The Easy Ground Beef Cookbook

by Kevin Grey
 All Rights Reserved. No part of this publication may
be reproduced in any form or by any means, including
scanning, photocopying, or otherwise without prior
written permission of the copyright holder. Copyright
© 2016
Table of Contents

1. Introduction
2. Slow-Cooker Meatballs
3. Tamale Pie
4. Picadillo Cubano
5. Ground Beef Enchilada
Zucchini Boats
6. Swedish Meatballs
7. Frito Pie in a Jar
8. Easy Beef Enchiladas
9. Beef Lettuce Wraps
10. Cheeseburger Egg Rolls
11. 5-Ingredient Chili
12. Sloppy Joe
13. Stuffed French Bread
14. BBQ Bacon Cheeseburger
Nachos
15. Classic Italian Wedding
Soup
16. One Pot Cheeseburger
Casserole
17. Cheeseburger Gnocchi
18. The Real Deal Hamburger
Helper
19. BEEF PHO NOODLE
SOUP
20. Salisbury Steak Meatballs
with Gravy and Mashed
Potatoes
21. Taco Macaroni Casserole
22. Conclusion
1. Introduction
What could be more versatile than ground beef. The possibilities
are endless. Included in this book are simple recipes that are much
more than your mother's hamburger helper. They can turn this
ordinary ingredient into something special that everyone will enjoy.
Happy eating!
2. Slow-Cooker M eatballs

Ingredients
· ½ c. panko bread crumbs
· 2 oz. Parmesan cheese
· ⅓ c. chopped fresh flat-leaf parsley leaves
· ⅓ c. milk
· 1 large Egg
· 7 clove garlic
· 2 lb. 85-percent lean ground beef
· ½ lb. Italian sausage
· canola oil
· 1 medium Sweet onion
· 2 tbsp. olive oil
· 2 tsp. Italian seasoning
· ¼ tsp. red pepper flakes
· 1 can crushed tomatoes
· 1 can diced tomatoes
· 1 can tomato sauce
· 2 tsp. sugar
· 1 small bunch fresh basil

Directions
1. Preheat oven to 425 degrees F. Combine panko, Parmesan,
parsley, milk, egg, and 3 garlic cloves in a bowl; let stand 10
 minutes. Add beef and sausage; gently combine using your
hands. Shape into 36 (1- to 1 1/2-inch) balls. Line a rimmed
baking sheet with foil and lightly grease with canola oil. Place
meatballs on baking sheet and bake until browned, 15
minutes. Drain well.
2. Combine onion, olive oil, Italian seasoning, red pepper, and
remaining 4 garlic cloves in a microwave-safe bowl.
M icrowave, stirring once, until onion is tender, 3 to 4
minutes. Combine onion mixture, crushed tomatoes, diced
tomatoes, tomato sauce, and sugar in the bowl of a 6-quart
slow cooker. Gently stir meatballs into sauce. Cover and cook
on low, until the flavors are combined, 8 to 9 hours. Stir in
basil.
3. Tamale Pie
Ingredients
CORNBREAD
· ½ cup cornmeal
· ⅔ cup flour
· 3 tablespoons sugar
· 1 tablespoon baking powder
· ¼ teaspoon salt
· 3-4 tablespoons oil (I used olive oil)
· ⅓ cup milk
· 1 egg
· 1 small can diced green chiles (4.5 ounce can)
· 1 can of corn or creamed corn
M EAT
· 1 lb ground beef
· 1 teaspoon cumin
· 1 teaspoon chili powder
· ¼ teaspoon salt
· ¼ teaspoon pepper
TAM ALE PIE
· 1 ¼ cup enchilada sauce
· 2 cups of shredded cheese (I used sharp white cheddar)
OPTIONAL TOPPINGS
 · Salsa
· Guacamole
· Sour Cream
· Shredded Cheese
· Cilantro
· Lime wedges

