Try this out
Posted By: trose on 2008-02-06
In Reply to: I have 3 lbs of ground beef, and... - I don't know what to make
Here is a receipe that uses a lot of ground beef and if you freeze what is leftover and can make 2 other dishes by adding a few other ingredients. Just look at the other receipes at the bottom of this post and you may see somthing that will float your boat. I often fix this original beef receipe on Sunday so I have 3 different dinners almost ready throughout the week. Hope this helps.
Beef and Cheese Lasagna Copyright, 2005, Robin Miller, All rights reserved
Show: Quick Fix Meals with Robin Miller
Episode: Where's the Beef
Lasagna Filling*:
1 tablespoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3 pounds lean ground beef or ground turkey
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 teaspoon crushed red pepper flakes
3 (28-ounce) cans diced tomatoes
1 (14-ounce) can tomato sauce
Lasagna:
4 cups ricotta cheese (regular or part-skim)
8 ounces grated mozzarella cheese (regular or part-skim), divided
1 egg
1/2 teaspoon ground black pepper
12 uncooked lasagna noodles
1/4 cup grated Parmesan or Romano
*Cooks note: this amount of filling makes enough for 3 recipes. If you are only making this recipe, the extra sauce can be frozen for up to 3 months.
Preheat oven to 350 degrees F.
For the Lasagna Filling:
Heat the oil in a large stock pot over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add, beef and cook 5 to 7 minutes, until browned all over, breaking up the meat as it cooks. Stir in basil, oregano and red pepper flakes.
Add diced tomatoes and tomato sauce and bring to a simmer. Reduce heat to low and simmer 10 to 15 minutes. Remove from heat and set aside.
For the Lasagna:
Meanwhile, in a large bowl, combine ricotta, half of the mozzarella, egg, and black pepper. Mix well.
Pour 1 cup of the meat sauce in the bottom of a 13 by 9-inch lasagna pan. Arrange 4 UNCOOKED lasagna noodles on top of sauce, overlapping noodles slightly to cover the bottom. Spoon half of the cheese mixture over noodles. Top with 1 1/2 cups of meat sauce and 4 more noodles. Top second layer of noodles with remaining cheese mixture, 1 1/2 cups of meat sauce and 4 more noodles. Top noodles with 1 1/2 cups of meat sauce and remaining mozzarella cheese. Top with Parmesan cheese.
Refrigerate or freeze the remaining sauce.
Cover with foil and bake 45 minutes. Uncover and bake 15 more minutes, until top is golden and bubbly. Let stand 5 minutes before slicing.
2 cups leftover lasagna filling
2 teaspoons chili powder
1 teaspoon ground cumin
2 cups diced fresh mango
1 jalapeno pepper, seeded and minced
2 tablespoons minced red onion
2 tablespoons chopped fresh cilantro leaves
2 tablespoons fresh lime juice
Salt and ground black pepper
8 taco shells
1 cup shredded Romaine lettuce
1 cup grated Cheddar (regular or reduced-fat)
1/2 cup sour cream (regular or reduced-fat)
Spoon lasagna filling into a large skillet and add chili powder and cumin. Bring mixture to a simmer over medium heat. Simmer 5 minutes.
Meanwhile, in a medium bowl, combine mango, jalapeno, red onion, cilantro, and lime juice. Season, to taste, with salt and black pepper.
Serve beef mixture with taco shells, lettuce, grated cheese, sour cream, and mango salsa on the side.
1/2 cups leftover lasagna filling
1/2 cup frozen corn kernels
1 green bell pepper, seeded and chopped
1/2 cup ketchup
1 tablespoon Dijon mustard
1 tablespoon chili powder
2 teaspoons dried basil
1/8 teaspoon cayenne pepper
4 Kaiser rolls, halved
Spoon lasagna filling into a large saucepan. Add corn, green pepper, ketchup, Dijon, chili powder, basil, and cayenne pepper and bring mixture to a simmer. Cook 5 to 7 minutes, until green pepper is soft and mixture is heated through.
Spoon mixture onto rolls and serve hot.
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