$50.00 offer: BACK-TO-SCHOOL WITH BEEF —Sweet Potato Beef Mash Up

It’s time to buy new school supplies, new shoes and new clothes for the kids. So, why not try some tasty new recipes that provide kids “of all ages” with meals that fuel an active, healthy lifestyle.

To inspire those back-to-school menus, here’s a “Family Friendly Beef Recipe” —  Sweet Potato Beef Mash Up: We selected it from a series of online main dishes provided by the Kansas Beef Council. 

In addition to this one, they offer recipes for:      

·      Rock and Roll Beef Wrap: A colorful way to introduce quinoa to your kids with ranch-seasoned Ground Beef and slaw.*

·      Mu Shu Steak & Apple Wraps: Hand-held and perfectly portable, these Steak, apple and slaw wraps are great on the go.

·      Spy Thai Beef: Peanut butter, soy sauce, ginger and garlic introduce ethnic flavors to picky palates.*

·      Sweet and Sloppy Joe: This recipe incorporates lots of veggies for a nutritious take on a kid favorite.*

·      Hoisin BBQ Steak-On-A-Stick with Pineapple Salsa: Little and big hands alike can enjoy bite-sized beef cubes, topped with a colorful four ingredient salsa.

* This recipe has been shared in its foodservice format with school districts across Kansas.

     And, here’s A DEAL TOO GOOD TO PASS UP —add a comment (in the section below on this post -- click on "comments" to open a box) explaining your favorite back-to-school beef menu idea with an identifying name or code. One week from today (August 15, 2013 – after 6 p.m. KS time), there will be a drawing and the winner will receive a $50 VISA gift card from the Kansas Beef Council. At that point, we’ll post a message identifying the winner. To claim the prize, the winner will need to provide his/her name and a USA mailing address (which may be done though a private message.)

     We’ll also announce the winner’s beef menu idea on Cooking With Barry and Meta Facebook page + Meta’s Pinterest board.

     We give the Beef Council’s Sweet Potato Beef Mash Up a thumbs up  — after his first bite, Barry said, “Mighty tasty!” The flavors were great together and I’m now thinking about a Mexican-flavored Shepherd’s Pie topped with mashed sweet potatoes — if and when that becomes a reality, I’ll add a post.

     Here’s our pictorial rendition of that recipe . . . with a few comments and additions of our own (in italic).

Sweet Potato Beef Mash Up

Ground Beef and sweet potato chunks get wrapped up in a whole-wheat tortilla.

Total Recipe Time: 30 to 35 minutes

Makes 4 servings (we filled ours very full and ended up with about 6 hearty wraps)

 

INGREDIENTS

1 pound Ground Beef (93% lean or leaner)

1/2 cup water, divided

4 teaspoons taco seasoning mix, divided (we used our homemade version)

1 large sweet potato, cut into 1/2-inch cubes

1 medium yellow onion, chopped

1 tablespoon vegetable oil

1/4 cup Greek or regular nonfat yogurt

1/2 to 1 teaspoon hot pepper sauce (substitute salsa)

Chopped fresh cilantro

Small whole wheat flour tortillas (6 to 7-inch diameter), 

warmed (optional)

INSTRUCTIONS

1.  Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Remove drippings. Stir in 1/4 cup water and 2 teaspoons taco seasoning; cook 3 minutes. Remove from skillet; keep warm.

Browned beef.

This is what it looked like after adding the water & taco seasoning.

2.  Combine sweet potatoes, onion, remaining 1/4 cup water and 2 teaspoons taco seasoning in same skillet. (We actually added the onions first and sautéed them in the skillet BEFORE adding the sweet potatoes, water & taco seasoning.) Bring water to a boil. Reduce heat; cover and simmer 10 minutes, stirring once. Remove lid; stir in oil; continue cooking, uncovered, 4 to 6 minutes or until potatoes are tender and begin to brown, stirring frequently. Return beef mixture to skillet; continue to cook 2 to 4 minutes or until heated through, stirring occasionally. Taste near the end and add additional seasoning if desired — we added just a sprinkle of Kosher salt & coarse ground pepper. We also added a little water (about 1 to 2 Tbsp.) to deglaze the bottom of the pan (and capture every bit of flavor) during the last few minutes of cooking . . . it also made the pan easier to clean.

We varied from the recipe and sautéed the onions before adding
sweet potatoes, water and taco seasoning. Why? To add an additional layer of flavor.

Now, we've added the sweet potatoes, water & seasoning.

We've just removed the lid and added a tablespoon of oil to lightly "fry" potato miture -- the veggies were quite tender at this point.

We've added the ground beef back and we also chose to add a little chopped cilantro to the mixture.

3.  Meanwhile, combine yogurt and hot sauce, as desired, in small bowl.

4.  Evenly divide beef mixture into tortillas, if desired. Garnish with cilantro and serve with yogurt mixture, as desired.

Beef Council’s Test Kitchen Tips:

Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.  

This post and $50.00 drawing is sponsored by the Kansas Beef Council

Recipe without photos . . .

Sweet Potato Beef Mash Up

Ground Beef and sweet potato chunks get wrapped up in a whole-wheat tortilla.

Total Recipe Time: 30 to 35 minutes

Makes 4 servings (we filled ours very full and ended up with about 6 hearty wraps)

INGREDIENTS

1 pound Ground Beef (93% lean or leaner)

1/2 cup water, divided

4 teaspoons taco seasoning mix, divided (we used our homemade version)

1 large sweet potato, cut into 1/2-inch cubes

1 medium yellow onion, chopped

1 tablespoon vegetable oil

1/4 cup Greek or regular nonfat yogurt

1/2 to 1 teaspoon hot pepper sauce (substitute salsa)

Chopped fresh cilantro

Small whole wheat flour tortillas (6 to 7-inch diameter), warmed (optional)

           

INSTRUCTIONS

1.  Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Remove drippings. Stir in 1/4 cup water and 2 teaspoons taco seasoning; cook 3 minutes. Remove from skillet; keep warm.

2.  Combine sweet potatoes, onion, remaining 1/4 cup water and 2 teaspoons taco seasoning in same skillet. (We actually added the onions first and sautéed them in the skillet BEFORE adding the sweet potatoes, water & taco seasoning.) Bring water to a boil. Reduce heat; cover and simmer 10 minutes, stirring once. Remove lid; stir in oil; continue cooking, uncovered, 4 to 6 minutes or until potatoes are tender and begin to brown, stirring frequently. Return beef mixture to skillet; continue to cook 2 to 4 minutes or until heated through, stirring occasionally. Taste near the end and add additional seasoning if desired — we added just a sprinkle of Kosher salt & coarse ground pepper. We also added a little water (about 1 to 2 Tbsp.) to deglaze the bottom of the pan (and capture every bit of flavor) during the last few minutes of cooking . . . it also made the pan easier to clean.

3.  Meanwhile, combine yogurt and hot sauce, as desired, in small bowl.

4.  Evenly divide beef mixture into tortillas, if desired. Garnish with cilantro and serve with yogurt mixture, as desired.

Beef Council’s Test Kitchen Tips:

Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.