ultimate roast beef blues sandwich

Ingredients

• Servings: 4
• 4 whole wheat sub rolls, lightly toasted
• 1/3 cup light mayonnaise
• 16 fresh basil leaves
• 1 pound thinly sliced cooked deli roast beef
• 3/4 cup crumbled blue cheese
• 1/2 cup toasted walnuts

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• open the rolls and spread each side with 1 to 2 tablespoons of mayonnaise. place 4 basil leaves on four of the rolls. layer the same four rolls with the roast beef, 1 to 2 tablespoons of blue cheese, and a sprinkling of walnuts. top each with the remaining half rolls.

Slow Cooker Texas Smoked Beef Brisket

Ingredients

• Servings: 4
• brisket rub:
• 3 tablespoons smoked paprika
• 2 tablespoons ground black pepper
• 2 tablespoons kosher salt
• 1 tablespoon brown sugar
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 1/2 pounds beef brisket
• barbeque sauce:
• 3/4 cup barbeque sauce
• 1/4 cup water (optional)
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon liquid smoke flavoring
• 1/2 onion, sliced into rings

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs

Ready Time: 6 hrs 40 mins


• mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
• stir barbeque sauce, water, worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. lay brisket into the sauce mixture. arrange onions atop the brisket.
• cook on low until brisket is very tender, 6 to 7 hours. rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.

Casserole

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 teaspoon vegetable oil, or as needed
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®), drained
• 1 cup salsa, drained
• 1 (7 ounce) can mexican-style corn, drained
• 1 cup sour cream
• 3 cups shredded cheddar cheese, divided
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. transfer ground beef to a 9x13-inch casserole dish.
• heat oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 10 minutes. spoon onion mixture over ground beef.
• mix tomatoes with green chile peppers, salsa, corn, sour cream, 1 cup cheddar cheese, salt, and black pepper into ground beef mixture; top with remaining 2 cups cheddar cheese.
• bake in the preheated oven until cooked through and cheese is melted, about 45 minutes. let stand for 10 minutes before serving.

foolproof rib roast

Ingredients

• Servings: 6
• 1 (5 pound) standing beef rib roast
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder

Recipe

Preparation Time: 5 mins Cook Time: 5 hrs

Ready Time: 5 hrs 5 mins


• allow roast to stand at room temperature for at least 1 hour.
• preheat the oven to 375 degrees f (190 degrees c). combine the salt, pepper and garlic powder in a small cup. place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. rub the seasoning the roast.
• roast for 1 hour in the preheated oven. turn the oven off and leave the roast inside. do not open the door. leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees f (190 degrees c) to reheat the roast. the internal temperature should be at least 145 degrees f (62 degrees c). remove from the oven and let rest for 10 minutes before carving into servings.

Turkish Kebabs

Ingredients

• Servings: 6
• marinade:
• 2 large onions, chopped
• 2 garlic cloves, crushed
• 1/2 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 pinch curry powder
• 1 teaspoon salt
• 1 pound beef flank steak, thinly sliced
• tzatziki sauce:
• 8 ounces sour cream
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon chopped fresh dill
• 1 clove garlic, crushed
• 6 pita bread rounds

Recipe

Preparation Time: 40 mins Cook Time: 10 mins Ready Time: 50 mins


• place the chopped onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. stir in 2 crushed garlic cloves, 1/2 cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder, and 1 teaspoon salt. mix well; add the sliced beef and toss to coat. cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
• combine the sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, dill, and 1 crushed clove of garlic. mix well; cover the bowl with plastic wrap and refrigerate overnight.
• preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• remove the meat from the marinade mixture, brushing off extra onions. spread the slices on a baking sheet without overlapping, and salt to taste. broil about 3 minutes per side or until browned and crispy, turning halfway through cooking.
• divide the cooked meat between the pita breads, and drizzle with tzatziki sauce to serve.

