This week was ground beef week at our house. We periodically go in with coworkers and split the buying/processing of a cow. We usually take a quarter of the cow and load up the deep freeze. A new quarter arrived this week and waaaay at the bottom of the freezer, we found a few pounds of ground beef hanging out from last time.
(I also found a two-year-old loaf of banana bread and it tasted like it had been made yesterday. I’d wrapped it in foil and then put it in a freezer bag and I guess that’s the way to go. I usually only use a freezer bag and muffins/bread frozen that way don’t last nearly as long.)
It turns out searching for recipes with a required ingredient isn’t my style, though. I found meal planning to be a real drag this week. Most recipes with ground beef are so heavy. Or cream of fill-in-the-blank soup filled. (Yuck.) I made Korean beef again last week, so couldn’t throw that on the meal plan and I guess I don’t really have any other go-to recipes for ground beef. (Excluding spaghetti and the like, but I wasn’t in the mood for that, either.)
This got rave reviews and the children ate every bite. I felt like it needed a little something to put it over the top, but was pretty good. Now you need to make it and tell me what I should add.
(Oops, just remembered I was going to add some of the green onions I bought for a different recipe this week. Maybe that would have done it?)
I’m going to have a hard time stopping myself from adding ketchup and mustard every time I cook ground beef. This was GOOD. The meat, at least. I’m not a huge fan of quesadillas, but that’s not the recipe’s fault. I ate the leftover meat on a bun, sloppy joe style, and couldn’t get enough.
(Sloppy joes are a universal thing, right? Or do you call them something else? Here we also have Made-Rites, but that’s a brand name.)
I caved. This does have cream of mushroom soup.
I wish I’d thought to cook the onions with the ground beef, as they were a bit too crunchy/overpowering, but otherwise this was pretty good. I was expecting decent/not great because of my cream of mushroom prejudice, but I think the milk helped a lot with that – instead of being gelatinous or too thick it just became part of the sauce.