Beef Taco Construction

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Lean Ground Beef Sirloin simmers in mild Mexican flavours to make this easy family-pleasing recipe. Add some fun by letting the kids assemble their own – just serve the meal as components on a large tray or platter. It means less work for you and more fun for them!
10 Minutes

4 Servings

1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) vegetable oil
1 lb (500 g) Lean or Extra Lean Ground Beef Sirloin*
2 tsp (10 mL) chili powder
1 can (19 oz/540 mL) seasoned stewed tomatoes
Salt and pepper
1 cup (250 mL) shredded lettuce
½ cup (125 mL) light sour cream
½ cup (125 mL) chunky salsa
8 taco shells

Pan-fry onion and garlic in oil, over medium heat until just softened, about 1 minute. Add beef and pan-fry, breaking up with back of spoon, until browned, about 5 minutes. Drain if needed.
Add chili powder and tomatoes; simmer to combine flavours, about 5 minutes. Season with salt and pepper to taste.
Serve meat mixture along with lettuce, cheese, sour cream, salsa and taco shells as toppings.

Yields: 4 cups (1 L) of cooked beef mixture of tacos, about ½ cup (125 mL) per taco, 2 tacos per person
*Other options: Lean/Extra Lean Ground Round, Lean Ground Chuck, Lean/Extra Lean Ground Beef
Excellent source of iron (34% DV) and zinc (70% DV), 58% DV sodium.

The Better Taco Salad

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This pretty salad is a healthy alternative to the traditional nacho platter. Makes eight 1-1/2 cup (375 mL) servings.
15 Minutes

6 Servings

1 onion, chopped
2 cloves garlic, minced
1 lb (500 g) Extra Lean Ground Beef
1 ½ tsp (7 mL) chili powder
pinch salt
2 tomatoes, chopped
½ head iceberg lettuce, shredded
1 cup (250 mL) light-style cheddar cheese, shredded
19 oz (250 mL) can, kidney beans, drained and rinsed
Avocado Dressing (recipe follows)
1 green onion, sliced

Stir-fry onion, garlic, Extra Lean Ground Beef, chili powder and pinch of salt in large non-stick skillet over medium-high heat for 8 to 10 minutes or until beef is browned and completely cooked. Drain if necessary; set aside.
Layer tomatoes in shallow 12 cup (3 L) glass bowl. Follow with a layer of lettuce, cooked ground beef mixture, 3/4 cup (175 mL) cheese and kidney beans.
Top with Avocado Dressing. Garnish with remaining cheddar cheese and green onion.
Avocado Dressing: Mash 1 ripe avocado, peeled and pitted, with potato masher until smooth. Stir in 1 green onion, thinly sliced, 1/4 cup (50 mL) water, 2 tbsp (30 mL) EACH fresh lime juice, low-fat sour cream and 1/4 tsp (1 mL) salt.

Good source of iron (19% DV) and excellent source of zinc (40% DV), 19% DV sodium.

School’s OUT Taco Salad

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A quick dinner doesn’t mean you default to take-out! Stock beef-friendly ingredients in your pantry for satisfying from–scratch suppers in a snap! Sampling tonight:

4 Main course servings

Brown 1 lb (500 g) ground beef with a package of taco seasoning according to package directions; set aside.
Mix 1/2 cup (125 mL) Catalina-style salad dressing with 1 tbsp (15 mL) EACH vegetable oil, salsa, and vinegar; set aside.
In large bowl, combine 1 head iceberg lettuce, shredded, 1 can (19 oz) drained and rinsed black beans, 1/2 cup (125 mL ) shredded cheddar cheese, 1 cup (250 mL) halved grape tomatoes and 2 cubed avocados.
Add reserved ground beef and dressing mixture season with salt and pepper; tossing to coat. Top with some thinly sliced green onions.

Pantry POINTERS: Make Mine Mexican!
Make any vinaigrette-style salad dressing Mexican flavoured by stirring in some ready-made salsa.
When it comes to taco seasoning, think outside the box! These seasonings make a great rub for steaks and work well to flavour ground beef for soups, quesadilla fillings, salad toppers and more.

