Basic ground meat recipes are so convenient during busy workweeks. You can make up a pan of it on the weekend and use it for days, in different ways if you choose. For instance, I made this recipe to use on mini tortilla pizzas over the weekend and might make a goulash in a couple of days, and then I’ll freeze what is left (if anything) to make something else later.
This would also be great in a pasta sauce, a cottage pie or other type of casserole, and in a beef gravy over biscuits. You might even use it in a soup.
To save a few dollars because I wanted to make a double batch, I bought one pound of ground beef, and a pound of ground turkey because it is cheaper. You cannot even tell the ground turkey is in there.
This is another recipe I don’t really measure for. I know I do that a lot. But just keep in mind that if you don’t like a lot of seasoning you do not have to use a lot, but if you do it will work out fine. The measurements for seasonings below are estimations.
The seasonings in this recipe can be changed. Use what you have on hand. I wanted to use up the last of the taco seasoning but didn’t have enough to make it taco meat, so that is where I started.
Seasoned Ground Meat
Servings: Dependent on what you will do with it.
Ingredients
ghee, oil, or butter
1 pound ground beef
1 pound ground turkey
about 1 1/2 tbsp taco seasoning
about 1/2 tsp each of sea salt, pepper, thyme, chives, rosemary and sage
1 tbsp parsley
- Heat a skillet on the stovetop with a teaspoon of ghee or other fat choice. Do this on high.
- When the pan is hot, add the ground meats and chop them into small pieces with a spatula, stirring so things do not stick.
- Turn the heat to medium and let cook for a few minutes, then stir again.
- Add the seasonings, distributing them evenly over the ground beat.
- Stir the meats again to combine with the seasonings and turn the heat to low.
- Let this simmer, stirring occasionally, until the meat is cooked all the way through.
Notes
- To drain or not to drain (the fat off)? That is the question. To be honest, unless there is an extreme amount of grease I do not usually do this. My spatula is slotted and does that well enough for my purposes. (If I am making I goulash or a chili, I don’t drain the meat at all.) A little fat will not hurt me, I know, and is a necessary part of my diet.
- It’s okay to change up your seasonings each time you make this. Doing so will provide a slightly different taste. I am pretty much just using up what I have on hand for seasonings each time I make this and hoping for the best.
- If your body can handle it (mine, sadly, cannot) you can stretch your food dollar even further by adding rice to this.
- This will store in the refrigerator for a few days but can also be frozen for later use. I would store it in one or two cup amounts, noting how much on the bag with the name of what’s in there. I am not sure how long it will keep in the freezer. I usually use mine up within a month or two.
- Some people will add onions and peppers to this, and maybe even mushrooms. I don’t like those things, so I do not use them in my recipes.
- You could also add frozen corn, peas, and/or carrots and diced potato depending on how you were going to use this recipe in future meals.
Serving Suggestions
Use in such recipes as:
Do you have an all-purpose ground meat recipe that you swear by? We are always open to suggestions.
~ Shannon
