Category: Main Dishes

Ingredients:

1 pound ground chuck
1 small chopped onion
1 small chopped green bell pepper
1 (IO. Oz.) can mild diced tomato and green chiles
1/2 cups water
1 cup uncooked long-grain rice
1 (1.2S-oz.) env. mild taco seasofting mix
1/4 tsp. salt
2 cups chopped lettuce
3 chopped green onions
1 chopped tomato
1 (2
1/2a-oz.) can sliced black olives, drained
1 (4-oz.) cup Mexican cheese blend Tortilla chips Salsa

Instructions:

Cook first 3ingredients in a large skillet over medium high heat, stirring until beef crumbles and is no longer pink; drain. Stir in tomato and green chiles and next 4 ingredients. Cook, covered, over medium heat.15 minutes stirring occasionally. Uncover and cook 15 more minutes; remove from heat SprinkJe lettuce and next 4 ingredients over ham-burger mixture. Stand tortilla chips around edge of skillet; serve with chips and salsa. Yields 6 servings.

Ingredients:

6 lbs. ground meat (beef with about
1/2a1pork)
6 slices stale bread, soaked in milk
3 whole eggs beaten garlic salt, black pepper, salt
112cup finely chopped parsley
1⁄2 cup green onions tops, finely chopped medium white onions finely chopped
4 stalks finely chopped celery

Instructions:

Mix ingredients and roll into bite size balls. Fry in small amount of fat. Pour off excess fat and mix barbecue sauce and mushroom soup in remaining drippings. Pour over meat balls which have been placed in large saucepan and simmer 40-45 minutes. Makes between 400 and 450 meat balls. Sauce: 2 large cans barbecue sauce 2 cans mushroom soup

Ingredients:

J (12-oz.) package cheese and spinach filled tortellini (use your favorite linguine, spaghetti, or fettuccini) lb. lean ground beef (or shredded chicken or ground turkey) medium onions, chopped
1/1 cup freshly grated Parmesan ch divided (U-oz.) can tomato puree
1/3 cup dry red wine (or beef broth) /1 tsp. dried hasi1
31.. tsp. salt
1/1 tsp. pepper Prepare pasta according to package directions.

Instructions:

Brown beef and chopped onions in skillet JO minutes, stirring until meat crumbles and onions are tender. Add 1/” cup grated Parmesan cheese. tomato puree, and next 4 ingredients to beef mixture in skillet. Bring mixture to a boil over medium-high heat; reduce heat to low. and simmer. stirring occa-sionally, 20 minutes. Add prepared pasta to skillet. tossing to coaL Sprinkle mixture with remaining cheese, and serve immediately.

Ingredients:

1 lb. ground beef
12 large corn tortillas Hot salad oil
1 large chopped onion
111! lbs. Longhorn-style Cheddarcha-se, sbredded
1 (10-oz.) cans enchilada sauce

Instructions:

Brown ground beef in skilkt; dr. un and l asi

Ingredients:

2 lbs. beef chuck, cut in
11⁄2″ cubes
1 tsp. Worcestershire sauce
1 clove garlic
1 medium onion sliced
1 or
2 bay leaves
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. paprika

Instructions:

dash ground allspice or cloves 6 carrots pared and quartered 4 potatoes pared and quartered 1 pound small white onions Gravy ln a Dutch oven, thoroughly brown meat in 2 T. hot shortening, turning often. Add 2 cups hot water and the next 9 ingredients. Cover and simmer for 1 1/2 hours, stirring occasionally to keep from sticking. Remove bay leaves and garlic. Add vegetables. Cover and cook 30 to 45 minutes, or until vegetables are tender. Serves 6 to 8. Gravy: Skim most of fat from liquid; measure I1⁄4 cups liquid. Combine 1/4 cup water and 2 T. all-purpose flour until smooth. Stir slowly into hot liquid. Cook and stir until bubbly. Cook and stir 3 minutes. Serve stew in bowls with hot biscuits.

Ingredients:

1/2 lbs. boneless round steak or tenderloin, thinly sliced
1 Tbsp. vegetable oil
I (10. Y.,-oz.) can condensed cream of mushroom soup, undiluted
1/2 cup water
I envelope onion soup mix
1/2 cup sour cream Hot cooked noodles Minced fresh parsley, optional
1/2 lb. butter pounds lean heavy beef cube garlic black pepper
2 to
3 drops Tabasco Sauce
1 medium white onion
1/2 cup grt-en bell pepper
1 Tbsp. red wine vinegar
1 cup sliced mushrooms
1 cup heavy cream
1 Tbsp. Worcestershire powder
2 cup sour cream

Instructions:

In large skillet, stir-fry beef in oil until no longer pink. Stir in soup, water and onion soup mix. Reduce heat; cover and simmer for 20 minutes. Stir in sour cream; heat through (do not boil). Serve over noodles or rice; garnish with parsley if desired. Yields 6 servings. Beef Stroganoff Supreme: Brown beef in buner. Add small cube garlic; Salt lightly, add black pepper, Tabasco, onion, and bell pepper over high heat Add rest of ingredients and cover; cook over lower heat. Cook for I 1/1 hours. Thicken with flour if desired. Serve with ricecooked in beefconsomme.

Ingredients:

2 tsp. salt
1/2acup ke water
1 Y. astick butter chilled

Instructions:

Mix together and chill for 2 hours. When I ave been_short n time, I have used th puff pastry in the freezer section for this Welhnton.

Ingredients:

4 pound beef brisket
2 tsp. kosher sail
2 tsp. pepper all-purpose flour
2 Tbsp. butter or margarine
2 cups strong brewed coffee
2 cups dry white wine

Instructions:

Trim fat from brisket, and discard; sprinkle brisket evenly with salt and pep, per, and dredge in flour. Melt butter in large skillet over med. heat; add brisket to butter, and brown on both sides. Transfer to a roasting pan. Whisk together coffee, wine, and ketchup; pour over brisket. Bake, covered, at 350° for 4 hours or until tender, bating occasionally with pan juices. Remove brisket, reserving drippings; cut brisket with a sharp knife across the grain into thin slices. Strain drippings using a gravy strainer, discarding fat. Serve hot drippings with brisket. Yields 6 servings. (Leftover gravy may be frozen to serve over rice or potatoes at a later date.)

Ingredients:

1/2z-1 lb. ground beef
1/4 tsp. ground cu. min
1/2, tsp. chili powder
1 tsp. salt
1-1/2 cups refried IM: ans
cups grated cheese
6 tsp. onion, chopped
(optional). Ycup fnsh tomatoes cups lettuce, finly chopped

Instructions:

Saute ground beef. mix in cumin. chili powdt!r and salt. Remove from heat. Spread each chalupa shell with 1/2acup refried beans; layer about 2 tablespoons meat mixture on top. and sprinkle with 1/3 cup grated cheese. Place on cookie sht. repeat with all chalupa shells. Bak at 350° until thoroughly heated. While piping hot. place on 6 individual plates. sprinkle with salt and pt pper. l taspoon onion (optional). 2 tablespoons chopped tomato, and 1⁄2 cup chopped lettuce. Serve imme-diately.

Ingredients:

2 cup corn flakes
1 can stewed tomatoes
1 tsp. salt
1/x tsp. pepper
1 pound ground beef cheese slices

Instructions:

Crush corn flakes. Add egg, tomatoes, salt. Add beef. Shape intoloaves. Bake at 350° for45 minutes. Add cheese slices; bake IO minutes more. 3/4alb. ground beef 1/2alb. ground pork 3 chopped onions 2 cans beef stock 1 tsp. seasoned salt 2 tsp. pepper