Quick and Easy

Hamburger Recipes
Volume 2

by Rachael Gray
Want more recipes?
Check out these other great recipe collections by
Rachael Gray…
50 Low Fat Hamburger Recipes Made Easy
50 Low Fat Hamburger Recipes Made Easy Volume 2
50 Quick and Easy Chicken Recipes
50 Quick and Easy Chicken Recipes Volume 2
50 Quick and Easy Chicken Recipes Volume 3
50 Quick and Easy Dessert Recipes
50 Quick and Easy Hamburger Recipes
50 Quick and Easy Hamburger Recipes Volume 2
50 Quick and Easy Pasta Recipes
50 Quick and Easy Pork Recipes
 What cook doesn’t love to havea huge supply
of quick and easy recipes at their fingertips?The Quick
and Easy Hamburger Recipes, Volume 2, was created
so there is no short supply of delicious entrees for you
to make in a hurry. There are 50 recipes that are super
easy to make and will satisfy even the hungriest of
family members.
There are recipes for super fast meat loaves,
tasty Ethnic dishes from the Greek Islands and the
countries in the Mediterranean. When you feel like
experimenting with different dishes, look no farther
than those easy dishes to fix.
The Quick and Easy Hamburger Recipes book
contains recipes for meatballs, meatball dishes,
casseroles and even burger to cook on the grill. When
you have a beautiful sunny day where you want to
cook outdoors, find a burger recipe. If it is a cold and
blustery night, find a soup recipe to warm you up.
Since there are so many great tastes to try,
what are you waiting for? Start flipping through the
recipes and pick out your first three, or five or ten to
try out!
 TABLE OF CONTENTS
1. Goulash
2. Apple Meatloaf
3. Italian Soup
4. Hamburger and Wild Rice Skillet
5. Hamburger Hash
6.Lite and Tasty Meatloaf
7. Greek Tacos
8. Stuffed Meatloaf
9. Danish Meatloaf
10.Russian Meat Patties
11. Mexi-Tex Skillet Dinner
12. Salisbury Steak
13. Taco Filling
14. Beef& Cheese Quiche
15. Baked Minestrone
16. Crockpot Tortellini
17.Cheesy Sloppy Joes
18. Pizza Fondue
19. Beef and Cheese Pot Pie
20. Pinto Bean Taco Mix
21.One Dish Spaghetti
22. Chili in a Biscuit Bowl
23. Mexican Lasagna
24. Mushroom Burgers
25. Beef Casserole with Polenta
26. Cheeseburger Pie
27. Smothered Enchiladas
28. Chili Topped Baked Potatoes
29. Chili & Cheese Hash Browns
30. Porcupine Meatballs
31. Stroganoff Casserole
32. Baked Sloppy Joes
33. Sicilian Supper
34. Beef Egg Rolls
35. Hamburger Salad Sandwiches
36. Protein Meatloaf
37. Manicotti
38. Florida Steak
39. BBQ Beef
40. Pasties
41. Burger Bundles
42. Cheddar Chili
43. Beef and Spanish Rice
44. Slow Cooker Meatball Sandwiches
45. Beef and Potato Bake
46. Pizza Meatloaf
47. Hamburger Calzones
48. Greek Beef Pie
49. Mediterranean Stuffed Burgers
50. BBQ Burgers
1. Goulash
Ingredients:
• 1 pound ground beef
• 2 onions, chopped
• 1 (10-ounce) can condensed tomato
soup
• 2 (14-ounce) cans diced tomatoes
with garlic, undrained
• 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
Directions:

1. In a large skillet, cook ground beef and onion

until browned. Drain and then add soup, diced
tomatoes with their liquid, vinegar, sugar,
paprika, marjoram, salt, pepper, and water and
cook for 8-10 minutes. Add the pasta and bring
to a simmer. Cook for 12 to 15 minutes.
Sprinkle with parsley and serve.
2. Apple Meatloaf
Ingredients:
• 1 onion, finely chopped
• 2 cups soft bread crumbs
• 1 cup applesauce
• 1 egg, beaten
• 1/8 tsp. pepper
• 1 lb. ground beef
• 1 lb. ground pork
• 1 cup applesauce
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. Dijon mustard
• 2 Tbsp. brown sugar
Directions:

1. In a microwave bowl, cook onion until soft. Add

bread crumbs, 1 cup applesauce, egg and
pepper. Mix well. Stir in beef and pork. Shape
in to loaf in a baking dish. Bake at 350 degrees
for 90 minutes.
2. In a saucepan, add 1 cup applesauce, vinegar,
mustard and brown sugar. Heat until blended.
Spoon some over the meatloaf every 30
minutes. Let sit for 15 minutes before slicing.
3. Italian Soup
Ingredients:
• 1 lb. lean (at least 80%) ground beef
• 1 medium onion, chopped (1/2 cup)
• 1 box Hamburger Helper® lasagna
• 5 cups hot water
• 1 can (14.5 oz.) whole tomatoes,
undrained
• 1 cup frozen corn
• 2 tablespoons grated Parmesan
cheese
• 1 small zucchini, chopped (1 cup)
• Additional grated Parmesan cheese, if
desired
Directions:

1. In a pan, brown beef and onion. Stir in hot

water and sauce from Hamburger Helper,
tomatoes, corn and cheese. Bring to a boil and
simmer for 10 minutes.
4. Hamburger and Wild
Rice Skillet
Ingredients:
• 1 (6.25-oz.) pkg. quick-cooking long
grain and wild rice
• 2 cups water
• 2 tablespoons margarine or butter
• 1 lb. ground beef
• 1 (10 3/4-oz.) can reduced-sodium
condensed cream of mushroom soup
• 1 (4.5-oz.) jar sliced mushrooms,
drained
• 1/4 cup milk
• 2 teaspoons soy sauce
• 1/2 cup chow Mein noodles
Directions:

