Beef and Salsa Skillet Recipe
Makes:6 servings

Cook and serve dinner from one skillet! You'll only have one pan to wash after you've devoured this tasty Mexican dinner.

1 lb lean (at least 80%) ground beef
1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa (2 cups)
1 can (15 oz) Progresso® dark red kidney beans, undrained
1 can (7 oz) Green Giant® Niblets® whole kernel corn, undrained
1 can (8 oz) tomato sauce
2 teaspoons chili powder
1 1/2 cups Original Bisquick® mix
1/2 cup water
1/2 cup shredded Colby-Monterey Jack cheese (2 oz), if desired

In 12-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in salsa, beans, corn, tomato sauce and 1 teaspoon of the chili powder. Heat to boiling; reduce heat to low.

In medium bowl, stir Bisquick mix, remaining 1 teaspoon chili powder and the water until soft dough forms. Drop dough by 6 spoonfuls onto simmering beef mixture.

Cook uncovered 10 minutes. Cover; cook 8 minutes longer. Sprinkle with cheese. Cover; cook about 2 minutes or until cheese is melted.

High Altitude (3500-6500 ft): In step 3, cook uncovered 12 minutes.

Meat Balls in Green Pepper Gravy



1 1/2 pounds lean ground beef

1 1/2 teaspoons salt

3/4 teaspoon celery salt

1 teaspoon oregano leaves

1/2 teaspoon ground black pepper

1/8 teaspoon garlic powder

3 tablespoons all-purpose flour

2 to 3 tablespoons shortening

4 cups sliced green bell peppers

1 1/2 cups onion rings

2 cups beef bouillon (broth)

1 tablespoon all-purpose flour

2 tablespoons water



Combine ground meat and spices, and shape into 1

1/2-inch balls. Roll in the 3 tablespoons flour. Brown

in shortening, adding it as needed. Stir in green

peppers and onions and brown lightly. Add bouillon.

Cover and cook slowly 15 minutes or until meat is

tender.



Mix remaining flour with water to a smooth paste. Add

and cook until gravy is medium thick. Serve hot with

potatoes or rice.



Yield: 6 servings

Original Ranch Beef and Noodle Skillet



1 pkg. (1 oz) Hidden Valley Original Ranch dressing mix

1 lb. ground beef; cooked and drained

1 jar (4.5 oz) sliced mushrooms; drained

8 oz. pkg. wide egg noodles; cooked and drained

8 oz. sour cream

3/4 c. milk

1/2 c. Parmesan cheese



In a saucepan, combine all ingredients except cheese. Heat

thoroughly. Sprinkle with Parmesan cheese and serve.



Serves 4

Mock Chaudin



1 pound ground beef

1 cup long grain rice, cooked

1/2 cup raw oatmeal

1 egg, well beaten

2 teaspoons Creole seasonings

1 teaspoon mustard

1/4 cup Italian dressing

10 strips bacon

1 large onion, chopped

1 medium bell pepper, chopped

1 teaspoon minced garlic



Preheat oven to 350F.

Mix beef, rice, oatmeal egg, seasonings,

mustard and Italian dressings; set aside.

Spread bacon on two sheets of waxed paper.

Place ground meat over bacon and pat to

flatten in a rectangular shape.

Thoroughly mix onions, bell peppers and garlic.

Spread over meat mixture.

Roll up mixture like a jelly roll.

Bake in greased covered pan for 1 hour 15 minutes

or until brown.



Serves 6-8

Salisbury Steak with Gemelli

From Taste of Home's Simple & Delicious

November/December 2007 issue

Page: 8



This streamlined classic from our Test Kitchen has great flavor and

appeal. Keep the recipe handy because this crowd-pleaser is ideal for

busy weeknights.



