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Bacon, Cheddar, and Beef Links

Bacon, Cheddar, and Beef Links

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Place the beef and bacon on a rimmed baking sheet, transfer to the freezer. And chill until crunchy on the exterior but not frozen solid.

In a small bowl, combine the water, salt, black pepper, thyme, and horseradish and stir to combine.

Nest a large mixing bowl in a bowl filled with ice. Grind the meat and bacon through the small die of the grinder into the bowl set on ice.

Add the spice mixture to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl. Fold the cheddar cheese into the sausage.

Spoon 2 tablespoons of the meat mixture into the nonstick frying pan and spread into a thin patty. Cook the test patty over lower heat until cooked through but not browned. Taste for seasoning and adjust if necessary.

Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum-seal the farce.

Stuff the sausage into the hog casings and twist into links.

The sausages can be grilled or the links can be smoked at 170ºF/77ºC, until the internal temperature of the sausage reaches 145º F/63 ºC, 45 to 60 minutes. The sausages are then fully cooked, and can be reheated on the grill when you’re ready to eat them.

Bacon Cheeseburger Biscuit Casserole

Bacon Cheeseburger Biscuit Casserole is an easy ground beef dinner recipe loaded with diced onions, condensed cheddar cheese soup, ketchup, mustard, crumbled bacon and shredded cheese all topped with pieces of Pillsbury biscuits.

Bacon Cheeseburger Biscuit Casserole is a hearty casserole the whole family will love.

This easy dish has all the flavours of a bacon cheeseburger in casserole form.

This cheeseburger casserole recipe takes about forty minutes from start to finish and serves six people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this casserole, I started by dumping two pounds of lean ground beef into a large saute pan over medium-high heat.

I crumbled the ground beef well as it cooked.

Once the ground beef was fully cooked, I drained the grease from the pan.

I reduced the heat to medium-low and added some diced yellow onions to the pan.

I stirred well and left the ground beef and onions to continue cooking for a couple minutes.

Then I added some condensed cheddar cheese soup, ketchup and mustard to the pan.

I stirred until all of the ingredients were fully combined.

Then I added some salt, pepper, garlic powder and onion powder to the pan.

Then I added some crumbled bacon to the pan.

Then I dumped the ground beef mixture into a greased 9 x 13 inch baking dish and spread it out evenly.

I sprinkled some shredded mozzarella and cheddar cheese on top of the beef mixture.

Then I sprinkled some crumbled bacon on top of the cheese.

I opened a package of Pillsbury refrigerated biscuits and cut each biscuit into six pieces.

Then I sprinkled the pieces of biscuit dough on top of the casserole, spacing them out as evenly as possible.

I placed the dish in the oven and baked the casserole until the biscuit pieces were nicely browned on top.

Then I removed the dish from the oven and let the casserole sit for a few minutes before serving.

This hamburger casserole loaded with cheese and bacon is sure to be a crowd pleaser.

If you are looking for a simple and delicious ground beef dinner recipe, then you need to try this Bacon Cheeseburger Biscuit Casserole!

More Easy Ground Beef Casserole Recipes You’ll Love…


Ingredients You’ll Need to Make This Bacon Cheeseburger Biscuit Casserole:

Recipe Summary

  • 1 tablespoon salted butter
  • 4 slices bacon, finely chopped
  • 1 medium onion, diced
  • 1 large clove garlic, diced
  • 1 pound lean ground beef
  • 1 tablespoon dark red chili powder
  • 1 ½ teaspoons dark red chili powder
  • 1 ½ teaspoons smoked paprika
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper, or more to taste
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 (12 fluid ounce) can or bottle beer
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon chipotle hot sauce, or more to taste
  • 1 (16 ounce) can black beans
  • 1 (16 ounce) can red kidney beans

Melt butter in a large pot over medium heat. Add bacon and cook until bacon begins to brown, about 4 minutes. Add onion, cover, and cook until translucent, 4 to 8 minutes. Add garlic cook and stir for 2 minutes.

Increase heat to medium-high. Add ground beef and cook and stir until browned and crumbly, 6 to 10 minutes. Stir in chili powder, paprika, cumin, salt, and cayenne pepper cook for 2 to 4 minutes. Add tomatoes, beer, tomato sauce, Worcestershire, and hot sauce stir well.

Reduce heat to medium-low. Cover partially and cook until reduced, 30 to 45 minutes. Stir in black and kidney beans. Cook for an additional 10 to 15 minutes. Serve hot.


