Best Seasoned Ground Beef Recipes

BIG-BATCH SEASONED GROUND BEEF

Steps:

• Heat oil in a large heavy pot or Dutch oven over high. Add one-quarter (1 lb.) of the ground beef in an even layer, using your hands to break up large pieces and leaving some gaps to encourage browning (instead of steaming). Season with 1 tsp. salt. Cook, undisturbed, until bottom is deeply browned, about 3 minutes. Turn and break into smaller pieces and cook until the other side is browned, 2-3 minutes. Push over to one side of pot. Repeat with another one-quarter (1 lb.) of ground beef, seasoning uncooked meat with 1 tsp. salt. Using a wooden spatula or spoon, break meat into smaller pieces and stir to combine.
• Season remaining 2 lb. beef with 2 tsp. salt, then add to pot and cook over medium heat, stirring often and breaking into small pieces, until all meat is cooked through and most (but not all) of the liquid is evaporated from bottom of pot, 12-15 minutes. Let cool to room temperature.
• Do Ahead:
• Ground beef can be made 5 days ahead. Divide among airtight containers and chill, or freeze up to 3 months.

MAKE-AHEAD SEASONED GROUND BEEF AND SAUSAGE

Steps:

• In 4 1/2- to 5-quart Dutch oven, cook all ingredients over medium-high heat 10 to 15 minutes, stirring frequently, until browned.
• Cover; reduce heat to medium-low. Cook 5 to 6 minutes, stirring occasionally, until thoroughly cooked; drain. Cool 5 minutes.
• Line 15x10x1-inch pan with foil. Spoon mixture onto foil. Freeze about 1 hour, stirring once, until firm.
• Divide mixture into resealable freezer plastic bags with about 2 cups in each. Seal bags; label. Freeze up to 2 months.

SEASONED GROUND BEEF

Steps:

• Shake or mix seasoning ingredients together.
• Brown ground beef in a skillet.
• Add 1/2 cup of water and seasoning mix.
• Let simmer until liquid is absorbed.

SEASONED GROUND BEEF AND DUMPLINGS WITH VEGGIES

Steps:

• Mix together flour,salt and shortening in a large bowl until small crumbs are formed.
• Add milk until well blended.
• Roll out dough on a floured cutting board or floured counter until about 1/8 inch thick.
• Let "dry" for about 30 minutes.
• While the dumpling dough is "drying", take a large pot and add remaining ingredients except for the beef broth and veggies.
• Cut dough into even sized squares.
• Cook ground beef until browned and onions are tender, drain if needed.
• Return beef to pan and add beef broth and veggies.
• Bring broth to a boil, and add dumplings a few at a time so the broth can continue to boil.
• Simmer for 30 minutes.
• Then eat and enjoy :).

SEASONED MEXICAN GROUND BEEF - OAMC

Steps:

• In Dutch oven or 12 inch skillet, cook ground beef over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
• Reduce heat to medium. Stir in seasoning mix. Cook 5 minutes or until flavors are blended, stirring frequently. Cool 5 minutes.
• Spoon beef onto wax-lined 15x10x1 inch baking pan, breaking apart as necessary. Freeze about 1 hour or until firm, stirring once.
• Divide mixture into resealable quart-sized freezer plastic bags with about 2 cups in each. Seal bags; label. Freeze up to 2 months.

SEASONED GROUND BEEF - OAMC

Steps:

• In Dutch oven or 12 inch skillet, cook ground beef, onions and garlic over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
• Reduce heat to medium. Stir in salt and pepper. Cook 5 minutes, stirring frequently. Cool 5 minutes.
• Spoon beef onto 15x10x1 inch baking pan, breaking apart as necessary. Freeze about 1 hour or until firm, stirring once.
• Divide mixture into resealable quart-sized freezer plastic bags with about 2 cups in each. Seal bags; label. Freeze up to 2 months.

BIG-BATCH SEASONED GROUND BEEF

Steps:

• Preparation Heat oil in a large heavy pot or Dutch oven over high. Add one-quarter (1 lb.) of the ground beef in an even layer, using your hands to break up large pieces and leaving some gaps to encourage browning (instead of steaming). Season with 1 tsp. salt. Cook, undisturbed, until bottom is deeply browned, about 3 minutes. Turn and break into smaller pieces and cook until the other side is browned, 2-3 minutes. Push over to one side of pot. Repeat with another one-quarter (1 lb.) of ground beef, seasoning uncooked meat with 1 tsp. salt. Using a wooden spatula or spoon, break meat into smaller pieces and stir to combine. Season remaining 2 lb. beef with 2 tsp. salt, then add to pot and cook over medium heat, stirring often and breaking into small pieces, until all meat is cooked through and most (but not all) of the liquid is evaporated from bottom of pot, 12-15 minutes. Let cool to room temperature. Do Ahead: Ground beef can be made 5 days ahead. Divide among airtight containers and chill, or freeze up to 3 months.

SEASONED GROUND BEEF AND DUMPLINGS WITH VEGGIES

Steps:

• Mix together flour,salt and shortening in a large bowl until small crumbs are formed,then add milk until well blended.
• Roll out dough on a floured cutting board or floured counter until about 1/8 inch thick.
• Roll out dough on a floured cutting board or floured counter until about 1/8 inch thick,and cut into even sized squares.
• Let " air dry" for about 30 minutes.
• While the dumpling dough is "drying", take a large pot and add remaining ingredients except for the beef broth and veggies.
• Cook ground beef until browned and onions are tender, drain if needed.
• Return beef to pan and add beef broth and veggies.
• Bring broth to a boil, and add dumplings a few at a time so the broth can continue to boil.
• Simmer for 30 minutes.

SEASONED ITALIAN GROUND BEEF - OAMC

Steps:

• In Dutch oven or 12 inch skillet, cook ground beef, onions and garlic over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
• Reduce heat to medium. Stir in Italian seasoning, salt, fennel and pepper. Cook 5 minutes or until flavors are blended, stirring frequently. Cool 5 minutes.
• Spoon beef onto wax-lined 15x10x1 inch baking pan, breaking apart as necessary. Freeze about 1 hour or until firm, stirring once.
• Divide mixture into resealable quart-sized freezer plastic bags with about 2 cups in each. Seal bags; label. Freeze up to 2 months.

SEASONED GROUND BEEF FOR TACOS

Steps:

• Brown meat with minced garlic and finely chopped onion; drain.
• In a bowl combine all of the spices and corn starch until well mixed.
• Add the spices and water to browned, drained ground beef cook until it all absorbs into the meat. Serve hot with your favorite taco fixings.

SEASONED GROUND BEEF RECIPE - (4.7/5)

Steps:

• Mix all ingredients together. To season ground beef- brown ground beef until well done. Add 1/2 cup of water and seasonings and let simmer until liquid is absorbed.

FAT-FREE SEASONED GROUND BEEF FOR RECIPES

Steps:

• Brown the beef in a 12 inch skillet along with your chopped onion. As soon as all the pink is gone pour the beef into a strainer and rinse with clear water.
• Add beef and onion back to the pan with a little water to de-glaze (or wine). Add seasonings and cook until most of the water evaporates.
• Continue with your recipe or cool, cover and refrigerate or freeze.