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Easy Beef and Salsa Burritos
1 lb Lean ground beef
1 tb Chili powder
1/4 ts Ground cumin
1/4 ts Salt
1/4 ts Pepper
1 pk Frozen chopped spinach
1 c Salsa
3/4 c Cheese
8 Flour tortilla
In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink, stirring occasionally. Pour off drippings. Season beef with chili powder, cumin, salt and pepper.
Stir in spinach and salsa; heat through. Remove from heat; stir in cheese. To serve, spoon 1/2 cup beef mixture in center of each tortilla. Fold bottom edge up over filling; fold sides to center, overlapping edges.
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Barbecue Beef Stew
2 pounds stew meat
3 tablespoons vegetable oil
1 onion, sliced
1/2 cup chopped green bell pepper
1 large clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups beef stock
1 (16 ounce) can tomatoes
1 (4 ounce) can mushrooms
1/3 cup barbecue sauce
3 tablespoons cornstarch
1/4 cup cold water
Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Add to crockpot and cook on LOW for 8 to 10 hours.
Mix cornstarch and cold water and thicken before serving.
Serve over hot cooked rice.
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Brisket of Beef in Tomato Onion Gravy
1/4 cup all-purpose flour
1 (3- to 4-pound) beef brisket, trimmed
1 (1 1/2 ounce) package dry onion soup mix
1/2 teaspoon cracked black peppercorns
1 (10 ounce) can condensed tomato soup
1/4 cup beef stock or water
2 tablespoons packed brown sugar
2 tablespoons balsamic or red wine vinegar
Additional all-purpose flour (optional; see note below)
Rub flour into brisket on both sides and place in crockpot.
In a bowl, combine onion soup mix, peppercorns, tomato soup and beef stock. Pour mixture over brisket. Cover and cook on LOW for 12 hours or on HIGH for 6 hours, until beef is very tender.
Transfer brisket to deep platter and slice thinly. Stir brown sugar and vinegar into sauce. Pour over sliced meat or pass separately in a sauceboat.
NOTE: If you prefer a thicker gravy, keep cooked brisket warm and pour sauce into a saucepan. Place 2 tablespoons all-purpose flour in a small bowl. Add 1/4 cup hot cooking liquid, 2 tablespoons at a time, stirring to thoroughly blend after each addition.
Stir mixture into remaining sauce and cook, stirring, over medium heat until thickened. Pour over brisket and serve.
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Beer Grilled Flank Steak
2 cans consommé
2 cans consommé2/3 cup soy sauce
1/2 cup green onion -- chopped
6 tablespoon lime juice
4 tablespoon brown sugar
1 clove garlic -- crushed
2 large flank steaks
2 cups beer
Combine first 6 ingredients and pour over steaks in a dish. Pour beer over all and let marinade 24 hours. Grill over medium heat coals until done to your liking. To serve, slice thinly across the grain.
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Skillet Pineapple Beef
1 pound boneless, tender beef steak, thinly sliced
2 tablespoons plus 1 teaspoon cornstarch, divided
2 tablespoons plus 1/4 cup soy sauce, divided
1 can (20 oz.) pineapple chunks
2 tablespoons oil
1 clove garlic, minced
1 cup sliced red bell pepper
4 green onions and tops, cut into 1-inch lengths
Hot cooked rice
Coat meat with mixture of 2 Tbsp. each cornstarch and soy sauce.
Reserving 1/2 cup juice, drain pineapple. Combine reserved juice
and remaining 1/4 cup soy sauce; stir in remaining 1 teaspoon
cornstarch.
Heat oil in large skillet over medium-high heat. Add meat and
garlic; cook and stir 1 minute. Add bell pepper and green onions;
cook and stir 3 minutes. Add soy sauce mixture and pineapple.
Cook, stirring constantly, until sauce boils and thickens slightly.
