WIC Healthy Families Food, Fun and Facts!

Main Courses: Beef & Pork

MN WIC Program


  • Kids can help!

Vegetable Beef Soup

Printable Version: Vegetable Beef Soup Recipe (PDF: 1.63MB/1 page)

  • 1 pound ground beef
  • 1 onion, chopped

Cook beef and onion in a large pot over medium-high heat until meat is thoroughly browned. Drain.


  • 1 cup celery, chopped
  • 1 cup carrots, sliced
  • 1 cup potatoes, peeled and cubed
  • 1 large can (28 oz.) diced tomatoes, do not drain
  • 1 container (32 oz.) beef broth OR 4 cups prepared bouillon
  • 1 tsp salt

For a variation, add:

  • 2 bay leaves
  • 1/2 cup alphabet-shaped pasta during cooking

Add remaining ingredients. Cover and cook just below boiling for 15-20 minutes.

Remove bay leaves and serve.

Servings: 6-8

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Rice & Pork Soup

Printable Version: Rice & Pork Soup Recipe (PDF: 954KB/1 page)

  • 4 cups water
  • 1 cup rice, dry

Bring the water to a boil in a large pot.

Stir in rice. Cover and reduce heat. Cook rice just below boiling until soft, about 15-20 minutes.


  • 2 Tbsp oil
  • 1 clove garlic, chopped small
  • 1/4 cup onion, chopped

Heat oil in a saucepan. Add garlic and onion and cook until slightly brown.


  • 1/2 pound ground pork OR beef OR turkey
  • Salt and pepper to taste

For a variation, add:

  • Chives
  • Cilantro

Add ground pork and cook for 8-10 minutes until brown throughout. Drain.

Pour cooked ground pork into the pot of rice. Stir and continue to cook for about 1 minute.

Add salt, pepper, chives and cilantro. Serve hot.

Servings: 6-8

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Sloppy Joes

Printable Version: Sloppy Joes Recipe (PDF: 1.11MB/1 page)

  • 2 pounds ground beef OR turkey
  • 1 medium onion, chopped

Cook ground beef or turkey and onion over medium-high heat until meat is brown throughout. Drain.


  • 2 cans (10-12 oz. each) condensed chicken gumbo soup
  • 1 cup ketchup
  • 1/4 cup mustard

For a variation, add:

  • 1 can (15-16 oz.) pork and beans OR pinto beans, drained and rinsed.

Stir in soup, ketchup, mustard and beans.

Cover and cook for 10 minutes.


  • Bread or buns

Serve in a bun or on bread.

Servings: 10-12


Tip:

  • This is a great recipe to freeze and re-heat in a crock pot for pot lucks.

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Hamburger & Rice Hotdish

Printable Version: Hamburger & Rice Hotdish Recipe (PDF: 1.28MB/1 page)

  • 1 pound ground beef
  • 1/2 cup onion, chopped

For a variation, add:

  • 1 cup celery, sliced
  • 1 can (8 oz.) sliced water chestnuts, drained

Cook ground beef, onion and celery over medium-high heat until meat is brown throughout. Drain.


  • 1 can (10-12 oz.) condensed cream of celery soup OR cream of mushroom soup.
  • 1 can water use empty soup can
  • 1 cup quick cooking rice OR instant rice, dry
  • 3 Tbsp soy sauce

Add condensed soup, water, rice and soy sauce.

Cover and cook over medium heat for 10 minutes until rice is tender.


Serving idea:

  • 1 cup chow mein noodles

Sprinkle each serving with crunchy chow mein noodles if desired.

Servings: 8


Tip:

  • Use instand brown rice for more whole grain nutrition in this hotdish.

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Skillet stroganoff

Printable Version: Skillet stroganoff Spread Recipe (PDF: 1.14MB/1 page)

  • 1 pound ground beef OR venison
  • 1/2 cup onion, chopped

Cook ground meat and onion in a large frying pan over medium heat until meat is thoroughly brown.


