15 Go to Ground Beef Meals for the Slow Cooker

Hey friends and I do say friends because you are and because friends give one another some grace especially when it comes to the frequency or infrequency (cough, cough) of their blogs. That's ok I know you all will forgive me especially after you read this post. It could possibly change your life, well probably not but hey you can't say I didn't try. 

What in the world prompted me to finally post a blog again, ha! Well dears it was you guys! I saw several people over the past few weeks asking on their Facebook what some favorite crock pot meals were, especially those with ground beef. I kept commenting and then others would ask for recipes and finally light bulb!!! I needed to do a blog post, hahaha! 

So I will admit I wasn't all that in love with slow cooker cooking for very many dishes outside of roast and soup because so many things ended up mushy, is that a word??? Then I discovered programmable slow cookers, HOLY MOLY!!! If you don't have one and you are serious about adding more crock pot meals to your life add one to your life, Christmas is coming. Yes I ask for kitchen appliances for holiday presents, don't judge me. Here is a link to one I love. The thing about these is that you can select the cooking time then the machine goes to keep warm once that cooking time is over. Say what!!! I know! 

Another problem I had is even with the programmable pot I still felt like many recipes were mushy, still is this a word? Most people who know me know I am a HUGE texture person (hence my aversion to coconut), this didn't bode well for most slow cooking. Then I read a recipe that suggested throwing raw pasta into the cooker...I was nervous but man alive did it help! Most of the recipes I have included have instructions on what to do with the rice or pasta. 

Lastly it drove me crazy to read this delicious recipe that then required me to break out a skillet to cook the meat up ahead of time. Listen lady I really want to make this but for real I am putting this together before 6 am, remembering that I need to brown the meat then drain it is wayyy too much for that time of the morning. This all changed one day when I bought twenty plus pounds of ground beef in the store because it was a good deal, I roll like that. The thing was even though it was a good deal it still was a chunk of change, I was determined to not let this precious meat go to waste in my freezer. I went home and chopped up like 10 onions and began browning hamburger with some onions and salt and pepper. I drained it and cooled it then placed it in quart freezer bags. At this point was thought it would be ready for me to use for tacos, spaghetti sauce, soups whatever I was making for supper that night...then one fateful morning before 6 am I was mad because I forgot to get burger browned for a crock pot recipe I wanted to make. The heavens seemed to open and my deep freezer called my name reminding me of all that glorious burger meat that was pre-browned and waiting for me. 

Obviously a life changing day. HA! But seriously it does make life easier and I save a ton of money when I buy ground beef and can buy it on sale. 

Yes you read that, I am married to a man who raises not only hogs but cattle too and I buy meat but that is another story for another day! 

Below are some of my favorite recipes with links for both pre-cooked burger and using raw burger. If you have any questions please feel free to check in with me. 

 One last question...Do you guys actually enjoy my rambles??? Should the blog continue???

Using Pre-Cooked Burger 

Asian Lettuce Wraps- Below! (I just mix all ingredient in the crock pot and cook all day) 

Stuffed Pepper Skillet-Recipe Link (follow the directions except omit the rice until you get home, then stir in the rice and cook for 30-45 minutes)
Taco Lasagna- Recipe Link
Nacho Soup-Recipe Link
French Onion Beefy Noodles- Recipe Link
Pizza Pasta- Recipe Link (I do not pre-make this, I throw all in ingredients, minus the cheese and pasta and let it cook all day on low, then stir in pasta and let it cook for 30 more minutes, top with cheese.)
Tater Tot Casserole- Recipe Link
Shepard's Pie- Recipe Link
Cheeseburger Soup- Recipe Link (I skip the whole making a thickner in the skillet step and I put my hamburger in first thing in the morning.)
Stroganoff- Recipe Link
Pasta Fagiola- Recipe Link
Cheesy Tortellini- Recipe Link

Using Raw Burger
Mozzarella Stuffed Meatball Subs- Recipe Link (I just place a little cheese in the center of each Meatball as I am rolling them up and also add about 1 cup of water to the sauce)
Barbecue Meatballs- Recipe Link (I take these to the just past the browning step and use the crock pot to cook them in the sauce. 6 hours on low)
Stuffed Cabbage Rolls- Recipe Link (I omit the Rosemary because well I'm not a fan)

