Shortcut Beef Catalan Recipes

THE BEST EASY TACO SALAD

Steps:

• Brown ground beef in a skillet, drain off fat and set aside. Put the other salad ingredients together while it's cooking to save time.
• Chop one head of lettuce into bite-sized pieces. Put the lettuce into a large salad bowl.
• Chop the tomatoes and add them to the salad bowl.
• Open the can of kidney beans, rinse and drain in a colander. Add to the salad bowl.
• Add the cooked ground beef.
• Grate the cheddar cheese and add to the salad bowl.
• Open the bag of tortilla chips and crush them in the bag. Keep squeezing the bag until chips are the size you want.
• Add one half of the bag to the salad bowl. Reserve the other half of the bag in a separate bowl for topping the salad later.
• Toss all of the ingredients together until mixed. Add the salad dressing and stir until all of the salad has been coated.

SHORTCUT BEEF CATALAN

Steps:

• Heat oil in medium-size Dutch oven over moderate heat 1 minute. Add bacon and cook, stirring often, until only browned bits remain, about 5 minutes. Lift brown bits to paper toweling to drain. Raise burner heat to high.
• Pat ground chuck into large flat patty and brown in drippings, allowing about 3 minutes per side; life to plate and reserve.
• Reduce heat to moderate; add onions, garlic, carrots, bay leaves, thyme, orange zest, cinnamon, and cloves to Dutch oven and cook, stirring frequently, 5 minutes until onions are golden.
• Add consomme and wine, bring to gentle boil, set lid on askew, and cook 15 minutes. Lay meat patty on top of stew, set lid on askew, and cook 15 minutes more.
• Break meat into 1 1/2-inch clumps, mix in salsa and tomato paste, and cook uncovered 5 minutes. Add cannellini, parsley, and reserved bacon and bring just to serving temperature. Season to taste with salt and pepper.
• Remove bay leaves, thyme sprigs, and cinnamon stick, ladle into heated soup plates, and serve.