Type what you have

Ingredients

• ✓ ground chuck
• bread crumb
• egg
• onion soup mix
• water
• black pepper
• dinner roll

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine ground chuck, bread crumbs, egg, onion soup mix, water, and black pepper in a bowl; press into a 10x15-inch jelly roll pan. Prick holes through the chuck mixture for ventilation while cooking.
3. 3 Bake in the preheated oven until browned and cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain excess grease.
4. 4 Cut chuck mixture into squares the size of the rolls. Place 1 chuck patty in each roll.

By Frank David

Ingredients

• ✓ ground chuck
• chili powder
• cinnamon
• paprika
• black pepper
• onion powder
• garlic powder
• cumin
• cayenne pepper
• allspice
• yellow mustard
• beef base
• water
• cracker

Instructions

1. 1 Combine the ground chuck, chili powder, cinnamon, paprika, pepper, onion powder, garlic powder, cumin, cayenne pepper, allspice, mustard, beef base, and 1 cup water in a large saucepan over medium-high heat; use a potato masher to break up the beef and mix the rest of the ingredients through the beef; bring to a simmer; reduce heat to medium-low and continue to simmer 2 to 3 hours, adding water occasionally to keep the mixture moist. Once the mixture is softened, stir in the crushed crackers to thicken.

By Sarah Travis Stacey

Ingredients

• ✓ ground chuck
• salt
• black pepper
• bacon
• olive oil
• onion
• egg
• american cheese
• mayonnaise
• hamburger bun

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Shape beef into 4 equal patties and season with salt and pepper on both sides.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels.
4. 4 At the same time, heat olive oil in a pan over medium-high heat. Saute onion slices in the hot oil until softened, 5 to 7 minutes. Remove from heat and set aside.
5. 5 Cook patties on the preheated grill until browned and no longer pink, 4 to 5 minutes per side, or to desired doneness. Top each with American cheese and allow to melt, about 1 minute more.
6. 6 At the same time, crack eggs into a nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
7. 7 Place each patty on a bottom bun and top with a fried egg, 2 slices of bacon, onions, mayonnaise, and a bun top. Serve.

By Christina

Ingredients

• ✓ ground chuck
• onion
• chipotle chili pepper
• adobo sauce
• garlic
• tomato sauce
• chili powder
• hot dog
• butter
• hot dog bun
• cheddar cheese
• onion

Instructions

1. 1 Gather all ingredients.
2. 2 Cook ground chuck, 1 diced onion, chipotles, and garlic in a medium saucepan over medium heat until beef is browned and crumbly, about 5 minutes. Drain grease from pan.
3. 3 Stir tomato sauce and chili powder into beef mixture; bring to a boil. Reduce heat to low; simmer, stirring occasionally, 15 minutes.
4. 4 Meanwhile, bring a saucepan of water to a boil. Add hot dogs; cook until plump and heated through, 4 to 6 minutes, or according to package directions.
5. 5 Butter hot dog buns and toast in a toaster oven, about 2 minutes.
6. 6 Place hot dogs in buns; spoon chili over top. Top with Cheddar cheese and 2 tablespoons diced onions.

By bdweld

Ingredients

• ✓ ground chuck
• potato bread
• salt
• black pepper
• garlic powder
• onion powder
• vegetable oil
• hamburger bun
• yellow mustard
• dill pickle
• chili powder
• cayenne pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 175 degrees F (80 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut the crusts off the bread slices. Place slices on the prepared baking sheet.
3. 3 Bake in the center of the preheated oven until dry and toasted, about 45 minutes.
4. 4 Transfer toasted bread to the bowl of a food processor and pulse until you reach coarse crumbs.
5. 5 Place ground chuck, salt, pepper, garlic powder, and onion powder into a bowl. Add bread crumbs. Combine with your fingers, breaking apart the meat.
6. 6 Dampen your fingers with water and form mixture into hamburger patties.
7. 7 Heat ¼ to ½ inch vegetable oil in a skillet over medium-high heat. Place a patty into the pan and turn heat down to medium. Cook until well browned and crusty, 3 to 4 minutes per side. Repeat with remaining patties, adding more oil if needed.
8. 8 Remove from the pan and serve on hamburger buns with mustard and pickles; sprinkle tops of patties with chili powder and/or cayenne if you like prior to serving.

