CRUNCHY BEEF RECIPES

Name: Crunchy Beef Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6 servings.
Ingredients: 2 cups uncooked spiral pasta; 1 pound ground beef; 3/4 cup chopped green pepper; 1 garlic clove, minced; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 3/4 cup shredded cheddar cheese; 3/4 teaspoon seasoned salt; 1 can (2.8 ounces) french-fried onions

CRUNCHY BEEF BAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Crunchy Beef Bake Recipe: How to Make It - Taste of Home image

I always use corkscrew noodles when preparing this, because the sauce seems to cling to them better than it does to flat noodles—ensuring plenty of good taste in every bite!—Janie Moore, Marion, Ohio

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4-6 servings.

Number Of Ingredients 9

Ingredients

2 cups uncooked spiral pasta
1 pound ground beef
3/4 cup chopped green pepper
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup shredded cheddar cheese
3/4 teaspoon seasoned salt
1 can (2.8 ounces) french-fried onions

Steps:

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the beef, green pepper and garlic over medium heat until meat is no longer pink and green pepper is tender; drain. , Drain pasta; add to the beef mixture with the tomatoes, soup, cheese and salt. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30-40 minutes. Uncover; sprinkle with onions and bake 5 minutes longer.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

CRUNCHY BEEF TACOS RECIPE | MYRECIPES

Crunchy Beef Tacos Recipe | MyRecipes image

Provided by MyRecipes

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 24 tacos (serving size: 1 taco)

Number Of Ingredients 10

Ingredients

2 cups vegetable oil (for frying)
24 soft corn tortillas
Salt and pepper
2 tablespoons olive oil
2 large onions, chopped
3 cloves garlic, minced
1 jalapeño, seeded and minced
2 tablespoons chili powder
2 pounds lean ground beef
1 28-oz. can crushed tomatoes, with juice

Steps:

Prepare a large platter lined with paper towels. Pour enough vegetable oil to measure 1-inch deep in a large skillet. Place skillet over medium heat and clip a candy thermometer to the inside. Heat oil until it reaches 365ºF. Using tongs, place a tortilla in oil and cook for 15 seconds. Flip tortilla and fold in half, using tongs. Cook until crisp, about 15 seconds longer. Drain on platter and sprinkle with salt. Repeat with remaining tortillas, checking that oil returns to 365ºF before making a new shell.
In a pot over medium heat, warm olive oil. Sauté onions until softened but not browned, about 10 minutes. Stir in garlic, jalapeño and chili powder; cook until fragrant, about 1 minute longer. Add beef and cook, stirring to break up clumps, until nearly done, about 10 minutes. Pour in tomatoes with juice, season with salt and pepper and cook, stirring often, until most of liquid has evaporated, 20 to 25 minutes. Season with more salt and pepper, if desired.
Carefully spoon some of filling into each shell and serve warm.

Nutrition Facts : Calories 153 calories, CarbohydrateContent 13 g, CholesterolContent 25 mg, FatContent 8 g, FiberContent 2 g, ProteinContent 9 g, SaturatedFatContent 2 g, SodiumContent 271 mg

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