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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	BEEF AND CHEESE BURRITOS - 20 MINUTES	1-1/2 lb ground Beef 1-1/4 cups prepared thick and chunky salsa 1/2 lb pasteurized process cheese spread, cut up 8 flour tortillas (approx. 8"), warmed Toppings: Thinly sliced lettuce, chopped tomato, sliced ripe olives 1. In large nonstick skillet, brown ground Beef over medium-high heat 6 to 8 minutes or until no longer pink. Pour off drippings. 2. Stir in salsa and cheese; heat until cheese is melted. Spoon approx. 1/2 cup Beef mixture in center of each tortilla. Fold bottom edge up over filling; fold sides to center, overlapping edges. Serve with toppings. 4 servings. Source: National Cattlemen's Beef Association
	CAMPFIRE MEATBALLS ÕN SPAGHETTI SAUCE - 40 MINUTES	1 lb ground Beef 1/4 cup dry bread crumbs 1/4 cup water 1 egg 3/4 tsp garlic salt Heavy duty aluminum foil 2 medium zucchini, halved lengthwise, sliced crosswise 1/2" 2 cups prepared spaghetti sauce Shredded mozzarella or grated Parmesan cheese Prepared garlic bread or garlic bread sticks, warmed 1. In medium bowl, combine ground Beef, bread crumbs, water, egg, garlic salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Shape into 16 meatballs (approx. 1-3/4"). 2. Cut four 18" x 12" sheets heavy-duty aluminum foil. Place equal amounts of meatballs and zucchini in center of each; top each with 1/2 cup spaghetti sauce. Bring 12" edges of foil together over the center; fold down loosely to seal, allowing room for heat expansion and circulation. Fold in open ends to seal. 3. Place packets on grid over medium, ash-covered coals. Grill 20 to 25 minutes or until meatballs are no longer pink and zucchini is tender, turning packets over once. 4. Carefully unfold ends and tops of packets. Sprinkle meatballs with cheese and serve with garlic bread for dipping as desired. 4 servings. Source: National Cattlemen's Beef Association
	BEEFY COWBOY BEANS - 30 MINUTES	1-1/2 lb ground Beef 1 medium onion, chopped 1 red or green bell pepper, 1/2" pieces 1 can (16 oz) baked beans 1 can (15-1/2 oz) Great Northern beans, rinsed, drained 1/4 cup ketchup 1/4 cup prepared steak sauce 1 Tbsp packed brown sugar 2 tsp Worcestershire Sauce 1. In large nonstick skillet, brown ground Beef, onion and bell pepper over medium-high heat 6 to 8 minutes or until Beef is no longer pink, breaking up into 1" crumbles. Pour off drippings. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. 2. Stir in remaining ingredients; reduce heat to medium-low. Cover and simmer 10 minutes, stirring occasionally. 4 servings. Source: National Cattlemen's Beef Association