Type what you have

Ingredients

• ✓ ground sirloin
• mild sausage
• olive oil
• onion
• garlic
• chicken broth
• marinara sauce
• lasagna noodle
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add sausage and ground beef to the pot and until browned, about 5 minutes. Drain and discard grease and set meat aside. Add olive oil and swirl to insure the bottom of the pot is evenly coated. Add onion and cook until just soft, but not brown, about 5 minutes. Stir in garlic and cook until just fragrant, about 1 minute.
2. 2 Pour in chicken broth and deglaze the pot, scraping up the brown bits from the bottom. Pour in marinara sauce. Add meat mixture and season with salt and pepper. Stir to combine. Add lasagna noodles, making sure that they are completely submerged in sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Taste and adjust salt, if necessary. Ladle into bowls and top each with 1 teaspoon Parmesan cheese.

By Bren

Ingredients

• ✓ ground sirloin
• olive oil
• mini sweet pepper
• onion
• garlic
• italian seasoning
• tomato sauce
• water
• cherry pepper hoagie spread
• kosher salt
• white rice
• cheese blend
• basil
• flat-leaf parsley

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add peppers and onion; cook, stirring occasionally, until softened, about 4 minutes. Add beef and cook, stirring to crumble, until lightly browned, about 5 minutes. Season with garlic and Italian seasoning and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato sauce, water, hoagie spread, and salt.
2. 2 Bring to a boil over medium-high heat. Stir in rice until coated evenly with sauce. Cover, reduce heat to medium to maintain a simmer, and cook until rice and vegetables are tender, about 8 minutes, stirring once halfway through to prevent sticking.
3. 3 Uncover, remove from heat, and sprinkle with shredded cheese. Re-cover and let sit until cheese melts, 1 to 2 minutes. Serve hot sprinkled with basil or parsley. Recipe developed by Julia Levy

By Ita Mac Airt

Ingredients

• ✓ ground sirloin
• cooking spray
• pork sausage
• tomato
• onion
• butter
• garlic
• oregano
• fennel seed
• pepper
• green bell pepper
• feta cheese
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Coat a casserole dish with cooking spray.
2. 2 Cook ground sirloin and sausage in a skillet over medium-low heat until browned and crumbly, stirring often, 5 to 10 minutes. Drain thoroughly. Mix in 3/4 the tomatoes, onion, butter, garlic, oregano, fennel seed, and seasoned pepper. Simmer over low heat until meat mixture comes together, about 20 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Fill bell peppers with meat mixture, alternating with layers of feta cheese and Parmesan cheese. Place stuffed bell peppers side-by-side in the prepared casserole dish; add remaining tomatoes around and under the peppers so they cook up and into the peppers. Sprinkle with mozzarella cheese.
5. 5 Bake in the preheated oven until browned and bubbly, about 30 minutes.

By SusieQSanto

Ingredients

• ✓ ground sirloin
• vegetable oil
• onion
• bread crumb
• worcestershire sauce
• egg
• salt
• black pepper
• butter
• mushroom
• all-purpose flour
• beef broth
• mustard
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with oil.
2. 2 Combine ground sirloin, onion, bread crumbs, Worcestershire sauce, egg, salt, and black pepper in a bowl until well mixed. Shape into golf ball-sized meatballs; place on the prepared baking sheet.
3. 3 Bake in the preheated oven until meatballs are no longer pink in centers, about 15 minutes.
4. 4 Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms; cook and stir until soft, about 10 minutes. Push mushrooms to one side of the skillet.
5. 5 Melt remaining 2 tablespoons butter in the same skillet. Whisk in flour; cook until it begins to brown lightly and smell fragrant. Whisk in broth and mustard; bring to a boil. Add meatballs; cook until some sauce is absorbed, 10 to 15 minutes. Off heat, stir in sour cream until combined.

