Beef Recipes

  Ingredients 1 pound lean ground beef 1 medium onion, chopped (1/2 cup) 1 package (1 ounce) Old El Paso™ taco seasoning mix 1 can (16 ounces) tomato sauce 1 can (15.25 ounces) whole kernel corn, drained 2 cups shredded Cheddar or process American cheese (8 ounces) 2 cups Original Bisquick™ mix 1 cup milk 2 eggs Sour cream, chopped tomato and shredded lettuce, if desired Steps 1  Heat oven to 325°F. Grease rectangular pan, 13x9x2 inches. 2  Cook ground beef and onion in 10-inch skillet, stirring frequently, until beef is brown; drain. Stir in dry seasoning mix, tomato sauce and corn. Spoon into pan; sprinkle with cheese. Stir Bisquick mix, milk and eggs until smooth. Pour over beef mixture. 3  Bake about 35 minutes or until knife inserted in center comes out clean. Cool 10 minutes before cutting. Serve with remaining ingredients.

  Ingredients 1/4 cup plus 1 tablespoon butter 1 cup chopped onions 2 medium carrots, cut into 1/4-inch slices (1 cup) 2 medium stalks celery, cut into 1/4-inch slices (1 cup) 1 package (15 oz) refrigerated, fully cooked beef pot roast (about 1 1/2 cups) 4 cups boiling water 1 cup milk 2 boxes (4.7 oz each) Betty Crocker™ au gratin potatoes Steps 1  Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 2  In 12-inch skillet, heat 1 tablespoon butter over medium-high heat. Add onions, carrots and celery; cook 6 to 8 minutes, stirring frequently, until vegetables are tender. Add pot roast; cook and stir until hot. 3  In large bowl, mix boiling water and remaining 1/4 cup butter; stir until butter is melted. Stir in milk, 2 pouches Potatoes and 2 pouches Sauce Mix. Stir in pot roast mixture. Pour into baking dish. 4  Bake 35 to 40 minutes or until potatoes are tender. Let stand 5 minutes before serving (sauce will thicken as it stands)...

  Ingredients 24 uncooked jumbo pasta shells 1 lb ground beef (at least 80% lean) 1 jar (25.5 oz) Muir Glen™ organic chunky tomato & herb pasta sauce 1/4 cup water 1 container (8 oz) chive and onion cream cheese spread 1 1/2 cups shredded Italian cheese blend (6 oz) 1/2 cup grated Parmesan cheese 1 egg 1 to 2 tablespoons chopped fresh parsley, if desired Steps 1  Heat oven to 350°F. Cook and drain pasta shells as directed on package. 2  In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes. 3  In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top,...

  Ingredients 1 lb lean (at least 80%) ground beef 1 large onion, chopped (1 cup) 2 cloves garlic, crushed 1 tablespoon chili powder 1/2 teaspoon salt 1 teaspoon ground cumin 1 teaspoon dried oregano leaves 1 teaspoon unsweetened baking cocoa 1/2 teaspoon red pepper sauce 2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained 1 can (19 oz) Progresso™ red kidney beans, undrained Steps 1  In 3-quart saucepan, cook beef, onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain. 2  Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally. 3  Stir in beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.

  Ingredients Chili 4 lb lean (at least 80%) ground beef 8 medium onions, chopped (4 cups) 4 cans (28 oz each) Muir Glen™ organic diced tomatoes, undrained 3 cans (19 oz each) Progresso™ red kidney beans, drained, liquid reserved 1 can (15 oz) tomato sauce 3 tablespoons chili powder 2 tablespoons sugar 1 tablespoon salt Bread Bowls, if desired 16 small round bread loaves Olive or vegetable oil Steps 1  In 8-quart Dutch oven or stockpot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain. 2  Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours. 3  Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency. 4  Heat oven to 350°F. Cut off the tops of bread loaves. Scoop out bread from the loaves, leaving a 1-inch thick wall. Brush the insides of the loav...