BEEF AND ONION STUFFED POTATOES
Provided by Claire Robinson
Categories side-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Put the beef stock in a large saucepan over medium heat and bring to a boil. Cook until the liquid is reduced by half, leaving 4 cups.
- Put the potatoes on a rimmed baking sheet and roast until just tender, about 45 minutes. When cool enough to handle, cut potatoes in half lengthwise and using a spoon, remove the potato flesh and reserve, leaving 1/2-inch thick rim around the edges. Drizzle 1 tablespoon of olive oil on the baking sheet and put potato shells on it, cut side down; bake until the cut side is golden brown and skin is crispy, about 20 minutes.
- Pat the meat pieces dry with paper towels and season with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven and sear the beef on all sides to a deep golden brown, about 10 minutes. Remove the meat to a plate and carefully add a tablespoon of water to the hot pot, scraping up the brown bits from bottom of the pan. Add a tablespoon of olive oil and the pearl onions and season with salt and pepper, to taste. Cook about 7 minutes, stirring often, until the onions begin to caramelize, adding water, as needed, to deglaze the brown bits from the bottom of the pan. When the onions are a deep golden brown, add the reduced beef stock and the beef and their juices and bring to a boil. Reduce the heat to maintain a simmer and cook until the meat is tender, skimming fat off the top, if necessary, about 35 to 40 minutes.
- Pass the reserved potato flesh through a ricer or mash with a masher until smooth, adding hot water to loosen them. Add 1 tablespoon olive oil, season with salt and pepper, to taste, and mix well.
- Ladle the stew into the crisp potato bowls, top with a spoon of mashed potatoes and enjoy.
BEEF-STUFFED POTATOES
This is a stuffed potato with a twist. Teenagers like the flavor the green chiles and cheese add.
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Bake potatoes at 375° for 1 hour or until tender. Cool. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. , Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; place pulp in a bowl. Add sour cream, chiles, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or beat. Stir in meat mixture until combined. Stuff into potato shells., Place on an ungreased baking sheet. Sprinkle with cheese. Bake at 350° for 10-15 minutes or until heated through.
Nutrition Facts : Calories 422 calories, Fat 19g fat (11g saturated fat), Cholesterol 76mg cholesterol, Sodium 711mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.
GROUND BEEF AND AU GRATIN POTATOES
EASY CASSEROLE Bake which your family will enjoy! When I am pushed for time I prepare this dish, put the timer on and tend to chores! Delicious flavors and just add a salad to complete your dinnr.
Provided by Seasoned Cook
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef using vegetable oil. Set aside and sprinkle with seasoned salt.
- Place thawed potatoes in a 9 x 13 baking dish. Sprinkle with onion and 1 cup of shredded cheese.
- Arrange browned beef on top of potato mixture.
- In a small bowl combine mushroom soup, sour cream and milk. Pour over browned beef.
- Bake covered in a 350 degree oven for 55 minutes. Remove from oven and sprinkle remaining 1/2 cup cheese on top and bake uncovered for 5 minutes.
- ENJOY!
Nutrition Facts : Calories 467.6, Fat 27.9, SaturatedFat 12.5, Cholesterol 88.7, Sodium 593.3, Carbohydrate 27.5, Fiber 2.4, Sugar 1.6, Protein 26.8
GROUND BEEF AND POTATOES RECIPE - (4.6/5)
Provided by teachskinner
Number Of Ingredients 4
Steps:
- Heat about 2 tablespoons of oil in a large skillet. Add diced potatoes (about 1/4 inch cubes) and cook for about 10 mins or until slightly browned and mostly cooked through stirring occasionally. Add lean ground beef to potatoes and brown, chopping it up into very small pieces and stirring and flipping often (about 10 minutes). (If you use lean ground beef, there is no need to drain - be sure to cook meat with potatoes as it does make a difference in the overall flavor). Once meat is fully cooked, turn off burner and add about a 1/2 tsp of salt and stir in with spatula. Add more salt to taste if desired. Serve with salted white rice and veggies.
GROUND BEEF AND POTATOES DINNER
Discover a new keeper with our Ground Beef and Potatoes Dinner. This easy-to-make ground beef and potato recipe can be ready to serve in just 35 minutes.
Provided by My Food and Family
Categories Vegetable Recipes
Time 35m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 8
Steps:
- Brown meat in large nonstick skillet; drain. Add next 3 ingredients; mix well. Cook 5 min., stirring occasionally.
- Stir in water; cover. Simmer on medium-low heat 10 min. or until vegetables are tender, stirring occasionally.
