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Easy ground beef recipes

Hamburger dinners, meatballs, meatloaf, tacos and chili from Morfi's library of 14,000+ home recipes.

Why ground beef is the weeknight hero

Ground beef might be the most useful thing in the freezer. It thaws fast, cooks in minutes, costs less than most cuts, and works in almost every cuisine — Italian meatballs, Tex-Mex tacos, classic American meatloaf, and a big pot of chili. If you've got a pound of it and no plan, this page is for you.

A few tips: brown it in a hot pan without crowding so it sears instead of steaming, drain extra fat for lighter dishes, and season generously — ground beef loves salt, garlic, onion, and a little acid. Cook a double batch and you've got the start of tomorrow's dinner, too.

What is Morfi?

Morfi is a free app, with a raccoon chef mascot, that helps you figure out what to cook based on what's already in your kitchen. Take a photo of your fridge, pantry, or cabinets; Morfi identifies the ingredients and searches more than 14,000 recipes for the best matches. Have ground beef, a can of tomatoes, and some tortillas? Morfi will surface the recipes that use exactly that — and tell you if you're only one ingredient short.

  • Recipes that fit your pantry. Suggestions are ranked by how many ingredients you already have.
  • Your household's tastes. Save dietary needs, allergies, and disliked foods so ideas always fit your family.
  • Menu planning. Add recipes to a weekly menu and get an automatic shopping list.
  • Grocery price tracking. Scan receipts to see what you pay for staples like ground beef and which store is cheapest.

Found a family favorite? Save it, and it's one tap away the next time ground beef is on sale.

How to use this page

Scroll down to browse ground beef recipes from Morfi's shared library, organized by dish: everyday hamburger dinners, meatballs, meatloaf, tacos and sloppy joes, and chili. Tap a recipe for the full ingredient list and instructions — free, no account needed. When you want ideas built around your own fridge, try the Morfi app.

Ground beef & hamburger dinners

The weeknight workhorse.

Ground Beef Florentine

60 minServes 4
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All that I can say is that I tasted this at a pot-luck buffet dinner, and it is WONDERFUL!!!

Ingredients

  • lean ground beef
  • /2 cup onion (finely diced)
  • frozen spinach (thawed and drained)
  • (8 ounce) package Philadelphia Cream Cheese (softened)
  • /2 cup heavy cream
  • /2 cup shredded parmesan cheese
  • 3 cups shredded cheese (4 or 6 blend)
  • /8 teaspoon garlic powder
  • /8 teaspoon dry mustard
  • /8 teaspoon nutmeg
  • salt and pepper

Instructions

  1. Preheat oven to 350 degrees. Spray a large baking dish with nonstick cooking spray.
  2. In a large skillet, brown the ground beef and onion. Add the spinach, garlic powder and dry mustard, and cook until the meat is done.
  3. In a large bowl, combine the softened cream cheese, heavy cream, Parmesan, nutmeg, salt and pepper to taste and mix well.
  4. Combine the cream cheese mixture and the meat mixture in the large bowl.
  5. Spoon the entire combined mixture into the large baking dish. Top with the 4 or 6 blend shredded cheese.
  6. Bake, uncovered, for 30 minutes or until bubbly and slightly golden browned.

Simple Hamburger Helper

30 minServes 4
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This dish can be made with any number of vegetables. This meal is as simple as Hamburger Helper, but homemade so more healthy.

Ingredients

  • ground beef
  • (10 ounce) can cream of mushroom soup
  • /4 cup milk
  • pasta
  • reen pepper, chopped

Instructions

  1. In a large pot cook pasta according to package directions until almost ready, drain water.
  2. Fry hamburger until it is no longer pink.
  3. Mix hamburger in to the pasta. Add soup, milk and green pepper until well blended.
  4. Cover and simmer until pasta is completed cooking.

