All About Beef

ALL ABOUT BEEF
AN EASY BEEF COOKBOOK FILLED WITH DELICIOUS BEEF

RECIPES
By
BookSumo Press
Copyright © by Saxonberg Associates
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Published by
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TABLE OF CONTENTS
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About the Author.
Introduction
Table of Contents
Any Issues? Contact Us
Legal Notes
Common Abbreviations
Chapter 1: Easy Beef Recipes
August’s Tex Mex Veggie Casserole
La Águila Dip
Puerto Vallarta x Houston Meatloaf
Chipotle Burgers
Mexican Mac n Cheese
Cajun Texas Sirloin Burgers
Enchilada Clásico
Wednesday’s Tex Mex Hash Browns
Mexican Potatoes
San Antonio Stroganoff
Game-Day Favorite Wontons
Ground Beef Chinese Wontons
South-East Asian Wontons
Cancun Wontons
Restaurant-Quality Nacho Platter
Thursday Night Nachos
Crunchy Mexican Salad
Southwest Neufchatel Nacho Soup
Picnic Nachos
Slow Cooker Nachos
Comforting Potato Soup
Rack of Ribs 101
Traditional Beef Hash
(Picadillo)
Picadinho'a Brasiliera
(Brazilian Style Ground Beef)
Spicy Spanish Beef Stir Fry
Classical Lasagna
Easier Mexican Lasagna
Garden Lasagna I
(Eggplant)
Garden Lasagna II
(Zucchini)
September’s Pasta Salad
South American Pasta Salad
Venetian Beef Ramen Stir-Fry
Enchiladas 101
Enchiladas Italian Style
Classical Enchiladas
Family-Friendly Noodle Casserole
Sirloin Onion Egg Noodles
Hearty Chili Noodles Bake
A Picky Eater's Dinner
French Inspired Noodles
Gyro Burgers
Southern Burgers
Firecracker Burgers
Creole Meatloaf
Cajun Burger
Crossroads Beef
Fried Empanada
Empanada of Beef and Black Beans
Empanadas In Argentina
Classical Empanadas III
Easy Chili
North Carolina Chili
3 Pepper Chili
(Jalapenos, Habaneros, and Anaheim)
Beef Patties I
Beef Patties II
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WRITTEN FOR THE PUBLIC.
COMMON ABBREVIATIONS
cup(s) C.
tablespoon tbsp
teaspoon tsp
ounce oz.
pound lb
*All units used are standard American measurements
CHAPTER 1: EASY BEEF RECIPES
AUGUST’S TEX MEX VEGGIE CASSEROLE
Ingredients
1 lb. ground beef
1/4 C. olive oil, divided
4 zucchini, cut into 1/2-inch cubes
1 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
4 cloves garlic, minced
4 green onions, chopped -- white and green parts separated
salt and pepper to taste
3 tbsp tomato paste
4 tsp chili powder
2 tsp ground cumin
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can kidney beans, rinsed and drained
1 C. frozen corn, thawed
1/2 C. grated Parmesan cheese, divided
1/4 C. chopped fresh cilantro
Directions
Set your oven to 400 degrees F before doing anything else and grease
a 13x9-inch baking dish with about 1 tsp of the olive oil.
Heat a large skillet on medium heat and cook the beef for about 10
minutes.
Drain the excess grease from the skillet and keep aside.
Meanwhile in another large skillet, heat the remaining olive oil on
medium-high heat and cook the zucchini, red bell pepper, jalapeño
pepper, garlic and white parts of the green onions for about 3-5
minutes.
Stir in the salt, black pepper, tomato paste, chili powder and cumin
and simmer for about 1 minute.
Remove from the heat.
Add the cooked ground beef, black beans, kidney beans, corn and 1/4
C. of the Parmesan cheese and stir till well combined.
Transfer the mixture into the prepared baking dish evenly and top with
the remaining 1/4 C. of the Parmesan cheese.
With a foil paper, cover the baking dish and cook in the oven for about
20-25 minutes.
Remove the foil paper and cook in the oven for about 5-10 minutes.
Serve with a garnishing of the remaining green onions (green tops)
and cilantro.
Amount per serving (8 total)
Timing Information:
Preparation 30 m
Cooking 40 m
Total Time 1 h 10 m
Nutritional Information:
Calories 281 kcal

Fat 15.8 g
Carbohydrates 20g
Protein 17 g
Cholesterol 39 mg
Sodium 298 mg
* Percent Daily Values are based on a 2,000 calorie diet.

LA ÁGUILA DIP
Ingredients
1 lb. ground beef
1 tsp chili powder
1 (16 oz.) can vegetarian refried beans
1 yellow onion, chopped
2 (4 oz.) cans chopped green chili peppers, drained
1 (16 oz.) jar picante sauce
1/2 lb. Muenster cheese, cubed
1/2 lb. Monterey Jack cheese, cubed
1 (16 oz.) container sour cream
5 pieces turkey bacon
Directions
Set your oven to 350 degrees F before doing anything else.
Heat a large skillet on medium-high heat and cook the bacon till
browned completely.
Drain the excess grease from the skillet.
Stir in the chili powder and cook for about 5 minutes.
In an 8x8-inch baking dish, spread the refried beans, followed by the
ground beef mixture, onion, green chili peppers, picante sauce,
Muenster cheese and Monterey Jack cheese.
Cook in the oven for about 35-45 minutes.
Serve with a topping of the sour cream.
Timing Information:
Preparation 20 m
Cooking 40 m
Total Time 1h
Calories 390 kcal

Fat 29.8 g
Carbohydrates 11.5g
Protein 19.1 g
Cholesterol 84 mg
Sodium 925 mg

PUERTO VALLARTA X HOUSTON MEATLOAF
Ingredients
1 1/2 lb. ground beef
2 eggs
1 (14.5 oz.) can diced tomatoes with green chili peppers
1 tbsp onion powder
1 tbsp ground black pepper
1 tsp salt
1 slice white bread, cut into cubes
4 slices American cheese
Directions
In a large bowl, mix together the ground beef, eggs, diced tomatoes
and green chili peppers, onion powder, ground black pepper, salt and
bread.
Transfer the mixture into a 9x5-inch loaf pan and top with the cheese.
Cook in the oven for about for about 1 hour.
Timing Information:
Preparation 10 m
Cooking 1h
Total Time 1 h 10 m
Calories 711 kcal

Fat 56.9 g
Carbohydrates 9.8g
Protein 39.2 g
Cholesterol 264 mg
Sodium 1605 mg

CHIPOTLE BURGERS
Ingredients
1 lb. ground beef
3 tbsp chili seasoning mix
2 chipotle peppers in adobo sauce, minced
1/2 fluid oz. beer
1/4 C. mayonnaise
1 chipotle pepper in adobo sauce, minced
6 (1 oz.) slices white bread
6 (1/2 oz.) slices pepper jack cheese
Directions
In a bowl, mix together the ground beef, chili seasoning mix, 2 minced
chipotle peppers with adobo sauce, and the beer.
Make 3 equal sized patties from the mixture.
In a small bowl, mix together the mayonnaise and 1 minced chipotle
pepper with adobo sauce.
Spread the mayonnaise mixture over the bread slices evenly and top
with a slice of pepper jack cheese.
Heat a large skillet over medium-high heat and cook the patties for
about 5-7 minutes per side.
Place 1 burger over 1 slice of the bread and cover with the remaining
slices to make sandwiches.
Drain the skillet, reserving 2 tbsp of the grease.
Heat the reserved grease in the skillet on medium-high heat and cook
the sandwiches for about 1-2 minutes per side.
Timing Information:
Preparation 15 m
Cooking 10 m
Total Time 25 m
Calories 691 kcal

Fat 44.2 g
Carbohydrates 35.4g
Protein 37.3 g
Cholesterol 129 mg
Sodium 1574 mg

MEXICAN MAC N CHEESE
Ingredients
1 lb. lean ground beef
1 (1.25 oz.) package taco seasoning mix
1 (7.3 oz.) package white Cheddar macaroni and cheese mix
2 tbsp butter
1/4 C. milk
Directions
Heat a large skillet on medium heat and cook the beef till browned
completely.
Add the taco seasoning and water according to seasoning package
directions and simmer for about 10 minutes.
Remove from the heat and keep aside.
Prepare the macaroni and cheese according to package's directions,
adding butter and milk as indicated.
Add the beef mixture and stir to combine.
Serve immediately.
Timing Information:
Preparation 10 m
Cooking 20 m
Total Time 30 m
Calories 384 kcal

