Skip to content

Type what you have

Cook with

ground beef ×
Albondigas Soup III
Soup Mexican

Albondigas Soup III

4.1

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Pour the water into a large pot over high heat and bring to a boil.
  2. 2 Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
  3. 3 Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
  4. 4 Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.

By Cynthia

Albondigas Soup II
Soup Mexican

Albondigas Soup II

4.6

Prep
Cook
Total

Instructions

  1. 1 Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls.
  2. 2 Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes.
  3. 3 Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice. Cut the half head of cabbage into two wedges and add them into the broth. Simmer for 30 to 45 minutes. Season to taste with salt and pepper. Serve warm with corn tortillas and salsa.

By Beatrice Goldiano

Easy Vegetable Beef Soup with Ground Beef
Soup American

Easy Vegetable Beef Soup with Ground Beef

4.6

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 In a large soup pot, cook ground meat over medium heat until browned. Drain grease from the pot.
  2. 2 Add chopped onion, mixed vegetables, and tomatoes. Give it a stir. Reduce heat, and simmer for about 3 to 4 hours. Season to taste with salt and pepper.

By Pam

Texas Taco Soup
Soup American

Texas Taco Soup

4.7

Prep
5 min
Cook
75 min
Total
80 min

Instructions

  1. 1 Cook and stir ground beef in a large pot over medium heat until crumbly and browned, 5 to 7 minutes. Stir in onion and cook for 2 to 3 minutes more. Drain and discard grease.
  2. 2 Stir corn, pinto beans, diced tomatoes with green chiles, serrano peppers, taco seasoning, and ranch dressing mix into beef-onion mixture. Fill the pot with water to come within 2 inches of the top.
  3. 3 Bring to a boil and cook for 30 minutes, stirring occasionally. Reduce heat and simmer for 30 minutes more.

By Ben Neel

Easy Stuffed Pepper Soup
Soup American

Easy Stuffed Pepper Soup

4.7

Prep
10 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Brown beef in a Dutch oven over medium high heat until browned; drain off any fat.
  2. 2 Add green pepper and sauté for 3 minutes. Stir in tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, black pepper, and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.

By Holly

Italian Wedding Soup
Soup Italian

Italian Wedding Soup

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Combine ground beef, egg, bread crumbs, Parmesan cheese, basil, and onion powder in a bowl.
  2. 2 Shape beef mixture into 3/4-inch balls and place on a parchment-lined tray.
  3. 3 Heat broth in a large pot over medium-high heat until boiling. Stir in escarole, orzo, carrot, and meatballs and return to boil. Reduce heat to medium and cook at slow boil, stirring frequently to prevent sticking, until pasta is tender yet firm to the bite, about 10 minutes.
  4. 4 Serve hot and enjoy!

By Star Pooley

Cabbage Roll Soup
Soup European

Cabbage Roll Soup

4.5

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring converted rice and 3 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  3. 3 Heat a large soup pot over medium-high heat. Cook and stir beef in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  4. 4 Stir 2 cups water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce into beef. Bring soup to a boil, reduce heat to medium-low, and cover.
  5. 5 Simmer until cabbage is soft and tender, stirring occasionally, about 20 to 30 minutes.

By Lillian S

Hamburger Soup
Soup American

Hamburger Soup

4.7

Prep
15 min
Cook
95 min
Total
110 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  3. 3 Combine beef, water, tomatoes, corn, tomato sauce, carrots, celery, onion, bouillon, ketchup, basil, and salt in a large stockpot; bring to a boil. Reduce heat and simmer for at least 1 ½ hours.

By akhowell

Sweet Russian Cabbage Soup
Soup European

Sweet Russian Cabbage Soup

4.7

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Crumble ground beef into a large pot. Add diced tomatoes, tomato sauce, carrots, onion, sugar, vinegar, bouillon cubes, salt, and pepper. Pour in 1 quart of water and bring to a boil. Stir to break up beef while heating. Once the soup comes to a boil, reduce the heat to low, cover, and simmer for 30 minutes.
  2. 2 Pour in remaining water and return to a slow boil. Add cabbage and garlic. Simmer until cabbage is tender, about 25 minutes. Ladle into soup bowls to serve.

