NDSU Extension Service - Ramsey County

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Homemade Meat Mixes

Homemade Meat Mixes

 

            Homemade mixes can save time and money. Often dry or powdered mixes for use during baking come to mind first but you can also make meat mixes ahead of time and freeze them for future use in spaghetti, casseroles and tacos. Adding ingredients such as onions and celery improves flavor and nutrition.

            To stretch your budget, shop for ingredients when they are on sale. Remember to label with the type of meat and the date of purchase to avoid finding any mystery packages in your freezer later. When working with meat for master mixes, thaw meat safely. Be sure thawing meat juices do not drip on other food. Meat may be thawed in the microwave oven but it should be cooked immediately after being thawed. Cook to safe internal temperatures. Use a food thermometer to measure the temperature. Casseroles containing ground beef should reach an internal temperature of at least 165 F.

 

Basic Meat Mix

(Precooked meat)

Yield: Five packages

Serving: 2 cups in each package

5 lb. lean ground meat

2 medium onions, chopped

1 c. chopped celery

2 cloves garlic, minced, or 1 tsp. garlic powder

¾ tsp. pepper

Per 4-ounce serving: 117 calories, 1.3g carbohydrate, 3.9g fat, 0.3g fiber and 60mg sodium

             Brown ground meat and onions in a large skillet or pot. Drain fat. Stir in remaining ingredients. Cook over medium heat for 15 minutes.

            To Freeze - Divide cooked mixture into five containers or freezer bags (approximately 2 cups each). Cover. Label with date and freeze. If using freezer bags, remove air from bags, seal, press flat and freeze. For best quality, use frozen ground beef within three to four months.

            To Defrost - Place one package Basic Meat Mix in appropriate container or pan.

• Microwave until defrosted (stir frequently and break apart with a fork once or twice).

• On stovetop, heat on medium heat for 10 to 15 minutes before continuing with recipe.

• Defrost meat in refrigerator overnight.

 

Enchilada Casserole

1 pkg. Basic Meat Mix

¼ c. water

1½ tsp. chili powder

1 (8-oz.) can tomato sauce or 1 (15-oz.) can chopped tomatoes

1 (15-oz.) can drained and rinsed pinto or black beans (optional)

1½ c. shredded cheese

8 (6-inch) corn tortillas

            Mix Basic Meat Mix, water, chili powder, tomatoes and beans (if using) in medium pot. Heat to 165 F. Put four corn tortillas into 8-by-8-inch baking pan. Pour half of meat mixture and half of cheese on top of tortillas. Top with four more tortillas, remaining meat mixture and remaining cheese. Bake at 350 F for 30 to 40 minutes.

Makes four servings. Per serving: 535 calories, 48g carbohydrate, 19g fat, 9g fiber and 994mg sodium

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