Beef And Bean Roundup 2 Recipes

Steps:

• Preheat oven to 400°. Grease a 3-quart oblong baking dish. In baking dish, mix beans and tomatoes with juice spread evenly.In a medium bowl, combine ground beef, potato flakes, onion, catsup, egg, Worcestershire sauce, bouillon granules, mustard, pepper and garlic powder. Shape into 24 meatballs. Arrange meatballs in three rows of eight over the beans, allowing space between rows.Cover with foil and bake for 30 minutes or until edges are boiling.Meanwhile, in a medium bowl, stir baking mix, cheese and milk until baking mix is moistened. Remove baking dish from oven. Drop dough by tablespoonfuls in two rows of eight between meatballs. Bake 20 to 25 minutes longer or until biscuits are golden brown.

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.

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.

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.

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.

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.

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.

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.

Steps:

• In a Dutch oven over medium heat, cook the beef, onions and celery until meat is no longer pink; drain. Dissolve bouillon in water; stir into beef mixture. Add the beans, ketchup, mustard, garlic, salt and pepper; mix well., Transfer to an ungreased 3-qt. baking dish. Cover and bake at 375° for 60-70 minutes or until bubbly; stir. Sprinkle with bacon.