By John Mitzewich

Ingredients

• ✓ ground chuck
• russet potato
• peanut oil
• american cheese
• hot sauce
• mayonnaise
• sesame seed burger bun
• iceberg lettuce
• tomato
• onion
• pickle
• mustard
• ketchup
• salt

Instructions

1. 1 Cut potatoes in 1/2-inch wide strips. Place in a large bowl filled with warm water and soak for 20 minutes.
2. 2 Pour oil in a Dutch oven and heat over medium-high heat until it reaches 350 degrees F (175 degrees C). Line a rimmed baking sheet with paper towels and set a wire rack on top.
3. 3 Drain potatoes well and dry thoroughly with paper towels. Add 1/2 of the dried potatoes to the hot oil and cook, stirring often, until they soften slightly, about 3 minutes. Remove potatoes to the wire rack to drain. Repeat with remaining potatoes. Maintain oil temperature at 350 degrees F (175 degrees C) for finishing fries just before serving.
4. 4 Divide ground chuck into 4 portions and flatten to form 1/4-inch thick patties.
5. 5 Heat a large skillet over medium-high heat. Add burger patties to the hot skillet and cook undisturbed, until a brown crust has formed around the edges, 2 to 3 minutes. Flip, press down with a spatula to flatten, and cook for 2 more minutes. Flip again, press down once more, then top each patty with a slice of cheese; cook for 1 minute.
6. 6 While the burgers cook, spread mustard and ketchup on bottom halves of the buns. Drizzle hot sauce on the top halves of the buns, then spread mayonnaise over top. Layer with lettuce, tomato slices, pickles, and onions.
7. 7 Invert 1 patty onto a second patty so the cheese sides are touching. Repeat with remaining 2 patties. Place a stacked patty onto each top bun, and cover with a bottom bun, condiment-side down. Wrap burgers in foil.
8. 8 Return fries to the hot oil and cook until golden brown, 3 to 4 minutes. Drain on paper towels and sprinkle with salt. Serve immediately with burgers.

By Nicole McLaughlin

Ingredients

• ✓ ground chuck
• cremini mushroom
• shallot
• garlic
• thyme
• salt
• black pepper
• olive oil
• red wine
• white truffle oil
• baguette
• parmesan cheese
• arugula

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Stir mushrooms, shallots, garlic, thyme, salt, and pepper together in a bowl. Heat olive oil in a skillet over medium heat;cook and stir mushroom mixture until golden, about 8 minutes. Pour red wine into skillet; simmer until liquid evaporates, stirring slowly, about 2 minutes. Spread mushroom mixture onto a plate to cool to room temperature, about 5 minutes.
3. 3 Crumble ground chuck into a bowl; pour truffle oil over beef and massage oil gently into beef until evenly distributed. Fold mushroom mixture into beef mixture until combined; form 6 patties approximately the size of baguette slices.
4. 4 Grill patties until no longer pink in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
5. 5 Toast baguette slices until crisp and golden. Place each patty on a baguette slice, top with 2 shaved slices of Parmesan cheese, about 1/4 cup arugula, and a second baguette slice. Secure each slider with a toothpick.

By CoachJen

Ingredients

• ✓ ground chuck
• onion
• monosodium glutamate
• red pepper flake
• salt
• black pepper
• cabbage
• bread flour
• milk
• all-purpose flour
• egg
• white sugar
• butter
• yeast
• salt