Instructions
1. Preheat oven to 400 degrees F.
2. Whisk together cornmeal, flour, sugar, baking powder, and
salt. Add oil until soft crumbles form. Whisk in milk and egg.
Gently fold in chilies and corn. Pour into greased baking pan
(9x9, 9x13, large cast iron skillet). Bake until set (a toothpick
should come out clean), about 20-25 minutes.
3. While cornbread is baking, combine beef with spices and
sauté in a skillet over medium heat until fully cooked, about
10 minutes. Drain and set aside.
4. Once cornbread is done baking, reduce oven to 350 degree F.
Poke holes in cornbread with a fork and pour enchilada sauce
over it. Top with ground beef and shredded cheese, and cover
with aluminum foil. Bake in oven for 20 minutes. Remove foil
and back until cheese begins to brown, about 5-10 minutes.
Let cool for 10-15 minutes before serving with desired toppings.
4. Picadillo Cubano
Ingredients
(About 4-6 servings)
· 1/4 cup olive oil
· 2 pound ground beef
· 1/2 teaspoon of ground cumin
· 1/4 teaspoon of ground oregano
· 1 bay leaf
· 1 large onion, finely chopped
· 1 green bell pepper, finely chopped
· 5 garlic cloves, crushed
· Salt and pepper, to your taste
· 1 cup of tomato sauce
· 1 tablespoon of tomato paste
· 1 cup of white wine
· 1/2 cup of stuffed Spanish olives, cut in half
· 1/3 cup of raisins

Directions
1. Place a sauce pan on medium-high heat and add the olive oil.
2. Add the beef and brown, stirring occasionally, then add the
cumin, oregano, bay leaf, onion, bell pepper, garlic and season
with salt and pepper. Cook for about 10 minutes more.
3. Add the tomato sauce, white wine, olives and raisins. Reduce
the heat to low, cover and cook for about 30 minutes, stirring
often.
4. Remove the bay leaf and serve over plain white rice.
 5. 5. Ground Beef Enchilada
Zucchini Boats
Ingredients
· 1 tablespoon olive oil
· ½ cup diced red onion
· 1 lb. lean ground beef
· 2 garlic cloves, minced
· 1 teaspoon smoked paprika
· 1 teaspoon ground cumin
· salt to taste
· 3 large zucchinis, sliced in half lengthwise and scooped
out to create a "boat"
· 1½ cups of old el paso red enchilada sauce
· ½ cup shredded cheddar cheese
· ¼ cup chopped fresh cilantro
Optional toppings:
· diced tomatoes
· diced green onions
· diced avocado

Instructions
1. Heat a medium large skillet to medium high heat.
2. Add olive oil and onions to the pan. Sauté until translucent or
 soft, about 2-3 minutes.
3. Add in the ground beef. Cook until there is no more pink in
the meat, breaking up meat into small pieces along the way.
4. Add in minced garlic, smoked paprika, ground cumin, and
then salt to taste. Stir until combined.
5. In a 13x9 inch baking dish, add zucchini boats flesh side
facing up. Scoop the ground beef mixture into the "boat" part
of the zucchini.
6. Pour the red enchilada sauce over the filled zucchini boats.
7. Sprinkle with shredded cheddar cheese.
8. Cover the baking dish with tin foil. Bake for 20 minutes.
9. Remove the tin foil from the pan. Bake for another 5 minutes
uncovered.
10. Garnish with fresh cilantro. Serve.
11. Add additional toppings if desired.
6. Swedish Meatballs
Ingredients
· 2 tablespoons olive oil, divided
· 1 onion, diced
· 1 pound ground beef
· 1 pound ground pork
· 1/2 cup Panko*
· 2 large egg yolks
· 1/4 teaspoon ground allspice
· 1/4 teaspoon ground nutmeg
· Kosher salt and freshly ground black pepper, to taste
· FOR THE GRAVY
· 1/4 cup unsalted butter
· 1/3 cup all-purpose flour
· 4 cups beef broth
· 3/4 cup sour cream
· Kosher salt and freshly ground black pepper, to taste
· 2 tablespoons chopped fresh parsley leaves

