1 pound ground sirloin burger
everglades seasoning
Form the hamburger into 4 patties. Sprinkle with Everglades . Grill until done – about 5 minutes each side.
4 Servings
Grilled Hamburgers
Category Archives: Beef
Dump Swiss Steak
Very good and super easy. My kids love this and ask for it often.
1 lb round steak (approx)
1 (15 ounce) can diced tomatoes, undrained
1/2 (1 1/4 ounce) package beef and onion soup mix (dry)
1/2 (1 1/4 ounce) package brown gravy mix (dry)
Mashed potatoes
Cut steaks into portion sized pieces. Combine all ingredients together in a gallon ziploc bag.
Freeze at this stage, if desired. (Note: If frozen, thaw before baking).
Transfer to baking dish, Bake covered at 350 for 1 ½ hours. Or cook on low for 4-6 hours in greased slow cooker.
Serve over mashed potatoes.
4 Servings
Creamed Chipped Beef
1/4 cup butter or margarine
4 ounces dried beef
2 tablespoons finely chopped onion
3 tablespoons all-purpose flour
1 cup milk
1 cup sour cream
1 can (4 ounces) chopped mushrooms, drained
1 cup shredded Cheddar cheese
2 tablespoons chopped parsley (2 teaspoons dried parsley flakes)
salt and pepper to taste
Melt butter in a saucepan over medium-low to medium heat. Cut beef into thin strips; add to melted butter. Add onion and cook for 2 minutes; blend in flour. Gradually add milk and continue to cook, stirring constantly, until thickened and bubbling. Stir sour cream, mushrooms, cheese, chopped or dried parsley, and salt and pepper to taste; heat through. Serve creamed chipped beef on rice, in pastry shells, or over toast points.
4 Servings
Chimichangas
1 lb cooked beef or cooked pork or cooked chicken (3 cups)
1 (16 ounce) jar salsa
1 (16 ounce) can refried beans
1 (4 ounce) can diced green chili peppers
1 (1 1/4 ounce) envelope burrito seasoning mix or taco seasoning mix
16 flour tortillas (7- or 8-inch)
16 ounces monterey jack cheese or cheddar cheese, cut into sixteen 5 x 1/2 inch sticks
salsa (optional)
sour cream (optional)
Using two forks, shred cooked meat or chicken (should have about 3 cups). In a large skillet combine meat or chicken, salsa, beans, undrained chili peppers, and seasoning mix. Cook and stir over medium heat until heated through. In another skillet heat tortillas, one at a time, over medium-low heat about 30 seconds per side. For each chimichanga, place 1/3cup meat mixture atop a tortilla, near one edge. Top with a cheese stick. Fold in sides; roll up, starting with cheese side. Bake, covered, in 350 degree F oven for 30 minutes. Uncover and bake 10 minutes more or until heated through. Serve with salsa, dairy sour cream.
To prepare, wrap frozen chimichangas individually in foil. Bake in a 350 degree F oven about 50 minutes or until heated through. (Or, thaw chimichangas in refrigerator overnight. Bake about 30 minutes.) Unwrap. Bake 10 minutes more or until tortilla is crisp and brown. Or, heat about 1/4-inch depth of oil in a skillet. Cook desired number of frozen chimichangas, uncovered, in hot oil about 25 minutes (about 18 minutes if thawed) over medium-low heat or until golden, turning often. Make-Ahead Tip: To freeze, place chimichangas in freezercontainers. Seal, label, and freeze for up to 6 months.
8 Servings
Carne Guisada
2 tablespoons vegetable oil
3 pounds round steak, cut into small cubes
1 cup onion, chopped
1 can (10 3/4 ounces) tomato puree1
teaspoon Ground Cumin
1 teaspoon Garlic Powder
1 teaspoon salt
1/2 teaspoon Ground Black Pepper
1 package McCormick® Original Country Gravy Mix
2 tablespoons fresh cilantro, chopped
Heat oil in a large skillet over medium-high heat. Brown round steak with onion. Stir in tomato puree, cumin, garlic powder, salt and pepper. Reduce heat to medium-low; cover and simmer 30 minutes.
Meanwhile, prepare gravy according to package directions. Set aside.
When meat mixture is done simmering, stir in cilantro. Slowly stir 1 cup meat sauce into prepared gravy. Pour gravy mixture into meat mixture; stir until well blended.
12 Servings