Instructions

1. 1 Cook and stir onion in a nonstick skillet over medium heat until tender, about 5 minutes. Add ground chuck; cook and stir until browned, about 8 minutes. Drain well. Season with monosodium glutamate, red pepper flakes, salt, and pepper. Reduce heat to low; simmer, stirring often, until flavors combine, about 5 minutes.
2. 2 Bring a lightly salted pot of water to a boil. Add cabbage; reduce heat to low. Simmer, covered, until cabbage is just tender, about 15 minutes. Drain well and let cool, 5 to 10 minutes. Fold into the ground chuck mixture.
3. 3 Place bread flour, milk, all-purpose flour, egg, sugar, butter, bread machine yeast, and salt in the bread machine in the order recommended by the manufacturer. Run "Dough" cycle.
4. 4 Turn dough out onto a floured surface. Cut in half; roll each piece of dough to 1/3-inch thickness. Cut each piece into 5 smaller pieces.
5. 5 Place a large spoonful of ground chuck-cabbage mixture in the center of each piece of dough. Fold dough over and seal around filling.
6. 6 Arrange bierocks on greased baking sheets. Cover with a clean dish towel and place in a warm, dry place to rise for 1 hour.
7. 7 Preheat oven to 350 degrees F (175 degrees C).
8. 8 Bake bierocks in the preheated oven until golden brown, 12 to 15 minutes.

By lmchamp123

Ingredients

• ✓ ground chuck
• olive oil
• butter
• onion
• salt
• garlic
• white bread crumb
• milk
• parsley
• parmesan cheese
• egg
• salt
• black pepper
• cayenne pepper
• tomato sauce

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.
3. 3 Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 15 to 20 minutes.
4. 4 Combine ground chuck, cooled onion mixture, parsley, Parmesan cheese, eggs, 2 teaspoons salt, black pepper, and cayenne pepper in a bowl. Grab a handful of breadcrumbs and squeeze very gently to remove excess milk. Repeat with remaining breadcrumbs, transfer breadcrumbs to ground chuck mixture, and discard excess milk. Stir ground chuck mixture until evenly combined.
5. 5 Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish.
6. 6 Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let meatloaf rest for at least 10 minutes before slicing.

By John Mitzewich

Ingredients

• ✓ ground chuck
• kaiser roll
• swiss cheese
• paprika
• onion powder
• garlic powder
• worcestershire sauce
• thyme
• cremini mushroom
• butter
• black pepper
• salt
• garlic
• parsley
• truffle oil
• lemon juice
• mayonnaise

Instructions

1. 1 Whisk together mayonnaise, lemon juice, truffle oil, parsley, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
2. 2 Melt butter in a large cast-iron skillet over medium-high heat. Stir in mushrooms and thyme sprigs; cook, stirring occasionally, until mushrooms are tender and golden brown, about 10 minutes. Discard thyme sprigs. Season with 1/2 teaspoon salt and Worcestershire sauce. Transfer mushroom mixture to a bowl; keep warm for serving. Wipe out skillet.
3. 3 Stir together garlic powder, onion powder, paprika, and remaining 1/2 teaspoon each salt and pepper for the rub. Divide beef into 4 portions; gently shape into balls.
4. 4 Heat same skillet over medium-high heat. Working in batches as needed, add meat portions to dry skillet; press down firmly with a flat spatula or grill press into 41/2-inch-diameter patties. Sprinkle evenly with rub. Cook 2 minutes per side or until well browned. Top patties with Swiss cheese and cook about 30 seconds until cheese is melted and an instant- read thermometer inserted into centers registers at least 160 degrees F (71 degrees C).
5. 5 To assemble burgers, spread bun tops and bottoms with truffle mayo. Fill buns with patties and sautéed mushrooms.

By Nicole Hopper

Ingredients

• ✓ ground chuck
• sriracha sauce
• dijon mustard
• ketchup
• brown sugar
• bread crumb
• cayenne pepper
• black pepper
• salt
• herbes de provence
• egg
• worcestershire sauce
• garlic
• white mushroom
• red bell pepper
• onion
• celery
• carrot

