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Ground Meat Base Mixture – Episode 3, Part 2

July 30, 2011 Recipe Roundup No Comments

“HOT FLASHES IN THE PAN” Video Series:  This is a short video that is a continuation of the Ground Meat Base Mixture that we started in Episode 3, Part 1.  This takes you through the final part after the meat has cooked and cooled down to room temperature where you can then place it in freezer storage bags to be used at a later time for quick, easy, and nutritional meals for your family.  Be sure and come back often to see the other recipes we have planned using this basice ground meat mixture as a base.  MIGHTY TASTY!

Basic Recipe for Ground Meat Base Mixture:

  • 3 lbs. ground sirloin (you can use ground white meat turkey, ground turkey meat, or any other ground meat to your liking)
  • 1 large sweet Vidalia onion (or other variety to your liking), chopped or diced
  • 1 or 2 cloves garlic, minced (or you can use the jar minced garlic) add as much or as little to your liking
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 3 stalks celery, diced
  • Season to your liking:
  • Mrs. Dash (we don’t use salt, so use the original or any other flavor of Mrs. Dash, or you can use salt)
  • fresh ground pepper, season to your taste

For extra fiber, texture, and to make this dish go farther you can add:

  • 1 – 15 oz can black beans, drained
  • 1 – 15 oz can red kidney beans (you can substitute any other type can bean to your liking)
  • 1 small container of fresh sliced mushrooms (I prefer the Baby Bella variety) or you can use the mushrooms in a jar

Brown meat in large skillet with first 8 ingredients (through the fresh ground pepper).  Continue to cook until all ingredients are cooked through.  I prefer to wait till the meat is cooked through before adding the canned beans and mushrooms then cook a few minutes more 10-15.  If you are cooking for a crowd, you can use larger quantities of all ingredients, just add proportionately. 

La-Di-Da Ladies Serving Suggestion:

You can use this base right away for a base for spaghetti sauce, tacos, enchiladas, chili, etc.  I divide the meat mixture in four parts, freezing in quart size zip-lock type bags for use later as a quick meal base for spaghetti sauce, tacos, enchiladas, chili, etc.  This can really stretch your food budget.

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