Hacienda Hamburger Skillet Recipes

Steps:

• Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
• To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
• Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.

Steps:

• 1. Brown meat in oil in electric skillet or large frying-pan.
• 2. Add celery and onion; cover and cook slowly 10 minutes.
• 3. Add tomato paste, water, noodles, cheese, olives, salt and pepper; stir to combine.
• 4. Cook slowly until noodles are tender, abotu 30 minutes.
• 5. NOTE: This is just as good on the second day.

Steps:

• Brown meat in electric skillet or large frying-pan. Drain.
• Add celery and onion; cover and cook slowly 10 minutes.
• Add tomato paste, water, noodles, cheese, olives, salt and pepper; stir to combine.
• Cook slowly until noodles are tender, about 30 minutes.
• NOTE:.
• This is just as good on the second day.

Steps:

• Scramble-fry ground beef, onion and garlic in large non-stick frying pan 3-5 minutes.
• Add zucchini and mushrooms.
• Cook for 6-7 minutes, stirring occasionally, until beef is no longer pink.
• Drain.
• Add water, spaghetti sauce, basil, sugar and oregano.
• Heat until boiling.
• Add pasta.
• Reduce heat.
• Cover.
• Simmer for 30 minutes or until pasta is tender but firm and liquid is mostly absorbed.
• Add mozzarella cheese.
• Stir until melted.