Taco Ground Beef Salad

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A tasty salad version of the traditional taco-in-the-shell, this recipe makes a great lunch to get kids through their day. Beef’s naturally rich in several key nutrients that help young and old minds alike learn, concentrate and remember better. Their report card, and their teacher, will thank you!
10 Minutes

8 Servings

1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 tsp (10 mL) Cajun spice
½ tsp (2 mL) EACH salt and pepper
1 lb (500 g) Extra Lean/Lean Ground Beef Sirloin or Extra Lean/Lean Ground Beef
½ cup (125 mL) olive oil
¼ cup (50 mL) lime juice
2 tbsp (30 mL) salsa
1 tsp (5 mL) grated lime zest
4 cup (1 L) shredded lettuce
2 cup (500 mL) crumbled corn chips
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
1 tomato, chopped
1 cup (250 mL) shredded Cheddar cheese
1 avocado, diced
¼ cup (50 mL) sour cream
2 green onions, thinly sliced

Heat oil in large non-stick skillet over medium-high heat; add onion, garlic, Cajun spice, salt and pepper. Cook until softened, about 4 minutes. Add beef and cook, breaking up with back of wooden spoon, until crumbly and cooked through, about 6 to 7 minutes. Drain and set aside.
Combine olive oil, lime juice, salsa and lime zest; set aside.
Divide lettuce equally among 8 dinner plates. Scatter corn chips, beans and tomatoes over top and drizzle each with dressing. Divide beef mixture among servings, scattering over salads. Top each with some of the cheese, avocado, sour cream and green onions.

Cook’s Notes: If you don’t have Cajun spice, use ¼ tsp (1 mL) EACH paprika, dried oregano, garlic powder and dried thyme.
Good source of iron (21% DV) and an excellent source of zinc (44% DV), 26% DV sodium.

Eggplant and Beef Caponata

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If you want to skip making the Big Batch Beef, use 1/2 lb (250 g) fresh ground beef, browned with 1 EACH small onion and clove garlic, minced. If you’re looking to change up the flavours, substitute toasted slivered almonds for the pine nuts and diced dried apricots or sliced green olives for the golden raisins.
10 Minutes

6 – 8 Servings

2 tbsp (30 mL) extra-virgin olive oil
1 baby eggplant, (about 6 to 8 oz) cut into cubes
Salt and pepper
1 cup (250 mL) frozen Big Batch Beef (recipe follows)
½ cup (125 mL) barbecue sauce
¼ cup (50 mL) golden raisins
¼ cup (50 mL) toasted pine nuts
¼ tsp (1 mL) hot pepper flakes
¼ cup (50 mL) minced fresh parsley
¼ cup (50 mL) grated Parmesan cheese

Heat oil over medium-high heat in skillet, add eggplant cubes, salt and pepper, to taste. Cook, stirring until golden, about 5 minutes. Add frozen Big Batch beef and 2 tbsp (30 mL) water. Cover and cook, stirring occasionally, until meat is heated through, about 5 minutes. Stir in barbecue sauce.
Reduce heat to medium, stir in raisins, pine nuts and hot pepper flakes. Cover and cook to combine flavours, about 4 minutes.
Stir in parsley and Parmesan cheese. Serve with toasted slices of baguette.

Big Batch Ground Beef: Cook 4 lb (2 kg) Lean or 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. Drain and 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.

Barbecue Beef Hand Pies

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Reminiscent of Jamaican patties or Spanish empanadas, these hand-held pies are the perfect after-school snack, lunch or light dinner.
15 Minutes

8 Servings

1 ½ cups (375 mL) Big-Batch Beef (see below), microwave-thawed
½ cup (125 mL) Kraft Original BBQ Sauce
1 pkg (400 g) ready-to-use refrigerated pie crusts (2 crusts)
½ cup (125 mL) Kraft Tex Mex Shredded Cheese

Heat oven to 425°F. Combine Big-Batch Beef and barbecue sauce.
Unroll 1 pie crust and lay out flat; cut into quarters. Spoon 1/4 cup (50 mL) of the beef mixture onto each quarter of crust; sprinkle with 1 tbsp (15 mL) cheese. Fold each dough piece lengthwise in half; crimp edges with fork to seal. Repeat with remaining crust, beef mixture and cheese.
Place pies on parchment paper or foil covered rimmed baking sheet. Bake 12 to 15 minutes or until golden brown.
Big Batch Beef: Cook 4 lb (2 kg) Lean or Extra-Lean Ground Beef in Dutch oven over medium-high heat for 10 to 15 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. Drain and 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.

