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Ground Beef Recipes

Ingredients:

  • 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 teaspoon salt

  • 2 teaspoons garlic

  • 1 teaspoon pepper

  • 1 teaspoon Worcestershire sauce

Optional:

  • 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

Directions:

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!

 

Optional: 

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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Ingredients:

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

 

Preparation:

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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Ingredients:

  • 2 lbs ground beef

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

  • 2 cups onion, chopped

  • ½ tsp salt

  • 2 tablespoons olive oil

  • 3 (14.5 oz) cans tomatoes

  • 1 (1.25oz) package Taco seasoning mix

  • 1 (15oz) can black beans, undrained

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

  • 1 (15oz) can whole kernel corn drained

  • 1 (4oz) can chopped green chilies drained

Directions:

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

Ingredients:

  • 1 lb ground beef

  • 1 (14.5oz) can stewed tomatoes

  • 1 medium onion chopped

  • 1 (15oz) can cream style corn

  • 2 tsp olive oil

  • 1 (15oz) can Spanish rice

  • 1 (15oz) can mixed vegetables

  • 1 tsp salt or less to taste

  • 1 (10oz) can Rotel tomatoes with chilies

Directions:

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

Directions:

Heat oven 400 degrees. 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 degree oven 16-18 minutes or until pastry is golden brown.

Beef Empanada

Recipe courtesy of Beef. It's What For Dinner

grande-beef-empanada.jpe

Ingredients:

  • 1 lb ground beef

  • ¼ cup raisins chopped

  • ¼ cup chili sauce

  • 1 tsp ground cumin

  • ¼ tsp salt

  • ¼ tsp ppper

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

  • Water

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

Ingredients:

  • 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

Directions:

Preheat oven to 350 degrees. 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 degrees. Let stand 10 minutes before slicing. 

Meatloaf

Ingredients:

  • 2 pounds 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

Directions:

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 pounds 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 degrees. 

  • 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)

Assemble 

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 till filling is bubbling and cheese is browned. Cool 15 minutes before serving.

Ingredients:

  • 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 (I use fresh)

  • Salt and Pepper to taste

Directions:

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 degrees for 35 – 40 minutes until golden brown and knife inserted comes out clean.

 

Optional

Broccoli or Other Vegetable can be added if desired.

Ground Beef Pie