Directions
1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add onion, and cook, stirring frequently, until onions have
become translucent, about 2-3 minutes.
2. In a large bowl, combine ground beef, ground pork, Panko, egg
yolks, allspice, nutmeg and cooked onion; season with salt
and pepper, to taste. Using a wooden spoon or clean hands,
stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-
inch meatballs, forming about 24 meatballs.
3. Add remaining 1 tablespoon olive oil to the skillet. Add
meatballs, in batches, and cook until all sides are browned,
about 4-5 minutes. Transfer to a paper towel-lined plate.
4. To make the gravy, melt butter in the skillet. Whisk in flour
until lightly browned, about 1 minute. Gradually whisk in
beef broth and cook, whisking constantly, until slightly
thickened, about 1-2 minutes. Stir in sour cream; season with
salt and pepper, to taste.
5. Stir in meatballs and cook, stirring occasionally, until heated
through and thickened, about 8-10 minutes.
6. Serve immediately, garnished with parsley, if desired.
7. Frito Pie in a Jar
Ingredients
· 1 tbsp. canola oil
· 1 onion, diced
· 2 bell peppers, seeded and diced
· 3 cloves garlic, minced
· 1 1/2 lb. lean ground beef
· 1 28-oz. can whole tomatoes
· 2 tbsp. tomato paste
· 1 tbsp. ground cumin
· 1 tsp. dried oregano
· 1 tsp. kosher salt
· Freshly ground black pepper
· 1 15-oz. can kidney beans, rinsed
· 1 10-oz. bag Fritos
· 1/2 c. sour cream
· 1 jalapeño, thinly sliced

Directions
1. In a large saucepan, heat oil over medium-low heat. Add
onion, bell pepper, and garlic and cook, stirring, until
vegetables begin to soften, about 10 minutes. Increase heat to
medium and add ground beef. Cook, stirring, until meat is no
 longer pink, 5 to 7 minutes.
2. Stir in tomatoes, tomato paste, cumin, oregano, and salt and
season with black pepper. Bring to a simmer, then reduce heat
and simmer, partially covered, 10 minutes. Add beans and
simmer, partially covered, until vegetables are tender and chili
thickened, about 5 minutes longer. Let cool.
3. Among six mason jars, layer a handful of Fritos and chili. Top
with a big spoonful of sour cream and a couple slices
jalapeño.
8. Easy Beef Enchiladas
Ingredients
· 1 pound lean ground sirloin or lean ground beef
· 1 teaspoon extra virgin olive oil
· 1 onion, diced
· 4.5-ounce can diced green chilies
· Two, 10-ounce cans red enchilada sauce
· ¾ cup reduced-fat, shredded M exican cheese, divided
into ½ cup and ¼ cup
· 1 package La Tortilla Factory® Smart & Delicious™
Low-Carb High Fiber Tortillas, Large Size
Instructions
1. Preheat oven to 375º F. Coat a 9" x 13" baking dish (or similar
size pan) with nonstick cooking spray.
2. Cook ground beef on medium heat until done. Drain meat and
set aside.
3. Add onion to the pan and cook for 1-2 minutes until soft.
4. Next, add green chilies to onion and stir. Add cooked ground
beef to onion and green chilies.
5. M ix meat mixture with one can of enchilada sauce and ½ cup
of M exican cheese, stir and cook for 1-2 minutes.
6. Spoon meat onto center of tortillas and roll. Place tortillas
with the seam side facing down into pan.
7. Cover tortillas with remaining can of enchilada sauce and
remaining ½ cup shredded reduced-fat cheese.
8. Bake for 20 minutes until cheese is melted and bubbly.
9. Beef Lettuce Wraps
Ingredients
· 1¼ lb 96% lean ground beef (or any ground meat you
prefer)
· 1 tbsp olive oil
· 1 cup onion, roughly chopped
· 4 cloves garlic, diced
· 1-inch piece of ginger, diced
· ¾ cup water chestnuts, roughly chopped
· 5 tbsp hoisin sauce
· 1 tbsp soy sauce
· Bibb lettuce
· Optional toppings:
· shredded carrots
· roughly chopped peanuts
· toasted sesame seeds
· chopped green onion

