Grilled Flank Steak with Corn Salsa and Black

olive oil
4 cloves garlic, chopped
1 small onion, chopped
1 tsp. cumin
2 cans black beans, rinsed and drained
1 bottle mexican beer
salt and pepper
2 1 lb. flank steaks, marinated
1 bag frozen corn
1 pint cherry tomatoes, chopped and juice reserved
grated peel of 1 lime, juice of 2 limes
cliantro if desired
Saute garlic, onion and cumin. Add drained beans and beer, cook 10 minutes. Mash some beans with back of fork. Simmer until thickened, about 5 more minutes. Add 1/2 lime juice and zest. Keep warm.Combine corn, chopped tomatoes, remaining lime and cliantro if using. Set asideGrill steak. Serve with beans and salsa.

Beef and Cheese Crescents

Refrigerated crescent rolls
Deli thin roast beef
Shredded Colby Jack cheese
egg beaten
Preheat oven to 375. Cookie sheet, separate dough into 16 triangle, 8 on bottom 8 on top. Place 2 slices of deli roast beef and 1/4 c. cheese on bottom triangles.Put remaintin triangles on top and seal edges. Brush with beaten eff and bake at 375 for 10 mint or golden brown. Let cool.

Bacon Burgers

2 lbs lean ground beef
4 tbs Worchestershire sauce
4 tbs diced onions
2 tsp salt
1 tsp pepper
1 tsp garlic
8 pieces thick sliced bacon

Make into 8 patties and wrap with bacon slices
Grill and enjoy!

Meat Loaf

Serves 8

2 beaten eggs
½ c fine dry bread crumbs
½ c milk
1 TBS dried minced onion (or ¼ c finely chopped onion)
½ c finely shredded carrot (or finely chopped celery, green sweet pepper or one 2-oz can mushrooms, drained & chopped)
3 TBS snipped parsley (optional)
1 tsp oregano
2 pounds ground beef
1 tsp salt
½ tsp pepper

1.In mixing bowl combine eggs, bread crumbs, milk, onion, carrots, oregano, salt and pepper. Add ground beef and mix well.

2.In two shallow baking dishes pat mixture into a loaf.

3.Bake at 350˚ for 45-50 minutes or until no pink remains. Transfer to platter. Top with barbeque sauce, chili sauce or catsup.

slow cooker sausage lasagna
1 lb italian sausage
1 lb ground beef
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 cloves garlic, minced
salt and pepper
1 6 oz can tomato paste
1 28 oz can crushed tomatoes
9 lasagna noodles
2 cups shredded mozzarella

In heavy pot, cook sausage and beef over medium-high. Break up meat with a spoon and cook until no longer pink, 4-6 minutes. Add onion, carrots and garlic. Season with salt and pepper. Cook until onion has softened, 3-5 minutes. Stir in tomato products. Bring to boil and remove from heat.
Spoon 2 cups meat mixture into bottom of 5-6 quart slow cooker. Layer 3 noodles (break as needed to fit). 2 cups meat mixture, 1/2 cup cheese. Repeat twice, refrigerating top 1/2 cup of cheese for topping later.
Cover slow cooker and cook on low 4-6 hours. Sprinkle with remaining cheese last 10 minutes.
For freezer: prepare sauce as above. Thaw and proceede.

Beef in Marinade

2 pounds beef (I used Boneless top sirloin)
1/3 cup lemon juice
1//4 cup Worcestershire sauce
2 T dry mustard
1 cup oil, any kind
½ cup red wine vinegar
½ cup soy sauce
1 T black pepper
2 t minced garlic

Combine lemon juice, Worcestershire sauce, dry mustard, oil, vinegar, soy sauce, pepper and garlic.

Put beef in a 1-gallon freezer bag. Poor marinade over the meat. Freeze.

Serving directions: Thaw overnight in the refrigerator. Grill or cook as desired. Discard marinade.

Serves 6. Makes 3 cups marinade.

Spicy Beef & Broccoli Stir Fry

1/4 cup light soy sauce
1 tablespoon cornstarch
2 tablespoons veg oil
1 boneless beef top sirloin steach (1 1/4 lbs trimmed)
3 cups broccoli
1 med onion
1 med red bell pepper
2 garlic cloves pressed
1 teaspoon peeled fresh ginger root finely chopped
1/4 teaspoon red pepper flakes
1/2 cup beef broth

Whisk soy sauce, cornstarch and 1 tblsp of the oil. Cut steack lengthwise in strips. Add beef to soy sauce mixture, toss to coat. Cover and refrigerate 15 min in marinate.
Mix broccoli and onion into wedges. Cut bell pepper into strips. Set aside. Press garlic and chop ginger root.
Heat 1 teasp. of remaining oil over med. heat until hot. Add beef, garlic, ginger and red pepper flakes until beef no longer pink. Add broccoli, onion and bell pepper 3 - 4 min. or until veg are crisp tender. Add broth, bring to boil 1 min. Add over rice or asian noodles.

