BetterMealRecipes

Ingredients

– 1 loaf French bread

– 1 tablespoon olive oil

– 1 lb. lean ground beef

– 1 small onion, chopped

– 1 teaspoon minced garlic

– 1/2 cup chopped leek (or other chopped vegetables like carrots, celery, green bell pepper)

– 1 can cream of mushroom soup (or cream of celery or chicken soup)

– 1 tablespoon milk (or more if needed)

– 1 tablespoon mustard

– Salt and pepper, to taste

– 1 1/2 – 2 cups shredded cheese (cheddar, mozzarella, or your favorite)

– Chopped parsley, for garnish (optional)

#### Instructions

1. **Preheat the Oven**:

– Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. **Prepare the Bread**:

– Slice the French bread loaf in half lengthwise. Scoop out the center of each half and crumble it into a large bowl. Place the hollowed-out bread halves on the prepared baking sheet.

3. **Cook the Beef and Vegetables**:

– In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.

– Add the chopped onion, minced garlic, and chopped leek (or other vegetables of your choice). Cook for a few minutes until the vegetables are tender.

4. **Add Soup and Seasonings**:

– Stir in the cream of mushroom soup, mustard, salt, and pepper to taste. Cook for at least 5 minutes to blend the flavors. If the mixture seems too thick, add a tablespoon of milk at a time until you reach your desired consistency.

5. **Assemble the Stuffed Bread**:

– Add the cooked beef mixture to the bowl with the crumbled bread. Stir well to combine.

– Spread the mixture evenly into the center of one half of the French bread on the baking sheet.

– Sprinkle the shredded cheese evenly over the mixture on the other half of the French bread.

– Carefully place the cheese-topped half of the French bread over the beef mixture half to form a sandwich.

6. **Bake the Stuffed Bread**:

– Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly. If you prefer a softer crust, cover loosely with aluminum foil while baking.

7. **Serve**:

– Remove from the oven and let it cool for 5-10 minutes before slicing.

– Garnish with chopped parsley if desired.

Enjoy your delicious Stuffed French Bread, perfect for a satisfying meal!

Ingredients

1 lb lean ground beef

1 tbsp olive oil

2 medium carrots , diced into small cubes

1 large onion, diced into small cubes

1 stalk celery, diced into small cubes

3 cloves garlic

15 oz canned diced tomatoes

15 oz tomato sauce

32 oz chicken broth

15 oz canned Great Northern beans, drained and rinsed

15 oz canned Kidney beans, drained and rinsed

1 cup ditalini pasta

1 tbsp Italian seasoning

1 tsp salt, adjust to taste

1 tsp black pepper, adjust to taste

2 tbsp fresh basil, (optional)

Instructions

On medium heat, preheat a large pot or dutch oven with oil. Add ground beef and let it brown (3-5 pminutes). As its cooking, be sure to break it apart into small pieces.

Remove cooked beef from the pot. Drain of excess fat and set aside.

In the same pot, add diced carrots, onion, celery and pressed garlic. Saute until the vegetables are softened (about 4 minutes).

Add canned diced tomatoes, tomato sauce, and beef back to the cooking vegetables in the pot. Stir to combine together.

Add Great Northern and kidney beans to the mix. Pour chicken broth to the pot and let simmer for about 10 minutes.

Add pasta, Italian seasoning, salt and pepper and let it cook for another 10 minutes.

Serve right away with a sprinkle of basil or parmesan cheese.

Servings: 6

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Ingredients

1 lb Ground Beef, 80% or 85% lean

1 Tablespoon Butter

1 Onion, Small, 1/2 diced, 1/2 minced

1 Bell Pepper, Green, diced

1 Cup Beef Broth

2 Tablespoons Ketchup

1 Tablespoon Worcestershire Sauce

1/2 teaspoon Kosher Salt

1/2 teaspoon Black Pepper, fresh ground

1 Tablespoon Corn Starch

8 oz. Cheddar Cheese, or Mozzarella

6 Buns, brioche hamburger

Instructions

Heat a large skillet over medium high heat.

Add the ground beef and brown until a deep brown crust appears before breaking the beef apart.

1 lb Ground Beef

Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.

1 Tablespoon Butter, 1 Onion, 1 Bell Pepper

Remove any excess grease. Add the beef back into the pan.

In a small measuring cup mix the beef broth and cornstarch together.

1 Tablespoon Corn Starch, 1 Cup Beef Broth

Add the ketchup, Worcestershire sauce, salt, black pepper, and whisk then pour the beef broth/cornstarch mixture into the pan.

