Beef Recipes
Sloppy Joe
Ingredients
1lb ground beef
2 -3 stalks celery, chopped
1 small onion, chopped
1 (8 ounce) can tomato sauce
1/4 cup ketchup
1/4 cup barbecue sauce (your favorite)
1 tablespoon firmly packed brown sugar
1 teaspoon dry mustard
salt and pepper
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
In a large skillet, brown ground beef, celery and onion.
Drain the fat, who needs it?
Stir in remaining ingredients, simmer covered, 15-20 minutes, stirring occasionally.
If Joes appear too loose, leave cover off and let moisture evaporate.
Cook until it's the consistency you like for serving on toasted buns, with French fries and coleslaw.
Southwestern Stuffed Bell Peppers
Ingredients
1 lb lean ground beef
1/4 cup chopped onions
1 (1 1/4 ounce) packages taco seasoning mix
1 eggs, beaten
2 cups cooked rice
4 -6 bell peppers
1 (19 ounce) cans diced tomatoes
1 (15 -16 ounce) jars salsa
shredded cheddar cheese
sour cream
Combine beef, onion, seasoning mix and egg in a large bowl.
Add rice and mix well.
Cut peppers in half lengthwise; remove seeds and membrane.
Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
Place peppers, cut side up, on top of the tomatoes.
Spoon beef mixture into peppers, mounding as necessary.
Top each pepper with salsa.
Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
Serve with sour cream and additional salsa.
Ingredients
1lb ground beef
2 -3 stalks celery, chopped
1 small onion, chopped
1 (8 ounce) can tomato sauce
1/4 cup ketchup
1/4 cup barbecue sauce (your favorite)
1 tablespoon firmly packed brown sugar
1 teaspoon dry mustard
salt and pepper
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
In a large skillet, brown ground beef, celery and onion.
Drain the fat, who needs it?
Stir in remaining ingredients, simmer covered, 15-20 minutes, stirring occasionally.
If Joes appear too loose, leave cover off and let moisture evaporate.
Cook until it's the consistency you like for serving on toasted buns, with French fries and coleslaw.
Southwestern Stuffed Bell Peppers
Ingredients
1 lb lean ground beef
1/4 cup chopped onions
1 (1 1/4 ounce) packages taco seasoning mix
1 eggs, beaten
2 cups cooked rice
4 -6 bell peppers
1 (19 ounce) cans diced tomatoes
1 (15 -16 ounce) jars salsa
shredded cheddar cheese
sour cream
Combine beef, onion, seasoning mix and egg in a large bowl.
Add rice and mix well.
Cut peppers in half lengthwise; remove seeds and membrane.
Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
Place peppers, cut side up, on top of the tomatoes.
Spoon beef mixture into peppers, mounding as necessary.
Top each pepper with salsa.
Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
Serve with sour cream and additional salsa.