Cinco de Mayo in a bowl! 1 pound lean ground beef
1/4 pound pork sausage
2 onions, chopped (separated)
1 egg, beaten
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/4 cup milk
1/4 cup fresh basil, chopped
1/2 cup cornmeal
6 (14 ounces) cans beef broth
1 (8 oz. ) jar salsa
1 onion, chopped
2 ( 14.5 oz.) peeled and diced tomatoes
1/2 tsp. dried oregano
1/4 tsp. ground black pepper
1/2 cup white rice

Mix together beef broth, salsa, 1 chopped onion, tomatoes, dried basil, oregano and 1/4 tsp. pepper ( if you use condensed beef broth), eliminate the salt in the meatballs and use 5 cans (10.5 oz. each) broth plus one quart water.  Bring to boil and simmer for 20 minutes.

Combine ground chuck. sausage, the other chopped onion, egg, salt 1/4 tsp. pepper, garlic powder, milk, fresh basil and cornmeal and mix well. Form into bite-sized meatballs.

Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.

Ladle into bowls and top with fresh parsley if desired.

1 Beef eye round roast (3 lb)
1/2 c Italian dressing
1/2 c Prepared horseradish
1 t Dried rosemary leaves

SCORE roast lightly, criss-crossing diagonally, using the tip of small paring knife. Mix dressing, horseradish and rosemary in a large resealable plastic bag; add roast. Refrigerate at least 1 hour or overnight to marinate.

PREHEAT oven to 375 Degrees F. Remove roast from bag; place on rack in roasting pan. Pour marinade over roast. Roast 1 1/4 to 1 1/2 hours or until internal temperature reach 140 Degrees F to 155 Degrees F.

PLACE roast on carving board; tent with foil and let stand 15 min. (Internal temperature will continue to rise 5 to 10 Degrees F.) Slice roast thinly.

1/4 lb spaghetti, broken in half, uncooked (4 oz)
1 1/2 c sugar snap peas
1/2 c red pepper strips
1/4 c Catalina salad dressing
1/2 lb (8 oz.) well-trimmed top sirloin steak, cut into strips
1 T peanut butter
1 T light soy sauce
2 green onion, sliced
1/4 c chopped dry roasted peanuts

COOK spaghetti as directed on package, adding snap peas and red pepper to the cooking water for the last 2 min. of the spaghetti cooking time.

MEANWHILE, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 min. or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce thickens.

DRAIN spaghetti and vegetables. Add to skillet; toss with meat mixture. Stir in green onions; sprinkle with peanuts.

1 boneless beef chuck pot roast (3-4 lb.)
1 tbsp. vegetable oil
8 small red-skinned potatoes, cut in half
2 large carrots, cut into 2 1/2 inch pieces
2 large parsnips, cut into 2 1/2 inch pieces
1 small leek cut into 2 1/2 inch pieces
1 1/2 tbsp. cornstarch dissolved in 3 tbsp. water

Seasoning:
1 tsp. dried oregano
1 clove garlic, minced
1/2 tsp. tsp. each-salt and lemon pepper

Combine seasoning ingredients; press onto beef pot roast.  Heat oil in stock pot over medium heat until hot; brown pot roast.

Add 3/4 cup water, bring to boil.  Reduce heat, cover tightly and simmer for 2 hours.  Add vegetables and simmer for an additional 45 minutes or until roast and vegetables are fork tender.

Remove roast and vegetables.  Skim fat.  Measure and return 2 cups of cooking liquid to pot.  Sir in cornstarch mixture.  Stirring constantly bring to boil until desired thickness.

Carve roast and serve!  

1/2 pound. linguine, uncooked
3 cups broccoli florets
3 carrots, peeled and sliced
2 tsp. oil
1 pound beef sirloin steak, cut into strips
1/4 cup toasted sesame dressing
1 tbsp. teriyaki sauce

Cook pasta in large saucepan as directed on package.  Place broccoli into boiling water for the last two minutes of cooking

Meanwhile,  Heat oil in large nonstick skillet.  Add Steak strips; cook until browned on both sides.  Stir in dressing and teriyaki sauce; cook for an additional 2 minutes or until sauce begins to thicken, stirring occasionally.

Drain pasta and broccoli and put into a large serving bowl.  Add steak and sauce to bowl and toss to mix ingredients.