By sb

Ingredients

• ✓ ground sirloin
• pasta shell
• olive oil
• turkey sausage
• onion
• garlic
• marinara sauce
• basil
• red pepper flakes
• ricotta cheese
• parmigiano-reggiano
• heavy cream
• salt
• mozzarella cheese
• cooking spray

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Set a rack in the center of the oven, about 10 inches from the heat source.
2. 2 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until almost tender, about 7 minutes. Drain pasta in a colander. Return to pot and toss with 1 tablespoon oil.
3. 3 Meanwhile, heat remaining 3 tablespoons oil in a large Dutch oven over medium-high heat. Add sirloin and sausage and cook, undisturbed, until bottom side is lightly browned, about 6 minutes. Stir, and continue to cook, stirring and breaking up meat into smaller pieces with a wooden spoon, until cooked through, about 4 minutes.
4. 4 Reduce heat to medium. Add onion and garlic, and cook, stirring often, until softened, about 4 minutes.
5. 5 Stir in marinara sauce, basil, and crushed red pepper. Remove ragu from heat.
6. 6 Stir together ricotta, Parmigiano-Reggiano, cream, and salt in a bowl.
7. 7 To assemble, spread about 2 cups of the ragu in the bottom of a 13- x 9-inch baking dish. Spoon 1/2 of the pasta over sauce. Dollop half of the ricotta mixture over pasta, and sprinkle with 1 cup mozzarella cheese. Spoon remaining pasta over mozzarella cheese. Spread remaining ragu over pasta mixture, and dollop with remaining ricotta mixture. Top with remaining 1/2 cup mozzarella cheese. Cover lasagna with a large sheet of aluminum foil that's been lightly sprayed with cooking spray (to prevent the cheese from sticking to it).
8. 8 Bake in preheated oven for 30 minutes. Remove from oven and remove foil. Increase oven temperature to broil with rack about 10 inches from heat source; preheat 5 minutes. Return baking dish to oven. Broil until cheese is browned in spots, 5 to 8 minutes.

By Elizabeth Mervosh

Ingredients

• ✓ ground sirloin
• chorizo sausage
• egg bun
• brioche
• butter
• manchego cheese
• vegetable oil
• onion
• brown sugar
• salt
• pepper
• vegetable oil
• onion
• ranch dressing
• red pepper
• paprika
• saffron

Instructions

1. 1 Start the burgers: Mix ground sirloin and chorizo together with your hands in a large bowl until well combined. Set aside to let the flavors blend while you cook the onions and make the sauce.
2. 2 Cook the onions: Heat oil in a large skillet over medium heat. Add onions, brown sugar, salt, and pepper; cook and stir until onions are golden brown, about 15 minutes.
3. 3 At the same time, make the sauce: Heat oil in a skillet over medium-high heat. Add onion and sauté until tender. Transfer onion to a blender. Add ranch dressing, red pepper, paprika, and saffron; pulse until fairly smooth. Refrigerate until needed.
4. 4 Finish the burgers: Preheat an outdoor grill for high heat and lightly oil the grate. Form meat mixture into four patties, slightly larger than the buns.
5. 5 Cook burgers on the preheated grill until well done, about 5 minutes per side. Split buns in half and spread butter on the insides. Toast briefly on the grill.
6. 6 Place burgers onto buns and top with caramelized onions, ranch sauce, and Manchego cheese.

By Q80 BurgerBelly

Ingredients

• ✓ ground sirloin
• bacon
• onion
• red bell pepper
• pork sausage
• garlic
• cream of mushroom soup
• milk
• sour cream
• kosher salt
• black pepper
• corn kernel
• cheddar cheese
• tater tot
• flat-leaf parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C) with a rack in the center position.
2. 2 Heat a large cast-iron skillet over medium. Add bacon and cook, stirring often, until browned and crisp, about 7 minutes. Transfer to a paper towel-lined plate with a slotted spoon, reserving 2 tablespoons of the drippings.
3. 3 Add onion and bell pepper to drippings in skillet; cook, stirring occasionally, until softened, about 4 minutes. Increase heat to medium-high and add ground beef and sausage. Cook, stirring, until beef is crumbly, browned, and no longer pink, 6 to 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and drain fat, if desired. Stir in soup, milk, sour cream, salt, and black pepper. Stir in corn, bacon, and 1/2 cup of the cheese.
4. 4 Sprinkle top evenly with remaining 1 cup cheese and arrange tots in concentric circles over cheese layer (there will be about 1 1/2 cups tots leftover; reserve for another use).
5. 5 Bake in the preheated oven until top is golden brown and beef mixture is bubbly, about 35 minutes. Let sit for 5 minutes before serving. Sprinkle with parsley and serve hot. Recipe developed by Julia Levy

