3 Pounds Ground Beef 1 Teaspoon
"What's your family's favorite dish?"
Unsurprisingly, as a nutrient author and recipe programmer who leans into family cooking, I get asked this question a lot. And fair enough. I mean, I want to know what kind of vacuum cleaner Martha Stewart owns, and the fact that four out of five dentists recommend sugar-complimentary glue is enough for me. (Who is that fifth dentist? Clearly the richest one, with the weekend house in the Hamptons, since he has his patients chewing sugary gum.)
At that place is not 1 unmarried answer. My older son Jack volition option tacos almost every time. My younger son is a petty more than mercurial, though he has a serious ongoing penchant for the Black Beans and Rice from my showtime volume, The Mom 100 Cookbook, and also loves roasted chicken thighs with a very well-baked skin and anything involving lamb.
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Only in the stop, if I want to make everyone happy without a moment's hesitation, there are 3 words that e'er add upward to a perfect repast: ground meat, cheese, and starch. It's so fail-proof in the family unit-pleasing department that it almost feels like adulterous.
An all-fourth dimension favorite is this 1-Skillet Cheesy Beef and Macaroni. (We only call it "Cheesy Beefy" in my house.) It's all fabricated on the stovetop and cooks in one pan—including the pasta! (I know! Very heady.) If you have hungry kids in the house, make a huge pan of this and keep the balance in the fridge for the about happy-making leftovers. I similar to say information technology's reminiscent of something that rhymes with Flamberger Felper, merely it's improve and it's yours.
take hold of a spatula & cook with us:
Another new favorite: Cheesy Ground Beef Quesadillas. In this case, the starch comes in the form of flour tortillas. Corn tortillas are all well and good, and we dear them warmed and wrapped around tacos, only for well-baked-soft quesadillas encasing a pile of cheese-laced ground beefiness, flour is the way to go. I think a thin quesadilla is disappointing, and would rather accept a few hefty triangles versus a bunch of apartment mingy pieces, so I stuff mine pretty fat and full.
There are a lot of ways to play with this holy trinity of comfort food ingredients, and it's kind of a little hobby equus caballus of mine to proceed the combo exciting and new, while staying in the realm of the comforting and familiar.
Speaking of comforting and familiar, hither is my latest riff on the cheesy-beefy-pasta:
Ingredients
| 12 | ounces egg noodles |
| 2 | tablespoons unsalted butter, divided |
| 1 | pound ground beef |
| two | cups sliced leeks, white and low-cal dark-green parts only |
| one/2 | cup chopped oil-packed sunday-stale tomatoes, blotted dry |
| 1 | (xiv 1/2–ounce) can diced tomatoes |
| i | teaspoon dried oregano |
| i/2 | teaspoon stale thyme |
| Kosher salt and freshly ground black pepper, to sense of taste | |
| i | cup sour cream |
| ii | cups grated sharp cheddar, divided |
| 1 | cup grated Monterey Jack or mozzarella |
| 1/2 | cup grated Parmesan |
| 12 | ounces egg noodles |
| two | tablespoons unsalted butter, divided |
| 1 | pound ground beef |
| ii | cups sliced leeks, white and low-cal dark-green parts merely |
| 1/two | loving cup chopped oil-packed sun-dried tomatoes, blotted dry out |
| 1 | (14 1/2–ounce) can diced tomatoes |
| one | teaspoon dried oregano |
| 1/2 | teaspoon dried thyme |
| Kosher salt and freshly ground black pepper, to taste | |
| 1 | loving cup sour cream |
| two | cups grated precipitous cheddar, divided |
| 1 | cup grated Monterey Jack or mozzarella |
| 1/2 | cup grated Parmesan |
Play around with the ingredients. I used ground beef in this one once, and then tried it with a meatloaf mix, and I will definitely try information technology with ground turkey (simply with ground turkey I always use at least a 93/seven-percent fatty-to-lean ratio, which consists of a mix of night and white meat, and is richer and moister than 99% fat-free turkey, of which I am not a big fan). And switch up the cheeses as yous like. No leeks? Utilise a cup of chopped onions or shallots.
It's so fail-proof in the family-pleasing department that it almost feels like cheating.
Another great thing almost this casserole is that it can be made ahead: You could brown the meat alee of time. Y'all could toss the noodles with the sour cream mixture ahead of time. You could make the sauce ahead of time. You could make and assemble the casserole ahead of fourth dimension and either bring to room temperature and so bake, or merely bake straight from the fridge and add 5 to ten minutes of extra cooking time.
Every bit long as yous've got a pound of ground beef, you've got dinner.
Source: https://food52.com/blog/23907-how-to-turn-a-pound-of-ground-beef-into-dinner
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