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
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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)
- 1/2 cup reduced-fat dairy sour cream
- 1 tablespoon fresh lime juice
- 1 tablespoon finely chopped fresh cilantro
- Combine Lime-Cilantro Cream ingredients in small bowl, if desired. Cover and refrigerate until ready to use.
- 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.
- 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.
- 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)
- 1 cup frozen corn, defrosted
- 1 cup chopped fresh tomato
- 2 tablespoons chopped fresh cilantro
- 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!
- 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.
- Combine Tomato-Corn Relish ingredients in medium bowl; stir in 1/4 cup salsa.
- Add remaining salsa to beef; mix well. Cover and microwave on HIGH 8 to 10 minutes or until heated through, stirring once.
- 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.
- 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.