bacon gouda patties

Ingredients

• Servings: 2
• 2 slices bacon
• 3/4 cup shredded gouda cheese
• 1 tablespoon chopped fresh parsley
• 1 1/2 tablespoons dijon mustard
• 1 pound ground beef
• 1/4 cup bread crumbs
• 1 egg
• 3 cloves garlic, chopped
• 1/2 teaspoon garlic powder
• salt and ground black pepper to taste
• 2 hamburger buns, split and toasted

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate. cool and crumble into a bowl. stir in the gouda cheese, parsley, and dijon mustard. set filling aside.
• place the ground beef into a mixing bowl with the bread crumbs, egg, chopped garlic, and garlic powder. season to taste with salt and black pepper. mix until evenly blended, and form into 4 very thin patties.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• divide the filling in half and spread each half a patty. top filling with remaining patties to make 2 stuffed burgers. press and seal edges tightly together to keep the filling enclosed.
• cook stuffed burgers on the preheated grill until the patties are cooked to your desired degree of doneness and the cheese has melted, 3 to 5 minutes per side for well done. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c). serve on toasted hamburger buns.

onion soup mix

Ingredients

• Servings: 4
• 2 1/2 tablespoons dried minced onion
• 4 cubes beef bouillon, crumbled
• 1 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine onion, beef bouillon, onion powder, salt, and pepper. store in an airtight container.

hoisin-ginger beef skewers

Ingredients

• Servings: 20
• 2 pounds flank steak
• 1/2 cup hoisin sauce
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 clove garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon peeled and grated fresh ginger root
• 1 teaspoon sesame oil (optional)
• 1 teaspoon chile-garlic sauce (such as sriracha®)
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground black pepper
• 20 (8 inch) bamboo skewers, soaked in water for 20 minutes
• 1 tablespoon toasted sesame seeds
• 2 chopped green onions

Recipe

Preparation Time: 35 mins Cook Time: 5 mins Ready Time: 2 hrs 40 mins


• thinly slice the flank steak across the grain and at an angle, creating slices 1 inch wide by 1/4 inch thick.
• whisk together the hoisin sauce, lime juice, honey, garlic, salt, ginger, sesame oil, chile-garlic sauce, red pepper flakes, and black pepper in a bowl; pour into a resealable plastic bag. add the sliced flank steak, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 2 to 12 hours.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate. remove the flank steak from the marinade, and discard the remaining marinade. thread the meat the skewers.
• cook the skewers on the preheated grill until cooked to your desired degree of doneness, 2 to 3 minutes per side for well done. garnish with toasted sesame seeds and chopped green onions to serve.

salisbury steak

Ingredients

• Servings: 6
• 1 (10.5 ounce) can condensed french onion soup
• 1 1/2 pounds ground beef
• 1/2 cup dry bread crumbs
• 1 egg
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon all-purpose flour
• 1/4 cup ketchup
• 1/4 cup water
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon mustard powder

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• in a large bowl, mix together 1/3 cup condensed french onion soup with ground beef, bread crumbs, egg, salt and black pepper. shape into 6 oval patties.
• in a large skillet over medium-high heat, brown both sides of patties. pour off excess fat.
• in a small bowl, blend flour and remaining soup until smooth. mix in ketchup, water, worcestershire sauce and mustard powder. pour over meat in skillet. cover, and cook for 20 minutes, stirring occasionally.

The Best Red Enchilada Sauce

Ingredients

• Servings: 3
• 6 dried ancho chiles
• 1 (6 ounce) can tomato paste
• 1/4 cup corn oil
• 2 cloves garlic, minced
• 1 1/2 teaspoons salt
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 3 cups beef broth

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 1 hr 25 mins


• preheat an oven to 400 degrees f (200 degrees c).
• arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
• combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.

new york system hot wiener sauce i

Ingredients

• Servings: 12
• 3 pounds ground beef
• 2 teaspoons chili powder
• 2 teaspoons dry mustard
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon onion salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon celery salt
• 1/4 teaspoon minced fresh ginger root
• 1 teaspoon ground cumin
• 1/2 teaspoon worcestershire sauce
• 1 teaspoon soy sauce
• 10 ounces ketchup

