Hamburger 2

Goulash:

1/2 medium onion chopped, 1 pound hamburger meat, 16 ounces velvetta cheees, 1 (10 1/2 ounce) can each
of Rotel, tomato sauce, whole kernel corn, 1 pound elbow macaroni, garlic powder, salt and pepper.
Cook elbow macaroni according to package directions and drain.

Brown hamburger meat with chopped onion. Drain. In large pot combine macaroni, hamburger meat, Rotel,
Tomatoe sauce, corn, garlic, salt, and pepper. Cut up Velveeta into cubs and add to pot. Cover and cook on
low stirring occasionally, until Velveeta is thoroughly melted.
If too thick for your liking, you may add milk by the ¼ cup until desired consistency, but it's supposed to be
rather thick. Serve with cornbread and pinto beans.


Hamburger Baked Bean Dish:

2 cups uncooked elbow macaroni, 1/2 pound ground beef, 1 (6 ounce) can tomato paste, 1 (16 ounce) can
baked beans, 2 Tbs. instant minced onion, 1/4 tsp. seasoning salt, 1/4 tsp. garlic salt.

Cook macaroni as on package. Brown beef with onions and seasonings, drain.
Add tomato paste and beans, stir well, make sure not to leave lumps of tomato paste. Stir in drained
macaroni. If hotdish is dry, add a little water until desired consistency. This will depend on how well drained
the macaroni was.


Lil Cheddar Meat Loaves:

1 egg, 3/4 cup milk, 4 ounces shredded cheese, 1/2 cup quick cooking oats, 1/2 cup chopped onions, 1 tsp.
salt, 1 pound ground beef, 2/3 cup ketchup, 1/2 cup brown sugar, 1 1/2 tsp. mustard.

HEAT oven to 350 degrees. BEAT egg and milk in a large bowl. Stir in cheese, oats, onion, and salt. Add beef
and mix well. SHAPE mixture into 8 loaves. Place in a greased 13x9x2" baking dish.
COMBINE ketchup, brown sugar, and mustard in a small bowl. Spoon mixture over loaves.
BAKE uncovered for 45 minutes or until the meat is no longer pink. A meat thermometer should read 160
degrees.


Meatloaf:

1 1/2 pounds ground beef, 1/2 cup crushed buttery crackers, 3/4 cup shredded cheddar cheese, 1 (1 ounce)
package dry onion soup mix, 2 eggs beaten, 1/4 cup ketchup, 2 Tbs. steak sauce.

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together ground beef, crushed
crackers, cheddar cheese and onion soup mix until well combined. In a separate bowl, stir together eggs,
ketchup and steak sauce until smooth. Stir the egg mixture into the beef mixture, adding a little water if
necessary. Shape into a loaf and place in a 9x5 inch loaf pan. Bake in preheated oven 45 to 60 minutes, until
no longer pink.


Mushroom Meatballs:

1 (10 3/4 ounce) can mushroom soup, 1/2 cup water, 1 pound ground beef, 1/2 cup fresh breadcrumbs, 2
Tbs. minced onions, 1 minced garlic clove, 1 Tbs. minced parsley, 1 egg.

Stir together the mushroom soup and the water.
Mix together in a bowl, the beef, crumbs, onion, garlic, parsley and egg, adding 1/4 cup of the mushroom
mixture. Mix in well. Shape into balls and brown in a frying pan in a little bit of fat. When browned, drain off
fat and pour the remaining soup mixture over. Cover and simmer for 45 minutes, until tender and tasty.


Mushroom Meatloaf:

1 egg beaten, 1/2 cup milk, 1 tsp. dried savory, 1 tsp. salt, 1/2 tsp. pepper, 1 1/2 pounds ground beef, 1 cup
crushed butter flavored crackers, 3/4 cup sliced mushrooms, 3/4 cup grated swiss cheese, 1/4 cup diced
red onions, 2 slices bacon cut into 1 inch pieces.

In a bowl, blend together the first 5 ingredients. Add in the ground beef, crushed crackers, mushrooms,
cheese, and red onion; use your hands to mix well and incorporate the ingredients. Press mixture into a
loaf pan. Place bacon slices on top; bake in a 350° oven for 50 minutes.


