Lindsay's Recipes

Ingredients: olive oil 1/2 onion, diced 1 pound ground beef garlic 4 oz. tomato paste Worcestershire sauce dried thyme 32 oz. beef broth 10 oz. milk 1 pound short pasta 1/2 cup shredded cheddar Directions: Heat the olive oil in a large skillet. Add the onion and cook until it begins to brown. Add the ground beef and cook until browned. Add the garlic and tomato paste and cook a few more minutes. Add the Worcestershire sauce and dried thyme. Stir to combine. Add the beef broth and milk. Cover and bring to a boil. Stir in the pasta and simmer for 14-16 minutes or until the pasta is done. Remove from the heat and stir in the cheddar until melted.

  Source:  The Magical Slow Cooker Ingredients: 2 tablespoons cornstarch 2 tablespoons water 3 cups beef broth 32 oz. frozen meatballs 10.5 oz. can cream of mushroom soup .87 oz. package brown gravy mix 2 tablespoons Worcestershire sauce 1 1/2 tablespoons dried parsley 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 cup sour cream rice or egg noodles for serving Directions: In a small bowl, whisk the cornstarch and water until smooth. Add it to the slow cooker along with the broth and stir to combine. Add the meatballs and then top with soup, gravy mix, parsley, garlic powder and onion powder. (Do not add sour cream yet.) Stir until combined. Cook on high for 3 hours or low for 5 hours. Add the sour cream and stir to combine. Serve over rice or egg noodles.

 Source: Linda Kahler Ingredients: 1 lb. ground beef 3 1/2 tablespoons dried parsley flakes, divided 1 tablespoon dried basil 2 teaspoons minced garlic salt and pepper to taste 1 can petite diced tomatoes 12 oz. tomato paste 3 cups small curd cottage cheese 3 eggs 1 1/2 cups grated parmesan cheese 1/2 tablespoon black pepper lasagna noodles 2-3 cups grated mozzarella Directions: Brown and drain the ground beef. Add it back to the pan, then add 1 1/2 tablespoons parsley, basil, garlic, salt and pepper, tomatoes and tomato paste. Simmer over low heat for 30 minutes, stirring occasionally. In a bowl, combine the cottage cheese, 2 tablespoons parsley, eggs, parmesan and black pepper. Stir until well combined. Cook the lasagna noodles, drain and rinse in cool water. Grease a 9x13 baking dish. Layer lasagna noodles, half the cottage cheese mixture, half the meat mixture, half of the mozzarella. Repeat layers. Bake at 375 for 30 minutes. Cool for 10 minutes before serving.

  Source:  South Your Mouth  (slightly adapted) Ingredients: 2 lbs. ground beef or 24 oz. diced ham 1 small onion, diced 32 oz. frozen southern style hash browns salt and pepper 2 cups cheddar cheese, grated 1 can condensed cheddar soup 12 oz. half and half 1/2 cup milk 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper Directions: If using beef, cook and crumble it in a skillet along with the onion. Once the beef is cooked, drain on paper towels. If using ham, saute the onion until translucent, and then combine with the diced ham. Spray a 9"x13" dish with cooking spray. Spread half of the hash browns in the bottom of the dish. Season with salt and pepper. Layer half of the meat and onion over the hash browns. Sprinkle half of the cheese over the top. Repeat layers. In a bowl, combine the soup, half and half, milk, salt, garlic powder and pepper and whisk together. Pour the mixture over the top. Cover with foil and bake at 350 for an hour. Remove the foil an...

  Source:  Mix & Match Mama  (adapted) Note: This recipe is enough to feed 8 people or 4 people for 2 meals. Ingredients: 3 lbs. lean ground beef 1 1/2 (1 oz.) packets Ranch mix 2 (4 oz.) cans chopped green chilies, drained generous drizzle of Ranch dressing (to taste) 4 cups grated cheddar crunchy taco shells taco toppings Directions: Brown the ground beef and drain the fat. Add the Ranch mix, chilies and ranch dressing to the pan with the beef. Stir to combine. Add about 3 cups of cheddar and stir until melted. Place beef mixture in taco shells and place them standing up in a baking dish. Bake at 400 for about 8 minutes. Top with remaining cheese as soon as they come out of the oven. Serve with desired toppings.

