Ingredients

• 1-1/2 pounds Ground Beef (90% to 96% lean)
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1 jar (26 ounces) prepared pasta or marinara sauce
• 1-1/2 cups water
• 1 package (20 to 25 ounces) refrigerated or frozen cheese ravioli
• 1 cup shredded Italian cheese blend

Instructions

1. Heat oven to 400°F. Heat large nonstick over medium heat until hot. Add Ground Beef and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings and return beef to skillet.
2. Stir in salt, nutmeg and pepper; mix well. Stir in pasta sauce and water; bring to a boil. Cook 1 to 2 minutes, stirring occasionally.
3. Layer ravioli, beef mixture and cheese, 1/2 at a time, in 13 x 9-inch glass baking dish; cover with aluminum foil. Bake in 400°F oven 15 minutes (20 minutes if using frozen ravioli). Uncover; continue baking 15 to 20 minutes or until sauce is bubbly and pasta is tender.
4. Let stand 5 minutes before serving.

Ingredients

• 1 pound Ground Beef
• 1 can (15 to 16 ounces) chili beans in chili sauce
• 1-1/2 cups prepared thick-and-chunky salsa
• 1/2 cup water
• 1/2 cup chopped fresh cilantro
• Hot cooked elbow macaroni

Instructions

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef cook 8 to 10 minutes, breaking up into 3/4-inch crumbles and stirring occasionally. Remove drippings.
   
   Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.
2. Stir in beans, salsa and water; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thickened, stirring frequently. Stir in cilantro.
3. Serve beef mixture over macaroni.

Ingredients

• 12 ounces Ground Beef (96% lean)
• 1 medium red bell pepper, chopped
• 1 small onion, finely chopped
• 2 teaspoons ground ancho chile powder
• 1/2 teaspoon ground cumin
• 4 eggs, beaten
• 2 tablespoons water
• 1 tablespoon finely chopped fresh cilantro
• 1/4 teaspoon salt (optional)
• 1/3 cup reduced-fat shredded Mexican cheese blend or shredded Cheddar cheese
• 4 medium spinach or plain flour tortillas (10-inch diameter), warmed
• Salsa

Instructions

1. Combine Lime-Cilantro Cream ingredients in small bowl, if desired. Set aside.
2. Heat large nonstick skillet over medium heat until hot. Add Ground Beef with bell pepper, onion, chili powder and cumin; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove from beef mixture from skillet; keep warm.
   
   Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.
3. Combine eggs, water and 1 tablespoon cilantro in medium bowl. Spray same skillet with cooking spray. Pour into skillet; cook over medium heat 2 to 3 minutes or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.
4. Spoon beef mixture evenly in a row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half.

Ingredients

• 1-1/2 pounds Ground Beef (95% lean)
• 2 cups pasta sauce (any variety)
• 1 cup diced onion
• 1 cup diced red bell pepper
• 1 tablespoon plus 1 teaspoon dried Italian seasoning
• 1/4 teaspoon salt
• 6 English muffins, split, toasted
• 1/2 cup reduced-fat shredded Cheddar cheese
• 1/4 cup reduced-fat shredded mozzarella cheese

Instructions

1. Preheat oven to 400°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking beef into small crumbles, stirring occasionally. Add pasta sauce, onion, bell pepper, Italian seasoning and salt; continue cooking 5 minutes or until vegetables are crisp-tender, stirring occasionally.
   Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.
2. Top each muffin half evenly with beef mixture and cheeses. Bake at 400°F 5 to 7 minutes or until cheese is melted.

Ingredients

Base Meatloaf Recipe:

• 1-1/2 pounds Ground Beef (93% lean or leaner)
• 1/3 cup saltine or butter cracker crumbs or Panko bread crumbs
• 1/3 cup finely chopped onion
• 1/3 cup reduced-fat 2% milk
• 1 egg, lightly beaten
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Toppings:

• Ketchup or barbecue sauce and shredded Cheddar cheese

Instructions

1. Heat oven to 350°F. Combine all ingredients in large bowl, mixing lightly but thoroughly.
2. Shape beef mixture into 12 equal portions. Place into 12-cup standard muffin pan, lightly patting beef mixture to level top. Bake in 350°F oven 19 to 20 minutes, until internal temperature reaches 160°F.
   Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
3. Remove from oven. Garnish with Toppings, as desired. Let stand 5 minutes before serving.

