I always made an easy dish I called goulash. I boiled elbow macaroni, while frying the hamburger, with garlic salt and pepper and a little onion. Then I'd mix that together with ketchup, and tomato sauce, and some American cheese. I'd make it extra gurpie, as the macaroni seem to soak up the juice. I'd make garlic cheese bread to go with it.
Leslie

A good old stand by for me is what we call 'junk' just because my aunt who introduced it to me didn't have a name for it. Brown a pound of ground meat with chopped onion, add a can of mushroom soup and salt and pepper to saste. Cover it and let it simmer while cooking 3 to 4 ounces of noodles. Add the drained noodles to the meat mixture and stir in a couple tablespoons sour cream. If I am using ground turkey or chicken, I add about a half cup of beef broth made with the beef cubes or granules and water to help the flavor.

Or here is the reason DH says that he married me.
Brown a pound of ground meat with onion and green peppers. Stir in one can of kidney beans and one can of tomato soup.
Add salt, pepper, chili powder and ground cumin to taste.
I use about 3/4 tsp each of the c.powder and cumin. Simmer 10 to 15 minutes.
Nowadays to zip this up, during the browning process, I add 5 or 6 hot pickled pepper rings and a couple tablespoons of the juice from the jar to the mix.

I make American chop suey. Boil elbows while frying a small onion and a bell pepper add hamburger and brown. Drain off grease and add a large can of chopped tomatoes. I serve it over the elbows as the the macaroni does soak up the juice. I serve with a salad and garlic bread.

Last night for supper I browned some ground beef ( about a pound; maybe a little more )While it was browning I cooked some rice ( I used about 2 cups in the recipe ).

To the browned gr. beef I added about 1/2 medium size bottle of Picante sauce, a dash of chili pepper, a dash of cumin and a small can of tomato sauce.

I mixed that with the rice and added some shredded cheese.
I served it with tortilla chips.

Onions and peppers are also good in it as well as sliced jalapenos. The amount of ingredients aren't crucial. Just plop it all together until it tastes good.

This is good for when I don't have much time.

Linda

ground beef stragonoff on toast points!

It doesn't get easier than tacos! Brown 1 pound of hamburger, add salt and pepper (or not), 1/4 cup water and one package of taco seasoning. Simmer for 5 minutes. Pop the tacos in the microwave for 15 seconds, stuff the heated taco with the ground meat mixture, some store-boughten shredded lettuce, a dollop of Daisy and some shredded cheddar cheese - put the taco sauce on the table and - Wala - dinner!

Anyone can make Spagetti with Ragu.

Gayle

Boiled elbows...you are a cruel lot, I tell you, cruel!

:>)
JoanMN (holding elbows TIGHTLY to my side).

This is a recipe that used to be made/served at Pampered Chef parties. You use the 13" round baking stone with the metal rack that goes with it. You can serve it directly from the stone. Put shredded lettuce into the center open circle of the Taco Ring, then set onto the lettuce a couple of bell peppers that you've prepared -- slice off the top, scoop/clean out the inside, then fill one with salsa. Do a second one filled with sour cream...

Taco Ring

1 lb. Ground beef
1 package Taco seasoning mix
1 cup shredded cheddar cheese
2 packages Pillsbury Crescent rolls

Toppings (choose any you like):
Salsa
Avocado
Sour Cream
Shredded Lettuce

Preheat oven to 375º. Grate the cheese.

Cook the meat, and drain off the grease. Stir in the package of taco seasoning mix (dry). Add 2 tablespoons water. Stir thoroughly. Add the grated cheese. Stir to mix in the cheese.

Turn the metal rack upside down, and place the baking stone on top. Arrange the crescent roll triangles around the baking stone, so the points hang off the edges. Leave a circular open area in the middle, approximately 5 inches in diameter. The wide ends of each of the crescent rolls will overlap the next one, to form the circle. Use your fingers or a small roller to sort of seal the crescent rolls together where they overlap.

Scoop the meat mixture onto the rolls. (You'll have a ring of meat balls/mounds.) Fold the points of the triangles over the meat, and tuck the points under the base. Not all of the meat will be covered.

Carefully pick up the stone, turn the rack over, then place the stone into the rack. Using the handles of the rack, put the stone and rack into the preheated oven.

Bake 22 minutes, until golden brown. Remove the stone and rack from the oven, using hot pads to hold the handles of the rack.

Slice and serve with the toppings you like.

I make soup burgers.

1 to 1 1/2 pounds of ground beef
1 can of vegetable soup in beef broth
1/4 cup of ketchup

Brown the ground beef until cooked through. Add 1 small can of soup. DO NOT add water to soup. Add ketchup and simmer.
Serve on hamburger buns.
Yummy

Stove Top Meatloaf Muffins

1 lb extra lean ground beef
1 box Stove Top stuffing mix
1 cup water
2 egg whites (I use 1/4 cup plain nonfat yogurt)
1 medium onion, diced
1 medium green bell pepper, diced

Mix together and divide into 12 muffin cups that have been sprayed with non-stick cooking spray. Bake at 350 degrees for 35-40 minutes.