  • 1 can (10-12 oz.) condensed cream of mushroom soup.
  • 1/2 coup can of milk
  • 1 can (4 oz.) mushrooms, drained
  • 1 tsp garlic powder
  • Salt and pepper to taste

Stir in soup, milk, mushrooms and seasonings. Continue cooking until heated through.


  • 3-4 cups egg noodles, dry OR 1 cup brown rice, dry (try quick-cooking brown rice for convenience)
  • 1 container (8 oz.) or 1 cup sour cream

Cook noodles as directed on package. Drain and cover to keep hot.

Add sour cream to meat mixture just before serving.

Put serving of cooked noodles on each dinner plate and top with meat mixture.

Servings: 4


Serving idea:

  • Serve with Tasty Broccoli, Quick Fruit Salad, and milk

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Lasagna

Printable Version: Lasagna Recipe (PDF: 1.04MB/1 page)

  • 1 pound ground beef OR turkey OR 2 cups cooked black beans OR 2 cups cooked zucchini, bell peppers and onions
  • 1 jar (26 oz.) spaghetti sauce
  • 1 1/2 cups water

Heat oven to 350°F.

Cook ground beef in a large pan until meat is brown throughout. Drain.

Add spaghetti sauce and water. Heat until boiling. Reduce heat and cook just below boiling for 10 minutes.


  • 1 container (15 oz.) ricotta cheese OR 2 cups small curd cottage cheese
  • 2 cups (8 oz.) mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 2 eggs
  • 1 tsp salt
  • 1/4 tsp pepper
  • 9 lasagna noodles, dry

Stir together ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, eggs, salt and pepper in a medium bowl.

Pour 1 cup cooked sauce into a 13x9-inch baking pan. Top with 3 uncooked lasagna noodles. Cover noodles with another 1 cup sauce and 1/2 of cheese mixture. Repeat. Top with lasagna noodles and remaining sauce. Sprinkle with remaining cup of mozzarella cheese. Cover with foil.

Bake 45 minutes. Remove foil and bake another 15 minutes until bubbly. Let stand 10 minutes before serving.

Servings: 10-12

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Goulash

Printable Version: Goulash Recipe (PDF: 1.25MB/1 page)

  • 1 pound ground beef
  • 1/2 cup onion, chopped OR 2 tsp onion powder

Cook ground beef and onion in frying pan over medium heat until meat is brown throughout. Drain.


  • 3 cups elbow macaroni, dry

Cook macaroni following the directions on the package. Drain.


  • 1 can (28-30 oz.) whole tomatoes
  • 1/4 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

For a variation, add:

  • 1/4 tsp seasoned salt

Combine meat, cooked macaroni, tomatoes and seasonings. Cover and cook just below boiling for 20 minutes.

Servings: 8

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Spaghetti Hotdish

Printable Version: Spaghetti Hotdish Recipe (PDF: 972KB/1 page)

  • 1 pound ground beef
  • 1/2 cup onion, chopped

Brown beef and onion on medium-high heat. Chop meat finely while cooking.

Drain fat off of meat.


  • 1 box (12-16 oz.) spaghetti

Cook spaghetti according to directions on the box.


  • 1/4 cup butter
  • 1 cup milk
  • 1 egg
  • 1 jar (26 oz.) spaghetti sauce
  • No-stick cooking spray
  • 1/4 cup Parmesan cheese
  • 2 cups Monterey Jack cheese, shredded

For a variation, add:

  • 16-20 slices pepperoni

In a large bowl mix the butter, milk and egg. Add the beef, spaghetti noodles and spaghetti sauce. Pour into a 9x13-inch pan that has been sprayed with no-stick cooking spray.

Top with the Parmesan and Monterey Jack cheese. Top with pepperoni slices. Cover with aluminum foil.

Bake at 350°F for 45 minutes covered, then 5-10 minutes uncovered.