Ingredients

• 1 pound Ground Beef (93% lean or leaner)
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon salt, divided
• 1-1/2 cups frozen vegetables, such as cauliflower, broccoli, carrots and zucchini
• 1 tablespoon water
• 1/2 cup marinara sauce
• 1 package (14 to 16 ounces) fresh whole wheat pizza dough
• 1/2 cup reduced-fat shredded cheese
• 1/2 cup sliced cherry tomatoes
• 2 tablespoons thinly sliced fresh basil (optional)

Instructions

1. Preheat oven according to package directions on pizza dough package. Heat large nonstick skillet over medium heat until hot. Add ground beef and oregano; cook 8 to 10 minutes, breaking beef into 1/2 inch crumbles and stirring occasionally. Remove drippings. Season with 1/4 teaspoon salt. Set aside.
2. Place frozen vegetables, medium microwave-safe bowl. Add water; cover with plastic wrap. Microwave in the microwave for 2 to 4 minutes or until vegetables are just tender. Cool slightly.
   Cook's Tip: Coarsely chopped fresh vegetables can be used in place of frozen vegetables for the pizza sauce.
3. Place vegetables and their cooking liquid into blender or food processor; add marinara sauce. Process until vegetable mixture is smooth. Season with remaining 1/4 teaspoon salt.
4. Spray 15 x 10-inch rimmed baking pan or 12-inch pizza pan with nonstick cooking spray. Press and stretch dough to edges of pan. Top with vegetable sauce, cheese, tomatoes and beef mixture. Bake according to package instructions on dough package or until crust is golden brown and cheese is melted and bubbly. Garnish with basil if desired.

Ingredients

• 1 pound Ground Beef (93% lean or leaner)
• 1/2 pound sliced button or cremini mushrooms
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
• 2 cups uncooked whole grain wide noodle-style pasta
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 1 cup frozen peas
• 1/4 cup regular or reduced-fat dairy sour cream plus additional for topping
• 1 tablespoon regular or coarse-grain Dijon-style mustard
• Salt and pepper

Instructions

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, mushrooms, garlic and thyme; cook 8 to 10 minutes, breaking Ground Beef into 3/4-inch crumbles and stirring occasionally.
   Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.
2. Stir noodles and broth into beef mixture. Bring to a boil. Cover and cook 9 to 10 minutes or until noodles are tender, stirring twice. Stir in peas; continue cooking, uncovered, 3 to 5 minutes or until peas are heated through, stirring occasionally.
3. Remove from heat; stir in 1/4 cup sour cream and mustard. Season with salt and pepper, as desired. Garnish with additional sour cream, if desired.

Ingredients

• 1 pound Ground Beef (93% lean or leaner)
• 1 cup water
• 1/3 cup uncooked quinoa
• 2 tablespoons dry ranch dressing mix
• 1/4 teaspoon black pepper
• 2 cups packaged broccoli or coleslaw mix
• 4 medium whole grain or spinach tortillas (7 to 8-inch diameter)

Toppings (optional):

• Apple slices, red bell pepper strips, cucumber slices, carrot slices, sliced almonds or chow mein noodles

Instructions

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Remove drippings.
   Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
2. Stir in water, quinoa, ranch dressing mix and pepper; bring to a boil. Reduce heat; cover and simmer 10 to 15 minutes or until quinoa is tender. Stir in slaw; cook, uncovered, 3 to 5 minutes or until slaw is crisp-tender, stirring occasionally.
3. Divide beef mixture evenly among tortillas; garnish with toppings, as desired. Fold over sides of tortillas and rolling up to enclose filling.

Ingredients

Meatballs:

• 1 pound Ground Beef (93% lean or leaner)
• 1/2 cup soft bread crumbs
• 1 large egg
• 2 tablespoons finely chopped onion
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Spaghetti:

• 1 jar (26 to 30 ounces) spaghetti sauce
• 8 ounces uncooked spaghetti, cooked
• Grated Parmesan cheese (optional)

Instructions

1. Heat oven to 350°F. Combine meatball ingredients in large bowl, mixing lightly but thoroughly. Shape into twelve 2-inch meatballs. Place on aluminum foil-lined rack on broiler pan. Bake in 350°F oven 25 to 30 minutes.
   Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
2. Combine meatballs and spaghetti sauce in large saucepan; heat through, stirring occasionally. Serve over spaghetti; sprinkle with cheese.