Fat 21.1 g
Carbohydrates 27.1g
Protein 19 g
Cholesterol 73 mg
Sodium 784 mg

CAJUN TEXAS SIRLOIN BURGERS
Ingredients
1/2 C. mayonnaise
1 tsp Cajun seasoning
1 1/3 lb. ground beef sirloin
1/2 C. diced white onion
1 clove garlic, minced
1 tbsp Cajun seasoning
1 tsp Worcestershire sauce
4 slices pepper jack cheese
4 hamburger buns, split
4 leaves lettuce
4 slices tomato
Directions
Set your grill for medium-high heat and grease the grill grate.
In a small bowl, mix together the mayonnaise and 1 tsp of the Cajun
seasoning.
In a large bowl, add the ground sirloin, jalapeño pepper, onion, garlic,
1 tbsp of the Cajun seasoning and Worcestershire sauce and mix till
well combined.
Make 4 equal sized patties from the mixture.
Cook the patties on the grill for about 5 minutes from both sides.
During the last 2 minutes, place a cheese slice over each patty.
Spread the seasoned mayonnaise onto the insides of the buns evenly.
Arrange the burgers in the buns and top with the lettuce and tomato
before serving.
Timing Information:
Preparation 25 m
Cooking 15 m
Total Time 40 m
Calories 714 kcal

Fat 49.1 g
Carbohydrates 28.5g
Protein 38.3 g
Cholesterol 132 mg
Sodium 1140 mg

ENCHILADA CLÁSICO
Ingredients
2 lb. ground beef
3 tbsp chili powder
2 tbsp paprika
1 tbsp ground cumin
1 tbsp garlic powder
1 tsp salt
1 (8 oz.) can tomato sauce
4 C. water
1/2 C. all-purpose flour, divided
1 1/2 tsp sugar
2 tbsp cooking oil
12 (6 inch) corn tortillas
4 C. shredded American cheese
Directions
completely.
Stir in the chili powder, paprika, cumin, garlic powder and salt.
Add the tomato sauce and 2 C. of the water and simmer on low heat.
In a bowl, add the remaining water, flour and sugar and stir till the
flour is dissolved.
Stir the flour mixture into the meat sauce and simmer for about 10
minutes.
Meanwhile in another skillet, heat the oil on medium-high heat and
warm the tortillas till pliable.
Fill each tortilla with a little bit of cheese, reserving some for
sprinkling on top.
Arrange the rolled tortillas in a 13x9-inch baking dish and top with the
meat sauce.
Sprinkle with the remaining cheese.
Cook in the oven for about 25 minutes.
Timing Information:
Preparation 30 m
Cooking 20 m
Total Time 50 m
Calories 794 kcal

Fat 49.1 g
Carbohydrates 40.4g
Protein 47.1 g
Cholesterol 172 mg
Sodium 1915 mg

WEDNESDAY’S TEX MEX HASH BROWNS
Ingredients
1 lb ground beef
1 (1 1/4 oz.) packages taco seasoning mix
1/2 C. water
4 C. frozen hash browns ( cubes, not shredded)
1 (10 oz.) packages frozen corn
8 oz. Velveeta cheese
Directions
a 13x9-inch baking dish.
completely.
Add the taco seasoning mix and water and stir till well blended.
Stir in the potatoes and corn.
Cut the Velveeta into the cubes and stir into the beef mixture.
Place the mixture into the greased baking dish.
With a foil paper, cover the baking dish.
Remove the foil and stir the mixture.
Servings per Recipe: 4
Timing Information:
Preparation 15 mins
Total Time 55 mins
Calories 816.0
Fat 47.8g
Cholesterol 121.9mg
Sodium 970.0mg
Carbohydrates 64.1g
Protein 37.2g

MEXICAN POTATOES
Ingredients
8 medium baking potatoes, baked and cooled slightly
6 oz. bulk chorizo sausage or 6 oz. Italian sausage, or beef sausages
2/3 C. salsa
1 C. nacho cheese sauce
sour cream (optional)
sliced green onion (optional)
sliced ripe olives (optional)
Directions
Cut the baked potatoes in half lengthwise and scoop out the flesh,
leaving about 1/4-inch shell.
Arrange the potato shells onto an ungreased baking sheet.
Heat a large skillet and cook the sausage till browned completely.
Stir in the salsa and cook for about 2 minutes.
Place the sausage mixture into the potato shells and top with the nacho
cheese sauce.
Serve with a topping of a sour cream, some green onions and a few
ripe olives.
Timing Information:
Preparation 1 hr 5 mins
Total Time 1 hr 27 mins
Calories 112.3
Fat 4.1g
Cholesterol 9.0mg
Sodium 260.3mg
Carbohydrates 15.5g
Protein 3.7g

SAN ANTONIO STROGANOFF
Ingredients
12 oz. extra wide egg noodles
1 tbsp butter, tossed with cooked noodles
1 1/2 lbs extra lean ground beef
1/2 C. chopped onion
3 (10 oz.) cans rotel, the diced tomatoes with green chilies (undrained)
1 C. frozen corn, thawed
1/4 C. water
1 tsp ground cumin
1/2 tsp garlic powder
1/4-1/2 tsp cayenne pepper
1/2 tsp pepper
salt, to taste
1 C. reduced-fat sour cream
1/4 C. chopped fresh cilantro, for garnish
Directions
In large pan of the boiling water, prepare the egg noodles according to
the package's directions.
Drain well and return to the pan and toss with the butter.
Cover the pan to keep.
Meanwhile, heat a large skillet on medium heat and cook the beef and
onion till browned completely.
Add the Rotel, corn, water, cumin, garlic powder, cayenne, pepper and
salt and bring to a gentle simmer.
Cook for about 10 minutes.
Stir in the reduced-fat sour cream and stir to blend well.
Cook till heated completely.
Serve over the hot cooked noodles with a garnishing of the chopped
cilantro.
Timing Information:
Preparation 10 mins
Total Time 30 mins
Calories 499.4
Fat 15.4g
Cholesterol 138.9mg
Sodium 691.4mg
Carbohydrates 54.9g
Protein 35.6g

GAME-DAY FAVORITE WONTONS
Ingredients
1 lb. ground beef
1 (8 oz.) package shredded Colby-Monterey Jack cheese
1 (12 oz.) package wonton wrappers
water, or as needed
2 C. vegetable oil, or as needed
Directions
Heat a large skillet on medium-high heat and cook the beef for about
5-7 minutes.
Discard the grease.
Place about 1/2 tsp of the cooked beef, followed by 1/2 tsp of the
Colby-Monterey Jack cheese in the center of each wonton wrapper.
Coat the edges of the wrappers with wet fingers and fold them over the
filling in a triangle shape.
With your fingers, press the edges to seal them completely.
In a large skillet heat the oil to 350 degrees F on medium-high heat.
Add the wontons in batches and cook them for about 2-3 minutes on
both sides.
Transfer the wrappers onto a paper towel lined plate to drain.
Timing Information:
Preparation 20 m
Cooking 10 m
Total Time 30 m
Calories 196 kcal

Fat 11.6 g
Carbohydrates 12.6g
Protein 9.9 g
Cholesterol 33 mg
Sodium 245 mg

GROUND BEEF CHINESE WONTONS
Ingredients
1 egg white
1 tbsp water
1 lb. bulk hot Italian sausage, optional
1 tbsp Asian sweet chili sauce
1 tbsp Chinese five-spice powder
1 tsp garlic powder
1 green onion, finely chopped
1 (16 oz.) package wonton wrappers
3 C. vegetable oil for frying
1/2 C. Asian sweet chili sauce, for dipping
Directions
In a small bowl, add the egg white and water and beat well and keep
aside.
In a large bowl, mix together all the ingredients except the wrappers,
oil and 1/2 C. of the Asian sweet chili sauce.
Place about 1 tsp of the beef mixture in the center of each wonton
wrapper.
Coat the edges of the wrappers with the egg white mixture and fold
them over the filling in a triangle shape.
In a large skillet heat the oil to 350 degrees F.
Add the wontons in batches and cook them for about 3-5 minutes,
flipping occasionally.
Serve alongside the remaining sweet chili sauce.
Timing Information:
Preparation 40 m
Cooking 15 m
Total Time 55 m
Calories 338 kcal

