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Recipe Rut: what are your favorite easy ground beef recipes?

by (255)
Updated about 3 hours ago
Created January 12, 2012 at 8:25 PM

I have a pound of ground beef waiting for me at home. what are your favorite easy yet delightfully delicious recipes involving ground beef? I'd love to hear about anything out of the ordinary, but inspired meatball/meatloaf/burger recipes are appreciated as well.

Medium avatar
19479 · March 22, 2012 at 1:29 PM

Glad you like the recipes!

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1227 · March 22, 2012 at 12:19 PM

Thanks for the photos and receipes. All look good enough to eat right now right off my computer.

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2417 · March 22, 2012 at 4:18 AM

Oh, YUM. I am so trying this. I do something similar, but this is inspired.

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11557 · March 21, 2012 at 8:30 PM

My teacher used to eat real pemmican from venison, true Yukoner. It tasted pretty odd, I don't think any of us liked it when he brought it for our grade 3 class to try.

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11152 · March 21, 2012 at 7:24 PM

+1 for Larb! That stuff is the bomb!

Medium avatar
10653 · January 13, 2012 at 5:03 PM

@dlk, nope, can't even taste the coconut when I cook with it.

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971 · January 13, 2012 at 1:45 AM

This is great cuz I can't figure out what to do with my ground beef.

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3125 · January 13, 2012 at 12:30 AM

i like the tinted oil that this makes. that way i can see it and lick it off the plate with my finger.

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8255 · January 13, 2012 at 12:26 AM

Beefy fatty goodness, with a bit of the misc fruits. But yah, can be something you need to get used to.

Medium avatar
2913 · January 12, 2012 at 9:43 PM

Like beef jerky without the salt or the sugar or the spices :p Traditional pemmican can be pretty gamy: lean dried unseasoned venison is a bit of an acquired taste ...

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255 · January 12, 2012 at 9:28 PM

eek, what the heck does pemmican taste like?

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255 · January 12, 2012 at 9:21 PM

yum, this sounds like a great follow-up to the lamb meatballs I had for dinner last night (http://allrecipes.com/recipe/spicy-lamb-patties/detail.aspx).

Medium avatar
2913 · January 12, 2012 at 9:16 PM

I use virgin coconut oil and haven't found it affecting the flavor at all (but it does make the kitchen smell wonderful).

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6107 · January 12, 2012 at 9:12 PM

Thanks for that link--some great stuff there!

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255 · January 12, 2012 at 9:10 PM

thanks! so does the coconut oil enhance the flavor of the dish? I'd like to cook with it more but worry about it messing up the flavors of things.

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255 · January 12, 2012 at 9:06 PM

ah ha, yes indeed. thanks!

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14 Answers

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8255 · January 12, 2012 at 9:20 PM

Taco seasoning + ground beef + shredded cheese + onions + salsa + lettuce leaves = lettuce wraps/tacos.

Dried ground beef + suet + misc dried fruits = ground beef pemmican.

As others mentioned, ground beef + eggs + onions/peppers = ground beef omelette.

Often times on a weekend, I will make a batch of 5lb's of ground beef (after draining fat of course) with the taco seasoning mentioned above, and use that through the week in misc things like omelettes, etc. Or freeze if I make too much and use later. I find the taco seasoning covers a lot of situations in what I eat, although it has corn flour (Masa) in it, for those that have to watch out for that.

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11557 · March 21, 2012 at 8:30 PM

My teacher used to eat real pemmican from venison, true Yukoner. It tasted pretty odd, I don't think any of us liked it when he brought it for our grade 3 class to try.

5e36f73c3f95eb4ea13a009f4936449f
8255 · January 13, 2012 at 12:26 AM

Beefy fatty goodness, with a bit of the misc fruits. But yah, can be something you need to get used to.

Medium avatar
2913 · January 12, 2012 at 9:43 PM

Like beef jerky without the salt or the sugar or the spices :p Traditional pemmican can be pretty gamy: lean dried unseasoned venison is a bit of an acquired taste ...

7b439bc3c2033329fc3c64937825ac6c
255 · January 12, 2012 at 9:28 PM

eek, what the heck does pemmican taste like?