Hamburger Beans

60 minServes 12
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When I grew up my father was the one who cooked dinner on weeknights. He enjoyed "inventing" dishes from what was on hand. This is my tweaked version of his creation. Delicious, quick to make and easy on the budget. My kids always used to fight over the leftovers, if there *were* any. Wonderful served with a fresh salad, apple sauce and bread & butter. Servings is a guess-timate, but it makes eno

Ingredients

  • (28 ounce) cans baked beans (Bush's Best Original works best, *NOT* BBQ varieties)
  • ground beef (I prefer meatloaf mix)
  • small onions, chopped (use Vidalia Sweet Onions if available)
  • arlic cloves, crushed (or more if you like!)
  • butter

Instructions

  1. In a large frying pan, cook hamburger until no longer pink, 10-15 minutes.
  2. Break into small pieces with a spatula and drain off grease.
  3. While ground beef is cooking, chop onions and peel garlic cloves & crush.
  4. Melt butter in bottom of a large cooking pot on medium heat; saute the onions 5 minutes.
  5. Add garlic to the onions and continue to saute until onions are translucent, another 2-3 minutes.
  6. Add beans, ground beef and brown sugar to pot and stir well.
  7. Heat on medium-low heat and simmer for 20-30 minutes, stirring occasionally.

Garlic Cheddar Cheese Hamburgers

30 minServes 2
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I happened to have some fresh farmers market garlic cheddar cheese but this recipe can be amended any way to accommodate the cheese you have at home!

Ingredients

  • 1 1/2 lb ground sirloin
  • garlic cheddar cheese, cut in 1/2 inch cubes
  • salt and pepper
  • paprika

Instructions

  1. Mix beef in bowl with salt, pepper and paprika.
  2. Divide in 4 patties.
  3. Form patties around cubes (2 or more) of cheese.
  4. Make sure all cheese is covered by meat and patties are not too thin.
  5. Heat pan on high heat.
  6. Cook burger for 6-7 minutes on one side.
  7. Flip and cook for another 6 min turning the heat to medium.
  8. Serve on a toasted bun with sliced bacon, tomato and your favorite sauce!

Ground Beef Skillet Casserole

60 minServes 6
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Easy to make, uses one pot, and is a complete meal.

Ingredients

  • (15 1/4 ounce) cans canned sliced potatoes, drained
  • (15 1/4 ounce) cans corn, drained
  • (15 1/4 ounce) can diced tomatoes, drained
  • (10 1/2 ounce) can condensed cream of potato soup
  • ground beef, browned and drained
  • salt and pepper
  • cajun seasoning

Instructions

  1. In a large skillet.
  2. Place all the ingredients in the skillet except the soup.
  3. Cook down for about ten minutes, then add the soup.
  4. Cook for another twenty minutes or until the potatoes are done.

Hamburger Soup

30 minServes 8
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From 1001 Low Fat Recipes

Ingredients

  • ground beef
  • small onion, chopped
  • (16 ounce) can diced tomatoes
  • sliced carrots
  • broccoli florets
  • beef broth
  • (15 ounce) can black beans, drained and rinsed
  • (15 ounce) can great northern beans, drained and rinsed
  • /2 teaspoon dried thyme
  • salt and pepper

Instructions

  1. Cook beef and onions in large saucepan until beef is browned, about 10 minutes.
  2. Stir in remaining ingredients and heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes. Season to taste with salt and pepper.

Meatballs

Saucy, freezable, crowd-pleasing.

Cooks Country Spaghetti And Meatballs

60 minServes 4
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Weeknight Spaghetti and Meatballs

Ingredients

  • meatloaf mix
  • /3 cup panko breadcrumbs
  • arge egg, lightly beaten
  • arlic cloves, minced
  • olive oil
  • (28 ounce) can crushed tomatoes
  • water
  • spaghetti, broken in half
  • /4 cup chopped fresh basil
  • salt (to taste)

Instructions

  1. 1. Combine meat, bread crumbs, egg, and half of garlic in bowl and knead gently until combined. Form mixture into 4 dozen 1-inch meatballs. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook meatballs until well browned all over, about 5 minutes. Transfer meatballs to plate.
  2. 2. Add remaining garlic to skillet and cook until fragrant, about 30 seconds. Add tomatoes, water, and pasta and bring to boil. Cover, reduce heat to medium-low, and cook, stirring often, until pasta begins to soften, about 7 minutes. Return meatballs to pan and simmer, covered, until meatballs are cooked through and pasta is al dente, about 5 minutes longer. Off heat, stir in basil, and season with salt and pepper to taste. Serve.