Ingredients

• 1 pound Ground Beef (93% lean or leaner)
• 2 teaspoons chile powder
• 1/2 teaspoon salt
• 1 can (11 ounces) corn, drained
• 1 cup prepared chunky salsa
• 8 taco shells

Toppings:

• Shredded Monterey Jack cheese, thinly sliced lettuce, sliced ripe olives, chopped tomatoes

Instructions

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings; season with chile powder and salt.
   Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
2. Stir in corn and salsa; heat through. Serve in taco shells with toppings.

Ingredients

• 1 pound Ground Beef (95% lean)
• 2 teaspoons minced garlic
• 1/4 cup water
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 package (10 to 12 ounces) iceberg or romaine salad mix (lettuce, red cabbage, carrots)
• 1 cup diced tomato
• 1/2 cup canned black beans, rinsed, drained
• 1/2 cup frozen corn, defrosted, drained
• 1/2 cup shredded reduced-fat Cheddar cheese, (optional)
• 1/2 cup prepared reduced-fat or fat-free ranch dressing
• 1/4 to 1/3 cup Crunchy Tortilla Strips (recipe follows) or crushed baked tortilla chips (optional)

Instructions

1. Brown Ground Beef with garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into 1/2-inch crumbles. Pour off drippings, if necessary. Stir in water, chili powder and cumin; cook and stir 1 minute to blend flavors. Cool slightly.
   Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.
2. Place salad mix, beef, tomato, beans, corn and cheese, if desired, in large bowl with lid. Top with dressing; close lid securely or cover bowl tightly with plastic wrap. Shake gently to combine. Top with tortilla strips, if desired.
3. Crunchy Tortilla Strips: Cut 2 corn tortillas in half, then crosswise into ¼-inch-wide strips. Place strips in single layer on baking sheet. Spray tortilla strips lightly with nonstick cooking spray. Bake 4 to 8 minutes at 400ºF or until crisp.

Ingredients

• 1 pound Ground Beef (93% lean or leaner)
• 1 medium zucchini, chopped (about 1-1/2 cups)
• 1 jar (24 to 26 ounces) garden-style pasta sauce
• 2 cups water
• 6 ounces uncooked mini bow tie (farfalle) pasta (about 2-1/8 cups)
• 1/2 teaspoon pepper
• 2/3 cup reduced-fat ricotta cheese
• 1 cup reduced-fat shredded mozzarella cheese
• Thinly sliced or chopped fresh basil

Instructions

1. Preheat oven to 375°F. Heat ovenproof 5 to 6-quart Dutch oven or stockpot over medium heat until hot. Add Ground Beef and zucchini; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally.
   Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
2. Sitr in pasta sauce, water and pepper. Bring to a boil, stirring occasionally. Remove from heat. Stir in pasta. Spoon heaping teaspoons ricotta cheese over top of sauce. Slightly swirl ricotta into sauce, not mixing in completely.
3. Cover and bake in 375°F oven 10 minutes. Uncover. Sprinkle with mozzarella cheese. Bake 7 to 10 minutes or until pasta is tender. Let stand 5 minutes. Sprinkle with basil before serving.
4. Skillet-Stovetop Method: Prepare recipe as directed above using 12-inch nonstick skillet and adding uncooked pasta with pasta sauce, water and pepper in step 2. Bring to a boil, stirring occasionally. Reduce heat; cover and cook on stovetop 8 to 11 minutes (13 to 15 minutes for regular bow tie pasta) or until pasta is tender, stirring once. Remove from heat. Swirl ricotta into sauce as directed in step 2. Sprinkle with mozzarella cheese. Cover and let stand 5 minutes or until mozzarella cheese is melted.

Ingredients

• 1 pound Ground Beef
• 2 teaspoons minced garlic
• 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
• 1 red bell pepper, cut into 1/2-inch pieces
• 1 package (6 ounces) frozen pea pods
• 3 cups cold cooked rice
• 3 tablespoons reduced-sodium soy sauce
• 2 teaspoons sesame oil
• 1/4 cup thinly sliced green onions

Instructions

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, garlic and ginger; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings, if needed.
   Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
2. Heat 2 tablespoons water in same skillet over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until pepper is crisp-tender, stirring occasionally. Stir in rice, soy sauce and sesame oil.
3. Return beef to skillet; heat through. Stir in green onions.

