Fried ground beef (7% fat) Calories

Usually, no. A preheated nonstick or well-seasoned pan is generally enough, since the beef releases some fat as it cooks. Add just a little oil only if it sticks, rather than pouring in enough to make it greasy.

Ground beef releases moisture when the pan is not hot enough or too much meat is added at once. Let the pan heat first and cook a large amount in batches so the liquid can evaporate and the beef can brown.

Use it in tacos, pasta sauce, chili, stuffed vegetables, or a shepherd’s pie. Because the beef is already cooked, stir it into the dish near the end and heat it through instead of simmering it for a long time.

Season the beef while it cooks, once it has started to brown, so the spices coat the meat without burning in the hot pan. Add salt to taste; if using it in a prepared sauce, season that dish too.

Check that the beef has no raw-looking pink areas, but color alone is not a reliable safety test. For ground beef, use a food thermometer and cook it to 160°F (71°C) at the thickest point.

Store cooked ground beef in a covered container in the refrigerator and use it within 3–4 days. Refrigerate it promptly after cooking rather than leaving it at room temperature for an extended period.

Yes. Cool the cooked beef, divide it into meal-sized portions, and seal it in freezer-safe packaging. Label the portions with the date so you can use the oldest ones first and avoid repeatedly thawing and refreezing them.

Thawing it in the refrigerator first gives the most even result, especially for a large portion. You can also reheat it from frozen in a covered pan over low heat, breaking it apart and stirring as it warms.

Reheat it gently and stop as soon as it is hot throughout. Add a small splash of water, broth, or sauce and cover the pan; high heat and prolonged reheating can make already-cooked ground beef dry and tough.