edium-high heat. Carefully add beef brisket and brown the meat
Brown meat and drain.
Remove papers from tamales and cut up.
Pour the rest of the ingredients.
Heat and serve.
killet over medium heat. Add beef, green chiles, hot sauce, salt
ntil ready to use.
Tamales: Place corn husks in a
dditional 2 minutes. Add ground beef and cook until there is
Place beef and garlic in a large
Layer a 9 x 12-inch dish:
unwrap tamales, corn chips, grated cheese, chili, picante sauce, sour cream and hot pepper cheese slices.
Bake at 350\u00b0 for 20 minutes or until bubbly.
In a 6-quart pot, brown ground beef, then add salt and pepper to taste.
Add tomato soup, vegetables and enough water to fill pot about two-thirds full.
Bring to boil and simmer until vegetables are tender, about 20 minutes.
Meat:
Place Beef Bottom Round Roast, chopped clove
Preheat oven to 350\u00b0F.
In a 9x13-inch baking pan, spray non-stick spray and then spread chili.
Open can of beef tamales and remove paper from each tamale as you place on top of the chili.
Sprinkle with onion and cheese.
Bake 30 minutes or until hot.
MICROWAVE DIRECTIONS:
Spread chili in 2-quart casserole.
Top with tamales; sprinkle with onion.
Microwave on HIGH 4 minutes.
Sprinkle cheese over casserole and microwave 3 minutes more or until hot.
Cover and allow to stand 3 minutes.
Cut up beef tamales after removing paper from each one.
Add other ingredients.
Place in slow cooker for several hours until good and done.
HEAT oil in large nonstick skillet on medium-high heat.
Add meat; cook 3 minute or until evenly browned, stirring frequently.
ADD broccoli, hoisin sauce, dressing and gingerroot; stir.
Cover and cook 5 minute or until heated through.
SERVE over the rice.
KITCHENS TIPS:
If you can't find beef stir-fry strips in your supermarket, substitute any grilling steak, cut into thin strips.
Make it easy by using jarred minced ginger for the fresh gingerroot.
Preheat oven to 350 degrees F (175 degrees C).
Spread 1 can chili into the bottom of a baking dish and top with 1 can beef tamales; repeat layering. Top mixture with cheese and diced onion. Spread salsa over the cheese layer.
Bake in preheated oven until bubbly, about 25 minutes. Top with guacamole and sour cream to serve.
very sharp knife slice beef very thinly diagonally to make
Cut the beef, salt and pepper the beef and coat the beef with flour.
Crush garlic into saucepan with butter and cook the beef.
Add tomato juice and basil and simmer it for an hour till the beef become tender.
Add the veggies and cook till they cooked.
Serve it with sour cream if you desire.
Chop the onion and saute in the oleo.
When nearly clear, add the small can of mushrooms and heat thoroughly.
Add the can of roast beef and stir to separate the pieces of beef.
Add the sour cream and heat thoroughly.
Serve over rice or noodles.
Add a tossed salad and rolls for a complete meal.
This recipe will serve 2 people.
Heat oil in a large skillet on high heat. Cook beef in batches for 5 mins, until starting to brown. Stir in onions and carrot, and cook for 2 mins.
Reduce heat to medium. Add tomatoes, bourguignon seasoning, mushrooms and 1 3/4 cups water. Bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 30 mins, until meat is very tender. Serve with mashed potato and sprinkle with parsley.
killet on high heat. Cook beef in 2 batches, stirring, for
ver medium heat. Cover the beef with the flour.
Put
In a large stock pot brown the cubed beef in oil then add the onions, celery and frozen vegetables - cook until onions are translucent.
Add the rest of the ingredients and bring it to a medium boil.
Reduce the heat and allow soup to lighlty boil.
After 30 minutes taste, and add salt and pepper if needed.
Continue to simmer for 45 - 60 minutes.
Keep warm till your ready to serve.