Recipes

Let’s talk ground beef. Everybody needs a few quick “go-to” recipes when you need to fix a quick dinner. And what is better than hamburger to make it a hearty meal.

THREE STEPS TO THE PERFECT GRILLED BURGER 

  1. Set grill to medium and let heat for a minimum of 10 minutes if using gas or until coals turn white if using charcoal. Form patties and season liberally with salt and pepper. Place a dimple in the center of the burger patty to minimize shrinking and optimize cooking. 
  2. Place burgers on the grill and cook approximately 4 to 5 minutes, depending on size and thickness. Flip burger and grill an additional 4 to 5 minutes or until the center of the burger reaches an internal temperature of 160°F. 
  3. Avoid pressing down on burgers and only flip burgers once during cooking.  

BEEF LASAGNA (QUICK VERSION)

  • 1-1/2 pounds 4T Ranch Ground Beef
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1 jar (26 ounces) prepared pasta or marinara sauce
  • 1-1/2 cups water
  • 1 package (20 to 25 ounces) refrigerated or frozen cheese ravioli
  • 1 cup shredded Italian cheese blend

COOKING:

  1. Heat oven to 400°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings and return beef to skillet.
  2. Stir in salt, nutmeg and pepper; mix well. Stir in pasta sauce and water; bring to a boil. Cook 1 to 2 minutes, stirring occasionally.
  3. Coat 13 x 9-inch glass baking dish with cooking spray. Layer half the ravioli, half the beef mixture and half the cheese. Repeat with remaining ravioli, beef mixture and cheese; cover with aluminum foil. Bake in 400°F oven 15 minutes (20 minutes if using frozen ravioli). Uncover; continue baking 15 to 20 minutes or until sauce is bubbly and pasta is tender.
  4. Let stand 5 minutes before serving.

BEEF BREAKFAST BURRITOS

  • 12 ounces 4T Ranch Ground Beef
  • 1 medium red bell pepper, chopped
  • 1 small onion, finely chopped
  • 2 teaspoons ground ancho chile powder
  • 1/2 teaspoon ground cumin
  • 4 eggs, beaten
  • 2 tablespoons water
  • 1 tablespoon finely chopped fresh cilantro
  • 1/4 teaspoon salt (optional)
  • 1/3 cup reduced-fat shredded Mexican cheese blend or shredded Cheddar cheese
  • 4 medium spinach or plain flour tortillas (10-inch diameter), warmed
  • Salsa (optional)

Lime-Cilantro Cream:

  • 1/2 cup reduced-fat dairy sour cream
  • 1 tablespoon fresh lime juice
  • 1 tablespoon finely chopped fresh cilantro

COOKING:

  1. Combine Lime-Cilantro Cream ingredients in small bowl, if desired. Cover and refrigerate until ready to use.
  2. Heat large nonstick skillet over medium heat until hot. Add Ground Beef with bell pepper, onion, chile powder and cumin; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, as necessary. Remove from beef mixture from skillet; keep warm.
  3. Combine eggs, water and 1 tablespoon cilantro in medium bowl. Spray same skillet with cooking spray. Pour into skillet; cook over medium heat 2 to 3 minutes or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.
  4. Spoon beef mixture evenly in a row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with Lime-Cilantro Cream and salsa, as desired.

SOUTHWEST BEEF WRAPS

  • 1 4T Ranch Rump Roast (2-1/2 to 3 pounds)
  • 1 medium onion, quartered
  • 3 teaspoons minced garlic
  • 3/4 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 jars (16 ounces) chunky salsa, divided
  • 8 flour tortillas (10-inch diameter), warmed
  • Fresh cilantro (optional)

Tomato-Corn Relish:

  • 1 cup frozen corn, defrosted
  • 1 cup chopped fresh tomato
  • 2 tablespoons chopped fresh cilantro

COOKING:

  1. Cut beef Rump Roast into 4 even pieces. Place onion and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with beef. Add water, salt and pepper. Cover and cook on HIGH 5 to 5-1/2 hours or on LOW 9 to 9-1/2 hours or until beef is fork-tender. (No stirring is necessary during cooking.) You can also use left over roast to make up these delicious wraps!
  2. Remove beef; cool slightly. Strain cooking liquid; skim fat. Shred beef with 2 forks. Place beef in 2-quart microwave-safe dish; add 1/2 cup cooking liquid.
  3. Combine Tomato-Corn Relish ingredients in medium bowl; stir in 1/4 cup salsa.
  4. Add remaining salsa to beef; mix well. Cover and microwave on HIGH 8 to 10 minutes or until heated through, stirring once.
  5. Top each tortilla with 3/4 cup beef mixture, leaving 1-1/2-inch border around edge. Top beef with about 1/4 cup relish. Fold right and left sides of tortillas over filling; fold bottom edge over and roll up. Garnish with cilantro, if desired.

Cowboy Casserole

  • 1 lb. ground beef
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 2 c. frozen corn, defrosted or canned corn, drained
  • 2 c. canned diced tomatoes
  • 1/3 c. sour cream
  • 1 1/2 c. cheese, divided
  • kosher salt & pepper
  • 2 bags (16 oz.) frozen tater tots

Preheat oven to 375 degrees. In a large skillet over medium heat, heat 2 tablespoons oil. Add onions and cook until soft and translucent. Add beef. Brown beef and drain fat, if needed. Add garlic, chili powder and cumin. stir and cook about 2 minutes.

Add corn, tomatoes, sour cream and 1 cup cheese. Cook, stirring often, until cheese is melted and sour cream is mixed in well. Season with salt and pepper.

Pour into a 9×13 baking dish. Top with tater tots and sprinkle with remaining cheese. Bake 20-25 minutes, or until cheese is melted and tater tots are golden brown.

CHUCK WAGON CHILI

  • 2 lbs. beef stew meat
  • 1 onion
  • 2 cloves garlic
  • 2 (16 oz.) cans tomatoes
  • 1/3 c. chili powder
  • 2 tsp. ground cumin
  • 1/4 tsp. cayenne pepper
  • 2 tsp. salt
  • 1 (19 oz.) can kidney beans

Peel onion and garlic and combine with 2 cups of water in a blender or food processor. Whir until vegetables are chopped fine.

In a dutch oven, combine beef, onion and garlic liquid, tomatoes, chili powder, cumin, cayenne, and salt. Break up tomatoes with a spoon. Bring to a boil, cover, reduce heat, and simmer until meat is falling apart tender, 3 to 3 1/2 hours. For a thicker chili, uncover for the last hour. Drain and rinse kidney beans. Add to chili and heat through, about 10 minutes. Add salt if needed.

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