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Hamburger Gravy
Pantry American

Hamburger Gravy

4.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cook ground beef in a large skillet over medium-high heat until evenly browned and crumbly, 7 to 8 minutes. Remove from the heat and sprinkle flour over top; stir until beef is evenly coated and all fat is absorbed.
  3. 3 Return the skillet to the stove over medium heat. Stir in 2 cups milk; cook and stir until warm and beginning to thicken, 3 to 5 minutes. Add remaining 2 cups milk; cook and stir until desired consistency has been reached and gravy comes to a boil, about 5 minutes. Season with onion salt, salt, and pepper.

By Steven Paul Ray

Homemade Dog Food with Beef
Pantry American

Homemade Dog Food with Beef

4.7

Prep
15 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  2. 2 Place 6 cups water and brown rice into a stockpot. Add browned beef, bones, and rosemary; bring to a boil. Reduce heat to medium-low or low and let simmer, stirring occasionally to prevent burning, until rice is mushy, about 45 minutes. Add water if necessary to keep mixture a little thicker than a porridge-like consistency.
  3. 3 Meanwhile, place carrots, spinach, and eggs with their shells into an electric blender. Blend until completely pureed and no eggshells are intact.
  4. 4 Mix pumpkin and blended egg mixture in a bowl until combined. Remove meat mixture from heat and pour egg mixture into the pot to cook the eggs in hot contents, about 5 minutes. Let cool thoroughly before feeding to your dog, about 30 minutes.

By dish567

Slow Cooker Spaghetti Sauce II
Pantry Italian

Slow Cooker Spaghetti Sauce II

3.9

Prep
20 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in onion and garlic; cook 1 to 2 minutes.
  2. 2 In a slow cooker combine ground beef mixture, tomato puree, tomato paste, sugar, Italian seasoning and salt. Cook on low for 4 hours.

By KINGJN

Easy Meat Sauce
Pantry Italian

Easy Meat Sauce

4.6

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat; sauté onion in hot oil until softened, about 5 minutes. Season onion with Italian seasoning; continue to sauté until herbs are fragrant, about 3 minutes more.
  2. 2 Break beef into small pieces and add to the skillet; cook and stir until browned and crumbly, 5 to 7 minutes.
  3. 3 Stir tomato sauce and diced tomatoes into beef mixture; season with salt. Cover the skillet, reduce heat to low, and cook at a simmer for 1 hour.
  4. 4 Splash wine over mixture; simmer and stir until thickened, about 20 minutes.

By animalluver

Contadina® Quick Bolognese Sauce
Pantry American

Contadina® Quick Bolognese Sauce

3.9

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Brown beef, bacon, onion, celery and carrots in a large saucepan over medium-high heat until browned and crisp, about 10 minutes.
  2. 2 Add broth; simmer until evaporated, scraping browned bits from bottom of pan.
  3. 3 Stir in tomatoes and milk. Simmer over medium-low heat until sauce is thickened, about 15 minutes. Serve over pasta.

By Contadina

Kay's Spaghetti and Lasagna Sauce
Pantry Italian

Kay's Spaghetti and Lasagna Sauce

4.4

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.

By SHERIMA1

Old Fashioned Sicilian Succo
Pantry Italian

Old Fashioned Sicilian Succo

4.5

Prep
30 min
Cook
240 min
Total
270 min

Instructions

  1. 1 In a large pot mix together garlic, tomato sauce, tomato paste, parsley and basil. Bring sauce to a boil and then turn down the heat and simmer.
  2. 2 In a large bowl mix together the ground beef, ground pork, bread crumbs, parmesan cheese, garlic powder and parsley. Shape into balls the size of a child's fist. In a skillet, fry meatballs in hot olive oil until brown. Add to sauce mixture. Simmer over low heat for four hours.

By Joiamia

Garbage Plate Sauce
Pantry American

Garbage Plate Sauce

4.6

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Cook ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  2. 2 Transfer cooked beef to a blender and process until finely minced.
  3. 3 Return minced, cooked beef to the skillet. Add 1 1/4 cups water, vinegar, paprika, black pepper, chili powder, cayenne pepper, salt, allspice, cloves, cumin, thyme, and cinnamon. Bring to a simmer over medium heat, then cook for at least 30 minutes, adding water as needed to keep the mixture moist and gravy-like.

