BEEF AND BISCUIT
This isn't the leanest dish in the world, but, man, it has to be the best! Ground beef, onions, cheese, biscuits...MMMM!
Provided by The Towsleys
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.
- Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
- Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
- Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.
Nutrition Facts : Calories 306 calories, Carbohydrate 15.5 g, Cholesterol 76.2 mg, Fat 18.9 g, Fiber 0.9 g, Protein 18.4 g, SaturatedFat 8.6 g, Sodium 631.6 mg, Sugar 3.7 g
MEXICAN BEEF BRISKET
Steps:
- Preheat oven to 325 degrees F. Sprinkle the brisket with the coarse salt and pepper. Dredge in flour to coat and shake off any excess. In a large Dutch oven heat oil over high heat. Sear the meat until browned on all sides. Set aside. Reduce heat to moderate and add the carrots and onions. Cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the garlic and saute 2 minutes longer. Return the meat to the pan along with all remaining ingredients except the salt and garnishes. Bring to a boil, cover the pot and transfer to the oven. Bake for 2 1/2 hours, or until the meat slips off a fork when pierced. Lift out the brisket and place on a cutting board. Cover with a damp towel. Pour the broth with vegetables into a tall container and skim off the layer of fat that rises. Remove and discard the bay leaves and chiles. Pour the broth and vegetables into a blender or a food processor fitted with the metal blade. Puree until smooth, add salt to taste and strain. Reheat the sauce. Slice the brisket against the grain and arrange on a platter. Pour the warm sauce over it, sprinkle with sliced scallions and serve.
MEXICAN BRISKET
My husband is from Mexico, and I am always in search of authentic Mexican food. This recipe came from his mother who is still a resident of Mexico City. Don't let this recipe's many ingredients and steps throw you. It is as simple to prep as it is to cook. We always like our food a little spicy, so I don't always take out all the chilies, but if you do have kids who are eating this,don't let the chili scare you, once removed the sauce is very tame, but very flavorful.
Provided by veruca salt
Categories Roast Beef
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F.
- Sprinkle the brisket with the coarse salt and pepper.
- Dredge in flour to coat and shake off any excess.
- In a large Dutch oven heat oil over high heat.
- Sear the meat until browned on all sides.
- Set aside.
- Reduce heat to medium and add the carrots and onion.
- Cook,stirring occasionally, until golden brown,8 to 10 minutes.
- Add the garlic and sauté 2 minutes longer.
- Return the meat to the pan along with all other remaining ingredients except salt and garnish.
- Bring to a boil, cover the pot and transfer to the oven.
- Bake for 2 1/2 hours, or until the meat slips off a fork when pierced.
- Lift out the brisket and place on a cutting board.
- Cover with a damp towel.
- Pour the broth with vegetables into a tall container and skim off the fat that rises.
- Remove and discard the bay leaves and chilies.
- Pour the broth and vegetables into a blender or food processor fitted with a metal blade.
- Puree until smooth, add salt to taste and strain.
- Reheat the sauce.
- Slice the brisket against the grain and arrange on a platter.
- Pour the warm sauce over it, sprinkle with sliced scallions and serve.
MEXICAN STYLE BRISKET
This is a great way to cook brisket. As always, you can add more chiles! This recipe came to me in an email, but the author's name was not listed. I would like to thank him for a great recipe nonetheless! I make it in the pressure cooker to save time, but it taste slightly better when slow cooked in the oven. Plus, the smell in the house is to die for!
Provided by TJW2725
Categories Roast Beef
Time 5h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Remove and discard stems and seeds from chiles. Put in 1 qt water and bring to boil.
- Remove, cover and let stand until softened, about 45-60 minute (omit this step if using powder)
- Puree the chiles with the rest of the seasonings (everything except the beef and onions)until smooth.
- Place meat in a roasting pan, top with chile mixture and onions.
- Seal pan tightly with aluminum foil.
- Bake, covered, at 350F until brisket is very tender, about 4 hours, basting occasionally.
- Shred meat, mix with onion and juices.
- Serve with cilantro, lime and sour cream to add to taste. Roll in tortillas for a burrito, or serve it over white rice.
Nutrition Facts : Calories 338.5, Fat 12.8, SaturatedFat 4.5, Cholesterol 105.5, Sodium 140.6, Carbohydrate 9.7, Fiber 1.7, Sugar 3.7, Protein 36.4
BRISKET 'N' BEAN BURRITOS
This easy recipe is stuffed with not one, but two kinds of meat: smoky bacon and tender beef brisket. -Ruth Weatherford, Huntington Beach, California
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Place brisket in a 5-qt. slow cooker; top with onion and bacon. Combine tomato sauce, pepper and salt; pour over meat. Cook, covered, on low until meat is tender, 4-1/2 to 5 hours. , In a microwave-safe bowl, combine refried beans, salsa and chilies. Microwave, covered, on high until heated through, 2-3 minutes., Remove meat from slow cooker; when cool enough to handle, shred with 2 forks. Layer bean mixture, meat and cheese off-center on each tortilla. Fold bottom and sides of tortilla over filling and roll up. Serve immediately., Freeze option: Individually wrap burritos in foil and freeze in freezer container. To use, partially thaw overnight in refrigerator. Preheat oven to 350°. Bake foil-wrapped burritos on a baking sheet until heated through. To reheat one burrito, remove foil and rewrap in damp paper towel; microwave on high until heated through, turning once. Let stand 15 seconds. May be frozen up to 2 months.
Nutrition Facts : Calories 483 calories, Fat 17g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 963mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 9g fiber), Protein 33g protein.
MEXICAN DROP BISCUITS
"We love these golden biscuits with big bowls of soup," Teresa Spencer notes from Wauwatosa, Wisconsin. "The green chilies and taco cheese add extra zip to everyday meals."
Provided by Taste of Home
Time 20m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the biscuit mix, cheese and chilies. Stir in water just until moistened. Drop into 12 mounds 2 in. apart onto a greased baking sheet. Bake at 450° for 10-15 minutes or until golden brown. , In a small bowl, combine the butter, parsley, garlic powder, oregano, thyme and cayenne pepper; brush over biscuits. Serve warm.
Nutrition Facts : Calories 140 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 379mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
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