Copy Cat PF Chang Lettuce Wraps

Makes 6-8 servings

Ingredients

1 TBSP Olive Oil

1 lb Ground Beef

1 Onion diced

2 Cloves Garlic minced

¼ cup Hoisin Sauce

2 TBSP Soy Sauce

1 TBSP Rice Wine Vinegar

1 TSP Ginger

1 TBSP Asian Chili Paste (or Sriracha) 

1 TSP Teriyaki Sauce

1 TSP Sesame Oil

1 (8 oz) Can Water Chestnuts drained and diced

2 Green Onion Thinly Sliced

Salt and Pepper to taste

1 Head Lettuce (Butter, Ice Berg, Romaine)

Heat olive oil in a skillet. Add in beef, onion, and garlic cook until meat is browned. Make sure to break up the meat as you cook it. Drain off any excess fat.

In a small bowl mix Hoisin, Soy, Rice Wine Vinegar, Ginger, Chili Pasta, Teriyaki, and Sesame Oil. Return meat mixture to the skillet and add in the water chestnuts heat on medium. Pour sauce over the mixture and stir to combine, cook until heated through and sauce has reduced a bit. Add in green onion.

This mixture can now be served in lettuce cups or froze. To freeze allow mixture to cool slightly. Place in a gallon freezer bag.

Serving Day-

Thaw bag in fridge or a warm water bath (if your forgetful like me). Pour mixture into a skillet to warm through. Serve with lettuce. 

Crockpot Steak Tacos

 

New Crockpot recipe here on the ole blog today and it is one delicious recipe that my whole family LOVED!!! I will say with my new found love/need of using my crockpot more frequently I may need to invest in one of those fancy ones that will cook for a certain amount of time then just hold things to warm. Otherwise I am going to have to start bringing my meals to work to cook and switch off at a certain time. I leave my house pretty dang early in the morning and I don't always, ok I never make it home within 8 hours of leaving. Basically meaning that whatever I'm putting in the crockpot had better be a ok cooking for a LONG time. This recipe I figured out a way to make it work but the timer slow cooker would have been nice. I found that if you put your meat in frozen into the crockpot obviously it will take longer to cook so that is what I did for this one! Hopefully this one will be loved by you and yours and make it into your dinner rotation! 

Crockpot Steak Tacos

1 larger Skirt Steak (which I found at Aldi!!! Score!!!)

1 Package Taco Seasoning (you can make your own) 

1 Can Diced Tomatoes

1 Cup Water

Put steak in the bottom of the slow cooker, sprinkle the taco seasoning over to coat cover with tomatoes and water. Cook on low for 6 hours...if your steak is frozen you can get a few more hours out of it. When you get home remove steak from cooker, ans slice across the grain. Serve with your usual taco fixings! And ENJOY!!!

Fakeout Takeout...Broccoli Beef and Crab Ragoon

In an effort to keep to my resolution, that I talked to you about last week, about not going out to eat as much including takeout I came up with this yesterday. Making your own fakeout takeout, plus it is done in the crockpot! YUM! Now this is not one of those recipes that you can throw in the crock at 6a.m. and come home to at 6p.m. and expect it to be perfect. But it is ideal for those weekend meals where you know you have a crud ton to do and getting dinner on the table probably isn’t going to happen. Throw this together after lunch and it will be perfect for supper or think Sunday morning before church for lunch!

I was kind of skeptical of this when I started basically because most of my attempts to make Chinese food at home never satisfy my need for CHINA INN (our local place). But I will say this did, so flavorful and not too salty but rich and hearty. Plus it is pretty darn healthy because you are controlling the ingredients. Plus the crab ragoons, though not as creamy as the restaurant ones, only have 1 WW point per ragoon! Please enjoy these recipes and let me know what you think I would love to hear from you!

