Wednesday, October 8, 2008

Ground Beef Readiness

I have five kids all of the time (between 2 - 15) and six when my step-daughter is with us...so the less time cooking in the kitchen...the more supervision available (a good thing).

When cooking ground beef I always cook three large family packs at a time, I add an entire bag of celery (chopped), and 3 onions (chopped) and green peppers (I usually use chopped frozen, cheaper and last forever). I all the beef and veggies to my big ole pot and fill about half way up with water (very important addition, I might add). The water keeps the meat from clumping, cooks it faster and also keeps it from scorching at the bottom. I drain it when it is done then add garlic, salt and pepper then cool until it's manageable. Then I bag it up in quart size freezer zipper bags. I usually mix up two dinners worth with barbecue sauce and frozen peas for a super, duper quick Shepherd's Pie. Other bags can be used for chili, spaghetti, baked ziti, sloppy joes, Mexican casseroles, Grandma's Casserole, tacos, taco salad, enchiladas, only to name a few!