Substitute Prepare using Bull’s Eye Barbecue Sauce.
For more beef recipes brought to you from Kraft Canada, click here.

Beef Empanadas De Picadillo

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Serve as a tapas course or make larger-sized versions for a main course. You can skip the pastry in this recipe and enjoy this Spanish-style ground beef as a filling in taco shells or as a topping for baked potatoes or rice.
10 Minutes

8 Main course servings

2 garlic cloves, minced
1 onion, minced
½ sweet red or green pepper, finely diced
1 lb (500 g) Lean or Extra Lean Ground Beef Sirloin or Round*
1 cup (250 mL) salsa
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
¾ cup (175 mL) sliced green olives (chopped if making tapas-sized empañadas)
½ cup (125 mL) raisins
Salt and pepper
4 frozen pie shells, thawed
1 egg, lightly beaten

Cook garlic, onion, diced pepper and ground beef in a large skillet using medium heat, stirring occasionally for 8 to 10 minutes until beef is browned and completely cooked. Drain if necessary.
Add salsa, chili powder and cumin; reduce heat to medium-low and simmer 3 to 4 minutes. Remove from heat; stir in olives and raisins. Season to taste and cool completely.
Cut each pie shell in half to make main course empanadas. Form each of the 8 pastry pieces into a ball; roll out each into a 7-inch (18 cm) round. Use 1/2 cup (125 mL) ground beef mixture for each empanada. Moisten pastry edges with water; fold over and seal with fork. Place empanadas on parchment paper or foil-lined baking sheet; prick and brush each with beaten egg. Bake in 425°F (220°C) oven for 10 to 15 minutes or until golden brown.
*Other Options: Lean Ground Chuck, Lean/Extra Lean Ground Beef
Tapa-sized Empanadas: To make 40 tapas-sized empanadas, cut each pie shell into ten 3-inch (8 cm) rounds and fill with 1 tbsp (15 mL) beef mixture.

Make Ahead: freeze unbaked empanadas in sealed container for up to 1 month; bake from frozen in a 350°F (180°C) oven for 20 to 25 minutes. To make 40 tapas-sized empanadas, cut each pie shell into ten 3-inch (8 cm) rounds and fill with 1 tbsp (15 mL) beef mixture.

Clever Ground Beef Quesadillas

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These mildly spiced, nutrient-packed beef quesadillas are more of a meal than the traditional cheese recipe.
20 Minutes

5 Servings

12 oz (375 g) Extra Lean Ground Beef Sirloin or Extra Lean Ground Beef
1 tbsp (15 mL) chili powder
½ cup (125 mL) shredded light Cheddar cheese
½ cup (125 mL) refried beans
⅓ cup (75 mL) salsa
1 green onion, chopped
10 small flour tortillas

Pan-fry ground beef, seasoned with chili powder for 6 to 8 minutes, breaking meat into small chunks with back of spoon, until beef is browned and cooked through. Remove from heat.
Stir in cheese, refried beans, salsa and green onion. Spread 1/2 cup (125 mL) over 1 tortilla; top with a second tortilla. Repeat with remaining 8 tortillas.
Bake on cookie sheet at 450°F (230°C) for 8 to 10 minutes or until golden. Cut into wedges.

Cook’s Notes 1: For a child-friendly no-spice version, use ketchup instead of salsa and reduce or omit the chili powder.
Cook’s Notes 2: This recipe uses about half a can (14 oz/398 mL) of refried beans – the remaining beans can be frozen to use the next time you make a batch.
Cook’s Notes 3: These quesadillas can also be browned on the grill or in an un-greased skillet, turning after browning on each side.
Cook’s Notes 4: As a substitute for refried beans, mash ¾ cups (375 mL) kidney or pinto beans with a potato masher.
An excellent source of Iron (36% RDI) and Zinc (46% RDI).

