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Hamburger Crunch

13 Sep

Ingredients:

2 lbs. ground beef

1 T. onion, minced

2 10-3/4 oz. cans tomato soup

1 t. chili powder

4 c. corn chips

8-oz. pkg. shredded Cheddar cheese

Directions:
Brown ground beef and onion together in a large skillet over medium heat; drain. 
Stir in soup and chili powder. 
Spread in an ungreased 13″x9″ baking pan; top with corn chips. 
Bake, uncovered, at 350 degrees for 20 to 25 minutes. 
Remove from oven; sprinkle with cheese. 
Bake for an additional 5 minutes, until cheese melts. 
Serves 6 to 8.

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Taco Pie

7 Aug

Ingredients:

1 sheet puff pastry
1 package Taco Bell seasoning mix
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional

Directions:

place puff pastry on the bottom of a greased pie tin.

In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and taco seasoning. Cook until bubbly. Pour into crust. Bake at 350 for 25 minutes, or until crust is golden brown. Let cool for 5 minutes.

Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

Slow Cooker Cheese Steaks

4 Sep

Ingredients

  • 2 pounds beef tri tip steak
  • 1 cup beef stock
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons olive oil
  • 1 large onion, sliced
  • 1 large green pepper, sliced
  • 8 ounces sliced fresh mushrooms
  • 12 slices white American cheese
  • 6 French or Italian sandwich rolls, split


Directions

Place beef in the slow cooker crock.
Pour beef stock, vinegar, and Worcestershire over beef.
Cook on Low until beef is cooked to medium, 3-4 hours.
Remove cooked beef from broth and set aside. Reserve broth.
Preheat an oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium-high heat.
Cook mushrooms in oil until they begin to soften; add onion and green pepper.
Cook and stir until vegetables are soft, about 5 minutes.
Slice beef thinly.
Divide beef and vegetables evenly among the rolls.
Top each sandwich with 2 slices cheese; wrap in foil.
Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes.
Serve hot sandwiches with reserved beef broth, if desired.

http://allrecipes.com/recipe/slow-cooker-cheese-steaks/detail.aspx

Brisket Quesadillas with Mango Barbecue Sauce

16 Aug
Tacos or quesadillas loaded with sliced brisket, brie, monterrey Jack, and topped with a mango barbecue sauce.

Ingredients

Brisket

3 lb brisket
Salt
Ground black pepper
1 Tbsp chili powder
3 cloves garlic, minced
16 oz Dublin Dr. Pepper (made with real sugar)
Mango Barbecue Sauce

1 1/2 Tbsp olive oil
1 medium yellow onion, chopped (about 3/4 – 1 cup)
1 clove garlic, minced
1/2 cup ketchup
2 Tbsp lemon juice
1 1/2 Tbsp Worcestershire sauce
1 1/2 tsp Creole (spicy brown) mustard
Salt
Pepper
1/4 cup mango chutney (1/4 cup homemade or purchased)
Quesadillas

8 8-in flour tortillas
8 oz brie, thinly sliced
1 cup monterrey jack, 
shredded
olive oil or cooking spray, 
to brush tortillas
cilantro, 
for garnish (optional)
Instructions
To make the brisket: 

Rub the meat with salt, pepper, chili powder, and garlic.
Place brisket in the crockpot and pour the Dr. Pepper over the top.
Cook on low for 8 hours.
Remove from the crockpot and let rest for 15 minutes.
Slice against the grain (1/8-1/4 inch thick).
To make the barbecue sauce: 
Heat olive oil in a 2-qt sauce pan.
Saute onions for 5 minutes.
Add garlic and cook until fragrant.
Stir in the remaining ingredients and simmer for 5 minutes.
Transfer to a blender or food processor and run until smooth.
To assemble the quesadillas:

Heat a griddle or large pan over medium-high.
Lay out the tortillas. 
Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
Top with a spoonful or two of barbecue sauce and fold the other half over.
Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking).
Cook until the bottom is crisp and flip over.
Remove from heat and cut into 2-3 wedges. 
Serve with extra barbecue sauce.
Yields: 8 servings

Macaroni and Beef Casserole

17 Sep

1/2 pound large elbow macaroni
1 tsp. salt
1 pound ground beef
1 tbsp. oil
1/4 pound cheddar cheese
1 4-ounce can of mushrooms, drained
6-8 pineapple slices
1 8-ounce can mushrooms, drained
1 8-ounce can water chestnuts, sliced
1 pkg. (your choice) sauce mix


Cook macaroni n boiling, salted water. Cook for 10 minutes, or until tender. Drain. Brown beef in oil. In a 2 quart casserole combine macaroni, beef mushrooms and cubed cheese. Prepare sauce mix as directed on package and add to casserole. Bake 350 degrees for 45 minutes.