By Ron Shepherd

Venus de Milo Soup
Soup American

Venus de Milo Soup

4.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Cook and stir ground beef in a large pot over medium heat until crumbly and browned, 7 to 10 minutes; drain as much fat from pot as possible. Add onion and garlic to the pot; cook and stir until onion is softened, about 5 minutes.
  2. 2 Stir in crushed tomatoes, tomato paste, onion soup mix, bouillon cubes, and bay leaf until well combined; stir in water and mixed vegetables. Increase heat to medium-high; bring to a boil.
  3. 3 Stir in orzo pasta; cook until pasta is tender yet firm to the bite, about 10 minutes. Season with salt and black pepper.

By Elizabeth Cornell Chedid

Festive Fall Soup
Soup American

Festive Fall Soup

3.0

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Heat a Dutch oven or stockpot over medium-high heat. Cook and stir beef, red bell peppers, green onions, and garlic in the hot Dutch oven until browned and crumbly, 5 to 10 minutes; drain and discard grease. Add water, diced tomatoes, tomato paste, Italian seasoning, salt, and pepper to ground beef mixture; bring to a boil.
  2. 2 Stir farfalle pasta into ground beef-tomato mixture; cook for 10 minutes. Add corn, peas, and mushrooms to mixture and continue cooking, stirring occasionally, until pasta is cooked through yet firm to the bite, about 5 more minutes.

By Elisabeth

Ground Beef Vegetable Soup
Soup American

Ground Beef Vegetable Soup

4.6

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
  2. 2 Stir in carrots, celery, and onion; cook and stir until vegetables are soft, about 5 minutes.
  3. 3 Stir in potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with black pepper; add bay leaf and thyme.
  4. 4 Pour in 1/4 cup water if needed, replenishing as needed while cooking.
  5. 5 Bring soup to a simmer; cover and cook, stirring regularly, until potatoes are tender, about 1 hour.
  6. 6 Serve hot and enjoy!

By Sue's recipes

Hearty Italian Lentil Soup
Soup Italian

Hearty Italian Lentil Soup

4.4

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Place lentils in a pot with 3 cups water. Bring to a boil, reduce heat to low, and cook 20 minutes or until tender. Drain and set aside.
  2. 2 Bring rice and 1 1/3 cup water to boil in a pot. Reduce heat, cover, and simmer for 20 minutes.
  3. 3 Heat oil in a skillet over medium heat. In a bowl, combine the ground beef, beaten egg, garlic, 1 tablespoon Parmesan cheese, parsley, bread crumbs, salt, and pepper. Form ground beef mixture into 1 inch balls. Place meatballs in skillet and cook 5 minutes or until evenly brown.
  4. 4 In a large pot, bring the tomato sauce and 4 cups water to a boil. Transfer the browned meatballs to the pot. Mix in cooked lentils and rice. Return to a boil, reduce heat to medium-low, and simmer for 30 minutes. Sprinkle with remaining Parmesan cheese to serve.

By Kristin

Cheeseburger Soup
Soup American

Cheeseburger Soup

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Melt 1 tablespoon butter in a large pot over medium heat; add ground beef, onion, carrots, and celery. Cook and stir until beef is brown and crumbly, 5 to 7 minutes.
  2. 2 Stir in potatoes, broth, basil, and parsley; bring soup to a boil. Reduce heat to low and simmer until potatoes are tender, 10 to 12 minutes.
  3. 3 Melt remaining 3 tablespoons butter in a small saucepan over medium heat. Add flour; whisk until smooth, about 1 minute. Gradually whisk in milk. Simmer, whisking continuously, until sauce is thick and smooth.
  4. 4 Pour sauce into soup mixture, stirring constantly. Bring to a boil over high heat; reduce heat to low. Add cheese and stir until melted. Add sour cream; stir until just heated through.
  5. 5 Serve garnished with green onions.