1. In a saucepan, cook the rice to package

directions.
2. In a skillet, brown beef and then drain. Add in
cooked rice, soup, mushrooms, milk and soy
sauce. Cook until heated through. Sprinkle with
chow Mein noodles and serve.
5. Hamburger Hash
Ingredients:
• 1 lb. lean ground beef
• 4 cups frozen potatoes O'Brien with
onions and peppers
• 1 (11-oz.) can whole corn with red
and green peppers, undrained
• 3/4 cup water
• 1 teaspoon beef-flavor instant bouillon
• 1 tablespoon chopped fresh parsley, if
desired
Directions:

1. In a skillet, brown the beef and drain. Add

remaining ingredients except for the parsley.
Reduce heat and simmer for 20 minutes.
Season with salt and pepper and garnish with
parsley.
6.Lite and Tasty Meatloaf
Ingredients:
• 2 (1" thick) slices bread
• 1 cup buttermilk
• 2 eggs, beaten
• 2 garlic cloves, minced
• 1 Tbsp. Dijon mustard
• 1/8 tsp. pepper
• 1 tsp. Worcestershire sauce
• 2 Tbsp. ketchup
• 2 lbs. ground chuck
Directions:

1. In a bowl, soak the bread in buttermilk for 20

minutes. Add the eggs, garlic, mustard, pepper,
Worcestershire sauce and ketchup. Mix well
and stir in the beef until combined. Place in a
greased loaf pan and bake for 60 minutes at 350
degrees.
7. Greek Tacos
Ingredients:
• 1 1/2 pounds ground beef
• 1 (6 ounce) package dry Italian food
dressing mix
• 10 taco shells
• 2 cups spinach
• 1 (14.5 ounce) can Muir Glen Fire
Roasted diced tomatoes, drained
• 1/3 cup chopped kalamata olives
• 1/3 cup chopped marinated artichoke
hearts
• 1 cup feta cheese
• 1/3 cup balsamic vinegar
• 1/2 cup olive oil
Directions:

1. In a bowl, mix the vinegar and oil. Salt and

pepper to taste.
2. In a saucepan, brown the beef. Sprinkle the
Italian seasoning. Mix well and remove from
 heat.
3. Layer spinach in the bottom of the taco shells,
and then add beef, tomatoes, olives, artichokes
and feta. Drizzle with dressing before serving.
8. Stuffed Meatloaf
Ingredients:
• 1 Tbsp. olive oil
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 2 eggs, beaten
• 1/2 cup soft bread crumbs
• 1/2 cup tomato juice
• 3 Tbsp. chopped flat-leaf parsley
• 1 tsp. dried oregano leaves
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/2 lb. pork sausage
• 1-1/2 lbs. lean ground beef
• 8 thin slices boiled ham
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Havarti cheese
• 1/4 cup grated Parmesan cheese
Directions:

1. In a microwave bowl, mix oil, onion and garlic

and cook for 2 minutes.
2. In another bowl, combine eggs, bread crumbs,
juice, seasonings and onion mixture. Add
sausage and ground beef and mix thoroughly.
3. Shape mixture in to a loaf on a foil lined pan.
Arrange ham over the meat. Sprinkle cheese on
top. Roll the meat up, using the foil to help
shape. Place seam side down in a greased 9 x
13 pan.
4. Bake at 350 degrees for 70-80 minutes. Let
stand 15 minutes before slicing.
9. Danish Meatloaf
Ingredients:
• 1/4 lb. ground veal
• 1/4 lb. ground beef
• 1/2 lb. ground pork
• 1 onion, chopped
• 1 Tbsp. oil
• 3 Tbsp. flour
• 1 cup club soda
• 1 egg, beaten
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 cup butter
• 2 Tbsp. oil
Directions:

1. In a skillet, sauté onion and 1 tbsp. of oil until

soft. Add the meats and flour. Beat in the club
soda, then egg, salt and pepper. Form in to mini
loaves 4 x 2.
2. In a skillet, melt butter. Sauté mini loaves until
browned. Place in a 300 degree oven to keep
warm until they are all done. Serve hot.
10.Russian Meat Patties
Ingredients:
• 1/2 cup finely chopped onion
• 1 Tbsp. butter
• 2/3 cup quick oats
• 2/3 cup milk
• 1 lb. ground beef
• 1 lb. ground pork
• 2 eggs, beaten
• 1 tsp. salt
• 1 tsp. dill weed
• 1 tsp. dried thyme leaves
• 10 tsp. butter
• 1 cup sour cream
• 2 cups soft bread crumbs
• 1/4 cup olive oil
• 1/4 cup butter
• 1 cup sour cream
Directions:

1. Cook onion in 1 tbsp. butter until tender. Pour in

a bowl and add the oatmeal and milk. Let stand
 for 5 minutes and add in the meats, eggs, salt,
dill, thyme, and pepper and mix gently. Form in
to mini loaves and place 1 tsp. of butter in the
top of each one.
2. Chill for 2 hours in the fridge. After chilling, roll
each patty in sour cream and then bread
crumbs.
3. In a skillet, heat oil and ¼ cup of butter. Place
patties in the skillet and cook until browned on
both sides. Top with sour cream and cook for 4
more minutes before serving.
11. Mexi-Tex Skillet Dinner
Ingredients:
• 1 lb. ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 oz. can tomato sauce
• 2 tsp. chili powder
• 1/4 tsp. cumin
• 2 Tbsp. olive oil
• 4 cups hash brown potatoes, thawed
• 1 large tomato, sliced
• 1/4 cup chopped green chilies
• 1-1/2 cups shredded Mexican cheese
blend
Directions:

