Earth steak is definitely flexible. It can be cooked and layered into a dish, formed into meatballs or loaf, cook in a sauce, or provide the base for your favourite chili. Our editors can tell from the frequency with which you click on our ground beef recipes that readers of Simply Recipes ca n’t get enough of. Below are the top ten ground beef foods, which Just Recipes readers use frequently to put together a batch of ground beef. You can find your enthusiasm for supper evening, plus recommendations from our visitors, editors, and contributors. Just Recipes / Cambrea Gordon” I sprinkle grated cheese and bread crumbs on top of the cake to get a crustier top. ” —Reg, Just Recipes Reader Cambrea Bakes” Delicious! I’ve made this 6-7 times then! I like to add a layer of spinach ( from a frozen bag, thawed then drained underneath the ricotta layer ), mushrooms, double the garlic, and add red chile flakes or cayenne for a kick! “—Louise, Simply Recipes Reader Elise Bauer” If I do n’t have mint or parsley I’ve substituted cilantro and I’ve experimented by adding chayote, yellow squash, and even potatoes and it all turns out great. “—Elena, Simply Recipes Reader Simply Recipes / Elise Bauer” Lingonberry jelly is traditionally served with Swedish meatballs, but you can substitute cranberry, red currant, or raspberry jelly if you ca n’t find it. Just Recipes Founder Elise Bauer uses a glass of rolled oats that has been slightly moistened with milk to make it gluten-free. “—Joni, Just Recipes Reader Just Recipes / Elise Bauer” Up the salad issue by adding perfectly chopped veggies like carrots, celery, cucumber, or fungi. We’ve found that wagon wheel pasta holds the ketchup well and is less noisy than eating spaghetti, but it’s also nice for fried eggs, which is one of the things we’ve found. Use an equal amount of tomato juice or beef broth spiked with a teaspoon or two of your favorite vinegar if you do n’t want to use red wine here. ” —Megan Keno, Just Recipes Contributor Just Recipes / Nick Evans” I sometimes swell my chili by adding some flour to it. You do n’t need much ( a few tablespoons ) and it does n’t change the flavor. Simply put, it gives the meal a great body and thickness. “—Nick Evans, Just Recipes Contributor Elise Bauer” Corn tortillas come in different types. The thick yellow corn tacos will have more taste, and hold up better in this dish, but they do need” softening” or eating in a little crude before layering. If you use soft light maize tortillas, you may not need to loosen them. “—Elise

Resource website