Ingredients

• 1 pound Ground Beef (93% or leaner)
• 2 cups water
• 1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
• 1-1/2 cups frozen mixed vegetables
• 4 cups reduced-sodium beef broth
• 1 cup uncooked large elbow macaroni
• 4 ounces smoked Beef Sausage, sliced

Instructions

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Remove drippings.
   Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
2. Meanwhile, combine water, tomatoes, vegetables and broth in large saucepan; bring to a boil. Stir in macaroni and beef; return to a boil. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally. Stir in sausage; continue simmering 2 to 4 minutes or until macaroni is tender and beef sausage is cooked through. Season with salt and pepper, as desired.

Ingredients

• 2-1/2 pounds beef Stew Meat, cut into 1-inch pieces
• 1 package (12 to 14 ounces) dried bean soup mix with seasoning packet (not quick cooking)
• 2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onion
• 2 tablespoons vegetable oil
• 1 can (14 to 14-1/2 ounces) beef broth
• 3 cups frozen diced or hash-brown potatoes (optional)
• Salt and pepper

Instructions

1. Soak beans in water overnight in refrigerator according to package directions. Reserve seasoning packet.
2. Coat beef with seasoning from reserved packet. Heat 1 tablespoon oil in large stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining oil and beef, adding additional oil as needed.
3. Pour off drippings; return beef to stockpot. Drain beans; discard water. Add beans, tomatoes and beef broth to stockpot. Bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours, or until beef is fork tender.
4. Stir in potatoes, if desired; bring to a boil. Reduce heat; continue simmering, uncovered, 5 to 7 minutes or until potatoes are tender, stirring occasionally. Season with salt and pepper, as desired.

Ingredients

• 1 beef Arm Chuck Roast, Boneless, cut into 3/4-inch pieces (about 2 pounds)
• 1 tablespoon vegetable oil
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 cups chopped onions
• 1 cup diced celery
• 1 cup diced carrots
• 2 tablespoons minced garlic
• 2 teaspoons dried thyme leaves
• 6 cups reduced-sodium beef broth
• 3/4 cup medium pearled barley
• 1 tablespoon balsamic vinegar

Instructions

1. Heat oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining beef; remove from stockpot, pour off drippings. Season beef with pepper and salt.
2. Add onions, celery, carrots, garlic and thyme to stockpot; cook 5 to 8 minutes or until vegetables are lightly browned, stirring occasionally. Stir in broth and barley. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour or until beef is fork-tender. Stir in balsamic vinegar.

Ingredients

• 1 pound Ground Beef
• 1 large clove garlic, minced
• 1 can (15-1/2 ounces) red kidney beans, drained
• 1 can (15-1/4 ounces) sweet corn, drained
• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
• 1 package (1-1/4 ounces) chili seasoning mix

Sauce:

• ● 3/4 cup dairy sour cream
• ● 1-1/2 teaspoons green hot pepper sauce

Instructions

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and garlic; cook 6 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings.
   Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
2. Stir in beans, corn, tomato sauce, tomatoes and chili seasoning; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.
3. Meanwhile combine sour cream and pepper sauce in small bowl. Serve with chili.

Ingredients

• 1 beef Chuck Roast or Round Roast (about 2 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/8 teaspoon pepper

Vegetables:

• 3 medium zucchini or yellow squash, sliced (1/2-inch)
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon dried basil
• 1/2 cup cherry tomatoes, halved

Instructions

1. Heat oven to 325°F. Combine salt, 1/2 teaspoon basil, oregano and pepper; press onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 hours for medium rare doneness.
2. Remove roast when meat thermometer registers 135°F. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
3. Increase oven temperature to 425°F. Combine vegetable ingredients, except tomatoes, in large bowl; toss. Place in pan. Roast in 425°F oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables. Season with salt.

