 25 to 35 minutes, or until the potato tots are cooked through and golden.

Source: www.mrfood.com/Beef/Two-Boys-Casserole

Mexican Albondigas Soup

• 2 pounds lean ground beef
• 1 cup Italian-seasoned dry bread crumbs
• 1 egg, beaten
• Optional: 1/4 cup olive oil
• 3 ribs celery, sliced
• 1 green pepper, diced
• 1 cup carrots, peeled and diced
• 1 (15-1/4 ounce) can corn, drained
• 2 (14-ounce) cans beef broth
• 1 (10-ounce) can diced tomatoes with chiles
• 1 (4-ounce) can diced green chiles
• 3 cups cooked rice
• 2 tablespoons fresh cilantro, finely chopped
• 2 tablespoons onion, minced
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 to 5 cups water

Combine ground beef, bread crumbs and egg; form into one-inch balls. Brown in a skillet over medium heat, adding oil if desired; drain.

Place meatballs in a slow cooker and set aside.

In a small saucepan, cover celery, green pepper and carrots with a little water. Cook until tender; add to slow cooker with remaining ingredients. Cover and cook on low setting for 3 to 4 hours. Serves 8.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/E58A2D179B880C1B8525785D00556340

Easy Beefy Casserole

This homestyle Easy Beefy Casserole will satisfy the hungriest of appetites. Packed with beef, veggies and potatoes with a creamy cheese sauce, it literally shouts "stick-to-your-ribs" goodness.

• 1 pound ground beef
• 1/4 teaspoon salt
• 1/2 (16-ounce) package frozen mixed vegetables
• 1 (10.75-ounce) can cream of chicken soup, undiluted
• 1 cup (4 ounces) shredded Cheddar cheese
• 1/2 (32-ounce) package frozen seasoned potato tots

Preheat oven to 400 degrees.

Brown ground beef and salt in a skillet over medium heat, stirring until meat crumbles and is no longer pink; drain. Spoon ground beef into a sprayed 2-1/2-quart shallow baking dish. Layer frozen vegetables, soup and cheese over ground beef. Top with frozen potatoes.

Bake 30 minutes or until potatoes are golden.

Source: www.mrfood.com/Casseroles/Easy-Beefy-Casserole-4429

Easy Skillet Lasagna

• 1-1/2 tablespoons olive oil
• 1/2 green pepper, finely chopped
• 1 onion, finely chopped
• 1 clove garlic, minced
• 16-ounce jar spaghetti sauce
• 1 pound ground beef, browned and drained
• 6 lasagna noodles, cooked and cut in half
• 12-ounce container small-curd cottage cheese
• 4 slices mozzarella cheese
• 1/2 cup Parmesan cheese

Heat oil in a skillet over medium heat. Saute green pepper, onion and garlic until tender; drain. Transfer to a bowl; stir in spaghetti sauce and browned beef.

In skillet, layer 1/3 of sauce mixture, half the lasagna noodles, half the cottage cheese, 2 slices of mozzarella and half the Parmesan. Repeat layers. Top with remaining sauce, making sure to cover all noodles. Cover and simmer over medium-low heat for 10 to 15 minutes. Remove from heat and let stand for 10 minutes before uncovering and serving. Serves 4.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/11E239E9A750E25E8525785D0064CD37

Famous Corn Chip Pie

• 4 slices bacon, cut into 1-inch pieces
• 2 pounds ground beef chuck
• 1 onion, diced
• 3 cloves garlic, minced
• 2 teaspoons salt
• 1/4 cup chili powder, or to taste
• 1 teaspoons ground cumin
• 1 (15-ounce) can tomato sauce
• 6-ounce can tomato paste
• 3/4 cup water
• 1 (14-ounce) package corn chips
• 8-ounce package shredded sharp Cheddar or Monterey Jack cheese

Garnish: finely diced red onion, diced jalapeño peppers

In a large skillet over medium heat, cook bacon until crisp. Crumble bacon, remove to a plate and set aside, reserving drippings in skillet. Brown beef, onion and garlic in skillet; drain. Stir in seasonings. Add tomato sauce, tomato paste and water to beef mixture. Simmer, stirring occasionally, for 10 to 20 minutes, until thickened.

To serve, place a handful of chips in individual bowls. Spoon beef mixture and bacon over chips; sprinkle with cheese. Garnish with onion and jalapeño. Serves 6 to 8.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/DD89115516273BD485257B8600578424

Tex-Mex Taco Joe's

• 3 pounds ground beef, browned and drained
• 1 (16-ounce) can refried beans
• 1 (10-ounce) can enchilada sauce
• 1 (1-1/4 ounce) package taco seasoning mix
• 1 (16-ounce) jar salsa
• 25 hot dog buns, split

Garnish: shredded Cheddar cheese, shredded lettuce, chopped tomatoes, sour cream

Place beef in a slow cooker. Stir in beans, enchilada sauce, seasoning mix and salsa. Cover and cook on low setting for 4 to 6 hours.

To serve, fill each bun with 1/3 cup beef mixture, garnish as desired.

Makes 25 sandwiches.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/E2590FC319ACAEE385257C20006CB7BD

Have a great week, and until next time, happy cooking.