(sauce adapted from The Los Barrios Family Cookbook)

1 pound ground beef (substitute ground turkey, chicken, beans or tofu)

1 small onion, diced

1 can (10 ounce) Rotel diced tomatoes and green chiles, drained

1 cup corn kernels

1/2 teaspoon dried oregano

sea or kosher salt and fresh black pepper

2 cups extra sharp cheddar cheese or Monterrey jack, ( Read more... )

1-1/4 lbs. beef flank steak or top round steak, halved lengthwise
3/4 t. lemon-pepper seasoning
1/4 t. salt
8 slices bacon, partially cooked
10-oz. pkg. frozen chopped spinach, thawed, drained and pressed dry
2 T. dry bread crumbs
1/2 t. dried thyme
With a sharp knife, score both pieces of steak in a diamond pattern with cuts one-inch apart. Repeat on ( Read more... )

INGREDIENTS

1
can Pillsbury® refrigerated crusty French loaf

1
lb sliced roast beef (from deli)

6
oz fontina cheese, shredded (1 1/2 cups)

4
tablespoons LAND O LAKES® Butter

1/4
cup grated Parmesan cheese

1
tablespoon McCormick® Basil Leaves

2
tablespoons Pillsbury BEST® All Purpose Flour

1
can (18.5 oz) Progresso® Vegetable Classics French onion soup
DIRECTIONS

1 ( Read more... )

Again, from Dawn Hall.  Def check her out!

Beef Burrito CasseroleA tasty twist to the traditional burrito

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Got this idea from an Amish news/food site.  Hope you enjoy ( Read more... )

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•2 cups frozen cooked black beans, thawed ( Read more... )

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And yet another ( Read more... )