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place ground beef in a large, deep skillet. cook over medium high heat until evenly brown; drain.
• mix the chili powder, dry mustard, allspice, nutmeg, onion salt, garlic salt, celery salt, ginger root, cumin, worcestershire sauce, soy sauce and ketchup into the skillet. simmer at least 1 hour, until a desirable consistency has been attained. serve hot.

impossibly easy cheeseburger pie

Ingredients

• Servings: 6
• 1 pound lean (at least 80%) ground beef
• 1 large onion, chopped
• 1/2 teaspoon salt
• 1 cup shredded cheddar cheese
• 1/2 cup original bisquick® mix
• 1 cup milk
• 2 eggs

Recipe

Preparation Time: 15 mins Ready Time: 40 mins


• heat oven to 400 degrees f. spray 9-inch glass pie plate with cooking spray.
• in 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. stir in salt. spread in pie plate. sprinkle with cheese.
• in small bowl, stir remaining ingredients with fork or wire whisk until blended. pour into pie plate.
• bake about 25 minutes or until knife inserted in center comes out clean.

Mini Reubens

Ingredients

• Servings: 16
• 1 (1 pound) loaf cocktail rye bread
• 1 cup thousand island dressing
• 1 1/2 pounds deli sliced corned beef
• 1 (16 ounce) jar sauerkraut, rinsed and well drained
• 1 pound sliced swiss cheese

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• preheat the oven's broiler.
• arrange cocktail rye slices on a baking sheet. top each one with about 2 teaspoons of thousand island salad dressing, then fold about 1/2 slice of corned beef to fit the bread, and lay over the dressing. place a small amount of sauerkraut over the meat, then top with 1/4 slice of the swiss cheese, or a slice about as big as the bread.
• broil for 3 to 5 minutes, until cheese is melted. serve warm.

salisbury steak

Ingredients

• Servings: 6
• 1 (10.5 ounce) can condensed french onion soup
• 1 1/2 pounds ground beef
• 1/2 cup dry bread crumbs
• 1 egg
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon all-purpose flour
• 1/4 cup ketchup
• 1/4 cup water
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon mustard powder

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• in a large bowl, mix together 1/3 cup condensed french onion soup with ground beef, bread crumbs, egg, salt and black pepper. shape into 6 oval patties.
• in a large skillet over medium-high heat, brown both sides of patties. pour off excess fat.
• in a small bowl, blend flour and remaining soup until smooth. mix in ketchup, water, worcestershire sauce and mustard powder. pour over meat in skillet. cover, and cook for 20 minutes, stirring occasionally.

italian meatball sandwich casserole

Ingredients

• Servings: 5
• 1/3 cup chopped green onions
• 1/4 cup italian seasoned bread crumbs
• 3 tablespoons grated parmesan cheese
• 1 pound ground beef
• 1 (1 pound) loaf italian bread, cut into 1-inch cubes
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup mayonnaise
• 1 teaspoon italian seasoning
• 1/4 teaspoon freshly ground black pepper
• 2 cups shredded mozzarella cheese
• 3 cups spaghetti sauce
• 1 cup water
• 2 cloves garlic, minced

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• mix together onions, bread crumbs, parmesan cheese and ground beef. roll into 1 inch diameter balls, and place in a baking pan. bake for 15 to 20 minutes, or until beef is no longer pink. reduce the oven temperature to 350 degrees f (175 degrees c).
• arrange the bread cubes in a single layer in an ungreased 9x13 inch baking dish. mix together the cream cheese, mayonnaise, italian seasoning and black pepper until smooth. spread this mixture over each bread cube. sprinkle with 1/2 cup of the grated mozzarella cheese.
• in a large bowl, mix together spaghetti sauce, water, and garlic. gently stir in meatballs. pour over the bread and cheese mixture in the baking pan. sprinkle the remaining mozzarella cheese evenly over the top.
• bake at 350 degrees f (175 degrees c) for 30 minutes, or until heated through.

