Recipe Tag: Ground Beef

Tacos with Beef & Vegetables (Taco 2) – Virtual

Heat a medium/large-sized saute pan over medium-high heat and add the oil. Once the oil is hot, add the onions and saute until translucent and beginning to brown, about 3-4 minutes.

Once the onion is cooked, add the red bell pepper and mushrooms. These vegetables will release a lot of water as they cook. Cook until most of the moisture has evaporated, about 5-7 minutes.

Add the beef and cook until pink is no longer visible, then add water, salt, taco seasoning, and worcestershire sauce.

Simmer for 5-7 minutes, stirring occasionally. Add more water if needed to keep the filling from drying out. Prepare the ingredients for the toppings (cheese, lettuce, and tomato) while the filling is simmering.

Once the taco filling is done, turn off the heat and set aside.

Toast the tortillas. This can be done in multiple different ways. One way is to heat small stainless steel pan over medium-high heat and toast the tortillas one at a time until slightly charred around the edges, about 30 seconds – 1 minute per side. If you have a gas stove, you can use tongs to place tortillas directly over a low flame, turning when brown spots begin to form on the tortillas. When finished toasting, wrap the tortillas in a cloth napkin or tin foil to keep warm.

Assemble the tacos by dividing the filling evenly between the tortillas, and top with lettuce and tomato. One taco should have about 1/4 cup of filling and 1 Tablespoon of cheese.

One Pot Beef and Bean Chili – Virtual

Heat a large sauce pot over medium-high heat. Once hot add the oil.

When oil is hot add the onions and saute until translucent and soft, about 5 minutes.

Once the onions are soft, add the garlic and saute for 2 more minutes. Add the ground beef and cook until no pink is visible. Stir often using a wooden spoon to break the beef into small pieces.

Add the remianing ingredients and bring to a boil.

Reduce heat to simmer for about 30 minutes, stirring often, to allow the flavors to develop and the chili to thicken.

Serve hot with 1 1/2 cup chili topped with with 1 Tbsp of cheese and plain yogurt.

One Pot Beef and Bean Chili

Heat a large sauce pot over medium-high heat. Once hot add the oil.

When oil is hot add the onions and saute until translucent and soft, about 5 minutes.

Once the onions are soft, add the garlic and saute for 2 more minutes. Add the ground beef and cook until no pink is visible. Stir often using a wooden spoon to break the beef into small pieces.

Add the remianing ingredients and bring to a boil.

Reduce heat to simmer for about 30 minutes, stirring often, to allow the flavors to develop and the chili to thicken.

Serve hot with 1 1/2 cup chili topped with with 1 Tbsp of cheese and plain yogurt.

Hidden Veggie Hamburger

Preheat oven to 375°F (190°C).

Place all the vegetables except the spinach in a food processor and pulse until chopped small. Alternatively, chop by hand until the vegetables are a small dice.

Place chopped vegetables onto a towel or cheesecloth and squeeze out excess liquid from vegetables. This will prevent the burgers from getting soggy.

Place the ground beef, chopped vegetables, egg, bread crumbs, Worcestershire sauce and black pepper into a large bowl.

Combine all ingredients together by hand until well mixed. Shape the burger mixture into 5 4-ounce patties.

Line a baking sheet with foil and spray with cooking spray. Place the patties in a single layer onto the baking sheet.

Cook the burgers in the oven until they reach the internal temperature of 165°F (74°C) (about 30 minutes).

Add the cheese and place back in the oven for 1 minute to melt.

Serve the burgers on a toasted whole wheat hamburger bun with spinach and any other favorite condiments.

Spaghetti with Meat Sauce (Spaghetti 1)

Gather all ingredients and equipment.

Bring a large pot of water to a boil and cook spaghetti according to the package directions or until “al dente” (meaning chewy and firm, not soft or mushy), about 8-10 minutes. Once cooked, toss with 1/2 tsp of oil and set aside.

Heat the remaining oil in a medium pot over medium-high heat. Once hot, add the onions and cook until onions are translucent (clear) and soft, about 2-4 minutes.

Once onions are soft and have begun to brown, add the beef.

Break up the beef with a wooden or metal spoon as it cooks. Continue to cook until no pink remains.

Add the remaining ingredients, except for spaghetti, and bring to a simmer. Simmer for about 5-10 minutes until sauce is thickened. Stir every 2-3 minutes as the sauce simmers and thickens.

Serve 3/4 cups of sauce over 2 ounces of pasta.

