Ready Ground Beef
I brown 3 lbs. of 15% ground beef with 1 1/2 c. each chopped onion, celery, red pepper and 3 cloves garlic. When it is cooked, I drain it and rinse it with hot water. I divide it into 4-5 packages and freeze. When I am ready to use it, I thaw in the microwave for casseroles or just put in soups still frozen. I use this anywhere 1 lb. browned ground beef is called for. I do not worry that the amount is not a whole pound. It doesn't really make a difference in casseroles and soups.
Taco-Macaroni Supper Skillet
1/2 to 1 lb. lean ground beef (If using Ready Ground Beef, omit onion, pepper, and celery)
1/4 c. chopped onion
1/4 c. chopped red pepper
1/4 c. chopped celery
1 pkg. taco seasoning mix (or homemade-see below)
1 can (8 oz.) tomato sauce
1 1/4 c. water
1 1/2 c. uncooked elbow macaroni
1 1/2 c. frozen corn or 1 can (16 oz.) whole kernel corn, drained
1 can (15 oz.) pinto or kidney beans, rinsed and drained or 1 can (15 oz.) chili beans, undrained
1/2 c. sour cream
1 c. (4 oz.) shredded Cheddar cheese or Mexican Blend
In large skillet brown ground beef, add onion, pepper, and celery and cook for 5-6 minutes. Drain. If using Ready Ground Beef start here. Add taco seasoning mix, tomato sauce, water (use part of measured-out water to rinse tomato sauce can), corn and beans. Bring to a boil. Stir. Reduce heat to medium-low. Cover, cook 8-12 minutes or until macaroni is of desired doneness, stirring occasionally. Top with dollops of sour cream. Sprinkle with cheese. Cover; let stand 2-3 minutes or until cheese is melted. Makes 6 servings.
Taco Seasoning
1 T. chili powder
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. cayenne pepper
1/4 t. oregano
1/2 t. paprika
1 1/2 t. cumin
1 t. salt
1 t. black pepper
Mix together well. Makes about 2 1/2 T. mix. Use in above recipe, starting with half of mixture and increasing to taste. It may be too spicy for children if all the mix is used.
Linking to Ingredient Spotlight
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