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Beef and Asparagus Pasta
Toss

Total Recipe Time:  30 MINUTES
Makes 4  servings

Ingredients

  • 1 pound Ground Beef (93% lean or leaner)
  • 3 cups uncooked bow tie pasta
  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots (about 2 large)
  • 1 tablespoon minced garlic
  • Salt and pepper

Garnish:

  • 1/4 cup shredded Parmesan cheese (optional)

 

Instructions

  1. Cook pasta in salted boiling water 10 minutes or until almost tender. Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender. Drain well.

  2. Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings.

    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.

  3. Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired.

  4. Combine beef mixture with pasta and asparagus in large bowl; toss well. Sprinkle with cheese, if desired.


 

@  2017 Cattlemen's Beef Board and National Cattlemen's Beef Association


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FOR THE KIDS: ENGLISH MUFFIN
CHEESEBURGER
PIZZAS

Total Recipe Time: 30 minutes
Makes 6 servings

Ingredients

  • 1-1/2 pounds Ground Beef (95% lean)
  • 2 cups pasta sauce (any variety)
  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 1 T plus 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 6 English muffins, split, toasted
  • 1/2 cup reduced-fat shredded Cheddar cheese
  • 1/4 cup reduced-fat shredded mozzarella cheese

Instructions

  1. Preheat oven to 400°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking beef into small crumbles, stirring occasionally. Add pasta sauce, onion, bell pepper, Italian seasoning and salt; continue cooking 5 minutes or until vegetables are crisp-tender, stirring occasionally.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.

  2. Top each muffin half evenly with beef mixture and cheeses. Bake at 400°F 5 to 7 minutes or until cheese is melted.

© 2017 Cattlemen's Beef Board and National Cattlemen's Beef Association


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BEER-BRAISED SPICY
BEEF TACOS

Total Recipe Time: 3-3/2 HOURS
Makes 6 servings

Ingredients

  • 1 beef Shoulder Roast Boneless (2 pounds)
  • 2 teaspoons olive oil
  • Salt and pepper
  • 1 bottle (12 ounces) beer
  • 2 medium chipotle peppers in adobo sauce, minced
  • 2 tablespoons plus 1 teaspoon adobo sauce from chipotle peppers, divided
  • 12 small corn or flour tortillas (6-inch diameter), warmed
  • 2 cups coleslaw

Instructions

  1. Heat oil in stockpot over medium heat until hot. Place beef roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired.

  2. Add beer, peppers and 2 tablespoons adobo sauce to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until pot roast is fork-tender.

  3. Meanwhile, combine coleslaw and remaining 1 teaspoon adobo sauce. Refrigerate until ready to use.

  4. Remove roast; cool slightly. Skim fat from cooking liquid; bring to boil. Reduce to medium and cook 10 to 12 minutes or until reduced to 1-1/2 cups. Meanwhile, trim and discard excess fat from cooked roast. Shred roast with 2 forks. Return beef to reserved liquid; cook over medium heat until heated through.

  5. Serve beef in tortillas; top with coleslaw mixture and toppings, as desired.

© 2017 Washington State Beef Commission


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