stuffed jack-o-lantern bell peppers

Ingredients

• Servings: 6
• 6 bell peppers, any color
• 1 pound ground beef
• 1 egg
• 4 slices whole wheat bread, cubed
• 1 small onion, chopped
• 1 small tomato, diced
• 2 cloves garlic, minced
• 1/2 cup chili sauce
• 1/4 cup prepared yellow mustard
• 3 tablespoons worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease an 8x8 inch baking dish.
• lightly mix together the ground beef, egg, bread cubes, onion, tomato, garlic, chili sauce, mustard, worcestershire sauce, salt, and pepper in a bowl.
• wash the peppers, and cut faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. slice off the tops of the peppers, and scoop out the seeds and cores. stuff the peppers lightly with the beef stuffing, and place them into the prepared baking dish so they lean against each other.
• bake in the preheated oven until the peppers are tender and the stuffing is cooked through and juicy, about 1 hour.

mexican mostaccioli

Ingredients

• Servings: 8
• 1 (16 ounce) package mostaccioli pasta
• 1 pound ground beef
• 1 (24 ounce) jar picante sauce
• 1 (15 ounce) can stewed tomatoes with juice
• 1 1/2 cups shredded mexican-style cheese

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• bring a large pot of lightly salted water to a boil. cook mostaccioli at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
• cook and stir ground beef in a large pot over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. drain and discard any excess grease.
• add picante sauce and stewed tomatoes to the ground beef; cook, stirring occasionally, until the tomatoes soften completely, about 10 minutes. gently stir the cooked mostaccioli into the ground beef mixture. add mexican-style cheese; cook and stir until the cheese is melted, about 5 minutes.

Chili With Pulled Beef & Lamb For A Crowd

Ingredients

• Servings: 16
• 2 (2 pound) flat, boneless beef chuck roasts, patted dry
• 8 country-style lamb ribs, patted dry
• 1/2 cup vegetable oil or other flavorless oil
• salt and freshly ground black pepper
• 2 tablespoons ground cumin
• 1 cup mild chili powder
• 4 teaspoons dried oregano
• 4 teaspoons ground cumin
• 4 large onions, diced
• 2 (28 ounce) cans crushed tomatoes
• 1 (16 ounce) can crushed tomatoes
• 12 garlic cloves, minced
• 2 ounces bittersweet chocolate, coarsely chopped
• 4 (15.5 ounce) cans pinto or kidney beans, rinsed (optional)

Recipe

• adjust oven rack to middle position; heat oven to 450 degrees. set a large, heavy-duty roasting pan over 2 burners on medium heat.
• pour 2 tbs. oil into a medium bowl. add half the meat; coat. generously sprinkle with salt, pepper, and 1 tb. cumin. repeat entire process with rest of meat.
• increase heat under roasting pan to medium-high. add half the meat; cook until a solid brown crust forms on one side, 4 to 5 minutes. turn over; cook until a crust again forms, 4 to 5 minutes. transfer meat to a soup pot. brown remaining meat; add to soup pot. set roasting pan aside. add 2 1/2 cups water to the soup pot and cover with heavy-duty foil, pressing down so foil is concave and touches the meat. seal foil around the top of the pot so it is airtight; place lid on pot. heat until you hear pan juices bubble. set pot in oven. cook, without checking, 90 minutes (meat should be very tender). carefully remove from oven and let cool. shred lamb and beef into bite-size pieces, discarding lamb bones. measure meat juices, then add enough water to equal 12 cups.
• meanwhile, in a medium skillet over low heat, slow-toast chili powder, oregano and remaining 4 teaspoons cumin, stirring constantly, until spices are fragrant and darker in color; be careful not to burn. set roasting pan over two burners on medium-high heat; add remaining 1/4 cup oil. add onions; saute until soft, 7 to 8 minutes. add spices, tomatoes, meat and juices. simmer until flavors are unified, 1 to 1 1/2 hours. add garlic, chocolate and optional beans; simmer 5 minutes. serve.

the ultimate chili

Ingredients

• Servings: 6
• 1 pound lean ground beef
• salt and pepper to taste
• 3 (15 ounce) cans dark red kidney beans
• 3 (14.5 ounce) cans mexican-style stewed tomatoes
• 2 stalks celery, chopped
• 1 red bell pepper, chopped
• 1/4 cup red vinegar
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 dash worcestershire sauce
• 1/2 cup red

