Each of these recipes calls for 1 bag of crumbled, cooked & frozen ground beef. These recipes work better if they are not assembled ahead. If you cook 5 pounds of ground beef, you should get 5 packages of crumbled beef to use in 5 recipes here. It’s ok to use less meat and freeze in 6 or 7 smaller packages - the recipes still taste great and no one’s the wiser. If you added onion to the basic recipe, you can skip that step in the following recipes.
There are 3 options to use:
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Freeze individual packages of ground beef and take out packages of beef to use in recipes as needed.
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Use portions of beef before packaging to make fillings and sauces; then label and freeze to take out and use as needed.
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Assemble the entire casserole and freeze. Most of these will work ok that way, but some just get a little too mushy for my liking - and that’s why I do them with the other two options.
Chili and Chips 
1 tbs. butter
1/2 onion, chopped
1/4 cup celery, chopped
1/4 cup green pepper, diced
1 pkg. cooked and crumbled ground beef
1 tsp. salt
1/4 tsp. pepper
1 can beans in chili sauce
1 can tomato soup or1 15 oz. can tomato sauce
chili powder to taste
1 10 oz. pkg. tortilla chips
Saute vegetables in butter until soft. Stir in rest of ingredients except chips and cheese. (Freeze and label sauce now for use later, or continue for immediate use.) Coarsely crush chips. Layer 1/3 of chips with 1/2 of chili and 1/3 of cheese; repeat layers ending with last third of cheese then chips. Bake at 350° for 15 minutes.
Cheesy Crescent Beef Pie
1 tsp. butter
1/2 cup chopped onion
1/4 pound sliced mushrooms
1 pkg. cooked and crumbled beef
1 8 oz. can tomato sauce
1/4 cup fresh snipped parsley (or use 1 tbs. dried)
1/4 tsp. dried oregano
2 cans refrigerated crescent rolls
2 eggs
8 oz. shredded colby cheese
Saute onions in butter until soft. Add mushrooms and saute 5 more minutes. (Freeze filling now for use later or continue for immediate use.) Press one can of crescent dough on bottom and sides of 9” pie plate. Spread half of eggs over dough, then half of cheese. Add filling, then pour over rest of eggs and sprinkle with remaining cheese. Top with rest of crescent rolls, sealing edges. Bake at 350° for 45 - 50 minutes.
Enchilada Casserole
1 Tbs. butter
1 small onion, chopped
1 clove garlic, finely minced
1 pkg. cooked ground beef
1 1/2 cups picante sauce
1 can tomato sauce
2 medium tomatoes, diced
1 green pepper, diced
1 Tbs. lemon juice
1 1/2 tsp. salt
12 corn tortillas, soft
1 cup sour cream
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
Saute onion and garlic in butter until tender. Add beef, sauces, gr. pepper, lemon juice and salt. Simmer 15 minutes. (Freeze filling now for use later.) Thaw filling. Place 6 tortillas in bottom of greased 9" x 13" casserole. Add 1/2 meat mixture, then sour cream. Top with rest of tortillas. Let stand 30 minutes. Bake at 350° for 30 minutes. Top with cheeses and return to oven for 5 minutes. Serve with additional picante sauce, lettuce and sliced ripe olives.
Onion-Biscuit Bake
filling:
1 pkg. cooked ground beef
1 Tbs. minced dried onion
1 cup shredded cheddar
1/4 cup mayonaise
3 tsp. fresh parsley, (1/2 tsp. dried)
biscuits:
1 Tbs. instant onion soaked in:
2/3 cup milk
1/3 cup oil
2 cup flour
3 tsp. baking powder
1/2 tsp. salt
topping
1 Tbs. melted butter
1 tsp. minced dried onion
vegetable Gravy
Heat to simmering:
1 can vegetable soup
1/3 cup milk
Make filling. (Freeze now for later use.) To assemble casserole, thaw filling. Make biscuits by mixing dry ingredients; then stir together wet ingredients and add all at once to flour. Mix until just moistened. Pat half of biscuit dough into a greased 8" round pie plate. Spread filling over dough; then top with rest of dough; seal and flute edges. Bake at 375° for 20 minutes. Drizzle with melted butter and sprinkle with minced onion. Bake until toasty. Serve with vegetable gravy.
Mexican Lasagne
layer one:
3 1/2 cups broken tortilla chips
(reserve 1/2 cup until baking time)
layer two:
2 Tbs. butter
1 clove minced garlic
2 Tbs. minced onion,
2 Tbs. diced green pepper
3 Tbs. water
1 small can diced green chilies
1 pkg. cooked ground beef
layer three:
3 eggs
1 16 oz. carton cottage cheese
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. cumin>br>
1 tsp. chili powder
1/8 tsp. pepper
topping:
8 oz shredded monterey jack cheese
1 cup sour cream
Saute fresh vegetables for layer 2 in butter until tender. Add chilies, water and hamburger and simmer 10 minutes. (Freeze this sauce for later use.) To assemble casserole: Thaw sauce. Place 1 cup tortilla chips in bottom of 9" x 13" greased pan; then half of layer 2, half of layer 3; then repeat layers ending with 1 cup of chips. Spread topping over all and bake at 350° for 30 minutes. Sprinkle last half-cup of chips on top and bake 30 more minutes.
If you enjoyed this then why not try...
The Chicken Monthly Cooking Plan?
~AND~
The Roast Beef Monthly Cooking Plan?
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Ground Beef Monthly Plan Links:
Supplies Master Menus Italian Meatloaf Recipes Everyday Meatloaf Recipes Crumbled Beef Recipes Ground Beef Casseroles Recipes Italian Sauce Recipes Chili Recipes
