JW Recipes

Archive for the ‘Mince recipes’ Category

What you need:

1 7oz. bag Nacho Cheese Doritos, crushed
1 lb. hamburger, browned
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Shredded Lettuce
Sliced tomato

What you do:

Pre heat the oven to 350F / 180C / Gas mark 4

What you need:
1 medium  pumpkin (cut into quarters)
2tsp curry powder
1tsp cumin
1tbsp olive oil
300g lean minced beef or lamb
1 onion, finely chopped
2 garlic cloves, crushed
1 leek, finely chopped
100g frozen peas
1 tin of chopped tomatoes
10ml Worcestershire sauce
1tbsp tomato puree
200ml beef stock made from concentrate cube
1tsp thyme

What you do:

Pre-heat the oven to 200C /400F /gas mark 6.

Place the pumpkin onto a roasting tray, drizzle over a little olive oil, season to taste and cook until soft and golden, then cool.

Meanwhile, heat the olive oil in a large frying pan and cook the lean minced beef until browned then remove from the pan. In the same pan fry the onions and leek until soft. Add the mince back to the pan with the garlic and thyme, fry for 2 minutes.

Now add the tin tomatoes, Worcestershire sauce and beef stock and simmer for 25 minutes.

Now add the tomato puree and frozen peas and stir, season to taste and transfer to small oven proof dish. Take your cooled, roasted pumpkin and with a spoon, scoop the flesh into a bowl then mash with a fork.

Mix in the curry powder and cumin, spread the pumpkin over the minced beef and bake  in oven around for 20-25 minutes.

What you need:

1 lb / 454g  lean ground beef
1 tin Ranch Style beans
1 10-12 oz bag tortilla chips, crushed
1 tin Ro-tel tomatoes
1 small onion, chopped
2 cups grated cheddar cheese, divided
1 packet taco seasoning
1 tin cream of chicken soup
1/2 cup water
sour cream and salsa (for serving)

What you do:

Preheat oven to 160C / 325F / gas mark 3

In a large frying pan or a skillet, brown meat and drain off fat.
Stir in beans, tomatoes, onion, taco seasoning, soup and water.
Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving.
Top with sour cream and salsa.

What you need:

2 tbsp olive oil
500g lean minced beef
1 large onion, finely chopped
1 carrot, peeled and finely chopped
2 celery sticks, finely chopped
4 garlic cloves, crushed
400g can chopped tomatoes
450g  jar or carton tomato passata
good pinch of dried oregano, or to taste
400g spaghetti
grated Parmesan cheese, to serve

What you do:

Heat a wok or large, deep frying pan with the olive oil. Crumble the beef into the pan and stir-fry over a high heat for 2 minutes to break up the meat and brown it.
Add the onion, carrot, celery and garlic. Stir over a medium heat for 1 minute, then add the chopped tomatoes and the passata. Stir well, then add the oregano and seasoning. Cook over a medium heat so that the sauce boils gently, stirring occasionally, for 15 minutes or until thick.
While the sauce is cooking, cook the spaghetti in a pan of salted boiling water for 10 minutes, or according to the pack instructions, until tender with a bite at the centre. Drain and turn into a warmed serving bowl.
Give the sauce one last stir, then pour over the hot pasta.

Toss gently and serve immediately with a little  grated Parmesan cheese sprinkled on top.

What you need:

1 onion
1/4 cup olive oil
8 oz. minced beef
1 tsp. salt
1/2 tsp. white pepper
5 tbsp. red wine
1 tbsp. tomato paste
6 tbsp. whipping cream
pinch dried oregano
1-1/4 lb. lasagne
1/4 cup butter
pinch ground nutmeg
1/4 cup grated Parmesan cheese

what you do:

Pre heat the oven at 180C/ 350F / gas mark 4

Peel and dice onion. Heat oil in pan and fry meat and onions for 5 minutes, until brown. Add salt, pepper, wine, and tomato paste and cook until thick. Stir in cream and oregano.
Cook lasagne in boiling water until just tender. Drain and rinse under cold water. Dry with paper towel.
Arrange lasagne and meat sauce in layers in greased ovenproof dish, ending with a layer of lasagne. Dot with butter and sprinkle with nutmeg and grated cheese.

Bake in the oven for around 10 mins.

Serve hot.

What you need:

1/2 lb minced beef
1 onion  onion ( chopped)
1 medium green pepper ( de-seeded & diced )
2 sticks  celery ( chopped)
1 large tin  chopped tomatoes, un-drained
1-1/2 tsp Cajun seasoning (dried)
7 1/2 oz  macaroni and cheese dinner mix
2 tbsp  milk
1 tbsp butter

What to do:

In a large saucepan, cook the minced beef, onion, green pepper and celery over medium heat until meat is no longer pink then drain.