Servings: 6-8

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Beef & Rice Hotdish

Printable Version: Beef & Rice Hotdish Recipe (PDF: 1.02MB/1 page)

  • 1 pound ground beef

Brown ground been thoroughly in a large frying pan over medium heat. Drain.


  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup green pepper, diced
  • 3 1/2 cups tomatoes, diced OR 2 cans (15-16 oz. each) diced tomatoes, drained
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 cup frozen peas
  • 2 small carrots, chopped small, about 1/2 - 3/4 cup
  • 1 cup rice, dry OR quick cooking brown rice (Add quick cooking brown rice in the last 10 minutes of cooking
  • 1 1/2 cups water

For a variation, add:

  • 1/4 tsp paprika

Add the rest of the ingredients. Mix well.

Cover and bring to a boil over medium heat.

Reduce to low heat and cook just below boiling for 20-30 minutes, until rice is tender.

Servings: 6-8

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Tator Tot Hotdish

Printable Version: Tator Tot Hotdish Recipe (PDF: 1.07MB/1 page)

  • 1 pound ground beef OR turkey OR 2 cups cooked black beans
  • 1 onion, chopped

Heat oven to 350 °F.

Cook meat and onion on medium heat until meat is thoroughly brown. Drain.


  • No-stick cooking spray
  • 2 cups (8 oz.) frozen vegetables (Try carrot, green bean and corn mix or other medley
  • 1 can (10-12 oz.) condensed cream of mushroom OR cream of chicken soup
  • 1/2 cup milk
  • 1 bag (14-16 oz.) frozen tator tots

Spread meat mixture in a 9x13-inch baking pan that has been sprayed with no-stick cooking spray.

  • Sprinkle vegetables over the meat layer.
  • Combine soup and milk in a medium bowl. Mix well. Pour over the vegetable layer.
  • Spread the tator tots on top of the soup and milk layer.

Bake uncovered for 1 hour.

Servings: 6-8

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Porcupine Meatballs

Printable Version: Porcupine Meatballs Recipe (PDF: 1.27MB/1 page)

  • 1 can (10-12 oz.) tomato soup
  • 1 can water (use empty tomato soup can

Heat oven to 350°F.

  • Mix soup and water in a large bowl.

  • 1 pound ground beef
  • 1 onion, chopped very small
  • 1/2 cup rice, dry
  • No-stick cooking spray
  • Mix ground beef, onion, rice and 5 Tbsp of the soup mixture in a separate bowl.
  • Form the meat mixture into 1 1/2 inch balls. Place into a 9x13-inch pan that has been sprayed with no-stick cooking spray.

Be Careful! Be sure to wash hands well after handling raw meat.

  • Pour the remaining soup mixture over the meatballs.

Cover with aluminum foil and bake for 1 hour. Remove cover and bake another 15 minutes. Serve hot.

Servings: 5-6


Serving Idea:

  • This fun dish is great with Roasted Vegetables.

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Baked Meatballs

Printable Version: Baked Meatballs Recipe (PDF: 1.05MB/1 page)

  • 1 slice bread

Heat oven to 350°F.

  • Tear bread into 1/4-inch pieces.

  • 1 1/2 pounds ground meat
  • 1 beaten egg
  • 1/3 cup milk
  • 3 Tbsp onion, finely chopped OR 1/4 tsp onion powder
  • 1 clove garlic, finely chopped OR 1/4 tsp garlic powder
  • 1/4 tsp salt

Serving Idea:

  • 1 tsp Worcestershire sauce
  • Mix all ingredients together in a bowl until blended.
  • Roll into 1 1/2-inch balls and place on baking sheet without touching.

Bake for 20 minutes or until no pink remains in the center of the meatballs.

Servings: 6


Tip:

  • Freeze half of the meatballs to use later in soup, sandwiches or spaghetti.

