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TODAY INTERVIEW: Beef Packets

Grilling beef is a rite of summer. Here are some easy all-in-one beefy meals to try on the grill from the Wisconsin Beef Council.
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Grilled Taco Burger and Potato Packs

Cut: Lean Ground Beef
Cook Time: 1 Hour 20 Minutes

Grilled Taco Burger and Potato Packs
Main Ingredients:

1 lb lean (at least 80%) ground beef
1/2 cup Progresso® plain bread crumbs
2 tablespoons Old El Paso® taco seasoning mix (from 1 oz package)
1/4 cup milk
3 cups frozen southern-style diced hash-brown potatoes (from 32-oz bag)
1 cup Old El Paso® Cheese 'n Salsa dip

Directions:

Heat gas or charcoal grill. In medium bowl, mix ground beef, bread crumbs, taco seasoning mix and milk until well blended. Shape mixture into 4 (4-inch) patties. In another medium bowl, mix frozen potatoes and dip.
Cut 4 (18x12-inch) sheets of heavy-duty foil. Place 1 patty on each; top with 1/4 of potato mixture. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
When grill is heated, place packets, seam side up, on grill over medium heat; cover grill. Cook 15 to 25 minutes, rearranging packets several times, until patties are thoroughly cooked. Makes 4 servings.

Cook's Tip: You can also bake these burger packets in a 400°F oven. Prepare packets as directed. Then place packets, seam side up, in a 15x10-x1-inch pan. Bake 40 minutes or until burgers are thoroughly cooked.

Nutrition information per serving: 1 Serving: Calories 470, Calories from Fat 180; Total Fat 20g (Saturated Fat 7g, Trans Fat 1g); Cholesterol 80mg; Sodium 1620mg; Total Carbohydrate 50g, Dietary Fiber 3g, Sugars 2g; Protein 25g; Percent Daily Value*: Vitamin A 4 %; Vitamin C 10 %; Calcium 15 %; Iron 20 %. * Percent Daily Values are based on a 2,000 calorie diet.

Recipes Courtesy of www.bettycrocker.com.
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Grilled Cheddar Burgers and Veggies Packs

Cut: Lean Ground Beef
Total Recipe Time: 1 Hour

Main Ingredients:

1 pound lean ground beef
1 cup shredded Cheddar cheese (4 ounces)
1 tablespoon Worcestershire sauce
2 medium green onions, chopped (2 tablespoons)
1 teaspoon peppered seasoned salt
2 medium yellow Yukon potatoes, thinly sliced
1 1/2 cups baby-cut carrots
12 cherry tomatoes, cut in half, if desired
4 medium green onions, sliced (1/4 cup)
1/2 teaspoon peppered seasoned salt

Directions:

Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
Mix beef, cheese, Worcestershire sauce, 2 chopped onions and 1 teaspoon seasoned salt. Shape mixture into 4 patties, about 1 inch thick.
Place potatoes on sprayed sides of foil sheets. Top with beef patty, carrots, tomatoes and sliced onions; sprinkle with 1/2 teaspoon seasoned salt. Fold foil over patties and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Cover and grill packets 4 to 6 inches from medium heat 17 to 20 minutes or until potatoes are tender. Place packets on plates. Cut a large X across top of packet; fold back foil. Makes 4 servings.

Cook's Tips: If you don’t have peppered seasoned salt, use 1 teaspoon seasoned salt or 1/2 teaspoon salt for each teaspoon of peppered seasoned salt.

These colorful packets are almost a meal in themselves. Add a cluster of grapes and slices of garlic bread for hearty appetites.

Nutrition information per serving: 1 Serving: Calories 430, (Calories from Fat 235); Total Fat 26 g, (Saturated Fat 12 g); Cholesterol 95 mg; Sodium 800 mg; Total Carbohydrate 23 g; Dietary Fiber 4 g; Protein 30 g. Percent Daily Value*: Vitamin A 100 %; Vitamin C 22 %; Calcium 20 %; Iron 20 %; *Percent Daily Values are based on a 2,000 calorie diet.

Recipe courtesy of www.bettycrocker.com.


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