Triple Batch Beef Oamc Recipes

MEXICAN STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain well.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix and simmer until thickened, about 5 minutes.
• Stir refried beans, Cheddar cheese, and green chiles into ground beef; cook and stir until cheese is melted and mixture is smooth, about 5 minutes. Fill shells with beef mixture.
• Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish.
• Arrange stuffed shells side-by-side in the baking dish and top with remaining sauce. Cover dish with aluminum foil.
• Bake in the preheated oven for 40 minutes. Let stand for 5 minutes before serving.

TRIPLE-BATCH BEEF

Steps:

• In a Dutch oven, cook the beef, onions and garlic in oil; drain. Stir in the water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until meat is tender. Cool. , Divide beef and cooking liquid among three freezer containers; cover and freeze. May be frozen for up to 3 months.

TRIPLE-BATCH BEEF

Steps:

• In a Dutch oven, cook beef, onions and garlic in oil; drain. Stir in water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until meat is tender. Cool. Divide beef and cooking liquid between three freezer containers; cover and freeze. May be frozen for up to 3 months.

BEEF CASSEROLE BASE

Steps:

• Heat a large pan.
• Reserve 1 tablespoon of the oil.
• Add remaining oil and steak in batches until all the meat is browned.
• Put the meat aside on a plate.
• Heat reserved oil and add the onions and garlic.
• Cook until onions are soft and lightly browned.
• Stir in the flour and cook, stirring, for about 2 minutes or until browned.
• Gradually add the stock and bay leaves, stirring to blend.
• Return the meat and any meat juices on the plate to the pan.
• Simmer, covered for 1 1/4 hours.
• Discard bay leaves and divide meat base into 3 equal portions.
• These can be frozen for up to 3 months and are used as the bases for Red Wine Casserole, Mexican Casserole and Diane Style Casserole.

TRIPLE BATCH BEEF (OAMC)

Steps:

• Trim fat from beef. Cut beef into 3/4" pieces.
• In Dutch oven heat oil over medium heat until hot. Add beef, about a quarter at a time, and brown evenly, stirring occasionally.
• Remove beef from pan; season with salt and pepper.
• In the same pan, add onions and garlic. Cook and stir until onions are lightly browned. Pour off drippings, and return beef to pan.
• Add water, bring to boil, then reduce heat to low.
• Cover tightly and simmer 1 1/2 to 2 hours or until beef is tender.
• Place about 2 cups beef mixture into 3 1-quart freezer containers. Cover tightly and freeze.