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Ground Beef Recipes


  • 16 oz pkg extra wide egg noodles, cooked and drained

  • 1 lb ground beef

  • 1 lb Italian sausage

  • 1 pkg of pepperoni

  • 2 jars pizza sauce (30 oz total)

  • 2-4 cups mozzarella cheese

  • 1 pkg mushrooms, sliced

  • 1 bell pepper, chopped

  • 1 small onion, chopped  

  • Salt and pepper to taste

  • 1-2 tsp sugar (makes sauce less acidic)


Preheat oven 350° F. Cook noodles according to package directions. Brown ground beef and sausage in pan. Add the pepperoni the last few minutes of cooking meat. Drain. Sauté vegetables of your choice to add to casserole. Add pizza sauce to the meat mixture. Season with salt, pepper, and sugar. Add vegetables and warm for about 5 minutes. Toss the noodles in the beef mixture. Spray cooking spray into a 9x13 casserole dish. Pour the mixture into the dish and top with cheese to cover the ingredients. Bake for 20-30 minutes at 350° F or until bubbly. 

Amazing Pizza Casserole
By: Cathie Valentine, Just a Pinch

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  • 1 lb Grady Ranch ground beef

  • 1 (6-8 oz) can sliced mushrooms, drained

  • 2 (10 oz) packages frozen chopped spinach (cook according to directions and drain)

  • 1 cup sour cream

  • 1 tsp garlic salt

  • ½ tsp pepper

  • 5 tsp minced onion

  • 1 (6 oz) block mozzarella cheese


Brown beef. Mix all other ingredients except cheese and add to beef.  Pour into a buttered 2 quart casserole. Slice cheese into strips and place on top of mixture. Cover with foil. Preheat oven to 300° F. Cook for 40-45 minutes. Serve immediately.

Spinach and Beef Casserole
By: Martha Cox (Riverview Plantation)


  • 1 lb Grady Ranch ground beef

  • ½ cup chopped onions

  • ½ cup chopped celery

  • 1 can condensed celery soup OR mushroom soup

  • 1 can (2 oz or 4 oz) sliced mushrooms drained

  • Salt and pepper to taste

  • 1 cup sour cream

  • Hot cooked rice or noodles


Brown the beef, onion, and celery in a skillet. Add soup, mushrooms, salt and pepper. Cook about 5 minutes. Add sour cream. Heat over low heat (DO NOT BRING TO A BOIL) to serving temperature. Serve over rice or noodles.

Quick Beef Stroganoff
By: Martha Cox (Riverview Plantation)


  • 1 egg, slightly beaten

  • 2 Tbsp packed brown sugar

  • 1/3 cup fine bread crumbs

  • 1 Tbsp yellow mustard 

  • 2/3 cup finely chopped onion (2 small)

  • 1 tsp chili powder

  • 1/2 tsp salt

  • 1/4 tsp garlic salt

  • 1/2 tsp dried oregano

  • 1/2 tsp ground black pepper

  • 1/8 tsp bottled hot sauce

  • 1 1/2 lbs Grady Ranch ground beef 

  • 8 hoagie buns, split and toasted

  • 1 15 oz can tomato sauce

  • 2 cups shredded mozzarella cheese (8 oz)

  • 1/2 cup chopped green sweet pepper (1 small)


In a large bowl, stir egg, bread crumbs, 1/3 cup onion, salt, oregano, and 1/4 tsp pepper. Add ground beef; mix well. Shape meat mixture into 32 balls. Arrange the meatballs in a single layer in an ungreased 15x10x1 inch baking pan. Bake uncovered, in a 350° F oven for 25 minutes. 


For sauce, in a 3 1/2 or 4 quart slow cooker, stir together tomato sauce, the remaining 1/3 cup onion, the sweet pepper, brown sugar, mustard, chili powder, garlic salt, 1/4 tsp black pepper, and the hot pepper sauce. Add the meatballs stirring gently to coat with sauce.


Cover and cook on low-heat setting for 3-4 hours or on high-heat setting for 1 1/2 to 2 hours.