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs 10 mins

Ready Time: 6 hrs 20 mins


• in a large skillet over medium-high heat, cook ground beef until evenly browned. drain off grease, and season to taste with salt and pepper.
• in a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red vinegar. season with chili powder, cumin, parsley, basil and worcestershire sauce. stir to distribute ingredients evenly.
• cook on high for 6 hours, or on low for 8 hours. pour in the during the last 2 hours.

mom's goulash in the microwave

Ingredients

• Servings: 6
• 1 (8 ounce) package uncooked elbow macaroni
• 1 pound ground beef
• 1 cup diced onion
• 1 cup sliced celery
• 1 tablespoon minced garlic
• 1 (14.5 ounce) can diced tomatoes
• 1 (10 ounce) can tomato sauce
• 1 tablespoon sugar
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon caraway seed
• 1 pinch cayenne pepper, or to taste
• 1 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• bring a pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. drain.
• meanwhile, crumble the ground beef into a 2 quart or larger casserole dish. add the onion, celery and garlic. cook in the microwave on high for 5 to 6 minutes, or until beef is no longer pink. stir once during cooking. drain off the grease.
• stir the tomatoes, tomato sauce and sugar into the beef, and season with paprika, oregano, caraway seed, cayenne pepper and salt. cover, and cook in the microwave on power level 8 for about 14 minutes, or until celery is tender and the flavors have blended.
• remove from the microwave, and mix in the cooked macaroni. cook for 2 to 3 more minutes, until heated through. serve.

Hot Italian Giardiniera

Ingredients

• Servings: 10
• 2 green bell peppers, diced
• 2 red bell peppers, diced
• 8 fresh jalapeno peppers, sliced
• 1 celery stalk, diced
• 1 medium carrot, diced
• 1 small onion, chopped
• 1/2 cup fresh cauliflower florets
• 1/2 cup salt
• water to cover
• 2 cloves garlic, finely chopped
• 1 tablespoon dried oregano
• 1 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1 (5 ounce) jar pimento-stuffed green olives, chopped
• 1 cup white vinegar
• 1 cup olive oil

Recipe

Preparation Time: 45 mins Cook Time: 2 hrs

Ready Time: 2 hrs 45 mins


• place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. stir in salt, and fill with enough cold water to cover. place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
• the next day, drain salty water, and rinse vegetables. in a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. pour in vinegar and olive oil, and mix well. combine with vegetable mixture, cover, and refrigerate for 2 days before using.

Taco Soup Vii

Ingredients

• Servings: 6
• 1 1/2 pounds ground beef
• 1 (1 ounce) package dry onion soup mix
• 1 (8 ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can kidney beans with liquid

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• in a large pot over medium high heat, saute the ground beef for 5 to 10 minutes, or until browned. drain the grease, and add the taco seasoning, tomato sauce, diced tomatoes, corn and kidney beans. mix well, reduce heat to low and let simmer for 1 to 2 hours to allow the flavors to mesh.

foolproof rib roast

Ingredients

• Servings: 6
• 1 (5 pound) standing beef rib roast
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder

Recipe

Preparation Time: 5 mins Cook Time: 5 hrs

Ready Time: 5 hrs 5 mins


• allow roast to stand at room temperature for at least 1 hour.
• preheat the oven to 375 degrees f (190 degrees c). combine the salt, pepper and garlic powder in a small cup. place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. rub the seasoning the roast.
• roast for 1 hour in the preheated oven. turn the oven off and leave the roast inside. do not open the door. leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees f (190 degrees c) to reheat the roast. the internal temperature should be at least 145 degrees f (62 degrees c). remove from the oven and let rest for 10 minutes before carving into servings.

it's chili by george!!

