Three Great Ground Beef Recipes

Comfort Casserole

2 lbs Lean ground beef
1 cup chopped onion
1 cup chopped celery
2 large garlic cloves finely minced
1/2 tsp pepper
1 cup sliced fresh mushrooms
1 tablespoon beef bouillon powder
2 1/4 cups boiling water
1/4 cup sodium reduced Soy Sauce
1 cup Long grain white rice, uncooked

Scramble-fry the beef, onion, celery, garlic and pepper in a non-stick skillet until the beef is no longer pink. Drain. Add the mushrooms and saute for 5 minutes.

Dissolve the bouillon powder in the boiling water and add to the beef mixture. Mix well. Stir in the soy sauce and the rice. Simmer, covered for 30 minutes or until the rice is tender.

Serve with crisp sliced cucumbers, sliced tomatoes and greens.

Serves 4

Tamale Pie

1 1/2 lbs lean ground beef
2 cloves of garlic finely minced
28 oz can of diced tomatoes with juice
2 teaspoons chili powder
salt and pepper to taste

Topping
1 cup all purpose white flour
3/4 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspo0n baking soda
1/2 teaspoon salt
3 tablespoons grated Parmesan cheese (optional)
1 large egg
1 cup buttermilk
1/4 cup vegetable oil
hot pepper sauce

Scramble fry the beef and garlic in a large non-stick skillet till well browned. Drain then add the tomatoes and the chilli powder. Mix and bring to a boil. Reduce the heat and simmer until thickened. Should be like thick spaghetti sauce. Add salt and pepper to taste. Pour mixture into a 10 inche deep dish pie plate.

Topping:
Stir the flour, cornmeal, sugar, baking powder, baking soda and spices together in a bowl. Mix well. Add the Parmesan cheese and toss. Beat the egg, buttermilk, oil and a few dashed of hot sauce together in a separate bowl. Add the egg mixuture to the dry stuff. Stir until just moistened. Spread the cornmeal mixture evenly over the meat. Bake in a 375 degree F. oven for 30 minutes or until the topping is golden.

Serve with vegetable platter and sour cream and salsa for dipping.

NOTE: I usually use plain old milk instead of buttermilk or sour milk and there has not been a really noticeable difference in the outcome.

Serves 6

Creamy Greek Bake

1/2 cup salad dressing or mayo
1/4 cup white flour
2 cups milk
1 lb lean ground beef
1 cup chopped onion
1 clove minced garlic
5 1/2 os. tomato paste
1/4 teaspoon ground cinnamon
1 large egg
1/4 teaspoon nutmeg
1/3 cup grated Parmesan Cheese
1 1/2 cups elbow macaroni cooked and drained
Paprika

Whisk together the salad dressing and flour until smooth. Beat in the milk a little at a time. Simmer over low heat until thick, stirring frequently. Remove from heat and pour into a bowl. Let the sauce cool while you prepare the meat.

Scramble fry the beef in a no stick skillet with the onion and garlic until the beef is browned. Drain. Stir in the tomato paste and cinnamon. Remove from heat. Stir the beaten egg into the white sauce along with the nutmeg and the cheese. Mix well. Add the macaroni to this and mix well. In a lightly sprayed 3 quart casserole layer the macaroni mixture alternately with the beef ending in a macaroni layer - Macaroni, beef, macaroni, beef and the last macaroni layer. Sprinkle with paprika. Bake, covered, in a 350 degree F. oven for 25 minutes or until hot and set.

Serve with crisp green salad.

Serves 4 generously

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