Easy Ground Beef Recipes

1 teaspoon active dry yeast
2 tablespoons sugar, divided
3/4 cup warm water (110 degrees to 115 degrees F), divided
2 tablespoons butter or margarine, softened
2 tablespoons nonfat dry milk powder
1 egg, beaten
1/2 teaspoon salt
2 cups all-purpose flour
FILLING:
1 pound lean ground beef
1/4 cup sliced fresh mushrooms
1 (8 ounce) can tomato sauce
2 tablespoons taco seasoning
1 egg, beaten
1/2 cup shredded Cheddar cheese
1/4 cup sliced ripe olives

1 tablespoon butter
1 small red onion, diced
1 tablespoon minced garlic
3/4 cup plain lowfat yogurt
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon mustard powder
1 teaspoon garlic powder
1 tablespoon horseradish
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
2 tablespoons Worcestershire sauce
2 tablespoons low-sodium soy sauce
1 tablespoon chipotle-flavored hot sauce
2 pounds lean ground beef

1 (8 ounce) package egg noodles
1 tablespoon margarine
1 pound ground beef chuck
2 (8 ounce) cans tomato sauce
1 cup cottage cheese
1 (8 ounce) package cream cheese, softened
1/4 cup sour cream
1/3 cup chopped green onions
1 tablespoon finely chopped green bell pepper
2 tablespoons margarine, melted

5 pounds ground beef
1/2 large onion, diced
1 tablespoon pumpkin pie spice
1 teaspoon dried thyme
1/2 teaspoon ground dried rosemary
salt to taste
1 3/4 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce, or to taste
2 (10.75 ounce) cans condensed tomato soup
1 1/2 (10.75 ounce) cans condensed cream of celery soup
1 (29 ounce) can pure pumpkin

1 pound ground beef
1 pinch salt
4 teaspoons prepared mustard
4 large hamburger buns
4 teaspoons butter
1 small sweet onion, thinly sliced
4 slices American cheese
1 large tomato, thinly sliced
4 leaves iceberg lettuce, shredded
4 teaspoons mayonnaise (optional)

2 cups water
1 cup uncooked white rice
3 large green bell peppers, halved and seeded
1 1/2 pounds lean ground beef
1 onion, diced
garlic powder to taste
salt to taste
ground black pepper to taste
1 (15 ounce) can tomato sauce
2 cups finely shredded mozzarella cheese

1 1/2 pounds beef cube steak
3 tablespoons all-purpose flour
1 tablespoon olive oil
1/2 tablespoon butter
1 onion, chopped
1 clove garlic, minced
1 cube beef bouillon, dissolved in 1 cup water
1 (15 ounce) can sliced potatoes, drained
1 (8 ounce) can peas and carrots
1 teaspoon browning sauce
1/2 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon ground black pepper

6 medium tomatoes – peeled, seeded and chopped
1 medium onion, chopped
3 ribs celery, diced
1 (8 ounce) can tomato sauce
1 cup water
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
4 medium green peppers
1 pound lean ground beef
1 cup instant rice, cooked
1 teaspoon dried basil

2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

1 pound lean ground beef
1 large onion, diced
4 large potatoes, peeled and diced
1 (10 fluid ounce) bottle Worcestershire sauce
salt and pepper to taste