Ground beef – I use 85–90% lean. It’s flavorful but not too greasy. Garlic powder + onion powder – Quick, no-chop seasoning that goes right into the beef.

As for the ground beef, you can make it in advance, keeping it in the fridge for up to 3 days or freezing it for up to 3 months in an freezer-safe container. Be sure to cool and refrigerate it ...

Ground beef packs in the protein and precooked brown rice completes this hearty dish. With a blanket of gooey, melted cheese on top, it’s a meal that hits all the right notes.

Saute asparagus, squash, zucchini and bell pepper with thyme, Italian seasoning, garlic powder, salt and pepper for 5-6 minutes. Add broth and ground beef back to pan. Bring to a boil.

Add Ground Beef and onion; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings.

Ground or crushed cumin, to taste 1 ½ cups (more or less) leftover taco-seasoned ground beef OR about ½ pound ground beef, cooked, crumbled and seasoned as desired ...

In a large skillet up to medium-high heat, add the canola oil. Brown the ground beef. Drain; remove from pan. In the same pan up to medium-high heat, saute the onion for 3-4 minutes.

Add ground beef; cook 8 to 10 minutes, breaking into 3/4 inch crumbles and stirring occasionally. Pour off drippings. 2. Stir in broth, pasta, squash, tomatoes and Italian seasoning; bring to a boil.

Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add onion, bell and poblano peppers, and cook about 6 minutes or until tender while stirring occasionally.

2. In large skillet over medium heat, heat the oil. Add the onion and cook, stirring, for 5 minutes. Stir in the chili powder, cumin, and a pinch of salt. Cook, stirring, for 1 minute more. Add ...

September 10, 2024 at 6:30 p.m. by Kelly Brant Cheesy Southwest Beef, Squash and Pepper Skillet (Arkansas Democrat-Gazette/Kelly Brant) ...