Fat 17.5 g
Carbohydrates 27.6g
Protein 16.6 g
Cholesterol 50 mg
Sodium 641 mg

SOUTH-EAST ASIAN WONTONS
Ingredients
2 large potatoes, peeled
1 C. chickpeas, drained
2 tbsp vegetable oil
1/2 tsp cumin seed
1 bay leaf, crushed
2 large onions, finely chopped
1 lb ground beef
4 cloves garlic, crushed
1 tbsp gingerroot, minced
1/2 tsp ground black pepper
1 1/2 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp chili powder
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
2 tbsp cilantro, chopped
1 tbsp green chili pepper, finely chopped
1 (14 oz.) packages wonton wrappers
1 quart oil ( for deep frying)
Directions
In a pan of boiling water, cook the peas and potatoes for about 15
minutes.
Drain well and transfer into a bowl, then mash them.
In a large skillet, heat the oil on medium heat and sauté the bay leaf
and cumin seeds till browned.
Stir in the onions and beef and cook them for about 5 minutes.
Stir in the ginger, garlic and spices till well combined.
Stir in the mashed potato mixture.
Remove everything from the heat and keep it aside to cool completely.
Add the green chili pepper and cilantro and mix well.
Place about 1 tbsp of the beef mixture in the center of each wonton
wrapper.
Coat the edges of the wrappers with wet fingers and fold them over the
filling in a triangle shape.
In a large skillet heat the oil till hot.
Add the wontons in batches and cook them for about 2 minutes,
flipping occasionally.
Transfer the wrappers onto paper towel lined plates to drain.
Amount per serving: 18
Timing Information:
Preparation 45 mins
Total Time 2 hrs 15 mins
Calories 618.2
Fat 54.3g
Cholesterol 19.1mg
Sodium 381.5mg
Carbohydrates 25.3g
Protein 8.6g

CANCUN WONTONS
Ingredients
1/2 lb lean ground beef
1/4 C. yellow onion, grated
2 oz. cream cheese, room temperature
1/4 C. cheddar cheese, shredded
1 large egg
2 tbsp dry breadcrumbs
2 tbsp taco seasoning
2 tbsp cilantro, minced
36 wonton wrappers
1 large egg white, lightly beaten
2 C. canola oil, for frying
Directions
In a bowl, mix together the beef, bread crumbs, 1 egg, cheddar cheese,
cream cheese, onion, cilantro and taco seasoning.
Place about 1 tsp of the beef mixture in the center of each wonton
wrapper.
Coat the edges of the wrappers with the beaten egg and fold them over
the filling in a triangle shape.
In a large skillet heat the oil to 375 degrees F.
Add the wontons in batches and cook them for about 1 minute on both
sides.
Serve everything with a garnishing of cilantro alongside the salsa.
Timing Information:
Preparation 30 mins
Total Time 40 mins
Calories 928.0
Fat 82.9g1
Cholesterol 75.2mg
Sodium 468.2mg
Carbohydrates 31.0g
Protein 16.0g

RESTAURANT-QUALITY NACHO PLATTER
Ingredients
1 medium onion, finely chopped
1 -2 tbsp fresh minced garlic
1 jalapeno pepper, seeded and finely chopped
1 small green bell pepper, seeded and chopped
2 -3 tbsp chili powder
1 1/2 C. refried beans
1 (16 oz.) jars salsa
1 1/2 C. grated cheddar cheese, divided
seasoning salt
black pepper
tortilla chips ( as desired)
Toppings:
1 C. sour cream
3 -4 green onions, chopped
2 large firm plum tomatoes, finely chopped
sliced black olives
Directions
Heat a large skillet and cook the beef, onion, bell pepper, jalapeño
peppers, garlic and chili powder till the beef is browned lightly.
Discard all the fat from the skillet and cook everything till the beef
becomes browned completely.
Stir in the salsa and refried beans and continue cooking, stirring
continuously, till everything is heated completely.
Stir in about 3/4 cup of the cheese and cook, stirring continuously till
melted completely.
In a large serving platter, place the tortilla chips and top them with the
beef mixture and the remaining cheese.
Serve hot with a garnishing of all the topping ingredients.
Timing Information:
Preparation 20 mins
Total Time 20 mins
Calories 421.6
Fat 25.7g
Cholesterol 98.7mg
Sodium 1024.1mg
Carbohydrates 20.8g
Protein 28.4g

THURSDAY NIGHT NACHOS
Ingredients
2 lb. ground beef
1 (1 1/4 oz.) packages taco seasoning mix
1 1/2 C. water
1 (10 oz.) tortilla chips
2 C. grated cheddar cheese
2 small red onions, chopped
2 small ripe tomatoes, chopped
2 small avocados, chopped
2 C. shredded lettuce
1 C. sour cream
1/2 C. chopped black olives
1/4 C. jalapeno
Directions
Heat a large skillet and cook the beef until it is browned completely.
Drain the excess fat from the skillet.
Stir in the water and taco mix and bring to a boil.
Cook, stirring till liquid is absorbed.
Transfer the beef into a large bowl.
In another large bowl, place the tortilla chips.
In small serving bowls, divide the remaining ingredients.
Serve according to your own choice.
Timing Information:
Preparation 30 mins
Total Time 45 mins
Calories 689.1
Fat 48.3g
Cholesterol 119.4mg
Sodium 497.3mg
Carbohydrates 32.3g
Protein 33.3g

CRUNCHY MEXICAN SALAD
Ingredients
1 (1 1/4 oz.) packages taco seasoning
1 (8 oz.) cans tomato sauce
6 C. nacho cheese flavored tortilla chips, slightly crushed
4 -6 C. romaine lettuce, torn
1 -1 1/2 C. chopped tomato
1 large bell pepper, chopped
1/2 medium cucumber, thinly sliced
2 C. mild cheddar cheese, shredded
sliced black olives, well drained
salsa, to taste
sour cream, to taste
Directions
Heat a large skillet and cook the beef and onion until it is browned
completely.
Add the taco seasoning and cook, stirring for about 1 minute.
Stir in the tomato sauce and bring to a boil.
Reduce the heat and simmer everything, covered, for about 10
minutes, stirring occasionally.
Divide the tortilla chips into serving plates and top them with the beef
mixture, followed by the vegetables, lettuce and cheese.
Serve everything with salsa and sour cream.
Timing Information:
Preparation 15 mins
Total Time 30 mins
Calories 20.3g
Fat 88.6mg
Cholesterol 965.5mg
Sodium 10.8g
Carbohydrates 26.1g
Protein 20.3g

SOUTHWEST NEUFCHATEL NACHO SOUP
Ingredients
Soup
salt ( or to taste)
1/2 tsp pepper
4 C. beef broth
10 oz. diced tomatoes and green chilies
6 oz. neufchatel cheese, cut into cubes
6 oz. Velveeta cheese, cut into cubes
Garnish
shredded cheese
sour cream
hot sauce
Directions
Heat a large soup pan and cook the beef until it is browned
completely.
Drain the fat from the skillet and stir in the salt and black pepper.
Add the tomatoes and broth and bring everything to a boil.
Simmer, covered for about 15 minutes.
Stir in the Velveeta cheese and cream cheese and cook on medium-
low heat till the cheese melts.
Serve with a topping of sour cream, shredded cheese and hot sauce.
Timing Information:
Preparation 5 mins
Total Time 30 mins
Calories 330.5
Fat 21.3g
Cholesterol 107.0mg
Sodium 1484.3mg
Carbohydrates 3.9g
Protein 29.4g

PICNIC NACHOS
Ingredients
white corn tortilla chips
1 lb. zesty hot sausage
1 lb. ground beef
2 (4 oz.) cans mild green chilies
1 (1 1/4 oz.) packets taco seasoning
2 C. salsa
1 bunch green onion, chopped
4 C. shredded Mexican blend cheese
8 oz. sour cream
aluminum foil
cooking spray
Directions
Cut a sheet of foil into 4 sheets to make packets that will cover the
tortilla chips with toppings.
Grease each foil sheet with the cooking spray.
Divide the nacho chips in the middle of each foil sheet.
Place your desired toppings over the nacho chips.
Fold the foil around the filling to make packets.
Place the packets onto a grill over a low burning campfire.
Cook over the campfire for about 10-15 minutes.
Serve with a topping of sour cream.
Timing Information:
Preparation 15 mins
Total Time 30 mins
Calories 1612.3
Fat 129.7g
Cholesterol 405.8mg
Sodium 4498.4mg
Carbohydrates 21.8g
Protein 88.6g

SLOW COOKER NACHOS
Ingredients
2 -3 cloves garlic, minced
2 (16 oz.) packages Velveeta Mexican cheese, cut into cubes
2 (10 oz.) cans Rotel Tomatoes, drained
1/2 C. chopped green onion
tortilla chips
Directions
Heat a large skillet and cook the beef and garlic until it is browned
completely.
Drain the fat from the skillet.
Transfer the beef mixture in a large slow cooker with the tomatoes and
cheese and stir to combine.
Set the slow cooker on Low and cook, covered for about 3-4 hours,
stirring once after 2 hours.
Uncover and stir in the onions.
Serve the beef mixture with the tortilla chips.
Timing Information:
Preparation 20 mins
Calories 241.5
Fat 16.2g
Cholesterol 67.4mg
Sodium 1067.5mg
Carbohydrates 7.6g
Protein 16.1g