Spaghetti with Meat Sauce (Spaghetti 2)

Gather all ingredients and equipment.

Place the water in a large pot over high heat.

When the water boils, add the spaghetti and cook for about 15 minutes or until “al dente” (meaning chewy and firm, not soft or mushy).

Once cooked, strain and toss with 1 teaspoon of oil and set aside.

While the pasta is cooking, heat the remaining 2 teaspoons olive oil in a medium skillet over medium-high heat.

Once hot, add the onions and cook until onions are soft and begin to brown, about 2 to 4 minutes. Stir frequently.

Once the onions are soft, add the celery and cook for 2 minutes. Stir frequently.

Add the red bell pepper and cook for 2 minutes. Stir frequently.

Add the mushrooms and garlic and cook for 2 minutes. Stir frequently.

Add the beef and break it up with a wooden or metal spoon as it cooks.

Continue to cook until no pink remains.

Add the tomato sauce, Worcestershire, 1/4 cup water, basil, oregano, marjoram, thyme, pepper, and salt and bring to a simmer.

Simmer about 10 minutes until sauce is thickened, stirring every 2 to 3 minutes.

Add water 1/4 cup at a time if sauce is too thick.

Serve 3/4 cup of sauce over 1 cup of pasta.

Sauce Bolognese

Place the olive oil in a medium skillet over medium-high heat. Add the onion, celery and garlic. Reduce the heat to medium and cook, stirring frequently, until the onion has softened slightly. Add the ground beef.

Cook until the beef is browned and add the tomato paste, water, salt, pepper, tarragon, thyme, bay leaves, oregano and sage.

Reduce the heat to medium-low and cook, stirring occasionally, until the liquid has reduced to about 1/2 cup and the sauce is thickened.

Cheeseburger Pasta with Hidden Veggies

Place the onion in a food processor fitted with a chopping blade and pulse until they are the size of small dice. Set aside.

Add the mushrooms to the food processor and pulse until they are the size of a small dice. Set aside.

Add the zucchini to the food processor and pulse until they are the size of a large dice.

Set aside.

Place the olive oil in a large skillet over high heat.

Add the onion and cook for 2 minutes. Stir frequently.

Add the mushrooms and cook for 5 minutes. Stir frequently.

Add the zucchini and cook for 5 minutes until most of the liquid has evaporated. Stir frequently and adjust the heat so the vegetables do not burn.

Add the ground beef and cook for about 4 to 5 minutes until browned.

Add the tomato paste, salt, pepper, paprika garlic powder, vegetable stock, milk, and pasta to the pan.

Stir and cover the pan.

Adjust the heat to a simmer.

Cook for 10 to 15 minutes until the pasta is just tender. Stir occasionally.

Uncover, stir, and simmer for two minutes.

Remove from the heat and stir in the cheddar cheese and sour cream.

Serve.

White Bolognese

Place the olive oil in a large skillet over medium high heat.

Add the garlic and cook for about one minute. Stir continuously.

Add the onion and celery and cook for about 5 minutes. Stir frequently.

Add the mushrooms and cook for about 5 minutes. Stir frequently and adjust the heat to keep the mushrooms from browning.

Add the ground beef and cook until the beef is browned.

Add the white wine, stock, basil, oregano, marjoram, and tarragon.

Reduce the heat and simmer for 30 minutes. Stir occasionally. Add water 1/4 cup at a time as needed.

Place the water in a large sauce pan over high heat.

When the water boils, add the pasta and cook until al dente.

Just before the pasta is done, add the goat cheese and parmesan cheese to the pan with the sauce. Fold together until the cheese melts.

Drain the noodles and serve topped with the sauce.

Tuscan Meatloaf

Preheat oven to 325°F.

Mash 1/2 can of the beans together with the oregano, paprika, fennel, 3 cloves of the garlic, salt and pepper.

Mix the ground beef together mashed beans until well blended.

Fold in 1/2 can of beans.

Roll the mixture into a large ball and then shape into a loaf.  Place the loaf in the refrigerator.

Place the olive oil in a large skillet over medium heat.

Add the garlic and cook for about 3 minutes.

Add the onions, celery and carrot and cook for about 5 minutes.

Add the diced tomatoes, stir and add the second can of white beans and sliced olives and the water.

Place the meatloaf in the pan.

Place the pan in the oven.

Cook for about 90 minutes basting the top occasionally with the tomato sauce.

Cook until the internal temperature is 150°F.

Remove from the oven and let rest for about 5 – 10 minutes before slicing.