Instructions
1. Heat 1 tbsp olive oil in a large pan. Add in the ground beef
and break it apart with a cooking spoon into smaller pieces.
Season with salt and pepper to taste and cook till no longer
pink. Set aside on a separate plate.
2. In the same pan, cook the onion, garlic, and ginger for 3-4
minutes. Add the meat and water chestnuts into the pan.
3. Stir in the hoisin sauce and soy sauce and cook everything
together for a few minutes.
4. To serve, place the meat mixture in the lettuce cups and top
with shredded carrots, peanuts, sesame seeds, green onion,
and extra hoisin sauce.
10. Cheeseburger Egg Rolls
Ingredients
Egg Rolls:
· 1 lb ground beef
· ½ medium yellow onion, minced
· 1 Tbsp vegetable oil for cooking
· Salt and fresh cracked black pepper
· 5 slices American cheese
· ½ cup diced pickles
· 13-14 egg roll wrappers
· 1 egg white
· Oil for frying
Sauce:
· ¼ cup mayo
· 1 Tbsp tomato paste
· 1 garlic clove, pressed
· 1 tsp paprika
· Salt and fresh cracked black pepper

Instructions
1. Preheat a medium cooking pan over medium heat. Add a
tablespoon of oil and minced onion. Sauté until onion is
translucent.
2. Add ground beef to the pan and break it up as much as
possible. Season with some salt and pepper, cover and cook
until meat starts to brown. Stir well and make sure to keep
breaking up all the meat clumps as it cooks. Drain off all the
juices and place cooked meat into a mixing bowl.
3. Break up cheese and add it to the bowl. M ix until all the
cheese is melted and evenly incorporated. Stir in pickles.
4. Heat up oil to about 350 degrees as you roll the egg rolls.
5. Gently whisk egg while and set it close to you.
6. To roll the egg rolls: place egg roll wrapper on a diamond.
Spread about 2 tablespoons of cheeseburger filling in a line,
leaving about an inch on each side. Gently and carefully, fold
the corner that's closest to you over the cheeseburger mixture,
and tuck under the filling. Fold both side corners toward
center of wrapper, it will start to look like an open envelope.
Dip your fingers in egg white and run it along the edges of the
wrapper to seal better. Carefully roll up the egg roll.
7. Fry egg rolls in batches until golden brown, turning once the
bottom side turns golden.
8. Whisk all ingredients for the sauce until completely
incorporated. Serve with egg rolls.
11. 5-Ingredient Chili
Ingredients
· 1 lb. ground beef or turkey*
· 3 (15 oz.) cans diced tomatoes with green chilies
· 2 (15 oz.) cans beans, drained (black beans, kidney
beans, a combo, or whatever you like)
· 1 small white onion, diced
· 2 Tbsp. chili powder
· (optional toppings: shredded cheese, chopped green
onions, sour cream, cilantro, etc.)

Directions
1. In a large stockpot, cook ground beef or turkey over medium-
high heat until browned, stirring frequently. Drain the excess
grease. Add remaining ingredients and stir to combine. Bring
to a boil, then reduce heat to medium-low, cover, and simmer
for 15 minutes or until the onion is cooked and softened.
2. Serve warm with additional toppings if desired.
12. Sloppy Joe
Ingredients
· 1 Tbsp olive oil
· 1/2 cup minced carrots (can sub chopped bell pepper)
· 1 cup finely chopped onion (about 1 medium onion)
· 1/2 cup finely chopped celery
· 2 cloves garlic, minced
· 1/2 teaspoon salt
· 1 1/4 lb ground beef
· 1/2 cup ketchup
· 2 cups tomato sauce (or 1 15-ounce can whole tomatoes,
puréed)
· 1 Tbsp Worcestershire sauce
· 1 Tbsp red wine vinegar
· 1 1/2 Tbsp brown sugar
· Pinch ground cloves
· 1/2 teaspoon dried thyme
· Pinch cayenne pepper
· 2 turns of freshly ground black pepper
· 4 hamburger buns

