Category Archives: Beef

Crunchy Folded Taco Wrap

January 22, 2021

This “crunchwrap” recipe is a lot of fun and also really delicious! I can’t speak for the original Taco Bell version as I’ve never had one, but my husband has consumed way too many of them and he was impressed with this homemade attempt as well. (And we all know it’s much healthier!)

This folded wrap “hack” has been all over Tik-tok and Instagram lately and it takes a few minutes to get the hang of, but then you’ll want to make it on repeat! I didn’t photograph or film a step-by-step of the folding process so head on over to I am a Food Blog for detailed photo/video if you’re confused. It does matter what ingredients you place in each quadrant of the wrap and which direction you fold (clock-wise, please) so that the cheese layers end up on the outside and get melted when grilled. The sour cream/lettuce/tomato layer stays safe inside so we don’t end up with soggy lettuce.

I used my go-to homemade ground beef taco seasoning. It’s fast and easy and packed with flavor. Any shredded Mexican cheese will work here- just use lots of it for a nice cheesy layer. You can get creative and add diced onion and cilantro to the salad layer. Even throw in some avocado. If you’re not a big fan of tortilla chips, replace them with a crunchy veggie like raw onion, radish, or bell pepper. I served our crunch wraps with salsa and guacamole on the side.

Crunchy Folded Taco Wrap

INGREDIENTS

Taco Meat:
1 lb. ground beef (I use 85% lean)
1/4 cup water
1 Tbsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. paprika (or smoked paprika)
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried Mexican oregano (or regular oregano)
1/4 tsp. crushed red pepper flakes (or 1/8 tsp. cayenne)
1 tsp. sea salt (use less if using table salt)
1/2 tsp. black pepper

~6 large (10 inch) flour tortillas
sour cream
shredded lettuce (iceberg or romaine)
diced tomato
tortilla chips
shredded cheese (Cheddar, Pepper Jack, Mexican Cheese blend, etc.)
salsa and/or guacamole, for serving

DIRECTIONS

  1. To make the taco meat, combine the seasonings in a small bowl. Set aside. Preheat large skillet over medium heat and cook beef until browned. Drain the fat. Stir in the seasoning mix to coat. Pour in the water, bring to a simmer, reduce heat, and cook several minutes until thickened and most of the water has evaporated.
  2. To make the wraps, lay the tortilla down on a cutting board. Take a knife and cut a line from the center of the tortilla to the bottom edge.
  3. Spread a thin layer of sour cream over the left half of the tortilla. Sprinkle grated cheese over the right half of the tortilla. To the bottom left quarter, add shredded lettuce and tomato. On the top left quarter, top with tortilla chips. On the top right quarter, add some ground beef.
  4. Starting with the bottom left corner, fold it up over the top left. Then fold it over to the top right. Finally, fold it down to the bottom right. (See detailed photos/video here.)
  5. Grill in a pan over medium heat (I sprayed it with a bit of oil cooking spray) until the tortilla is crispy and the cheese melts, flipping once, about 3-4 minutes per side.

Makes ~6 crunchy wraps.

(wrap adapted from I Am a Food Blog, taco meat from this post)

Everyday Meatballs

September 23, 2020

Meet my favorite meatballs. They’re cooked right in a pot of crushed tomato sauce and finished with a layer of bubbling cheese on top. I’ve only made them with beef but they’re adaptable to other ground meats like pork or turkey. Make sure to boil a pot of pasta and/or bake some garlic bread alongside to soak up all that marinara. Or on these french bread rolls they’d make perfect sliders!

Everyday Meatballs

INGREDIENTS

1 lb. ground meat (I used beef, you could also use pork or turkey or a mixture)
2/3 cup fresh bread crumbs or 1/2 cup panko 
1/3 cup milk
2 Tbsp. finely chopped parsley
2 Tbsp. finely grated Parmesan or Romano cheese 
2 tsp. kosher salt, divided
Pinches of red pepper flakes or a few grinds of black pepper
1/2 tsp. onion powder
2 large eggs
2 garlic cloves, minced, divided
2 Tbsp. olive oil
1 28-oz. can of tomato puree or crushed tomatoes

optional for serving:
cheese (I’ve used smoked provolone + Parmesan, another time mozzarella + Romano)
pasta
crusty bread or rolls
fresh chopped basil or parsley

