I love to have a stash of seasoned ground beef in the refrigerator. It’s versatility makes throwing together a quick meal super easy. There are so many things you can do with it. Need some ideas?
- Eat, as is,with a side of leftover veggies (if you have any)
- Eat on top of a salad (simple or elaborate– totally up to you)
- Add to eggs and make a fritatta
- Eat alongside or mix into scrambled eggs
- Top with a fried egg or two
Do you have any other ideas? Usually I make my stash of ground beef this way with a taco type seasoning. But sometimes I use Sarah Fragoso’s seasoning combination for Puerto Rican Beef. Her recipe is great as is, but I prefer it with more veggies added to the mix. I used Sarah’s seasoning combination, but this is how I made it today (using what I had in my fridge). If you are not cooking for a family of 5, like me, you may want to cut the recipe in half. OR… you could make this huge batch and freeze it or have enough protein in the fridge for the week.
- 2 Tbsp coconut oil, ghee, or clarified butter
- 1 large red onion, diced
- 1-2 carrots, peeled and grated
- 1/2 small butternut squash, peeled and diced
- 3 cloves garlic, minced
- 2 zucchini, diced
- 2 lbs of ground beef
- 8 oz baby spinach
- 1/2 – 1 cup green olives
- 1 large handful fresh cilantro, chopped fine
1. Melt fat of choice over medium heat and add onion and butternut squash. Saute until they start to soften.
2. Add garlic and zuchinni and stir around for a few additional minutes.
3. Add ground beef and cook until mostly browned.
4. Add spinach and continue cooking until wilted and the ground beef is completely browned.
5. Stir in the following seasonings: (quadrupled from Sarah’s recipe) 2 Tbsp cumin, 2 Tbsp turmeric, 2 tsp coriander, 4 Tbsp oregano, salt and pepper to taste.
6. Finally, stir in the olives and cilantro.
We ate this for lunch today on top of a baked sweet potato with some avocado (as Sarah suggests). Some of us prefer a bit of heat, so we also add a bit of crushed red pepper.