By trishwa77

Secret Spaghetti Sauce
Pantry Italian

Secret Spaghetti Sauce

4.2

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and Italian sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease.
  2. 2 Chop carrots and onion in the food processor.
  3. 3 Heat olive oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic in the hot oil until onion is transparent, about 5 minutes. Stir ground beef-sausage mixture, crushed tomatoes, tomato sauce, oregano, brown sugar, basil, black pepper, and cinnamon into onion mixture; simmer, stirring occasionally, until flavors have blended, about 30 minutes. Season with salt.

By Lisa H

Mom's Sweet Spaghetti Sauce
Pantry American

Mom's Sweet Spaghetti Sauce

4.2

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 In a skillet over medium heat, cook onion and bell pepper in oil until transparent. Add beef to onions and peppers; cook until brown. Set aside.
  2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve drippings and crumble bacon. Combine drippings and crumbled bacon with the beef mixture.
  3. 3 Add mushrooms, tomato sauce, tomato paste, garlic powder and oregano. Pour in wine while stirring. Stir in sugar, then salt and pepper. Cook until hot.

By LANGSTON28

Grandma Slattery's Michigan Sauce
Pantry American

Grandma Slattery's Michigan Sauce

4.1

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Saute the onion in butter until soft. Stir in the vinegar, brown sugar, lemon juice, mustard, Worcestershire sauce, ketchup, tomato sauce, and tomato paste. Stir to blend.
  2. 2 When the mixture begins to simmer, add the raw ground beef breaking it into pieces with a wooden spoon. Simmer for 20 to 30 minutes. Serve over steamed hot dogs. Of course you can add some raw onions if you want.

By Michael Slattery

Marica's Spaghetti Meat Sauce
Pantry Italian

Marica's Spaghetti Meat Sauce

3.0

Prep
Cook
Total

Instructions

  1. 1 In a large skillet over medium heat saute the finely chopped onions, carrot, and celery with the 2 tablespoons of butter or margarine. Add the beef and pork and cook until brown. Add chopped tomatoes, dried oregano, tarragon, sage, rosemary, and bay leaves. Add salt and pepper to taste. Simmer for an hour.
  2. 2 Near completion of cooking time add in mushrooms and simmer until softened, about 10 minutes.

By Marica van Wynen

Valerie's Bolognese Sauce
Pantry Italian

Valerie's Bolognese Sauce

4.2

Prep
15 min
Cook
100 min
Total
115 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion, carrot, celery, and garlic until the vegetables are soft and beginning to brown, about 8 minutes. Place the ground beef into the pan, and cook and stir, breaking the meat apart as it cooks, until well browned, about 10 more minutes. Pour in the red wine, bring to a boil, and cook until the liquid is almost absorbed, 10 to 15 minutes. Pour in the milk and nutmeg, and cook, stirring occasionally, until the milk is almost absorbed, 10 more minutes.
  2. 2 Stir in the crushed tomatoes, sugar, and oregano, bring to a simmer, and reduce heat to low. Simmer uncovered 1 hour, stirring occasionally. Season to taste with salt and pepper.

By valerie160

Slow Cooker Bolognese
Pantry Italian

Slow Cooker Bolognese

4.7

Prep
15 min
Cook
270 min
Total
285 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Add carrots, onion, and garlic; cook and stir until tender, about 10 minutes. Add ground beef; cook, stirring and breaking up meat, until browned, 5 to 7 minutes. Drain off excess fat from the skillet.
  2. 2 Stir in 1 cup milk; bring to a simmer. Reduce heat to medium-low and cook until milk is absorbed, about 15 minutes.
  3. 3 Transfer beef mixture to a slow cooker and set to High. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and red pepper flakes. Cover and cook on High for 2 hours. Stir in remaining ½ cup milk and Parmesan; cook for 2 more hours.

By VD711

Meat-Lover's Slow Cooker Spaghetti Sauce
Pantry Italian

Meat-Lover's Slow Cooker Spaghetti Sauce

4.6

Prep
20 min
Cook
500 min
Total
520 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Add Italian sausage and onion; cook and stir until sausage is browned, about 10 minutes. Transfer sausage and onions to a slow cooker.
  2. 2 Add ground beef to the same skillet over medium heat; season with Italian seasoning, 1 teaspoon of garlic powder, and marjoram. Cook and stir until beef is browned and crumbly, about 10 minutes. Transfer ground beef into the slow cooker.
  3. 3 Stir in tomato sauce, diced tomatoes, stewed tomatoes, tomato paste, 2 teaspoons garlic powder, oregano, thyme, and basil. Cover and cook on Low for 8 hours. Stir in sugar 15 minutes before serving.

