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Tag: ground beef

  • Cheeseburger Sliders

    Cheeseburger Sliders

    This Cheesburger Sliders recipe is a follow-up to my earlier Easy Breakfast Sliders recipe.  Since I am on a roll with sliders (pun intended!), this Cheeseburger Sliders recipe is meant for dinner.  You might be wondering, sliders again?  Well because when I made the Cheeseburger Sliders and Easy Breakfast Sliders, I bought 4 packs of dinner rolls and wanted to experiment with creating sliders.  My next post will probably be about sliders for lunch, so watch out!  There is nothing fancy in this recipe, just your standard cheeseburger served ala sliders.  Very easy to make, no hassle.

    cheeseburger sliders

     

    Another view of the cheeseburger sliders

    cheeseburger sliders

    My second daughter, who is a very harsh critic of my cooking said that she loved it!  So go ahead and try this one as it is very easy to make.

    Ingredients:

    Instructions:

    1. Mix ground beef, salt, pepper and garlic. Shape into a patty the same size as the dinner rolls.
    2. Bake at 375 deg F for 20 minutes. Discard excess oil.
    3. Slice dinner rolls in half horizontally.
    4. Put the cooked beef patty on the bottom half of the dinner rolls.cheeseburger sliders
    5. Add sliced onions on top, distribute evenly.cheeseburger sliders
    6. Cover with Cheddar cheese slices.cheeseburger sliders
    7. Cover with the top part of the dinner rolls and pour melted butter.
    8. Bake at 375 deg F for 20 minutes.
    9. Slice and serve hot.

    cheeseburger sliders

    CHEESEBURGER SLIDERS

    Just your standard cheeseburger served ala sliders. Nothing fancy in this recipe. Tastes good and looks good!

    • 1 kilo ground beef
    • 1 pack Marby dinner rolls
    • 2 tsp salt
    • 2 tsp pepper
    • 2 tsp garlic powder
    • 1/2 pc onion (white)
    • 9 slices cheddar cheese
    • melted butter (enough to cover dinner rolls)

    1. Mix ground beef, salt, pepper and garlic. Shape into a patty the same size as the dinner rolls.

    2. Bake at 375 deg F for 20 minutes. Discard excess oil.

    3. Slice dinner rolls in half horizontally.

    4. Put the cooked beef patty on the bottom half of the dinner rolls.

    5. Add sliced onions on top, distribute evenly.

    6. Cover with Cheddar cheese slices.

    7. Cover with the top part of the dinner rolls and pour melted butter.

    8. Bake at 375 deg F for 20 minutes.

    9. Slice and serve hot.

  • Picadillo Cubano

    Picadillo Cubano

    Picadillo Cubano is a traditional dish made with ground beef.  It is a simple but satisfying popular Cuban dish.  The flavors of Picadillo Cubano are incredibly rich. I suggest that you try this recipe and find out for yourself.  Did I mention that this is also very easy to make?  Even beginners can cook this!  One hint:  this Picadillo Cubano recipe could also be used as a base for nachos, soft tacos, burritos, and quesadillas.

    Picadillo CubanoINGREDIENTS

    INSTRUCTIONS

    1. Heat oil in a pan over medium heat.
    2. Sauté onions and garlic until fragrant.
    3. Add ground beef, cumin, and oregano. Cook until browned. Season with salt.
    4. Add bell peppers and tomato paste. Cook for 1 minute.
    5. Add wine and reduce until almost dry.
    6. Taste and adjust seasoning, if needed.
    7. Remove from heat and mix in Worcestershire sauce.

    Picadillo Cubano

    Picadillo Cubano

    Picadillo Cubano is a simple, but satisfying popular Cuban dish. 

    • 1/4 cup olive oil
    • 1/2 cup onion (minced)
    • 1 tbsp garlic (minced)
    • 1/2 kilo ground beef
    • 1 tsp ground cumin
    • 1 tsp dried oregano
    • salt
    • 1 cup bell pepper (minced)
    • 2 tbsp tomato paste
    • 1/4 cup dry white wine
    • 2 tbsp worcestershire sauce

    1. Heat oil in a pan over medium heat.

    2. Sauté onions and garlic until fragrant.

    3. Add ground beef, cumin, and oregano. Cook until browned. Season with salt.

    4. Add bell peppers and tomato paste. Cook for 1 minute.

    5. Add wine and reduce until almost dry.

    6. Taste and adjust seasoning, if needed.
    7. Remove from heat and mix in Worcestershire sauce.

     

    Related articles HERE.

  • COPYCAT WENDY’S CHILI

    COPYCAT WENDY’S CHILI

    Everytime I get a chance to visit a Wendy’s store, the first thing that I would order is the Wendy’s chili.  Unfortunately, it seems that Wendy’s Philippines has removed the Wendy’s chili from their menu.  Almost every branch that I have been to lately doesn’t have it.  Even their online order system doesn’t have it anymore.  So I am not sure if the Wendy’s chili has been pulled out nationwide or what.

    Who else but Wendy’s could bring you hearty chili?  It’s the perfect comfort food anytime of the year.  Wendy’s chili is a good healthy option that will keep you feeling full for a while.

