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On a base of crescent roll dough, this taco pie with browned ground beef, taco chips, spices, sour cream, and shredded Cheddar cheese makes a quick weeknight dinner.
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This is one of my favorite recipes that I learned from my Southern cookin' Dad. Creamy hamburger gravy with just the right blend of spices is perfect served over just about anything!
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Boiled cabbage leaves are filled with a mixture of ground beef, egg, and cooked rice. These are simmered for about an hour with tomato juice, vinegar, sugar, and water.
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Creamy cucumber sauce tops off these grilled burgers inside a pita pocket shell.
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Ground beef and onions sauteed with a packet of taco seasoning mix are combined in this stew with canned tomatoes, whole kernel corn and ranch-style baked beans.
Ingredients: beef, onion, beans, kernel corn, tomatoes, taco
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A great change to the usual grilled burgers. These burgers are stuffed with ham, cheese, mushrooms, and onions then slow grilled. Grill over hickory or mesquite wood if possible for better flavor! A sure family pleaser!
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Pizza casserole might become your family's new favorite meal; try this easy, upside-down version with mushrooms, ground beef, and olives.
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A browned ground beef, onion, garlic, and spaghetti sauce mixture is layered with cheeses and baked with crescent rolls on top. This recipe makes my kids jump for joy. When I tell them we are having this, they are at the table...ON TIME!
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Get Italian Meatball Sliders Recipe from Food Network
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No need to boil noodles with this ultra-easy lasagna that uses prepared polenta, a kind of slowly cooked cornmeal, instead of the usual wheat lasagna noodles. Look for it in tubes on grocery store shelves.
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Bow-tie pasta and beefy pasta sauce is mixed with mozzarella cheese cubes and baked in the oven to make this spooky bats and cobwebs casserole. The bow-ties are the bats, and the stringy, gooey mozzarella cheese is the cobwebs!
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This is a recipe that I adapted from my Grandmother, as she used to make beer & ketchup meatloaf. My Sister and I have a great love for Blue Moon, and I...