Prep 20 mins
Cook 3 hrs
Ready, Set, Cook! Reynolds Wrap Contest Entry. This recipe is a great family dinner recipe because not only is it delicious, but it is made with things that are typically already in your pantry. As a bonus, it has a generous serving of vegetables to keep those kid's tummies healthy. The time might seem overwhelming, but it is not a very active recipe - it's easy to make!
- 453.59 g ground beef (no less than 15% fat)
- 158.51 ml black beans, slightly mashed
- 1 small zucchini, grated
- 118.29 ml cooked quinoa or 118.29 ml cooked rice
- 2 large eggs
- 4.92 ml salt
- 4.92 ml freeze dried basil
- 2.46 ml garlic powder
- 2.46 ml black pepper
- Reynolds Wrap Foil
- 709.77 ml cherry tomatoes, cut in half
- 59.14 ml canola oil
- 3 garlic cloves, sliced
- 2.46 ml rosemary
- 1. Heat oil and garlic in a large saucepan over low heat for 15 minutes, or until garlic cloves start to turn brown, stirring occasionally. Remove garlic and turn heat up to medium high. Add tomatoes and rosemary and bring to a boil. Let tomatoes boil gently for 10-15 minutes, or until half of the liquid has evaporated. Cover, turn heat down to low, and let tomatoes simmer for 2-3 hours, stirring occasionally.
- 2. Preheat oven to 350°F Mix ingredients for patties in a large bowl, then shape into 6-8 patties, about 1 inch tall.
- 3. Grease Reynolds Wrap® Foil and wrap patties tightly in the foil, with the seam on the top of the patties. Bake in preheated oven for 1-1 ½ hours, or until internal temperature reaches 160°F Unwrap and smother with tomatoes. Enjoy!
These were very tasty! I didn't follow the recipe exactly: a flaw of mine. But I was really pleased with the result. For example, I didn't have cherry tomatoes for the smother, but instead used some romas rough diced. I also only cooked the smother for about an hour and a half, and the beef patties were done after an hour.
The patties were tasty and I liked having the beans mixed in; I didn't know how I would like that. But they were very yummy! These would make good camping food, too!
For those who season freely: make sure you don't add salt or pepper to the smother till it is mostly cooked down. I made the mistake of seasoning early on and the smother ended up being a tad salty (it still tasted good on the beef, though).