Ingredients

• Servings: 10
• 2 pounds lean ground beef
• 1 (46 fluid ounce) can tomato juice
• 1 (29 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 1/2 cups chopped onion
• 1/4 cup chopped green bell pepper
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon white sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1 1/2 teaspoons ground cumin
• 1/4 cup chili powder

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 45 mins

Ready Time: 1 hr 55 mins


• place ground beef in a large, deep skillet. cook over medium-high heat until evenly brown. drain, and crumble.
• in a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. bring to a boil, then reduce heat to low. simmer for 1 1/2 hours. (note: if using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

salisbury steak

Ingredients

• Servings: 6
• 1 (10.5 ounce) can condensed french onion soup
• 1 1/2 pounds ground beef
• 1/2 cup dry bread crumbs
• 1 egg
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon all-purpose flour
• 1/4 cup ketchup
• 1/4 cup water
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon mustard powder

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• in a large bowl, mix together 1/3 cup condensed french onion soup with ground beef, bread crumbs, egg, salt and black pepper. shape into 6 oval patties.
• in a large skillet over medium-high heat, brown both sides of patties. pour off excess fat.
• in a small bowl, blend flour and remaining soup until smooth. mix in ketchup, water, worcestershire sauce and mustard powder. pour over meat in skillet. cover, and cook for 20 minutes, stirring occasionally.

Chili Dog Casserole Ii

Ingredients

• Servings: 10
• 2 (15 ounce) cans chili with beans
• 1 (16 ounce) package beef frankfurters
• 10 (8 inch) flour tortillas
• 1 (8 ounce) package cheddar cheese, shredded

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 425 degrees f (220 degrees c).
• spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean 'bed'. top with remaining can of chili and beans, and sprinkle with cheese.
• cover baking dish with aluminum foil, and bake at 425 degrees f (220 degrees c) for 30 minutes.

Best Barbequed Burgers

Ingredients

• Servings: 4
• 1 pound ground beef
• 1 egg, beaten
• 1/4 cup quick cooking oats
• 1 tablespoon dried onion flakes
• 1/2 teaspoon seasoning salt
• 1 dash ground black pepper
• 2 tablespoons ketchup
• 1 teaspoon dry onion soup mix

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat an outdoor grill for high heat, and lightly oil grate.
• in a large bowl, mix ground beef, egg, quick cooking oats, dried onion flakes, seasoning salt, pepper, ketchup, and dry onion soup mix. form the mixture into about 4 burger patties.
• place burger patties on the prepared grill, and cook about 5 minutes on each side, to an internal temperature of 160 degrees f (63 degrees c).

down and dirty garlic chili

Ingredients

• Servings: 4
• 1 pound extra lean ground beef
• 1 tablespoon chili powder
• 2 tablespoons dried onion flakes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes, or to taste
• 1 (14.5 ounce) can diced tomatoes with garlic and onion
• 1 (16 ounce) can chili beans, drained
• 1 (8 ounce) can tomato sauce
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat a large saucepan or dutch oven over medium heat. add ground beef, and cook until evenly browned. stir occasionally to crumble. season the beef with chili powder, onion flakes, cumin, paprika, garlic and red pepper flakes, and mix well.
• pour in the tomatoes, chili beans, and tomato sauce. reduce heat to low, and simmer for at least 30 minutes, or longer for thicker chili. season to taste with salt and pepper.

Green Bell Peppers Stuffed With Tomato Lentil Couscous

Ingredients

• Servings: 4
• 5 green bell peppers
• 2 pounds ground beef
• 1 1/2 cups chopped onion
• 1 green bell pepper, chopped
• 6 cloves garlic, minced
• 1 (16 ounce) jar chunky pasta sauce
• 1/2 cup chopped onion
• 1 (6 ounce) package tomato lentil couscous mix
• 8 ounces shredded sharp cheddar cheese

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c).
• cut peppers in half, place them in a 9x13 inch baking dish, and set aside. in a large skillet over medium heat, saute the ground beef for 5 minutes. add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.
• prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. when couscous is done, combine it with the sauce. fill bell peppers with the mixture. top each with shredded cheese.
• bake at 375 degrees f (190 degrees c) for 20 minutes, or until cheese is bubbly and slightly brown on top.