BEEF VEGGIE CASSEROLE
"This satisfying stew is a breeze to fix because it uses leftover roast beef and refrigerated biscuits," promises Patti Keith from Ebensburg, Pennsylvania. "With hearty chunks of potato and plenty of mixed vegetables, it makes a wonderful meal with a loaf of garlic bread."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine gravy mix and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the beef, vegetables and potatoes; heat through. , Transfer to a greased 8-in. square baking dish. Top with biscuits. Bake, uncovered, at 400° for 12-16 minutes or until bubbly and biscuits are golden brown.
Nutrition Facts : Calories 399 calories, Fat 5g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 944mg sodium, Carbohydrate 58g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein.
VEGGIE BEEF PATTIES
I created these speedy patties using ingredients I had on hand. They make a nice entree for a dinner or potluck. Or, you can serve them with barbecue sauce on a bun for a casual lunch or cookout.-Melody Smaller, Fowler, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the carrot, onion and green pepper. Crumble beef over mixture and mix well. Shape into four patties. Season with salt and pepper. , In a large skillet, cook burgers over medium heat for 4-6 minutes on each side or until meat is no longer pink.
Nutrition Facts :
BAKED BEEF-N-VEGGIE PATTIES
I made this for dinner for something different to try to the regular beef patty. The carrot added great texture and sweetness, while the onion kept it savory. You can have them alone, with gravy, on a bun or make into meatballs. I didn't think they would hold together, but they did. Half way through, I drained off the grease from the pan.
Provided by VickyJ
Categories Onions
Time 1h
Yield 4 patties, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Line sheet pan will aluminum foil, and treat with nonstick cooking spray.
- Combine ground beef, carrot, onion and spices. Shape into patties 1/2 inch thick.
- Bake for 45-60 min, covered. Half way through, drain grease from pan and turn patties over.
- Serve on hamburger buns, alone, with sauce, or make into mini meatballs.
Nutrition Facts : Calories 421.3, Fat 22.8, SaturatedFat 9.2, Cholesterol 147.4, Sodium 750.8, Carbohydrate 5.2, Fiber 1.1, Sugar 2.3, Protein 45.9
SOUTHWESTERN BEAN PATTIES
"I first made this recipe for a crowd of 11 people," recalls Debby Chiorino in Pt. Hueneme, CA. "And everyone-from little kids to teens and adults-loved the Southwest flavor...and the guacamole topping. A real hit!"
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, saute onion and red pepper in 1-1/2 teaspoons oil until tender. Add garlic; cook 1 minute longer. , In a large bowl, combine the refried beans, bread crumbs, chilies, cilantro, cumin, pepper and onion mixture; mix well. Shape into six patties; coat in cornmeal. , In the same skillet, cook patties in batches in remaining oil over medium-high heat for 2-3 minutes on each side or until lightly browned. , Place patties on bun bottoms (save bun tops for another use). Top each with 4 teaspoons of guacamole and 4 teaspoons of salsa.
Nutrition Facts : Calories 312 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 801mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 8g fiber), Protein 11g protein. Diabetic Exchanges
BURGER AND VEGGIE FOIL PACKS
Where's the beef? It's tucked in a foil packet filled with all kinds of tasty veggies!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 450°. Cut four 18x12-inch sheets of aluminum foil.
- Mix beef, Worcestershire sauce, 1 teaspoon garlic-pepper blend, the onion powder and salt. Shape mixture into 4 patties, about 1/4 inch thick.
- Place 1 patty on each foil sheet about 2 inches from 12-inch side. Top each with 1/2 cup vegetables and 8 steak fries. Place 1 piece of corn next to each patty. Divide remaining 1/2 teaspoon garlic-pepper blend among vegetables. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.Place packets on large cookie sheet.
- Bake 35 to 40 minutes or until meat thermometer inserted in center of patties reads 160°F. Place packets on plates. To serve, cut large X across top of each packet; carefully fold back foil.
Nutrition Facts : ServingSize 1 Serving, TransFat 1 1/2 g
BEST OF EVERYTHING VEGGIE BURGERS
I have two different veggie burger recipes and found that mixing them into one created the ULTIMATE veggie bean burger. My meat-and-potatoes firefighter husband LOVES these and says he could eat them every week!
Provided by Bank of America
Categories Main Dish Recipes Burger Recipes Veggie
Time 41m
Yield 6
Number Of Ingredients 14
Steps:
- Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
- Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
- Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.
- Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.
- Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.
Nutrition Facts : Calories 316.8 calories, Carbohydrate 49.4 g, Cholesterol 71 mg, Fat 5.8 g, Fiber 12.7 g, Protein 18.2 g, SaturatedFat 2.3 g, Sodium 1703.9 mg, Sugar 2.5 g
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