Add  the tin of tomatoes and the Cajun seasoning then cook, uncovered, for 15-20 minutes, stirring occasionally.
In the mean time , prepare the macaroni and cheese according to packet directions, using 2 tbsp  milk and 1 tbsp of butter.

Stir in the beef mixture &  cook for  another 2-3 minutes or until its all heated through thoroughly.

Serve hot .

What you need:

1 tbsp olive oil
1 small onion ( diced)
1  clove of garlic  crushed
1 lb / 500 g lean beef mince
1 tsp ground cumin
1 tsp smoked paprika
1/4 tsp chilli powder
400g tin chopped  tomatoes
1 red pepper chopped & de-seeded
2 tbsp tomato paste
75 ml beef stock
300g tin red kidney beans (drained)
4 oz / 115 g coriander leaves, chopped
8 flour tortillas

6 oz / 170 g  grated cheddar cheese
Lettuce leaves &  sour cream to serve

What to do:

Preheat oven to 200C / 400F / gas mark 6

In a large frying pan heat the oil over medium-high heat.

Add  the onion and garlic & stir occasionally, for 5 minutes or until onion is tender.

Add the mince. Cook  stirring, for around 3 minutes or until browned.

Next add the cumin, paprika and chilli powder & keep  stirring  for 1 minute or until aromatic.

Add the tomatoes, red pepper, tomato paste and stock. Bring to the boil. Reduce heat to medium-low.

Simmer, uncovered, for 10 minutes or until sauce is thickened then stir in the kidney beans and coriander.

Warm the tortillas following directions on packet. Divide beef mixture between tortillas. Spread the mixture along the centre of  each tortilla. Roll up to enclose filling.

Place in a large, greased baking dish. Sprinkle with cheese.

Bake for 10 minutes or until cheese melts and burritos start to brown.

Serve with sour cream and lettuce  leaves.

What you need:

680g minced beef
1 egg
1 onion chopped
235ml milk
110g dried breadcrumbs
25g brown sugar
30ml mustard
80ml ketchup

What to do:

preheat the oven to 175C / 350F / gas mark 4
In a large bowl, stir in the beef, egg, onion, milk and bread and mix together thoroughly.
Lightly grease a 5×9 inch loaf tin, and pour in the mixture evenly.
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
Bake for around 1 hour.

What you need:
1lb / 450g fresh turkey mince
7oz /200g tinned refried beans
2-4 garlic cloves crushed
1-2 jalapeno chillies ( deseeded & chopped)
2 tbsp tomato puree
1 tbsp freshly chopped coriander
1 tbsp cooking oil

What to do :

Put the turkey mince into a bowl. Beat the refried beans until smooth, then add to the turkey mince in the bowl.
Add the garlic, tomato puree, chillies & coriander, mix together.
Shape into 4 burgers, then cover & chill for upto an hour.
Heat a frying pan & add the oil. Add the burgers & cook on a medium heat for about 5 minutes each side, or until thoroughly cooked.
Drain & serve.

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What you need:

1 onion
1 carrot
1 celery stick
1 clove garlic
1tbsp olive oil
500g (1¼lb) lamb mince
1tbsp plain flour
1tbsp tomato purée
275ml (9fl oz) meat or vegetable stock
1 bay leaf
1tsp Worcestershire sauce
freshly ground black papper
450g (1lb) potatoes
200ml (7fl oz) milk, hot
50g (2oz) butter
white pepper

What to do:

Finely chop the onion, carrot, celery and garlic. Then place in a pan with the olive oil and sauté for 5 minutes over a medium heat.

Add the lamb mince and break up well with a wooden spoon; cook until it is browned. Sprinkle in the flour and mix well, add the tomato purée, stock, bay leaf, Worcestershire sauce and pepper, mix well, cover and simmer for 30 minutes, stirring from time to time.

Peel the potatoes and cut into even-sized pieces, cover with hot water and simmer for 20 minutes. Drain when cooked, return to the pan and shake over a low heat to steam off excess moisture.

Remove from the heat and crush with a potato masher until smooth, add hot milk, butter and white pepper and beat until fluffy and well blended.

Heat the oven to Gas 5, 190°C, fan170°C. Remove bay leaf from the meat and place the meat in an ovenproof dish. Carefully spoon the mashed potato onto the mix and use a fork to spread the potato over the top, sealing in the meat and making a stripey pattern.

Place in the oven and bake for 30 minutes until top of the potato is slightly golden.

Top tip
Try sprinkling some grated cheese evenly over the mashed potato for a change, or chop some parsley and sprinkle over the shepherd’s pie before serving for an attractive finish.