Texas Beef Council

Beef org Recipes

New USDA nationwide class Lunch instructions in 2012 mean brand new college lunch recipes and sources in 2013! Beef is an essential part of a healthy diet plan for kids and an important element of healthier college meals. Schools are confronted with supplying meals that help developing kids get all the important nourishment they require for optimal wellbeing while nevertheless meeting the USDA requirements for healthy college meals. To help schools include top-quality protein, like beef, on selection, a team of culinary experts developed five new beef dishes that can be quickly incorporated into a school meal selection, and generally are similarly delicious regarding dinning table in the home. For lots more dishes such as this, go to www.beefnutrition.org.


1 lb surface Beef (93per cent slim or leaner)
1 glass water
1/3 cup uncooked quinoa
2 tablespoons dried out farm dressing mix
1/4 teaspoon black pepper
2 cups packed broccoli or coleslaw mix
4 moderate wholemeal or spinach tortillas (7 to 8-inch diameter)
Toppings (optional): Apple cuts, purple bell pepper strips, cucumber pieces, carrot cuts, sliced almonds or chow mein noodles

  1. Temperature big nonstick skillet over moderate temperature until hot. Include Ground Beef; cook 8 to ten minutes, breaking into 1/2-inch crumbles and stirring sometimes. Remove drippings.
  2. Stir in water, quinoa, ranch dressing mix and pepper; provide a boil. Lower temperature; cover and simmer 10 to 15 minutes or until quinoa is tender. Stir in slaw; prepare, uncovered, three to five minutes or until slaw is crisp-tender, stirring occasionally.
  3. Divide meat mixture evenly among tortillas; garnish with toppings, as desired. Fold over sides of tortillas and rolling around enclose filling.
Cook's Suggestion

Romaine or iceberg lettuce leaves is replaced for tortillas. Cooking times tend to be for fresh or thoroughly thawed surface Beef. Ground Beef should-be cooked to an inside heat of 160°F. Colors is not a dependable signal of Ground Beef doneness.

Source: www.ohiobeef.org
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