Directions
1. Sauté the carrots, onions, celery, and garlic: Heat olive oil in a
 large sauté pan on medium high heat. Add the minced carrots
and sauté for 5 minutes. (If you are using bell pepper instead
of carrots, add those at the same time as the onions.)
2. Add the chopped onion and celery. Cook, stirring
occasionally until onions are translucent, about 5 more
minutes.
3. Add the minced garlic and cook for 30 more seconds. Remove
from heat. Remove vegetables from the pan to a medium
sized bowl, set aside.
4. Brown the ground beef: Using the same pan (or you can cook
the meat at the same time as the vegetables in a separate pan
to save time), crumble the ground beef into the pan. You will
likely need to do this in two batches, otherwise you will
crowd the pan and the beef won't easily brown.
5. Sprinkle with salt.
6. Do not stir the ground beef, just let it cook until it is well
browned on one side. Then flip the pieces over and brown the
second side. Use a slotted spoon to remove the ground beef
from the pan (can add to the set-aside vegetables) and repeat
with the rest of the ground beef.
7. If you are using extra lean beef, you will likely not have any
excess fat in the pan. If you are using 16% or higher, you may
have excess fat. Strain off all but 1 tablespoon of the fat.
8. Add ketchup, tomato sauce, Worcestershire, vinegar, sugar,
spices to the ground beef and vegetables: Return the cooked
ground beef and vegetables to the pan. Use a wooden spoon
 to break up any chunks of ground beef into smaller bits.
9. Add the ketchup, tomato sauce, Worcestershire sauce, vinegar
and brown sugar to the pan. Stir to mix well. Add ground
cloves, thyme, and cayenne pepper.
10. Lower the heat to medium low and let simmer for
10 minutes. Adjust seasonings to taste.
11. Serve with toasted hamburger buns.
13. Stuffed French Bread
Ingredients
· 1 loaf French bread
· 1 pound lean ground beef
· 2 Tablespoons finely chopped onion
· 1/2 cup chopped celery
· 1 teaspoon minced garlic
· 1 can cream of mushroom soup
· 2 Tablespoons milk
· 2 teaspoons Worcestershire sauce
· salt and pepper, to taste
· 1 1/2 cups shredded cheddar cheese
· 1/2 Tablespoon chopped parsley (optional)

Instructions

1. Preheat oven to 350° F. Slice the French bread in half,

lengthwise, so you have two equal pieces. Scoop out the
bread in the center of each piece. Place bread in a large bowl
and tear into small chunks. Set the two halves of French bread
onto a large baking sheet. Set aside.
2. Brown the ground beef and onion in a large skillet, over
medium-high heat. Drain any grease. Add the celery and garlic
 to skillet. Cook a few minutes until celery is tender. Next, add
soup, milk and Worcestershire sauce. Season with salt and
pepper. Stir and cook mixture until heated; another 5 minutes
or so.
3. Add the beef mixture to the bread in the large bowl. Stir to
combine. Pour mixture into the center of one half of the
French bread. Spread out evenly. Top the mixture with the
shredded cheese. Top with the other half of bread.
4. Bake for 10 to 15 minutes, or until cheese is melted. Remove
from oven and let stand 5 minutes before slicing and serving.
Enjoy!
14. BBQ Bacon Cheeseburger
Nachos
Ingredients
· Large tortilla chips, about ½ large bag
· 4 slices bacon, chopped and cooked until crisp
· ½ lb ground beef
· ½ small onion, chopped
· Salt and pepper, to taste
· ⅛ cup and ⅓ cup barbecue sauce
· 3 cups shredded cheddar cheese
· Green onion, lettuce and tomato as garnish if desired