COMFORTING POTATO SOUP
Ingredients
4 potatoes, peeled and quartered
1 (14 oz.) can whole kernel corn
2 tbsp butter
1 tbsp beef base
1 tsp salt
1/4 tsp red pepper flakes
water, as needed
Directions
In a large pan, mix together the potatoes, corn, onion, butter, beef
base, salt, red pepper flakes, black pepper and enough water over the
mixture to cover by 2 inches and bring to a boil.
Reduce the heat to medium-low and simmer for about 20 minutes.
Remove from the heat and keep aside to cool slightly.
In a blender, add the soup in batches and pulse till smooth.
Timing Information:
Preparation 15 m
Cooking 20 m
Total Time 35 m
Calories 156 kcal

Fat 3.7 g
Carbohydrates 29g
Protein 4.1 g
Cholesterol 8 mg
Sodium 848 mg

RACK OF RIBS 101
Ingredients
1 (3 lb.) rack of whole beef ribs (not short ribs)
2 tbsp sea salt, or more if needed
3/4 C. water
Directions
Place the rack of beef ribs on a work surface with the shiny white
membrane facing up.
Slip the blade of a sharp knife under the membrane at one end, and
slice the membrane off the meat in a single piece.
Discard the chewy membrane and rub the ribs with the salt evenly.
Arrange the ribs onto a cooking rack in a roasting pan.
Cook in the oven for about 1 1/2 hours.
Lightly baste the beef with the water.
Cook for 4 1/2 hours more, Basting after every 45 minutes.
Remove from the oven and keep aside to cool for about 10-15 minutes
before slicing.
Timing Information:
Preparation 10 m
Cooking 6h
Total Time 6 h 20 m
Calories 698 kcal

Fat 56.5 g
Carbohydrates 0g
Protein 44.1 g
Cholesterol 163 mg
Sodium 3647 mg

TRADITIONAL BEEF HASH
(PICADILLO)
Ingredients
2 tbsp olive oil
7 cloves garlic, chopped
1 1/2 C. chopped onion
1 1/2 C. chopped green bell pepper
1 (5 oz.) jar green olives, pitted and halved
5 oz. capers, rinsed and drained
1/4 C. white vinegar
1 tsp salt
1 tsp freshly ground black pepper
1 tsp ground cinnamon
1 tsp ground cloves
2 dried bay leaves
1/4 tsp hot sauce
6 C. canned tomatoes, half-drained
Directions
In a large skillet, heat 1 tbsp of the oil on medium heat and sauté the
green pepper, onion and garlic till tender.
Transfer the onion mixture into a bowl and keep aside.
In the same pan, heat the remaining oil and cook the ground beef till
browned completely.
In a another pan, mix together the olives, capers, vinegar, salt, pepper,
cinnamon, cloves, bay leaves and hot sauce on medium.
Simmer for about 10 minutes.
Add the olive mixture, onion mixture and half of the drained tomatoes
on medium heat and cook for about 1 hour, stirring occasionally.
Timing Information:
Preparation 30 m
Cooking 1h
Total Time 1 h 30 m
Calories 292 kcal

Fat 18 g
Carbohydrates 9.8g
Protein 23.6 g
Cholesterol 74 mg
Sodium 1064 mg

PICADINHO'A BRASILIERA
(BRAZILIAN STYLE GROUND BEEF)
Ingredients.
1/2 C. olive oil
2 onions, chopped
4 cloves chopped garlic
2 lb. ground beef
3 stalks celery, chopped
1 green bell pepper, chopped
6 eggs
1 (15.5 oz.) can diced tomatoes, with liquid
1 C. chopped fresh parsley
1 1/2 C. red wine
1/4 tsp crushed red pepper flakes
Directions
In a large pan, heat the oil on medium heat and sauté the onion and
garlic for about 15-20 minutes.
Meanwhile, in a bowl, add the ground beef, eggs, celery, bell pepper,
tomatoes and parsley and mix till well combined.
Add the meat mixture into the caramelized onions and increase the
heat to medium-high.
Cook, stirring for about 10 minutes.
Reduce the heat to medium-low and simmer, covered for about 15
minutes.
Stir in the red wine and red pepper flakes and simmer, covered for
about 1 hour.
Timing Information:
Preparation 30 m
Cooking 1 h 40 m
Total Time 2 h 10 m
Calories 448 kcal

Fat 31.1 g
Carbohydrates 8g
Protein 25.2 g
Cholesterol 210 mg
Sodium 223 mg

SPICY SPANISH BEEF STIR FRY
Ingredients
3/4 C. red wine
1/4 C. water
10 cloves garlic, diced
1 tbsp chili paste
1/2 tsp white pepper
1/2 tsp salt
6 (4 oz.) beef tenderloin steaks
1/3 C. vegetable oil
Directions
Get a bowl, combine: salt, wine, white pepper, beef, water, chili paste,
and garlic.
Mix everything to make sure the beef is covered with seasonings.
Fry your beef for 3 mins per side then place them to the side.
Pour the beef drippings into the wine mix and add the beef back into
the pan and fry everything for 3 more mins with additional oil.
Combine the wine mix with the beef and get everything boiling.
Let the contents cook for 5 mins.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 20 m
Total Time 30 m
Calories 467 kcal

Fat 38.6 g
Carbohydrates 4g
Protein 20.5 g
Cholesterol 81 mg
Sodium 272 mg

CLASSICAL LASAGNA
Ingredients
1 lb sweet Italian sausage
1/2 C. minced onion
1 can minced tomatoes
2 cans tomato paste
2 cans canned tomato sauce
1/2 C. water
2 tbsps white sugar
1 1/2 tsps dried basil leaves
1/2 tsp fennel seeds
1 tsp Italian seasoning
1 tbsp salt
4 tbsps chopped fresh parsley
12 lasagna noodles
16 oz ricotta cheese
1 egg
1/2 tsp salt
3/4 lb mozzarella cheese, sliced
3/4 C. grated Parmesan cheese
Directions
Get a small bowl, mix the following spices: 2 tbsps parsley, sugar,
pepper, basil, 1 tbsp salt, Italian seasoning, and fennel seeds.
Get a heavy saucepan, cook the following until browned: garlic,
sausage, onions, and beef. Then add the following, and let it simmer
for 1.5 hours: water, minced tomatoes, tomato sauce, and paste,
seasonings from your small bowl.
Set the oven to 375 degrees.
Boil lasagna noodles in a pot with salted water for 11 mins.
Get another small bowl, mix: .5 tsp of salt, parsley, beaten eggs, and
ricotta.
Get your baking dish: Put 1.5 C. of sauce, 6 lasagna pieces, ricotta,
and mozzarella. Continue this layering process until all of your
noodles and sauce have been used. Add a final topping of parmesan
(1/4 C.)
Spray some foil with nonstick spray and cover your baking dish. Cook
for 25 mins covered, then another 25 mins uncovered.
Let everything sit for 20 mins then enjoy.
Servings: 12 servings
Timing Information:
Preparation Cooking Total Time

30 mins 2 hrs 30 mins 3 hrs 15 mins
Calories 448 kcal

Carbohydrates 36.5 g
Cholesterol 82 mg
Fat 21.3 g
Fiber 4g
Protein 29.7 g
Sodium 1788 mg

EASIER MEXICAN LASAGNA
Ingredients
2 lbs lean ground beef
2 (1.25 oz) packages taco seasoning mix
1/2 tsp cayenne pepper
1 tbsp chili powder
1/2 C. water
18 (6 inch) corn tortillas
1 (24 oz) jar salsa
1 C. sliced green onion
1 (16 oz) container sour cream
1 1/2 C. shredded Cheddar cheese
1 1/2 C. shredded Monterey Jack cheese
Directions
Set your oven to 375 degrees before doing anything else.
Fry your beef until no longer pink. Then remove excess oils and
simmer for 12 mins with the following: water, taco seasoning, chili
powder, cayenne, and garlic.
Get a baking dish and layer 6 tortillas, then 1/3 of the salsa, 1/2 of
your beef, 1/2 of the onions, 1/2 of the sour cream (spread evenly
overtop), and 1/2 of your Monterey and cheddar.
Continue making layers in this sequence until everything has been
layered and the dish is full.
Cook for 45 mins. Let everything cool for 20 mins. Enjoy.
Servings: 1 pan
Timing Information:

20 mins 45 mins 1 hr 15 mins
Calories 475 kcal

Cholesterol 97 mg
Fat 28.5 g
Fiber 3.8 g
Protein 26.7 g
Sodium 1041 mg

GARDEN LASAGNA I
(EGGPLANT)
Ingredients
1 tsp olive oil for brushing
2 eggs
2 tbsps water
1 C. grated Parmesan cheese
1 C. Italian-seasoned breadcrumbs
salt and ground black pepper to taste
2 large eggplants, peeled and sliced into 1/2-inch rounds
2 tbsps olive oil
1 lb ground beef
48 oz chunky tomato sauce (such as Prego®)
2 C. shredded mozzarella cheese
Directions
Set your oven to 375 degrees before doing anything else.
Get 2 baking sheets and 1 dish. Coat each with 1 tsp of olive oil.
Get a bowl, mix: water and beaten eggs.
Get a 2nd bowl, mix: black pepper, parmesan, salt, and crumbled
bread.
Dip eggplant pieces, into the first bowl, and then the 2nd. Lay them on
the baking sheets and cook in the oven for 25 mins. Flip them and
cook for 25 more mins. Set aside.
Set your oven temperature to 400 degrees before continuing.
Fry ground beef seasoned with pepper and salt in some olive oil until
brown. Then remove any excess oils. Simmer the ground beef with
tomato sauce for 3 mins. Set aside.
Layer the following in your baking dish: 1/3 eggplant, 1/3 beef, 1/3
mozzarella. Continue until the dish is full.
Cook everything in the oven for 15 mins.
Enjoy.
Timing Information:

20 mins 1 hr 10 mins 1 hr 35 mins
Calories 404 kcal

Carbohydrates 30 g
Cholesterol 108 mg
Fat 20.6 g
Fiber 8.6 g
Protein 27.7 g
Sodium 1496 mg

GARDEN LASAGNA II
(ZUCCHINI)
Ingredients
1 lb ground beef
1/2 C. chopped green bell pepper
1/4 C. finely chopped carrots
1 can tomato sauce
1/2 tsp dried oregano
1/2 tsp dried basil
5 zucchini
1 C. cottage cheese
1 egg, beaten
3/4 C. shredded mozzarella cheese
Directions
Set your oven to 350 degrees before doing anything else. Then slice
your zucchini into strips.
Get a bowl, mix: cottage cheese, and beaten eggs.
Fry your beef until browned. Remove any excess oils and season it
with: pepper, oregano, salt, and basil. Add tomato sauce, onions,
carrots, garlic, bell peppers. Lightly simmer everything for 12 mins.
Layer the following in a baking dish: 1/2 zucchini pieces, cottage
cheese mix, 1/2 of your beef, 1/2 mozzarella, remaining zucchini,
beef, and mozzarella. Finally some parmesan.
Cook in the oven for 45 to 50 mins.
Enjoy.
Timing Information:

15 mins 1 hr 1 hr 25 mins
Calories 237 kcal

Cholesterol 71 mg
Fat 13.5 g
Fiber 2.6 g
Protein 19.7 g
Sodium 550 mg

SEPTEMBER’S PASTA SALAD
Ingredients
8 ounces ziti pasta
1 pound cooked ham, cubed
1 large red bell pepper, cut into 1 inch pieces
1 large green bell pepper, cut into 1 inch pieces
1 large red onion, coarsely chopped
15 small sweet pickles, chopped, juice reserved
1 cup cherry tomatoes, halved
1 cup mayonnaise
1/2 cup sour cream
2 1/2 tsps beef bouillon granules
1 tbsp white vinegar
1/2 tsp salt
Directions
Cook pasta in salty boiling water for about 10 minutes until tender
before draining it.
Coat a mixture of pasta, tomatoes, ham, pickles, peppers and onion
with a mixture of mayonnaise, sour cream, pepper, vinegar, salt, beef
bouillon granules, garlic and 1/2 cup of reserved pickle juice very
thoroughly before refrigerating for the whole night.
Serve.
Serving: 6
Timing Information:

15 mins 12 mins 27 mins
Calories 697 kcal

Cholesterol 65 mg
Fat 48.2 g
Fiber 3.3 g
Protein 21.3 g
Sodium 1747 mg

SOUTH AMERICAN PASTA SALAD
Ingredients
2 cups spiral pasta
1 pound ground beef
1 (1.25 ounce) package taco seasoning
3 cups shredded lettuce
2 cups halved cherry tomatoes
1 cup shredded Cheddar cheese
1/2 cup chopped onion
1/2 cup French salad dressing
1 (7 ounce) bag corn chips
2 tbsps sour cream
Directions
Cook pasta in salty boiling water for about 10 minutes until tender
before draining it.
Cook ground beef in a large skillet for about 10 minutes or until you
see that it is no longer pink from the center before stirring in taco
seasoning.
Coat mixture of pasta and beef with mixture lettuce, French dressing,
tomatoes, Cheddar cheese, onion and corn chips very thoroughly
before refrigerating for at least 2 hours.
Add some sour cream at the top before serving.
Serving: 6
Timing Information:

Calories 618 kcal

Cholesterol 68 mg
Fat 38.4 g
Fiber 3.5 g
Protein 22.8 g
Sodium 980 mg

VENETIAN BEEF RAMEN STIR-FRY
Ingredients
1 pound ground beef, or to taste
16 slices pepperoni, or to taste
1 (14.5 ounce) can diced tomatoes
1 cup water
2 (3 ounce) packages beef-flavored ramen noodles
1 green bell peppers, cut into strips
1 cup shredded mozzarella cheese
Directions
Cook beef and pepperoni slices over high heat in a large skillet for
about 7 minutes before adding tomatoes, content of seasoning packet
content from ramen noodles and water into skillet containing beef.
After breaking ramen noodles into half, add this to the beef mixture
along with green bell pepper and cook all this for about five minutes
or until you see that noodles are soft.
Turn the heat off before adding mozzarella cheese and letting it melt
down before serving.
Serving: 6
Timing Information:

Calories 297 kcal

Carbohydrates 7.4 g
Cholesterol 78 mg
Fat 18.4 g
Fiber 1.2 g
Protein 23.6 g
Sodium 546 mg

ENCHILADAS 101
Ingredients
2 (16 oz.) jars prepared salsa
1 lb. ground beef
1 (15.5 oz.) jar prepared salsa con queso
20 (8 inch) flour tortillas
1 (8 oz.) package shredded Cheddar-Monterey Jack cheese blend
Directions
Place the salsa in the bottom of the prepared baking dish.
Heat a large skillet on medium heat and cook the beef for about 10
minutes.
Add the salsa con queso and stir to combine well.
Place about 2 tbsp of the beef mixture in the center of each tortilla and
roll the tortillas.
Arrange the tortillas, seam side down on top of the salsa in the baking
dish and sprinkle with the shredded cheese.
Timing Information:
Preparation 15 m
Cooking 30 m
Total Time 45 m
Calories 595 kcal

Fat 25.8 g
Carbohydrates 68.3g
Protein 24.3 g
Cholesterol 54 mg
Sodium 1757 mg

ENCHILADAS ITALIAN STYLE
Ingredients
2 lb. ground beef
1 large onion, chopped
2 (10.75 oz.) cans condensed cream of mushroom soup, undiluted
1 (1 lb.) loaf processed cheese food, cut into thin slices
2 (26 oz.) cans marinara sauce
2 (6.5 oz.) cans tomato sauce
3/4 C. water
20 (10 inch) flour tortillas
Directions
Heat a large skillet on medium heat and cook the beef and onion till
browned completely.
Stir in the soup and cook till heated completely.
In a bowl, mix together the marinara sauce, tomato sauce and water.
Spread 1/3 of the mixture across the bottom of a 13x9-inch baking
dish.
Fill each tortilla with about 2 tbsp of the beef mixture and 2 slices
cheese food.
Tightly roll the tortillas and place the tortillas in the baking dish in 2
layers.
Top with the remaining sauce mixture evenly followed by the
remaining cheese food.
Cover with the aluminum paper and cook in the oven for about 45
minutes.
Timing Information:
Preparation 25 m
Cooking 45 m
Total Time 1 h 10 m
Calories 939 kcal

