Posts Tagged beef

Cheeseburger Pasta

I found this recipe online.

  • 1 pound ground beef
  • 10 3/4 ounce can of tomato soup (here they are sold in 10 ounce cans)
  • 10 3/4 ounce can of cheddar soup (also sold here in 10 ounce cans
  • 1 1/2 cup water
  • 2 cups uncooked medium pasta shells
  1. Cook beef over medium-high heat, until well browned.
  2. Stir the soups, water and pasta in with the beef. Bring to a boil then reduce heat to medium. Cook until pasta is tender.

Cheeseburger Pasta

Verdict: I would classify the dish we ended up with as a soup, as there seemed to be more liquid in ours then in the picture in the website above. Still, it was a good, hearty soup, though I would probably add more seasoning to it.



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Beef Stew

I found this recipe in the French language Metro newspaper.

  • 2 lbs. beef cubes
  • 2 sliced onions (we did not use this much, maybe half an onion)
  • 4 celery stalks
  • 1 green pepper, sliced (we used baby potatoes instead)
  • 1 box of mushrooms (my sister isn’t the biggest fan of mushrooms, so we only used half the box)
  • 3 carrots, cut into rounds
  • 1 28 ounce can of diced tomatoes
  • 1 can of tomato soup
  • 1/3 cup brown sugar
  • 1/4 cup vinegar
  • 1/2 teaspoon ginger
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  1. Brown the beef in some oil and butter. Place in the bottom of a slow cooker or large oven pot (we cooked ours in the oven).
  2. Chop all the vegetables and add to the slow cooker or pot. Add the diced tomatoes and the tomato soup.
  3. Mix together the brown sugar, vinegar, ginger, salt, pepper, Worcestershire sauce and garlic powder. Pour over the stew.
  4. Cook in slow cooker for 6 to 7 hours on low or in oven at 350F for 3 hours.

African Beef Stew

Verdict: This was a delicious stew. It was perfect for the really cold night we had here. As I do not really like gravy, I love finding tomato based beef stews. Definitely a recipe to keep!

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Macaroni and Cheese

I found this recipe in the French language Metro newspaper that they hand out here.

  • 450g macaroni
  • 2 garlic cloves, minced
  • 1/2 cup chanterelles, chopped (we didn’t use)
    2 tablespoons butter (because we didn’t use the mushrooms we didn’t use this either)
  • 225g ground beef
  • 150g prosciutto
  • 1/2 cup 35% cream
  • 1/4 cup Parmesan cheese
  • 1/4 cup basil (we used less than this, maybe a couple of teaspoons)
  • 1 onion, chopped
  • Salt and pepper to taste

1. Cook noodles as directed.

2. In a skillet, brown the mushrooms in the butter (we didn’t use mushrooms). Add the beef and the prosciutto and cook until the beef is no longer pink (we also added the onions in here, because in the original recipe they are raw, but we don’t like eating them that way).  Add the cream and the Parmesan cheese and let cook 1 minute.

3. Drain the noodles and add to skillet along with the onion (if using raw, like in the original recipe) and the basil. Salt and pepper to taste (considering prosciutto is pretty salts, we didn’t add anymore and just added pepper).

4. Serve with more sprinkled Parmesan.

Mac and Cheese (2)

Verdict: This recipe made a lot of food, though that could be because we used elbow macaroni. Maybe a different pasta wouldn’t have made as much. Considering the title, I would expect this dish to have a cheesier taste, but there didn’t seem to be a lot of cheese in the dish. It wasn’t a bad dish, it was very filling and very hearty, but I did wish that we had added more cheese into the dish.


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Queso Taco Pasta Bake

I found this recipe on another food blog.

  • 4 tablespoons butter
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups chicken broth
  • 1 1/2 cup shredded cheddar cheese
  • 1/2 cup mild salsa
  • 2 tablespoons olive oil
  • 1 cup onions, finely chopped
  • 1 tablespoon minced garlic (we used garlic powder)
  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 10 ounces of canned tomatoes (I am not sure if this was exactly what the original recipe was calling for, because it said mild. Ours aren’t labelled like that, but we used one that had some seasoning in it)
  • 1 tablespoon ground cumin (didn’t use)
  • 1 tablespoon lime juice
  • 3/4 pound small pasta of your choice
  • 2 cups shredded cheddar cheese

1. Preheat oven to 350F. Spray a 9×13 inch oven dish with cooking spray.

2. Place butter into a medium saucepan over medium heat. When melted, whisk in flour, salt and pepper for 30 seconds until bubbly. Slowly whisk in the chicken broth until smooth. Increase heat to high while whisking until thickened, 3-5 minutes. Stir in cheese and salsa. Turn off heat and set aside.