Asian Beef Pot Stickers

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These awesome appetizers start off with a delicious meat base mixture that you can also use to make a simple stir-fry recipe (see Cook’s Notes).
60 Minutes

120 Pieces

2 lb (1 kg) Extra Lean Ground Beef Sirloin or Lean/Extra Lean Ground Beef
4 green onions, sliced
2 cloves garlic, minced
1 tbsp (15 mL) minced ginger root
2 carrots, grated
¾ cup (175 mL) chopped water chestnuts
⅓ cup (75 mL) hoisin sauce
¼ cup (50 mL) soy sauce
2 tbsp (30 mL) cornstarch
½ tsp (2 mL) pepper
120 wonton wrappers

Cook beef in non-stick skillet over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes; drain. Add onions, garlic, ginger root, carrots and water chestnuts; cook over medium heat until onions are softened, about 3 minutes.
Whisk together: hoisin sauce, soy sauce, 1/4 cup (50 mL) water, cornstarch and pepper in small bowl. Pour into pan with beef and cook, over medium heat, stirring until combined and slightly thickened. Remove from heat.
Place several wraps on work surface; brush edges with water. Place heaping 1 tsp (5 mL) reserved cooked beef mixture in centre of each. Fold wraps diagonally in half, pressing edges to seal. Place on waxed paper and cover tightly with plastic wrap. Cook right away, refrigerate or freeze.
To cook (from fresh or frozen), heat lightly oiled large nonstick skillet, over medium-high heat. In batches, lightly brown pot stickers on both sides. Add 1/4 cup (50 mL) water; cover tightly and steam for 4 minutes. Transfer to baking sheet; keep warm in low oven.

Cook’s Notes 1: You can prepare the cooked beef mixture in advance, dividing it into portions and freezing for up to 3 months. Then, when having a get-together, just thaw some to make into appetizers.
Cook’s Notes 2: You can make a quick supper stir-fry using half the batch of cooked beef mixture: In large non-stick skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat. Add 3 cups trimmed cut green beans and 1 sweet red pepper cut into strips; stir-fry briefly. Add 2 tbsp (30 mL) water; cover and steam until tender-crisp, about 3 minutes. Add 3 cups (750 mL) cooked beef mixture; cook, stirring, for 3 minutes or until hot. Serve over noodles, sprinkled with peanuts (if desired). Makes 6 main or 12 starter courses.
An excellent source of iron (28% DV) and zinc (79% DV).

Baked Beef Spring Rolls

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These awesome appetizers start off with a delicious ground beef base mixture that you can also use to make a simple stir-fry recipe (see Cook’s Notes).
30 Minutes

24 Servings

2 lb (1 kg) Extra Lean Ground Beef Sirloin or Lean/Extra Lean Ground Beef
4 green onions, sliced
2 cloves garlic, minced
1 tbsp (15 mL) minced ginger root
2 carrots, grated
¾ cup (175 mL) chopped water chestnuts
⅓ cup (75 mL) hoisin sauce
¼ cup (50 mL) soy sauce
2 tbsp (30 mL) cornstarch
½ tsp (2 mL) pepper
24 egg roll wrappers

Cook beef in non-stick skillet over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes; drain. Add onions, garlic, ginger root, carrots and water chestnuts; cook over medium heat until onions are softened, about 3 minutes.
Whisk together hoisin sauce, soy sauce, 1/4 cup (50 mL) water, cornstarch and pepper in small bowl. Pour into pan and cook, stirring until combined and slightly thickened. Remove from heat.
Forming 1 roll at a time, place egg roll wrapper on work surface; brush edges with water. Spoon 1/4 cup (50 mL) cooked beef mixture on bottom third, leaving 1/2-inch (1 cm) borders around filling; roll in 2 ends slightly and roll up. Bake, refrigerate or freeze.
To bake (from fresh or frozen): Place rolls seam side down, on lightly oiled baking sheet; brush lightly with vegetable oil. Bake in 350°F (180°C) oven 20 minutes or until golden.

Cook’s Notes 1: You can prepare the beef mixture in advance, dividing it into portions and freezing for up to 3 months. Then, when having a get-together, just thaw some to make into appetizers.
Cook’s Notes 2: You can make a quick supper stir-fry using half the batch of cooked beef mixture: In large nonstick skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat. Add 3 cups trimmed cut green beans and 1 sweet red pepper cut into strips; stir-fry briefly. Add 2 tbsp (30 mL) water; cover and steam until tender-crisp, about 3 minutes. Add 3 cups (750 mL) cooked beef mixture; cook, stirring, for 3 minutes or until hot. Serve over noodles, sprinkled with peanuts (if desired). Makes 6 main or 12 starter courses.
An excellent source of Iron (28% DV)and Zinc (79% DV).