Place four meatballs in each bun. Top with some sauce and some of the cheese. 8 servings


For a busy-day version of this sandwich, use frozen meatballs, and canned sauce. Of course you can make your own meatballs ahead of time and pull them from the freezer when the meatball sub craving strikes!!

Slow-Cooker Meatball Sandwiches
By: Lisa Foust Prater (Successful Farming Magazine)

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Photo courtesy of:


  • 1 lb ground beef

  • ½ cup uncooked rice

  • 1 small onion

  • salt and pepper to taste

  • ½ yellow bell pepper

  • 1 tsp chili powder

  • 1 can tomatoes


Brown beef, onion, bell pepper. Add chili powder, salt, pepper, rice, and tomatoes. Cover and let simmer 25-30 minutes. May need additional water or beef broth for rice to cook.

Texas Hash
By: Carolyn McGee


  • 1 lb ground beef

  • ¼ tsp salt and pepper

  • ¼ tsp chili powder

  • 1 can mushroom soup

  • 1 can water

  • 1 can Rotel

  • 1 bag taco or nacho cheese chips

  • 1 lb grated cheddar cheese

  • 1 can sliced black olives

  • 1 medium fresh tomato, diced


Brown beef and onions, add seasonings to taste. Heat soup, Rotel, and water in saucepan. In a large casserole, alternate ingredients beginning with half of chips, beef, olives, soup mixture, and cheese, then repeat. Bake at 375° F for 30 minutes. Last five minutes of baking, add fresh tomato and a few black olives. Serve with sour cream, guacamole or salsa.

Cinco de Mayo Mexican Casserole
By: April Alvarez

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  • 1 lb ground beef

  • 1 cup chopped yellow, green, or/and red bell pepper

  • ¾ cup chopped onion

  • 1 can or bottle (12 oz) 100% vegetable juice

  • 2 Tbsp lightly-packed brown sugar

  • 1 Tbsp Worcestershire sauce

  • 4 whole wheat buns split


Heat a large nonstick skillet over medium heat until hot. Add ground beef, bell pepper, and onion, cook 8-10 minutes, stirring occasionally. Stir in vegetable juice, brown sugar, and Worcestershire sauce, bring to a boil. Reduce heat, simmer, uncovered, 7-9 minutes or until most of the liquid has evaporated and thickens slightly, stirring occasionally. Evenly place beef mixture on buns.

Beefy Sweet & Sloppy Joes

beefy sweet & sloppy joes.jpg


  • 1 lb Grady Ranch ground beef

  • 1 onion, chopped

  • 6 cups beef broth

  • 4 celery stalks, sliced

  • 1 (16 oz) package frozen mixed vegetables 

  • 4 cups water

  • 1 can stewed tomatoes

  • 1 tsp salt

  • 2 tsp garlic

  • 1 tsp pepper

  • 1 tsp Worcestershire sauce


  • 1 lb stew beef (cut into small pieces)

  • 1 pkg dry onion soup mix

  • ½ cup uncooked macaroni

  • Parmesan cheese

  • Could use chicken broth instead


In a large pot, brown ground beef and onion. Add the beef broth, celery, and water. Bring to a boil, lower heat and simmer for 20 minutes. Add frozen vegetables, stewed tomatoes, Worcestershire sauce, salt, pepper, and garlic. Cook 15 minutes or until vegetables are tender. Adjust seasoning to your liking. Always better the next day because the ingredients have time to blend. Enjoy!



To make a heartier soup, brown stew meat and simmer in pot with beef broth about 3 hours, then add browned ground beef, onions and water. Add dry onion soup mix and simmer the mixture. Then add the vegetables, tomatoes, and seasonings. Add the macaroni and cook until tender, about 10 minutes. Serve immediately and sprinkle with Parmesan cheese. 

Easy Vegetable Soup

Coffee-Rubbed Burger Dog with King's Hawaiian Kona Coffee BBQ Sauce and Apple Pecan Coleslaw

Georgia Grown: We were flattered to have Georgia Grown Executive Chef Holly Chute select our beef to use in one of her cooking demonstrations at the Georgia National Fair. We have included her recipe for you to try at home!

