#chuck ground beef

[awesome-recipes101]

Mexican Layered Salad

8-10 servings

This salad is made from layers of lettuce, tomatoes, peppers, cheddar cheese, black beans, avocados and ground beef cooked with taco seasoning.  You can easily serve a family or a group of friends this salad.

Ingredients

1 ½ pounds chuck ground beef

1 package taco seasoning mix

1 cup water

10 cups lettuce, chopped into bite size pieces

1 pint grape or cherry tomatoes, halved

2 orange or yellow bell peppers, diced

1 can (15 ounces) black beans, rinsed and drained

3 avocados, peeled and sliced

2 cups cheddar cheese, shredded

Tortilla chips

Sour cream

Directions

Cook the ground beef until it is no longer pink and well crumbled.  Drain off the excess fat.  Add in the taco seasoning and water.  Bring to a boil and simmer for 10 minutes.  Set aside.

In a large glass bowl add about 6 cups of the chopped lettuce.  Then add the halved tomatoes.  Add the other 4 cups of the lettuce.  Next layer on the chopped peppers, black beans, avocados and shredded cheese.

For a decorative effect you can line the edge of the bowl with tortilla chips.  Top with the ground beef that has been cooked with the taco seasoning.

Serve immediately with sour cream and/or salad dressings

Notes

You can modify this recipe to suit your own tastes.  For example, you can substitute ground turkey for the beef. 

[awesome-recipes101]

Tequila Chili

6 to 8 servings

This dish features chili made with tequila. It only requires one pot and is tasty and filling.  Serve with crackers and a salad.

Ingredients

1 pound chuck ground beef

1 (14.5 ounce) can Italian stewed tomatoes, chopped

1 (15 ounce) can red kidney beans, drained and rinsed

1 (8 ounce) can tomato sauce

1 cup of onion, chopped

1 teaspoon garlic cloves, minced

3 tablespoons tequila

1 tablespoon chili powder

1 ½ teaspoons ground cumin

1 teaspoon salt

Directions

In a large pot over medium heat cook the ground beef until the beef is well crumbled and is no longer pink.  Drain the excess fat.  Then add the stewed tomatoes that have been chopped, kidney beans, tomato sauce, chopped onion, minced garlic, tequila and spices.  Simmer for about 25 minutes. Stir from time to time to keep the chili from sticking to the pan.  The alcohol in the tequila should cook off making it suitable for the whole family to enjoy.

Serve with shredded cheddar cheese, sour cream or with other toppings that you like.

Notes

You can modify this recipe to your own tastes.  You can substitute ground turkey for the beef.  To make it spicier you can add chili peppers or cayenne pepper.  Add additional ingredients that you like such as chopped green peppers or sliced mushrooms.  

[awesome-recipes101]

Cornbread Chili Cheesy Casserole

6-8 servings

This is a sweet and savory family friendly recipe as it is not too spicy for kids and is very filling, a great comfort food.

Ingredients

Crust:

1 (8.5) ounce package corn muffin mix

1 egg

½ cup sour cream

½ cup creamed corn

Chili:

1 pound ground beef

1 onion, chopped

2 cloves garlic, minced

1 teaspoon salt

1 tablespoon cumin

1 tablespoon paprika

1 (15 ounce) can fire roasted petite diced tomatoes

1 (8 ounce) can tomato sauce

1 (15 ounce) can kidney beans, drained

1 1/4 cups shredded cheddar cheese

Cooking spray

Directions

Heat oven to 400°.  Spray a 2 ½ quart casserole dish with non-stick cooking spray.

In a medium size bowl combine the corn muffin mix, egg, sour cream and creamed corn.  Mix until well combined.  Pour into the casserole dish and bake for about 20 minutes.  Set aside when done.

While the cornbread is baking place the ground beef, onion and garlic in a Dutch oven or large pot.  Cook and stir the beef, onion and garlic until the beef is brown and crumbled and the onion is tender.  Drain the fat and stir in the salt.  Add the spices and stir.  Mix in the tomatoes, sauce and kidney beans.  Cook over low heat for at least 5 minutes to combine the flavors. 

Pierce the cornbread with a fork all over.  Pour the chili over the cornbread and level it out.  Sprinkle the shredded cheese over the chili.  Bake about 20 minutes until the cheese is golden brown.

