Dripping Roast Beef Sandwiches with Melted Provolone

• 1 10½ ounces can Campbell’s Condensed French Onion Soup
• 1 tablespoon reduced sodium Worcestershire sauce
• ¾ pound thinly sliced deli roast beef
• 4 Pepperidge Farm Classic Soft Hoagie Rolls with Sesame Seeds
• 4 slices deli provolone cheese cut in half
• ¼ cup drained hot or mild pickled banana pepper rings

1. Heat the oven to 400°F.
2. Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
3. Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
4. Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

Easy Substitution: You may substitute ½ of a 11.25-ounce package Pepperidge Farm Texas Toast (4 slices), prepared according to package directions, for the rolls in this recipe. Serve the sandwiches open-faced.

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Mexican Bubble Pizza

• 1½ lb lean (at least 80%) ground beef
• 1 package (1 oz) Old El Paso® taco seasoning mix
• ¾ cup water
• 1 can (10¾ oz) condensed tomato soup
• 1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
• 2 cups shredded Cheddar cheese (8 oz)
• 2 cups shredded lettuce
• 2 medium tomatoes, chopped
• 1 cup Old El Paso® Thick ‘n Chunky salsa
• 1 can (2 1/4 oz) sliced ripe olives, drained
• 1 container (8 oz) sour cream
• 3 green onions, sliced, if desired

1. Heat oven to 375°F.
2. In 10-inch skillet, cook beef over medium-high heat 8 to 10 minutes or until thoroughly cooked, stirring frequently; drain.
3. Add taco seasoning mix, water and soup; mix well. Heat to boiling. Reduce heat to low; simmer 3 minutes. Remove from heat.
4. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to beef mixture; stir gently. Spoon mixture into ungreased 13-inch-by-9-inch pan.
5. Bake 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown.
6. Sprinkle with cheese.
7. Bake 8 to 10 minutes longer or until cheese is bubbly.
8. To serve, cut pizza into 8 squares. Top each serving with remaining ingredients.

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Bacon Cheeseburger Roll-Up

• 1 pound lean ground beef
• 4 slices bacon, chopped
• 1 small onion, chopped
• ½ pound (8 ounces) Velveeta, cut into ½ -inch cubes
• 1 package (13.8 ounces) refrigerated pizza crust

1. Heat oven to 400°F.
2. Brown ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add Velveeta; cook 5 min. or until melted, stirring frequently. Cool 10 min.
3. Unroll dough onto baking sheet sprayed with cooking spray. Press into 15×8-inch rectangle; top with meat mixture. Roll up, starting at one long side. Rearrange if necessary so roll is seam-side down.
4. Bake 20 to 25 minutes or until golden brown.

Velveeta

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Rinderrouladen — Beef Rouladen

• 4 large, thin (4 ounce) pieces round steak, pounded ¼ inch thick
• 4 tablespons mustard
• 8 slices bacon, cut into small pieces
• 2 Onions, chopped
• 4 Gewürzgurke (a German pickle available at your local German Deli)
• 3 tablespoons canola oil
• 1 12-ounce can beef broth
• 1¼ cups water
• 1 bay leaf
• 2 tablespoons cornstarch
• 1 cup warm water
• ¼ cup sour cream

1. Preheat oven to 325°F.
2. Chop pickles (Gewürzgurke) into small pieces.
3. Season both sides of the beef slices with salt and pepper. Spread 1 tablespoon of mustard onto the top side of a beef slice. Top this with 2 slices of bacon, some pickle pieces, and some onion pieces. Roll up the beef, making sure the filling gets tucked in as you roll. Tie the rouladen together with cooking-safe string or use toothpicks (or other kind of meat sticks) to hold the rouladen together. Repeat these steps for the remaining 3 slices of beef.
4. Heat oil in a roasting pot. Briefly sear the rouladen so that the rouladen develops a nice brown outer crust. Add enough water so that the rouladen are covered. Add the bay leaf. Transfer the pot (lid on) to the oven. Allow meat to cook in the oven for 1½ to 2 hours..
5. Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.