Ingredients

• 1 beef Chuck Roast or Round Roast (3 to 4 pounds)
• 2 teaspoons vegetable oil
• 2 teaspoons ground cumin
• 1 jar (16 ounces) prepared thick-and-chunky salsa
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (15 ounces) black beans, rinsed, drained
• 1-1/2 cups frozen corn

Instructions

1. Heat oil in stockpot over medium heat until hot. Press cumin evenly onto all surfaces of beef roast. Place roast in stockpot; brown evenly. Pour off drippings.
2. Season roast with salt and pepper; add salsa. Bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3-1/2 hours or until roast is fork-tender.
3. Remove roast; keep warm. Skim fat from cooking liquid. Stir in beans and corn, if desired; bring to a boil. Reduce heat and simmer, uncovered, 8 to 10 minutes or until liquid is slightly thickened.
4. Carve roast into thin slices. Serve with bean mixture.

Ingredients

• 1 beef Blade Chuck Roast Boneless (2-1/2 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (14-1/2 ounces) reduced sodium beef broth
• 1 cup Burgundy or dry red wine
• 1 cup Burgundy or dry red wine
• 3 cups frozen vegetable blend (any variety)
• 1 tablespoon chopped fresh thyme
• salt
• Prepared mashed potatoes (optional)
• Additional fresh thyme (optional)

Instructions

1. Spray stockpot with cooking spray; heat over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper.
2. Add broth, wine and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until pot roast is fork-tender.
3. Remove roast; keep warm. Skim fat from cooking liquid. Stir in beans and corn, if desired; bring to a boil. Reduce heat and simmer, uncovered, 8 to 10 minutes or until liquid is slightly thickened.
4. Remove pot roast; keep warm. Skim fat from cooking liquid; bring to a boil. Reduce heat to medium; cook 5 minutes. Add frozen vegetables to stockpot; bring to a boil. Reduce heat to medium; cook, uncovered, 5 to 7 minutes or until vegetables are tender and liquid is reduced slightly. Stir in 1 tablespoon thyme. Season with salt, as desired.
   Cook's Tip: If using a traditional stew blend of carrots, onions, celery, and potatoes, cook until potatoes are fork tender, approximately 15 to 20 minutes.
5. Carve pot roast into thin slices; serve with vegetable mixture and mashed potatoes, if desired. Garnish with remaining cooking liquid and additional thyme, if desired.

Ingredients

• 1 pound beef Top Sirloin Boneless or Tenderloin Steaks, cut 1 inch thick
• 8 ounces medium mushrooms
• 2 medium red, yellow or green bell peppers, cut into 1-inch pieces
• Salt

Seasoning:

• 2 tablespoons olive oil
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper

Cucumber-Yogurt Sauce:

• 1/2 cup plain yogurt
• 1/3 cup finely chopped seeded cucumber
• 2 tablespoons crumbled feta cheese
• 1 clove garlic, minced
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt

Instructions

1. Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat.
2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
   Cook's Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.
3. Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.
   Cook's Tip: To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
4. Meanwhile, combine sauce ingredients in small bowl. Serve with kabobs.

Ingredients

• 1-1/2 pounds Ground Beef (93% lean or leaner)
• 3/4 cup Panko bread crumbs
• 3/4 cup ketchup, divided
• 1/2 cup minced onion
• 1 egg
• 1 tablespoon Worcestershire sauce
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme leaves
• 3/4 teaspoon pepper
• 1/2 teaspoon salt

Instructions

1. Heat oven to 350°F. Combine ground beef, bread crumbs, 1/2 cup ketchup, onion, egg, Worcestershire, garlic, thyme, pepper and salt in large bowl, mixing lightly but thoroughly. Shape beef into 8 x 4-inch loaf on rack in aluminum foil-lined broiler pan.?
2. Place upper oven rack in 350?°F oven. Bake 45 to 55 minutes, until instant-read thermometer inserted into center registers 160°F; brush with remaining 1/4 cup ketchup during last 10 minutes, if desired. Let stand 10 minutes. Cut into slices.

Ingredients

• 1 pound Ground Beef (93% lean or leaner)
• 1-1/2 cups minced onion
• 1 tablespoon minced garlic
• 1 can (15 ounces) no-salt-added tomato sauce
• 1 can (14-1/2 ounces) no-salt-added diced tomatoes
• 1-1/2 cups water
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon paprika
• 2 teaspoons dried Italian seasoning
• 1 teaspoon seasoned salt
• 1 bay leaf
• 1 cup uncooked elbow macaroni

Garnish:

• ● Shredded Parmesan cheese (optional)

Instructions

1. Heat large stock pot over medium heat until hot. Add Ground Beef, onions and garlic; cook 8 to 10 minutes, breaking into 1/2-inch crumbles, stirring occasionally, or until onions are translucent.
2. Stir in tomato sauce, diced tomatoes, water, soy sauce, paprika, Italian seasoning, seasoned salt and bay leaf; bring to a boil. Reduce heat, cover tightly and simmer 20 minutes, stirring occasionally.
3. Stir in macaroni, cover and simmer 20 minutes or until pasta is tender, stirring occasionally. Remove from heat. Discard bay leaf. Garnish with parmesan cheese, if desired.

