Taco Salad

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning
• 1 cup cheddar cheese grated
• taco sauce
• lettuce shredded
• 1 tomato diced
• 1 bag tortillas chips
• salsa
• 1 avocado diced
• 1 (16 ounce) container sour cream

Mexican Lasagne

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 can (16 ounces) fat-free refried beans
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 3/4 teaspoon garlic powder
• 9 uncooked lasagna noodles
• 1 jar (16 ounces) salsa
• 2 cups water
• 2 cups (16 ounces) reduced-fat sour cream
• 1 can (2-1/4 ounces) sliced ripe olives drained
• 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
• 1/2 cup thinly sliced green onions

Directions

In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the refried beans, oregano, cumin and garlic powder; heat through.

Place three noodles in a 13-in. x 9-in. baking dish coated with cooking spray; cover with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles.

Cover and bake at 350 for 60-70 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olives, cheese and onions. Yield: 9 servings.

Nutritional Analysis: One serving (1 piece) equals 341 calories, 13 g fat (7 g saturated fat), 49 mg cholesterol, 680 mg sodium, 31 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat.

Source: http://www.tasteofhome.com/Recipes/Mexican-Lasagna-6/Print

French Dip

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Ingredients

• 1 beef chuck roast (3 pounds) trimmed
• 2 cups water
• 1/2 cup soy sauce
• 1 teaspoon dried rosemary crushed
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 bay leaf
• 3 to 4 to whole peppercorns
• 8 French rolls split

Directions

Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender.

Remove meat from broth; shred with forks and keep warm. Strain broth; skim of fat. Pour broth into small cups for dipping. Serve beef on rolls. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 467 calories, 19 g fat (7 g saturated fat), 111 mg cholesterol, 1,300 mg sodium, 31 g carbohydrate, 2 g fiber, 41 g protein.

BBQ Beef in the Crockpot

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Ingredients

• large beef roast
• 1/2 c. chopped onions
• 1/4 tsp. garlic powder
• 1 1/2 c. ketchup
• 2 tbsp. vinegar
• 1/2 tsp. salt
• 1 tsp. mustard
• 1/2 tsp. pepper
• 2 tbsp. steak sauce
• 3/4 c. brown sugar

Directions

Cut a large beef roast in pieces and put in crock pot. Cook on high 5 hours or on low 10 hours. Drain off some of the beef juice. Prepare BBQ sauce below. Mix in with beef. Cook on high about 1 hour or until bubbling good. Turn down to low and cook until serving time.

Steak and Rice Roll-Ups

From Country

INGREDIENTS
1 cup finely chopped fresh mushrooms
2 green onions, finely chopped
1/4 cup finely chopped green pepper
2 tablespoons butter
1-1/2 cups cooked long grain rice
2 tablespoons diced pimientos
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
2 pounds boneless beef top round steak (1/2 inch thick)
2 tablespoons vegetable oil
2 tablespoons plus 1 teaspoon onion soup mix
1 cup water

DIRECTIONS
In a large skillet, saute the mushrooms, onions and pepper in butter until tender. Transfer to a small bowl; stir in the rice, pimientos, thyme and marjoram. Cut steak into six pieces; flatten to 1/2-in. thickness. Spread evenly with mushroom mixture; roll up and secure with toothpicks.

In the same skillet, brown roll-ups in oil on all sides. Add soup mix and water; cover and simmer for 1 to 1-1/4 hours or until meat is tender, occasionally spooning cooking liquid over roll-ups. Thicken cooking juices if desired; serve with roll-ups. Remove and discard toothpicks before serving.

Yield: 6 servings.

Meatballs

(from Betty Crocker)

1 lb. lean ground beef
1/2 cup dry bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
1 small onion, chopped (1/4 cup)
1 large egg

1. Heat oven to 400 degrees.

2. Mix all ingredients. Shape mixture into twenty 1 1/2 inch meatballs. Place in ungreased rectangular pan, 13x9x2 inches or on a rack in broiler pan.