By Andrea Lobas

Ingredients

• ✓ ground sirloin
• panko bread crumb
• egg
• milk
• onion soup mix
• worcestershire sauce
• black pepper
• butter
• mushroom
• onion
• all-purpose flour
• onion soup mix
• beef stock
• water
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Make the patties: Mix ground sirloin, panko bread crumbs, egg, milk, 1/2 packet onion soup mix, Worcestershire sauce, and black pepper together in a large bowl; shape into 5 patties.
3. 3 Heat a skillet over medium heat. Cook patties in the hot skillet until browned, 3 to 5 minutes per side.
4. 4 Make the gravy: Melt butter in a separate skillet over medium-high heat. Sauté mushrooms and onion in melted butter until tender, about 5 minutes. Stir flour and remaining 1/2 packet onion soup mix into mushroom mixture until combined.
5. 5 Gradually add beef stock and water, stirring continually, until simmering. Reduce heat to medium; cook, stirring frequently, until gravy has thickened, about 4 to 5 minutes. Season with salt and pepper.
6. 6 Place browned patties into gravy; simmer until very tender, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By Leann Tucek

Ingredients

• ✓ ground sirloin
• water
• onion
• salt
• black pepper
• round steak
• garlic
• tomato
• kidney bean
• tomato paste
• green chile
• chili powder
• cilantro
• cumin
• ginger
• curry powder
• cayenne pepper

Instructions

1. 1 Heat a large saucepan or stockpot over medium heat. Add ground sirloin, water, and onion; cook and stir until onion softens, about 3 minutes. Season with salt and pepper. Continue cooking until beef is halfway browned, 2 to 3 minutes. Add cubed sirloin and garlic. Cook, stirring often, until onions are translucent but not browned, 3 to 5 minutes more.
2. 2 Add diced tomatoes, kidney beans, tomato paste, green chiles, chili powder, cilantro, cumin, ginger, curry powder, and cayenne pepper to the pan. Bring to a boil, cover, and reduce heat to low. Simmer, stirring occasionally, about 30 minutes. Season with salt and pepper and simmer until flavors blend, at least 2 hours.

By 2Chance

Ingredients

• ✓ ground sirloin
• unsweetened chocolate
• jalapeno pepper
• black bean
• kidney bean
• cinnamon
• garlic juice
• liquid smoke
• brown sugar
• cumin
• chili powder
• italian seasoning
• onion
• tomato
• tomato sauce
• chorizo sausage
• bacon

Instructions

1. 1 Heat a large stockpot over medium-high heat. Cook and stir bacon in the hot pot until browned and slightly crisp, about 5 minutes. Drain grease and set bacon aside.
2. 2 Reduce heat to medium and add chorizo to the stockpot; cook and stir until slightly browned, about 5 minutes. Drain grease and set chorizo aside.
3. 3 Cook and stir ground sirloin in the same pot over medium-high heat until browned, crumbly, and no longer pink, 5 to 7 minutes. Drain grease. Add bacon and chorizo. Add tomato sauce, tomatoes, onions, and Italian seasoning. Stir in chili powder, cumin, brown sugar, liquid smoke, garlic juice, and cinnamon.
4. 4 Bring to a boil; reduce heat to a simmer and add kidney beans, black beans, jalapeños, and chocolate. Let simmer, stirring occasionally, until flavors are well blended, about 2 hours.

