Tag: Ground Beef

Ground Beef and Bean Enchiladas

Ground Beef and Bean Enchiladas

We love Mexican food at our house and Ground Beef and Bean Enchiladas is one of our favorite dishes. I like to use my Ground Beef Taco Meat for the filling, with a Homemade Enchilada Sauce to go over it.

Venison Burgers with Fry Sauce

Venison Burgers with Fry Sauce

Summer is here and that means it is burger season at our house. Whether I’m cooking with ground venison or beef, this recipe for Venison Burgers with Fry Sauce is a winner. It’s easy to make and adding the homemade fry sauce takes it to 

Italian Meatloaf with Mozzarella

Italian Meatloaf with Mozzarella

Our family loves Italian Meatloaf with Mozzarella so much it’s requested on a regular basis and ranks right up there with grilled steaks. It’s much more than your average meatloaf–loaded with herbs and cheese and topped with a homemade marinara sauce. It’s Sunday meatloaf on steroids. Diamonds compared to cubic zirconia. 

(Recipe modified on 4/5/22.)

Serving Italian Meatloaf with Homemade Marinara Sauce

Now, don’t get me wrong. There’s a time and a place for Sunday Meatloaf. I actually love Sunday Meatloaf. But then there’s Italian Meatloaf. Mama Mia. It’s so good, you could call it Holiday Meatloaf. You get the picture. Right? See my recipe for Sunday Meatloaf Here.

 

Ingredients to Make Italian Meatloaf with Mozzarella

  • lean ground beef (80/20)
  • Italian-style bread crumbs
  • ricotta cheese
  • whole milk
  • Parmesan cheese
  • large eggs
  • minced dried onion
  • kosher salt
  • freshly ground black pepper
  • dried parsley
  • basil
  • freshly grated nutmeg
  • fresh mozzarella
  • extra-virgin olive oil
  • your favorite marinara sauce (See my Homemade Recipe Below)

Homemade Marinara Sauce

  • crushed tomatoes
  • minced garlic
  • red wine vinegar
  • Italian seasoning
  • Worcestershire sauce
  • kosher salt and freshly ground black pepper
  • red pepper flakes (optional)

 

Instructions for Making This Recipe

Gather your ingredients so that you have everything close at hand on the counter or table.

Drizzle Olive Oil in Pan Before Baking

Preheat oven to 375 degrees. Spray a glass baking pan (9×13) with a nonstick cooking spray. Drizzle 2 tablespoons of olive oil on the pan and spread with a spoon.

 

Prepare the Ingredients

Using a fine-edged zester, grate the Parmesan cheese.

With a knife and cutting board, slice fresh mozzarella into small chunks.

 

Mix and Assemble the Meatloaf

Mix Meatloaf Ingredients with Spoon or Hands

In a large mixing bowl, combine the ground beef, Italian-style bread crumbs, whole ricotta cheese, whole milk, grated Parmesan cheese, eggs, dried minced onion, dried parsley, basil, kosher salt, and freshly ground black pepper.

Using a fine-edged zester, sprinkle in freshly grated nutmeg.

Mix Mozzarella Cubes in with the Meatloaf

Mix everything together using a long-handled spoon or your hands until thoroughly combined. Add the chunks of fresh mozzarella, folding in to incorporate.

I try to bury most of the mozzarella inside the meat, but it’s okay if some chunks peak through. It’s actually sort of enticing that way.

Form Meatloaf into a Loaf

Form the meat into a large oval loaf, using your hands to shape it along the top and sides. Place in the middle of the prepared baking pan. Drizzle with remaining olive oil.

Cover the pan with aluminum foil, and bake in preheated oven for 45 minutes. Uncover and bake for an additional 40-50 minutes until done.

 

Prepare Homemade Marinara Sauce

During the last 30 minutes of baking, prepare the marinara sauce. In a medium saucepan combine crushed tomatoes, minced garlic, red wine vinegar, Italian seasoning, Worcestershire sauce.

Season with kosher salt, freshly ground black pepper, and if desired, red pepper flakes. Bring to a boil, and then reduce heat to a simmer. Allow to simmer, uncovered for 20-25 minutes, stirring occasionally. This will make approximately 3 1/3 cups of sauce.

Place Cooked Meatloaf on a Platter to Serve

When the meat is cooked through, (to at least 160 degrees) remove from the oven and allow to rest for 10 minutes before serving. Transfer the loaf to a platter for serving and garnish with fresh parsley, if desired. Serve with marinara sauce.

This recipe will serve  6-8 people.

Serve Italian Meatloaf with Gnocchi and Brussels Sprouts

I like to serve this dish with a fresh salad or a side of green beans and Refrigerated Mashed Potatoes, or with Fettuccine with Pesto, or with Skillet Gnocchi with Brussels Sprouts.

