Category: Main Dishes

Description

Ingredients

• 2 tablespoons olive oil, divided, plus more for the baking dish
• 1 pound lean ground beef
• 1 medium white or yellow onion, diced
• 1 medium red bell pepper, cored, seeded, and diced
• 2 cloves garlic, minced
• 1 (15-ounce) can pinto beans, drained and rinsed
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 15 ounces tomato salsa
• 1 1/2 cups shredded mild cheddar or Monterey Jack cheese, divided
• 1 cup chopped romaine lettuce
• 1 medium tomato, diced
• Greek yogurt or sour cream, for serving

Instructions

1. https://www.thekitchn.com/recipe-ground-beef-taco-casserole-249773#post-recipe-12880
2. Arrange a rack in the middle of the oven and heat the oven to 350℉.
3. Coat a 9×13-inch baking dish with oil; set aside.
4. Heat 1 tablespoon of the oil in a large, high-sided skillet over medium-high heat until shimmering.
5. Add the beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes.
6. Using a slotted spoon, transfer the meat to a plate, then drain any fat from the skillet.
7. Reduce the heat to medium, add the remaining 1 tablespoon of oil, and heat until shimmering.
8. Add the onion, pepper, and garlic and cook, stirring occasionally until softened, about 5 minutes.
9. Return the beef to the pan and stir in the beans.
10. Add the tomato paste, chili powder, cumin, oregano, salt, and pepper, and stir to combine.
11. Cook for 2 minutes.
12. Remove the skillet from the heat and stir in the salsa and 3/4 cup of the cheese.
13. Transfer the mixture to the prepared baking dish and spread into an even layer.
14. Sprinkle with the remaining 3/4 cup cheese.
15. Bake until the cheese is melted and casserole is heated through, about 20 minutes.
16. Let sit for 5 minutes before serving.
17. Top with lettuce and tomato, and serve with Greek yogurt or sour cream.

Description

Ingredients

• Steak Fingers
• 1 pound flank steak, sliced into strips
• 1 cup flour
• 1 tsp seasoned salt
• ½ tsp black pepper
• ¼ tsp cayenne
• 2 eggs
• 1 cup milk
• 2 crisco bars
• Gravy
• 2 cups milk
• 2-4 Tbls flour
• ¼ cup grease

Instructions

1. Combine flour, seasoned salt, cayenne, salt, and pepper into a bowl.
2. Whisk together.
3. Ilk and eggs in a separate dish.
4. Bread the strips of steak and put in oil.
5. Fry until batter is brown and crispy (check the steak for doneness).
6. For the gravy: in separate skillet, add the grease and flour on medium-high heat, whisking constantly.
7. It will form into a paste.
8. Whisk until it is a golden brown.
9. Pour in milk and stir constantly.
10. Allow gravy to cook and thicken.
11. Add more milk if it is too thick.
12. Salt and pepper to taste.

Description

Ingredients

• 1/2 cup oyster sauce
• 2 Tbls cornstarch
• 1 lb broccoli florets
• Sesame seeds (optional)
• Hot cooked rice
• Serves 4-6

Instructions

1. 1 1/2 pounds boneless chuck steak, about 1 1/2 inches thick, sliced thin (put in freezer for about 30 minutes before slicing)
2. 1 can (10.5 oz) beef consommé
3. Place steak in crock-pot slow cooker.
4. Pour consommé and oyster sauce over meat.
5. Cover; cook on HIGH 3 hours.
6. Combine cornstarch and 2 tbls cooking liquid in a cup.
7. Add to crock-pot slow cookier.
8. Stir well to combine.
9. Cover; cook 15 minutes longer or until thickened.
10. Steam Broccoli.
11. Add into crock-pot slow cooker.
12. Gently toss beef and broccoli together.
13. Serve over cooked rice and garnish with sesame seeds

Description

Ingredients

• For the loaf:
• 1 lb ground beef
• ½ cup panko bread crumbs
• ⅛ cup milk
• ⅛ cup ketchup
• 1 large egg
• ¼ small onion, minced
• 1 ½ tsp Worcestershire sauce
• 1 ½ tsp yellow mustard
• ½ tsp garlic powder
• 1 tsp salt
• ¼ tsp black pepper
• For the glaze:
• ¼ cup ketchup
• 1 ½ tsp mustard
• 1 tbsp packed brown sugar

Instructions

1. In a large bowl, mix together all ingredients for the meatloaf.
2. Shape into a round loaf and transfer onto a large piece of aluminum foil.
3. Gather and crimp edges of foil around meatloaf to make a “loaf pan” about the size of the bottom of the Instant Pot trivet.
4. Pour 1/2 cup water into the Instant Pot and place trivet inside with the handles up.
5. Place meatloaf on top of trivet and lock lid.
6. Set to Pressure Cook on high for 25 minutes.
7. Preheat oven to broil.
8. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
9. Transfer meatloaf to a baking sheet and broil until browned, about 5 minutes.
10. In a small bowl, combine ketchup, mustard, and brown sugar.
11. Brush over meatloaf and broil again until caramelized, about 2 minutes more.

Description

Ingredients

• 1 lb ground
• 1 clove garlic, chopped
• 1 8oz can tomato sauce
• 2 tbls chili powder
• 1 tsp ground cumin
• 1tsp oregano
• 1 tsp salt
• ¼ tsp cayenne pepper
• 2 can pinto beans, drained
• 1 ½ cups water
• 1 onion, chopped
• O we j

Instructions

1. Brown the meat.
2. Add in the onions and garlic.
3. Add that mixture with the seasonings and water into a stock pot on low heat for 1 hour, stirring occasionally.
4. Add beans when there is about 10 minutes left.

