Spaghetti and Meat Squares
Prep Time 5 min Total Time 30 min Servings 6
pound lean ground beef or ground turkey
cup dry bread crumbs
tablespoon instant minced onion
teaspoon garlic salt
jar (26 to 28 ounces) tomato pasta sauce (any variety)
cups hot cooked spaghetti
1. Heat oven to 400°. Mix all ingredients except pasta sauce and spaghetti. Press mixture evenly in ungreased rectangular pan, 11x7x1 1/2 inches. Cut into 1 1/4-inch squares.
2. Bake uncovered about 15 minutes or until no longer pink in center and juice is clear; drain. Separate meat squares.
3. Mix meat squares and pasta sauce in 3-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until hot. Serve over spaghetti.
1 package Knorr® Pasta Sides™ – Cheesy Cheddar, prepared according to package directions
1 cup crumbled plain tortilla chips
1/2 cup shredded cheddar cheese(about 2 oz.)
Preheat oven to 375°.
Brown ground beef, onion and chili powder in 12-inch nonstick skillet over medium high heat, stirring until beef is almost done, about 4 minutes. Stir in salsa and beans and cook, stirring occasionally, an additional 10 minutes.
Layer 1/2 of the beef mixture in bottom of baking dish, top with Knorr® Pasta Sides™ – Cheesy Cheddar. Top with remaining beef mixture, then tortilla chips and cheese. Bake 10 minutes or until cheese is melted.
Cost per recipe*: $5.02 Cost per serving*: $1.255 Cost is based on prices gathered at Walmart, North Bergen – Great Value products used where applicable.
“> Italian-style Goulash
1 pound ground beef
1 yellow onion
1/2 green bell pepper, diced or sliced in short, thin strips
2-3 tablespoons olive oil, for sautéing
4 cloves garlic, minced
1 large zucchini, thinly sliced into coins
sea or kosher salt and fresh black pepper
1 teaspoon Italian seasoning
1/2 teaspoon basil
14 ounce can diced tomatoes
8 ounces elbow pasta
2/3 cup Romano or Parmesan cheese, grated, plus more for serving
Thinly sliced zucchini coins are gently sautéed with onion, garlic and Italian seasonings then tossed with cooked ground beef and diced tomatoes only to simmer slowly before being tossed again with pasta and Parmesan cheese.
1. In a large skillet brown ground beef over medium heat. Remove cooked beef, set aside, drain grease.
2. Sauté onion and bell pepper in two tablespoons olive oil over medium low heat until tender. Add garlic and sauté until fragrant. Add zucchini, season with salt and pepper, add herbs, sauté until zucchini start to soften around the edges. Add hamburger back in and tomatoes. Simmer for 15-20 minutes.
3. Meanwhile cook pasta to al dente according to package directions in plenty of salted water.
4. In a large mixing bowl toss pasta, ground beef and cheese together. Serve immediately with crusty Italian bread and extra cheese for sprinkling over top.
l pound lean (at least 80%) ground beef, cooked, drained
1 can (15 oz) sloppy joe sauce
1 teaspoon chili powder
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits
1/2 cup shredded cheddar cheese (2 oz)
1. Heat oven to 375° F. In large skillet, cook ground beef over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. Stir in sauce and chili powder; simmer 5 minutes.
2. Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and about 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on ungreased cookie sheet.
3. Bake 9 to 14 minutes or until golden brown.
Old-Fashioned Skillet Goulash Ingredients:
1 pound ground beef
2 onions, chopped
1 (10-ounce) can condensed tomato soup
2 (14-ounce) cans diced tomatoes with garlic, don’t drain
2 teaspoons apple cider vinegar
2 teaspoons sugar
1-3 teaspoons paprika, to taste
1 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup water
3 cups rotini pasta
1/4 cup chopped flat-leaf parsley, if desired
Preparation: In very large skillet, cook ground beef and onion until meat is browned and onion is tender, stirring to break up meat. Drain well. Add soup, diced tomatoes with their liquid, vinegar, sugar, paprika, marjoram, salt, pepper, and water and cook for 8-10 minutes until mixture starts to boil, stirring frequently. Add pasta and bring back to a simmer. Simmer, uncovered, stirring frequently, until pasta is tender, about 12-18 minutes. Sprinkle with fresh parsley, if using, and serve. Review: Our entire family, kids included wanted seconds and thirds of this dish. paired it with a green tomato dinner salad, and corn on the cob.
Credit: Photograph and recipe are copyright of Linda Larsen.
3 cups finely shredded Cheddar Jack cheese, divided
3 cups nacho-flavored tortilla chips, crushed and divided
Garnish: chopped tomatoes and green onions
Cook ground beef and onion in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Add beans, corn, tomato sauce and seasoning mix; stir until blended. Simmer over medium heat 10 minutes.
Pour half of beef mixture into a lightly greased 13″x9″ baking pan. Top with 1 1/2 cups each of cheese and crushed chips; top with remaining beef mixture and remaining 1 1/2 cups each of cheese and chips. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until bubbly and golden. Sprinkle with chopped tomatoes and green onions, if desired.
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup milk
1/2 cup Original Bisquick® mix 2 eggs
Garnishes, if desired
12 mini kosher dill pickles 1 medium tomato, chopped Ketchup and mustard
1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. • 2. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.
• 3. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.
• 4. Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes.
Credit: Recipe and photograph are property of http://www.bettycrocker.com.