Ground beef and potatoes are simmered in a tomato sauce. This stuffed spaghetti squash with tomato and ground beef is your answer. Serve this dish up with some rice and fresh flour tortillas for a complete meal. This quick and easy dinner recipe comes together with minimal ingredients. 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. 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. Add in 2 cups beer or water; bring to a boil. Ground Beef Recipes Korean Ground Beef and Rice Bowls. https://www.allrecipes.com/gallery/healthy-ground-beef-recipes 4. Heat a large pot of water to boiling. While meat is marinating, prepare the remainder of the vegetables. Scald the tomatoes, plunging them briefly into the boiling water, then remove the skin and cut each into 4 to 6 equal-sized pieces. 3. Add tomatoes, serranos, 1/4 cup water, salt and oregano to the blender and blend until smooth. The fragrance of fresh basil really adds to the variety of fresh flavors. Add in ground beef; cook for 5 minutes. Continue stirring for about 2 minutes over high heat. Simmer for at least an hour. Cook until the beef is browned. Add ground beef and garlic. (See page 66 for more about the cooking school.) 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. This one-skillet supper from the Taste of Home Cooking School Recipe Collection satisfies big appetites with its hearty mix of ingredients. Zucchini and tomatoes are both sweet vegetables and when combined with the ground beef, this recipe is a winner! Add the remaining 4 teaspoons vegetable oil, the beef, garlic, and onion and stir-fry for 1 minute, or until the meat browns. Add the garlic and onion, continue cooking for 2 to 3 minutes. Add remaining ingredients and put the lid on and reduce heat to a slow simmer. 5. Add in the cubed sirloin, crushed red pepper flakes and fresh garlic and brown about 5 minutes. For variety, add a cup of frozen vegetables or drained canned vegetables during the last 5-7 minutes of cooking. Stir in the beef stock and tomato sauce, bring to a boil, reduce and simmer over medium low, covered, for 2 hours or longer. 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. Our version features zucchini, onion, corn and tomatoes, but yours can be individualized to your own personal taste. 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