Serve over rice. Makes 4 servings
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Tropic Sun Beef Spareribs
3 1/2 to 4 pounds beef spareribs or country-style ribs
3 large cloves garlic, pressed
Salt
Pepper
1 large onion, sliced
1 (20 ounce) can crushed pineapple, undrained
1 (12 ounce) bottle chili sauce
1/2 cup brown sugar, packed
1 teaspoon ground ginger
1/2 teaspoon dry mustard
Rub ribs with garlic. Sprinkle with salt and pepper. Arrange onion in large baking pan. Place ribs on top. Add 1/4 cup water to pan. Cover with foil. Bake at 350 degrees F for 30 minutes.
Combine remaining ingredients. Spoon over ribs. Bake, uncovered, 1 hour longer.
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Mexi Beef Bites
1 lb. ground beef
1 c. (4 oz.) shredded cheddar cheese
1 c. (4 oz.) shredded Monterey Jack cheese
1 can (4 oz.) chopped green chilies, drained
1/2 c. bottled green taco or enchilada sauce
2 large eggs, beaten
tortilla chips (optional)
Cook and stir beef in large skillet over med. high heat until beef loses
pink color. Pour off drippings. Stir in cheeses, chilies, taco sauce
and eggs. Transfer mixture to 8x8" baking pan.
Bake at 350 F. 35 ot 40 mins. or until knife inserted in center comes out clean and top is golden brown. Cool in pan 15 mins. Cut into 36 squares. Serve with
tortilla chips.
Makes 36 appetizers.
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Cheddar and Beef Stuffed Sandwich
1 medium green bell pepper, chopped
1 medium onion, chopped
1 Tbs. vegetable oil
2 garlic cloves, pressed
1 tsp. dried oregano leaves, divided
2 pkgs. refrigerated pizza crust
8 oz. thinly sliced deli roast beef
8 oz. thinly sliced cheddar cheese
1 egg white, lightly beaten
Heat oven to 400. Using a food chopper, chop green pepper and onion. Heat oil in stir-fry skillet, over medium heat until hot. Add garlic into oil.
Add green pepper, onion and 1/2 tsp. oregano.
Cook and stir 3-4 minutes or until vegetables are crisp-tender.
Remove skillet from heat.
Unroll 1 pizza crust onto lightly floured surface. Using a lightly floured dough and pizza roller, roll out crust to 12x9" rectangle; cover with half of the beef, cheese and vegetable mixture to within 1/2" of edges of dough.
Starting at longest side of rectangle, roll up dough, jelly-roll fashion; press seam together to seal. Repeat with remaining crust and filling ingredients. Place rolls, seam sides down, on a large round stone.
Join ends of rolls together to form 1 large ring; press ends together to seal. Brush egg white onto dough using a pastry brush.
Sprinkle with remaining oregano. Bake 20-25 minutes or until golden brown. Let stand 10 minutes. Cut and serve.
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Grilled Beef Tenderloin with Ground Chiles
1 Whole beef tenderloin, Cleaned (5 to 6 pounds)
2 1/4 c Cumin, ground
3/4 c Ancho powder
Salt and freshly ground
Pepper
Prepare a wood or charcoal grill. Season tenderloin with salt and
pepper. In a small bowl combine the Ancho powder and ground cumin.
Rub this mixture all over the tenderloin. Over high heat, sear the
tenderloin for 10 minutes, turning on all sides.
Turn down temperature on grill and continue cooking, covered and slightly
vented for an additional 30 minutes for medium rare.
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Beef & Tortilla Casserole
1 can cream of mushroom soup
1 can Ro-tel tomatoes & green chiles
1-1/2 lbs ground beef
cheddar cheese
mozzarella cheese
1 pkg corn tortillas, cut into lots of pieces
Cook hamburger meat; drain and season to your taste. Mix soups & Ro-tel tomatoes together. Place in deep casserole tortillas, meat, cheeses (mixed together), and soup mix. Stir all together and add lots of cheese on top.
Bake in preheated 350 oven for 25 minutes or until heated through.
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Beef and Rice Medley
1 pound ground beef
1/2 cup diced onion
2 1/2 cups water
1 cup uncooked rice
1 cube or packet beef bouillon
1/2 teaspoon ground black pepper
1 (14.5 ounce) can diced tomatoes
1 cup diced green bell pepper
1 (8 ounce) package mozzarella cheese
Place ground beef and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir in water and rice. Season with beef bouillon and black pepper.
