Where's the Beef?

If you're looking to answer the old question of "Where's the beef?", today's post would be a good place to start. (Unless, of course, you're on your way to a certain fast food place.) Check out today's recipes, including Busy Day Chili and Porcupine Meatballs. (Not to worry; no porcupines were hurt here!) Enjoy!

SMOTHERED SKILLET BEEF BURRITOS

This is from Betty Crocker, and begins, "Love burritos AND enchiladas? With these hearty ground beef burritos smothered in enchilada sauce, you never have to choose a favorite! They come together in one skillet for a quick dinner that’s packed with Mexican flavor. Read on to learn how to make beef burritos that are bound to be a hit."

Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Servings: 8

To view this online, click here.

Ingredients

1 tablespoon vegetable oil

1 lb lean (at least 80%) ground beef

1/2 cup diced onion

1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix

1/2 cup water

1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)

1 cup from 1 can (16 oz) Old El Paso™ Traditional Refried Beans

1-1/2 cups cooked rice

2 cups shredded Mexican cheese blend (8 oz)

1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce

Chopped fresh cilantro leaves, if desired

Lime wedges, if desired

Instructions

Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Add beef and onion; cook 6 to 8 minutes, stirring occasionally, until brown. Drain, and return mixture to skillet. Stir in taco seasoning mix and water. Cook over medium heat 2 to 3 minutes longer or until thickened. Transfer to medium bowl. Clean out skillet; spray with cooking spray.

Place tortillas on work surface. Divide refried beans, rice and beef mixture among centers of tortillas in 4-inch long strip. Evenly top with 1 cup of the cheese. Roll up into burritos, and place seam side down in skillet. Bake 25 minutes.

Drizzle with enchilada sauce; sprinkle with remaining 1 cup cheese. Bake 8 to 10 minutes longer or until cheese is melted and burritos are heated through (165°F). Serve with cilantro and lime wedges.

IMPOSSIBLY EASY CHEESEBURGER PIE (CROWD SIZE)

This is from Betty Crocker, and begins, "Now you can make a crowd-sized version of the top-rated Bisquick® Impossibly Easy Cheeseburger Pie. It's as easy as ever."

Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 12

To view this online, click here.

Ingredients

1 lb lean (at least 80%) ground beef

1-1/2 cups chopped onion

1 teaspoon seasoned salt

1 bag (12 oz) frozen mixed vegetables

1 cup Original Bisquick™ mix

2 cups milk

4 eggs, beaten

2 cups shredded Cheddar cheese (8 oz)

Instructions

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef, onion and salt over medium-high heat, stirring frequently, until beef is brown; drain. Spread in dish. Top evenly with frozen mixed vegetables.

In medium bowl, stir Bisquick mix, milk and eggs with wire whisk until blended. Pour into baking dish.

Bake 30 minutes. Sprinkle evenly with cheese; bake 10 minutes longer or until knife inserted in center comes out clean. Cut into squares.

ONE POT CHEESEBURGER MACARONI

This is from Emily Weinberger on the Food Network. It begins, "Nostalgic for the boxed cheeseburger macaroni dinner from your childhood? Then whip up this homemade version of Hamburger Helper that’s just as satisfying as the classic. The recipe is super quick and budget-friendly, leaning on pantry ingredients you probably already have on hand. We use shredded Cheddar to make the dish extra cheesy and finish with chopped parsley for a fresh bite. Perhaps best of all: Everything cooks in one pot, even the pasta!"

Active Time: 30 minutes; Total Time: 30 minutes; Level: Easy; Yield: 4 to 6 servings

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-cheeseburger-macaroni-12701427.

