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The Hood Magazine

The Ultimate 30 Minute Meals

09/27/2018 01:45PM ● By Digital Media Director

Recipes Courtesy of SD Beef

 

Beefy Harvest Soup

Ingredients

  • 1 pound Ground Beef (93% or leaner)
  • 2 cups water
  • 1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
  • 1-1/2 cups frozen mixed vegetables
  • 4 cups reduced-sodium beef broth
  • 1 cup uncooked large elbow macaroni
  • 4 ounces smoked Beef Sausage, sliced

Instructions

1.      Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Remove drippings.

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.

2.      Meanwhile, combine water, tomatoes, vegetables and broth in large saucepan; bring to a boil. Stir in macaroni and beef; return to a boil. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally. Stir in sausage; continue simmering 2 to 4 minutes or until macaroni is tender and beef sausage is cooked through. Season with salt and pepper, as desired.



Pot Roast 

Ingredients

  • 1 beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (3 to 3-1/2 pounds)
  • 1 tablespoon vegetable oil
  • 8 small red-skinned potatoes, halved
  • 2 large carrots, cut into 2-1/2 x 1/2-inch pieces
  • 2 large parsnips, cut into 2-1/2 x 1/2-inch pieces
  • 1 small leek, cut into 1-1/2 inch pieces
  • 1-1/2 tablespoons cornstarch dissolved in 3 tablespoons water

Seasoning:

  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/2 teaspoon each salt and lemon pepper

Instructions

1.      Combine seasoning ingredients; press onto beef pot roast. Heat oil in stock pot over medium heat until hot. Brown pot roast. Pour off drippings.

2.      Add 3/4 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm.

3.      Skim fat from cooking liquid. Measure and return 2 cups cooking liquid to stock pot. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.



Crazy Quesadillas

Ingredients

  • 1 pound Ground Beef (90% to 95% lean)
  • 1 jar (16 ounces) prepared salsa with black beans and corn
  • 1-1/2 cups shredded spicy Mexican cheese blend or shredded Cheddar-Jack cheese with jalapeño peppers
  • 1/4 cup chopped fresh cilantro
  • 4 large flour tortillas (10-inch diameter)
  • Chopped fresh cilantro

Instructions

1.      Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.

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.

2.      Reserve 1/2 cup salsa. Add remaining salsa, cheese and 1/4 cup cilantro to beef; mix well. Spoon 1/4 of beef mixture onto half of each tortilla. Fold tortillas in half to close. Place on baking sheet.

3.      Bake in 350°F oven 10 to 11 minutes or until filling is heated through and edges of tortillas are lightly browned and crisp. Sprinkle with cilantro, as desired; serve with reserved salsa.



Easy Skillet Chili Mac

Ingredients

  • 1 pound Ground Beef
  • 1 can (15 to 16 ounces) chili beans in chili sauce
  • 1-1/2 cups prepared thick-and-chunky salsa
  • 1/2 cup water
  • 1/2 cup chopped fresh cilantro
  • Hot cooked elbow macaroni

Instructions

1.      Heat large nonstick skillet over medium heat until hot. Add Ground Beef cook 8 to 10 minutes, breaking up into 3/4-inch crumbles and stirring occasionally. Remove drippings.

Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.

2.      Stir in beans, salsa and water; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thickened, stirring frequently. Stir in cilantro.

3.      Serve beef mixture over macaroni.