Food Group Glop
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 pound ground beef (more or less)1 10oz package of cheddar (more or less)A package of frozen vegetables2 cups rice, white or brownBeef boullion cubes recommended
Start by setting the rice to cook in a pot at least three times the size of what you 'need'. I recommend you put 2 beef boullion cubes in the rice while it's simmering. Meanwhile, brown the ground beef in a large saucepan, shredding the cheese between stirring the beef.
If you're lazy like me, you'll be thawing the beef by microwave ahead of time, in which case you should start the process while you're bringing the rice to a boil. Otherwise, start the browning roughly halfway through the rice cooking time. (20-25min for most rice types)
When the beef is browned, drain only if desired. Spice to taste. Add a little milk (around half a cup) and then add cheese by handfuls, stirring it in and mashing it into the meat until you can't see it anymore.
You can cook the frozen vegetables separately, but I like to just put them into the rice pot while it's simmering and they thaw out and heat up pretty quickly without hampering the rice cooking.
Finish up by pouring the beef/cheese mix into the rice/vegetables mix and stirring it all up together. The cheesy-milky-drippings 'sauce' in the beef will be soaked up by the rice.
This high-energy (and high-fat) dish will feed 10 hungry teenagers. It microwaves easily and can be refrigerated for up to about a week. I say "spice to taste", but my personal taste usually runs to either onion-garlic-ginger-salt or onion-garlic-oregano-salt. Kids love the oregano because it reminds them of pizza. Once I put in a little cinnamon and it came out beautifully.
This recipe is pretty hard to wreck. Trust me, I've "tried". I like extra sharp cheddar for it and I'll often mix brown and white rice. You can seriously use any vegetables. I gravitate towards corn or broccoli-and-cauliflower.
Number of Servings: 10
Recipe submitted by SparkPeople user GOTHELITTLE.
If you're lazy like me, you'll be thawing the beef by microwave ahead of time, in which case you should start the process while you're bringing the rice to a boil. Otherwise, start the browning roughly halfway through the rice cooking time. (20-25min for most rice types)
When the beef is browned, drain only if desired. Spice to taste. Add a little milk (around half a cup) and then add cheese by handfuls, stirring it in and mashing it into the meat until you can't see it anymore.
You can cook the frozen vegetables separately, but I like to just put them into the rice pot while it's simmering and they thaw out and heat up pretty quickly without hampering the rice cooking.
Finish up by pouring the beef/cheese mix into the rice/vegetables mix and stirring it all up together. The cheesy-milky-drippings 'sauce' in the beef will be soaked up by the rice.
This high-energy (and high-fat) dish will feed 10 hungry teenagers. It microwaves easily and can be refrigerated for up to about a week. I say "spice to taste", but my personal taste usually runs to either onion-garlic-ginger-salt or onion-garlic-oregano-salt. Kids love the oregano because it reminds them of pizza. Once I put in a little cinnamon and it came out beautifully.
This recipe is pretty hard to wreck. Trust me, I've "tried". I like extra sharp cheddar for it and I'll often mix brown and white rice. You can seriously use any vegetables. I gravitate towards corn or broccoli-and-cauliflower.
Number of Servings: 10
Recipe submitted by SparkPeople user GOTHELITTLE.
Nutritional Info Amount Per Serving
- Calories: 311.1
- Total Fat: 21.9 g
- Cholesterol: 69.3 mg
- Sodium: 257.3 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 1.0 g
- Protein: 16.9 g
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