Beef BBQ Cups

Beef BBQ Cups

3/4 lb. ground beef

1 can flake type biscuits

1/2 c. shredded cheddar cheese (I tend to use more)

1/2 c. bbq sauce (again, I use more to taste)

1/2 tsp. instant minced onion

Brown and drain hamburger. Add BBQ sauce and onions. Stir well. Shape biscuits into muffin pan with fingers (basically line the little hole with the biscuit, kind of like a pie crust). Put the hamburger mixture into the wells of the biscuits and sprinkle cheese on top. Bake about 8-10 minutes at 400degrees F or until brown.

To Die For Roast

To Die For Roast

1 beef roast, any kind

1 package dried brown gravy mix

1 package dried Italian salad dressing mix

1 package dried ranch dressing mix

1/2 cup water

Place beef roast in Crock-Pot. Mix together the dried mixes in a bowl and sprinkle over roast. Pour the water around the roast. Cook on low for 7-9 hours.

Hamburger Casserole

2 Lbs Ground Beef (you can use 1 1/2 lbs ground beef if you want)
1 Can Cream of Mushroom Soup
3 Cups Cheddar Cheese (I use Extra Sharp)
1 Bag Tater Tots

Brown meat. Mix in soup. Scoup into bottom of casserole dish. Layer cheese then tater tots.

Bake at 350 for an hour.

Sloppy Joe Turnovers

Sloppy Joe Turnovers

1 lb ground beef (or turkey)
1/4 cup chopped onion (or onion powder)
1/2 cup ketchup
1/4 cup sour cream (lite)
1/2 t salt
1/4 t garlic powder
10-oz can Hungry Jack Flaky Biscuits (10 biscuits)

Preheat oven to 375º.

Brown the ground beef and onion, drain. Add the ketchup, sour cream, salt and garlic powder, stir to combine.

Roll out dough to 4” round. Place 1/4 cup (or so) meat mixture in center and fold over top. Seal edges firmly with fork. Bake 15 minutes.

Sandy’s notes: I use ground turkey, light sour cream, and reduced fat biscuits (when I can find them). Turn it into a casserole by using two cans of refrigerated pizza dough. Press one can of dough into bottom of casserole dish, spread meat mixture on top. Carefully lay the second piece of dough on top and stretch to cover casserole. Pinch together any tears. Bake at 375º for 20-25 minutes. Make sure center is done. If not, cover with foil and put on bottom rack for another 5-10 minutes. Cut into squares.

Tomato, Cheddar and Beef Macaroni

Tomato, Cheddar and Beef Macaroni

1 lb ground beef
1 cup chopped onion
1 can (14.5-oz) diced tomatoes with basil, garlic and oregano
1 cup water
1 cup elbow macaroni
1 1/2 cups shredded cheddar cheese

Brown the ground beef with the onions, drain. Stir in the tomatoes, water, and macaroni. Cover and simmer 10 minutes or until tender; stir in cheese and serve.

Meatloaf Muffins

Mini Meatloaves

INGREDIENTS

• 1 egg
• 3/4 cup milk
• 1 cup shredded Cheddar cheese
• 1/2 cup quick cooking oats
• 1 teaspoon salt
• 1 pound ground beef
• 2/3 cup ketchup
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons prepared mustard

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and put the meatloaf mixture into a lightly greased muffin pan.
   
3. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
4. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes

Makes 12 Meatloaf Muffins

**I got this recipe off of allrecipes.com the original recipe calls to make the meatloaf into miniature loaves but I like the muffin idea better. To see the original recipe click on the link above.