By Caroline McNabb

Ingredients

• ✓ ground sirloin
• clove bud essential oil
• cilantro essential oil
• cinnamon oil
• habanero hot sauce
• chipotle powder
• worcestershire sauce
• black pepper
• salt
• cumin
• brown sugar
• ancho chile pepper
• pumpkin puree
• kidney bean
• tomato
• apple cider vinegar
• onion
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and saute until translucent, about 3 minutes, stirring frequently to prevent uneven cooking. Add ground sirloin and cook, stirring occasionally, until no longer pink, 5 to 7 minutes. Stir in vinegar and simmer for 2 minutes, stirring occasionally.
2. 2 Turn off Instant Pot®. Add tomatoes, kidney beans, pumpkin, ancho chile pepper, brown sugar, cumin, salt, black pepper, Worcestershire sauce, chipotle powder, and habanero hot sauce and stir to combine. Close and lock the lid and close the vent. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Stir in cinnamon oil, cilantro oil, and clove oil. Serve the chili in bowls or crocks.

By Chef

Ingredients

• ✓ ground sirloin
• cooking spray
• onion
• bell pepper
• milk
• egg
• garlic
• ketchup
• parsley
• worcestershire sauce
• thyme
• dijon mustard
• bread crumb
• salt
• black pepper
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x5-inch loaf pan with cooking spray.
2. 2 Combine onion, bell pepper, milk, eggs, garlic, 2 tablespoons ketchup, parsley, 3 teaspoons Worcestershire sauce, thyme, and Dijon in a large bowl and mix well. Stir in bread crumbs. Add ground sirloin, salt, and pepper; mix until just combined. Form mixture into a loaf shape and fit into the prepared pan.
3. 3 Combine remaining ketchup with balsamic vinegar and remaining 1 teaspoon Worcestershire in a small bowl. Mix until well combined and spread over the top of the meatloaf.
4. 4 Bake in the preheated oven until an instant read thermometer inserted in the center reads 160 degrees F (71 degrees C), about 1 hour. Let stand for 10 minutes before slicing and serving. The longer it sits, the easier it will be to slice.

By Nicole McLaughlin

Ingredients

• ✓ ground sirloin
• adobo sauce
• chipotle pepper
• tomato sauce
• kidney bean
• tomato
• red wine
• bay leaf
• black pepper
• salt
• oregano
• tomato paste
• cumin
• brown sugar
• chili powder
• jalapeno pepper
• garlic
• green bell pepper
• yellow bell pepper
• red bell pepper
• onion
• turkey sausage

Instructions

1. 1 Heat a large skillet over medium-high heat and stir in Italian sausage and ground sirloin. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. 2 Transfer meat to a large Dutch oven; place over medium-high heat. Stir in chopped onion; add red, yellow, and green bell peppers, garlic, and jalapeno peppers. Cook and stir until onion is translucent, about 5 minutes.
3. 3 Mix in chili powder, brown sugar, cumin, tomato paste, oregano, salt, black pepper, and bay leaves. Cook and stir until fragrant, about 3 minutes more.
4. 4 Stirring constantly, pour in wine, chopped tomatoes and their juice, kidney beans, tomato sauce, and chopped chipotle chiles in sauce. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for 1 hour.
5. 5 Uncover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaves before serving.

By CEM61565

Ingredients

• ✓ ground sirloin
• onion
• tomato
• water
• salt
• beef bouillon cube
• carrot
• celery
• russet potato
• thyme
• bay leaf
• basil

Instructions

1. 1 In a large stock pot brown sirloin and onion. Drain grease and add tomatoes, water, salt, beef bouillon, carrots, celery, potatoes, thyme, bay leaf and basil. Cover and cook until vegetables are tender, approximately 45 minutes.