Notes

If you want it spicier you can add more spices like chili powder and cayenne pepper.

[awesome-recipes101]

Mexican Spaghetti

6-8 servings

This is a one pot meal that combines Mexican flavors and ingredients with a favorite Italian dish

Ingredients

1 pound chuck ground beef

5 cups water

5 teaspoons beef Better Than Bouillon

1 can (15 ounces) crushed tomatoes

1 can (4.5 ounces) diced green chiles

1 package (1 ounce) taco seasoning

16 ounces (1 box) of spaghetti, uncooked and snapped in half

2 cups shredded Mexican blend cheese (or your favorite cheese)

Directions

In a large pot, about 6 quarts, cook the beef over medium heat.  

Stir until the beef is brown and crumbled.  Drain off the excess fat. 

Stir in the water, beef better than bouillon, tomatoes, chiles and taco seasoning.  Add the spaghetti halves and heat the mixture until it boils.  Then reduce the heat and simmer, uncovered, for 20 to 25 minutes.  Stir the mixture every few minutes to make sure it isn’t sticking.

When the spaghetti is tender to your taste top with the cheese and wait a few minutes for it to melt.  Serve immediately.

Notes: 

Better than Bouillon should be available at your grocery store and gives a deeper flavor to your dishes than regular bouillon but if you can’t find it just use bouillon. 

Crushed tomatoes are like a thick tomato sauce.  You can also use pureed tomatoes.

If you want the spaghetti to be spicier add some hot sauce.

[awesome-recipes101]

Beefed Up Baked Potatoes

6-12 servings

This is a dish that uses ground beef, shredded cheddar cheese and other ingredients which are added to the mashed up contents of the potatoes.

Ingredients

6 large baking potatoes (about 5 pounds)

1 pound chuck ground beef (80/20)

2 tablespoons chopped onion

½ cup sour cream

1 (4 ounce) can chopped green chilies

4 tablespoons butter, melted

1 tablespoon Worcestershire sauce

1 ½ teaspoons salt

1 teaspoon garlic powder

1 teaspoon chili powder

2 cups shredded cheddar cheese

Directions

Preheat oven to 375°.  Scrub the potatoes and, using a fork, poke several holes in the potatoes to allow steam to escape as they bake.  Bake the potatoes for 1 hour or more until they are done.  Set them aside to let them cool down enough to handle.

Place the beef and onions in a skillet and cook until the meat is well crumbled and browned.  Drain the fat from the pan.

Cut the baked potatoes in half lengthwise.  Cut and scoop out the contents of the potatoes leaving about ¼ inch of potato next to the skin.  Work carefully so as not to tear the skin which will soon be stuffed.

Place the scooped out potatoes in a large bowl and add the sour cream, chilies, butter, Worcestershire sauce, salt, garlic powder and chili powder and mash.  Stir in the ground beef until blended.  Stuff the potato skins and place them on a baking  sheet.  Bake in a 350° oven for 10 to 15 minutes. 

Take them out and sprinkle the shredded cheese on top.  Place them back in the oven under the broiler and broil for a few minutes until the cheese is melted and gooey looking.

Take them out and serve.

[awesome-recipes101]

Thai Ground Beef Salad

4 servings

This tasty salad is made from ground beef that has been cooked in a peanut sauce that is poured over crunchy, chopped up lettuce and assorted veggies.

Ingredients

Peanut sauce:

2/3 cup creamy peanut butter

2 garlic cloves, minced

¼ cup lemon juice

¼ cup low sodium soy sauce

1 tablespoon granulated sugar

¼ teaspoon ground cayenne red pepper

2/3 cup milk

½ teaspoon coconut extract

Salad:

1 pound chuck ground beef

2 cups lettuce, chopped into bite size pieces

1 cup Broccoli Cole Slaw

1 cup of red bell pepper, sliced

½ cup red onion, sliced

Directions

To make the peanut sauce place all of the sauce ingredients in a food processor and blend on low for about two minutes or until the mixture is smooth.  Set aside until needed.

Cook and stir the ground beef in a large skillet until the beef is well crumbled and no longer pink. Drain the excess fat.  Stir in the peanut sauce and bring to a boil.  Let the beef and peanut sauce simmer for about 10 minutes to allow the meat to absorb some of the peanut sauce and the sauce to thicken.

