Well, today's post is all about beef, with six beefy recipes to answer that old question, including Tex-Mex Beef and Rice Skillet and Taco Stuffed Peppers. Enjoy!
SLOW COOKER BEEF AND VEGETABLE TZIMMES
This was in a Weight Watchers' email several years ago. The recipe begins, “Honey-sweetened tzimmes is a classic dish for Rosh Hashanah (the Jewish New Year). Toss all the ingredients into a slow cooker in the morning before heading out to temple and you'll return home to a fabulous, no-fuss holiday meal.”
POINTS® Value: 8; Servings: 8; Preparation Time: 24 min; Cooking Time: 480 min; Level of Difficulty: Easy
Ingredients
7 oz frozen chopped onions, about 2 cups
3 pound raw lean beef brisket, trimmed, cut into 1-inch pieces (boneless)
2 large garlic clove(s), minced
2 medium sweet potato(es), peeled and cut into bite-size chunks
1/2 pound baby carrots, cut in half if large
8 small uncooked new potatoes, cut in half (unpeeled)
1 cup Dole Pitted Prunes, or other brand
4 Tbsp fresh lemon juice, divided (from 2 small lemons)
5 tsp honey, divided
1 1/2 tsp table salt
1/2 tsp black pepper
1/4 tsp ground cinnamon
1 cup canned beef broth
Directions
Place onion, beef, garlic, sweet potatoes, carrots, new potatoes, prunes, 2 tablespoons of lemon juice and 1 tablespoon of honey in a 5- to 6-quart slow cooker. Add salt, pepper, cinnamon and broth; stir well.
Cook on low setting for 7 to 8 hours. About 5 minutes before serving, stir in remaining 2 tablespoons of lemon juice and remaining 2 teaspoons of honey; cover and cook on low for 5 minutes. Yields about 1 1/2 cups of solids and gravy per serving.
Notes: You can substitute dried apricots for the prunes if you prefer.
For a thicker gravy, spoon 1 tablespoon of flour into a cup and stir in 1/4 cup of the tzimmes liquid until the mixture is lump-free. Add the flour mixture to the slow cooker, cover and cook on low for 10 minutes. (Adding the flour does not affect the recipe’s POINTS value.)
TEX-MEX BEEF AND RICE SKILLET
This is from tbsp., and begins, “Wherein we turn a humble pound of ground beef into a supremely satisfying and totally doable meal in a matter of minutes. Now you never have to wonder what’s for dinner. You’re welcome.”
Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 tablespoon vegetable oil
1 cup diced yellow onion
1 medium red bell pepper, diced
1 cup fresh or frozen corn kernels
1 can (10 oz) Old El Paso™ enchilada sauce
1 package (1 oz) Old El Paso™ original taco seasoning mix
3 cups cooked white rice
1 cup shredded Mexican cheese blend (4 oz)
2 tablespoons chopped fresh cilantro leaves
Directions
In 12-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until brown. Drain, and wipe out skillet.
Add oil to skillet, and heat over medium-high heat. Add onion, bell pepper and corn. Cook 5 to 7 minutes, stirring frequently, until vegetables are tender.
Stir in beef, enchilada sauce and taco seasoning mix. Heat to simmering; stir in rice. Cook 2 to 3 minutes, stirring constantly, until rice is heated through.
Top with cheese and cilantro.
TACO STUFFED PEPPERS
This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6
To view this online, click here.
Ingredients
extra-virgin olive oil
1/2 Onion, chopped (about 1 cup)
1 clove garlic, minced
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Chopped cilantro
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
3 bell peppers, halved (seeds removed)
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
1 c. Shredded lettuce
Pico de gallo, for serving
Hot sauce, for serving
Lime wedges, for serving
Directions
Preheat oven to 375° and spray a large baking dish with cooking spray.
In a large skillet over medium heat, heat about 1 tablespoon olive oil.
Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.
Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.
Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.
STEAK MARSALA WITH CAULIFLOWER MASH
This is from The Food Network Kitchen. Total Time: 40 minutes; Prep Time: 15 minutes; Cook Time: 25 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
1 head cauliflower, cut into florets
2 sprigs rosemary (leaves from 1 sprig chopped)
Kosher salt
1 1/2 cups shredded Italian cheese blend (about 5 ounces)
4 tablespoons unsalted butter
2 tablespoons chopped fresh chives Freshly ground pepper
4 beef eye-round steaks (1/2 inch thick; about 5 ounces each)
1 large shallot, chopped
2 cloves garlic, chopped
8 ounces sliced white mushrooms (about 4 cups)
1/2 cup sweet Marsala wine or white wine
1/2 cup low-sodium chicken broth
Directions
Combine 2 cups water, the cauliflower, whole rosemary sprig and 1/2 teaspoon salt in a pot and bring to a boil. Cover, reduce the heat to low and cook until the cauliflower is very tender, about 10 minutes. Drain and transfer to a food processor, discarding the rosemary. Add the cheese and 1 tablespoon butter and puree. Transfer to a bowl and fold in the chives; season with salt and pepper. Cover to keep warm.
Season the steaks on both sides with salt and pepper. Melt 1 tablespoon butter in a large skillet over high heat until foamy and starting to brown, about 1 minute. Add the steaks and cook until browned, about 1 1/2 minutes per side. Transfer to a plate.
Add 1 tablespoon butter to the skillet. Reduce the heat to medium high and add the shallot, garlic and chopped rosemary. Cook, stirring, 30 seconds. Add the mushrooms and cook until tender, about 3 minutes. Add the wine; cook until reduced by half, about 2 minutes. Add the chicken broth; cook until thickened, about 4 minutes. Add the steaks and any accumulated juices and the remaining 1 tablespoon butter to the skillet. Cook, turning the steaks to coat, 1 minute. Serve with the cauliflower puree.
QUICK SKILLET ZITI
This is from Family Time, and begins, “Ground beef and pasta are a winning combination for quick weekday meals that are nostalgic and full of good taste.”
Serves 4 (1 1/4 cups each); Prep Time: 5 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 pound ground beef
Prego® Marinara Italian Sauce or 1 jar (24 ounces) Prego® Traditional Italian Sauce
5 cups tube-shaped pasta (ziti), cooked and drained
Grated parmesan cheese
Directions
Cook the beef in a 10-inch skillet until it's well browned, stirring often to break up the meat. Pour off any fat.
Stir the sauce and pasta in the skillet and heat through. Sprinkle with the cheese.
EASY LASAGNA
This was posted on AllRecipes, and begins, "A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.”
Prep Time: 35 minutes; Cook Time: 1 hour; Total Time: 1 hour 45 minutes; 8 servings
To view this online, click here.
Ingredients
1 pound lean ground beef
1 onion, chopped 1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F.
In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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