By Priscilla

Ingredients

• ✓ ground sirloin
• salt
• cheddar cheese
• flour tortilla
• tomato
• green leaf lettuce
• red onion
• dill pickle

Instructions

1. 1 Divide beef into 4 equal parts; form each part into a thin half-moon-shaped patty, shaped to fill half a tortilla. Season patties with salt and black pepper.
2. 2 Heat a 10-inch, nonstick skillet over medium-high heat. Add patties; cook to your desired doneness, about 3 minutes per side. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C).
3. 3 Top each patty with ¼ cheese towards end of cooking time; cook until cheese melts. Transfer cheeseburgers to a plate; keep warm.
4. 4 Warm tortillas in a microwave for 10 seconds.
5. 5 Place 1 cheeseburger on one half 1 tortilla; top with 1 tomato slice, 1 lettuce leaf, onion rings, and 3 pickle slices. Fold tortilla in half. Repeat with remaining 3 cheeseburgers, tortillas, tomato slices, lettuce leaves, onion rings, and pickle slices.

By Mission Foods

Ingredients

• ✓ ground sirloin
• vegetable oil
• onion
• green bell pepper
• egg
• milk
• barbecue sauce
• tomato salsa
• worcestershire sauce
• bread crumb
• grill seasoning

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Brush a 12-cup muffin tin with vegetable oil.
2. 2 Combine onion and bell pepper in a food processor. Pulse until finely chopped.
3. 3 Whisk egg and milk together in a small bowl. Mix barbecue sauce, salsa, and Worcestershire sauce together in a separate bowl.
4. 4 Combine ground sirloin, onion-pepper mixture, bread crumbs, and steak seasoning in a large bowl. Add egg mixture and 1/2 of the barbecue mixture. Mix with your hands until well combined.
5. 5 Use an ice cream scoop to fill the prepared muffin cups with the meat mixture. Top each mini loaf with a spoonful of the remaining barbecue mixture.
6. 6 Bake in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By ActuarialChef

Ingredients

• ✓ ground sirloin
• vegetable oil
• onion
• celery
• garlic
• chili bean
• pinto bean
• tomato sauce
• green chile
• chili powder
• cider vinegar
• chile-garlic sauce
• oregano
• cumin

Instructions

1. 1 Turn on a multi-cooker (such as Instant Pot) and the select Saute function. Coat the bottom of the pot with oil.
2. 2 Cook beef until browned, about 5 minutes. Add onion, celery, and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Turn off heat. Add chili beans, pinto beans, tomato sauce, green chiles, chili powder, cider vinegar, chile-garlic sauce, oregano, and cumin. Stir well.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By bdweld

Ingredients

• ✓ ground sirloin
• butter
• onion
• garlic
• green bell pepper
• bread crumb
• salt
• black pepper
• egg
• oat
• ketchup
• sugar
• honey
• hot pepper sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13-inch baking pan.
2. 2 Melt butter in a saucepan over medium heat; saute onion and garlic until onion is translucent, 5 to 10 minutes. Add green bell pepper to onion mixture and saute until bell pepper is softened, about 3 more minutes.
3. 3 Mix sirloin, bread crumbs, salt, and black pepper together in a large bowl with your hands; add vegetable mixture and loosely mix. Mix egg into sirloin mixture; add oats if mixture is too wet. Transfer sirloin mixture to the prepared baking pan and form into a loaf.
4. 4 Bake in the preheated oven for 20 minutes. Whisk ketchup, sugar, honey, and hot sauce together in a bowl; brush over meat loaf. Continue baking until no longer pink in the center, about 40 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let stand for 10 minutes before slicing.

By Jeffrey Scott

Ingredients

• ✓ ground sirloin
• tomato sauce
• onion
• oat
• italian seasoning
• parsley
• salt
• black pepper
• cooking spray

Instructions

1. 1 Preheat the air fryer to 355 degrees F (180 degrees C).
2. 2 Combine sirloin, 2 tablespoons tomato sauce, onion, oats, Italian seasoning, parsley, salt, and pepper in a bowl and mix until just incorporated. Form into 2 small loaves that are approximately 4 1/2 inches long and 2 inches wide.
3. 3 Lightly spray the inner basket of the air fryer with cooking spray. Add the 2 loaves, without touching one another, and lightly brush the tops with the remaining 1 tablespoon tomato sauce.
4. 4 Air-fry meatloaves until an instant-read thermometer inserted into the center reads 165 degrees F (73 degrees C), 17 to 20 minutes.

