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Photo courtesy of Progressive Farmer

Magazine.  Rachel Johnson

Skillett Beef Nachos





  • 8 ounces lean ground beef

  • 1 cup white onion, diced

  • 3 tablespoons taco seasoning

  • 10 ounces tortilla chips

  • 1 1/2 cups Monterey Jack cheese

  • Toppings: sour cream, nacho jalapeno, cilantro, diced avocado


1. Heat a large skillet over medium-high heat; add beef, diced onion and taco seasoning, stirring to break into crumbles. Cook until no longer pink (about 10 minutes). Transfer cooked beef to a plate.

2. Preheat oven to broil. Settle half the chips into the skillet; sprinkle with half the cheese and beef. Top with remaining chips, cheese and beef.

3. Broil 3 minutes or until cheese is melted. Garnish with desired toppings and divide among plates; serve.

Original recipe can be found here 

Rachel Johnson,

Creamy Guacamole

GetStoredImage (1).jpg

Photo courtesy of Progressive Farmer

Magazine.  Rachel Johnson





  • 1/2 small red onion, finely diced

  • 1 garlic clove, minced

  • 1/4 cup fresh lime juice

  • 1 teaspoon kosher salt

  • 3 large avocados, halved and pitted

  • 1/2 cup fresh cilantro leaves, chopped



1. In a bowl, combine onion, garlic, lime juice and salt; toss to coat and set aside for at least 10 minutes.

2. Using a spoon, scoop avocado flesh out of the skin; add to the bowl. Mash avocado with a fork (or potato masher) until smooth and creamy; fold in cilantro.

3. Serve immediately. Cover surface of the guacamole with plastic wrap for proper storage.

Original recipe can be found here.

Hot Roast Beef Sandwiches

Hot Roast Beef Sandwiches Recipe _ Ree D

Prep Time:  20 min

Served:  12


  • 1/4 cup mayonnaise

  • 1/4 cup spicy mustard

  • 3 to 4 tablespoons poppy seeds

  • 3 tablespoons grated onion

  • 1 tablespoon horseradish mayonnaise

  • Dash of Worcestershire Sauce

  • 12 soft hamburger buns, sliced in half

  • 1 pound thinly shaved roast beef (2 packages of Golden Belt Butter Flavored Roast Beef)

  • 8 ounces sliced provolone

  • 8 ounces American cheese


  1. Preheat oven to 350 degrees.

  2. Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo and Worcestershire.  Taste the dressing and adjust the ingredients however you wish.

  3. To assemble, spread the dressing on the top and bottom buns.  one the bottom bun, lay on some provolone, roast beef and American cheese, and place the top bun on top.  Repeat with the next sandwich.

  4. Wrap each sandwich in a foil square and either bake right away or keep in the fridge.  To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes.


Recipe from courtsey of Ree Drummond.

Mom's Beef Stew


Prep Time:  40 min

Cook Time:  2 hours 50 min.

Served:  10


  • 2 pounds meaty beef soup bones.

  • 6 cups of water

  • 5 medium potatoes, peeled and cubed

  • 5 medium carrots, chopped

  • 1 medium onion, chopped

  • 1/2 cup medium pearl barley

  • 1 can (28 ounces) plum tomatoes, undrained

  • 1 to 1-1/2 teaspoons salt

  • 1/2 teaspoon peppepr

  • 2 garlic cloves, minced (optional)

  • 1 bay leaf (optional)

  • 3 tablespoons cornstarch

  • 1/2 cup cold water


  1. Place soup bones and water in a Dutch over or soup kettle.  Slowly bring to a boil.  Reduce heat; cover and simmer for 2 hours.

  2. Set beef bones aside until cool enough to handle.  Remove meat from bones; discard bones and return meat to broth.  Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf if desired.  Cover and simmer for 50-60 minutes or until vegetables and barley are tender.

