Beef And Bean Round Up Recipes

BEEF AND BEAN ROLLUPS

Steps:

• Preheat oven to 400 degrees.
• Brown the ground beef and drain.
• Add remaining ingredients for the meat mixture; set aside.
• In a large bowl combine flour, baking powder and salt.
• Cut in butter until crumbly.
• Add milk and molasses; stir just until dough clings together.
• On a lightly floured surface knead dough 5-6x.
• Rollout to 9x12 rectangle.
• Spread 3/4 cup meat mixture over dough.
• Starting with longer side, roll up.
• Cut into 12 1" slices.
• Pour remaining meat mixture into 13x9" pan.
• Place biscuit slices on meat mixture in pan.
• Bake for 20-25 minutes until bubbly.

BEEF AND BEAN ROUNDUP # 2

Steps:

• Heat oven to 375 degrees.
• In skillet, brown beef, onion and peppers; drain.
• Stir in barbecue sauce, brown sugar and beans.
• Heat until bubbly.
• Pour into 2 1/2 quart casserole.
• Sprinkle shredded cheese over top.
• In a separate bowl, combine Bisquick and milk; stir till smooth.
• Drizzle over casserole evenly.
• Sprinkle cayenne or red pepper over top for color.
• Bake at 375 degrees for about 30 minutes, or until golden brown.

BEEF AND BEAN ROUND-UP

Steps:

• In skillet, brown the ground beef, onions and green pepper; drain if needed.
• Stir in barbecue sauce, brown sugar and beans; heat until bubbly.
• Pour mixture into a 2 1/2 quart casserole dish.
• Separate biscuit dough into the 10 pieces and cut each piece in half, forming half-circles.
• Place biscuits, spoke-fashion, over hot meat mixture around edge of casserole.
• Bake at 375 degrees for about 20 minutes (watch so the biscuits don't burn too quickly).
• After 20 minutes, sprinkle the cheese over the biscuits and bake for about 5 more minutes or until cheese is melted and biscuits are golden brown.

ROUND 2 RECIPE - BEEF AND BEAN BURRITOS

Steps:

• In a small pot over medium-high heat, add the oil. When it is hot, add the half the onions and cook until soft, 6 to 8 minutes. Add the No Bean Beef Chili and the beans. Stir and cook until hot.
• Wrap the tortillas in a damp towel and microwave for 30 seconds to make them warm and pliable.
• In a bowl, mix together the cabbage, tomatoes, remaining onions, and cilantro. Season with salt and pepper.
• Place a tortilla on your work surface and spread 1/4 of the chili and bean mixture down the middle. Sprinkle with 1/4 cup cheese and about 1/4 cup of the cabbage mixture. Fold the sides of the tortilla about 1/4 of the way in towards the center. Roll up from the bottom, making sure to tuck in the sides as you roll. Repeat with remaining ingredients.

SOUTHERN GROUND BEEF AND BEAN SKILLET

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and bell pepper and cook until onion is softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add in salsa, Greek seasoning, pepper, and salt. Cook and stir until well combined, 2 to 3 minutes. Stir in beans. Bring to a boil, reduce heat, and simmer to desired thickness, about 20 minutes. Add water if sauce becomes too thick.

BEEF AND BEAN DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat butter and oil in a very large skillet over medium heat. Add onions and garlic and saute until translucent, about 5 minutes. Add ground beef and chili powder; cook and stir until browned and crumbly, 5 to 7 minutes.
• Add salad dressing and salsa and bring to a boil. Add beans and stir until smooth. Pour into a baking dish or foil pan.
• Bake in the preheated oven, stirring every 15 minutes, until hot, about 1 hour. Sprinkle cheese on top if desired and cook until melted, about 15 more minutes. Serve warm.

HEARTY BEEF & BEAN SOUP

Steps:

• In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

ROUNDUP-DAY BEANS

Steps:

• In large Dutch ovens, cook beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender. Drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

BEEF AND BEAN ROUND-UP

Steps:

• Heat oven to 375-- degrees.
• In skillet, brown ground beef and onion; drain.
• Stir in barbecue sauce, brown sugar and beans.
• Heat until bubbly.
• Pour into 2 ½ quart casserole.
• Separate canned dough into 10 biscuits then cut each biscuit in half crosswise.
• Place biscuits cut side down over hot meat mixture in spoke-fashion around edge of casserole.
• Sprinkle cheese over biscuits.
• Bake at 375 degrees for 22 to 27 minutes or until biscuits are golden brown.

ROUNDUP BEEF ROAST

Steps:

• In a shallow dish, combine the first seven ingredients; add the roast and turn to coat. Cover; refrigerate overnight., Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Brush with mustard. bake, uncovered, at 450° for 10 minutes. Reduce heat to 325°. Bake for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes; thinly slice against the grain.

BEEF AND BEANS

Steps:

• Cut steak into thin strips. Combine mustard, chili powder, salt, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a 3-qt. slow cooker; add tomatoes, onion and bouillon. Cover and cook on low for 6-8 hours. Stir in beans; cook 30 minutes longer. Serve over rice.

HEARTY BEANS WITH BEEF

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. , Cover and cook on high for 3-4 hours or until heated through.

HUNGRY JACK BEEF AND BEAN ROUND-UP

Steps:

• Heat oven to 375°. Brown ground beef and onions in skillet. Drain. Stir in barbecue sauce, brown sugar, and beans. Heat until bubbly. Pour into 1 1/2- to 2 1/2-quart casserole. Separate biscuit dough into biscuits. Cut in half, crosswise. Place biscuits, cut-side-down, over hot meat mixture in spoke fashion around edge of casserole. Sprinkle cheese over biscuits. Bake 22-27 minutes, or until biscuits are golden brown.