For wine recommendations, pick a favorite Cabernet Sauvignon, Merlot, or Bordeaux Red Blend.

See more Italian Dishes Here. See more Main Dish Recipes Here.

 

Recipe for Italian Meatloaf with Mozzarella

Italian Meatloaf with Mozzarella

Our family loves Italian Meatloaf with Mozzarella so much, it's requested on a regular basis and ranks right up there with grilled steaks. It's much more than your average meatloaf, loaded with herbs and cheese and topped with a homemade marinara sauce. 
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Italian
Keyword: Comfort Food, Ground Beef, Mozzarella
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8

Equipment

Stainless Bowls
Wooden Spoon
Grater/Zester
Oblong Cake Pan

Ingredients

  • 2.5 pounds ground beef 80/20
  • 1 cup Italian-style bread crumbs
  • 1 cup whole ricotta cheese
  • 1/2 cup whole milk
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 1 tablespoon minced dried onion
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon nutmeg freshly ground
  • 8 oz. fresh mozzarella cubed
  • 1/4 cup extra-virgin olive oil for pan and drizzling over the top
  • 24 oz. favorite marinara sauce See Homemade Recipe Below

Homemade Marinara Sauce

  • 28 oz crushed tomatoes like Red Gold or Cento
  • 1 tablespoon minced garlic
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Italian seasoning
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes optional

Instructions

  • Preheat oven to 375 degrees. Spray a glass baking pan (9x13) with a nonstick cooking spray. Drizzle 2 tablespoons of olive oil into the bottom of the pan. Spread with a spoon.

Prepare the Ingredients

  • Using a fine-edged zester, grate the Parmesan cheese.
  • With a knife and cutting board, slice fresh mozzarella into small chunks.

Mix and Assemble the Meatloaf

  • In a large mixing bowl, combine the lean ground beef, Italian-style bread crumbs, whole ricotta cheese, whole milk, grated Parmesan cheese, large eggs, dried minced onion, dried parsley, basil, kosher salt, and freshly ground black pepper.
  • Using a fine-edged zester, sprinkle in freshly grated nutmeg.
  • Mix everything together using a long-handled spoon or your hands until thoroughly combined. Add the chunks of fresh mozzarella, folding in to incorporate.
  • Form the meat into a large oval loaf, using your hands to shape it along the top and sides. Place in the middle of the prepared baking pan. Drizzle with remaining olive oil.
  • Cover with aluminum foil, and bake in preheated oven for 45 minutes. Uncover and bake for an additional 45-50 minutes until done. Inner temperature should reach 160 degrees.

Prepare Homemade Marinara Sauce

  • During the last 30 minutes of baking, prepare the marinara sauce. In a medium saucepan combine crushed tomatoes, minced garlic, red wine vinegar, Italian seasoning, and Worcesershire sauce.
  • Season with kosher salt, freshly ground black pepper, and if desired, red pepper flakes. Bring to a boil, and then reduce heat to a simmer. Allow to simmer, uncovered for 20-25 minutes, stirring occasionally. This will make approximately 3 1/3 cups of sauce.
  • Remove meatloaf from the oven and allow to rest for 10 minutes before serving. Place on a large tray to serve. Serve with marinara sauce. Serves 6-8.

Nutrition

Calories: 729kcal | Carbohydrates: 27g | Protein: 43g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 193mg | Sodium: 1467mg | Potassium: 1101mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1097IU | Vitamin C: 16mg | Calcium: 403mg | Iron: 7mg
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Game Day Chili with Beer

Game Day Chili with Beer

I love Game Day Chili with Beer that simmers long and slow on the stove. Seasoned with ground beef, kidney beans, tomatoes, onion, garlic, and green chiles. Years ago, I named this recipe Spicy Super Bowl Chili, but have since lightened up on the heat 

Indian Tacos with Fry Bread

Indian Tacos with Fry Bread

We once ate Indian Tacos with Fry Bread in Northeast Oklahoma at the Woolaroc Museum. They were delicious. So, of course, I had to try making my own. If you’ve never been to the Woolaroc Museum, I highly recommend it. They have an amazing collection 

Taco Bowl Salad

Taco Bowl Salad

Taco Bowl Salad is easy to make and fun to eat. A perfect choice for a light summer dinner. Click to Tweet

Taco Bowl Salad is easy to make and fun to eat. A perfect choice for a light summer dinner.

Serving Taco Bowl Salads

I’ve eaten taco bowls in restaurants that were deep fried, and they are delicious. However, these baked bowls work just as well and have less fat in them. Plus, they taste really yummy.

 

How Do You Eat a Taco Bowl?

Now, the big question is, how do you eat them?

  1. Do you eat all of the salad out of them, and then eat the bowl?
  2. Do you casually tear off a piece of the bowl as you eat the salad?
  3. Or do you dump the entire bowl out on your plate and crumble the bowl on top of the salad?

