Fresh Tomato, Beef & Bow Tie Pasta
Total Recipe Time: 25 minutes
Makes 4 servings
- 1 pound Ground Beef
- 3 cloves garlic, minced
- 2 cups chopped tomatoes
- 3/4 teaspoon salt
- 1/4teaspoon pepper
- 1-1/2 cups uncooked bow tie pasta, cooked
- 2 tablespoons sliced fresh basil
- 3 tablespoons grated Parmesan cheese
- Heat large nonstick skillet over medium heat until hot. Add Ground Beef and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
- Stir in tomatoes, salt and pepper; cook over medium heat 5 minutes, stirring occasionally. Add pasta and basil; toss. Sprinkle with cheese.
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.
Nutrition information per serving: 401 calories; 17 g fat (7 g saturated fat; 7 g monounsaturated fat); 115 mg cholesterol; 584 mg sodium; 29.4 g carbohydrate; 2.2 g fiber; 31 g protein; 7.4 mg niacin; 0.5 mg vitamin B6; 2.5 mcg vitamin B12; 3.9 mg iron; 19.5 mcg selenium; 6.3 mg zincThis recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Skillet Beef & Rice Posole
Cut: Ground Round
Prep Time: 5 minutes
Cook Time: 25 minutes
- 1-1/2 pounds ground beef round
- 2 cups uncooked quick-cooking rice
- 1/4 cup minced green onions
- 1 can (15 ounces) black beans, rinsed, drained
- 1 can (about 15 ounces) hominy or corn, drained
- 1-3/4 cups water
- 1 can (10 ounces) original diced tomatoes and green chilies, undrained
- 1/2 teaspoon ground turmeric
- 1-1/2 cups finely shredded Mexican cheese blend
- Brown ground beef in deep 12-inch nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles.
- Add rice and green onions; cook and stir 5 minutes. Stir in beans, hominy, water, tomatoes and turmeric; bring to a boil. Cover and remove from heat; let stand 5 minutes. Sprinkle with cheese. Makes 6 servings.
- Recipe from Mary Lou Cook, Oregon. Finalist recipe in 2003 National Beef Cook-Off.
Nutrition information per serving: 571 calories; 38 g protein; 51 g carbohydrate; 23 g fat; 619 mg sodium; 84 mg cholesterol; 7.7 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 5.5 mg iron; 7.3 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc