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

Spaghetti Squash and Meat Sauce

INGREDIENTS:

  • 1 pound Ground Beef (93% lean or leaner)
  • 1 medium yellow onion, chopped
  • 1 tablespoon minced garlic
  • 1 can (15 ounces) no salt added or regular tomato sauce
  • 1 can (14.5 ounces) Italian-Style diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 1 medium spaghetti squash (about 3 to 3-1/2 pounds), cut in half lengthwise, seeds removed
  • Toppings (optional): Thinly sliced fresh basil and grated Parmesan cheese

Cooking:

  • Heat stockpot over medium heat until hot. Add Ground Beef, onion and garlic; cook 8 to 10 minutes, breaking beef 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.
  • Stir in tomato sauce, diced tomatoes, tomato paste and crushed red pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Remove from heat; stir in basil, if desired.
  • Meanwhile, place squash in 8 x 8-inch microwave-safe baking dish, overlapping halves slightly. Microwave on HIGH 10 to 12 minutes or until squash is tender. Let stand 5 minutes. Scrape squash with fork to separate strands.
  • Serve sauce over squash. Serve with Toppings, if desired.
  • To Roast Spaghetti Squash: Place squash halves, cut-side down, in 13 x 9-inch ovenproof baking dish. Bake in 350°F oven 45 to 55 minutes or until squash is tender.

Easy Sirloin Thai Salad

INGREDIENTS:

  • 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1 pound)
  • 1 (5-ounce) container prewashed fresh herbs and greens lettuce mix (about 8 cups)
  • 1 ripe mango, sliced
  • 1 small ripe avocado, sliced
  • 1/2 cup shredded carrot
  • 1/2 cup diced red and/or yellow bell pepper
  • 1/2 teaspoon coarse sea salt
  • 2 tablespoons dry roasted peanuts, chopped (optional)
  • Lime wedges
  • Dressing:
  • 3 tablespoons agave nectar or honey
  • 2 tablespoons creamy or chunky natural peanut butter
  • 2 tablespoons hot water
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice or white vinegar
  • 1 teaspoon sesame oil

Cooking:

  • Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  • Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce.
  • Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired.

Beefy Sweet Potato Hash

INGREDIENTS:

  • 12 ounces cooked beef (such as steak, roast or pot roast), cut into 1/2-inch cubes (about 2-1/2 cups)
  • 1 large sweet potato, unpeeled, cut into 1/2-inch cubes
  • 1 medium yellow onion, chopped
  • 1 tablespoon taco seasoning mix
  • 1/4 cup water
  • 1 tablespoon vegetable oil
  • 2 tablespoons reduced-fat or regular dairy sour cream
  • 1 teaspoon hot pepper sauce
  • chopped fresh cilantro

COOKING:

  • Combine sweet potatoes, onion and taco seasoning in large nonstick skillet over medium heat. Add water. Cover and cook 8 to 10 minutes or until crisp-tender and water has almost evaporated, stirring once. Stir in oil; continue cooking, uncovered, 4 to 6 minutes or until potatoes are tender and begin to brown, stirring occasionally.
  • Cook’s Tip: 1-1/2 teaspoons each cumin and chili powder may be substituted for taco seasoning. Meanwhile, combine sour cream and hot sauce in small bowl. Set aside.
  • Add beef to potato mixture. Continue to cook 5 minutes or until beef is heated through, stirring occasionally, adding 1 to 2 tablespoons water, if needed to avoid sticking.
  • Garnish with cilantro, as desired. Serve with sour cream mixture.

Beef and Veggie Fritta

INGREDIENTS:

  • 1 pound Ground Beef (93% lean or leaner)
  • 4 small red-skinned new potatoes (about 6 ounces), cut into 6 wedges each
  • 1/2 cup water
  • 1 cup thinly sliced yellow onion
  • 1 small zucchini, cut lengthwise in half, then crosswise into 1/4-inch thick slices
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 6 large eggs
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons shredded Italian cheese blend
  • 1/2 cup chopped tomato

Cooking:

  • Heat oven to 350°F. Combine potatoes and water in 10-inch nonstick ovenproof skillet; bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until potatoes are tender. Remove from skillet; keep warm. Pour off remaining water from skillet, if necessary.
  • Brown Ground Beef with onion in same skillet over medium heat 6 minutes, breaking beef up into 3/4-inch crumbles. Add zucchini. Cook 2 to 3 minutes or until zucchini is just tender. Pour off drippings. Return potatoes to skillet. Add ½ teaspoon salt and 1/4 teaspoon pepper; mix thoroughly.
  • 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.
  • Whisk eggs, basil and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl. Pour evenly over beef mixture. Sprinkle with cheese. Bake in 350°F oven about 18 to 20 minutes or until eggs are set.
  • Sprinkle frittata with tomato. For serving, cut into 4 to 6 wedges.

Ground Beef & Pasta Skillet Primavera

INGREDIENTS:

  • 1 Pound Ground Beef (96% Lean)
  • 1 (14-1/2 Ounces) Can Reduced sodium Beef Broth
  • 1 Cup Uncooked Whole Wheat Pasta
  • 2 Zucchini Or Yellow Squash, Cut In Half Lengthwise, Then Crosswise Into 1/2-Inch Slices
  • 1 Can (14-1/2 Ounces) No-Salt Added Diced Tomatoes
  • 1-1/2 Teaspoons Italian Seasoning

COOKING:

  • 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. 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.
  • Stir in broth, pasta, squash, tomatoes and Italian seasoning; bring to a boil. Reduce heat, cover and cook 9 to 11 minutes or until pasta and squash are almost tender and sauce is slightly thickened, stirring occasionally.

TEST KITCHEN TIPS

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

Korean Beef Skillet

INGREDIENTS:

  • 1 Pound Ground Beef (93% or Leaner)
  • 2 Cups Baby Or Regular Bok Choy, Cut Into 1 Inch Pieces
  • 3 Cloves Garlic, Minced
  • 1/2 Cup Korean Barbecue Sauce
  • 1/4 Cup Water
  • 1/4 Teaspoon Crushed Red Pepper Flakes
  • 1 Cup Thinly Sliced Red Cabbage
  • 1/2 Cup Fresh Bean Sprouts
  • 1/2 Cup Thinly Sliced Green Onions
  • Hot Cooked Brown Rice

Toppings (Optional):

  • Thinly Sliced Seaweed
  • Thinly Sliced Red Radishes

COOKING:

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, bok choy and garlic; cook 8 to 10 minutes, breaking into small 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 barbecue sauce, water, red pepper; cook 1 to 2 minutes or until heated through, stirring occasionally.
  3. Remove from heat. Stir in cabbage, bean sprouts and green onion. Let stand 5 minutes.
  4. Serve beef mixture over rice. Top with seaweed and red radish, if desired.

TEST KITCHEN TIPS

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

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.