Beefy Huevos Rancheros

/0 Comentarios/en , /por

Good morning sunshine! This simple weekend breakfast or brunch is good for you – body and soul! It’s a snap to make with simple pantry ingredients and nutrient-packed eggs, Cheddar and lean Canadian beef. You can use up to 8 eggs, and if you prefer a smoky fiery version, add a teaspoon or so chopped canned chipotle peppers.

6 – 8 Servings

1 lb (500 g) Extra Lean or Lean Ground Sirloin*
1 large onion, diced
1 large sweet pepper, diced
2 tbsp (30 mL) chili powder
1 tsp (5 mL) ground cumin
1 can (28 oz/796 mL) diced tomatoes
1 can (14 oz/398 mL) tomato sauce
1 can (19 oz/ 540 mL) kidney or black beans, drained and rinsed
1 ½ cups (375 mL) frozen corn kernels
6 eggs
1 cup (250 mL) shredded mild Cheddar cheese

Cook beef, onion, sweet pepper, chili powder and cumin in large deep skillet or sauté pan over medium-high heat for 8 to 10 minutes or until meat is thoroughly cooked and any liquid has evaporated. Drain if necessary. Stir in tomatoes, tomato sauce, beans and corn.
Cook over medium-high heat until boiling. Reduce heat to medium; simmer, covered, for 20 minutes, stirring occasionally. Spread into a 9 x 13-inch (23 x 33 cm) baking dish.
Make 6 to 8 wells in meat mixture; gently break an egg into each; sprinkle cheese over top. Bake in 400°F (200°C) oven chili is bubbling and until egg whites are set, about 25 minutes.

Excellent source of iron (29% DV) and zinc (42% DV).

Beef Chili Nachos

/0 Comentarios/en , , /por

This simple chili is made easy with just what you have on hand. Make ahead for best flavour and serve straight from the pot or keep warm in a slow cooker as part of a buffet spread.
45 Minutes

1 lb (0.45 kg) Lean Ground Beef
1 large onion, diced
1 large sweet pepper, diced
2 tbsp (30 mL) chili powder
1 tsp (5 mL) ground cumin
1 can (28 oz/796 mL) diced tomatoes
1 can (14 oz/398 mL)tomato sauce
1 can (19 oz/540 mL) kidney beans, drained and rinsed
1 cup (250 mL) frozen corn
Nacho chips
Shredded Cheddar cheese
Sliced green onion
Sour cream (optional)

Cook beef, onion, sweet pepper, chili powder and cumin in large saucepan or Dutch oven over medium heat until meat is thoroughly cooked and any liquid has evaporated.
Stir in tomatoes, tomato sauce, beans and corn.
Cook over medium-high heat until boiling. Reduce heat to medium, simmer, covered, for 30 minutes or more, stirring occasionally.
Spoon some of the chili over some nachos arranged on a platter. Top with shredded Cheddar, sliced green onion and a dollop of sour cream ( if desired).

Tip: Chili can also be served over baked potatoes or split soft buns or used to make quesadillas.

Chunky Beef Chili

/0 Comentarios/en , , , , , /por

Cook large batches of this chili recipe and freeze in family-sized portions for use within 2 or 3 months. For a quick meal, defrost and reheat on the stove or in the microwave for a hearty beef chili in minutes.
30 Minutes

8 – 10 Servings

2 lb (1 kg) Beef Cross Rib or Blade Simmering Steak, Stewing Cubes OR Sirloin Tip or Round Marinating Steak, cut into 3/4 inch (2 cm) cubes
2 onions, chopped
2 sweet green peppers, chopped
4 14 oz (398 mL) cans chili-style stewed tomatoes
2 14 oz (398 mL) cans kidney beans, drained and rinsed
1 ½ cup (375 mL) rice
2 tbsp (30 mL) cocoa powder

Brown beef in batches in lightly oiled Dutch oven or large heavy pot. Add onions and peppers to pot and cook for 5 minutes or until softened, adding more oil if necessary.
Add 3 cups (750 mL) water, tomatoes, beans, rice and cocoa powder to the pot; return meat to the pot. Bring to a simmer.
Cover and simmer over low heat for 1-1/2 hours or until meat is tender.

Time Saver: You can make this chili in 20 to 30 minutes by substituting Lean or Extra Lean Ground Beef Sirloin or Chuck (or Lean/Extra Lean Ground Beef)for the beef cuts.