By Auntylene

Pasta e Fagioli a la Chez Ivano
Soup Italian

Pasta e Fagioli a la Chez Ivano

4.7

Prep
60 min
Cook
120 min
Total
180 min

Instructions

  1. 1 In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.
  2. 2 In the same pot, heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef broth, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)
  3. 3 Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.

By Ivan O Teeter

Bacon Cheeseburger Soup
Soup American

Bacon Cheeseburger Soup

4.7

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain, discard grease, and set aside.
  3. 3 Meanwhile, place bacon in a 3-quart saucepan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove crisped bacon with a slotted spoon and set on paper towels to drain. Leave bacon grease in the saucepan.
  4. 4 Sauté carrots, celery, and onion in the bacon grease until vegetables are tender, about 10 minutes. Add broth, potatoes, and browned ground beef; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 10 to 12 minutes.
  5. 5 Meanwhile, wipe out the skillet you previously cooked the beef in. Melt butter in the skillet and whisk in flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk milk into flour-butter mixture until well combined and very smooth.
  6. 6 Pour milk mixture into the soup, whisking to combine; bring to a boil and simmer for about 2 minutes. Add Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.
  7. 7 Remove from heat. Ladle soup into bowls and sprinkle with bacon and additional shredded Cheddar cheese.

By Rebekah Rose Hills

Beefy Vegetable Soup
Soup Greek

Beefy Vegetable Soup

3.0

Prep
50 min
Cook
90 min
Total
140 min

Instructions

  1. 1 In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
  2. 2 In other large skillet, cook ground beef and onions until meat is browned and crumbly, about 5 minutes. Drain. Add to vegetable mixture. Season with salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender.

By Allrecipes Member

Ground Beef and Vegetable Soup
Soup American

Ground Beef and Vegetable Soup

4.9

Prep
15 min
Cook
85 min
Total
100 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. Remove pot from heat.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon.
  3. 3 Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour.
  4. 4 Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.

By Barry Heuser

Taco Bean Burgers
Dinner Mexican

Taco Bean Burgers

4.5

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Place the ground beef into a skillet over medium heat. Cook, stirring to crumble, until completely browned. Mix in taco seasoning. Reduce heat to low and stir in the baked beans, simmering until thoroughly hot. Serve on hamburger buns.

By Wrightone

Best Football Dip Ever
Appetizer Mexican

Best Football Dip Ever

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place the ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Drain off grease.
  3. 3 Spread the cream cheese in an even layer in the bottom of a 9-inch square baking dish. Spread a layer of salsa over the cream cheese, then cover with a layer of ground beef. Top with slices of processed cheese and cover the dish with aluminum foil.
  4. 4 Bake for 15 minutes in the preheated oven, or until heated through. Serve hot.

By DICE40OUNCE

Italian Taco Salad
Mexican

Italian Taco Salad

4.1

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 In a medium skillet over medium heat, cook the ground beef until evenly browned. Remove from heat, and drain.
  2. 2 In a large bowl, combine the ground beef, tortilla chips, mozzarella cheese, Cheddar cheese, and salad greens. Toss with Italian dressing until evenly coated, and serve.

By Blayne

Taco Mix with Black Beans
Lunch Mexican

Taco Mix with Black Beans

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat a large skillet over medium heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes.
  2. 2 Stir in black beans, salsa, water, and taco seasoning; cook, stirring frequently, until heated through, 5 to 7 minutes.

By Stephanie Land

Taco Bake I
Appetizer Mexican

Taco Bake I

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 325 degrees F (160 degrees C).
  2. 2 In a large, heavy skillet over medium-high heat, brown ground beef, and drain fat. Mix in dry taco seasoning.
  3. 3 Spoon browned meat into a 9x13 inch glass baking dish. Spoon a layer of refried beans over meat, then salsa. Top with shredded cheese.
  4. 4 Bake about 20 to 25 minutes in the preheated oven.