Asian Beef Tortilla Bites

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These awesome appetizers start off with a delicious ground beef base mixture that you can also use to make a simple stir-fry recipe (see Cook’s Notes).
10 Minutes

40 Pieces

2 lb (1 kg) Extra Lean Ground Beef Sirloin or Lean/Extra Lean Ground Beef
4 green onions, sliced
2 cloves garlic, minced
1 tbsp (15 mL) minced ginger root
2 carrots, grated
¾ cup (175 mL) chopped water chestnuts
⅓ cup (75 mL) hoisin sauce
¼ cup (50 mL) soy sauce
2 tbsp (30 mL) cornstarch
½ tsp (2 mL) freshly ground pepper
6 leaf lettuce leaves
12 flour tortillas, warmed

Cook beef in non-stick skillet over medium-high heat, breaking up with potato masher or wooden spoon, until no longer pink, about 5 minutes; drain. Add onions, garlic, ginger, carrots and water chestnuts; cook over medium heat until onions are softened, about 3 minutes.
Whisk together hoisin sauce, soy sauce, 1/4 cup (50 mL) water, cornstarch and pepper. Pour into pan and cook stirring until combined and slightly thickened. Keep warm.
Cut tortillas into quarters. Lay piece of leaf lettuce on each quarter. Mound about 1/4 cup (50 mL) beef filling on each and roll up into cone shape. Secure sides with toothpick.

Cook’s Notes 1: You can prepare the beef mixture in advance, dividing it into portions and freezing for up to 3 months. Then, when having a get-together, just thaw some to make into appetizers.
Cook’s Notes 2: You can use half the cooked beef mixture as a quick supper stir fry: In large nonstick skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat. Add 3 cups (750 mL) trimmed cut green beans and 1 red pepper cut into strips; stir-fry briefly. Add 2 tbsp (25 mL) water; cover and steam until tender-crisp, about 3 minutes. Add 3 cups (750 mL) cooked beef mixture; cook, stirring for 3 minutes or until hot. Serve over noodles sprinkled with chopped peanuts (if desired). Makes 6 main and 12 starter courses.
An excellent source of Iron (28% DV) and Zinc (79% DV).

Asian Beef and Bean Stir-Fry

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For a speedy second meal from this recipe, double the batch of the cooked ground beef mixture and freeze in sealed container for up to 3 months. To prepare the meal from the frozen cooked ground beef mixture, just thaw and cook with the green beans and red pepper as outlined below.
20 Minutes

6 Main Servings

1 lb (500 g) Lean Ground Beef Sirloin, Round or Chuck or Lean Ground Beef
2 green onions, sliced
2 cloves garlic, minced
1 ½ tsp (7 mL) minced ginger root
1 carrot, grated
⅓ cup (75 mL) drained chopped water chestnuts
2 ½ tbsp (35 mL) hoisin sauce
2 tbsp (30 mL) soy sauce
½ tsp (2 mL) pepper
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) vegetable oil
3 cup (750 mL) trimmed cut green beans
1 sweet red pepper, sliced
Chopped roasted peanuts (optional)

Cook beef in nonstick skillet over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes; drain. Add onions, garlic, ginger root, carrots and water chestnuts; cook over medium heat until onions are softened, about 3 minutes.
Whisk together hoisin sauce, soy sauce, 1/4 cup (50 mL) water, cornstarch and pepper in small bowl. Pour into pan with meat and cook, stirring over medium heat until combined and slightly thickened. Set aside.
In separate large nonstick skillet heat vegetable oil over medium-high heat. Add beans and red pepper; stir-fry briefly. Add 2 tbsp (30 mL) water; cover and steam until tender-crisp, about 3 minutes. Add the reserved cooked beef mixture; cook, stirring, for 3 minutes or until hot. Serve over noodles, sprinkled with peanuts (if desired).

Makes: 2 suppers of 6 main course or 12 starter courses servings.
An excellent source of iron (28% DV) and zinc (79% DV), 43% DV sodium.