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line a baking dish with lightly greased foil.
3. 3 Place carrot, celery, onion, bell pepper, mushrooms, and garlic in a food processor; pulse until very finely chopped, almost to a purée. Transfer to a large mixing bowl.
4. 4 Add ground chuck to the vegetables, along with Worcestershire sauce, egg, Italian herbs, salt, black pepper, and cayenne. Mix gently with a wooden spoon until ingredients are just combined. Sprinkle in bread crumbs and gently mix with your fingertips until just combined; don't overmix.
5. 5 Shape the mixture into a loaf, about 4 inches high by 6 inches across. Place in the prepared baking pan.
6. 6 Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
7. 7 Meanwhile, stir brown sugar, ketchup, Dijon, and Sriracha for glaze in a small bowl until brown sugar has dissolved.
8. 8 Remove meatloaf from the oven. Spoon glaze on the top of the meatloaf with the back of a spoon, then pull a tiny bit glaze down the sides.
9. 9 Return to the oven, and bake until no longer pink inside, 45 to 75 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C), so start checking at 45 minutes and continue baking until meatloaf reaches that temperature. Cooking time will depend on shape and thickness of the meatloaf.
10. 10 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ ground chuck
• chipotle pepper
• adobo sauce
• adobo sauce
• chipotle pepper
• mayonnaise
• cheddar cheese
• pepper
• salt
• garlic
• bread crumb
• egg
• yellow onion
• butter
• gorgonzola cheese
• bacon
• chive
• egg
• sour cream
• milk
• all-purpose flour
• yellow cornbread mix
• cooking spray

Instructions

1. 1 Heat oven to 400 degrees F. Spray 2 cast iron straight-sided muffin pans (6 cups each) with no-stick cooking spray. Stir together cornbread mix, flour, milk, sour cream, and egg in medium bowl until well blended. Stir in chives, bacon, and cheese. Fill prepared muffin pans 3/4 full. Bake 10 to 12 minutes or until golden brown. (Any remaining batter may be made into additional muffins.)
2. 2 Melt butter in a 12-inch Lodge cast iron skillet over medium-low heat. Add onions. Cook until onions are translucent, 8 to 10 minutes. Remove onions and set aside.
3. 3 Combine ground chuck, egg, bread crumbs, garlic, salt, and pepper in large bowl. Blend well. Divide into 12 equal portions. Pat out into thin burgers. Cook in skillet over medium to medium-high heat until done. Top each burger with slice of cheese.
4. 4 Combine mayonnaise, chipotle pepper and adobo sauce. Slice cornbread to make buns. Spread thin layer of chipotle mayo on top and bottom. Place burger on bottom halves. Top with onions. Place top on burger.

By MarthaWhiteR

Ingredients

• ✓ ground chuck
• garlic pepper
• onion
• butter
• american cheese
• hamburger bun

Instructions

1. 1 Place the ground chuck into a skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Drain the grease from the skillet and reduce the heat to medium-low. Add the onion and butter and season with garlic pepper. Cook, stirring frequently, until the onion is tender. Lay the slices of cheese on top of the meat. As the cheese starts to melt, fold the meat from the edges onto the cheese, keeping some of the meat under the cheese. Keep folding the meat until the cheese has completely melted and everything is well blended. Spoon onto hamburger buns to serve.

By Dakotaz

Ingredients

• ✓ ground chuck
• cooking spray
• egg
• bread crumb
• mayonnaise
• onion powder
• salt
• ketchup

Instructions

1. 1 Spray the air fryer basket with oil and preheat to 390 degrees F (200 degrees C).
2. 2 Mix chuck, egg, bread crumbs, mayonnaise, onion powder, and salt together in a large bowl. Form into 6 mini loaves.
3. 3 Place meatloaves in the preheated basket, making sure that they don't touch. Cook for 30 minutes for well done. Smooth some ketchup over each meatloaf and cook for 3 minutes more.

