Cook the beef until browned.
In a large skillet,
cook beef until no longer pink.
Cook the beef until it is almost all brown.
Pin It Ingredients: — 1 lb ground beef — 2 13oz can enchilada sauce or 1 big can — tortillas — Shredded cheese — 4 oz cream cheese Directions:
Cook beef until done.
Cook the beef until browned on one side, about 1 - 2 minutes and transfer to a plate.
Heat the olive oil in a skillet and
cook the beef until crumbly and browned.
Working in 2 batches,
cook beef until browned, about 6 minutes per batch.
Give it a quick stir to coat and then
cook the beef until it is well - browned.
Cook the beef until browned on each side and preferred level of doneness.
Not exact matches
Cover and
cook over a low heat for 3 to 4 hours or
until the
beef is tender.
Cook and stir
until beef is completely browned, about 7 to 10 minutes.
Add the ground
beef and
cook until no longer pink, breaking apart the meat into small pieces as you stir.
Over medium heat bring
beef stock to a boil, reduce to a simmer and
cook until the liquid is reduced by half.
I used to take a beautiful cut of
beef and over
cook that thing
until it was leather.
Cook until onions start to soften and
beef is partially browned.
Cook and crumble
beef until no longer pink.
Brown the ground
beef, breaking up while
cooking,
until nearly
cooked through.
Add the
beef and the veal, season with salt and pepper and
cook until completely brown.
In a large skillet over medium heat,
cook the ground
beef, garlic, chili powder, cumin and salt and pepper
until beef is no longer pink.
Cheesy Enchilada Stuffed Peppers Print Prep time 20 mins
Cook time 55 mins Total time 1 hour 15 mins Peppers stuffed with ground
beef, corn, rice and sharp cheddar cheese smothered with spicy red sauce and baked
until deliciously hot.
Add
beef and
cook until no longer pink, breaking up lumps, 3 minutes.
Add
beef and
cook until browned on all sides, about 6 minutes.
Cover and simmer
until the
beef is
cooked and the mixture has thickened, 1 1/2 to 2 hours.
Cook until the
beef is seared a golden brown and
cooked through, about 4 to 5 minutes.
Add the ground
beef and continue to
cook, breaking the
beef up into small pieces with a
cooking spoon
until the
beef is
cooked through.
Add the olive oil, ground
beef, Tabasco, onion, s & p.
Cook until the meat is no longer pink about seven minutes.
Drain the bacon grease from the skillet and
cook the ground
beef in the same skillet, once browned add the onion and
cook until softened.
In a medium pot,
cook and crumble ground
beef, onion, and minced garlic
until no longer pink.
In batches to avoid crowding, add the
beef and
cook, stirring occasionally,
until browned on all sides, about 5 minutes per batch.
After browning, they were covered in a rich sauce (almost a gravy, but not quite so thick and heavy) of red wine and
beef stock, and baked in the oven
until they were
cooked though and the cheese became a pocket of melty deliciousness.
Add the
beef crumbles and veggies (except for garlic) and
cook until the crumbles are hot all the way through and the veggies are starting to soften.
Cover with a lid and
cook at 300 degrees (or on low in crock pot)
until beef is very tender.
To make this awesome cheeseburger pizza, preheat your oven to 450 °F and make the mushroom mixture as described in the directions below and then
cook with the ground
beef until the mixture is browned.
1) Chop onions and garlic 2) Cut
beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions
until softened but are still white in colour 5) Add garlic and chopped livers, frying livers
until browned all over and
cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
Add
beef and
cook until golden brown on all sides.
SAUCE: In a large nonstick skillet, add
beef, onion peppers, chili powder and cumin and
cook over medium - high heat
until beef is browned and crumbled (about 7 minutes) Add garlic and
cook for an additional minute.
Add ground
beef and
cook until well browned.
Lay them in a sheet pan and
cook them in the oven for 15 - 20 minutes
until brown on the outside and the fat has began to render from the
beef.
n same skillet (reserved with a tiny bit of
beef fat and bits) add onion slices and
cook over medium high, stirring as need, for about 6 to 8 minutes or
until softened and beginning to caramelize.
Once browned add ground
beef and seasonings (garlic sea salt, cumin, chili powder, parsley and onion powder) and
cook until no longer pink
Add in 2 pounds of ground
beef (I used 1 lb
beef, 1 lb bison) and
cook until browned, breaking it up with your spoon.
Add
beef and bacon back to pot and cover and place in 300 degree oven and
cook for 3 hours,
until very tender.
Next, add the ground
beef and
cook until it's mostly browned, breaking it up with a spatula as it
cooks.
Add
beef and split farro,
cook, stirring,
until browned, about 15 minutes.
Cook one pound ground turkey or
beef in a large skillet
until it's
cooked through.
Add the beans, corn and barley; cover and
cook on low 2 hours longer or
until barley,
beef and vegetables are tender.
Add in the ground
beef and
cook until browned, breaking it up a bit with your spoon.
One handful at a time,
cook the
beef cubes just
until they're brown.
This stew is something that you make on the weekend so you can let it slow
cook for a few hours
until the
beef almost melts in your mouth.
Add
beef and
cook until browned.