Ground Beef, Ground Beef and More Ground Beef!
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  1. #1

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    Default Ground Beef, Ground Beef and More Ground Beef!

    Just a few ways that I use ground beef!

    Enchilda Bake
    1 c. salsa
    1 can enchilda-mild red sauce
    1 can cream of mushroom soup
    1 can black beans,drained
    1 lb. hamburger meat,cooked-rinsed
    flour tortillas
    shredded cheese
    Mix salsa,enchilda sauce and soup;set aside. Mix the hamburger and beans. In a greased 9x13 pan spread some sauce mixture. cover bottom with tortillas-tear some to fit. sprinke meat mixture. Repeat with tortilla,meat,torilla end with sauce on top and sides. Bake 350* until hot and bubbly. Sprinkle with cheese and let sit for 5 minutes.

    Taste great microwaved the next day. Freezes great too!


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    Meatballs in Mushroom Sauce

    2lbs lean ground beef
    2 slices of dry bread, crumbled
    1 small onion, diced fine
    1/4 c milk
    2 eggs
    garlic powder, salt & pepper to taste.

    Mix together well and make meatballs. Broil on drip pan until browned. Drain on paper towels.

    Sauce
    1 can cream of mushroom soup
    1 can golden mushroom soup
    1 soup can water
    1/4 c dry red wine
    1 small can sliced mushrooms, drained

    Combine sauce ingredients in saucepan, heat to boiling and simmer 15 mins.

    Place browned, drained meatballs in large casserole dish. Pour sauce over all and bake at 325 for 45 mins. Serve with mashed potatoes or noodles.

    Note: you can also make them small and serve as an appetizer. I love them with mashed potatoes.


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    Mini Meatball Sandwiches
    Makes 56

    1 loaf Pepperidge Farm thin-sliced white bread
    1 pound ground pork
    1 large egg
    1/2 cup grated Romano cheese
    1/4 cup finely chopped fresh flat-leaf parsley
    1 clove garlic, very finely chopped
    1 teaspoon Italian herbs
    Pinch of coarse salt
    Pinch of freshly ground pepper
    8 tablespoons (1 stick) unsalted butter, room temperature

    1. Preheat oven to 325°. In the bowl of a food processor, process the heels of the bread to fine bread crumbs. Measure 1/2 cup, and set aside.

    2. In a large bowl, combine pork, egg, cheese, parsley, reserved bread crumbs, garlic, herbs, salt, and pepper. Mix well to combine.

    3. Line a baking sheet with parchment paper. Roll meat mixture into 1-inch balls, and place on prepared baking sheet. Lay two slices bread on work surface. Butter one side of each piece. Place four meatballs on the buttered surface of one slice of bread. Top with a second slice of bread, buttered side down. Press firmly to adhere. Use a serrated knife to cut crusts from bread. Cut sandwich into four equal squares. Transfer to a baking sheet. Repeat with remaining meatballs and bread. (This process can be done assembly-line style, lining up slices of buttered bread and assembling a number of them at a time.)

    4. Bake sandwiches until the meatballs are cooked through, 30 to 40 minutes. Cool briefly before serving.


    Any recipes you like to use GB in ladies?

    Susie in MN

  2. #2

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    Default

    Thanks for the recipes. I have some gb that I have to deal with. I found a couple new ideas.

  3. #3
    Registered User Katybird's Avatar
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    Thanks for the great recipes!

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