2 Tablespoons Ketchup, 1 Tablespoon Worcestershire Sauce, 1/2 teaspoon Kosher Salt, 1/2 teaspoon Black Pepper

Cook until the mixture is mostly soaked up so it’s not as watery, about 3-5 minutes.

Turn off the heat, add in the cheese.

8 oz. Cheddar Cheese

In a pan, heat a little more butter over medium high heat and toast the buns then remove to a plate. Serve meat on toasted brioche buns.

6 Buns

Notes

this Philly cheesesteak sloppy joe meat can be frozen for 6 months

Ingredients:

1 lb ground beef

4 bell peppers, sliced

1 onion, chopped

2 cloves garlic, minced

1 can diced tomatoes (14.5 oz)

1 cup cooked rice

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1 tsp Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

2 tbsp olive oil

Directions:

Preheat oven to 375°F (190°C).

In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.

Add ground beef to the skillet, cook until browned. Drain excess fat.

Stir in diced tomatoes, cooked rice, Italian seasoning, salt, and black pepper. Simmer for 5 minutes.

In a large baking dish, layer half of the sliced bell peppers at the bottom.

Pour the beef mixture over the bell peppers, spreading it evenly.

Top with the remaining bell peppers.

Sprinkle shredded cheddar and mozzarella cheeses over the top.

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until cheese is melted and bubbly.

**Classic French Beef Stew and Mushrooms**

**Ingredients:**

– 3 lbs beef chuck, cut into 2-inch pieces

– 6 slices bacon, chopped

– 1 large onion, finely chopped

– 3 carrots, sliced

– 2 garlic cloves, minced

– 2 cups beef broth

– 2 tablespoons tomato paste

– 1 lb mushrooms, quartered

– 1/4 cup all-purpose flour

– 3 tablespoons olive oil

– 1 bouquet garni (thyme, bay leaves, parsley)

– Salt and pepper to taste

**Directions:**

1. **Prepare Ingredients:**

– Cut the beef chuck into 2-inch pieces. Chop the bacon, onion, and garlic. Slice the carrots. Quarter the mushrooms.

2. **Cook Bacon:**

– In a large pot, heat olive oil over medium heat. Add the chopped bacon and cook until crisp. Remove bacon and set aside.

3. **Brown Beef:**

– Season the beef with salt and pepper, then brown in the same pot in batches. Remove and set aside with the bacon.

4. **Cook Vegetables:**

– In the same pot, add onion, carrots, and garlic. Cook until onion is translucent.

5. **Thicken Sauce:**

– Sprinkle flour over the vegetables and stir to coat, scraping the bottom of the pot.

6. **Combine Ingredients:**

– Return the beef and bacon to the pot. Add tomato paste and bouquet garni. Pour in beef broth. Bring to a boil, then reduce to a simmer and cover. Cook for about 2 hours, or until beef is tender.

7. **Sauté Mushrooms:**

– In a separate pan, sauté mushrooms in a bit of oil until golden. Add to the stew in the last 30 minutes of cooking.

8. **Serve:**

– Remove bouquet garni. Serve the stew hot, garnished with fresh parsley if desired.

**Nutritional Information (per serving):**

– Calories: 540 kcal

– Total Time: 2 hours 50 minutes

– Servings: 6 servings

Whip up a flavorful weeknight dinner with this One-Pot Mexican Beef and Rice, a simple yet delicious dish that combines ground beef, rice, and a blend of Mexican spices. This easy meal is perfect for busy nights and is sure to please the whole family.

Ingredients:

1 lb ground beef

1 onion, chopped

1 bell pepper, chopped

1 packet taco seasoning

1 cup long-grain rice

1 can (10 oz) diced tomatoes and green chilies

1 can (15 oz) black beans, drained and rinsed

1 1/2 cups beef broth

1 cup frozen corn

1 cup shredded cheddar cheese

Fresh cilantro, chopped for garnish

Salt and pepper to taste

Instructions:

In a large skillet or pot, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat.

Add the chopped onion and bell pepper to the pot with the beef and sauté until they are soft.

Stir in the taco seasoning and rice, cooking for about 2 minutes until the rice is lightly toasted.

Pour in the diced tomatoes and green chilies, black beans, beef broth, and frozen corn. Stir to combine everything well.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the rice is cooked through and most of the liquid is absorbed.

Remove from heat and sprinkle the shredded cheddar cheese on top. Cover for a few minutes to allow the cheese to melt.

Garnish with chopped cilantro before serving.

Details:

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4-6

Enjoy this One-Pot Mexican Beef and Rice as a hearty and satisfying dish that brings a taste of Mexico to your dinner table with minimal cleanup.