Southwest Pasta Bake


8 oz uncooked penne pasta
1 package cream cheese
1/2 cup fat-free milk
1package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried oregano
1 lb lean ground beef
2 garlic cloves, minced
1 jar 16 oz picante sauce
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup shredded cheddar cheese
1 can ripe olives
1/4 cup sliced green onions

Cook pasta according to the package directions. In a small mixing boawl, beat cr. cheese until smooth. Beat in milk. Stir in spinach and oregano, set aside. Nonstick skillet, cook beef and farlic, heat until meat in no longer pink, drain. Stir in picante sauce, tomato sauce, paste and chili powder and cumin. Bring to a boil. Reduce heat, simmer, uncover for 5 minutes. Drain pasta, stir in meat mixture. In a 13 in x 9 in x 2in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture. Cover and back at 350 for 30 minutes. Uncover and sprinkle with cheese. Back 5 min. Sprinkle with olives and onions. Let it stand for 10 min. before serving. 8 servings.

Baked Beef Stew

From Quick Cooking Serves 6-8

1 can (14.5 oz) diced tomatoes
1 cup water
3 TBS quick-cooking tapioca
2 tsp sugar
1 1/2 tsp salt
1/2 tsp pepper
2 pounds lean beef stew meat, cut into 1-inch chunks
4 medium carrots, cut into 1-inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, cut into chunks
1 slice bread, cubed

In large bowl, combine the tomatoes, water tapioca, sugar, salt and pepper. Stir in the remaining ingredients.
Pour into a greased 13-in. x 9-in. or 3-qt. baking dish. Cover and bake at 375˚ for 1 3/4 to 2 hours or until meat and vegetables are tender. Serve in bowls

Steak Fajitas

Steak Fajitas

Freeze It:
1 pound flank steak, thinly sliced against the grain
1 onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
1 jalapeño, seeded (if desired) and thinly sliced
1 teaspoon chili powder
1 teaspoon hot sauce
Kosher salt
4 1-quart resealable plastic freezer bags

Cook It:
4 bags frozen fajita mixture 4 teaspoons olive oil 8 8-inch flour tortillas, warmed Store-bought refrigerated fresh salsa (optional) Sour cream (optional)

Freeze It:In a large bowl, combine the steak, onion, bell peppers, jalapeýo, chili powder, hot sauce, and 3/4 teaspoon salt. Divide evenly among 4 bags. Freeze until ready to cook, up to 3 months.

Cook It:In a large skillet, over medium heat, heat the oil (use 1 teaspoon per serving). Empty the frozen contents of the bags into the skillet. Cook, covered, stirring occasionally to break up ingredients, for 10 minutes. Raise heat to medium-high and cook, uncovered, until the vegetables are tender and the steak is cooked through, 2 to 6 minutes. Serve with the tortillas and the salsa and sour cream, if desired.Yield: Makes 4 servings
writeNutrient();
NUTRITION PER SERVINGCALORIES 533(33% from fat); FAT 19g (sat 6g); CHOLESTEROL 40mg; CARBOHYDRATE 55g; SODIUM 1085mg; PROTEIN 33g; FIBER 4g; SUGAR 4g

Taco Meat

See Taco Pitas

Kathy's Chili

1 pound ground beef
1 can (16-oz) tomato sauce
1 can kidney beans (drained and rinsed)
1 small onion, chopped
4 dashes Worcestershire sauce
4 Tablespoons or more chili powder
water, about 1/2 can (tomato sauce can)

Brown meat with onion. Drain fat. Add all other ingredients. May need more or less water. Simmer, uncovered, on low for 1-1 1/2 hours.

Option: Serve over spaghetti and top with shredded Cheddar and oyster crackers.

Roast Beef with Horseradish Sauce

From Southern Living Easy Weeknight Favorites

1/2 t garlic powder
1/2 t dried oregano
1/2 t dried thyme
1/2 t salt
1/2 t pepper
1 (3-pound) eye-of-round beef roast
Horseradish Sauce (see below for recipe)

Combine seasonings in a small bowl, and rub mixture over entire roast. Place roast in a 3 or 4 quart electric slow cooker. Cut roast in half to fit in slow cooker, if necessary. Cover and cook on LOW 8-10 hours.

Remove roast to a cutting board, reserving juices in slow cooker. Let roast stand 15 minutes; cut diagonally across the grain into thin slices. Serve with horseradish sauce and, if desired, au jus. Yield 8 servings.

Horseradish Sauce
1 (8 ounce) carton sour cream
1/2 cup mayonnaise
1 T prepared horseradish
1 t beef bouillon granules
1 clove garlic, crushed, or 1/8 t garlic powder

Combine all ingredients in a small bowl; cover and chill, if desired.