Cranberry Glazed Appetizer Meatballs

60 minServes 1
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Another appie recipe for your collection. My family likes these on game day so they can "graze" all day long. So easy and tastes really good.

Ingredients

  • ground beef
  • /2 cup onion, finely chopped
  • /2 cup breadcrumbs
  • /2 teaspoon salt
  • /8 teaspoon pepper

Instructions

  1. Heat oven to 375.
  2. In large bowl, combine ground beef, onion, breadcrumbs, salt, pepper and eggs; blend well.
  3. Shape into 1 inch meatballs; place in ungreased 15x10x1 inch baking pan.
  4. Bake at 375 for 25 to 30 minutes our until meatballs are browned and no linger pink in center.
  5. Meanwhile, in large saucepan, combine sauce ingredients; blend well.
  6. Bring to a boil over medium heat.
  7. Reduce heat to low; simmer 5 minutes, stirring occasionally.
  8. Add meatballs to sauce; stir to coat.
  9. Cook over medium heat about 5 minutes or until thoroughly heated, stirring occasionally.

Cocktail Meatballs In Saffron Sauce (Passover)

30 minServes 6
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From an online post for Passover by Manischewitz. You can make it without Passover ingredients too year round. I haven't made this yet but wanted to share it. This can also be served as a main dish for about 4 servings.

Ingredients

  • ground beef
  • /2 cup matzo meal, crumbs called Italian Herb coating crumbs, Manischewitz makes it for Passover
  • small onion, minced
  • fresh parsley, chopped
  • arlic cloves, crushed
  • salt
  • /4 teaspoon ground black pepper
  • cake crumbs
  • extra virgin olive oil
  • (10 1/2 ounce) can chicken broth
  • /2 teaspoon saffron thread, crumbled

Instructions

  1. In a medium bowl, combine beef, crumbs, onion, parsley, garlic, salt, pepper and 1/4 cup water until mixture is well blended.
  2. Shape into 1-inch meatballs.
  3. In 12-inch skillet over medium-high heat, in 2 tablespoons of hot oil, cook half the meatballs at a time until browned on all sides, turning constantly.
  4. Remove to bowl.
  5. Repeat with remaining meatballs and oil.
  6. Into the drippings remaining in the skillet, stir chicken broth and saffron.
  7. Return meatballs and their juices to skillet.
  8. Cook over high heat until boiling.
  9. Cover and simmer 10 minutes or until meatballs are tender, stirring occasionally.
  10. Sprinkle with fresh parsley.

Cinnamon Rice Meatballs

60 minServes 4
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Another recipe snagged on cafemom.com.This is great for kids with allergies.

Ingredients

  • small onion
  • lean ground beef
  • /2 cup uncooked rice
  • /2 cup cups water
  • /2 cup water
  • /4 teaspoon celery salt
  • /4 teaspoon salt
  • /4 teaspoon pepper
  • /4 teaspoon garlic powder

Instructions

  1. 1. Preheat oven to 350 degrees. Spray an 8 x 12 inch baking pan with nonstick spray.
  2. 2. Peel off the outer skin of the onion, and chop the rest into very small pieces.
  3. 3. In a medium bowl, mix the onion, ground beef, rice 1/2 cup of water, celery salt, salt, pepper, garlic powder, mint and parsley. Mix by hands.
  4. 4. With your hands, shape the meat mixture into Ping-Pong sized balls.
  5. 5. Place the meatballs in the baking pan.
  6. 6. In a small bowl, stir together the cinnamon, 1/2 cup of water, and the tomato sauce. Spool this sauce over the meatballs.
  7. 7. Cover the baking pan with foil. Bake for 45 minutes. Uncover the pan and bake 15 minutes longer.

Cranberry Glazed Meatballs

60 minServes 4
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Johnston's Cranberry Marsh

Ingredients

  • /4 lb ground beef
  • /2 lb ground pork
  • /4 cup breadcrumbs
  • arlic cloves, chopped
  • /2 teaspoon salt
  • /2 teaspoon ground ginger
  • /4 teaspoon pepper
  • egg
  • /2 cup cranberry sauce
  • cranberry sauce
  • vinegar
  • brown sugar

Instructions

  1. Meatballs: Combine ingredients, shape into meatballs, bake at 400°F 10 to 12 minutes, turning once.
  2. Sauce: Heat sauce ingredients.
  3. Put meatballs in casserole. Pour sauce over meatballs. Bake at 350°F for 15 – 20 minutes.

