Ground Beef Asian Noodle Stir Fry

From here

2 7oz packages of refrigerated udon noodles, seasoning packed discarded

1 tbsp olive oil

1 pound ground beef

1 onion, diced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

12 oz broccoli florets

1 green onion, thinly sliced

Sauce

1/4 cup soy sauce

2 tbsp rice wine vinegar

2 tbsp brown sugar, packed

3 cloves garlic, minced

1 tbsp freshly grated ginger

Sriracha, optional

Whisk sauce ingridents and set aside.

Cook udon noodles according to package directions, drain well.

Heat olive oil. Add ground beef and onion until beef has browned. Stir in bell peppers and cook until tender. Stir in noddles and sauce until combined, 2-3 minutes.

Beef Stuffed Butternut Squash

From here 

This was so good. A little time intensive, but worth it.

1 butternut squash, cut in half and seeded
1 lb ground beef
6 slices of bacon, cooked and crumbled
2 carrots sliced (I used 4 and didn't use the mushrooms the original called for)
1 large sweet onion
1 stalk celery (I didn't have so I used a pepper, but celery would be good too)
2 garlic cloves, minced
1/2 tbsp cinnamon
Oil
Salt & Pepper

Preheat oven to 425. Salt & pepper squash and roast 40-45 minutes.

Heat oil on skillet and add half of the onion, garlic, carrots, and celery/pepper. Cook for about 5 minutes. Add ground beef, sprinkle with cinnamon to taste and cook until meat is browned.

Once squash is cooked, scrape out a hole and add to scraped squash to beef mix. Pour beef mix into holes and bake for 10 more minutes. While baking, caramelize remainder of onion.

Serve topped with crumbled bacon and carmelized onions.

Lentil Tacos

This was surprisingly delicious. We happened to have everything on hand other than ground beef, so we tried this with low expectations and ended up loving it. And Gav even ate it!! Amazing.

1 tbsp oil
2/3 cup chopped onion
minced garlic to taste
2/3 cup dried lentils, rinsed
1 tbsp taco seasoning
1 2/3 cup chicken broth
2/3 cup salsa

Heat oil in skillet & cook onions and garlic until cooked…about 5 min. Add lentils and taco seasoning and cook for 1 minute.

Pour chicken broth into skillet and bring to a boil. Reduce heat to low, cover the skillet and simmer until lentils are done. About 20 minutes.

Uncover the skillet and cook until mixture is thickened. It didn't take very long when I made it. Stir in salsa. Serve in taco shells. Would also be good in a tortilla.

Indiana Stovetop Chili Over Noodles

Heavily modified from this recipe

We've started calling this Indiana Chili because that's what people who aren't from here call it when we make it for them. :)

1 lb ground beef
2 cloves garlic
1/2 onion
1 8oz can of tomato sauce
1 1/2 tbsp chili powder
3/4 tsp ground cumin
3/4 tsp ground oregano
3/5 tsp salt
1/8 tsp cayenne pepper
1 15oz can kidney, pinto, or black peans (used pinto last time)

Brown ground beef with garlic and onion. Pour in tomato sauce. Add spices. Simmer for 30 mins up to an hour. Serve over noodles.

Taco Seasoning

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 tsp paprika
1 1/2 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. 

Use approximately 3 tbsp. per pound of meat.

Simple Sloppy Joes

2 lbs. ground beef (I almost never put this much in.)
1 large onion (I also usually don't put this much in since I precook my beef with onion)
2 garlic cloves, minced
1 8oz can tomato sauce
1 6oz can tomato paste
1/2 c. ketchup
1/3 c. packed brown sugar
2 tbsp soy sauce
buns, bread, etc.

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomato sauce and paste, ketchup, brown sugar and soy sauce; mix well. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes, stirring occasionally. Spoon about 1/2 c. meat mixture onto each bun.

Bean and Burger Pockets

We made this over naan instead of Pita since we had it on hand.

1 1/4 lb. ground beef
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1/2 c. chopped onion
1 garlic clove, minced
1 tablespoon brown sugar
1 tsp. seasoned salt
1 tsp. chili powder
1/2 tsp. ground cumin
1/8 tsp. each dried thyme, savory, majoram, oregano, and parsley flakes
1 can (8 3/4 oz) navy beans, rinsed and drained
1 can (8 3/4 oz) kidney beans, rinsed and drained
1 can (8 3/4 oz) lima beans, rinsed and drained
5 pita breads, halved
1/2 cup shredded cheddar cheese

In a heavy sauce pan or dutch oven, cook beef over medium heat until no longer pink; drain.

Add tomatos, tomato sauce, onion, garlic, brown sugar, and seasonings. Cover and simmer for 1 hour stirring occasionally (we added beans at this time too and it was fine).

Stir in beans; heat through. Spoon about 1/2 cup. into each pita half. Top with cheese if desired.

Holly's Chili

1/2 lb bacon, crispy and cumbled

1 lb ground beef, browned and drained

1 lg onion chopped, I like to cook the onion with the beef.

1/2 cup packed brown sugar

1/3 cup ketchup 

1/2 cup BBQ sauce

2 tbl mustard

3/4 tsp chili powder

1 tsp salt

1/2 tsp pepper

2 16 ounce cans red beans, drained

1 16 ounce can ponto beans, drained

1 16 ounce can black beans, drained

1 16 ounce cans pork and beans

1 16 ounce can mexican style chopped tomatoes. I usually use chili ready tomatoes.

2 to 4 cups tomato juice. I usually use one can of tomato sauce and add about a cup of water. It taste the same and is cheaper.

Preheat oven to 350. Combine all ingredients in large bowl. Pour into a large lightly greased casserole dish. Bake covered for one hour.

Chili-Pasta Skillet

I think we first had this at someones house for dinner…It was simple, easy, and really good!

Chili-Pasta Skillet (inspired by this recipe)

1 lb. ground beef
3/4 c. chopped onion
1 15oz can red kidney beans, black beans, or red beans, rinsed and drained
1 14.5oz can diced tomatoes, undrained
1 8oz can tomato sauce
1 4oz can diced green chile peppers, drained
1/2 c. dried shell pasta
2 to 3 tsp chili powder
1/2 tsp garlic salt
cheese if able

Start pasta. Cook meat and onion. Add remaining ingredients (except cheese) and simmer until pasta is finished cooking. Add pasta to the dish. Enjoy.