Meals for 3 Days with Ground Beef

Name: Meals for 3 Days with Ground Beef
Total time: 3600 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1.1 lbs ground beef (500 g); 2 tomatoes; 1 onion; 1 bell pepper (any color you like); 2 hot dogs; chorizo, to taste; 1 cup cooked beans, any kind you like (about 170 g); 1 package crushed tomatoes (similar to tomato puree, about 14 oz/400 g); 1 handful frozen mixed vegetables (such as corn and poblano pepper strips); 6-7 pitted green olives; 1 small can mushrooms; 2 tablespoons milk (30 ml); paprika, to taste; dried oregano, to taste; dried parsley, to taste; dried basil, to taste; 4 garlic cloves; as needed, oil; 1 pinch garlic powder; 1 pinch ground cumin

Viary Ramonet @V_Ramonet

Perfect for prepping lunch for a couple of days. Includes chili con carne, picadillo, and red spaghetti.

Viary Ramonet @V_Ramonet

Perfect for prepping lunch for a couple of days. Includes chili con carne, picadillo, and red spaghetti.

Saved

Ingredients

1 hour

Serves 4 servings

1.1 lbsground beef (500 g)
2tomatoes
1onion
1bell pepper (any color you like)
2hot dogs
chorizo, to taste
1 cupcooked beans, any kind you like (about 170 g)
1 packagecrushed tomatoes (similar to tomato puree, about 14 oz/400 g)
1 handfulfrozen mixed vegetables (such as corn and poblano pepper strips)
6-7pitted green olives
1small can mushrooms
2 tablespoonsmilk (30 ml)
paprika, to taste
dried oregano, to taste
dried parsley, to taste
dried basil, to taste
4garlic cloves
as needed, oil
1 pinchgarlic powder
1 pinchground cumin

Saved

Steps

1 hour

1

Divide the ground beef into three portions and start with the first recipe.
2

In a skillet with a splash of oil, brown one portion of the beef with the chorizo. As soon as it starts to change color, add the hot dogs, diced into small cubes.
3

Let it brown for 3 minutes, then add 1 garlic clove, 1/3 of the onion, 1/4 of the bell pepper, and 1 tomato, all finely chopped. Stir and let the tomato cook down a bit.
4

Add only half of the package of crushed tomatoes, the cup of beans, and season with a pinch (about 1/4 teaspoon) each of paprika, cumin, and oregano. Stir well.
5

Let the mixture simmer until the liquid reduces a bit, then add salt to taste.
6

Now for meal 2: Picadillo. Take another portion of the beef and, with a splash of oil, brown it with a pinch of chicken bouillon powder, parsley, and garlic powder.
7

Slice the remaining bell pepper and 1/3 of the onion into strips. Once the beef starts to brown, add them to the pan.
8

Slice the olives and add them along with the handful of frozen vegetables (I used corn and poblano pepper strips for color). Cook until the bell pepper and onion are tender, add salt to taste, and you're done.
9

For the third meal, chop the remaining onion and the other tomato. Cook them in a splash of oil with a pinch of garlic powder, basil, and parsley. (Once cooked, I like to set aside a bit of the sauce for eggs.)
10

Chop the mushrooms and add them to the pan along with the remaining half of the crushed tomatoes and the two tablespoons of milk. While this cooks and reduces a bit, brown the last portion of beef in a separate pan, then add it to the sauce at the end. Cook your pasta separately as you like, then combine and serve.