Instructions
1. Preheat the oven to 375 degrees F.
2. In a medium pan, combine ground beef, onion, salt, and
pepper and cook, stirring, over medium-high heat until
browned (drain off any excess grease). Stir in ⅛ cup barbecue
sauce. Set aside.
3. Pour ⅓ cup barbecue sauce into a small sandwich bag and set
aside.
4. Line baking sheet with a single layer tortilla chips, careful not
to leave too much space between chips. Sprinkle with half of
 cheese, half of the beef mixture, and half of the bacon. Snip a
small corner off of the bag with the barbecue sauce and
drizzle half over the first layer of nachos.
5. Top with another single layer of chips, and sprinkle with
remaining cheese, beef, and bacon. Drizzle with remaining
sauce.
6. Bake for 8-10 minutes until toppings are warm and cheese is
melted.
7. Garnish with green onion, lettuce and tomato as desired.
15. Classic Italian Wedding
Soup
Ingredients
For meatballs:
· 1 small onion, grated
· ⅓ cup chopped fresh Italian parsley
· 1 large egg
· 1 teaspoon minced garlic
· 1 teaspoon salt
· 1 slice white bread (crusts trimmed), grated or shredded
· ½ cup grated Parmesan (optional)
· 8 oz ground beef
· 8 oz ground pork
For soup:
· 12 cups chicken broth
· 1 box frozen chopped spinach
· approx 6-8 oz of Acini de Pepe or other tiny pasta*
· 2 tbsp parmesan (optional)

Instructions
1. To make the meatballs: Stir the first 6 ingredients in a large
bowl to blend. Then add the cheese, beef, and pork. Shape the
 meat mixture into meatballs, and place on a baking sheet. I
prefer the meatballs to be on the smaller side, but you can
make them any size you want.
2. To make the soup: Bring the broth and frozen spinach to a
boil in a large pot. Add the meatballs (uncooked) and simmer
for a few minutes, stirring occasionally to make sure they
don't stick. Add the pasta and continue cooking at a low boil
until both the pasta and meatballs are cooked (approx 20
minutes). Season with salt and pepper if needed. Sprinkle
with parmesan cheese before serving, if you wish.
 16. One Pot Cheeseburger Casserole

Ingredients
· 1 tablespoon olive oil
· 1 1/2 pounds ground beef
· 1 onion, diced
· Kosher salt and freshly ground black pepper, to taste
· 1 (28-ounce) can diced tomatoes, undrained
· 1 (8-ounce) can tomato sauce
· 2 cups chicken broth
· 1/4 cup ketchup
· 1 tablespoon Dijon mustard
· 1 pound rotini pasta
· 2 cups shredded cheddar cheese
· 1 Roma tomato, diced
· 2 green onions, sliced

Directions
1. Heat olive oil in a large stockpot or Dutch oven over medium
high heat. Add ground beef and onion and cook until beef has
browned, about 3-5 minutes, making sure to crumble the beef as
it cooks; season with salt and pepper, to taste. Drain excess fat.
2. Stir in tomatoes, tomato sauce, chicken broth, ketchup, mustard,
pasta and 2 cups water. Bring to a boil; cover, reduce heat and
simmer until pasta is cooked through, about 13-16 minutes.
3. Remove from heat and top with cheese. Cover until cheese has
melted, about 2 minutes.
4. Serve immediately, garnished with tomato and green onions, if
desired.
 17. Cheeseburger Gnocchi
Ingredients
· 1 tablespoon butter
· 1 (16 oz) package potato gnocchi
· ½ lb lean ground beef
· 1 teaspoon salt
· 1 teaspoon pepper
· 1 teaspoon cumin
· ½ teaspoon smoked paprika
· 1 teaspoon mustard powder (optional)
· 2 cups diced onion (about 1 whole onion)
· 3-4 cloves garlic, minced
· 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
· 1 cup beef broth (or water)
· ¼ cup heavy cream
· 1 cup shredded sharp cheddar cheese
· ⅓ cup thinly sliced scallions