Simmer 25 to 30 minutes, or until water is absorbed. Stir in diced tomatoes and green peppers. Simmer another 10 minutes, until green pepper is tender. Sprinkle top with cheese.
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Hungarian goulash
1/4 c. oil
2 lb. stewing meat
1 c. sliced onion
1 small clove garlic, chopped
3/4 c. ketchup
2 Tbs. Worcestershire sauce
1 Tbs. brown sugar
2 tsp. salt
2 tsp. dry mustard
Dash tabasco sauce
2 tsp. paprika
1 1/2 c. water
2 Tbs. flour
1/4 c. water
Brown beef, onion and garlic in oil.
Add ketchup, worcestershire sauce, brown sugar, salt, mustard, tabasco sauce, paprika and the 1 1/2 c. water.
Cover and simmer 2 to 2 1/2 hours or until meat is tender.
Combine flour with the 1/4 c. water and thicken goulash.
Serve over egg noodles.
2 lb. stewing meat
1 c. sliced onion
1 small clove garlic, chopped
3/4 c. ketchup
2 Tbs. Worcestershire sauce
1 Tbs. brown sugar
2 tsp. salt
2 tsp. dry mustard
Dash tabasco sauce
2 tsp. paprika
1 1/2 c. water
2 Tbs. flour
1/4 c. water
Brown beef, onion and garlic in oil.
Add ketchup, worcestershire sauce, brown sugar, salt, mustard, tabasco sauce, paprika and the 1 1/2 c. water.
Cover and simmer 2 to 2 1/2 hours or until meat is tender.
Combine flour with the 1/4 c. water and thicken goulash.
Serve over egg noodles.
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Beefy Hash Brown Pizza
5 c. frozen shredded hash brown potatoes, thawed
1 (10 3/4 oz.) can Cheddar cheese soup (undiluted)
1 egg, lightly beaten
1/2 tsp. salt
1/4 tsp. pepper
2 lb. ground beef
1 medium onion, chopped
1 (4 oz.) can mushroom stems and pieces, drained
1 can pizza sauce
4 c. (16 oz.) shredded pizza cheese, divided
In a bowl, combine the potatoes, soup, egg, salt and pepper. Spread mixture into a greased 15 x 10-inch baking pan. Bake at 400° for 20 to 25 minutes or until lightly browned.
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Oriental Beef Skillet Dinner
2 packages Ramen noodles, broken up slightly
2 cups hot water
1 pound ground beef or cut up chicken breast or tofu
1 bunch scallions, chopped
16 ounces oriental vegetables, fresh or frozen
1 tablespoon soy sauce
1 teaspoon dark sesame oil, optional (not in original recipe, but does make everything taste good.
Cover Ramen with water and one packet seasoning.
Cook meat or tofu and onion with the other packet of seasoning.
Add vegetables, then noodles and cook until soft.
Add sesame oil if desired.
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Taco Beef Soup
1lb ground beef
1 can diced tomato
1 can bush’s black beans
1 can corn
1 package taco bell seasoning
Sour Cream
Cheddar Cheese
Tostitos Chips
Brown and drain meat. Mix all ingredients together. Cook in slow cooker for 3 hours. Serve with Cheese, sour cream and chips on top.
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Cheesy Roast Beef Wraps
1/4 cup mustard
6 flour tortilla's
3/4 lb. thinly sliced cooked roast beef
1 cup lightly packed spinach leaves
1 medium bell pepper, cut into strips
Cheesy Dipping Sauce
1 (8 oz.) jar process cheese spread
2 tablespoons milk
4 medium green onions, sliced 1/2 cup
Heat cheese spread and milk in l 1/2 qt. saucepan over medium heat,
stirring constantly until smooth. Stir in onions; serve warm.
Spread 2 teaspoons mustard over each tortilla. Top with roast beef, spinach and bell pepper. Roll up tortillas.
Serve with Sauce
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