Medium avatar
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19479 · March 21, 2012 at 9:10 PM

Here are a couple easy ground beef recipes that I enjoy :)

"Meat Sundae" Ground beef, cultured organic sour cream, & hot sauce

recipe-rut:-what-are-your-favorite-easy-ground-beef-recipes?

(full recipe here)

"Naghetti" Ground beef, jar of pasta sauce, & steamed veggies

recipe-rut:-what-are-your-favorite-easy-ground-beef-recipes?

(full recipe here)

Primal Meatloaf, ground beef, organic sour cream, organic tomato paste or ketchup, onion, herbs & spices

recipe-rut:-what-are-your-favorite-easy-ground-beef-recipes?

(full recipe here)

Beef & Cabbage soup, ground beef, cabbage, carrots, onion, & can of collard greens

recipe-rut:-what-are-your-favorite-easy-ground-beef-recipes?

(full recipe here)

Or, you could make a big ass taco salad!

recipe-rut:-what-are-your-favorite-easy-ground-beef-recipes?

(full recipe here)

Medium avatar
19479 · March 22, 2012 at 1:29 PM

Glad you like the recipes!

0e395acc856e3353f3f5892e6b09b0e7
1227 · March 22, 2012 at 12:19 PM

Thanks for the photos and receipes. All look good enough to eat right now right off my computer.

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1159 · March 21, 2012 at 7:30 PM

Thai Beef Salad!!! I eat it 2-3 times a week. Coconut Oil (full flavored I tried Dr. Bronner's) Onions, Garlic, Chili flakes, Sea Salt (just throw it all in together and brown) Put beef on salad greens and top with avocado, cucumber, coconut flakes, basil or Thai Basil, Cilantro if you like it, and finish with a squeeze of lime. I swear my husband licks the plate.

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2417 · March 22, 2012 at 4:18 AM

Oh, YUM. I am so trying this. I do something similar, but this is inspired.

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1716 · January 12, 2012 at 11:24 PM

I love to make meatballs with lamb liver mixed in - just whizz about 500g of ground beef, plus a chopped up lambs liver together in the food processor. Then season according to the country's recipe you are following.

If I am making Kofta curry I add cinnamon, cumin, coriander, ginger, tumeric, garlic, chili, salt, pepper and fistfuls of fresh parsley to the food processor liver mix while it's going. Be generous with your spices, like a heaping spoonful of each one. Drop spoonfuls of this meat mix into a simmering pan of fresh chopped tomatoes/onion/bone broth and spices. It will all come together in about 30 mins to make a gorgeous saucy meatball thing.

Can do the above in an italian or spanishy style too.

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6107 · January 12, 2012 at 9:10 PM

Kofte is a favorite. Usually made with lamb, or a mix of lamb and beef, but all beef would be fine. I can't find my recipe right now, but this one is pretty close.

Kofte Recipe

I don't know where you are in the world, but if grilling is an option, that's the best. Otherwise, they can be fried in a skillet, baked, or broiled. Treat them mostly like any other meatball--but since there is no panade of bread and milk in them, they won't be as tender if you overcook them!

If you eat dairy, then by all means eat them with a tzaziki sauce! If you eat rice, they are great with a lemon rice pilaf. If you don't eat any of those things, they'd be great with whatever you like--I've eaten them with tomato sauce, something like a chimichurri, or just plain as they come off the grill, with whatever veggies you like.

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255 · January 12, 2012 at 9:21 PM

yum, this sounds like a great follow-up to the lamb meatballs I had for dinner last night (http://allrecipes.com/recipe/spicy-lamb-patties/detail.aspx).

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105 · March 22, 2012 at 12:16 AM

I use my ground beef as a tasty and sneaky way to get more liver into my diet. I either freeze the liver and then grate it into ground beef in a 1:2 ratio or I puree it before adding it if I don't have time to freeze it first (and it's easier on the hands!). I also add things like organic mustard, chili, turmeric, sea salt, and a little bit of coconut flour to bind it. It's quick, and easy and the liver makes the burgers really tender. I fry them in either bacon fat or coconut oil as they're pretty lean without the added fat. You can slice up some avocado, fry up some onions and mushrooms and you've got a great meal!

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2913 · January 12, 2012 at 8:34 PM

I cheat. My grocery store has been carrying the little Spicely boxes of organic spice mixes. Each packet is usually good for seasoning about 2 lbs of ground meat which I can then divide up into 4 to 6 servings.

