Easy One-Pound Hamburger Dinners

Looking for ways to stretch a single pound to make at least six servings. I am going to try these!!!

Sloppy Joes

1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste

In a medium skillet over medium heat, brown the ground beef, onion, and green bell pepper; drain off liquids. Stir in the garlic powder, mustard, ketchup and brown sugar; mix thoroughly. Reduce heat and simmer for 30 minutes. Season with salt and pepper. Serves: 6.

Porcupines

1 pound lean ground beef
1/2 cup uncooked white rice
1 egg
1 1/2 cups water, divided
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 15-ounce can tomato sauce

Preheat oven to 350 F. In a large bowl, combine the ground beef, rice, egg, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 ½-inch balls. In a large skillet over medium heat, brown the meatballs; drain fat. In an 11×7-inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well. Cover and cook for 45 minutes. Uncover, and cook for an additional 15 minutes. Serves: 6.

Hint: Serve with mashed potatoes and corn for the perfect comfort meal.

Easy Mexican Casserole

1 pound lean ground beef
2 cups salsa
1 16-ounce can chili beans, drained
3 cups crushed tortilla chips
2 cups sour cream
1 2-ounce can sliced black olives, drained (optional)
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded cheddar cheese

Preheat oven to 350 F. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through. Spray a 9×13-inch baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion and tomato over the sour cream. Top with cheddar cheese. Bake for 30 minutes, or until hot and bubbly. Serves: 6.

Shepherd’s Pie

4 large potatoes, peeled and cubed
1 tablespoon butter
1 onion chopped, plus 1 tablespoon finely chopped
1/2 cup shredded cheddar cheese, divided
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 pound lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
3/4 cup beef broth

Preheat oven to 375 F. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside.

Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with ¼ cup shredded cheese. Bake for 20 minutes, or until golden brown. Serves: 6.

Hint: Save time by cooking the potatoes and carrots at the same time.

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