Debbies Ground Beef Food

DEBBIE'S CROCK POT CHILI

Steps:

• Mix together seasoning mix.
• Store in an airtight container in a cool, dry place. (You will only use 5 tsp in this recipe - save the rest for next time!).
• In a skillet, cook ground beef until no longer pink.
• Drain.
• Add onion and 3 tsp of seasoning mix.
• In Crock-Pot, add tomatoes, tomato sauce, one can of beans and two more teaspoons of seasoning mix.
• Place the other can of beans in a blender and process until smooth.
• Add beans and meat to the crock pot.
• Stir together.
• Cook on low for 6 to 8 hours.

DEBBIE'S CROCK POT CHILI

Steps:

• 1
• Mix together seasoning mix.
• 2
• Store in an airtight container in a cool, dry place.
• 3
• In a skillet, cook ground beef until no longer pink.
• 4
• Drain.
• 5
• Add onion and 3 tsp of seasoning mix.
• 6
• In Crock-Pot, add tomatoes, tomato sauce, one can of beans and two more teaspoons of seasoning mix.
• 7
• Place the other can of beans in a blender and process until smooth.
• 8
• Add beans and meat to the crock pot.
• 9
• Stir together.
• 10
• Cook on low for 6 to 8 hours.
• Read more: http://www.food.com/recipe/debbies-crock-pot-chili-45069#ixzz1uCouI8BU

DEBBIE'S GROUND BEEF

Steps:

• Season Beef with Salt, Pepper, Garlic and Onion poweder.
• Brown beef in large skillet.
• Add diced onion and cook till translucent.
• Add water, bbq sauce and ketchup and cook for 10-15 minutes over medium-low heat.
• Serve over noodles, pasta or as a main course with potatoes or rice.
• Also works well as a sloppy joe.

GROUND BEEF AND CHOPPED CABBAGE

Steps:

• Heat olive oil in a large heavy pot or a 6-quart Dutch oven over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes.
• Break ground beef into small chunks and add to the pot; cook and stir, continuing to break the beef into smaller pieces, until the beef is completely browned, 5 to 7 minutes.
• Season beef mixture with garlic powder, red pepper flakes, Italian seasoning, and a dash of salt. Stir cabbage, diced tomatoes, and tomato sauce with the beef mixture; bring to a boil, reduce heat to low, and cook mixture at a simmer until cabbage is fork-tender, about 25 minutes. Season with salt and pepper.

DEBBIE'S VEGETABLE LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Preheat oven to 375 degrees F (190 degrees C).
• Melt margarine in a skillet over low heat; cook and stir flour, salt, and pepper into the melted margarine until smooth and bubbling, 2 to 3 minutes. Add milk and broth into flour mixture, stirring constantly; bring sauce to a boil. Stir wine into sauce and remove from heat. Stir Parmesan cheese into sauce until smooth.
• Whisk ricotta cheese, egg, and egg white together in a bowl.
• Heat olive oil in a skillet over medium-high heat; saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. Stir vegetable mixture into ricotta mixture.
• Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9x13-inch baking dish; repeat layering 2 more times with remaining ingredients, ending with a layer of mozzarella cheese.
• Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.

DEBBIE'S MEAT PIE

Steps:

• Pie Crust: Stir together flour and salt. Using a pastry blender, cut shortening till pieces are pea sized. Add water 1 tablespoon at a time mixing in each time. Divide in half, forming each half into a ball. On a lightly floured surface roll dough into a 12 in. circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate being careful not to stretch dough. Crimp pastry around the edge of pie plate.
• Brown and season meat. Add onions, garlic, and veggies. Cook slightly. Add soup, parmesan cheese, and seasonings. Divide evenly in pie crusts and top with mashed potatoes.
• Bake for 35-45 minutes at 350 degrees F.

DEBBIE'S ZUCCHINI SKILLET DINNER

Steps:

• Heat a large skillet over medium-high heat; cook and stir beef and garlic in skillet until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in zucchini, tomato sauce, oregano, and basil; bring to a boil. Cover, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes. Season with salt and black pepper.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Stir pasta and whole tomatoes into zucchini mixture, breaking up tomatoes with a spoon. Continue to simmer until heated through, about 25 minutes more. Toss with Parmesan cheese.

DEBBIES BEEF NACHO CHEESE DIP

Steps:

• Brown beef and drain.
• Add remaining ingredients and simmer on low until hot.
• or keep warm on low in crock pot.
• Serve with corn chips.
• Note: This will get thin if cooked too long. Just let it cool off.
• and it will thicken back up.