- Add beans and barbecue sauce; mix well. Cook 5 min. or until heated through, stirring occasionally. Top with cheese.
Nutrition Facts : Calories 500, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 95 mg, Sodium 970 mg, Carbohydrate 51 g, Fiber 7 g, Sugar 23 g, Protein 34 g
GROUND BEEF STEW OVER GARLIC MASHED POTATOES
The gang's all here, so make dinner special with ground beef simmered in a delicious sauce and then topped with everyone's favorite-garlic mashed potatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In 12-inch nonstick skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
- Stir in mixed vegetables, tomatoes, gravy, marjoram and pepper. Heat to boiling. Reduce heat to low; simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables are tender.
- In 2-quart saucepan, heat water, butter and garlic salt to boiling. Remove from heat. Stir in milk, dry potatoes and parsley just until moistened. Let stand about 30 seconds or until liquid is absorbed. Fluff potatoes with fork. Serve beef mixture over potatoes.
Nutrition Facts : Calories 310, Carbohydrate 29 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 5 g, TransFat 1 g
POTATO-TOPPED GROUND BEEF SKILLET
Compared to other ground beef skillet recipes, the depth of flavor in this recipe is amazing, and I never have leftovers when I take it to potlucks. I love recipes that I can cook and serve in the same skillet. If your butcher has chili grind beef, which is coarsely ground, go for that; it lends an extra meaty texture. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a 12-in. cast-iron or other ovenproof skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in salt and pepper; remove from pan., In same pan, heat oil over medium-high heat; saute onion, carrots, mushrooms and garlic until onion is tender, 4-6 minutes. Stir in flour and herbs; cook 1 minute. Stir in wine; bring to a boil. Cook 1 minute, stirring to loosen browned bits from pan. Add beef and broth; return to a boil. Reduce heat; simmer, covered, until flavors are blended, about 30 minutes, stirring occasionally. Remove from heat., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain; cool slightly., Preheat broiler. Arrange potatoes over stew, overlapping slightly; brush lightly with oil. Sprinkle with salt and pepper, then cheese. Broil 5-6 in. from heat until potatoes are lightly browned, 6-8 minutes. Let stand 5 minutes. If desired, sprinkle with parsley.
Nutrition Facts : Calories 313 calories, Fat 14g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 459mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
CHEESY GROUND BEEF AND POTATOES
This dish is best described as comfort food. With the cheesy ground beef layered atop a bed of buttery potatoes, you will keep coming back for more. I use a mandolin to thinly slice the potatoes.
Provided by Yoly
Categories Ground Beef Casserole
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
- Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with salt; mix until potatoes are thoroughly coated. Line the bottom and sides of the prepared baking dish with potatoes, overlapping as needed.
- Bake in the preheated oven until potatoes are fork-tender, about 30 minutes.
- While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper and mix until well combined.
- Remove potatoes from the oven. Pour beef mixture over top and return to the oven. Bake until heated through, about 15 minutes. Sprinkle remaining Cheddar over top and bake until melted, 4 to 5 more minutes.
Nutrition Facts : Calories 779.1 calories, Carbohydrate 27.4 g, Cholesterol 168.5 mg, Fat 58.1 g, Fiber 2.6 g, Protein 36.4 g, SaturatedFat 28.2 g, Sodium 1182.8 mg
GROUND BEEF AND MASHED POTATO CASSEROLE
A quick and economical crowd pleaser! Hearty and filling with an added extra benefit of veggies hidden in the midst of kid-pleasing, yummy mashed potatoes, ground meat, and mounds of melted cheddar cheese! Great for get-togethers, pot-luck luncheons/ dinners, for sports crowds, or even for kids who are not big veggie-eaters! Nice for busy cooks who like easy-to-reheat leftovers that taste better the next day!
Provided by Francine Perretta
Categories Ground Beef Casserole
Time 1h10m
Yield 8
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 9x13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add yellow onion, bell peppers, celery, and 1/2 of the green onion; saute until vegetables are soft, about 5 minutes. Add garlic, tomato sauce, 1/2 of the parsley, paprika, garlic powder, onion powder, red pepper flakes, meat tenderizer, salt, and pepper; cook until fragrant, about 1 minute. Stir in Worcestershire sauce and browning sauce. Drain oil and remove from the heat.
- Line the prepared baking dish with refrigerated biscuits; divide them evenly and spread out to cover the pan, overlapping if necessary. Spread drained ground beef mixture evenly on top of the biscuits. Spread diced tomatoes over the beef, then evenly scatter frozen vegetables. Spread mashed potatoes over the top, and sprinkle with remaining green onions, Cheddar cheese, and remaining parsley. Cover with foil.