Tip:  for additional crunch add 1/2 cup peanuts just before serving

Juicy and Flavorful. 1-1 1/2 lbs. lean ground beef
1/2 cup shredded cheese (we suggest colby or montery jack)
1 tsp. soy sauce
1 tsp. Worcestershire sauce
1 egg
1 envelope onion soup mix
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried rosemary
salt and pepper to taste

Preheat grill or grill pan to high heat
In large bowl, mix together ground beef, cheese, soy sauce, Worcestershire sauce, egg, onion soup, garlic, basil. oregano, rosemary and salt and pepper.  Form into 4 large patties or 6 smaller patties.

Grill patties 3-5 minutes on each side or until cooked to desired temperature.

1/2 lb Super lean ground beef
2 t Chili powder
1 can Black beans, drained, rinsed (15 oz)
1/2 c Thick and chunky salsa
3/4 c Shredded sharp cheddar cheese
4 Flour tortillas (10 inch)
1/4 c Reduced fat or light sour cream
1 Tomato, chopped
1 c Shredded romaine lettuce

Cook meat and chili powder in large skillet on medium-high heat for 5 minutes, or until meat is no longer pink, stirring frequently. Add beans and salsa; cook for 5 minutes or until heated through, stirring occasionally. Remove from heat. Stir in cheese.

Spread meat mixture down centers of tortillas; top with sour cream, tomatoes, and lettuce. Fold in opposite sides of each tortilla, then roll up burrito-style.

2 1/2 lb Chuck roast
2 c Chopped onion
1 can Pepsi Cola (12 oz)
1/3 c Worcestershire sauce
1 1/2 T Apple cider vinegar (or white vinegar)
1 1/2 t Beef bouillon granules
3/4 t Dry mustard
3/4 t Chili powder
1/4 to 1/2 t Ground red pepper
3 Garlic cloves, minced
1 c Ketchup
1 T Stick margarine

Trim fat from roast. Place roast in a 4-quart electric slow cooker; top with onion. Combine Pepsi Cola, Worcestershire sauce, vinegar, bouillon, dry mustard, chili powder, and red pepper; stir well. Reserve 1 cup cola mixture to make a sauce for the sandwiches; cover and chill. Pour remaining cola mixture over the roast.
 Cover with the lid and cook on high-heat setting for 6 hours (or on high-heat for 1 hour, then low-heat for 9 hours) or until roast is very tender.
 Remove the roast and chopped onion from the cooker and discard the meat juices. Shred the meat with two forks. Combine the shredded meat and onion and toss well. Combine reserved cola mixture, garlic, ketchup, and butter in a saucepan. Place over medium heat, and cook until thoroughly heated, stirring constantly. Pour sauce over shredded meat and toss gently. Serve on buns with pickle slices.

1-1/2 Lb. extra lean ground beef
1 can (10-3/4) condensed tomato soup, divided.
1 pkg. (6 oz. ) chicken flavored stuffing mix
1 egg lightly beaten
1 onion, chopped
1 tsp. dried Thyme leaves
1/4 cup chili sauce

Preheat oven to 350 Degrees F.

Mix meat, 1/2 cup of the soup, stuffing mix, egg, onion and thyme until well blended.  Press evenly into a 8x4-inch loaf pan sprayed with non-stick cooking spray.

Bake for 55 minutes.  Heat remaining soup with chili sauce in small saucepan and spoon over meatloaf before serving.

tip:  Ground turkey or pork can be substituted.

2 T Oil
1 1/2 lb Trimmed boneless beef round roast, cut into 3/4-inch thick chunks
2 T Flour
1 Large onion, coarsely chopped
1 can Beef broth (14.5 oz)
1 can Stewed tomatoes, undrained (14.5 oz)
1 env. Garlic & Herb Dressing Mix
3 Medium potatoes, cut into 3/4-inch chunks
3 Medium carrots, cut into 1/2 pieces
3 c Hot cooked noodles

Heat oil in 5-quart sauce pot on medium-high heat. Coat meat with flour. Add to sauce pot with onion; cook and stir until browned. Stir in broth, tomatoes and dressing mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 30 minutes. Add potatoes and carrots; cover. Simmer an additional 30 minutes. Remove cover; simmer 15 minutes or until meat is tender and sauce is thickened, stirring occasionally. Serve over noodles.

1 lb Super lean ground beef
1 Green pepper, chopped
1 Red pepper, chopped
1 jar Chunky Salsa (16 oz)
1 can Diced tomatoes, undrained (14.5 oz)
1 pkg Frozen corn, thawed (10 oz)
12 Corn tortillas (6 inch)
1 1/2 c Sharp cheddar cheese, divided

PREHEAT oven to 375 Degrees F. Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn; bring to boil.

SPOON 1 cup of the meat mixture into 13x9-inch baking dish; top with 6 tortillas, overlapping as necessary. Cover with half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover with foil.