1. In a saucepan, cook ground beef with onions

and garlic until browned. Add tomato sauce and
chili powder and bring to a boil. Simmer for 10
minutes.
2. In a skillet, heat oil and add potatoes. Cook in
one layer for 5 minutes and flip to other side.
Remove to a broiler pan. Spoon beef over the
top. Then top with tomatoes, chilies and cheese.
Broil for 3 minutes or until cheese is melted.
12. Salisbury Steak
Ingredients:
• 4 slices bacon
• 1 egg
• 1/4 cup dry bread crumbs
• 1-1/2 tablespoons prepared
horseradish
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon red pepper flakes
• 1 pound ground beef
• 3 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (10.5-ounce) can golden mushroom
soup
• 1 cup milk
• 1 cup beef broth
• 1/3 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1/4 cup grated Parmesan cheese
Directions:

1. In large skillet, cook bacon until crisp. Drain

bacon on paper towels, crumble finely and set
aside. Pour fat from skillet and set aside.
2. In a bowl, mix egg, bread crumbs, horseradish,
mustard, salt, pepper, and red pepper flakes.
Mix and add beef and crumbled bacon and mix
gently. Form into four patties.
3. Melt butter in same skillet used to cook the
bacon. Add beef patties and brown on both
sides. Add onion and garlic to the drippings
remaining in skillet. Cook 8-9 minutes until light
brown. Add soup, milk, broth, cream, and
Worcestershire sauce and bring to a simmer.
Return patties to skillet and cook 9-11 minutes.

4. Stir in cheese and

serve immediately over
hot cooked rice, pasta,
or mashed potatoes.
13. Taco Filling
Ingredients:
• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can refried beans
• 1 (16-ounce) jar chunky salsa
• 1-2 tablespoons chili powder
• 8-10 taco shells
• 1-1/2 cups shredded Cheddar cheese
• 1 cup shredded lettuce
• 1/2 cup sour cream
Directions:

1. In a skillet, brown beef and onion and garlic.

Drain and add refried beans, half the salsa and
chili powder. Allow to simmer.
2. Place beef in the bottom of the tacos and layer
with cheese, lettuce, sour cream and other
garnishes.
14. Beef& Cheese Quiche
Ingredients:
• 2-crust pie crust recipe
• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 5 eggs, beaten
• 2 cups half and half cream or
evaporated milk
• 1 teaspoon dried dill weed
• 1/2 teaspoon dried marjoram leaves
• 2 cups shredded Cheddar or Colby
cheese
• 1/4 cup grated Parmesan cheese
Directions:

1. Spread the pie crust out on the jellyroll pan and

press it to cover the bottom and sides. Place in
 the refrigerator.
2. In a skillet, brown the beef, onion and garlic.
Drain and add the flour, salt, pepper, eggs, half
and half, dill weed, and marjoram. Sprinkle in to
the crust. Then the cheddar cheese, Pour the
egg mix over the top and sprinkle with
parmesan. Bake for 30 minutes at 400 degrees.
Cut in to squares to serve.
15. Baked Minestrone
Ingredients:
• 1 pound ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups mafalda pasta
• 1 (10 ounce) can cream of celery
soup
• 1 cup beef broth
• 1/4 cup water
• 1 (15 ounce) can kidney beans, rinsed
and drained
• 1 cup julienned carrots
• 1 (14 ounce) can tomatoes with basil
and oregano, undrained
• 1 (16 ounce) can corn, undrained
• 1/2 cup grated Parmesan cheese
Directions:

1. In a skillet, brown beef with onion and garlic.

Drain well and add in the remaining ingredients
except for the parmesan. Pour in a casserole
dish. Bake for 60 minutes at 400 degrees.
Remove cover, sprinkle with cheese and bake
for 10 minutes longer.
16. Crockpot Tortellini
Ingredients:
• 1 lb. ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 15 oz. container marinara sauce
• 8 oz. pkg. sliced fresh mushrooms
• 14 oz. can diced tomatoes with
seasonings, undrained
• 15 oz. can tomato sauce
• 1/8 tsp. pepper
• 9 oz. pkg. refrigerated cheese
tortellini
• 1 cup shredded Mozzarella cheese
• 1/4 cup grated Parmesan cheese
Directions:

1. In a skillet, brown the beef and onions. Drain

and add the rest of the ingredients except for
the tortellini. Pour in to a crockpot and cook on
low for 8 hours.
2. Add tortellini and sprinkle with cheese. Cover
and cook for 20 more minutes.
17.Cheesy Sloppy Joes
Ingredients:
• 1 1/2 pounds lean ground beef
• 1 (14.5-oz.) can diced tomatoes
• 1 cup ketchup
• 1/2 cup bottled barbecue sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons chopped pickled
jalapeño peppers (optional)
• 1 tablespoon liquid from pickled
jalapeño peppers (optional)
• 1 (11.25-oz.) package frozen garlic
Texas toast
• 1/2 cup (2 oz.) shredded sharp
Cheddar cheese
Directions:

1. In a skillet, brown the beef. Drain and add the

tomatoes, ketchup and sauces and jalapenos.
Cook for 10 minutes.
2. Prepare garlic toast to package directions.
Serve beef over top and sprinkle with cheese.
18. Pizza Fondue
Ingredients:
• 1 lb. lean ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 (10 oz.) cans pizza sauce
• 1 (16-ounce) jar four cheese Alfredo
sauce
• 1-1/2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 tsp. dried basil leaves
Directions:

1. Brown ground beef, onion and garlic in heavy

skillet. Drain well. Add remaining ingredients
and cook slowly, stirring frequently, until
cheeses melt and mixture is blended. Pour into
fondue pot and eat with bread sticks.
19. Beef and Cheese Pot Pie
Ingredients:
• 1 9" unbaked pie crust
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 lb. ground beef
• 1/4 tsp. pepper
• 1/4 cup ketchup
• 2 Tbsp. mustard
• 2 Tbsp. flour
• 2 eggs, beaten
• 1 cup cottage cheese
• 2 Tbsp. grated Parmesan cheese
Directions:

1. In a skillet, brown the beef, onion and garlic.

Drain and add in the pepper, ketchup, mustard,
and flour and cook and stir for 3 minutes. Pour
in to pie crust lined pan.
2. In a bowl, beat eggs and cottage cheese and
parmesan together. Pour over meat mixture.
Bake for 35 minutes at 350 degrees or until
filling is set.
20. Pinto Bean Taco Mix
Ingredients:
• 1 pound ground beef
• 1 small onion, chopped$
• 1 teaspoon olive oil
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 (15-ounce) can pinto beans, rinsed
and drained
• 1 (8-ounce) can tomato sauce
• 3/4 cup water
• 1/2 cup salsa
• 1 1/2 cups (6 ounces) shredded
Cheddar cheese
• 1 tablespoon chopped fresh cilantro$
• Taco shells or flour tortillas, warmed
• Toppings: shredded lettuce, diced
tomatoes, salsa, sour cream
Directions:

1. In a skillet, brown beef. Drain and place in a

 bowl.
2. In the same skillet, add the oil and onion and
cook until tender. Add the chili powder, cumin,
salt, and beef and cook for 5 minutes. Stir in
beans, tomato sauce, 3/4 cup water, and salsa.
Mash pinto beans in skillet with fork, leaving
some beans whole. Bring to a boil and simmer
for 8 to 10 minutes.
3. Top with cheese and cilantro. Let melt for five
minutes and serve with tortillas and taco shells.
21.One Dish Spaghetti
Ingredients:
• 1 pound ground beef
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 (8-ounce) can tomato sauce
• 1 (6-ounce) can tomato paste
• 3 cups tomato juice
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 to 3 teaspoons chili powder
• 1 teaspoon dried oregano
• Dash of pepper
• 1 (7-ounce) package spaghetti,
uncooked
• Grated Parmesan cheese
Directions:

1. In a pan, brown the beef, onion and cloves.

Drain and add the tomato sauce and remaining
 ingredients except for the spaghetti. Bring to a
boil and simmer for 30 minutes.
2. Add the pasta and stir, simmering for another 20
minutes. Serve with cheese.

2.
22. Chili in a Biscuit Bowl
Ingredients:
• 2 cups biscuit mix
• 2/3 cup milk
• 1/2 teaspoon ground red pepper
• 1 pound ground beef
• 1 medium onion, chopped
• 1 medium-size green bell pepper,
chopped
• 2 (14 1/2-ounce) cans Mexican-style
stewed tomatoes, undrained
• 1 (15-ounce) can kidney beans,
drained and rinsed
• 2 teaspoons chili powder
• Toppings: sour cream, sliced green
onions
Directions:

1. In a bowl, mix the biscuit mix, milk and red

pepper. Turn on to flour covered surface and
shape in to a ball. Divide in to 6 equal pieces.
2. Invert 6 custard cups and place on a greased
baking sheet. Spray with cooking spray and
press dough around the cup. Bake for 12
minutes at 450 degrees. Cool and remove.
3. In a skillet, brown beef, onion and pepper. Add
the remaining ingredients and bring to a boil.
Simmer for 30 minutes. Serve in bread bowl and
add garnishes if desired.
23. Mexican Lasagna
Ingredients:
• 1/2 pound ground mild pork sausage
• 1/2 pound ground beef
• 1 (15-ounce) can jalapeno ranch-style
pinto beans, drained
• 2/3 cup canned diced tomatoes and
green chiles
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (10 3/4-ounce) can cream of celery
soup
• 1 (10 3/4-ounce) can cream of
mushroom soup
• 1 (10-ounce) can enchilada sauce
• 9 (6-inch) corn tortillas
• 2 cups (8 ounces) shredded Cheddar
cheese
• 1 cup (4 ounces) shredded Monterey
Jack cheese
 • 1 medium tomato, seeded and diced
• 4 green onions, chopped
• 1/4 cup chopped fresh cilantro
• 1 medium avocado, chopped
Directions:

1. In a skillet, brown sausage and beef. Drain and

add the beans, chiles, garlic, cumin and salt and
pepper.
2. In a saucepan, cook the soups and enchilada
sauce.
3. Scoop 1/3 of the sauce in the bottom of a
greased 9 x 13 pan. Top with tortillas, then half
of the beef mixture, 1/3 sauce and half the
cheddar cheese. Top with tortillas and repeat.
Sprinkle with cheese and bake for 30 minutes at
350 degrees.
4. Garnish with avocado.
24. Mushroom Burgers
Ingredients:
• 1 Tbsp. olive oil
• 1/2 cup finely chopped mushrooms
• 1/2 teaspoon garlic salt
• 1 lb. ground beef
• 4 slices Swiss or Havarti cheese
• 4 buns
Directions:

In a skillet, sauté mushrooms in oil until tender.

