The Beef OAMC Plan

This seems like a ton of ground beef, but it will stock out your freezer for a long time!

The Beef OAMC Plan

Meals:
16 Taco Burgers with French Fries and fiesta corn
Tacos with Beans and Rice
16 Sloppy Joes with tortilla chips and green beans
Enchilada Chili with tortilla chips
Meatballs Sandwiches with pears and French fries
Spaghetti and Meatballs with garlic bread and green beans
Meatball Soup with rolls
Meatball Chili with rolls
Meatball Macaroni and Cheese with salad
16 Lemon Basil Burgers with Dill potatoes and carrot sticks
16 Hamburgers with Mashed Potatoes and Dijon Carrots
Burritos with beans and rice
Deep dish pizza with salad
Pot Pies with salad and macaroni and cheese
Empanadas with salad and cauliflower
Porcupines with rice and peas
Meatloaf with corn on the cob and salad
Meatloaf Sandwich with French fries and broccoli
Mexican Meatloaf with mashed potatoes and corn
Bierrocks with salad and tomato soup
Cheeseburger turnovers with peas and salad
6 Pizzas with salad and brown sugar carrots
Salsa Chili rolls and cauliflowers
Mexican Lasagna fiesta corn and salad


Master Ingredient List:

50 lbs ground beef
7 envelope taco seasoning mix (about 1 ½ oz. each)
8 slices Monterey jack cheese
9 med. Onions, chopped
2 cans tomato soup
4 Tbsp brown sugar
4 Tbsp Worcestershire sauce
2 tsp mustard
4 Tbsp. vinegar
4 cans diced tomatoes with green chilies
2 can enchilada sauce
4 c. frozen corn
1 can pinto beans
24 slices white bread, diced
16 large egg whites + 4 eggs
3 2/3 c. grated Romano or parmesan cheese
1 ½ T. grated onion
1 c. minced fresh parsley
Salt
Pepper
8 cloves garlic, minced
15 oz can chopped tomatoes
1 - 8 oz. can of tomato sauce
2 t. chili powder
Bay leaf
4 ½ c. cheddar cheese, grated
7 ½ c. baking mix
1 ½ c. cornmeal
1 ¼ c. butter (18 T)
1 c. cooked rice
2 jar marinara sauce
Vegetable oil
1 1/3 c. Italian breadcrumbs
1 ½ lb. bulk sausage
2 lg cans chopped green chilies
1 teaspoon dried oregano
15 ½ cups bread flour
11 ¾ teaspoons active dry yeast
½ head cabbage, chopped
36 slices American cheese
3 c. flat beer
6 T. sugar
16 lasagna noodles
1 lb Colby-jack cheese, shredded
3 jars, 15 oz., salsa
Chili powder
1 t. dried basil
¼ c. lemon juice
9 c. shredded mozzarella cheese
6 c. pizza or spaghetti sauce
Pepperoni and pizza toppings of your choice.



Dishes Needed:
4 storage containers – 1 for taco meat, 1 for burritos, 1 for sloppy joes, 1 for enchilada chili, 1 for salsa chili
2 Pie Plates
6 loaf pans
6 pizza pans
13 x 9 x 2 baking dish

Processes:

Salsa Chili – Cook 2 lbs ground beef and 1 c. chopped onions in a 10 inch skillet until beef is browned. Drain. Mix beef, 4 c. salsa, 2 cans chopped tomatoes with green chilies, 1 lg can of chopped green chilies, 4 t. chili powder in crock pot. Cover and cook on low for 8 to 10 hours. Stir in 2 cans or 4 c. pinto beans. Divide into 2 parts, 1 for Mexican Lasagna. Transfer remaining part to a storage container and freeze. To eat, defrost and heat on stop top.

Bierrocks Part 1 - Place 1 1/3 cups warm water (110 degrees F/45 degrees C), 2 tablespoons olive oil, 2/3 teaspoon salt, 4 cups bread flour and 2 1/2 teaspoons active dry yeast in the bread machine pan in the order recommend by the manufacturer. Select the dough cycle. We will come back to this later.

Taco Burgers – Mix 2lbs of ground beef and 2 packets of taco seasoning mix. Shape into 12 patties. Freeze between layers of wax paper. When frozen transfer to zip closing bag.

Tacos and Burritos - Brown 10 lbs of ground beef. Season with 5 packets of taco seasoning mix, following directions on packet. Divide into 5 parts, set aside 3 parts. Transfer remaining meat into two storage containers, half in each, and freeze. Shred 4 c. cheddar cheese. Freeze in 2 zip closing bags. To eat, defrost meat and cheese in fridge. Reheat meat on stove top. Serve in taco shells with shredded lettuce, tomatoes, cheese, and any other taco toppings. Or as burritos in a tortilla with cheese.

Sloppy Joes – Cook 2 lbs of ground beef with 2/3 c. chopped onion. Drain. Combine with 2 cans tomato soup, ¼ c. brown sugar, ¼ c. Worcestershire sauce, 2 tsp mustard, ¼ c. vinegar. Transfer to a storage container and freeze. To eat, defrost in fridge. Reheat on stove. Serve on hamburger buns.