Instructions
1. M elt butter in a 12-inch skillet over medium-high heat. Add
gnocchi in a single layer and cook on one side for 2-3 minutes
until browned and toasted. Shake the pan to toss the gnocchi
and continue cooking for another 2-3 minutes, tossing
 occasionally, until both sides are toasted. Remove gnocchi to a
plate and set aside.
2. Turn the heat to high and return skillet to stove. When the pan
is very hot and smoking, add the beef and season with salt,
pepper, cumin, paprika, and mustard powder if desired. Add the
onion and garlic, and cook, stirring occasionally, until beef is
browned and onions are golden. Drain if necessary.
3. Add the tomatoes, broth, and gnocchi back into the skillet. Stir
to combine. Bring to a boil, then cover, reduce heat to medium-
low, and simmer for 5 minutes until the gnocchi is tender and
liquid is mostly absorbed.
4. Off heat, then add the cream and ½ cup cheese and stir to
combine. Top with remaining cheese and scallions. Place the
skillet under the broiler in the oven until cheese is browned and
bubbly, about 3 minutes. Serve and enjoy!! :)
M akes: 4 servings.
 18. The Real Deal Hamburger
Helper
Ingredients

· 1 pound ground beef I use organic

· 1 1/2 cups uncooked whole wheat penne pasta Your
pasta should only have 1 ingredient
· 2 cups milk
· 1/2 cup water
· 2 Tbsp whole wheat white flour I use King Arthur's
brand
· 1/4 tsp onion salt
· 1/4 tsp garlic powder
· 1/4 tsp paprika
· 3/4 cup sharp cheddar cubes Or freshly shredded sharp
cheddar
· pink Himalayan salt to taste
· fresh cracked black pepper to taste

Instructions
1. Brown beef in skillet and drain. Take pan off burner and add
pasta, spices, flour, and cheese.
2. Stir in milk and water, mix ingredients to combine. Return to
burner over medium-high heat.
3. Bring mixture just to a boil, then reduce heat to a light simmer.
Stir frequently.
4. Place a lid over the skillet, and allow to simmer until pasta is
cooked, about 10-15 minutes stirring frequently and adjusting
heat as needed.
19. BEEF PHO NOODLE
SOUP
Ingredients
Beef Broth:
· 64 ounces of organic beef broth
· 5 star of anise
· 1 cinnamon stick
· Rice Noodles (pho)

Beef
· 1/2 pound round steak or sirloin steak, sliced paper thin
· Pinch of kosher salt
· Pinch of black pepper

Toppings:
· 1-2 jalapeno peppers, sliced (remove seeds for less heat)
· 1 cup bean sprouts
· 1 large bunch of cilantro
· 1 large lime, cut into wedges
· 1-2 stalks scallions, trimmed and diced
· 1 large avocado, peeled seeded and sliced
· Tsang stir fry classic sauce
 · Tsang stir fry Szechuan spicy sauce