By FrackFamily5 CACT

Ingredients

• ✓ ground chuck
• bacon
• onion powder
• garlic powder
• salt
• black pepper
• all-purpose flour
• vegetable oil
• egg
• hamburger bun
• american cheese

Instructions

1. 1 Cook bacon on the flat top grill over medium heat until browned and crispy, about 10 minutes.
2. 2 Meanwhile, mix ground chuck, onion powder, garlic powder, salt, and pepper together with your hands. Divide into 3 portions and roll into balls.
3. 3 Remove bacon from the flat top and increase heat to medium-high.
4. 4 Pour flour onto a plate and roll burgers around in the flour until well coated. Pour 1 tablespoon oil onto the hot grill.
5. 5 Place 1 of the burgers onto the oiled flat top and press down firmly until it forms a patty, about 1/2-inch thick; repeat for other 2 burgers. Cook until browned, 4 to 5 minutes. Use a firm, metal spatula to flip patties in order to scrape up all of the crust. Continue to cook until browned and no longer pink, 4 to 5 minutes more. An instant-read thermometer inserted into the center of the burgers should read at least 160 degrees F (70 degrees C).
6. 6 Reduce heat to medium and add remaining oil. Crack eggs onto the grill. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
7. 7 Assemble burgers in the buns with American cheese, bacon, and egg.

By Allrecipes Member

Ingredients

• ✓ ground chuck
• mayonnaise
• thousand island dressing
• bacon
• salt
• black pepper
• butter
• egg
• hamburger bun
• iceberg lettuce
• cheddar cheese

Instructions

1. 1 Stir mayonnaise and Thousand Island dressing together in a small bowl. Set spread aside.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
3. 3 Form ground chuck into 3 equal-sized patties. Use a small glass to cut out the center of each patty to create a donut-shaped burger. Combine excess meat to form a fourth donut-shaped burger. Season generously with salt and pepper.
4. 4 Heat a cast iron skillet over medium-high heat. Add butter and melt. Add burgers and cook for 2 minutes per side. Crack an egg into the center of each burger. Cover the skillet and cook until whites are set, 4 to 5 minutes.
5. 5 Place spread on the split sides of the bottom hamburger buns. Build each burger by topping with lettuce, a burger, 2 slices bacon, 1 slice Cheddar cheese, and a top bun.

By Jennifer Hanson

Ingredients

• ✓ ground chuck
• butter
• yellow onion
• bread crumb
• buttermilk
• ketchup
• egg
• worcestershire sauce
• salt
• black pepper
• hot sauce
• tarragon
• italian seasoning
• brown sugar
• mustard
• cider vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
2. 2 Make the meatloaf: Melt butter in a skillet over medium-high heat. Add onion and sauté until soft and translucent, 6 to 7 minutes. Cool to room temperature, about 5 minutes.
3. 3 Combine cooled onion, ground chuck, bread crumbs, buttermilk, ketchup, eggs, Worcestershire sauce, salt, pepper, hot sauce, tarragon, and Italian seasoning in a bowl; mix together with a fork and let sit until bread crumbs absorb moisture, about 10 minutes.
4. 4 Turn meatloaf mixture out into the center of the prepared baking sheet and form into a 9x5-inch loaf.
5. 5 Bake in the preheated oven for 45 minutes.
6. 6 While the meatloaf is baking, make the glaze: Whisk brown sugar, mustard, and vinegar together in a small bowl.
7. 7 After 45 minutes, remove meatloaf from the oven and spread brown sugar glaze over top. Return to the oven and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By John Mitzewich

Ingredients

• ✓ ground chuck
• corn flour
• chili powder
• onion powder
• garlic powder
• seasoned salt
• paprika
• cumin
• garlic salt
• sugar
• onion
• beef bouillon granules
• red pepper
• water

Instructions

1. 1 In a medium bowl, combine the corn flour, chili powder, onion powder, garlic powder, and seasoned salt. Stir in the paprika, cumin, garlic salt, and sugar. Blend in the onion, bouillon, and ground red pepper, stirring until all spices are well blended.
2. 2 Crumble the ground chuck into a large skillet over medium heat. Cook, stirring, until browned. Remove from heat, rinse meat with hot water, and drain water and grease from beef.
3. 3 Return meat to skillet, and pour in seasoning. Stir in water. Reduce heat to medium-low, and simmer until most of the liquid has cooked away, about 20 minutes.