  Ingredients: 2 tablespoons butter 2 onions, chopped 4 lbs. ground beef (80/20) 4 teaspoons minced garlic 2 cans Rotel tomatoes 2 small cans tomato sauce 2 packets chili seasoning 1 1/2 teaspoons oregano 1 1/2 teaspoons cumin 6 tablespoons chili powder 2 teaspoons salt 1 1/2 cups water Directions: In a Dutch oven, sauté onions in butter until translucent. Add beef, chopping and cooking until almost done. Add the garlic, stir to combine, and cook until beef is done. Add the remaining ingredients, stir to combine and simmer for at least one hour. Notes: This recipe should make about 10 servings. This recipe can be cooked in a slow cooker. Follow directions above until beef is done. Then transfer beef mixture to slow cooker, add remaining ingredients and stir to combine. Cook on high for 3-4 hours or on low for 6-8 hours.

  Source:  Ina Garten  (adapted) Ingredients: 1 tablespoon olive oil 1 large onion, finely diced 1/3 teaspoon dried thyme 2 teaspoons kosher salt black pepper, to taste 3 tablespoons Worcestershire sauce 1/3 cup beef broth 1 tablespoon tomato paste 2 1/2 lbs. ground beef (80/20) 1/2 cup plain breadcrumbs 2 eggs, beaten 1/2 cup ketchup Directions: Heat the olive oil in a medium saute pan. Add the onion, thyme, salt and pepper and cook over medium-low heat, stirring occasionally, for 8-10 minutes or until the onion is translucent but not brown. Off the heat, add the Worcestershire sauce, broth and tomato paste. Stir to combine and allow to cool slightly. In a large mixing bowl, combine the beef, onion mixture, breadcrumbs and eggs. Mix lightly with a fork; do not mash. Shape the mixture into a large rectangular loaf on a sheet pan lined with parchment paper. Spread the ketchup evenly over the top. Bake at 325 for an hour to an hour and fifteen minutes.

  Source:  Mix & Match Mama  (slightly adapted) Ingredients: 2 lbs. ground beef 1 cup breadcrumbs 1 cup grated Parmesan cheese 1 1/2 teaspoons minced garlic 2 eggs salt & pepper Directions: Add all ingredients to the bowl of a stand mixer. Mix just until combined. Use a small cookie dough scoop to form meatballs and place them on a rimmed cookie sheet lined with foil and sprayed with oil. Bake at 400 for about 15 minutes. Serve with pasta or mashed potatoes.

Chalupa Ingredients: 2 lbs. ground beef, cooked and drained 1 large onion, chopped 2 stalks celery, chopped 1 can Rotel tomatoes 1 can petite diced tomatoes 1-2 cups pinto beans 1 teaspoon salt 1 teaspoon cumin 3 teaspoons chili powder 1 tablespoon Worcestershire sauce Tabasco sauce, to taste tortilla chips grated cheddar cheese other toppings (avocado, sour cream, tomato, etc.) Directions: Cook all ingredients (except chips, cheese and toppings) in a Dutch oven or a slow cooker. If using a Dutch oven, simmer for 3-4 hours. If using a slow cooker, cook on low for 6-8 hours. Serve over chips and top with cheese and desired toppings.

Shredded Meat Burritos Source: Joanna Knox via Jackie Adams, adapted by me Ingredients: 3 lbs. meat (chuck roast, pork butt or chicken breasts/thighs) 1 cup water 1 1/2 tablespoons vinegar 2 tablespoons chili powder 1 teaspoon salt 2 teaspoons oregano 1 teaspoon cumin 1 teaspoon minced garlic 1/8 teaspoon black pepper 1 can Rotel tomatoes flour tortillas grated cheddar cheese 1 can enchilada sauce Directions: Spray the inside of the slow cooker with cooking spray. Place the meat in the slow cooker and pour the water over the meat. Add the vinegar, chili powder, salt, oregano, cumin, garlic, black pepper and tomatoes. Cook on low heat for 7-8 hours. Remove the meat to a cutting board and shred with forks. Discard the fat and place the shredded meat back in the slow cooker with the juices and tomatoes. Stir to combine. Spray a 9"x13" pan with cooking spray. Spread a thin layer of enchilada sauce on the bottom of the dish. Assemble burritos with cheese an...