Instructions
1. Add beef stock, star of anise, cinnamon to a large stock pot and
bring to a low simmer
2. Cook rice noodles according to package directions
3. Sprinkle salt and pepper over thinly sliced beef.
4. Remove star of anise and cinnamon from stock. Spoon stock
into bowls and add thinly sliced beef and a serving of noodles.
5. Top each bowl with desired vegetables and a squeeze of lime.
6. Divide the broth between four to six large bowls, then add
thinly sliced beef and desired amount of noodles.
7. Top with bean sprouts, sliced jalapeños, fresh cilantro, avocado
and serve with lime wedges.
8. Add a drizzle of Tsangs stir fry sauces to your desired taste.
9. Serve and Enjoy.
20. Salisbury Steak Meatballs
with Gravy and Mashed
Potatoes
Ingredients
For M eatballs
· 1½ lb lean ground beef
· ½ cup breadcrumbs, I used Panko
· 1 egg
· ¼ cup ketchup
· ¼ cup coarse grain mustard
· 1 tbsp Worcestershire sauce
· 1 tsp seasoning salt
· ½ tsp pepper
· 1 tsp onion powder
· 2 tbsp olive oil (for frying)
For Gravy
· 2 tbsp butter
· 1 large onion, chopped
· 1 tbsp Worcestershire sauce
· 1 cup beef broth or chicken broth
· 2 tbsp cornstarch
 · ½ tsp seasoning salt
· 1 tbsp ketchup
· parsley for garnish
For M ashed Potatoes
· 5 large potatoes, peeled and chopped into 1 inch cubes
· 4 tbsp (1/2 stick) unsalted butter
· ¼ to ½ cup skim milk
· ¼ cup light cream cheese
· salt and pepper to taste

Instructions
1. Add all the meatball ingredients (excluding the olive oil) to a
large bowl and mix well, use your hands. Shape into 1 inch
meatballs. You should get about 40 meatballs.
2. Add the olive oil to a large skillet and heat over medium to high
heat. Add meatballs and cook. If you're using a large skillet all
meatballs should fit in one batch otherwise, you might have to
fry them in a couple batches. Cook the meatballs on all sides,
add more oil if needed. Remove meatballs from skillet and set
aside.
3. To the same skillet add butter and melt. Add onion and cook
until onion is soft and translucent. In a bowl add the cornstarch
and beef broth and whisk. Add broth and remaining gravy
ingredients to skillet, and cook for about 3 to 5 minutes, sauce
should thicken. If the sauce is too thick add a bit more beef
broth. Taste for seasoning and adjust as necessary.
4. When the gravy is done add the meatballs back to the skillet and
toss them around so they're covered in the gravy. Garnish with
parsley.
5. For M ashed Potatoes
6. Peel the potatoes and cut them in 1 inch cubes. Boil them on
medium heat until potatoes are tender, for about 20 minutes.
7. Drain potatoes and in a medium bowl, add the potatoes, milk,
butter, cream cheese and salt and pepper. Using a potato masher
mash the potatoes until desired consistency. You may also use a
hand mixer if you wish. Add additional milk as necessary.
8. Serve meatballs over mashed potatoes.
NOTES
To prevent your meatballs from crumbling and falling apart, do not
overcrowd your meatballs while cooking them. Leave about ½ inch
of space in between. It's best to do it in a couple batches.
21. Taco Macaroni Casserole
Ingredients
· 2 pound ground beef
· 16 ounces macaroni noodles
· 2 tbsp minced onions
· 1 tbsp minced garlic
· 2 cups salsa
· 2 pkts taco seasoning
· 8oz pkg cream cheese
· 1 cup sour cream
· ¾ cup water
· Salt and pepper
· Shredded Cheese for topping

Instructions
1. Bring a large pot of water to boil.
2. Cook pasta according to the package directions. Drain, set
aside.
3. In a large skillet, brown ground beef, garlic and onions over
medium heat until thoroughly cooked.
4. M ix in the salsa and taco seasoning and let simmer over
medium about 5 minutes.
5. Add in the cooked pasta, cream cheese, sour cream and water,
 and continue stirring until the cream cheese and sauce is well
blended throughout.
6. Transfer to casserole dish & top with shredded cheese.
7. Bake about 20-25 minutes or until cheese is bubbling
8. Season with salt and pepper to taste.
22. Conclusion
I hope you enjoy these Easy Ground Beef recipes. Also, be sure to
look for these other Easy Cookbooks:

The Easy Country Cookbook

Enjoy and Happy Eating!