Add to the beef in a bowl and mix. Add in the
garlic salt and form in to 4 patties. Refrigerate
for 2 hours.
Place patties on a heated grill and cook for 6
minutes on each side. Top with Swiss cheese
and cover until it melts. Serve on toasted buns.
25. Beef Casserole with
Polenta
Ingredients:
• 1 teaspoon salt
• 1 cup plain yellow cornmeal
• 1/2 teaspoon Montreal steak
seasoning
• 1 cup shredded sharp Cheddar
cheese, divided
• 1 pound ground chuck
• 1 cup chopped onion
• 1 medium zucchini, cut in half
lengthwise and sliced (about 2 cups)
• 1 tablespoon olive oil
• 2 (14 1/2-oz.) cans petite diced
tomatoes, drained
• 1 (6-oz.) can tomato paste
• 2 tablespoons chopped fresh flat-leaf
parsley
Directions:
1. In a saucepan, bring 3 cups of water and salt to
a boil. Whisk in cornmeal and stir for 3 minutes.
Remove from heat and add steak seasoning and
¼ cheddar cheese. Spread in the bottom of a
greased 11 x 7 pan.
2. In a skillet, brown beef and drain. Set in a bowl.
In the same skillet, sauté onion and zucchini. Stir
in the beef, tomatoes, and tomato paste and
simmer for 10 minutes. Pour over cornmeal
crust.
3. Bake at 350 degrees for 30 minutes. Sprinkle
with parsley before serving.
26. Cheeseburger Pie
Ingredients:
• 1 lb. lean (at least 80%) ground beef
• 1 large onion, chopped (1 cup)
• 1/2 teaspoon salt
• 1 cup shredded Cheddar cheese
• 1/2 cup baking mix
• 1 cup milk
• 2 eggs
Directions:

1. In a skillet, brown beef and onion. Stir in the salt

and then pour in to a greased pie plate. Sprinkle
with cheese.
2. In a bowl, mix the baking mix, milk and eggs.
Pour in to pie plate. Bake at 350 degrees for 25
minutes or until set.
27. Smothered Enchiladas
Ingredients:
• 2 pounds ground beef
• 1 (1 1/4-ounce) package mild taco
seasoning mix
• 1 (4.5-ounce) can chopped green
chiles, divided
• 2 (10 3/4-ounce) cans cream of
chicken soup
• 1 (16-ounce) container sour cream
• 8 (8-inch) flour tortillas
• 2 cups (8 ounces) shredded Cheddar
cheese
Directions:

1. In a skillet, brown beef and drain. Stir in the

taco seasoning and half the chiles and set aside.
In a bowl, mix the soup and sour cream. Pour
half in the bottom of a greased 9 x 13 pan.
2. Spoon the beef in the center of the tortillas and
roll up. Place seam down in the dish. Top with
remaining soup and cheese. Bake for 25
minutes at 350 degrees.
28. Chili Topped Baked
Potatoes
Ingredients:
• 1 pound ground chuck
• 1 onion, chopped
• 1 (16-ounce) can pinto beans,
undrained
• 1 (15 1/4-ounce) can whole kernel
corn, drained
• 1 (14.5-ounce) can diced tomatoes,
undrained
• 1 (10-ounce) can diced tomatoes and
green chiles, undrained
• 1 (1 1/4-ounce) envelope taco
seasoning mix
• 1 (1-ounce) envelope Ranch-style
dressing mix
• 2 cups water
• 4 large baking potatoes
• Garnish with shredded Cheddar
cheese, sour cream, chopped green
onions
Directions:

1. In a pan, brown the beef and onion. Drain and

stir in the beans, corn, tomatoes, seasoning
mixes and water. Bring to a boil and simmer for
20 minutes.
2. Clean potatoes and prick with a fork several
times. Microwave for 14 minutes and turn after
every 5. Let stand for two minutes and set on a
plate. Pour chili mix over the top and serve with
garnish if desired.
29. Chili & Cheese Hash
Browns
Ingredients:
• 1 1/2 pounds lean ground beef
• 1 (15.5-oz.) can original sloppy Joe
sauce
• 1 (15-oz.) can chili with beans
• 1/2 (30-oz.) package frozen country-
style shredded hash browns (about 4
cups)
• 2 cups (8 oz.) shredded Cheddar
cheese
Directions:

1. In a skillet, brown beef and drain. Stir in the

sauce and chili. Spoon mixture in to 8 greased
ramekins. Top with hash browns. Bake at 425
degrees for 30 minutes. Uncover and bake for
10 more minutes. Sprinkle with cheese and bake
for 5 until cheese melts.
30. Porcupine Meatballs
Ingredients:
• 1-1/2 lbs. lean ground beef
• 1/2 cup long grain rice
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. minced onion
• 10 oz. can tomato soup
• 1/2 cup water
Directions:

1. In large bowl, combine meat, rice, salt, pepper

and onion. Shape into small balls. Heat tomato
soup and water in pressure cooker, using brown
function. Drop meat balls in soup mixture. Close
cover securely, then bring up to high pressure
and cook for 10 minutes. Let pressure drop of
its own accord (natural pressure release) and
serve over hot cooked noodles.
31. Stroganoff Casserole
Ingredients:
• 1 pound lean ground beef
• 1/3 cup chopped onion
• 1 package (3/4 ounce) mushroom
gravy mix
• 3/4 cup water
• 1 jar (2 1/2 ounces) sliced
mushrooms, drained
• 1 cup sour cream
• 1 cup baking mix
• 1/4 cup milk
• 1 egg
• 1 small bell pepper, cut into rings
Directions:

1. In a skillet, brown the beef and onion. Drain and

add the dry gravy mix, water and mushrooms.
Cook until thick and remove from heat. Add the
sour cream and spoon in to a greased 11 x 7
pan.
2. In another bowl, mix baking mix, milk and egg.
Spread over beef and top with pepper rings.
3. Bake at 375 degrees for 20 minutes.
32. Baked Sloppy Joes
Ingredients:
• 2 pound ground beef
• 2 medium onions, chopped (1 cup)
• 2 cans (15.5 ounces each) original
sloppy Joe sauce
• 2 cups shredded Cheddar cheese (8
ounces)
• 2 cups baking mix
• 1 cup milk
• 2 eggs
Directions:

1. In a skillet, brown beef and onions. Drain and

stir in sloppy Joe sauce. Sprinkle with cheese.
2. In a bowl, combine mix, milk and eggs. Pour
over the beef mix. Take the skillet and place
covered in the oven. Bake at 400 degrees for 30
minutes.
33. Sicilian Supper
Ingredients:
• 1 lb. ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 (6 ounce) can tomato paste
• 1 (8 ounce) can tomato sauce
• 3/4 cup water
• 1 tsp. dried Italian seasoning
• 2 cups elbow macaroni
• 8 oz. pkg. cream cheese, cubed
• 3/4 cup milk
• 1/3 cup sour cream
• 3/4 cup grated Parmesan cheese,
divided
Directions:

1. Bring a large pot of water to a boil. Cook the

macaroni to package directions and drain.
2. In a skillet, brown beef, onion and garlic. Add
 pepper and simmer until soft. Drain and then
add paste, sauce, water and seasoning. Simmer
for 10 minutes.
3. In a bowl, mix cream cheese and milk. Cook in
the microwave for 2 minutes. Whisk until
thickens. Add to macaroni with ½ cup
parmesan and stir. Pour in to casserole dish
with meat and sprinkle with the rest of the
parmesan. Bake for 25 minutes at 350 degrees.
34. Beef Egg Rolls
Ingredients:
• 1 pound lean ground beef
• 1 onion, thinly sliced
• 1/2 teaspoon dried minced garlic
• 2 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons sherry
• 1 teaspoon ground ginger
• 1 large head cabbage, finely shredded
• 1/4 cup water
• 1 tablespoon vegetable oil
• 1 teaspoon white sugar
• 2 tablespoons soy sauce
• 2 tablespoons sherry
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 quarts vegetable oil for deep frying
• 1 (16 ounce) package egg roll
wrappers
Directions:
1. In a skillet, brown beef, onion and garlic until
soft. Add soy sauce, salt, pepper, sherry and
ginger. Transfer to a bowl when done.
2. In the same skillet, sauté cabbage with water,
oil, sugar, and remaining soy sauce, sherry, salt,
and pepper. Mix in the meat and then remove
from heat.
3. In a deep pan, heat oil to 350 degrees.
4. Fill each egg roll wrapper with ¼ cup of filling
and roll up and seal with water. Drop in to oil
and fry until golden brown. Dry on paper towels
before serving.
35. Hamburger Salad
Sandwiches
Ingredients:
• 1 pound ground beef
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 medium tomato, chopped
• 1/2 cup mayonnaise
• 1/3 cup chopped dill pickles
• 2 tablespoons prepared mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 hamburger buns, split
• Lettuce leaves
Directions:

1. In a large skillet, cook the beef, onion and garlic

until browned. Drain and add the remaining
ingredients. Spoon ½ cup on each bun. Top with
lettuce and serve.
36. Protein Meatloaf
Ingredients:
• 1 1/2 pounds ground beef
• 1 tablespoon Worcestershire sauce
• 1 (4 ounce) can tomato sauce
• 1/3 cup crushed fried pork skins
• 2 eggs
• 2 1/2 tablespoons chili powder
• 1 tablespoon garlic salt
• 1 tablespoon garlic pepper seasoning
Directions:

1. In a bowl, mix beef, sauces, pork skins and

eggs. Season with chili powder, garlic salt and
pepper. Mix until blended. Form a loaf and
placed in a greased pan. Bake at 375 degrees
for 40 minutes.
37. Manicotti
Ingredients:
• 1 pint ricotta cheese
• 2 eggs
• 1 (10 ounce) package frozen chopped
spinach, thawed and drained
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 1/2 tablespoons white sugar
• 1/8 teaspoon salt
• 1/4 teaspoon ground black pepper
• 12 manicotti shells
• 1 (32 ounce) jar spaghetti sauce
Directions:

1. In a bowl, mix together ricotta cheese and eggs.

Stir in spinach, mozzarella cheese, 1/4 cup of
the Parmesan cheese, sugar, salt and pepper.
Stuff into uncooked pasta shells.
2. Spread 1/2 cup spaghetti sauce in the bottom of
a greased baking dish. Arrange stuffed pasta
 shells in a single layer over the sauce. Pour the
remainder of the sauce over the shells. Cover
and chill overnight.
3. Bake at 400 degrees for 40 minutes. Sprinkle
with parmesan and bake for another 15 before
serving.
38. Florida Steak
Ingredients:
• 3 lb. hamburger
• 1 tsp. salt
• ½ tsp. pepper
• ½ tsp. garlic salt
• 1 c bread crumbs
• 1 c milk
• 1 envelope onion soup mix
• 1 can mushrooms
• 1 can mushroom soup
Directions:

1. In a bowl, mix all of the ingredients except for

the soup. Press in to a greased 9 x 13 pan.
Cover and refrigerate overnight.
2. The next day, cut slices and brown each side on
a skillet. Put in a baking dish and pour the soup
over top. Bake at 350 degrees for 1 hour.
39. BBQ Beef
Ingredients:
• 1 pound ground beef
• 1 onion, diced
• 1 c ketchup
• ½ tsp. mustard
• 1 tbsp. vinegar
• 2 tsp. sugar
Directions:

1. In a skillet, fry onions and beef. Add ketchup

and a little water. Stir in the dry ingredients.
Cover and let cook for an additional 30 minutes.
Serve over bread or open rolls.
40. Pasties
Ingredients:
• 1 lb. ground beef
• 1 onion, diced
• 5-6 medium-sized red potatoes, cubed
• 2 c. diced veggies
• 1/2 t. garlic powder
• 1 t. Italian seasoning
• Salt and pepper, to taste
• Homemade pie crust or store-bought
(enough for 3 -4 crusts)
• 1 egg yolk, beaten
• 1/4 T. butter or margarine
• 1/4 c. flour
• 2 c. beef stock, broth or bouillon
cubes
• 2 t. Worcestershire sauce
• 1 t. Italian seasoning
Directions:

1. In a skillet, cook beef and onion until browned.

Stir in potatoes and veggies. Add seasonings
 and cook until potatoes are tender. Cool.
2. Roll out dough to the size of a small plate. Place
1/3 cup of filling in the center. Fold and seal
with water. Brush the top with egg yolk.
3. Place on a cookie sheet and bake at 350
degrees for 30 minutes.
4. In a saucepan, melt the butter and whisk in flour
and cook 2 minutes. Add the stock and bring to
a boil. Cook until thick and then add the
Worcestershire sauce and Italian seasoning
before serving with hot pasties.
41. Burger Bundles
Ingredients:
• 2 pounds ground beef
• 1 package stuffing mix
• 1 can cream of mushroom soup
• 2 tbsp. ketchup
• 2 tbsp. Worcestershire sauce
Directions:

1. Make meat in to 6 patties and salt and pepper to

taste. Mix the stuffing according to box
directions. Place patties in the bottom of a
baking dish. Scoop ¼ cup of dressing over each
patty.
2. In a saucepan, mix soup, ketchup and sauce.
Pour over the meat and bake for one hour in a
350 degree oven.
42. Cheddar Chili
Ingredients:
• 1 lb.ground beef
• 1 1/3 cups hot water
• 1 box Hamburger Helper® Cheddar
cheese melt
• 1 cup salsa
• 1 2/3 cups milk
• 1/4 to 1/2 teaspoon chili powder
• 2 cans (15 oz. each) spicy chili beans
in sauce, undrained
• 3/4 cup shredded Cheddar cheese
• 1 large tomato, chopped (about 1 cup)
Directions:

1. In a pan, brown beef and drain. Add the hot

water, sauce mix and uncooked pasta (from
Hamburger Helper box), salsa, milk, chili
powder and beans. Heat to boiling and let
simmer for 10 minutes. Sprinkle with cheese
and tomato chunks.
43. Beef and Spanish Rice
Ingredients:
• 3 slices bacon
• 1 pound extra-lean or lean ground
beef
• 1 medium onion, chopped
• 1/3 cup chopped green bell pepper
• 1 clove garlic, finely minced
• 1 can (14.5 ounces) diced tomatoes
• 1 cup water
• 1/2 cup ketchup
• 3/4 cup long grain rice, uncooked
• 1 teaspoon chili powder
• 2 teaspoons sugar
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon salt, or more, as needed
• dash black pepper
• shredded Mexican blend, Monterey
Jack, or Cheddar cheese, for garnish,
optional
Directions:
1. In a skillet, cook bacon until crisp. Remove from
pan and crumble when cool.
2. Leave the grease in the skillet and brown the
beef. Add the onion and pepper and cook until
soft. Add the garlic, tomatoes, water, ketchup,
rice, chili powder, sugar, and Worcestershire
sauce, 1/2 teaspoon salt, and a dash of pepper.
Bring to a boil and reduce heat. Cover and
simmer for 30 minutes. Top with bacon and
cheese and serve.
44. Slow Cooker Meatball
Sandwiches
Ingredients:
• 2 medium onions, sliced
• 2 packages (12 ounces each) frozen
cooked Swedish-style meatballs
• 2 jars (12 ounces each) beef gravy
• 1 teaspoon ground nutmeg
• 8 hoagie buns
Directions:

1. Place onions, meatballs and gravy in a crockpot.

Cook on low for 8 hours. Stir in nutmeg.
2. Cut hoagie buns and place 6 meatballs on top of
open sandwich. Top with gravy and cover with
top of bun or serve open faced.
45. Beef and Potato Bake
Ingredients:
• 1 package (7.2 ounces) roasted garlic
mashed potatoes
• 2 cups hot water
• 1 1/3 cups milk
• 1/4 cup butter or margarine
• 1 container (18 ounces) refrigerated
barbeque sauce with shredded beef
• 1 1/2 cups shredded Cheddar cheese
• 1 cup French-fried onions
Directions:

1. Make potatoes to package directions and set

aside.
2. Spread half the potatoes on the bottom of a
greased 11 x 7 pan. Layer with beef and 1 cup
of cheese and then potatoes again. Cover and
bake at 350 degrees for 30 minutes. Sprinkle
with remaining cheese and bake uncovered for
5 minutes.
46. Pizza Meatloaf
Ingredients:
• 1 1/2 lb. lean ground beef
• 1/3 cup Italian Style Bread Crumbs
• 1 teaspoon instant minced onion
• 1/4 teaspoon salt
• 2 eggs
• 1 (8-oz.) can pizza sauce
• 2 oz. (1/2 cup) shredded 6-cheese
Italian-recipe cheese blend
Directions:

1. In a bowl, mix the beef, breadcrumbs, onion,

salt, eggs and ½ c of pizza sauce. Mix and press
in to a greased 8” round cake pan. Bake at 350
degrees for 30 minutes.
2. Remove from oven and drain. Spread remaining
pizza sauce over the top and then add desired
pizza toppings. Bake for an additional 30
minutes. Cut in to wedges to serve.
47. Hamburger Calzones
Ingredients:
• 1 pound lean ground beef
• 3/4 cup pizza sauce
• 5 cups baking mix
• 3/4 cup water
• 3 tablespoons vegetable oil
• 1 1/3 cups shredded Cheddar cheese
• Grated Parmesan cheese with garlic
and herbs
Directions:

1. In a skillet, brown the beef and drain. Stir in the

pizza sauce.
2. In a bowl, stir the baking mix, water and oil until
dough forms. Place on a floured surface and roll
out. Shape in to a ball and knead 5 times. Divide
dough in half. Roll in to a 12” circle. Top each
with half of the cheese and then the beef. Fold
over and seal the edges with a fork. Bake at
450 degrees for 15 minutes. Cut in to wedges to
serve.
48. Greek Beef Pie
Ingredients:
• 1 lb. lean ground beef
• 1 cup chopped onion (1 large)
• 1 box (9 oz.) frozen spinach, thawed
and squeezed dry
• 1/4 cup chopped fresh Italian parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (15 oz.) diced tomatoes with
Italian-style herbs, undrained
• 12 sheets frozen phyllo (filo) (14x9
inch), thawed
• 6 tablespoons butter or margarine,
melted
• 1/4 cup Italian style bread crumbs
• 1 cup crumbled feta cheese
Directions:

1. In a skillet, brown the beef and onion. Stir in the

spinach, parsley, salt and pepper and the
 tomatoes, with reserving ½ cup.
2. Arrange phyllo sheets 3 at a time in an X shape
and then a plus shape to produce circle of
sheets in the bottom of a greased pie plate.
Brush each with butter and then sprinkle bread
crumbs over. Place beef mixture in dough and
top with Feta. Fold up the phyllo and leave a 2”
opening in the center. Spoon remaining
tomatoes in the center. Bake at 350 degrees for
45 minutes.
49. Mediterranean Stuffed
Burgers
Ingredients:
• 3 plum (Roma) tomatoes, seeded,
chopped
• 2 tablespoons finely chopped sweet
onion
• 2 teaspoons red wine vinegar
• 1/2 teaspoon salt
• 1 tablespoon chopped fresh oregano
leaves
• 1 cup crumbled feta cheese
• 1 1/2 teaspoons grated fresh lemon
peel
• 1 teaspoon olive or vegetable oil
• 2 lb lean (at least 80%) ground beef
• 2 tablespoons garlic-pepper blend
• 6 burger buns, split
Directions:

1. In a bowl, mix tomatoes, onion, vinegar, salt and

 2 teaspoons of the oregano.
2. In a small bowl, add rest of oregano, cheese,
lemon peel and oil.
3. In another bowl, sprinkle beef with garlic-blend
and mix well. Shape in to balls and place indent
in the center of each one. Spoon 1 tbsp. of
cheese mix in and shape meat around to form a
patty, ¼” thick.
4. Place on oiled grill grates over medium heat.
Cook 12 to 16 minutes and place patty in to bun.
50. BBQ Burgers
Ingredients:
• 1 1/2 pounds ground beef
• 1/2 pound ground pork sausage
• 1 cup chopped onion, about 1 large
onion
• 1 cup chopped celery
• 1 bottle chili sauce (12 ounces)
• 1 can (8 ounces) tomato sauce
• 1 cup water
• 2 tablespoons prepared mustard
• 1 teaspoon seasoned salt
• 1/4 teaspoon ground black pepper
• salt, to taste
• 8 hamburger buns, split and toasted
Directions:

1. In a pan, sauté sausage for 5 minutes. Drain

and set in another dish. Sauté ground beef for 4
to 5 minutes, until browned. Remove and set
aside.
2. In the same pan, cook the onion and celery until
soft. Return sausage and ground beef to pan
and stir in the sauces, water, mustard, seasoned
salt, and pepper. Simmerfor 30 minutes or until
thick. Serve over buns.
 Table of Contents
1. Goulash
2. Apple Meatloaf
3. Italian Soup
4. Hamburger and Wild Rice Skillet
5. Hamburger Hash
6.Lite and Tasty Meatloaf
7. Greek Tacos
8. Stuffed Meatloaf
9. Danish Meatloaf
10.Russian Meat Patties
11. Mexi-Tex Skillet Dinner
12. Salisbury Steak
13. Taco Filling
14. Beef& Cheese Quiche
15. Baked Minestrone
16. Crockpot Tortellini
17.Cheesy Sloppy Joes
18. Pizza Fondue
19. Beef and Cheese Pot Pie
20. Pinto Bean Taco Mix
21.One Dish Spaghetti
22. Chili in a Biscuit Bowl
23. Mexican Lasagna
24. Mushroom Burgers
25. Beef Casserole with Polenta
26. Cheeseburger Pie
27. Smothered Enchiladas
28. Chili Topped Baked Potatoes
29. Chili & Cheese Hash Browns
30. Porcupine Meatballs
31. Stroganoff Casserole
32. Baked Sloppy Joes
33. Sicilian Supper
34. Beef Egg Rolls
35. Hamburger Salad Sandwiches
36. Protein Meatloaf
37. Manicotti
38. Florida Steak
39. BBQ Beef
40. Pasties
41. Burger Bundles
42. Cheddar Chili
43. Beef and Spanish Rice
44. Slow Cooker Meatball Sandwiches
45. Beef and Potato Bake
46. Pizza Meatloaf
47. Hamburger Calzones
48. Greek Beef Pie
49. Mediterranean Stuffed Burgers
50. BBQ Burgers