By GVSWIFE

Ingredients

• ✓ ground chuck
• mushroom
• basil
• oregano
• celery salt
• cayenne pepper
• salt
• white sugar
• worcestershire sauce
• tomato paste
• tomato
• tomato sauce
• red wine
• all-purpose flour
• green bell pepper
• onion
• garlic
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Saute garlic until golden brown. Stir in ground beef, onions and green pepper. Cook until beef is evenly brown, and onions are tender. Stir in flour until smooth. Stir in red wine, tomato sauce, chopped tomatoes, tomato paste, Worcestershire sauce and sugar. Season with salt, cayenne pepper, celery salt, oregano and basil. Simmer for 3 hours. Stir in mushrooms at the end of cooking period.

By TUCKER

Ingredients

• ✓ ground chuck
• chili powder
• paprika
• cumin
• salt
• garlic powder
• garlic
• green bell pepper
• onion
• corn tortilla
• queso asadero
• sour cream
• tomato
• lettuce

Instructions

1. 1 Place the ground chuck in a large skillet, and season with chili powder, paprika, cumin, salt, garlic powder, and garlic. Pour in enough water to cover. Bring to a boil. Reduce heat to low, and simmer 1 hour. Add more water as necessary during cook time, and break the meat into small pieces.
2. 2 Mix the bell pepper and onion into the skillet, and continue to simmer 30 minutes. Drain and reserve juices. Skim the fat off the juices(or, if not preparing the tacos right away, place juices in the freezer until fat may be easily removed from the top). Mix 5 tablespoons of the remaining juices back into the skillet with the beef, and cook until heated through.
3. 3 Serve the beef on the tortillas. Garnish with queso asadero, sour cream, tomato, and lettuce.

By RHONDA35

Ingredients

• ✓ ground chuck
• plum tomato puree
• turkey sausage
• mild sausage
• salt
• black pepper
• onion
• garlic
• water
• tomato paste
• parmesan cheese
• basil
• oregano
• parsley

Instructions

1. 1 Heat tomato puree in a large pot over medium-low heat; simmer while prepared the remaining ingredients.
2. 2 Heat a skillet over medium heat; cook and stir hot Italian sausage, mild Italian sausage, and ground chuck until browned and cooked through, 10 to 15 minutes. Season with salt and pepper. Remove cooked sausage and chuck with a slotted spoon and transfer to the simmering tomato puree.
3. 3 Cook and stir onion and garlic in the same skillet used for browning meat until onions are lightly browned, 5 to 8 minutes. Transfer onion mixture to meat mixture.
4. 4 Stir water and tomato paste in the same skillet used for onion mixture over low heat until slightly thickened, about 15 minutes; add to the sauce in the pot. Sprinkle Parmesan cheese, basil, oregano, and parsley over the sauce; stir to combine. Simmer over low heat, stirring occasionally, for 3 hours.

By Linda T

Ingredients

• ✓ ground chuck
• anaheim chile pepper
• chorizo sausage
• canola oil
• light beer
• salsa
• ancho chile powder
• garlic powder
• cumin
• onion powder
• salt
• marjoram
• black pepper
• cayenne pepper
• flour tortilla
• colby jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place peppers, cut-sides down, onto the prepared baking sheet.
2. 2 Roast peppers in the preheated oven until the skins are brown and crispy, about 15 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice flesh and set aside.
3. 3 Combine ground chuck and chorizo in a bowl, kneading together as evenly as possible.
4. 4 Heat 1 tablespoon oil in a pot over medium heat. Add meat and cook and stir until browned and crumbly, about 10 minutes. Strain out 90% of the grease.
5. 5 Stir beer, salsa, chile powder, garlic powder, cumin, onion powder, salt, marjoram, black pepper, and cayenne into the meat. Stir in 1/2 of the diced chile peppers. Crank up the heat and bring to a boil. Reduce heat to low and simmer until most of the liquid has disappeared, about 2 hours; don't let all the liquid evaporate or you'll have dry meat.
6. 6 Brush one side of a tortilla with some of the remaining canola oil. On the dry side, about 1/2 inch from one side of the tortilla, spoon a line of beef and chorizo, sprinkle with Colby-Jack cheese, and top with some diced chile peppers. Roll the loaded side over multiple times until the tortilla is in a tight roll. Make sure it is tight by tucking the first rotation up under the meat. Set rolled tortilla seam-side down on the wire rack of an air fryer. Repeat with remaining tortillas.
7. 7 Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions.
8. 8 Fry in the preheated air fryer for 6 minutes. Serve immediately.

