Nutritious, well-balanced meals to make at home.

Try out a new home-cooked meal with printable beef recipes selected by Tacoma Defiance players. For more recipes head to WABeef.org

Mediterranean Beef Meatball Kabob

INGREDIENTS:

  • 1 pound Ground Beef (93% lean or leaner)
  • 1/4 cup dry breadcrumbs
  • 2 egg whites or 1 whole egg
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons water
  • 2 teaspoons minced garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 flatbreads (such as naan, lavash or pita bread)
Toppings (optional):
  • Chopped tomatoes, chopped cucumber, chopped red onion, chopped fresh parsley, Tzatziki sauce

COOKING:

  1. Heat oven to 400°F. Combine Ground Beef, breadcrumbs, egg whites, parsley, water, garlic, cumin, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 12, 2-inch meatballs.
  2. Thread meatballs onto 4. 10-inch skewers. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 24 to 27 minutes.
    Cook’s Tip: 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.
  3. Remove meatballs from skewers. Serve in flatbreads. Garnish with Toppings, as desired.

Lean Mean Cheeseburger

INGREDIENTS:

  • 1 pound Ground Beef (93% lean or leaner)
  • 2 tablespoons quick-cooking oats
  • 1/2 teaspoon steak seasoning blend
  • 4 seeded or whole wheat hamburger buns, split
  • 4 slices low-fat cheese, such as Cheddar or American
Toppings:
  • Lettuce leaves, tomato slices (optional)

COOKING:

  1. Place oats in food-safe plastic bag. Seal bag securely, squeezing out excess air. Roll over bag with rolling pin to crush oats to a fine consistency.
  2. Combine Ground Beef, oats, and steak seasoning blend in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch patties.
  3. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
  4. Line bottom of each bun with lettuce and tomato, if desired; top with burger and cheese slice. Close sandwiches.

Cuban Crispy Shredded Beef

INGREDIENTS:

  • 12 ounces shredded cooked beef Chuck Pot Roast
  • 1 cup sliced green bell pepper
  • 1 cup sliced onion
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper
  • Hot cooked rice, black beans and lime wedges (optional)

COOKING:

  1. Combine the beef Chuck Pot Roast, bell pepper, onion, lime juice, oil, garlic, 1/4 teaspoon salt and black pepper in large bowl. Marinate in refrigerator for 15 minutes or up to 1-1/2 hours.
  2. Heat a large, nonstick skillet over medium-high heat until hot. Spread 1/3 of beef mixture in thin layer in skillet.  Cook until crispy in spots, turning several times, 2 to 3 minutes.  Remove from skillet.  Repeat twice with remaining beef mixture.
  3. Season beef with remaining 1/4 teaspoon of salt.
    Serve with rice, black beans and lime wedges as desired.

Grilled Steak and Vegetable Salad

INGREDIENTS:

  • 2 beef Strip Steaks Boneless, cut 3/4 inch thick (about 8 ounces each)
  • 1 medium sweet potato, cut into 1/2-inch thick slices
  • 3 different vegetables such as zucchini, yellow squash, asparagus, eggplant, red onion, red and yellow bell pepper or Romaine lettuce, cut lengthwise into quarters
  • 1/2 cup reduced-fat dressing or vinaigrette, such as Italian, noncreamy Caesar or red wine vinegar, divided
  • 2 cloves garlic, minced
  • 1/4 teaspoon pepper

COOKING:

  1. Toss potato and vegetables with 1/4 cup dressing; set aside. Rub beef Steaks with garlic and pepper.
  2. Place steaks on grid over medium, ash-covered coals. Arrange vegetables around steaks. Grill steaks, covered, 7 to 10 minutes (over medium heat on preheated gas grill time remains the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill lettuce and asparagus 2 to 4 minutes; grill other vegetables 11 to 15 minutes or until crisp-tender, turning occasionally.
  3. Carve steaks and vegetables into bite-sized pieces. Combine beef, vegetables and remaining 1/4 cup dressing in large bowl; toss to coat. Season with salt and pepper, as desired.

