Pick up know-how for tackling diseases, pests and weeds.
Farm bill, farm marketing, agribusiness webinars, & farm policy.
Find tactics for healthy livestock and sound forages.
Scheduling and methods of irrigation.
Explore our Extension locations around the state.
Commercial row crop production in Arkansas.
Agriculture weed management resources.
Use virtual and real tools to improve critical calculations for farms and ranches.
Learn to ID forages and more.
Explore our research locations around the state.
Get the latest research results from our county agents.
Our programs include aquaculture, diagnostics, and energy conservation.
Keep our food, fiber and fuel supplies safe from disaster.
Private, Commercial & Non-commercial training and education.
Specialty crops including turfgrass, vegetables, fruits, and ornamentals.
Find educational resources and get youth engaged in agriculture.
Gaining garden smarts and sharing skills.
Timely tips for the Arkansas home gardener.
Creating beauty in and around the home.
Maintenance calendar, and best practices.
Coaxing the best produce from asparagus to zucchini.
What’s wrong with my plants? The clinic can help.
Featured trees, vines, shrubs and flowers.
Ask our experts plant, animal, or insect questions.
Enjoying the sweet fruits of your labor.
Herbs, native plants, & reference desk QA.
Growing together from youth to maturity.
Crapemyrtles, hydrangeas, hort glossary, and weed ID databases.
Get beekeeping, honey production, and class information.
Grow a pollinator-friendly garden.
Schedule these timely events on your gardening calendar.
Equipping individuals to lead organizations, communities, and regions.
Home to the Center for Rural Resilience and Workforce Development.
Guiding entrepreneurs from concept to profit.
Position your business to compete for government contracts.
Find trends, opportunities and impacts.
Providing unbiased information to enable educated votes on critical issues.
Increase your knowledge of public issues & get involved.
Research-based connection to government and policy issues.
Support Arkansas local food initiatives.
Read about our efforts.
Preparing for and recovering from disasters.
Licensing for forestry and wildlife professionals.
Preserving water quality and quantity.
Cleaner air for healthier living.
Firewood & bioenergy resources.
Managing a complex forest ecosystem.
Read about nature across Arkansas and the U.S.
Learn to manage wildlife on your land.
Soil quality and its use here in Arkansas.
Learn to ID unwanted plant and animal visitors.
Timely updates from our specialists.
Eating right and staying healthy.
Ensuring safe meals.
Take charge of your well-being.
Cooking with Arkansas foods.
Making the most of your money.
Making sound choices for families and ourselves.
Nurturing our future.
Get tips for food, fitness, finance, and more!
Understanding aging and its effects.
Giving back to the community.
Managing safely when disaster strikes.
Listen to our latest episode!
TEXARKANA, Ark. –
It is estimated that 40 to 45 percent of beef that is consumed is ground beef, and
when beef is prepared for meals eaten at home, ground beef is used 60 percent of the
time. There may be many reasons, but I tend to think it is because it is economical
as a protein source and it is so versatile.
Beef is nutrient-dense, adding valuable nutrients to our diets. Here is how beef’s
nutrients keep your body going:
Protein – nutritionally complete protein containing all eight essential amino acids in ideal
proportions to maintain tissues and for energy.
Phosphorus – for strong bone maintenance.
Iron – heme, the most usable form of iron, comprises 60 percent of the iron in beef.
Riboflavin and Thiamin – vitamins which act as part of co-enzymes to release energy from food.
Niacin – for healthy nerves.
Vitamin B6 - a co-enzyme for protein utilization
Vitamin B12 – found only in animal foods. It prevents anemia.
Fats – for energy and to satisfy appetite.
Zinc – trace mineral as part of enzymes. It helps wounds to heal and enhances sense of
To get these great nutrients, know the right ground beef to purchase. It should have
a bright, cherry-red color indicating freshness. However, fresh ground beef goes through
several color changes during its shelf life.
A darker, purplish-red color is typical of vacuum-packaged ground beef or the interior
of packaged ground beef which has not been exposed to oxygen. Once exposed to oxygen,
ground beef will turn from darker red to bright red. With extended exposure to oxygen,
beef’s cherry-red color will take on a brown color. It’s important to remember that
these color changes are normal, and the ground beef remains perfectly wholesome and
safe to eat if purchased by the “sell-by” date on the package label.
Ground beef can be kept frozen for 4-6 months when stored at 0-degrees F. Make patties
up ahead of time by separating each patty with 2 pieces of waxed paper; place all
patties in a plastic freezer bag, or wrap in freezer paper, seal, date and freeze.
When ready to use, remove only as many patties as you need and cook without waiting
for meat to thaw.
Because ground beef is broken up into tiny particles, it loses quality much faster
than steaks and roasts. Handle hamburger as little as possible. Mashing ground beef
before or during cooking helps cause dry, hard patties. Cooking patties in the oven
will dry them out.
If you need to defrost ground beef, place it in a bowl or pan in the refrigerator.
Allow approximately 24 hours to defrost 5 pounds. If you chose to defrost in the microwave,
Never eat ground beef raw. Grinding meat mixes microorganisms found on the surface
throughout the meat, so thorough cooking is a must! The USDA recommends cooking it
to at least 160 degrees F as tested by a meat thermometer.
If you would like to receive the free handout, “What to Look for When Buying Ground Beef,” contact us at 870-779-3609.
Make a quick meal of Enchilada Lasagna from items you likely have at home already.
Add a tossed green salad and dinner is served.
1-pound ground beef
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
12 (6 or 8-inch) corn tortillas
1/2 cup chopped green onions (reserve some for garnish)
2 cups shredded Colby & Monterey jack cheese
1 (15 ounce) can mild enchilada sauce
3/4 cup thinly sliced lettuce
1 diced tomato
1/4 cup sour cream
Preheat oven to 375 degrees F. Heat a large nonstick saucepan over medium-high heat
until hot. Add ground beef and brown 5 to 7 minutes. Pour off drippings. Season beef
with pepper, salt, and garlic powder.
Cut tortillas in half. In a greased 8x8-inch square pan, arrange 4 tortillas with
the cut sides to edge of pan. Place one whole tortilla in center of pan. Repeat this
step to add a second layer. Layer one-half of the ground beef on top. Add half the
cheese, half of the chopped onion, and half of the enchilada sauce. Repeat for second
layer ending with cheese. Bake for 15 minutes. Let cool 10 minutes. Sprinkle lettuce
and tomato on top. Garnish with dollop of sour cream and reserved green onions. Cut
into squares and serve. Makes 4 to 6 servings.
By Carla Due County Extension Agent - FCSThe Cooperative Extension ServiceU of A System Division of Agriculture
Media Contact: Carla Due County Extension Agent - FCSU of A Division of AgricultureCooperative Extension Service400 Laurel Street, Suite 215 Texarkana AR 71854 (870) 779-3609 firstname.lastname@example.org
The Arkansas Cooperative Extension Service is an equal opportunity/equal access/affirmative
action institution. If you require a reasonable accommodation to participate or need
materials in another format, please contact your County Extension office (or other
appropriate office) as soon as possible. Dial 711 for Arkansas Relay. The Arkansas Cooperative Extension Service offers its programs to all eligible persons
regardless of race, color, sex, gender identity, sexual orientation, national origin,
religion, age, disability, marital or veteran status, genetic information, or any
other legally protected status, and is an Affirmative Action/Equal Opportunity Employer.