BAKE 25 to 30 min. or until heated through. Sprinkle with remaining cheese. Let stand 5 min. or until cheese is melted.

1 lb Well-trimmed boneless beef sirloin steak
1/2 c Kraft Light Catalina dressing, divided
1/2 t Pepper
1 Onion, chopped
3 c Small broccoli florets
1 1/2 c Very thinly sliced carrots (4 large carrots)
1 1/2 c Instant brown rice, uncooked

Place steak in a resealable plastic bag. Pour 1/4 cup of the dressing over steak; refrigerate at least 30 minutes to marinate.

Preheat oven to 400F. Spray large nonstick skillet with cooking spray; heat on medium-high heat until hot. Place onions around steak. Cook 3 minutes or until bottom of steak is well browned. Turn steak over; turn off heat. Combine broccoli, carrots, and remaining 1/4 cup dressing; mix with onions. Wrap handle of skillet in heavy-duty foil. Place skillet in oven.

Bake 18-20 minutes or until steak is cooked to medium doneness (160F). Meanwhile, prepare rice as directed on package. Cut steak across the grain into thin slices; transfer to serving plates. Spoon vegetable mixture over steak, serve with rice.

Filling:
1 1/2 cups frozen corn kennels
2 tbsp. butter
1 large onion, chopped
1 stalk celery, chopped
1 1/4 pounds ground beef
1 clove garlic, minced
2 tbsp. flour
1 cup beef broth
1 cup diced tomatoes (canned works best)
1 tsp. dried thyme
1 1/2 tsp. worcestershire sauce
Salt and pepper to taste

Mashed Potato Topping:
6 cups peeled and chopped potatoes
2 tsp. salt, plus salt to taste
4 tbsp. butter
1/2 cup sour cream
1/4 to 1/2 cup milk
1 to 1 1/2 cups grated white cheddar cheese
paprika

Cook the corn according to package directions.

Start the potatoes for the topping.  Put them in a large pot with enough water to cover them a couple of inches.   Add about 2 tsp. salt and bring to boil. Cook uncovered on high heat for approximately 13 minutes, or until tender.

While the potatoes are cooking...

Melt butter in a large skillet over medium heat.
Saute the onion and celery  stirring often, until soft.

Add the ground beef to the pan, breaking it up with a wooden spoon.  Continue until beef is thoroughly cooked.  Drain off excess fat. Return to skillet and reduce heat to medium low. heat.

  Stir in garlic and flour to mixture.  Stir in beef broth then the canned tomatoes, then the fresh herbs , reserved corn and worchestershire sauce.   Gently simmer for several minutes, partially covered, salt and pepper to taste.  Transfer into large buttered casserole dish.

When Potatoes are done:
Drain all excess moisture and add sour cream and butter.  Wait several minutes before mashing to allow ingredients to match temperatures to ensure thorough blending.  Partially mash by hand and then switch to electric mixture.  Continue to mash at medium speed for another 2 minutes, careful not to over mix.

Evenly spread potatoes over the beef mixture and sprinkle lightly with cheese and paprika.  (wash your hands to prevent getting spice in your eyes.)

Place on center rack of oven and bake for 20 minutes or until top is golden brown.  Let rest for several minutes before serving!

Sauce:
1/2 c Prepared chunky salsa1/4 c Ketchup2 T Packed brown sugar1 T Dijon-style mustard

Beef:
4 Boneless Petite Sirloin Steaks, cut 1 inch thick; about 1 1/2 pounds.
Combine sauce ingredients in a small bowl, remove and reserve 1/2 cup.

Place beef steaks on grill over medium, ash-covered coals or medium heat.

Grill steaks uncovered, 18 to 22 minutes for medium-rare to medium doneness, turning occasionally. Brush both sides with remaining sauce during last 5 minutes. Serve with reserved sauce. Makes 4 servings. Recipe courtesy of the Beef Council.

1 pkg. (14 oz.) macaroni and cheese dinner
1 Lb. ground beef
1 pkg. taco seasoning
3/4 cup sour cream
1-1/2 cups cheddar cheese, shredded
1 cup thick salsa

Heat oven to 400 degrees F.  Prepare macaroni and cheese dinner according to package directions.  Meanwhile, cook ground beef and add taco seasoning as directed on packaging.

Add sour cream to macaroni and cheese dinner and spoon one half of the macaroni mixture into an 8 inch baking dish.  Top with meat mixture.  Add remaining macaroni mixture and sprinkle 1 cup of the cheddar cheese over the top.

Cover with foil and bake for 15 minutes. 

Remove foil and top with salsa and remaining cheese.  Bake uncovered for an additional 5 minutes or until cheese is melted.