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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

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

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

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

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

Ground Beef Lentil Curry
Dinner Indian

Ground Beef Lentil Curry

4.0

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Heat a large pan or wok over medium-high heat. Add beef and onions; cook and stir until onion is browned and beef is no longer pink, 5 to 7 minutes. Add curry powder and cinnamon; mix well. Pour in beef broth and bring to a boil.
  2. 2 Add rice and lentils. Reduce heat, cover, and let simmer until all liquid is absorbed, about 20 minutes. Season with salt and pepper.

By Tisha Goldsmith

Pakistani Ground Beef Curry
Dinner Indian

Pakistani Ground Beef Curry

4.5

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until browned, 5 to 8 minutes. Add beef and tomatoes. Cook, uncovered, until tomatoes break down, about 15 minutes.
  2. 2 Add curry powder, paprika, salt, pepper, chile powder, and cayenne. Cover and simmer until flavors combine, about 30 minutes. Uncover and stir in peas with liquid. Cook until heated through, 3 to 5 minutes.

By danie

Oven-Baked Kofta Kebabs (Pakistani-Style)
Dinner Indian

Oven-Baked Kofta Kebabs (Pakistani-Style)

4.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat oil in a large skillet over medium-high heat. Saute onion until golden brown, about 5 minutes. Transfer onion and 1 tablespoon of the oil from the skillet to a food processor and puree until smooth. Reserve remaining oil in the skillet.
  3. 3 Place onion puree, beef, egg, yogurt, garlic paste, ginger paste, coriander, salt, and red pepper in a bowl. Mix by hand to combine. Form beef mixture into 4 to 5-inch-long kebabs using oiled hands. Arrange in a baking pan.
  4. 4 Saute cumin seeds in the reserved oil over medium-high heat until blackened, about 5 minutes. Stir in tomato sauce, and salt; cook until heated through, about 5 minutes more. Pour the sauce over the kebabs. Cover with aluminum foil.
  5. 5 Bake in the preheated oven until beef is no longer pink in the center, about 20 minutes. Uncover and turn on the broiler. Broil until brown, about 5 minutes more.

By sommer

Pakistani Chapli Kebab
Dinner Indian

Pakistani Chapli Kebab

4.5

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Coat a small skillet with cooking spray and place over medium-high heat. Cook and stir beaten egg in the hot skillet until scrambled and set, 3 to 5 minutes.
  2. 2 Combine scrambled egg, beef, onion, chopped tomato, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a large bowl; mix by hand until well combined. Shape mixture into patties. Press a tomato slice into the center of each patty.
  3. 3 Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in hot oil in batches until charred, 4 to 6 minutes per side.

By Rookie With A Cookie

Traditional Beef Samosas
Dinner Indian

Traditional Beef Samosas

4.0

Prep
25 min
Cook
40 min
Total
80 min

Instructions

  1. 1 Heat a large skillet over medium heat. Add ground beef, onion, and garlic; cook until beef is browned and crumbly, 5 to 7 minutes. Reduce heat to low.
  2. 2 Mix in coriander, cumin, salt, turmeric, chile powder, and ginger. Add peas and water; bring to boil. Cover and simmer, stirring occasionally, about 25 minutes. Uncover and cook over medium heat, stirring frequently, until any remaining liquid evaporates.
  3. 3 Stir jalapenos and garam masala into the beef mixture. Remove from heat and stir in lemon juice; let cool until safe to handle, at least 15 minutes.
  4. 4 Drop about 1 tablespoon of the beef mixture onto the center of a wonton wrapper. Moisten edges with water, fold them over the filling, and seal. Repeat with remaining filling and wonton wrappers.
  5. 5 Heat about 1/2 inch oil in a large saucepan over medium-high heat. Add samosas in batches; fry until browned, 1 to 2 inches per side.

