(slightly modified from http://fabulesslyfrugal.com/freezer-meal-recipe-cheddar-ranch-burger/)
2 lbs ground beef
1 cup shredded or cubed cheddar cheese (I used a blend of shredded mozzarella/provolone and Sargento Cheddar-Mozzarella sticks*)
3 Tbsp Ranch Dressing Mix
Combine beef, ranch dressing mix and shredded cheddar cheese. Gently shape 6 patties of equal size and thickness (I made 16 2-oz patties instead). Grill patties over direct high heat with the lid closed as much as possible, until cooked – 8-10 minutes, turning once. Or cook in fry pan on stove top over med- high heat until done. If desired, during the last minute of grilling, place a slice of cheese on each patty to melt. Serve warm on hamburger buns with tomatoes, lettuce and ranch dressing.
*Disclaimer: I received a voucher to get the Sargento Cheddar-Mozzarella sticks for free from Influenster in exchange for my honest review and feedback for the product.
Modified from http://shabbybrocante.blogspot.com/2011/10/pillsbury-cresent-roll-cheesburger-ring.html
1 lb ground beef
1 T Worcestershire Sauce
1 T mustard
1/4 to 1/3 cup ketchup
4 slices American cheese
1 can crescent rolls (8 count)
Preheat oven as directed on crescent roll can (mine said 375)
Brown ground beef and mix with ketchup, mustard, and Worcestershire sauce. Place approximately 2 tablespoons meat mixture on the large end of a crescent roll, top with sliced pickle and half a slice of cheese, then wrap the other end of the dough over it.
I only put pickles in half of ours, as Mr. Meatatarian doesn’t like them, so I marked the ones with pickle by putting a slice of pickle on top of the wrapped bun.
Bake as directed on the crescent rolls can, approximately 10-13 minutes or until browned and cheese is melty.
(modified from Taste of Home Feb/March 2013)
1/2 lb bacon
1 1/2 cups chopped or shredded carrots
1 cup bread crumbs
4 tsp Worcestershire sauce
2 tsp garlic powder
1 tsp salt
2 lb ground beef
1-1 1/2 cups shredded cheese (I used mozzarella/provolone blend and mild cheddar)
Cook bacon until crispy. Remove from pan (leaving grease in pan), chop, and set aside.
Cook carrots in reserved bacon grease until soft.
Combine bread crumbs, chopped bacon, eggs, Worcestershire sauce, spices, and carrots in a large bowl. Add beef and mix lightly but thoroughly.
Shape into two loaves in a 9×13 baking dish. Bake uncovered at 350 for 45-60 minutes or until internal temperature reads 160 F.
I served this with steamed broccoli, mashed potatoes, and crescent rolls 🙂
Mr Meatatarian disapproves of my usual chili recipe, which is intended to mimic Wendy’s chili (it has peppers and onions and celery in it…the horror of vegetables!!)
This is what we’ve come up with for a yummy chili that we’ll both eat. I mix it up a little every time I make it, so these measurements are approximate based on what I tossed in the Crock Pot today.
1 small can of tomato sauce
3 cans of kidney beans (light red/dark red/whatever…or use cooked dried beans)
1 can of mild chili beans
1 can of Great Northern or white canellini beans
1 pound lean ground beef, cooked through
2-3 Tablespoons chili powder
1/4-1/2 Tablespoon salt
Partially drain all the cans of beans.
Throw everything in the Crock Pot and cook on low 6-8 hours or high 4-5 (I say the longer the better, get everything nice and hot and bubbly)
Serve with saltines/corn chips/cheese/sour cream/whatever you like!
Made this one up with the help of Mr. Meatatarian and his buddy J.
1 lb ground beef
1 lb pasta (I used rigatoni)
1/3 cup flour
4 T butter
2 cups milk
2+ cups cheese
Melt the butter and add the flour to make a roux. Cook for a few minutes to get the raw flour taste off. Whisk in the milk and bring to a boil. Remove from heat and add cheese
Meanwhile, boil the pasta in lightly salted water and brown the ground beef.
Combine it all in a giant bowl and serve with a sprinkle of garlic salt. J and I also added steamed broccoli to our bowls. J also suggests paprika, but we didn’t have any on hand!
Made this up as I went along, after being inspired from a few posts on Pinterest that Mr. Meatatarian deemed to have “too many chunks”
1 box Kraft mac and cheese (mine happened to be spirals)
2 T butter/margarine/butter spread/butter-like-product (or so, I didn’t really measure)
3 T milk (or so, I didn’t really measure)
1 lb ground beef
1 packet taco seasoning
shredded cheddar cheese
Boil the noodles as directed on the box.
Brown the ground beef and add the taco seasoning pack and a couple spoonfuls of the pasta water.
In a separate bowl, combine the butter, milk, cheese packet, and seasoned ground beef. When the pasta is done, drain it and add it to the ground beef mixture. Stir in shredded cheddar to taste.
I think this would also benefit from some guacamole and salsa served alongside, but Mr. Meatatarian disagrees.
modified from http://livinglifeofriley.com/crock-pot-bacon-cheeseburger-soup/
1 lb of ground beef
1 container of Philadelphia Cooking Crème- Original Flavor (I used Italian flavor, made it taste like “country gravy”)
6 slices of bacon
1 bag Ore Ida Hasbrowns
1 velveeta cheese 8oz stick (I used about 6 oz, because it’s what we had)
32oz. container chicken broth
Brown ground beef and cook and crumble bacon. Combine all ingredients in Crock Pot and cook until everything is nice and warm and bubbly.