Sweet Potato & Beef Taco Bowls

4 medium sweet potatoes, peeled and diced
2 Tbsp olive oil
1/2 tsp cumin
1/4 tsp chili powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp salt
1 lb ground beef
3 Tbsp taco seasoning
15 oz can black beans, drained and rinsed
2 avocados, diced
2 cups cottage cheese

optional toppings:
pickled onions
jalapenos
cilantro
salsa

Coat sweet potatoes with oil and spices (except taco seasoning) and roast at 425 for 25-30 minutes, stirring halfway through. 

Brown the ground beef and season with the taco seasoning and about 2 Tbsp water, stirring until combined. 

Assemble the bowls with potatoes, beef, cottage cheese, avocado, and toppings.

Beef Bulgogi

1 tablespoon olive oil
1/2 medium yellow onion, diced
1-inch ginger, finely minced
2 cloves garlic, finely minced
1 pound lean ground beef
1/4 cup soy sauce
1/4 cup packed brown sugar
2 teaspoons sesame oil
1 teaspoon red pepper flakes
3 green onions, diced
1 teaspoon sesame seeds
Optional - shredded carrot, sliced cucumber, and sliced radishes to serve
Serve with cooked brown rice or noodles


Heat the olive oil in a dutch oven or large pot over medium-high heat. Once the oil is hot, add the onions and sauté them for 3 to 4 minutes or until lightly browned.
Add the ginger and garlic and sauté for 30 seconds, stirring often.
Add the ground beef, break it up with the back of a large spoon, and cook it for 5 minutes or until there is no pink remaining and it is crumbly.
Meanwhile, whisk together the soy sauce, brown sugar, sesame oil, and red pepper flakes.
Pour the soy mixture over the ground beef and stir to combine. Allow to cook for 2 minutes and then turn off the heat. Let the mixture sit for 1 to 2 minutes before serving. This will allow the sauce to thicken.
Add optional rice or noodles to bowls, then top with beef, green onions, shredded carrots, cucumber, radishes, and sesame seeds.

Ground Beef and Potatoes

From Well Plated

2 tablespoons canola oil
1 pound potatoes peeled and diced into ¼-inch cubes (I used Yukon golds)
1 pound 93% lean ground beef
1 small yellow onion diced
1 red bell pepper diced
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt plus additional to taste
¼ teaspoon ground black pepper

1 to 2 teaspoons hot sauce plus additional for serving (I used sriracha)
2 green onions sliced
FOR SERVING: non-fat plain Greek yogurt or sour cream shredded cheddar cheese, cooked brown rice or cauliflower rice (or just more hot sauce!)

Instructions

Heat the oil in a skillet large enough to hold all of the ingredients over high heat. Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.

Add the beef, onion, and bell pepper. Cook, breaking apart the meat.

Add the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (add 1 teaspoon if you prefer only subtle heat, more if you would like it spicier).
Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.

Stir in the green onions. Taste and adjust the salt and pepper as desired. Serve hot, topped with Greek yogurt, cheese, over rice, or enjoy it all on its own with a dash of extra hot sauce if you like.

Philly Cheesesteak Sloppy Joes

Ingredients

1 teaspoon cornstarch
1/2 cup low sodium chicken broth (or beef broth)
2 teaspoons olive oil
1 small sweet onion , diced
1 small green bell pepper , diced
1 pound lean ground beef
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 teaspoons taco seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded sharp white cheddar or monterey jack cheese
6 hamburger buns

Instructions

Preheat broiler.
In a small bowl, whisk together the cornstarch and broth. Set aside.
Heat the oil in a large nonstick skillet over medium high. Add the onion and peppers; sauté 3 minutes until tender. Add in the beef and continue to cook, breaking it up and browning, for another 3 minutes. Drain off fat.
Stir in the ketchup, Worcestershire, taco seasoning, salt, and pepper.
Give the broth and cornstarch a quick stir and add it to the skillet; simmer for about 3 minutes, stirring occasionally, until mixture thickens slightly.
Scoop some mixture onto buns, top with 1/4 cup cheese, and stick under the broiler until melted-keep a close eye, so nothing burns! (Alternatively, you can simply add the cheese in with the meat mixture and stir until combined and melted.)
Serve warm with chips and enjoy!

Cheeseburger Gnocchi

From KevinandAmanda.com

Ingredients

1 tablespoon butter
1 (16 oz) package potato gnocchi
1 lb lean ground beef
1/4 teaspoon salt
1 teaspoon pepper
1/2 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon mustard powder (optional)
2 cups diced onion (about 1 whole onion)
3–4 cloves garlic, minced
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
1 cup beef broth (or water)
1/4 cup heavy cream
1 cup shredded sharp cheddar cheese
1/3 cup thinly sliced scallions

Instructions

Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside.

Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika, and mustard powder if desired. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary.
Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed.

Off heat, then add the cream and 1/2 cup cheese and stir to combine. Top with remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes. Serve and enjoy!!

Cheeseburger Meatloaf

From Rachael Ray

2 Tbsp olive oil
1 red onion, finely chopped
2/3 c ketchup
2/3 c breadcrumbs
2 large eggs
1/2 c bread and butter pickle chips, chopped
1 1/2 lbs ground beef
8 oz cheddar cheese, cut into 1/3 inch cubes

Preheat the oven to 400 degrees . Lightly oil a rimmed baking sheet. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook, stirring until slightly softened, about 3 minutes.

In a large bowl, combine the ketchup, bread crumbs, eggs and pickles; mix in the onion. Crumble in the beef, add the cheese and mix together. Transfer to the prepared baking sheet and shape into a 4-by-12-inch loaf. Bake until an instant-read thermometer inserted into the center registers 160 degrees , about 35 minutes.

Let the meatloaf rest for 5 minutes before slicing.

Garlic Steak

Ingredients
4 large garlic cloves, grated
2 8-oz. steaks (1 in. thick)
1 lemon juiced
2 tablespoons olive oil
1 tablespoon of tallow
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 tablespoon fresh chopped rosemary leaves

Steps
Pat steaks dry. Rub garlic over steaks. Place juice of lemon and 2 tablespoons oil in a shallow dish. Add steaks to dish and turn to coat. Let stand at room temperature 30 minutes.

Place cast-iron skillet in oven at 400 degrees for about 15 minutes. 

Remove steaks from marinade; discard marinade. Pat steaks dry with paper towels, leaving any bits of garlic that stick. Sprinkle tops of steaks with pepper and kosher salt.

Place tablespoon of tallow in a large cast-iron skillet over high. Add steaks; cook until a meat thermometer inserted in thickest portion registers 127°F to 130°F for medium-rare about 2 to 2 1/2 minutes per side.

Place steaks on a cutting board; reserve pan drippings. Tent steaks loosely with foil and let stand 5 minutes. Cut steaks across the grain into slices. Drizzle with pan drippings and add rosemary.

Whole Grain Pasta and Beef Ragu with Brussels Sprouts

20 oz ground beef
12 oz whole grain pipe rigate pasta
2 Tbsp capers
1 Tbsp calabrian chile paste
8 oz brussels sprouts
4 cloves garlic
1/4 c tomato paste
2 Tbsp crema bel paese cheese


Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the brussels sprouts. Cut off and discard the root end of the brussels sprouts; quarter lengthwise. Peel and roughly chop garlic.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the quartered brussels sprouts in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Using a spoon, move the brussels sprouts to one side of the pan.

Add the beef to the other side of the pan; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the chopped garlic, capers, tomato paste, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until combined and the beef is cooked through. Turn off the heat. Stir in the bel paese cheese until combined.

While the beef cooks, add the pasta to the pot of boiling water. Cook 4 to 5 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.

Add the cooked pasta and half the reserved pasta cooking water to the pan of cooked beef and brussels sprouts. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Enjoy!

Meatballs Stroganoff

6 oz uncooked egg noodles
4 tsp canola oil, divided
1 1/4 c diced yellow onion
12 ounces ground sirloin
1/3 c chopped parsley
3 Tbsp panko breadcrumbs
3 Tbsp milk
1/2 tsp salt
1/2 tsp pepper
12 oz sliced cremini mushrooms
2 tsp minced garlic
1/4 tsp paprika
1/4 c dry white wine
1 tbsp flour
1 cup low-sodium beef stock
1/3 c sour cream
1 tsp dijon mustard
dash of nutmeg

Place a foil-lined jelly-roll pan in oven on the middle rack. Preheat oven to 450° (keep pan in oven). Cook noodles according to the package directions, omitting salt and fat. Drain; keep warm.

Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion to pan; sauté 6 minutes or until tender. Place onion in a small bowl. Combine beef, 3 tablespoons parsley, panko, milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir in 1/3 cup cooked onion. Shape beef mixture into 16 (1 1/2-inch) meatballs. Place meatballs on preheated pan coated with cooking spray. Bake at 450° for 12 minutes or until done, turning after 6 minutes.