INGREDIENTS



1 egg



1/2 cup soft bread crumbs



1 teaspoon Italian seasoning



1/2 teaspoon pepper



1/2 teaspoon minced garlic



1 pound ground beef



1 tablespoon olive oil



1 cup sliced fresh mushrooms



2 tablespoons all-purpose flour



1 cup chicken broth



1 tablespoon ketchup



1 teaspoon Worcestershire sauce



Hot cooked gemelli or spiral pasta



SERVINGS 4



CATEGORY Main Dish



METHOD Other stovetop



PREP 10 min.



COOK 20 min.



TOTAL 30 min.



DIRECTIONS



In a large bowl, combine the egg, bread crumbs, Italian seasoning,

pepper and garlic. Crumble beef over mixture and mix well. Shape into

four patties.

In a large skillet, cook patties in oil over medium-high heat for

5-7 minutes on each side or until meat is no longer pink. Remove and

keep warm.

Drain, reserving 2 tablespoons drippings. Saute mushrooms in

drippings until tender. Stir in flour until blended. Gradually stir in

the broth, ketchup and Worcestershire sauce. Bring to a boil; cook and

stir for 2 minutes or until thickened.

Return patties to the skillet. Bring to a boil. Reduce heat; simmer,

uncovered, for 3-4 minutes or until heated through. Serve with gemelli.

Yield: 4 servings.

Hobo Hamburgers



I'm not sure why these are called hobo hamburgers because they're

more like little meatloaves. Whatever you call them, they're good

though!



1 pound ground beef

1 egg

3/4 cup bread crumbs

1/4 cup lemon juice

1 tsp salt

1/4 tsp garlic powder

1/4 tsp pepper

1/4 cup chopped green (or red) pepper, optional

1 cup grated Cheddar cheese

2 Russet potatoes, peeled and sliced

2 carrots, peeled, cut in half, then sliced lengthwise

1 large slice of onion for whoever likes onion

4 slices bacon, cut in half, optional



Mix the beef, egg, bread crumbs, lemon juice, seasonings, pepper, and

cheese.



Tear some foil pieces large enough to fold in half, but the burger

on, then wrap tightly and seal. Shape 4 patties and place one on each

piece of foil. Place onion, potato and carrot slices on top. Top with

2 pieces of bacon. Wrap the foil tightly around the meat and

vegetables. I like to bring two pieces up to the top and fold down a

few times to create a nice seal, then roll the side pieces up.



Bake at 350 for 45 minutes or cook over coals.

Beef Lombardi



Ingredients



1 pound lean ground beef

1 (14 1/2-ounce) can chopped tomatoes

1 (10-ounce) can diced tomatoes and green chiles

2 teaspoons sugar

2 teaspoons salt

1/4 teaspoon pepper

1 (6-ounce) can tomato paste

1 bay leaf

1 (6-ounce) package medium egg noodles

6 green onions, chopped (about 1/2 cup)

1 cup sour cream

1 cup (4 ounces) shredded sharp Cheddar cheese

1 cup shredded Parmesan cheese

1 cup (4 ounces) shredded mozzarella cheese

Garnish: fresh parsley sprigs

Preparation

Cook ground beef in a large skillet over medium heat 5 to 6 minutes,

stirring until it crumbles and is no longer pink. Drain.



Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add

tomato paste and bay leaf, and simmer 30 minutes.



Cook egg noodles according to package directions; drain.



Stir together cooked egg noodles, chopped green onions, and sour cream

until blended.



Place noodle mixture in bottom of a lightly greased 13- x 9-inch

baking dish. Top with beef mixture; sprinkle evenly with cheeses.



Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover

casserole, and bake 5 more minutes. Garnish, if desired.



Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator

overnight. Bake as directed.



To lighten: Substitute low-fat or fat-free sour cream and 2%

reduced-fat Cheddar cheese. Reduce amount of cheeses on top to 1/2 cup

each.