Noodle Bake

17 Sep

1 pound hamburger
1 clove garlic
3 8-oz. cans tomato sauce
1 cup sour cream
1 cup egg noodles
1 tsp. salt
1/4 tsp. pepper
1 small pkg. cream cheese
1/4 cup green onions
1 cup cheddar cheese


Brown hamburger, add salt, garlic and pepper and tomato sauce. Simmer 20 minutes. Cook noodles as directed on package. Blend, cream cheese, sour cream and onions. In oblong casserole dish, put layer of noodles, cheese sauce, then meat sauce. Repeat, top with cheddar cheese. Bake at 350 degrees for 30 minutes.






Crockpot Italian Beef Recipe

6 Sep

Ingredients:

3 1/2 to 4 pounds beef roast, sirloin tip or rump roast
12 ounces (jar) Italian Giardiniera, drained, less if you want it less spicy
12 ounces (jar) pepperoncini peppers
1 envelope Italian salad dressing (zesty Italian)
10 ounce can condensed beef broth

Preparation:

Place beef roast in a 3 1/2 to 5-quart slow cooker. Combine Giardiniera, pepperoncini peppers, dry salad dressing mix, and condensed beef broth.
Add all mixture to crockpot. Cover and cook on LOW for 12 to 14 hours, until meat is very tender. Use a fork to shred for sandwiches and serve with crusty Italian rolls or crusty bread. Serves 10 to 15.


Beef Fajita Bowls

24 Aug

1 cup uncooked regular long grain rice 
1 lb boneless beef sirloin steak 
2 tbs vegetable oil 
1 flour tortilla for for burritos, cut int 4 x 1/2″ strips 
1 bag frozen stir fry bell peppers and onions 
1/2 cup frozen whole kernel corn 
1 cup thick n chunky salsa 
2 tbs lime juice 
2 tbs chili sauce 
1/2 tsp ground cumin 
2 tbs chopped fresh cilantro 

Cook rice as directed on package. Meanwhile, cut beef with grain into 2″ strips, cut strips across grain into 1/8″ slices. Heat 12″ nonstick skillet over medium high heat. Add oil, rotate skillet to coat bottom. Cook tortilla strips in oil 1-2 minutes on each side, adding additional oil if necessary, until golden brown and crisp. Drain on paper towel. Add beef to skillet, cook and stir over medium high heat 4-5 minutes until beef is no longer pink. Remove from skillet. Add bell pepper mixture and corn to skillet, cook and stir for 1 minute. Cover and cook 2-3 minutes, stirring twice, until crisp tender. Stir in beef, salsa, lime juice, chili sauce and cumin. Cook 2-3 minutes, stirring occasionally, until hot. Stir in cilantro. Divide rice among bowls. Top with beef mixture and tortilla strips. Serves 4.

Sweet And Sour Burgers

22 Aug

1 can (8 oz) shredded sauerkraut, drained 
1/2 cup whole berry cranberry sauce 
1/4 cup chili sauce 
1/4 cup water 
3 tbs brown sugar 
1 egg, slightly beaten 
1 envelope (1.35 oz) dried onion soup mix 
1/4 cup water 
1 1/2 pounds ground beef 
6 onion rolls, lightly toasted 

Combine first 5 ingredients in a saucepan, bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally. Combine egg, soup mix and water in a small bowl, let stand 5 minutes. Add ground beef, mixing well, shape into 6 patties. Grill patties over medium coals for 5 minutes on each side or to desired degree of doneness. Place hamburger patties on toasted onion rolls, serve with sauce. Serves 6.

Beef and Chicken Kabobs

19 Aug

1 pound beef sirloin steak
1 14 1/4-oz. can pineapple slices
1/2 cup catsup
3 tablespoons vinegar
2 tsp. instant beef bouillon granules
1/4 cup finely chopped onion
1 tsp. celery seed
1/2 tsp. ground cinnamon
1 bay leaf
12 small whole chicken wings


Cut beef in 1 inch pieces. Drain pineapple; reserve syrup. Cover and refrigerate pineapple. Add water to syrup, if necessary, to measure 3/4 cup liquid; combine with catsup, vinegar, bouillon, onion, celery seed, cinnamon, allspice, and bay leaf. Add meat pieces to marinate. Cover; refrigerate several hours, stirring occasionally. Drain meat, reserving marinade. Quarter each pineapple slice; place 2 pieces together. Thread on skewers alternately with beef and chicken. Grill over hot coals until done, about 20 minutes, turning and brushing occasionally with reserved marinade. Heat remaining marinade; pass with kabobs. Makes 6 servings.

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