Albondigas Al Chipotle (Meatballs In Chipotle Sauce)

60 minServes 4
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DH and I have two favorite meatball recipes, this one and meatballs in a mexican-style soup. I like these in sandwiches; he likes them in tortillas. Sometimes I just make the sauce for pasta. This is also a good recipe to double and freeze.

Ingredients

  • ground pork
  • bacon, coarsely chopped
  • arlic clove, diced (I use 2 if using bottled minced garlic)
  • /2 cup breadcrumbs
  • eggs
  • salt
  • /2 teaspoon coarse-ground black pepper
  • dried mint
  • /2 teaspoon dried epazote
  • (28 ounce) can whole canned tomatoes
  • arlic cloves (again, I increase if using bottled minced)
  • ned chipotle chiles
  • adobo sauce (from chipotle can)

Instructions

  1. Preheat oven to 450.
  2. Make meatballs:
  3. Combine all meatball ingredients in a large bowl. Mix well with hands (or a wooden spoon if you must, but using your hands works better and is much more fun!) Form into medium-large balls (I usually get 15), and place in a 13x9 baking dish. Bake until browned, 15 minutes. Drain excess fat from dish.
  4. While meatballs are baking, make sauce:
  5. Combine sauce ingredients in blender and process to a smooth puree.
  6. Pour sauce over browned meatballs and return to oven for another 20 minutes, or until the sauce is thickened. We like the sauce nice and thick, but if you prefer a thinner sauce, add a little chicken or beef broth to it.

Meatloaf

Comfort food, sliced.

Gouda's Meatloaf Muffins

60 minServes 12
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I have a 16 month old who is all about finger foods. We went to Cheesecake Factory and he loved the meatloaf, so I figured I'd make some at home - only it had to be freezeable and individual portions. Thus the use of the muffin tin. I like the mix of lamb and ground beef I think it keeps them moist.

Ingredients

  • ground beef
  • ground lamb
  • medium onion, diced fine
  • red bell pepper, diced fine
  • /4 cup carrot, shredded
  • /4 cup zucchini, shredded
  • garlic, diced
  • sea salt
  • black pepper
  • (15 ounce) can tomato sauce
  • 1 1/2 cup oats
  • rogan josh masala (Penzeys)
  • lamb seasoning (Penzey's)

Instructions

  1. Mix all ingredients in a bowl - and form meatloaf muffins. I dome the tops so they look like actual muffins
  2. Put into a 350 degree oven tented in tinfoil for 30 minutes Remove foil and cook for an additional 15.
  3. Serve with mashed potatoes and peas.

Meatloaf Sauce Recipe

60 minServes 6
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I found this on the internet last year some time. Sorry I don't remember where but it is very good on meatloaf.

Ingredients

  • ketchup
  • brown sugar, packed
  • grape jelly
  • /2 teaspoon prepared mustard
  • /8 teaspoon onion salt or 1/8 teaspoon garlic salt
  • /4 teaspoon minced onion
  • Worcestershire sauce

Instructions

  1. Combine all ingredients in a sauce pan and heat slowly on medium heat until all ingredients are dissolved (except the onion) and sauce begins to bubble slightly.
  2. This should be done about 20 minutes before the meatloaf is done baking. Remove meatloaf from oven and spread the hot mixture over the meatloaf liberally. Return prepared meatloaf to the oven for the remaining 20 minutes.

Meatloaf

60 minServes 4
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just the classic soup mix meatloaf--nothing fancy at all. i am adding it here to add to my cookbook so i can throw away papers!it is the only meat loaf i have ever liked---i think because of the catsup in the meat.

Ingredients

  • ground beef
  • cracker crumb
  • egg
  • /2 cup water
  • /4 cup ketchup
  • envelope lipton onion and mushroom soup mix

Instructions

  1. add all ingredients to a large ziploc bag.
  2. seal and mix with hands.
  3. pat into a meatloaf pan or free form on a cookie sheet.
  4. bake at 350 degrees for 45 minutes.
  5. to cut cook time pat into muffin cups for mini meatloaves in half the time.

