Big Batch Cooked Ground Beef Recipes
BIG-BATCH SEASONED GROUND BEEF
Here's how to cook 4 pounds of ground beef, then turn it into pasta sauce, casseroles, tacos, chili, and more in the weeks to come.
Provided by Anna Stockwell
Categories Ground Beef Beef Sunday Stash Kid-Friendly Small Plates
Yield Makes about 8 cups
Number Of Ingredients 3
Steps:
- Heat oil in a large heavy pot or Dutch oven over high. Add one-quarter (1 lb.) of the ground beef in an even layer, using your hands to break up large pieces and leaving some gaps to encourage browning (instead of steaming). Season with 1 tsp. salt. Cook, undisturbed, until bottom is deeply browned, about 3 minutes. Turn and break into smaller pieces and cook until the other side is browned, 2-3 minutes. Push over to one side of pot. Repeat with another one-quarter (1 lb.) of ground beef, seasoning uncooked meat with 1 tsp. salt. Using a wooden spatula or spoon, break meat into smaller pieces and stir to combine.
- Season remaining 2 lb. beef with 2 tsp. salt, then add to pot and cook over medium heat, stirring often and breaking into small pieces, until all meat is cooked through and most (but not all) of the liquid is evaporated from bottom of pot, 12-15 minutes. Let cool to room temperature.
- Do Ahead:
- Ground beef can be made 5 days ahead. Divide among airtight containers and chill, or freeze up to 3 months.
BIG-BATCH BEEF SAUCE
"I prepare this beef mixture on weekends when I have a little more time," relates Debbie Hodge of Kitscoty, Alberta. "Having it in the freezer is a real time-saver during the week and a great way to serve unexpected guests." She uses the versatile sauce to get a head start on casseroles, stews and several swift suppers she shares here.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield about 15 cups total.
Number Of Ingredients 13
Steps:
- In a Dutch oven over medium heat, cook beef, onions, celery and garlic until meat is no longer pink and vegetables are tender; drain. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 1 to 1-1/2 hours, stirring occasionally. Cool. , Transfer to freezer bags or containers, about 2 cups in each. May be frozen for up to 3 months.
Nutrition Facts : Calories 437 calories, Fat 21g fat (9g saturated fat), Cholesterol 111mg cholesterol, Sodium 1271mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 6g fiber), Protein 43g protein.
BIG BATCH COOKED GROUND BEEF
Freeze in 1 to 2 cup portion containers or in loose pieces as directed below so you can scoop out as much as you need in your favourite pasta sauce, chili, soup or casserole recipe.
Provided by Dancer
Categories Onions
Time 35m
Yield 10 cs.
Number Of Ingredients 3
Steps:
- Cook ground beef in stockpot or Dutch oven, using medium-high heat for 9 to 10 minutes, breaking into small chunks with back of spoon until browned and completely cooked.
- Drain in colander.
- Return to pot and add onion and garlic; simmer uncovered for 12 to 15 minutes until vegetables are soft.
- Spread mixture out in a single layer onto several foil-lined baking trays; cover loosely with plastic wrap and freeze just until meat is firm (about 1 hour).
- Loosen frozen beef into chunks and scoop into freezer bags or containers.
- Freeze for up to 3 months.
- Add frozen beef to recipes calling for browned ground beef, you may need to increase the recipe’s cooking time slightly.
Nutrition Facts : Calories 410.4, Fat 27.3, SaturatedFat 10.7, Cholesterol 123.4, Sodium 121.3, Carbohydrate 4.8, Fiber 0.6, Sugar 1.9, Protein 34.2
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- Cook ground beef in Dutch oven over medium-high heat for 8 to 10 minutes, breaking into chunks with wooden spoon while cooking, until meat reaches temperature of 160ºF (71ºC) throughout when tested with a digital instant-read thermometer. Drain, and return to pot. Add onion and garlic simmer for 12 to 15 minutes until vegetables are softened.
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- Stuffed Peppers or Eggplant. Stuff bell peppers or eggplant with a mixture of cooked beef, sautéed onions and garlic, cooked rice or other grains, diced tomatoes, and spices or herbs.
- Larb-Inspired Lettuce Cups. Spoon ground beef into lettuce leaves and serve with a simple dipping sauce along with scallions, mint, basil, and crushed peanuts.
- Hummus Bowls. Reheat beef in a little vegetable oil with a pinch each of cinnamon, coriander, and black pepper. Serve over hummus topped with a lemony tomato salad.
- Pasta, Pasta, Pasta. The simplest version: add cooked meat to gently simmering marinara and stir to combine. Serve. Slightly more interesting version: add meat to a cinnamon-infused tomato sauce, toss with cooked pasta, top with feta, and bake at 350° until heated through, about 10 minutes.
- Meat Pies. Fill squares of store-bought puff pastry with ground beef, sautéed onions and garlic, and the cheese of your choice (cheddar and mozzarella both work well here).
- Enchiladas. Follow our super-fast skillet method for making an enchilada casserole, subbing in cooked ground beef for the shredded chicken. Or, if you have more time, make this version of the real deal with beef instead of pork.
- Loaded Baked Potatoes. Top baked white or sweet potatoes with seasoned beef and a good sprinkling of your favorite cheese. A dollop of sour cream never hurt either.
- Shepherd's Pie. Have leftover mashed potatoes on hand? Sauté some sliced onions and a little garlic, toss in some of the ground beef with a little tomato paste and a dash of Worcestershire, and add a handful of peas.
- Spicy Noodles. Throw two cups of browned beef into this incredibly delicious clear-your-fridge recipe for hot sesame noodles. Hot Sesame Noodles with Scallions and Pork.
- Simple Sloppy Joes. Mix the beef with your favorite barbecue sauce, spoon it onto soft rolls, and call it Sloppy Joes. Feeling fancy? Mix in some sautéed onions.
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From myrecipes.com
4.5/5 (16)Servings 15-18
- Cook ground chuck, in batches, in a large skillet over medium-high heat about 5 minutes, stirring until meat crumbles and is no longer pink; drain. Place meat in a 6-quart slow cooker; stir in onions, next 12 ingredients, and, if desired, beans. Cook, covered, at HIGH 5 to 6 hours or at LOW 6 to 8 hours. Remove and discard bay leaf. Serve with desired toppings.
- Cooktop preparation: Cook ground chuck, in batches, in a large Dutch oven. Drain beef and return to Dutch oven. Add onions, next 12 ingredients, and, if desired, beans. Bring to a boil over medium-high heat; reduce heat, cover, and simmer 4 to 6 hours. Remove and discard bay leaf.
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