Salsa Beef Skillet Recipes

Steps:

• Brown meat in large skillet; drain. Return to skillet.
• Add water, salsa and Macaroni; stir. Bring to boil; cover. Simmer on low heat 10 min. or until macaroni is tender, stirring occasionally. Stir in corn and Cheese Sauce; cook 2 min. or until heated through, stirring frequently.
• Top with shredded cheese and onions.

Steps:

• In a large skillet, brown beef in oil; drain. Add salsa, tomato sauce, garlic, brown sugar and soy sauce; bring to a boil. , Reduce heat; cover and simmer for 2 hours or until meat is tender. Stir in cilantro and lime juice; heat through. Serve over rice.

Steps:

• Brown meat in large skillet; drain.
• Add water, salsa and Macaroni; stir. Bring to boil; cover. Simmer on low heat 10 min. or until macaroni is tender, stirring occasionally. Add corn and Cheese Sauce; stir. Cook 2 min. or until heated through.
• Top with cheese and onions.

Steps:

• BROWN meat in skillet; drain. Return to skillet.
• STIR in water, salsa and Macaroni. Bring to boil. Reduce heat to low; cover.
• SIMMER 10 minute or until macaroni is tender, stirring twice. Add corn and Cheese Sauce; cook 2 minute or until heated through and blended.
• Ladle into bowls. Sprinkle with shredded cheese and green onion.

Steps:

• Heat the oil in a large saucepan. Add cornmeal and saute, stirring constantly, for a minute so all grains are coated with oil. Add the broth and bring liquid to a boil whisking all the while. When this comes to a boil it will bubble up. Quickly put a lid on and turn heat down to very low; cook until no longer tastes raw, about 20 minutes. Season with salt and pepper.
• Meanwhile heat 2 tab oil in large skillet. Add peppers, cover and cook until tender, about 10 minutes. Uncover skillet, crumble in ground beef and cook until no longer pink. Add salsa and cook uncovered for 5 minutes until thick. Adjust seasoning.
• To serve ladle cornmeal in bowl; spoon beef and salsa sauce over top and sprinkle with cilantro and grated aged Jack cheese.

Steps:

• Preheat oven to 350 degrees.
• Press crescent rolls into a greased 9 x 13" pan. (Do not separate the rolls). Press the perforated edges together to create "crust.".
• Cook beef, onions, salt, pepper, and chili powder in skillet over medium heat until meat is browned. Drain any excess fat.
• Remove from heat and stir in the salsa.
• Spoon over crust. Top with cheese.
• Bake at 350 degrees for 30 minutes.

Steps:

• In 12-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in salsa, beans, corn, tomato sauce and 1 teaspoon of the chili powder. Heat to boiling; reduce heat to low.
• In medium bowl, stir Bisquick mix, remaining 1 teaspoon chili powder and the milk until soft dough forms. Drop dough by 6 spoonfuls onto simmering beef mixture.
• Cover; cook about 20 minutes or until dumplings are light and fluffy inside. Sprinkle with cheese. Cover; cook about 2 minutes or until cheese is melted.

Steps:

• In a large skillet, brown beef in oil; drain. Add salsa, tomato sauce, garlic, brown sugar and soy sauce; bring to a boil.
• Reduce heat; cover and simmer for 2 hours or until meat is tender. Stir in cilantro and lime juice; heat through. Serve over rice.

Steps:

• In a 3-qt. slow cooker, combine the beef, salsa, brown sugar, soy sauce and garlic. Cover and cook on low 8-10 hours, until meat is tender. Using a slotted spoon, serve beef with rice and, if desired, sliced jalapeno peppers. Freeze option: Freeze individual portions of cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding water if necessary.