    If I could not find Wendy’s chili anymore, what should I do?  The solution is to make my own copycat Wendy’s chili!  The recipe below is very easy to follow and you do not need to be an experienced cook to make your own copycat Wendy’s chili.  The most difficult part in making this recipe is waiting for it to get cooked.  That simple!

    wendy's chiliYou can serve it with rice, chips, cheese, diced onions, sour cream or whatever you enjoy topping your chili with.  My suggestion is to serve this copycat Wendy’s chili with crackers like the way Wendy’s used to do it.

     

    INGREDIENTS

    • 1 kilo Ground Beef
    • 2 cans (14 oz/411 grams per can) Diced Tomatoes in Juice
    • 1 can (16 oz/450 grams per can) Kidney Beans, drained
    • 1 can (16 oz/450 grams per can) Pinto Beans, drained
    • 2 pcs Onion, diced
    • 1/4 cup Celery, diced (2-3 stalks)
    • 1/4 cup Bell Pepper, diced
    • 3 tbsp Chili Powder
    • 2 tsp Cumin
    • 1 tsp Black Pepper
    • 1 tsp Salt
    • 1/2 tsp Oregano
    • 1 tsp Sugar
    • 2 tsp Garlic Powder
    • 2 cups Water

    DIRECTIONS

    1. Brown Ground Beef and drain.
    2. Add water, boil and drain to eliminate more fat.
    3. Place in large pot and add all ingredients,
    4. Bring to a boil, reduce heat, cover and simmer for 2-3 hours stirring every 15 minutes.
    5. Serve with crackers.

    wendy's chili

    COPYCAT WENDY’S CHILI

    • 1 kilo Ground Beef
    • 2 cans Diced Tomatoes in Juice (14 oz/411 grams per can)
    • 1 can Kidney Beans (drained, 16 oz/450 grams per can)
    • 1 can Pinto Beans (drained, 16 oz/450 grams per can)
    • 2 pcs Onion (diced)
    • 1/4 cup Celery (diced (2-3 stalks))
    • 1/4 cup Bell Pepper (diced)
    • 3 tbsp Chili Powder
    • 2 tsp Cumin
    • 1 tsp Black Pepper
    • 1 tsp Salt
    • 1/2 tsp Oregano
    • 1 tsp Sugar
    • 2 tsp Garlic Powder
    • 2 cups Water

    1. Brown Ground Beef and drain.

    2. Add water, boil and drain to eliminate more fat.

    3. Place in large pot and add all ingredients.

    4. Bring to a boil, reduce heat, cover and simmer for 2-3 hours stirring every 15 minutes.

    5. Serve

     

    SIMILAR RECIPE:  Chili Con Carne

     

  • Chili Con Carne

    Chili Con Carne

    Chili Con Carne (a Spanish phrase meaning chili with meat) is such a simple meal to make.  This was my favorite when I was a kid. When I worked in Angola, my American teammates (usually from Texas or Louisiana) loved to cook this hearty stew.

    chili con carneThis was an event I was always looking forward to.  Most Chili Con Carne recipes call for cooked canned red kidney beans, but I used the uncooked variety, similar to THIS.  If the beans you bought aren’t cooked, soak them in water overnight, and boil them for about an hour before adding them to the chili.  Another thing, depending on the type of ground beef you have, it will be a good idea to brown the beef separately and scoop out the oil produced.  I just find it to be more savory without the oily feel in the mouth when it’s all done.  Most Chili Con Carne recipes also require canned tomatoes but for this one, I decided to use tomato sauce.

    Ingredients
    • 1 tbsp oil
    • 1 pc onion large, chopped
    • 2 pc bell peppers red and green, chopped
    • 3 pc garlic cloves chopped
    • 1 tsp chili powder
    • 1 tsp paprika
    • 1 tsp ground cumin
    • 500 g minced beef
    • 1 cube beef stock (broth)
    • 1 kg pack tomato sauce
    • 500 g red kidney beans cooked
    Instructions
    1. In a wok or pan, brown the beef separately.  Scoop out the oil.  Set aside.
    2. In a large pot over medium heat, add the oil.  When the oil is hot, add the onions and cook, stirring frequently, until translucent.  Tip in the garlic, bell pepper, chilli powder, paprika and ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
    3. Add the browned beef to the pot and continue cooking.
    4. Add enough water to cover the beef.  Add the beef broth cube.  Stir.
    5. Add the tomato sauce.  Season with salt and pepper.
    6. Simmer gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it.  Make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
    7. Add the cooked beans and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.
    8. Serve with rice.

    chili con carne

    Chili Con Carne

    An easy to cook stew…

    • 1 tbsp oil
    • 1 pc onion (large, chopped)
    • 2 pc bell peppers (red and green, chopped)
    • 3 pc garlic cloves (chopped)
    • 1 tsp chili powder
    • 1 tsp paprika
    • 1 tsp ground cumin
    • 500 g minced beef
    • 1 cube beef stock (broth)
    • 1 kg pack tomato sauce
    • 500 g red kidney beans (cooked)

    1. In a wok or pan, brown the beef separately.  Scoop out the oil.  Set aside.

    2. In a large pot over medium heat, add the oil.  When the oil is hot, add the onions and cook, stirring frequently, until translucent.  Tip in the garlic, bell pepper, chilli powder, paprika and ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.

    3. Add the browned beef to the pot and continue cooking.

    4. Add enough water to cover the beef.  Add the beef broth cube.  Stir.  Add the tomato sauce.  Season with salt and pepper.

    5. Simmer gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it.  Make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.

    6. Add the cooked beans and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.

    7. Serve with rice.

    Check out other recipes HERE.