By Leslie

Double Tacos
Mexican

Double Tacos

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Cook ground beef and onion in a skillet over medium heat until beef is completely browned, 7 to 10 minutes. Drain excess grease from the skillet.
  2. 2 While beef cooks, stir taco seasoning mix into water in a small saucepan; bring to a boil, reduce heat to low, and simmer for 10 minutes.
  3. 3 Stir taco seasoning mixture into ground beef and onion mixture; simmer on medium-low heat while preparing the remaining ingredients.
  4. 4 Stir refried beans and cubed process cheese food together in a separate small saucepan over medium-low heat; cook and stir until cheese food has melted completely into the beans, about 10 minutes.
  5. 5 Divide refried bean mixture between flour tortillas; spread into an even layer to cover one side completely.
  6. 6 Wrap tortillas around the crisp taco shells, using bean mixture to stick the tortillas to the shells.
  7. 7 Spoon seasoned ground beef into the taco shells.

By Courtney Servantes

Mexican Mostaccioli
Dinner Mexican

Mexican Mostaccioli

4.2

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook mostaccioli at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
  2. 2 Cook and stir ground beef in a large pot over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease.
  3. 3 Add picante sauce and stewed tomatoes to the ground beef; cook, stirring occasionally, until the tomatoes soften completely, about 10 minutes. Gently stir the cooked mostaccioli into the ground beef mixture. Add Mexican-style cheese; cook and stir until the cheese is melted, about 5 minutes.

By cara1997

Baked Nacho Lasagna
Mexican

Baked Nacho Lasagna

4.3

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine beef and taco seasoning in a large skillet. Cook and stir over medium heat until beef is browned and crumbly, 5 to 7 minutes.
  3. 3 Place refried beans in a small saucepan and heat over low heat, covered, until warmed through, about 5 minutes.
  4. 4 Spread a thin layer of salsa on the bottom of a 9x13-inch casserole dish. Layer half of the crushed chips, seasoned beef, beans, corn, olives, and cheese on top. Repeat layers with remaining ingredients, starting with salsa and ending with cheese.
  5. 5 Bake nacho lasagna in the oven until bubbly and cheese is melted, about 30 minutes.

By oldfashionfusion

Cheesy Salsa Mac
Mexican

Cheesy Salsa Mac

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat a large, deep skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. 2 Return skillet to heat. Stir salsa, taco seasoning mix, and black pepper into the beef; simmer the mixture until hot, about 5 minutes.
  3. 3 Stir water, macaroni, and milk into the beef mixture; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer the mixture until the pasta is tender, about 10 minutes.
  4. 4 Stir cheese food and Cheddar cheese into the pasta mixture; cook until the cheese melts completely, 5 to 7 minutes.

By shackbart

Cheese Dip II
Dinner Mexican

Cheese Dip II

4.6

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Melt processed cheese in a slow cooker set for high heat. Stir occasionally to avoid burning.
  2. 2 Place ground beef in a large skillet. Cook over medium high heat until evenly brown. Drain beef, and mix in water and taco seasoning mix. Cook and stir 2 to 4 minutes.
  3. 3 Stir seasoned beef into the melted processed cheese. Mix in salsa. Cook and stir until well blended. Serve warm.

By Angie

Taco Dinner
Dinner Mexican

Taco Dinner

3.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Brown ground beef in large nonstick skillet; drain fat.*
  2. 2 Add Recipe Ready Southwest Blend, taco seasoning and water. Cook over medium-high heat, stirring occasionally, 5 minutes or until vegetables are tender.
  3. 3 Serve in tortillas and taco shells topped with taco sauce, shredded lettuce and sour cream.

By Bird's Eye