By Ashley

Lots o' Veggies Sausage Spaghetti Sauce
Pantry American

Lots o' Veggies Sausage Spaghetti Sauce

4.5

Prep
30 min
Cook
200 min
Total
230 min

Instructions

  1. 1 Cook sausage and ground beef in a medium skillet over medium heat until browned and crumbly, 7 to 10 minutes. Drain.
  2. 2 Heat oil in a large stockpot or Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in mushrooms, carrots, bell peppers, and zucchini; cook until just tender, 3 to 5 minutes.
  3. 3 Add sausage and beef mixture to the pot, then stir in spinach, basil, garlic, thyme, oregano, sugar, salt, and pepper. Cook for 2 to 5 minutes, then pour in tomatoes and stir well. Reduce the heat, cover, and simmer, stirring occasionally, for 3 hours.

By Debra Steward

Italian Meat Sauce II
Pantry Italian

Italian Meat Sauce II

4.7

Prep
45 min
Cook
90 min
Total
135 min

Instructions

  1. 1 Heat 2 tablespoons olive oil in a large saucepan over medium heat. Saute onion and garlic until onion is soft and translucent. Pour in crushed tomatoes and whole tomatoes. As you are adding the whole tomatoes, let them slowly slide through your fingers and crush them coarsely on the way into the pot. Season with 1/4 cup of the parsley and 1 teaspoon garlic powder. Cover, and reduce heat to low.
  2. 2 In a large bowl, mix the ground beef chuck, breadcrumbs, 1 teaspoon garlic powder, 1/8 cup parsley, egg, milk, and salt and pepper to taste. Mix ingredients with your hands until well blended. Form into small, golf ball-size meatballs. Slice all of the sausage links but one hot and one mild link into 1/2 inch chunks.
  3. 3 Heat 2 tablespoons in a large skillet over medium heat. The oil should be slightly smoking. Slice open the remaining links of hot and mild sausage, and crumble into the pan. Saute, continually breaking up the pieces, until they are all golden brown. Transfer to the sauce. Brown the meatballs, chopped sausage links, and pork bones on all sides until they are a deep golden brown. You may need to do this in stages, and continually transfer into the sauce when browned. Drain excess fat.
  4. 4 Pour the red wine into the skillet and deglaze all of the brown chunks on the bottom of the pan. Let the wine reduce to about half, then transfer into the sauce. Frequently stir, and season with salt and pepper to taste for about another hour after the last meat has been transferred into the pan. Finish by stirring the remaining fresh parsley into the sauce. Spoon sauce over your favorite pasta and serve the meat on a separate plate.

By Flocco

Taco Soup IV
Dinner Latin American

Taco Soup IV

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In a medium stock pot brown beef and onion, about 10 minutes; drain grease if needed.
  2. 2 Add tomatoes, tomato sauce, water, beans, corn and taco seasoning. Bring to boil, reduce heat and simmer for 5 minutes.
  3. 3 Top with cheese, corn chips, sour cream and olives.

By Patricia

Spanish Rice Stuffed Bell Peppers
Dinner Latin American

Spanish Rice Stuffed Bell Peppers

5.0

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 375 degrees (190 degrees C). Spray an 8- or 9-inch square baking dish with cooking spray, and set aside. Finely chop pepper tops, and set aside.
  2. 2 Heat a large nonstick skillet over medium-high. Cook chorizo and corn until corn begins to turn golden and chorizo begins to brown about 5 minutes. Add ground beef and cook until browned, about 10 minutes.
  3. 3 Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice, and chopped pepper tops to the skillet. Cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Stuff peppers equally with rice mixture and arrange in the prepared baking dish. Add 2 tablespoons water to the baking dish and cover tightly with foil.
  4. 4 Bake until peppers are tender, about 45 minutes. Remove and discard the foil. Sprinkle peppers evenly with remaining 1/4 cup cheese. Continue to bake until the cheese melts, about 2 minutes.

By Knorr

Cuban Picadillo
Dinner Latin American

Cuban Picadillo

4.5

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Cook and stir ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes. Pour off any excess grease.
  2. 2 Stir onion and garlic into beef; cook for 2 minutes. Add bell peppers, raisins, olives, tomato paste, water, and cilantro; bring to a boil. Reduce heat to medium-low, cover, and simmer until peppers have cooked to your liking, about 10 minutes.

