The Best Ground Beef Tacos

YIELD: SERVES 4-6

INGREDIENTS

• 2 tablespoons canola oil
• 3/4 cup chopped onion
• 1 pound ground beef or ground turkey
• 1 to 3 garlic cloves
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (8-ounce) can tomato sauce
• 1 jalapeno, seeded and minced fine (alternately, you can add hot pepper sauce to taste or canned jalapenos OR just leave out the heat altogether, although I think the meat really needs a little kick and adding the jalapeno without seeds didn't make the dish overly spicy)
• Taco shells
• Additional taco garnishes

DIRECTIONS

1. In a large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 4-5 minutes. Add the ground beef and cook, breaking up the meat into smaller chunks, until it is cooked through, about 5 minutes. Off the heat, drain the grease from the meat.
2. Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper. Cook for about 30 seconds and then add the tomato sauce and jalapeno. Turn the heat to low and simmer the meat mixture for about 10 minutes, stirring occasionally. Serve in taco shells with your choice of toppings.

Delicious Ground Beef {or Turkey} Stroganoff

YIELD: SERVES 4-6

INGREDIENTS

• 1 1/2 pounds lean ground beef or turkey
• 1 small onion, chopped (about 1/2 cup)
• 1 clove garlic, finely minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces sliced white button mushrooms
• 4 ounces light cream cheese, cubed
• 2 cups low-sodium beef broth
• 1/2 cup lowfat milk
• 3 tablespoons flour
• 1/2 cup light sour cream
• Salt and pepper to taste
• Cooked egg noodles or rice for serving

DIRECTIONS

1. In a large nonstick skillet, cook the meat, onion, garlic, salt and pepper, on medium-high heat, stirring occasionally to break up the meat into small pieces, until the meat is almost cooked through but still slightly pink, about 5 minutes. Drain excess grease. Add sliced mushrooms and cook until the mushrooms are soft and browned and the meat is cooked through, another 5 minutes or so.
2. Add the cubed cream cheese and let the cream cheese melt over medium heat, about 2-3 minutes, before stirring in. Mix gently until the cream cheese is incorporated throughout the meat mixture. In a large liquid measuring cup, combine the beef broth and milk. Whisk in the flour until the mixture is smooth and there are no lumps of flour remaining.
3. Stir the beef broth/milk mixture into the meat and cook over medium or medium-high heat, stirring occasionally. Let the mixture bubble and simmer until slightly thickened, 3-4 minutes. Stir in the sour cream and add additional salt and pepper to taste. Serve over cooked egg noodles or hot, cooked rice. Sprinkle each serving with fresh parsley, if desired.

To Die for Crock Pot Roast

By yooper on May 03, 2002

Photo by Marg (CaymanDesigns)

1527 Reviews

• 
• Prep Time: 5 mins
• Total Time: 9 hrs 5 mins
• Servings: 8

About This Recipe

"Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there, so I thought I'd try it."

Ingredients

• 1 (4 -5 lb) beef roast, any kind
• 1 (1 1/4 ounce) packages brown gravy mix, dry
• 1 (1 1/4 ounce) packages dried Italian salad dressing mix
• 1 (1 1/4 ounce) packages ranch dressing mix, dry
• 1/2 cup water

Directions

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.