Low Carb Green Chile And Monterey Jack Cheese Stuffed Meatloaf

60 minServes 4
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I made this receipe tonight, for the first time, and my husband and I LOVED it! So, of course, I had to post it here on Zaar! This is a nice twist on meatloaf (in, fact, I don't even like meatloaf, but I loved this)! It is incredibly flavorful, almost addicting (I know my husband could not stop eating it, and actually requested that we make this a weekly affair), and also inexpensive, and fairly

Ingredients

  • ground beef
  • eggs
  • 3 minced garlic cloves
  • /2 teaspoon salt
  • /2 teaspoon cumin
  • chili powder
  • (4 ounce) cans diced green chilies

Instructions

  1. Mix the ground beef, eggs, and spices together in large bowl.
  2. Roll out the ground beef mixture into a flat square on a large sheet of wax paper.
  3. Sprinkle with cheese and one can green chiles (leave additional cheese for topping).
  4. Roll the wax paper, with the meatloaf in the middle, until the meatloaf shapes into a loaf shape. Carefully unfold the wax paper, around the meatloaf, and remove.
  5. Gently twist the ends of the meatloaf, so that the cheese and chiles do not leak out, while cooking.
  6. Place in standard loaf pan.
  7. Sprinkle with additional spices, if desired.
  8. Top with geen chiles, sour cream, and additional cheese.
  9. Bake in 400 oven for 45 mins to one hour.

Cheesy Meatloaf Ring

30 minServes 6
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A glass ring mold is perfect for cooking this meatloaf. I use a glass pie plate, don't have a glass ring mold. I just watch to make sure it cooks properly.

Ingredients

  • cheddar cheese soup
  • lean ground beef
  • bread, crunbled (about 2 cups)
  • egg
  • /4 cup milk
  • /2 cup onion, chopped
  • /4 cup green pepper, chopped
  • fresh parsley, chopped
  • /2 teaspoon oregano

Instructions

  1. Mix 1/2 cup Cheddar cheese soup, beef, breadcrumbs, egg , milk, onion, green pepper, parsley, oregano and pepper in a medium bowl just until blended.
  2. Press into an 8 3/4-inch microwave-safe glass ring, smoothing top.
  3. Microwave on high for 8 minutes, rotating dish a half turn after 6 minutes, or until cooked.
  4. Cover with plastic wrap; let stand 5 minutes.
  5. Combine remaining soup and sour cream in a 2-cup glass measure.
  6. Cover with plastic wrap.
  7. Microwave on HIGH for 3 minutes, stirring once.
  8. Pour over meatloaf or serve in a gravy boat.

Vegetable Soup Meatloaf

60 minServes 6
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From Reminisce Magazine, submitted by Lola Miller.

Ingredients

  • white bread, torn
  • (10 1/2 ounce) can condensed vegetarian vegetable soup, undiluted
  • small onion, chopped
  • egg, beaten
  • /2 teaspoon salt

Instructions

  1. In a large bowl, soak bread in soup for 5 mintes.
  2. Stir in the onion, egg, salt and pepper.
  3. Crumble beef over mixture and mix well.
  4. Shape into an 8 in x 4 in loaf.
  5. Line and 11 in x 7 in x 2 in baking dish with foil and grease the foil.
  6. Place meatloaf in pan; top with tomato sauce.
  7. Bake uncovered at 350 for 50-60 minutes or until a meat thermometer reads 160.
  8. Let stand for 10 minutes before slicing.

Tacos, burritos & sloppy joes

Hand-held and family-friendly.

Lighter Beef And Bean Enchiladas

60 minServes 5
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These are fantastic! You cannot tell that they are reduced-fat (in comparison with other enchiladas). I serve these with a generous dollop of light sour cream. Great fix for a comfort food craving!

