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    Recipes — frozen beef lean mince

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    Pulled Beef Brisket Taco

    Pulled Beef Brisket Taco - the easiest homemade beef brisket taco with mango. These tacos come together in 20 minutes, so delicious.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4


        •    1 1/2 tbsps oil
    2 cloves garlic, minced
    1 packet 18 corn tortillas
    1 ripe mango, cut into small cubes
    1 lime, cut into wedges
    1 bunch cilantro leaves
    1 package Farm Rich Smokehouse Pulled Beef Brisket, thawed (16 oz)


    1. Thaw the beef brisket at room temperature. Heat up a skillet with the oil, saute the garlic until aromatic before adding the beef brisket. Warm up and cook the beef brisket for a few minutes.
    2. Topped with some mango cubes, cilantro leaves and serve with lime wedges.

    This great family recipe is thanks to RASAMALAYSIA Recipes at https://rasamalaysia.com/pulled-beef-brisket-taco/

    Grilled Stuffed Pizza Burgers

    Two all-time favorite foods together in one terrific sandwich!

    Prep Time

        •    Prep time: 35 minutes

        •    Cook time: 35 minutes
        •    Yield: Serves 6


        •    2 lb lean (at least 80%) ground beef
        •    1/2 tsp salt

        •    1/4 cup chopped pepperoni (about 1 oz)
        •    2 tbsps sliced ripe olives
        •    1/2 cup pizza sauce
        •    6 slices (3/4 oz each) mozzarella cheese, cut in half diagonally
        •    6 burger buns, split, toasted
        •    6 leaves lettuce


    1. Heat gas or charcoal grill. In large bowl, mix ground beef and salt. Shape mixture into 12 thin patties, each about 4 inches in diameter.
    2. In small bowl, mix pepperoni, olives and 1/3 cup of the pizza sauce. Spoon rounded tablespoon pepperoni mixture onto center of 6 patties; spread slightly. Top with remaining patties; press edges together firmly to seal.
    3. Place patties on grill; cover grill. Cook with medium heat 8 to 12 minutes, turning once, until thermometer inserted in center of patties reads 160°F (avoid inserting in filling). During last 1 to 2 minutes of cooking time, top each patty with cheese and rounded teaspoon of remaining pizza sauce, and place buns, cut side down, on grill; cook until cheese is melted and buns are lightly toasted.
    4. To serve, place lettuce and patties in bottom halves of buns. Cover with top halves of buns.

    This great family recipe is thanks to Betty-Crocker Recipes at https://www.bettycrocker.com/recipes/grilled-stuffed-pizza-burgers/3ee05242-0680-4b20-a65e-b6d6047a492c

    Ground Beef Tacos

    This Beef Taco Recipe with the juiciest ground beef taco meat. Beef tacos are perfect for easy entertaining or busy weeknights and they always get rave reviews!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves about 20 small tacos


    For the Beef Mixture:

        •    2 lbs ground beef chuck
        •    10% to 20% fat
    20 oz Rotel Tomatoes with Green Chilis (Two 10 oz cans with their juice)
    1 tsp chili powder plus more for serving
    1 tsp kosher salt or to taste

    To Serve Beef Tacos:

        •    20 yellow corn tortillas (small)
    1/2 iceberg lettuce shredded
    2/3 cup sour cream for topping
    2 limes cut into wedges
    1/4 bunch Cilantro sprigs to serve


    1. Heat a large non-stick skillet over med-high heat. Add 2 lbs ground beef and cook, stirring occasionally until cooked through (5 minutes). Use a spoon to skim off and discard most of the excess fat, leaving about 2-3 Tbsp in the pan.
    2. Add 2 cans of tomatoes, 1 tsp chili powder and 1 tsp salt. Continue to cook until beef is fully cooked and sauce slightly reduced and most of the tomato liquid has evaporated (7 to 10 minutes).
    3. Before serving, on a dry large non-stick pan over medium/high heat, toast both sides of tortillas just until hot and barely starting to turn golden (15-30 seconds per side). Remove to a plate and cover loosely with foil to keep warm.
    4. To serve, place a heaping spoonful of beef over each tortilla, top with lettuce, mango salsa, sprigs of cilantro, sour cream and a sprinkle of chili powder if desired. Squeeze fresh lime juice just before eating.

    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/beef-tacos/

    Grilled Cheddar Burgers and Veggies Packs

    What could be easier than beef and veggies that grill to perfection in their own little pouches?

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    1 pound lean ground beef
        •    1
    cup shredded Cheddar cheese (4 ounces)
        •    1 tbsp Worcestershire sauce
        •    2 medium green onions, chopped (2 tbsps)
        •    1 tsp 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 tsp peppered seasoned salt


    1. 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.
    2. Mix beef, cheese, Worcestershire sauce, 2 chopped onions and 1 teaspoon seasoned salt. Shape mixture into 4 patties, about 1 inch thick.
    3. 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.
    4. 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.

    This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/grilled-cheddar-burgers-and-veggies-packs/0fa15381-dc5d-498e-a4e9-202be4e245c9

    Beef, Mushroom and Eggplant Pasta Bake

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4


        •    400g beef mince
        •    1 tbsp olive oil
        •    1 red onion, finely chopped
        •    1 medium eggplant, trimmed, diced
        •    150g mushrooms, thinly sliced
        •    2 clove garlic, crushed
        •    1 medium zucchini, grated
        •    2 tbsps no added salt tomato paste
        •    1 can diced tomatoes
        •    250g wholemeal penne
        •    40g (½ cup) fresh breadcrumbs
        •    65g (½ cup) grated cheddar cheese
        •    Steamed baby carrots and snow peas, to serve


    1. Preheat oven to 180°C or 160°C fan forced. Heat oil in a large saucepan pan over a medium-high heat. Cook onion, stirring occasionally for 3-4 minutes or until softened. Add eggplant and mushrooms, cook for 3-4 minutes further or until golden. Add garlic and zucchini, cook for 2 minutes more.

    2. Add mince, cook breaking mince up with a wooden spoon for 5 minutes or until browned. Add tomato paste, cook for 1 minute. Add tomatoes and ¼ cup (60ml) water, bring to a simmer for 10 minutes or until thick.

    3. Meanwhile, cook pasta in a large saucepan of boiling water, according to packet instructions, or until al dente. Drain. Return to pan.

    4. Add the mince mixture to pasta, stir until well combined. Transfer mixture to a 2 litre (8 cup) capacity oven proof baking dish sprayed with olive oil. Combine breadcrumbs and cheese in a small bowl. Sprinkle evenly over pasta bake. Bake for 20 minutes or until golden. Set aside to cool for 2 minutes before serving.


    1. This pasta bake is suitable to freeze. Divide between small individual serve containers, cover with an airtight lid and freeze.

    2. Lamb mince would also work well in this recipe.

    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/beef-mushroom-and-eggplant-pasta-bake-with-cheesy-breadcrumb-topping/#