Elevated Ground Beef Recipes

January is National Slow Cooking Month and National Soup Month, so we had to find a recipe that uses both and who better to show us than the Minnesota Beef Council. Beef enchilada soup is a perfect use for your leftovers and comes together fast. Ashley Kramer from the beef council shares with us today some recipes.

Recipe #1 Beef Enchilada Soup

Ingredients:

  • 2 pounds Ground Beef (93% lean or leaner)
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (19 ounces) mild enchilada sauce
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) sweet corn, drained
  • 1 can (4 ounces) diced green chilies
  • 2 packets (1 ounce each) taco seasoning mix

Garnishes:

  • Flour tortilla strips, shredded cheese, sliced avocado, sour cream, taco seasoning (optional)

Directions:

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 12 to 15 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
  2. Transfer beef into 4-1/2 to 5-1/2-quart slow cooker; add all other ingredients. Cover and cook on HIGH 2 hours or LOW 4 hours until flavors are blended. Garnish soup with tortillas, cheese, avocado, sour cream, and taco seasoning, as desired.

Ashley’s tips:

  1. January is National Soup Month AND National Slow Cooking Month. This recipe is a great way to celebrate both!
  2. This recipe is perfect to use for leftovers.
  3. Can add flour tortilla strips, shredded cheese, sliced avocado, sour cream, or shredded cheese on top.

Recipe #2 Big Game Fritos Pie

Ingredients:

  • 2 pounds Ground Beef (93% lean or leaner)
  • 2 teaspoons olive oil, divided
  • 1 medium onion, diced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 cups beer (12 ounce can)
  • 1 can (10 ounces) diced tomatoes with mild green chiles
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons cornmeal or masa harina
  • 8 bags (1 to 2 ounces each) FRITOS® Corn Chips
  • 1-1/2 cups shredded Cheddar cheese

Directions:

  1. Preheat large Dutch oven over high heat until hot. Add 1 teaspoon olive oil and Ground Beef. Cook 8 to 10 minutes, breaking into small crumbles and stir occasionally. Work in batches if necessary to avoid overcrowding the pan and stewing the beef in its own juices. Remove beef; set aside.
  2. Heat remaining 1 teaspoon oil over high heat. Add onion; cook until evenly browned. Add cooked ground beef, chili powder, cumin, garlic and cayenne powder. Season with salt, as desired. Stir until combined.
  3. Stir in beer, tomatoes, and tomato sauce; bring to a boil. Reduce heat, cover, cook 1 hour until chili thickens. Stir in cornmeal. If chili becomes too thick, add a little water. If chili is not thick enough, simmer until desired consistency is reached.
  4. Slice or fold open bags; spoon beef chili on top FRITOS® Corn Chips. Top each bag with a sprinkle of cheddar cheese. Allow to melt slightly, then serve and enjoy.

Ashley’s tips:

  1. Since the Super Bowl is right around the corner, this would make a great game-day appetizer.
  2. Using any type of beer will work for this recipe!
  3. Keep Fritos and beef separate until serving to ensure Fritos stay crisp.
  4. Similar to taco-in-a-bag, you can top it off with raw ingredients such as onions, peppers, lettuce, or sour cream.

Recipe #3 Classic Beef Meatloaf

Ingredients:

  • 1-1/2 pounds Ground Beef (93% lean or leaner)
  • 3/4 cup panko breadcrumbs
  • 3/4 cup ketchup, divided
  • 1/2 cup minced onion
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons minced garlic
  • 1 teaspoon dried thyme
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt

Directions:

  1. Preheat oven to 350°F. Combine Ground Beef, breadcrumbs, 1/2 cup ketchup, onion, egg, Worcestershire, garlic, thyme, pepper, and salt in large bowl, mixing lightly but thoroughly. Shape beef into 8 x 4-inch loaf on rack in aluminum foil-lined broiler pan.
  2. Place on upper oven rack in 350°F oven. Bake 45 to 55 minutes, until instant-read thermometer inserted into center registers 160°F; brush with remaining 1/4 cup ketchup during last 10 minutes, if desired. Let stand 10 minutes. Cut into slices.

Ashley’s tips:

  1. Fat = flavor. You can choose a leaner percentage of ground beef like 93%, but percentages like 85% will have more flavor.
  2. Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

 

 

 

 

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