Beef Noodle Bowl

Prep Time: 10 minutes
Total Time: 30 minutes
Serves: 4

Ingredients in order of preparation:

8 oz. fettuccine pasta
1 box (8 oz) frozen broccoli and carrots
2 tsp. vegetable oil
1 lb. beef sirloin steak, cut into strips
1/4 C. Kraft Asian Toasted Sesame Dressing
1 Tbsp. teriyaki sauce

Cook pasta in a large saucepan as directed on package, adding vegetables to the boiling water for last 2 minutes.  Meanwhile, heat oil in a large nonstick skillet.  Add beef, cook until no longer pink and brown on all sides, stirring occasionally.  Stir in dressing and teriyaki sauce; cook 2 minutes or until sauce is thickened, stirring occasionally.  Drain pasta mixture; place in large serving bowl.  Add beef to mixture; toss to coat. 

Hearty Chili

1 lb. lean ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
1 can (28 oz) diced tomatoes
1 can (15 oz) dark or light red kidney beans
1 can (6 oz) tomato paste
2 Tbsp. chili powder
1 tsp. salt

Brown ground beef with onion and bell pepper in a large saucepan.  Drain.  Add tomatoes, beans, tomato paste, chili powder, and salt.  Bring to a boil.  Reduce heat, simmer 1 hour.

Makes about 6 cups.

**Add 1 can of whole kernel corn, drained if desired 

Mom's Meatloaf

1 1/2 lbs. ground beef (very lean)
1 egg
1 Tbsp. minced onion
3/4 C. oatmeal
3/4 C. tomato juice
1 tsp. salt
1/4 tsp. pepper

Mix together thoroughly and pack into a loaf pan.  Spread ketchup on top if desired.  Bake at 350* for 1 1/2 hour.  Let set 5 minutes before taking out of the pan and slicing. 
**Freezes well.

Ground Beef Macaroni Casserole

1 lb. ground beef -- fry in skillet with 1 medium onion, chopped
1 1/2 C. dry macaroni -- cook by pkg. directions
1 can of cream of celery, cream of mushroom, or cream of tomato soup
Salt & Pepper to taste

Mix all ingredients.  Put in baking dish.  Bake at 350 degrees for 45 minutes to an hour.  Serve with grated Parmesan cheese if desired.

Rachel Ray's Beef Tinga

2 lbs. beef chuck, cut into 1 1/2" cubes
Salt and pepper
Flour, for dredging
3 tablespoons corn oil
1 lb. Mexican chorizo (fresh), about 1 lb., casings removed
1 large onion, chopped
4 cloves, garlic, thinly sliced
1/2 Tbsp. cumin, half a palmful
1/2 Tbsp. Mexican oregano, half a palmful
1/2 Tbsp. ground coriander, half a palmful
1 can beef consomme
1 14.5 oz can diced tomatoes
1-2 Tbsp. pureed chipotle in adobo for a medium to extra-spicy heat level
1 Tbsp. honey

Serve with:  Flour tortillas, warmed
wedges of lime
queso fresco, crumbled
sliced fresh/pickled jalapenos
thinly sliced red onions

Yields 4-6

Preheat oven to 325*.  Pat meat dry and season with salt and pepper.  Dredge pieces in flour.  Heat a large dutch oven over medium-high heat with the oil.  Add meat and brown in batches until very brown; remove to plate, add chorizo and brown.  Add onions, garlic, cumin, oregano, coriander and let onions soften a few minutes.  Add in stock, tomatos, chipotle puree, honey and reserved meat to the pot.  Bring to a boil and transfer to oven.  Cook 1 1/2 hours, until very tender. 
Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapenos and onions alongside.

Grilled Steak Marinade

1/4 c. olive oil
1/4 c. soy sauce
1 tsp. lemon pepper
1 tsp. garlic powder

Marinade 2 to 3 hours