Fat 40.4 g
Carbohydrates 102.9g
Protein 39.3 g
Cholesterol 94 mg
Sodium 2694 mg

CLASSICAL ENCHILADAS
Ingredients
2 lb. ground beef
1 onion, chopped
2 (4 oz.) cans chopped green chilies
1 (1 oz.) package taco seasoning
2 (10.5 oz.) cans cream of chicken soup
12 flour tortillas
2 C. shredded Cheddar cheese
1 small tomato, chopped
1 1/2 C. shredded lettuce
1/4 C. black olives, sliced
Directions
Heat a large skillet on medium heat and cook the beef, onion, 1 can
green chilis, and taco seasoning for about 6-8 minutes.
In a pan, mix together the sour cream, cream of chicken soup and 1
can of the green chilis on medium-low heat and simmer for about 10
minutes.
Place about half of the warm sour cream mixture in the bottom of a
13x9-inch baking dish.
Place the ground beef mixture in the center of each tortilla evenly.
Roll tortillas and place on top of sour cream mixture in the baking
dish.
Place the remaining sour cream mixture over the tortillas and top with
the Cheddar cheese.
Serve the enchiladas with a topping of the lettuce, tomatoes and olives.
Timing Information:
Preparation 20 m
Cooking 55 m
Total Time 1 h 15 m
Calories 588 kcal

Fat 32.1 g
Carbohydrates 47.4g
Protein 26.3 g
Cholesterol 88 mg
Sodium 1383 mg

FAMILY-FRIENDLY NOODLE CASSEROLE
Ingredients
1 (12 oz.) package egg noodles
2 tbsp olive oil
2 C. fresh sliced mushrooms
1 onion, chopped
1 (28 oz.) can crushed tomatoes
1 (6 oz.) can tomato paste
1/4 tsp chopped fresh parsley
2 tsp Italian seasoning
1 tbsp dried oregano
1 tsp salt
ground black pepper to taste
1 tsp white sugar
1 (8 oz.) package cream cheese
1/2 C. chopped green onions
1 pinch paprika
Directions
In a large pan of lightly salted boiling water, cook the egg noodles till
desired doneness (about 5 mins).
Drain them well and keep everything aside.
In a large skillet, heat the oil on medium heat, sauté the bell pepper,
mushrooms and onion for about 5 minutes.
Add the beef and cook till browned completely.
Stir in the tomatoes, parsley, tomato paste, Italian seasoning, oregano,
cayenne pepper, salt and black pepper and simmer, covered for about
30 minutes, , stirring occasionally.
Set your oven to 325 degrees F and grease a large casserole dish.
In a bowl, mix together the sour cream, cream cheese, 1/4 C. of the
Parmesan and green onion.
Place the cooked noodles in the bottom of the casserole dish evenly,
followed by the tomato mixture, cream cheese mixture and top the mix
with the remaining Parmesan and paprika.
Cook everything in the oven for about 45 minutes.
Timing Information:
Preparation 30 m
Cooking 45 m
Total Time 1 h 20 m
Calories 524 kcal

Fat 30.9 g
Carbohydrates 42.2g
Protein 21.8 g
Cholesterol 112 mg
Sodium 723 mg

SIRLOIN ONION EGG NOODLES
Ingredients
2 lb. sirloin tips, cubed
1/2 yellow onion, chopped
2 (10.75 oz.) cans condensed cream of mushroom soup
1 C. milk
1/2 C. red wine
1 (1.25 oz.) package beef with onion soup mix
2 (16 oz.) packages egg noodles
Directions
Heat a large skillet on medium-high heat and stir fry the beef and
onion for about 5 minutes.
Meanwhile in a bowl, mix together the mushroom soup, wine, milk
and soup mix.
Place the mixture in the skillet and bring to a simmer.
Reduce heat to low and simmer, covered for about 2 hours.
Reduce heat to its lowest setting and simmer, covered for about 4
hours.
In a large pan of lightly salted boiling water, cook the egg noodles for
about 5 minutes.
Drain well.
Place the beef mixture over the noodles and serve.
Timing Information:
Preparation 10 m
Cooking 6 h 10 m
Total Time 6 h 20 m
Calories 684 kcal

Fat 16.9 g
Carbohydrates 90.6g
Protein 38.2 g
Cholesterol 146 mg
Sodium 902 mg

HEARTY CHILI NOODLES BAKE
Ingredients
1 (12 oz.) package wide egg noodles
1 lb. ground beef
1 onion, chopped
2 (15 oz.) cans tomato sauce
15 fluid oz. water
1 C. red wine
1 tbsp ground cumin
1 tsp dried oregano
1 C. shredded sharp Cheddar cheese
Directions
In a large pan of lightly salted boiling water, cook the egg noodles for
about 5 minutes, stirring occasionally.
Drain them well and keep everything aside.
Heat a large skillet on medium-high heat and cook the beef till
browned completely.
Add the onion and garlic and stir fry them till the onion becomes
tender.
Add the tomato sauce, wine, water, oregano, cumin and cayenne
pepper and bring to a simmer.
Stir in the pasta and place the mixture into the prepared baking dish.
Top everything with the cheddar cheese and cook everything in the
oven for about 20 minutes.
Timing Information:
Preparation 15 m
Cooking 35 m
Total Time 50 m
Calories 510 kcal

Fat 20 g
Carbohydrates 49g
Protein 27.6 g
Cholesterol 111 mg
Sodium 1129 mg

A PICKY EATER'S DINNER
Ingredients
1 lb lean ground beef
8 oz. Velveeta cheese, cubed
1/4 C. low-fat milk
1 tbsp chopped garlic
1 tbsp Worcestershire sauce
1 tbsp onion powder
salt and pepper
1 lb egg noodles
Directions
In large pan of boiling water, prepare the egg noodles according to the
package's directions, then drain well.
Meanwhile heat a large skillet on medium heat and cook the beef till
browned completely.
Stir in the onion powder, salt and black pepper.
Meanwhile in another small pan, add the Velveeta cheese cubes on
medium-low heat.
Stir in the milk, Worcestershire sauce, garlic, onion powder, salt and
pepper and cook, stirring continuously till smooth.
In the pan of beef, add the Velveeta sauce and noodles and stir to
combine.
Serve immediately.
Timing Information:
Preparation 10 mins
Total Time 25 mins
Calories 522.5
Fat 17.0g
Cholesterol 79.8mg
Sodium 648.3mg
Carbohydrates 62.8g
Protein 32.8g

FRENCH INSPIRED NOODLES
Ingredients
1/3 C. all-purpose flour
2 tsp salt, divided
3/4 tsp black pepper, divided
2 1/4 lb. beef stew meat
3 bacon, slices chopped and divided
1 C. onion, chopped
1 C. carrot, sliced
4 garlic cloves, minced
1 1/2 C. dry red wine
1 (14 oz.) cans beef broth
8 C. mushrooms, halved
2 tbsp tomato paste
2 tsp thyme
2 bay leaves
1 (16 oz.) packages frozen pearl onions
7 C. egg noodles, cooked
3 tbsp parsley
Directions
In a zip-top plastic bag, add the beef, flour, 1 tsp of the salt and 1/4 tsp
of the black pepper and seal the bag, then shake to coat completely.
Heat a large Dutch oven on medium-high heat cook half of the bacon
till browned completely.
Transfer the bacon onto a paper towel lined plate to drain.
In the same skillet, add the beef and cook for about 5 minutes.
Transfer the beef onto a plate and cover everything with some foil to
keep warm.
Repeat with the remaining bacon and beef.
In the same pan, add the carrot, onion and garlic and sauté for about 5
minutes.
Stir in the broth and wine and with the spoon scrape the pan to loosen
any browned bits.
Add the beef, bacon, salt, black pepper and remaining ingredients
except the noodles and parsley and bring to a boil.
Reduce the heat and simmer, covered for about 45 minutes.
Uncover and simmer for about 1 hour.
Remove everything from the heat and discard the bay leaves.
Place the beef mixture over the noodles and serve with a topping of
the parsley.
Timing Information:
Preparation 30 mins
Calories 613.0
Fat 31.2g
Cholesterol 143.3mg
Sodium 985.3mg
Carbohydrates 36.2g
Protein 38.9g

GYRO BURGERS
Ingredients

1/2 lb lean ground lamb
1/2 onion, grated
2 cloves garlic, pressed
1 slice bread, toasted and crumbled
1/2 tsp ground allspice
1/2 tsp ground coriander
1/2 tsp salt
1 dash ground cumin
Directions
First, set grill or grilling plate to a medium heat level and put some oil
before continuing.
Get a large bowl and in this bowl, mix ground beef, bread crumbs,
onion, ground lamb and garlic.
Also add cumin, salt, coriander and pepper before making 4 patties.
Now cook patties over preheated grill for about 7 minutes each side.
NOTE: If using a grilling plate then increase the cooking time of the meat
until your appropriate tenderness has been achieved.
Serving: 4
Timing Information:

Calories 338 kcal

Carbohydrates 5.7 g
Cholesterol 84 mg
Fat 25.4 g
Fiber 0.8 g
Protein 20.3 g
Sodium 408 mg

