2 Great Ground Beefs; 2 Great Ground Beef Recipes
OK, so you’ve ordered a case of both Zaycon Fresh’s new 80/20 Ground Beef and our classic 93/7 Lean Ground Beef. Perfect, you’re ahead of the game. Once each of those cases of fabulous fresh food is at your home you’re going to run into a dilemma, though: you can only serve one dinner per night! (Well… actually you can do whatever you want, this is America, but your free time and basic logic will most likely dictate serving single dinners most evenings.)
How do you choose which ground beef to use first when each is so delicious and each so perfectly suited to different meals?
Rather than trying to help solve that problem for you, instead we’re going to make things much worse by sharing two mouth-watering recipes we’ve come across. In fact, there may only be one solution here… you might actually have to prepare both of them rather than choosing!
First, grab that case of 93/7 Lean Ground Beef. With thanks to Melodie from AllRecipes.com, we give you this easy and excellent recipe for…
What You Need:
- 1 pound 93/7 Lean Ground Beef
- 1/2 cup finely chopped onion
- 1/4 cup chopped green bell pepper
- 1 (14.5 ounce) can of canned tomatoes
- 1 cup water 3/4 cup uncooked long grain rice
- 1/2 cup chile sauce
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Worcestershire sauce
- 1 pinch ground black pepper
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
What You Do:
- Preheat oven to 375 degrees F
- Brown the ground beef in a large skillet over medium-high heat
- Transfer beef to a large pot over medium low heat
- Stir in onion, bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, - - Worcestershire sauce and ground black pepper
- Simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish.
- Press down firmly and sprinkle with the shredded Cheddar cheese
- Bake at 375 degrees F for 10 - 15 minutes, or until cheese is melted and bubbly
- Garnish with chopped fresh cilantro
Enjoy!
And once you’ve digested your first dinner, it’s time for a truly amazing, truly family-pleasing take on a traditional favorite. Crack open the case of 80/20 Ground Beef and give a big thanks to Mary from barefeetinthekitchen.com!
Spicy Stuffed Bell Pepper Meatballs
What You Need:
- 1 lb ground beef
- 1/2 cup cooked rice
- 1/2 green bell pepper, finely diced
- 1/2 yellow onion, diced
- 1 egg
- 1/2 cup breadcrumbs
- 1/2 cup shredded cheese (try Swiss or mozzarella!)
- 8 ounce tomato sauce
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon crushed red pepper flakes
- 3/4 teaspoon Italian seasoning
- 1 teaspoon olive oil
What You Do:
- Preheat the oven to 350 degrees
- Warm olive oil in skillet, then add Add the diced peppers and onions.
- Sauté until softened, then remove from the heat
- Stir together tomato sauce, Worcestershire and all spices, then set aside
- Place the ground beef in mixing bowl and use a wooden spoon to break up the meat
- Add the rice, onion, and pepper mixture, breadcrumbs, egg and cheese
- Add about 1/2 of the tomato sauce mixture and stir gently with a wooden spoon
- Mix lightly with your hands to combine well without over mixing
- Using a 1″ to 2″ scoop, place meatballs on baking sheet and round by hand
- Bake for 18-22 minutes (depending on size)
- Serve with the remaining tomato sauce drizzled on top or as a dip and… enjoy!
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