Best Versatile Beef Mix Recipes

VERSATILE BEEF MIX

Versatile Beef Mix image

This quick-and-easy mix from Joanne Rocchetti in New London, Connecticut uses only 1 pound of ground beef, yet it can be used to make all the following recipes: Bacon Salisbury Steak, Microwave Meat Loaf, Spaghetti and Meatballs and Meatball Stew. Try them all!

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 portions.

Number Of Ingredients 7

Ingredients

1 egg
1/2 cup dry bread crumbs
2 tablespoons 2% milk
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)

Steps:

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Divide into four portions; place in freezer containers. Freeze for up to 3 months. Thaw in the refrigerator before using., Versatile Beef Mix may be used to prepare the following recipes: Easy Meatball Stew, Easy Spaghetti with Meatballs, Microwave Meat Loaf and Bacon Salisbury Steak

Nutrition Facts : Calories 246 calories, Fat 10g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 800mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

ZIPLOC VERSATILE BEEF MIX

Ziploc Versatile Beef Mix image

This quick-and-easy mix uses only 1 pound of ground beef, yet it can be used to make an assortment of beef recipes. One easy mix for endless delicious possibilities.

Provided by Taste of Home

Time 15m

Yield 4 portions.

Number Of Ingredients 7

Ingredients

1 egg
1/2 cup dry bread crumbs
2 tablespoons 2% milk
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)

Steps:

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Divide into four portions; place in Ziploc® Fresh Shield® Twist 'n Loc® Containers. Freeze for up to 3 months. Thaw in the refrigerator before using.

VERSATILE BEEF MIX

Versatile Beef Mix image

Number Of Ingredients 13

Ingredients

4 pounds ground beef
4 medium onions, chopped
5 ribs of celery, thinly sliced
4 garlic clove, minced
3 (28-ounce) cans diced tomatoes, undrained
2 (6-ounce) cans tomato paste
2 (4 1/2-ounce) jars sliced mushrooms, drained, optional
1/4 cup fresh parsley, minced
1 tablespoon salt
2 teaspoons oregano
2 teaspoons basil
1 teaspoon pepper
1/2 teaspoon , crushed red pepper flake

Steps:

In a large pot, brown the beef with the onions, celery, and garlic until meat is cooked through and vegetables are tender drain. Stir in the remaining ingredients. Bring to a boil reduce heat. Simmer, uncovered, for 1 to 1-1/2 hours, stirring occasionally. Cool. Place about a 2 cup portion of the mix into freezer bags or containers. Label and freezer for up to 3 months.

Nutrition Facts : Nutritional Facts Serves