For quick make-ahead dishes, take some time on the weekend to whip up a batch of seasoned ground beef for the freezer. Then you have enough to make dishes for weeknight meals such as this tantalizing pie.
- 1 can (540 ml/19 oz) red kidney beans
- 500 ml (2 cups) Big Batch Cooked Ground Beef (recipe follows)
- 125 ml (1/2 cup) chili sauce, plus more for serving
- 4 large flour tortillas
- 500 ml (2 cups) low-fat shredded cheddar cheese
- 2 green onions, chopped
Drain, rinse and mash kidney beans. Combine with thawed ground beef and chili sauce.
Place 1 tortilla on a baking sheet. Spread right to the edge with one-quarter of the beef mixture. Sprinkle with one-quarter each of the cheddar and green onions. Repeat with remaining tortillas and ingredients.
Bake in a 200 C (400 F) oven for 10 to 15 minutes or until cheese is melted. Slice into wedges and serve with more chili sauce, if desired.
Makes 6 servings.
Big Batch Ground Beef
- 2 kg (4 lb) ground beef
- 4 onions, minced
- 4 garlic cloves, minced
In a stockpot or Dutch oven, cook beef over medium-high heat for 9 to 10 minutes, breaking it into small chunks with the back of a spoon until browned and completely cooked. Drain in colander. Return to pot and add onions and garlic; simmer, uncovered, for 12 to 15 minutes or until vegetables soften.
Spread mixture in a single layer on several 500 ml (2 cup) foil-lined baking trays; cover loosely with plastic wrap and freeze just until meat is firm, about 1 hour. Loosen frozen beef into chunks and scoop meal-sized portions into freezer bags or sealable containers. Freeze for up to 3 months. To thaw, microwave at 50 per cent power for 3 to 4 minutes.
Source: Canadian Beef.