All good questions that I’d love to know the answer to. Personally, I casually tear off a piece of the bowl as I eat the salad. But my husband is more prone to do #3.

 

Ingredients for Taco Bowl Salad

  • flour tortillas
  • vegetable oil
  • lean ground beef (80/20) or ground venison
  • chili powder
  • soy sauce, reduced sodium
  • dried minced onion
  • onion powder
  • ground cumin
  • chili beans
  • cheddar cheese
  • Iceburg lettuce
  • Roma tomatoes
  • sour cream
  • salsa

 

On Making a Flour Tortilla Bowl

Making a homemade taco bowl is quite easy. Of course, you can buy a Taco Bowl Mold, which looks pretty cool. But you can also make your own.

On Making a Taco Bowl Shell with Floured Tortillas

Simply wad a piece of tinfoil into a ball about the size of an orange or grapefruit, depending on the size of your flour tortilla. Place the balls on a baking sheet. I can get about 6 on a sheet.

Then fold an oiled flour tortilla over each ball, gently forming it into the shape you desire with your hands. If possible try to flatten the top of the shell so it will stand upright and not tip on your plate. Bake in a hot oven for 8-10 minutes until they are a golden brown.

 

Instructions for Making This Recipe

To make tortilla salad bowls, brush each tortilla with oil on both sides. On a large baking sheet, place each tortilla over a ball of wadded up tinfoil (about the size of a large orange). Bake in 400 degree oven for 8-10 minutes until tortillas are golden brown.

Cooking the Taco Meat

While the shells are baking, go ahead and prepare your meat and toppings. Brown the lean hamburger or ground venison in a large skillet over medium high heat.

When brown, add chili powder, soy sauce, minced onion, onion powder, and ground cumin. Mix well. Add chili beans and simmer for 7-10 minutes.

Taco Meat Seasoning Mix

If desired, you may use my Taco Meat Seasoning Mix instead of the ingredients listed here. They are both very similar. I like to make a big batch of seasoning mix, and then store it in a covered container for when I need taco meat.

Shred cheddar cheese and place in a serving bowl.

Shredding the Iceberg Lettuce

Using a cutting board and knife, shred lettuce and dice tomatoes.

To assemble the taco bowls, place 1 cup of meat mixture in each bowl. Top with cheddar cheese, shredded lettuce, diced tomatoes, sour cream, and salsa. Guacamole would also be tasty.

Serving Taco Bowl Salads

This recipe serves 8, but if you need more, just go ahead and reuse the aluminum balls to make more shells. I keep my aluminum balls in a plastic gallon bag for use later. BTW, that’s a great recycling tip!

See more Salad Ideas Here.

Recipe for Taco Bowl Salad

Taco Bowl Salad

Here's a recipe that's easy to make and fun to eat. Enjoy!
5 from 1 vote
Print Rate
Course: Main Course, Salad
Cuisine: Mexican
Keyword: Flour Tortillas, Ground Beef
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8

Equipment

Baking Sheet
Aluminum Foil
Taco Bowl Mold
Box Grater

Ingredients

  • 8 medium flour tortillas
  • 1/4 cup vegetable oil
  • 2 pounds ground beef 80/20
  • 2 tablespoons chili powder
  • 1 tablespoon soy sauce reduced sodium
  • 1 tablespoon minced onion
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 15 oz chili beans
  • 8 oz cheddar cheese shredded
  • 2 cups Iceberg lettuce finely shredded
  • 2 medium Roma tomatoes diced
  • sour cream and salsa

Instructions

  • To make tortilla salad bowls, brush each tortilla with oil on both sides. On a large baking sheet, place each tortilla over a ball of wadded up tinfoil (about the size of a large orange). Bake in 400 degree oven for 8-10 minutes until tortillas are golden brown.
  • While these are baking, brown hamburger in large skillet over medium high heat. When brown, add chili powder, soy sauce, minced onion, onion powder, and ground cumin. Mix well. Add chili beans and simmer for 7-10 minutes.
  • Shred cheddar cheese and place in a serving bowl.
  • Using a cutting board and knife, shred lettuce and dice tomatoes.
  • To assemble the taco bowls, place 1 cup of meat mixture in each bowl. Top with cheddar cheese, shredded lettuce, diced tomatoes, sour cream, and salsa. Serves 8.

Nutrition

Calories: 617kcal | Carbohydrates: 27g | Protein: 32g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1005mg | Potassium: 731mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1105IU | Vitamin C: 4mg | Calcium: 287mg | Iron: 5mg
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Shepherd’s Pie

Shepherd’s Pie

Shepherd’s Pie is a dish I often make when I want something quick and easy for supper. When it gets to be spring or summer, I never know for sure what time my husband will come in for supper, as he will often work until 

Goulash

Goulash

I enjoy making Goulash on weeknights when I want a dish that is easy to make, that will fill hungry bellies, and will leave everyone satisfied.

