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Did You Know?

Red meat is loaded with nutrition essentials such as protein, vitamin B12, and iron. Choose a low- or no-fat meat for a heart-healthy main dish.

Beef Recipes

Below, please find some of our featured beef recipes.  Got one of your own to share?  Submit it here for consideration!

Stuffed Peppers

Beef Chili

Spicy Chipotle Lasagna
Hearty Hamburger Soup

Classic Beef Chili

1 pound ground beef
1 onion, chopped
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans
1 1/2 cups water
1 pinch chili powder
1 pinch garlic powder
salt and pepper to taste
 
In a large saucepan over medium heat, combine the beef and onion and sauté in olive oil until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.
 
Variations:
Substitute kidney beans by using black beans, pinto beans, navy beans or cannellini beans
 
Instead of stewed tomatoes, try diced tomatoes with chilis for a bit of a kick
 
Add other vegetables such as diced green or red peppers, a can of drained sweet corn or shredded carrots
 
Serve alone or over rice, macaroni or salad. Excellent with a side of cornbread or sprinkled with grated cheese. Enjoy!
 

Spicy Chipotle Lasagna

INGREDIENTS
1 pound lean ground beef
1 pound bulk hot Italian sausage
1 onion, chopped
1 pint sliced fresh mushrooms
3 cloves garlic, minced
1 chipotle chile in adobo sauce, chopped
1 (6 ounce) can tomato paste
2 (15 ounce) cans stewed tomatoes
sea salt and ground black pepper to taste
1/2 cup chopped fresh basil
1/4 cup chopped fresh oregano
2 (8 ounce) packages cream cheese, at room temperature
1 pound frozen chopped spinach, thawed
9 lasagna noodles
2 (8 ounce) balls of fresh mozzarella, sliced
2 zucchini, thinly sliced lengthwise
1 cup grated Asiago cheese
1 cup grated Parmesan cheese

DIRECTIONS
1.Cook and stir the ground beef and Italian sausage in a large pot or Dutch oven over medium-high heat until lightly browned. Drain any excess grease, then stir in the onion, mushrooms, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes more. Stir in the chipotle chile, tomato paste, and stewed tomatoes. Bring to a simmer, then reduce heat to medium-low, and simmer for 15 minutes. Season to taste with salt and pepper, then stir in the basil and oregano; simmer 5 minutes more then remove from the heat.
2.While the sauce is simmering, stir together the cream cheese and chopped spinach until blended. Leave the spinach soggy, the water will help thin out the cream cheese to a sour cream-like consistency.
3.Preheat oven to 400 degrees F (200 degrees C).
4.Line the bottom of a 9x13 inch baking dish with a sheet of aluminum foil, and lightly grease. Place 3 lasagna noodles on the bottom of the pan, and spread with 1/3 of the spinach mixture. Spread 1/3 of the chipotle meat sauce over this, then layer with 1/3 of the mozzarella and 1/3 of the zucchini. Sprinkle with 1/3 of the Asiago cheese and 1/3 of the Parmesan cheeses. Repeat layers two more times, ending with cheeses on top.
5.Cover the dish with aluminum foil, and bake in preheated oven for 40 minutes. Uncover, and continue baking until the top is bubbly and golden brown, 15 to 20 minutes.

 

Hearty Hamburger Soup

INGREDIENTS
1 1/2 pounds ground beef
1 onion, minced
4 carrots, minced
3 celery ribs, thinly sliced
1/2 cup barley
1 (28 ounce) can diced tomatoes
2 cups water
3 (10 ounce) cans beef broth
1 (10.75 ounce) can condensed tomato soup
1 bay leaf
1 tablespoon parsley
1 teaspoon minced garlic
1/2 teaspoon dried thyme
ground black pepper, to taste

DIRECTIONS
1.Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease.
2.Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.

 

Stuffed Peppers

 
1 lb. lean ground beef
1 medium sweet onion
2 1/2 cups cooked Jasmine white rice
2 medium/large green bell peppers
2 15 oz. cans tomato sauce
8 heaping tablespoons honey
 
Prepare Jasmine white rice, fluff, cover and set aside.
Dice sweet onion, add to large non-stick saute/frying pan with lean ground beef. Sauté
beef and onion until beef is browned. Drain fat, add 2 1/2 cups of Jasmine white rice to
browned beef and diced sweet onion; mix.
Cut green bell peppers in half, remove caps and seeds; rinse. Pour 1 15 oz. can of tomato
sauce into measuring cup and add 4 heaping tablespoons of honey and blend. Pour
tomato sauce mixture over beef and rice; mix.
Add second 15 oz. can of tomato sauce to measuring cup and add 4 heaping tablespoons
honey; blend.
Add beef and rice mixture to green bell pepper halves. Arrange in glass casserole dish.
Pour tomato sauce mixture over and around stuffed bell peppers.
Bake at 350°F for 1 hour. Serve with a crisp cool salad.
Serves 4.