Ingredients

  • 8-inch 97% fat free flour tortillas
  • salsa
  • /2 cup water
  • lean ground beef
  • (15 ounce) can black beans, rinsed and drained
  • taco seasoning or 1 tablespoon southwest seasoning
  • (8 1/2 ounce) jar enchilada sauce

Instructions

  1. Preheat oven to 350.
  2. Brown ground beef in a large skillet.
  3. Drain and return to skillet.
  4. Add water, 1/4 cup of enchilada sauce, the taco or Santa Fe seasoning, and salsa.
  5. Simmer for about 5 minutes.
  6. Sprinkle in 1/4 cup of the cheese and stir.
  7. Spread 1/4 cup of the enchilada sauce over the bottom of a 9x13 inch baking dish.
  8. Spread 1/2 cup of the beef mixture in the center of a tortilla and roll up, then place in the pan seam side down.
  9. Repeat until all tortillas are gone.
  10. If there are any juices left in the pan, pour them evenly over the tortillas.
  11. Pour the remaining enchilada sauce evenly over the tortillas, and sprinkle with remaining cheese.
  12. Bake for 20-25 minutes or until heated through.

Ww Low Fat Taco Beef Skillet Dinner

30 minServes 3
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Since starting Weight Watchers, I have missed the flavour of Mexican foods. But with calorie-filled toppings and wraps, they're not always diet-friendly. So I came up with this meal- it has the flavours of Mexican food without the majority of the calories and if you have extra points, you can even add a little guacamole or sour cream on top! It's worth using fresh salsa, not the jarred stuff for t

Ingredients

  • arge red onion
  • reen bell pepper
  • beef stock
  • long grain white rice
  • extra lean ground beef
  • /4 cup frozen corn
  • /2 cup water
  • (1 1/4 ounce) packet taco seasoning
  • fresh salsa (not from a jar)

Instructions

  1. Finely chop the red onion and green pepper and set aside.
  2. Put the beef stock in a saucepan and heat to boiling. Add the rice and cook, covered, until done (for my brand of rice this takes around 25 minutes).
  3. Meanwhile, in a non-stick skillet start to brown the ground beef for 3 minutes.
  4. Add the chopped red onion and bell pepper and cook, stirring, for a further 7 minutes.
  5. Add the frozen corn and cook for 3 minutes more.
  6. Add the water and taco spice mix. Turn down the heat and cook until the meat is done and the liquid is almost completely absorbed. This takes 5-10 minutes.
  7. Meanwhile check on the rice- it should be nearly done. Remove from the heat when cooked and the liquid is absorbed.
  8. When the meat mixture is cooked, stir in the rice.
  9. Turn off the heat and stir in the salsa. Serve immediately, topped with coriander/ cilantro if desired.

Beefy Taco Dip

30 minServes 4
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Taste of Home Recipe Collection 2000

Ingredients

  • /2 lb ground beef
  • chili powder
  • chunky salsa
  • cream cheese, cut into 1-inch cubes
  • /2 cup shredded cheddar cheese
  • chopped tomato
  • d green onion
  • d ripe olives
  • sour cream
  • tortilla chips

Instructions

  1. In a large skillet, cook beef with chili powder until no longer pink; drain.
  2. Add salsa, cream cheese and cheddar cheese.
  3. Heat until cheese melts.
  4. Top with tomatoes, onions, olives and sour cream if desired.
  5. Serve with tortilla chips.

Beefy Bean Burritos Oamc

30 minServes 4
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These burritos can satisfy the pickiest eater. Very versatile! Can be frozen and reheated assembled or unassembled.

Ingredients

  • ground beef
  • onion, chopped
  • arlic cloves, minced
  • (10 ounce) can refried beans
  • (14 ounce) jar chunky salsa
  • chili powder
  • cumin
  • (4 ounce) can chopped jalapeno peppers
  • cheddar cheese, shredded
  • flour tortillas

Instructions

  1. Brown ground beef with onions and garlic; then drain. Add all remaining ingredients except cheese. Simmer for 10 to 15 minutes.
  2. Cool mixture to room temperature in the fridge.
  3. Unassembled: freeze mixture in bags. Thaw overnight, then heat meat mixture in a pan before assembling burritos. Bake at 250 degrees for 10 to 12 minutes.
  4. Assembled: spread chilled mixture on tortillas and top with cheese, then flash freeze and wrap individually. Microwave: Cook on high, 1 at a time for 4 minutes. Oven: Bake at 400 degrees for 15 to 25 minutes.