Yield



Makes 6 servings

Southern Living, OCTOBER 2003

Family Beef And Bean Bake



1 1/2 lbs. lean ground beef

1/2 c. chopped celery

1/2 c. chopped green bell pepper

1/4 c. chopped onion

1 (15 oz.) can pork and beans in tomato sauce

1/2 c. barbecue sauce

1 (11.5 oz.) can refrigerated cornbread twists



Brown ground beef; drain. Add celery, bell pepper and onion, cook and

stir over

med. high heat for 3 to 4 min. Reduce heat to med. Add beans and

barbecue sauce;

cover and cook 5 to 6 min. Spoon hot beef mixture into sprayed 9"

square pan.

Separate dough into 16 strips. Loosely coil each dough strip. Arrange

coils over

beef mixture. Bake at 350° for 20 to 25 min. Makes 6 servings.

Special Salisbury Steaks



1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted

1 TB prepared yellow mustard

2 tsp. Worcestershire sauce

1 tsp. prepared horseradish

1 egg

1/4 cup dry bread crumbs

1/4 cup onions, finely chopped

1/2 tsp. salt

Dash ground black pepper

1-1/2 lb. ground beef

2 TB vegetable oil

1/2 cup water

2 TB chopped fresh parsley



In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish;

blend well. Set aside.



In another bowl, lightly beat the egg. Add bread crumbs, onion, salt, pepper

and 1/4 cup of the soup

mixture. Add beef and mix well. Shape into six patties.

   

In a large skillet, brown the patties in oil; drain.



Combine remaining soup mixture with water; pour over patties. Cover and cook

over low heat for

10 to 15 minutes or until meat is done. Remove patties to a serving platter;

spoon sauce over meat.



Sprinkle with parsley. 



Yield:  6 servings.

Savory Mushroom Meatballs

Makes 4 servings



1 Lb Lean Ground Beef

1 Env Dry Mushroom Soup Mix, divided

1 Egg, slightly beaten

2 Tbs Onion, finely chopped

1/4 tsp Black Pepper

1 Tbs Cooking Oil

1 1/2 Cups Water

1/8 tsp Dry Dill Weed



In mixing bowl, combine beef, half of the soup mix, egg, onion and

pepper. Knead well and shape into small meatballs (walnut size).



In skillet, heat cooking oil and brown meatballs. Add 1/2 cup water

to skillet and simmer for 5 minutes. Remove meatballs and keep warm.



Combine remaining soup mix with 1 cup water. Add to pan, scraping up

drippings. Stir in dill weed. Stirring constantly, heat until

drippings thicken into a gravy. Return meatballs to skillet and heat

through. Great served with potatoes, noodles or rice.

Sicilian Meat Roll

PREP TIME 20 Min

COOK TIME 1 Hr 15 Min

READY IN 1 Hr 35 Min



2 eggs, beaten

1/2 cup tomato juice

3/4 cup soft bread crumbs

2 tablespoons snipped fresh parsley

1/2 teaspoon dried oregano, crushed

1/4 teaspoon sea salt

1/4 teaspoon ground black pepper

1 clove garlic, minced

2 pounds lean ground beef

1 (6 ounce) package thinly sliced ham

1 (6 ounce) package sliced mozzarella cheese



DIRECTIONS

In a large bowl, combine eggs and tomato juice. Stir in the bread

crumbs, parsley, oregano, salt, pepper, garlic and ground beef. Mix

thoroughly. Preheat oven to 350 degrees F (175 degrees C).

On a piece of foil or waxed paper, pat and shape meat into a 10x8

inch rectangle. Arrange ham slices on top of meat, leaving a small

margin around edges. Tear up the cheese slices, reserving 1 slice

whole, and sprinkle over the ham.

Starting from the short end, carefully roll up meat, using the foil

or waxed paper to lift. Seal the edges and ends of the meat. Place

roll, seam side down, in a 9x13 inch baking dish.

Bake in a preheated oven for about 75 minutes. Cut the reserved slice

of cheese into 4 triangles. Overlap the triangles on top of loaf.

Bake for another 2 minutes or until cheese melts.