20Minute Southwest Beef & Sweet Potato Skillet in 2020 Sweet potato


two white bowls filled with pasta and meat soup on top of a black

Instructions. Pre-heat the oven to 360F / 180c. Cook your pasta al dente, drain and set to one side. While the pasta is cooking, heat the oil in a skillet on a medium high heat. Add the chopped garlic, onions and great pepper and cook until the onion starts to soften (5 minutes).


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Heat large nonstick skillet over medium heat until hot. Add Ground Beef and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Stir in tomatoes, salt and pepper; cook over medium heat 5 minutes, stirring occasionally. Add pasta and basil; toss.


20Minute Southwest Beef & Sweet Potato Skillet in 2020 Sweet potato

Directions. In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Uncover; simmer 15 minutes longer. Cool. Freeze mixture in 2-cup portions in freezer containers. May be frozen for up to 3 months.


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Add the ground beef, oregano, salt, and pepper to the pan, and use a spatula to break up the meat. Cook the ground beef until it's browned, then drain off any excess grease. Transfer the veggies back to the pan, add the green parts of the green onion, and stir until warmed through. Garnish with crumbled feta before serving.


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Pour in the pasta, tomatoes, beef broth and water and stir in tomato paste. Bring to a boil, then continue to cook, stirring often, until most of the liquid is absorbed and pasta is tender; about 9 minutes. (*or reduce heat to low, cover and cook for about 15-20 minutes, stirring once or twice). Turn off heat. Stir in 1 cup of Mozzarella cheese.


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1. To make the beef pasta: In a large pot of boiling salted water, cook the pasta according to package instructions; drain well and set aside. 2. Heat olive oil in a large skillet over medium-high heat. Add chopped onion to the skillet, and cook, stirring frequently, until the onion is translucent about 2-3 minutes.


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Bring to a boil and whisk in cornmeal. Reduce the heat to low and simmer, constantly whisking, 3 minutes or until thickened. Remove from the heat and stir in the Montreal seasoning and ¼ cup cheddar cheese. Mix thoroughly. Pour the polenta into a greased 10-inch cast iron skillet and spread it evenly. Set aside.


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Instructions. Heat the oil in a large pot or Dutch oven on a medium high heat. Once hot add the beef and half a teaspoon each of salt and pepper. Brown the beef, stirring to break it up and mix with the seasonings. Once browned, remove from the pot with a slotted spoon, leaving the fat and oil, and keep to one side.


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Heat oil in a large skillet over medium-high heat. Add the beef, onion, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Cook until the beef is no longer pink (breaking up the meat as it cooks), about 5-7 minutes. Drain. Reduce heat to low; stir in corn, zucchini, tomato, basil, thyme, butter and Worcestershire sauce.


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Cover and let it cook for a few minutes. After a few minutes, add the peas/carrots, potatoes, and cilantro. Season with salt and pepper. Stir together. Add the vegetable stock to thin out the mixture and stir. Cover and allow ofr it to simmer for 2 minutes then enjoy. Plate the cooked rice with the tomato beef sautee.


Cheesy Tomato Ground Beef and Rice THIS IS NOT DIET FOOD

Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness. Stir in tomatoes, salt and pepper; cook over medium heat 5 minutes, stirring occasionally. Add pasta and basil; toss.


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Instructions. Cook pasta according to package directions. Drain and put back in the pot. Swirl in 1 tablespoon of butter. While the pasta is cooking, using a large skillet, cook onions in olive oil for about 3 minutes. Add garlic the last 30 seconds. Add the ground beef to the skillet with the onions and garlic.


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Instructions. Heat olive oil in a large saucepan over medium heat; add onion and cook until softened. Add the garlic and cook another minute. Add the tomato paste and cook over medium high heat, stirring constantly, for 5 minutes. Add the chopped tomatoes, reduce to medium, cover and simmer for 30 minutes, stirring occasionally.


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Set aside. Add 1 tablespoon of oil to coat the wok and heat until just smoking. Spread the beef around the wok and sear for 1 minute until 80% done and remove from the wok. Set aside. Heat another tablespoon of oil in the wok over medium heat. Add the ginger slices, and let caramelize for 10 seconds.


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STEP 1: Finely chop 1 small onion and 4 large cloves garlic. Peel 2 lb (900g) tomatoes and chop them finely, discard any excess water on the chopping board. STEP 2: Heat 1 tablespoon of olive oil in a big frying pan and add the onions, cook over medium heat for about 4-5 minutes or until soft and translucent.


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Instructions. In a medium bowl, combine tomatoes, garlic, basil (or parsley or mint), salt, red pepper flakes and oil; set aside. Place a medium to large nonstick skillet over medium-high heat; add meat and cook, stirring and breaking up meat as it cooks, until cooked through, about 5 minutes. Stir in tomato mixture and cook until heated.