Three Meat Three Cheese Calzone

Serve this overstuffed calzone with your favorite tomato sauce if desired.
Serves 6

9 ounces thinly sliced deli salami
3 ounces thinly sliced deli pepperoni
1½ c ricotta cheese
¾ c grated Parmesan cheese
¾ c chopped fresh basil
3 TBS extra-virgin olive oil
Flour for dusting
1½ (1-pound) balls ready-made pizza dough
6 ounces thinly sliced deli capiccola
12 ounces thinly sliced deli mozzarella cheese

1. Adjust oven rack to upper-middle position and heat oven to 450˚. Arrange salami and pepperoni on microwave-safe plate lined with paper towels. Cover with 2 more paper towels and
microwave on high until fat begins to render, 1 minute. Combine ricotta, Parmesan and basil in a bowl.

2. Brush 1½ TBS oil over rimmed baking sheet. On lightly floured surface, roll dough into ¼ inch thick round. Layer half of salami, pepperoni, capicolla and mozzarella on one half of dough round, leaving a 1-inch border around edges. Spoon ricotta mixture over mozzarella and layer with remaining salami, pepperoni, capicolla and mozzarella. Brush edges with water, fold over filling, and crimp edges to seal.

3. Transfer to oiled baking sheet and cut four 1-inch slits on top of calzone. Brush with remaining oil and bake until golden brown, about 15 minutes. Transfer to wire rack and let cool for 5 minutes. Cut into 6 wedges. Serve.

Schuss Kabobs

Marinade:
1/4 c orange marmalade
1/2 c orange juice
2 Tbsp curacao (didn't use)
1 tsp. mustard
1/2 tsp curry powder
1/4 tsp. garlic powder

1 lb. sirloin
1 orange
1 cup pineapple, cut into bite size pieces
oil

Combine marinade ingredients in a saucepan and cook over med. heat until marmalade melts, stirring frequently.

Preheat grill or broiler. Cube or slice meat (I had the meat dept. do this for me), cut oranges into 1/2 inch slices and then like pie pieces.

Thaw. Thread meat, oranges, and pineapple onto skewers. Brush grill with oil. Grill or broil until done brushing frequently with marniade.

Beef Asian Noodle Bowl

yields four servings

8 oz linguini
3 cups broccoli florets
3 carrots, peeled, sliced
2 tsp oil
1 lb beef sirloin steak cut into strips
1/4 cup kraft asian toasted sesame dressing
1 tbsp. teriyaki suce

cook pasta as directed on package, adding veggies to the boiling water for a few minutes to cook them.

Meanwhile, heat oil in large nonstick skillet. Add meat, cook four minutes or until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened; stirring occasionally.

Drain pasta misture; place in large serving bowl. Add meat mixture; toss to coat.

Crockpot Beef Stroganoff

Ingredients:
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese
DIRECTIONS
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.
Did you know Allrecipes is home to over 400

Taco Cresent Bake

Here is Heather's Taco bake using the Mexican Meat filling (you will need the other items on hand) if you'd like... or you can make tacos, burritos, etc. with the meat.

Taco Cresent Bake
1 tube refrigerated crescent rolls
2 cups crushed tortilla chips, divided
1 lb. taco seasoned ground beef, browned (from freezer)
1 container sour cream (8oz.)
1 cup cheddar cheese, shredded (4 oz.)

Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13 in x 9 in x 2 in baking dish. Seal seams and perforations. Sprinkle with 1 cup of crushed chips; set aside. In the microwave, heat up your taco seasoned ground beef. Spoon over chips. Top with sour cream, cheese and remaining chips. Bake, uncovered, at 350° for 25-30 minutes or until crust is lightly browned.

Beef Teriyaki

1 lb beef boneless sirloin steak
1/4 cup soy sauce
1/4 cup dry sherry or white wine
1 tbls veg. oil
2 teasp chopped gingerroot or 1/2 teasp ground ginger
1 teasp sugar
1 clove garlic, chopped
Trim fat, cut in cubes. Place in glass brown mix ing. pour over beef. Cover and refrigerate, stirring occasionally at least 1 hour.
Thread on skewers or wok the ingredients. Broil kabobs or cook over stove. Serve over rice.

BEEF AND BROCCOLI CALZONES

BEEF AND BROCCOLI CALZONES
1 LB. ground beef, browned and drained
1 (10 oz.) package frozen chopped broccoli, thawed and drained
1 cup shredded mozzarella cheese
1/2 cup chopped onion
3/4 cup sour cream
1/4 tsp. salt
1/4 tsp garlic powder
1/2 tsp italian seasoning
1 loaf frozen bread dough thawed
To freeze: combine ground beef with other ingredientsexcept bread dough in a bowl. Roll bread dough to a 9by 13 rectangle. Spoon filling onto one side of thedough leaving a border of dough on three sides. Foldover bare side of dough and pinch ends together.Spray lightly with cooking spray and wrap in plasticwrap. Wrap again in foil and freeze.
To Cook: Thaw overnight in frig. Unwrap calzones andplace on cookie sheet. Loosely cover with plasticewrap to prevent drying. Allow to rise but not double. Cook 20 - 30 min. in 350 degree oven until golden.Slice and serve