Chop the lettuce into bite size pieces and place in a large bowl.  Slice the red pepper and onion and place in the bowl along with the broccoli cole slaw.

Add the cooked ground beef to the veggies and stir to combine.  Eat and enjoy!

Notes

You can modify this recipe to suit your own tastes.  Broccoli Cole Slaw is sold in larger grocery stores in the produce section.

[awesome-recipes101]

Cincinnati Chili

4-6 servings

First of all, Cincinnati Chili is not chili.  Secondly, it is not like the traditional meat sauce that goes over a plate of spaghetti. This Chili is a meat sauce but with Mediterranean flavors that happens to go over spaghetti and which is then covered with a full layer of finely shredded cheddar cheese.

Ingredients

1 pound chuck ground beef, 80/20

1 onion, chopped (1 cup)

2 cups beef broth or bouillon

1 (8 ounce) can tomato sauce

1 ½ tablespoons chili powder

1 tablespoon cider vinegar

1 teaspoon Worcestershire sauce

1 garlic clove, minced (1 teaspoon)

½ teaspoon ground cinnamon

½ teaspoon ground cumin

¼ teaspoon salt

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

1 Bay leaf

¼ teaspoon cayenne pepper (optional)

 Cooked spaghetti

 Garnish:

Finely shredded cheddar cheese

chopped onion

sour cream

Oyster crackers

Kidney beans

Directions

Crumble and cook the ground beef and onions in a large skillet until the beef is no longer pink.  Drain the fat from the pan.  Place several scoops at a time into a food processor and briefly grind the meat before proceeding with chili to make the meat finely ground.  Pour the finely ground meat into a slow cooker. You may need to repeat this process several times depending on the amount of food the processor can handle.

After the finely ground beef and onions have been placed in a slow cooker, stir in the beef broth, tomato sauce, chili powder, vinegar, Worcestershire sauce, garlic, cinnamon, cumin, salt, allspice, cloves, bay leaf and cayenne pepper ( if used) Cook uncovered for 2-4 hours on low. Add hot water at ½ cup at a time if necessary to prevent the chili from burning or becoming too thick.  The chili may be better the next day after the flavors have blended.

Serve over cooked spaghetti, topped with finely shredded cheddar cheese. Add chopped onions, sour cream, oyster crackers and kidney beans if preferred.  You can offer some Tabasco sauce also.

Notes

You can modify this recipe to suit your own tastes.  For example you can substitute ground turkey.  To make it to your own taste add or subtract spices. Make some corn bread as a side dish.

According to Dann Woellert, author of The Authentic History of Cincinnati Chili, "There is no chili parlor in Cincinnati that uses chocolate in its chili." Therefore, this recipe does not include any chocolate but you can add in 1 tablespoon of cocoa powder if you prefer.

[awesome-recipes101]

Mongolian Ground Beef Salad

4-6 servings

This salad is made from a warm ground beef sauce that is poured over crunchy, chopped up Romaine lettuce

Ingredients

4-6 cups Romaine lettuce, chopped into bite size pieces

2 tablespoons canola oil

2 tablespoons garlic cloves, minced

2 tablespoons ginger root, minced

1 pound chuck ground beef

½ teaspoon salt (more or less depending on preference and taste)

2 tablespoons low sodium soy sauce

1 tablespoon Balsamic vinegar

1 tablespoon white Rice vinegar

1 cup water

4 teaspoons cornstarch

2 tablespoons water

1 teaspoon Sesame oil

Directions

Chop the Romaine lettuce into bite size pieces and place about a cup into each serving bowl or plate.

In a large, heated skillet pour in the canola oil.  Add the minced garlic cloves and ginger and cook for a few minutes until they are tender.  Stir in the ground beef until the beef is well crumbled and is no longer pink. Drain off the excess fat. 

Add the salt, soy sauce, and vinegars and mix.  Add the water and blend.  Bring the meat sauce to a boil.

Combine the cornstarch and water in a bowl.  Pour the mixture into the meat sauce.  Stir and in a couple of minutes the meat sauce will have thickened.

Remove from the heat and add the Sesame oil and blend.  Pour equal amounts over the lettuce in the dishes and serve.

Notes

You can modify this recipe to suit your own tastes.  For example you can substitute ground turkey for the beef. 

This could be enough for a meal or just the first course.