Tuesday, December 22, 2009

Keeping Hamburger Interesting

The following are recipe's for ground beef. Ground beef can be used for a host of delicious dishes and appetizers.  Go beyond the burger and the helper. All of these recipe's are from people I have met through my travels across this great country and they are all (or were) directly involved in the cattle industry.  They are family farmers and ranchers just I am; people who know beef!

Mexican Casserole

1 ½ lb ground beef
1 medium onion
1 can cream of mushroom soup
1 c evaporated milk
1 small can chopped green chilies
10 – 12 tortillas
1 ½ tsp salt
Dash of pepper
Dash of garlic salt
1 ½ c American cheese

Preheat oven at 400.
Brown meat with salt, pepper, garlic salt and chopped onion.
Drain fat from meat.
Mix soup with milk and chilies in saucepan.
Place tortillas on cookie sheet in warm oven, just long enough to warm, then dip in soup mixture.
Line 9 x 13 inch baking dish with tortillas.
Mix soup and meat mixtures.
Alternate meat mixture with the tortillas.
Top with meat mixture, then grated cheese.
Bake about 30 minutes.

Recipe from Frances Henard, New Mexico.

 Meat Pie

Pie Shell/Crust

1 lb ground beef
½ c bread crumbs
½ (8 oz) can tomato sauce
½ c onion, chopped
¼ c green pepper, chopped

Mix and pat into pie shell.


1 ½ c minute rice
1 c water
1 ½ cans tomato sauce
1 c grated cheddar cheese
½ tsp salt

Preheat oven to 350.
Mix all but ½ cup of the cheese.
Spoon the mixture into the shell.
Bake for 25 minutes covered with foil.
Remove foil and add ½ cup cheese.
Bake for 10 to 15 minutes more.

Recipe from Sherry Colyer, Idaho

Lanea’s Favorite Skillet Dish

3 strips bacon
1 lb ground beef
1 c sliced onion
1 (1lb) can stewed tomatoes
½ c water
1 tsp salt
¼ tsp pepper
1 Tbsp Worcestershire sauce
2 medium potatoes, diced
1 c green pepper strips
2 c coarsely chopped cabbage
1 c chopped celery

Fry bacon in a skillet until crisp.
Remove and drain on paper towels; crumble.
Saute beef and onion in 2 Tbsp bacon fat until meat is well browned.
Add tomatoes, water, salt, pepper, Worcestershire sauce, potatoes, green pepper, cabbage, celery and bacon.
Bring to a boil; reduce heat.
Cover and simmer 20 minutes, until vegetable are tender.

Recipe from Lanea Gunderson, Montana.

Meat-Potato Quiche

3 Tbsp vegetable oil
3 c coarsely shredded raw potatoes
1 c grated Swiss or Cheddar cheese
¾ to 1 ½ c browned hamburger
¼ c chopped onion
1 c evaporated milk
2 eggs
½ tsp salt
1/8 tsp pepper
1 Tbsp parsley flakes

Preheat oven to 425.
In 9 inch pie pan, stir together vegetable oil and potatoes.
Press evenly into pie crust shape.
Bake for 15 minutes, just until brown.
Remove from oven.

Layer on cheese, hamburger and onion.
In bowl, beat milk, salt, eggs and pepper.
Pour over other ingredients.
Sprinkle with parsley flakes.
Return to oven and bake about 30 minutes or until lightly browned.
Inserted knife blade, 1 inch from edge, should come out clean.
Allow to cool 5 minutes before cutting into wedges.

Recipe from Lanea Gunderson, Montana.

Zesty Cocktail Meatballs


1 lb ground beef
1 egg, beaten
1 c soft bread crumbs (about 2 slices)
¼ c milk
3 Tbsp finely chopped onion
½ tsp salt

Preheat oven to 375.
In large mixing bowl, combine beaten egg, bread crumbs, milk, chopped onion and salt.
Add meat and mix well.
Shape into 8 dozen 1 inch balls.
Place the meatballs in a 15 ½ x 10 ½ x 2 ¼ inch baking pan.
Bake for 20 to 25 minutes.


1 (10 oz) jar grape jelly
1 (12 oz) bottle chili sauce

Melt grape jelly and chili sauce in a saucepan.
Add meatballs and simmer 15 to 20 minutes, until meatballs are heated through (if you stored for later.)
• Only simmer for 5 – 10 minutes if meatballs were prepared at the same time.

Recipe from Jerry Nicholson, Washington

Hot Hamburger Dip

1 lb hamburger
½ c chopped onion
1/3 tsp garlic powder
1 (8 oz) can tomato sauce
¼ c catsup
¾ tsp oregano
1 (8 oz) pkg cream cheese
1/3 c Parmesan cheese

Brown the ground beef, onion and garlic powder.
Drain off the extra fat.
Stir in remaining ingredients.
Cover and simmer 15 minutes.
Serve with choice of dipping agents.
Yields approximately 24 servings.

Recipe from Buell Jackson, Iowa.

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About Me

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Jeff Fowle is a fourth generation family farmer and rancher from Etna, California. He and his wife Erin and son Kyle raise registered Angus cattle, Percheron draft horses, warmbloods, alfalfa and alfalfa-grass hay. They also start and train horses for riding, jumping, and driving. Their family run ranch has incorporated many environmentally beneficial and water efficient technologies and management strategies. Jeff attended college at Colorado State University for two years and Cal Poly San Luis Obispo for four and earned his Bachelor of Science degree in Animal Science. Following college, he worked in Washington State for a year as a herdsman for BB Cattle Company and then returned to Etna, California in 1995 to own and operate KK Bar Ranch and Siskiyou Percherons. The latter was started by his grandfather, Clarence Dudley, who devoted much of his time to the Percheron Horse Association of America, specifically to developing their youth education program.