3. Place olive oil in medium skillet over medium heat. Sauté onions until softened, 5 minutes. Add garlic and cook for an additional minute. Add ground beef, salt and pepper, cooking until browned. Drain fat if necessary. Add tomatoes, cumin (if using) and lime juice. Stir to combine.

4. Cook pasta according to package directions. Drain.

5. In a large pot, combine the cheese sauce, beef mixture and pasta. Season to taste. Transfer to prepared baking dish and top with remaining cheese. Bake 25-30 minutes or until cheese is melted.

Queso Taco Bake

Verdict: This was a tasty meal but, weirdly, didn’t have that much of a cheesy taste under the top layer.


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Italian Potpies

This is a Martha Stewart recipe.

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, finely chopped
  • Salt and pepper to taste
  • 1 pound ground beef
  • 2 cups tomato sauce
  • 1 cup flour
  • 1/4 cup Parmesan cheese
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon rosemary
  • 4 tablespoons butter, melted
  • 1/2 cup milk

1. Preheat oven to 450F. Place rack in lowest position.

2. In a large skillet, heat oil over medium heat. Add onions and carrots and season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef and cook until no longer pink. Add tomato sauce and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until mixture thickens, 8 to 10 minutes.

3. Meanwhile, in a medium bowl, whisk together flour, Parmesan cheese, baking powder and rosemary. Make a well in the center and add butter and milk. Stir until a dough comes together.

4. Spoon meat mixture into 4 eight ounce ramekins (we used giant muffin cups instead and made 8). Mound dough on top (we rolled it out and used a cookie cutter to cut them out so they looked a little neater). Bake for 10 to 12 minutes or until golden brown.

Italian Potpies

Verdict: These were good and very easy to make. I kind of think that there needed to be something else mixed into the meat mixture, like another vegetable like potatoes.

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Shepherd’s Pie

I found this recipe in the French language Metro newspaper.

  • 4 potatoes
  • 1 1/2 cup mini carrots
  • 1/2 turnip cut into spears
  • 1/2 cup grated cheese (we used mozzarella)
  • 1 1/2 lb. ground beef
  • Butter
  • 2 tablespoons beef broth
  • Pepper to taste
  • 1 398ml can of creamed corn
  • 1 398 ml can of corn kernels

1. Boil the potatoes, carrots and turnips. Drain and mash with half the cheese.

2. Brown the beef with a bit of butter. Add the beef broth and mix well.

3. Spread the beef on the bottom of an oven dish. Spread the creamed corn and the corn kernels. Cover with the potato mixture and sprinkle with the remaining cheese.

4. Bake at 350F for 20 min or until cheese melts.

Shepherds Pie

Verdict: This wasn’t a horrible recipe, but it’s not my favourite Shepherd’s Pie recipe. I was mainly trying this recipe to try turnips for what may be the first time. When it comes to trying new ingredients to cook with, I always like to have them surrounded by ingredients I know I like, so that if I don’t like the new ingredient there are still things that I can eat in the dish. I don’t know if it was the recipe or me, but I couldn’t taste the turnip in this dish.


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Barbecue Beef Hand Pies

This is a Kraft recipe.

  • 1 1/2 cups Big Beef Batch (this is another Kraft recipe which calls for you to mix a large batch ground beef, onion and garlic and freeze in smaller amounts to use for different meals. In this case, we just took enough beef to give us 1 1/2 cup worth and browned it with onions and garlic to taste and let it cooled while we worked on the rest of the recipe)
  • 1/2 cup barbecue sauce
  • 2 ready to use pie crusts
  • 1/2 cup cheese (we didn’t use the recommended Kraft Tex Mex, but another mix that had cheddar, mozzarella and Monterey Jack)

1. Preheat oven the 425F.

2. Combine meat mixture and barbecue sauce.

3. Unroll 1 pie crust and cut into quarters. Spoon 1/8th of the beef mixture onto one quarter and top with 1 tablespoon of cheese. Fold each quarter lengthwise in half, crimp edges with a fork to seal. Repeat with remaining crust. (We made ours a little rounder than what is described here and used a kitchen tool whose name I do not know to seal them, but it is what we use to make homemade pizza pockets)

4. Place hand pies on parchment paper or foil lined baking sheet and bake for 12-15 minutes or until golden brown.

Beef Pies

Verdict: These were so easy to make and so delicious! The best part is how many different ways you can make them in the future. Instead of barbecue sauce I’m already thinking of a version with tomato sauce. Or you can just add in vegetables or rice to the fillings. Can’t wait to try them again!

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