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Ground beef dinners are affordable, versatile and delicious! They also happen to besome of our favorite winter comfort foods. We love ground beef around here and all the great recipes you can make with it. So, we have rounded up our ground beef favorites just for you!
Table of Contents
Ground Beef Dinners
From delicious soups to decadent casseroles to wonderful meatloaves, we have all kinds of recipes for crock pot ground beef dinners! And, better yet, they are all easy to make and the leftovers (if there are any) are always fought over ;). So toss a few ingredients into your slow cooker and kick your feet back… we have dinner covered!
Since a lot of ground beef dinners call for browning the ground beef before cooking in your crock pot, we highly recommend a stove top safe slow cooker like this one to keep those dishes to true “one pot meals”. Browning can be done in the crock on the stove top (with these types of slow cookers) and then transferred directly to the cooking unit without dirtying a skillet. Less dishes make this mama happy! Enjoy!
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Cris
Whether you've been told you can't cook your whole life or you have the knife skills of an Iron Chef, Cris loves to connect you to just the right recipe.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
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Kathie Morrissays
Every single one of these recipes contain tomatoes. How about some that do not contain tomatoes for those of us who are allergic to them?
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Crissays
Hi Kathie- This is a list of our favorite ground beef recipes and we must really like tomatoes! As for your needs, the cheeseburgers don’t have tomatoes in them. Here are a few more ground beef recipes without tomatoes: http://www.recipesthatcrock.com/crock-pot-shepherds-pie/ http://www.recipesthatcrock.com/crock-pot-hamburger-casserole/ http://www.recipesthatcrock.com/crock-pot-salisbury-steak/ (use reg cream of mushroom not golden ) http://www.recipesthatcrock.com/homemade-frozen-meatballs/ Hope that helps!
Sonyasays
I got a casserole crockpot for Christmas. I’ve cooked several things in it including the crockpot lasagna. I layered the noodles instead of breaking them and it was great. I can’t find recipes specifically for this type of crockpot. Any ideas? I have several crocks and cook a lot in them. Just want to use the new one some more.
Hi Sonya- We are working on some but just don’t have them all posted yet 😉 We do have the Chili Cheese Casserole and the Broccoli Cauliflower Casserole up for now.
We are finding it is working wonderfully to convert some of our favorite casserole dishes to crock pot recipes.
Best of luck to you!
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[…] I have a freezer full of grass fed beef…a lot of that is ground beef. I found this on the internet and thought it sounded like fun. It’s nice to come home to a kitchen that smells great and a dinner that is just waiting to be served… Read More… […]
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Absolutely, which is why you should always adjust times and amounts as needed. Smaller amounts of slow cooker hamburger only need a few hours before they are done.
And if you dredge the meat in flour before you brown it, your sauce will thicken up to make a gravy. You should always brown ground beef or any ground meat in a skillet before adding it to your slow cooker to prevent the meat from clumping up or from adding excess grease to your cooked dish.
If you simply pop some raw meat in your slow cooker, it won't have a chance to brown, which adds some much-needed flavor and cuts down on plenty of unappealing grease. Instead, you're better served by browning raw meat in a skillet before adding it to the slow cooker with your other ingredients.
Ground beef can be pink inside after it is safely cooked. The pink color can be due to a reaction between the oven heat and myoglobin, which causes a red or pink color. It can also occur when vegetables containing nitrites are cooked along with the meat.
However, Crockpots generally have ceramic or porcelain pots, while most slow cookers have a metal pot. As with a lot of cooking appliances, the biggest difference comes from the distribution of heat.
"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."
Information. It is best to thaw meat or poultry before putting it into a slow cooker. Frozen pieces will take longer to reach a safe internal temperature and could possibly result in foodborne illness. Frozen or partially frozen foods can also cool everything else in the slow cooker.
When Meat Is a Component of a Dish. If the meat is part of a bigger dish, like pasta or curry, plan for 1/4 to 1/3 pound (four to six ounces) per person. That means you'll want at least 2 1/2 pounds of meat if you're planning to have 10 people over to dinner, and 5 or more pounds of meat if you're cooking for 20 guests ...
Try serving 3/4 of a pound per person to factor in the extra weight. If you're dishing up some ground beef for taco night, ¼ of a pound per person should be sufficient. You might want to consider ¾ of a pound for those with heartier appetites. A half a pound might not be enough.
Slow cookers are great for cooking cheaper cuts like beef brisket, pork shoulder, lamb shoulder and chicken thighs. You can also use less meat, as slow cooking really extracts a meaty flavour that permeates the whole dish. Bulk up with vegetables instead.
Choose the right cut: Chuck roasts, short ribs, pork shoulders and lamb shanks (think fatty and tougher meats) become meltingly tender with the moist, low heat of a slow cooker. Leaner cuts like pork tenderloin tend to dry out. Likewise, dark meat chicken — thighs, drumsticks, etc.
For many dishes, particularly soups and stews, you really can just throw all the ingredients in. It can be nice to cook the onions beforehand, as the flavour is different to when you put them in raw, but experiment both ways as you may find you prefer one.
For those with this question in the future, the answer summed up: browning adds more flavor. Not browning the beef beforehand results in greasy chili and boiled mushy yucky beef.
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