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    You are in: Home / Cookbooks / 14. OAMC-Ground Beef (to try)
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    103 recipes in

    14. OAMC-Ground Beef (to try)

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    The ultimate in comfort food, this chili can be done all in one pot for easy cleanup. This makes a LOT of chili, perfect for a large family or for freezing.

    Recipe #126023

    2 Reviews |  By Olha

    You might be fooled into thinking you are eating plain meatballs until you cut them and see a creamy cheese and bacon filling. Make these for everyday and company meals as well as potlucks. Use them to top off spaghetti and fettuccine and sometimes even shape them into patties. Good with garden fresh chives and parsley sprinkled into the beef. Mozzarella and Swiss cheese are good substitutes for the cheddar. Try ground turkey instead of beef.

    Recipe #84191

    This was my father's chili con carne recipe. He rarely measured anything when making it and consequently neither do I. It is a very mild chili but the heat/spice level can easily be increased (with tabasco or chile peppers) for those who like that sort of thing. The leftovers freeze very well and make an excellent chili mac casserole, it also goes well as Cincinnati style chili (with spaghetti), or in burritos or tacos. I LOVE LOTS and LOTS of dark red kidney beans, but you can use as much or as few beans as you like even substituting light red beans if you prefer. Like all chilis; it's even better the second or third day. The cocoa powder gives it a deeper base note; but can be omitted or instant coffee may be used as a substitution. If you use instant coffee, introduce it in small increments and taste frequently as coffees vary in strength, you may not require as much instant coffee as cocoa powder. The single most variable measure is the ketchup. It is a "to taste" ingredient and is used to balance the seasoning vs tomato. It depends greatly on the amount of the seasoning you add and how acid the tomato sauce and paste are, as well as the intensity of the onion. I can use as little as 3 TBSP or as much as an 8 ounce bottle. It is a very adaptable recipe and handles additions and changes very well. It also travels well for potlucks or brunches. Make it as thick or as thin as you want

    Recipe #138532

    Clipped this out of a magazine somewhere. I love to bake these on a weekend and freeze them for later.

    Recipe #136995

    8 Reviews |  By abqrock

    This is a tasty GF meatloaf. Even Okie DH loves.

    Recipe #138002

    I use this as a burrito filling and also for taco salads. Add some lettuce, tomatoes, cheese and sour cream...whatever you like...yum!

    Recipe #18422

    This is a great meatloaf, and it freezes well. Bake loaves, allow to cool, then wrap tightly in freezer wrap or foil. Thaw and reheat in 350 degree oven for 40 minutes.

    Recipe #135899

    I know there are lots of other goulash recipes out there, but I particularly like this one because of the bacon and kidney beans. It doesn't call for any particular seasoning, but I like to add Italian seasoning and minced garlic. I also like to double the recipe and freeze 1 dish for a later date, although doubling this recipe is hard to do unless you have a really large pot! If you choose to freeze it, I would do so prior to baking.

    Recipe #135887

    It doesn't get more simple than this -- a commercial type spaghetti sauce that you can also use for lasagna. I recommend using a large, heavy-bottomed cooking pot because this recipe makes a lot of sauce and it has to simmer for three hours. Short of traveling to Italy, you won't find many sauces that taste better. I typically use whatever I what I need when I make up a batch and freeze the rest in zip-lock bags.

    Recipe #114030

    This is so easy to make. Very flavorful. This recipe can easily be doubled.

    Recipe #30812

    Great for the freezer, easy to reheat. Just add a slice of bread with butter and you're good to go. My version is only 11 grams of fat, the regular is 20 grams.

    Recipe #117881

    Beef, ground, is by FAR the MOST popular way that Moroccan home cooks use beef. We prefer young beef as we call it here which is also called veal/veau. HOWEVER, veal is raised free range here and used from 6 months to 1 year old. See Hajar's Morocco for Foodies Column 4 on meats in the African Forum. This is served most popularly at home, braziers and sandwich stands. Quick and easy. We serve it at our house with Hajar's wicked sauce tomatish, grilled onions & tomato slices also grilled, salad, bread and a dish of olives. YUM! Here in Morocco Zweena means beautiful. This freezes very well, see below. c.2005

    Recipe #135128

    This is more of a technique than an actual recipe. So feel free to use your favorite meatball recipe here. This technique is great for OAMC (see freezing tip) and you skip the tedium of rolling individual meatballs. This recipe is from Pillsbury Classic Cookbook #283 (Sept 2004).

    Recipe #135415

    I have made this easy recipe many times, it is really good, make certain that you purchase a larger crusty Italian-style bun that will hold up to the sauce --- yield is only estimated depending on how large you make the patties, and all ingredients can be adjusted to suite taste :)

    Recipe #132819

    This is an adopted recipe. These can also be used for OAMC.

    Recipe #8054

    Remember the best dairy bar footer/coney you ever had as a kid? This sauce is right in there, folks. The recipe is the final result of five years of frequent experimentation, blending the ingredients of many different family and commercial recipes, as well as adding my own recipe ideas. You can freeze what you don't use right away.

    Recipe #132922

    3 Reviews |  By Deely

    I devised this recipe, using Rotel Tomatoes, when I moved to Louisiana, and friends complained that my old recipe was too bland. You can use any strength Rotel you like, but keep in mind, the longer these are frozen the hotter they will get. I always have these in my freezer for unexpected company.

    Recipe #132978

    Another great supper idea from the friendly folks at Kraft. Baking the meatballs with it is an added bonus.

    Recipe #105029

    These meatballs are simple, versatile, and packed with savory, garlicky flavor! YUM!! Use them for spaghetti, meatball sandwiches, Italian wedding soup, baked ziti...I think this recipe will serve 35 people. :-) It would also freeze well for those of you who do OAMC. The lady who gave me this recipe used to be a caterer, and she told me that one of her clients said these were better than his Italian wife's own meatballs! I guess that's saying something. Anyway, I really like these, and if you love garlic, so will you! Cooking time is for one batch of meatballs, but of course it will take longer to make all of them. Prep time doesn't include peeling and mincing the three heads of garlic, which is admittedly a somewhat lengthy process. Oh well, it's certainly worth it!!

    Recipe #132076

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