By Bren

Ingredients

• ✓ ground sirloin
• water
• white rice
• olive oil
• tomato sauce
• green onion
• garlic salt
• salt
• black pepper
• cubanelle pepper
• tomato sauce
• brown sugar
• parsley
• basil
• oregano
• mozzarella cheese

Instructions

1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
2. 2 Heat olive oil in a large skillet over medium-high heat. Stir in ground sirloin; cook until it begins to brown, and is no longer pink, about 5 minutes. Drain any excess fat. Stir in 1 can tomato sauce, green onions, garlic salt, kosher salt, and pepper; cook until flavors combine, 5 to 10 minutes.
3. 3 Mix rice into ground sirloin mixture.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Stuff Cubanelle pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9x13-inch baking dish.
6. 6 Stir remaining can of tomato sauce, brown sugar, parsley, basil, and oregano together in a bowl. Spoon tomato sauce over peppers in the baking dish.
7. 7 Bake in the preheated oven until peppers are hot and beginning to brown, about 1 hour. Sprinkle mozzarella cheese on top.

By Keith Harden

Ingredients

• ✓ ground sirloin
• butter
• onion
• cabbage
• celery
• green bean
• chicken noodle soup mix
• soy sauce
• water

Instructions

1. 1 Melt butter in a large, heavy skillet over medium heat. Add onion and sauté until translucent, 5 to 7 minutes; do not brown. Stir in cabbage, celery, and beans. Add ground sirloin; cook and stir until meat is evenly browned and crumbly, 7 to 9 minutes.
2. 2 Add soup mix and soy sauce, then pour in just enough water to barely cover. Reduce the heat and simmer for 15 minutes.

By Kattjovi

Ingredients

• ✓ ground sirloin
• almond
• green olive
• clove
• allspice
• salt
• cinnamon
• cumin
• chili powder
• raisin
• black bean
• beef broth
• tomato
• ground pork
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 2 minutes. Stir in pork and sirloin; cook and stir until browned, 8 to 10 minutes. Drain excess grease from the pot.
2. 2 Crush tomatoes by hand and add them to the pot with their juices. Pour in beef broth. Stir in black beans, raisins, chili powder, cumin, cinnamon, salt, allspice, and cloves. Bring to a boil; reduce heat and simmer, covered, until raisins are soft, about 30 minutes.
3. 3 Stir green olives and almonds into the pot. Simmer until flavors combine, about 30 minutes.

By Saveur

Ingredients

• ✓ ground sirloin
• ground turkey
• red bell pepper
• green bell pepper
• taco seasoning
• flour tortilla
• corn tortilla
• cheese
• salsa
• picante sauce
• lettuce
• tomato
• sour cream

Instructions

1. 1 Heat large skillet over medium-high heat; add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink; drain. Add taco seasoning mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally.
2. 2 Spoon 1/3 cup meat mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up; place seam-side down in greased 13x9-inch baking pan. Spoon salsa over enchiladas.
3. 3 Cover with foil; bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.

By Sargento

Ingredients

• ✓ ground sirloin
• onion
• green bean
• cauliflower
• cheddar cheese
• cream of mushroom soup
• potato
• cream cheese
• butter
• milk
• garlic powder
• chive
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15x2 inch baking dish.
2. 2 Place ground sirloin in a large skillet over medium heat and saute 1 minute. Add chopped onion and continue to cook until meat is no longer pink and onion is beginning to brown. Pour mixture into greased baking dish.
3. 3 Top meat layer with green beans and cauliflower. Sprinkle cheese over vegetables, then spread evenly with cream of mushroom soup.
4. 4 Place potatoes in a large pot. Cover them with water and bring to a boil. Boil 10 minutes, or until tender. Drain.
5. 5 To potatoes add softened cream cheese and butter or margarine. Whip until all ingredients are combined. Pour in milk and continue to whip until potatoes are smooth and fluffy. Add garlic powder, salt, and pepper to taste. Spread potatoes over soup layer. Sprinkle lightly with chives.
6. 6 Bake uncovered in preheated oven for 35 to 45 minutes, until potatoes are golden brown.