Number of Servings: 4

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1-Dish Taco Bake

Taco Meat Mixture

• 1 pound ground beef
• 1 package taco seasoning

Batter

• Mazola PureTM Cooking Spray
• ½ cup masa corn flour OR corn meal
• ¾ cup all-purpose flour
• 2 envelopes Fleischmann’s® RapidRise Yeast
• 1 tablespoon sugar
• ½ teaspoon salt
• ¾ cup milk (very warm 120-130°F)
• 3 tablespoons corn oil
• 1 egg

Toppings

• 1 cup (8 ounces) chunky salsa
• 1 cup (4 ounces) shredded Mexican style cheese
• 1 cup corn chips, partially crushed

1. Brown ground beef in a skillet and drain. Add taco seasoning and mix well.
2. Mix batter ingredients together in a pre-sprayed 8-inch-by-8-inch baking dish.
3. Top batter with taco meat mixture. Pour salsa evenly over meat; sprinkle with shredded cheese and corn chips.
4. Bake by placing in a cold oven; set temperature to 350°F. Bake for 30 minutes, or until done.

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Beso BBQ Brisket

“Comfort food is about nostalgia. When I eat barbecue, it takes me back to my childhood in Corpus Christi, Texas. We’d have barbecue for every special occasion — Easter, birthdays, baptisms. These days I make a brisket, which I slow-roast and cover with a more contemporary, Latin-influenced sauce. It’s a favorite dish at my restaurant, Beso, in Las Vegas.”

• ⅔  cup dark brown sugar
• 2 teaspoons kosher salt
• 2 teaspoons anise seed
• 2 teaspoons fennel seed
• 1½  teaspoons garlic powder
• 1½  teaspoons onion powder
• 1½  teaspoons juniper berries
• 1 teaspoon smoked paprika
• 1 6- to 7-pound brisket, excess fat trimmed
• Beso BBQ Sauce (recipe follows)
• 1 cup low-sodium chicken broth

1. Combine sugar, salt, anise, fennel, garlic and onion powders, juniper berries, and paprika in a bowl; rub over both sides of brisket. Place meat in a roasting pan and cover with plastic wrap; refrigerate 10 to 24 hours.

2. Heat oven to 275°F. Discard all marinating juices. Pour 4 cups Beso BBQ Sauce and chicken broth over brisket; cover pan tightly with foil. Roast until tender, 5½  to 6 hours. Allow brisket to cool slightly before slicing thinly; serve with cooking juices and remaining BBQ sauce.

Serves 6 to 8.

Beso BBQ Sauce

1. In a saucepan cover one 2-ounce package (4 to 5) dried mulatto or ancho chilies with water and simmer until soft, about 20 minutes. Drain, cool, discard stems, and roughly chop; set aside.
2. Meanwhile, heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add 1 diced onion, 1 clove chopped garlic, 1 seeded and chopped jalapeno, and 1 peeled and cored apple; cook until tender, about 10 minutes. Stir in one 6-ounce can tomato paste, 1¼  cups apple cider vinegar, one 12-ounce jar unsulfured molasses, 1 tablespoon rosemary leaves, 2 teaspoons thyme leaves, 1 teaspoon salt, and reserved chilies. Bring to a boil, remove from heat, and stir in 3 cups of ice. In batches, puree sauce in a blender. Can be kept refrigerated, up to 3 weeks.

Makes 7 cups.

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Beef, Mushroom, and Onion Tart

Bake pizza dough filled with browned ground beef and sautéed red onion, then top with tangy blue cheese for a budget-friendly dinner.

• 12 ounces lean ground beef
• 1 8-ounce package sliced mushrooms
• ½ of a medium red onion, cut in thin wedges
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 13.8-ounce package refrigerated pizza dough
• 3 ounces blue cheese, crumbled
• Fresh oregano and/or pizza seasoning (optional)

1. Heat oven to 425°F. In a 12-inch skillet, cook beef, mushrooms, and onion over medium heat about 8 minutes or until beef is browned and onion is tender, stirring occasionally. Drain off fat. Stir in salt and pepper.
2. Meanwhile, grease a large baking sheet or line with parchment. Unroll pizza dough on baking sheet Roll or pat dough to a 15-inch-by-12-inch rectangle. Top dough with beef mixture, keeping filling within 1½ inches of all edges. Fold edges over the filling, pleating as needed.
3. Bake tart 15 minutes or until crust is golden. Top with blue cheese, oregano, and pizza seasoning.