Crockpot Beef and Broccoli

1lb Beef Arm Roast cut into thin strips

1 cup Beef Stock

½ cup Soy Sauce

3 cloves Garlic minced

1 TBSP Sesame Oil

1/3 cup Brown Sugar

2 TBSP Cornstarch

4 TBSP Cooking Liquid

1 package frozen Broccoli Florets

White Rice (I cooked mine in beef broth and a splash of Teriyaki sauce)

Cashews sprinkled on top for some added crunch

Combine in your crockpot insert stock, soy sauce, garlic, sesame oil, and brown sugar. Once mixture is well combined and sugar has dissolved add in your strips of meat and stir to coat. Cook on low heat for 4 -5 hours (don’t go much longer or you will have shredded beef.) Take 4 TBSP of your cooking liquid and combine with cornstarch pour back into the crockpot and add the broccoli, allow mixture to cook for 30 minutes longer. Serve over white rice and crab ragoon on the side. YUMMY!

Baked Crab Ragoon

15 wonton wrappers

3 oz Cream Cheese at room temp

4 oz Imitation Crab meat diced

1 green onion sliced thin

¼ tsp Worcestershire Sauce

¼ tsp Garlic Salt

Preheat oven to 425. Combine cream cheese, crab, green onion, Worcestershire, and garlic in a small bowl. Have a baking sheet that has been sprayed with pam ready. Take one wonton and place 1 tsp of the cream cheese mixture in the center, then using water dampen the edges of the wonton, bring up the sides to near fold the wonton in half, then bring up the other two sides and press together. Once all wontons are filled place on baking sheet and spray all the filled wontons with cooking spray. Bake for 8-10 minutes.

 

I am always taking pictures of food so last night Charlot wanted her plate in on the action!
BTW she cleaned her plate!

Crockpot Beef Tips with Mushroom Sauce

Do you find yourself during the holidays struggling to get a decent meal on the table because of all the other things going on? Oh no you guys don’t oh well I guess it is just me! HA! This time of the year I find quick and easy meals that go in the crockpot in the AM and are ready when I come home in the PM make the most sense for us and today’s recipe does just that!

This rich, hearty and waistline friendly meal is perfect for those cold busy winter nights. Plus you can keep it really waistline friendly depending on what you serve it over! I served mine over a potato, parsnip, and turnip mash! Yummy! Give this guy a try and let me know what you think!

Crockpot Beef Tips with Mushroom Sauce

2 lbs beef chuck roast (cubed)

1 Large Onion Sliced Thin

1 Package Mushrooms Sliced

1 Can 98% Fat Free Cream Mushroom Soup

1 Packet Onion Soup Mix

1 Can Diet 7-Up

12 oz Beef Broth

Salt and Pepper to taste

2 Tbsp Cornstarch (for thickening)

On the bottom of your crockpot place a layer of onions, then your beef season your beef, layer on remaining onions and mushrooms. In a small bowl mix mushroom soup, onion soup, 7-up and beef broth pour over you meat onions and mushrooms. Set your slow cooker on low and cook all day. When you get home mix cornstarch with a splash of water and stir to smooth, add in to the crockpot, and allow mixture to cook for additional 30 minutes to allow for thickening. Serve over mashed potatoes, noodles or whatever soot’s your fancy! Just enjoy this hearty flavorful dish! 

Quick and Easy Beef Lo Mein

Oh man do I love Chinese food especially Lo Mein… plus we have an amazing Chinese restaurant here locally. I seriously haven’t found one I like more. Then there are those times that I don’t really want to drive into the next town to get takeout from this lovely little place. Plus if I make it I get to control the ingredients that are going into the mix plus I can bump up the veggie content!


Last Thursday was one of those nights that I needed a quick supper and I had gotten a beef sirloin steak out of the freezer so I needed to incorporate it into the meal. Typically I use those steaks in fajitas or even slow cooked with tomatoes but I just wasn’t feeling either of those. I really wanted some Chinese. Me being me I threw caution to the wind and decided I would give making my beloved Lo Mein a go!