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Baked Meatloaf

Printable Version: Baked Meatloaf Recipe (PDF: 1.02MB/1 page)

  • No-stick cooking spray

Heat oven to 350°F.

Spray a 9x5x3-inch loaf pan with the no-stick cooking spray.


  • 1/4 cup milk
  • 1 egg
  • 1 cup bread crumbs OR 1/2 cup dry oatmeal
  • Stir the milk and egg in a large bowl. Stir in the bread crumbs.

  • 1 pound ground beef OR turkey
  • 1 can (14-15 oz.) diced tomatoes, drained
  • 1/4 cup onion, chopped OR 1 tsp onion powder

Add the beef, tomatoes and onion. Stir mixture.

  • Press mixture into the loaf pan, smoothing the top.

Bake 50-60 minutes. Let stand 15 minutes before slicing.

Servings: 6

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Corn Bread Tamale Pie

Printable Version: Corn Bread Tamale Pie Recipe (PDF: 1.27MB/1 page)

  • 1 package (7-14 oz.) corn muffin mix (plus ingredients needed per package instructions to make the corn muffins)

Heat oven to 425°F.

  • Prepare muffin mix batter according to package directions.

  • 3 cups refrigerated leftover chili OR two cans (15-16 oz.) chili
  • 1 can (15-16 oz.) corn, drained OR 2 cups frozen corn
  • No-stick cooking spray
  • Mix chili with corn. Put mixture in a 8 or 9-inch baking dish that has been coated with no-stick cooking spray.
  • Spread spoonfuls of corn muffin batter on top of chili.

Bake 25-30 minutes until corn muffin mix is brown and chili bubbles.

Cut into squares or wedges for serving.

Servings: 6

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Mostaccioli

Printable Version:Mostaccioli Recipe (PDF: 1.31MB/1 page)

  • 1 box (14-16 oz.) mostaccioli pasta

Heat oven to 350°F.

Cook mostaccioli following package directions. Drain.


  • 1-2 pounds reduced-fat Italian sausage
  • 2 jars (24-28 oz.) spaghetti sauce
  • 4 cups mozzarella cheese

Cook ground sausage in large frying pan over medium heat until brown throughout. Remove from heat and drain.

Add mostaccioli, sauce and 2 cups cheese. Mix well.


  • No-stick cooking spray

For a variation, add:

  • 1/4 cup chopped parsley

Spoon into 9x13-inch baking dish that has been coated with no-stick cooking spray.

Cover and bake for 45 minutes or until bubbly.

Top with remaining 2 cups of cheese and parsley. Bake uncovered for 10 minutes longer or until cheese is melted.

Servings: 6


Serving idea:

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Pot Roast

Printable Version: Pot Roast Recipe (PDF: 1.24MB/1 page)

  • 2 Tbsp vegetable oil
  • 3-3 1/2 pounds boneless beef roast (rump, chuck or round)

Heat oil over medium-high heat in a large pot or Dutch oven. Add roast.

Cook and turn until outside of roast is brown.


  • 1 envelope dry onion soup mix
  • 2 1/2 cups water

Blend dry soup mix with water. Add to pot and bring to a boil over high heat.

Reduce heat to low. Cover and cook just below boiling for 2 hours, turning roast occasionally.


  • 4 medium potatoes, peeled and cut into 1-inch pieces
  • 4 carrots, sliced

Add potatoes and carrots. Cover and cook another 30 minutes or until vegetables and meat are tender.

Servings: 8


OTHER COOKING OPTIONS:

Slow Cooker (Crock Pot)

Layer roast on top of vegetable sin slow cooker. Add soup mix combined with water. Cover and cook on low 8-10 hours or on high 4-6 hours or until roast is tender.

Oven

Heat oven to 325°F. Combine soup mix with water. Place roast and soup mixture in a covered baking dish or roaster. Bake for 1 hour 45 minutes. Add potatoes and carrots. Cover and bake 45 minutes or until beef and vegetables are tender.

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