Meals with Maria // Stretching your Ground Beef-Turkey

 

Beef Enchilada Casserole

Ingredients

• 1 c. 

  long-grain white rice

• 2 tbsp. 

  olive oil

• 1 1/2 lb. 

  ground beef

• 1 

  medium onion, chopped

• 2 

  garlic cloves, finely chopped

• 2 

  4-ounce cans diced green chiles

• 2 tsp. 

  ground cumin

• 2 tsp. 

  paprika

• 1 tsp. 

  kosher salt

• 1/2 tsp. 

  black pepper

• 1 

  large tomato, chopped

• 1 c. 

  corn kernels, thawed if frozen

• 1 

  16-ounce jar salsa verde

• 12 

  small corn tortillas

• 3 c. 

  grated sharp cheddar cheese (about 12 ounces)

• 2 

  10-ounce cans enchilada sauce

• 1/2 c. 

  chopped black olives

• 3 

  scallions, thinly sliced

• Sour cream, for serving

Directions

1. 1Cook the rice according to the package directions. Set aside.
2. 2Heat the olive oil in a large skillet over medium-high heat. Add the beef, onion and garlic and cook, stirring, until the beef is browned, 4 to 6 minutes. Pour off the fat, then add the green chiles, cumin, paprika, salt and pepper to the skillet and stir to combine. Add the tomato and 1 cup water and simmer gently until reduced by half, about 2 minutes. Remove from the heat, stir in the corn and set aside. 
3. 3Preheat the oven to 375 ̊. Spread 1 cup of the salsa verde in the bottom of a broiler-safe 9-by-13-inch or other 3-quart baking dish. Arrange half of the tortillas over the salsa, overlapping the edges to evenly cover the salsa. Spoon the rice over the tortillas. Add the beef mixture, then sprinkle on half of the cheese. Drizzle with half of the enchilada sauce. Layer the remaining tortillas on top, then add the remaining salsa and enchilada sauce. Sprinkle with the remaining cheese.
4. 4Cover the casserole with foil, tenting it so it doesn’t touch the cheese. Place on a rimmed baking sheet and bake for 20 minutes. Uncover and continue baking until bubbly and hot, about 20 minutes more. Switch the oven to broil and broil until just golden on top, about 5 minutes. Let sit for at least 10 minutes. Top with the olives and scallions and serve with sour cream.

• Cabbage Roll Casserole

• Ingredients

  • ▢3-4 tablespoons (42- 56 ml) cooking oil
  • ▢1 pound (454 g) ground beef
  • ▢½ pound (227 g) ground pork, (replace with beef)
  • ▢1 large onion, diced
  • ▢1 tablespoon (8 g) minced garlic
  • ▢2 teaspoons (2 g) minced thyme
  • ▢2 teaspoons (8 g) Creole seasoning
  • ▢1 teaspoon (2 g) smoked paprika, (replace with paprika)
  • ▢1 (14.5 oz) can petite diced tomatoes, undrained
  • ▢1 (15 oz) can tomato sauce
  • ▢1 cup (185 g) uncooked long-grain rice
  • ▢¾ cups (178 ml) water
  • ▢2 teaspoons (11 g) Worcestershire sauce
  • ▢1-2 teaspoons (2-4 g) chicken or beef bouillon powder, (optional)
  • ▢salt and pepper to taste
  • ▢1 ½ heads of green cabbage, cored and chopped into 1 inch pieces
  • ▢1-2 cups (113 - 226 g) shredded Jack cheese (cheddar cheese )
  • ▢chopped parsley for garnish

  Instructions

  • Preheat the oven to 350°F (170°C). Spray a large casserole (13" x 10" or 13" x 9”) with a non-stick spray. The larger the better.
  • Heat a large skillet or saucepan on medium heat; add oil followed by ground beef and pork. Break it apart as it cooks until it's browned and cooked through, about 5-7 minutes. Remove browned meat and set aside.
  • In the same saucepan, add 1-2 tablespoons oil, followed by onions, and cook over medium heat until the onion is translucent about 4-5 minutes.
  • Add the minced garlic, thyme, Creole seasoning, and paprika, and cook about 2 minutes more.
  • Then return the beef mixture back to the pan together with the diced tomatoes with juice, tomato sauce, rice, water, and Worcestershire sauce, and bouillon powder to the pan. Season with salt and pepper.
  • Bring to a boil and let it simmer until it’s slightly thickened, about 15-18 minutes.
  • While the sauce is simmering add oil, (about 1-2 tablespoons oil) to a large skillet or Dutch oven; add the cabbage and cook over medium-high heat until the cabbage is tender. It really doesn’t need to cook much as it will continue to cook in the oven.
  • Season cabbage with salt and fresh ground black pepper. Remove and layer in the bottom of the casserole dish. Place the meat and rice mixture over the cabbage, press down, if needed.
  • Cover the casserole tightly with foil paper and bake for about 35-40 minutes.
  • Using oven mitts, carefully remove foil paper and sprinkle on cheese over the casserole (if desired.)
  • Bake uncovered for an additional 7- 10 minutes, or until the cheese is melted.
  • Remove from the oven and let it cool slightly and serve hot. Garnish with chopped parsley, if desired.