Return skillet to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add mushrooms, garlic, and paprika to pan; sauté 8 minutes or until mushrooms are lightly browned. Add wine to pan; cook 1 minute or until liquid almost evaporates. Sprinkle flour over mushroom mixture; cook 30 seconds, stirring constantly. Add stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 3 minutes or until sauce slightly thickens. Stir in remaining cooked onion; remove pan from heat. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, sour cream, mustard, and nutmeg. Add meatballs to sauce; toss to coat. Spoon sauce and meatballs over cooked noodles. Sprinkle evenly with remaining parsley.

Shiitake Mushroom Burgers with Miso Mayonnaise & Roasted Sweet Potatoes

Serves 2

10 oz. ground beef
2 potato buns
2 cloves garlic
1 scallion
1/2 lb sweet potato
2 Tbsp mayo
1 Tbsp hoisin sauce
2 tsp sweet white miso paste
1/4 oz dried shiitake mushrooms

1. Preheat the oven to 450°F. Wash and dry the fresh produce. In a bowl, combine the mushrooms and 1 cup of hot water; let stand for at least 10 minutes. Halve the buns. Halve the sweet potato lengthwise, then thinly slice crosswise. Peel and finely chop the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. In a bowl, combine the miso paste and mayonnaise; season with salt and pepper to taste.

2. Line a sheet pan with aluminum foil. Place the sweet potato on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven, leaving the oven on, and transfer to a plate. Set aside in a warm place. Carefully discard the foil.

3. While the sweet potato roasts, thoroughly drain the mushrooms (discarding the water) and transfer to a cutting board; finely chop. Transfer to a large bowl. Add the ground beef, garlic, hoisin sauce and white bottom of the scallion; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties. Transfer to a plate.

4. While the sweet potato continues to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate and set aside in a warm place.

5. Place the buns, cut sides up, on the sheet pan used to roast the sweet potato. Toast in the oven 3 to 4 minutes, or until the edges are lightly browned and crispy. Remove from the oven and transfer to a clean, dry work surface.

6. Spread a layer of the miso mayonnaise onto the cut sides of the toasted buns. Top the bun bottoms with the cooked patties. Complete the burgers with the bun tops. Divide the burgers and roasted sweet potato between 2 dishes. Garnish the sweet potato with the green top of the scallion.

Pimento Cheeseburgers with Roasted Carrots & Parsnips

1 lb ground beef
4 potato buns
3 oz sharp cheddar, shredded
4 carrots
3/4 lb parsnips
2 oz sweet piquante peppers
1/4 c mayo
1 tsp pimento cheese spice blend (garlic powder, mustard powder, sugar)

1. Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the buns. Peel the carrots; cut into ½-inch-thick sticks. Peel the parsnips; cut into ½-inch-thick sticks. Grate the cheese. Finely chop the peppers.

2.Place the carrots and parsnips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 16 to 18 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

3.While the vegetables roast, in a medium bowl, combine the cheese,mayonnaise, spice blend and peppers; season with salt and pepper to taste.

4. While the vegetables continue to roast, place the ground beef in a bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into four ¾-inch-thick patties; transfer to a plate. In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the patties and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

5. While the vegetables continue to roast, working in batches, add the buns, cut sides down, to the pan of reserved fond. Toast on medium-high 2 to 3 minutes per batch, or until golden brown. Transfer to a clean, dry work surface.

6. Divide the pimento cheese between the cut sides of the toasted buns. Top the toasted bun bottoms with the cooked patties. Complete the burgers with the bun tops. Divide the burgers and roasted vegetables between 4 dishes. 

Slow Cooker Korean Beef

Author: Alyssa

Prep time: 10 mins

Cook time: 4 hours

Total time: 4 hours 10 mins

Amazing and flavorful beef that slow cooks to tender melt in your mouth perfection! This will be one of the best meals that you will make!

Ingredients

• 1.75 pounds Flank Steak
• ¼ cups cornstarch
• 2 tablespoons Sesame Oil
• ½ teaspoons mince Garlic, Cloves
• ½ cups Soy Sauce
• ½ cup beef broth
• ¾ cups Brown Sugar - try less
• ¼ cup onion, chopped
• ¼ teaspoon red pepper flakes
• sesame seeds and green onions, for garnish

Instructions

1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
2. Add sesame oil, minced garlic, soy sauce, beef broth, brown sugar, onion, and red pepper flakes to the slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Chicago Style Italian Beef Sandwiches

2 cup unsalted beef stock (such as Swanson)

1 T dried basil

2 t dried oregano

2 t garlic powder

2 t onion powder

1 1/2 t crushed red pepper

2 T olive oil, divided

2.5 pounds boneless chuck roast, trimmed

2 c water

6 garlic cloves, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 tablespoon white wine vinegar

4-6 pepperoncini peppers, drained and chopped

8 (2-ounce) hoagie rolls, halved horizontally

1. Combine first 6 ingredients in a medium bowl, stirring with a whisk.

2. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add stock mixture and water to pan; bring to a boil. Reduce heat to medium-low; cover and simmer 90 minutes. Turn beef; cover and simmer 90 minutes or until beef is very tender. Remove pan from heat; keep warm.

3. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add garlic and bell peppers to pan; sauté 7 minutes or until tender. Add vinegar, and pepperoncini peppers to pan; cook 1 minute.

4. Place beef on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Return beef to Dutch oven. Top bottom halves of rolls with half of beef cooking liquid. Top evenly with beef, bell pepper mixture, remaining half of beef cooking liquid, and top halves of rolls.

Grilled Flat Iron Steaks with Chimichurri

Prep 30 min., Marinate 1 hr., Grill 7 min., Stand 10 min.

Serves 4

Steaks
2 boneless beef chuck flat iron (top blade) steaks, cut 3/4 inch thick
1 tsp salt
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp black pepper
1/4 tsp cayenne pepper

Trim fat from steaks. Place steaks on a baking sheet lined with plastic wrap. For rub, combine spices and sprinkle evenly on both sides of steak. Cover with wrap and marinate in the refrigerator for 1 hour.
Grill steaks, uncovered, directly over medium heat for 7-9 minutes for medium rare (145 degrees) or 10-12 minutes for medium (160 degrees), turning once. Let stand 10 minutes before serving with sauce.

Chimichurri
In a food processor, combine the following:
1 cup firmly packed fresh cilantro leaves
1 cup firmly packed fresh parsley
1/4 cup white wine vinegar
2 cloves roughly chopped garlic
1/2 tsp salt
1/2 tsp cumin
1/2 tsp crushed red pepper

Then, with the processor running, stream in 1/4 cup of olive oil until creamy and smooth.

New York Deli Mac & Cheese

1          lb         cavitappi pasta

3          Tbsp     butter

3          Tbsp     flour

1          c           chicken stock

2          c           milk

¼         c           spicy brown deli mustard

1 ½       c           shredded sharp white cheddar cheese (about 2/3 lb.)

1 ½       c           shredded Swiss cheese

½         lb         pastrami, chopped

4          slices     rye bread, toasted and finely chopped

Boil the pasta to al dente in a pot of salted water. Drain it well and pour into a 9x13 baking dish.

In a saucepan, melt the butter and then whisk in the flour. Cook for one minute. Add the stock, milk, and mustard and heat until bubbling. Stir in 1 cup of each cheese until the cheese is fully melted and the sauce is smooth. Fold in the chopped pastrami. Spread the sauce over the pasta and stir to combine.

Top the pasta mixture with the remaining cheese, then the chopped rye bread. Place the pan under the broiler on medium heat, and watch carefully for the bread to brown and the cheese to melt.

Stuffed Bell Peppers

1          lb         lean ground beef

6          whole   large green bell peppers

½         c           chopped onion

16         oz         diced canned tomatoes

½         c           white rice

½         c           water

1          tsp        salt

1 ½       tsp        Worcestershire sauce

1          c           shredded cheddar cheese

           dash      red pepper, to taste

Preheat oven to 350. Cut tops from green peppers, discard seeds and membranes. Chop enough of the tops to make ¼ cup, set aside. Cook the whole green peppers, uncovered, in boiling water for 5 minutes. Drain well.

Sprinkle insides of peppers lightly with salt.

In a skillet, cook beef, onion, and the ¼ cup of chopped green pepper until meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper. Bring to boiling, then reduce heat. Cover and simmer 15-18 minutes, or until rice is tender. Stir in cheese. Stuff peppers with meat mixture.  Place in a baking dish and bake, covered, for 30-35 minutes.

Beef Stroganoff

1          lb         lean ground beef

½         c           chopped onion

¼         c           butter or margarine

2          tbsp      flour

1          tsp        salt

1          c           fat-free sour cream

1          clove     minced garlic

¼         tsp        pepper

4          oz         jar of mushrooms, sliced and drained

1          can       cream of chicken soup, healthy recipe

1          bag       egg noodles, cooked according to package directions

Brown beef in a large skillet. Drain the fat, if necessary, and add onion and butter. Cook until onions are softened. Stir in flour, salt, garlic, pepper, and mushrooms. Cook 5 minutes, stirring constantly.

Stir in soup, heat to boiling, stirring constantly. Reduce heat and simmer, uncovered, for 10 minutes.  Stir in sour cream and heat through.  Serve over egg noodles.