Beef Potatoes Beans Food

GRANDMA FLO'S SHIPWRECK

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.
• Arrange potatoes in the bottom of the casserole dish. Crumble ground beef over potatoes, and sprinkle with 1/2 teaspoon salt and ground black pepper. Spread onions over meat, and then beans. Pour undiluted soup over everything. Sprinkle with remaining 1/2 teaspoon salt. Cover.
• Bake for 30 minutes. Remove cover, and continue baking for 1 hour.

CHEESY BEEF AND BEAN BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large skillet over medium high heat, combine the ground beef and salt and pepper to taste. Saute for 10 minutes, or until well browned. Add the tomato sauce, onion and Worcestershire sauce. Reduce heat to low and simmer for 10 minutes.
• Prepare potatoes according to package directions. Place beef mixture into a casserole dish. Layer the beans over the beef and smooth prepared potatoes over the beans.
• Sprinkle the cheese over the potatoes and bake uncovered at 375 degrees F (190 degrees C) for 30 to 40 minutes.

SPICY POTATO, BEEF AND BEAN SOUP

Steps:

• Peel your potatoes and cut them into large but stilll bite-size chunks. Place them in a large (8 cup) measuring cup until the 6 cup line is reached. Cover them with cold water and place in the refrigerator to prevent them from turning brown until you are ready for them.
• In a large stock pot, brown your ground beef and drain off the fat. Add in all seasonings and tomato sauce over medium heat - mix well.
• Drain water from potatoes and add into the stock pot along with the beans (you can drain them if you like - I usually don't), and the broths.
• Bring to a boil, reduce heat and simmer, covered for an hour or so, until the potatoes are really tender and all the flavors have melded together.

SOUTHERN GROUND BEEF AND BEAN SKILLET

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and bell pepper and cook until onion is softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add in salsa, Greek seasoning, pepper, and salt. Cook and stir until well combined, 2 to 3 minutes. Stir in beans. Bring to a boil, reduce heat, and simmer to desired thickness, about 20 minutes. Add water if sauce becomes too thick.

SHIPWRECK BAKED BEAN CASSEROLE

Steps:

• Preheat oven to 375°F.
• Brown ground beef and onions. Drain and rinse any excess fat.
• Add salt and pepper to each layer if you wish.
• Place sliced potatoes in the bottom of a deep 9x9 casserole. Pour the beef and onion mixture over the potatoes. Spoon beans over meat and then pour the tomato soup over all.
• Bake uncovered for approx 1 hour or until done.

BEEF AND BEANS

Steps:

• Cut steak into thin strips. Combine mustard, chili powder, salt, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a 3-qt. slow cooker; add tomatoes, onion and bouillon. Cover and cook on low for 6-8 hours. Stir in beans; cook 30 minutes longer. Serve over rice.

HEARTY BEANS WITH BEEF

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. , Cover and cook on high for 3-4 hours or until heated through.