Kasha And Beef Supper Recipes

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BEEF AND KASHA MEXICANA



Beef and Kasha Mexicana image

Skillet dinner ready in 25 minutes! Serve your family this beef, kasha and vegetables dish with taco seasoning flavor - perfect for Mexican cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 11

1 lb extra-lean (at least 90%) ground beef
1 small onion, chopped (1/2 cup)
1 cup uncooked buckwheat kernels or groats (kasha)
1 can (14.5 oz) diced tomatoes, undrained
1 can (4.5 oz) chopped green chiles, undrained
1 package (1.25 oz) 40%-less-sodium taco seasoning mix
2 cups frozen whole kernel corn (from 1-lb bag), thawed
1 1/2 cups water
1 cup shredded reduced-fat Cheddar cheese (4 oz)
2 tablespoons chopped fresh cilantro, if desired
2 tablespoons sliced ripe olives, if desired

Steps:

  • In 12-inch skillet, cook ground beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in kasha until kernels are moistened by beef mixture.
  • Stir in tomatoes, chiles, taco seasoning mix, corn and water. Heat to boiling. Cover; reduce heat to low. Simmer 5 to 7 minutes, stirring occasionally, until kasha is tender.
  • Sprinkle cheese over kasha mixture. Cover; cook 2 to 3 minutes or until cheese is melted. Sprinkle with cilantro and olives.

Nutrition Facts : Calories 300, Carbohydrate 33 g, Cholesterol 50 mg, Fiber 5 g, Protein 23 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 5 g, TransFat 0 g

KASHA AND BEEF SUPPER



Kasha and Beef Supper image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Supper ready in 25 minutes! Try hearty beef in a new way - a delicious meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

2 cups Progresso™ beef broth (from 32 oz carton)
1 cup uncooked kasha (roasted buckwheat groats)
1/2 pound extra-lean ground beef
1 medium stalk celery, sliced (1/2 cup)
4 medium green onions, sliced (1/4 cup)
1 can (14 1/2 ounces) diced tomatoes with crushed red pepper and basil, undrained
1/4 teaspoon pepper

Steps:

  • Heat broth to boiling in 2-quart saucepan. Stir in kasha; reduce heat to medium. Cover and cook about 7 minutes or until tender; drain if needed.
  • Meanwhile, cook beef, celery and green onions in 10-inch nonstick skillet over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain.
  • Stir tomatoes and pepper into beef mixture. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Stir in kasha; cook until thoroughly heated.

Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 35 mg, Fiber 4 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 6 g, TransFat 0 g

KASHA



Kasha image

A wonderful merging of flavors and textures! This beef and bulgur wheat veggie delight is just a little spicy and sure to warm the tummy.

Provided by Traveling_Is_Love

Categories     Main Dish Recipes     Casserole Recipes

Time 30m

Yield 4

Number Of Ingredients 8

½ pound ground beef
2 stalks celery, chopped
2 green onions, chopped
1 cup diced tomato
2 cups beef broth
1 cup bulgur (cracked wheat), uncooked
salt to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
  • Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.

Nutrition Facts : Calories 318 calories, Carbohydrate 29.5 g, Cholesterol 48.2 mg, Fat 15.9 g, Fiber 7.4 g, Protein 15.8 g, SaturatedFat 6.4 g, Sodium 458.5 mg, Sugar 1.8 g

BEEF AND KASHA MEXICANA



Beef and Kasha Mexicana image

Trying to eat healthier but also looking to save money on dinner? Mixing ground meat with whole grains is a good way to do both. Here, kasha, a whole grain made from buckwheat, adds a delicious toasty flavor when mixed with ground beef, while also stretching the meat to make six servings. (From Betty Crocker's "Money Saving Meals" cookbook).

Provided by PSU Lioness

Categories     One Dish Meal

Time 28m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb extra lean ground beef or 1 lb extra-lean ground turkey
1 small onion, chopped (1/2 cup)
1 cup buckwheat groats or 1 cup dried kasha, kernels uncooked
1 (14 1/2 ounce) diced tomatoes, undrained
1 (4 1/2 ounce) can chopped green chilies, undrained
1 (1 ounce) package low-sodium taco seasoning
2 cups frozen whole kernel corn, thawed
1 1/2 cups water
1 cup reduced-fat cheddar cheese, shredded
2 tablespoons fresh cilantro, chopped (optional)
2 tablespoons ripe olives, sliced (optional)

Steps:

  • In a 12" skillet, cook ground beef and onion over Medium-High heat for 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir in buckwheat kernels until moistened by beef mixture.
  • Stir in tomatoes, chiles, taco seasoning mix, corn and water; heat to boiling.
  • Cover; reduce heat to Low. Simmer 5-7 minutes, stirring occasionally, until buckwheat is tender.
  • Sprinkle cheese over buckwheat mixture. Cover and cook 2-3 minutes or until cheese is melted.
  • Sprinkle with cilantro and olives before serving, if desired.

KASHA AND BOWTIES (KASHA VARNISHKAS)



Kasha and Bowties (Kasha Varnishkas) image

Kasha is actually buckwheat and is a whole grain. It is mixed with onions and egg noodles to make this very simple and traditional Western European side dish. It is a staple at our holiday table and delicious drenched in pot roast or turkey gravy.

Provided by Lobbylady

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 6

1 (13.75 ounce) can chicken broth
¾ cup kasha (toasted buckwheat groats)
1 (12 ounce) package bow tie-shaped egg noodles
2 tablespoons olive oil
2 onions, diced
1 pinch salt and pepper to taste

Steps:

  • In a saucepan, bring the chicken broth to a boil with the kasha. Reduce the heat and simmer, uncovered, for 15 minutes.
  • Bring pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and rinse with cold water.
  • Pour the oil in a skillet over medium heat. Cook and stir the onions in the oil until lightly browned, 7 to 10 minutes. Stir the drained pasta and kasha into the onions, and season to taste with salt and pepper.

Nutrition Facts : Calories 345.3 calories, Carbohydrate 59 g, Cholesterol 48.7 mg, Fat 7.7 g, Fiber 4.6 g, Protein 11.1 g, SaturatedFat 1.4 g, Sodium 331.1 mg, Sugar 2.9 g

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