  3. Discard bay leaf.  Combine cornstarch and cold water until smooth; stir into stew.  Bring to a boil; cook and stir for 2 minutes or until thickened.


Nutrition Facts

1 cup: 256 calories, 5g Fat (2g saturated fat), 28mg cholesterol, 420mg sodium, 37g carbohydrate (7g sugars, 5g fiber), 15g protein

Skirt Steak Stir-Fry

Prep Time:  5 Minutes

Cook Time:  15 Minutes

Served:  2


  • 1/3 Cup Soy Sauce

  • 1 Cup Beef Broth

  • 1 Tablespoon Corn Starch

  • 2 Tablespoons Sesame Oil

  • 1/4 Cup Yellow Onion, finely diced

  • 1/4 Cup Carrots, finely diced

  • 2 Cloves Garlic, minced

  • 1 Tablespoon Fresh Ginger, minced

  • 1 Bag Frozen Stir Fry Vegetables

  • 1 lb Skirt Steak, thinly sliced

  • Green Onions, sliced

  • Hot Cooked Rice (to serve)


  1. In a mixing bowl, combine the first three ingredients, stir and set aside.

  2. Add oil to a wok or skillet over high heat; add onions and carrots, cooking until just tender.  Approx 1 minute.

  3. Add garlic, ginger and frozen vegetables and saute, stirring often until the vegetables are just tender and slightly charred.  Approx 2-3 minutes.  

  4. Add steak and cook for another minute, or until just browned.

  5. Pour in soy sauce mixture and bring to a boil.

  6. Remove from heat and stir to evenly distribute the flavor.  

  7. Garnish with sliced green onions

  8. Serve over hot cooked rice.


Grilled Skirt Steak

Prep Time:  5 Minutes

Cook Time:  6 Minutes


  • 2 lbs Skirt Steak

  • 1/3 C avocado oil (or Canola oil)

  • 2 Tbsp steak sauce

  • 2 Tbsp dry sherry

  • 2 Tbsp red wine vinegar

  • 2 tsp Worcestershire sauce

  • 1 tsp seasoning salt


​Marinade Prep

  1. Place the skirt steak in a large resealable bag or glass baking dish.

  2. Whisk together the oil, steak sauce, sherry, red wine vinegar and Worcestershire sauce.  Pour the marinade over the steak, coating all of the meat.  Refrigerate 6-8 hours or overnight.


To Cook Steak:

  1. Preheat grill to 500 degrees.

  2. Clean and oil the grates then place the steak over the hot part of the grill and sprinkle the steak with seasoning salt.  Grill 3-4 minutes per side or until the internal temperature reaches 130-135 degrees.  

  3. When the steak is done, let it rest on a platter for 10-15 minutes before cutting.  To serve, slice the steak thinly and against the grain.


Recipe courtesy of


Baked Italian Meatballs

Cook Time: 35 min.

Serves 4


  • 1 pound Sweet Italian Beef Sausage (90% to 95% lean)

  • 1/4 cup seasoned dry bread crumbs

  • 1 egg

  • 2 tablespoons water

  • 1 teaspoon minced garlic

  • 1/2 teaspoon salt

  • 1/8 teaspoon pepper


  1. Heat oven to 400°F. Combine Beef Sausage, bread crumbs, egg, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into twelve 2-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 24 to 27 minutes.

  2. Serve with pasta sauce over hot cooked pasta or as sandwiches in crusty Italian rolls, if desired.


Calories: 272 

Sat Fat: 4g

Protein: 28g

Iron: 3.8 mg

Zinc: 6.1mg


Beef Chili

Cook Time:  40 min

Serves:  4


  • 1 lb Ground Beef

  • 1 can (15 ounces) reduced-sodium black beans, rinsed and drained

  • 1 can (14-1/2 ounces) unsalted beef broth

  • 1 can (14-1/2 ounces) unsalted diced tomatoes

  • 1 can (4 ounces) diced green chilies or sliced jalapeno peppers

  • 2 tablespoons chili powder


      Sour cream, chopped fresh cilantro, sliced green onions, shredded Cheddar cheese, sliced avocados (all optional)


  1. Heat large nonstick skillet over medium heat until hot.  Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4 inch crumbles and stirring occasionally.  Pour off drippings.