Beef Chili Enchilada

/0 Comentarios/en , /por

For a twist on how to serve chili, try this baked enchilada recipe that starts off with a fabulous Beef and Black Bean Chili, made from pantry basics.
30 Minutes

8 Enchiladas Servings

Beef and Black Bean Chili (recipe follows)
8 small flour tortilla wraps
1 cup (250 mL) shredded Cheddar cheese

Spread 2 cups (500 mL) chili in 13 x 9 inch (3 L) baking dish; set aside.
Spoon 1/2 cup (125 mL) chili onto centre of each of 8 small flour tortillas. Roll up; place seam side down in baking dish. Spoon remaining chili over enchiladas. Sprinkle with 1 cup (250 mL) shredded Cheddar cheese.
Bake in 350°F (180°C) oven for 30 minutes
Beef and Black Bean Chili: This recipe is delicious as is or tucked into tortillas to make the Enchiladas.
Cook 1 lb (500 g) Extra Lean Ground Sirloin or Ground Beef, 1 large onion (diced), 1 large sweet pepper (diced), 2 to 3 tbsp (30 to 45 mL) chili powder and 1 tsp (5 mL) chili powder in large saucepan or Dutch oven over medium-high heat 8 to 10 minutes or until meat is thoroughly cooked and any liquid has evaporated.
Stir in 1 can (28 oz/796 mL) diced tomatoes, 1 can (14 oz/398 mL) tomato sauce, 1 can (19 oz/540 mL) black beans (drained and rinsed) and 1-1/2 cups (375 mL) frozen corn kernels.
Bring to boil over medium-high heat. Reduce heat to medium and simmer, covered, for 20 minutes, stirring occasionally. Makes 9 servings.

Look for more easy recipes at Lifemadedelicious.ca

Mexicali Ground Beef Chili and More

/0 Comentarios/en , /por

This SUPER simple chili can be served as is or tuck into tortillas, top with shredded Cheddar and bake as a Easy Enchiladas. See BRIGHT IDEAS for complete instructions.
15 Minutes

7 Servings

1 can (28 oz/796 mL) diced tomatoes, drained
2 cups (500 mL) frozen Big Batch Ground Beef (recipe follows)
2 cans (19 oz/540 mL) kidney or black beans, drained and rinsed
1 cup (250 mL) frozen corn
1 sweet green pepper, diced
2 tbsp (30 mL) chili powder
1 tsp (5 mL) ground cumin

Combine ingredients in saucepan.
Simmer over medium heat, stirring occasionally, for 15 minutes or until heated through.
Big Batch Beef: Cook 4 lb (2 kg) Extra Lean Ground Beef in Dutch oven over medium-high heat for 10 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened. Spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is firm, about 1 hour. Loosen into chunks, scoop meal-sized portions into freezer bags. Freeze for up to 3 months.

Bright Ideas: 1. Make a so-simple NACHO TOPPER by combining 1 cup (250 mL) EACH frozen Big Batch Beef and your favourite salsa; heat in microwave until hot. Serve over nachos and top with shredded Cheddar cheese and sliced green onion. 2. For EASY ENCHILADAS, spread 2 cups (500 mL) Mexicali Chili in 13 x 9-inch (3 L) glass baking dish; set aside. Spoon 1/2 cup (125 mL) chili onto centre of each of 8 small flour tortillas. Roll up; place seam side down in baking dish. Spoon remaining chili over enchiladas. Sprinkle with 1 cup (250 mL) shredded Cheddar cheese. Bake in 350°F (180°C) oven for 30 minutes. Makes 8 enchiladas.
4 mg iron (28% DV), 4 mg zinc (40% DV).

Corn and Black Bean Beef Chili

/0 Comentarios/en , , /por

This recipe for Corn and Black Bean Beef Chili is a snap to pull together with simple pantry ingredients. Use it to fill tortillas and bake as a casserole (see Chili Enchiladas recipe below) or just serve from the pot with wedges of baked tortilla. If you prefer a fiery version, add a teaspoon or so chopped canned chipotle peppers.
40 Minutes

9 Servings

1 lb (500 g) Extra Lean/Lean Ground Beef Sirloin or Extra Lean/Lean Ground Beef
1 large onion, diced
1 large sweet pepper, diced
2 tbsp (30 mL) chili powder
1 tsp (5 mL) ground cumin
1 can (28 oz/796 mL) diced tomatoes
1 can (14 oz/398 mL) tomato sauce
1 can (19 oz/540 mL) black beans, drained and rinsed
1 ½ cup (375 mL) frozen corn kernels

Cook beef, onion, sweet pepper, chili powder and cumin in large saucepan or Dutch oven over medium heat until meat is thoroughly cooked and any liquid has evaporated.
Stir in tomatoes, tomato sauce, beans and corn.
Cook over medium-high heat until boiling. Reduce heat to medium; simmer, covered, for 30 minutes, stirring occasionally.
Chili Enchiladas: Spread 2 cups (500 mL) chili in13 x 9 inch (3 L) baking dish; set aside. Spoon 1/2 cup (125 mL) chili onto centre of each of 8 small flour tortillas. Roll up; place seam side down in baking dish. Spoon remaining chili over enchiladas. Sprinkle with 1 cup (250 mL) shredded Cheddar cheese. Bake in 350°F (180°C) oven for 30 minutes. Makes 8 enchiladas.

Nutrition Matters: Chili recipes are basically lean if they start with lean ground beef. For heart-healthy improvements, we used lean beef, no-oil frying when cooking the meat and vegetables and increased the veggie content.
Bright Idea: If you add some chopped fresh dill near the end of cooking, it plays up the fresh vegetable flavours.
Excellent source of iron (26% DV) and zinc (33% DV).