Quick answer: One 5-pack of 1-lb 80/20 ground beef becomes tacos, meatballs, smash burgers, chili, and stuffed peppers—batch brown, portion, and dinner’s on autopilot all week. ButcherSelect
Key takeaways
- Batch once; season later with “flavor switches.”
- 80/20 gives you juicier burgers & tender meatballs. ButcherSelect
- Freeze flat in quart bags; defrost overnight.
Method (HowTo)
- Brown 5 lb ground beef with 2 tsp salt; drain (reserve 2–3 Tbsp fat).
- Portion into five 1-lb containers; chill fast.
- Nightly “switches”:
- Tacos: bloom chili/cumin in reserved fat, add beef + splash stock.
- Meatballs: mix 1 lb beef, egg, crumbs, parmesan; bake 12–14 min @ 425°F.
- Smash burgers: use pre-formed patties or form 2.5–3 oz balls; smash on hot griddle. ButcherSelect
- Chili: sauté onion/garlic, add beef, tomatoes, beans, spice.
- Stuffed peppers: mix beef + rice + sauce; bake 25–30 min.