Salisbury Steaks:

1 pound ground beef, 1/2 cup dry breadcrumbs, 1/2 tsp. salt, 1/4 tsp. pepper, 1 egg, 1 large onion sliced, 1
(10 1/2 ounce) can beef broth, 1 (4 ounce) can mushrooms drained, 2 Tbs. water, 2 tsp. cornstarch.

Mix ground beef, bread crumbs, salt, pepper and egg; shape into 4 oval patties, each about 3/4-inch thick.
Cook patties in 10-inch skillet over medium heat, turning occasionally, until brown, about 10 minutes.
Drain. Add onion, broth and mushrooms. Heat to boiling; reduce heat. Cover and simmer until beef is done,
about 10 minutes. (I usually start boiling the water for homemade mashed potatoes at this time and the
steaks will be ready by the time you get the mashed potatoes ready). When patties are done, remove them
from skillet. Keep warm. Heat onion mixture to boiling. Mix water and cornstarch; stir into onion mixture.
Boil and stir 1 minute. Serve over patties and mashed potatoes.


Salsa Burgers:

1 pound ground beef, 1/4 cup salsa, 1/2 cup shredded cheese, 1 egg.

Mix all ingredients together in a bowl. Cook on George Foreman grill or on barbeque until no longer pink
inside.


Skillet Meatball Mushroom Stroganoff:

2 pounds ground beef shaped into small balls, 1 (10 ounce) can cream of mushroom soup, 1 (10 ounce) can
beef broth, 3 ounces softened cream cheese, 2-3 tsp. dijon mustard, 1/4 cup grated parmesan cheese, 1 (10
ounce) can mushrooms drained, 1/2 cup sour cream, 1 Tbs. fresh parsley (optional), 1 (8 ounce) package
cooked wide egg noodles.

Prepare the ground beef with your favorite meatball recipe, then shape into small meatballs (about 1 -
1-1/2-inch ball). Brown the meatballs in a large skillet over medium heat; remove to a plate; set aside.
Drain any fat from skillet, or if you are adding in the onions and garlic then leave some fat in the skillet to
saute. To the same skillet add in all ingredients except the sour cream and parsley; stir, scraping up any
browned bits in the bottom of the skillet. Add in the browned meatballs back to to the skillet, season the
sauce with salt and pepper to taste; cover and simmer for about 20-25 minutes.
Stir in the sour cream and parsley (if using) until blended and heated through.
Serve the sauce with meatballs over cooked egg noodles. If desired sprinkle with more grated Parmesan
cheese.


Southwest Meatloaf:

2 pounds ground beef, 3 eggs, 1 cup breadcrumbs, 4 minced garlic cloves, 1 small red onion minced, 2-3
plum tomatoes chopped, 1 1/2 cups shredded monterey jack cheese, 1/4 cup brown sugar, 1/4 cup cilantro,
1/4 cup worcestshire sauce, 2 Tbs. hot sauce, 2 tsp. salt, 1 tsp. pepper.

1. Mix all ingredients together well. Bake at 350 degrees for 45 minutes. Increase oven temperature to 425.
Bake for 15 minutes more. Let rest 10 minutes before serving.


Spicy Pepper Jack and Mushroom Meatloaf:

1 pound ground beef, 1 egg, 1/4 cup milk, 1 cup plain breadcrumbs, 1/4 cup dehydrated onion, 1/8 tsp.
ground red pepper, 1 (10 ounce) can cream of mushroom soup, 4 slices monterey jack pepper cheese, 3/4
cup chunky salsa.

Preheat oven to 350. Place the beef in a lg. bowl. Add egg and mix well. (I use my hand each time I mix).
Add milk and bread crumbs, and mix. Add dehydrated onion, red pepper, and soup. Mix. Break up pieces of
Pepper Jack cheese, and mix well. Shape meat mixture into a loaf, in a baking pan or a shallow casserole
dish. Top with salsa. Place in oven, and bake for 1 hours.