Hamburger Veggie & Pasta Soup Source:  The Kitchen Magpie Ingredients: 1 1/4 pounds ground beef 1 medium onion, diced 2 teaspoons minced garlic 1 28 oz can diced tomatoes 1 10.75 oz can condensed tomato soup 1 qt beef broth 1 teaspoon dried thyme 2 bay leaves 2 cups frozen vegetables 1 teaspoon sugar 1/2 teaspoon black pepper 2 cups small pasta, uncooked Directions: Brown the ground beef with the onion in a Dutch oven. When almost done, add the garlic and cook for 1 minute more. Add all of the remaining ingredients except the pasta. Simmer on low heat for 40 minutes. Meanwhile, cook the pasta. After 40 minutes of cooking the soup, remove the bay leaves and add the pasta. Stir to combine.

Jailhouse Rice Source:  South Your Mouth  (adapted) Ingredients: 1 lb. lean ground beef 1/2 onion, finely diced 1 cup finely diced celery 1 clove minced garlic 1 14.5 oz can beef broth (or equivalent volume of Better Than Bouillon) 1 10.5 oz can cream of mushroom soup 1 cup white rice Directions: Brown the ground beef over medium heat. When about halfway cooked, add the onion and celery. Cook until the beef is completely browned and the veggies start to become translucent. Add the garlic for the last minute of cooking. In a separate bowl, whisk together the soup and broth. Pour the soup mixture and the rice into the skillet with the beef mixture and stir to combine. Spray a 9"x13" dish with cooking spray. Pour the mixture into the dish. Cover tightly with foil and bake at 350 for an hour. Let the casserole rest for 15 minutes. Remove the foil and fluff the rice with a fork before serving.

Creamy Hamburger &Veggie Soup Source:  The Kitchen Magpie Ingredients: 1 1/2 pounds ground beef 1 onion, diced 1/2 teaspoon minced garlic 2 Russet potatoes, peeled and diced 1 12 oz. package frozen mixed vegetables 5 cups broth 3 teaspoons dried basil 2 teaspoons dried parsley 1 1/2 cups milk 2 tablespoons corn starch 8 oz. Velveeta cheese, cubed sour cream (optional) Directions: Brown the ground beef with the onion. Drain off the fat. Place the beef and onion, garlic, potatoes, vegetables, broth, basil and parsley in a slow cooker. Stir together. Cook on high heat for 4 hours or on low heat for 6-8 hours. The potatoes need to be fork-tender before moving on. Whisk together the milk and corn starch, then pour it into the soup. Add the Velveeta to the soup and stir. Cover the soup while the Velveeta melts, stirring occasionally. Serve once Velveeta is melted. You can add 1/2 cup sour cream to the soup or a dollop to each bow...

Slow Cooker Beef Tips & Rice Source:  Southern Bite Ingredients: 2 lbs. beef stew meat 1 can cream of mushroom soup 1 packet brown gravy mix (the size that makes 2 cups) 1 beef bouillon cube 1 small onion, chopped 1 cup water cooked rice Directions: Combine all ingredients in slow cooker. Cook on low setting for 7-8 hours. Serve over rice.

Mississippi Roast Source:  Table for Two Ingredients: 3 pound chuck roast 1 packet ranch dressing mix (1 oz. size) 1 packet au jus gravy mix (1 oz. size) 1/4 cup butter 1/4 cup water 5-6 pepperoncini Directions: Spray slow cooker with oil. Pour water into bottom of slow cooker and place roast on top. Sprinkle ranch mix and au jus mix over roast. Place butter and pepperoncini on top. Cook on low for 8 hours. Shred before serving. Serve with gravy from slow cooker. Goes well with mashed potatoes.