Enchilada Chili – Brown 2 lbs. ground beef and 1 c. chopped onion over medium-high heat 5-7 minutes, stirring frequently until beef is brown. Drain. Stir 2 cans of diced tomatoes with green chilies, 2 cans of enchilada sauce, 2 cans or 4 cups pinto beans and 3 cups corn into meat. Transfer to a storage container and freeze. To eat, defrost in fridge and reheat on stove in a sauce pan.

Cheeseburger Turnovers Part 1 – Remove dough from bread maker and set aside for Bierrocks. Place 1 1/3 cups warm water (110 degrees F/45 degrees C), 2 tablespoons olive oil, 2/3 teaspoon salt, 4 cups bread flour and 2 1/2 teaspoons active dry yeast in the bread machine pan in the order recommend by the manufacturer. Select the dough cycle. We will come back to this later.

Bierrocks Part 2 – Brown 2 lbs of ground beef in a large skillet. Drain. Add ½ head of shredded cabbage and ½ c. chopped onion. Continue cooking until onion is soft. Add salt and pepper to taste. Divide dough into pieces the size of tennis balls. Roll out dough pieces as thin as possible. Place ½ slice of American cheese on half of the dough, top with some filling, and then the other half of the slice of cheese. Fold the other half of the dough over the filling and seal. Place on a baking sheet and freeze. To eat, defrost in fridge, then place on a baking sheet and bake in a 350 oven until hot.

Meatballs – Pre-heat oven to 425 degrees. Line a cookie sheet with tin foil. Spray foil with non-stick spray. In a very large bowl (maybe cut recipe in half and do it twice), combine 24 slices of diced white bread and 2 2/3 c. water. With your hand, mix until bread is evenly moistened. Add 16 lbs of ground beef, 16 egg whites, 2 2/3 grated parmesan cheese, 1 ½ c. grated onion, 1 c. minced fresh parsley, 2 2/3 t. salt, 8 cloves of minced garlic. Shape mixture into 92 2-inch meatballs. Place meatballs on cookie sheet and bake for 15 to 20 minutes until cooked through and lightly browned. Freeze. Once frozen transfer to a zip closing bag. To eat, defrost in fridge, and then cook in oven until hot. Use these to eat:

Meatball Sandwiches – Sauté bell peppers and onion slices in oil until hot. Add thawed, cooked meatballs (3 meatballs per sandwich) and 14 ounces of prepared spaghetti sauce. Cover and cook, stirring occasionally until heated through. Transfer to hoagie rolls and sprinkle with mozzarella cheese.

Spaghetti and Meatballs – Cook spaghetti noodles according to package directions. Cook meatballs (3 per person) in a saucepan with a jar of spaghetti sauce. Serve sauce over noodles.

Easy Meatball Stew - In a large saucepan, bring 2 12-ounce jars of brown gravy (or make your own!), a 16 ounce can of stewed tomatoes, 1 ½ c. water, 1 ½ t. dried thyme, ¼ t. pepper to a boil. Stir in 1 16-ounce bag of frozen vegetables. Reduce heat and simmer until vegetables are tender. Stir in thawed, cooked meatballs and heat through, about 5 minutes.

Meatball Soup – In a 4 qt. saucepan, heat 2 cans of chicken broth and 2 cups of water to boiling over high heat. Add 3 med. Carrots, sliced, 3 stalks of celery, sliced; heat to boiling. Reduce heat to low; cover and simmer 5 to 7 minutes, until vegetables are tender. Stir in 5 ounces of prewashed spinach, 1 ½ c. cooked rice, and 8 defrosted, sliced meatballs. Heat through and eat!

Meatball Mac and Cheese - Defrost 1 serving of macaroni and cheese and 3 meatballs per person. Combine in a casserole dish and cook in a 350 oven until heated through.

Lemon Basil Burgers – Beat 1 egg, 1/3 c. dried bread crumbs, ¼ c. chopped onions, ¼ c. lemon juice, 2 T. parmesan cheese, 1 t. dried basil in a medium size bowl with a fork. Add 2 lbs of ground beef. Mix well. Shape into 12 patties. Freeze between sheets of wax paper. Once frozen transfer to a zip closing bag.

Hamburgers – Add 2 t. garlic powder to 2 lbs ground beef. Shape into 12 burgers. Freeze between sheets of wax paper. Once frozen transfer to a zip closing bag.


Deep Dish Pizza – Mix 7 ½ c. biscuit mix, 1 ½ c. cornmeal, 1 ½ c. water and ¾ c. butter, melted. Divide dough into 3 pieces, and reserve 2 for pot pies. Preheat oven to 425. Grease 2 pie plates. Pat dough on bottom and sides of pie plates. Bake 10 minutes and remove from oven. Spread 1 cup of refried beans in each pie plate; next add half of one part of reserved taco meat in each plate. Top with ¾ c. of shredded cheddar cheese in each pie plate. Freeze. To eat, cook frozen pizza in a 375 oven until heated through. Top with taco toppings such as lettuce and tomatoes.

