Taigater Recipes
Chilly Day Beef Chili
Black beans and plenty of seasonings make this beef chili
just right. Serve over corn muffins for a special treat, and don’t forget
the toppings.
2 ½ pounds boneless beef chuck or round, cut into ½-inch
pieces
2 cans (15 ½ ounces each) black beans, rinsed, drained
1 can (15 ½ ounces) chili-style tomato sauce with diced tomatoes
1 medium onion, chopped
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon pepper
1 cup prepared thick-and-chunky salsa
TOPPINGS:
Shredded Cheddar cheese, diced onion, dairy sour cream, sliced green onions
(optional)
1. Combine all ingredients except salsa and toppings in 4 ½
to 5 ½-quart slow cooker; mix well. Cover and cook on HIGH 5 ½ to 6 hours or
on LOW 8 to 9 hours, or until beef is tender. (No stirring is necessary
during cooking.)
2. Just before serving, stir in salsa; cook 2 to 3 minutes or until heated
through. Serve with toppings, if desired.
Makes 6 to 8 servings (1 ¼ to 1 ½ cups each.)
Cook’s Tip: If chili-style tomato sauce with diced tomatoes
is not available, substitute 1 can (14 ½ ounces) chili-style diced tomatoes
plus 1 can (8 ounces) tomato sauce.
Nutrition Information Per Serving (1/6 of recipe):
404 calories; 42 g protein; 32 g carbohydrate; 12 g fat; 710 mg sodium; 91
mg cholesterol; 6 mg niacin; 0.6 mg vitamin B6; 2.8 mcg vitamin B12; 6.2 mg
iron; 8.7 mg zinc.
Super Beef Steak Nachos
1 lb. Beef Steak
1 large onion, chopped
Salt
2 cans refried beans
1 can (4 oz) chopped chiles
2 or 3 cups shredded cheddar cheese
1 cup taco sauce (medium or hot)
Tortilla chips
Grill Tailgater Meat!® beef steak medium done. Cut steaks in small ¼ inch
cubes or shred meat. Then brown 1 lb. beef steak and 1 large onion in pan.
Drain grease. Spread beans in a shallow oblong baking dish. Spread meat over
beans. Sprinkle chiles over meat and cover with cheese. Top with taco sauce.
Bake uncovered in 400 degree oven for 25 minutes. (Can be prepared ahead of
time and baked prior to serving.) Serve with tortilla chips to scoop up
mixture.
Tailgater Meat!® Game Day Beef & Vegetable Soup
Want homemade soup without the worry? This one is a complete
meal-in-a-bowl with beef, vegetables and pasta.
Grill 2 ½ pounds Tailgater Meat!® Beef Steak cubes for stew,
cut into 1/4-inch pieces
2 cans (14 to 14 ½ ounces each) ready-to-serve beef broth
1 can (15 ounces) chickpeas, drained
1 can (14 ½ ounces) diced tomatoes with garlic and onions, undrained
1 cup water
1 teaspoon salt
1 teaspoon dried Italian seasoning, crushed
½ teaspoon pepper
2 cups frozen mixed vegetables
1 cup uncooked ditalini or other small pasta Shredded Romano cheeses
(optional)
1. Combine beef, broth, chickpeas, tomatoes, water, salt,
Italian seasoning and pepper in 4 ½ to 5 ½-quart slow cooker; mix well.
Cover and cook on HIGH 5 hours or on LOW 8 hours. (No stirring is necessary
during cooking.)
2. Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or
until beef and pasta are tender. Stir well before serving. Serve with
cheese, if desired.
Makes 6 to 8 servings (1 ½ to 2 cups each).
Nutrition Information Per Serving (1/6 of recipe):
430 calories; 42 g protein; 36 g carbohydrate; 13 g fat; 1,201 mg sodium; 91
mg cholesterol; 7.6 mg niacin; 0.5 mg vitamin B6; 2.9 mcg vitamin B12; 6.1
mg iron; 8.6 mg zinc. |
