Ground beef recipeps – stuffed peppers, pasta & more

Texga Short Rib Ragu

Ingredients:

  • 8 lbs Texga short ribs

  • 16 oz rigatoni noodles

  • 2 ½ cups beef broth

  • 1 cup heavy cream

  • 14 oz Italian diced tomatoes

  • 2 tbsp tomato paste

  • 1 ½ cups Italian blend cheese

  • ½ cup ricotta cheese

  • 1 onion, diced

  • 1 ½ cups mushrooms, sliced

  • 2 cloves garlic, minced

  • 2 tsp Italian seasoning

  • 2 tsp salt

  • 1 tbsp mixed dried herbs

  • 2 tbsp Texga garlicky seasoning

Directions:

  1. Season short ribs with dried herbs and garlicky seasoning. Sear in a skillet 1 minute per side.

  2. Transfer to an Instant Pot with 1 cup beef broth. Cook on high pressure 50 minutes, then allow 15-minute natural release.

  3. Meanwhile, sauté onions, mushrooms, and garlic in a large skillet over medium-high heat until tender.

  4. Add remaining beef broth and heavy cream; simmer 3 minutes. Stir in diced tomatoes, tomato paste, and seasonings.

  5. Shred cooked short ribs and add them to the sauce.

  6. Serve over rigatoni and top with Italian blend and ricotta cheese.
    ***This is an Insta Pot recipe featuring short ribs; However, you could easily use a crockpot with browned teXga ground beef or even a roast!

 

Ground Beef Stuffed Peppers:

Ingredients:

  • 1 pound teXga ground beef
  • ¾ cup rice-uncooked
  • 1 small sweet onion
  • 1, 8 oz. can rotel
  • 1-2 tablespoons taco seasoning
  • 1 teaspoon minced garlic
  • 1 cup shredded cheddar cheese
  • 4 bell peppers

Directions:

  1. Add teXga ground beef, rice, onion, rotel, garlic and taco seasoning. Stir together until ground beef is fully cooked.--Add shredded cheese.
  2. Cut top off of bell peppers and remove seeds. Brush the bell peppers with oil. If you are using orange bell peppers during the month of October, carve a face in the pepper for a fun jack'o Lantern
  3. Stuff bell peppers with ground beef mixture.
  4. Bake at 375 degrees for 25 minutes.... ENJOY!