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For dogs:

  • 2 lbs ground beef

  • 1/2 cup coffee rub (May be purchased in grocery store, you'll find near BBQ rubs. You can also make your own at home, just search online for a recipe you like)

  • 8 pack Kings Hawaiian hot dog buns


For coleslaw:

  • 6 oz bagged coleslaw

  • 1/4 cup mayonnaise

  • 1/2 cup chopped toasted pecans

  • 3/4 cup chopped scallions

  • 1/4 tsp cinnamon

  • 1/2 tsp sugar

  • 1/2 tsp chili powder

  • 1 medium Granny Smith apple

  • 3 Tbsp apple cider vinegar



Make coleslaw: Toast and coarsely chop pecans, and thinly slice apple. Place pecans, apple, and coleslaw in a large bowl. In a smaller bowl, combine mayonnaise, apple cider vinegar, scallions, sugar, cinnamon, and chili powder. Season to taste with salt and pepper.


Divide ground beef into 8 equal sized portions. Place each portion onto a sheet of plastic wrap and flatten each portion into a 6x3 inch rectangle. Roll up with plastic wrap to form a log, and twist at both ends to compact into a uniform shape.


Spread coffee rub onto a cutting board. Remove log from plastic wrap and roll in the coffee rub to coat evenly. Repeat with remaining 7 portions of beef. Place coffee rubbed dogs on a cookie sheet lined with parchment paper and place in fridge until ready to grill.


Grill dogs until they reach desired level of temperature preference (we prefer no more than medium). You may find an instant read thermometer helpful. If desired, toast buns. Place cooked burger dogs in buns, top with coleslaw and a spoonful of barbeque sauce and serve.

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  • 2 lbs ground beef

  • 1 (0.4 oz) envelope original Ranch salad dressing mix      

  • 2 cups onion, chopped

  • ½ tsp salt

  • 2 Tbsp olive oil

  • 3 (14.5 oz) cans tomatoes

  • 1 (1.25 oz) package Taco seasoning mix

  • 1 (15 oz) can black beans, undrained

  • 1 (15 oz) can red kidney beans, undrained         

  • 1 (15 oz) can whole kernel corn, drained

  • 1 (4 oz) can chopped green chilies, drained


In soup pot, sauté onions in oil. Add grain beef and continue stirring until crumbly. Add seasonings and then all other ingredients. After mixture begins cooking, simmer for 2 hours. Stirring occasionally. If soup is thicker than you like, add chicken broth or another can of tomatoes. Serve with Doritos, grated cheese or sour cream.

Taco Soup


  • 1 lb ground beef

  • 1 (14.5 oz) can stewed tomatoes

  • 1 medium onion chopped

  • 1 (15 oz) can cream style corn

  • 2 tsp olive oil

  • 1 (15 oz) can Spanish rice

  • 1 (15 oz) can mixed vegetables

  • 1 tsp salt or less to taste

  • 1 (10 oz) can Rotel tomatoes with chilies


In a large pot heat oil and sauté onions and beef. Add remaining ingredients. Do not drain cans. Bring to a boil stirring often. Reduce heat, cover, and simmer for 1 hour. Stir occasionally. This is a hearty soup. Thin with chicken broth if too thick. Serve with cornbread.

Cowboy Soup

Recipe Courtesy of Iris Harvey Smith


Heat oven 400° F. Heat large skillet over medium heat until hot. Add ground beef, cook 8-10 minutes stirring occasionally.

Add raisins, chili sauce cumin, salt and pepper. Cook and stir 1 minute. Remove from heat.

Unfold pie crust; place on baking sheet. Spoon beef mixture evenly over ½ of dough, leaving 1 ½ inch border around edge. Moisten edge of dough with water; fold over pastry. Press edges of dough together with fork. Prick center of dough with fork to form steam vents.


Bake in 400° F oven 16-18 minutes or until pastry is golden brown.

Beef Empanada

Recipe courtesy of Beef. It's What For Dinner



  • 1 lb ground beef

  • ¼ cup raisins chopped

  • ¼ cup chili sauce

  • 1 tsp ground cumin

  • ¼ tsp salt

  • ¼ tsp pepper

  • 1 refrigerated pie crust (½ of 15 oz package)

  • Water

  • Toppings: Prepared salsa, salsa con queso, chopped fresh cilantro (optional)


  • 1 slice brown bread

  • 3 Tbsp ketchup

  • ¼ cup milk

  • 1 Tbsp prepared mustard

  • 1 large egg

  • 1 lb ground beef

  • 1 medium onion

  • ½ tsp salt and pepper


Preheat oven to 350° F. Place bread in container and pour milk over bread. Stir in ketchup, mustard, salt and pepper. Add beef. Mix thoroughly. Transfer to a baking dish. Bake 45-60 minutes or until thermometer reads 160° F. Let stand 10 minutes before slicing. 



  • 2 lbs ground beef

  • 1 small onion, chopped

  • 1 1/4 cup water

  • 2 beef bouillon cubes

  • ½ cup ketchup

  • 2 Tbsp spicy brown mustard

  • 3 Tbsp cider vinegar

  • 1  Tbsp Worcestershire sauce

  • 3 Tbsp orange juice

  • 3 Tbsp brown sugar, packed

  • 2 Tbsp paprika

  • 1 tsp black pepper

  • Garlic to taste

  • Season salt to taste


Brown the ground beef and chopped onion. Add the water to the bouillon cubes until they dissolve. Pour into meat. Add the remaining ingredients and simmer until the desired consistency is achieved. Serve on buns.

Sloppy Joes

Shepherd’s Pie

From Rachel Johnson Progressive Farmer

Filling Ingredients:

  • 2 Tbsp olive oil

  • 2 lbs Grady Ranch ground beef    

  • 1 small onion chopped

  • 1 tsp dried thyme

  • ½ tsp salt

  • ½ tsp black pepper

  • 2 tsp Worcestershire sauce

  • 2 tsp minced garlic

  • 2 Tbsp all-purpose flour

  • 2 Tbsp tomato paste

  • 1 cup beef broth

  • 1 cup frozen mixed peas and carrots 

Filling Directions:

  • Preheat oven to 400° F

  • Heat oil in skillet on medium-high heat
    Add onions, cook till soften

  • Add beef, salt, pepper, thyme; cook until browned

  • Stir in Worcestershire, garlic, flour, and tomato paste

  • Add broth, frozen peas and carrots, bring to a boil

  • Reduce heat, simmer


Potato Topping Ingredients:

  • 4 Russet potatoes 

  • Spoonful of salt 

  • 4 Tbsp butter 

  • ½ cup whole milk 

  • ½ cup sour cream 

  • ½ tsp garlic powder 

  • ½ tsp salt 

  • ¼ tsp pepper 

  • 1 cup grated Parmesan cheese for topping

Topping Directions:

  • Place cubed potatoes in pot, cover with cold water and spoonful of salt

  • Bring to a boil and cook till tender
    (about 10 min) drain then return to pot

  • Add butter, milk, sour cream, garlic powder, salt, pepper

  • Mash till smooth (if too thick, add milk)


Pour meat mixture into a 9 x 13 baking dish. Spoon mashed potatoes on top to an even layer. Top with Parmesan cheese.  Bake uncovered 25 minutes or until filling is bubbling and cheese is browned. Cool 15 minutes before serving.


  • 1 lb ground beef

  • 1 ½ cups cheddar and Swiss cheese, grated

  • ½ cup mayonnaise

  • ½ cup sliced green onions

  • ½ cup milk

  • 2 eggs

  • 1 Tbsp cornstarch

  • 1 unbaked pie shell

  • 1 can sliced mushrooms (We use fresh)

  • Salt and Pepper to taste


Brown beef with onions and mushrooms. Drain, set aside. Blend mayonnaise, milk, eggs, and cornstarch until smooth.

Stir in beef, cheese, and seasonings. Pour into pie shell. Bake in a preheated oven at 350° F for 35-40 minutes until golden brown and knife inserted comes out clean.



Broccoli or other vegetables can be added if desired.

Ground Beef Pie

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