Sunday, September 27, 2009

Ground Beef - A - Rama!!

Greg and I did our bi-annual clean out of the chest freezer and I was pleased to see that there weren't any big surprises this time (I've been a little more dilligent than in years past!) But we did have a ton of ground beef since we received hamburger patties as well as ground beef in our summer CSA meat share. Inspired by the cooler fall weather I decided to pull out 3 lbs and get to work on creating some meals that I could freeze.

The first was a "Tandoori Chili" from my 'Company's Coming: Ground Beef' book (I don't know about you, but I really can't get inspired by ground meat in quite the same way as a tenderloin or chop, so I bought this book to give me some ideas - and it's quite good!) My girlfriend Michelle absolutely loves this, and since having some of mine, makes it all the time for her family! The second dish was a "Butternut & Beef Chili" from my own stash of recipes and the third a "Fiesta Strata". These were all made within 2 hours and contain ingredients that I had on hand ~ always a bonus in my books!
2 tsp cooking oil
1 lb lean ground beef
1 cup finely chopped onion
1 tbsp grated gingerroot, or 3/4 tsp dried ginger
1 garlic clove, minced
3 tbsp paprika
2 tsp crushed red chilis
1 1/2 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp ground coriander
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground cloves
1/4 tsp ground cinnamon
19oz can chickpeas, drained and rinsed
14 oz can of diced tomatoes, with juice
1 cup water
7 1/2 oz can of tomato sauce
1 cup plain yogurt
  • Heat cooking oil in a large Dutch oven over medium heat. Add next 4 ingredients (beef to garlic). Saute until ground beef is no longer pink.
  • Add next 9 ingredients (paprika to cinnamon). Heat and stir for about 1 minute, or until fragrant.
  • Add next 4 ingredients (chickpeas to tomato sauce). Bring to a boil and then reduce heat to medium low. Simmer uncovered for 20 minutes, stirring occasionally, until thickened.
  • Add yogurt. Heat and stir for 10 minutes until heated through.
  • Serve with either naan or pappadums!!



1 lb lean ground beef

1 cup chopped onion

1 cup chopped bell pepper

3 cups chopped fresh tomatoes

3 cups peeled, seeded and chopped butternut squash

3 cups water

2 tbsp tomato paste

1 1/2 tsp each: dried oregano, ground cumin, chili powder

1/2 tsp salt

1 16oz can kidney beans, drained and rinsed

2 cloves minced garlic

1/2 cup small pitted olives

2 to 3 tsp seeded, minced jalapenos

6 tbsp thinly sliced green onions

2 tbsp chopped fresh cilantro

  • Combine the first 3 ingredients (beef - peppers) in a lagre Dutch oven. Saute over medium-high heat until beef is browned and onions are transluscent.
  • Stir in the next 10 ingredients (tomatoes - garlic). Bring to a boil and then reduce heat and simmer, uncovered for 20 minutes, or until squash is tender.
  • Stir in olves and jalapenos and cook 5 minutes.
  • Ladle into bowls and top with green onions and cilantro (I actually incorporated these into the chili before putting it into my containters for freezing).



2 tsp cooking oil

1 lb lean ground beef

1/2 cup chopped onion

1/2 cup roasted red peppers, drained, blotted dry and cut into 1/4" strips

4 oz can of diced green chilis, or 3 tbsp freshly chopped and seeded jalapenos

1/2 tsp chili powder

6 - 9" flour tortillas

4 large eggs

2 cups milk

1/4 tsp ground cumin

1 1/2 cups grated monterey jack cheese

  • Heat oil in a large frying pan over medium. Add ground beef and onion. Saute until beef is browned.
  • Add the next 3 ingredients (peppers - chili powder). Heat and stir for 2 to 3 minutes, or until fragrant. Remove from heat.
  • Place 1 flour tortilla in a greased 3 quart (3L) round casserole. Fold eges if necessary to fit into casserole dish. Spread 1/2 cup of the beef mixture over top. Repeat, layering remaining tortillas and beef mixture, ending with a tortilla.
  • Whisk the next three ingredients together in a bowl (eggs - cumin) and pour over top the tortillas in the casserole.
  • Top with the grated cheese. Cover and refrigerate overnight to allow the flavours to blend and the tortillas to absorb the liquid.
  • Bake uncovered in a 350F oven for approximately 1 1/4 hours until puffed and golden.
  • Cut into wedges and serve with salad and salsa!

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