Ground Beef Collection
Source of Recipe
C. Watson
Recipe Introduction
GROUND BEEF COLLECTION INCLUDES CHEESY MEATLOAF or MEATBALLS, TACO FILLING, MINNIE'S STEW, and LASAGNA.
SHOPPING LIST
5# GROUND BEEF
4 EGGS
1 DOZ TORTILLAS (corn or flour...your choice!)
2 28 OZ CAN REDI-CUT TOMATOES
1 16 OZ CAN GREEN BEANS or 1/2 to 3/4 LB FRESH
1 8 OZ PKG LASAGNE NOODLES
1 12 OZ CAN TOMATO PASTE
12 OZ RICOTTA CHEESE
16 OZ PARMESAN CHEESE
12 OZ MOZZARELLA CHEESE
4 OZ LO-FAT COTTAGE CHEESE
1/4 LB MUSHROOMS
1 CARROT (buy a bunch, snack on the rest!)
1 BUNCH GREEN ONIONS
1 RIB CELERY (buy a bunch, snack on the rest!)
1 BUNCH FRESH PARSLEY or 1/2 CUP DRIED
3 LARGE ONIONS
2-3 POTATOES
FRESH GARLIC, 3-4 cloves
CHECK PANTRY FOR SEASONINGS, buy if you need: fennel seed, chili powder, sage, cumin, oregano, basil, salt and pepper. You will also need 2 slices of bread for the meatloaf.
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PROCESS
WE WILL PREPARE INGREDIENTS FOR ALL THE RECIPES AND THEN ASSEMBLE THEM, AND STORE IN THE APPROPRIATE CONTAINERS. COOKING OR REHEATING INSTRUCTIONS FOR THE FINISHED PRODUCT WILL BE GIVEN LAST.
SET ASIDE 1 LB RAW GROUND BEEF (for the meatloaf)
PUT THE REMAINING BEEF IN A ROASTING PAN, cook in the oven at 350 until browned, mash it with potato masher every 10 minutes to help break it up while it's cooking....DO NOT OVERCOOK. It should take about 30-40 minutes. The internal temperature of the meat should be 155F. When done, drain and set aside. ***Depending on fat content, you should have about 9 C cooked ground beef.
QUARTER 1 ONION, set aside, and chop the rest.
SAUTE CHOPPED ONIONS, set aside.
CHOP PARSLEY, set aside.
CHOP MUSHROOMS, set aside.
ASSEMBLE THE MEATLOAF
PUREE CELERY, CARROT, AND GREEN ONIONS in the food processor, or mince very fine.
COMBINE THE PUREE WITH THE FOLLOWING (mix in a large bowl...use your hands!)
RAW GROUND BEEF
2 SLICES OF BREAD, crumbled
2 EGGS
1 tsp FENNEL SEED
1 C FRESH PARSLEY(or 1/2 C dried)
1/2 C RICOTTA
1/2 C LOW-FAT COTTAGE CHEESE
1 C CHOPPED MUSHROOMS
SHAPE INTO A LOAF in a breadloaf pan that has been sprayed with non-stick spray.
SPRINKLE TOP WITH 1/2 C PARMESAN CHEESE, cover and freeze.
FOR MEATBALLS, shape into golf ball sized meatballs and bake at 350 for about 30 minutes, or until browned. Cool and freeze.
YOU HAVE NOW FINISHED THE MEATLOAF and will make the TACO FILLING next.
DIVIDE COOKED BEEF into 3 portions. You should have about 3 C each but it is not important if you do not have exactly the 3 cups.
COMBINE THE FOLLOWING:
3 C COOKED GROUND BEEF
1/2 C SAUTED ONIONS
2 T CHILI POWDER
1 tsp SAGE
1 tsp CUMIN
SALT TO TASTE
FREEZE. Each portion will fill 12 tacos. Use ready made shells or warm fresh tortillas on open burner for soft tacos.
WE WILL NOW ASSEMBLE MINNIE'S STEW, but while we do this COOK LASAGNA NOODLES ACCORDING TO DIRECTIONS, drain and set aside.
WASH AND QUARTER 2-3 medium potatoes, boil until they are just beginning to be tender, drain and set aside.
COMBINE 3 C (approx) COOKED BEEF with:
1 28 OZ CAN REDI-CUT TOMATOES
1 16 OZ CAN GREEN BEANS, or 2 C fresh
1 WHOLE ONION, quartered
THE COOKED POTATOES
1 tsp GARLIC
1 tsp OREGANO
1 tsp ROSEMARY
1 tsp BLACK PEPPER
PUT IN A 4 QT CONTAINER OR SMALLER CONTAINERS AND FREEZE
WE WILL NOW ASSEMBLE THE LASAGNA
LASAGNA SAUCE: COMBINE AND SIMMER THE FOLLOWING
3 C (approx) COOKED GROUND BEEF
1 C SAUTED ONIONS
1 tsp MINCED GARLIC
1 T OREGANO
1 T PARSLEY
1 tsp BASIL
3 C REDI-CUT TOMATOES (this is approximately one 28 oz can)
1 12 OZ CAN TOMATO PASTE
FILLING: COMBINE THE FOLLOWING
1 C RICOTTA CHEESE
1 C LOW FAT COTTAGE CHEESE
2 EGGS
1/2C FRESH PARSLEY, or 1/4 C dried
1/2 C PARMESAN CHEESE
1/2 tsp BLACK PEPPER
SLICE THE 12 OZ MOZZARELLA CHEESE
ASSEMBLE THE LASAGNA: this will make one 1/2 hotel pan or two 11 1/2" X 9" pans. The direction are for the hotel pan. If using the two smaller pans, place them side by side and do them together.
SPRAY THE BOTTOM OF PAN with non-stick spray
SPREAD JUST ENOUGH SAUCE TO COVER THE BOTTOM OF PAN(S)
LAYER THE BOTTOM WITH 1/3 OF THE COOKED NOODLES
SPREAD WITH 1/2 OF THE CHEESE FILLING
ADD A LAYER OF 1/2 THE SLICED MOZZARELLA
SPREAD 1/3 OF THE MEAT SAUCE
REPEAT THE 4 LAYERS
LAYER THE REMAINING NOODLES
SPREAD REMAINING SAUCE
SPRINKLE WITH 1 C PARMESAN CHEESE
COVER AND FREEZE
COOKING and REHEATING INSTRUCTIONS
CHEESY MEATLOAF, serves 4-6. Thaw and bake uncovered at 350 for 30-40 minutes. To microwave, cook on HI for 15-25 minutes...internal temp should be 165f.
TACO MEAT, makes 12 tacos. Thaw and fill fried or warmed tortillas. Garnish with lettuce, tomato and shredded cheese, or ???. Be creative!
MINNIE'S STEW, serves 4-8. Thaw and simmer 20-30 minutes, or microwave 20-30 minutes on LOW. Serve with flour tortillas or crusty french bread.
LASAGNA, serves 8-20!!, depending on serving size. Thaw and bake uncovered at 375 for 40-60 minutes or until browned. It is best to cook this in the oven, but if you need to microwave it then thaw and cook on MED-HI about 20 minutes, rotating 4 times. INTERNAL TEMPERATURE should be 165F.
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