By CaraMeg

Shami Kabab (Bun Kabab)
Dinner Indian

Shami Kabab (Bun Kabab)

4.7

Prep
15 min
Cook
32 min
Total
47 min

Instructions

  1. 1 Heat a stockpot over medium heat; add ground beef. Stir in garlic paste, ginger paste, coriander, cumin, turmeric, garam masala, 1/2 teaspoon ground red chile, and salt to taste. Add water and dal; simmer until meat is fully cooked and all water has evaporated, 30 to 35 minutes.
  2. 2 Blend beef and dal mixture together using an immersion blender in the stockpot. Add 1/2 cup cilantro; blend to combine. Roll spoonfuls of beef and dal mixture into into walnut-sized balls; shape into smooth flat patties.
  3. 3 Whisk eggs, 1 tablespoon cilantro, 1/2 teaspoon ground red chile, and salt to taste together in a bowl. Place bread crumbs on a plate. Dip each patty into egg mixture, then roll in bread crumbs.
  4. 4 Heat oil in a skillet over medium heat. Fry patties in a single layer until golden brown and crisp, 2 to 4 minutes per side.

By Sahreesh Momin

Keema Matar (Beef and Pea Curry)
Dinner Indian

Keema Matar (Beef and Pea Curry)

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeño pepper, curry, garlic, ginger, and bay leaves. Cook, occasionally stirring, until onion starts to soften, about 5 minutes.
  2. 2 Pour tomatoes into the skillet; stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add beef; cook, stirring with a wooden spoon to break up meat, until no longer pink, about 5 minutes.
  3. 3 Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.

By This One Woman

Keema Aloo (Ground Beef and Potatoes)
Dinner Indian

Keema Aloo (Ground Beef and Potatoes)

4.6

Prep
20 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat olive oil in a large saucepan over medium-high heat. Add onion; cook and stir until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, add water and stir to loosen.
  3. 3 Stir ground beef, garlic, ginger, serrano chile, and cilantro into the pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low.
  4. 4 Stir in coriander, salt, cumin, cayenne pepper, and turmeric; cook and stir until flavors blend, about 5 minutes.
  5. 5 Add potatoes and tomatoes; cover and simmer until potatoes are tender, about 15 minutes.
  6. 6 Stir in green peas and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes.
  7. 7 Sprinkle garam masala over top, cover, and let stand for 5 minutes before serving.

By The Meatetarian

Kheema Malai Kofta
Dinner Indian

Kheema Malai Kofta

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Mix the ground beef, egg, green chile peppers, bread crumbs, ginger, garlic, garam masala, and salt together in a large bowl until evenly mixed. Shape the mixture into balls (koftas) about the size of limes.
  2. 2 Heat 1 1/2 cups oil in a large, deep skillet or large saucepan to 375 degrees F (190 degrees C). Fry the koftas in the hot oil until browned and crispy on all sides, 10 to 15 minutes.
  3. 3 To make the gravy, heat 2 tablespoons oil in a deep saucepan over medium heat. Fry the garlic, ginger, red chili powder, garam masala, fennel seed, and salt in the hot oil for 1 to 2 minutes; stir the pureed tomatoes into the mixture and cook until the tomatoes are deep red in color, about 10 minutes. Add the water, fenugreek leaves, and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes. Pour the cream into the mixture and cook another 2 to 3 minutes. Garnish with cilantro to serve.

By SUSMITA

Beef Samosas
Appetizer Indian

Beef Samosas

4.6

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas; cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together, and set aside.
  2. 2 Meanwhile, heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin seeds and bay leaf; stir until fragrant and seeds are browned. Add ground beef and onions; cook until beef is browned and crumbly and onions are soft, about 5 to 7 minutes.
  3. 3 Stir in garlic and ginger. Season with salt, cumin, coriander, turmeric, chili powder, cinnamon, cardamom, and black pepper. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
  4. 4 Heat 1 quart of oil in a deep saucepan over medium heat.
  5. 5 Mix cilantro and green chile peppers into potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
  6. 6 Lower samosas carefully into the hot oil in batches. Fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining samosas. Serve warm.

By sassyangelkiwi Donna-Maree Aus

Loosemeat Sandwiches II
Lunch American

Loosemeat Sandwiches II

3.9

Prep
Cook
15 min
Total
15 min

Instructions

  1. 1 In large skillet over medium heat, cook ground beef until brown, 5 to 10 minutes. Drain. Return meat to skillet, with soup. Simmer until heated through, 5 minutes. Serve hot.

By CJA

Beef and Rice
Dinner

Beef and Rice

4.4

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Heat a large 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 Stir rice into beef; cook and stir until rice is lightly browned, about 5 minutes. Add water and seasoning packet from rice; cover skillet.
  3. 3 Bring to a boil, reduce heat to low, and simmer until liquid is almost completely absorbed, about 30 minutes.

By sarahkindermann