Slow-cooker Beef Taco Filling

60 minServes 5
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Slow cooked Beef Taco Filling

Ingredients

  • beef roast
  • 3 large tomatoes
  • 2 medium onion
  • (1 1/2 ounce) packages of favorite taco seasoning
  • /2 cup beef broth
  • oil

Instructions

  1. 1) Set the slow cooker to high and add the oil. Dice the onions and the tomatoes and saut them for two or three minutes.
  2. 2) Stir in one of the taco seasoning packets and the broth. Add roast to the slow cooker, set it to low and cook for 6-8 hours.
  3. 3) After the cooking time remove the roast and shred it. Add the beef back in to the slow cooker and mix well also add the second Taco seasoning package.
  4. 4) Add to taco shells and top with favorite toppings.

Roast Beef Dinner Enchiladas (Lite-bleu)

30 minServes 4
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A great dinner all rolled up into one and baked in a casserole dish. This is a great recipe for using up leftovers, and looks elegant too.

Ingredients

  • olive oil
  • /2 onion, chopped
  • arlic cloves, minced
  • (12 ounce) jar beef gravy
  • (14 1/2 ounce) can diced tomatoes
  • italian seasoning
  • roast beef, cooked (sliced about 1/2-inch thick)
  • mashed potatoes
  • broccoli, cut up and cooked
  • diced carrot, cooked
  • chopped parsley
  • parmesan cheese

Instructions

  1. Pre-heat oven to 350°F In a medium saucepan, heat the oil and add the onions and garlic. Cook for one to two minutes. Add gravy, tomatoes, and italian seasoning.
  2. Meanwhile, heat potatoes and gently fold in broccoli and carrots. To each slice of roast beef, spread about 1/2 cup of the potato mixture and roll up. Place beef rolls, seam side down, in a baking dish sprayed with non-stick cooking spray.
  3. Spoon gravy mixture over beef rolls, cover and bake for 20-25 minutes. Uncover, sprinkle with parsley and parmesan, and serve.

Chili

One pot, big flavor.

Lower Fat Beef And Macaroni Chili

30 minServes 4
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An easy weekday meal, and lower fat because there's not a ton of cheese. Good flavor, FAST.

Ingredients

  • macaroni, uncooked
  • /2 lb ground beef
  • /2 teaspoon garlic powder
  • chili powder
  • salt
  • pepper, freshly ground
  • tomato soup
  • low fat mozzarella

Instructions

  1. Cook macaroni.
  2. Brown meat in large saucepan and drain off.
  3. all fat.
  4. Add garlic, chili powder, salt and pepper.
  5. Mix well and cook on low about 5 minutes.
  6. Add cooked macaroni and tomato soup.
  7. Heat thoroughly.
  8. Just before serving add grated cheese.
  9. Cover and heat until cheese melts.

Tex-mex Smoky Beef Chili Hash

30 minServes 4
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Patricia Harmon won $10,000 when she submitted this recipe in the 2001 National Beef Cook-Off Contest. Very easy and quick with prepared roast beef and potatoes. Patricia also recommends rolling it in tortillas or a sandwich or offering it with eggs for breakfast. From "Hometown Cooking" magazine April 2002 issue.

Ingredients

  • (20 ounce) package refrigerated diced potatoes, with onion
  • cooking oil
  • (17 ounce) package refrigerated cooked beef roast, au jus
  • salsa
  • /2-1 teaspoon finely chopped canned chipotle chile, plus
  • adobo sauce
  • shredded four-cheese Mexican blend cheese

Instructions

  1. In a large nonstick skillet, cook the potatoes in hot oil for 8 to 10 minutes or until light brown, stirring often.
  2. Meanwhile, cut roast into 1-inch pieces.
  3. Combine packaged gravy, salsa chipotle pepper, and adobo sauce.
  4. Add beef and gravy mixture to potatoes in skillet, stirring just until combined.
  5. Cover and cook over medium heat for 10 minutes.
  6. Uncover, sprinkle with cheese.
  7. Cook, covered for 1 to 2 minutes more or until cheese is melted.