Pot Pies – Using one part of reserved dough, line bottoms and sides of cavities of a muffin tin. Bake in a 350 oven for 10 minutes. Fill with 1 part of reserved taco meat. Roll out remaining dough, cut into circles slightly bigger than cavities of muffin tin. Add to cavities and pinch closed. Bake for another 10 minutes. Remove from oven, cool, remove from muffin tins and freeze. Once frozen, transfer to a zip closing bag. To eat, cook frozen pot pies in a 350 oven for 30 minutes or until heated through.

Empanadas – Using reserved empanada dough, roll out to ½ inch thick. Using a biscuit cutter or a cup, cut out smallish circles. Using 1 part of reserved taco meat, place a teaspoon of meat in the middle of each one. Top with a pinch of cheese. Brush edge of one side with a little water. Fold edges together to seal. Bend to resemble a crescent moon and crimp edges with the side of a fork. Freeze on a cookie sheet. Once frozen, transfer to a freezer bag. To eat, bake with out thawing in a 400 degree oven for 5 – 10 minutes or until lightly browned. OR bake first and then freeze.

Pizza Part 1 – Remove dough from bread machine and set aside for cheeseburger turnovers. Add to bread machine: 1 c. flat beer heated to 110 degrees, 2 T butter, 2 T sugar, 1 t salt, 2 ½ c. flour, 2 ¼ t yeast and process on the dough cycle. When dough finishes and repeat until you have 3 batches of dough.

Cheeseburger Turnovers Part 2 – Using reserved dough, roll dough out thin. Cut into 8 inch squares. In a skillet, brown 2 lbs of ground beef with ½ c. chopped onion. Drain. Place a rounded spoonful of ground beef on one half of the dough squares, and top with a slice of American cheese. Fold dough over and seal. Freeze. To eat, defrost in fridge, and then cook in a 350 oven for 30 minutes or until turnovers are golden.

Porcupines – In a medium bowl combine 2 lbs ground beef, 1 c. cooked rice, 1 c. chopped onion, 2 t. salt, ½ t. pepper, 2 eggs, and 1 c. marinara sauce. Shape into 16 meatballs. Put ¼ c. oil in a frying pan. Add meatballs and fry until lightly browned. Freeze. Once frozen transfer to a zip closing bag. Also freeze 1 c. marinara sauce. To eat, defrost marinara sauce in fridge. Add to a casserole dish. Combine with 1 c. beef broth, and 1 c. water. Add meatballs on top of sauce. Bake in a 350 oven for 40 minutes or until hot all the way through.

Meatloaf – Mix together 4 lbs of ground beef, 2 egg, 1 c. chopped onion, 1 c. spaghetti sauce, 2 c. breadcrumbs, 2 t. Italian seasoning, and salt and pepper to taste. Shape into a loaves and place in loaf pans. Bake in a 350 oven for 1 hour. Remove from oven, Cool. Freeze. To eat, defrost in fridge, and heat in a 350 oven until heated through. Use half of the meatloaves for meat loaf sandwiches. Just defrost heat, slice and serve on hoagies.

Mexican Meatloaf – In a large bowl, mix 1 ½ lb. ground beef, 1 ½ lbs bulk sausage, 16 oz can Mexican style stewed tomatoes, 1 8 oz. can chopped green chilies, 2 eggs, 1 ½ t. dried minced onions, ½ t. cumin, ¼ t. salt until well combined. Divide in half and shape into loaves. Place each into a loaf pan. Top each with ¾ c. salsa. Bake at 350 degrees for 1.5 hours. If the sausage makes a lot of grease drain it once or twice while cooking. Let cool and freeze. Freeze 1 c. of cheddar cheese. To eat, defrost in fridge, and then cook in a 350 oven for 45 minutes or until heated through. Top with cheese for last 15 minutes of cooking.

Mexican Lasagna – Cook Lasagna noodles. Place ½ c. of reserved salsa chili in an ungreased 13 x 9 x 2 baking dish. Top with 4 lasagna noodles. Spread 1 c. chili and ½ c. refried beans over the noodles. Sprinkle with 1 c. of Colby jack cheese. Repeat layers 3 times ending with cheese. Freeze. To eat, defrost in fridge, and then cook in a 350 oven, covered for 40 min. Then uncover and cook 20 min. longer or until hot and bubbly. Let stand 15 minutes before cutting.

Pizza Part 2– Divide each batch of pizza dough into 2 pieces. Press each piece of dough into a pizza pan. Cook pizza crust in a 350 oven for 5-7 minutes. Top each pizza with 1 c. spaghetti sauce, 1 ½ c. mozzarella cheese. Add pizza toppings of your choice. Freeze. To eat, cook frozen pizza in a 400 oven until crust is golden and cheese is melted.