Beef Recipes

  Ingredients 1 lb extra-lean (at least 90%) ground beef 1/2 cup chopped cooked bacon 1/2 cup Original Bisquick™ mix 6 green onions, thinly sliced, whites and greens separated 1 egg 1 teaspoon barbecue seasoning 1/4 cup barbecue sauce 3 slices (1 oz each) sharp Cheddar cheese, quartered Steps 1  Heat oven to 450°F. Spray 12 regular-size muffin cups with cooking spray. 2  In large bowl, stir beef, bacon, Bisquick™ mix, green onion whites, egg and barbecue seasoning until well mixed. Divide mixture among muffin cups, pressing evenly into cups. 3  Bake 14 to 17 minutes or until meat thermometer inserted in center of loaves reads 160°F. Brush loaves with barbecue sauce. Top with cheese. Bake 1 to 2 minutes longer or until cheese just melts. Top with green onion greens.

  Ingredients 1 cup tortilla chips 1/4 cup refrigerated taco sauce with seasoned ground beef (from 18-oz container) 1/4 cup shredded Mexican cheese blend (1 oz) Nacho toppings (shredded lettuce, diced tomatoes, diced avocado, sliced ripe olives, sour cream and/or salsa) Steps 1  On microwavable heavy paper plate or regular plate, arrange tortilla chips in single layer. Top evenly with ground beef and cheese. 2  Microwave uncovered on High 1 minute to 1 minute 15 seconds, rotating plate once, until thoroughly heated and cheese is melted. Top with desired nacho toppings.

  Ingredients 5 cups tortilla chips 1 lb extra lean ground beef (at least 93%) 1 package (1 ounce) Old El Paso™ taco seasoning mix 1 can (4.5 ounces) Old El Paso™ chopped green chiles, drained 2 roma (plum) tomatoes, chopped (2/3 cups) 2 medium green onions, sliced (1/4 cup) 2 cups finely shredded Colby-Monterey Jack cheese (8 ounces) Steps 1  Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Set aside. 2  In 8-inch nonstick skillet, cook beef over medium heat, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and green chiles. Cook 2 to 3 minutes longer or until beef is thoroughly cooked and seasoning is well combined. 3  Arrange half of beef mixture on chips. Top with half of other toppings. Repeat layers ending with cheese. Bake 10 to 12 minutes or until cheese is melted.

  Ingredients 2 pounds lean ground beef 1 cup Progresso™ dry bread crumbs (any flavor) 2/3 cup finely chopped onion 1/2 cup milk 2 tablespoons chopped fresh parsley 2 teaspoons salt 1 teaspoon Worcestershire sauce 1/8 teaspoon pepper 2 eggs 2 bottles (12 ounces each) chili sauce 2 jars (10 ounces each) grape jelly Steps 1  Heat oven to 400°F. Stir together all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan. 2  Bake uncovered about 20 minutes or until no longer pink in center and juice is clear. 3  Heat chili sauce and jelly in Dutch oven over medium heat, stirring contantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes. Serve hot with toothpicks.

  Ingredients 2 tablespoons butter, melted 1 tablespoon Muir Glen™ organic tomato paste 1/2 teaspoon salt 2 cups thinly sliced onions 8 oz mushrooms, thinly sliced (about 3 cups) 1 cup Progresso™ beef flavored broth (from 32-oz carton) 1 lb lean (at least 80%) ground beef 1/2 cup Progresso™ plain panko crispy bread crumbs 1/3 cup milk 1 egg, slightly beaten 1 tablespoon Montreal steak grill seasoning 1 tablespoon soy sauce 2 tablespoons cornstarch 2 tablespoons cold water 1 pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes, made as directed on pouch 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves Steps 1  Spray 5- or 6-quart oval slow cooker with cooking spray. Mix melted butter, tomato paste and salt in slow cooker. Add onions and mushrooms; toss to coat. Stir in broth. 2  In large bowl, mix beef, bread crumbs, milk, egg, grill seasoning and soy sauce. Shape into about 24 (1 1/2-inch) meatballs. Place meatballs in slow cooker on top of vegetable ...