In medium bowl, thoroughly blend nacho cheese recipe soup mix, sour cream and hot pepper sauce.
Stir in remaining ingredients. Chill.
Serve with tortilla, corn or potato chips.
Makes about 2 1/2 cups of dip.
Place 2 cups chips on bottom of 9-inch round microcook type shallow container.
Combine beef, salsa, tomato sauce and 2/3 cup cheese; pour over chips.
Cover with wax paper; cook on High for 9 minutes, turning 3 times.
Uncover; top with remaining chips and cheese.
Cook for 1 minute.
Garnish with avocado, tomato and olives.
Serves 4.
In large skillet, cook beef over medium heat, until no longer pink.
Drain meat.
Add beans, water, & taco seasoning. Cook & stir 5 minutes.
Spray 13x9 pan with cooking spray.
Unroll crescent dough in pan sealing seams.
Spoon beef mixture over dough.
Top with sour cream, cheese, & chips.
Bake 375 for 20 minutes or until cheese is melted.
Top with lettuce & tomatoes.
Brown ground beef with onion, salt and pepper.
Add taco seasoning pack and make taco meat following directions on package. In 9 x 9-inch (approximately) pan, layer refried beans on bottom, meat mixture, jalapenos, black olives, salsa, then top with grated Monterey Jack pepper cheese.
Bake in oven at 425\u00b0 until cheese is melted and bubbly, 15 to 20 minutes.
Dip with nacho chips!
r skillet, brown the ground beef and onions over medium-high
Slice beef very thinly across the grain
Brown ground beef; drain.
Mix all ingredients.
Place in a baking dish and cover with 1/2 cup tortilla chips (crushed) and shredded cheese.
Run in oven to melt cheese.
In a large soup pot, cook the ground beef; drain the fat and season with salt and pepper.
Add the beef broth and tomatoes. Bring to a boil; cover and simmer 15 minutes.
Cut the cream cheese into small cubes and add to the soup. Add the Velveeta cheese.
Heat through over medium-low heat until cheese is melted.
Serve with sour cream, shredded cheese and hot sauce garnish if desired.
Saut rice mix and ground beef until beef is browned.
Stir in water, salsa, corn, beans and Rice-A-Roni seasoning mix.
Bring to a boil.
Reduce to low heat; cover and simmer 15 to 20 minutes or until rice is tender.
Stir in chopped tomatoes.
Serve with cheese, sour cream and tortilla chips.
heavy skillet, brown the beef and onion, drain well.
ackage directions.
Divide ground beef in half and make two
Marinate sliced beef with all the Marinade ingredients and set aside for 5-10 minutes.
In a wok, heat up oil until very high heat, stir-fry shredded ginger, and scallions until fragrant.
Toss in beef slices and continue to stir-fry for 4 minutes, or until beef is nicely browned.
Add in cooking wine and briskly stir-fry for another 1 minute. Dish out and serve with steamed rice.
In large pot, cover beef with water.
Bring to a boil; boil for 10 minutes.
Drain water.
Cover beef water 1 1/2-inches over beef.
Bring to a boil.
Reduce heat and simmer for 1 hour.
Add peeled carrots, potatoes and onions.
Cook for 1/2 hour.
Add veggies and quartered cabbage last 15 minutes of cooking.
Broth may be tasted before adding vegetables.
If too salty, remove part of water and add new water to your liking of saltiness.
rock pot.
Add corned beef brisket & onions.
Mix together
Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat.
Bring to the boil, then cover and reduce heat to a simmer and cover with a lid.
Cook for about 2 hours, or until very tender.
Allow to rest in the water for about 20 minutes before slicing.
Recommend serving with Mustard Sauce for Corned Beef recipe#21617.
In a large skillet, cook beef and onion over medium heat
Brown ground beef with taco seasonings, drain.
In a large skillet cook meat and onion until meat is brown.
Drain fat.
Add taco seasoning, cook and stir for 1 minute.
Stir in tomato sauce.
Bring to a boil and reduce heat.
Cover and simmer for 10 minutes, stirring occasionally.
Line individual plates with chips.
Spoon beef mix on top on chips.
Top with lettuce, tomatoes, bell pepper, cucumber and olives.
Sprinkle with cheese.
Add salsa and sour cream if desired.
Serve.
skillet brown the ground beef and add Chipoltle chili powder
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.