3. Bake uncovered 20 to 25 minutes or until no longer pink in center and juices run clear.

Enchiladas

from Betty Crocker

Servings: 8

8 tortillas
1 lb. ground beef, lean
1/2 cup sour cream, light
1 cup cheddar cheese
2 Tablespoons parsley
1 teaspoon salt
1/4 teaspoon pepper
1 can (15 oz. tomato sauce)
2/3 cup water
1/3 cup green pepper, chopped
1 Tablespoon chili powder
1/2 teaspoon oregano
1/4 teaspoon cumin
1 can chilies
1 clove garlic, finely chopped

Brown ground beef. Add sour cream, cheddar cheese, parsley, salt and pepper.

Heat rest of ingredients to boiling. Simmer for 5 minutes.

Dip tortillas in sauce mixture.

Spoon hamburger mixture onto tortillas and roll up.

Cook at 350 degrees for 20 minutes.

Noodle Heaven

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adapted from Frozen Assets

1 lb. lean ground beef
2 cloves garlic, minced
1 tsp. salt
1 tsp. sugar
1/2 tsp. onion powder
3 (8 oz.) cans tomato sauce
1 (8 oz.) pkg. cream cheese, softened
1 cup low-fat sour cream
1 (8 oz.) package noodles of your choice
1 cup cheddar cheese, grated

Brown beef in a large skillet. Add garlic, salt, sugar, and tomato suace and simmer 10 minutes or until meat is lightly browned. In a small bowl blend cream cheese, onion powder and sour cream. Boil noodles, undercooking a minute or two; drain. In a 9x13-inch baking dish, layer noodles, the cream cheese mixture and meat sauce. Repeat layers. Sprinkle cheddar cheese on top.

To freeze: Cover with foil, label and freezer.

To Serve: Transfer to fridge the night before. Bake in 350 degree oven for 40 minutes, or until heated though and cheese is melted and bubbly.

Green-Eyed Monster Burgers

Serving Size : 6
Hamburger buns
1/2 cup dill pickle juice
3 tablespoons onion soup mix
2 pounds Ground Beef
42 Each dill pickle slices

Please wash your hands before beginning this recipe.

For this recipe you will need:large mixing bowl and spoon.6 foil sheets sprayed with cooking sprayplastic bag

Place ground beef in mixing bowl and add:1/2 cup pickle juice3 Tbsp onion soup mix.Mix thoroughly.
Divide into 12 thin patties.

Arrange 5-7 pickle slices in the center of six patties; cover with remaining patties and seal edges well. Place each completed burger on sheet of sprayed foil and wrap up tight.

Place in plastic bag, and label.

Thaw completely. Pan fry in non-stick fry pan or broil/grill for 5-8 minutes on each side.

Fabulous Fajitas

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From Taste of Home

I've enjoyed cooking since I was a girl growing up in the Southwest. When friends call to ask me for new recipes to try, I suggest these flavorful fajitas. It's wonderful to put the beef in the slow cooker before church and come home to a hot delicious main dish. -Janie Reitz, Rochester, Minnesota

INGREDIENTS
1-1/2 pounds boneless sirloin steak, cut into thin strips
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 garlic clove, minced
1-1/2 teaspoons ground cumin
1 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon crushed red pepper flakes
1 large green pepper, julienned
1 large onion, julienned
6 to 8 flour tortillas (8 inches)
Shredded cheddar cheese, salsa, sour cream, lettuce and tomatoes, optional

SERVINGS
6-8

DIRECTIONS
In a skillet, brown the steak in oil over medium heat. Place steak and drippings in a 3-qt. slow cooker. Add lemon juice, garlic, cumin, salt, chili powder and red pepper flakes; mix well. Cover and cook on high for 2-1/2 to 3 hours or until meat is almost tender. Add green pepper and onion; cover and cook for 1 hour or until meat and vegetables are tender. Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas. Top each with cheese, salsa, sour cream, lettuce and tomatoes, if desired. Yield: 6-8 servings.

