Try this "Brown And Bag" Seasoned Ground Beef recipe, or contribute your own.Suggest a better description
Heat oil on medium heat in an extra-deep 12-inch nonstick skillet. Peel and coarsely chop the onions, adding them to the skillet as you chop. Seed and coarsely chop the peppers, adding them to the skillet as you chop. Add garlic; raise heat to high. Crumble beef into skillet; cook, stirring constantly, until no longer pink, about 6 to 7 minutes. Remove from heat; stir in Worcestershire. Drain into a colander. Let cool slightly, then divide into 3 portions, each about 3 1/2 cups. Store in freezer-weight, zipper-top plastic bags; freeze until ready to use. Yield: About 11 cups. Comments: If you dont have an extra-deep skillet, use a 4 1/2-quart Dutch oven or soup pot; browning will take slightly longer because of the smaller cooking surface. Recipe Source: St. Louis Post-Dispatch - 01-04-1999 By Beverly Mills, with Alicia Ross Formatted for MasterCook by Susan Wolfe - email@example.com
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2075g)|
|Recipe Makes: 1|
|Calories from Fat: 1263 (47%)|
|Amt Per Serving||% DV|
|Total Fat 140.3g||187 %|
|Saturated Fat 56g||280 %|
|Monounsaturated Fat 61.8g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 884.5mg||272 %|
|Sodium 1091mg||38 %|
|Potassium 5602.9mg||147 %|
|Total Carbohydrate 58.5g||17 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 46.6g|
|Protein 279.6g||399 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2675
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.