Makes 4 servings.

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Chile & Beer Braised Brisket

Brisket, a naturally tough cut, becomes meltingly tender braised in beer and chiles. Try this with corn tortillas or as a filling for enchiladas or tamales. Or serve simply with rice and a green salad.

• 6 dried New Mexico, Anaheim or ancho chiles, stemmed and seeded
• 1 14-ounce can diced tomatoes, preferably fire-roasted
• 1 large onion, coarsely chopped
• 4 cloves garlic, coarsely chopped
• 1 tablespoon plus 1 teaspoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 cup Mexican lager, such as Corona or Dos Equis
• 1 tablespoon canola oil
• 2 pounds trimmed flat, first-cut brisket, (see Shopping Tip)
• 1 15-ounce can pinto beans, rinsed

1. Tear chiles into 1-inch pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.
2. Preheat oven to 350°F. Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chile pieces in a food processor. Process until smooth. Transfer to a large bowl and stir in beer.
3. Heat oil in a large Dutch oven over medium heat. Add brisket and brown on all sides, about 6 minutes total. Pour the chile sauce over the meat and bring to a simmer.
4. Cover, transfer to the oven and bake for 2 hours. Stir in beans and continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more.
5. Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Shopping Tip: “Flat, first-cut brisket” is a far better choice for healthy eating than the fattier point cut. If the briskets at your store aren’t labeled as such, ask the butcher to help you select the right cut. You’ll need 2 pounds of brisket after it’s been trimmed of fat.

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Stuffed Spuds

Fill baked potatoes with steak, vegetables, stir-fry sauce, and peanuts for an easy Asian-inspired supper.

• 4 large baking potatoes (about 2½ lb.)
• 12 ounces beef flat-iron steak
• 1 Tablespoon vegetable oil
• 8 ounces sliced fresh mushrooms
• 2 cups broccoli florets
• ½ cup bottled stir-fry sauce with ginger
• Sliced red sweet peppers (optional)
• Chopped peanuts (optional)

1. Arrange potatoes in 2-quart square microwave-safe dish. Microcook, uncovered, on 100 percent power (high) for 7 minutes. Turn potatoes; cook 8 minutes more. Let potatoes rest in mocrowave.
2. Meanwhile, slice steak in thin strips, slicing crosswise against grain. In 12-inch skillet heat oil over medium-high. Add steak; cook and stir 2 minutes. Add mushrooms and broccoli; cook and stir 5 minutes. Add stir-fry sauce; stir to coat. Cook, uncovered, 1 minute, or until heated through.
3. Carefully remove potatoes from microwave. Cut a lengthwise slit in top of each. Squeeze potato ends to open. Top potatoes with stir-fry mixture. Drizzle any remaining sauce. Top with sweet pepper strips and peanuts.

Makes 4 servings.

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Bean-and-Beef Enchilada Casserole

For enchilada flavor — without all the frying, filling, and rolling — try this mouthwatering dish. Cut fat by making it with ground turkey, reduced fat cheese, and fat-free sour cream..

• ½ pound lean ground beef
• ½ cup chopped onion
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 1 15-ounce can pinto beans, drained and rinsed
• 1 4-ounce can diced green chili peppers
• 1 8-ounce carton dairy sour cream or light dairy sour cream
• 2 Tablespoons all-purpose flour
• ¼ teaspoon garlic powder
• 6-inch corn tortillas
• 1 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree
• 1 cup shredded cheddar cheese (4 ounces)

1. In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
2. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.
3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.
4. To serve: Preheat oven to 350°F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more.

Makes 6 to 8 servings.

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