Mexican-Style Kasha and Beef

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Kasha adds a delicious toasty flavor when mixed with ground beef.

Recipe tags: beef base, moderate difficulty, main, beef, casserole

1 Tbsp	canola oil
1 lb	extra lean ground beef (may substitute with bison)
1	medium yellow onion, chopped (about ½ cup)
2 cups	water
2 tsp	Better Than Bouillon^® Roasted Beef Base
1 tsp	Better Than Bouillon^® Chili Base
1 can	(14-ounce) Mexican seasoned diced tomatoes, undrained
1 can	(14.5-ounce) Mexican seasoned corn, drained
1 cup	uncooked Kasha (buckwheat kernels)
1½ cups	shredded Mexican-style cheese
2 Tbsp	chopped fresh cilantro leaves

1

In a large skillet, heat oil over medium-high heat. Add ground beef and onion, cook and stir until beef crumbles are done, about 10 minutes.
2

Stir in water, Beef and Chili Bases, tomatoes, corn and kasha. Bring to a boil; reduce heat to low.
3

Season to taste with salt and pepper.
4

Cover and simmer until done, stirring occasionally, about 5-7 minutes.
5

Sprinkle cheese over kasha and beef. Cover until cheese is melted, about 2 minutes. Sprinkle with cilantro.

Grains, like pasta, continue to absorb moisture after cooking. Additional water and Beef Base may be added if desired.

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