- Bake in the preheated oven for 25 to 30 minutes. Remove foil and bake until cheese is golden and melted, another 5 minutes. Serve immediately.
Nutrition Facts : Calories 540.8 calories, Carbohydrate 45.5 g, Cholesterol 81.6 mg, Fat 26.7 g, Fiber 5 g, Protein 29.3 g, SaturatedFat 12.1 g, Sodium 1025.5 mg, Sugar 6.5 g
POTATO SOUP WITH GROUND BEEF
Warm and hearty comfort food. My family of 9, (yes, 9) loves this potato soup with ground beef. One of the few meals the entire family can agree upon and fits within our food allergies. Great on a cold day.
Provided by Robert
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Cook and stir ground beef in a pot over medium-high heat until slightly browned, about 5 minutes. Stir in flour.
- While meat is browning, rinse starch from potatoes and keep in water until needed.
- Remove browned meat to a plate, discarding fat. Place butter in the pot along with celery and onion. Cook over medium-high heat until onion is soft and translucent, 5 to 7 minutes. Add potatoes, heavy cream, milk, and water. Cook at a low simmer until all liquid is slightly thick and potatoes are soft, 45 minutes to 1 hour. Season with fennel seeds, salt, and pepper. Top with Cheddar cheese.
Nutrition Facts : Calories 775.8 calories, Carbohydrate 44.6 g, Cholesterol 210.2 mg, Fat 54.4 g, Fiber 4.7 g, Protein 28.6 g, SaturatedFat 30.6 g, Sodium 260.5 mg, Sugar 4.2 g
GROUND BEEF AND SALSA STUFFED POTATOES
Make and share this Ground Beef and Salsa Stuffed Potatoes recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bake the potatoes for about 1 hour at 400 degrees or until the potatoes are tender.
- Meanwhile in a skillet cook the ground beef with onion, garlic and green bell pepper until ground beef is no longer pink (about 10-12 minutes) drain fat.
- Add in the Parmesan cheese and salsa; continue to cook for another 3-4 minutes.
- Season with salt and pepper.
- Cut the potatoes in half lenghwise and fluff up the pulp with a fork.
- Place potatos on a baking sheet.
- Season pulp with salt and pepper.
- Spoon equal amounts of ground beef mixture on top of each potato.
- Top with cheddar cheese and green onions.
- Return to oven for 5-10 minutes or until the cheese has melted.
- Serve with sour cream.
- Delicious!
Nutrition Facts : Calories 826.4, Fat 38.1, SaturatedFat 19.8, Cholesterol 141.9, Sodium 1032.6, Carbohydrate 75.7, Fiber 10.4, Sugar 7.6, Protein 47
GROUND BEEF AU GRATIN POTATOES WITH VEGETABLES
I had leftovers from Recipe#78028,and didn't just want to heat them up and use them as the same side dish. So, I cooked up ground beef with onions,and seasonings. Added some leftover veggies and came up with what I think turned out to be a pretty good recipe. Submitted to Food.com (a.k.a. " ZAAR " )on January 3rd.2012
Provided by Chef shapeweaver
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees, and lightly grease or spray a 1 1/2 quart baking dish with cooking spray.
- Add beef,onion, and seasoning to a large skillet and over medium heat, cook meat until no longer pink.
- Drain, and return meat to skillet.
- Add potatoes and vegetables to meat,stirring well to combine.
- Place mixture into prepared pan, and sprinkle with cheese.
- Bake for 30 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 243.9, Fat 13, SaturatedFat 5, Cholesterol 57.8, Sodium 252, Carbohydrate 11.8, Fiber 3.1, Sugar 0.6, Protein 19.1
GROUND BEEF AND POTATO TOSTADAS
The price of beef continues to climb and the addition of potatoes in this recipe allows you to stretch a pound into feeding 6 people. Top with your favorite toppings such as salsa, sour cream, guacamole, pickled jalapeno rings, and cilantro.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Crumble beef in a large skillet and cook over medium-high heat until the fat has started to render, about 2 minutes. Stir in potatoes and cook for 10 minutes. Stir in taco seasoning and cook for 2 minutes more.
- Divide beef mixture, lettuce, olives, and Mexican cheese blend among the tostada shells.
Nutrition Facts : Calories 334.4 calories, Carbohydrate 17.7 g, Cholesterol 68.9 mg, Fat 20.3 g, Fiber 1.6 g, Protein 19.3 g, SaturatedFat 9.3 g, Sodium 829.4 mg, Sugar 1.5 g
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