Moroccan Beef Stir-Fry

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This Moroccan Beef Stir-Fry recipe features spices you probably already have in your cupboard and turn ground beef into an interesting supper dish with exotic North African flavours.
20 Minutes

1 lb (500 g) Extra Lean or Lean Ground Beef Sirloin or Round*
1 onion, chopped
2 carrots, cut into matchstick pieces
½ sweet red pepper, cut into matchstick pieces
2 cloves garlic, minced
1 tbsp (15 mL) paprika
1 tsp (5 mL) ground ginger
1 tsp (5 mL) cumin
1 tsp (5 mL) cinnamon
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
¼ tsp (1 mL) hot chili pepper flakes
28 oz (796 mL) can diced tomatoes
¾ cup (175 mL) sliced green olives
Toasted pine nuts and chopped fresh
coriander

Cook ground beef, onion, carrots and sweet pepper in large skillet over medium-high heat, breaking beef up into small chunks with back of spoon, for 8 to 10 minutes or until beef is completely cooked and vegetables are tender-crisp. Drain if necessary.
Stir in garlic and seasonings; cook, stirring, for 1 minute. Stir in tomatoes; bring to boil. Reduce heat to low; simmer, covered, for 5 to 10 minutes or until vegetables are tender. Stir in olives; heat through. Season with more salt and pepper if desired.
Garnish with pine nuts and coriander to serve.
*Other Options: Lean Ground Chuck or Lean/Extra Lean Ground Beef

Tip: Spoon the Moroccan ground beef over hot couscous or rice to serve.
A good source of Iron (24% RDI) and an excellent source of Zinc (43% RDI).

Asian Beef Noodle Bowl

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So simple to make with so few dishes to clean up — this recipe for Asian Beef Noodles is a nutritious dinner in a bowl.
10 Minutes

3 Servings

8 oz (250 g) Extra Lean Ground Beef Sirloin or Round*
2 tbsp (30 mL) soy sauce
1 tsp (5 mL) minced fresh ginger
1 clove garlic, minced
1 cup (250 mL) sodium-reduced beef broth
1 pkg fresh Asian noodles
½ cup (125 mL) frozen peas
¼ cup (50 mL) thinly sliced sweet red pepper
1 small carrot, grated
1 green onion, thinly sliced
¼ cup (50 mL) chopped roasted peanuts

Combine beef, soy sauce, ginger and garlic in small microwavable casserole dish. Gradually stir in broth. Add noodles, peas and red pepper. Mix well and cover tightly with lid or plastic wrap.
Microwave at 70% power for 8 minutes. Let stand for 5 minutes; mix well. Insert stem of rapid-read thermometer into centre of mixture; thermometer should read 160°F (71°C). If not, cook another 30 to 60 seconds on High.
Stir in carrot and green onion. Top each serving with peanuts.
*Other Options: Extra Lean/Lean Ground Beef, Lean Ground Beef Sirloin, Round or Chuck

Cook’s Notes: Fresh Asian noodles are available in the produce or Asian sections of the grocery store.
Excellent source of iron (29% DV) and zinc (59% DV), 38% sodium.

Sirloin Salisbury Steak

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Here’s a nice burger-type meal when you don’t feel like bundling up to go out to the grill. Serve this lean savoury sirloin dish with steamed mixed vegetables and mashed potatoes.

6 Servings

1 egg, beaten
2 tbsp (30 mL) seasoned or plain bread crumbs
1 lb (500 g) Extra Lean Ground Beef Sirloin
1 small onion, minced
2 tsp (10 mL) vegetable oil
1 ½ cups (375 mL) chopped mushrooms
¼ tsp (1 mL) dried thyme
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) sodium reduced beef stock
⅛ tsp (0.5 mL) salt and pepper to taste

Combine egg, crumbs, beef and half the onion. Form into 6 patties.
Heat oil in large non-stick skillet over medium-high heat; cook patties for 2 minutes per side and remove to plate. Cook remaining onion, mushrooms and thyme until softened. Stir in flour. Gradually stir in; cook, stirring, for 1 minute or until thickened.
Return patties to skillet; cover and simmer over low heat for 10 minutes or until digital thermometer inserted sideways into patty reads at least 160°F (71°C). Season to taste.

Source of iron (14% DV) and excellent source of zinc (41% DV), 7% DV sodium.