  • Keep Meat Cold: Keep the meat mixture cold and handle as little as possible.
  • Bacon: Chop the bacon very finely so as to add flavor without changing the feel of the meatball. Larger chunks will significantly change the texture.
  • Oven Only: To avoid burning the bacon on the outside, make sure to cook these meatballs in the oven only.


Meatballs are easy to customize and play with to create different variations.

  • Meat: Swap out the ground beef for ground chicken in this recipe. If you want to use ground turkey, add a tablespoon of olive oil to the mixture since it’s a leaner meat.
  • Cheese: Everything’s better with cheese so stuff your meatballs with mozzarella, cheddar, goat cheese or any other cheese you prefer.
  • Seasonings: Add chili powder, oregano, cumin and red pepper flakes for a Mexican seasoning or dill and basil for an easy Greek seasoning.

Air Fryer Bacon Meatballs

This recipe can easily be made using an air fryer. Follow the recipe but instead of placing them into the oven, simply place them into an air fryer sprayed with nonstick cooking spray. Make sure not to overcrowd the air fryer so you may need to cook them in batches.


Super Crispy Chicken Tenders

Brown Sugar Bacon Wrapped Smokies

Buffalo Wings

Buffalo Chicken Tenders


  • Serve: Make sure not to leave bacon meatballs out at room temperature for longer than 4 hours.
  • Store: Store leftover meatballs in a sealed container in the refrigerator for up to 3-4 days.
  • Freeze: Flash freeze the meatballs on a baking sheet and then transfer them to a freezer safe storage bag. They should last up to 3-4 months if stored properly.


The internal temperature of cooked meatballs should reach 165 degrees, according to the USDA Food Safety Website.

Bacon Jam

Oooh bacon jam. If you haven’t tried it. Now is the time. So good on crackers, burgers, and this sandwich. It is sweet, savory, and bursting with that delicious bacon flavor. I like to make my bacon jam with a good amount of chopped onion to help absorb the bacon flavor but the onion can be reduced or left out if needed. It only takes a few minutes to make and it will take your sandwich to the next level. Get the recipe in the recipe card below.

Some Like It HOT, Some Like It COLD

Do you like your roast beef sandwich hot or cold? Lucky for you, this sandwich can go either way! If you want to make it hot, use a griddle to heat up the beef and melt the cheese over the top. Add it to your bread and cook as you would a grilled cheese sandwich. Open it up and add the remaining ingredients and you have yourself an incredible hot roast beef sandwich!

Cheese, lettuce, onions and horseradish cream are always a solid, common choice. Take it to the next level and add some bacon jam and blue cheese!

Boar’s Head brand or any specialty deli brand is a good choice. Try to avoid the cheap, pre-packaged stuff. If you are going to make these sandwiches, try to get fresh deli slices. We always get “rare” roast beef slices. They taste better than the brown/gray “well done” slices.

YES! Deli roast beef is perfectly safe to eat cold. Much like deli-sliced turkey and ham, it is cooked first and cooled for slicing. Even if it is labeled as “rare”.

Some popular sliced cheese choices for roast beef sandwiches are Provolone, Swiss, Cheddar, Havarti, Muenster, or Pepper Jack.

Loaded Ground Beef and Potatoes Skillet Recipe Walkthrough

The stovetop portion of this recipe cooks fast so I&rsquod start with slicing your taters. I went with the same red and gold mini potatoes I used in my rosemary parmesan potatoes and cheesy air fryer potatoes recipes, but you&rsquore welcome to use any tater you&rsquod like.

If you use a starchier potato like a russet, you may need to extend the bake time or cut thinner slices. As you may be able to tell from the photo below, I did a rough 1/4-1/2&Prime slice with a knife. Don&rsquot sweat perfection here.

Cooking the Bacon and Ground Beef

If I could change one thing about my ever popular sticky sweet ground beef and broccoli recipe it would be cooking raw bacon in the pan before the beef instead of using precooked bacon. Though it was meant to be a super fast recipe, I guess.

Anyway, that&rsquos what you&rsquoll do for this ground beef and potatoes skillet. Cook a bit of bacon in a cast iron skillet, drain the grease, then cook some ground beef to soak up all that flavor.

You can see in the photos above that I like to chop my bacon raw before pan frying. I find this allows the bacon to cook faster and more evenly. Feel free to throw the slices straight in the pan and crumble later, though.

I&rsquove made some slight seasoning adjustments based on reader feedback to pack a bigger flavor punch. You can always salt and pepper to taste at the end, too.