SOUTHERN BURGERS
Ingredients
1 lb ground beef
1 slice bread, crumbled
1 egg
2 tbsps prepared mustard
3 tbsps Worcestershire sauce
garlic salt to taste
Directions
Take out a large bowl and mix beef, egg, Worcestershire sauce and
mustard.
Now make 8 patties and also add some salt, pepper and garlic (salt
according to your taste).
Now cook these patties in a skillet that is over medium heat for about
15 minutes to reach the required tenderness.
Serving: 8
Timing Information:

Calories 229 kcal

Carbohydrates 3.5 g
Cholesterol 82 mg
Fat 18.2 g
Fiber 0.2 g
Protein 12.1 g
Sodium 247 mg

FIRECRACKER BURGERS
Ingredients
1 lb ground beef
1 (4 ounce) can diced green chilies, drained
1 tsp beef bouillon granules
4 slices Monterey Jack cheese
Directions
First, set a grill or grilling plate to medium heat and put some oil
before continuing.
Take out a bowl that is medium in size and combine beef, diced green
chilies and some bouillon.
Now make 4 burger patties and grill it for about 5 minutes.
Also add some cheese 2 minutes before removing it from the grill.
Serve on bun.
NOTE: If using a grilling plate then increase the cooking time of the meat
until your appropriate tenderness has been achieved.
Serving: 4
Timing Information:

Calories 340 kcal

Carbohydrates 1.8 g
Cholesterol 96 mg
Fat 24.9 g
Fiber 0.4 g
Protein 26.1 g
Sodium 656 mg

CREOLE MEATLOAF
Ingredients
2 bay leaves
1 tsp salt
1 tsp ground cayenne pepper
1 tsp ground black pepper
1/2 tsp ground white pepper
1/2 tsp ground cumin
1/2 tsp ground nutmeg
4 tbsps butter
1/4 C. chopped green onions
4 cloves garlic, diced
1 tbsp hot pepper sauce
1 tbsp Worcestershire sauce
1/2 C. evaporated milk
1/2 C. ketchup
1 1/2 lbs ground beef
1/2 lb andouille sausage, casings removed
2 eggs, beaten
1 C. dried bread crumbs
Directions
Set your oven to 350 degrees doing anything else.
Get a bowl combine: nutmeg, bay leaves, cumin, salt, white pepper,
cayenne, and black pepper.
Now begin to stir fry the following in butter for 7 mins: spice mix,
onion, Worcestershire, bell pepper, hot sauce, garlic, and green onions.
Add in the ketchup and the milk. Then stir the mix completely.
Let everything continue to cook for 3 more mins. Then shut the heat.
Layer your sausage and beef in a casserole dish then add in the bread
crumbs, veggie mix, and eggs.
Discard the bay leaves then stir everything completely with your
hands.
Shape the mix into a loaf then cook it in the oven for 30 mins.
Set the heat to 400 degrees and continue cooking the loaf for 40 more
mins.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 1h
Total Time 1 h 20 m
Calories 548 kcal

Fat 40.8 g
Carbohydrates 19.3g
Protein 25.7 g
Cholesterol 158 mg
Sodium 1184 mg

CAJUN BURGER
Ingredients
1/2 C. mayonnaise
1 tsp Cajun seasoning
1 1/3 lbs ground beef sirloin
1/2 C. diced white onion
1 clove garlic, diced
1 tbsp Cajun seasoning
1 tsp Worcestershire sauce
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves lettuce
4 slices tomato
Directions
Get your outdoor grill hot and coat the grate with oil.
Get a bowl, combine: 1 tsp Cajun seasoning and mayo.
Stir the mix until it is smooth.
Get a 2nd bowl, combine: Worcestershire, sirloin, 1 tbsp Cajun spice,
jalapeno, garlic, and the onions.
Combine the mix with your hands then shape everything into 4
burgers.
Grill the burgers for 6 mins each side.
Lay a piece of pepper jack on each patty and let the cheese melt. Then
place the burgers to the side.
Coat your bread with the mayo mix then lay your patties, some
tomato, and lettuce, on each one.
Enjoy.
Timing Information:
Preparation 25 m
Cooking 15 m
Total Time 40 m
Calories 714 kcal

Fat 49.1 g
Carbohydrates 28.5g
Protein 38.3 g
Cholesterol 132 mg
Sodium 1140 mg

CROSSROADS BEEF
Ingredients
2 tsps garlic, diced
1/2 tsp prepared horseradish
1 tsp hot pepper sauce
1 tsp dried thyme
1/2 tsp salt
2 tsps Cajun seasoning
2 tbsps olive oil
2 tbsps malt vinegar
2 lbs beef eye of round roast
Directions
Get a bowl, combine: malt vinegar, garlic, olive oil, horseradish,
Cajun spice, hot sauce, pepper, salt, and thyme.
Perforate the beef with a large fork then place the beef in a big plastic
bag that can be sealed.
Add in the oil mix and coat the meat evenly. Squeeze out any excess
air in the bag then place the meat in the fridge for 8 hrs.
Add the meat to the crock pot of a slow cooker and the marinade as
well.
Place the lid on the slow cooker and cook the meat for 9 hrs with low
level of heat.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 8h
Total Time 16 h 15 m
Calories 148 kcal

Fat 9.7 g
Carbohydrates 1.1g
Protein < 13.4 g
Cholesterol 36 mg
Sodium 311 mg

FRIED EMPANADA
Ingredients
4 1/2 cups all-purpose flour
1 1/2 tsps salt
1/2 cup shortening
1 1/4 cups water, or as needed
2 tbsps olive oil
1 small onion, chopped
1 1/2 pounds ground beef
1 pinch salt
2 tbsps paprika
1 tbsp cumin
1/2 cup raisins
1 tbsp white vinegar
2 hard-cooked eggs, peeled and chopped
1 quart oil for frying, or as needed
Directions
Mix salt, flour and sliced shortening very thoroughly before adding
water and turning all this into a ball shaped dough to be put into
refrigerator wrapped in plastic wrap.
Cook onion in hot oil for a few minutes before adding beef, salt,
paprika, cumin and black pepper, and cook until beef is brown before
adding vinegar and raisins.
Cool it down before adding some hard cooked eggs into it.
Make 2 inch balls out of dough and after rolling it up on a floured
surface; put some meat into it before folding it into half-moon shapes.
Deep fry one or two at a time for about 5 minutes
Serve.
Serving: 12
Timing Information:
20 mins 2 hr 2 hr 20 mins
Calories 528 kcal
Cholesterol 33 mg
Fat 46.2 g
Fiber 1.1 g
Protein 8g
Sodium 169 mg

EMPANADA OF BEEF AND BLACK BEANS
Ingredients
1 tbsp vegetable oil
1 pound ground beef or turkey
1 medium onion, chopped
1/2 tsp salt
1 (10.75 ounce) can Campbell's® Condensed Black Bean, Cumin &
Cilantro Soup
4 ounces queso fresco, crumbled (cheese)
1 (14 ounce) package empanada dough, thawed
1 egg, beaten
Directions
Set your oven to 425 degrees F.
Cook beef, salt and onion in hot over high heat until you see that the
beef is thoroughly browned.
Turn down the heat to medium before stirring in soup and cooking it
until the mixture is really hot and bubbling.
Turn the heat off and add queso fresco before spooning this mixture
into the dough circle.
Fold up these empanadas and place them on the baking sheet.
Brush all these empanadas with the beaten egg before baking it for
about 20 minutes or until you see that the top of each empanada has
turned brown.
Serving: 10
Timing Information:
Calories 290 kcal
Cholesterol 56 mg
Fat 14.7 g
Fiber 2g
Protein 13.9 g
Sodium 569 mg

EMPANADAS IN ARGENTINA
Ingredients
1/2 cup shortening
2 onions, chopped
1 pound lean ground beef
2 tsps Hungarian sweet paprika
3/4 tsp hot paprika
1/2 tsp crushed red pepper flakes
1 tsp ground cumin
1 tbsp distilled white vinegar
1/4 cup raisins
1/2 cup pitted green olives, chopped
2 hard-cooked eggs, chopped
salt to taste
1 (17.5 ounce) package frozen puff pastry sheets, thawed
Directions
Cook onion and shortening in hot oil for a few minutes before adding
sweet paprika, crushed red pepper flakes, hot paprika and salt.
Cook meat in boiling water for some time before transferring this to a
dish and adding salt, vinegar and cumin.
Mix this meat mixture with the onion mixture in a bowl and let it cool
down.
Cut ten circles from the pastry dough before placing that meat mixture,
hard-boiled egg, raisins and olives on each one of them.
Now fold it around this filling very neatly to form a shape that
resembles half-moon.
Press the edges with a folk.
Set your oven to 375 degrees F and place these empanadas in the
baking sheet.
Brush all these empanadas with the beaten egg before baking it for
about 30 minutes or until you see that the top of each empanada has
turned brown.
Serve.
Serving: 10
Timing Information:
Calories 498 kcal
Cholesterol 73 mg
Fat 36.8 g
Fiber 1.5 g
Protein 14.7 g
Sodium 326 mg

