This recipe was featured
as part of our Menu of the Week
from Gooseberry Patch cookbook,
Ready, Set, Eat!
Click to view all six recipes shared.
Mexican Meat Mix
Terri also shared this versatile ground beef mix...keep it on hand for recipes like the Tex-Mex Stuffed Peppers, above.
4 lbs. ground beef
1 onion, finely chopped
3 c. tomato sauce
3 T. ground cumin
3 cloves garlic, chopped
salt and pepper to taste
1/2 c. fresh Italian parsley, chopped
Brown ground beef and onion in a large skillet over medium heat. Drain; add tomato sauce, cumin, garlic, salt and pepper. Stir in parsley; cook until thickened. Cool completely; package in one-cup portions in freezer-safe containers. Makes 10 cups. When ready to enjoy, just thaw desired amount in refrigerator overnight.
