Make Ahead Seasoned Ground Beef And Sausage Recipes
CHEESY LAYERED MEXICAN BAKE
Enjoy this cheesy Mexican lasagna that's made with sausage, beef and beans - a hearty dinner. Use 2 cups thawed Make-Ahead Seasoned Ground Beef and Sausage to save time in the kitchen.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch nonstick skillet, cook sausage and beef over medium-high heat 5 to 7 minutes, stirring often, until thoroughly cooked; drain. Stir in beans, diced tomatoes, garlic powder, cumin, salt and pepper. Cook 2 minutes or until thoroughly heated.
- In 2-quart saucepan, stir together soups and enchilada sauce. Cook over medium heat 3 minutes, stirring constantly, until thoroughly heated.
- Spoon one-third of the sauce into baking dish; top with 3 of the tortillas. Spoon half of the meat mixture over tortillas; top with another one-third of the sauce and 1 cup of the Cheddar cheese. Top with 3 tortillas. Repeat layers with remaining meat mixture, sauce, Cheddar cheese and tortillas. Sprinkle with 1 cup of the Monterey Jack cheese.
- Cover loosely with foil. Bake 20 minutes. Uncover; sprinkle with remaining 1 cup Monterey Jack cheese. Bake 10 minutes longer. Let stand 10 minutes before serving. Top with tomato, onions, avocado and dollop of sour cream. Garnish with cilantro.
Nutrition Facts : Calories 556, Carbohydrate 31 g, Fat 2 1/2, Fiber 7 1/2 g, Protein 27 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1637 mg
MAKE-AHEAD GROUND BEEF
Plan ahead and stock your freezer with a big batch of this make-ahead ground beef. It freezes like a dream and can be used as a time-saving shortcut in your favorite beef recipes-from chili to shepherd's pie and a whole lot more. Make it easy on yourself and freeze in meal-sized portions of 2-cups, which is the equivalent to 1 pound of cooked ground beef. Once you master this recipe, you'll always have a backup dinner plan that doesn't involve calling for take-out. Here's how to do it!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 16
Number Of Ingredients 5
Steps:
- In a 12-inch skillet, cook beef, onions and garlic over medium-high heat, stirring frequently; drain. Reduce heat, cook 5 more minutes. Cool for 5 minutes.
- Line a rimmed sheet pan with foil and spoon beef onto foil.
- Break beef apart as necessary, ensuring that it's spread evenly on the pan.
- Freeze about 1 hour, stirring once, until firm.
- Divide mixture into quart-sized resealable freezer plastic bags or containers with about 2 cups in each. Label and freeze up to 2 months.
Nutrition Facts : Calories 150, Carbohydrate 1 g, Cholesterol 55 mg, Fiber 0 g, Protein 15 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 0 g, TransFat 1/2 g
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- Place the ground beef and onion in a skillet over medium heat. Add the salt, garlic powder, and black pepper.
- Cook, stirring, until the meat is cooked through and the onion has gone clear, about 10 to 15 minutes.
- Drain the meat mixture and use in recipe right away. Alternatively, drain it and place the meat in an airtight container. Chill completely before storing the meat mixture in the fridge for up to 4 days. Freeze for longer storage.
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