Continue stirring for about 2 minutes over high heat. This stuffed spaghetti squash with tomato and ground beef is your answer. If you don’t have fresh tomatoes,you could also use 2-15 oz cans of diced tomatoes and 2-15 oz cans of tomato sauce. This quick and easy dinner recipe comes together with minimal ingredients. 5. (See page 66 for more about the cooking school.) Add in 2 cups beer or water; bring to a boil. For variety, add a cup of frozen vegetables or drained canned vegetables during the last 5-7 minutes of cooking. While meat is marinating, prepare the remainder of the vegetables. The fragrance of fresh basil really adds to the variety of fresh flavors. Serve this dish up with some rice and fresh flour tortillas for a complete meal. Heat a large pot of water to boiling. https://www.allrecipes.com/gallery/healthy-ground-beef-recipes Ground Beef Recipes Korean Ground Beef and Rice Bowls. Zucchini Tomato Casserole with Ground Beef is a simple summer garden vegetable bake that is light and fresh without a heavy sauce to weigh you down. Add in ground beef; cook for 5 minutes. 3. Add the remaining 4 teaspoons vegetable oil, the beef, garlic, and onion and stir-fry for 1 minute, or until the meat browns. Cook ground beef in a separate skillet, drain off fat and add to sauce along with the Italian seasoning, basil, bay leaves, salt, pepper and sugar. Add ground beef and garlic. Add in the cubed sirloin, crushed red pepper flakes and fresh garlic and brown about 5 minutes. Scald the tomatoes, plunging them briefly into the boiling water, then remove the skin and cut each into 4 to 6 equal-sized pieces. Simmer for at least an hour. Cook until the beef is browned. Ground beef and potatoes are simmered in a tomato sauce. How to Season Ground Beef: For this recipe, you will season the ground beef before cooking it by adding salt and pepper to the skillet as it browns. Zucchini and tomatoes are both sweet vegetables and when combined with the ground beef, this recipe is a winner! This one-skillet supper from the Taste of Home Cooking School Recipe Collection satisfies big appetites with its hearty mix of ingredients. Add tomatoes, serranos, 1/4 cup water, salt and oregano to the blender and blend until smooth. You can use any type of ground beef for this dish, but because we don't eat a great deal of red meat anymore we tend to stick with the lean 96% beef when we do. Add in cumin, ancho chili or chili powder, oregano, salt and cayenne pepper; reduce the heat, cover and simmer for about 15 minutes. Serve immediately or freeze for later use. Add the garlic and onion, continue cooking for 2 to 3 minutes. Stir in the beef stock and tomato sauce, bring to a boil, reduce and simmer over medium low, covered, for 2 hours or longer. Add remaining ingredients and put the lid on and reduce heat to a slow simmer. 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