GROUND BEEF AND PESTO RECIPES

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PESTO & GROUND BEEF BREAKFAST EGG BITES



Pesto & Ground Beef Breakfast Egg Bites image

Pesto & Ground Beef Breakfast Egg Bites

Provided by Laura's Lean

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 8

1 Pound Laura's Lean Ground Beef
7 Eggs
1/4 Cup Unsweetened almond or regular milk
1 Bell pepper
1/2 Cup Cherry tomatoes
1/2 Cup Pesto
Cooking oil spray
Salt, pepper and garlic powder to taste

Steps:

  • Pan fry and crumble 1 lb of Laura’s Lean ground beef and season with salt, pepper, and garlic powder. Once fully cooked, set aside.
  • Dice the bell peppers and cherry tomatoes into small pieces.
  • Preheat the oven to 350F.
  • Spray an unlined muffin tin with cooking oil and start assembling egg cups. Put a small scoop of bell peppers, cherry tomatoes, pesto, and cooked ground beef into each hole.
  • Whisk together 7 eggs and milk and season with salt, pepper, and garlic powder. Pour the egg mixture into each veggie + ground beef filled hole until it almost reaches the top.
  • Bake at 350F for 20-25 mins.
  • Serve for breakfast with a cozy cup of coffee!

BAKED SHELLS WITH PESTO, MOZZARELLA, AND MEAT SAUCE RECIPE ...



Baked Shells with Pesto, Mozzarella, and Meat Sauce Recipe ... image

Here's a true crowd pleaser: pasta shells in a simple sauce of ground beef, tomatoes, and pesto, layered with mozzarella and Parmesan and baked until bubbly. Fusilli or orecchiette would work well here, too. Baked Pasta Dishes

Provided by Food & Wine

Yield 4

Number Of Ingredients 9

1 tablespoon cooking oil
1 onion, chopped
1 pound ground beef
2 cups canned chopped tomatoes, drained (from one 28-ounce can)
1 1/2 teaspoons salt
1/2 cup store-bought or homemade pesto
3/4 pound medium pasta shells
6 ounces mozzarella, grated (about 1 1/2 cups)
1/4 cup grated Parmesan

Steps:

  • Heat the oven to 400°. Oil a large baking dish (about 9 by 13 inches).
  • In a large stainless-steel frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the ground beef and cook, breaking it up, until the meat is no longer pink, about 2 minutes. Drain off any excess fat.
  • Add the tomatoes and salt to the pan and bring to a simmer. Cook until most of the liquid evaporates, about 10 minutes. Remove the pan from the heat and stir in the pesto.
  • Meanwhile, in a large pot of boiling, salted water, cook the shells until just done, about 10 minutes. Drain and toss with the sauce. Put half of the pasta into the prepared baking dish and top with half the mozzarella and 2 tablespoons of the Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan. Bake until bubbling, about 15 minutes.

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