I wanted to quick marinate the meat and add more veggies to this dish. The result was a great balance of savory, sweet/tangy, and spicy. Plus as I said before I was in control of the ingredients and the amount of each ingredient which was really great! Please don’t judge the fact that I had frozen egg rolls with it, they were in my freezer and with no shame I will say they were delicious as was the main course. Give this recipe a try for a different quick and easy week night supper. Feel free to switch up the veggies to meet your family’s needs, cabbage, green onion, broccoli, carrots would all be great!

Beef Lo Mein

1 Sirloin Steak (1-1 ½ lbs.) thinly sliced across the grain. (I threw mine back in the freezer for a few minutes to make slicing thin easier!)

1 Onion Thinly Sliced

2 Bell Peppers Sliced in match sticks

2 cups Sugar Snap Peas

½ Lb Fettuccini Pasta

Marinade

¼ cup EVOO

¼ cup Low Sodium Soy Sauce

2 TBSP Sugar

2 Cloves Garlic Minced

1 TSP Ground Ginger

¼ TSP Red Pepper Flake

1/2 Orange (Juiced)

Salt and Pepper to taste

In a gallon size zip top bag add your meat with all marinade ingredients close the bag and shake it around so that all meat is evenly coated. Place back in the fridge while you prepared the remainder.
Cook pasta according to package directions.
In a large nonstick skillet heat 2 TBSP EVOO. Once your oil is hot add your onion (I do onion first because I like it to get all the way cooked.) Once your onion is softened take your meat out of bag don’t pour the sauce into the pan what is on the meat is plenty. Add meat to the hot skillet stirring quickly to speed cooking, add peppers at this time too.
When meat and peppers are to desired doneness add peas and pasta stirring quickly to coat the pasta in the sauce. Squeeze the other half of the orange over the dish at this time. If you feel you need more sauce you can add some pasta water or a bit of soy sauce. Your peas will still have a nice bright green color and a nice crunch to them as well!
Please enjoy!

Italian Sloppy Joes…

Let me get this out there in the open! I am not a fan of the traditional Sloppy Joe, the sweet tomatoey sauce it just never really made me jump for joy. I think maybe my dad ruined me on them just kidding dad you didn’t do it I didn’t really like them before your “doctor up the Sloppy Joe’s incident.” Although I don’t like them I like the idea of a simple supper that I can use my pre-browned frozen hamburger for. I just don’t like that sauce. This led me to these jewels.

This is the perfect meal for a momma on the go it took me less than 20 minutes to get these puppies on the table! So if you are sitting at work wondering what in the holy heck you are going to fix for supper tonight that might actually get a decent response (or am I the only one that does that?), give these babies a try.

I served my on garlic Texas Toast and melted provolone over the top I liked the crunch of the garlic toast, but feel free change it up. Use a bun; serve it open face, garlic sub roll, mozzarella cheese, Swiss, parmesan whatever suits your fancy. (or whatever is in your fridge)

If you are wondering about the pasta salad in the pictures I will post that recipe later in the week.

Italian Sloppy Joe’s (Makes 4 Large Sandwiches)

1 lb Hamburger (Browned and Drained)

1 large can Crushed Tomatoes

2 TBSP EVOO

1 TSP Italian Seasoning

1 TBSP Minced Garlic

½ Crushed Red Pepper Flake

Salt and Pepper to taste

8 Slices of Texas Toast

4 TBSP Butter (softened)

2 TBSP Minced Garlic

4 slices of Provolone Cheese

Preheat oven to 375. In a large skillet brown your burger then drain it. In that same skillet add EVOO over medium heat then add in the Italian Seasoning, Minced Garlic, Red Pepper Flake, allow the spices to infuse the oil. Add crushed tomatoes and season with salt and pepper. Add burger to the sauce and simmer for at least 10 minutes or until you are ready to assemble your sandwiches.

Mix your softened butter and garlic together spread on one side of each piece of toast. Place toast on a cookie sheet buttered side up. Bake to 10 minutes or until the unbuttered side is nice and browned. Flip the pieces over and top four pieces of bread with your meat sauce and a top with cheese. Put back in the oven for another 2-3 minutes until the cheese is good and melty.