By Brian Genest

Ingredients

• ✓ ground chuck
• vegetable oil
• onion
• green bell pepper
• salt
• garlic
• black bean
• pasilla chile cooking sauce
• tomato
• water
• cornmeal
• salt
• corn kernel
• monterey jack cheese
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a cast iron skillet until shimmering. Add onion, green pepper, and salt. Cook and stir until soft, about 5 minutes. Add ground chuck and garlic; cook until meat is browned, about 5 minutes. Drain fat if desired. Add beans, chile cooking sauce, and tomatoes. Cook until sauce thickens slightly, about 5 minutes.
3. 3 Bring water to a boil in a medium saucepan. Add cornmeal and salt; cook until thick and creamy, about 2 minutes. Remove from heat. Add corn, Monterey Jack cheese, and jalapeno. Stir well and spread over meat mixture.
4. 4 Bake in the preheated oven until top is golden and filling is bubbling, about 45 minutes. Remove from oven and let stand for 15 minutes before serving.

By Deborah Norris

Ingredients

• ✓ ground chuck
• parmesan cheese
• lasagna sheet
• nutmeg
• salt
• bay leaf
• whole milk
• all-purpose flour
• butter
• milk
• heavy cream
• beef broth
• sugar
• tomato paste
• tomato
• white wine
• black pepper
• salt
• pork shoulder
• onion
• carrot
• celery
• pancetta
• butter
• olive oil

Instructions

1. 1 Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium heat. Add pancetta; cook and stir until browned, about 8 minutes. Add celery, carrots, and onion; cook, stirring occasionally, until very soft, about 15 minutes. Stir in beef and pork. Season with salt and pepper. Cook until evenly browned, about 20 minutes.
2. 2 Pour white wine into the Dutch oven; cook until alcohol evaporates, about 5 minutes. Stir in crushed tomatoes, tomato paste, and sugar. Bring to a simmer; reduce heat to low, cover and simmer Bolognese sauce, stirring occasionally and skimming fat off the surface, about 3 1/2 hours. Stir in beef broth, 1/4 cup at a time, if sauce looks dry.
3. 3 Stir heavy cream and 1/2 cup milk into the Bolognese sauce; mix well. Cover and cook over very low heat until flavors combine, about 30 minutes.
4. 4 Melt 5 tablespoons butter in a large saucepan over medium heat. Stir in flour until a smooth paste forms; cook and stir until paste turns a golden sandy color, about 7 minutes.
5. 5 Increase heat to medium-high and slowly whisk 4 cups milk into the saucepan. Bring to a gentle simmer; reduce heat to medium-low and add bay leaf. Continue simmering, stirring occasionally until bechamel sauce is thick and smooth, about 10 minutes. Season with salt and nutmeg; discard bay leaf.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
7. 7 Spread 1/4 cup bechamel sauce in the bottom of the baking dish. Cover with 1 lasagna sheet; prick in several places with a paring knife. Spread 1/2 cup bechamel sauce and 1/2 cup Bolognese sauce on top. Sprinkle 1/4 cup Parmesan cheese on top.
8. 8 Repeat layers 7 times with remaining lasagna sheets, bechamel sauce, Bolognese sauce, and Parmesan cheese. Cover lasagna with aluminum foil and place on a rimmed baking sheet.
9. 9 Bake lasagna in the preheated oven until bubbly, about 25 minutes. Remove aluminum foil and continue baking until cheese is browned, about 20 minutes more. Let cool before serving, about 15 minutes.

By gem