Better Homes and Gardens BH&G Ground Beef Recipes 2023

ENCHILADA PASTA HANDS ON 15 minutes PRESSURE COOK 5 minutes 1 lb. ground beef4 green onions, thinly sliced1 15-oz. can reduced-sodium black beans, rinsed and drained1 10-oz. can enchilada sauce12 oz. dried miniature shell pasta (about 3 cups)1 medium poblano pepper, stemmed, seeded, and chopped (tip, p. 15)2 cups water3 cloves garlic, minced½ tsp. ground cumin¼ to ½ tsp. cayenne pepper (optional)2 cups shredded Mexican-style four-cheese blend (8 oz.)Toppings, such as halved cherry tomatoes, chopped avocado, and/or chopped fresh cilantro (optional) 1. In a 6-qt. electric pressure cooker combine beef and green onions. Cook and stir mixture on Sauté setting until beef is browned; drain off any fat. Stir in next eight ingredients (through cayenne, if using). 2. Lock lid in place. Set on High Pressure to cook 5 minutes. Release pressure quickly. Open lid…

ONE-POT BIBIMBAP-STYLE RICE HANDS ON 20 minutes COOK 45 minutes STAND 2 minutes 1 Tbsp. vegetable oil2 cups sliced shiitake or cremini mushrooms3 Tbsp. minced garlic2 tsp. grated fresh ginger1¾ to 2 cups reduced-sodium beef broth1 cup uncooked short grain brown rice, rinsed and drained¼ tsp. salt2 cups packed fresh baby spinach, chopped1 lb. ground beef2 Tbsp. gochujang (Korean hot pepper paste)2 Tbsp. reduced-sodium soy sauce1 Tbsp. rice vinegar1 Tbsp. toasted sesame oil1 Tbsp. sugarToppings, such as matchstick carrots, sliced green onions, black pepper, and/or fried eggs (optional) 1. In a 3-qt. pot heat vegetable oil over medium-high. Add mushrooms; cook, stirring occasionally, until tender and juices have released, about 6 minutes. Add garlic and ginger; cook and stir 1 minute. Stir in broth, scraping up browned bits from bottom of pot. Stir in rice…

SUPREME PIZZA SOUP HANDS ON 40 minutes COOK 20 minutes 1 lb. ground beef2 3.5-oz. pkg. sliced pepperoni, chopped2 Tbsp. olive oil2 8-oz. pkg. button mushrooms, coarsely chopped1 cup chopped red onion1½ cups chopped red and/or green bell peppers4 cloves garlic, minced1 tsp. crushed red pepper3 28-oz. cans diced tomatoes, undrained2 14.5-oz. cans reduced-sodium chicken broth½ cup halved pitted black olives1 Tbsp. dried Italian seasoning, crushedGrated Parmesan cheese1 5-oz. pkg. croutons 1. In a 10-inch skillet cook and stir beef over medium heat until browned; drain off any fat. Remove beef from skillet. 2. In the same skillet cook pepperoni over medium heat, stirring occasionally, until pepperoni starts to crisp, about 5 minutes. Drain on paper towels. 3. Meanwhile, in an 8- to 10-qt. pot heat 1 Tbsp. of the olive oil over medium-low. Add mushrooms,…

MEAT LOAF MUFFINS HANDS ON 40 minutes BAKE 45 minutes at 350°F COOL 10 minutes 2 eggs, lightly beaten½ cup finely chopped fresh mushrooms½ cup shredded carrot⅓ cup chopped onion3 Tbsp. ketchup1 Tbsp. Dijon mustard1 Tbsp. Worcestershire sauce2 cloves garlic, minced½ cup seasoned fine dry bread crumbs2 lb. lean ground beef (90%)½ cup ketchup¼ cup whole cranberry sauce1 tsp. chili powder1 24-oz. pkg. refrigerated sour cream and chive mashed potatoes½ cup shredded cheddar or Parmesan cheese (2 oz.)Chopped fresh chives (optional) 1. Preheat oven to 350°F. In a large bowl combine first eight ingredients (through garlic). Add bread crumbs, stirring until evenly moistened. Add ground beef; using clean hands, mix lightly until combined (do not overwork the meat). 2. Lightly press about ⅓ cup of the meat mixture into each of twelve 2½-inch muffin cups. Place…

HOMEMADE MEATY MARINARA SAUCE HANDS ON 15 minutes COOK 30 minutes 1 lb. ground beef½ cup finely chopped onion5 cloves garlic, minced1 28-oz. can whole San Marzano tomatoes, undrained and snipped1 28-oz. can crushed tomatoes1 tsp. sugar (optional)1½ Tbsp. dried Italian seasoning, crushed½ tsp. salt½ tsp. black pepper2 Tbsp. fresh assorted herbs, such as basil, oregano, and flat-leaf parsleyHot cooked pasta 1. In a 4-qt. pot cook beef, onion, and garlic over medium until beef is browned; drain off any fat. Stir in next six ingredients (through pepper). 2. Bring to boiling; reduce heat. Simmer, uncovered, stirring occasionally, until slightly thickened, about 30 minutes. Stir in fresh herbs. Serve over hot cooked pasta. Makes 9 servings (¾ cup sauce each). PER SERVING 158 cal., 7 g fat (2 g sat. fat), 33 mg chol., 422 mg…

FREEZER MEATBALLS HANDS ON 25 minutes BAKE 15 minutes at 400°F FREEZE up to 3 months 3 eggs, lightly beaten2 Tbsp. milk1 cup finely chopped onion3 cloves garlic, minced¾ cup fine dry bread crumbs1 tsp. salt1 tsp. black pepper3 lb. ground beef (85%) 1. Preheat oven to 400°F. Line two 15×10-inch baking pans with foil. In an extra-large bowl combine first seven ingredients (through pepper). Add ground beef; using clean hands, mix lightly until combined (do not overwork). 2. Shape mixture into 1-inch meatballs, using about 1 Tbsp. mixture for each meatball. Arrange in prepared pans. Bake until done (160°F), about 15 minutes. Cool in pans on wire racks. 3. Divide meatballs among three 1-gal. resealable plastic freezer bags or airtight containers. Seal and label. Lay bags flat and freeze up to 3 months. Makes 3 portions…