Natural Choice Beef Recipes
Zesty Corn Chips - GROUND BEEF & BUFFALO
Description:
Brought to you from the Maverick Ranch kitchen. Serves 4.
Ingredients:
1 pound ground beef
1 cup salsa
1 4-oz can diced green chiles
1/3 cup sliced green onions
4 cups corn chips
1/2 cup shredded mozzerella cheese
1/2 cup shredded cheddar cheese
Instructions:
1. Combine beef, salsa, chiles and green onions in medium skillet; cook for 5 minutes over medium heat until hot. 2. Place corn chips in bowls; top with meat mixture and cheese.
Beef Skillet - GROUND BEEF & BUFFALO
Description:
Brought to you from the Maverick Ranch kitchen. Serves 6.
Ingredients:
1 lb. ground beef
1 small onion
1 tsp. cilantro
1 4 oz. can sliced mushrooms
1 16 oz. bottle of salsa
1 4 oz. can diced green chiles
2 cups 4 cheese Mexican blend shredded cheese
1 cup crumbled tortilla chips
Instructions:
1. Cook beef, onion and mushrooms in large skillet until beef is browned. Stir in salsa and chiles; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes. 2. Sprinkle with cups cheese, cilantro, and tortilla chips. Top with remaining cheese. Cover; cook for an additional 2 to 3 minutes or until cheese melts.
Beef and Cheese Chowder - GROUND BEEF & BUFFALO
Description:
Brought to you from the Maverick Ranch kitchen. Serves 4.
Ingredients:
1/2 lb. ground beef
1 medium green pepper, diced
1 small onion, diced
1 11 oz. can condensed nacho cheese soup
2 cups milk
1 cup whole kernel corn
1 can Mexican-style diced tomatoes
8 oz. (or 1/2 log) Mexican-style cheese spread
Tortilla chips
Instructions:
1. In a large saucepan, cook beef, green pepper, and onion until meat is browned and vegetables are tender. Stir in milk, soup, corn, tomato, and cheese spread. 2. Cook about 5 minutes or until soup is hot. Serve with crumbled tortilla chips.
Cornbread-and-Beef Skillet Pie - GROUND BEEF & BUFFALO
Description:
Brought to you from the Maverick Ranch kitchen. Serves 4.
Ingredients:
1 1/2 pounds Ground Sirloin
1/2 cup yellow cornmeal
1/2 cup plus 2 tbsp all-purpose flour(spooned and leveled)
1 tsp baking soda
coarse salt and ground pepper
1 tbsp olive oil
2 red bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, chopped
1 package (10 ounces) white mushrooms, trimmed and thinly sliced
1/4 cup tomato paste
3/4 cup reduced-fat sour cream
1 large egg, lightly beaten
Instructions:
Preheat oven to 425 degrees. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 tsp salt; set aside. In a large ovenproof skillet, heat oil over medium-high. Add peppers, onion, and mushrooms; season with salt and pepper. Cook until tender, 6-8 minutes, tossing occasionally.
