147 crock soup ground beef Recipes

lean ground beef (600g) or 1 lb lamb (600g), uncooked rice, chopped onion, salt, pepper, mixed herbs, egg, tomato soup (420g each)

potatoes , pared and sliced, carrots, sliced, frozen peas, partially thawed, onions, sliced, salt , to taste, pepper , to taste, stalks celery, sliced, lean ground beef, browned and drained, tomato soup, water

black bean soup, kidney beans, rinsed and drained, garbanzo beans or 1 (15 oz) can navy beans, rinsed and drained, vegetarian baked beans, tomato puree, diced tomatoes, vegetarian ground beef, whole kernel corn, drained, onions, chopped, green bell pepper, chopped, red bell pepper, chopped, yellow bell pepper, chopped, jalapenos, chopped, portabella mushrooms, diced, garlic cloves, chopped, chili powder (to taste), salt, more to taste

ground beef, onion, chopped, white beans , in tomato sauce, kidney beans, drained, condensed tomato soup, taco seasoning, cumin, chili powder, cheddar cheese

lean ground beef (i use 93% lean), breadcrumbs (i use crushed crouton for extra flavor), egg, sour cream, dry onion soup mix (i use 1 lipton packet), garlic, minced, salt (or to taste), pepper, potatoes, peeled and cut into 1/2-inch slices, sweet onion , cut into 1/2-inch slices, salt and pepper, cream of mushroom soup, cheese, shredded (i use sharp cheddar), garlic, minced

extra lean ground beef, browned and strained, carrots, sliced, celery ribs, sliced, onion, chopped, consomme, tomatoes (diced or chopped ), tomato soup, water, pot barley or 1/2 cup pearl barley, bay leaf, dried thyme, dried parsley, black pepper, freshly ground to taste

ground beef, diced onion (or be lazy and use dried onion), taco sauce, refried beans, cream of mushroom soup, taco seasoning, cheese , of your choice

ground beef, browned, onion, diced, salt, pepper, salsa, nacho cheese soup, velveeta cheese, tortilla chips

ground beef, russet potatoes , scrubbed, carrots, peeled, celery ribs, onion, chopped, peas, drained, condensed tomato soup, water, salt and pepper

ground beef, onion, chopped, black beans, chili beans, red kidney beans, white shoepeg corn, diced tomatoes, diced tomatoes and green chilies, dry ranch dressing mix, taco seasoning, sour cream (optional), cheddar cheese (optional)

potatoes, sliced, carrots, sliced, frozen peas, thawed and drained, onions, sliced, stalks celery, sliced, garlic salt , to taste, salt and pepper, to taste, ground beef, browned and drained, tomato soup, water

ground beef, chopped onion, mexican-style tomatoes (with juice), kidney beans (with juice), kernel corn (with juice), tomato sauce, taco seasoning, water

lean ground beef, tomato soup (1/2 can), tomato sauce (1/2 of 15-16oz can, no salt added is best due to the high salt in the soup), rotel tomatoes & chilies (1 can), black beans (1/2 can, you can add more if you like or if you want to stretch this), yellow bell pepper, diced (handful , the size of a corn kernel, this gives the same look as corn without the starch), bell peppers, tops cut off and cleaned

spanish rice mix, ground beef, diced celery, onion - chopped, egg, beaten, green bell peppers , halved lengthwise, cored & seeded, whole peeled tomatoes, undrained, condensed tomato soup, undiluted, water

lean ground beef, chopped onion, condensed nacho cheese soup, diced green chili peppers, milk, refrigerated sliced potatoes, sour cream (optional), salsa (optional), sliced green onion (optional)

lean ground beef, dried onion flakes, lipton onion soup mix, catsup, quick oats, egg white, pickle , slices, mustard, reduced-fat mexican cheese blend

ground chuck, browned and drained, onion, chopped, garlic cloves, minced, beef gravy, creamed corn, shredded cheddar cheese, frozen hash browns, slightly thawed, cream of celery soup or 1 (10 1/2 oz) can cream of mushroom soup or 1 (10 1/2 oz) can cream of chicken soup, evaporated milk, ground nutmeg, salt & fresh ground pepper

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.