edium-high heat. Carefully add beef brisket and brown the meat
ins, until thick.
Arrange beef and 1/4 of the
00 degrees.
Mix ground beef, jalapeno pepper, chili powder and
aucepan on high heat. Cook beef, red pepper flakes and cumin
minutes. Add the ground beef and cook until browned. Stir
Preheat oven to 425\u00b0F. Heat a frying pan over medium heat. Brown ground beef for 4 mins, breaking lumps. Add taco seasoning mix and 1 cup water. Bring to a boil, reduce heat and simmer, uncovered, for 3-4 mins, until thickened slightly.
Meanwhile, distribute tortilla chips between 4 ovenproof bowls. Bake for 5 mins. Add ground beef mixture, top with cheese and bake for another 5 mins, until cheese is melted and bubbly.
Top with sour cream and avocado. Serve immediately.
Brown ground beef and drain.
Add water, taco seasoning and beans and sauce/salsa.
Bring to boil, then simmer 5 minutes.
Mix in tortilla chips and 1 cup cheese.
Cook 3-5 minutes more until cheese melts.
Serve with the rest of the cheese, sour cream, olives, and jalapeno peppers.
ver medium heat. Cover the beef with the flour.
Put
lastic wrap.
For the beef: Heat oil in large skillet
Brown ground beef.
Add onions to ground beef and cook until the onions are transparent.
Add chili powder and sugar to the ground beef/onion mixture.
Spread the refried beans on a microwave-safe serving platter. Cover with waxed paper and microwave until hot. Remove waxed paper and spread meat mixture over beans.
Top with the green chilies, salsa, and olives. Microwave until hot.
Top with sour cream and guacomole. Serve with warm tortilla chips.
Brown ground beef and onion; drain.
Stir in refried beans, salt, pepper, tomato sauce and jalapeno peppers.
Heat through. Arrange chips on a plate.
Spoon beef/bean mixture on chips; sprinkle tomatoes, olives and cheese on top.
o 375\u00b0
Brown beef in skillet, crumble in small
Place beef roast in a 3 1/2-4 quart crockpot. Sprinkle with taco seasoning mix, garlic and brown sugar.
Cover; cook on low for 8 to 9 hours.
Just before serving, put toppings in individual serving bowls.
Remove beef from crockpot; place on large plate. Shred beef with 2 forks; return to crockpot and mix well.
To serve, place chips on serving plates; spoon 1/3 cup beef mixture onto chips. Top with desired toppings.
Heat oven to 350\u00b0.
Brown ground beef; drain.
Put into mixing bowl.
Add salsa, chili powder, Miracle Whip and corn.
Layer 1/2 meat in dish.
Add 1/2 chips and cheese on top.
Layer rest of ingredients.
Brown ground beef; drain fat and add picante sauce.
Let Velveeta melt in microwave, then add to beef and picante sauce. Serve over tortilla chips.
On your biggest platter, (or 2 platters) spread the tortilla chips.
Sprinkle the beef on top.
Heat the nacho cheese and drizzle over the beef.
Now spoon on the salsa.
Scatter the lettuce, tomatoes, and green onions on top.
Sprinkle with the green chilis, as much as you want.
Make dollops of sour cream.
Sprinkle with the cheddar.
In a skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the next seven ingredients; heat through.
Serve over tortilla chips. Top with olives, onions and tomatoes if desired.
Preheat oven to 400 degrees F.
Brown ground beef with Recipe Ready Jalapeno Peppers in large nonstick skillet over medium-high heat; drain fat.*
In 11x7-inch casserole dish combine beef mixture with salsa, half the chips and 2 cups cheese. Top with remaining chips and cheese.
Bake uncovered 20 minutes or until cheese is melted and top is golden brown.
In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms, Worcestershire sauce and pepper.
Cover and cook on low heat setting 6-8 hours or until beef is very tender.
Stir sour cream and room temperature cream cheese into beef mixture.
Serve over noodles.
2 to 5 minutes. Add beef cubes; cook and stir until