Ingredients

• 1 pound Ground Beef (93% lean or leaner)
• 1 cup minced sweet onion
• 1 cup minced green bell pepper
• 1 can (14-1/2 ounces) unsalted tomato sauce
• 1/4 cup barbecue sauce
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 2 teaspoons packed brown sugar
• 1 teaspoon dry mustard
• 4 whole wheat hamburger buns or 8 slider buns

Toppings (optional):

• Dill pickle slices, coleslaw, American or Cheddar cheese slices

Instructions

1. Heat large nonstick skillet over medium heat until hot. Add onion, cook 3 to 5 minutes until golden brown. Add ground beef and bell pepper; cook 8 to 10 minutes, breaking beef into 1/2-inch crumbles and stirring occasionally.
   Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
2. Stir in tomato sauce, barbecue sauce, ketchup, Worcestershire sauce, brown sugar and mustard; increase heat to medium-high. Bring to a boil; cook 5 to 10 minutes or until sauce is thickened, stirring occasionally. Season with salt, as desired.
3. Divide beef mixture evenly among buns. Top with pickles, coleslaw and cheese, if desired. Close sandwiches.

Ingredients

• 1 pound Ground Beef (93% lean or leaner)
• 1-1/2 cups Beef Gravy
• 1-1/2 cups chopped onions
• 1-1/2 cups frozen peas and carrots blend
• 1/2 teaspoon pepper
• 2-1/2 to 3 cups mashed potatoes

Garnish:

• 2 tablespoons shredded Parmesan cheese or cheddar cheese (optional)

Instructions

Prepare Beef Gravy.

1. Melt 1/4 cup butter in large nonstick skillet over medium heat until melted. Stir in 1/4 cup all-purpose flour; cook 5 to 7 minutes until mixture is deep brown, stirring often. Whisk in 2 cups reduced-sodium beef broth until smooth; simmer 3 minutes, stirring often. Reduce heat to medium-low heat; cook 2 to 3 minutes until thickened. Stir in 1 teaspoon beef bouillon granules and 1/4 teaspoon pepper. Season with salt, as desired.
2. Preheat oven to 450°F. Heat 10 to 12 inch cast iron or nonstick skillet over medium heat until hot. Add Ground Beef and onions; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Stir in gravy, frozen vegetables and pepper.
   Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
3. Top beef mixture with potatoes, spreading evenly; sprinkle with cheese, if desired. Bake in 450°F oven 20 to 25 minutes or until bubbly and cheese begins to brown. Let stand 10 minutes before serving.

Ingredients

• 8 ounces Ground Beef
• 1/2 cup finely chopped white onion
• 1/2 teaspoon salt
• 1/2 cup drained canned diced tomatoes
• 1/3 cup finely chopped carrots
• 1/3 cup raisins
• 1/4 cup coarsely chopped toasted blanched almonds
• 1 cup shredded Chihuahua cheese
• 24 large jalapeño peppers (1 to 1-1/2 ounces each)
• Dairy sour cream (optional)
• Lime wedges (optional)

Instructions

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and onion; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally. Pour off drippings; season with salt.
   Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
2. Stir in tomatoes, carrots, raisins and almonds. Cover and cook 8 to 10 minutes or until carrots are tender, stirring occasionally. Remove from heat; cool slightly. Stir in 1/2 cup cheese. Set aside.
3. Heat oven to 350°F. Cut slit lengthwise down 1 side of each jalapeño to create pocket, leaving stem and tip intact. Make another small crosswise cut just below the stem to form T-shaped opening. Remove and discard seeds and membranes, if desired, being careful to keep peppers intact. Spoon generous 1 tablespoon beef mixture into pocket of each jalapeño. Place on metal baking sheet. Top each evenly with remaining 1/2 cup cheese.
4. Bake in 350°F oven 30 to 35 minutes or until peppers are tender and cheese begins to brown. Garnish with sour cream and lime wedges, if desired.

