Try this Spicy Ground Beef recipe, or contribute your own.
- Carbohydrate 5.0114325 g
- Cholesterol 0 mg
- Fat 3.7320925 g
- Fiber 1.24327503371239 g
- Protein 0.8014525 g
- Saturated Fat 2.993412375 g
- Serving Size 1 1 Serving (158g)
- Sodium 4.69475 mg
- Sugar 3.76815746628761 g
- Trans Fat 0.251416625 g
- Calories 52 calories
Step-by-step
- Add coconut oil to a medium pan over medium heat.
- Add the onions and saute´ for 5 minutes, or until translucent.
- Add the beef, garlic, cumin, paprika, chili powder, and basil.
- Using a stiff spatula, break the beef into smaller pieces and stir occasionally to ensure that beef is browning evenly.
- Continue cooking and stirring, until all meat is evenly browned and shows no signs of pink.
- Break open a few of the larger crumbles to make sure that it has browned all the way through.
- When fully cooked, set aside.
Adapting Batch Sizes
Doubling this mixture requires doubling the surface area of the pan rather than just deepening the layer. Crowding a medium skillet traps moisture, causing the meat to steam rather than brown properly. Use a twelve-inch cast-iron skillet for a double batch, allowing the fat to render cleanly without pooling. Halving the recipe works efficiently in an eight-inch pan while maintaining the same medium heat setting.Thermal Control
Ground beef releases water initially upon contact with heated fat. Maintaining medium heat ensures that this moisture evaporates completely before the proteins begin to sear. Stirring infrequently during the first three minutes promotes better contact browning on the meat crumbles.Freezing and Reheating
Cooked protein stores safely in airtight glass containers for up to four days in a refrigerator set at 38 degrees Fahrenheit. Freezing extends usability to three months when wrapped tightly to prevent freezer burn. Reheat frozen portions in a covered skillet over medium-low heat with two tablespoons of water to restore moisture.