This recipe offers lots of flavor with little time. Penne pasta is tossed with Ground Beef and fresh tomatoes for a meal that’s perfect for any night of the week.

Fresh Tomato, Beef & Penne Pasta

INGREDIENTS:

  • 1 pound Ground Beef (93% lean or leaner)
  • 3 teaspoons fresh minced garlic
  • 2 cups chopped tomatoes
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups uncooked penne pasta, cooked
  • 2 tablespoons sliced fresh basil leaves
  • 3 tablespoons grated Parmesan cheese

COOKING:

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
    Cook’s Tip: 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.
  2. Stir in tomatoes, salt and pepper; cook over medium heat 5 minutes, stirring occasionally. Add pasta and basil; toss. Sprinkle with cheese.

Classic steakhouse flavors in an easy pasta bowl! Ground Beef and asparagus are tossed with pasta and parmesan cheese for a quick dinner.

Beef & Asparagus Pasta Toss

INGREDIENTS:

  • 1 pound Ground Beef (93% lean or leaner)
  • 3 cups uncooked bow tie pasta
  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots (about 2 large)
  • 1 tablespoon minced garlic
  • Salt and pepper
Garnish:
  • 1/4 cup shredded Parmesan cheese (optional)

COOKING:

  1. Cook pasta in salted boiling water 10 minutes or until almost tender. Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender. Drain well.
  2. Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings.
    Cook’s Tip: 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.
  3. Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired.
  4. Combine beef mixture with pasta and asparagus in large bowl; toss well. Sprinkle with cheese, if desired.

Beefy Sweet & Sloppy Joes

INGREDIENTS:

  • 1 pound Ground Beef (96% lean)
  • 1 cup chopped yellow, green or red bell pepper
  • 3/4 cup finely chopped onion
  • 1 can or bottle (12 ounces) 100% vegetable juice
  • 2 tablespoon lightly-packed brown sugar
  • 1 tablespoon Worcestershire sauce
  • 4 whole wheat hamburger buns, split

COOKING:

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, bell pepper and onion; cook 8 to 10 minutes, breaking beef up into 3/4-inch crumbles and stirring occasionally.
    Cook’s Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.
  2. Stir in vegetable juice, brown sugar and Worcestershire sauce; bring to a boil. Reduce heat; simmer, uncovered, 7 to 9 minutes or until most of the liquid has evaporated and thickens slightly, stirring occasionally.
  3. Evenly place beef mixture on bottom half of each bun; close sandwiches.

Now this is a crave-worthy dinner. Tender beef pot roast cooked low and slow with carrots and potatoes. This is as classic as it gets.

Classic Beef Pot Roast

INGREDIENTS:
1 BEEF CROSS RIB CHUCK ROAST OR ARM CHUCK ROAST BONELESS
(2-1/2 TO 3-1/2 POUNDS)
1/2 CUP ALL-PURPOSE FLOUR
1 TEASPOON SALT
1 TEASPOON PEPPER
1 TABLESPOON VEGETABLE OIL
4 CUPS REDUCED-SODIUM BEEF BROTH
2 TABLESPOONS TOMATO PASTE
2 TEASPOONS DRIED THYME LEAVES
1 POUND RED-SKINNED POTATOES
(CUT IN HALF, ABOUT 1-1/2-INCH DIAMETER)
1 POUND CARROTS, PEELED
(CUT INTO 1-1/2-INCH PIECES)
2 LARGE ONIONS, CUT INTO 8 WEDGES

Cooking:
Combine flour, salt and pepper; coat beef roast with 2 tablespoons flour mixture. Reserve remaining flour mixture. Heat oil in stock pot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings. Combine broth, tomato paste and thyme in stock pot; whisk in reserved flour mixture.

Bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours. Stir gravy. Add potatoes, carrots and onions to stockpot; bring to a boil.

Reduce heat; cover tightly and simmer 45 minutes to 1 hour or until roast and vegetables are forktender. Carve roast into slices or chunks; serve with vegetables and gravy.