Cheesy Tomato Ground Beef and Rice THIS IS NOT DIET FOOD
Instructions. Pre-heat the oven to 360F / 180c. Cook your pasta al dente, drain and set to one side. While the pasta is cooking, heat the oil in a skillet on a medium high heat. Add the chopped garlic, onions and great pepper and cook until the onion starts to soften (5 minutes).
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Cover and let it cook for a few minutes. After a few minutes, add the peas/carrots, potatoes, and cilantro. Season with salt and pepper. Stir together. Add the vegetable stock to thin out the mixture and stir. Cover and allow ofr it to simmer for 2 minutes then enjoy. Plate the cooked rice with the tomato beef sautee.
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Full ingredients & instructions are in the recipe card below. Boil the pasta. In a skillet, sauté the onion in the olive oil until softened. Stir in the ground beef and garlic, and cook until browned. Spoon out any excess fat if needed. Stir in the tomatoes, tomato paste, Dijon, and Italian seasoning.
two white bowls filled with pasta and meat soup on top of a black
Instructions. Heat olive oil in a large saucepan over medium heat; add onion and cook until softened. Add the garlic and cook another minute. Add the tomato paste and cook over medium high heat, stirring constantly, for 5 minutes. Add the chopped tomatoes, reduce to medium, cover and simmer for 30 minutes, stirring occasionally.
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Parmesan cheese, tomato sauce, ground beef, carrot, red bell pepper and 3 more Pasta with Ground Beef Madeleine Cocina fresh parsley, mushrooms, chicken bouillon, Parmesan cheese, onion and 10 more
Learn all the tips and tricks plus a recipe for a fresh tomato and herb
Directions. In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Uncover; simmer 15 minutes longer. Cool. Freeze mixture in 2-cup portions in freezer containers. May be frozen for up to 3 months.
Cheesy Tomato Ground Beef and Rice This is Not Diet Food
Instructions. Heat the oil in a large pot or Dutch oven on a medium high heat. Once hot add the beef and half a teaspoon each of salt and pepper. Brown the beef, stirring to break it up and mix with the seasonings. Once browned, remove from the pot with a slotted spoon, leaving the fat and oil, and keep to one side.
Cheesy Tomato Ground Beef and Rice THIS IS NOT DIET FOOD
Instructions. Cook pasta according to package directions. Drain and put back in the pot. Swirl in 1 tablespoon of butter. While the pasta is cooking, using a large skillet, cook onions in olive oil for about 3 minutes. Add garlic the last 30 seconds. Add the ground beef to the skillet with the onions and garlic.
Healthy Ground Beef Rice Skillet Recipe Cart
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. Stir in tomatoes, salt and pepper; cook over medium heat 5 minutes, stirring occasionally. Add pasta and basil; toss.
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Spicy Pasta With Ground Beef and Tomatoes Recipe
Instructions. Heat a large soup pot or Dutch oven over medium-high heat. Add the beef and onion; sauté until the meat is no longer pink and the onion is translucent, about 5-7 minutes. Add the garlic and cook, stirring constantly, for 1 more minute. Drain off the excess grease.
An easy, fast dinner, that is our fast go to. Peas, onions, and olive
Reduce heat to low; cover and cook for 45 minutes, stirring occasionally. Cook ziti according to package directions; drain. Place in a large bowl. Stir in sauce and 1 cup mozzarella cheese. Transfer to a greased 3-qt. baking dish; sprinkle with Parmesan cheese and remaining mozzarella cheese. Cover and bake at 350° for 15 minutes.
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Set aside. Add 1 tablespoon of oil to coat the wok and heat until just smoking. Spread the beef around the wok and sear for 1 minute until 80% done and remove from the wok. Set aside. Heat another tablespoon of oil in the wok over medium heat. Add the ginger slices, and let caramelize for 10 seconds.
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Instructions. In a medium bowl, combine tomatoes, garlic, basil (or parsley or mint), salt, red pepper flakes and oil; set aside. Place a medium to large nonstick skillet over medium-high heat; add meat and cook, stirring and breaking up meat as it cooks, until cooked through, about 5 minutes. Stir in tomato mixture and cook until heated.
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STEP 1: Finely chop 1 small onion and 4 large cloves garlic. Peel 2 lb (900g) tomatoes and chop them finely, discard any excess water on the chopping board. STEP 2: Heat 1 tablespoon of olive oil in a big frying pan and add the onions, cook over medium heat for about 4-5 minutes or until soft and translucent.
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Pour in the pasta, tomatoes, beef broth and water and stir in tomato paste. Bring to a boil, then continue to cook, stirring often, until most of the liquid is absorbed and pasta is tender; about 9 minutes. (*or reduce heat to low, cover and cook for about 15-20 minutes, stirring once or twice). Turn off heat. Stir in 1 cup of Mozzarella cheese.
Heat oil in a large skillet over medium-high heat. Add the beef, onion, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Cook until the beef is no longer pink (breaking up the meat as it cooks), about 5-7 minutes. Drain. Reduce heat to low; stir in corn, zucchini, tomato, basil, thyme, butter and Worcestershire sauce.