CLASSICAL EMPANADAS III
Ingredients
1 tbsp Goya Extra Virgin Olive Oil
1/2 pound ground beef
1/2 medium yellow onion, finely chopped
1/4 cup Goya Tomato Sauce
6 Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced
2 tbsps Goya Sofrito
1 packet Sazon Goya with Coriander and Annatto
1 tsp Goya Minced Garlic
1/2 tsp Goya Dried Oregano
Goya Ground Black Pepper, to taste
1 (14 ounce) package Goya Discos (yellow or white), thawed
Goya Corn Oil, for frying
Directions
Cook beef in hot oil for about ten minutes before adding onions and
cooking it for another five minutes.
Now add black pepper, oregano, sofrito, garlic, tomato sauce, sazon
and olives before turning down the heat to medium and cooking it for
another 15 minutes.
On a lightly floured surface, roll out discos until you see that it is half
inch in diameter before folding it around the meat mixture to form a
half-moon like shape.
Press folk to the edges of these empanadas before deep frying them in
hot oil in batches for about 6 minutes each, while turning only once.
Serve.
Serving: 20
Timing Information:
Calories 140 kcal
Cholesterol 13 mg
Fat 6.6 g
Fiber 1g
Protein 6.4 g
Sodium 313 mg

EASY CHILI
Ingredients
1 (46 fluid oz.) can tomato juice
1 1/2 C. diced onion
1/2 C. diced celery
1/4 C. diced green bell pepper
1/4 C. chili powder
2 tsps ground cumin
1 1/2 tsps garlic powder
1 tsp salt
1/2 tsp dried oregano
1/2 tsp white sugar
1/8 tsp ground cayenne pepper
2 C. canned red beans, drained and rinsed
Directions
Stir fry your beef until it is fully done then break it into pieces and
remove all excess oils before adding in every ingredient listed.
Once you have added everything, get the contents boiling.
Now place a lid on the pot and reduce the heat to low.
Let the contents gently boil for 90 mins.
Once the chili has finished let it sit for 30 mins before serving.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 1 h 30 m
Total Time 1 h 45 m
Calories 347 kcal

Fat 19.9 g
Carbohydrates 22.6g
Protein 21.4 g
Cholesterol 68 mg
Sodium 1246 mg

NORTH CAROLINA CHILI
Ingredients
2 1/2 lbs ground beef
3 stalks celery, diced
2 large onions, diced
1 (6 oz.) can mushrooms, drained
1 1/2 C. dark beer
2 (16 oz.) cans chili beans, drained
1 (15 oz.) can kidney beans, drained
1 tbsp ground cumin
1/4 C. chili powder
2 tsps ground coriander
2 tsps cayenne pepper
1 dash Worcestershire sauce
Directions
Stir fry your beef, in a saucepan, until fully done, and then place it to
the side.
In the drippings fry your onions, garlic, and celery until the onions are
see through.
Then add the beef back into the mix as well as the: Worcestershire,
tomatoes and sauce, cayenne, mushrooms, coriander, beer, chili
powder, chili beans, cumin, and kidney beans.
Get everything boiling then lower the heating to medium-low. Cook
for 3.5 hours. Stir the chili every 30 mins.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 3 h 20 m
Total Time 3 h 35 m
Calories 389 kcal

Fat 18.1 g
Carbohydrates 34g
Protein 25.7 g
Cholesterol 57 mg
Sodium 1001 mg

3 PEPPER CHILI
(JALAPENOS, HABANEROS, AND ANAHEIM)
Ingredients
1/2 lb bacon
1 lb ground round
1 lb ground pork
1 green bell pepper, diced
1 yellow onion, diced
6 jalapeno peppers, seeded and diced
6 habanero peppers, seeded and diced
8 Anaheim peppers, seeded and diced
1 1/2 tbsps ground cumin
1 tbsp crushed red pepper flakes
3 tbsps chili powder
2 tbsps beef bouillon granules
2 (16 oz.) cans whole peeled tomatoes, drained
2 (16 oz.) cans chili beans, drained
1 (12 fluid oz.) can beer
3 oz. tomato paste
1 oz. chili paste
2 C. water
Directions
Fry your bacon then place it to the side after crumbling it.
In the same pot, stir fry your pork and beef until fully done then add
in: water, garlic, chili paste, cumin, tomato paste, red pepper, beer,
chili powder, whole tomatoes, bouillon, and crushed tomatoes.
Get the mix boiling, reduce the heat, and cook for 55 mins.
Stir the chili every 5 mins then add the bacon and beans and cook for
20 more mins.
Let the chili cool off before serving.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 1 h 30 m
Total Time 2h
Calories 595 kcal

Fat 31.9 g
Carbohydrates 47.9g
Protein 34.9 g
Cholesterol 91 mg
Sodium 1575 mg

BEEF PATTIES I
Ingredients:
2 C. seasoned bread crumbs
1 bunch (1-inch) pieces green onions
1/4 C. soy sauce
1/4 C. Maggi™ liquid seasoning
1 tbsp salt
1 tbsp pepper
1 tsp vinegar-based hot pepper sauce
2 recipes pie crust pastry
2 eggs
1/4 C. water
Directions:
Get a big bowl. Combine the following: hot sauce, ground beef,
pepper, bread crumbs, salt, tomato sauce, Maggi seasoning, soy sauce,
and green onions.
Mix evenly with two spoons, or use hands.
Heat your oven to 425 degrees.
Flatten pie dough to 1/8 an inch, make six circles. Add a tbsp of filling
to the middle of each.
Fold dough into a semi-circle and press down on the outside edge to
seal.
Freeze patties for later use or lightly coat them with whisked eggs and
put them in the oven for 40 mins.
NOTE: If the pie is fresh from the freezer then add 10 more mins in the
oven.
Servings: 36
Timing Information:

Calories 215 kcal

Cholesterol 33 mg
Fat 12.5 g
Fiber 1.6 g
Protein 9.9 g
Sodium 667 mg

BEEF PATTIES II
Ingredients:
2 C. all-purpose flour
1 1/2 tsps curry powder
1 dash salt
1/4 C. margarine
1/4 C. shortening
1/3 C. water
2 tbsps margarine
1 lb ground beef
1 small onion, finely diced
1 tsp curry powder
1 tsp dried thyme
1 tsp salt
1 tsp pepper
1/2 C. beef broth
1/2 C. dry bread crumbs
1 egg, beaten
Directions:
Get your oven hot to 400 degrees.
Get a bowl and mix the following: salt, 1.5 tsps curry powder, and
flour.
Combine also to form crumbs: 1/4 C. shortening and margarine.
Form a ball-like shape by adding water.
Flatten the ball into a cylinder.
Slice the cylinder into 10 parts. Flatten each part into a circle. Set
everything to the side.
Get a frying pan hot with more margarine. Stir fry onions until see-
through and stir-fry your beef.
Season beef with the following: pepper, 1 tsp curry, thyme, and 1 tsp
salt.
Stir fry everything until beef is cooked. Then add bread crumps and
broth. Lower heat and let contents simmer until no liquid is left.
Fill each dough circle with beef and fold into a semi-circle. Flatten the
edge with a utensil. Coat the top of each patty with some whisked egg.
Bake in oven for 30 mins.
Servings: 10
Timing Information:

Calories 371 kcal

Cholesterol 57 mg
Fat 24.9 g
Fiber 1.3 g
Protein 11.9 g
Sodium 467 mg
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AN EASY BEEF COOKBOOK FILLED WITH DELICIOUS BEEF

The first set of cookbook is for the lovers of easy cooking.

In this book we focus on methods of cooking with Beef. You will

So will you take an adventure in simple cooking? If the answer is

Once you are ready, jump right in and start cooking.

Join the BookSumo Private Reader’s Club and get a massive

If you find that something important to you is missing from this

Calories 281 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 390 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 711 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 691 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 384 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 714 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 794 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 196 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 338 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 156 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 698 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 292 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 448 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 467 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Preparation Cooking Total Time

Calories 448 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Preparation Cooking Total Time

Calories 475 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Preparation Cooking Total Time

Calories 404 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Preparation Cooking Total Time

Calories 237 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Preparation Cooking Total Time

Calories 697 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Preparation Cooking Total Time