Recipes tagged with « Ground Beef »
Tangy Teriyaki Meatballs
Ground beef formed into firm balls baking until golden, then simmered in a tangy glaze. Uses panko for lighter texture replacing plain crumbs. Instead of ketchup, tomato paste with honey shifts the sweetness and acidity. Garlic powder swapped for fresh shallots for mellow sharpness. Sauce thickened with arrowroot, giving sheen and clarity. Simmer time adjusts to let flavors fuse but not dry out meatballs. Garnished with black sesame seeds and fresh chives, adding color and crunch. Prep and cooking guided by look and feel—golden crust, glossy dark sauce. Efficient steps to avoid soggy meatballs while keeping them juicy.
Twisted Velveeta Melts
Ground beef browned until crumbly, drained thoroughly. Soft Velveeta cubes melted with garlic powder and thyme, Worcestershire sauce for punch. Mixture spread thick on rye crispbreads, broiled briefly. Cheese bubbling, edges crisp. Serve hot, messy, satisfying. Sub: cheddar instead Velveeta, or ground turkey for less fat. Rye crispbreads swapped for toasted naan or sturdy artisan crackers. Watch salt — garlic salt plus Worcestershire adds sodium quickly. Timing flexible; want cheese melted, meat hot, bread toasty. Total about 35 minutes with prep. 20 portions, each 230 calories, balanced macros. Simple, bold layering, efficient steps.
Green Bean Tot Casserole
Ground beef browned fine, green beans drained, tater tots crisped first. Mayonnaise and cream bind with sharp cheddar and mozzarella. Celery, mushrooms, and onion softened in garlic butter. Casserole layered, baked until bubbly and browned edges tell the story. Swap sour cream for mayo or pepper jack for cheeses. Keep an eye on garlic quantities to avoid overpowering. Timing flexible, but visuals key: bubbling sides and golden top mark readiness. Protein rich, hearty, with a hit of green beans to break the richness. A comfort dish done with deliberate technique, not guesswork.
Beef Enchiladas Remix
Ground beef braised with smoky chipotle and oregano, folded with black beans into tortillas, bathed in spicy tomato-chipotle sauce, topped with melting aji cheese. Oven-rivered heat melts cheese, melds flavors. Salsa and sour cream cooling counterbalance with tang. A robust, layered Tex-Mex staple reworked with Italian herbs and fire-roasted tomatoes for a punchy, lively dish. Practical for rushed weeknights or weekend batch cooking. Layered heat. Textural contrast from creamy beans and crisped edges. Cheese melting signals readiness. The cumin is replaced with oregano, aji cheese swaps Monterey Jack to tweak smoky notes. Use black beans instead of pinto. Total cook time just shy of 50 minutes.
Rustic Mexican Beef Pie
Ground beef baked in a flaky homemade crust infused with spice and a blend of smoky, tangy flavors. Uses a yogurt-based dough for tenderness balanced with cold butter pieces to reach flaky texture. Savory base with celery, onion, jalapeño softened slowly, then browned meat layered with chili spices, beef broth, and fresh tomatoes reduced down for a thick filling. Final touch of melting Monterey Jack cheese; option for smoky chipotle sauce instead of chili for deeper heat. Partially blind-baked crust avoids sogginess. Can freeze filling after cooking for quick future meals.