Oh … I like to make chili, shepherd’s pie, and tacos with my ground beef.
Loco Moco!
Fry up one ground beef patty.
Plop it on top of two scoops of white rice (about a half cup per scoop).
Cover it with beef gravy.
Top it with a fried egg.
There ya go. Yer eatin’ bre’fast just like they do it in Hawaii!
Make a ton of meatballs, using multiple packages. My parents use about twice as much other stuff to ground beef with makes them softer and less hamburger like. Then you can make them with pasta, in subs, in soups … whatever. And the freeze well, so you can save them for later. We’re actually doing this for dinner tonight.
Seriously?!
This Patsy’s?!
:eek:
Holy COW! I am SOOO jealous.
I don’t suppose a “Dopers Night” at Patsy’s would be in the cards? 
I would do the meatballs too. They’re really handy for quick cooking; you just throw some into whatever you’re making to add a nice bit of protein and yumminess. In fact, I have a 4-pound package of ground beef in the freezer that I’ve been meaning to make meatballs with…
And I’m back 
.
zuma, the packages I usually find are much more than one pound. In fact, it’s usually a minimum of three pounds per package (the little trays and plastic are bursting at the seams). The meat is then listed at less than a dollar a pound.
Leah M, that sounds tasty. I’ll have to try it once it cools off, as soup just doesn’t sound appealing in 95 degree heat. 
An Arky, that actually sounds really good. I’m definitely going to try those! Thanks. (I’m a big onion fan, what can I say?)
JThunder, I did that last month. Surprisingly, people don’t like cow sculptures. 
kaylasdad99, I’m neither an eggs nor gravy person. I’ll keep this in mind for when my starving college student friends are around, though!
gfloyd and dangermom , do they really freeze that well? I mean, do you defrost them before use? Or how does that work exactly?
zoid, yup yup! That Patsy’s. (Patsy was my great grandpa, ya see). Unfortunately, I think having a Doper night would be complicated, seeing as I’m in CA and all 
. I think their sauce recipe is pretty similar to the one my grandma taught me. Email is in the profile, if you’re interested.
Scottish mince (no, no NOT Christmassy mince pie!) and tatties:
http://www.glasgowguide.co.uk/scottish_recipes_Mince_and_Tatties.htm
Magic!
For extra culinary extacy, make dumplings in the pot!
Scottish Dumplings
6 cups self-rising flour
1 cup fresh bread crumbs
1 tablespoon mixed herbs
1/4 cup solid shortening
1 egg, beaten
Broth or water
Salt and pepper to taste
Mix dry ingredients, then add shortening and egg, mixing thoroughly. Divide mixture into small pieces, roll into even rounds between floured hands. Cook in boiling water or broth for
15 minutes. Add to mince 20 minutes before mince is done.
I’ve got a crock pot cookin’ up a big batch at this very moment. Yum!
Here’s my recipe, though I actually only used about 3/4 of a 14oz can of tomato juice, as opposed to the 15-20oz I posted in that recipe. I guess it depends on how many meatballs you have to cover – adjust as necessary. I also had some extra fresh herbs that I didn’t use in the meatballs, so I tossed those in with the sauce for a little added flavor, and I did pre-cook the jasmine rice, even though you really don’t have to. It’s one of those recipes that’s easy to tweak to your liking.
Sculpture?
Generally we freeze hamburger meat in meal sized packets…a little less than a pound for the three of us is generally good. Sometimes my daughter or I will make several meatloaves, and freeze them without cooking them. They keep for a few months, by which time we’ve usually eaten them. We all like meatloaf, and it’s only a little more trouble to make several at a time.
I make something similar to Dolores Reborn’s Mexican Lasagna. I generally use a packet of some sort of Mexican spice mix (enchilada, taco, burrito) plus whatever liquids are called for (tomato paste or sauce and water). I brown the meat with onion and bell pepper, add a bit of garlic at the end, and then layer. I cut the tortillas into strips, sometimes I use flour tortillas, sometimes corn. Then, after it’s done, I pass around some sliced green onions and sour cream. This goes down very well with a tossed green salad or sliced cucumbers that have been chilled in vinegar for an hour or so.
Tonight I invented a nice, nice recipe.
Brown the beef with an onion, some garlic, some fresh ginger and a good teaspoon of garam masala. Add whatever vegetables you have, I had zucchini, cauliflower, frozen peas, and button mushrooms. Toss it around, add a big whop of teriyaki sauce and a packet of singapore-style noodles.
It’s good! If I wasn’t allergic to midnight-snackery, I’d raid the fridge.