Mini Cheeseburger Beef Salad

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This recipe makes kid-sized burgers with a veggies bonus. Lean Beef burgers deliver an excellent source of protein, zinc and vitamin B12 – not to mention flavour!
15 Minutes

4 Servings

1 lb (500 g) Lean Ground Beef Sirloin or Chuck*
¼ cup (50 mL) dry bread crumbs
2 tbsp (30 mL) steak sauce
1 small onion, finely chopped
1 egg, lightly beaten
½ cup (125 mL) shredded Cheddar cheese
Salad: Iceberg lettuce wedges
halved grape tomatoes
shredded Cheddar cheese
sliced dill pickles
Yellow Mustard Dressing (recipe follows)

Lightly combine beef, bread crumbs, steak sauce, onion, egg and shredded cheese.
Gently form into four 3/4-inch (2 cm) thick patties.
Grill over medium-high heat on lightly oiled grill for 5 to 7 minutes per side or until digital instant read thermometer inserted sideways into centre of each patty reads 160°F (71°C)
Top lettuce wedges with cooked patties. Add some grape tomatoes, cheese and pickles. Drizzle with some Yellow Mustard Dressing.

Yellow Mustard Dressing: Combine 1/2 cup (125 mL) Thousand Islands Dressing with 1/4 cup (50 mL) yellow mustard.
*Other options: Lean Ground Round Beef, Lean Ground Beef
Good source of iron (21% DV) and excellent source of zinc (59% DV) and vitamin B12 (70% DV), 10% DV sodium

Beef Cheeseburger Mini Meat Loaves

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Bring kids to the table with this recipe for Beef Cheeseburger Mini Meat Loaves. Kids love the fast food flavours. You love that they’re getting the goodness of lean Canadian beef. These cook much faster than regular meat loaf, bringing new meaning to the term fast food.
30 Minutes

6 Servings (2 meat loaves per)

1 ½ lb (750 g) Extra Lean or Lean Ground Round or Chuck*
1 egg, beaten
1 cup (250 mL) shredded Canadian Cheddar cheese
⅓ cup (75 mL) finely shredded onion (1 small)
¼ cup (50 mL) dry bread crumbs
2 tbsp (30 mL) EACH burger relish and prepared mustard
¼ tsp (1 mL) EACH salt and pepper
½ cup (125 mL) ketchup

Combine beef, egg, 1/2 cup (125 mL) of the cheese, onion, bread crumbs, relish, mustard, salt and pepper. Mix lightly but thoroughly to blend.
Lightly spray 12 muffin or custard cups with cooking spray. Divide mixture among cups; make indentation in centre of each with back of spoon. Fill indentations with ketchup. Sprinkle each with remaining cheese, dividing equally.
Bake in 375°F (190°C) oven for 25 to 30 minutes or until digital rapid-read thermometer inserted into meat portion of EACH reads 160°F (71°C).

*Other Options: Or use Lean Ground Beef Sirloin or any other Lean or Extra Lean Ground Beef
Bright Idea: You can grate the onion so kids don’t come across any “unpleasant bits” they want to pick out.
Make Ahead Tip: For a wholesome meal that is ready when you are, make ahead and freeze some mini meat loaves. Wrap each cooled meat loaf separately in plastic wrap or foil; freeze for up to 3 months. Thaw and heat in microwave in just minutes.
Good source of iron (19% DV) and excellent source of zinc (67% DV), 25 % DV sodium.

Indian-style Beef Burger

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This original and delicious Indian-inspired burger combines lightly spiced, curried ground beef and Canadian Feta. The whole is topped with a creamy yogurt and coriander based garnish and sandwiched between warm multi-grain buns. These juicy burgers are sure to be the star of your next barbecue.
15 Minutes

4 – 6 Servings

1 ⅓ lb (0.6 kg) Extra-lean Canadian ground beef
¼ cup (50 mL) tomato paste
1 tbsp (15 mL) curry powder
1 egg
½ cup (125 mL) breadcrumbs
¾ cup (175 mL) Canadian Feta, crumbled
Freshly ground pepper, to taste
4-6 multi-grain burger buns
Topping: ¼ cup (50 mL) plain yogurt
¼ cup (50 mL) mayonnaise
1 tbsp (15 mL) honey
2 tbsp (30 mL) fresh cilantro, coarsely chopped
4 to 6 lettuce leaves

