30 Minute Meals Ground Beef

Salisbury Steak


1 lb. extra lean ground beef
1/2 cup unseasoned dry bread crumbs
1 cup milk
1 egg white
1/4 cup finely chopped onion
1 teaspoon Worcestershire sauce
1/4 salt
1?4 teaspoon pepper


3/4 cups beef broth
1/4 cup dry red wine
1 Tbsp. cornstarch
1/4 teaspoon dried thyme leaves, crushed
1 (2.5 oz.) jar sliced mushrooms

In a medium bowl, combine all patty ingredients; mix gently. ( Mixture will be moist.) Shape into 6 oval patties, about 3/4 in. thick.
spray large nonstick skillet with a non stick cooking spray. Heat over medium heat until hot. Add patties; cook 3 minutes on each side or until browned. Remove patties from the skillet; drain if necessary.

In small bowl, combine broth, wine, cornstarch and thyme.; blend well. Pour in the same skillet the patties were cooked in. Cook over low heat until mixture boils and thickens, stirring constantly. Stir in mushrooms. Return patties to skillet. Cover and simmer about 15 minutes or until patties are no longer pink in center.

This should be ready in 30 minutes or less.


1 lb. lean ground beef
6 Tbsp. salsa
2 Tbsp. taco seasoning mix
4 multi-grain buns split
4 (1-oz.) slices hot pepper Monterey Jack Cheese
Stone ground mustard and Mayonnaise if desired

In medium bowl combine ground beef 2 tsp. of the salsa and the taco seasonings mix, mix well. Shape mixture into 4 patties i/2 in. thick. Place patties on gas grill over medium heat 4 to 6 in. from the heat. Cook 11 to 13 minutes or until patties are thoroughly cooked, turning once. Meanwhile place buns cut side down on grill. Cook 1 to 2 minutes or until buns are lightly toasted. Place 1 slice of cheese on each patty; cook an additional 1 minute or until cheese is melted. Place patties on bottom halves of buns. Top each with 1 Tbsp. salsa and top with top half of bun. You may want to use some ground mustard and mayonnaise on the buns to which makes them better.

Ready in 20 minutes or less.

We have tried them just like the recipe says but they were a little dry so we used the condiments.


8 oz. uncooked rotini
1 lb. extra lean ground beef
1-1/2 cups slices celery
1 cup chopped onions
2 (14.5 oz.) can diced tomatoes, undrained
1 (10-3/4 oz.) can condensed tomato soup
1 tsp. dried basil leaves crushed
1/2 tsp. salt
1/4 tsp. pepper

Cook rotini to desired doneness as directed on package. Drain. In a Dutch oven, combine ground beef, celery and onions. Cook over medium heat until ground beef is thoroughly cooked, stirring frequently, drain. Add cooked rotini and all remaining ingredients mix well. Bring to a boil, reduce heat simmer 10 minutes.

This recipe is ready in 30 minutes or less.


1 lb. lean ground beef
2 Tbsp. grated Parmesan cheese
1 tsp. dried Italian seasonings, crushed
2 tsp. olive oil
1 medium red bell pepper, cut into rings
4 slices mozzarella cheese
4 multi-grain sandwich buns lightly toasted

Combine ground beef, Parmesan cheese and Italian seasonings, mix well. Shape mixture into 4-in. patties. Heat oil in a large skillet until hot. Add pepper rings cook until crisp-tender remove from skillet. Place patties in same skillet. Reduce heat cook 10-12 minutes or until patties are no longer pink in the center turning once. Top each patty with 2 bell pepper rings and 1 slice of the cheese. Cover and cook 1-2 minutes or until cheese has melted. Serve on toasted buns.