Big Batch Tex-Mex Beef - step #3
Big Batch Tex-Mex Beef - step #3
Big Batch Tex-Mex Beef - step #3

Big Batch Tex-Mex Beef

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October 23, 2017

Cook up convenience when you buy bulk packs of ground beef and stash mixture in the freeze.  Use it in this fantastic Tex-Mex Beef Taco recipe or simply add a scoop to your favourite pasta sauce, chili or casserole. Dinner just got easier!

  • Yields: Makes 16 cups

Ingredients

4 lb Lean Ground Beef

4 tbsp chili powder

2 tsp EACH ground cumin, salt, paprika and ground coriander

1/2 tsp cayenne pepper

2 red bell peppers, finely chopped

2 small onions, finely chopped

2 cups corn, frozen or canned

Directions

Cook ground beef and spices in Dutch oven over medium-high heat for 9 to 10 minutes, breaking into small chunks with back of spoon, until browned and completely cooked. Drain well, and return to pot. Add bell peppers and onions, simmer for 8 to 10 minutes until vegetables are softened. Add corn and heat though 1-2 minutes.

Spread mixture in a single layer on several foil or parchment paper-lined baking trays; freeze just until meat is firm, about 1 hour.

Big Batch Tex-Mex Beef - step #3

Loosen beef mixture into chunks; scoop meal-sized portions into freezer bags. Freeze for up to 3 months.

Big Batch Tex-Mex Beef - Step #4

Usage tips: Use mixture from frozen, in recipes calling for browned ground beef, allowing slightly more time for heating then recipe calls for.

Frozen Assets: When making Big Batch Beef, drain the cooked ground beef well before freezing on the baking trays.

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