By booghierbaby

Pan-Fried Stuffed Potatoes (Cuban Papas Rellenas)
Dinner Latin American

Pan-Fried Stuffed Potatoes (Cuban Papas Rellenas)

4.5

Prep
20 min
Cook
45 min
Total
305 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef with onions and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Turn heat down to medium-low. Add tomato sauce and wine and let simmer. Stir in olives. Season with salt and pepper; adjust the seasonings per taste.
  2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash potatoes, then set aside to cool.
  3. 3 Separate the egg yolks from the whites into two bowls. Mix the egg yolks into the cooled mashed potato mixture. Whisk the egg whites for 1 minute.
  4. 4 Take 1/4 cup of the mashed potatoes and form into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with 1 tablespoon of the meat mixture, and then reseal it.
  5. 5 Reshape the potato as a ball again. Dip the ball in the egg whites, then roll the ball around in bread crumbs until coated. Repeat with remaining potato and meat mixture. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs. Refrigerate the potato balls for at least 4 hours before frying.
  6. 6 Pour enough oil into a skillet or frying pan to cover half of the potato balls. Heat oil to 350 degrees F (175 degrees C).
  7. 7 Working in batches, place several balls into the frying pan and cook on each side until golden brown, 2 to 3 minutes, taking care not to overcook. Drain the stuffed potatoes in a single layer on paper towels.

By supermom4

Homemade Albondigas Soup
Lunch Latin American

Homemade Albondigas Soup

4.5

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place ground beef, 1/2 of the cilantro, 1/2 of the onion, garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper; mix gently until combined. Form meat mixture into golf ball-sized meatballs.
  3. 3 Coat a large skillet with nonstick cooking spray; warm over medium-high heat. Cook meatballs in the hot skillet until browned all over. Transfer meatballs to a plate and set aside. (Meatballs do not need to be fully cooked since they will finish cooking in the soup.)
  4. 4 Cook and stir remaining onion in the same skillet over medium-low heat until translucent, 8 to 10 minutes. Transfer onions to a large pot.
  5. 5 Pour chicken broth into the pot with onions. Stir in carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes.
  6. 6 Add meatballs and remaining cilantro; simmer for 30 minutes. Season with salt and black pepper.

By Melissa Washington

Easy Taco Soup
Dinner Latin American

Easy Taco Soup

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat a heavy-bottomed soup pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  2. 2 Add onion and garlic. Cook over medium to medium-high heat, stirring often, until onions begin to soften, about 5 minutes. Add taco seasoning; cook and stir until fragrant, 1 to 2 minutes. Stir in black beans, corn, and diced tomatoes. Stir in tomato juice and scrape any browned bits of food off the bottom of the pan with a wooden spoon.
  3. 3 Bring to a simmer; add cilantro and squeeze juice from lime halves into the pot. Simmer until flavors have melded, 15 to 20 minutes. Season with salt and pepper.

By Mama Fresh

Beef Empanadas
Dinner Latin American

Beef Empanadas

4.5

Prep
45 min
Cook
40 min
Total
145 min

Instructions

  1. 1 Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
  2. 2 Add ground beef, oregano, salt, cayenne pepper, and cumin to the pot. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
  3. 3 Remove filling from the refrigerator and transfer to a colander to drain. Return filling to the Dutch oven.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
  5. 5 Place about 2 tablespoons filling into the center of empanada disk. Fold empanada in half into a crescent shape, press the edges of dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
  6. 6 Bake in the preheated oven until golden brown, about 20 minutes.

By slatkasamrica

Empanadas (Beef Turnovers)
Dinner Latin American

Empanadas (Beef Turnovers)

4.8

Prep
45 min
Cook
50 min
Total
95 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat olive oil in a large skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 10 minutes. Add onions and cook until soft, about 5 minutes.
  3. 3 Stir in tomato sauce, olives, sofrito, sazón, garlic, oregano, and pepper. Reduce the heat to medium-low and simmer until mixture thickens, about 15 minutes.
  4. 4 Roll empanada disks on a lightly floured surface until 1/2 inch larger in diameter. Spoon about 1 tablespoon meat mixture into the middle of each disk. Moisten the disk edges with water, fold in half over filling to form a half-moon, and pinch to seal (or seal with a fork).
  5. 5 Heat 2 1/2 inches corn oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, fry empanadas until crisp and golden brown, flipping once, 4 to 6 minutes.
  6. 6 Transfer to paper towels to drain. Enjoy!

