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    Recipes — frozen beef lean mince

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    Pulled Beef Brisket Taco

    Pulled Beef Brisket Taco - the easiest homemade beef brisket taco with mango. These tacos come together in 20 minutes, so delicious.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4


        •    1 1/2 tbsps oil
    2 cloves garlic, minced
    1 packet 18 corn tortillas
    1 ripe mango, cut into small cubes
    1 lime, cut into wedges
    1 bunch cilantro leaves
    1 package Farm Rich Smokehouse Pulled Beef Brisket, thawed (16 oz)


    1. Thaw the beef brisket at room temperature. Heat up a skillet with the oil, saute the garlic until aromatic before adding the beef brisket. Warm up and cook the beef brisket for a few minutes.
    2. Topped with some mango cubes, cilantro leaves and serve with lime wedges.

    This great family recipe is thanks to RASAMALAYSIA Recipes at https://rasamalaysia.com/pulled-beef-brisket-taco/

    Grilled Stuffed Pizza Burgers

    Two all-time favorite foods together in one terrific sandwich!

    Prep Time

        •    Prep time: 35 minutes

        •    Cook time: 35 minutes
        •    Yield: Serves 6


        •    2 lb lean (at least 80%) ground beef
        •    1/2 tsp salt

        •    1/4 cup chopped pepperoni (about 1 oz)
        •    2 tbsps sliced ripe olives
        •    1/2 cup pizza sauce
        •    6 slices (3/4 oz each) mozzarella cheese, cut in half diagonally
        •    6 burger buns, split, toasted
        •    6 leaves lettuce


    1. Heat gas or charcoal grill. In large bowl, mix ground beef and salt. Shape mixture into 12 thin patties, each about 4 inches in diameter.
    2. In small bowl, mix pepperoni, olives and 1/3 cup of the pizza sauce. Spoon rounded tablespoon pepperoni mixture onto center of 6 patties; spread slightly. Top with remaining patties; press edges together firmly to seal.
    3. Place patties on grill; cover grill. Cook with medium heat 8 to 12 minutes, turning once, until thermometer inserted in center of patties reads 160°F (avoid inserting in filling). During last 1 to 2 minutes of cooking time, top each patty with cheese and rounded teaspoon of remaining pizza sauce, and place buns, cut side down, on grill; cook until cheese is melted and buns are lightly toasted.
    4. To serve, place lettuce and patties in bottom halves of buns. Cover with top halves of buns.

    This great family recipe is thanks to Betty-Crocker Recipes at https://www.bettycrocker.com/recipes/grilled-stuffed-pizza-burgers/3ee05242-0680-4b20-a65e-b6d6047a492c

    Ground Beef Tacos

    This Beef Taco Recipe with the juiciest ground beef taco meat. Beef tacos are perfect for easy entertaining or busy weeknights and they always get rave reviews!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves about 20 small tacos


    For the Beef Mixture:

        •    2 lbs ground beef chuck
        •    10% to 20% fat
    20 oz Rotel Tomatoes with Green Chilis (Two 10 oz cans with their juice)
    1 tsp chili powder plus more for serving
    1 tsp kosher salt or to taste

    To Serve Beef Tacos:

        •    20 yellow corn tortillas (small)
    1/2 iceberg lettuce shredded
    2/3 cup sour cream for topping
    2 limes cut into wedges
    1/4 bunch Cilantro sprigs to serve


    1. Heat a large non-stick skillet over med-high heat. Add 2 lbs ground beef and cook, stirring occasionally until cooked through (5 minutes). Use a spoon to skim off and discard most of the excess fat, leaving about 2-3 Tbsp in the pan.
    2. Add 2 cans of tomatoes, 1 tsp chili powder and 1 tsp salt. Continue to cook until beef is fully cooked and sauce slightly reduced and most of the tomato liquid has evaporated (7 to 10 minutes).
    3. Before serving, on a dry large non-stick pan over medium/high heat, toast both sides of tortillas just until hot and barely starting to turn golden (15-30 seconds per side). Remove to a plate and cover loosely with foil to keep warm.
    4. To serve, place a heaping spoonful of beef over each tortilla, top with lettuce, mango salsa, sprigs of cilantro, sour cream and a sprinkle of chili powder if desired. Squeeze fresh lime juice just before eating.