Description

Ingredients

• Serves 6
• 87 minutes
• 4 tsp minced garlic
• 1 Tbls lemon juice
• 2 tsp Spanish smoked paprika
• 2 tsp chopped fresh tarragon
• 1 (1 1/2 lb) flank steak, trimmed
• 1 tsp salt
• 1/2 tsp black pepper
• Cooking spray

Instructions

1. Combine first 4 ingredients.
2. Score a diamond pattern on both sides of steak; rub juice mixture evenly over both sides.
3. Cover; refrigerate 1 hour.
4. Preheat grill to high heat.
5. Sprinkle both sides of steak evenly with salt and pepper.
6. Place steak on grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness.
7. Remove steak from grill; let stand 5 minutes.
8. Cut steak across grain into slices.

Description

Ingredients

• FOR THE MARINADE
• Juice of 1/2 lime
• Kosher salt
• Freshly ground black pepper
• 3 cloves garlic, minced
• 1 head broccoli, cut into florets
• Sesame seeds, for garnish
• Thinly sliced green onions, for garnish

Instructions

1. 2/3 c.
2. low-sodium soy sauce, divided
3. 3 tbsp.
4. packed brown sugar, divided
5. 2 tbsp.
6. cornstarch, divided
7. 1 lb.
8. sirloin steak, sliced thinly against grain
9. vegetable oil
10. 1/3 c.
11. low-sodium beef (or chicken) broth
12. 2 tsp.
13. Sriracha (optional)
14. In a medium bowl, whisk 1/3 cup soy sauce, lime juice, 1 tablespoon brown sugar, and 1 tablespoon cornstarch until combined.
15. Add steak, season with salt and pepper, and toss until steak is coated.
16. Marinate 20 minutes.
17. In a large skillet over medium-high heat, heat oil.
18. Add steak in a single layer, working in batches if needed, and cook until seared, about 2 minutes per side.
19. Remove steak and set aside.
20. Stir in garlic and cook until fragrant, about 1 minute.
21. Stir in remaining 1 tablespoon cornstarch until garlic is coated, then stir in broth, remaining 2 tablespoons brown sugar, remaining 1/3 cup soy sauce, and Sriracha.
22. Bring mixture to a simmer.
23. Add broccoli and simmer until tender, about 5 minutes.
24. Season sauce with salt and pepper (if necessary), then return steak to skillet.
25. Garnish with sesame seeds and green onions before serving.

Description

Ingredients

• Kosher salt
• Freshly ground black pepper
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 cloves garlic, minced
• Cooked white rice, for serving

Instructions

1. 1/4 c.
2. low-sodium soy sauce
3. 2 tbsp.
4. rice wine vinegar
5. 4 tsp.
6. packed brown sugar
7. 1 tbsp.
8. cornstarch
9. vegetable oil, divided
10. 1 lb.
11. flank steak, thinly sliced against the grain
12. freshly minced ginger
13. Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch.
14. Set aside.
15. In a large skillet over high heat, heat 1 tablespoon oil.
16. Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes.
17. Remove steak to a plate.
18. Add 1 tablespoon remaining oil and red and green bell peppers to the skillet.
19. Cook until softened, about 4 minutes.
20. Add the garlic and ginger and cook stirring until fragrant.
21. Return the beef to the skillet and pour over prepared sauce.
22. Cook, stirring, until the sauce is glossy about 2 minutes more.
23. Serve with rice.
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Description

Ingredients

• 20 minutes
• 1 (1lb) flank steak, trimmed
• 1/2 tsp salt
• 1/2 tsp black pepper
• Cooking spray
• 1/4 cup sour cream
• 3 Tbls prepared horseradish
• 1 Tbls canola mayonnaise
• 1 tsp dijon mustard
• 1/2 tsp grated lemon rind
• 1 Tbls fresh lemon juice
• 2 Tbls chopped fresh chives
• 1 Tbls chopped fresh parsley

Instructions

1. Serves 4 people.
2. Heat a large skillet over medium-high heat.
3. Sprinkle both sides of steak with salt and pepper.
4. Coat pan with cooking spray.
5. Add steak to pan; cook 5 minutes on each side or until desired degree or doneness.
6. Place steak on a cutting board; let stand 5 minutes to rest.
7. Cut steak diagonally across grain into thin slices.
8. While steak cooks, combine sour cream and next 5 ingredients (through juice) in a small bowl, stirring with a whisk.
9. Stir in chives and parsley.
10. Serve sour cream mixture with steak.

Description

Bell peppers stuffed with beef, rice, tomatoes, and cheddar, then baked until tender.

Citation
Source: Raw notes explicitly label this one as ATK.

Ingredients

• 4 bell peppers
• 12 ounces ground beef
• 1/2 cup white rice
• 1/2 yellow onion, finely diced
• 1 can diced tomatoes, drained, with juice reserved
• 1/4 cup ketchup
• 1 cup shredded cheddar cheese, plus more for topping
• Salt, for the cooking water
• Oil for the pan

Instructions

1. Heat the oven to 350 degrees F.
2. Bring about 4 cups of salted water to a boil. Cut the tops off the peppers and remove the ribs and seeds.
3. Blanch the peppers for 3 minutes, then remove and drain.
4. Boil the rice until tender, about 13 minutes, then drain well.
5. Heat a drizzle of oil in a saucepan and cook the onion until browned. Add the ground beef and cook until no longer pink.
6. In a bowl, combine the cooked rice, drained tomatoes, beef mixture, and 1 cup cheese.
7. Fill the peppers, place them in an 8 x 8-inch baking dish, and top with extra cheese.
8. Thin the ketchup with a little reserved tomato juice and drizzle over the peppers.
9. Bake about 30 minutes until hot and tender.