By Goya

Argentine Meat Empanadas
Dinner Latin American

Argentine Meat Empanadas

4.2

Prep
45 min
Cook
35 min
Total
80 min

Instructions

  1. 1 Spread ground beef into a large sieve. Slowly pour boiling water over top for partial cooking. Let drain and cool.
  2. 2 Meanwhile, melt shortening in a skillet over medium heat. Add onions; cook and stir until just before they begin to turn golden, 12 to 15 minutes. Remove from the heat and stir in sweet paprika, hot paprika, and red pepper flakes; season with salt.
  3. 3 Transfer cooled beef to a bowl. Mix in vinegar and cumin and season with salt. Mix in onions until well combined. Transfer to a large plate to cool and harden, about 10 minutes.
  4. 4 Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
  5. 5 Cut puff pastry dough into 10 circles. Place a spoonful meat mixture onto each round, making sure at least 1/2 inch of the outer pastry edge stays clean and dry. Add olives, raisins, and hard-cooked eggs to each round. Slightly wet the edges of pastry rounds, fold in half into half-moons, and press the edges together. Seal empanadas by twisting and curling dough together between your thumb and index finger, adding pressure before releasing each pinch and moving on to the next one.
  6. 6 Place empanadas onto the prepared baking sheet. Prick each empanada with a fork near the curled edge to allow steam to escape during baking. Brush empanadas with beaten egg.
  7. 7 Bake in the preheated oven until golden, 20 to 30 minutes.

By Liliana

Empanada Filling
Appetizer Latin American

Empanada Filling

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Stir flour into water in a small bowl until dissolved. Set aside.
  2. 2 Heat olive oil in a large skillet over medium heat. Sauté onion in hot oil until softened, about 5 minutes. Add ground beef, olives, cumin, and paprika. Cook and stir until beef is crumbly and completely browned, 7 to 10 minutes.
  3. 3 Pour flour-water mixture into beef mixture and stir to coat evenly. Stir in raisins and cook until raisins are plump, about 5 minutes. Fold hard-cooked eggs into beef mixture; season with salt and pepper. Set aside to cool before using to fill empanadas.

By Allrecipes Member

Beef Empanadas with Olives and Raisins
Lunch Latin American

Beef Empanadas with Olives and Raisins

4.0

Prep
30 min
Cook
35 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef, paprika, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Transfer mixture to a mixing bowl.
  3. 3 Mix hard-boiled eggs, olives, raisins, and parsley into the meat mixture.
  4. 4 Using a spoon or your fingers, take a little of the ground beef mixture and place it in the middle of the dough discs. Fold the disc over and crimp the edges on both sides with the fork, leaving an indentation in the dough. Coat the outsides of the empanadas with egg yolk using a brush and place on a flat baking sheet.
  5. 5 Bake in the preheated oven until the shells are somewhat browned, 24 to 28 minutes. Let cool for at least 15 minutes before enjoying.

By Joelorado

Homemade Beef Tamales
Dinner Latin American

Homemade Beef Tamales

3.8

Prep
60 min
Cook
40 min
Total
100 min

Instructions

  1. 1 Heat a large cast-iron skillet over medium heat. Add beef, green chiles, hot sauce, salt, 3 cloves garlic, onion, black pepper, and cayenne pepper. Cook and stir until beef is thoroughly browned, 10 to 15 minutes. Drain and reserve the drippings.
  2. 2 Combine reserved drippings, masa, lard, and baking powder in a large bowl. Mix well. Add up to 1 cup water, 1 teaspoon at a time, until mixture is as thick as biscuit dough. Divide into 50 equal balls. Place dough balls between 2 cutting boards each lined with a sheet of waxed paper; flatten into circles.
  3. 3 Place each dough circle into a corn husk. Spoon about 3 tablespoons beef mixture in a line across the middle of each husk. Top with a small amount of cheese. Fold opposing sides of the tortilla to overlap the filling. Roll the husk around the tamale and fold in one end.
  4. 4 Combine the remaining 1 clove garlic, 1 cup water, and chili powder in a small saucepan over medium-high heat. Bring chili sauce to a boil. Remove from heat.
  5. 5 Stand a batch of the tamales, folded ends-down, in a steamer basket on top of a double boiler over simmering water. Bring water to a boil; cover and steam for 20 minutes. Remove tamales from heat; remove husks and top tamales with the chili sauce. Repeat with remaining tamales.

By Marvin Howard