  2. Stir in beans, broth, tomatoes, green chilies, and chili powder; bring to a boil.  Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally.  Garnish with Topping, as desired.


Calories: 304

Sat Fat: 2.7g

Protein: 34.3g

Iron: 6.1 mg

Zinc: 6.8 mg


Heart Shaped Cheesy Beef Quesadilla

Cook Time: 30 min

Serves: 4


  • 1 lb Ground Beef

  • kosher salt

  • freshly ground black pepper

  • 2 cloves garlic, minced

  • 1 onion, diced

  • 1 tbsp. Taco Seasoning

  • 2 tbsp tomato paste

  • 8 oz. can black beans, rinsed and drained

  • 2 avocados, pitted and diced

  • 1/4 c. chopped fresh cilantro

  • 4 tsp. canola oil, divided (if using pan for tortillas)

  • 8 large flour tortillas

  • 8 oz shredded white Cheddar

  • 1 lime, cut into wedges

  • Sour Cream for serving.


1.  In a large skillet over medium-high heat, brown beef, breaking up with a wooden spoon.  Season with salt and pepper.  Saute with garlic and onion until softened, 3 to 4 minutes.  Add taco seasoning, tomato paste, 1 tbsp water and black beans; cook on medium-low for 5 minutes.  Turn off heat and min in avocado (optional) and cilantro.

2.  Preheat a griddle or a large non-stick pan to medium heat.  If using a pan, add 1 tsp of oil.

3.  Stack two tortillas on top of each other on a cutting board. Using a paring knife cut out a heart shaped making sure to save as much tortilla so it will be a large heart. Repeat this with the remaining tortillas.

4.  Place two tortillas down on the griddle, sprinkle with cheese, add 1/4 of the beef mixture and sprinkle with more cheese.  Make sure to spread evenly to cover entire heart.  Top each heart with its matching tortilla.

5.  When the bottom of the tortilla starts to get golden brown use a spatula to flip the quesadilla over.  Cook until the bottom is golden brown as well then remove from heat.  

6.  Cut quesadillas into wedges and serve with lime wedges and sour cream.

Notes:  Get creative with your fillings and add any additional ones you want when making.


Spicy Cajun Meatballs

Cook time: 45 minutes to 1 hour

Makes 24 meatballs


  • 1 pound Ground Beef

  • 1 tablespoon olive oil

  • 1/4 cup chopped onion

  • 1/4 cup chopped celery

  • 1/4 cup chopped green or red bell pepper

  • 1 clove garlic, minced

  • 1-1/2 cuts cooked white rice

  • 1 large egg, lightly beaten

  • 1 tablespoon Cajun seasoning

  • Hot pepper sauce


  1. Heat oil in nonstick skillet over medium heat.  Add onion, celery, bell pepper and garlic.  Cook 4-7 minutes or until vegetables are tender and begin to brown, stirring occasionally.  Transfer vegetables to large bowl; let cool 5 minutes

  2. Preheat oven to 400 degrees F.  Combine Ground Beef, vegetables, rice, egg and Cajun seasoning in large bowl, mixing lightly but thoroughly.  Shape into 24 1-inch meatballs.

  3. Place meatballs on rack in broiler pan that has been sprayed with nonstick cooking spray.  Bake in 400 degree oven 18 to 20 minutes or until internal temperature is 160 degrees.  Serve with hot sauce, as desired.


Tangy BBQ Sandwiches

Add BBQ Sauce and garlic for a tangy spin on shredded beef!  Serve on Kaiser rolls for sandwiches that everyone will love for lunch or dinner.