    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/beef-tacos/

    One Pot Greek Meatballs with Lemon Dill Rice

    This recipe for one pot greek meatballs with lemon dill rice includes savory greek spiced beef meatballs, creamy Arborio rice and vegetables, all cooked together in a single pot!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •   1 1/4 pounds ground beef (90% lean is best for this recipe)
    1/4 cup breadcrumbs
        •   1 teaspoon dried oregano
    1/2 teaspoon lemon zest
        •   1 clove of garlic , minced
        •   1 egg
        •   1 teaspoon kosher salt
        •   1/4 teaspoon black pepper
        •   1 tablespoon olive oil
        •   1 1/2 cups Village Harvest Arborio Rice
    3 1/2 cups chicken broth
        •   kosher salt and pepper to taste
        •   2 zucchini , quartered lengthwise and cut into 1/2 inch thick slices
        •   1/2 cup cherry tomatoes , halved
        •   1/4 cup fresh dill , minced
        •   1 tablespoon of lemon juice


    1. For the meatballs: Combine all of the meatball ingredients along with 1 tablespoon of water in a bowl. Mix until thoroughly combined. Shape the meat mixture into balls that are 2-3 inches in diameter.
    2. Preheat the oven to 350 degrees.
    3. Heat the olive oil in a large skillet over high heat. Place the meatballs in the pan and cook for 3-4 minutes on each side or until browned.
    4. Pour the chicken broth and rice into the pan, along with 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper. Bring the mixture to a boil, cover the pan and place it in the oven.
    5. Bake for 25 minutes or until the rice has absorbed all the liquid.
    6. Place the zucchini into the pan, cover and return to the oven for an additional 5 minutes or until zucchini has cooked through.
    7. Remove the pan from the oven. Stir the lemon juice and dill into the rice and place the cherry tomatoes on top. Serve immediately.

    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/One-Pot-Greek-Meatballs-with-Lemon-Dill-Rice-2134136?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=One_Pot_Meals?prm-v1

    Skillet Chili with Jalapeño Cheddar Cornbread Crust

    An easy skillet chili recipe where the jalapeño cheddar cornbread bakes up right on top! Not only is it less dishes to clean, it’s also a warm and cozy dinner dinner served from one pot!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 1 hour
        •    Yield: Serves 4


        •    1 tbsp oil
        •    1 lb. lean ground beef (or chicken or turkey)*
        •    ½ large onion, chopped
        •    1 red or yellow bell pepper, chopped
        •    2 jalapeños, deseeded and diced
        •    3 cloves minced garlic
        •    1 teaspoon salt
        •    2 teaspoons EACH ground cumin AND chili powder (or more to taste!)
        •    1 teaspoon EACH smoked paprika AND chipotle or ancho chili powder (or more to taste!)
        •    1 tablespoon EACH brown sugar AND Worcestershire sauce
        •    1 (15 ounce) can EACH fire roasted diced tomatoes AND tomato sauce

    Cornbread Crust:

        •    1 (8.5 ounce) box cornbread mix
        •    1 egg
        •    ½ cup sour cream
        •    1 cup cheddar shredded cheese
        •    1 jalapeño, deseeded and diced
        •    1 teaspoon garlic powder
        •    4 tablespoons melted butter
        •    2 tablespoons water


    1. Heat the oil in a large oven-proof skillet, such as a cast iron skillet, over medium high heat. Add the ground beef and crumble as needed, allow to cook for 5-7 minutes or until the beef browns. Feel free to drain any excess grease. Add the onions, bell peppers, and jalapeños and continue to sauté for 5-6 minutes or until the veggies cook down a bit.
    2. Add the garlic and all the remaining ingredients for the chili, stir to combine. Let it come to a simmer, reduce the heat to medium-low, cover and allow it to cook for 20-25 minutes. If the chili starts drying out too much, add a few tablespoons of water and allow it to continue simmering.
    3. Position a rack in the center of the oven and preheat the oven to 375ºF. While the chili is simmering, prepare the cornbread mix.

    Cornbread Crust:

    1. Combine all the ingredients for the cornbread in a large bowl.
    2. When the chili is done simmering, remove from heat. Gently spread the prepared cornbread mix over the chili. You want it to be even distributed across the whole skillet.
    3. Place the skillet on a large baking sheet so if the juices overflow they don’t ruin the oven. Bake for 30-35 minutes or until the crust is golden brown.
    1. If you would like to use beans in your chili recipe, reduce the ground beef to ¾ pound and use 1 (15 ounce) can of beans that are drained and rinsed. I highly suggest using black beans!
    2. To make this even quicker on a weeknight. Prepare the chili mixture over the weekend and refrigerate until ready to use (chili mixture can be made up to two days in advance).

    This great family recipe is thanks to Little Spice Jar at http://littlespicejar.com/skillet-chili/print/