By Kathleen Enick

Ingredients

• ✓ ground sirloin
• gnocchi
• olive oil
• shallot
• garlic
• salt
• red pepper flakes
• tomato paste
• vodka
• heavy cream
• parmesan cheese
• parmesan cheese
• basil

Instructions

1. 1 Bring a pot of water to boil. Add gnocchi and cook until floating, 5 to 6 minutes. Drain, reserving 1/2 cup cooking water.
2. 2 Meanwhile, heat olive oil in a large pan over medium-low heat; add shallot and garlic. Gently cook until shallot has softened and garlic is fragrant, 3 to 5 minutes.
3. 3 Turn heat up to medium and add the ground sirloin, salt, and red pepper flakes. Add in tomato paste. Allow tomato paste to caramelize. Pour in vodka and deglaze the pan by bringing sauce to a boil while scraping the browned bits with a wooden spoon. Let simmer for 5 minutes.
4. 4 Pour cream into the pan and stir until the paste has completely incorporated. Allow to gently simmer until the sauce begins to thicken, 5 to 10 minutes. Sprinkle in 1/2 cup plus 2 tablespoons Parmesan cheese and stir until it melts.
5. 5 Add drained gnocchi to the pan along with reserved 1/2 cup water. Serve topped with basil leaves.

By thedailygourmet

Ingredients

• ✓ ground sirloin
• kosher salt
• cabbage
• oil
• onion
• tomato sauce
• tomato
• water
• red wine vinegar
• black pepper
• white rice
• garlic
• allspice
• lemon
• parsley

Instructions

1. 1 Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
2. 2 Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
3. 3 Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5. 5 Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
6. 6 Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
7. 7 Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
8. 8 Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.

By Nicole McLaughlin

Ingredients

• ✓ ground sirloin
• parsley
• greek yogurt
• cornstarch
• rosemary
• soy sauce
• beef broth
• worcestershire sauce
• black pepper
• salt
• garlic powder
• milk
• egg
• panko bread crumb
• ground pork
• sweet onion
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a pan over medium-high heat. Add onion; sauté until transparent, 5 to 7 minutes. Remove from heat; let cool.
3. 3 Combine ground sirloin, ground pork, bread crumbs, onion, egg, milk, garlic powder, salt, pepper, and 2 dashes Worcestershire sauce in a bowl. Form into 1-inch meatballs. Place onto a baking sheet.
4. 4 Bake in the preheated oven until no longer pink in the centers, about 20 minutes.
5. 5 Combine 4 cups broth, soy sauce, rosemary, and remaining 2 dashes Worcestershire sauce in a large skillet. Bring to a simmer.
6. 6 Pour remaining 1/2 cup broth into a measuring cup; whisk in cornstarch. Stir cornstarch mixture into sauce until thickened. Add meatballs; stir in Greek yogurt. Top with parsley and serve.

By Ms Chef Esh

Ingredients

• ✓ ground sirloin
• olive oil
• onion
• garlic
• tomato sauce
• water
• white rice
• mint
• salt
• tomato
• onion
• egg white
• salt
• pepper
• mint

Instructions

1. 1 In a large stock pot, cook onion and garlic in olive oil over medium high heat until translucent. Stir in tomato sauce, water, rice, mint, and salt, and bring to a low boil.
2. 2 Meanwhile, combine ground sirloin with tomatoes, 2 tablespoons diced onion, egg white, mint, and salt and pepper. Form into small balls, and place in boiling liquid. Reduce to a simmer, cover, and cook for 30 minutes, or until meat is cooked and rice is tender.

