Ingredient: Ground Beef

Taco Pie (Mexican Bean Dip)

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 Taco Pie (Mexican Bean Dip)
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Cuisine Mexican
Servings
Ingredients
Cuisine Mexican
Servings
Ingredients
Votes: 0
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Instructions
  1. Cook ground beef, 1/2 cup onion and garlic in a medium skillet until meat is browned, stirring to break up pieces. Drain well.
  2. Return to skillet and stir in refried beans, cumin and oregano.
  3. Spread bean mixture in a 9 inch quiche dish or round pie plate.
  4. Top with layer of chopped japalenos.
  5. Pour taco sauce over top, spreading evenly. Note: up to this point you can make this 24 hours ahead.
  6. Bake bean mixture, uncovered in 350 degree oven for 10 minutes.
  7. Sprinkle cheese over top and bake for 5-10 minutes more or until heated through.
  8. Sprinkle olive and green onion over bean dip.

Bolognese Sauce (Williams Sonoma)

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 Bolognese Sauce (Williams Sonoma)
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Instructions
  1. In a Dutch oven or large, heavy flameproof casserole dish over medium-low heat, melt 2 Tbs. of the butter with the olive oil. Add the pancetta and sauté until just starting to crisp, about 3 minutes. Add the onion, carrot and celery and sauté until aromatic and very lightly golden, 8 to 10 minutes. Add the ground beef, pork and veal, stir to break up, season with salt and pepper, and add a generous pinch of nutmeg. Increase the heat to medium and sauté until the meat is lightly browned. Add the wine and simmer until it is almost evaporated.
  2. Add the stock and cook until reduced by half. Add the tomatoes, sage and bay leaf. Reduce the heat to low, cover and simmer, stirring occasionally, for about 1 1/2 hours. If the sauce seems thin, cook it, uncovered, until thick and fragrant, about 10 minutes. Skim the surface of excess fat. Add the cream and demi-glace. Taste and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.
  3. Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook until al dente (tender but firm to the bite), 1 to 3 minutes, depending on the freshness of the pasta. Drain and transfer the pasta to a warmed large, shallow bowl. Add the remaining 2 Tbs. butter and 2 Tbs. of the cheese. Toss until the butter melts. Add the sauce and toss gently. Serve immediately. Pass the remaining cheese at the table. Serves 4 to 6.