Ingredients

• 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
• 1 teaspoon garlic-pepper seasoning
• 1/4 teaspoon smoked paprika

Garlicky White Bean Dip:

• 1 can (15-1/2 ounces) great Northern beans or cannellini beans, rinsed, drained
• 2 tablespoons water
• 1 tablespoon sherry or balsamic vinegar
• 1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
• 1 clove garlic, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika

Instructions

1. To prepare Garlicky White Bean Dip, place beans, water, vinegar, 1 tablespoon olive oil, garlic and salt in food processor or blender container. Cover; process until smooth. Spoon 1/2 of bean dip into clear serving bowl; sprinkle with 1/4 teaspoon paprika and drizzle with 1 teaspoon olive oil. Top with remaining bean dip, 1/4 teaspoon paprika and 1 teaspoon olive oil. Cover; set aside.
   Cook's Tip: Bean dip may also be served in a shallow dish. Spread entire dip mixture into dish. Sprinkle 1/2 teaspoon smoked paprika on top; drizzle with 2 teaspoons olive oil.
2. Soak sixteen 6-inch bamboo skewers in water 10 minutes; drain. Meanwhile cut beef steak crosswise into 1/4-inch thick strips. Thread beef, weaving back and forth, onto each skewer. Combine garlic-pepper seasoning and 1/4 teaspoon paprika; sprinkle evenly over beef.
3. Place skewers on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil about 4 to 5 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Serve with Garlicky White Bean Dip.

Ingredients

• 1 pound Ground Beef
• 1/2 cup soft bread crumbs
• 1 large egg, slightly beaten
• 2 tablespoons chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 to 3 tablespoons hot pepper sauce
• 2 tablespoons butter, melted
• 1 tablespoon honey
• Blue cheese dressing
• Celery sticks

Instructions

1. Preheat oven to 350°F. Combine Ground Beef, bread crumbs, egg, onion, garlic, salt and pepper in large bowl, mixing lightly but thoroughly.
2. Shape beef mixture into 32 1-inch meatballs; place on rack in broiler pan. Bake in 350°F oven 18 to 20 minutes.
   Cook's Tip: Cooking times are for fresh or thoroughly thawed ground Beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
3. Meanwhile, combine hot pepper sauce, butter and honey in large bowl; mix well. Stir meatballs into sauce mixture, stirring to coat well.
4. Serve meatballs with dressing and celery.

Ingredients

• 12 ounces Ground Beef (95% lean)
• 1/2 cup chopped onion
• 1 clove garlic, finely chopped
• 1/2 cup prepared mild or medium taco sauce
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 packages (2.1 ounces each) frozen mini phyllo shells (30 shells total)
• 1/2 cup shredded reduced fat Mexican cheese blend

Toppings:

• Shredded lettuce, sliced grape or cherry tomatoes, guacamole, low fat sour cream, sliced ripe olives

Instructions

1. Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking up beef into small crumbles and stirring occasionally. Pour off drippings, if necessary. Add taco sauce, cumin, salt and pepper; cook and stir 1 to 2 minutes or until mixture is heated through.
   Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.
2. Place phyllo shells on rimmed baking sheet. Spoon beef mixture evenly into shells. Top evenly with cheese. Bake 9 to 10 minutes or until shells are crisp and cheese is melted.
3. Top tarts with lettuce, tomatoes, guacamole, sour cream, and olives as desired.

Ingredients

• 1 pound cooked beef pot roast or brisket
• 1 package (20 to 24 ounces) frozen waffle fries
• 1 can (16 ounces) baked beans, drained
• 1/2 cup barbecue sauce
• 1 cup reduced-fat shredded mozzarella cheese
• 1/2 cup reduced-fat sour cream (optional)
• 1 green onion, chopped

Instructions

1. Prepare waffle fries according to package directions. Shred beef pot roast with two forks.
2. Meanwhile, combine beef and barbecue sauce in a medium saucepan. Heat beef mixture over medium heat 8 to 10 minutes or until beef is heated through, stirring occasionally.
3. Reduce oven temperature to 350°F. Top waffle fries with beef mixture, beans and cheese. Bake in 350°F oven 5 to 7 minutes or until mixture is heated through and cheese is melted.
   Cook's Tip: Waffle fries may be transferred to an oven-safe baking dish. Continue as directed in step 3.
4. Top mixture with sour cream, if desired. Sprinkle with green onions.