Ingredients

2 tablespoons vegetable oil

1 large onion, diced

2 cloves garlic, minced

1 tablespoon chili powder

1/2 teaspoon smoked paprika

Pinch crushed red pepper flakes, optional

Kosher salt and freshly ground black pepper

1 pound ground beef, 80/20

2 tablespoons tomato paste

1 tablespoon Dijon mustard

5 cups low-sodium chicken stock or broth

10 ounces elbow macaroni

2 cups shredded Cheddar, about 8 ounces

4 ounces cream cheese

1 cup flat-leaf parsley leaves and tender stems, chopped, plus more for garnish, optional

Directions

Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

PORCUPINE MEATBALLS

This is from Lidey Heuck in The New York Times cooking enewsletter. For this recipe, Lidey wrote, "This cleverly named dish, which gets its moniker from the spiky grains of rice that protrude from the meatballs, became popular during the Great Depression, when rice was often added to expensive ground meat as a way to “stretch” it. It’s still a useful budget tip — or an easy way to eat a little less meat — and you might find you like these lighter meatballs even better than the traditional sort. Some recipes call for uncooked rice, but using cooked rice ensures that you won’t end up with crunchy grains in an otherwise tender meatball. This recipe uses ground beef, but feel free to swap in ground turkey, pork or chicken. Like most tomato sauce-based dishes, these meatballs freeze well: Cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, covered, over medium-low heat. Serve the meatballs with a simply cooked green vegetable, such as sautéed spinach or steamed broccoli."

Prep Time: 10 minutes; Cook Time: 1 hour 10 minutes; Total Time: 1 hour 20 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024733-porcupine-meatballs.

Ingredients

1 pound ground beef (preferably 20-percent fat)

1 cup cooked long-grain rice (see Tip)

1 large egg, beaten

1/3 cup finely chopped yellow onion

2 tablespoons chopped fresh parsley, plus more for serving

3 garlic cloves, minced (1 tablespoon)

1/2 teaspoon dried oregano

1 teaspoon kosher salt (such as Diamond Crystal)

1/4 teaspoon black pepper

3 tablespoons olive oil

1 (14-ounce) can tomato sauce

1 tablespoon Worcestershire sauce

1 teaspoon brown or granulated sugar

1/2 teaspoon sweet paprika

Preparation

Heat the oven to 350 degrees. In a large bowl, combine the ground beef, rice, egg, onion, parsley, garlic, oregano, salt and pepper, and mix well. Roll the mixture into 1-1/2-inch balls, then place them on a plate.

Heat the oil in an oven-safe (10-inch) deep skillet or a large Dutch oven set over medium-high. Fry the meatballs in batches, turning occasionally, until browned all over, 3 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the meatballs to a paper towel-lined plate.

Drain the fat from the pan. Stir the tomato sauce, Worcestershire, brown sugar and paprika into the pan. Return the meatballs to the pan and spoon the sauce over them.

Bake for 30 minutes, covered, then uncover and bake until the sauce has reduced slightly and is beginning to brown at the edges of the pan, 10 to 15 minutes more. Top with parsley and serve.

Tip

To yield 1 cup cooked rice, start with 1/3 cup uncooked rice and cook according to the package instructions.

BULGOGI

This is from Maangchi and adapted by Julia Moskin at The New York Times cooking site. For this recipe, Julia wrote, "Bulgogi, a Korean classic of marinated grilled beef, is easy to make and fun to eat; it’s no wonder it is one of the country’s most successful culinary exports. As with most Korean barbecue, the meat is seasoned with sesame and scallion, and has ripe pears in the marinade to tenderize the meat and add a characteristic sweetness. Round, pale yellow Asian pears are traditional, but Bosc pears are just fine.

"The meat is only half the recipe: Just as important are the crunchy vegetables, pungent herbs and savory sauces that all get wrapped together into delicious mouthfuls. Perilla is a common Korean herb in the mint family, but if you cannot find it, you can try other herbs like shiso or cilantro. Make sure to wrap your bundle tightly: According to Korean tradition, you must finish it in a single bite!"

Total Time: About an hour, plus time to marinate; Yield: 4 servings

This was featured in "Maangchi: YouTube’s Korean Julia Child," and can be viewed online at https://cooking.nytimes.com/recipes/1017444-bulgogi.