DIRECTIONS

  1. Place meat, crumbs, milk, parsley, cheese, 1 teaspoon salt, pepper, onion powder, eggs and half of your minced garlic in a large bowl. I like to mix all of this together with a fork, which does a good job of breaking up the eggs and chunks of meat. Form mixture into 1 1/2 to 2-inch meatballs and arrange on a plate. I like to let them set in the fridge for a bit — 30 minutes, if you can spare it — which helps them keep their shape.
  2. In a large pot, heat 2 tablespoons olive oil over medium heat. Add remaining garlic and some pepper flakes and let sizzle until garlic is golden, 30 seconds to 1 minute. Add tomatoes (beware the splatter!) and season with remaining salt. Let mixture simmer over low heat for about 10 minutes (with a thicker puree) or 20 (for crushed tomatoes, which are usually more watery), stirring occasionally.
  3. With stove on the lowest heat possible to maintain a gentle simmer, add meatballs to sauce one by one, and cover with a lid. It will be hard but please don’t touch or move them for at least 20 minutes of the 25-minute cooking time, so that they have a chance to keep their shape. Meatballs should be fully cooked through at 25 minutes, but it cannot hurt to cut one in half to verify.
  4. Eat however makes you happy:
    — as-is.
    — with pasta.
    — “parmesan”-ed: Make sure meatballs are in an oven-safe baking dish. Tear about 8 ounces mozzarella (or provolone) over the top and broil until melted. Finish with some parmesan (or Romano), if desired. Sprinkle with fresh chopped basil or parsley.
    — with garlic bread/rolls, etc.

Serves ~4. 

(Adapted from Smitten Kitchen)

 

Korean Ground Beef Bibimbap Bowls

August 6, 2020

I told you about my newfound love of Korean cuisine when I shared these Korean Beef Tacos. Today I have a more traditional Korean recipe for you… bibimbap bowls! Korean beef (also known as bulgogi) is usually made with ribeye steak, but for the sake of cost and ease we’re using ground meat. The sweet-spicy sauce is the same so you still get that amazing flavor. The beef is served over steamed jasmine rice with lots of veggies, a fried egg (or two, if you’re my kids and that’s your favorite part) and Gochujang sauce if you can find it (sriracha will work in a pinch but doesn’t have quite the same flavor). And if you love it, add some kimchi!

Korean Ground Beef Bibimbap Bowls

INGREDIENTS

Sauce:
1/4 cup low-sodium soy sauce
4 cloves garlic, minced
1 Tbsp. sesame oil
2 Tbsp. brown sugar
1 Tbsp. rice vinegar
1 Tbsp. fresh grated ginger
1 tsp. chili garlic sauce (I used 1/2 tsp. sambal oelek)

Korean Beef Bowls:
1 – 1/12 lbs. ground beef
3 green onions sliced, green and white parts separated
4 eggs
4 tsp. butter
steamed jasmine rice
stir-fried or steamed veggies (mushroom, bell pepper, broccoli, zucchini, cabbage, carrot, onion, etc.)
Gochujang sauce
sesame seeds, for garnish

DIRECTIONS

  1. Whisk together the sauce ingredients, set aside
  2. Place a large pan over medium high heat on the stove. Add the ground beef and brown, breaking the meat up as it cooks until done, approximately 4-6 minutes.
    Pour the sauce over the meat and bring to a simmer. Stir in the white parts of the green onions, cook for 3-4 minutes.
  3. Meanwhile fry the eggs: Heat a frying pan over medium heat. When the pan is hot add the butter. Once butter is melted, crack the eggs into the pan, being careful not to break the yolk. Reduce heat to low. Fry until whites are set and yolks are cooked to desired doneness, 4-5 minutes.
  4. To assemble the bowl: Add rice to a bowl, top with korean ground beef, vegetables, then a fried egg. Drizzle with sauce and garnish with remainder of green onions and sesame seeds.

Serves 4.

(Adapted from Fox and Briar)

Beef Taco Salad

April 30, 2020

I can’t think of much to write today so I’m going to state the obvious: we love Mexican food. We have tacos/quesadillas/burritos/enchiladas/etc. several times a week and are always wanting more! This is my go-to recipe for taco salad- no packet of seasoning needed. The beef (or ground turkey or chicken if you prefer) is saucy and spiced just right. Throw it on a salad with all of your favorite taco ingredients (avocado and crushed tortillas chips are my must-haves) and dig in! If you want to make a homemade tortilla bowl to serve your salads in follow this link to the original post. Happy eating!