Ingredients

• 1 pound Ground Beef
• 15 baby sweet bell peppers (about 2-1/2 to 3 inches long, about 1-1/4 pounds)
• 2/3 cup regular or spicy 100% vegetable juice
• 1/2 cup frozen chopped spinach, thawed, squeezed dry
• 1/4 cup uncooked whole wheat or regular couscous
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon ground black pepper
• 1/2 cup reduced-fat shredded Parmesan, Monterey Jack, white Cheddar or Italian-blend cheese

Instructions

1. Heat oven to 400°F. Cut bell peppers in half lengthwise; remove seeds and membranes, but not stem. Place peppers, cut-sides up, on two rimmed baking sheets.
   Cook's Tip: Two broiler pans may be substituted for baking sheets.
2. Combine Ground Beef, vegetable juice, spinach, couscous, garlic, oregano, salt and black pepper in large bowl, mixing lightly but thoroughly. Spoon beef mixture evenly into peppers. Sprinkle with cheese.
3. Bake, uncovered, in 400°F oven 25 to 30 minutes or until instant-read thermometer inserted into center of pepper registers 160°F and peppers begin to brown. Let stand 5 minutes before serving.
   Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.

Ingredients

• 1 lb Ground Beef (93% or leaner)
• 1 cup grated zucchini
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat oven to 400°F. Combine all ingredients in medium bowl, mixing lightly, but thoroughly. Shape into 24 meatballs. Place meatballs, 1-inch apart, on rack in aluminum foil lined broiler pan. Bake in 400°F oven 22 to 25 minutes or until instant-read thermometer inserted into center of meatball registers 160°F.
   Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

Ingredients

• 1 pound Ground Beef (93% lean or leaner)
• 1/4 cup seasoned dry bread crumbs
• 1 packet (1 to 1-1/4 ounces) dry onion soup mix, divided
• 2 egg whites
• 1/4 teaspoon dried nutmeg
• 1/4 teaspoon ground black pepper
• 2 cups reduced-fat 2% milk
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/8 teaspoon ground white pepper
• 2 cups hot cooked whole wheat egg noodles

Garnish:

• 2 tablespoons fresh parsley leaves

Instructions

1. Preheat oven to 400°F. Combine ground beef, bread crumbs, 2 tablespoons onion soup mix, egg whites, nutmeg and black pepper in large bowl, mixing lightly but thoroughly. Shape into 20 one-inch meatballs. Stir remaining onion soup mix into milk in medium bowl; set aside.
2. Generously spray broiler rack with nonstick cooking spray. Place meatballs on rack in aluminum foil- lined broiler pan. Bake in 400°F oven 17 to 19 minutes until instant-read thermometer inserted in center registers 160°F. Remove from oven; keep warm.
   Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
3. Meanwhile, heat large nonstick skillet over medium heat until hot. Dissolve cornstarch in water. Combine milk mixture with cornstarch mixture; add to skillet. Bring to a boil, cook 4 to 6 minutes until sauce is thickened, stirring often. Stir in white pepper. Return meatballs to skillet; cook 4 to 5 minutes until heated through.
4. Serve meatballs and sauce over noodles; garnish with parsley, if desired.
   Cook's Tip: Meatballs may also be served as an appetizer.

Ingredients

• 1 pound Ground Beef
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped green or red bell pepper
• 1 clove garlic, minced
• 1-1/2 cups cooked white rice
• 1 large egg, lightly beaten
• 1 tablespoon Cajun seasoning
• Hot pepper sauce

Instructions

1. Heat oil in nonstick skillet over medium heat. Add onion, celery, bell pepper and garlic. Cook 4 to 7 minutes or until vegetables are tender and begin to brown, stirring occasionally. Transfer vegetables to large bowl; let cool 5 minutes.
2. Preheat oven to 400°F. Combine Ground Beef, vegetables, rice, egg and Cajun seasoning in large bowl, mixing lightly but thoroughly. Shape into 24 (1-1/2 inch) meatballs.
   Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
3. Place meatballs on rack in broiler pan that has been sprayed with nonstick cooking spray. Bake in 400°F oven 16 to 19 minutes or until 160°F. Serve with hot sauce, as desired.