Extending Ground Beef

When I’m making a recipe that calls for ground beef (e.g. Sloppy Joes), I use half the amount called for and substitute cooked pinto beans, refried beans, and/or shredded potatoes for the other half.

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Comments

  1. In response to the tip sent in by Summer Hirschi, I also use shredded potatoes to extend ground beef for things like tacos. My kids love it and it’s budget friendly because potatoes are so much cheaper than beef.

  2. How do you cook or prepare the beans for use? Is it the same as making them to eat regularly?

  3. I add cooked rice or barley to ground beef recipes I dont think anyone can tell its there, the sauce etc is soaked into the rice or barley and tastes just like the rest of the meat dish.

  4. I always ‘cut’ my ground beef with TVP (texturized vegetable protein) available by mail order or at any decent-sized health food stores. Some regular grocery stores even carry it in their bulk sections. It has no taste (picks up whatever flavor it is paired with) and cost less than $2/pound. It swells up with water, so it ends up being quite economical. I do not care for the chunks and know few folks who do, but the stuff that lookes like granola blends in well with any ground meat recipe.
    Here’s some more info: http://en.wikipedia.org/wiki/Textured_vegetable_protein

  5. I also use tvp granules and they work well in chili.
    Bulgur wheat is easy to work with, adds a lot of nutrition for the buck and is now my favorite way to make stuffed peppers – and I’m a deep south girl that has to have my rice!
    Especially during warm weather, stuffed peppers can easily be made in the microwave.

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