Taco In A Bag

Ingredients

• Servings: 4
• 1 pound lean ground beef
• 1 (1 ounce) package taco seasoning mix
• 4 (2.5 ounce) packages corn chips
• 2 cups shredded lettuce
• 1 chopped fresh tomato
• 1 cup shredded cheddar cheese
• 1/3 cup salsa
• 1/2 cup sour cream

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• place ground beef in a large skillet. cook and stir over medium heat until browned. drain excess oil. mix in the taco seasoning and prepare according to the directions on the package.
• with the bags unopened, gently crush the corn chips. snip the corners off the bags using scissors and slit open the bags along the side edge. spoon equal amounts of the beef mixture, lettuce, tomato, cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. serve in the bag and eat using a fork.

lettuce leaf tacos

Ingredients

• Servings: 12
• 1 green bell pepper, chopped
• 1 yellow onion, chopped
• 2 tablespoons olive oil
• 2 tablespoons chicken stock (optional)
• 1 pound ground beef
• 3 tablespoons taco seasoning
• 2 large roma (plum) tomatoes, chopped
• 1/2 teaspoon salt
• 1 (8 ounce) package shredded cheddar cheese
• 12 large romaine lettuce leaves

Recipe

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


• cook and stir green bell pepper and yellow onion in a skillet over medium heat with olive oil and chicken broth until onion is translucent, about 5 minutes.
• cut up ground beef into small pieces; place into a separate skillet over medium heat. cook and stir ground beef with taco seasoning until beef is browned and crumbly, 5 to 8 minutes. drain excess grease.
• sprinkle roma tomatoes with salt in a bowl. place cheddar cheese into a separate bowl.
• fill each lettuce leaf with about 2 tablespoons beef filling; top with 1 to 2 teaspoons green pepper mixture, roma tomato, about about 1 1/2 tablespoons cheddar cheese.

spiced beef stew

Ingredients

• Servings: 6
• 1/4 cup margarine
• 2 pounds cubed beef stew meat
• 1/4 cup all-purpose flour
• 1 (14 ounce) can beef broth
• 1 cup
• 1 onion, sliced into thin rings
• 2 cloves garlic, minced
• 1 tablespoon packed brown sugar
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 (15 ounce) can mixed vegetables, drained

Recipe

• preheat oven to 350 degrees (175 c).
• in dutch oven over medium-high heat, melt butter or margarine. cook beef in two batches until browned, stirring often. remove beef from dutch oven and set aside. stir in flour.
• add broth, , onion, garlic, brown sugar, thyme and bay leaf. heat to boil. return beef to dish. cover and bake at 350 degree f(175 c) for 1 1/2 hours.
• add mixed vegetables. cover and bake for 1 hour, or until beef is done. remove bay leaf and serve.

My Mother's Swiss Steak

Ingredients

• Servings: 6
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds beef round steak, cut 1-inch thick
• 2 tablespoons vegetable oil
• 1/4 cup water, or as needed
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup minced green bell pepper
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• stir flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. sprinkle pieces of steak with flour mixture and pound the flour mixture into the meat with a meat mallet or the edge of a sturdy plate.
• heat vegetable oil in a large skillet over medium heat; cook the floured beef in the hot oil until browned on both sides, about 15 minutes. reduce heat to low, pour in water, cover skillet, and simmer beef until tender, about 1 hour. add more water to the skillet if needed to prevent burning.
• mix diced tomatoes, green bell pepper, onion powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. pour tomato mixture over beef, bring to a simmer, and cook until sauce has thickened, about 30 more minutes.

herb and garlic roast tenderloin with creamy horseradish sauce

Ingredients

• Servings: 8
• 4 tablespoons carapelli premium 100% italian extra virgin olive oil, divided
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1 1/2 teaspoons coarse sea salt or kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 (2 pound) center-cut beef tenderloin roast
• 1/2 cup sour cream
• 3 tablespoons prepared horseradish

Recipe

Preparation Time: 15 mins Ready Time: 55 mins


• heat oven to 350 degrees f. combine 2 tablespoons of carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
• heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. add roast; cook 2 to 3 minutes or until well browned. turn roast over; turn off heat. spread garlic and herb mixture evenly over top and sides of roast.
• for that matter, you could spread this mixture on just about anything. meat. bread. veggies. bacon. mmmbacon.
• transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees f. transfer roast to a carving board; tent with foil and let stand 10 minutes. (internal temperature will rise to 130 degrees f for medium-rare).
• meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
• carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. serve with sauce. watch your hard work vanish in minutes as family and friends devour. then bask in the glow of their approval.

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.

Best Beef Dip Ever

Ingredients

• Servings: 10
• 4 pounds beef chuck roast
• 1 tablespoon minced garlic
• 1 tablespoon dried rosemary
• 3 bay leaves
• 1 cup soy sauce
• 6 cups water

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs

Ready Time: 6 hrs 10 mins


• place roast in slow cooker. season with garlic and rosemary and add bay leaves. pour in soy sauce and water. cook on low setting for 6 to 10 hours. unlike most roasts, the longer it cooks, the better.