Since I just gave my spiel on browning ground beef in yesterday&rsquos sweet chili ground beef and brussels sprouts recipe, I&rsquoll spare you that and give you the cliffs notes. Don&rsquot be afraid to leave the ground beef alone in the skillet to develop a little crust before breaking apart to finish cooking.

If you&rsquod like to add even more flavor to your beef, check out the burger sauce I used in my low carb bacon cheeseburger skillet.

Adding the Potatoes, Milk, and Cheese to Bake

In my first test of this ground beef and potatoes skillet I simply tossed the potatoes in the cooked ground beef. It was fine, but I found taking the extra step to add a bottom layer of potatoes made the finished product much easier to serve and eat.

The recipe calls for skim milk and unlike some other recipes of mine, I wouldn&rsquot recommend making substitutions here. A lack of protein content in something like almond milk could make things a bit soupy. And the same goes for beef or chicken broth&mdashyou may need to cook forever to reduce the broth enough.

If you&rsquore using a lower fat cheese or hard cheese like parmesan, you might want to cover with foil or save the cheese for the last 10-15 minutes of baking.

P.S. Don&rsquot use a lower fat cheese. The extra calories are worth it.

Recipe Summary

  • 1 pound ground beef
  • ½ cup shredded Cheddar cheese
  • ½ cup bacon bits
  • 2 tablespoons prepared horseradish
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 4 hamburger buns

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Mix ground beef, Cheddar cheese, bacon bits, horseradish, garlic powder, salt, and pepper in a large bowl. Divide beef mixture into 4 equal parts and shape into patties.

Grill on the preheated grill until patties are no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C) for well-done.

Serve patties with hamburger buns.

Bacon, Cheddar, and Beef Links - Recipes

Cheddar Bacon Ranch Burgers

(Referral links are used in this post.)

We love bacon. And we love cheese. And we love beef. And, really, almost everything is a little better with some ranch flavor. The folks at the Colts Best Tailgate Contest asked me to come up with some fun tailgating recipes, and I knew this would be perfect. You just can’t go wrong with these Cheddar Bacon Ranch Burgers – you get all the good stuff in one yummy package!

There are a few tricks to making these burgers come out just right. The first trick is to use the right meat. You’ll want to use a mid-range ground beef for these burgers (something in the 85-90% lean range). Ground chicken and turkey have so little fat that the patties won’t hold together. Leaner meats also stick to the grill, and the cheese is going to give us enough sticking problems! And don’t worry if your ground beef is a different color on the inside than it is on the outside – that’s perfectly normal.

The ranch dressing mix makes these burgers just a tiny bit dry. A dry burger will fall apart on the grill, and we don’t want that! Add in some Worcestershire sauce and water when you’re mixing the ground beef to make sure the burger patties have enough moisture.

Dive right in with your hands to mix everything together. That really is the easiest way to get the ranch mix, Worcestershire sauce, cheese, and bacon mixed evenly with the beef.

I used to hand-make all my burger patties. It was fun, but I could never get them quite even or quite round, and then they didn’t cook evenly. This burger press is so easy to use, and makes it a breeze to get evenly sized and shaped burgers. Using a burger press for these patties also means that you can get them packed nice and tightly. And, you guessed it, a firmly packed burger patty is less likely to fall apart on the grill!

The last trick is actually on the grill. Using cheese mixed into the burger patties means the burgers will stick to the grill a little bit. Preheat the grill to medium, then oil the grates. (Pour canola or vegetable oil on a paper towel, hold that in some tongs, and rub the grill grates. Be generous with the oil, but be careful of flame ups!) Put the burgers on the oiled grill. After about 2 minutes, use a spatula to gently loosen the burgers from the grill, but don’t flip them just yet. They need to cook a little bit longer before you flip them, or they will fall apart. Cook the burgers for 3-5 minutes on each side (turning once, carefully), until the internal temperature reaches 160 degrees F.

What’s your favorite way to enjoy a hamburger?

Paleo and Whole30 Beefy Bacon Chili

Have you thought to combine ground beef and bacon in a chili? This Paleo and Whole30 beefy bacon chili will convince you to start, like, right now.

This chili is meaty, succulent, and flavor-packed. It’s great on its own, or atop an uncured sausage.

While this chili is rich and hearty, it’s also fairly nutritious, with wholesome ingredients like ground beef, uncured bacon, onion, tomato paste, and a spice blend that includes chili powder, smoked paprika, and cinnamon.

Watch the video: 7 Hearty Ground Beef Meals Youll Make Again u0026 Again (June 2022).


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