Ground beef can be boring, but it’s affordable, which is why I often save a space for it in my shopping cart. Most cuts of beef are a bit blah on their own. However, if you look at a specific cut of meat as a blank canvas, and use spices and other ingredients as the paint that covers it, then you can serve edible masterpieces at every meal.
Here are a few easy recipes to get you started:
MEXICAN PIZZA
Ingredients:
1 pound ground beef
3/4 cup chunky salsa
2 tablespoons finely chopped pickled jalapeno peppers
1 package thick or thin pre-baked pizza crust (12 inches)
3/4 cup nacho cheese dip
1/3 cup pickled jalapeno pepper slices for garnish
Directions:
Heat oven to 450 degrees.
Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink. Pour off drippings.
Season beef with salt. Stir in salsa and chopped peppers.
Place pizza crust on baking sheet; spread with dip, leaving 1-inch border. Top with beef mixture and pepper slices.
Bake for 12 to 15 minutes or until edge of crust is golden brown.
Serves 4.
SPICY BEEF WRAPS
Ingredients:
1 boneless beef chuck shoulder pot roast or bottom round rump roast (3 to 3 1/2 pounds)
1 medium onion, cut into quarters
3 cloves garlic, peeled
3/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
2 jars (16 ounces each) chunky salsa
8 flour tortillas (10-inch diameter), warmed
Fresh cilantro
TOMATO CORN RELISH
Ingredients:
1 cup frozen corn, defrosted
1 cup chopped fresh tomato
2 tablespoons chopped fresh cilantro
1/4 cup salsa
Directions:
Place ingredients in a bowl and stir well.
Directions for Beef Wraps:
Cut beef pot roast into 4 even pieces.
Place onion and garlic into slow cooker, top with beef. Add water, salt and pepper.
Cover and cook on high 5 to 5 1/2 hours or on low 9 to 9 1/2 hours, or until beef is fork tender.
Remove beef, cool slightly. Strain cooking liquid, skim fat.
Shred beef.
Place beef into 2-quart microwave-safe dish and add 1/2 cup cooking liquid.
Add remaining salsa to beef, mix well.
Cover and microwave on high 8 to 10 minutes or until heated through, stirring once.
Top each tortilla with 3/4 cup beef mixture, leaving 1 1/2 inch border around edge, then add about 1/4 cup Tomato Corn Relish. Fold right and left sides of tortilla over filling, fold bottom edge over and roll up.
Garnish with cilantro before serving.
Related Articles:
Five-Alarm Chili and Super Simple Sloppy Joes
Quick and Easy Weeknight Recipes