Edit: Completely forgot one of my favorites, traditionally with pork, but easily adaptable to chicken, beef, or even minced fish:

Larb (national dish of Laos): ground meat, cooked up, flavored with fish sauce, lime juice, diced chiles, and chopped mint. Usually served chilled on lettuce leaves.

https://secure.wikimedia.org/wikipedia/en/wiki/Larb

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11152 · March 21, 2012 at 7:24 PM

+1 for Larb! That stuff is the bomb!

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75 · March 21, 2012 at 8:54 PM

i tend to keep it simple. some coconut oil, a couple of red onions cooked until there just about transparent, add about 2.3 lbs of chopped meat. usually an 85/15 or 80/20 split (fat is flavor!). for spices i add some ground black pepper, onion salt, garlic powder, and a dash of chili powder. Seems to work pretty good. I usually top it to some sweet potatoes and cinammon after a workout or just eat it tossed with some steamed veggies.

Here's a question...is it ok to cook up say, a WHOLE package of bacon, then use the bacon grease to cook up the onions and the beef?...and yes, the bacon would then be added to the beef afterward.

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10 · March 21, 2012 at 7:14 PM

use your ground beef to make my hamburger soup. my kids loved it. start by combining organic chicken broth, depends on how much soup you want, for my family of five i used 3 cups, combine that with small cut potatoes, carrots, broccoli, green onions salt and pepper, let that boil until soft, mean while in a cast iron skillet cook your ground beef with garlic and onions to taste, when all is cooked combine and enjoy, i use ground beef in alot of my dinners so im always finding neat and diffrent ways to use it. i also make a great meatloaf and lettuce wraps, i would be glad to share recipes.??

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11683 · January 13, 2012 at 1:16 AM

This isn't much of a recipe but lately I'm doing a lot of ground beef or lamb, with maybe some cumin or other spice, just browned and then wrapped in cold romaine leaves for lunch. Hot and meaty contrasting with cold and crunchy.

Tonight I made a nice bolognese sauce with ground beef and pork, served over spaghetti squash.

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10653 · January 12, 2012 at 8:56 PM

That's funny you asked this as I just ate some ground beef for breakfast today.
What I did was heat some coconut oil in a pan, added 85/15 ground beef, some chopped white mushrooms, red onions and green bell peppers, seasoned with black pepper, kosher salt, crushed red peppers, and turmeric. It was pretty awesome. And also I think the turmeric + green bell pepper made the oil on the plate turn this really weird but cool hi-lighter color. Sometimes I add in scrambled eggs to the mix.

Medium avatar
10653 · January 13, 2012 at 5:03 PM

@dlk, nope, can't even taste the coconut when I cook with it.

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3125 · January 13, 2012 at 12:30 AM

i like the tinted oil that this makes. that way i can see it and lick it off the plate with my finger.

Medium avatar
2913 · January 12, 2012 at 9:16 PM

I use virgin coconut oil and haven't found it affecting the flavor at all (but it does make the kitchen smell wonderful).

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255 · January 12, 2012 at 9:10 PM

thanks! so does the coconut oil enhance the flavor of the dish? I'd like to cook with it more but worry about it messing up the flavors of things.

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3742 · January 12, 2012 at 8:56 PM

Duplicate of this question.

Also, I used to eat these Goya (Ground) Beef Potato Puffs that were awesome. I'm thinking of trying to replicate it.

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6107 · January 12, 2012 at 9:12 PM

Thanks for that link--some great stuff there!

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255 · January 12, 2012 at 9:06 PM

ah ha, yes indeed. thanks!

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2417 · March 22, 2012 at 4:23 AM

I've been cooking up ground beef lately with a bit of onion in coconut oil (this is one of the only times I really like coconut oil!)- in a hot cast iron pan, hot enough to caramelize the beef a bit - with plenty of coconut aminos, a heavy hand with some good fish sauce, and a hefty squirt of sriracha or other chili paste. If I have lime or lemon, maybe a squeeze of that at the end. I always splash on some more coconut aminos after I take it off the heat - it seems brighter that way. I think what I really like about the coconut aminos is the natural sweetness- it's kind of reminiscent of Vietnamese food with the heat and sweet and salt.

And then I let it cool for a couple minutes and then dump it on salad. Good stuff!

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