Grilled Teriyaki Steaks
Rosemary Garlic Rib Roast
Ribeye Roast & Oven
Roasted VeggiesGrilled Steaks with Lemon
Chive Corn
Ranch Style Sirloin & Vegetable
Kabobs
Fiesta Ribeye Steaks
Spanich Rice & Beef Soup
Crescent Topped Beef Pot Pie
Mexicali Beef Stew in Pumpkin Shell
Grilled Sirloin & Potatoe Dinner
Salisbury Steak with Dill Mashed Potatoes
Mediterranean Steak Sandwiches
Curried Beef Kabobs
Asian Beef & Noodles
Easy Beef Stuffed Peppers
Grilled Herb Mustard Steaks
Lemon Herbed Steak & Veggies
Satay-Style Beef & Pasta
Beef Chili on Cheddar Topped Potatoes
Beef n' Onions in BBQ Sauce
Beef & Cheese Burritos
Peppery Seasoned Steaks
Beef & Broccoli Rice
Campfire Meatballs on Spaghetti Sauce
Thai Beef Grill
Garlicky Beef & Pasta
Beefy Cowboy Beans
Beef Tenderloins & Greens Dijon
Easy Beef Stoganoff
Cheese Osteako Pizza
Portorhouse &Twice Baked Potatoes
Southwest Marinated Steak & Peppers
Confetti Beef Tacos
Canton Beef & Pineapple
Pacific Rim Glazed Flank Steak
Grilled Lime-Cilantro Chuck Steaks
Steak & Potatoe Kabobs
Beef Taco - Mac
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ASIAN BEEF & NOODLES - 25 MINUTES
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1-1/4 lb ground Beef
2 pkg. (3 oz each) Oriental-flavor instant ramen noodles
2 cups frozen vegetable mixture
1/4 tsp ground ginge
r 2 Tbsp thinly sliced green onion
1. In large nonstick skillet, brown ground Beef over medium heat 8 to 10
minutes or until no longer pink, breaking up into 3/4" crumbles. Remove with
slotted spoon; pour off drippings. Season Beef with one seasoning packet from
noodles; set aside.
2. In same skillet, combine noodles (broken into several pieces), 2 cups water,
vegetables, ginger and remaining seasoning packet; bring to a boil. Reduce
heat; cover and simmer 3 minutes or until noodles are tender, stirring
occasionally.
3. Return Beef; heat through. Stir in green onion. 4 servings.
Source: National Cattlemen's Beef Association |
EASY BEEF-STUFFED PEPPERS
- 1-3/4 HOURS
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4 medium green, red or yellow bell peppers
Filling:
1 lb lean ground Beef
3/4 cup chopped onion
1/4 cup uncooked white rice
3 Tbsp ketchup
1/2 tsp dried oregano leaves
Sauce:
1 can (14-1/2 oz) Italian-style stewed tomatoes, undrained
1 Tbsp ketchup
1/2 tsp dried oregano leaves
1. Heat oven to 350¡ F. Cut tops off bell peppers; remove seeds. In large bowl,
combine filling ingredients, 1/2 teaspoon salt and 1/4 teaspoon pepper, mixing
lightly but thoroughly. Spoon equal amount of filling into each pepper. Place
in 8" x 8" baking dish.
2. Combine sauce ingredients; pour over peppers. Cover dish tightly with
aluminum foil. Bake 1-1/2 hours. 4 servings.
Source: National Cattlemen's Beef Association |
BEEF CHILI-ÕN-CHEDDAR-TOPPED POTATOES - 30 MINUTES
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1-1/2 lb ground Beef
4 medium baking potatoes (8 oz each)
1 Tbsp chili powder
1 can (15 oz) hot chili beans
1-1/2 cups shredded Cheddar cheese, divided
1/4 cup sliced green onions
1. Pierce potatoes with fork. Microwave on HIGH 11 to 13 minutes or until
tender, rotating 1/4 turn after 6 minutes. Let stand 5 minutes.
2. Meanwhile in large nonstick skillet, brown ground Beef over medium-high heat
6 to 8 minutes or until no longer pink, breaking up into 3/4" crumbles. Pour
off drippings. Season with chili powder and 1/2 teaspoon salt. Stir in beans
and 1 cup cheese; heat through, stirring occasionally.
3. Cut lengthwise slit in potatoes; fluff pulp with fork. Season with salt and
pepper, if desired. Spoon equal amount of Beef mixture over each potato. Top
with remaining cheese and green onions. 4 servings.
Source: National Cattlemen's Beef Association |
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