Posts Tagged ‘ground beef’

There are a thousand recipes for taco salad out there and I am not a huge fan so I have not tried many.  I do however, love my grandma’s taco salad!  It is fairly simple and makes a great “group” meal.  We have it nearly every time the whole family gets together.

1 lb ground beef

1/2 pkg taco seasoning

1/2 medium onion, chopped

1 medium onion, chopped

1 avocado, sliced or chopped

1 can kidney beans, drained and rinsed

1 1/2 cups sharp cheddar, shredded

1/2 cup salsa of your choice

1/2 of a 16 oz bag of tortilla chips

1/2 head of iceberg lettuce, sliced so it falls apart nicely in the bowl

1 cup french dressing of your choice

Brown and drain your ground beef and then return it to the pan.  Sprinkle and mix in the taco seasoning (use 1/2 the package but don’t worry, it does not have to be exact).  Keep on low heat to keep it warm while assembling the rest of the salad.  In a large bowl, add all of your ingredients (when adding the chips, I grab by the handfuls and sort of squish or crush it a little as I add it.  This way it breaks up the chips into smaller pieces).  Stir well and serve with salsa and sour cream.


This recipe serves 6 to 7 people as an only dish.  I imagine if it was served as a side dish or in a potluck setting, it would go further.

Erin, The Burbs


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My family loves cheesesteaks and I don’t mind making them but sometimes the meat is a pain in the butt!  Slicing it thin is tedious.  Anyway, for a quicker version, with less to do, I decided to do a ground beef version.  In the end it tasted like Philly Cheesesteak and looked like Sloppy Joes so it is so named…Sloppy Cheesesteaks.

Here is what you will need:

Sandwich or Hamburger Buns

1 lb ground beef

1 yellow onion, chopped or thinly sliced

1 bell pepper, chopped or thinly sliced

2 cloves garlic, finely chopped

4-5 ounces mushrooms, sliced

1/2 cup beef broth

2 T cream cheese

1 T Worcestershire sauce

Provolone or American cheese slices

Start by browning 1 lb of ground beef in a large pan or pot.  Strain fat and set aside.  In the same pan (add about 1 T of cooking oil if your meat did not leave enough), add 1 chopped or thinly sliced onion, 1 chopped or thinly sliced bell pepper, and about half of an 8oz package of sliced mushrooms.  If you are a mushroom fan like me, you can sneak it a little more than that  😉   Cook that, stirring often, on medium-high heat for about 3 minutes.  Add 2 cloves finely chopped garlic and continue cooking, stirring often, for another 2 to 3 minutes, until all the vegetables are softened.  Now, throw the meat back in, and add 1/2 cup beef broth, 1 T Worcestershire sauce, and 2 T cream cheese.  Reduce heat to a medium and cook for 5 more minutes, stirring often.  That is basically it.

There is debate as to whether Provolone or American cheese is proper for a Philly Cheesesteak.  I haven’t (and won’t) do the research to discover truly what is correct but I just say this, Go with what you like!  I prefer provolone, Husband prefers american.

Pile some meat on a bun and place a slice of Provolone or American cheese on top.  With the sandwich still open faced, place on a rack in the oven with the oven set to broil.  Allow to broil just long enough to melt the cheese.

Serve while warm!

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Erin, The Burbs

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I also call these homemade hot pockets.  I came up with this because my little brother is a teenager and likes hot pockets so much he would eat them for each and every meal.  Well as we all know, hot pockets are expensive, especially when multiple pockets are eaten at each meal for multiple meals a day.  Needless to say, my mother was complaining about it.  So I came up with this alternative that he LOVED and at least eliminated some of the hot pocket consumption.

This recipe will feed approximately 5 people.

Start with 1 lb hamburger and 1/4 quarter of a large onion, chopped.  Brown these together in a pan.

Once the hamburger is browned and the onions are soft, drain the fat and then return it all to the pan.  Next add 1 tsp garlic powder and salt and pepper to taste.  Also add cheese.  Now there is no set amount here, just add enough for your liking.  We like ours super cheesy so I use a decent amount.  I also make this with different cheeses sometimes.  I have used grated cheddar, pepperjack, or other cheese before but this time I just felt like having…..well…..cheap food (as in that cheap tasting but still somehow good tasting), so I added velveeta this time.

Continue cooking until cheese is melted.  Preheat your oven to 350*F.

Now grab two canned dough sheets.  These are the rectangle sheets of dough that come in a pop open can and you roll them out.  Cut each one into six fairly even squares.

Spoon your cheeseburger mixture evenly among all the squares.  (I am only showing one square done in this next picture).

Now top it with a little more cheese if desired and close it up.  Do this by grabbing two opposite corners and bringing them together and sort of squishing them so that they won’t pull apart.

Now grab the other two and do the same thing.

Now if needed, and you can see in the above picture that mine did need it, squish any open sides together so the filling does not fall out.

Place all these pockets on a greased cookie sheet and bake for about 12 to 15 minutes until golden brown.  Serve with some ketchup and you are done!

Hope you enjoy!  Erin, The Burbs

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