Weeknight Mexican Cornbread

Weeknight Mexican Cornbread

Creamed corn adds sweetness to this Mexican Cornbread, and green chilies give it a little heat. Add in hamburger and cheddar cheese for a yummy and easy to prepare weeknight meal. Click to Tweet

(Recipe slightly modified on 9/7/21)

Weeknight Mexican Cornbread is a recipe my mom made for our family when we were growing up. It comes from my Uncle Steve and Aunt Sheryl. It’s quite delicious and easy to prepare, so it’s great for a weeknight meal for your family. 

Serving Mexican Cornbread

The creamed corn adds sweetness to the cornbread, and the green chilies give the dish a little heat. Combine it all with hamburger and cheddar cheese, and it’s a yummy meal.

 

Ingredients to Make Weeknight Mexican Cornbread

  • lean ground beef (80/2) or ground venison
  • sweet onion
  • chopped green chilies
  • chili powder
  • kosher salt
  • freshly ground black pepper

Cornbread Topping

  • cornmeal
  • all-purpose flour
  • salt
  • baking soda
  • whole milk
  • creamed corn
  • large eggs
  • vegetable oil
  • cheddar cheese

 

Instructions for Making this Dish

Ingredients to Make This Casserole

Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

Using a knife and cutting board, chop the onion. With a box grater, shred the cheddar cheese.

If possible, I always encourage folks to buy block cheese instead of the shredded kind. It just tastes and cooks better.

In a large skillet, brown the ground beef. Add the chopped onion and green chilies. Cook until tender. Stir in the chili powder, kosher salt, and freshly ground black pepper.

This recipe works well with lean ground beef or even ground venison. 

In a large mixing bowl, combine the cornmeal, all-purpose flour, salt, and baking soda.

Make a hole in the center and add in the milk, creamed corn, large eggs, and vegetable oil. Mix the eggs with a fork, and then mix it all together until well blended.

Pour Half of Cornmeal Mixture in Baking Pan

Pour half of the cornmeal batter into a greased 9 x 13″ baking pan. Cover this with the ground beef mixture.

Place Browned Beef and Cheddar Cheese over the Cornmeal Mixture

Sprinkle with the shredded cheddar cheese. Finish by pouring the remaining cornmeal batter over the meat and cheese.

Mexican Cornbread after it's Baked

Bake for 35-40 minutes until golden brown.

 Serving Mexican Cornbread with Lettuce and Salsa

Serve with shredded lettuce, sour cream, and your favorite salsa. Of course, I like to ramp mine up with splashes of Louisiana Hot Sauce, but that’s just me. This recipe will serve 6-8 people.

See more Mexican Dishes Here. And Main Dish Recipes Here.

 

Recipe for Weeknight Mexican Cornbread

Weeknight Mexican Cornbread

Here's a recipe my mom made for our family when we were growing up. It comes from my Uncle Steve and Aunt Sheryl.
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Mexican
Keyword: Casserole, Cornmeal, Hamburger, Salsa, Weeknight Dinners
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8

Equipment

Stainless Skillet
Measuring Tools
Glass Mixing Bowls
3 qt baker

Ingredients

  • 1 pound lean ground beef 80/20 or Ground Venison
  • 1 1/2 cups sweet onion chopped
  • 4 oz chopped green chili's
  • 2 teaspoons chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Cornbread Topping

  • 1 cup cornmeal
  • 1/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup whole milk
  • 15 oz creamed corn
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 8 oz cheddar cheese grated

Instructions

  • Preheat oven to 350 degrees. Chop the onion and grate the cheddar cheese.
  • In a large skillet, brown the ground beef. Add the chopped onion and green chile's and cook until tender. Season with chili powder, kosher salt, and freshly ground black pepper.
  • In a large mixing bowl, combine the cornmeal, all-purpose flour, kosher salt, baking soda, whole milk, creamed corn, large eggs, and vegetable oil.

Assemble the Casserole

  • To assemble the dish, pour half of the cornmeal batter into a greased 9 x 13" baking pan.
  • Cover with the meat mixture. Sprinkle with cheese.
  • Pour remaining cornmeal batter over the meat and cheese. Bake in preheated oven for 35-40 minutes until golden brown.
  • Serve with shredded lettuce, sour cream, and salsa. Serves 6-8.

Nutrition

Calories: 384kcal | Carbohydrates: 36g | Protein: 25g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 886mg | Potassium: 468mg | Fiber: 4g | Sugar: 9g | Vitamin A: 590IU | Vitamin C: 6mg | Calcium: 263mg | Iron: 3mg
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