Beef And Black Bean Alfredo Baked Potato Topping Recipes

ITALIAN ROAST WITH ALFREDO POTATOES

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the gravy mix, dressing mix and water; pour over roast. Top with peppers and onion. Cover and cook on low for 6-8 hours or until meat is tender., Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Meanwhile, remove roast and cut a portion of the meat into cubes, measuring 3 cups; cover and save for another use. Slice the remaining beef and keep warm. , Skim fat from cooking juices if necessary; pour into a large saucepan. Combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain potatoes; mash with Alfredo sauce, butter and pepper. Sprinkle with chives. Serve with sliced beef and gravy.

HEARTY ALFREDO POTATOES

Steps:

• In a large bowl, combine the Alfredo sauce, milk and garlic powder. Pour a fourth of the mixture into a greased 13x9-in. baking dish. Layer with a fourth of the potatoes; sprinkle with 1 tablespoon Parmesan cheese, salt and pepper., In a large bowl, combine the turkey, broccoli and 1-1/2 cups Swiss cheese; spoon a third over potatoes. Repeat layers twice. Top with remaining potatoes. Sprinkle with remaining Swiss and Parmesan cheeses. Spread with remaining Alfredo sauce mixture., Cover and bake at 400° for 45 minutes. Reduce heat to 350°. Bake, uncovered, 30 minutes longer or until potatoes are tender. Let stand for 15 minutes before serving.

BEEF AND BLACK BEAN ALFREDO BAKED POTATO TOPPING

Steps:

• Dice onion and mince garlic.
• Fry ground beef; drain.
• Add onion and garlic and sauté until soft.
• Add black beans and broccoli florets and a tablespoon of water. Steam for a minute or two.
• Add spices, Alfredo sauce and milk until it is the desired consistency.
• Continue cooking on medium heat until thoroughly heated.
• Serve over baked potatoes. It is also good over noodles or rice.

EASY BEEF IN BLACK BEAN SAUCE

Steps:

• Remove the thick layer of fat running down the side of the steaks and discard. Slice the steak into 1cm-thick, long strips and toss with the cornflour and some seasoning.
• Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate.
• Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat.
• Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.

BAKED POTATO TOPPING

Steps:

• Brown ground beef with peppers, onions and minced garlic. Drain excess fat.
• Stir in flour and cook for 1-2 minutes. Add milk and cook until thickened.
• Add cheeses and seasonings and heat through. Serve with baked potatoes.

STUFFED ALFREDO BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place rack in the center of the oven.
• Arrange potatoes on a baking sheet. Bake until easily pierced with a fork, 50 minutes to an hour.
• Heat butter and olive oil in skillet over medium heat. Saute mushrooms until they begin to soften and brown. Add spinach; cook and stir until spinach is wilted, 3 to 4 minutes.
• Stir in the Classico® Fresh Creamy Alfredo Sauce. Bring to a simmer and cook about 5 minutes to slightly thicken the sauce.
• Cut a slit in the potatoes and squeeze the sides to loosen the flesh. To serve, pour some of the creamy spinach-mushroom sauce into and over the potato. Sprinkle with chopped tomatoes.