Tangy BBQ Sandwiches

3 Hours

6 servings


  • 1 boneless beef Arm or Chuck Roast (2-1/2 pounds)

  • 2 teaspoons olive oil

  • Salt and pepper

  • 1 can (14 to 14-1/2 ounces) beef broth

  • 2 tablespoons minced garlic

  • 1-1/2 cups barbecue sauce

  • 6 Kaiser rolls, split


  1. Heat oil in stockpot over medium heat until hot. Place beef roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired.

  2. Add broth and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until pot roast is fork-tender.

  3. Remove pot roast; cool slightly. Skim fat from cooking liquid; reserve liquid. Trim and discard excess fat from cooked pot roast. Combine shredded pot roast and barbecue sauce in 3-quart saucepan. Cook over medium heat 8 to 10 minutes or until heated through, stirring frequently, adding enough reserved cooking liquid (up to 1/2 cup) to maintain a moist consistency, if necessary. Serve on rolls.


Calories: 397

Sat Fat: 3g

Protein: 33g

Iron: 5.7 mg

Zinc: 7.4 mg

Recipe courtesy of "Beef.  It's What's For Dinner"


Asian Beef Stir-Fry

This recipe from 'Beef. It's What's for Dinner' is sure to be a hit in your household.  We've made a few changes and added the use of Skirt Steak or Sirloin Steak as the beef ingredient.  Try it today and let us know what you think!

Asian Beef Stir-Fry

30 min.

4 servings


  • 1 Beef Sirloin or Skirt Steak (about 1 pound), cut 1 inch thick

  • 4 cups assorted fresh vegetables such as sugar snap peas, broccoli florets, bell peppers and carrot strips

  • 1 teaspoon minced garlic

  • 1/2 cup prepared stir-fry sauce

  • 1/8 to 1/4 teaspoon crushed red pepper

  • 2 cups hot cooked rice

  • 2 tablespoons unsalted dry-roasted peanuts (optional)


  1. Cut beef lengthwise in half, then crosswise into 1/4 inch thick strips.

  2. Combine vegetables and 3 tablespoons water in large nonstick skillet.  Cover and cook over medium-high heat 4 minutes or until crisp-tender.  Remove and drain.

  3. Heat same pan over medium-high heat until hot.  Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink.  Remove.  Repeat with remaining beef and garlic.

  4. Return all beef and vegetables to pan.  Add stir-fry sauce and crushed red pepper; heat through.  Serve over rice.  Sprinkle with peanuts if desired.


411 Calories

2g Sat Fat

32g Protein

4.2 mg Iron

5.5 mg Zinc

Recipe courtesy of "Beef.  It's What's For Dinner"

Slow-Cooker Beef Pot Roast Soup

Enjoy all the deliciousness of a Pot Roast in soup form.

Slow-Cooker Beef Pot Roast Soup

9 hours

6 servings


  • 1 beef Shoulder Roast Boneless (2-1/2 pounds)

  • 2 cups chopped onions

  • 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions

  • 1 cup frozen hash brown potatoes (cubes)

  • 1 cup reduced-sodium beef broth

  • 1 tablespoon minced garlic

  • 1 teaspoon dried thyme

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 cups broccoli slaw

  • 1/2 cup frozen peas



  1. Cut beef Shoulder Roast into 12 equal pieces. Place in 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking.)

  2. Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.

Alternate Cooking Method:
This recipe can be made in a 6-quart electric pressure cooker. Cut Beef Roast into 1-inch pieces. Place beef roast in pressure cooker; top with onions, tomatoes, broth, garlic, thyme, salt and pepper. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 15 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add broccoli slaw and frozen potatoes. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 3 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add peas and return pressure cooker lid. Let stand 5 minutes. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)



314 Calories

3g Sat Fat

40g Protein

5.7 mg Iron

10.9 mg Zinc

Recipe courtesy of "Beef.  It's What's For Dinner"

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