Ingredients

3 cloves fresh garlic, minced

2 large onions, finely chopped

2 Tbl olive oil

2 lbs ground beef

1 (4oz) can diced green chilies

1 (1 lb-12oz) can peeled tomatoes

1 (14-1/2 oz) can stewed tomatoes

1 (1lb 14oz) can chili beans

1 can beef broth

2 Tbl chili powder

1 tsp ground cumin

1 Tbl oreganao

2/3 Tbl cayenne pepper

1 tsp salt

1/4 tsp pepper

Slowly brown garlic & onion in oil. Stir & cook til tender. Heat skillet to hot and add meat and cook until done. Add all ingredients (using Dutch oven) and bring to a slow boil. Simmer for about 45 minutes.

Ingredients

Low-Fat

12 oz boneless beef sirloin steak, cut 1/8 to 1/4 inch thick

1 - 8 oz carton low-fat dairy sour cream

2 Tbl all-purpose flour

1 Tbl low-sodium tomato paste

1/2 C cold water

1 tsp instant beef bouillon granules

1/8 tsp pepper

6 oz fettuccine

nonstick spray coating

2 C sliced fresh mushrooms

1/2 C chopped onion

1 clove garlic, minced

1 Tbl snipped parsley

parsley sprig (optional)

Trim fat from beef. Partially freeze beef; thinly slice across the grain into bite-size strips. In a small mixing bowl stir together the sour cream, flour, and tomato paste. Stir in the water, bouillon granules, and pepper. Set aside. Cook the fettuccine according to the package directions. Except omit the cooking oil and salt. Drain well. Meanwhile, spray a cold large skillet with nonstick coating. Preheat the skillet over medium heat. Add beef to the hot skillet. Stir-fry for 2 to 3 minutes or to desired doneness. Remove beef from the skillet. Add the sliced mushrooms, chopped onion, and minced garlic. Stir-fry for 3 to 4 minutes or till the onion is tender. Add the sour cream mixture to the skillet. Cook and stir over medium heat till thickened and bubbly. Return meat to the skillet. Cook and stir for 2 minutes more. Serve meat mixture over fettuccine. Sprinkle with parsley and, if desired garnish with a sprig of parsley. Makes 4 servings.

Ingredients

3 lbs. ground beef

8 oz of cheddar cheese (grated)

8 oz of mozzarella cheese (grated)

8 oz of Velveeta cheese

1 can Ro-Tel tomatoes with green chilies

1 pkg. of 36 corn tortillas

2 cans Hormel chili (without beans)

1 medium onion (diced)

1 medium bell pepper (diced)

seasonings: I use garlic salt and ground cumin

Brown ground beef with green pepper and onion in a large skillet until done. Drain, add seasonings (season to your taste) stir and set aside. In a large bowl, grate both cheddar and mozzarella cheese and mix together real good. (it's ok to mix together with your fingers) Set aside. In another skillet, on medium heat add 1 can of Hormel chili and dilute it with a can of water and stir to dissolve chili. Place a single tortilla in until it softens. Keep a spatula under the tortilla to lift it out of the pan. don't leave tortilla in skillet too long because it will fall apart. Take out of skillet with the spatula onto cookie sheet or bake pans. Add tablespoon of meat mixture to tortilla, add grated cheese and roll. Do each individual tortilla the same way. You can make an extra pan with equal amounts and freeze for supper another night. If the Hormel chili gets too watery, open up the 2nd can of Hormel chili and add to the skillet and again dilute it with a little water. After all the enchiladas are filled and rolled--melt the Velveeta cheese with the Ro-Tel tomatoes and green chilies. (can be melted in the microwave) On top of the enchiladas, add more meat mixture (if there is any left, more grated cheese and top each enchilada with a tablespoon or more of Velveeta cheese dip. Place enchiladas in 350 degrees oven for 15 to 20 minutes. You can put individual servings on a plate and microwave for about 2 minutes Submitted by: Norma (Cool-Mom)

Ingredients

2 large eggs

4 C milk, divided

1-1/2 C all-purpose flour

1 Tbl Meat Seasoning

tenderized round steak or cube steak

vegetable oil

2 Tbl all-purpose flour

1/2 tsp salt

1/2 tsp pepper

2 tsp Worcestershire sauce

Whisk together eggs and 2 cups milk in a medium bowl; set aside. Combine 1-1/2 cups flour and Meat Seasoning (see below) in a medium bowl. Dip steaks in egg mixture, and dredge in flour mixture. Dip again in egg mixture. Pour oil to a depth of 3/4 inch into a large heavy skillet Fry steak in batches in hot oil over high heat 1 1/2 to 2-1/2 minutes on each side or until golden Remove steak, reserving 2 Tbsp. drippings in skillet, and drain on paper towels. Keep warm. Heat reserved drippings in skillet over medium heat; whisk in 2 Tbsp. flour, and cook. Add the rest of the milk whisking constantly, until mixture is thickened and bubbly Stir in salt and pepper and worchestershire sauce. Serve gravy with steak.

Ingredients

1-1/4 lb boneless beef top sirloin steak, 1 inch thick

8-oz uncooked linguine

1 to 2 Tbl olive oil

2 large cloves garlic, crushed

1 Tbl olive oil

2-3 fresh basil leaves sliced thin

8 oz portobello mushroom caps, cut in half, then crosswise into 1/4 inch thick slices

Cook pasta according to package directions; drain. Keep warm Meanwhile trim fat from beef steak. Cut steak lenghwise in half and then crosswise into 1/8 inch strips. In large nonstick skillet, heat 1 to 2 Tbsp of olive oil over heat, until hot. Add beef and garlic, 1/2 at a time and stir fry 1 to 2 minutes or until outside surface is no longer pink; remove. Season with 1/2 tsp salt and 1/2 tsp pepper. In same skillet, heat 1 Tbsp oil until hot. Add mushrooms stir fry 3 to 4 menutes or until mushrooms are tender. Return beef to pan; add sliced basil and toss. Place pasta on platter; spoon beef mixture on top. Sprinkle with cheese Yield: 4 servings

Ingredients

1 lb slices of beef round, chuck, or rump

1/4 C flour

1/2 tsp salt

1/2 tsp pepper

1 small onion, chopped

shortening for browning

1/2 green bell pepper, chopped

1 stalk celery, diced

1 small can tomatoes

Mix flour, salt and pepper and pound into meat slices. In skillet, brown slices in shortening. Add remaining ingredients. Cover skillet and cover over low heat for 1-1/2 hours