Mix all the ingredients together in a bowl, except the buns and toppings. Season to taste.
Divide mixture and shape into 4 or 6 patties.
Cook on lightly oiled grill over medium heat (425°F/220°C) for 6 to 7 minutes per side until digital instant read thermometer reads 160°F (71°C) when inserted sideways into each patty.
Meanwhile, make topping by combining yogurt, mayonnaise, honey and cilantro; season to taste. Spread onto toasted buns.
Fill buns with burgers and garnish with lettuce

Recipe adapted from Dairy Farmers of Canada. For more cheese recipes visit allyouneedischeese.ca.

The All-Canadian Beef Sirloin Cheeseburger

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This boast-able burger represents the taste of the nation: Canadian quality beef, smoked Canadian Cheddar, back bacon and seasonings reminiscent of tourtière – OH Canada!
10 Minutes

4 Servings

1 egg
3 tbsp (45 mL) dry bread crumbs
½ small onion, grated
¼ tsp (1 mL) EACH ground cloves and allspice
¼ tsp (1 mL) EACH dried marjoram (optional), salt and pepper
1 lb (0.45 kg) Lean Ground Beef Sirloin
8 slices Canadian smoked Cheddar cheese
4 hamburger buns
4 slices back bacon
Crunchy Apple Slaw (recipe follows)

Stir egg with bread crumbs in large bowl; add onion, cloves, allspice, marjoram (if using), salt and pepper. Mix in beef until just combined. Shape into four 1/2-inch (2 cm) thick patties. Make thumbprint depression in centre of each to prevent rounding while cooking. (Make-ahead: Cover and refrigerate for 30 minutes or for up to 24 hours.)
Place on greased grill over medium-high heat; close lid and cook, turning once, until digital instant read thermometer inserted sideways into centre of each patty reads 160°F (71°C), about 10 minutes. Top each patty with cheese to melt.
Meanwhile, toast buns. Grill back bacon, turning once, until golden, about 1 minute. Assemble burgers by sandwiching slice of bacon, burger patty and some Apple Slaw in buns.

Crunchy Apple Slaw: In bowl, toss together 1-1/4 cups shredded green cabbage, 2/3 cup julienned apple, 1 green onion, sliced (optional), 3 tbsp light mayonnaise, 1 tsp white wine vinegar or cider vinegar and pinch EACH granulated sugar, salt and pepper. Makes 1-3/4 cups (425 mL)
Per serving: 4.7 mg iron (34% DV), 411 mg calcium (37% DV), 60 µg folate (27% DV). Excellent source of calcium and folate.

So Trendy Beef Burgers

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Up-to-the-minute ingredients featured in this recipe combine to transform beef burgers into haute cuisine.
20 Minutes

4 Servings

1 package (14 g) dried porcini mushrooms
1 tbsp (15 mL) olive oil
4 unpeeled garlic cloves
1 ½ lb (750 g) Lean Ground Beef Sirloin, Round or Chuck*
1 tbsp (15 mL) finely chopped fresh tarragon
1 tsp (5 mL) salt
½ tsp (2 mL) black pepper
4 sourdough or Kaiser buns (4-1/2 inch 11 cm), split in half horizontally
Arugula leaves
3 oz (75 g) crumbled soft goat cheese
4 yellow or golden tomato slices

Combine porcini mushrooms with 1 cup (250 mL) boiling water in small bowl; let stand for 20 minutes. Drain and rinse mushrooms; chop finely and set aside.
Heat oil in small skillet over very low heat. Add unpeeled garlic; cook, stirring often, for about 10 minutes or until softened and skins are golden. Remove from skillet; let cool slightly. Squeeze garlic out of skins into large bowl, mashing with back of spoon.
Add porcini mushrooms, ground beef, tarragon, salt and pepper to bowl with garlic; lightly combine. Form into four 3/4-inch (2 cm) thick even-sized patties. Grill patties using medium-high heat for 5 to 7 minutes per side, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Meanwhile, grill cut sides of buns until lightly golden.
Place arugula on bottom halves of buns; top each with cooked patty. Top each patty with piece of goat cheese, tomato slice and bun top.

An excellent source of Iron (43% RDI) and Zinc (102% RDI).