Recipe Base: Ground Beef

So I was thinking how often I start a recipe in the same fashion. I sauce the onion in the pan with olive oil, I add garlic, I add the beef, salt and pepper and cook until no longer pink. Sounds familiar, right? We’ll then I got to thinking I should just make double or triple that and I could utilize it in different ways through out the week. I also found that it freezes very well. Imaging being able to cut the cooking time in half for 2-3 dinners a week. These are just a few that my family likes that I cook often:

Tacos

Stuffed Bell Peppers

Lasagne

Sloppy Joes

Chili

Various Casseroles come to mind, now that I think about it. The list goes on and on for this versatile, time saving prep work. Here are my recipes that I use. 

Ground Beef Base
2 T Olive oil
2 large onions, diced
4 lb ground beef Kosher salt and pepper 1 head of garlic, minced 

Heat 2 T oil in a large dutch oven or skillet. Cook onions until softened. Add ground beef and garlic, cook until no longer pink. Cool. Divide into 4 even ziplock bags - about 1 lb each. Freeze for unto 3 months. To thaw, simply put in fridge the night before or put in skillet with ¼ water and warm with the lid on for 7-10 minutes. 

Tacos
Warm beef and add taco seasoning as directed on package. Serve with taco shells, lettuce, tomato, cheese, sour cream, taco sauce or salsa. 

Stuffed Bell Peppers
3 red/yellow bell peppers, cut in half lengthwise, seeds carefully removed
1 lb ground beef base - 2 cups
2 stalks of celery, diced small
¼ t oregano
2 eggs
1 cup Monterey Jack, or mozzarella, cheddar, shredded Jalapeños, optional
Fresh basil, parsley, optional
1 cup cooked Rice
1 14 oz petite diced tomatoes, but even rotel works here in a pinch 

Lasagne 

2 lb ground beef - (2 ziplock bags of beef from freezer) \

2 cups marinara, jarred or homemade
3 cups shredded or sliced mozzarella, (fontina or provolone are both delicious) 9 no-boil noodles
16 oz ricotta cheese (2 Cups) 2 eggs 

1. Heat oven to 375F.
2. Heat 2 bags (2lbs) of beef in 2 cups marinara sauce.
3. In a small bowl, mix 2 eggs with 2C ricotta cheese or cottage cheese, Season with salt and pepper.
4. Grease 8X8 deep pan.
5. Place 1C meat sauce into bottom of pan. Layer 3 no- boil noodles into pan. Then add 1C ricotta mix, 1C shredded cheese, and another layer of noodles. Add 1C meat sauce, more noodles, then 1C ricotta, 1C shredded cheese, 3 noodles,1C meat sauce, and finally 1C shredded cheese.
Spray foil with Pam, generously.
6. Cover lasagne with foil and bak 45-60 minutes. It will take longer if you put it in the fridge before baking, add 30 

minutes. 7. Take foil off for the last 10 minutes until bubbly and lightly browned on edges. 

Double check to be sure how many layers will fit. 

Sloppy Joes
1 lb pre-cooked beef (1 ziplock) 1T chili powder
1t cumin
1 small can, 8 oz, tomato sauce 1cup ketchup
2t brown sugar
Worcestershire sauce
Louisiana hot sauce
Salt and pepper
6 warm hamburger buns 

Add beef,chili powder and cumin. Cook 2 minutes. Add tomato sauce, ketchup, brown sugar, Worcestershire sauce, and hot sauce. Cook 15 minutes, uncovered. Season with salt and pepper to taste. Serve on warm hamburger buns. 

Chili
1 -2lb pre-cooked Beef from freezer (1-2 ziplocks) 1 jalapeño, diced, or a small can of green chilis
2 T chili powder
2t cumin
2t coriander
1T tomato paste
4 cloves garlic, minced
½ can lager beer , optional
14 oz can diced, crushed, or stewed tomatoes
1 can black, pinto, or kidney beans
½ C frozen or fresh corn 

1. Heat beef with lid on in a skillet for a few minutes.
   
2. Add jalapeño, chili powder, cumin, coriander, and
   tomato paste. Cook 3 minutes.
   
3. Add garlic, cook 1 minute
   
4. Add ½ can lager beer, cook until most of liquid is
   gone.
   
5. Add tomatoes and beans. Cook 30 minutes.
   
6. Turn off heat. Add corn.
   
7. Serve with crackers or cornbread, cheese, sour
   cream, and diced onions.