Chinese Pepper Steak (Coca-Cola)

Chinese Pepper Steak (Coca-Cola)


1-1.5 lbs. Boneless top round or sirloin steak
2 tbsp. oil
1 clove garlic, minced
1 tsp. Salt
1 cup canned undiluted beef broth (bouillon)
1 cup thinly sliced green pepper strips
1 cup thinly sliced celery
1/4 cup thinly sliced onions
1/2 cup Coca-Cola®
2 medium, ripe tomatoes
2.5 tbsp. corn starch
1/4 cup Coca-Cola
1 tbsp. soy sauce
Hot cooked rice

Trim all fat from meat and cut into pencil-thin strips. In deep skillet or Dutch oven, heat oil, garlic, and salt. Add meat and brown over high heat about 10 minutes, stirring occasionally with a fork. Add beef broth, cover and simmer 15-20 minutes, or until meat is fork-tender. Stir in green pepper, celery, onions, and 1/2 cup Coca-Cola.

Cover; simmer 5 minutes. Do not overcook; vegetables should be tender-crisp. Peel tomatoes, cut into wedges, gently stir into meat. Blend corn starch with the 1/4 cup Coca-Cola and soy sauce. Stir into meat and cook until thickened, about 1 minute, stirring lightly with fork. Serve over hot rice. Makes 6 (3/4 cup) servings.

Flatbread Tacos with Ranch Sour Cream

Flatbread Tacos with Ranch Sour Cream

1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 teaspoon lemon juice
1-1/2 pounds ground beef
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 envelope taco seasoning
1 tablespoon hot pepper sauce
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
Optional toppings: sliced ripe olives and shredded lettuce and cheddar cheese

In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through.

Meanwhile, roll out each biscuit into a 6-in. circle. In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown; keep warm.

To serve, spread each flatbread with 2 tablespoons ranch sour cream; top each with 2/3 cup meat mixture. Sprinkle with toppings if desired. Yield: 8 servings.

Easy Barbecued Hamburger

Easy Barbecued Hamburger

2 pounds gorund beef
1 cup ketchup
1 cup chopped green peppers
1 onion, chopped
1 tbsp yellow mustard
3 tbsp brown sugar
2 tbsp vinegar

Cook ground beef and veggies until meat is browned and veggies tender. Drain. Add remaining ingredients and heat through for about 15 minuutes before serving on buns.

Slow-Cooked Shredded Beef Tacos

Slow Cooked Shredded Beef Tacos

1 to 1 1/2 pounds beef chuck roast
1 medium onion, sliced
1 cup water
1 package (1.25 ounces) ORTEGA® Taco Seasoning Mix
1 bottle (16 ounces) ORTEGA® Thick & Smooth Taco Sauce
1 cup (7-ounce can) ORTEGA® Chopped Green Chiles
1 package (12) ORTEGA® Taco Shells

Toppings: shredded lettuce, chopped tomato, SARGENTO® ChefStyle Shredded Mild Cheddar Cheese, sour cream

PLACE beef and onion in slow cooker. Combine water and seasoning mix in small bowl. Pour over beef and onion. Cook on LOW for 6 to 8 hours or until tender. Remove meat to cutting board; shred beef with two forks. Place beef in large bowl. Stir in taco sauce and chiles.FILL warmed taco shells with beef mixture. Top with lettuce, tomato, cheese and sour cream.

The Best Sweet and Sour Meatballs

The Best Sweet and Sour Meatballs


1 pound ground beef
1 egg
1/4 cup dry bread crumbs
1 onion, diced

1 cup packed brown sugar
3 tablespoons all-purpose flour
1 1/2 cups water
1/4 cup distilled white vinegar
3 tablespoons soy sauce


DIRECTIONS
In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.

In a large skillet over medium heat, gently brown the meatballs and set aside.
In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

Skillet Lasagna

Skillet Lasagna

1 pound ground beef
1 envelope spaghetti sauce mix
1 small container Ricotta cheese
3 cups bow tie noodles, uncooked
1 can (1 lb 12 oz) crushed tomatoes
2 cups water
1 (8 oz) pack shredded mozzarella cheese


Lightly brown ground beef, sprinkle 1/2 of spaghetti mix over meat. Spread ricotta cheese over meat. Next add noodles and sprinkle remaining spaghetti mix. Add tomatoes and water. Mix well and Cover. Cook on medium for about 30 minutes or until noodles are done. Sprinkle cheese over top. Return lid and let sit for 10 minutes before serving.

Texas Barbecue Beef Sandwiches

Texas Barbecue Beef Sandwiches

1 1/2 cups ketchup
1 medium (1/2 cup) onion, chopped
1/2 cup firmly packed brown sugar
1/4 cup cider or white wine vinegar
1/4 cup Butter
2 teaspoons chili powder
1 teaspoon finely chopped fresh garlic
2 pounds thinly sliced cooked deli roast beef, cut into strips
12 hamburger buns, split
12 (3/4-ounce) slices American Cheese

Stir together all ingredients except beef, hamburger buns and cheese in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat to low. Stir in beef; cook until heated through (15 to 18 minutes).

Macaroni Taco Bake

Macaroni Taco Bake

2 packages (7-1/4 ounces each) macaroni and cheese dinner mix
1 pound ground beef
1 cup chunky salsa
2 cups crushed tortilla chips
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups (8 ounces) shredded taco cheese
Sour cream, optional

Prepare macaroni and cheese according to package directions. Meanwhile, in a large skillet, cook beef until no longer pink; drain. Stir in salsa; set aside.

Spread macaroni into a greased 13-in. x 9-in. baking dish. Layer with beef mixture, chips and olives; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Serve with sour cream if desired.

Beer and Brown Sugar Steak Marinade

Beer and Brown Sugar Steak Marinade

2 (16 ounce) beef sirloin steaks
1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder


Preheat grill for high heat.

Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.

Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.

Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

Cheeseburger Cups

Cheeseburger Cups

1 pound ground beef
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
1-1/2 teaspoons Worcestershire sauce
1 tube (12 ounces) refrigerated buttermilk biscuits
1/2 cup cubed process cheese (Velveeta)

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce. Remove from the heat; set aside. Press each biscuit onto the bottom and up the sides of a greased muffin cup. Spoon beef mixture into cups; top with cheese cubes. Bake at 400° for 14-16 minutes or until golden brown.

Country Salisbury Steak

Country Salisbury Steak


1-1/2 lb. extra lean ground beef
1 pkg. (6 oz.) Stuffing Mix for Chicken
1-1/2 cups water, divided
3/4 cup chopped onions
1 pkg. (8 oz.) fresh mushrooms, sliced
1/2 cup Barbecue Sauce


HEAT oven to 375ºF. MIX meat, stuffing mix, 1-1/4 cups water and onions until well blended. Shape into 6 (1/2-inch-thick) oval patties. Place on 15x10x1-inch pan. BAKE 25 min. or until patties are done (160°F). MEANWHILE, spray large nonstick skillet with cooking spray. Add mushrooms; cook on medium-high heat 5 min. or until lightly browned, stirring occasionally. Add barbecue sauce and remaining water; simmer on low heat 1 to 2 min. or until sauce is heated through. Serve over meat patties.