Beef Taco Salad

INGREDIENTS

Beef Taco Meat:
1 Tbsp. vegetable oil (or olive oil)
1 small or 1/2 large onion, finely chopped
2 Tbsp. chili powder (this would also be really good with ancho chili powder)
3 garlic cloves, minced
1 lb. ground beef (I usually use 85-90% lean)
1 8-oz. can tomato sauce
1/4 cup low-sodium chicken broth (or just use water and add an extra pinch of salt)
2 tsp. cider vinegar
1 tsp. packed light brown sugar
cayenne pepper, to taste (optional- I like to add some if I’m using a mild chili powder)
salt and freshly ground black pepper, to taste

Salad:
romaine lettuce, shredded
canned black or pinto beans, drained and rinsed
tomatoes, diced
green onions, thinly sliced
fresh cilantro, chopped
lime, sliced
Mexican cheese, shredded
avocado, pitted and sliced
sour cream or Mexican crema
salsa or pico de gallo
tortilla chips or tortilla (optional)

DIRECTIONS

  1. Heat oil in a nonstick skillet set over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in chili powder and garlic and cook until fragrant, about 30 seconds. Add ground beef and cook, breaking up meat with a wooden spoon, until almost cooked through but still slightly pink, about 2 minutes. Stir in tomato sauce, broth, vinegar, and sugar and simmer until slightly thickened, about 5 minutes; mixture will be saucy. Remove from heat and season with salt and pepper  to taste and cayenne, if using.
  2. Combine salad ingredients in serving bowls, topping with the taco meat. Serve with tortilla chips and/or a warm tortilla, if using. 

Serves 4. 

Adapted from Love and Olive Oil, originally from America’s Test Kitchen

Smashed Burgers with Fry Sauce

April 18, 2017

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I love a good burger. Frequently I make them with turkey in an effort to be healthy and because I very much like a turkey burger. Often I top them with fancy things like smoked cheeses and sauteed mushrooms, sometimes honey mustard, other times pesto and arugula. But this is my (our) favorite classic burger. Not gourmet, but special enough to get excited about.

We start with grass-fed beef mixed with a homemade fry sauce (easy! and soooo good). I form the patties into balls and then smash them thin as they cook on a flat grill pan. I take them off the pan just before they’re cooked through, and then top with a slice of cheddar to melt. Sometimes I’m lazy and just buy store bought buns, but if you can find the time these light brioche buns are amazing and worth the effort. Place the patty on a toasted bun, top with lettuce, tomato, pickles, onion, and more fry sauce. Devour. You’ll likely have extra fry sauce so save it for those fries you serve on the side.

Smashed Burgers with Fry Sauce

INGREDIENTS

Burgers:
1 lb. ground beef (I buy 85% lean grass-fed beef)
2 Tbsp. fry sauce (see below)
salt and freshly ground black pepper
light brioche hamburger buns, for serving
lettuce, tomato, pickles, onion (raw or grilled), cheddar, etc., for serving

Fry Sauce:
1/4 cup mayonnaise
2 Tbsp. plain Greek yogurt (or more mayo)
2 Tbsp. ketchup
1 1/2 tsp. juice from a pickle jar
1 tsp. yellow mustard
1/4 tsp. smoked paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder

DIRECTIONS

Burgers:
1. Place the ground beef in a large bowl. Add 2 Tbsp. of the prepared fry sauce (directions below). Season with salt and freshly ground black pepper. Mix until the sauce and seasoning is distributed throughout the meat. Divide into 4-6 equal portions and roll the hamburger meat into a ball. Store in the refrigerator until ready to use.

Note: I make six burgers from 1 lb. meat because they get too large for the buns when flattened if I make them bigger. You can always stack two patties on one bun!

2. Preheat a flat grill pan/griddle or nonstick skillet to medium-high heat. Coat with oil, butter, or cooking spray. Place the balls of hamburger on the pan (making sure each has enough space around it to spread out) and flatten with the top of the grill or another pan/plate. Cook, flipping halfway through if needed (my Griddler heats on the top and bottom, like a panini press, so flipping isn’t necessary) until the meat is just cooked through.

3. Place burgers on buns and top with lettuce, tomato, pickles, onion, cheese, and fry sauce. Yum!

Fry Sauce:
1. Combine ingredients in a medium bowl and whisk until smooth. Refrigerate until ready to use.

Makes 4-6 burgers.

(Adapted from Smitten Kitchen)