Steak & Other Beef

1/2	cup butter or margarine
1	package (1 oz) Old El Paso taco seasoning mix
1 1/2	lb beef boneless sirloin tip steak, cut into thin bite-size strips
1	can (16 oz) Old El Paso refried beans
12	Old El Paso flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages)
2	cups shredded Cheddar cheese (8 oz)
3	medium green onions, thinly sliced (3 tablespoons)
1	can (10 oz) Old El Paso enchilada sauce
1	cup shredded Mexican cheese blend (4 oz)

1.	Heat oven to 400°F. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.
2.	Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.
3.	Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13x9-inch (3-quart) glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend.
4.	Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.

I found this one in my email today. It looks like it would taste good. Im going to try this one real soon.

Put your favorite beef recipes here.

I wish I were a good ARTIST!
I can't draw, sing, paint, though I was good at community theater. My mother and brother could draw and paint. They did not share any of the good genes with me. lol

WE Like Different Stuff as well Trina we're just tried of the Same Old Stuff that we eat all the time so yeah this one does sound really good have you Ever Tryed it yet sis Love ya

"Healthified" Beef Enchilada Pie




Prep Time: 15 min
Total Time: 55 min
Makes: 6 servings

1	lb extra-lean (at least 93%) ground beef
1	medium onion, chopped (1/2 cup)
1	can (10 oz) Old El Paso red enchilada sauce
1/2	cup Green Giant Niblets frozen corn, thawed, drained
1	can (4.5 oz) Old El Paso chopped green chiles, drained
1	teaspoon ground cumin
1	teaspoon chili powder
5	Old El Paso flour tortillas for burritos (from 11 oz package)
1	cup shredded reduced-fat Mexican cheese blend (4 oz)
	Fat-free sour cream, if desired

1.	Heat oven to 350°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reserve 1/4 cup enchilada sauce; set aside. Add remaining enchilada sauce, corn and chiles to beef mixture. Stir in cumin and chili powder. Reduce heat to medium-low; simmer uncovered 5 minutes.
2.	Spray 9-inch round (2-quart) glass baking dish with cooking spray. Place 1 tortilla in casserole; top with about 3/4 cup of the beef mixture and 3 tablespoons of the cheese. Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and the remaining cheese.
3.	Bake, uncovered, 30 to 40 minutes or until hot and cheese is melted. Cool 5 minutes. Serve with sour cream.

One-Skillet Spaghetti Mac


Prep Time: 15 min
Total Time: 45 min
Makes: 5 servings

1/2	cup Original Bisquick mix
1/2	cup grated Parmesan cheese
1/4	teaspoon garlic powder, if desired
1/4	cup water
1	egg
1	pound lean (at least 80%) ground beef
2	cups spaghetti sauce
3/4	cup water
1	cup uncooked small elbow macaroni

1.	Heat oven to 375°F. In small bowl, stir together Bisquick mix, cheese, garlic powder, 1/4 cup water and the egg; set aside.
2.	In ovenproof 10-inch skillet, cook beef over medium heat about 8 minutes, stirring occasionally, until brown; drain. Stir in spaghetti sauce, 3/4 cup water and the macaroni. Heat to boiling, about 5 minutes, stirring constantly. Spoon Bisquick mixture around edge of skillet, leaving center open.
3.	Bake 20 to 25 minutes or until top is golden brown. Sprinkle with additional Parmesan cheese if desired.
High Altitude (3500-6500 ft) Increase water for beef mixture to 1 cup. Bake 22 to 27 minutes.

Speedy Lasagna Supper


Prep Time: 20 min
Total Time: 1 hour 15 min
Makes: 12 to 14 servings

2	lb lean (at least 80%) ground beef
1	cup small curd cottage cheese
1/2	cup grated Parmesan cheese
3	cups shredded mozzarella cheese (12 oz)
1	tablespoon Italian seasoning
1	can (12 oz) tomato paste
1 1/3	cups Original Bisquick mix
2	cups milk
1	teaspoon salt
1/2	teaspoon pepper
4	eggs

1.	Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain.
2.	Layer cottage cheese and Parmesan cheese in baking dish. Stir 2 cups of the mozzarella cheese, the Italian seasoning and tomato paste into beef; spoon beef mixture evenly over cheeses in baking dish. In medium bowl, stir remaining ingredients until blended. Pour over beef mixture.
3.	Bake 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1 cup mozzarella cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.

This is one of my daughter's favorites. I usually buy the thin steaks, because they cook faster. The recipe calls for about 3 pounds of steak, I think the top sirloin ones. Ingredients are beef broth- 1 cup, Zinfandel or dry red cooking wine- about 1/2 cup. Salt and pepper to your own liking, and about 3-4 pounds of steaks. First you cook the steaks through and then transfer them to another pan or put them in a warm oven to keep them hot until the broth is cooked through. Keep the drippings in the pan and add the beef broth and the dry red cooking wine. Stir up the drippings and reduce till about half of what you started with. When the sauce is done put the steaks in a pan and pour sauce over them. Serve. Easy, and very good!!

Saucy Pepper Steak

1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small onion, cut into strips
1 lb. well-trimmed boneless beef sirloin steak, cut into strips
2 cloves garlic, minced
1/2 tsp. black pepper
3 Tbsp. lite soy sauce
1/2 cup KRAFT Original Barbecue Sauce
2 cups hot cooked brown rice

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add bell peppers and onions; cook and stir 6 to 8 min. or until vegetables are crisp-tender. Transfer to large bowl; keep warm.
ADD meat, garlic and black pepper to same skillet; cook and stir 3 min. Add soy sauce; cook 1 min. or until meat is cooked through. Add barbecue sauce; cook until heated through.
SPOON meat mixture into bowl with vegetables; toss gently. Serve over rice

You guys, thank you for the recipes! I'm going to try the lasagna and the steak soon.

Mini Meatballs

Ingredients:

1 lb. ground beef

1 (1 oz.) packet Salad Dressing Mix 2 tbsp. butter 1/2 cup beef broth

Combine ground beef and seasoning and salad dressing mix. Shape into meatballs. Melt butter in a skillet; brown meatballs on all sides. Add broth; cover and simmer for 10 to 15 minutes or until meatballs are cooked through. Serve warm with wooden picks.