Ingredients

1 pound well-marbled, boneless sirloin, tenderloin or skirt steak

4 large garlic cloves

1 cup peeled, chopped ripe Asian or Bosc pear

3/4 cup finely chopped onion

1 teaspoon finely chopped ginger

1 scallion, chopped

2 tablespoons soy sauce

1 tablespoon roasted sesame oil

1 tablespoon light brown sugar or honey

1/2 teaspoon black pepper

1/2 teaspoon sesame seeds, toasted

To Serve

Whole, fluffy lettuce leaves for wrapping, such as green leaf, oak leaf or romaine; and whole perilla leaves (optional)

Any or all of the following: hot cooked short-grain rice; long green hot peppers, sliced crosswise into 1-inch chunks; small peeled garlic cloves; carrot and cucumber spears or sticks, 1 to 2 inches long

Korean Barbecue Sauce (Ssamjang, see recipe)

Preparation

Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to 2 hours to firm up.

Cut beef across the grain into thin slices. If cooking in a skillet, slices should be less than 1/8 inch thick; do not worry if they are a bit ragged. If cooking on the grill, uniform slices, 1/8-inch thick, are best.

In a food processor, combine garlic, pear, onion and ginger and process until very smooth and creamy, about 1 minute.

In a bowl or sealable plastic bag, combine steak, marinade, scallion, soy sauce, sesame oil, brown sugar and pepper and mix well. Cover or seal, then refrigerate at least 30 minutes or overnight.

When ready to cook and serve, prepare garnishes. Lettuce leaves should be mounded in a large basket or platter; small dishes can hold remaining garnishes. Keep vegetables cold.

If using a cast-iron grill pan or large skillet, heat over high heat. Add all the meat and its juices to the pan. Cook, stirring constantly, until most (but not all) of the liquid has evaporated and the meat begins to brown around the edges. Sprinkle with sesame seeds. Serve immediately, directly from the skillet (this will keep the meat hot). If using a charcoal or gas grill, heat to high. Working in batches if necessary, place the sliced meat on the grill and cook, turning often, just until cooked through and browned, about 2 minutes. If desired, heat an empty cast-iron skillet and use as a serving dish; this will keep the meat hot. Sprinkle with sesame seeds.

To Serve

To eat, lay a lettuce leaf open on your palm. Add a perilla leaf (if using), a small lump of rice, 1 or 2 pieces of meat and any other garnishes on top, then dab with sauce. Fold or wrap the lettuce, making a bundle that you can hold in one hand. Eat in one or two big bites, to get a little bit of everything in each mouthful.

BUSY DAY CHILI

This is from Elizabeth Mervosh at Southern Living. It begins, "Minimal work is required, but busy day chili tastes like you cooked all day."

The recipe then states, "The beautiful thing about chili is that it's a bit of a recipe life raft: You can deploy it and everyone will be happy. In short, it saves the day. And on top of that, folks can make it a bit more personal with their own toppings.

"So consider this busy day chili your emergency rescue for winter's long days, especially on nights when inspiration is far from your mind, and time is on the short side. We've streamlined the spices and ingredients so there's no need to fiddle or fuss. The seasoning packet takes the guesswork out and actually results in a flavorful, hearty meal."

Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4

To view this online, click here.

Ingredients

2 Tbsp. olive oil

1 lb. 90/10 lean ground beef

1 medium (8-oz.) yellow onion, chopped (about 1-1/4 cups)

1 medium (6-oz.) poblano chile, chopped (1 cup)

1 (16-oz.) can dark kidney beans, drained and rinsed

1 (10-oz.) can seasoned diced tomatoes and green chiles (such as Rotel Chili Fixin’s)

1 (8-oz.) can tomato sauce

1 cup chicken stock

1 (1.25-oz.) envelope chili seasoning mix

Sour cream, shredded Cheddar cheese, and tortilla strips (optional)

Directions

Heat oil in a medium Dutch oven over medium-high. Add beef and cook, stirring occasionally, until beef crumbles and is no longer pink, about 5 minutes.

Add onion and poblano chile; cook over medium-high, stirring often, until tender, about 6 minutes.

Add kidney beans, diced tomatoes and green chiles, tomato sauce, chicken stock, and chili seasoning mix.

Bring to a vigorous simmer over high. Reduce heat to medium-high and simmer, stirring occasionally, until thickened, about 5 minutes.

Divide evenly among 4 bowls and top with sour cream, cheddar cheese, and tortilla strips, if desired.