NUTRITIONAL INFO
Nutrition Facts: 1 serving (1 each) equals 263 calories, 10 g fat (2 g saturated fat), 47 mg cholesterol, 415 mg sodium, 23 g carbohydrate

Steak Lo Mein

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From Country Woman

SERVINGS 6
PREP 20 min.
COOK10 min.
TOTAL30 min.

INGREDIENTS
1 pound round steak, trimmed
1 teaspoon beef bouillon granules
3/4 cup water
1/4 cup soy sauce
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 garlic clove, minced
2 cups shredded cabbage
1 cup diagonally sliced carrots, partially cooked
1 medium onion, sliced into rings
1/2 cup sliced fresh mushrooms
1/2 cup diagonally sliced celery
1/3 cup sliced green onions
15 fresh snow pea pods, trimmed
1 can (8 ounces) sliced water chestnuts, drained
4 ounces thin spaghetti, cooked and drained

DIRECTIONS
Freeze steak just until firm; slice diagonally across grain into 1/4-in. strips. Combine bouillon, water, soy sauce and cornstarch. Set aside. In a wok or large skillet, heat oil on medium-high. Add meat and garlic; stir-fry until the meat is no longer pink, about 5 minutes. Remove meat to a platter. Add cabbage, carrots, onion, mushrooms, celery and green onions; stir-fry for about 3 minutes. Add pea pods and water chestnuts; stir-fry 2 minutes. Add meat. Stir bouillon mixture and pour into skillet; cook and stir until thickened. Gently toss in spaghetti and heat through for 1 minute. Yield: 6 servings.


NUTRITIONAL INFO
Nutrition Facts: One serving equals 329 calories, 8 g fat (0 saturated fat), 52 mg cholesterol, 834 mg sodium, 34 g carbohydrate, 0 fiber, 29 g protein. Diabetic Exchanges: 2 lean meat, 1-3/4 starch, 1 vegetable.

Pepper Rice

2 cups brown rice
4 cups beef broth
8 oz. ground beef
salt
pepper
onion powder
garlic powder
3 (8 oz. cans) tomato sauce
1 green bell pepper

Bring 4 cups beef broth just to a boil. Add rice and turn down heat to low. Cover and simmer for 45 minutes, or until rice is done.

Brown ground beef. Season with salt, pepper, onion and garlic powder.

Combine cooked rice and ground beef in a casserole dish. Add 3 cans tomato sauce and stir. Cut pepper into pieces and place on top of rice. Bake for 20-30 minutes or until done.

Mexicalli Pie

Serves 8

16 ounces ground 90% lean turkey or beef
1/2 cup chopped onion
1/2 cup chopped green and/or red bell peppers
1 1/2 cups frozen whole kernel corn
1 cup chunky salsa
3/4 (3 ounces) Kraft shredded reduced-fat Cheddar Cheese
1/8 teaspoon black pepper
1 cup (3 ounces) crushed corn chips

Preheat oven to 350 degrees. In a large skillet sprayed with olive-oil-flavored cooking spray, brown meat, onions, and green pepper. Add corn, salsa, Cheddar Cheese, and black pepper.

Spray a 10-inch pie plate with olive-oil-flavored cooking spray. Place meat mixture in pie plate. Top with crushed corn chips.

Bake 30 minutes. Cool 10 minutes before serving.


Each serving equals:HE: 2 Protein, 3/4 Bread, 1/2 Vegetable, 1/4 slider, 10 optional calories204 calories, 10 gm fat, 15 gm protein, 14 gm carbohydrate, 324 mg sodium, 2 gm fiberDIABETIC: 2 MEAT, 1 STARCH

Herbed Pot Roast

(from Taste of Home)

1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 can (10-1/2 ounces) condensed beef broth
8 carrots, cut into thirds
8 medium potatoes, peeled and quartered
1 large onion, quartered
1 cup water

In a Dutch oven, brown roast in oil over medium heat. Combine the seasonings; sprinkle over meat. Add broth and bring to a boil.

Cover and bake at 325° for 2 hours, basting occasionally. Add carrots, potatoes, onion and water.

Cover and bake for 1 hour or until vegetables are tender. Thicken pan juices for gravy if desired. Yield: 8 servings.