By PORROSITA

Ingredients

• ✓ ground sirloin
• mozzarella cheese
• basil
• parsley
• egg
• parmesan cheese
• ricotta cheese
• water
• marinara sauce
• red pepper flakes
• black pepper
• kosher salt
• garlic
• onion
• turkey sausage
• ziti pasta
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Bring a large pot of water to a boil. Add 1 tablespoon kosher salt to the boiling water and stir in pasta. Cook until just about tender to the bite, about 8 minutes (or 1 to 2 minutes less than package instructions).
3. 3 At the same time, heat a large, deep skillet or saucepan over medium-high heat. Add sausage and beef and cook, crumbling with the back of a spoon, until browned, about 5 minutes. Add onion, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper, and pepper flakes; cook until onion is translucent and softened, 3 to 5 minutes.
4. 4 Drain pasta and return to the pot. Add about 1/2 cup marinara; toss to coat and let sit until needed.
5. 5 Add remaining marinara sauce to the browned meat mixture. Pour 1/4 cup water into each jar, shake to release any leftover sauce in the jar, and pour into the skillet. Stir and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes.
6. 6 Stir ricotta cheese, 1/2 cup Parmesan cheese, egg, parsley, basil, and remaining 1/4 teaspoon each salt and pepper together in a bowl.
7. 7 Add 2 cups meat sauce to the pasta; toss to coat.
8. 8 Spread 1/2 cup meat sauce into the bottom of the prepared baking dish. Add ½ of the pasta mixture and top with 2 cups meat sauce. Lightly dollop and spread ricotta mixture over the top and sprinkle evenly with 1 1/2 cups mozzarella cheese. Add remaining pasta mixture, remaining meat sauce, and remaining mozzarella on top. Sprinkle evenly with remaining 1/4 cup Parmesan.
9. 9 Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Let stand 10 minutes before serving.

By Nicole McLaughlin

Ingredients

• ✓ ground sirloin
• flat-leaf parsley
• basil
• ricotta cheese
• salt
• parmesan cheese
• mozzarella cheese
• milk
• flour
• butter
• marinara sauce
• italian seasoning
• garlic
• olive oil
• salt
• vegetable oil
• lasagna noodle

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and pat dry with paper towels. Cut each noodle into assorted desired shapes.
2. 2 Pour vegetable oil to a depth of 3 inches into a Dutch oven; heat over high to reach 360 degrees F (182 degrees C). Add 8 to 10 pasta pieces, one at a time to avoid them sticking together, and cook, lightly tapping under the oil and stirring with a spider tool occasionally, until golden brown and crispy, 2 to 3 minutes. Remove using a spider or tongs to a paper towel-lined sheet tray, and sprinkle with salt. Repeat with remaining pasta pieces, allowing oil temperature to reach back to 360 degrees F (182 degrees C) before adding next batch.
3. 3 Set an oven rack in the top third and preheat the oven's broiler. Line a large rimmed baking sheet with foil.
4. 4 Heat a medium nonstick skillet over medium-high heat. Add olive oil and ground sirloin; cook, stirring occasionally, until beef is browned, about 3 minutes. Add garlic and Italian seasoning; cook stirring constantly, until fragrant, 1 minute more. Stir in marinara sauce and remove from heat. Set aside.
5. 5 Melt butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, until starting to bubble, about 30 seconds. Slowly whisk in milk, whisking constantly. Cook over medium heat, whisking often, until slightly thickened, about 2 to 3 minutes. Remove from heat and stir in mozzarella, Parmesan, and remaining 1/8 teaspoon salt.
6. 6 Arrange lasagna chips in an even layer on the prepared baking sheet. Drizzle 1/2 of the cheese sauce over top and evenly sprinkle with the sirloin mixture. Dollop with ricotta.
7. 7 Broil in the preheated oven until ricotta gets brown in spots, about 2 minutes. Serve drizzled with remaining cheese sauce, basil, and parsley.

By TheOtherJuliaGulia