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1. Ground Beef “Stroganoff”
2. Beef Taquitos
3. Cool Taco Salad

Ingredients:

• 28 ounce choice beef chuck, diced
• 2 tablespoon Kosher salt
• 1 tablespoon ground black pepper
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion salt
• 1 teaspoon celery salt
• 8 slices American cheese
• 4 sesame hamburger buns, toasted
• 8 leaves green lettuce
• 4 slices tomato, .25 inch thick
• 4 slices red onion, .25 inch thick
• 4 toothpicks
• 4 pickle spears
• 2 pound Idaho potatoes, peeled, cut into fries and fried golden brown

Directions:

1. Using a meat grinder with a 3/8-inch plate, grind the meat. Change to a 1/8-inch plate, and grind a second time.
2. Shape the ground meat into 4 (7-ounce) patties.
3. In a mixing bowl, combine the kosher salt, pepper, garlic salt, onion salt and celery salt. Mix well.
4. Place burger on a hot grill and season with the seasoning salt.
5. Cook the burgers halfway to desired temperature and flip over and finish cooking.
6. Place cheese on the burger when it is about 3/4 of the way cooked and melt.
7. Place bottom bun on plate. Place burger on bottom bun. Place lettuce, tomato and onion on top of the burger.
8. Cover with top bun and secure with a wooden pick.
9. Place pickle next to the burger.
10. Place fries on the plate.

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3. Imitation Taco Bell Meat

Ingredients:

• 1 pound ground beef
• 1/4 cup flour
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 tablespoon dried minced onion
• 1/2 cup water
• flat bread (pita will work)
• oil (for deep frying)
• sour cream, to taste
• shredded lettuce, to taste
• shredded Cheddar/jack cheese, to taste
• diced tomatoes, to taste

Directions:

1. Mix dried onion with water in a small bowl and let stand for five minutes.
2. Combine ground beef, flour, chili powder, paprika and salt. Mix well. Add onions and water. Mix again.
3. In a skillet, cook beef mixture until browned. Stir often while cooking so no large chunks form; it should be more like a paste.
4. Remove from heat and keep warm. In a deep-fryer (or you can use a skillet) deep fry the bread for 30 seconds. Let drain on absorbent towels.
5. Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order.
6. Top with hot sauce or salsa if desired.

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Ingredients

• 1 1/3 pound lean finely ground chuck
• 1 1/2 tablespoon Mesa Corn Flour
• 4 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• 1/2 teaspoon garlic salt
• 1/4 teaspoon sugar
• 1 teaspoon dry minced onions
• 1/2 teaspoon beef bouillon

Directions

1. Mix together all ingredient except the meat. Stir the spice mixture well making sure that all spices have been blended well.
2. Crumble ground beef and brown stirring well.
3. Remove from heat, rinse with hot water and drain water and grease from beef.
4. Return ground chuck to the pan and add taco seasoning.
5. Add 3/4 – 1 cup water to ground beef and taco seasoning and simmer on medium low temperature for 20 minutes.
6. Simmer until most of moisture has cooked away.
7. Remove from heat when moisture in meat as dissipated but meat is not dry.

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1. Cool Taco Salad
2. Quick and Easy Taco Pie Casserole
3. Taco Casserole

Ingredients:

1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs

Directions:

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted in center comes out clean.

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Ingredients:

• 1 Pound extra-lean (at least 90%) ground beef

• 1/4 cup plain bread crumbs

• 3 Tablespoons ketchup

• 1 teaspoon onion salt

• 1/2 teaspoon pepper

• 1 teaspoon ground red pepper

• 1 egg

• 1/2 cup shredded Cheddar cheese (2 oz)

Directions

1. In large bowl, mix all ingredients.
2. Pat mixture into an  8-inch square.
3. Cut into 4 squares.
4. Slowly cook over medium heat, turning once, until done.

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Ingredients

• 1 1/2 pounds lean boneless beef, cubed
• 3 Tbs. olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1 quart (32 oz)  beef broth
• 6 Cups water
• 4 stalks celery, chopped
• 6 carrots, chopped
• 6 green onions, chopped
• 1/2 Cup chopped fresh parsley
• 1 C. uncooked barley
• 1 tsp dried thyme

Directions

1. Saute the beef in oil for 5 minutes, or until browned.
2. Stir in the salt, pepper and garlic powder and mix well.
3. Place the seasoned meat in a slow cooker.
4. Add a little water to the skillet and stir to pick up the browned bits. Add to slow cooker.
5. Add the broth, water, celery, carrots, green onion, parsley, and barley.
6. Cover and cook on low for 6 to 8 hours until vegetables and barley are tender.
7. Add thyme just efore serving.

Enjoy!

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1. Slow Cooker Beef Barley Soup
2. Beef-Barley Soup
3. Slow Cooker Cheddar Potato Soup

Ingredients:

• 1     pound ground beef
• 1     onion, chopped
• 1     can (10.5 oz) cream of celery soup
• 1/2  cup frozen peas
• 2       cup V-8 juice
• 1       cup beef bouillon
• 1/4  teaspoon basil
• 1/4  teaspoon marjoram
• 1/2  teaspoon parsley
• 1/8  teaspoon pepper
• 1       Bay Leaf
• 1       cup uncooked noodles (2 oz)

Directions

1. Brown beef with onions in Dutch oven on medium heat.
2. Drain off fat.
3. Stir in soup, peas, V-8 juice, basil marjoram, parsley, pepper and bay leaf.
4. Heat to boiling; stir in noodles, then reduce heat.
5. Simmer about 10 minutes, stirring occasionally until noodles are cooked.
6. Remove bay leaf.

Serves 4

534 Calories, 31 Carbs, 34 Fat, 109 Cholesterol, 1022 Sodium

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Ingredients
3 pounds beef boneless chuck roast
1 cup barbecue sauce
1/2 cup peach or apricot preserves
1/3 cup chopped green bell pepper
1 tablespoon Dijon mustard
2 teaspoons packed brown sugar
1 small onion, sliced
12 kaiser or hamburger buns, split

Directions:

1. Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4- to 5-quart slow cooker.
2. Mix remaining ingredients except buns; pour over beef.
3. Cover and cook on low heat setting 7 to 8 hours or until beef is tender.
4. Remove beef to cutting board. Cut into thin slices; return to cooker.
5. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot.
6. Fill buns with beef mixture.

297 Calories   30 Carbs  –Fat   –Chol   444 Sodium

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2. Slow Cooker Beef Barley Soup
3. Slow Cooker Beef Barley Soup

3     T mayonnaise

1     t Watkins Thyme

2     T yellow mustard

4     8 inch flour tortillas

12   ounces thinly sliced cooked roast beef

1     12 ounce jar roasted red sweet peppers, drained

1/3 cup crumbled blue cheese

4     cups mixed greens

Additional crumbled blue cheese (optional)

Directions:

In bowl combine mayonnaise and thyme.  Remove and set aside 1 tablespoon of the mayonnaise mixture.  Stir mustard into remaining mayonnaise mixture.

Spread one side of each tortilla with mayonnaise-mustard mixture.  Evenly divide roast beef, sweet peppers and blue cheese among each tortilla.  Roll; brush with reserved mayonnaise-thyme misture.

In extra large skillet over medium heat lightly brown tortilla wraps about 2 minutes per side.  Cut in half.  Divide greens among salad sishes.  Drizzle olive oil and sprinkle additinal blue cheese; top with halved wraps.

Serves 4.

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2. Poached Egg Salad
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