PREP & PREHEAT
Pull meat directly from fridge and heat a large, heavy-bottomed skillet over medium heat. It’s important to have a large skillet so there’s plenty of room for the beef to brown evenly. If your recipe calls for more than a couple pounds of Ground Beef, it’s OK to cook in batches.
CRUMBLE & BROWN
Use a wooden spoon or potato masher to break the Ground Beef into crumbles as you’re cooking. Stir lightly to ensure even cooking. Depending on your recipe, you may need to brown the meat only lightly, because it will continue to cook later on.
DRAIN … OR DON’T
Most recipes call for the Ground Beef to be drained after browning, but in some recipes the drippings are left in for added moisture (and flavor!). In extra-lean Ground Beef, there may not be much to drain at all.
SAVOR YOUR OPTIONS
Now’s the time to put that delicious Ground Beef to good use in your favorite recipe. Looking for inspiration? Check out Confetti Beef Tacos, Mediterranean Beef and Salad Pita, Wrangler’s Beef Chili and more.
