Here's some wonderful recipes used
by permission from the Texas Beef Council

Simple Beef Lasagna

All-time favorite lasagna just got easier! This one is layered with uncooked lasagna noodles to save a step.

1 lb. lean ground beef
1/4 tsp. salt
1 jar (26 to 30 ounces) prepared spaghetti sauce
1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained
1/2 tsp. ground red pepper
1 carton (15 ounces) part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
10 uncooked, lasagna noodles
1-1/2 cups shredded part-skim mozzarella cheese

Preheat oven to 375ºF.

In large nonstick skillet, brown ground beef over medium heat 8-10 minutes or until no longer pink. Pour off drippings. Season beef with salt, stir in spaghetti sauce, tomatoes, red pepper, set aside.

If using fully cooked ground beef, stir beef into sauce, add tomatoes and red pepper and set aside.

Meanwhile in medium bowl, combine ricotta cheese, Parmesan cheese and egg.

Spread 2 cups of the beef and sauce mixture in a 13 x 9 inch baking dish. Arrange 4 lasagna noodles lengthwise in a single layer. Place a 5th noodle across the end of the baking dish, breaking noodle to fit dish. Press noodles into sauce.

Spread entire ricotta cheese mixture over noodles. Sprinkle with 1 cup mozzarella cheese and top with 1-1/2 cups beef sauce. Arrange remaining noodles in a single layer and press lightly into sauce. Top with remaining beef sauce.

Bake 45 minutes or until noodles are tender.

Sprinkle remaining mozzarella cheese on top and tent lightly with aluminum foil. Let stand 15 minutes. Cut into 12 (3 x 3 inch) squares.

Classic Meatloaf

Just like Grandma used to make, only better!

1-1/2 lbs. lean ground beef
1 can (8 ounces) tomato sauce
1 cup soft bread crumbs
1 small onion, finely chopped
1 egg, slightly beaten
2 tsp. Worcestershire sauce
1 tsp. dried thyme leaves
1/2 tsp. garlic salt
1/4 tsp. pepper
1 Tbsp. packed brown sugar
1 tsp. dry mustard

Preheat oven to 350ºF.

Reserve 1/4-cup tomato sauce.

In a large bowl, combine ground beef, remaining tomato sauce, bread crumbs, onion, egg, Worcestershire sauce, thyme, garlic salt and pepper. Mix lightly but thoroughly.

Divide mixture into thirds and shape to form three loaves, each about 1-1/2 inches thick. Place on rack in open roasting pan.

Combine reserved tomato sauce, brown sugar and mustard. Spread over top of loaves.

Bake in 350ºF oven 1 hour (or until no longer pink in middle and juices run clear). Check with a meat thermometer - should be 160°F in center.

Gentle handling when mixing the ground beef with the other ingredients will ensure a moist, tender meatloaf.

Easy Spaghetti & Meatballs

An old family favorite. Here's the recipe.

1 lb. lean ground beef
1/4 cup seasoned dry bread crumbs
1 egg, slightly beaten
2 Tbsp. finely chopped onion
1 Tbsp. chopped fresh parsley
1 clove garlic, crushed
1/2 tsp. salt
1/8 tsp. pepper

-- vegetable cooking spray

1 jar (26 to 30 oz.) prepared spaghetti sauce
3 cups cooked pasta

In large bowl, combine ground beef, bread crumbs, egg, onion, parsley, garlic, salt and pepper; mix lightly but thoroughly. Shape mixture into twelve meatballs.

Spray large nonstick skillet with cooking spray. Brown meatballs 6 to 8 minutes or until no longer pink, turning occasionally. Add spaghetti sauce. Bring to a boil; reduce heat to medium-low. Cover and cook 10 minutes, stirring occasionally.

Serve meatballs and sauce over cooked pasta.

Beef-Stuffed Peppers

These stuffed peppers are tasty.

1 pound ground beef
4 medium green, red or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked regular white rice
3 tablespoons ketchup
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Sauce:

1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
1 tablespoon ketchup
1/2 teaspoon dried oregano

Instructions:

1. Heat oven to 350°F. Cut tops off bell peppers; remove seeds.
2. Combine ground beef, onion, rice, 3 tablespoons ketchup, salt, 1/2 teaspoon oregano and pepper in large bowl, mixing lightly but thoroughly. Spoon into peppers; stand peppers in 8 x 8-inch baking dish.
3. Combine sauce ingredients; pour over peppers. Cover dish tightly with aluminum foil. Bake in 350°F oven 1-1/2 hours to medium (160°F) doneness, until beef is not pink in center and juices show no pink color.

Makes 4 servings.

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