Beef And Cheese Crumble Food

BEEF AND CHEESE BURRITOS

Steps:

• Heat large nonstick skillet over medium heat until hot. Add Ground Beef, bell pepper, onion and Mexican spice blend. Cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally.
• Add beans and salsa to skillet; cook 3 to 5 minutes until heated through.
• Divide beef mixture amount the center of 4 tortillas, leaving 1-1/2-inch border at bottom. Top beef mixture with rice and cheese. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Serve with toppings, as desired.

BEEF AND CHEESE CRUMBLE

Steps:

• Brown the beef.
• Add the tinned tomatoes.
• Add the oxo cubes - crumble them evenly over the top and then mix inches.
• Add the remaining ingredients.
• Hint: At this stage you can also add any other flavourings/herbs/spices/vegetables you like, this is a very flexible recipe!
• At this stage the beef should be quite liquidy. Don't take any out but turn the heat down and let it reduce naturally. Keep an eye on it so it doesn't become too dry. The ideal end product should look fairly dry but easily yield liquid when a spoon is pressed onto the mixture. This can take anything from 10-30 minutes, depending on what is added!
• While the mixture is reducing make the crumble.
• Put all of the crumble topping except for the cheese for sprinkling into a bowl and mix them so they look like chunky breadcrumbs.
• Put the beef mixture into an ovenproof dish.
• Pour the crumble mixture on top of the beef.
• Put in a 180C oven for 20 minutes.
• After the 20 minutes add the grated cheese to the top, put the crumble back in the oven for another 10-15 minutes (until the cheese is melted/brown/crispy according to taste).

BEEF CRUMBLE

Steps:

• TOPPING 3/4 cup wholemeal flour 1/3 cup rolled oats 1 oz butter 1/3 cup grated cheese 1/2 tsp dried mixed herbs Fry mince over a medium heat in its own fat, turning, until evenly browned.
• Add the onion, celery, mushrooms and carrot and fry for 5 minutes.
• Stir in the flour and cook a further minute. Add the stock, sauce and salt and pepper to taste. Bring to the boil, stirring.
• Cover and simmer 30 - 40 minutes.
• To make Topping:- Place the flour and rolled oats in a bowl.
• Rub in the butter until mixture resembles coarse breadcrumbs.
• Stir in the cheese, herbs and salt and pepper to taste. Transfer the meat to a greased casserole and spoon topping over.
• Bake at 375 F for 20 - 30 minutes.

BEEF GOULASH WITH BLUE CHEESE

Steps:

• Heat the olive oil in a Dutch oven or pot over medium-high heat, add the beef and cook to brown. Add the garlic, onions, peppers, paprika and some salt and pepper. Partially cover and cook to tender, 6 to 8 minutes, stirring occasionally. Add the stock and tomatoes, and simmer to combine the flavors.
• Cool the goulash and store for a make-ahead meal. Reheat over medium heat, adding a splash of stock or water if mixture is too thick.
• To serve, bring a large pot of water to boil for the pasta while the sauce reheats. Salt the water and cook the macaroni to al dente. Reserve a little starchy cooking water before draining.
• Stir a few spoons of sour cream into the goulash. Incorporate the macaroni into the goulash and add the starchy water as you go to keep the mixture from becoming too dry.
• Top the goulash with blue cheese crumbles and herbs, and serve.

BLUE CHEESE AND BEEF MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil.
• Mix ground beef, bread crumbs, eggs, blue cheese, onion, pepper, and salt together in a bowl; shape into 22 meatballs and arrange onto prepared pan.
• Bake meatballs until they are very firm, hot, and grey in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

BEEF AND BEAN CRUMBLE

Steps:

• Heat oven to 200.
• Heat olive oil in pan add onion and carrot. Fry gently for 5 mins.
• Add minced beef and fry for 3-4 mins.
• Add stock with tomato puree, oregano, salt and pepper. Cover and cook for ten minutes. Stirring occasionally.
• Make crumble
• Mix oats with flour, oregano and greated cheese. Stir in melted butter.
• Stir baked beans into beef and transfer to dish.
• Sprinkle cumble on top, bake for 30 mins.

EASY STUDENT MINCE CRUMBLE

Steps:

• Pre Heat the oven to 180c. Cook your mince until brown. Drain away the fat and put into a deep pie/pudding oven proof dish. Mix in the frozen veg, crumble the oxo cubes over the mixture then add the water, lea perrins sauce and seasoning. Mix well.
• Then make the topping. Put the flour and butter into a bowl and rub together to look like breadcrumbs. If it sticks too much add a bit more flour. When you have the breadcrumb like mixture, stir in the cheese
• Put the topping carefully on top of your mince mixture and bake in the oven for about 30 mins or until the top is golden and crunchy.
• best served on a salad bed or with Easy Student Potato Wedges.

BEEF CRUMBLE

Steps:

• 1. In a saute pan add chopped onions with tablespoon butter and pinch of salt, cook for 2 minutes add garlic and saute for another minute til fragrant. Add beef to pan and cook till no longer pink. Drain.
• 2. To beef onion mix in pan sprinkle cornstarch over beef along with beef stock mix add salt and pepper. Bring to boil constantly stirring. Turn flame to medium continue stirring til gravy forms. Taste for seasonings. Dollop with sour cream stir. Serve over anything Your family enjoys! Our favorite is mashed potatoes with a side of corn!!

BEEF AND VEGETABLE STEW

Steps:

• Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
• Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
• Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
• Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.