  Tips & Notes:

  1. I have found that cabbage is more important than rice. A loose/overcooked rice is better than an undercooked/overcooked cabbage leaf. Remember to watch the cabbages as it cooks. This ingredient will give the overall impression of the dish 
  2. If you don’t eat pork, you can just replace it with beef. Or you can use leftover meat like this Pulled Pork HERE.
  3. No Worcestershire sauce? The easiest alternative is a mix of ¼ teaspoon granulated sugar, 2 teaspoons soy sauce, and ¼ teaspoon lemon juice.
  4. You may swap Jack cheese with cheddar or parmesan cheese.
  5. You can freeze this casserole dish for 4 to 8 weeks. When you’re ready to cook the dish, let the casserole thaw before transferring to a greased baking dish. Bake for around 45 minutes in a 350 F preheated oven.
  6. Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.

  Porcupine Meatballs

• Ingredients

  • 1/2 cup uncooked long grain rice
  • 1/2 cup water
  • 1/3 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 pound ground beef
  • 2 tablespoons canola oil
  • 1 can (15 ounces) tomato sauce
  • 1 cup water
  • 2 tablespoons brown sugar
  • 2 teaspoons Worcestershire sauce

  Directions

  1. In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.

  PORCUPINE MEATBALL TIPS

  Why are they called porcupine meatballs?

  Porcupine meatballs have been a family staple since the Great Depression (and even before that!). They're called porcupine meatballs because the rice pokes out of the meat while they're cooking, resembling the spiky animal.

  What goes well with this recipe?

  These porcupine meatballs taste great over rice or on their own as a party appetizer. Serve them alongside these other fabulous appetizer recipes.

  Can you freeze meatballs?

  Meatballs are a great meal to make ahead and freeze. Make sure they’re cooled completely and then wrap and seal tightly with either foil, plastic wrap or plastic freezer bags. Try to remove as much air when wrapping to prevent freezer burn. Or if you’re using food storage containers, make sure you’ve left enough space in the container for liquid to expand as it freezes.
• Classic Shepherd's Pie {The Wholesome Dish}

• Ingredients

   

  MEAT FILLING:

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 lb. 90% lean ground beef -or ground lamb
  • 2 teaspoons dried parsley leaves
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves -minced
  • 2 tablespoons all purpose flour
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 cup frozen mixed peas & carrots*
  • 1/2 cup frozen corn kernels

  POTATO TOPPING:

  • 1 ½ - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
  • 8 tablespoons unsalted butter -1 stick
  • 1/3 cup half & half
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup parmesan cheese

  Instructions

  MAKE THE MEAT FILLING.

  • Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
  • Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
  • Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
  • Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
  • Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
  • Set the meat mixture aside. Preheat oven to 400 degrees F.

  MAKE THE POTATO TOPPING.

  • Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
  • Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
  • Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
  • Add the parmesan cheese to the potatoes. Stir until well combined.

  ASSEMBLE THE CASSEROLE.

  • Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
  • If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.

  Notes

  *If you can’t find frozen mixed peas and carrots, you could use ½ cup frozen peas and ½ cup frozen sliced carrots.

  **Bake at 400° F.  Start preheating the oven after you make the meat mixture (listed in step 6).

  Nutrition

  Serving: 1/6th of the recipe | Calories: 400kcal | Carbohydrates: 13g | Protein: 19g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 97mg | Sodium: 751mg | Potassium: 483mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2860IU | Vitamin C: 7.9mg | Calcium: 99mg | Iron: 2.7mg

• 4 Ingredient Meatloaf 

• {InstruPix}
• Ingredients

  • 1 box Stove Top Stuffing (any flavor)
  • 1 pound ground beef
  • 2 eggs
  • 1/2 cup ketchup (or more if you'd like)
  • 1/2 cup water (or a little more if your beef is super lean)

  Instructions

  1. Preheat oven to 350 degrees and grease a bread loaf pan.

  2. In a large bowl, mix together the dry stuffing mix, ground beef, eggs, water and HALF of the ketchup.

  3. Fill the prepared pan with your mixture and use your hands to evenly squish it down into the pan.

  4. Top it with the remaining ketchup and spread it evenly over the top. You can also use BBQ sauce, chili sauce, or a combination of sauces.

  5. Bake for 45-60 minutes (it takes about 50 minutes in my oven).

  6. Enjoy! I'd wait a few minutes before slicing it up. Serve with mashed potatoes, veggies, salad, or anything thing else you'd like.

  Recipe Notes

  Add anything else to the mixture that you happen to have on hand like chopped onions, garlic, cheese, spices, herbs, etc. This is the base recipe, and really all you need, but there's no harm in making it your way.

Cheeseburger Skillet Dinner

Ingredients

• 1 package (7-1/4 ounces) macaroni and cheese
• 1 pound ground turkey or beef
• 1/2 cup chopped onion
• 1 package (16 ounces) frozen mixed vegetables
• 1/3 cup ketchup
• 1/4 cup water
• 1/2 teaspoon prepared mustard
• 1/4 teaspoon garlic powder
• 3/4 cup shredded cheddar cheese
• Salt and pepper to taste

Directions

1. Prepare macaroni and cheese according to package directions.
2. Meanwhile, in a large skillet, brown the turkey or beef with the onion; drain. Stir in vegetables, ketchup, water, mustard and garlic powder. Cook until vegetables are crisp-tender, about 10 minutes. Add cheddar cheese and stir until melted. Mix in macaroni and cheese. Season with salt and pepper.
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• Shepherd’s Pie